Discussed with PIC:
1. Proper thawing methods
2. Covering of items in the reach in coolers
3. Recommend PIC take manager food handling course and staff take food handlers class
Gave several handouts in Spanish and English.
Facility is very clean. Good job!
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Observed spray bottle of sanitizer without a label identifying contents.
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.
|
02/29/2016 | Risk Factor | |
Discussed the following with the person in charge. Provided several handouts regarding food safety, proper cooking temperatures, proper cold holding and hot holding of foods. Recommended to the PIC that employees take ServSafe food training.
Abbreviations: PIC- person in charge, RIC- reach in cooler, RIF- reach in freezer, IT- internal temperature, ST- surface temperature, PPM- parts per million
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating. The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food. The person in charge failed to explain correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Shellfish - Molluscan*
Observation: Molluscan shellfish obtained from an unapproved source being offered for sale or service. Per PIC the raw mussels are being obtained from a local latino market and then being served in the facility to the customers in a raw state.
Correction: Obtain shellfish from sources according to law and the requirements specified in the National Shellfish Sanitation Program Guide for the Control of Molluscan Shellfish.
- 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. Observed raw pork stored over RTE tomatoes in the 2-door reach in cooler. Observed raw chicken stored over RTE cilantro in the 2-door reach in cooler. PIC stored food items correctly during the inspection.
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: The following foods were observed cold holding at improper temperatures: 1) a pan of precooked chicken (85'F) 2) a bag of precooked chicken wings (82'F) 3) a raw pork roast (79'F). Recommended to the PIC that the food items be discarded
Correction: PIC relocated food items to the 2-door reach in cooler.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Handwashing Cleanser - Availability (corrected on site)
Observation: There was no soap provided at the hand washing sink in the kitchen or the hand washing sink in the men's bathroom. PIC provided soap at both hand washing sinks during the inspection.
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.
|
09/29/2015 | Risk Factor | |
Good job! Thank you.
No violation noted during this evaluation. | 08/21/2015 | Follow-up | |
Abbreviations: PIC=person in charge
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Observed food employee washing dirty dishes then donning gloves and cooking without washing his hands.
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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Observed in the RIC raw shell eggs stored over top of raw carrots and raw beef stored over top of raw shrimp.
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.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Large container of beans stored uncovered in a location where it is subject to splash, dust or other contamination.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Critical: Cooling*
Observation: Kidney beans and refried beans cooked the previous day were noted not being adequately cooled to prevent the growth of harmful bacteria. Kidney beans 47'F, refried beans 48'F.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Food Contact Surfaces - Cleanability*
Observation: The glass jar portion of the blender has several cracks, chips, or pits that can not be easily cleaned.
Correction: Replace the EQUIPMENT to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The hand sink and the prep sink are in need of recaulking.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed missing temperature knobs from the cooking grills and the heat/AC thermostat is in disrepair.
Correction: Repair the EQUIPMENT to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the EQUIPMENT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following utensils were observed soiled to sight and touch: 1) Ladel 2) whisk 3) container holding serving utensils
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Observed soda nozzles soiled with accumulation of grime and debris.
Correction: Clean the surface of EQUIPMENT at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: When tested, no sanitizer was found in the sanitizing sink of the 3 compartment sink.
Correction: Provide SANITIZING AGENTS at proper concentration of SANI CONCENTRATIONS and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Stainless steel food containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
|
08/05/2015 | Routine | |
Follow up inspection was done when facility first opened. The hot holding foods were being warmed up so no temperatures were taken.
Facility still does not have a thin probed food thermometer for their fish and thinly sliced meats.
Handouts given in Spanish.
Facility is now very clean. Please keep up with cleaning and maintenance.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Stainless steel and plastic food containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The faucet at the mop sink is still leaking.
Correction: Repair and maintain all plumbing components ans fixtures.
|
02/10/2015 | Follow-up | |
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Hands and Arms Cleaning Procedure*
Observation: Observed cook rinse hands off, no soap then go back to preparing meal.
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: Hands - When to Wash*
Observation: Observed person cooking move from cooking to cleaning back to cooking and preparing without ever washing her hands.
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
Observation: A food employee was observed cleaning their hands in the 2 compartment sink.
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: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Tortillas
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Cloths - Wiping Cloths - Use Limitation
Observation: Heavily soiled wiping cloths in use.
Correction: Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
- Food Storage - Clean and Dry Location
Observation: Open bag of sugar and bag of cabbage stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Food - Frozen Food
Observation: Observed package of frozen vegetables on the prep table thawed.
Correction: Ensure frozen food is maintained frozen.
- Thawing
Observation: Observed fish thawing on the prep table.
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*
Observation: Refried beans being hot held at 117'F..
Correction: Hot hold potentially hazardous food at 135°F or above 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) in the refrigeration unit is not properly dated for disposition: 1) cooked chicken 2) cooked pork 3) salsa 4) rice 5) refried beans
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 - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Single-service items were observed reused for the storage of cream, meats and cheeses.
Correction: Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris: 1) reach in coolers and freezers 2) blenders 3) drink mixer
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Nothing is being sanitized after washing. PIC is using a 2 compartment sink to wash and rinse equipment and utensils but is not sanitizing. 3 compartment sink is blocked.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Equipment and Utensils, Air-Drying Required
Observation: Stainless steel and plastic food containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean plates and bowls were observed stored uncovered.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Prohibitions
Observation: Clean equipment/utensils were found stored on the floor.
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.
- Plumbing System Maintained in Good Repair
Correction:
- Plumbing System Maintained in Good Repair
Observation: Faucets at the 2 compartment sink and the mop sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory beside the 2 compartment sink.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Entire facility is in need of a thorough 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.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
|
01/22/2015 | Routine | |
Abbreviations: PIC=person in charge
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) Pico 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the bar is being used for purposes other than washing hands. Observed utensils in the hand sink at the bar. PIC removed.
Correction: The handwash facility identified above is to be used for washing hands only
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory next to the 3 compartment sink and at the bar.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
|
07/29/2014 | Risk Factor Assessment | |
With the exception of obtaining a food thermometer everything has been corrected. The kitchen is very clean. Good job! Thank you.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
|
01/24/2014 | Follow-up | |
Abbreviations: PIC=person in charge
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Food employee did not wash her hands during the entire inspection.
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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Observed raw chicken on the same plate as raw beef.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Food Storage Containers - Identified with Common Name of Food
Observation: Observed containers of food removed from their original package identified only in Spanish.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses. Dispensing utensils were observed with their handles in the food and on top of a soiled prep area.
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.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. Wiping cloths stored on prep area.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Cloths - Wiping Cloths - Use Limitation
Observation: Heavily soiled wiping cloths in use.
Correction: Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
- Critical: Food-PHF/TCS-Cold Holding-shell eggs (corrected on site)
Observation: Observed raw shell eggs stored on the prep table at 70'F. PIC discarded the eggs.
Correction: Store raw shell eggs in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- 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 chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the RIC at the bar is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair and damaged: 1) handle missing from the RIC sliding door at the bar area 2) handle missing from the coke RIC in the bar area 3) room thermostat is seperating from the wall in the kitchen 4) sink in the men's room is seperating from the wall 5) knobs to turn on the grill are missing
Correction: Repair the EQUIPMENT to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the EQUIPMENT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1) can opener 2) several ladels, tongs and spatulas 3) blender 4) hand strainer.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the equipment have accumulations of grime and debris: 1) handles and doors of RIC's and RIF's 2) the container that stores the serving utensils 3) coffee machine 4) outside of steamer 5) heat vents
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Observed stainless steel and plastic food containers that were stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Kitchenware and Tableware
Observation: Observed single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination. Plastic forks and spoons in containers with the food contact surface sticking out of container rather than the handles.
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the sink in the ladies room are leaking and have been encased with several layers of electrical tape.
Correction: Plumbing systems and components shall be maintained in good repair.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory at the bar.
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.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory at the bar, at the handwashing sink in the kitchen, or in the men's room.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities in Good Repair
Observation: Observed holes in the wall above the 2 compartment sink, several of the ceiling light bulbs were burnt out in the kitchen and broken floor tile by the office door.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Entire kitchen is in need of a deep thorough 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.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
|
01/06/2014 | Routine | |
Discussed with operator:
1. Submit a copy of the certificate of occupancy from the building department
2. observed the drain under the 3 compartment sink as slow to drain
No violation noted during this evaluation. | 01/11/2013 | Routine | |
The following items must be addressed prior to receiving your health department permit:
*1. Provide a hand sink in the kitchen
2. Provide more lights in the dish machine area - light measured 10 food candles
3. Provide stoppers for the 3-compartment sink
4. Replace caulking on the 3-compartment sink
5. Ensure that all bare wood is sealed
6. Replace broken floor tiles
7. Replace ceiling tiles with holes in them
8. Ensure that filters for hood system is completely joined
9. Provide receptacles for trash
10. Clean the air vent covers in all refrigeration units
11. Clean the entire facility
*12. Provide hot water
13. Provide smooth ceiling tiles for women's restroom
Contact building and zoning for plumbing issues
Final inspection scheduled for December 27, 2012 at 12:00. All equipment must be on and in working order.
Provide specs for ice machine, if needed and beer cooler.
12.
No violation noted during this evaluation. | 12/21/2012 | Other | |
Restaurant representatives - add corrected or new information about Taco Baja Grill, 2608 Jefferson Davis Highway 107-108b, Stafford, VA 22554 »