Inspections are based on regulations that are designed to eliminate risk factors for food borne disease. Each violation of these regulations is listed under the inspection.
Violation Types
Priority (P): The highest risk violations which are directly related to an increased risk of foodborne illness. Examples include improper handwashing, unsafe food temperatures.
Priority foundation (Pf): Violations that can create a high risk (Priority) violation. Examples include lack of soap at a handsink, no calibrated thermometer, no test strips to check sanitizer levels.
Core (C): Lower risk violations. Examples include general maintenance of facility (floors, walls, ceilings).
Correction Requirements: (P) and (Pf) violations must be corrected immediately when possible. Follow-up inspections occur to ensure all of these violations have been resolved if not corrected during the routine inspection. (C) violation corrections are verified at the next routine inspection.
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| 04/26/2024 - FOLLOW-UP INSPECTION
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| 03/29/2024 - ROUTINE INSPECTION
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6-501.14 - CORE
Violation Comments:The hood system has a large build-up of dust and debris.
All parts of a ventilation system must be cleaned at a frequency that prevents buildup to protect food and equipment from contamination.
To correct: Clean hood system and increase frequency of cleaning.
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7-202.12 - PRIORITY
Violation Comments:Facility was using "Rapid Multi-Surface Disinfectant Cleaner" as a sanitizer for food-contact surfaces, despite labeling indicating it is for nonfood-contact surfaces only.
Failure to properly use poisonous or toxic materials can be dangerous. Not following the manufacturer's instructions can bring harm to the consumer if exposed to certain substances.
Corrected on site: Facility was made to cease use of "Rapid Multi-Surface Disinfectant Cleaner" as sanitizer and switched to quaternary ammonia sanitizer.
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3-501.14 - PRIORITY
Violation Comments:Queso sauce, cooling from the day before, was at 50F in the walk-in cooler.
Potentially hazardous food must be cooled from 135F to 70F in the first two hours and from 70F to 41F within the next 4 hours to limit the growth of harmful bacteria and toxins.
Corrected on site: Queso sauce was discarded.
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4-302.14 - PRIORITY FOUNDATION
Violation Comments:The facility has no quaternary ammonia test strips for their quaternary ammonia sanitizer.
A test kit is required to confirm the concentration of sanitizer solution is within the manufacturers specifications. Sanitizer that is too weak will not effectively kill harmful microorganisms that cause foodborne illness. Sanitizer that is too strong may be toxic.
To correct: Obtain quaternary ammonia test strips.
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3-501.15 - PRIORITY FOUNDATION
Violation Comments:Two improper cooling methods were observed:
1. Queso sauce was put into a large, deep bucket with the lid on (made the previous day)
2. Cooked fajita chicken was put on the counter to cool (made at the time of the inspection)
Potentially hazardous foods must be cooled using proper cooling methods such as cooling with the lids off, smaller portions, using ice/ ice wand, stirring frequently, using shallow metal pans, etc. The temperatures of potentially hazardous foods must rapidly cool from 135F to 70F within 2 hours and 70F to 41F within an additional 4 hours to limit the growth of harmful bacteria and toxins.
Immediate correction: Queso was discarded, chicken was put into a hotel pan that was placed atop an ice bath and placed in the walk-in cooler to fully cool within a safe time frame.
For long term correction: Use new cooling methods for hot food that must be rapidly cooled.
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| 03/06/2024 - PROOF OF CORRECTION
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