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09/20/2022
Inspection, Re-Inspection
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| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
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Inspector Comments:
Raw shell eggs in the back room standing two-door refrigerator were stored above strawberries.
Corrective action: The eggs were moved to the bottom shelf.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments:
The following foods were greater than 41°F: (in the cold-top refrigerator) crema, cheese, ham, cut tomato (45-50°F), and (in the back room standing two-door refrigerator) crema (44°F).
Corrective action: Since some of the food temperatures in these units were in compliance, the person in charge agreed to monitor these refrigeration temperatures.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments:
The following foods were not marked with a date when prepared/opened to be used or discarded within 7 days: (in the cold-top refrigerator) crema, ham, and (in the back room standing two-door refrigerator) crema, and watermelon.
Corrective action: The person in charge agreed to put dates on these foods moving forward.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments:
The restaurant was using disinfectant cleaner as their sanitizing step in the three-compartment sink. The concentration of wiping cloth solution in a kitchen sanitizer bucket was greater than 200 ppm chlorine.
Corrective action: The person in charge created new solutions using the proper sanitizer chemical/concentrations.
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| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
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Inspector Comments:
A wet wiping cloth on the cold-top refrigerator cutting board was not stored in sanitizer solution between uses.
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| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
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Inspector Comments:
The restaurant did not have quaternary ammonium sanitizer test strips.
Corrective action: The person in charge agreed to obtain these.
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| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
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Inspector Comments:
The restaurant had a fryer (grease producing equipment) without a ventilation hood. (Remove within 24 hours)
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09/16/2022
Inspection, Re-Inspection
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| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
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Inspector Comments:
A food employee behind the counter did not wash her hands after wiping her nose. A food employee cleaned her hands in the three-compartment sink.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments:
Soap was not provided at the kitchen hand sink nor at the men's restroom hand sink.
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| 11 - Foodborne Illness Risk Factors |
| Food obtained from approved source |
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Inspector Comments:
Several packages of beef jerky were not from an approved USDA source.
Corrective action: This product was voluntarily condemned.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments:
The concentration of sanitizer prepared in the three-compartment sink was less than 200 ppm quaternary ammonium.
Corrective action: The sanitizer was re-mixed to be between 200-400 ppm.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments:
The following foods in the cold-top refrigerator were greater than 41°F: crema (55°F), ham (60°F), cut tomato (57°F), cut cabbage (46°F), and cheese (59°F).
Corrective action: The person in charge claimed that the unit was serviced but was freezing things. They subsequently turned the temperature up and have been taking temperature checks daily. Since the food was determined to be out of temperature for less than 4 hours, it was moved to a functioning refrigerator. This unit must be serviced and holding at or below 41°F before use.
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| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
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Inspector Comments:
The concentration of wiping cloth solution in a sanitizer bucket in the kitchen was less than 50 ppm chlorine (acceptable range: 50-200 ppm). A wet wiping cloth on the cold-top refrigerator cutting board was not stored in sanitizer solution between uses.
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| 43 - Good Retail Practices |
| In-use utensils: properly stored |
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Inspector Comments:
Two ice cream scoops behind the front counter were stored in ambient temperature water.
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| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
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Inspector Comments:
The restaurant did not have quaternary ammonium sanitizer test strips.
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| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments:
The restaurant had a fryer (grease producing equipment) without a ventilation hood. (Remove within 24 hours)
Employee food, raw chicken in the chest freezer and raw bacon-wrapped hot dogs in the cold-top refrigerator, was not separated from customer food. (Correct within 90 days).
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09/08/2022
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:
The only person present at the time of inspection while the facility was in operation was not designated as the person in charge (the person responsible for the restaurant at the time of inspection).
Corrective action: The inspector designated this individual as the person in charge.
The person in charge could not respond correctly to the inspector's food safety questions. The person in charge (the only employee present at the time of inspection) was not performing certain duties, including washing her hands, maintaining the temperatures of foods during cold holding, and sanitizing cleaned multiuse equipment and utensils before they are reused.
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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:
The restaurant did not have a verifiable, e.g. written, policy telling employees what to do if they have foodborne illness symptoms.
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| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
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Inspector Comments:
The person in charge did not wash her hands after mopping the floor and before donning gloves for food preparation.
Corrective action: The inspector asked the employee to wash her hands.
The person in charge washed her hands in the three-compartment sink. The person in charge cleaned her hands with a common towel.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments:
The kitchen hand sink and the men's restroom hand sink did not have hand soap. The employee restroom hand sink did not have soap or paper towels. (Correct immediately)
The employee restroom hand sink did not have a sign that told employees to wash their hands. (Correct within 90 days)
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| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
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Inspector Comments:
Raw shell eggs in the back area two-door standing refrigerator were stored above strawberries. (Correct immediately)
Bananas and bacon-wrapped hot dogs in the chest freezer were not covered. (Correct within 90 days)
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments:
The person in charge did not sanitize ice cream scoops, a pan, and various utensils after cleaning them at the three-compartment sink. The person in charge placed several cleaned utensils in the basin of the kitchen hand sink to dry, thus soiling them.
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| 19 - Foodborne Illness Risk Factors |
| Proper reheating procedures for hot holding |
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Inspector Comments:
Corn (73-95°F) in the steam table was not rapidly reheating from 41°F to 135°F within two hours.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments:
The following foods in the cold-top refrigerator were greater than 41°F: cut cabbage, crema, milk, cut tomato, and bacon-wrapped hot dog (44-49°F).
Corrective action: The inspector asked the person in charge to move these items and any other time/temperature control for safety foods to a functioning refrigerator.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments:
The following refrigerated, ready-to-eat, time/temperature control for safety foods were not marked with a date once opened/prepared to be used or discarded within 7 days: (in the back area two-door standing refrigerator) watermelon and crema dulce.
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| 37 - Good Retail Practices |
| Food properly labeled; original container |
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Inspector Comments:
A bulk container of sugar in the kitchen area was not labeled with its name. The following packaged foods were not labeled with the common name of the food, a list of ingredients including allergens, the net weight, and the name and place of business of the packager: (in the front display refrigerator) strawberries, cut melon, and (behind the front counter) several bags of chips.
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| 43 - Good Retail Practices |
| In-use utensils: properly stored |
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Inspector Comments:
The ice scoop handle in the ice machine was submerged under the ice. Two ice cream scoops behind the front counter were stored in ambient temperature water.
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| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
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Inspector Comments:
The restaurant had a fryer (grease producing equipment) without a ventilation hood.
Corrective action: The facility agreed to remove this item.
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