| No violation noted during this evaluation. | 06/23/2015 | Physical Recheck |
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Line prep refrigerator and walk in refrigerator were warm at inspection and temperature conmtrolled for safety foods were above allowable limits. foods in line prep refrigerator measured between 47-49 degrees. Temperature controlled for safety foods in walk-in measured between 48-50 degrees.All temperature for safety foods were discarded to dumpster at inspection. Service was called for refrigeration and a follow-up physical recheck will be done when units are serviced. Warm refrigerators may not be used until they are approved for use by the Health Department.
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: Form 1a, and 1b are used for employee health reporting however in several instances are incomplete and not reviewed by management.
- Foods are cooled using appropriate methods
Observation: Queso cheese cooked and cooled onsite was observed cooling in deep plastic 5 gallon pails which would not allow product to properly cool. Rapidy cool in shallow containers to cool from 135-70 in two hours or less then from 70-41 degrees not to exceed four more hours.
- In-use utensils, between-use storage
Observation: ice scoop handle in contact with ice.
- Duties of PIC
Observation: Person in charge failed to provide active managerial control as it relates cooling of potentially hazardous foods through routine monitoring of cooling practices. Additionally, employee health forms are incomplete in several instances and are not reviewed by management by ensuring completeness and signing off.
|
06/22/2015 | Regular |
| No violation noted during this evaluation. | 03/12/2014 | Illness Complaint |
- Equipment and utensils-durability and strength
Use of a cup to dispense rice water. Corrected at time of inspection
- Hand drying provided
Restock papertowels west prep line handsink.
|
12/17/2013 | Routine |
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
|
07/18/2013 | Routine |
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Shellstock, maintaining identification
|
07/18/2013 | Routine |
- Foods are cooled using appropriate methods
Stacking of shallow pans of beans while cooling creating a depth which will cause beans to cool too slowly. Do not stack to allow air movement aroung shallow pans.
- Disclosure of menu items offered or served raw or undercooked
Menu must identify which foods are served less than thoroughly cooked (huevos).
- Reportable symptoms, diagnosis, past illness, and history of exposure.
Provide a written employee health policy for all food employees and document training by having employees sign.
- Handwashing signage
Post handwashing sign to bar handsink.
|
06/27/2013 | Routine |
- Handwashing signage
Post handwashing sign to bar handsink.
- Reportable symptoms, diagnosis, past illness, and history of exposure.
Provide a written employee health policy for all food employees and document training by having employees sign.
- Disclosure of menu items offered or served raw or undercooked
Menu must identify which foods are served less than thoroughly cooked (huevos).
- Foods are cooled using appropriate methods
Stacking of shallow pans of beans while cooling creating a depth which will cause beans to cool too slowly. Do not stack to allow air movement aroung shallow pans.
|
06/27/2013 | Routine |
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