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07/12/2022
Inspection, Routine
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| 01 - Foodborne Illness Risk Factors |
| Person in charge present, demonstrates knowledge, and performs duties |
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Inspector Comments:
2-102.11 (C) Demonstration (Pf)
The person in charge did not have knowledge in these areas: a proper employee illness policy, and stating the temperatures for hot holding and cold holding.
2-103.11 Person-In-Charge-Duties (Pf)
The person in charge was not performing their duties in these areas: ensuring employees are properly maintaining the temperatures of time/temperature control for safety foods, and employees are properly sanitizing cleaned multi-use equipment.
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| 03 - Foodborne Illness Risk Factors |
| Management, food employee and conditional employee; knowledge, responsibilities and reporting |
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Inspector Comments:
2-103.11(O) Person-In-Charge-Duties (Pf)
The facility could not provide a verifiable employee illness policy.
Corrective action: The person in charge was given a sample employee illness policy to use.
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| 05 - Foodborne Illness Risk Factors |
| Procedures for responding to vomiting and diarrheal events |
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Inspector Comments:
2-501.11 Clean-up of Vomiting and Diarrheal Events (Pf)
The facility could not provide procedures for cleaning up vomit/fecal events.
Corrective action: The person in charge was given a handout on the above procedures.
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| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
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Inspector Comments:
2-401.11 Eating, Drinking, or Using Tobacco (C)
Employee food was observed stored with produce in the reach in next to the ice machine.
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| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
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Inspector Comments:
2-301.15 Where to Wash (Pf)
An employee was observed rinsing their hands in the front food prep sink.
Corrective action: The person in charge was instructed that hand washing is to be done in hand sinks only.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments:
5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf)
The front hand sink was obstructed by a stool upon inspection.
Corrective action: The person in charge was instructed that all hand sinks must be accessible at all times.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments:
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency (P)
The person in charge notified the inspector that in-use utensils were not cleaned every 4 hours.
Corrective action: The person in charge was instructed to clean in-use utensils every 4 hours to limit pathogen growth.
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| 21 - Foodborne Illness Risk Factors |
| Proper hot holding temperatures |
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Inspector Comments:
3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
Corn (111°F) and melted cheese (90°F) in the hot holding unit next to the fryer were less than 135°F.
Corrective action: The person in charge was instructed on proper hot holding temperatures, and the steam table was turned up to reach proper temperature.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments:
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
Raw chicken (cold top 45-46°F and bottom 46-48°F) , raw beef (55°F), sour cream (48°F), pico de gallo (49°F), and cotija cheese(cold top 45°F and bottom 49°F) in the cold top refrigerator and the bottom of the cold top refrigerator in the kitchen were more than 41°F for more than 4 hours.
Corrective action: The raw meats were moved to another refrigerator to rapidly cool. The sour cream, pico de gallo, and cotija cheese were discarded (see voluntary condemnation).
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| 35 - Good Retail Practices |
| Approved thawing methods used |
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Inspector Comments:
3-501.13 Thawing (C)
Beef across from the 3-compartment sink was thawing in stagnant water. Raw chicken was thawing in stagnant water in the kitchen prep sink.
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| 36 - Good Retail Practices |
| Thermometer provided & accurate |
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Inspector Comments:
4-302.12 Food Temperature Measuring Devices (Pf)
The facility could not provide a food probe thermometer.
Corrective action: The person in charge was educated on the importance of a food probe thermometer.
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| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
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Inspector Comments:
6-202.15 Outer Openings, Protected (C)
The back door of the facility was open throughout the inspection.
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| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
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Inspector Comments:
4-302.14 Sanitizing Solutions, Testing Devices (Pf)
The facility could not provide chemical test strips for their quaternary ammonium sanitizer.
Corrective action: The person in charge was instructed on the importance of having test strips for sanitizer in the establishment.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments:
4-601.11(B) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
The left side of the vent hood was soiled with grease.
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10/16/2019
Inspection, Routine
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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Inspector Comments: A certified food protection manager was not associated to this facility. (Core)
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| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
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Inspector Comments: Employee food was stored with consumer food on the open range stove. (Core)
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: A trash can was stored in front of the front hand sink.
A wiping cloth was stored in the basin of the back hand sink.
Corrective action: education on hand sink use and accessibility was provided, items were moved. (Priority foundation)
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| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
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Inspector Comments: Raw chicken was stored next to and above limes in the back reach in refrigerator across from the three compartment sink.
Raw beef was stored touching cucumbers in the back reach in refrigerator across from the three compartment sink.
Corrective action: items were moved to an approved location. (Priority)
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments: Per an employee, food contact surfaces were not being sanitized every 4 hours.
Sanitizer was not in use at the three compartment sink while an employee was cleaning dishes.
Corrective action: education on proper procedures for washing dishes and sanitizing food contact surfaces, utensils and equipment was provided. (Priority)
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments: Employee eye drops were stored above the cold top refrigerator in the front service area.
Corrective action: item was moved to an approved location. (Priority)
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| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
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Inspector Comments: Sanitizer was not present in the wiping cloth buckets at the facility. (Core)
Wiping cloth buckets were stored on the floor in the front service area. (Core)
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| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
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Inspector Comments: Sanitizer test strips were not available at the facility. (Priority foundation)
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| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
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Inspector Comments: A hose was attached to a water outlet next to the food preparation sink across from the three compartment sink without an atmospheric vacuum breaker in place.
Corrective action: the hose was removed and education on proper back flow device was provided. (Priority)
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| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
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Inspector Comments: Employee items were stored on top of dry food storage containers on a food preparation table in the front service area. (Core)
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