| No violation noted during this evaluation. | 12/04/2015 | Follow Up LOC |
- Demonstration of Knowledge
Observation: PIC unable to demonstrate knowledge by knowing requirements of symptoms and reportable illnesses.
- Use of absorbent materials on floors
Observation: No baseboard or sealant along floor/wall junctures.
- Poisonous or toxic materials used and applied
Observation: Non-food grade pest spray being sprayed in establishment. PIC was instructed to only use food grade approved pest spray in establishment. PIC stated they will no longer use spray. Corrected.
- Physical facilities maintained in good repair
Observation: Ceiling in disrepair.
- Foods are cooled using appropriate methods
Observation: Foods being cooled in large containers. Discussed with PIC to use more shallow containers and to put foods in freezer to help cool quickly.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: No thin tip thermometer to temp thin mass foods.
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Observation: Food put on hot hold to be re-heated temped at 85 - 110*. Food was put in oven or microwave during inspection to achieve 165* within the 2 hour time frame. 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: Liquid cheese put in cooler to cool the night before temped at 58*. Refried beans put in cooler from night before temped at 47*. Cheese and beans were voluntarily discarded during inspection. Corrected.
|
10/15/2015 | Regular |
| No violation noted during this evaluation. | 04/07/2015 | Follow Up LOC |
- Hand drying provided
Observation: No hand drying available at hand sink. Paper towels were provided during inspection. Corrected.
- Food temperature measuring devices are provided and readily accessible
Observation: No thermometer provided in wait station cooler. Thermometer was provided during inspection. Corrected.
- Sanitizers
Observation: Bleach sanitizer above 100ppm in kitchen bucket. Bleach sanitizer below 50ppm in wait station bucket. Both buckets were dumped during inspection and re-filled to a concentration of 50ppm. Corrected.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Potenitally hazardous foods not properly date marked with correct date. Dates were corrected on foods during inspection. Corrected.
- Material characteristics of non-food contact surfaces
Observation: Wall above make table not smooth and easily cleanable.
- Using a handwashing sink- operation and maintenance
Observation: Hand sink blocked by dishes. Dishes were removed during inspection Corrected.
- Established procedures for responding to vomiting and diarrheal events
Observation:Person in charge unable to provide policy for clean up of vomiting and diarrhea.
|
02/19/2015 | Regular |
- Posting inspection reports
Observation:Post inspection report
- Physical facilities maintained in good repair
Observation:Repair damaged paint and remove mold and mildew in dish room.
- Food temperature measuring devices are calibrated in accordance with the manufacturers specifications as necessary to ensure their accuracy
Observation:Stem thermometer not accurate. Calibrate thermometers regularly.
- Storage of clean equipment and utensils
Observation:Store equipment and utensils covered or inverted to help prevent contamination.
- Food temperature measuring devices are provided and readily accessible
Observation:Keep thermometers readily available and use them often to take food temperatures.
- Test kit provided and used to measure sanitizing solution concentration
Observation:Use test strips to determine sanitizer concentration.
|
07/24/2014 | Routine |
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Observed raw chicken stored above raw beef in kitchen make table cooler. Chicken was moved to bottom shelf. Corrected.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Observed potentially hazardous foods held longer than 7 days. Food was voluntarily discarded. Corrected.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Observed food contact surfaces not clean to sight or touch. Pans/utensils were removed and re-washed. Corrected.
- Package integrity
Observation: Observed dented cans in storage. Cans were removed. Corrected.
|
01/28/2014 | Routine |
- 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
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- Clean condition-hands and arms
|
09/16/2013 | Routine |
- Utensils and pressure measuring devices maintained
Observed bowl stored in food in walk in cooler. Bowl was removed from food. Observed ice scoop not maintained in good repair.
- Hand drying provided
Observed no towels provided at bar hand sink.
- Designated areas for employees
use of designated areas by employees
- 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 cooked chicken at 114* after 1 hour of cooling. Observed foods being cooled in large quantities.
- Sanitizers
Observed dish machine sanitizer below 50 ppm.
- Test kit provided and used to measure sanitizing solution concentration
Observed no chlorine test kit to test sanitizer. Observed various pans that were placed ins storage not properly air dried.
- In-use utensils, between-use storage
Observed bowl stored in food in walk in cooler. Bowl was removed from food. Observed ice scoop not maintained in good repair.
- Air drying of equipment and utensils
Observed no chlorine test kit to test sanitizer. Observed various pans that were placed ins storage not properly air dried.
- Roasts held at a temperature of 130°F or above
Observed cut tomatoes, salsa and guacaomole temped between 48-51* in front hold table. Observed raw meat and cut tomatoes in the back kitchen make table temped at 44-45*.
- Bare hand contact with ready to eat foods
Observed bare hand contact with ready to eat tomales. Employee was educated on no bare hand contact with ready to eat foods. Tomales were voluntarily discarded and employee washed hands and wore gloves. Corrected at time of inspection.
- Foods are cooled using appropriate methods
Observed cooked chicken at 114* after 1 hour of cooling. Observed foods being cooled in large quantities.
|
08/15/2013 | Routine |
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