- Removing dead or trapped birds, insects, rodents, and other pests
Observation: Dead rodent out by the back door. Accumulation of pests on fly traps.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Potentially hazardous foods brought out of the freezer and not date marked after they were brought out of the freezer. Foods were date marked during inspection. Corrected.
- Food storage - preventing contamination from the premises
Observation: Foods on hot hold uncovered during the day.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Build up on floors and walls in outdoor walk in cooler.
- Using a handwashing sink- operation and maintenance
Observation: Lettuce and sauce in hand sink. PIC explained requirements to staff of using the hand sink for only hand sink during inspection. Corrected.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw sausage stored above ready to eat foods in make table cooler and large standing cooler in kitchen prep area. Raw sausages were moved to bottom shelf during inspection. Corrected.
- Foods are cooled using appropriate methods
Observation: Foods being cooled in large batches. Inspector spoke with PIC about different methods to cool foods quickly.
- Food storage containers identified with common name of food
Observation: Oil in bottle not labeled. Bottle was labeled during inspection. Corrected.
- Eating, drinking, or using tobacco
Observation: Open drink container in dry storage area with food. Container was voluntarily discarded during inspection. Corrected.
|
10/05/2015 | Regular |
| No violation noted during this evaluation. | 05/21/2015 | Follow Up LOC |
- Using a handwashing sink- operation and maintenance
Observation: Hand sink in dish room not easily accessible PIC moved items blocking hand sink during inspection. Corrected.
- Hand drying provided
Observation: Front kitchen hand sink with no paper towels. Cook provided paper towels during inspection. Corrected.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw animal food stored above ready to eat vegetables. Raw animal food was moved to a different shelf during inspection. Corrected.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Storage shelves where equipment and utensils are stored and dried not clean to sight or touch.
- Outer openings are protected
Observation: Back door with light coming through when door is closed.
- Established procedures for responding to vomiting and diarrheal events
Observation: No procedures for clean up of vomiting and diarrhea events.
- Bare hand contact with ready to eat foods
Observation: Cooks handle ready to eat foods with bare hands. Foods were voluntarily discarded during inspection. No gloves were at the establishment. PIC went to store to buy gloves and provided them during the inspection. Corrected.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Raw poultry, raw whole muscle beef being thawed in buckets of water temped at 51*. Raw meats were moved to the walk in cooler during inspection. Corrected.
- In-use utensils, between-use storage
Observation: Bowl to scoop sugar stored in sugar container. Bowl was removed during inspection. Corrected.
- Food temperature measuring devices are provided and readily accessible
Observation: No thermometer provided in the salsa cooler.
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04/24/2015 | Regular |
- Frozen PHF/TCS foods are properly slacked and thawed
Observation:Frozen foods being thawed in prep sink without running water and not completely submerged.
- Posting inspection reports
Observation:Current inspection report not posted
- Miscellaneous sources of contamination
Observation:Soiled linens may not be stored in the walk in cooler
- Hand drying provided
Observation:Paper towels not available at all handsinks
- Protecting food from environmental contamination
Observation:Food containers in coolers not covered or protected
- Cleanability of floors, walls, and ceilings
Observation:Repair or replace damaged floor tiles
- Plumbing system maintained in good repair
Observation:Pipe leaking at point of entry to the building, prior to the water meter.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation:Chicken and ground beef hot held at less than 135*(chicken-122*,beef-110*) Foods reheated according to timeframe that food items were out of temp.
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10/21/2014 | Regular |
- Foods are cooled using appropriate methods
Observation: Observed cheese sauce and ground beef being cooled in large covered containers. Ground beef was voluntarily discarded. Cheese sauce was moved to freezer and lids were removed to allow for cooling. Corrected.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Observed various food items held longer than 24 hours not date marked. Foods were date marked during inspection. Corrected.
- Separation from food, equipment, utensils, linens, and single service
Observation: Observed chemical stored next to food in walk in storage area. Food was moved to another shelf during inspection. Corrected.
- Package integrity
Observation: Observed dent in can in dry storage area. Can was removed. Corrected.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation: Observed ground beef in walk in cooler temped at 48*. Ground beef was in large container and was cooked the day before. Ground beef was voluntarily discarded. Corrected.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Observed raw pork sausage stored above vegetables.
- Outer openings are protected
Observation: Observed large gap at back door.
- Food storage containers identified with common name of food
Observation: Observed working food containers not labeled with the common name of the food. Containers were labeled during inspection. Corrected.
- Air drying of equipment and utensils
Observation: Observed equipment and utensils not properly air dried before storage. Equipment was removed from storage to be washed, rinsed, sanitized and air-dried. Corrected.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Observed build up on walls in shelves in back warewashing area.
|
02/17/2014 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- 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
|
08/20/2013 | Routine |
- In-use utensils, between-use storage
Observed bowl stored in sugar. Observed handle of ice scoop stored in ice.
- Frozen PHF/TCS foods are properly slacked and thawed
Observed foods in walk in storage area not covered. Observed sugar in kitchen area not covered. Observed raw beef and raw chicken being thawed at room temperature with no running water and temped between 58-62*.
- Food storage - preventing contamination from the premises
Observed foods in walk in storage area not covered. Observed sugar in kitchen area not covered. Observed raw beef and raw chicken being thawed at room temperature with no running water and temped between 58-62*.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed fajita beef in kitchen make table not date marked.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed utensil storage racks not clean to sight or touch.
- Outer openings are protected
Observed hole in door handle of back door.
- Food storage containers identified with common name of food
Observed working food containers not labeled.
- Roasts held at a temperature of 130°F or above
Observed cut tomatoes temped at 45* in the kitchen reach in cooler. Observed cooked beef fajita temped at 50* in the kitchen make table. Observed guacamole sauce temped at 47* in the kitchen make table. All items in the kitchen make table were moved to the walk in cooler.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observed vent system not smooth and easily cleanable.
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08/07/2013 | Routine |
- Discharge from eyes, nose, and mouth
- 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
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
|
02/28/2013 | Routine |
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