Owner has schedule Servsafe training for managers at their facilities. No violations noted.
No violation noted during this evaluation. | 10/20/2015 | Routine | |
The operator stated that a the walk-in cooler was serviced by Foster refrigeration on 5/28/15 ( the walk-in cooler is currently maintaining cold holding temps of 41F or below for TCS food items, at this time ).
- Temperature Measuring Devices - Ambient Air and Water (repeated violation)
Observation: The ambient (air) temperature measuring device (degrees F) located in the cookline maketable unit is not accurate ( ambient air thermometer reading-24F).
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the bar cooler and Superior reach-in freezer unit.
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.
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07/01/2015 | Follow-up | |
The operator provided metal probe thermometers and chlorine test strips
- Critical: Employee Health* (repeated violation)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- Cooling Methods
Observation: The methods used for cooling were not adequate ( pans of refried beans were observed cooling stacked at the 2 compartment sink and a large deep container of salsa recently prepared, in the walk-in cooler). The operator ice bath the refried beans and placed the salsa in smaller container to cool .
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: Food - Potentially Hazardous Food - Cold Holding*
Observation: Multiple TCS food items (ie shredded cheese, raw beef, raw chicken, cooked pork carnitas..), in the walk-in cooler and portioned raw chicken in the cookline refrigerated drawer were cold holding at improper temperatures ( portioned raw chicken-43F, shredded cheese-48F, pulled pork-45F, flan-43F..)
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) flan and recently shredded cheese in the walk-in cooler unit were 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.
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient (air) temperature measuring device (degrees F) located in the cookline maketable unit is not accurate ( ambient air thermometer reading-24F).
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the bar cooler and Superior reach-in freezer unit.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: The walk-in cooler was observed with multiple TCS food products with elevated internal food product temperature readings ( walk-in cooler ambient air reading-50F). Also noted ice accumulation in the rear and along the sides of the Superior reach-in freezer
Correction: the walk-in cooler and Superior reach-in freezer were observed in a condition that prevents necessary maintenance and easy cleaning.
- Water Pressure
Observation: Hot water under insufficient or inadequate pressure was found to serve the following equipment: warewashing handsink.
Correction: Inadequate water pressure could result in improper handwashing or equipment operation. Restore water under sufficient and adequate pressure to the warewashing handsink immediately.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located at the warewashing was blocked by large chip containers, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the large chip containers preventing its use.
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05/20/2015 | Routine | |
NOTES:
* Monitor sanitizer strength with sanitizer test kit to prevent potential cross-contamination.
* Violations corrected at the time of inspection.
- Critical: Employee Health* (corrected on site)
Observation: There is no employee health policy in place at the time of inspection.
Correction: FORM 1-B GIVEN TO PIC IN ENGLISH & SPANISH. Employees shall be trained, educated, and informed on communicable disease and the symptoms associated with communicable disease.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his hands before engaging in handling of clean dishes after entering the establishment.
Correction: HANDS PROPERLY WASHED. 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.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine sanitizer was observed in-use with a concentration of greater than 200ppm.
Correction: ADJUSTED TO 100 PPM. Monitor sanitizer concentrations with sanitizer test kit to ensure safe and effective sanitizers.
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11/10/2014 | Routine | |
NOTES:
* Monitor cold-holding procedures to ensure internal food temperatures of 41 degrees or less.
* All non-critical violations shall be corrected within 30 days and no later than the time of the next inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Raw Beef & Raw Shrimp cold-holding in the Undergrill Cooler with an internal food temperature of 55 degrees.
Correction: RELOCATED AT THE TIME OF INSPECTION. Monitor cold-holding practices to ensure an internal food temperature of 41 degrees or less to prevent potential for bacterial growth.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: The under-grill cooler was observed with an ambient air temperature of 57 degrees at the time of inspection.
Correction: PHF's RELOCATED. Discontinue the use of the under-grill cooler until it is capable of maintaining potential hazardous foods at an internal food temperature of 41 degrees or less. Cold-holding equipment shall maintain an ambient air temperature of 41 degrees or less to ensure safe cold-holding temperatures.
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07/24/2014 | Routine | |
The operator provided provided a metal probe thermometer, chlorine test strips during today's inspection.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed (the male cook was observed washing his gloved hands at the kitchen handsinks)
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 20 seconds and thoroughly rinsing with clean water.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: A plastic container of cheese sauce (back-up product) was observed hot holding at improper temperatures (the back-up cheese sauce was observed placed on top of the cookline steamtable).
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Kitchenware and Tableware (corrected on site)
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination (a male server was observed touching the food contact surface of the flatware while wrapping)
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station on the cookline is being used for purposes other than washing hands ( a small fry pan was observed in the cookline handsink basin).
Correction: The handwash facility identified above is to be used for washing hands only
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03/31/2014 | Routine | |
A training inspection was conducted at the facility today.
No violation noted during this evaluation. | 10/09/2013 | Routine | |
As stated by the person-in-charge, Mr. Ramirez, the facility has scheduled a revision of the menu and the replacement of the hood suppression system filters.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the Huevos Rancheros 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 - Good Repair and Proper Adjustment (repeated violation)
Observation: Mechanically vented hood filters in the cookline hood suppression system not in good repair or have gaps in between filters.
Correction: Repair or replace hood filters and/or eliminate gaps between filters.
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07/30/2013 | Follow-up | |
The operator provided a metla probe thermometer and chlorine test strips during today's inspection.
Re-inspection scheduled on/about 7/30/13.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor (large containers of food products were observed stored directly on the floor and under the shelving unit in the walk-in cooler.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Thawing (corrected on site)
Observation: Improper methods used to thaw frozen shrimp in that the shrimp was observed thawing in a pan of standing water in the cookine two-compartmnet sink.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Spanish rice stored on the bottom shelf of the cookline steam table was observed hot holding at improper temperatures (spanish rice measured 130-131 degrees F)..
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Large previously prepared (7/17/13) containers of cheese sauce in the walk-in cooler and shredded cheese on the cookline maketable unit were observed cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) cooked carnitas and large containers of cheese sauce in the walk-n cooler 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: 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 Huevos Rancheros 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.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the kitchen reach-in freezer unit.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: Mechanically vented hood filters in the cookline hood suppression system not in good repair or have gaps in between filters.
Correction: Repair or replace hood filters and/or eliminate gaps between filters.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the warewashing area.
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.
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07/19/2013 | Routine | |
The facility has a probe thermometer and chlorine test strips during today's inspection.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit (raw chicken, raw beef and raw shrimp were observed stored above cut vegetables in the walk-in cooler).
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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Firm prepared salsa was observed cold holding at improper temperatures-portioned salsa cold holding in the small wait reach-in cooler measured 49 degrees F .
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the cookline makeunit table and reach-in freezer.
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.
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03/29/2013 | Routine | |
All critical violations must be corrected immediately. Non-critical violations must be corrected within 30 (thirty) days.
Operator made a phone call to EcoLab company and requested service for his dish washer. He also received a chlorine test strips and know will be able to use it and monitor the concentration of sanitizer.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin ( uncovered raw marinated fish) stored over ready-to-eat (RTE) food in the refrigeration unit.
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: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the prep cold holding unit and Reach-in Freezer.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient (air) temperature measuring devices (degrees Fl) located in the few cold holding units are not easily readable.
Correction: Provide a temperature measuring device that is easily readable and accurate to +/-3 degrees Fahrenheit in the intended range of use.
- Cooling, Heating, and Holding Capacities
Observation: Low reach Pepsi cooler holding salsa, milk and frozen margarita mixes was found at 50 F. Operator removed all PHFs and going to fix refrigerator.
Correction: Adjust cold holding unit to the safe cold holding temperature at 40 F or below. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (repeated violation)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. When tested found at 0 ppm.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. 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.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Correction: Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper concentration.
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02/28/2011 | Routine | |
Critical violation must be corrected immediately. Non-critical violation must be corrected within 30 (thirty) days.
- Equipment - Cutting Surfaces
Observation: The cutting board along the salad prep table is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. When tested found at 0 ppm.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. 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.
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11/30/2010 | Routine | |
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