NOTE: Hood system was very clean today. Good separate storage of chemicals below and away from food, single-use items, and clean dishware. Good job storing in-use utensils properly - in the hot/cold foods and with the handles not touching the food. Reminder to date mark all store-prepared foods in the coolers such as chicken, taco meat, rice, salsa, etc. Mark the food with the use by/discard date which must be within seven (7) days of preparing the food. Reminder to always wash hands prior to handling or putting away clean dishware and to never stack bowls or plates wet - please designate a place for dishware to fully air dry prior to being put away.
- Non-Food Contact Surfaces (repeated violation)
Observation: The wall - three-compartment sink junction had a black mold-like growth on it and was in need of cleaning.
Correction: The nonfood contact surface of the wall sink junction at the three-compartment sink and around the three-compartment sink is in need of cleaning. Clean the surface at a frequency necessary to preclude accumulation of soil residues.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Wall or wall covering has dents/holes in it around the dish machine and three-compartment sink and is not smooth, non porous, and easily cleanable.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing sink in the chip & beverage service area
Correction: Hand soap & single-use papertowels must be provided at all hand washing lavatories to encourage proper hand washing.
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03/16/2016 | Routine | |
NOTE: Please be careful as to where/how in-use and all clean/sanitized dishware is stored. Please store utensils with the handles up so the part that touches the food doesn't get contaminated. Thanks for your food safety improvements in 2015. Good job on storing the chemicals below and separate from the dishware, single-use items, and food. Good job storing the raw chicken and eggs on the bottom shelf of the cooler.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site) (repeated violation)
Observation: Improper handwashing procedures observed. Please ensure before putting on gloves, after handling raw meats, after touching non-sanitized surfaces such as cooler doors, etc. hands are properly washed for at least 15 seconds.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 15-20 seconds, thoroughly rinsing with clean water, then drying hands on a single-use paper towel, and using paper towel on knobs.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. The tongs used to dispense the chips were touching the side of a trash can.
Correction: Please store the tongs in a manner that prevents contamination of the food - you could store the tongs in a pitcher that's cleaned daily, you could store the tongs on a clean plate, etc. The side of the trash can is not a clean/sanitized surface and could contaminate the chips that are touched by the tongs.
- Equipment and Utensils - Multiuse, Characteristics (corrected on site)
Observation: Observed cooked rice in the hot holding case being stored in a plastic grocery bag - bag was between rice and metal pan.
Correction: Use only approved food grade plastics for food storage. Store food in plastic containers, food grade plastic baggies, metal pans, etc. meant to be in direct contact with food. There are plastic liners approved for direct food contact for hot holding available.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a new chlorine/bleach test kit so that owners can accurately monitor the concentration of the sanitizing solutions at the dishmachine and maintain them at a safe and effective level (50-100 PPM). Once the test strips fall into the water or otherwise become wet they cannot be used.
- Non-Food Contact Surfaces
Observation: The wall - three-compartment sink junction had a black mold-like growth on it and was in need of cleaning.
Correction: The nonfood contact surface of the wall sink junction at the three-compartment sink and around the three-compartment sink is in need of cleaning.
- Floors, Walls, and Ceilings - Cleanability
Observation: Wall or wall covering has dents/holes in it around the dish machine and three-compartment sink and is not smooth and easily cleanable.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
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11/23/2015 | Routine | |
Discussed cooling methods with PIC and left cooling handout. Highly encouraged PIC to seek food safety training. Left ServSafe class schedule. Kitchen has improved overall since last inspection.
- Food - Miscellaneous Sources of Contamination (repeated violation)
Observation: Observed rice being hot held in a plastic grocery bag between rice and metal pan.
Correction: Use plastic liners that have been approved for direct food contact.
- Handwashing - Using a Handwashing Lavatory
Observation: Observed only handwash sink in kitchen blocked by boxes of produce.
Correction: Allow handsink to be accessible at all hours of operation in order to encourage frequent and proper handwashing.
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07/29/2015 | Routine | |
Violations corrected from 1/15/2015 follow up inspection. NOTE: Thanks for cold holding at 41 degrees F. or below with new cooler.
No violation noted during this evaluation. | 01/26/2015 | Follow-up | |
NOTE: At length discussed need to have a cooler that can cold hold foods 41 degrees F. or below as well as cool cooked chicken & rice quickly. Left hand wash poster in Spanish, cooling log, CDC risk factor for foodborne illness, person in charge/demonstration of knowledge, and poster in English/Spanish about washing hands before putting away dishes / not washing hands at 3-compartment sink. Discussed cooling under refrigeration NOT setting foods out at room temperature to slowly cool. Demonstrated how to calibrate probe thermometer with ice water slurry to 32 degrees F. during inspection.
- Critical: Hands and Arms Cleaning Procedure*
Observation: An employee was observed washing hands for less than 10 seconds.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 15 seconds and thoroughly rinsing with clean water.
- Hands - Where to Wash (repeated violation)
Observation: An employee was observed washing hands at the three-compartment dish sink multiple times even after being asked to ONLY use hand sink to wash hands.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Time control for safety foods were being improperly held - cheese sauce 49 degrees F., shredded cheese 44 degrees F., cooked beef 46 degrees F., shredded lettuce 46 degrees F. in the sliding glass door cooler. Additionally, the cooler was found to be 46 degrees F.
Correction: Set cooler to temperature (~36 degrees F.) that allows food to have internal temperature of 41 degrees F. or below, helps foods cool quickly, & is at maximum 41 degrees F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Cooked beef was found to be 44 degrees F. in the sliding glass door cooler which was found to be 48 degrees F.
Correction: Please ensure the cooler is set to keep all foods 41 degrees or less and is cold enough to properly quickly cool foods without raising the cooler temperature. Cold Holding is 41 degrees F.
- Temperature Measuring Devices - Food (repeated violation)
Observation: Accurate, visible thermometers were not available in the warmest part of all coolers. .
Correction: Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit and visible in the warmest part of all cold holing units.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The sliding glass door cooler was not in good repair as the door doesn't properly slide open or close which contributes to the cooler not holding food at 41 degrees F. or below.
Correction: Repair the cooler to proper operation or replace the cooler with one capable of cold holding/cooling.
- Lighting, Intensity (repeated violation)
Observation: The light intensity is very dim in parts of the food preparation area in the kitchen because and overhead light has been disconnected and the hood over the grill is being kept off.
Correction: Ensure at least 50 foot candles / 540 lux at cooking/food preparation areas in the kitchen. Keep the grill light on while cooking or preparing foods and have the overhead light reconnected.
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01/15/2015 | Follow-up | |
NOTE: Discussed proper hand washing techniques and the needs to wash hands only at the hand wash sink. A handout in Spanish on handwashing was left and explained. A poster on hot holding being 135 degrees F. and cold holding being 41 degrees F. was left in English and Spanish. Discussed the importance of using an accurate, calibrated metal stem probe thermometer to monitor cooking & cooling temperatures. Demonstrated how to calibrate a thermometer with management. Good job storing chemicals away from/below foods and clean dishes.
- Critical: Hands and Arms Cleaning Procedure* (repeated violation)
Observation: An employee was observed washing hands for less than 10 seconds.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 15 seconds and thoroughly rinsing with clean water.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before putting away clean dishes from the dish machine, Prior to putting away the clean dishes this employee had been handling soiled utensils/dishes.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Hands - Where to Wash (repeated violation)
Observation: An employee was observed washing hands at the three-compartment dish sink multiple times even after being asked to ONLY use hand sink to wash hands.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Toppings were observed stored in the cooler without a lid. Also, taco shells were observed uncovered in a container on the shelf below the hot holding unit.
Correction: To help prevent cross-contamination, please ensure foods (except when cooling or preparing dishes) are being kept covered.
- Food - Miscellaneous Sources of Contamination
Observation: Rice was being held hot with a plastic grocery/shopping bag (not intended for food contact or to be held hot) between the rice and the metal pan
Correction: Only use packaging and liners that are approved for food use to hold foods.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Cooked beef was found to be 44 degrees F. in the sliding glass door cooler which was found to be 48 degrees F.
Correction: Please ensure the cooler is set to keep all foods 41 degrees or less and is cold enough to properly quickly cool foods without raising the cooler temperature. Cold Holding is 41 degrees F.
- Temperature Measuring Devices - Food
Observation: Accurate, visible thermometers were not available in the warmest part of all coolers. .
Correction: Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit and visible in the warmest part of all cold holing units.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The sliding glass door cooler was not in good repair as the door doesn't properly slide open or close which contributes to the cooler not holding food at 41 degrees F. or below.
Correction: Repair the cooler to proper operation or replace the cooler with one capable of cold holding/cooling.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: The dish machine final rinse cycle was 104 degrees F. after several runs.
Correction: Please check the dish machine daily to ensure it is sanitizing your dishes/utensils by reaching 120 degrees F. minimum and the chlorine sanitizer is 50-100 ppm. The dish machine repairman was called during the inspection and the hot water heater was turned up which corrected this issue.
- Lighting, Intensity (repeated violation)
Observation: The light intensity is very dim in parts of the food preparation area in the kitchen because and overhead light has been disconnected and the hood over the grill is being kept off.
Correction: Ensure at least 50 foot candles / 540 lux at cooking/food preparation areas in the kitchen. Keep the grill light on while cooking or preparing foods and have the overhead light reconnected.
- Employee Accommodations, Designated Areas (corrected on site)
Observation: A cell phone was being stored in the clean dishes above the prep cooler.
Correction: Have a designated area for employee items such as keys, cell phone, purses, coats, etc., away from clean dishes or food preparation/storage to help prevent cross contamination. Corrected during the inspection by moving the cell phone and dish.
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01/08/2015 | Routine | |
NOTE: Dish machine is now 125 degrees F. for final rinse, 50 ppm chlorine sanitizer and a new data plate was affixed to dish machine. Discussed proper hand washing again ( 20 seconds using soap, running warm water, & drying hands with paper towels) and explained how not washing your hands well can lead to foodborne illness.
- Person in Charge
Observation: The person in charge is not ensuring employees know all symptoms & illnesses that they're not allowed to have and work around food prep or be serving food.
Correction: An employee health policy in Spanish was left and explained to the owner. Ensure everyone reads and understands the employee health policy.
- Critical: Hands and Arms Cleaning Procedure* (repeated violation)
Observation: An employee was observed washing hands for less than 5 seconds twice ,once after being explained how to use soap & wash hands under running warm water for at least 15-20 seconds.
Correction: Wash hands with soap & warm running water for at least 15 seconds then dry using single-use paper towels.
- Critical: Hands - When to Wash* (corrected on site)
Observation: An employee was observed not washing his hands before putting on gloves after working with raw chicken.
Correction: Always wash hands before putting on gloves. (Corrected during inspection as inspector asked worker to remove gloves and wash hands)
- Hands - Where to Wash (repeated violation)
Observation: An employee was observed washing hands at the three-compartment dish sink.
Correction: ONLY wash hands at the hand wash sink.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wipe rags were being stored in bucket without sanitizing solution.
Correction: Store wipe rags in 50-100 ppm chlorine bleach solution & use test strips to check sanitizer (bleach) concentration.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Guacamole (47 degrees F.) shredded cheese (43 degrees F.), & fresh salsa (47 degrees F.) were found being held above 41 degrees. F. in the top of the prep cooler.
Correction: Keep cold foods at 41 degrees F. or below. Top was closed on prep case during inspection & discussed keeping top to prep cooler closed between uses.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The two door glass cooler was not in good repair as the door doesn't properly slide open or close easily.
Correction: Repair cooler to proper operation or replace unit.
- Lighting, Intensity (repeated violation)
Observation: The light intensity is very dim (less than 50 foot candles) in parts of the food prep area because an overhead light has been disconnected on purpose.
Correction: Ensure at least 50 foot candles/ 540 lux at cooking/food prep areas in the kitchen. Have overhead light reconnected and use it.
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04/11/2014 | Follow-up | |
NOTE: Discussed the importance of using a probe thermometer for monitoring cook, cool, & reheat temperatures. Talked about proper hand washing (20 seconds using soap, drying with paper towels). Explained how not washing hands properly combined with barehand contact on ready-to-eat foods can lead to foodborne illness.
- Critical: Hands and Arms Cleaning Procedure*
Observation: An employee was observed washing hands for less than 10 seconds.
Correction: Wash hands with warm running water for at least 15 seconds then dry using single use paper towels.
- Hands - Where to Wash
Observation: An employee was observed washing hands at the three-compartment dish sink multiple times even after being asked to ONLY use hand wash sink.
Correction: ONLY wash hands at hand wash sink.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: An employee was observed having barehand contact with ready-to-eat taco shells.
Correction: Use tongs or gloved hands to handle ready-t-eat foods. Food was thrown away by owner.
- Food Storage Containers - Identified with Common Name of Food
Observation: Plastic & metal containers holding various foods (broths, sugar, spices) were not labeled to identify their contents.
Correction: Label containers, bins, or squirt bottles holding foods to identify their contents.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wipe rags were being stored in bucket without sanitizing solution.
Correction: Store wipe rags in 50-100ppm chlorine solution & use test strips to check sanitizer (bleach) concentration.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Shredded cheese (51F) & guacomole (52F) were found being held above 41 degrees F.
Correction: Keep cold foods at 41 degrees F or above. Top was closed on prep case.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: There is no date marking system in place for store-made salsa, rice, meats, etc. to tell when items must be sold/discarded.
Correction: Store made foods held at 41 degrees F or below must be date marked & used within seven (7) days.
- Warewash Machine, Data Plate Operating Specifications
Observation: The dataplate on the dish machine is not easily accessible and cannot be fully read.
Correction: Contact repairman or company to obtain a new, readable data plate and affix to dish machine.
- Equipment - Good Repair and Proper Adjustment
Observation: The two door glass cooler was not in good repair as the door doesn't properly slide open or close easily.
Correction: Repair cooler to proper operation or replace.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: After running six (6) times the dish washer only reached 102 degrees F.
Correction: Manually wash, rinse, sanitize, & air dry all utensils & dishes until repairman fixes dish machine to reach 120 degrees F and proper sanitizer strength.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single-use to-go containers were observed being stored with the food contact surface up.
Correction: Store single-use containers in original protective plastic & upside down to prevent contamination.
- Lighting, Intensity
Observation: The light intensity is very dim in parts of the food prep area in the kitchen because an overhead light has been disconnected on purpose.
Correction: Ensure at least 50 foot candles / 540 lux at cooking/food prep areas in the kitchen. Have the overhead light reconnected & use.
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04/07/2014 | Routine | |
Facility was closed, will return on another day.
No violation noted during this evaluation. | 03/27/2013 | Routine | |
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