Discussed proper cooling methods with PIC. Prior pest issues are now being controlled via licensed specialist. Out of temperature make table used to hold foods for less than 4 hours.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered food in the walk-in cooler.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. Eggs were stored on floor of walk-in cooler.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Cooling Methods
Observation: The methods used for cooling were not adequate. Pans were over-filled, not allowing for proper cooling.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) food in the walk-in unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the steak that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of mold on the following food contact surfaces: ice machine.
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap was not provided at the hand washing lavatory near the cook line.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor in the walk-in cooler noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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08/21/2015 | Routine | |
Continue to maintain a regular cleaning schedule to prevent accumulation of grease and food debris around the cook line. Continue to have the pest control applicator treat the facility regularly. Replace the dumpster as soon as possible.
- Refuse - Areas, Enclosures, and Receptacles, Good Repair (repeated violation)
Observation: The dumpster is in disrepair. The bottom of the dumpster is rusted and is leaking grease out onto the pad.
Correction: Replace the waste storage container to prevent grease and other waste from leaking onto the pad. Replace within 7 days.
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01/28/2015 | Follow-up | |
Tiles along the back wall near the dish wash area have been repaired. FRP has been repaired and replaced as needed. The dumpster is still leaking grease onto the pad and into the rear parking lot. The PIC has called the company twice to replace the dumpster. Replace the dumpster as soon as possible. Clean the back of cooking equipment along the cook line. Only one dead roach observed during the inspection. Continue to have pest control operator treat the store as needed to eliminate roaches.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: back of the cooking equipment along the cook line, vent hood, fire suppression in the hood.
Correction: Maintain nonfood-contact surfaces of equipment clean. Begin a regular cleaning schedule for the equipment at the cookline. Begin cleaning equipment today.
- Refuse - Areas, Enclosures, and Receptacles, Good Repair (repeated violation)
Observation: The dumpster is in disrepair. The bottom of the dumpster is rusted and is leaking grease out onto the pad.
Correction: Replace the waste storage container to prevent grease and other waste from leaking onto the pad. Replace within 7 days.
- Pests - Controlling Pests* (repeated violation)
Observation: Harborage conditions exist.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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01/07/2015 | Follow-up | |
Repairs have begun on the FRP and tile in the kitchen. Replace rear door as noted in previous inspection. Replace dumpster to prevent grease from leaking out onto the pad. Continue to clean floors, walls, ceilings and equipment to prevent accumulation of grease and food residue. Reviewed pest control report from 12/16/14. Continue to have pest control operator come every two weeks or as needed to eliminate insects.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: back of the cooking equipment along the cook line, vent hood, fire suppression in the hood.
Correction: Maintain nonfood-contact surfaces of equipment clean. Begin a regular cleaning schedule for the equipment at the cookline. Begin cleaning equipment today.
- Refuse - Areas, Enclosures, and Receptacles, Good Repair (repeated violation)
Observation: The dumpster is in disrepair. The bottom of the dumpster is rusted and is leaking grease out onto the pad.
Correction: Replace the waste storage container to prevent grease and other waste from leaking onto the pad. Replace within 7 days.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Tiles behind dish wash area, wall by hand sink at dish wash area, and FRP on the wall by the cook line is not smooth and easily cleanable.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable. Replace the tiles behind the dish wash area, repair the wall by the hand sink in the dish wash area, repair the wall at the end of the cookline. Repair or replace any other sections of floor, wall, or ceiling that are not smooth and easily cleanable to prevent insect and rodent harborage conditions. Correct in 7 days.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. At the start of the inspection, the back door was propped open and the screen door was stuck open.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. Replace the rear screen door so that it fits the door opening and is self closing to prevent entry of rodents and insects. Correct in 7 days.
- Pests - Controlling Pests* (repeated violation)
Observation: Harborage conditions exist.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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12/22/2014 | Follow-up | |
Reviewed pest control logs with PIC. Currently, the pest control operator is coming once per month. Discussed increasing this frequency to every two weeks or as needed to eliminate insects from the facility.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: back of the cooking equipment along the cook line, vent hood, fire suppression in the hood.
Correction: Maintain nonfood-contact surfaces of equipment clean. Begin a regular cleaning schedule for the equipment at the cookline. Begin cleaning equipment today.
- Refuse - Areas, Enclosures, and Receptacles, Good Repair
Observation: The dumpster is in disrepair. The bottom of the dumpster is rusted and is leaking grease out onto the pad.
Correction: Replace the waste storage container to prevent grease and other waste from leaking onto the pad. Replace within 7 days.
- Floors, Walls, and Ceilings - Cleanability
Observation: Tiles behind dish wash area, wall by hand sink at dish wash area, and FRP on the wall by the cook line is not smooth and easily cleanable.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable. Replace the tiles behind the dish wash area, repair the wall by the hand sink in the dish wash area, repair the wall at the end of the cookline. Repair or replace any other sections of floor, wall, or ceiling that are not smooth and easily cleanable to prevent insect and rodent harborage conditions. Correct in 7 days.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. At the start of the inspection, the back door was propped open and the screen door was stuck open.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. Replace the rear screen door so that it fits the door opening and is self closing to prevent entry of rodents and insects. Correct in 7 days.
- Pests - Controlling Pests*
Observation: Harborage conditions exist.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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12/09/2014 | Complaint | |
Inspected dishes and several were observed with chips on the sides. Dishes with large chips that will affect cleanability must be replaced.
No violation noted during this evaluation. | 11/13/2014 | Complaint | |
Continue to schedule routine pest control service. Repair or replace the floor in the walk in cooler to be easily cleanable within 30 days.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: flat top grill. The flat top grill drip pan is leaking grease onto the equipment and the floor. Grease is being caught in a pan.
Correction: Maintain nonfood-contact surfaces of equipment clean. Repair or replace the drip pan to prevent grease from dripping. Correct in 7 days.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Floor or floor covering in walk in cooler is not smooth and easily cleanable. Floor in walk in cooler is coming up and is not cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable. Correct in 30 days.
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06/09/2014 | Follow-up | |
Monitor dish wash temperatures to ensure it reaches 120 F before use. Discussed proper pest control methods with PIC.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed that chicken, sliced tomato, pico de gallo was not protected from cross contamination because it was not in packages, covered containers, or wrapped. Multiple food items observed uncovered in the walk in cooler, walk in freezer, and make tables.
Correction: Prevent cross contamination by storing food in packages, covered containers, or wrappings.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the left make table or the condiment cooler.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. Correct in 15 days.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Hood over dish machine. The hood over the dish machine is dripping grease down onto the dish machine.
Correction: Maintain nonfood-contact surfaces of equipment clean. Clean and/or repair the hood to prevent accumulation of grease. Correct in 7 days.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the drink station is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only. If the sink will be used as a dump station, it shall not be used as a handsink.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Floor or floor covering in walk in cooler is not smooth and easily cleanable. Floor in walk in cooler is coming up and is not cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable. Correct in 30 days.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. The exterior screen door in the back of the kitchen has a large gap between the bottom of the door and the floor.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. Correct in 7 days.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory by the cook line.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. Correct immediately.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Dead or trapped roaches were found on the premises.
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. Increase cleaning frequency and target the areas where dead insects are bieng found.
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04/16/2014 | Routine | |
PIC was aware of complaint. Beef for Speedy Gonzales dish is maintained hot in steam table, wrapped in tortilla and heated in oven. Temperature records were provided for 4/22 and were at the correct temperature. Discussed employee health with PIC. No violations observed.
No violation noted during this evaluation. | 04/24/2013 | Complaint | |
Re-caulk around the top of the 3 bay sink as the current caulk is peeling back and is no longer easily cleanable.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Bowls were used as scoops in containers of spices. Scoop handles were in contact with the spices.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the left make table or the condiment cooler.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature (repeated violation)
Observation: The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120ºF and the actual temperature is 116.
Correction: Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering in walk in cooler is not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
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03/08/2013 | Routine | |
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