- Critical: Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) and utensil(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as specified above.
- Comment:
- Observed at time of inspection can opener blade had heavy build up of old food particles on blade. Can opener should be cleaned after every use to prevent contamination of food. Corrected at time of inspection can opener blade was cleaned at time of inspection. This is a repeat violation fill out risk control plan. If violation re occurs at the next routine inspection an office consultation with associated fee may occur.
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed at time of inspection no paper towel at hand wash sink at front prep counter. Also no paper towel provided to hand wash sink in waitress station. Corrected at time of inspection hand wash sinks were provided with paper towel. Corrected. This is the third time this violation has repeated fill out provided risk control plan. An office consultation with associated $200 administration fee may occur.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Observed at time of inspection dish washer is not consistently providing sanitizer solution at proper concentration during final cycle. A leak at the top of the machine was observed ejecting sanitizer fluid during sanitize cycle. Sanitizer solution was checked several times during inspection and machine would intermittently not provided correct concentration of sanitizer solution. Correct by repairing dishwasher so that it is consistently providing correct amount of sanitizer solution. This is the third time this violation has occurred. Fill out provided risk control plan. An office consultation with associated $200 administration fee may occur.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed at time of inspection top of prep cooler on cook line is holding diced tomato 51 F, pico degio 52 F, shredded lettuce 52 F, cooked chicken 50 F. Under prep cooler is holding ground beef at 45 F. Hot dog 45 F. All potentially hazardous cold food must be held at 41 F or below. Discard all potentially hazardous cold food that has been out of temperate longer then 4 hours. Move remaining items to walk in cooler. Cool items in walk in cooler before placing them in prep cooler. This is the third time this violation has repeated. Fill out provided risk control plan. An office consultation with associated $200 administration fee may occur.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- Ready to eat, potentially hazardous food(s)
- Problems:
- Beyond consume by date
- Corrections:
- Discard.
- Comment:
- Observed a time of inspection meat sauce in walk in cooler held for 8 days. Food was discarded at time of inspection. Corrected.
- General violation description:
- 3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures Ceiling
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed at time of inspection floor in walk in freezer is covered in ice. Correct by cleaning out ice at a frequency able to prevent its build up. Correct as soon as possible a follow up will occur at the next routine inspection.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Food Storage
- Items:
- Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- Observed at time of inspection boxes of canned tomato's stored on the floor in dry storage. Also observed boxes of food stored on the floor in the walk in freezer. Correct by storing at least 6 in off the floor. Correct immediately a follow up will occur at the next routine inspection.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- Intensity
- Items:
- Lighting intensity
- Comment:
- Observed at time of inspection no light on the inside of the walk in freezer. Light is burnt out or fixtures are not functioning properly. Correct as soon as possible by providing adequate light in the walk in freezer.
- General violation description:
- 6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
- System Maintained in Good Repa
- Items:
- Plumbing system water line(s) hot
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed a time of inspection hand wash sink at front prep counter has hot water supply turned off. When hot water supply is turned on a leak is observed at the supply line shut off valve. Repair as soon as possible a follow up will occur at the nest routine inspection.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Observed at time of inspection wet wiping cloths were stored on counter tops. Wet wiping cloths must be stored completely submerged in sanitizer solution to prevent the growth and spread of pathogens. Corrected at time of inspection wiping cloths were removed. Corrected.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
|
06/17/2015 | Routine |
- Critical: Manual and Mechanical Warewash
- Comment:
- CORRECTED. THE DISH MACHINE HAS BEEN REPAIRED AND OBSERVED SANITIZING AT 100 PPM CHLORINE TODAY.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Warewashing Equipment, Determi
- Comment:
- CORRECTED. CHLORINE SANITIZER TEST STRIPS USED TO DETERMINE THE SANITIZER CONCENTRATION.
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
|
01/26/2015 | Follow-up |
- Critical: Manual and Mechanical Warewash
- Comment:
- NOT CORRECTED. THE DISH MACHINE IS CURRENTLY NOT WORKING. THE PERSON IN CHARGE STATES THAT THE MACHINE BECAME INOPERABLE YESTERDAY WHEN AN PART IN THE FLOAT ASSEMBLY BROKE. A REPLACEMENT PART WAS OBTAINED TODAY BY THE PERSON IN CHARGE. RECEIPT OBSERVED DATED 1/23/15 FROM HOBART SERVICES FOR 1 FLOAT SERVICE KIT. THE 3-COMPARTMENT SINK WILL BE USED TO WASH-RINSE-SANITIZE WARES UNTIL THE NEW PART IS INSTALLED AND THE MACHINE IS SANITIZING AT 50-100 PPM CHLORINE. A 2ND FOLLOW-UP INSPECTION WILL BE CONDUCTED ON MONDAY 1/26/15 TO DETERMINE COMPLIANCE. FAILURE TO COMPLY WILL RESULT IN ADDITIONAL ENFORCEMENT ACTION INCLUDING AN INFORMAL CONFERENCE AND THE ASSOCIATED FEES.,
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Warewashing Equipment, Determi
- Comment:
- NOT CORRECTED. SANITIZER TEST STRIP USE CANNOT BE DETERMINED UNTIL THE DISH MACHINE IS FUNCTIONING. COMPLIANCE WILL BE CONFIRMED AT 2ND FOLLOW-UP INSPECTION ON 1/26/15.,
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
|
01/23/2015 | Follow-up |
- Critical: Equipment Food-Contact Surface
- Comment:
- CORRECTED. 1. THE ICE MACHINE HAS BEEN THOROUGHLY CLEANED AND SANITIZED 2. CAN OPENER BLADE OBSERVED CLEAN TODAY
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Critical: Hand Drying Provision
- Comment:
- CORRECTED. PAPER TOWEL PROVIDED AT THE HAND WASH SINK IN THE FRONT OF THE KITCHEN AND IN THE BEVERAGE SERVICE AREA. ASSIGNED RISK CONTROL PLAN NOT SUBMITTED.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Handwashing Cleanser, Availabi
- Comment:
- CORRECTED. SOAP PROVIDED AT THE HAND WASH SINKS IN THE WOMEN'S RESTROOM, AT THE HAND SINK NEAR THE 3-COMPARTMENT SINK, AND AT THE HAND SINK IN THE BEVERAGE SERVICE AREA. ASSIGNED RISK CONTROL PLAN NOT SUBMITTED.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Critical: Manual and Mechanical Warewash
- Comment:
- NOT CORRECTED. 0 PPM CHLORINE DETECTED IN THE SANITIZE RINSE AT THE DISH MACHINE. 2 DETERGENT BUCKETS AND RINSE AID ATTACHED TO THE DISH MACHINE. A FULL SANITIZER BUCKET OBSERVED ON SITE BUT NOT ATTACHED TO DISH MACHINE. NO RISK CONTROL PLAN SUBMITTED. 50-100 PPM CHLORINE MUST BE PROVIDED TO PROPERLY SANITIZE WARES. PROVIDE SANITIZER AS REQUIRED. DUE TO ON GOING NON-COMPLIANCE, AN OFFICE CONSULTATION MEETING WILL BE SCHEDULED., ,
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED. 1. FOODS IN THE PREP COOLER AT THE SOUTH END OF THE COOK LINE OBSERVED AT OR BELOW 41*F 2. FOODS IN THE 2-DOOR PREP COOLER AT THE NORTH END OF THE COOK LINE OBSERVED AT OR BELOW 41*F 3. NO SALSA OBSERVED HELD AT ROOM TEMPERATURE ASSIGNED RISK CONTROL PLAN NOT SUBMITTED.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Warewashing Equipment, Determi
- Comment:
- NOT CORRECTED. CHLORINE TEST STRIPS NOT USED TO CHECK THE SANITIZER CONCENTRATION AT THE DISH MACHINE. TEST STRIPS MUST BE USED TO DETERMINE THE SANITIZER CONCENTRATION. USE TEST STRIPS DAILY TO ENSURE THAT THE DISH MACHINE IS SANITIZING. COMPLETE THE RISK CONTROL PLAN FOR THIS UNCORRECTED VIOLATION., ,
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
|
01/08/2015 | Follow-up |
- Critical: Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) and utensil(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as specified above.
- Comment:
- 1. HEAVY ACCUMULATION OF BLACK MOLD-LIKE GROWTH IN THE ICE BIN AND ON THE ICE MAKING PARTS OF THE ICE MACHINE 2. DRIED FOOD DEBRIS ACCUMULATED ON THE CAN OPENER BLADE FOOD CONTACT SURFACES MUST BE CLEANED AFTER CONTAMINATION AND AT A FREQUENCY TO PREVENT THE ACCUMULATION OF SOIL. THOROUGHLY CLEAN THE NOTED AREAS. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION.,
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO PAPER TOWEL PROVIDED AT THE HAND WASH SINK IN THE SERVER BEVERAGE AREA OR THE HAND WASH SINK AT THE FRONT OF THE KITCHEN. PAPER TOWEL MUST BE PROVIDED AT EACH HAND SINK. PROVIDE. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION. COMPLETE THE RISK CONTROL PLAN FOR THIS REPEAT VIOLATION.,
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO SOAP PROVIDED AT THE HAND SINK NEAR THE 3-COMPARTMENT SINK, THE HAND SINK IN THE BEVERAGE SERVICE AREA, AND THE HAND SINK IN THE WOMEN'S RESTROOM. SOAP MUST BE PROVIDED AT EACH HAND WASH SINK. PROVIDE. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION. COMPLETE THE RISK CONTROL PLAN FOR THIS REPEAT VIOLATION.,
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- 0 PPM CHLORINE DETECTED IN THE SANITIZE RINSE AT THE DISH MACHINE. NO SANITIZER IS PROVIDED. 2 DETERGENT BUCKETS OBSERVED ATTACHED TO THE MACHINE ALONG WITH AN EMPTY RINSE ADDITIVE BUCKET. 50-100 PPM CHLORINE MUST BE PROVIDED TO SANITIZE WARES. PROVIDE SANITIZER AT 50-100 PPM CHLORINE. PROPERLY SET-UP THE CHEMICALS WITH DETERGENT, RINSE ADDITIVE, AND SANITIZER AT THE DISH MACHINE. USE THE 3-COMPARTMENT SINK FOR WARE WASHING UNTIL THE DISH MACHINE IS SANITIZING PROPERLY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION. COMPLETE THE RISK CONTROL PLAN FOR THIS REPEAT VIOLATION., , ,
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- 1. OBSERVED SHREDDED LETTUCE AT 55*F, CHOPPED TOMATOES AT 48*F, SOUR CREAM AT 45*F, PAR COOKED SKIRT STEAK AT 65*F IN THE TOP PORTION OF THE PREP COOLER AT THE SOUTH END OF THE COOK LINE. THE COOLER SEEMS TO BE FUNCTIONING PROPERLY, THE ITEMS WERE PREPARED IN THE MORNING 4-5 HOURS PRIOR TO INSPECTION. 2. OBSERVED COOKED RICE AT 46*F, BEEF BURRITOS AT 46*F, CHICKEN BURRITOS AT 47*F IN THE 2-DOOR UPRIGHT COOLER AT THE NORTH END OF THE COOK LINE. AMBIENT AIR TEMPERATURE OF THE COOLER OBSERVED AT 46*F. 3. OBSERVED 3 TRAYS OF PORTION CUPS OF FACILITY MADE SALSA AT 53-57*F HELD AT ROOM TEMPERATURE. COLD FOODS MUST BE HELD AT 41*F OR COLDER. DISCARD ITEMS THAT HAVE BEEN HELD ABOVE 41*F FOR MORE THAN 4 HOURS. MOVE REMAINING ITEMS TO COOLERS THAT ARE HOLDING PROPER TEMPERATURE. COOL ITEMS AFTER PREPARATION BEFORE PLACING IN PREP COOLER. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION. COMPLETE THE RISK CONTROL PLAN FOR THIS REPEAT VIOLATION.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Warewashing Equipment, Determi
- Items:
- Sanitizer test kit
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- Comment:
- CHLORINE TEST STRIPS PROVIDED BUT NOT USED REGULARLY TO DETERMINE THE SANITIZER CONCENTRATION AT THE DISH MACHINE. USE TEST STRIPS DAILY TO ENSURE THAT THE DISH MACHINE IS SANITIZING PROPERLY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION., , ,
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures Ceiling
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- KITCHEN CEILING VENTS OBSERVED WITH ACCUMULATION OF DUST/ SOIL. CLEAN AND KEEP CLEAN.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Eating, Drinking, or Using Tob
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- UNCOVERED EMPLOYEE BEVERAGE STORED ON SHELF ABOVE PREP TABLE. UNCOVERED EMPLOYEE BEVERAGE STORED ON COOK LINE PREP TABLE. KEEP EMPLOYEE BEVERAGES COVERED, STORE BELOW AND AWAY FROM FOOD AND PREP AREAS.
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Equipment, Utensils, Linens, a
- Items:
- Single-service/single-use article(s)
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- IN THE DRY STORAGE ROOM OBSERVED 2 CASES AND 1 SLEEVE OF CARRY-OUT BOXES AND A CASE OF TRI-FOLD PAPER TOWELS STORED ON THE FLOOR. STORE SINGLE USE ITEMS UP OFF OF THE FLOOR BY AT LEAST 6 INCHES.
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
- Food Storage
- Items:
- Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- BAG OF POTATOES AND BAG OF RICE STORED ON THE FLOOR IN THE DRY STORAGE ROOM. STORE FOOD UP OFF OF THE FLOOR BY AT LEAST 6 INCHES.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- 1. 2 DOOR TRAULSEN COOLER AMBIENT AIR TEMPERATURE OBSERVED AT 46*F. 2. PREP COOLER AT THE NORTH END OF THE COOK LINE OBSERVED WITH ICE ACCUMULATION ON THE CONDENSER 3. LEAK OBSERVED FROM THE ICE BIN AT THE ICE MACHINE EQUIPMENT MUST BE KEPT IN GOOD REPAIR. REPAIR NOTED ITEMS.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored In standing water Dipper well turned off
- Corrections:
- Keep dipper well turned on.
- Comment:
- DIPPER WELL TURNED OFF WITH ICE CREAM SCOOP STORED IN SOILED WATER.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
- Intensity
- Items:
- Lighting intensity
- Comment:
- INADEQUATE LIGHT PROVIDED IN THE DRY STORAGE ROOM. LIGHTS ARE BURNT OUT OR FIXTURES ARE NOT FUNCTIONING PROPERLY. PROVIDE ADEQUATE LIGHT IN THE DRY STORAGE ROOM.
- General violation description:
- 6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
- Outer Openings, Protected
- Items:
- Outer opening(s) door(s)
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- Comment:
- LARGE GAP OBSERVED AT THE BOTTOM OF THE SIDE DOOR NEAR THE ICE MACHINE. PROVIDE DOOR SWEEP TO CLOSE GAP TO PREVENT THE ENTRY OF PESTS.
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- System Maintained in Good Repa
- Items:
- Plumbing system water line(s) hot
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- HOT WATER SUPPLY TURNED OFF TO THE FRONT HAND WASH SINK. WHEN THE HOT WATER SUPPLY IS TURNED ON, A LEAK IS OBSERVED AT THE SUPPLY LINE SHUT OFF VALVE. REPAIR.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO COOLER THERMOMETERS PROVIDED IN THE COOK LINE PREP COOLER OR 2-DOOR GLASS FRONT COOLER.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- 0 PPM CHLORINE DETECTED IN WIPING CLOTH BUCKETS IN THE BAR AND KITCHEN. PROVIDE 50-100 PPM CHLORINE IN THE WIPING CLOTH BUCKETS.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
|
12/12/2014 | Routine |
- Critical: Backflow Prevention Device, Wh
- Comment:
- CORRECTED. HOSE BIB VACUUM BREAKER PROVIDED AT THE MOP SINK FAUCET.
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Critical: Characteristics
- Comment:
- CORRECTED. NO SHOPPING BAGS OR GARBAGE BAGS OBSERVED USED FOR FOOD STORAGE.
- General violation description:
- 4-102.11 - Materials that are used to make SINGLE-SERVICE and SINGLE-USE ARTICLES: (A May not: (1) Allow the migration of deleterious substances, or (2) Impart colors, odors, or tastes to FOOD
- Critical: Hand Drying Provision
- Comment:
- CORRECTED. PAPER TOWEL PROVIDED AT THE SERVER AREA HAND WASH SINK.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Handwashing Cleanser, Availabi
- Comment:
- CORRECTED. SOAP PROVIDED AT THE SERVER AREA HAND WASH SINK.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Critical: Manual and Mechanical Warewash
- Comment:
- CORRECTED. 100 PPM CHLORINE DETECTED IN THE SANITIZE RINSE AT THE DISH MACHINE.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED. FOOD ITEMS IN THE COOK LINE PREP COOLER AND 2-DOOR TRAULSEN COOLER OBSERVED AT 41*F OR BELOW.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: When to Wash
- Comment:
- CORRECTED. OBSERVED EMPLOYEES WASHING HANDS AT TASK CHANGES AND BEFORE PUTTING ON GLOVES.
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
- Critical: Where to Wash
- Comment:
- CORRECTED. NO HAND WASHING AT THE 3-COMPARTMENT SINK OBSERVED. EMPLOYEES USE THE DESIGNATED HAND WASH SINKS.
- General violation description:
- 2-301.15 - FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf)
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07/24/2014 | Follow-up |
- Critical: Backflow Prevention Device, Wh
- Items:
- Backflow prevention backflow/backsiphonage device vacuum breaker
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO BACK FLOW PREVENTION DEVICE INSTALLED AT THE MOP SINK FAUCET. A BACK FLOW PREVENTION DEVICE IS REQUIRED TO PREVENT POSSIBLE CONTAMINATION TO THE POTABLE WATER SUPPLY. INSTALL A HOSE BIB VACUUM BREAKER AT THE MOP SINK FAUCET. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Critical: Characteristics
- Items:
- Single-service/use articles
- Problems:
- Constructed from materials that are not Safe
- Corrections:
- Provide safe, approved materials.
- Comment:
- OBSERVED MASA AND RAW GROUND BEEF STORED IN WHITE PLASTIC SHOPPING BAGS AND 1 PAN OF FOOD WRAPPED IN A WHITE PLASTIC GARBAGE BAG IN THE WALK-IN COOLER. BAGS USED FOR FOOD STORAGE MUST BE MADE OF FOOD-GRADE MATERIALS. TRANSFER FOODS TO FOOD-GRADE BAGS OR CONTAINERS. DO NOT USE SHOPPING BAGS OR GARBAGE BAGS FOR FOOD STORAGE. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- General violation description:
- 4-102.11 - Materials that are used to make SINGLE-SERVICE and SINGLE-USE ARTICLES: (A May not: (1) Allow the migration of deleterious substances, or (2) Impart colors, odors, or tastes to FOOD
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO PAPER TOWEL PROVIDED AT THE HAND SINK IN THE SERVER AREA OF THE KITCHEN. PROVIDE PAPER TOWEL AT THE HAND WASH SINK. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO SOAP PROVIDED AT THE HAND WASH SINK IN THE SERVER AREA OF THE KITCHEN. PROVIDE SOAP. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- 0 PPM CHLORINE DETECTED DURING THE SANITIZE RINSE AT THE MAIN DISH MACHINE THE SANITIZER BUCKET OBSERVED EMPTY AND OBSERVED THE PUMPS FOR THE SOAP, RINSE AID, AND SANITIZER ALL PUMPING AT THE SAME TIME AT THE END OF THE CYCLE. 0 PPM CHLORINE DETECTED AT THE BAR GLASS WASHER. SANITIZER JUG OBSERVED HALF FULL BUT THE MACHINE DID NOT SEEM TO BE CYCLING PROPERLY. 50-100 PPM CHLORINE MUST BE PROVIDED TO SANITIZE WARES. SERVICE THE DISH MACHINE AND GLASS WASHER. USE THE 3-COMPARTMENT SINKS TO WASH-RINSE-SANITIZE WARES UNTIL THE DISH MACHINE AND GLASS WASHER ARE PROPERLY SANITIZING. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- IN THE WALK-IN COOLER OBSERVED RAW FISH STORED ABOVE COOKED MEAT, RAW BEEF STORED ABOVE LEMONS AND LIMES. RAW MEATS MUST BE STORED BELOW AND AWAY FROM READY-TO-EAT FOODS TO PREVENT CROSS CONTAMINATION. CORRECTED AT TIME OF INSPECTION BY MOVING THE RAW MEATS TO ONE RACK BELOW READY-TO-EAT FOODS.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- IN THE COOK LINE PREP COOLER OBSERVED COOKED BEEF STRIPS, BEEF CUBES, PORK, CHICKEN, DICED TOMATOES, PICO DE GALLO, AND SOUR CREAM AT 44-52*F. THE LIDS OF THE COOLER OBSERVED LEFT OPEN. IN THE TRAULSEN 2-DOOR UPRIGHT COOLER OBSERVED PREPARED TACOS, BURRITOS, FLAUNTAS AT 46-48*F. COLD FOODS MUST BE HELD AT 41*F OR BELOW. MOVE THE NOTED ITEMS TO COOLERS THAT ARE HOLDING PROPER TEMPERATURE. KEEP THE LIDS CLOSED IN THE PREP COOLER WHEN NOT IN USE. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- COOK DID NOT WASH HANDS BEFORE PUTTING ON GLOVES TO BEGIN FOOD SERVICE. HANDS MUST BE WASHED WHEN CHANGING TASKS, CHANGING GLOVES, AND AFTER ANY CONTAMINATION. INCREASE HAND WASHING FREQUENCY. WASH HANDS BEFORE BEGINNING FOOD SERVICE AFTER RETURNING TO THE KITCHEN FROM OTHER AREAS IN THE FACILITY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
- Critical: Where to Wash
- Items:
- Employee washed/rinsed hands
- Problems:
- In three compartment sink
- Corrections:
- Hands shall be washed in handsink(s) only.
- Comment:
- OBSERVED COOK AND WARE WASHING EMPLOYEE WASH HANDS AT THE 3-COMPARTMENT SINK. EMPLOYEES MUST WASH HANDS AT THE DESIGNATED HAND WASH SINKS. CORRECTED AT TIME OF INSPECTION THROUGH DISCUSSION WITH EMPLOYEES. EMPLOYEES INSTRUCTED TO WASH HANDS AT THE HAND SINKS. ,
- General violation description:
- 2-301.15 - FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures Ceiling
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- CEILING TILES/ VENTS IN THE KITCHEN OBSERVED SOILED. KEEP THE PHYSICAL FACILITY CLEAN.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Covering Receptacles
- Items:
- Waste container(s)/container(s) outside dumpsters
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- DUMPSTER LID OBSERVED OPEN. KEEP DUMPSTER LIDS CLOSED.
- General violation description:
- 5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use
- Eating, Drinking, or Using Tob
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- UNCOVERED EMPLOYEE BEVERAGE STORED ON SHELF ABOVE THE COOK LINE, EMPLOYEE BEVERAGE IN OPEN GLASS BOTTLE STORED ON BACK PREP TABLE. STORE EMPLOYEE BEVERAGES IN COVERED, UNBREAKABLE CONTAINERS BELOW AND AWAY FROM FOOD PREP AREAS.
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- LARGE ICE ACCUMULATION OBSERVED IN THE SERVER AREA PREP COOLER AND ALSO IN THE COOK LINE 2-DOOR FREEZER. KEEP EQUIPMENT IN GOOD REPAIR.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO HAND WASH SIGN POSTED AT THE HAND WASH SINK IN THE SERVER AREA OF THE KITCHEN OR IN THE MEN'S RESTROOM. POST HAND WASHING SIGNS.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- NO LIGHT SHIELDS IN THE DRY STORAGE ROOM AND WALK-IN COOLER. PROVIDE LIGHT SHIELDS.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
- Outer Openings, Protected
- Items:
- Outer opening(s) door(s)
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- Comment:
- GAPS OBSERVED AT THE BOTTOM OF THE BACK DOOR AND THE BOTTOM OF THE SIDE DOOR NEAR THE ICE MACHINE. INSTALL DOOR SWEEPS TO PREVENT THE ENTRY OF PESTS.
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- 1. SEVERAL WIPING CLOTHS STORED ON COUNTERS THROUGHOUT KITCHEN 2. SOILED WIPING CLOTH PLACED UNDER CUTTING BOARD 3. GREATER THAN 200 PPM CHLORINE DETECTED IN THE WIPING CLOTH BUCKET. KEEP WIPING CLOTHS SUBMERGED IN 50-100 PPM CHLORINE BETWEEN USES. DO NOT LEAVE WIPING CLOTHS ON COUNTERS OR USE SOILED WIPING CLOTHS UNDER CUTTING BOARDS.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
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06/25/2014 | Routine |
Restaurant representatives - add corrected or new information about El Mexicano, 5845 Merriman Rd, Romulus, MI 48174 »