Discussed leaving meats out on the counter at room temperature while it is being measured. Limit the amount of time it takes to measure meats (e.g. chicken, steak, etc.) so they are not kept at room temperature for too long. Do not store meats on the counter.
Also ensure prepared items in walk in cooler (refried beans, leftover meats, etc.) are dated and labeled for discard. Items that are not kept in the facility for more than a day do not need to be dated.
Great job hand washing!
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine bleach test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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03/08/2016 | Routine | |
- Critical: Food-PHF/TCS-Cold Holding-shell eggs (corrected on site)
Observation: raw chicken and raw steak being held at improper cold holding temperature
Correction: Store raw animal products at 41 degrees or below
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a @SANITIZING AGENT@ test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Handwashing - Using a Handwashing Lavatory
Observation: handwashing sink near dishwasher is blocked and bucket is sitting in sink
Correction: handwashing sink has to be accessible at all time to encourage employees to wash hands.
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10/13/2015 | Routine | |
- 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 @SANITIZING AGENT@ test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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06/08/2015 | Routine | |
| No violation noted during this evaluation. | 01/07/2015 | Routine | |
| No violation noted during this evaluation. | 08/27/2014 | Follow-up | |
- Critical: Cooling*
Observation: food being held in refrigerator was out of temp. Cook stated it was in process of cooling but could not recall how long it had been in the refrig and did not have temp. log for cooling process.
Correction: placed chicken and beef in shallow pans and placed back in unit.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: beans and cooked chicken were not date marked in walk in refrig
Correction: date mark all RTE foods with date to use by or date prepared. Dispose of in 7 days.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: raw wood shelf holding food containers
Correction: finish or paint wood to make clean, wipeable surface
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Dishwasher was not dispensing bleach into dishwasher machine
Correction: manager primed the line sanitizing line and bleach was dispensing in machine with proper concentration.
- Non-Food Contact Surfaces
Observation: stove catch pan needs cleaning of food debris
Correction: clean stove pan
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08/19/2014 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit (raw chicken over stuffed jalapenos).
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) in the refrigeration 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: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working container of degreaser was not properly labeled. Pinalen cleaner transferred to water bottle without proper re-labelling.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine sanitizer in wiping bucket being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 (>200 ppm)
Correction: Utilize chlorine sanitizer at a concentration that meets the requirements of 40 CFR 180.940 when applying to food contact surfaces
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07/16/2013 | Routine | |
Pre-opening completed, no violations noted
No violation noted during this evaluation. | 04/11/2013 | Routine | |
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