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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12/07/2023
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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: REPAIR/RENOVATE DETERIORATED FLOOR OF FRONT FOOD PREPARATION AREA UNDER THE COOKING GRILLS. ALL FLOORS SHOULD SMOOTH AND EASILY CLEANABLE.
OBSERVED THREE DAMAGED FLOOR TILES AT ABOVE MENTIONED LOCATION.
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ROUTINE INSPECTION
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08/28/2023
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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:
DISCONTINUE HOLDING POTENTIALLY HAZARDOUS FOODS(PHF) AT UNAPPROVED TEMPERATURES AT ONCE. ALL PHF MUST BE HELD AT 41F OR BELOW OR AT 135F OR ABOVE AT ALL TIMES, UNLESS PREPARING.
OBSERVED RAW BEEF HOLDING AT 50F, COOKED BEANS HOLDING AT 51F, CHEESE HOLDING AT 52F, COOKED CHICKEN HOLDING AT 52F. OPERATOR STATED FOODS WERE HOLDING FOR TWO HOURS PRIOR TO THE INSPECTION. OPERATOR RE LOCATED ALL PHF'S TO WALK IN FREEZER AND ON ICE.
Proper eating, tasting, drinking or tobacco use
No employees shall eat, drink, or smoke in any work area. (113977)
Inspectors Comments: DISCONTINUE STORING EMPLOYEE BEVERAGES ALONG WITH CUSTOMER FOODS. PROVIDE A SEPARATE AREA FOR ALL EMPLOYEE DRINKS.
OBSERVED ONE OPEN CAN OF EMPLOYEE DRINK STORED ON THE SHELF OF WALK IN COOLER ALONG WITH CUSTOMER FOODS.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments:
CLEAN AND MAINTAIN THE SHELVES OF WALK IN COOLER.
OBSERVED OLD FOOD DEBRIS ACCUMULATION ON THE SHELVES OF WALK IN COOLER.
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:
DISCONTINUE COOKING FOODS WITH OUT THE USE OF HOOD FILTERS.
OBSERVED FOODS BEING COOKED UNDER THE HOOD WITH OUT HOOD FILTERS. OPERATOR INSTALLED THE HOOD FILTERS DURING THIS VISIT.
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. PROPERLY SECURE ALL CO2 TANKS TO THE WALL WITH A CHAIN.
OBSERVED FOUR CO2 TANKS NOT SECURED TO THE WALL.
2. REPAIR THE WALK IN COOLER SO THAT THE TEMPERATURE OF POTENTIALLY HAZARDOUS FOODS IS AT 41F OR BELOW.
OBSERVED AMBIENT TEMPERATURE OF WALK IN COOLER AT 50F.
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ROUTINE INSPECTION
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08/16/2022
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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: CLEAN AND MAINTAIN THE INTERIOR OF ICE MACHINE.
OBSERVED ORGANIC BUILD UP INSIDE THE CEILING OF ICE MACHINE.
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:
CLEAN AND MAINTAIN THE FLOOR OF WALK IN FREEZER AND WALK IN COOLER.
OBSERVED OLD FOOD DEBRIS ACCUMULATION INSIDE ABOVE DESCRIBED AREAS.
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:
DISCONTINUE STORING UTENSILS DIRECTLY ON THE FLOOR. ALL UTENSILS SHOULD BE STORED SIX INCHES OF THE FLOOR.
OBSERVED POTS AND PANS STORED DIRECTLY ON THE FLOOR OF FOOD PREPARATION AREA.
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ROUTINE INSPECTION
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11/08/2021
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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:
PROPERLY SECURE ALL CO2 TANKS TO THE WALL WITH A CHAIN.
OBSERVED 4 CO2 TANKS NOT SECURED TO THE WALL.
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: PROPERLY STORE ALL SOILED MULTI USE WIPING CLOTHS INSIDE SANITIZER SOLUTION.
OBSERVED SOILED MULTI USE WIPING CLOTHS STORED ON FOOD PREPARATION TABLES.
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:
CLEAN AND MAINTAIN THE FLOOR OF BACK FOOD PREPARATION AREA UNDER ICE MACHINE, INSIDE WALK IN COOLER, INSIDE WALK IN FREEZER AND DRY FOOD STORAGE ROOM.
OBSERVED OLD FOOD DEBRIS ACCUMULATION ON THE FLOOR OF ABOVE MENTIONED AREA.
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:
PROPERLY POST THE SCORE CARD AT THE FRONT ENTRANCE OF FACILITY IN CUSTOMER VIEW.
SCORE CARD WAS MISSING DURING THIS VISIT.
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: DISCONTINUE STORING FOOD CONTAINERS DIRECTLY ON THE FLOOR. ALL FOOD CONTAINERS SHOULD BE ELEVATED SIX INCHES OF THE FLOOR.
OBSERVED CONTAINERS OF VARIOUS FOODS STORED DIRECTLY ON THE FLOOR OF WALK IN COOLER AND WALK IN FREEZER.
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ROUTINE INSPECTION
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09/01/2020
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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: a.) Observed an approximately 2-gallon plastic bucket containing cooked beans with a lid on in the walk-in cooler at 62F.
Per employee, beans had been placed in walk-in the night before to cool (had been there 4+ hours).
Immediately discontinue cooling foods without utilizing an approved method. After heating/cooking or hot holding, potentially hazardous food shall be cooled rapidly from 135F to 41F or below within 6 hours. During this time, the decrease in temperature from 135F to 70F shall occur within 2 hours. Utilize one or more of the following methods: a) placing the food in shallow, heat-conducting pans b) separating the food into smaller or thinner portions c) using rapid cooling equipment d) using containers that facilitate heat transfer e) adding ice as an ingredient f) using ice paddles g) inserting appropriately designed containers in an ice bath and stirring frequently h) utilizing other effective means that have been approved by the enforcement agency.
When placed in cooling or cold-holding equipment, foods shall be placed in the equipment to provide maximum heat transfer through the container walls, loosely covered, or uncovered if protected from overhead contamination through the cooling period. Liquid or semi-liquid foods shall be stirred as necessary in order to evenly cool.
Beans were voluntarily discarded.
b.) Observed multiple large (2-gallon capacity to 10+ gallon capacity) containers of food in the walk-in cooler. Discontinue this practice.
When cooling foods, use smaller, shallow containers. Use containers that transfer cold better (metal as opposed to plastic). Do not cover foods until they have cooled to 41F or below.
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 1 large container of fish and one medium container of raw shrimp in the drawer refrigerator on the cook line at 50F. Per employee, foods had been there overnight (4+ hours).
Foods were voluntarily discarded.
Adjust or repair unit to maintain food at 41F or below.
Maintain all potentially hazardous foods at or below 41F or at or above 135F.
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: Food Safety Manager certificate was unavailable for review at the time of the inspection. To avoid penalties of up to $100/day, provide a valid Food Safety Manager certificate for one employee to your inspector (contact information has been provided) within 60 days, by 11/1/2020.
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 handwashing sink to be obstructed by trash can in the food preparation area. Relocate trash can immediately and maintain station accessible for use at all times.
Permits Available
A food facility shall not be open for business without a valid permit. (114067(b, c), 114381(a))
Inspectors Comments: Current health permit was unavailable for review at the time of the inspection.
Obtain a copy and maintain a copy on-site for review by inspector within 2 weeks (by 9/15/2020).
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: Observed pink, black, and white, and green mildew-like substance on the ceiling inside the ice machine.
Immediately clean to remove and sanitize affected surfaces. Maintain interior of ice machine in clean condition.
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 cooling of foods (lengua, broths) in the dry goods storage area.
Discontinue preparing/storing foods in this area at once.
Store and prepare open foods only inside the approved food preparation areas within the facility.
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ROUTINE INSPECTION
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02/24/2020
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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: a.) Observed carnitas at 48F with a lid on in the walk-in cooler.
Per employee, had been there overnight.
Carnitas were voluntarily discarded.
b.) Observed sliced tomatoes, sour cream, red and green salsa, and shredded cheese in cold-holding compartments over the grill at 48F.
Per employee, had been here for 1 hour.
Foods were immediately put on ice to cool to 41F or below.
Maintain all potentially hazardous foods at 41F or below or at 135F or above.
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 containers of rice, beans, and buche cooling in the back prep area in very large containers with lids on.
Foods had not exceeded the first critical time/temperature limit.
Discontinue this practice.
After heating/cooking or hot holding, potentially hazardous food shall be cooled rapidly from 135°F to 41°F or below within six hours. During this time, the decrease in temperature from 135°F to 70°F shall occur within two hours. Utilize one or more of the following methods:
a) placing the food in shallow, heat-conducting pans
b) separating the food into smaller or thinner portions
c) using rapid cooling equipment
d) using containers that facilitate heat transfer
e) adding ice as an ingredient
f) using ice paddles
g) inserting appropriately designed containers in an ice bath and stirring frequently
h) utilizing other effective means that have been approved by the enforcement agency.
When placed in cooling or cold holding equipment, food containers shall be arranged in the equipment to provide maximum heat transfer through the container walls, loosely covered, or uncovered if protected from overhead contamination during the cooling period. Liquid or semi-liquid foods shall be stirred as necessary in order to evenly cool.
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 back handwashing station to be blocked by garbage can.
Maintain handwashing facilities available for use at all times.
Can was relocated.
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 lids of trash cans open.
Close lids and maintain lids in closed position.
This is a repeated violation at this site.
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 soiled wiping cloth stored on food prep surface.
Discontinue this practice.
Store cloths in wiping cloth buckets with sanitizer at the proper concentration.
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 sanitizer in teh 3rd compartment of the 3-comp sink to be at 50 ppm chlorine.
Active warewashing had not yet commenced.
Sanitizer was adjusted to 100 ppm in the 3-comp sink.
Maintain 100 ppm chlorine minimum in this sink.
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INSPECTION FOLLOW-UP
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02/28/2018
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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 the trash dumpster lid to be open. Maintain the lid closed.
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: A. Measured the sanitizer solution to be above 200 ppm chlorine in one of the sanitizer wiping cloth buckets.
B. Measured 0 ppm sanitizer in one of the wiping cloth buckets.
Provide a sanitizer solution of 100 ppm chlorine in the sanitizer wiping cloth buckets.
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ROUTINE INSPECTION
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02/21/2018
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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 cooked chicken at 96F without temperature control. This violation was corrected by directing the staff to immediately reheat the food product to at least 165°F.
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 an employee grab the inside of a trash can and return to food prep without washing their hands. The violation was corrected by the employee washing their hands after being instructed to do so.
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 multiple containers of food cooling in deep, covered containers left out at room temperature. Discontinue this practice and follow approved methods of cooling.
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 the water in the bathroom sink to reach 96F. Provide water of at least 100F.
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 the back handwash sink to be lacking paper towels. Provide and maintain handwashing soap and single-use sanitary towels in dispensers (or hot air blowers) at, or adjacent to, all handwashing facilities.
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:
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: Observed an accumulation of grime and debris on the plastic shield in the ice machine. Clean within 1 week.
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 the trash dumpster to be uncovered. Maintain the trash and grease receptacles closed/covered 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. 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. Provide labels within 1 week.
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: A. Observed the air curtain disconnected or in disrepair. Repair, reconnect or install an insect exclusion device (i.e. Air curtain, Fly fan) so that it automatically activates as necessary to prevent flying pests from entering the facility. Repair the air curtain within 1 week.
B. Observed open employee beverages stored in food prep areas. Discontinue storing employee beverages in food prep and storage areas. Closed beverages may be stored in an approved manner to prevent contamination. Instruct employees to only eat and drink in designated areas away from food and utensils, and to wash their hands thoroughly before returning to work.
C. Observed holes in the wall under the 2-compartment sink. Seal the holes within 1 week.
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 containers of food stored directly on the floor. Discontinue this practice.
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 unsecured CO2 tanks. All pressurized cylinders shall be securely fastened to a rigid structure. Correct within 1 week.
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 soiled wiping cloths stored on a food contact surface during food preparation or used repeatedly during food Preparation. No sanitizing solution buckets were observed within reasonable proximity. Discontinue this practice. Each day prior to preparation, set up a sanitizer bucket with either 100 ppm chlorine, 200 ppm quaternary ammonium or 25 ppm iodine to hold the wiping cloths. Store the cloths inside the sanitizer solution when not in immediate use. When a towel is needed, wring it out, use it, and then immediately return it to the solution between uses.
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ROUTINE INSPECTION
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09/23/2016
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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 RAW SHRIMP AND RAW FISH FILLETS AT 45 DEGREES F IN REFRIGERATED DRAWERS UNDER COOK TOP. FOOD HANDLER STATES THAT ITEMS WERE MOVED INTO THE UNIT 30 MINUTES AGO FROM THE WALK-IN REFRIGERATOR. OPERATOR ADJUSTED THE UNIT TO DEGREES TEMPERATURE. MAINTAIN FOOD AT OR BELOW 41 DEGREES F IN THE UNIT. MONITOR HOLDING TEMPERATURES THROUGHOUT THE DAY. REPAIR UNIT IF NECESSARY.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: OBSERVED ACCUMULATED FOOD DEBRIS UNDERNEATH THE COOKING EQUIPMENT AND ON FLOOR IN WALK-IN REFRIGERATOR AND FREEZER. CLEAN AREAS DAILY TO PREVENT ACCUMULATION. MAINTAIN CLEAN.
Toilet facilities: properly constructed, supplied, cleaned
Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments where there is onsite consumption of food; with more than 20,000 sq ft.; establishments offering on-site liquor consumption. (114250, 114250.1, 114276)
Inspectors Comments: OBSERVED NO TOILET PAPER IN CUSTOMER RESTROOM. OPERATOR PLACED A ROLL IN THE DISPENSER. MAINTAIN STOCKED AT ALL TIMES.
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BILLABLE FOLLOW-UP
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07/23/2016
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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: Observed dead cockroach on floor in mop room. Ensure there are no live or dead cock roaches in facility. Clean and sanitize all effected areas.
Corrected on site.
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 various holes, cracks and unsealed surfaces. Ensure to properly seal the following locations:
-Observed missing screws inside of steam table. Holes lead to sections where vermin can hide. Ensure to install or seal holes where screws are missing.
-Observed approx. 1/2-3/4 inch gap between and under front entry doors. Ensure to install weatherstripping between doors and a door sweep under door to eliminate gaps.
-Observed cove base next to prep sink, back door, kitchen entry door and around ice machine missing grout and causing a gap between cove base and wall. Ensure to eliminate gap between cove base and wall.
3 days to comply.
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: Observed excessive grease build up between wall and grill. Ensure walls are free from grease. Clean and maintain.
Corrected on site.
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ROUTINE INSPECTION
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07/21/2016
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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: OBSERVED THREE LIVE COCKROACHES (NYMPHS) IN RIGHT HAND CORNER UNDERNEATH ICE BOX UNIT. OBSERVED APPROXIMATELY 20 COCKROACHES (ALL DIFFERENT LIFE STAGES) IN AND AROUND THE FLOOR SINK AT THE STEAM TABLE. ELIMINATE ALL COCKROACH ACTIVITY AND MAINTAIN YOUR FACILITY FREE FROM VERMIN AT ALL TIMES. FACILITY IS CLOSED DUE TO COCKROACH INFESTATION.
OBSERVED FLIES IN THE FOOD FACILITY. KEEP DOORS CLOSED TO PREVENT FLIES FROM ENTERING. ENSURE AIR CURTAIN IS OPERATING AT SUFFICIENT VELOCITY TO PREVENT FLIES FROM ENTERING. REPAIR OR ADJUST IF NECESSARY.
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 SEVERAL FOODS COOLING IN LARGE COVERED CONTAINERS. EMPLOYEE STATED THAT FOOD WAS COOKED IN THE MORNING (FOOD WAS OBSERVED TO BE ABOVE 135 DEGREES F DURING INSPECTION). USE APPROVED METHODS AND EQUIPMENT TO COOL FOOD RAPIDLY. DO NOT COVER FOOD UNTIL COMPLETELY COOLED, USE SHALLOW CONTAINERS, STIR FREQUENTLY, ETC.
Imminent Health Hazard - Closure
An enforcement officer may temporarily suspend the permit and order the food facility immediately closed due to an imminent health hazard. (114409)
Inspectors Comments:
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 COOKED TOMATILLO (TO MAKE SALSA) STORED ON THE DRAINING BOARD OF THE TWO COMPARTMENT PREP SINK WHERE RAW CHICKEN WAS RINSED AND BEING STRAINED IN A COLANDER. SEPARATE RAW MEAT FROM READY TO EAT FOOD TO PREVENT CROSS CONTAMINATION. AFTER PREPARING RAW MEAT AT THE PREP SINK, THOROUGHLY WASH AND SANITIZE ENTIRE SINK AND AREA PRIOR TO PREPARING READY TO EAT FOODS OR OTHER MEATS WITH LOWER COOKING TEMPERATURES.
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:
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: OBSERVED HEAVY ACCUMULATION OF FOOD, DEBRIS AND ROTTING FOOD UNDERNEATH EQUIPMENT AND CABINETS THROUGHOUT FACILITY. CLEAN FLOORS THROUGHOUT FACILITY. OBSERVED A LARGE AMOUNT OF ACCUMULATED GREASY MEAT UNDERNEATH THE GRILL. REMOVE THE DEBRIS AND CLEAN ENTIRE AREA. MAINTAIN ALL AREAS OF THE FACILITY TO PREVENT ATTRACTING AND OR HARBORING VERMIN.
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 POOLED WATER IN REFRIGERATED DRAWERS. REPAIR UNIT SO THAT WATER DOES NOT COLLECT. CORRECT WITHIN TWO DAYS.
Permit Suspension Hearing
A permit suspension hearing has been scheduled for the owner/operator to provide an opportunity to present evidence as to why the facility's permit should not be suspended. (114411)
Inspectors Comments: A PERMIT SUSPENSION HEARING IS SCHEDULED FOR MONDAY JULY 25, 2016 AT 8:00 AM AT THE CITY OF PASADENA ENVIRONMENTAL HEALTH DIVISION OFFICE. THE FEE IS $150. PLEASE BRING ALL APPLICABLE DOCUMENTS SUCH AS PEST CONTROL RECEIPTS, FOOD MANAGER CERTIFICATE AND FOOD HANDLER CARDS, ARTICLES OF INCORPORATION, REPAIR RECEIPTS,ETC.
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 SOILED WIPING CLOTHS USED AT COOK LINE. STORE MULTI USE WIPING CLOTHS IN SANITIZER WHEN NOT IN USE. CHANGE WATER AND WIPING CLOTHS WHEN SOILED.
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ROUTINE INSPECTION
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11/25/2015
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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: Cooked meat made earlier this day in the walk-in refrigerator was found at 52F. Maintain cold holding food items at 41F and below.
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: Cooked beans and rice were found cooling in large plastic containers. Rice was temping 140F and beams were temping 160F. Employee stated the rice was out for 30 minutes and beans were out for approximately 10 minutes. Cooked meat was found cooling on the rack at 129F. Salsas were also found in large barrel containers temping 60F Instructed employees to place items in shallow plans and not to place lid on tight to allow hot air to escape.
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: Hand wash sink in the prep area was found obstructed with food equipment. No soap or towel dispensers were found near the hand sink. Maintain all hand sinks available and unobstructed at all times. Properly supply soap and towels at hand wash stations for proper hand washing.
Proper eating, tasting, drinking or tobacco use
No employees shall eat, drink, or smoke in any work area. (113977)
Inspectors Comments: Observed employee with food in his mouth while preparing food. No eating or drinking of food during food prep.
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:
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 towels on counter tops. All wet wiping towels shall be returned to sanitizing buckets 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: This facility uses the 3 comp sink to prepare food when the prep sink is being occupied. Observed 3 containers of raw meats in the 3 compartment sink.
Sink was not washed and sanitized prior to use. Ensure to wash and sanitize 3 compartment sink if it is to be used to prepare food.
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: Numerous boxes were found on the ground near the waste area. All trash shall be properly disposed of in waste receptacles.
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INSPECTION FOLLOW-UP
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05/29/2014
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ROUTINE INSPECTION
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05/15/2014
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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 cooked beef at unapproved temperature at 88 F in Walk in Cooler. Operator stated the food was cooling for more than 2 hours. Food was voluntarily disposed by an operator.
Cool PHF from 135 F to 70 F within 2 hours. Rapidly cool from 70 F to 41 F within 4 hours.
Food in good condition, safe and unadulterated
Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. (113967, 113976, 113980, 113988, 113990, 114035, 114254, 114254.3)
Inspectors Comments: Observed grocery plastic bag inside a large pot of cooked beans. Food was voluntarily disposed by an operator. Approximately 15 lbs of cooked beans were disposed.
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 following food items at unapproved temperatures in cold table top.
1) Chopped tomato at 46 F in cold table top. Operator was instructed to cool it to 41 F rapidly.
2) Creme at 46 F in cold table top. Operator was instructed to cool it to 41 F.
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 clean knives stored inside the container encrusted with residual and old food debris. Violation was corrected on site.
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: Discontinue blocking the access to the hand wash sink.
Observed empty boxes stored inside hand wash sink.
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: Observed bulk containers of flour, salt, sugar, MSG without labels.
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 no sanitizer buckets being set-up for soiled wiping cloths. Soiled wiping cloths were stored on food preparation counters.
Toilet facilities: properly constructed, supplied, cleaned
Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments where there is onsite consumption of food; with more than 20,000 sq ft.; establishments offering on-site liquor consumption. (114250, 114250.1, 114276)
Inspectors Comments: Observed broken toilet dispenser.
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: Observed the followings.
1) missing floor tiles under dry food storage (soda syrup) shelves.
2) old food debris accumulation on the floor in missing tile area under dry storage shelves.
Equipment/Utensils - approved; installed; clean; 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 styrofoam cups used for scooping salt, sugar, MSG from bulk containers. Provide NSF approved scooper/utensil with handle.
Person in charge present and performs duties
A person in charge shall be present at the food facility during all hours of operation. The person in charge shall ensure that persons unnecessary to the food facility are not allowed in the food preparation, food storage, or warewashing areas. (113945-113945.1, 113984.1, 114075)
Inspectors Comments: Identify a person in charge (PIC) at the facility during all hours of operation.
Observed missing PIC at the time of inspection. Employees at the time, were unable to demonstrate proper way to measure the sanitizer solution. Training was provided.
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 opened refuse bin and bags of trash stored directly on the ground next to refuse bin. Clean and maintain refuse bin area and maintain refuse bins closed at all times when not in use.
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 followings;
1) Eliminate the leak at the faucet at 2 compartment sink.
2) chlorine sanitizer was measured at 50 ppm at the 3rd compartment at dish washing sink. Training was provided and violation was corrected on site.
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