|
08/25/2021
Inspection, Routine
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments: 2-301.14 When to Wash (P)
Multiple employees were observed donning gloves without washing hands.
- An employee handling customer ready to eat foods with bare hands proceeded to donning gloves without a hand wash in between.
- An employee was observed changing tasks from handling dirty dishware to food preparation without a hand wash in between.
Corrected through education.
2-301.15 Where to Wash (Pf)
Employees were observed washing hands in the dump sink at the main bar.
Corrected through education.
|
| 09 - Foodborne Illness Risk Factors |
| No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed |
|
Inspector Comments: 3-301.11 Preventing Contamination from Hands (P)
An employee on the cooks line was observed bare handing shredded cheese from the cold top onto customer ready to eat food order.
Corrected through education, employee was directed to wash hands and use gloves.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments: 5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf)
The following hand sinks were blocked and inaccessible; hand sink on the cooks line in front of the fryer, the hand sink in the warewash area, the hand sink at the preparation area, and the hand sink in the main bar.
Corrected through education.
6-301.12 Hand Drying Provision (Pf)
A hand drying device was not available at the hand sink in the main bar and the service station of the facility.
Corrected through education.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments: 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P)
Raw chicken was stored above raw steak and raw steak was stored above ready to eat foods in the reach in refrigerator on the cooks line next to the fryer.
Corrected through education.
|
| 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)
Various foods on the cold top and in the lower reach in refrigerator on the cooks line measured above the cold holding temperature of 41*F. Raw fish measured 47*F, parcooked chicken wing 48*F - 50*F, menudo 48*F, cooked grits 49*F.
Corrected through education. Foods placed on the cold top less than 4 hours before inspection were returned to the walk-in refrigerator. 6 lbs of parcooked chicken wings and 3 lbs of cooked ribs prepared a day before the inspection were discarded by manager. see condemnation.
|
| 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)
Various foods stored at the facility for more than 24hours were not labeled with a date indicating when they will be consumed or discarded.
Corrected through education.
|
|
02/28/2020
Inspection, Routine
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments: 2-301.14 When to Wash (P)
A gloved employee handling dirty dishes proceeded to stacking clean dishes without removing gloves and washing hands.
A gloved employee was observed wiping their face then went on to handle ready to eat foods without removing gloves and washing hands.
Corrective action: Staffs were instructed to remove gloves and wash hands. Education and guidance document was provided on when to wash.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments: 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P)
Raw chicken was stored over raw fish, raw shrimp, and raw beef in the standing refrigerator on the main cooks line.
Corrective action: staff rearranged foods in the walk in refrigerator based on internal cooking
temperatures.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments: 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (P)
The facility's mechanical warewashing machine measured below 50ppm residual chlorine.
Corrective action: The mechanical dish washer was repaired to measure above 50ppm
residual chlorine at the time of inspection.
|
| 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)
Several raw and ready to eat foods measured below the required cold holding temperature of 41°F in the cold top and bottom reach in refrigerator on the cooks line. The following food items were out of temperature and were discarded:
Pico de gallo (1lbs) 52°F, diced tomatoes (3lbs) 54°F, guacamole (5lbs) 54°F, lettuce (1lbs) 55°F, chopped cooked fish (2lbs) 56°F, chopped cooked shrimp (2lbs) 53°F, poblano sauce (2lbs) 58°F, 6 beef patties 54°F, 2 portions of cooked cactus 50°F, hot dogs (1/2lbs) 56°F, vegetarian spinach mix (4lbs) 55°F.
Corrective action: Staff discovered the refrigerator fan was blocked by a piece of cardboard. Cardboard was removed and refrigerator was back to normal operation.
|
| 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)
Several foods throughout the facilities refrigerators were not marked with a opening or discard date.
Corrective action: Education and guidance document was provided to owner on proper date marking.
|
