| No violation noted during this evaluation. | 04/08/2016 | Re-inspection | |
- Critical: COOLING
Observation: Shredded chicken dated 4/3 found at 46°F after 4 days and two pans of shredded chicken dated 4/6 found at 51°F and 47°F after 24 hours. Tamale filling found at 75°F after 7 hours. Shredded chicken in salsa found at 108°F after 2 hours.
Correction: Shredded chicken in salsa was reheated to a boil at the time of the inspection. The shredded chicken and tamale filling have been put on hold, do not use. Adjust method or procedures to cool foods from 135°F to 70°F in the first 2-hours and from 70°F to 41°F in an additional 4-hours or if prepared or received at ambient temperatures cool to 41°F in 4-hours.
- Critical: PHF/TCS, HOT HOLDING (corrected on site)
Observation: Mole sauce, mango sauce, and pepper sauce found at 124°F.
Correction: Sauces were reheated on the stove at the time of the inspection. Maintain hot potentially hazardous foods at or above 135°F.
- Critical: APPROVED PROCEDURES - ROP - FISH (corrected on site)
Observation: Reduced oxygen packaging is being used for fish that is not frozen. Salmon observed thawed in the prep cooler near grill in sealed package.
Correction: Fish was removed from packaged at the time of the inspection. Fish is prohibited from being reduced oxygen packaged unless it remains frozen throughout the entire process.
- ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL (corrected on site)
Observation: The small hot hold unit next to utensil storage at grill line is not approved to reheat potentially hazardous foods.
Correction: Food was reheated on the stove top at the time of the inspection. Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment. Correct By: 07-Apr-2016
- USING A HANDWASHING SINK - ACCESSIBLE
Observation: Handwashing sink observed to be used as a prewash sink to rinse spatulas.
Correction: Hanwash sinks are to be used for washing hands only. Keep handwashing sink free of obstructions and in working condition at all times to allow for frequent handwashing.
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04/07/2016 | Routine | |
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES (repeated violation)
Observation: A chlorine test kit is not available for checking sanitizer concentrations.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions. Correct By: 03-Nov-2015
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR (repeated violation)
Observation: The food blender is placed on the floor at grill line.
Correction: Store all food items 6 inches above the floor. Correct By: 03-Nov-2015
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION (repeated violation)
Observation: Knives stored improperly between crack in prep table and wall.
Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor. Correct By: 03-Nov-2015
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11/30/2015 | Re-inspection | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS
Observation: In new prep table raw chicken and beef is over sauce and cooked food.
Correction: Reorganize storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination. Correct By: 03-Nov-2015
- Critical: REHEATING FOR HOT HOLDING
Observation: Refried beans are taken from walk-in and placed on stove top to be reheated before dinner. Refried beans were at 105*F and 108*F.
Correction: Adjust procedures and methods to properly reheat food. Reheat beans immediately from being taken from the walk-in and reheat to 165*F within 2 hours on the stove then place in hot hold warmers at 135*F or above. Correct By: 03-Nov-2015
- Critical: PHF/TCS, COLD HOLDING
Observation: Chorizo at prep table at 56°F and lettuce at 44*F, shredded beef at 47*F, and pico at 43*F.
Correction: Maintain cold potentially hazardous foods at or below 41°F Correct By: 03-Nov-2015
- PROPER COOLING METHODS - CRITERIA
Observation: Pico and cut tomatoes are being cooled in prep table.
Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Correct By: 03-Nov-2015
- TIME AS A PUBLIC HEALTH CONTROL - 4-HOURS - NOT MARKED
Observation: Salsa using time as a public health control for 4-hours is not properly marked or identified with a discard time.
Correction: Food items shall be marked or otherwise identfied with a time that is 4-hours past the point in time when the food was removed from temperature control. Discard food item. Correct By: 03-Nov-2015
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A chlorine test kit is not available for checking sanitizer concentrations.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions. Correct By: 03-Nov-2015
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: The food blender is placed on the floor at grill line.
Correction: Store all food items 6 inches above the floor. Correct By: 03-Nov-2015
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION
Observation: Knives stored improperly between crack in prep table and wall.
Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor. Correct By: 03-Nov-2015
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11/03/2015 | Routine | |
- Critical: WHEN TO WASH
Observation: Employee observed not washing hands before handling a lime that was to be used for drinks.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands.
- Critical: PHF/TCS, HOT HOLDING
Observation: Sauce on hot hold in far right of unit at 135°F
Correction: Maintain hot potentially hazardous foods at or above 135°F. Correct By: 04-Jun-2015
- Critical: PHF/TCS, COLD HOLDING
Observation: Tomato's in prep cooler at 45°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F Correct By: 04-Jun-2015
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: Cooked foods that ar cooled are not dated.
Correction: Adjust method or procedures so that all ready-to-eat potentially hazardous foods (time/temperature control for safety food), if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7-days. Correct By: 04-Jun-2015
- Critical: TOXIC SUBSTANCES - MEDICINE - LABELED AND STORED
Observation: Employee medicine located in spice container on rack at grill line is not labeled or properly stored.
Correction: Label all employee medicine and properly store the medicine to prevent contamination of food and equipment. Correct By: 04-Jun-2015
- DEMONSTRATION OF KNOWLEDGE (repeated violation)
Observation: Employees did not perform proper cooling methods or action when requested.
Correction: The person in charge shall obtain training or training materials in the areas of [items] so they are able to demonstrate knowledge and train employees on proper food safety practices. Correct By: 04-Jun-2015
- PROPER COOLING METHODS - CRITERIA (repeated violation)
Observation: Shredded chicken and beans were placed in walk-in in large metal pots covered to cool.
Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Correct By: 04-Jun-2015
- TIME AS A PUBLIC HEALTH CONTROL - PLAN APPROVAL AND PROPER METHODS
Observation: No time as a public health control plan is available for review or processes were observed that indicates a food was not properly prepared before using time as a public health control. Need written plan for salsa.
Correction: Food items out of temperature control shall be discarded and any food improperly prepared that is considered unsafe shall be discarded. Time as a public health control shall not be used until a plan is provided and readily available for review by the regulatory authority. Correct By: 04-Jun-2015
- FOOD CONTACT SURFACES - SOILED
Observation: Can opener, and food processors/choppers are visibly soiled.
Correction: Maintain food contact surfaces in a clean condition. Correct By: 04-Jun-2015
- OPEN DRINK CONTAINER (repeated violation)
Observation: Drinking cup without cover was observed in food preparation area and covered containers stored on food storage shelving.
Correction: Provide approved beverage container in food preparation area. Correct By: 04-Jun-2015
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: Ice scoop handle in contact with ice.
Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F. Correct By: 04-Jun-2015
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: Wiping cloth used for wiping counters stored on conters.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution. Correct By: 04-Jun-2015
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06/05/2015 | Routine | |
- Critical: WHEN TO WASH
Observation: Employee observed not washing hands before putting on new gloves.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands. Correct By: 30-Mar-2015
- Critical: REHEATING FOR HOT HOLDING
Observation: Chipotle cheese sauce/salsa and enchilada sauce not reheated but poured in to steam table to reheat.
Correction: Adjust procedures and methods to properly reheat food. Cooked and cooled food must be reheated to 165*F on stove. Correct By: 30-Mar-2015
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: Beans, shredded chicken, cut tomato, and other cooked ready-to-eat potentially hazardous food not dated.
Correction: Adjust method or procedures so that all ready-to-eat potentially hazardous foods (time/temperature control for safety food), if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7-days. Correct By: 30-Mar-2015
- Critical: APPROVED PROCEDURES - ROP - FISH
Observation: Reduced oxygen packaging is being used for fish that is not frozen. Fish is thawed in vacuum packaging. Label on package said to remove fish from package before thawing.
Correction: Discard fish. Fish is prohibited from being reduced oxygen packaged unless it remains frozen throughout the entire process. Correct By: 30-Mar-2015
- DEMONSTRATION OF KNOWLEDGE
Observation: Methods for cooling, glove usage, and date marking are not relayed to chef.
Correction: The person in charge shall obtain training or training materials in the areas of cooling, date marking, and glove usage/hand washing so they are able to demonstrate knowledge and train employees on proper food safety practices. Correct By: 30-Mar-2015
- PROPER COOLING METHODS - CRITERIA
Observation: Improper cooling methods are observed for beans and shredded chiken.
Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Once foods reach 135*F they must be cooled in walk-in refrigerator. Correct By: 30-Mar-2015
- OPEN DRINK CONTAINER
Observation: Drinking cup without cover was observed in food preparation area.
Correction: Provide approved beverage container in food preparation area. Correct By: 30-Mar-2015
- WIPING CLOTHS - USE LIMITATION - SANITIZING SOLUTIONS
Observation: Wiping cloth solution is dirty.
Correction: Maintain wiping cloth sanitizer solution clean and free from visible debris. Maintain 50ppm chlorine and place wiping cloths in sanitizer when not in use. Areas where wiping cloths required are kitchen, wait area, bar, and dish washing area. Correct By: 30-Mar-2015
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: Floor under soda boxes has syrup spill.
Correction: Clean the physical facilities at a frequency necessary to keep them clean. Correct By: 31-Mar-2015
|
03/30/2015 | Routine | |
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