|
08/30/2019
Inspection, Routine
|
| 01 - Foodborne Illness Risk Factors |
| Person in charge present, demonstrates knowledge, and performs duties |
|
Inspector Comments: 2-102.11(A) Demonstration (Pf)
The person in charge did not state the minimum safe internal cooking temperatures for poultry, did not know the proper cooling parameters, and did not know proper holding temperatures for cold and hot held items. Corrective action: Education was provided on cooking temperatures, cooling parameters, and holding temperatures.
2-103.11(A) Person-In-Charge-Duties (Pf)
The person in charge does not ensure employees are monitoring cold holding temperatures or the temperatures of foods in the cooling process throughout the entire process. Corrective action: Education was provided on ways to ensure employees are performing assigned tasks to ensure foods are safe daily. Recommended refrigeration and cooling logs.
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments:
2-102.12(A) Certified Food Protection Manager (C)
The facility does not have a certified food protection manager.
|
| 03 - Foodborne Illness Risk Factors |
| Management, food employee and conditional employee; knowledge, responsibilities and reporting |
|
Inspector Comments:
2-103.11(O) Person-In-Charge-Duties (Pf)
The persons in charge did not know of reportable symptoms and illnesses of food workers. Corrective action: Education was provided on reportable symptoms and illnesses.
|
| 05 - Foodborne Illness Risk Factors |
| Procedures for responding to vomiting and diarrheal events |
|
Inspector Comments:
2-501.11 Clean-up of Vomiting and Diarrheal Events (Pf)
The procedure to clean vomit or diarrhea was with soapy water and a mop. Corrective action: A procedure was provided that included instructions on making a disinfecting solution.
|
| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
|
Inspector Comments:
2-401.11 Eating, Drinking, or Using Tobacco (C)
An beverage without a lid was stored over the clean side drainboard of the warewashing area.
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments:
2-301.14 When to Wash (P)
An gloved employee handled raw shrimp, removed gloves, and put on a new pair of gloves and began handling in use utensils without washing hands between. An employee trasitioned from rinsing dirty dishes, wiped hands on a common towel, and began to putting away clean dishes without washing hands first. Corrective action: Education was provided on required times to wash hands and when gloves are required.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments:
6-301.14 Handwashing Signage (C)
Signs instructing employees to wash hands were not provided at all handwashing sinks used by employees. The inspector supplied the person in charge signs to install.
|
| 14 - Foodborne Illness Risk Factors |
| Required records available: shellstock tags, parasite destruction |
|
Inspector Comments:
3-402.11 Parasite Destruction (P)
Evidence of parasite destructon was not available for shrimp used in ceviche that is served raw or undercooked. Corrective action: Submit evidence of parasite destruction letter from seafood supplier.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments:
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
Tomatillo salsa, avocado salsa, and tomato salsa (all measure 54°F) stored in an insufficient ice bath on the expo line measured above 41°F. Corrective action: Education was provided on building a sufficient ice bath.
|
| 25 - Foodborne Illness Risk Factors |
| Consumer advisory provided for raw/undercooked food |
|
Inspector Comments:
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (Pf)
Ceviche served raw or undercooked was not correctly marked with a consumer advisory. Corrective action: Eduction was provided on all required parts of a consumer advisory.
|
| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
|
Inspector Comments:
4-901.11 Equipment and Utensils, Air-Drying Required (C)
Sixth pans were not air dried before being stacked on the clean equipment shelf in the warewashing area. Silverware is dried and polished while still wet.
|
|
02/13/2019
Inspection, Routine
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments:
6-301.14 Handwashing Signage (C)
Signs instructing employees to wash hands were not provided at the hand sinks behind the bar and in the restrooms.
5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf)
A can storage rack was blocking the hand sink next to the walk in refrigerator. Follow up needed.
|
| 20 - Foodborne Illness Risk Factors |
| Proper cooling time and temperature |
|
Inspector Comments:
3-501.14 Cooling (P)
Chicken stock (93°F) that had been cooling in the walk in refrigerator for three hours was not rapidly chilled to 70°F within the first two hours of cooling; see voluntary condemnation. Follow-up needed.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments:
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
The following items stored in the salad preparation cold top refrigerator measured above 41°F: Tomatillo salsa 45°F, sour cream 47°F, evaporated/sweetened condensed milk 46°F, half and half 46°F, seasoned tomato juice 47°F, milk 46°F, whipped cream 53°F, raw tuna 59°F, cut kale 46°F, pancake batter 46°F. The manager discarded the items; see voluntary condemnation. Follow-up needed.
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments:
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf)
Ready to eat items held longer than 24 hours that require date marking were not marked with an opened, preparation, or discard date (milk, half and half, heavy cream). Follow-up needed.
|
| 33 - Good Retail Practices |
| Proper cooling methods used; adequate equipment for temperature control |
|
Inspector Comments:
3-501.15 Cooling Methods (C)
Cooked pork covered with oil was observed cooling in a four inch hotel pan in the walk in refrigerator. The manager transfered the pork into shallow pans to facilitate rapid cooling.
|
| 37 - Good Retail Practices |
| Food properly labeled; original container |
|
Inspector Comments:
3-302.12 Food Storage Containers Identified with Common Name of Food (C)
Several squeeze bottles throughout the kitchen were not labeled as to their contents.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments:
3-307.11 Miscellaneous Sources of Contamination (C)
A scoop without a handle was used to dispense bulk ingredients in the dry storage area.
3-305.11 Food Storage-Preventing Contamination from the Premises (C)
Several containers of food were stored on the floor in the dry storage area.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments:
3-304.14 Wiping Cloths, Use Limitation (C)
Wet wiping cloths on the cook's line cutting boards and at the expediting station were not stored in a sanitizing solution between uses.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments:
3-304.12 In-Use Utensils, Between-Use Storage (C)
Tongs were stored at knee level on the cook's line oven handle.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments:
4-202.16 Nonfood-Contact Surfaces (C)
Unfinished wood was used as shelves below the preparation area tables.
4-402.12 Fixed Equipment, Elevation or Sealing (C)
The food preparation sink was separating from the wall.
4-501.11 Good Repair and Proper Adjustment-Equipment (C)
The door gaskets to the salad station cold top reach in refrigerator and cook's line refrigerated drawers were torn.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments:
4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
The raw protein shelves in the walk in refrigerator were heavily soiled.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments:
6-201.11 Floors, Walls and Ceilings-Cleanability (C)
A hole was present in the north east wall in the dry storage area.
6-501.12 Cleaning, Frequency and Restrictions (C)
The ceiling tiles in the ware washing area was soiled with dust.
|
