- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.11(A)(C) *PRIORITY* Food-contact surfaces are not cleaned between different raw animal foods, between raw to ready-to-eat foods, or as frequently as necessary, specifically:
Observed the meat slicer with a build up of food debris. The operator stated the slicer was last used the day prior. Increase cleaning frequency. CORRECTION: The operator cleaned during the inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.19(A)(B)(2)(C)(2,3) *PRIORITY FOUNDATION* The use of time as a public health control is not properly monitored, food is not properly marked or written procedures have not been developed, specifically:
Observed the tamales at the front service counter at 120 F during the inspection. The operator uses time to track these items however the time was not marked upon arrival. The operator stated they had been out for an hour. CORRECTION: Marked with the time during the inspection.
- Information: Cold Food Temperatures. Temperature of 41°F(5°C) or colder is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
Prep Top: 38 F True Cooler: 40 F Glass Door Cooler: 39 F Walk-In: 36 F Freezer: Frozen
- Information: Hot Food Temperatures 135°F or (59°C) or warmer required. Two degrees, 2°F (1°C), of tolerance is given based on thermometer accuracy.
Steam Table: 150 F
- Information: Dishwashing Methods:
3 comp sink not setup at time of the inspection. Test strips available.
- Information: *PRIORITY AND PRIORITY FOUNDATION ITEMS CORRECTED* All priority and priority foundation violations have been corrected during inspection. Please monitor to ensure that this level of food safety is maintained.
- Information: Your restaurant has received a score of 70 or more and is posted with a public notice stating that the restaurant 'Complied with the ACCEPTABLE SANITATION STANDARDS.'
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12/11/2015 | Semi Annual Food | 92 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.11(A)(C) *PRIORITY* Food-contact surfaces are not cleaned between different raw animal foods, between raw to ready-to-eat foods, or as frequently as necessary, specifically:
Slicer observed with an accumulation of dried raw meat products. Employee stated it was last used that morning (more than 4 hours before the inspection). Hard to clean areas of the slicer observed with an accumulation of food residue. The slicer appeared to have been cleaned but not adequately cleaned along the blade and portion that holds the meat down to the slicer. CORRECTION: Employee began to clean during the inspection. Discussed proper cleaning of the slicer and frequency of cleaning.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.17 *PRIORITY FOUNDATION* Ready-to-eat food is not properly date-marked, specifically:
Observed ready to eat, potentially hazardous foods not date marked or with an old date mark sticker (not taken off and looked washed/stuck on container). CORRECTION: Discussed date marking with employees and foods properly date marked during the visit. All foods not past disposition date.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.15 *PRIORITY FOUNDATION* Incorrect methods are used to cool potentially hazardous foods, specifically:
Observed tamales, chivo, and another meat product in the hot holding display cabinet at 93-135 F. The hot holding had been turned off to cool these foods. Discussed proper cooling methods.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.15(B)(D)(E) Gloves are not properly designed, specifically:
Observed single service, latex gloves in the kitchen. CORRECTION: Person in charge said they are for dishwashing. Discussed with person in charge that they are not approved.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.12 Cutting surfaces no longer can be effectively cleaned or sanitized, specifically:
The cutting surface of the cutting board in the prep/dishwashing area observed scored and no longer easy to clean. Please read below.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-401.11 *PRIORITY FOUNDATION* Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
Observed employee water bottle in kitchen area with a flip top lid. CORRECTION: Discussed proper employee beverages during the visit and provided handout with inspection report.
- Information: Cold Food Temperatures. Temperature of 41°F(5°C) or colder is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
Prep unit: guacamole, crema, cut tomatoes 41-42 F 2 door True reach in in cooking area: tamales 40 F 3 door glass unit in dishwashing area: cheese 41 F Walk in: foods 38 F Red unit in sitting area: ambient air temperature 41 F Salsa bar: 41 F
- Information: Hot Food Temperatures 135°F or (59°C) or warmer required. Two degrees, 2°F (1°C), of tolerance is given based on thermometer accuracy.
Front display unit: tamales, chivo, other meat product 93-135 F Hot hold inserts and onions on grill all +135 F
- Information: Dishwashing Methods:
3 compartment sink not set up during inspection. Test strips good
- Information: *PRIORITY AND PRIORITY FOUNDATION ITEMS CORRECTED* All priority and priority foundation violations have been corrected during inspection. Please monitor to ensure that this level of food safety is maintained.
- Information: Your restaurant has received a score of 70 or more and is posted with a public notice stating that the restaurant 'Complied with the ACCEPTABLE SANITATION STANDARDS.'
- Rule Violation and Requirement: VIOLATION OF SECTION 3-201.11(A)(B)(H)(I)(J)(K) *PRIORITY* Food from unapproved sources or prepared in a private home is used in the establishment, specifically:
Observed Costco rotisserie cooked chickens in the kitchen to be resold and put into menu items. CORRECTION: Discussed that this is not an approved source for meat products. Person in charge stated they will bring all of the chickens home for personal use.
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05/23/2015 | Semi Annual Food | 81 |
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