Major Violations are critical risk factor violations that pose the highest risk of causing food poisoning (or foodborne illness). Major violations require immediate corrective action.
Minor Violations are critical risk factor violations that pose less risk of causing food poisoning (or foodborne illness). Minor violations do not warrant immediate verification of compliance.
Good Retail Practice violations are preventative measures that include practices and procedures that effectively control the introduction of hazards into food.
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Service
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Score
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Date
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ROUTINE INSPECTION
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11/09/2023
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Equipment, utensils and linens: storage and use
All clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces. Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074, 114178, 114172, 114081, 114185, 114119)
Inspectors Comments: Observed bulk sugar container with ceramic bowls used as scoops. Discontinue this practice. Ensure to use scoops that are maintained clean ans possess handles which are stored in a manner that is not in contact with the food. Correct today, 11/9/2023.
Wiping cloths: properly used and stored
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1, 114185.3)
Inspectors Comments: Observed food preparation line staff use wiping cloth to clean food contact surface before returning it to their apron. Discontinue this practice. All wiping cloths shall be returned to a sanitizer bucket with at least 200 ppm of quaternary ammonium, or100 ppm chlorine after each use. Correct today, 11/9/2023.
Equipment/Utensils - approved; installed; good repair, capacity
All utensils and equipment shall be fully operative and in good repair. All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1-114130.5, 114132 )
Inspectors Comments: Observed mechanical ware wash machine that was not providing 50 parts per million (PPM) of chlorine, as the manufacturer's label specified it should. Discontinue the use of the mechanical ware wash machine and route all ware washing to three-compartment sink until it is repaired and able to provide at least 50 ppm of chlorine sanitizer. Correct by 11/16/2023.
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ROUTINE INSPECTION
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05/23/2023
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Proper eating, tasting, drinking or tobacco use
No employees shall eat, drink, or smoke in any work area. (113977)
Inspectors Comments: Observed half-eaten employee personal food item in bar area. All employee eating and drinking shall be done at approved break locations separate from food preparation areas. Item was removed during inspection.
Consumer self service
Unpackaged food shall be displayed and dispensed in a manner that protects the food from contamination. (114063, 114065)
Inspectors Comments: Observed containers of lettuce and sour cream stored directly on the floor of the walk-in refrigerator. Ensure food is store in a manner that prevents potential contamination and at least 6 inches above floor. Correct today, 5/23/2023.
Garbage and refuse properly disposed; facilities maintained
All food waste and rubbish shall be kept in leak proof and rodent proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent a nuisance. The exterior premises of each food facility shall be kept clean and free of litter and rubbish. (114244, 114245)
Inspectors Comments: Observed grease accumulation on exterior of grease container in outdoor garbage and refuse area. Clean used grease container regularly to ensure no buildup of grease on outer surfaces. Correct by 5/30/2023
Equipment/Utensils - approved; installed; good repair, capacity
All utensils and equipment shall be fully operative and in good repair. All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1-114130.5, 114132 )
Inspectors Comments: Observed metal scoop in bulk storage with handle in contact with bulk food item in dry storage area. All scoops shall be clean and stored with handles outside of food. Correct today, 5/23/2023.
Observed dust and debris build-up on fan guard of walk-in refrigerator. Ensure fan guards are cleaned and maintained at all times. Correct by 5/27/2023.
Food storage; food storage containers identified
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067, 114069)
Inspectors Comments: Observed bulk storage in dry storage area stored with lids open. All bulk storage shall be stored with closed lids whenever not in use in
food preparation. Lids closed during inspection.
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INSPECTION FOLLOW-UP
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08/30/2022
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ROUTINE INSPECTION
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08/24/2022
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Proper hot and cold holding temperatures
Potentially hazardous foods (PHF) shall be held at or below 41/ 45#F or at or above 135#F. (113996, 113998, 114037, 114343)
Inspectors Comments: Observed steak, shredded cheddar, shredded monterey cheese, lettuce, shrimp, and cooked chicken stored in a cold holding unit below the cold holding table which was observed measuring at 57-60 degrees F. Employee states food product had been in the unit since opening. items recently stocked within the unit were relocated to a near by cold holding unit. The rolled tacos, additional shredded cheese, raw chicken, raw beef, raw fish were relocated to the upright refrigeration unit for rapid cooling and cold-holding. Potentially hazardous food items such as steak (8lbs), shredded cheddar (2lbs.), shredded monterey cheese (2 lbs.), lettuce (2 oz.), shrimp (2lbs.), and cooked chicken (5 lbs.), reading above cold holding temperatures of 41 degrees were voluntarily removed and discarded. Ensure to maintain all potentially hazardous cold food at or below 41 degrees F. Prior to placing potentially hazardous food items back into the lower portion of the cold holding unit ensure to assess the unit for functionality.
Adequate handwashing facilities supplied & accessible
Handwashing facilities must be provided. Handwashing soap and towels or drying device shall be provided in dispensers; dispensers shall be maintained in good repair. Handwashing facilities shall be clean, unobstructed, and accessible. (113953, 113953.1, 113953.2,114067(f))
Inspectors Comments: Observed bar hand sink lacking paper towels provided in the approved dispenser. Adequate supplies such as paper towels and hand soap were not observed. Ensure all handwash facilities are easily accessible, maintained and adequately supplied with hand soap and paper towels (or a drying device) in each appropriate dispenser. This is a repeat violation. Ensure to use this hand wash facility for
hand washing only.
Food contact surfaces: clean and sanitized
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099)
Inspectors Comments: Observed soiled dishware stored amongst clean dishware/food preparation surfaces on shelves provided throughout the expo line and equipment storage rack. Observed knives stored in holders, ready for immediate use, with old food debris. Discontinue this practice. Clearly separate soiled dishware from kitchen equipment/ inventory which is clean and ready to use.
Premises; personal/cleaning items; vermin-proofing
The premises of each food facility shall be kept clean and free of litter and rubbish; all clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces; the facility shall be kept vermin proof. (114067(j), 114123, 114143, 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259.3)
Inspectors Comments: Observed employee beverages stored above active food preparation areas. Discontinue this practice. Ensure all personal items are stored separate from food inventory, food preparation areas and equipment.
Wiping cloths: properly used and stored
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1, 114185.3)
Inspectors Comments: Observed wet wiping cloths on various preparation surfaces throughout the kitchen without residual sanitizer. Wet cloths shall be returned to the sanitizer bucket after each use. Provide a sanitizer bucket to active food preparation areas which contain an adequate concentration of sanitizer. Ensure all food contact surfaces are clean and sanitized with a sanitizer solution of 100 parts per million (PPM) chlorine sanitizer or 200 PPM quaternary ammonium sanitizer, at the appropriate frequency. Corrected on site as staff were educated on proper wiping cloth use at this time.
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ROUTINE INSPECTION
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04/21/2022
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Food separated and protected
All food shall be separated and protected from contamination. (113980, 113984(a, b, c, d, f), 113986, 114060, 114067, 114073, 114077, 114143)
Inspectors Comments: Observed a metal container of raw meat stored above produce located in the walk-in refrigerator. Separate ready-to-eat food/produce from raw meat and
seafood to prevent cross contamination. Review proper food storage with employees and ensure food is stored properly in all
refrigeration units.
Premises; personal/cleaning items; vermin-proofing
The premises of each food facility shall be kept clean and free of litter and rubbish; all clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces; the facility shall be kept vermin proof. (114067(j), 114123, 114143, 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259.3)
Inspectors Comments: Observed employee beverage without a lid above salsa cold holding table. Personal employee items such as a medication was also stored on/in food preparation areas. Provide designated space for employee's personal items separate from customer food and food contact surfaces. Ensure staff is notified on the appropriate location where such items can be maintained/ stored no later than 4/25/2022.
Equipment/Utensils - approved; installed; good repair, capacity
All utensils and equipment shall be fully operative and in good repair. All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1-114130.5, 114132 )
Inspectors Comments: Observed bowls and plastic containers being used as scoops provided within multiple bulk food storage bins containing food such as uncooked rice, various sauces and flour. Ensure to use food dispensing equipment with a handle. Kitchen equipment and utensils shall be maintained in a sanitary manner protected from possible contamination.
Wiping cloths: properly used and stored
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1, 114185.3)
Inspectors Comments: Observed a wet wiping cloth stored on the bar server area. Ensure wet wiping towels are returned to sanitizer bucket after each use.
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ROUTINE INSPECTION
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12/16/2021
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Proper eating, tasting, drinking or tobacco use
No employees shall eat, drink, or smoke in any work area. (113977)
Inspectors Comments: Observed a plate of employee food stored on the drain board of the preparation sink where food was being prepared. Discontinue this practice. Ensure staff are not eating, drinking or smoking in areas where food is being prepared and possible contamination can occur. Corrected on site, staff relocated the plate of food to the designated employee area.
Food contact surfaces: clean and sanitized
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099)
Inspectors Comments: Observed recently washed plastic containers and metal trays with water nesting within the food contact surface, not allowed to adequately drain and air dry prior to re-use. Discontinue this practice. Ensure to allow all equipment and utensils to adequately drain and air-dry prior to reuse. Train staff to carry out this practice no later than 12/17/2021.
Observed old food debris on various clean equipment items stored in the following areas: on storage equipment rack near the warewashing room, beneath the expo line where meals are plated, in drawers near preparation table located in the central kitchen. . Discontinue storing soiled dish ware amongst clean dish ware/ away for later use. Ensure all food contact surfaces of equipment and utensils are maintained clean and sanitary at all times.
Proper hot and cold holding temperatures
Potentially hazardous foods (PHF) shall be held at or below 41/ 45#F or at or above 135#F. (113996, 113998, 114037, 114343)
Inspectors Comments: Observed a large metal container of chicken and a large metal container of carne asada stored stored on the grill measuring at 90-115 degrees F. Staff stated items were cooked 30 minutes prior to inspection. Ensure to maintain all potentially hazardous hot foods at 135 degrees F or above. Corrected on site as staff was required to reheat food item, facility placed item back into hot holding at 135 degrees F.
Equipment, utensils and linens: storage and use
All clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces. Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074, 114178, 114172, 114081, 114185, 114119)
Inspectors Comments: Observed raw various raw meat products stored above produce and shredded cheeses in the walk-in refrigerator. Separate ready-to-eat food/produce from raw meat and seafood to prevent cross contamination. Review proper food storage with employees and ensure food is stored properly in all refrigeration units.
Wiping cloths: properly used and stored
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1, 114185.3)
Inspectors Comments: Observed wet wiping cloths stored on various preparation tables and surfaces throughout the kitchen. Ensure wet wiping towels are returned to sanitizer bucket after each use.
Food separated and protected
All food shall be separated and protected from contamination. (113980, 113984(a, b, c, d, f), 113986, 114060, 114067, 114073, 114077, 114143)
Inspectors Comments: Observed a box of salmon meat product stored above produce and various cheeses in the walk-in refrigerator. Separate ready-to-eat food/produce from raw meat and seafood to prevent cross contamination. Review proper food storage with employees and ensure food is stored properly in all refrigeration units.
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ROUTINE INSPECTION
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08/05/2021
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Food contact surfaces: clean and sanitized
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099)
Inspectors Comments: Observed the mechanical warewashing machine unable to provide adequate sanitizer at the time of inspection. As per manufactures specifications listed on the unit the machine shall provide a sanitizer concentration of 50 parts per million chlorine. At this time facility must transfer all recently washed dishes from the warewashing machine into the three-compartment sink to fulfill the final sanitization step. Compliance with this requirement shall be achieved no later than 8/5/21. Ensure to operate mechanical warewashing units per manufacturer's instructions/ specifications. All food contact surfaces shall be maintained clean and sanitized. Facility has requested the unit to recieve maintenance today.
Equipment/Utensils - approved; installed; good repair, capacity
All utensils and equipment shall be fully operative and in good repair. All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1-114130.5, 114132 )
Inspectors Comments: Observed cold holding box provided near the back salsa station to have a possible leak with excessive water accumulation within the unit. Ensure all equipment meets applicable standards, functions as to its intended use and is installed properly. Compliance with this requirement is due by 8/10/2021.
Equipment, utensils and linens: storage and use
All clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces. Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074, 114178, 114172, 114081, 114185, 114119)
Inspectors Comments: Observed tongs stored on the handles of the oven. Observed knives stored on the knife rack to have food debris accumulation. Observed salad bowl stored in direct contact with the lettuce. Discontinue these practices. Store utensils and equipment in manner which is protected from possible contamination.
Food separated and protected
All food shall be separated and protected from contamination. (113980, 113984(a, b, c, d, f), 113986, 114060, 114067, 114073, 114077, 114143)
Inspectors Comments: Observed raw various raw meat products stored above produce and shredded cheeses in the walk-in refrigerator. Separate ready-to-eat food/produce from raw meat and seafood to prevent cross contamination. Review proper food storage with employees and ensure food is stored properly in all refrigeration units.
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ROUTINE INSPECTION
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07/20/2021
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Proper cooling methods
All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then cool to 41°F, within a total of 6 hours. Cooling shall be accomplished by one or more of the following methods: placing in shallow pans, seperating into smaller portions, using rapid cooling equipment, using ice, or other approved method. (114002, 114002.1)
Inspectors Comments: Observed approximately 8 pounds of cooked chicken chile verde and 16-ounces of ground beef stored in the walk-in refrigerator to be measuring between 45-47 degrees F. As per manager the listed food items were prepared the day prior to the inspection. Ensure potentially hazardous foods are cooled rapidly within the alloted time frame, using an approved cooling method. Manager was educated at this time. Corrected on site, manager voluntarily discarded 8 pounds of cooked chicken chile verde and 16-ounces of ground beef at the time of inspection. Review proper cooling procedures with employees, listed below. Compliance shall be achieved with this requirement no later than 7/20/21.
Approved cooling methods include:
1. Placing the food in shallow, heat conductive pans.
2. Separating the food into smaller or thinner portions
3. Using rapid cooling equipment such as chill blasters.
4. Adding ice as an ingredient.
5. Using ice paddles.
6. Placing containers in an ice bath, stirring food frequently.
7. In accordance with an approved HACCP plan.
To calibrate food thermometer using an ice cold water ensure the thermometer is at or adjusted to 32 F (degrees Fahrenheit).
Proper hot and cold holding temperatures
Potentially hazardous foods (PHF) shall be held at or below 41/ 45#F or at or above 135#F. (113996, 113998, 114037, 114343)
Inspectors Comments: Observed various house made salsas (papaya salsa, red sauce), house made dressings and shredded cheese stored in a cold holding unit which was reported to be in disrepair. All food within the unit was measuring between 51-53 degrees F. Employee could not confirm how long the above items, with the exception of the recently shredded cheese had been placed within the unit . The shredded cheese was relocated to the walk-in for rapid cooling and cold-holding. Potentially hazardous food items such as house made salsas (papaya salsa, red sauce and house made dressings reading above cold holding temperatures of 41 degrees were voluntarily removed and discarded. Ensure to maintain all potentially hazardous cold food at or below 41 degrees F. See violation 36 Equipment/Utensils - approved; installed; good repair; capacity regarding equipment guidance.
Proper reheating procedures for hot holding
Any potentially hazardous foods cooked, cooled and subsequently reheated for hot holding shall be brought to a temperature of 165°F. (114014, 114016)
Inspectors Comments: Observed black beans placed into hot holding to be measuring between 122-127 degrees F, surrounding food items in hot holding unit were observed to be measuring between 150-175 degrees F. Ensure all potentially hazardous foods are reheated to at least 165F for 15 seconds, prior to hot holding. Employee was educated at this time. Corrected on site as staff reheated beans at this time.
Food contact surfaces: clean and sanitized
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099)
Inspectors Comments: Observed wet wiping cloths on various preparation surfaces throughout the kitchen without residual sanitizer. Sanitizer buckets were also observed to be provided to various preparation stations with a sanitizer concentration less than 200 parts per million quaternary ammonium sanitizer. Provide a sanitizer bucket to active food preparation areas which contain an adequate concentration of sanitizer. Ensure all food contact surfaces are clean and sanitized with a sanitizer solution of 100 parts per million (PPM) chlorine sanitizer or 200 PPM quaternary ammonium sanitizer, at the appropriate frequency. Corrected on site as staff were educated on how to properly set-up a sanitizer bucket with the appropriate concentration of sanitizer solution. Staff were also instructed to wipe down all recently used preparation areas.
Food storage; food storage containers identified
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067, 114069)
Inspectors Comments: Observed a boxes of produce stored directly on the floor beneath the preparation sink in the mid-kitchen area. Ensure food is store in a manner that prevents potential contamination and at least 6 inches above floor.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: Observed excessive build-up/debris in the following areas:
- Handles of the cooks line microwaves
- Fan guards of the walk-in refrigerator
-Handles of various cold holding units and freezers provided throughout the kitchen
-Internal surfaces of the upright reach-in refrigerator along the wall of the kitchen
Clean/maintain affected areas. Ensure all nonfood-contact surfaces of equipment and utensils are maintained clean by 7/22/2021.
Equipment, utensils and linens: storage and use
All clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces. Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074, 114178, 114172, 114081, 114185, 114119)
Inspectors Comments: Observed tongs stored on the handles of the oven. Discontinue this practice. Store utensils and equipment in manner which is protected from possible contamination.
Equipment/Utensils - approved; installed; good repair, capacity
All utensils and equipment shall be fully operative and in good repair. All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1-114130.5, 114132 )
Inspectors Comments: Observed cold holding box provided near the back salsa station to have a possible leak with excessive water accumulation within the unit. Observed the cold-holding table containing salsas, located along the cooks line to be in disrepair. As per manager the facility is looking into replacing the unit. Discontinue storing potentially hazardous food-items in this unit until it has the capacity to adequately cold hold food items. Ensure all equipment meets applicable standards, functions as to its intended use and is installed properly. Compliance with this requirement is due by 7/21/2021. Ensure to keep inspector updated regarding compliance status of cold-holding unit.
Observed heavy scores/ stains on the clean cutting boards provided to the cold-holding preparation table and various preparation stations throughout the kitchen. Ensure all equipment is maintained sanitary and does not pose a threat for possible contamination. Maintain, repair or replace cutting boards no later than 8/3/21.
Food separated and protected
All food shall be separated and protected from contamination. (113980, 113984(a, b, c, d, f), 113986, 114060, 114067, 114073, 114077, 114143)
Inspectors Comments: Observed raw various raw meat products stored above produce and a block of cheese in the walk-in refrigerator. Separate ready-to-eat food/produce from raw meat and seafood to prevent cross contamination. Review proper food storage with employees and ensure food is stored properly in all refrigeration units.
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ROUTINE INSPECTION
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02/18/2020
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Hot and cold water available
An adequate, protected, pressurized, potable supply of hot water (120°F) and cold water shall be provided at all times. (113953(c), 114099.2(b))
Inspectors Comments: Measured hot water at three compartment sink at 111F.
Maintain hot water at 120F at three compartment sink at all times.
Toxic substances properly identified, stored, used
All poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, utensils, packing material and food-contact surfaces. (114254, 114254.1 114254.2)
Inspectors Comments: Observed unlabeled chemical spray bottles stored under the dishwasher.
Spray bottles used for storing chemicals such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
Food storage; food storage containers identified
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067, 114069)
Inspectors Comments: 1. Observed uncovered trays of beef balls stored inside the two door freezer.
Maintain all food items covered and protected from possible contamination unless in use.
2. Observed unlabeled food containers.
Label all food containers with food item name to identify it.
Wiping cloths: properly used and stored
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1, 114185.3)
Inspectors Comments: Measured the sanitizer concentration in the wiping cloth container to be too low. Store wiping cloths in an approved sanitizer solution (e.g., 100 ppm chlorine, 200 ppm quaternary ammonium or 25 ppm iodine) between uses, or provide a clean cloth for each use.
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COMPLAINT FOLLOW-UP
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02/05/2020
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COMPLAINT INVESTIGATION
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02/04/2020
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No rodents, insects, birds, or animals
Each food facility shall be kept free of insects, birds, animals or vermin: rodents (rats, mice), cockroaches, flies. (114259, 114259.1, 114259.4, 114259.5)
Inspectors Comments: Multi-generational live and dead cockroaches were observed behind dry food storage containers, on the floor and on the wall behind the two door upright refrigerator adjacent to the three-compartment sink, on the walls in the dish washing area, and on floor in the cooks line.
Eliminate the activity of rodents from the food facility by using only approved methods. Remove all evidence of the infestation and thoroughly clean and sanitize all affected surfaces. Construct, equip, maintain and operate the food facility so as to prevent the entrance and harborage of animals, birds and vermin including, but not limited to, rodents and insects.
Permit Suspension
If an imminent health hazard is found, an enforcement officer may temporarily suspend the permit and order the food facility immediately closed. Permit may be suspended or revoked for non-compliance. (114409, 114405)
Inspectors Comments:
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ROUTINE INSPECTION
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07/23/2019
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Adequate handwashing facilities supplied & accessible
Handwashing facilities must be provided. Handwashing soap and towels or drying device shall be provided in dispensers; dispensers shall be maintained in good repair. Handwashing facilities shall be clean, unobstructed, and accessible. (113953, 113953.1, 113953.2,114067(f))
Inspectors Comments: Observed staff dumped dirty utensils to kitchen hand wash sink.
Maintain hand wash sink is for hand wash only.
Proper hot and cold holding temperatures
Potentially hazardous foods (PHF) shall be held at or below 41/ 45#F or at or above 135#F. (113996, 113998, 114037, 114343)
Inspectors Comments: Observed raw shell eggs and pico de gallo holding at 51F for 90 mins (stated from operator) at the mobile cart.
Operator took food items to an ice bath to cool down 41F or below within 2 hrs.
Discontinue holding potenially hazardous food (PHFs) at an unapproved temperature; PHFs shall be held at 41F or below or 135F or above.
No rodents, insects, birds, or animals
Each food facility shall be kept free of insects, birds, animals or vermin: rodents (rats, mice), cockroaches, flies. (114259, 114259.1, 114259.4, 114259.5)
Inspectors Comments: Observed 3 dead american cockroaches at the basement storage.
Eliminate any dead vermin; clean and sanitize the affected areas.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: Observed a greasy salamander by the cook line.
Clean and maintain food equipment.
Floors, walls and ceilings: built and maintained
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), 114266, 114271)
Inspectors Comments: a) Observed grease/food debris built up on wall near the steam table and mobile cart.
b) Observed food debris built up on wall by the ware wash area.
Clean and maintain walls/floors/ceilings.
Premises; personal/cleaning items; vermin-proofing
The premises of each food facility shall be kept clean and free of litter and rubbish; all clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces; the facility shall be kept vermin proof. (114067(j), 114123, 114143, 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259.3)
Inspectors Comments: Observed gaps >1/4" at bank entrance door and wall near ware wash area.
Seal gaps/holes >1/4" to prevent vermin from entering.
Adequate ventilation and lighting; designated area, usage
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149, 114149.1, 114149.2, 114149.3, 114252, 114252.1)
Inspectors Comments: Observed grease built up on the kitchen hood filters and dripped on salamander.
Clean and maintain kitchen hood.
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ROUTINE INSPECTION
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09/18/2018
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Hot and cold water available
An adequate, protected, pressurized, potable supply of hot water (120°F) and cold water shall be provided at all times. (113953(c), 114099.2(b))
Inspectors Comments: PROVIDE HOT AND COLD WATER UNDER PRESSURE AT HAND WASHING SINK AND FOOD PREPARATION SINK, INSIDE FOOD PREPARATION AREA.
WATER WAS NOT PROVIDED UNDER PRESSURE AT ABOVE MENTIONED SINKS, DURING THIS VISIT.
Food separated and protected
All food shall be separated and protected from contamination. (113980, 113984(a, b, c, d, f), 113986, 114060, 114067, 114073, 114077, 114143)
Inspectors Comments: PROPERLY STORE ALL RAW MEATS AND RAW SHELL EGGS BELOW OR SEPARATE FROM COOKED FOODS AND READY TO EAT FOODS, TO PREVENT CROSS CONTAMINATION OF FOODS.
OBSERVED TRAY OF RAW SHELL EGGS STORED ALONG WITH COOKED FOODS INSIDE WALK IN COOLER.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: CLEAN AND MAINTAIN THE FAN GUARDS OF WALK IN COOLER.
OBSERVED DUST ACCUMULATION ON FAN GUARDS.
Food properly labeled & honestly presented
Any food is misbranded if its labeling is false or misleading, if it is offered for sale under the name of another food, or if it is an imitation of another food for which a definition and standard of identity has been established by regulation. No food containing artificial trans fat may be stored, distributed, or served by, or used in the preparation of any food within a food facility.
Any restaurant that sells a children's meal shall make the default beverage offered with the children's meal one of the following: water, sparkling water, or flavored water, with no added natural or artificial sweeteners; unflavored milk; a nondairy milk alternative that contains no more than 130 calories per container or serving. (114087, 114089, 114089.1, 114090, 114093.1, 114094, 114094.5, 114379.20)
Inspectors Comments:
PROPERLY LABEL ALL BULK FOOD CONTAINERS IN ENGLISH.
OBSERVED CONTAINERS OF SUGAR AND SPICES WITH OUT LABELS.
Equipment/Utensils - approved; installed; good repair, capacity
All utensils and equipment shall be fully operative and in good repair. All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1-114130.5, 114132 )
Inspectors Comments:
REPAIR OR REPLACE TORN GASKETS OF REACH IN COOLER LOCATED ADJACENT TO HAND WASHING SINK INSIDE FOOD PREPARATION AREA.
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INSPECTION FOLLOW-UP
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02/15/2018
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Wiping cloths: properly used and stored
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1, 114185.3)
Inspectors Comments: Observed a damp wiping cloth stored directly on top of a counter in the bar area.
Please re-train staff to immediately return the wiping cloth back into the sanitizer buckets after use to ensure proper & effective sanitizing of food-contact surfaces at all times.
Food separated and protected
All food shall be separated and protected from contamination. (113980, 113984(a, b, c, d, f), 113986, 114060, 114067, 114073, 114077, 114143)
Inspectors Comments: Please discontinue storing food items in plastic grocery bags and plastic garbage bags in all refrigeration/freezing units throughout the facility.
Please only store food in food-grade NSF-approved plastic or metal containers at all times.
Premises; personal/cleaning items; vermin-proofing
The premises of each food facility shall be kept clean and free of litter and rubbish; all clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces; the facility shall be kept vermin proof. (114067(j), 114123, 114143, 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259.3)
Inspectors Comments: Observed the main doors propped open at the time of inspection.
Please keep all doors closed at all times to prevent the entry of vermin.
Equipment, utensils and linens: storage and use
All clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces. Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074, 114178, 114172, 114081, 114185, 114119)
Inspectors Comments: a) Please re-train staff to always store ice paddles in clean and sanitized NSF-approved containers to prevent the ice paddles from contamination as they go directly into food.
b) Please obtain NSF-approved sink stoppers for the 2-compartment sink and the garnish table (for ice baths).
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ROUTINE INSPECTION
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02/06/2018
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Hands clean and properly washed; gloves used properly
Employees are required to wash their hands: before beginning work; before handling food / equipment / utensils; as often as necessary, during food preparation, to remove soil and contamination; when switching from working with raw to ready to eat foods, after touching body parts; after using toilet room; or any time when contamination may occur. Food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils, gloves, or dispensing equipment. Food employees shall keep their fingernails clean. Gloves shall be worn if a food employee has artificial nails, nail polish, rings, or orthopedic support devices. (113952, 113953.3, 113953.4, 113961, 113968, 113973)
Inspectors Comments: a) Observed no hand soap at the handwashing sink in the kitchen.
General Manager immediately had staff re-fill the hand soap dispenser.
Please re-train staff to re-fill any dispenser: hand soap, single-use paper towels, and toilet paper as soon as they are depleted.
b) Observed bar staff wash their hands and wipe clean hands on a damp towel that was laying on the sink surface.
Re-train staff to wipe clean hands on single-use paper towels only.
Proper hot and cold holding temperatures
Potentially hazardous foods (PHF) shall be held at or below 41/ 45#F or at or above 135#F. (113996, 113998, 114037, 114343)
Inspectors Comments: The following cold food items listed below have been measured above 41F, but were within the 4-hour time frame, so they have been moved to the freezer to rapidly cool to below 41F:
a) Salsa in the main compartment at the prep cooler station at 47F
b) Raw beef, rice, cooked steak, raw pork, and chicken in the cold drawers at the prep cooler station at 52F
c) Salsa, guacamole, mayonnaise, and sour cream at the top of the prep cooler at 50F
d) Sliced tomatoes in the walk-in cooler at 48F
e) Cooked steak tips (not wrapped) in the walk-in cooler at 62F
The following cold food items listed below have been measured above 41F, have exceeded the 4-hour time frame, and have thus been Voluntarily Condemned & Discarded (VC&D):
a) 32oz of corn at the top of the 2-door Turbo Air cold-table at 48F
b) Chicken in the walk-in cooler at 48F
c) 3 bus tubs of black beans in the walk in cooler at 45-47F
d) Cooked steak (wrapped in plastic) in the walk-in cooler at 50F
e) Shredded beef in the walk-in cooler at 50F
f) Beef in the walk-in cooler at 47F
g) 2 pans of refried beans at 45F
h) 10 gallons of salsa verde at 46-48F
The following hot food items listed below have been measured below 135F, have exceeded the 4-hour time frame, and have thus been Voluntarily Condemned & Discarded (VC&D):
a) Cooked chicken & al pastor in a container on the grill (hot-holding) at 112F
b) Chicken tamale on the steam table (hot-holding) at 114F
Adequate handwashing facilities supplied & accessible
Handwashing facilities must be provided. Handwashing soap and towels or drying device shall be provided in dispensers; dispensers shall be maintained in good repair. Handwashing facilities shall be clean, unobstructed, and accessible. (113953, 113953.1, 113953.2,114067(f))
Inspectors Comments: a) Observed no hand soap at the handwashing sink in the kitchen.
General Manager immediately had staff re-fill the hand soap dispenser.
Please re-train staff to re-fill any dispenser: hand soap, single-use paper towels, and toilet paper as soon as they are depleted.
b) Observed a prep table directly next to the handwashing sink in the kitchen, and directly below the wall-mounted single-use paper towel dispenser without a splash guard, or any protection of the food stored directly beneath the paper towel dispenser.
Please either relocate the prep table to prevent food items placed on the unit from contamination, OR install a splashguard at least 6 inches in height.
c) Observed several soiled utensils stored in the handwashing sink.
Re-train staff that the handwashing sink must be clear, supplied/stocked, and accessible at all times.
d) Please repair the broken hand soap dispenser in the bar area.
Wiping cloths: properly used and stored
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1, 114185.3)
Inspectors Comments: Measured 0ppm quaternary ammonium solution in the sanitizer bucket at the bar.
Premises; personal/cleaning items; vermin-proofing
The premises of each food facility shall be kept clean and free of litter and rubbish; all clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces; the facility shall be kept vermin proof. (114067(j), 114123, 114143, 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259.3)
Inspectors Comments: Observed the main doors to be propped open during the inspection.
Please keep the doors closed at all times to prevent an infestation of rats, cockroaches, and flies.
Warewashing facilities: installed, maintained, used; test strips
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101, 114101.1, 114101.2, 114103, 114107, 114125)
Inspectors Comments: Observed the facility is lacking the appropriate test strips to check the concentration levels of the quaternary ammonium sanitizer solution used for the 3-compartment sink for manual warewashing and for all of the sanitizer buckets throughout the facility.
Please obtain the appropriate test strips and re-train all staff on how to properly use them per the Manufacturer's label. The concentration level of the quaternary ammonium sanitizer solution must be at 200ppm at all times.
Signs posted; last inspection report available
Handwashing signs shall be posted at all hand washing sinks. No smoking signs shall be posted in food preparation, food storage, warewashing, and utensil storage areas. Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. Any food facility constructed before January 1, 2004 without public toilet facilities, shall prominently post a sign within the food facility in a public area stating that toilet facilities are not provided. A sign shall be posted advising customers that a copy of the last routine inspection is available for review upon request. A permit shall be posted in a conspicuous place. (113725.1, 113945.1, 113953.5, 113978, 114276, 114381(e))
Inspectors Comments: a) The current health permit was not posted visible to the public at the time of inspection.
Current health permit was located in the office and will be posted visible to the public immediately.
b) A copy of the last routine inspection report was not available at the facility at the time of inspection.
Please keep & maintain a hard copy of this report to have at your facility readily available for viewing by the public and the inspector at all times.
c) Observed no handwashing signs at both handwashing sinks (kitchen & bar) and in both restrooms.
Signs were provided and were immediately posted.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: Please thoroughly clean on, around, and beneath all equipment to remove the accumulation of dust, food debris, and grease.
Maintain the facility in a clean matter at all times to prevent vermin attraction & harborage.
Food separated and protected
All food shall be separated and protected from contamination. (113980, 113984(a, b, c, d, f), 113986, 114060, 114067, 114073, 114077, 114143)
Inspectors Comments: a) Observed plastic market bags used to directly store food inside the 2-door freezer.
Please discontinue storing food items in plastic grocery bags and plastic garbage bags in all refrigeration/freezing units throughout the facility.
Please only store food in food-grade NSF-approved plastic or metal containers at all times.
b) Observed raw, shell eggs stored directly above ready-to-eat foods in the walk-in cooler.
Please cover all raw meats, poultry, fish & seafood, and shell eggs, and store them beneath all other foods on the bottom shelf of the storage racks in all refrigeration/freezing units at all times throughout the facility to prevent cross-contamination.
Proper food storage order from top to bottom: ready-to-eat foods, unwashed produce, eggs, raw seafood, raw whole meats, raw ground meats, and raw poultry.
c) Observed a bowl of french fries stored directly beneath the wall-mounted paper towel dispenser on the prep table directly next to the handwashing sink.
French fries were not covered, and posed as a contamination risk from clean/dirty water splashed from the handwashing sink and hands while reaching for single-use paper towels.
d) Observed bowls used as scoopers for various wet food items throughout the facility.
Discontinue this practice immediately. Please ensure that all scoopers for foods (wet and dry) are NSF-approved scoops with handles, and that the handles are always positioned in a way that the handles are always facing up at all times to prevent contamination.
Equipment/Utensils - approved; installed; good repair, capacity
All utensils and equipment shall be fully operative and in good repair. All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1-114130.5, 114132 )
Inspectors Comments: a) Observed a leak at the 3-compartment sink.
b) Observed a leak at the hot water handle and the faucet base of the 2-compartment sink.
Please repair these leaks.
c) Please reverse the water supply at the handwashing sink in the bar area. Hot water should be provided from the left handle, while cold water should be provided from the right handle.
d) Please remove the wall-mounted hand soap & single-use paper towel dispensers from the mop sink area. Hands should only be washed at the designated handwashing stations at all times.
e) The walk-in cooler in its current state is incapable of holding Potentially Hazardous Foods (PHFs) at or below 41F.
The facility needs to re-organize the entire unit to allow adequate air circulation so that PHFs can be held at or below 41F at all times, regardless of how many times the walk-in cooler door has been opened. Many food items VC&D today were double, triple, and quadruple stacked, while large boxes of whole, uncut produce were also blocking the air flow in the unit, preventing the cold air from properly circulating.
g) Observed the 2-door Turbo Air cold-table to be on the lowest cold setting (hot) during the inspection.
General Manager adjusted the thermostat dial to the highest cold setting (cold) during the inspection. Please re-train staff to ensure to not move the dial while cleaning the units, and if they did, let a Manager know so that he/she may adjust the thermostat dial to the appropriate temperature.
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ROUTINE INSPECTION
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02/06/2017
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Proper cooling methods
All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then cool to 41°F, within a total of 6 hours. Cooling shall be accomplished by one or more of the following methods: placing in shallow pans, seperating into smaller portions, using rapid cooling equipment, using ice, or other approved method. (114002, 114002.1)
Inspectors Comments: Observed approx. 25lbs of beans temping at 47F toward the top at 50F toward the center.
Ensure that potentially hazardous food is cooled rapidly from 135F to 70F within two (2) hours, and then cooled rapidly from 70F to 41F or below within four (4) hours [a total of six (6) hours].
Ensure to use an approved method when cooling food.
Approved cooling methods include:
1. Placing the food in shallow, heat-conductive pans. [Metal pans are heat-conductive; plastic containers are not heat-conductive.]
2. Separating the food into smaller or thinner portions.
3. Using rapid cooling equipment such as chill blasters.
4. Adding ice as an ingredient.
5. Using ice paddles.
6. Placing containers in an ice bath, stirring food frequently.
7. In accordance with an approved HACCP plan.
When placing food in the refrigerator to cool, containers should be loosely covered or uncovered if protected from overhead contamination, to facilitate heat transfer from the surface of the food.
This product was voluntarily condemned and destroyed (VC&D). Maintain the temperature of potentially hazardous foods at or below 41F or at or above 135F
Proper hot and cold holding temperatures
Potentially hazardous foods (PHF) shall be held at or below 41/ 45#F or at or above 135#F. (113996, 113998, 114037, 114343)
Inspectors Comments: Observed the following cold holding violations:
Salsa at 47F located in walk in refrigerator.
Chili relleno at 73F
green sauce at 47F located in walk in refrigerator.
red sauce at 47F located in walk in refrigerator.
Maintain food in cold holding at 41F or below.
Demonstration of knowledge; food handler card
All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. Food facilities that prepare, handle or serve non-prepackaged food, shall ensure that all food handlers have an approved food handler card. (113947, 113948)
Inspectors Comments: Observed employees without current, valid food worker cards. Ensure that employees maintain current, valid food worker cards.
The Person-in charge stated that not all of the food handlers possess a California Food Handler Card. Each food handler shall maintain a valid California Food Handler Card for the duration of his or her employment as a food handler. Cards shall be valid of three years from the date of issuance, regardless of whether the food handler changes employers during that period.
Employees must provide current food worker card within 30 days.
Proper eating, tasting, drinking or tobacco use
No employees shall eat, drink, or smoke in any work area. (113977)
Inspectors Comments: Observed personal drink items stored above active food prep table.
Ensure to not store drinks or employee food items on or directly above retail food. Ensure to not store open, uncovered drinks or employee food items on or directly above a food/utensil contact surface. Ensure to not eat or drink at an active prep table / cooks’ line. Ensure that employees eat/drink only in designated areas where contamination of nonprepackaged food; clean equipment, utensils, and linens; unwrapped single-use articles; or other items needing protection cannot result.
Note: A food employee may drink from a closed beverage container if the container is handled to prevent contamination of the employee’s hands, the container, open food, and food contact surfaces. An employee's beverage container should not be placed on or directly above a food contact surface.
Food manager certification
Food facilities that prepare, handle or service non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. (113947.1)
Inspectors Comments: Observed no valid food manager's certificate on site.
Obtain current, valid food manager's certificate; keep original certificate on site at all times (photocopies of food manager's certificate are not accepted.) Certification must be from an ANSI-approved organization.
For more information on how to obtain a food manager’s certificate from an ANSI-approved organization, please visit: www.ansica.org/wwwversion2/outside/ALLdirectoryListing.asp?menuID=8&prgID=8&status=4
Provide and maintain an original food manager certificate on the premises for the designated employee that has passed an approved and accredited food safety exam. All certificates shall expire 5 years from the date of original issuance.
Failure to provide a manager certificated within 60 days will result in a penalty fee of $100 of operation.
Food separated and protected
All food shall be separated and protected from contamination. (113980, 113984(a, b, c, d, f), 113986, 114060, 114067, 114073, 114077, 114143)
Inspectors Comments: Observed large metal cans being sued as food scoops in rice and beans. Discontinue this practice. Ensure to use food scoops that contain a handle.
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ROUTINE INSPECTION
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11/09/2015
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Hands clean and properly washed; gloves used properly
Employees are required to wash their hands: before beginning work; before handling food / equipment / utensils; as often as necessary, during food preparation, to remove soil and contamination; when switching from working with raw to ready to eat foods, after touching body parts; after using toilet room; or any time when contamination may occur. Food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils, gloves, or dispensing equipment. Food employees shall keep their fingernails clean. Gloves shall be worn if a food employee has artificial nails, nail polish, rings, or orthopedic support devices. (113952, 113953.3, 113953.4, 113961, 113968, 113973)
Inspectors Comments: Observed the following handwashing violations:
Observed employee handling soiled wiping cloth then handling foods.
Observed employee washing hands with water, for 5 seconds then applying gloves and handling foods.
Ensure that employees wash their hands in all of the following instances:
1) Immediately before engaging in food preparation, including working with non-prepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils.
2) After touching bare human body parts other than clean hands and clean, exposed portions of arms.
3) After using the toilet room.
4) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking.
5) After handling soiled equipment or utensils.
6) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks.
7) When switching between working with raw food and working with ready-to-eat food.
8) Before donning gloves for working with food.
9) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area.
10) After handling money.
11) After engaging in other activities that contaminate the hands.
Ensure that employees wash their hands with cleanser (soap) and warm water (minimum 100F) by vigorously rubbing together the surfaces of their lathered hands and arms for at least 10 to 15 seconds and thoroughly rinsing with clean running water followed by drying of cleaned hands and that portion, if any, of their arms exposed. Employees shall pay particular attention to the areas underneath the fingernails and between the fingers.
Proper hot and cold holding temperatures
Potentially hazardous foods (PHF) shall be held at or below 41/ 45#F or at or above 135#F. (113996, 113998, 114037, 114343)
Inspectors Comments: Observed beans at 111F, rice temping between 90-110F.
Ensure all hot holding foods are held at 135F ot above.
Approx. 4lbs of beans and 3lbs of rice VC&D.
Demonstration of knowledge; food handler card
All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. Food facilities that prepare, handle or serve non-prepackaged food, shall ensure that all food handlers have an approved food handler card. (113947, 113948)
Inspectors Comments: Observed employees without current, valid food worker cards. Ensure that employees maintain current, valid food worker cards.
The Person-in charge stated that not all of the food handlers possess a California Food Handler Card. Each food handler shall maintain a valid California Food Handler Card for the duration of his or her employment as a food handler. Cards shall be valid of three years from the date of issuance, regardless of whether the food handler changes employers during that period.
Employees must provide current food worker card within 30 days.
Washing fruits and vegetables
Raw, whole produce shall be washed prior to preparation. (113992)
Inspectors Comments: Observed celery inside of mop sink. Discontinue the practice of using mop sink to wash vegetable.
Thermometers provided and accurate within 2 degrees
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available. A thermometer +/- 2°F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
Inspectors Comments: Observed that a metal probe thermometer (for measuring potentially hazardous food items) was not readily available on site.
Obtain a metal probe thermometer, so that temperatures of potentially hazardous food items can be measured.
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ROUTINE INSPECTION
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12/09/2014
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Proper hot and cold holding temperatures
Potentially hazardous foods (PHF) shall be held at or below 41/ 45#F or at or above 135#F. (113996, 113998, 114037, 114343)
Inspectors Comments: Measured observations in the 2 door reach in unit:
Pico de gallo measured 48 degrees
Salsa measured 48 degrees
The above mentioned food items were stored in the unit for 3 hours.
These food items were moved to the walk in unit until the 2 door unit is repaired so that it measures 41 degrees or below. Refrigeration repairman arrived during the inspection to repair the unit.
Food contact surfaces: clean and sanitized
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099)
Inspectors Comments: 1) The chlorine residual at the mechanical dish washer measured 10ppm. Directed operator to discontinue using the mechanical dish washer and wash, rinse and sanitize manually until the residual sanitizer level measures a minimum of 50ppm at the final rinse. The dish washer technician arrived during the inspection and replaced the chlorine pump motor on the mechanical dish washer.
2) Sani bucket residual measured 200ppm. Directed operator to add water to dilute the sanitizer solution to 100ppm.
Equipment/Utensils - approved; installed; good repair, capacity
All utensils and equipment shall be fully operative and in good repair. All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1-114130.5, 114132 )
Inspectors Comments: 1) The ambient temperature of the 2 door reach in unit measured 48 degrees. Refrigeration unit holding potentially hazardous food must measure 41 degrees or below.
2) Discontinue re-using single use containers to store other food items. Observed white buckets that previously contained other food items (ie, sour cream) being re used to store other food items.
Thermometers provided and accurate within 2 degrees
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available. A thermometer +/- 2°F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
Inspectors Comments: Provide back up thermometers for all refrigeration units in the kitchen.
Food separated and protected
All food shall be separated and protected from contamination. (113980, 113984(a, b, c, d, f), 113986, 114060, 114067, 114073, 114077, 114143)
Inspectors Comments: Discontinue storing raw shell eggs above ready to eat food and produce in the walk in unit. All raw food products should be stored on the bottom shelves to avoid cross contamination.
Warewashing facilities: installed, maintained, used; test strips
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101, 114101.1, 114101.2, 114103, 114107, 114125)
Inspectors Comments: Provide and maintain a chlorine test kit to verify sanitizer level for sani buckets, mechanical dish washer and manual dish washing.
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