- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have written procedure to clean up vomit and diarrhea. Provided the manager with the procedure, but are missing the items required in the procedure.
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01/20/2016 | Physical Recheck |
- Established procedures for responding to vomiting and diarrheal events
Observation: No procedures for clean up of vomiting and diarrhea events.
- Foods are cooled using appropriate methods
Observation: Re-fried beans being cooled in large covered containers.
- Bare hand contact with ready to eat foods
Observation: Bare hand contact with ready to eat cut tomatoes and ready to eat tortillas. Foods were voluntarily discarded during inspection. Employee was instructed to wear gloves. 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: Several containers of re-fried beans in walk in cooler from the night before temped between 58-70*. Re-fried beans were voluntarily discarded during inspection. Discussed proper cooling methods with person in charge.
- PHF/TCS food prepared from ambient and /or pre-chilled ingredients cooled to 41°F or below in 4 hours
Observation: Several containers of re-fried beans in walk in cooler from the night before temped between 58-70*. Re-fried beans were voluntarily discarded during inspection. Discussed proper cooling methods with person in charge.
- Duties of PIC
Observation: Person in charge not ensuring food safety is being followed as required by Code.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: Vent above grill not clean to sight or touch.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Salsa in walk in cooler held longer than 7 days. Salsa was voluntarily discarded during inspection. Corrected.
- Food storage - preventing contamination from the premises
Observation: Taco shells stored with being covered. Taco shells were covered during inspection. Corrected.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Raw beef and poultry being cooled in sinks without running water. Water was turned on during inspection. Corrected.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Salsa held longer than 24 hours not date marked. Salsa was date marked during inspection. Corrected.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Mechanical dish machine not sanitizing food contact surfaces as required by code. Chlorine santizer bucket was re-placed during inspection. Dish machine working properly during inspection. Corrected.
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12/18/2015 | Regular |
- Food storage containers identified with common name of food
Observation: Foods not labeled with the common food name. Corrected by labeling every container.
- 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: Cut tomatoes above required temp at 50 degrees. Corrected by placing the tomatoes on ice and putting them in the walk-in cooler.
- In-use utensils, between-use storage
Observation: Scoop handles in the food.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw meats on the top shelf above ready to eat foods. Corrected by moving the raw meats to the bottom shelf of the fridge.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Foods not date marked. Corrected.
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04/07/2015 | Regular |
| No violation noted during this evaluation. | 09/26/2014 | Pre Opening |
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