- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed improper cooling of potentially hazardous foods. Chicken at 116F and steak @ 88F in walk in cooler; cooked >2 hours prior. Foods were removed from walk-in; reheated to 165F; then cooling was re-attempted. Food must be cooled from 135F to 70F within 2 hours and then 70F to 41F within the next 4. FACILITY IS REQUIRED TO COMPLETE COOLING LOGS AND FAX THEM TO WCHD WEEKLY UNTIL FURTHER NOTICE.
- [2] Food protected during storage; preparation; display; service; transportation
Observed sauce container being stored in coleslaw container on prep unit. Non-food items cannot be stored in food containers (with the exception of in-use utensils with handles out) in order to prevent cross contamination. Coleslaw was voluntarily discarded.Observed dirty thermometer being stored in between raw fish in refridgerator drawers under grill. Discontinue immediately. Do not store non food items in the same container as food to prevent cross contamination. Observed raw chicken being stored above raw steak in walk in cooler. Raw chicken must be stored below any ready-to-eat foods and any foods that have a final cook temperature lower than 165F to prevent cross contamination.Observed pans soaking in mop sink. No food contact surfaces can be in mop sink; mop sink can only be used to fill/dump mop bucket to prevent cross contamination.
- [1] Thermometers provided and conspicuous
No thermometer available in walk in cooler. Thermometers must be avaialable in all cold holding units to ensure that food is kept at or below 41F.
- [3] CFPM or person in charge present; certificates posted as required
No CFPM at facility during time of inspeciton. Leandro (contact) had CFPM through WCHD; but expired 2/2015. Due to facility being assigned risk category 3; a CFPM must be on site during all hours of operation. CFPM certificates must also be available/displayed at the establishment to ensure CFPM knowlege is shared with the rest of facility.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Observed no sanitizer present in dishwasher. Upon inspection; chemical bucket was empty. Bucket was replaced and then sanitizer read at 50ppm. Dishwasher must ALWAYS have sanitizer when in use to ensure all dishes and utensils are properly cleaned and sanitized.
- General Comments that relate to this Inspection
Observed:No bare hand contact with ready to eat foods; facility has system of gloves and utensils in place. Good handwashing; all handsinks clean and well stocked. Cold holding good- pico @ 40F; coleslaw 41F; mango salsa @ 39FHot holding good- rice @ 198F; black beans @ 147F; green chicken soup @ 140F; pork @ 160F; steak @ 180F.Raw foods good- chicken @ 32F; fish @ 32F; steak @ 33F.Personal items being stored with dry storage foods. ****Personal items; including drinks and phones; cannot be stored with customer foods. Employee drinks that will be drunk out of more than once must have lid and straw to ensure sanitary conditions.*****Freezer good- all foods frozen.Ice maker good; ice scoop storage good.Sanitizer bucket @ 200ppm.Final cook temp of fish 180F.Restrooms clean and well stocked.****Facility does not currently employ any date marking. All foods that are prepped and held cold must be marked with a date-marking strategy understood by all employees so that prepared food is thrown out after seven (7) days.*******Facility had an employee attempt CFPM exam twice in past year and fail. Facility is required to make a food safety training plan that includes education in employee hygiene; disease transmission; symptoms of foodborne disease; time and temperature control for safety food; and equipment sanitization OR employee must complete CFPM training course through an accredited organization; such as ServeSafe.Discussed employee health policy; and exclusion of employees with vomitting and/or diarrhea for 48 hours after symptoms stop.
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3/24/2016 | Routine Inspection 1st | 85 |
- General Comments that relate to this Inspection
Items Noted During Inspection:- All refigeration units holing b/n 35-38F-Freezers working properly-Beets & cheese in makeup table 39-41F respectrively-Walk in refrig unit: beans 36F;chicken 37FHot Holding:- black beans- 168F-pinto beans- 184F- beef- 140F-chicken- 152F-rice- 132-143FIcemachine- clean and ice scoop properly storedDishwasher - properly functioning. Cl2 b/n 50- 100ppmWiping cloths in bucket- Cl2 b/n 50-100ppmRestrooms- clean and properly stocked.Handwash - accessible and properly stocked.No Violations Noted During Inspection
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6/5/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
All violations noted on 9-26-2014 inspection have been corrected.Note: Verbal ok over phone on 9-25-14 by Tony Macaluso to use units. Holding temperatures verified on site 9-26-14. Unit under grill was cleaned and is maintaining 40F or less - new gaskets have been ordered as well. Make up unit was replaced with a new unit and is holding 40F or less.
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9/30/2014 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Under grill drawer refrigerator product steaks; chicken; fish; shrimp at 47-49. Do not use this drawer until reinspected and maintain product at 41F. Moved product to walk in box. Both refrigerators in front area must maintain food temp at 41 or <.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Install thermometer to refrigerator at front drawers.
- General Comments that relate to this Inspection
Note: Do not product longer than it needs to be. all food must be at 41FDishwasher @50-100ppm of ClSteam table good temps at 155-165FDiscussed cevichi - fish is cookedNote special menu- breakfast on weekends
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9/26/2014 | Routine Inspection 1st | 94 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
PAPER TOWEL DISPENSER NOT WORKING PROPERLY; UNABLE TO GET PAPER TOWEL OUT TO PROPERLY DRY HANDS. MUST FIX PAPER TOWEL DISPENSER SO THAT EMPLOYEES CAN PROPERLY DRY HANDS. CORRECTED ON SITE.
- General Comments that relate to this Inspection
NOTES:GOOD HOT AND COLD HOLDING TEMPS - COOKED CHICKEN AT 170F; COOKED BEEF 176F; SALSA 43F; RAW CHICKEN 45F IN COLD DRAWER AND RAW FISH 43F IN COLD DRAWER.DISHWASHER GOOD AT 100PPM CHLORINE.ALL FOOD PROPERLY STORED.USING ICE WATER BATHS TO COOL DOWN FOOD - NO PROBLEMS NOTED.NO PEST CONTROL ISSUES - MONTHLY PEST CONTROL ON CONTRACT.OBSERVED EMPLOYEE WEARING GLOVES WITH READY TO EAT FOODS.DISCUSSED EMPLOYEE ILLNESS - NO PROBLEMS.
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11/6/2013 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms & handsinks properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill w/ gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Coolers at 36 f; 40 f; 40 f-shrimp 37 f-beef 41 f-beans 41 fHot holding temps good-rice 147 f; beans 143 f; chicken verde 164 fSanitzer buckets at 50-100 ppm chlorineDishwasher @ 50 ppm chlorine. Test strips on site.Discussed cooling - good*Install door sweep on screen door to prevent rodent/pest entry*
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10/10/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Handsinks and restrooms properly stocked. Discussed importance of handwashing. Observed employee handwashing - good.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Hot holding temps good-chicken 180 f-steak 162 f-chicken verde 155 f-rice 160 f-beans 144 fCooler temps at 38. 37; 38 f-fish 37-40 fDiscussed cooling. Ensure product cools from 140 f to 70 f within 2 hours and 70 f to 40 f within 4 hours. Ensure product is placed into shallow stainless steel pans (2 inches max) and cooled uncovered. Also make sure pans are spaced out and not stacked on each other to ensure proper air flow.Discussed reasons why garlic and butter mixture is potentially hazardous. Ensure mixture is fully submerged in ice bath in order to maintain 40 f or below. Also recommend staging smaller batches to ensure product turns over faster.Dishmachine sanitizing at 100 ppm chlorineSanitizer buckets at 100 ppm chlorine and changed at least every two hours. Test strips on site.Found facility to be clean and well kept.Recommend doing some recaulking of 3 comp sink; behind grill area; floor seam and any other needed areas.Eduardo needs to obtain WCHD Certification. Greg needs to contact Bryan Wagner to discuss reciprocity for his certificate.
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11/3/2011 | Routine Inspection 1st | 100 |
- [3] CFPM or person in charge present; certificates posted as required
NO CURRENT CERTIFIED FOOD PROTECTION MANAGER ON STAFF. 2 EXPIRED AND THE OTHER ONES EITHER QUIT OR WERE FIRED; FACILITY MUST OBTAIN A CERTIFIED FOOD PROTECTION MANAGER WITHIN 30 DAYS TO BE COMPLIANT WITH REGULATIONS. LIST OF INSTRUCTORS LEFT WITH OPERATOR.
- General Comments that relate to this Inspection
NOTES:HANDSINKS PROPERLY STOCKED.GOOD COLD HOLDING TEMPS - SHRIMP 40F; CHICKEN 40F; SALSA 41F.GOOD HOT HOLDING TEMPS - SHREDDED CHICKEN 148F-157F; BEEF 158F.DISHWASHER GOOD AT 100PPM CHLORINE.ALL FOOD PROPERLY STORED.RESTROOMS GOOD.TEMPERATURE OF WALK-IN UNIT IS AROUND 45F; HAVE UNIT CHECKED AND SERVICED TO MAINTAIN AT 40F OR BELOW.
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11/30/2010 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
No violations noted.Notes:Handsinks and restrooms properly stockedAll coolers at 40 f or below-rice 38 f and 40 f; mahi mahi 39 f; shrimp 39 fHot holding temps good-chicken 168 f; beef 160 f; rice 167 f; beans 169 fFood storage goodSanitizer bucket at 50 ppmFacility clean and well keptDishwasher sanitizing at 50 ppm
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12/14/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:CFPM requirement fulfilled.
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10/23/2008 | Routine Inspection 2nd | 100 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Seal non-porous areas of countertops to provide a smooth; waterproof and easily cleanable surface. Seal all exposed bare wood in food storage shelving areas.Replace torn gasket at make-up table/cold holding reefer. Secure all carbon dioxide tanks to wall in dry storage room.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) Inaccurate thermometeres/no chemical test kits available. Must provide accurate thermometers/chemical test kits.Provide bleach test strips to monitor bleach concentration at dishwasher and at sanitizer buckets to be at 50-100 ppm levels. Recorded level of bleach sanitizer at dishwasher at 100 ppm. Do reduce conc. of bleach sanitizer in bleach sanitizing buckets. Recorded levels observed at 200 + ppm. Provide an accurate thermometer at reach in freezer. External thermometer reading 20 F; food observed frozen at time of inspection.
- General Comments that relate to this Inspection
Notes:Hot holding temps. recorded: Spanish rice @ 172 F; black beans @ 168 F; pinto beans @ 170 F; steak chunks @ 199 F; chicken verde @ 166 F. Cold holding temps. recorded: walk-in reefer @ 32 F; reach in/makeup table @ 40 F; rice gumbo @ 40 F; cheese @ 42 F. Reviewed with operator cooling of rice observed in walk-in reefer. Process OK. Do keep all wet wiping cloths in sanitizer bucket when not in use. All food properly stored. Handsinks properly stocked. Dumpster area clean. Reviewed employee sick policy.
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10/17/2008 | Routine Inspection 1st | 96 |
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