The purpose of this visit was to conduct a routine inspection.
Environmental health specialist discussed cooking temperatures and provided educational information in Spanish. Environmental health specialist discussed cooling procedures.
Manager will provide a copy of updated menu with the proper consumer advisory components by March 23, 2015
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor in the basement dry storage area.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: ground beef, pork, chicken, rice inside of walk-in cooler
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Ground beef, pork, chicken and rice was discarded at time of inspection.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: steak and eggs
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: cups, pitchers, plates, trays and bowls observed with food debris in the ready to use section of the warewashing area.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Cups, pitcher, knives, plates, trays and bowls were washed, rinsed and sanitized during inspection.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: under prep tables, floors in dry storage areas, ice machine, storage units, refrigeration units and gaskets on refrigeration units.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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03/13/2015 | Routine | |
| No violation noted during this evaluation. | 07/23/2014 | Follow-up | |
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (repeated violation)
Observation: When tested, the low temperature, chemical sanitizing ware washing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution. Observed concentration of chlorine was 00 ppm , when tested.
Correction: Immediately discontinue use of the dish machine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (repeated violation)
Observation: The food-contact surfaces of utensils and equipment were not observed sanitized due to improper operation of the ware washing machine.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed the handsink at the food prep area is being used to dump ice and for washing small utensils
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
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07/21/2014 | Risk Factor | |
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There were no temperature measuring devices/thermometers located in some of the refrigerators. Some of the available thermometers are not in good working condition.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Physical Facilities Good Repair
Observation: Observed some ceiling tiles are missing at the basement level.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Replace the missing ceiling tiles.
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03/19/2014 | Routine | |
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw meat, raw chicken and raw seafood were found stored together with and above vegetables in the reach-in cooler.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: guacamole = 45-F
Correction: sour cream = 44-F
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution. Observed concentration was noted to be zero ppm.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning
Observation: The food-contact surfaces of equipment and were not observed sanitized due to improper operation of the warewashing machine.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
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10/02/2013 | Risk Factor | |
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site) (repeated violation)
Observation: Dented cans of Jalapeno peppers were found among other canned food supplies and were not separated to be returned or top be discarded.
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) (repeated violation)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: guacamole=47-F
Correction: shredded cheese = 50-F, sour cream =51-F
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06/20/2013 | Follow-up | |
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: Dented cans of Jalapeno peppers were found among other canned food supplies and were not separated to be returned or top be discarded.
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: guacamole=47-F
Correction: shredded cheese = 50-F, sour cream =51-F
- Equipment / Good Repair / Operation
Observation: The prep table refrigeration unit door is loose and does not close properly allowing warm air from cooking equipment to enter the unit increasing the ambient temperature and food temperature.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. Fix the door to close tightly and maintain food at 41-f or lower.
- Warewash Equipment / Cleaning Frequency
Observation: Lime build-up visibly observed on the surfaces of the warewashing machine.
Correction: Clean or delime the warewashing g machine more frequently to prevent lime/calcium build-up on its surfaces.
- Wall / Ceiling, Studs, Joists, and Rafters / Not Exposed in Areas Subject to Moisture
Observation: Opening noted around ceiling piping in the dry goods storaghe area in the basement exposing food to contamintion from the refters.
Correction: Seal the gap aroup the ceiling piping to protect food and utesil supplies from contaminatiomn.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulbs on the ceiling in the kitcehn and dish washing areas are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles
Observation: Observed that inadequate lighting was provided in the dry storage areas at the basement..
Correction: Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
- Lighting Intensity / Consumer Self-Service, Reach-Ins, Other / 20 foot candles
Observation: Observed that inadequate lighting was provided in the warewashing areas and hot water heater area.
Correction: Increase the lighting to provide a minimum of 20 foot candles in these areas. Replace all burned lout light bulbs. Repair any electrical problem that is causing light bulbs to burn out.
- Physical Facilities Good Repair
Observation: Observed that the floor and walls are not maintained in good repair. Tiles were noted missing in some areas.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. replace missing tiles and repair damaged wall areas.
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05/20/2013 | Routine | |
The purpose of this visit was to conduct a follow-up inspection to determine compliance with the requirements of an Informal Conference Results Letter issued on
January 7, 2013.
The following violations did not exist at the time of this follow-up inspection:
3-501.14(A)(2) Cooling
The permit holder has complied with the following directives
agreed upon at the informal conference held on January 3, 2013
8-304.11(I) Responsibilities of the Permit Holder
The Health Department conducted a training on cooling for the foodservice employees on January 10, 2013.
The manager has reduced the amount of foods being cooled overnight.
The manager has placed foods in shallower pans to allow for quicker cooling.
The manager has maintained a cooling log of all the foods being cooled down.
This inspection finds that you are in compliance with the requirements outlined in the Informal Conference Letter. No further enforcement action is required. The food establishment shall return to normal inspection frequency.
No violation noted during this evaluation. | 01/23/2013 | Follow-up | |
The purpose of today's visit was to conduct a cooling training per the informal conference. Five food employees and one manager involved in the cooling process were present during presentation. EHS reviewed cooling logs for various foods and cooling time and temperatures were within the correct limits. Facility has purchased a True 1DR upright freezer and is using the freezer during the cooling process along with using ice water baths.
No violation noted during this evaluation. | 01/10/2013 | Training | |
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (repeated violation)
Observation: The following cooked potentially hazardous food(s) in the walkin cooler are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours:
1) Rice # 1 in large pan covered cooling overnight at 64F,
2) Rice # 2 in large pan covered cooling overnight at 68F,
3) Refried beans # 1 in small pan covered cooling overnight at 55F,
4) Refried beans # 2 in large pan covered cooling overnight at 66F,
5) Cooked chicken enchiladas in small pot covered cooling overnight at 43-44F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded.
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12/07/2012 | Follow-up | |
The purpose of today’s visit was to conduct a risk factor assessment inspection in conjunction with the investigation of a foodborne illness complaint received on December 3, 2012.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device:
1) Rice at steam table at 126F,
2) Chilada sauce at steam table at 117-124F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. RICE DISCARDED BY MANAGER, CHILADA SAUCE REHEATED TO BOIL.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:-----Sour cream in cold well at 45-46F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. PLACED IN FREEZER TO RAPIDLY CHILL.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the chlorine solution was measured in excess of 200 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of chlorine solution at 25-200 ppm. Verify concentration using the appropriate test kit.
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12/04/2012 | Risk Factor | |
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