|
05/03/2021
Inspection, Re-Inspection
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments:
The person in charge could not provide a food protection managers certificate upon request.
Corrective action: reviewed and left on-site a Certified Food Protection Manager guidance document in Spanish.
|
| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
|
Inspector Comments:
An uncovered employee beverage was stored next to multiple heads of lettuce on the food preparation table located outside of the cook line area.
Corrective action: the employee beverage was relocated to an approved location.
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments:
An employee was observed cracking raw shelled eggs and then handling an in-use spatula without first washing their hands.
Corrective action: discussed proper hand washing procedures with the person in charge.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments:
The hand washing sink located next to the food preparation sink was lacking disposable paper towels.
Corrective action: the person in charge restocked the hand sink with paper towels.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments:
A container of raw chicken was stored above raw whole intact steak in the right side two door reach in refrigerator. A container of raw chicken was stored above ready-to-eat sausage links and raw pork in the right side two door reach-in refrigerator. A container of raw tilapia fillets was stored above a container of ready-to-eat shredded beef in the left side two door reach-in refrigerator. A package of raw ground beef was stored above green peppers in the left side two-door refrigerator. A box of raw sliced bacon was stored on top of fully cooked sausage links in the walk-in refrigerator. A container of raw ground chorizo was stored above ready-to-eat sauces in the walk-in refrigerator.
Corrective action: all raw animal food products were stored by their proper cook temperatures in their perspective refrigerators.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments:
An in-use spatula was observed falling to the floor. The employee then washed and rinsed the spatula in the ware washing area skipping the proper sanitizing step required to properly clean the food contact surface.
Corrective action: educated the person in charge and the staff member on the proper steps of cleaning food contact surfaces (wash, rinse, sanitized, and air dry).
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments:
Multiple cut tomatoes measured 47° F in the cook line cold top refrigerator.
Corrective action: the tomatoes were placed into the walk-in refrigerator to rapidly cool to 41° F.
A container of cooked whole beans measured 50° F for longer than 4 hours in the walk-in refrigerator.
Corrective action: the container of whole beans was discarded (see voluntary condemnation).
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments:
The following required items did not have proper date marking labels in the right side two-door reach-in refrigerator: cooked ground chorizo, ready-to-eat sausage, and chicharrones con carne. The following required food items did not have proper date marking labels in the walk-in refrigerator: a container of shredded beef and a container of cooked beef.
Corrective action: provided the person in charge with a date marking guidance handout in Spanish.
A container of menudo was past its 7 day date marking label in the walk-in refrigerator.
Corrective action: the container of menudo was discarded (see voluntary condemnation).
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments:
Various containers of food items were stored on the floor of the walk-in refrigerator.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments:
The sanitizer bucket located beneath the hand sink adjacent to the food preparation sink measured less than 50 parts per million chlorine residual. A wet wiping cloth measured less than 50 parts per million chlorine residual on the cook line cutting board. An employee was observed cleaning a food contact surface with a sponge.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments:
A butter scoop was stored in standing room temperature water at the front service counter.
|
| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
|
Inspector Comments:
Multiple in-use ladles were stored on the cook line oven door handle thus not protecting them from contamination. An in-use knife was stored in between the hot holding table and the cook line cutting board. A scoop without a handle was observed in the bulk pinto bean bag located in the back dry storage area.
|
| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
|
Inspector Comments:
A single-use sour cream container was being reused to store tomato cocktail juice in the walk-in refrigerator.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments:
Multiple shelves located in the cook line area were lined with foil. The cook line hand washing sink was not properly sealed to the wall. Standing water was observed in the right side two-door refrigerator located across from the cook line.
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments:
The faucet located at the food preparation sink was leaking.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments:
The floor to wall coving located beneath the ware washing area was not properly sealed to the wall.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments:
Multiple light bulbs located throughout the facility were non-functional. The cook line ventilation hoods were soiled with grease and debris.
|
|
04/26/2021
Inspection, Routine
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments:
The facility could not provide a food protection manager certificate upon request.
|
| 05 - Foodborne Illness Risk Factors |
| Procedures for responding to vomiting and diarrheal events |
|
Inspector Comments:
The facility could not provide procedures on how to clean-up a vomit/fecal event upon request.
Corrective action: a vomit/fecal clean-up policy was emailed to the person in charge.
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments:
An employee was observed on multiple occasions cracking raw shelled eggs and then handing a spatula without first washing their hands. Multiple employees were observed washing their hands for less than 20 seconds at the hand sink adjacent to the food preparation sink.
Corrective action: discussed proper hand washing procedures with staff and the person in charge.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments:
A mixer bowl was stored on top of the faucet of the hand sink adjacent to the food preparation sink thus making it inaccessible for use.
Corrective action: the mixer bowl was removed from the faucet to allow the hand sink to be accessible again.
The hand washing sink located in the back food preparation area was lacking proper hand washing signage and disposable paper towels. The hand washing sink located in the women's restroom did not have proper signage stating that "employees must wash their hands."
|
| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
|
Inspector Comments:
A dented can of tomato puree, a dented can of white chicken, and a dented can of chicken with rice soup were stored with wholesome cans in the two door dry storage unit.
Corrective action: the person in charge chose to discard the above dented cans in the trash can.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments:
A container of fried tostada shells and multiple stacks of clean plates were uncovered thus exposed them to contamination on the food preparation table located across from the cook line. A container of ground sausage was stored above whole intact steak in the right side two door refrigerator located across from the cook line. A container of raw ground chorizo was stored above monterey jack cheese in the walk-in refrigerator. A container of ground coffee was stored without a lid thus exposing it to contamination at the front service counter.
Corrective action: relocated all raw animal products to the bottom shelf of their perspective refrigerators. Spoke to the person in charge about covering all food items and food contact items to prevent contamination.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments:
The following TCS food items measured greater than 41° F in the cook line cold top refrigerator: shredded cheddar cheese 50° F, raw shelled eggs 54° F, diced ham 45° F, ground sausage 54° F, diced tomatoes 47° F, shredded lettuce 46° F, guacamole with diced tomatoes 46° F, pico de gallo 46° F, shredded mozzarella cheese 49° F, raw shrimp 44° F - 48° F, cooked cactus leaves 46° F, raw tilapia fillets 46° F, mayo 53° F, tzatziki sauce 51° F, thousand island dressing 50° F, white cheese sticks 48° F, sliced tomato 48° F, Spam 46° F, raw ground beef 53° F, shredded lettuce 46° F, and sliced American cheese 52° F. The following TCS food items measured greater than 41° F for longer than 4 hours in the walk-in refrigerator: pozole 44° F and cooked whole beans 46° F.
Corrective action: TCS food items that remained out of proper temperature control for greater than 4 hours were discarded (see voluntary condemnation). TCS food items that were out of proper temperature control for less than 4 hours were relocated to the walk-in refrigerator.
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments:
A container of chicharrones con carne were lacking a proper date marking label in the right side two door reach-in refrigerator. Various required food items including sliced ham were lacking proper date marking labels in the walk-in refrigerator.
Corrective action: a date marking handout in Spanish was reviewed and emailed to the person in charge.
|
| 25 - Foodborne Illness Risk Factors |
| Consumer advisory provided for raw/undercooked food |
|
Inspector Comments:
Multiple food items on the facilities menu that may be prepared and served undercooked did not have an asterisk linking them to the consumer advisory.
|
| 36 - Good Retail Practices |
| Thermometer provided & accurate |
|
Inspector Comments:
The right side two door reach-in refrigerator located across from the cook line was lacking an internal thermometer. The "Pepsi" single door reach-in refrigerator located behind the front counter was lacking an internal thermometer.
|
| 37 - Good Retail Practices |
| Food properly labeled; original container |
|
Inspector Comments:
A squirt bottle of water was unlabeled as to its contents on the cook line.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments:
Multiple containers of various food items were stored on the ground of the walk-in refrigerator.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments:
A sanitizer bucket was stored on the ground beneath the hand sink adjacent to the food preparation sink.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments:
A scoop was stored in standing water that measured 71° F on the front service counter.
|
| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
|
Inspector Comments:
An in-use knife was stored in between the hot holding cabinet and a cutting board on the cook line. A scoop without handle was observed in a bag of dry pinto beans in the back dry storage area.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments:
Multiple shelves located on the cook line were covered in foil. The cook line hand sink was not properly sealed to the wall. A plastic food grade container holding fried tostados on the cook line was chipped and broken. Multiple biscuits were stored in a non-food grade plastic grocery bag on the cook line. The facilities mop sink was not properly sealed to the wall. The facilities food preparation sink was not properly sealed to the wall.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments:
The caulking located at the mechanical ware washing machine was soiled with a mold-like substance.
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments:
The faucet located at the food preparation sink was leaking.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments:
The floor located behind the cook line were heavily soiled with grease and food debris. Multiple pieces of cook line equipment were soiled with grease and food debris underneath. The fan guards located in the walk-in refrigerator were soiled with dust.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments:
The cook line ventilation hoods were soiled with grease and dust. Multiple light bulbs located throughout the facility were non-functional.
|
|
03/11/2020
Inspection, Routine
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments: The facility did not have at least one employee with a food safety manager certification.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments: Paper towels were not available to the hand sink at the cook line. The hand sink at the cook line was soiled with food debris as it was used for other tasks than hand washing.
Corrective Action: Paper towels were made available and the hand sink was cleaned at the time of inspection.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments: An employee at the cook line was observed handling raw chicken and proceeding to handle kitchen utensils with the same gloves.
Corrective Action: The employee removed gloves and wash hands. Cross contamination prevention during food preparation was discussed.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments: Shredded cheese in a container on an ice bath at the cook line was 48-49°F.
Corrective Action: the ice bath was changed to cover all the sides of the container. The cheese was below 41°F by the end of the inspection.
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments: Date marking was not implemented at the facility.
Corrective Action: Date marking was explained to kitchen staff.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments: A chemical spray bottle stored at the ware washing area was not labeled as to its content.
Corrective Action: The container was labeled at the time of inspection.
|
| 35 - Good Retail Practices |
| Approved thawing methods used |
|
Inspector Comments: Menudo was being thawed in the food preparation sink with no running water.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments: A basket with vegetables was stored directly on the floor in the walk-in refrigerator.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments: The sanitizer bucket was stored directly on the floor under the food preparation sink.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments: The utensil used to scoop ice was stored with the handle in contact with the product.
|
| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
|
Inspector Comments: Plates at the cook line were stored facing up and unprotected from contamination. A box with plastic cups was stored directly on the floor in the dry storage room.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: The top lid of the cold top refrigerator was lose.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments: The interior of the two door reach-in refrigerator at the cook line was soiled with food debris. The shelf under the grill line was soiled with food debris.
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments: The faucet and sprayer by the dish machine were leaking.
|
|
11/04/2019
Inspection, Routine
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments: The facility did not have at least one employee with a food safety manager certification.
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments: An employee at the cook line was observed changing gloves between tasks without first washing hands.
Corrective Action: The inspector educated employee on hand washing and glove use. Employee discarded gloves and washed hands.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments: Paper towels were not available in any of the hand sinks at the kitchen (cook line, food preparation area and ware washing). Food containers were stored in the basin of the hand sink at the cook line and ware washing area. The basin of the hand sink at the cook line was soiled with food debris.
Corrective Action: Paper towels were provided to the hand sinks and the hand sink at the cook line was washed, rinsed and sanitized.
|
| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
|
Inspector Comments: Unwholesome jalapeños were stored in the walk-in refrigerator.
Corrective Action: jalapeños were discarded by operator.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments: A container with raw chicken was stored above an open container with steaks in the reach-in refrigerator at the cook line.
Corrective Action: Containers were relocated to store beef above chicken.
|
| 21 - Foodborne Illness Risk Factors |
| Proper hot holding temperatures |
|
Inspector Comments: A container with shredded beef on the steam table was 116°F.
Corrective Action: Food item was reheated to 165°F at the cook line and placed back on the steam table.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments: Raw beef on the food preparation table was 50-61°F and not being actively prepared.
Corrective Action: Beef was placed back in the walk-in refrigerator.
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments: Date marking was not implemented at the facility.
Corrective Action: date marking was discussed at the time of inspection.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments: The concentration of the sanitizer at the food preparation area was higher than 200 ppm.
Corrective Action: sanitizer was discarded and a new sanitizer solution with 50-200 ppm free chlorine was made.
|
| 35 - Good Retail Practices |
| Approved thawing methods used |
|
Inspector Comments: Meat for menudo was being thawed outside of temperature control on top of the small table at the food preparation area.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments: Multiple containers with food were stored directly on the floor in the walk-in refrigerator.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments: The sanitizer bucket was stored directly on the floor under the food preparation sink.
|
| 46 - Good Retail Practices |
| Gloves used properly |
|
Inspector Comments: An employee at the cook line was observed using the same gloves to handle raw food items like eggs and steak and clean cooking utensils.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: The cutting board on the cold top refrigerator was deeply scored and stained.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments: The spices shelves were soiled with food debris. The shelves in the walk-in refrigerator were soiled with food debris and splashes. The interior of the cold top refrigerator at the cook line was soiled with food debris and splashes.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments: One light on the ventilation hood was not operational.
|
|
05/14/2019
Inspection, Routine
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments: The facility did not have at least one employee with a food safety manager certification.
|
| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
|
Inspector Comments: An unapproved open cup employee beverage was stored on the drainboard of the food preparation sink while ready to eat broccolli was stored in its basin.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments: Paper towels were not provided for the hand sinks at the cook line and food preparation areas. Hand washing sinks were not provided with required signage.
|
| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
|
Inspector Comments: A container with moldy food (mashed potatoes) was stored in the walk-in refrigerator.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments: Raw meats were stored above ready to eat items like tuna in the lower compartment of the cold top refrigerator. Raw meats were stored above ready to eat bell peppers in the walk-in refrigerator.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments: The dishwasher sanitation step did not measure at least 50 ppm free chlorine when using a test strip. The blade of the can opener was soiled with food debris.
Corrective Action: The person in charge replaced the sanitizer container in the dish machine. Sanitizer read 50-200 ppm before the end of the inspection.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments: The walk-in refrigerator was not holding food at or below 41°F, and the following food items were found between 52-60°F: cooked potatoes, cooked beans, salsa roja, chile rojo, pooled eggs, raw shelled eggs, hot dog links, assorted sliced cheeses, sausage, smother, chocolate milk, ranch dressing, chiles rellenos, ground beef, ham, raw bacon, sausage links. In the glass door beverage refrigerator whipped butter was 50°F and salsa was 49°F. Cooked potatoes at 60°F and pooled eggs at 72°F were stored outside of temperature control at the cook line. Raw meat on a cutting board on the cold top refrigerator at the cook line was 56°F and was not observed subject to active preparation during the time of inspection.
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments: Date marking was not implemented at the facility.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments: Several chemical spray bottles stored at the ware washing area and back food preparation area were not labeled as to their content.
|
| 37 - Good Retail Practices |
| Food properly labeled; original container |
|
Inspector Comments: Bulk containers on the back storage and the cook line area were not labeled as to their content.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments: Raw meat was stored on top of the cutting board on the cold top refrigerator next to ready to eat avocado and onions. A beverage bottle was stored inside ice intended for human consumption behind the cashier station.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments: Wiping clothes throughout the kitchen were stored outside of the sanitizing solution.
|
| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
|
Inspector Comments: Single service food containers were observed reused as scooping utensils at the back food storage area.
|
| 46 - Good Retail Practices |
| Gloves used properly |
|
Inspector Comments: Plastic gloves were being reused to cut bread at the front service counter.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: Aluminum foil that was not smooth and easily cleanable was used to line a shelf under the griddle. The door of the refrigerator behind the griddle was observed loosen. Plastic was covering the outside of the reach-in freezer at the cook line rendering it non smooth and easily cleanable. The hand sink at the cook line was not properly sealed to the wall. The cutting board on the cold top refrigerator as stained and scored. The food preparation table at the back was observed soiled with food debris and sticky to the touch. The caulking around the mop sink was in disrepair and the basin was not sealed to the wall.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments: The gaskets of the cold top refrigerator at the cook line were soiled with food debris.
|
|
05/21/2018
Inspection, Routine
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw chicken, ground beef and beef were stored in the same container in the walk-in refrigerator. Raw salmon was stored above ready to eat ham in the reach-in refrigerator at the cook line. An employee reorganized food items to prevent cross contamination (all meats were still in their original package).
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee at the cook line was observed handling raw shelled eggs and then proceeding to handle other food items in the cold top refrigerator with the same gloved hands. An employee at the cook line was observed cleaning gloved hands with a wiping towel. Hand washing and glove use was discussed with manager/owner and employees during the inspection). Alternatives to handle raw shelled eggs were discussed.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Cooked potatoes in a container at the cook line were 49-50 °F. Cooked potatoes in a bowl at the food preparation area were 77°F. Whipped butter in a container stored over ice at the front serving line was 63°F. Fried items on a tray in the walk-in refrigerator were 46°F. Ice bath for whipped butter was re-filled to cover container to the level of the food. Potatoes were stored in refrigeration units and smaller portions were pulled out into the cold top unit.
|
| 04b - Critical |
| Sanitation: Mechanical |
|
Inspector Comments: Sanitizer was not reaching at least 50 ppm free chlorine in the dish machine. A new container with sanitizer was installed and sanitizer re-checked with test strip.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Soap was not available at the hand sinks by the food preparation area and the back storage area. Paper towels were not available at the hand sink at the cook line. An employee ensured all hand sinks were provided with soap and paper towels.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: The lid of the cold top refrigerator at the cook line was not installed and food was exposed to contamination. The bottom shelf in the rack at the back storage area were beans and rice were stored was not at least 6 inches above the floor. Containers with food were stored directly on the floor in the walk-in refrigerator.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Domestic appliances including blenders, microwaves, toasters in use at the facility were non-commercial.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Aluminum foil that was observed peeling and soiled was used to line shelves at the cook line. The caulking on the dish machine drainboard was in disrepair.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The gaskets of the refrigeration units at the cook line were soiled with grease and food debris. The doors and interior of the refrigeration units at the cook line were soiled. The shelves in the walk-in refrigerator were soiled with food debris.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Utensils in the sugar and salt bulk containers were stored with the handle in contact with the product. Utensil in ice bean at the front line was stored with the handle in contact with the ice.
|
| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
|
Inspector Comments: Styrofoam cups were stored directly on the floor by the chest freezer in the back storage area.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: Single service containers were re-used to store food throughout the facility.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Several wall areas at the cook line, walk-in refrigerator and food preparation area were observed splashed and soiled with food debris.
|
|
02/14/2018
Inspection, Routine
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw ground beef and other raw meats were stored above cooked foods like green chile in the walk-in refrigerator. The cooked foods were moved to a new location without raw meat above them.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: Employees at the service counter were observed scooping ice without first washing their hands. Employee behavior was corrected by inspector.
An employee at the service counter was observed handling dirty dishes and did not wash their hands before changing tasks. Employee behavior was corrected by inspector.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: A backpack and lifting belt were stored in the basin of the back kitchen hand sink. An employee moved the items out of the basin of the hands sink.
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| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
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Inspector Comments: Chocolate milk in the Pepsi refrigerator in the front service area was 49°F. Milk in the Pepsi refrigerator in the front service area was 49°F. These items were voluntarily condemned and employees were instructed not to store potentially hazardous foods in the Pepsi refrigerator.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: Paper towels were not readily available at the hand sink at the grill or at the hand sink by the dish machine. Batteries in the paper towel dispensers were replaced and paper towels were readily available.
Soap was not readily available at the back kitchen hand sink. Soap was provided to the back kitchen hand sink.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: Squirt bottles of oil and water were unlabeled as to their contents.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: A domestic blender was observed in the back kitchen area. The cutting board at the grill line cold-top refrigerator was stained.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The lid to the cold-top refrigerator at the grill line was not installed. Potentially hazardous foods were stored in a one-door Pepsi refrigerator for bottled products only. Foil lined multiple shelves and other surfaces along the grill line rendering them not smooth and easily cleanable.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The door gaskets at the refrigerators along the grill line were soiled with food debris.
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| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
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Inspector Comments: Wiping cloths along the grill line were not stored in a sanitizing solution.
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| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
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Inspector Comments: Single-service plastic containers were re-used for food storage.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor sealant throughout the main kitchen area was cracked, scuffed, missing, and in disrepair.
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| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
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Inspector Comments: Personal items were stored on the spice shelf next to the stove along the grill line.
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