- Food is not protected from environmental sources of contamination during preparation. Food stored on steam table or prep cooler needs to have covers to keep the food hot or cold or keep contamination out, mentioned previously.
During preparation, unpackaged food shall be protected from environmental sources of contamination.
- A food thermometer was not readily accessible. Provide thermometers for all cold holding equipment, except freezer.
To prevent foodborne illness, food temperature measuring devices shall be provided and readily accessible for use.
- The light intensity in a customer self-service area, inside equipment, toilet room, or areas used for hand washing or equipment or utensil storage was less than twenty foot candles. Replace bulb in walk in coole with higher wattage, provide a shatter proof bulb or covering over bulb.
The light intensity shall be at least twenty foot candles (two hundred fifteen lux): at a surface where food is provided for customer self-service such as buffets or salad bars or where fresh produce or packaged foods are sold or offered for human consumption
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11/24/2015 | Standard Inspection |
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Food employees were not contacting exposed ready-to-eat foods with bare hands. Gloves in use, ensure gloves are changed when changing tasks.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
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11/24/2015 | Critical Control Point Inspection |
- Observed a build-up of dirt and debris and water. Clean maintain floor to prevent standing water in dishwasher area, walk in cooler, and hallway.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed.
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05/06/2015 | Standard Inspection |
- TCS foods were not cooled using the proper time and temperature parameters. Shrimp sauce on counter. Maintain 41F or less at all times.
TCS food shall be rapidly cooled to 41°F or less, except for raw eggs that are received at 45°F or less and stored at an ambient air temp. of 45°F or less.
- Observed food that was not properly protected from contamination by separation, packaging, and segregation. All hot or cold food in central kitchen area needs to be covered. Either individual lids or a large door to help protect food. This will also help keep the food cold or warm. 41F or less or 135F or more.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food to limit the growth of pathogens to prevent foodborne illness.
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05/06/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 01/20/2015 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Foods are received from the following sources: el rancho distribution.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed food that was not properly protected from contamination by separation, packaging, and segregation. Keep lids on all containers to protect food.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food to limit the growth of pathogens to prevent foodborne illness.
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01/20/2015 | Critical Control Point Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Hand washing facilities are properly supplied.
- Observed food employee washing hands when required.
- The person in charge is Certified in Food Protection
- Time/temperature controlled for safety foods were not being held at the proper temperature.
Except during preparation, cooking, or cooling, or when time is used as a public health control, time/temperature controlled for safety food shall be held at 135°F or above or at 41°F or less to limit the growth of pathogens to prevent foodborne illness. Foods in cooler drawers were at about 55. Foodsmoved to walk in cooler. Foods in warmer were at about 110, foods were reheated on stove top
- Food employee was observed reheating foods for hot holding to 165°F within two hours.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
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11/13/2014 | Critical Control Point Inspection |
- Critical: TCS foods were not being held at the proper temperature.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above or at 41°F or less. Foods in cooler drawer were at 55 and foods in warmer were at 110 Foods were moved to walk in cooler and reheated on cook top to comply
- Equipment and/or components are not maintained in good working order.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. Discontinue using cooler drawers under grill top until cooler can properly cold hold at or below 41
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11/13/2014 | Standard Inspection |
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