- [4] Facilities to maintain product temperature
Hot case observed with product 118-145F. Per operator items had been in for less than 2 hours. Unit turned up during inspection and items temped at 135F or above at end of inspection.Temperature logs are kept; but the temperature of the unit is being recorded instead of the actual product. Record the temperature of the product for accuracy.Corrected on site.
- [2] Food protected during storage; preparation; display; service; transportation
Observed raw eggs stored in make up unit over produce. Eggs must be stored on the bottom to prevent potential cross contamination. Corrected on site.
- [2] Food protected during storage; preparation; display; service; transportation
Observed walk in freezer with product stored on the floor and in walk way. Organize freezer so that all product is stored to protect it from potential cross contamination; at least 6 inches off the floor and so that different meat types cannot cause cross contamination.
- General Comments that relate to this Inspection
CFPM (list all CFPMs in facility): Raymond de Leon Perez; FSP and Cert #EZ20655980; Exp 8/15/16Maria Cabrera; FSP cert#21126675; exp 7/10/20Facility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.Notes:-handsinks stocked; observed good employee handwashing. Discussed appropriate times to wash hands with employees with no issues noted.-discussed no bare hand contact -discussed cooling procedures with no issues noted; cooled beans at 38F; no items cooling at time of inspection-produce is stored in walk in with the grocery - walk in at 38F-make up units checked ok - all product 41F or below-display cases at 43F and below -- ensure vents are not blocked to allow adequate air flow. Temperature logs are kept - cases noted at 40F and below this morning-hot holding on stove at 160F or above-final cook temperature on pork chop at 189F-thermometers available-chemicals labeled and properly stored-sanitizer buckets measured at 200ppm chlorine - **lower chlorine to 50-100ppm. Wiping cloths properly stored.-restrooms stocked and clean-regular pest control by Ecolab. no pest issues noted at time of inspection.-dumpster ok-discussed date marking - institute date marking procedure so that all prepared items are marked to ensure they are not kept for more than 7 days.-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for at least 48 hours after symptoms stop.
- General Comments that relate to this Inspection
CFPM (list all CFPMs in facility): Maria Medina and Adrian Perez - certificates not available at time of inspection.Facility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.Notes:-hand sink stocked-display cases temped 38-43F. Temperature logs are kept and showed cases at 41F or below in morning and noon checks. Ensure pans are not overloaded and fans are not blocked.-thermometers available-walk in at 38F - all product 38-40F-discussed raw handling procedures with no issues noted-ice machine clean; scoop properly stored-chemicals labeled and properly stored-restrooms stocked and clean-discussed cleaning procedures with no issues noted-sanitizer buckets available at 200ppm chlorine ***lower concentration of bleach to between 50-100ppm; wiping cloths properly stored-discussed first in; first out procedures with no issues noted-regular pest control by Ecolab; no issues noted at time of inspection-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.
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9/14/2015 | Routine Inspection 1st | 92 |
- [1] Original container; properly labeled
Observed products that had been repackaged without labels. Ensure all product is labeled with allergy information and manufactuer for traceback.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed grout in tile floor no longer smooth and easily cleanable. Repair or replace grout to ensure a smooth and easily cleanable surface.
- General Comments that relate to this Inspection
Notes:-hand sinks stocked - please leave all articles out of the handsink-sanitizer buckets at 200ppm chlorine - Please maintain between 50-100ppm chlorine-test strips available-cold holding display case - beef 38F; pork 37F; chicken 39F-hot holding on grill - pork 181F; beans 155F-all units have thermometers - ensure all display cases have adequate air cirulation to maintain product below 40F-cold holding make up unit - rice 39F; tomatoes 35F; salsa 43F;cheese 41F-discussed cleaning procedures and employee health policy
- General Comments that relate to this Inspection
Notes:-hand sink stocked-sanitizer bucket at 200ppm chlorine. Please maintain between 50-100ppm chlorine.-walk in refrigerator at 35F - pork butt at 39F-display cases all below 40F - beef filet 41F; pork 41-43F; shrimp 34F; talapia 36F; pork ribs 30F-reviewed handwashing and employee illness procedures
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10/2/2014 | Routine Inspection 1st | 98 |
- [2] Food protected during storage; preparation; display; service; transportation
50) Raw product stored incorrectly. Observed raw beef stored next to cooked ham in display reach-in. Store all raw foods below and separate from cooked and ready to eat foods to prevent potential cross contamination. Corrected on-site.
- General Comments that relate to this Inspection
General Notes:-hand sink stocked-fruit/beverage make-up units less than 40F-handled scoops in use for beverages/fruit mixtures-deli make-up unit at 38F -cheese 41F -raw beef 38F-42F-display reach-ins all less than 40F -raw pork; beef; shrimp; ham 37F-42F-hot holding: -various cooked pork 125F to 158F *ensure product is stirred and rotated to ensure consistent hot holding temperature of 140F or above-discussed proper cooking temperatures with operator with no problems noted-discussed cleaning/sanitizing of cheese slicer with no problems noted-per operator; no cooking and cooling conducted-wiping cloth sanitizer bucket at 100 ppm chlorine-chemical test kits available-three-comp. sink used for wash; rinse; sanitize-food and single service items all stored 6" above ground-chemicals labeled and stored properly-restrooms stocked and clean-discussed employee health policies. Ensure employees ill with gastrointestinal symptoms (vomiting; diarrhea; jaundice; fever) are excluded for the duration of illness and 48 hours after symptoms stop.
- General Comments that relate to this Inspection
No violations noted at time of inspection.General Notes:-hand sink stocked-display reach-ins all less than 40F -fish; pork; beef; chicken all 36F-38F-discussed cleaning/sanitizing procedures for all grinding/slicing/cutting equipment with no problems noted-walk-in at 37F -pork; beef; chicken; cheese all 36F-41F-raw product stored properly - no cross-contamination issues noted at time of inspection-wiping cloth sanitizer bucket at 100 ppm chlorine-chemical test kits available-food all stored 6" above ground-chemicals labeled and stored properly-restrooms stocked and clean-discussed employee health policies. Ensure ill employees with gastrointestinal symptoms (vomiting; diarrhea; jaundice; fever) are excluded for the duration of the illness and 48 hours after symptoms stop.
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9/9/2013 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
Notes:Reach in coolers @ 40 f; Deli meat 38 f; Strawberries 38 f; Melons 38 f; Cheese 38 f. Display coolers @ 40 f; Cheese 38 f; Deli meat 38 f. Cambro ice unit clean and scoop stored properly.Smoothie equipment clean.Hot holding: Pork skins 155 f; Pork 160 f.Handsink stocked properly and accessible.3 compartment sink & prep sink operational. No leaks in plumbing. Sprayer in good condition.Hood/ kettle area clean and in good condition.Floors and counters clean.
- General Comments that relate to this Inspection
Notes:Meat display coolers @ 40 f; Tilpia 36 f; Crayfish 35 f; Beef 38 f; Chicken 37 f; Shrimp 35 f; Sausages 38 f.Walk in cooler @ 40 f; Pork 36 f; Beef 38 f. Walk in freezer 0 f; All food products frozen. Equipment clean and well maintained. Slicers and prep areas clean. Ice machine clean and scoops stored properly. 3 compartment sink & prep sink operational. No leaks in plumbing. Floors and prep area clean. Cookware and utensils clean.
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9/28/2012 | Routine Inspection 1st | 100 |
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.Shakers & veggie oil has pepper build up from marinating meat products. Clean on regular basis to prevent cross contamination. Correct by the end of 9/29/11.
- [1] Installed; maintained
Prep sink will not turn off. Work order has been turned in will be repaired by the end of the day. Correct by 9/30/11.Handsink leaking by knee pedals. Leak is contained and will be fixed by 9/30/11. Waiting on part should be in by tomorrow. Correct by 10/1/11.
- General Comments that relate to this Inspection
The following was observed during the inspection:Reach in coolers @ 40 f. Melons 38 f; Strawberries; 38 f; Cheese 38 f; Smoothie ingredients 38 f; All serving utensil stored properly.Small cooler @ 40 f. Display cooler: Cheese 38 f.Hot holding: Pork ribs 145 f.Handsinks stocked properly w/ soap and p-towels.Floors and counters clean.Handles clean.Ice machine clean and scoops stored properly.Observed proper food prep and handwashing onsite.
- General Comments that relate to this Inspection
The following was observed during the inspection:Meat display coolers: Steak 38 f; Beef 38 f; Chicken 39 f; Crawfish 38 f; Cat fish 38 f; Tilpia 38 f. Walk in cooler @ 38 f. Beef 38 f. All food products stored properly.Freezer 0 f. All food frozen.Grinder very clean; Slicer clean.Handles; equipment; floors; counters very clean.Utensils; cookware; and knives stored properly and clean.Handsinks stocked properyl w/ soap and p-towels.3 compartment sink operational 200ppm quat. No leaks plumbing. Sprayer in good condition.Observed proper food prep and handwashing onsite.
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9/29/2011 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
The following was observed during the inspection:Reach in units @ 40 f. Fruit 38 f. Cheese 38 f. All ladles and spoons stored properly for serving smoothie mixes.Counters and floors clean.Hood/kettle/ cooking area clean.Hot holding: Tripe 144 f. Pork 145; RIce 147 f.Display cooler @ 40 f. Chees 40 f.Ice bin cambro clean and scoop stored properly.
- General Comments that relate to this Inspection
The following was observed during the inspection:Walk in 40 f. Pork 39 f; Beef 39. All food products stored properly.Freezer 0 f. All food products frozen.Display cooler @ 40 f. Vagre (Catfish) 40 f. Tilipia 40 f. Shrimp 40 f. Pork 38 f; Beef 38 f.Meat slicing equipment clean. Prep tables clean.Floors and counters clean. Handsink stocked and accessible.Utensils and knives clean.Chorizo and Chicharon (Pressed pork) that has been on display w/out refrigeration must be refrigerated. Items have been been taken down and refrigerated. Chorizo is marinated in vinegar. Pressed pork is fat and grease. These items are potentially hazardous and could inhibit growth of bacteria. All these items must be refrigerated as of this date 10/19/10. Correct onsite w/ Consuelo Garcia.
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10/15/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Handsink stocked properly.Reach in units @ 40 f.All ladles and spoons stored properly for serving smoothie mixes.Counters floors clean.Hot holding: Tripe 144 f; Pork Rinds 150 f.Cold holding: Lettuce 40 f; Cheese 40 f.Rice @ 145 f.
- General Comments that relate to this Inspection
All Display cases cooler @ 40 f; Cheese 39 f; Pork 39 f; Chorizo soaked in vinegar.Seafood Cooler all product on ice; Shrimp 36 F; Talapia 37 f.Meat cooler @ 38; beef 38 f.All cutting boards clean no stains. Counters floors clean.Sani Bucket @ 100ppm Chlorine.Walk in @ 38 f; Pork 37; Beef 37 f. All food products stored properly.Freezer 0 f; All food frozen.
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11/3/2009 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Hand sink being used for rinsing of cilantro. Use hand sinks exclusively for hand washing to prevent any potential contamination of food.
- [2] Food protected during storage; preparation; display; service; transportation
Slicer left dirty after morning slicing. Clean or at least wipe down with sanitizer cloth after each run to prevent bacteria growth in food product left on slicer which can then be transferred to new product.
- [1] Non-food contact surfaces of equipment and utensils clean
Mop sink filled with various garbage. Clean out to maintain sanitary conditions. *Corrected on site*
- [1] Non-food contact surfaces of equipment and utensils clean
Fan guards in walk in reefer very dirty. Clean to prevent potential contamination of food product.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Keep all drinks and snack foods away from food prep areas to prevent potential contamination of food and reduce risk of improper hand washing. Drinks must be covered and stored under all food work surfaces.
- General Comments that relate to this Inspection
All temperatures good Pork - 143FDeli ham - 38FCheese - 40FHand sink stockedSanitizer bucket in placeArea clean
- General Comments that relate to this Inspection
Temperatures are good - All meat displays 40F or below.Walk in @ 38FSanitizer bucket in place - 200ppm**Keep sanitizer bucket @ 50 - 100ppm chlorine. Discussed with operator. Test strips available**Discussed cross contamination issues between chicken and beef with operator. Hand sink stocked
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6/3/2008 | Routine Inspection 1st | 93 |
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