This visit was made to follow up on the issue of hot holding of foods in the glass display case that was discussed during the risk factor assessment and follow up on February 5th and 9th.
- The operator is now able to maintain temperatures of the hot foods at 135°F or above in the glass display case on the front counter and will be using temperature to hold time/temperature control for safety foods. Please continue to monitor the temperatures of the foods hot holding by using a food thermometer and frequently stirring the food to ensure that all parts remain hot. Thank you
No violation noted during this evaluation. | 02/18/2016 | Follow-up | |
This visit was made to follow up to the routine food safety evaluation conducted on February 5 2016. The following corrective actions have been taken:
1. The True 2 door refrigerator in the back has been repaired and is functioning properly
2. The glass panel on the glass warmer in the front has been replaced
Thank you for taking these actions
The following issue still requires attention:
- Time/temperature control for safety foods (TCS foods) must be hot held at a temperature of 135°F or above. Discard all foods in the warmer after 1 hour. Use alternative equipment or think of another method for maintaining these foods hot. Time as a Public Health Control Procedure was discussed with Person in Charge as an option and the procedures were provided to her. Operator will decide on best procedure for keeping foods hot. A follow up visit will be conducted in approximately 3 business days to discuss further.
*Repeat Observations are Subject to Civil Penalty
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: chicken stew and beef stew in glass warmer in front display were below 135°F and had been in unit since 1 PM (3 hours)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above. Discard all foods in the warmer after 1 hour. Use an alternative equipment or think of another method for maintaining these foods hot. Time as a Public Health Control Procedure was discussed with Person in Charge as an option. Operator will decide on best procedure for keeping foods hot. A follow up visit will be conducted in approximately 3 business days to discuss further.
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02/09/2016 | Follow-up | |
This visit was made to conduct a risk based assessment. The following issues require attention:
1. The True 2 door unit in the back is not maintaining temperatures of 41°F or below. Time/temperature control for safety foods (TCS foods) must be kept at 41°F or below. This unit has been observed during previous inspections to not be maintaining correct temperatures. Do not store any TCS foods in this unit until it is repaired. A follow up visit will be made in approximately 3 business days to confirm. Repeat observations are subject to increasing civil penalties.
2. This facility is in need of active managerial control in the kitchen. Improper cooling methods were observed that require active supervision and food contact surfaces were observed not being washed, rinsed and sanitized. Ensure that proper cooling methods are being followed and that all food contact surfaces are washed, rinsed and sanitized
3. The glass hot holding display case in the front needs to be repaired. There is a sliding panel that is missing that is preventing it from keeping proper temperatures. Please repair this unit. A follow up visit will be conducted to verify.
*Repeat Observations are Subject to Civil Penalty
- Duties / Monitor Cooling Procedures of PHF(TCS)
Observation: Person in charge is not ensuring that employees are not using proper methods to rapidly cool Time/Temperature Control for Safety foods. Observed that foods were not being cooled properly. Foods prepared last night and in the front reach in unit were above 41F. Foods in the back True unit were also above 41 and not cooled properly.
Correction: Person in charge shall ensure, through daily oversight of the employees' routine monitoring of food temperatures, that employees are using proper cooling methods. Instructed Person in Charge and food employees on proper cooling methods.
- Critical: Cooling Potentially Hazardous Foods
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours:
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: chicken stew and trip stews holding in front display window were measured at temperatures below 135°F. A glass panel to close the display case is missing preventing the unit from maintaining temperatures.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above. Food will be stirred more frequently by the Person in Charge. . Food items not used within remaining 3 hours will be discarded by Person in Charge. Replace the missing glass panel to allow the unit to be closed properly.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: numerous items in the True 2 door unit in the back were above 41°F including the beef, tamales, rice, cabbage and pico de gallo which were all prepared yesterday.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. All items were discarded by the Person in Charge. The refrigerator unit needs to be repaired. Do not store any time/temperature control for safety foods in this unit until it is repaired. A follow up visit will be conducted in approximately 3 business days to confirm.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) (repeated violation)
Observation: Observed food workers washing containers and pans without sanitizing them.
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning. Instructed food employees on proper procedure for washing, rinsing and sanitizing all food contact surfaces after use. Three compartment sink was set up correctly.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site) (repeated violation)
Observation: Observed that the concentration of chlorine solution used in sanitizing bucket was above 100 ppm.
Correction: Chemical sanitizers shall be used in accordance with the CFR. High concentrations of sanitizer in excess of the CFR requirements can be harmful because residues of the materials remain. Solution was remade to be below 100 ppm.
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02/05/2016 | Risk Factor | |
This visit was made to conduct a follow-up.The 2 door True unit and 1 door Bev Air unit have been repaired. 1 door silver unit/refri. has been repaired and temperature was lowered but is not at 41F or below. Owner is thinking of replacing this unit all together. Until a proper unit is installed and working at 41 F or below, no time/temp. control for safety foods (TCS) are to be stored in current 1 door silver unit. Leak under wash basin has been repaired, but a leak under the rinse basin is now apparent. Please repair this leak within 10 days.
- Sanitizer Test Kit Required (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions (no test strips for bleach sanitizer being used)
Correction: A BLEACH / QUATERNARY AMMONIUM COMPOUND / IODINE test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the 3 compartment sink (wash basin) piping are leaking.
Correction: A plumbing system shall be maintained in good repair.
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06/25/2015 | Follow-up | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: cut lettuce, soup, tomato sauce, soup (all foods in 2 door True, all food discarded)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Physical Facilities in Good Repair
Observation: handsink in kitchen is not maintained in good repair (valve for hot water was turned off because faucet is leaking)
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions (no test strips for bleach sanitizer being used)
Correction: A BLEACH / QUATERNARY AMMONIUM COMPOUND / IODINE test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: 2 door True refrigerator, 1 door Bev air, 1 door Silver refri. unit
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The components of the following unit(s) are (missing, damaged): 2 door True refri (missing middle metal piece that closes door propely), flip top unit (door is completely off the hinge)
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the 3 compartment sink (wash basin) piping are leaking.
Correction: A plumbing system shall be maintained in good repair.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: bleach being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 sanitizing solutions (bleach solution in sani bucket over 100ppm, corrected to 100ppm)
Correction: Utilize only bleach that meet the requirements of 21 CFR 178.1010 sanitizing solutions when applying to food contact surfaces.
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06/22/2015 | Routine | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Kitchen employee did not was with soap a full 20 sec. (proper method demonstrated, corrected immediately)
Correction: -ALL food employees shall wash their hands in the following manner:
1. remove and discard used gloves,
2. turn on warm water at the hand sink,
3. rinse hands/arms with warm water,
4. lather hands/arms with soap and scrub for at least 20 seconds,
5. rinse hands/arms with warm water, and
6. dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel.
- Food Storage / Prohibited Areas / Other Sources
Observation: Food storage under other sources of contamination (1 door glass refrigerator has door that can be accessed by the public, this door must be locked)
Correction: Food may not be stored under other sources of contamination.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: chicken and vegetables
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
- Equipment / Good Repair / Components / Gaskets
Observation: The components of the following unit(s) are (missing, damaged): 2 door Ture reach in (middle part that helps close door is loose), ice machine (front panel missing)
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: pots and pans (3 compartment sink was not set up, employee only washed equipment and did not sanitize) 3 compartment sink was set up immediately
Correction: After cleaning and rinsing food-contact surfaces and utensils, they shall be effectively sanitized before coming in contact with food and before use.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink (handsink in kitchen)
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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02/05/2015 | Routine | |
This visit was made to conduct a follow-up. Shellstock tags are now attached to original container.
No violation noted during this evaluation. | 11/05/2014 | Follow-up | |
- Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied
Observation: Tags missing from the molluscan shellfish containers (mussels and clams)
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
- Critical: Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves saved for reuse by food employees (reused for handling desserts)
Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: tamales at front display (overfilled container) separated and moved to another unit
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink (so soap at handsink near front counter)
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink (paper towel holder jammed in womens bathroom)
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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10/24/2014 | Risk Factor | |
- Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (repeated violation)
Observation: Tags missing from the molluscan shellfish containers (mussels and clams do not have original tags attached)
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate (during inspection beans and soups were observed cooling in large platic tubs)
Correction: Cool foods by the following methods: a. Placing food in shallow pans with a product depth of 4 inches or less. b. Separating food into smaller thinner portions, cut meats down to 2-4 pound pieces. c Using rapid chill cooling equipment (blast freezing)
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: 1 door upright unit (all TCS foods removed from unit)
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following unit(s) are (missing, damaged): 2 door True
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Critical: Air Gap Design Standard, Not Less than 1' (repeated violation)
Observation: An air gap between the water supply outlet and the flood rim level of the 3 compartment sink was not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure (3 compartment sink must have an air gap and sanitize basin must be seperate)
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less than 1 inch for proper backflow prevention by the air gap.
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08/07/2014 | Follow-up | |
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: employees did not know all the BIG 5 foodborne illnesses and manager did not know when/how long to exlude sick employee.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Critical: Hands and Arms / Cleaning Procedure (corrected on site) (repeated violation)
Observation: Observed food employees using improper handwashing procedures (one employee was wahing hands with gloves on, another employee did not wash for a full 20 sec.)
Correction: ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
- Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied
Observation: Tags missing from the molluscan shellfish containers (mussels and clams do not have original tags attached)
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: using bowls with no handles to dispense bulk items
Correction: During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Critical: Cooling Potentially Hazardous Foods (corrected on site) (repeated violation)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: beans, soup (from yesterday) discarded
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (repeated violation)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: soups, beans, tamal, chicharron, cooked meats in reach in refrigerators
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 7/1 they shall be date marked with a "use by" date not exceeding 7/7.
- Consumer Advisory Required for Raw or Undercooked Animal Food (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: eggs
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.
- Food Contact Surface/Smooth, Easily Cleanable
Observation: Food contact surfaces of equipment and utensils are not smooth, cleanable (strainer is broken, chipping)
Correction: Materials that are used in the construction of utensils and food contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be finished to have a smooth, easily cleanable surface.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent (corrected on site) (repeated violation)
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: carboard (used to line shelves, glass refri.)
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: 1 door upright unit (all TCS foods removed from unit)
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged): 2 door True
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: utensils , equipment (sanitize basin was not set up at beginning of inspection)
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
- Critical: Air Gap Design Standard, Not Less than 1'
Observation: An air gap between the water supply outlet and the flood rim level of the 3 compartment sink was not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure (3 compartment sink must have an air gap and sanitize basin must be seperate)
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less than 1 inch for proper backflow prevention by the air gap.
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07/28/2014 | Routine | |
This visit was made to conduct a routine inspection. The following items need correction:
-ALL food employees shall wash their hands in the following manner:
1. remove and discard used gloves,
2. turn on warm water at the hand sink,
3. rinse hands/arms with warm water,
4. lather hands/arms with soap and scrub for at least 20 seconds,
5. rinse hands/arms with warm water, and
6. dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel.
- Foods must be stored in a way that prevents cross contamination (no raw over ready to eat foods)
- Employees may not contact ready to eat foods with their bare hands
- Potentially Hazardous Foods (PHFs) shall be properly cooled from 135F to 70F within 2 hours and from 135F to 41F within a total of 6 hours to prevent the growth of harmful bacteria. Cool PHFs using the following methods:
a. placing foods in shallow pans
b. separating the food into smaller thinner portions
c. using rapid cooling equipment such as a walk-in cooler
d. keep food uncovered until properly cooled to 41F
e. using containers that facilitate heat transfer
-Provide consumer advisory for eggs
-- All violations must be corrected within 10 days
** Repeat violations shall be subject to civil penalty
- Critical: Hands and Arms / Cleaning Procedure (corrected on site) (repeated violation)
Observation: Observed food employees using improper handwashing procedures (employee did not use paper towel to turn off faucet)
Correction: ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: garnish for tortillas and tortillas (food discarded)
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw fish over chopped cabbage
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.
- Utensils That are In-Use / Between-Use Storage (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: using bowls with no handles as utensils in bulk containers, handle for ice scoop in ice
Correction: During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Critical: Cooling Potentially Hazardous Foods (corrected on site) (repeated violation)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: tomato sauce (prepared yesterday
Correction: discarded)
- Cooling Methods (corrected on site) (repeated violation)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: tightly wrapping cooling foods in plastic, using large plastic tubs to cool
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid 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, or 7) other effective methods.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: tomato sauce
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 1/1 they shall be date marked with a "use by" date not exceeding 1/7
- Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: eggs
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.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: using cardboard to line shelves
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: 1 door upright refrigerator
Correction: do nto use for storage of any potentially hazardouse foods until repaired
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01/27/2014 | Routine | |
This visit was made to conduct a routine inspection. The following items need correction:
-ALL food employees shall wash their hands in the following manner:
1. remove and discard used gloves,
2. turn on warm water at the hand sink,
3. rinse hands/arms with warm water,
4. lather hands/arms with soap and scrub for at least 20 seconds,
5. rinse hands/arms with warm water, and
6. dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel.
- All handsinks used by employees must have a handwashing sign and may be used for handwashing only (no cleaning towels in sink)
- Potentially Hazardous Foods (PHFs) shall be properly cooled from 135F to 70F within 2 hours and from 135F to 41F within a total of 6 hours to prevent the growth of harmful bacteria. Cool PHFs using the following methods:
a. placing foods in shallow pans
b. separating the food into smaller thinner portions
c. using rapid cooling equipment such as a walk-in cooler
d. keep food uncovered until properly cooled to 41F
e. using containers that facilitate heat transfer
- Potentially hazardous foods prepared from ambient temperature must be cooled from 70F to 41F within 4 hours
- Foods must be stored in a way that prevents cross contamination (no storage of raw over ready to eat foods in refrigerator)
-- All violations must be corrected within 10 days
** Repeat violations shall be subject to civil penalty
- Critical: Hands and Arms / Cleaning Procedure (corrected on site) (repeated violation)
Observation: Observed food employees using improper handwashing procedures (employees did not use paper towel to turn off faucet)
Correction: ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
- 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 beef over ready to eat foods in reach in refrigerator
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.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: using bowl to dispense sugar (scoop with handle must be used)
Correction: During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Critical: Cooling Potentially Hazardous Foods (corrected on site) (repeated violation)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: rice, beans (discarded)
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours or cooling products from ambient temperature from 70°F to 41°F within 4 hours: placing hot foods in large tubs to cool
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid 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, or 7) other effective methods.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the front counter is being used for purposes other than washing hands (washing towels in sink)
Correction: A handwashing sink may not be used for purposes other than hand washing.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink (handsink near front counter)
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees (both employee bathrooms
Correction: signs provided)
- Physical Facilities Good Repair (repeated violation)
Observation: handsink in prep area is not maintained in good repair (leak at handsink).
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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10/25/2013 | Routine | |
Establishment voluntarily closed due to lack of working refrigeration units. Service tech called during the inspection and will reinspect later today for repairs.
- Critical: Certified Food Manager: Presence Required (corrected on site)
Observation: There was no Certified Food Manager (CFM) present at the beginning of the inspection.
Correction: It is unlawful to operate a food establishment unless it is under the immediate control of a CFM. It is highly suggested that you have more than one employee with the food manager's certification. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in enforcement action.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures.
Correction: ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
- Wiping Cloths / Use Limitation /Dry (corrected on site)
Observation: Wiping cloths improperly used for the following activity: towels covering food product.
Correction: Cloths shall not be used for any other purposes. For example, cloths shall not be placed under cutting boards to prevent the boards from sliding while in use.
- Wiping Cloths / Use Limitation / Soiled Cloths (corrected on site)
Observation: Heavily soiled wiping cloths in use.
Correction: Dry and wet wiping cloths shall be free of food debris and visible soil.
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 70°F within a 2 hours:rice @ 111F for more than 2 hours. (discarded)
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: beef & rice @ 53F, milk @ 50F, beef @ 48F, beans @ 49F. (discarded)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Critical: Cold Holding of Raw Shell Eggs at Ambient Temperature of 45°F or less (corrected on site)
Observation: Observed raw shell eggs stored at room temperature eggs @ 79F. (discarded)
Correction: Shell eggs that have not been treated to destroy Salmonella shall be stored in refrigerated equipment that maintains an ambient temperature of 45°F or less.
- 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: missing on 2 egg entree items.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less. upright Beverage Air @ 46F, single door reach-in @ 54F, True 2 door @ 57F, sliding door unit @ 50F and glass front refrigeration unit @ 50F.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Equipment / Food-Contact / Visibly Clean
Observation: Improper set up of thje 3 compartment sink.
Correction: Set the 3 compartment sink properly for wash, rinse and sanitize.
- Physical Facilities Good Repair
Observation: Hot water at handsink turned off due to hot water fixture being in dissrepair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/24/2013 | Routine | |
All refrigeration units have been repaired except the single door unit @ 52F. Repair technician onsite. Upright white unit to be discarded. Hand sink repaired. Do not use the single door refrigeration unit until repairs have been completed by technician. Establishment may reopen.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less. upright Beverage Air @ 46F, single door reach-in @ 54F, True 2 door @ 57F, sliding door unit @ 50F and glass front refrigeration unit @ 50F.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
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06/24/2013 | Follow-up | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Employee observed washing hands for aprox. 12 seconds.
Correction: Employees must wash hands for at least 20 sec. with warm water and soap.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw chicken and beef stored over ready-to-eat foods.
Correction: Raw foods can not be stored above cooked foods. Store foods based on cook temperatures.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: Eggs on prep table were 54F.
Correction: Raw shell eggs must be held under temperature control.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site)
Observation: Foods prepared on site not date marked.
Correction: Foods cooked on site must be market with date, and discared after 7 days.
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02/05/2013 | Risk Factor | |
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