- 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:Owner states that they do not have a written Employee Health Reporting policy in place to show that employees have been informed of their responsibility to report specific illness symptoms or diagnosis to the manager. Employee Health Reporting Agreement forms in English and Spanish were provided to the establishment during a previous inspection and sent by email to the owner again today.
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01/14/2015 | Illness Complaint |
| No violation noted during this evaluation. | 04/15/2014 | Physical Recheck |
- In-use utensils, between-use storage
Observation: A disposable food tray was stored in dry beans for customers to use for dispensing food product. Corrected at tiem of inspection. Scoop with a handle used for dispensing product.
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04/04/2014 | Routine |
- 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:Homemade salsa cold held at 59F in a refrigeration unit that was not operating at 41 F or below overnight-Product was disposed of by the owner. The refrigeration unit this product was stored in was not plugged in when installed last night and was maintaining an ambient air temp of 59F. Corrected at time of inspection.
- Food is properly labeled
Observation:Prepackaged bakery items for customer self service (at the counter and the reach in refrigeration unit) are not labeled with the name of the product, the ingredients, the net weight/quantity, and the manufacturer name and address.REPEAT VIOLATION.
- Food properly labeled with major food allergens
Observation:Prepackaged bakery good sold at the cash register and in a reach in cooler for customer self-service are not labeled with a listing of major allergens contained in the product. REPEAT VIOLATION.
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04/04/2014 | Routine |
- Common name-working containers
Observed unlabeled chemical spray bottle in dishwashing area. Observed chemical stored above food/food contact items in the back storage area. Both items corrected at time of inspection.
- Separation from food, equipment, utensils, linens, and single service
Observed unlabeled chemical spray bottle in dishwashing area. Observed chemical stored above food/food contact items in the back storage area. Both items corrected at time of inspection.
- Food employees hair is effectively restrained
Food handler preparing food at the grill was not wearing a hair restraint.
- Food is properly labeled
Prepackaged cake sold out of a customer self service unit does not have a label stating what the product is, the source name and address, ingredients, net weight, nor a listing of any major allergens contained in the product.
- When to wash
Observed food handler put gloves on their hands without first washing their hands. Addressed by management at the time of inspection.
- Test kit provided and used to measure sanitizing solution concentration
Establishment does not have test papers to check the concentration of quat sanitizer used for dishwashing. Repeat violation.
- Using a handwashing sink- operation and maintenance
Handsink by the 3 compartment sink was blocked by a table at the time of inspection,
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed bag of raw chicken stored on the bottom shelf of the refrigerated prep cooler in contact with a bag of french fries. Corrected at time of inspection.
- Eating, drinking, or using tobacco
Observed an employee's open beverage can stored on shelf in the kitchen. Beverage was poured into a cup with a tight fitting lid and straw. Manager explained requirements to the employee. Corrected at time of inspection.
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09/18/2013 | Routine |
- Eating, drinking, or using tobacco
Observed open employee beverage container stored with a cigarette (appeared unused) on meat processing equipment. Corrected at time of inspection.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed an employee's open beverage can, a cigarette and matches stored on clean meat processing equipment. Items were removed during the inspection and the manager states the equipment will be properly washed, rinsed, and sanitized prior to use. Corrected at time of inspection.
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09/18/2013 | Routine |
- Test kit provided and used to measure sanitizing solution concentration
Establishment does not have test strips to check the concentration of quat sanitizer in the three compartment sink.
- Food storage containers identified with common name of food
Observed several ingredient containers in the kitchen area that were not labeled with the name of the contents.
- Roasts held at a temperature of 130°F or above
Cooked rice stored on table without temperature control at 70 F. Corrected at time of inspection.
- 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
Observed large covered plastic container of cooked rice stored in the reach in cooler to cool. Food handler stated the cooked rice had been in the refrigerator for an hour. The temperature of the rice was 135 F. During the inspection the product was placed in an uncovered container surrounded by ice to cool the rice rapidly. Handouts explaining proper cooling practices/requirements written in Spanish were provided to the manager.
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03/28/2013 | Routine |
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