- General Comments that relate to this Inspection
Routine Reinspection:Violations from 10/01/2015; abated.Reminders: New regulations prohibit bare hand contact with ready-to-eat foods. All prepared foods; food containers; food storage etc; require date labels*** Please start these new procedures immediately***Herbierto Jimenez-Hernandez just completed approved course with John Roberts; waiting for certificate*** passed exam***No failed exams; one new certification.
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10/8/2015 | Routine Reinspection 1st | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall repair inside of make-up refrigeration lid; unit is no longer smooth and easily cleanable.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed one of the handsinks without sanitary towels; facility shall maintain sanitary towels at all handsinks; at all times; for effective handwashing. (correction on-site)Facility shall install plastic cover over sanitary towels in back area to ensure towels stay dry/clean.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed several bare wood exposed areas on kitchen floor (food preparation areas). Bare wood exposed floors are preventing effective cleaning and sanitization. Repairs must be conducted within (7) days to ensure smooth and easily cleanable surfaces.Facility shall repair base coving in all areas where applicable.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding (steam table) checked good; rice at 164F; pork at 143F; beef at 162F; chicken at 166F.Cold-holding checked good; talapia at 38F; shrimp at 37F; octopus at 41F; cheese at 38F.Dishwasher sanitizing at 50-100ppm chlorine; sanitizer buckets checked at >100ppm chlorine (please keep chlorine between 50-100ppm chlorine).Refrigeration and freezer systems checked within regulation; walk-in checked at approximately 38F.Reviewed new mandatory date marking regulations with all prepared foods; in addition; reviewed new mandatory regulations of no bare hands with ready-to-eat foods.Certified Food Managers Mirnaliz Morales Muller; M100790; 11/23/2015.Herbierto Jimenez-Hernandez just completed approved course with John Roberts; waiting for certificate*** passed exam***No failed exams; one new certification.
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10/1/2015 | Routine Inspection 1st | 96 |
- [1] Thermometers provided and conspicuous
Facility shall provide thermometers for all reach-in refrigeration systems and walk-in refrigeration and freezer.
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean gaskets on refrigeration systems and reach-in refrigeration cases as needed. (maintain clean)
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed sanitary towel dispenser broken in main kitchen; facility shall repair to ensure effective handwashing with clean/dry sanitary towels.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Facility shall start removing old style FRP with a new cleanable FRP wall covering in food preparation areas. Many parts of the old wall coverings are no longer smooth and easily cleanable.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Kitchen floor has been replaced since last routine inspection (thank-you).Hot-holding checked good; rice at 162F; beef at 157F; pork at 180F; chicken at 170F; beans at 156F.Cold-holding checked good; shrimp at 38F; talapia at 36F; basa fish at 39F; cheese at 43F; pico de gallo at 42F.Dishwasher sanitizing at 50-100ppm chlorine; sanitizer buckets checked at 50-100ppm chlorine.Restrooms stocked with sanitary towels and soap.NOTES:Please leave back door closed to help prevent flies from entering the food preparation area.
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9/4/2014 | Routine Inspection 1st | 95 |
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean gaskets as needed and reach-in refrigeration units; some areas observed with build-up. Maintain all surfaces clean to avoid possible cross-contamination.
- [1] Wiping clothes: clean; use restricted
Sanitizer solution checked at <50ppm chlorine; facility shall maintain 50-100ppm chlorine solution at all times. Maintaining the minimum chlorine is important in effective sanitization and preventing cross-contamination.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed several areas of food preparation floor with damaged tile/grout. Facility shall repair damaged areas of floor to ensure a smooth and easily cleanable surface.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Facility needs to start working on replacing wall covering that is no longer smooth and easily cleanable; observed several areas in need of repair.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Observed employee eating lunch in kitchen on arrival; in addition; observed open drink containers. Employees can drink with a lid and straw on drinks; however; employees must eat in designated area away from food preparation.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; chicken at 153F; pork at 170F; rice at 154F; beef at 153F; chicken also 153F; enchilada sauce at 165F.Cold-holding checked good; shrimp at 38F; basa fish at 41F; tomatoes at 39F; octopus at 42F; (most hazardous products iced (good)****High temperature dishwasher checked at >180F on final rinse sanitization.Handsink checked stocked and functional; observed handwashing. Reviewed importance of minimizing bare hand contact with ready-to-eat foods.Refrigeration and freezer systems checked within regulation; walk-in checked at <40F.Restrooms checked stocked and clean;
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5/14/2013 | Routine Inspection 1st | 95 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Flooring is in need of resurfacing. Tile is missing in many places; creating large standing water issues and cleaning issues. *Operator has schedule for repair.*
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Peeling paint and penetrations around 3 compartment sink still need to be sealed to be smooth and easily cleanable. *Operator will repair this item on same schedule as flooring.*
- General Comments that relate to this Inspection
All other violations corrected:1) Kitchen cleanliness has improved dramatically2) Plumbing issues resolved3) Hand sink has been relocated in kitchen area to serve prep area as well as cook line. Discontinued sinks removed.**Certified Food Manager is taking an active role and operations have improved.
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11/5/2012 | Routine Reinspection 2nd | 98 |
- [1] Non-food contact surfaces of equipment and utensils clean
General cleaning of kitchen is needed. Many areas have build up and need a good detailing.
- [1] Installed; maintained
Plumbing issues remain from original inspection. It appears that the drain pipe under the scrub sink is repaired; however; the faucet on the two compartment sink and the drain pipe on the rear hand sink was broken.
- [4] Number; convenient; accessible; designed; installed
Hand sink in back area is not operational due to broken drain pipe. This must be repaired within 48 hours.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Flooring is in need o resurfacing. Tile is missing in many places; creating large standing water issues and cleaning issues. General cleaning is needed as well. *Operator has hired someone to redo flooring.*
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
It appears that most of the mold has been cleaned from the caulking behind the sink; but the peeling paint and penetrations still exist. Walls must be refinished to be smooth and easily cleanable.
- General Comments that relate to this Inspection
Other violations corrected from original inspectionHand sink stockedSanitizer buckets in placeFood coveredMake up unit @ 40F
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10/18/2012 | Routine Reinspection 1st | 92 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Make up unit on right side of line holding @ 50F. This unit has had issues before. Only a few potentially hazardous items were there (some raw meats and cheese). Those items moved to different refrigeration unit. Repair unit to ensure proper holding temperature of 40F or below. *Violation must be corrected within 48 hours.**
- [2] Food protected during storage; preparation; display; service; transportation
Bucket of masa not covered on dry shelving. Other product was falling into product. Keep all food product covered when not in use.
- [1] Wiping clothes: clean; use restricted
No sanitizer buckets in place for damp cloths. Store all damp wiping cloths in sanitizer solution of 50-100ppm chlorine at all times to prevent potential bacteria growth. *Corrected on site*
- [1] Installed; maintained
Three plumbing issues observed during the inspection. Drain pipe leak under scrub sink; faucet on two compartment sink was broken; and drain pipe on rear hand sink was broken. Repair all plumbing issues to prevent standing water issues that can lead to pest attraction and unsanitary conditions.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
No paper towels at hand sink. Keep hand sink stocked at all times with soap and paper towels to promote proper hand washing.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Flooring is in need of resurfacing. Tile is missing in many places; creating large standing water issues and cleaning issues. General cleaning is needed as well. *Flooring must be repaired within two months*
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Areas of wall; in particular around dishwasher have peeling paint and some penetrations. Seal any penetrations and resurface walls to be smooth and cleanable. Caulking around sinks has broken done and has mold build up. Redo caulking to provide a smooth and easility cleanable surface. **This is third year that this has been noted on inspection reports.**
- General Comments that relate to this Inspection
Hand washing observedDishwasher @ 180F final rinseWalk in @ 39FUpright @ 38F-cooled chx @ 38F-cooled beef @ 39F-cooled beans @ 40FFish make up unit @ 38F-squid @ 39FHot holding @ 150F-beans @ 158F-beef @ 160FLights shieldedRaw product stored correctlyThawing observed under running water*Due to condition of prep area and proximity to dirty dish area; it is very important that operator ensures no cross contamination between thawing sink and dirty dish sinkRestrooms stockedBins labeledGarbage area ok**Due to the numerous issues observed in the facility at time of inspection; the CFM must take control of facility and create standard operating procedures to correct these items.
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10/15/2012 | Routine Inspection 1st | 87 |
- [1] Original container; properly labeled
No tag for shellfish. Shellfish tags must be kept with product. Tags must be kept for three months and if product is brought from other facility; copy of tag must be on site.
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Tongue found at 71F in reach in tongue. Discussed process with operator. It was unclear if cooling was the issue or if the product had been set out for prep for 3 hours. *Product voluntarily discarded. Keep all cold products at 40F or below. Cool cooked items from 140F to 40F within 4 hours.*
- [1] Non-food contact surfaces of equipment and utensils clean
Fans in walk in and prep room need to be cleaned. Swinging doors into kitchen need to be cleaned and sanitized and kept clean to prevent hand contamination. Shelving could use a little cleaning as well. Floor drains need to be cleaned regularly.
- [1] Storage; handling of clean equipment / utensils
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Several holes in walls need to be repaired. Caulking around sink needs to be redone; as mold is observeable on seal.
- [1] Lighting provided as required; fixtures shielded
- General Comments that relate to this Inspection
Hand sink stocked-proper hand washing observedDishwasher @ 185F final rinseAll refrigeration @ 40F-upright @ 39F-walk in @ 39F-make up unit @ 42F*Turned unit down and discussed with operator the need to keep an eye on unit.Facility clean*Reminded operator to wipe down handles and microwaves regularly to prevent potential hand contamination.Sanitizer buckets okAll cooled product @ 40F or belowRaw product stored correctly*Discussed proper order of storage; from bottom to top; of chicken; beef; pork/fish*Lights in dishwasher area not shielded. Even though it is not a prep area; it would be good to shield these lights.
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9/15/2011 | Routine Inspection 1st | 92 |
- [1] Non-food contact surfaces of equipment and utensils clean
Microwave had large amount of food build up inside. Unit must be cleaned and sanitized regularly to prevent potential cross contamination.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Coving missing in back area and sheet metal flooring under line equipment is peeling up. Replace coving and repair flooring to prevent build up underneath.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Several holes in walls need to be repaired. Caulking around sink needs to be redone; as mold is observeable on seal.
- General Comments that relate to this Inspection
Hand sink stockedDishwasher @ 185F final rinseSanitizer bucket @ 100ppm chlorine-knives stored in bucket when not in useCooling is done in flat sheet pans or ice baths-chile rellenos @ 3 hours @ 44F in freezer-observed ice bath cooling methodHot holding ok-beans - 170FAll refrigeration @ 40F or below*One unit @ 50F; no food stored in; repairman scheduledRaw product stored under ready to eat*Eggs must be stored on bottom as wellShellfish tags kept**Overall; food handling practices appear to be good. The main difficulty in this facility is cleaning; due to the large volume of food and small size of the kitchen. This can provide ample opportunities for cross contamination. Discussed use of sanitizer buckets inbetween operation and regular cleaning to prevent potential post issues. No sign of pests observed; but recommend to conduct own monitoring to ensure no problem arises.**Discussed raw/undercooked advisory with operator. New menus are being made and advisory will be added to new layouts. Language provided.
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10/1/2010 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
**Ok to operate; ok to issue permitDishwasher - final rinse 190FBackflow preventer in placeFacility cleanAll refrigeration equipped with thermometers and holding 40F or belowNo drain issue**Facility is risk category 4 based on heating and cooling of foods. Certified food manager will be on site.
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4/13/2009 | Opening Inspection | 100 |
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