- General Comments that relate to this Inspection
The item noted on the previous routine inspection conducted on 8/28/2015 has been corrected.Refrigerated prep unit has been serviced. Ambient temeperature checked at 40 F.Shredded cheese 38 F; sour cream 37 F; guacamole 37 F on top of unit.Guacamole 41 F; shredded lettuce 41 F inside of unit.
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9/1/2015 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Tub of sour cream 56 F; small pan of ceviche almost empty 45 F inside refrigerated prep unit. ambient termperature of unit checked at 45 F. Have unit serviced to keep product temperatures of 41 F or below.Shredded cheese 41 F; sour cream 40 F; guacamole 41 F on top of refrigerated prep unit.
- General Comments that relate to this Inspection
Pans of cooled foods checked at 41 F to 39 F in walk-in cooler.Beans 152 F; rice 158 F; chicken 140 F; beef 161 F; shredded beef 174 F in hot food table.Quat sanitizer checked at 200 ppm concentration in 3-compartment sink and in sanitizer bucket with wiping cloth.Noted hand sinks stocked and functional in prep areas and in restrooms.Noted employees not using gloves to handle ready to eat foods. Operator just implemented glove use for ready to eat foods as of this time. employees are now using gloves when handling ready to eat foods. Points will be deducted and food shall be discarded if this is observed again.Two CFPM's employed in this facility; both obtained WCHD certificates over one year ago.
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8/28/2015 | Routine Inspection 1st | 96 |
- [1] Wiping clothes: clean; use restricted
Noted moist wiping cloth set on prep table; no sanitizer bucket was available. Must provide sanitizer bucket to keep wiping cloths in when not in use; corrected at this time.
- [1] Installed; maintained
Noted pre-rinse spray hose hanging below flood leve rim of sink in 3-compartment sink. Operator has parts on order to replace the pre-rinse spray unit with one equipped with spring to provide spray hose with required air gap. Keep spray head on hook when not in use in the mean time.
- General Comments that relate to this Inspection
Shredded cheese 43 F; guacamole 44 F on top of efirgerated prep table. Ceviche 47 F; guacamole 45 F inside unit. Thermometer in unit reading 36 F. Unit has been under heavy use for lunch rush. Ensure to keep food products at 40 F or below in this unit. Walk-in cooler at 37 F. shredded beef 41 F; chile verde pork 41 F; beans 41 F; cooked gound beef 42 F; tamales 40 F; chile relleno 38 F; cooked pork 50 F; had been taken out for cutting and just put back in walk-in cooler.Pork 173 F; chicken 180 F; rice 163 F; beans 175 F; shredded beef 175 F on hot food table.Quat sanitizer checked at 200 ppm concentration in 3-compartment sink. Quat test strips are available.Noted hand sinks stocked and functional in prep areas and restrooms.Noted facility to be kept very clean in all areas.No bare hand contact with ready to eat foods is not currently in place; recommed to start using gloves after washing hands befrore handling ready to eat foods as this wil be required in upcoming new regulations.Reviewed with operator employee health policy as for illness symptoms that require employee exclusion from work and return to worlk time frame.
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9/16/2014 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 9/30/13 have been corrected.time and temperature cooling logs being filled out. foods being cooled within acceptable time frames per records on logs.Noted cooling now being done in pans at proper depths.Temperatures of cooled foods checked at 39 F to 41 F in walk-in cooler.Risk category to be changed from 3 to 4 as of this day due to food prep operations conducted.Risk 4 requires CFPM coverage all hours of food operations. Currently there is one CFPM on saff who is present most hours. Other staff has signed up for certification class on this month to provide required CFPM coverage. Follow-up on CFPM requirement to be conducted by 12/6/2013.
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10/7/2013 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Noted small plastic cups being kept in pan of ceviche and pan of pico de gallo salsa. Do not use cups; use scoops with hanldes instead. Noted employee serving shredded cheese with bare hands on burrito; use utensl with hanldes or plastic gloves to handle cheese.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Quats sanitizer being used in 3-compartment sink; no quats test strips available at this time. Test strips currently on order. Keep test strips available to monitor quat sanitizer at rpproper concentrations at 200 to 400 ppm.
- [1] Wiping clothes: clean; use restricted
Noted moist wiping cloths not being kept in sanitizer at prep area. Provide sanitizer bucket to keep wiping cloths in when not in use.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Paper towel dispenser in men's restroom noted to be empty. Paper towel roll is on order; provide paper towels for restroom hand sink until paper towel roll for dispenser is delivered.
- General Comments that relate to this Inspection
Shredded cheese 37 F; guacamole 30 F; ceviche 42 F on refrigerated prep unit.pork 188 F; shredded beef 180 F; beans 176 F; rice 170 F; beef tongue 175 F on hot food table.Noted hand sinks in prep areas and women's restroom stocked and functional.Quats saniotizer checked at 400 ppm in 3-compartment sink.Facility and equipment noted to be very clean in general.Prodcut temperatures in walk-in cooler at 41 F. Noted cooling of foods being done in 6-inch pans which are being filled close to the rim. Foods must be cooled in 2-inch layers so that foods are cooled from 140 F to 40 F within 6 hours and from 140 F to 40 F within first two hours of cooling. Must monitor temperatures during cooling to ensure time and temperature requirement are always met.
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9/30/2013 | Routine Inspection 1st | 93 |
- General Comments that relate to this Inspection
The items noted on the previous inspction have been corrected.Ok to issue permit to operate.Al refrigeration units at proper ambient temperatures.Risk category 4 assigned. facility already has one Certified Food Protection Manger on staff full time. Facility shall provide additional CFPMs to provide CFPM coverage all hours of food operations.Clean and sanitize all work surfaces; food contact surfaces of equipment and utensils prior to start of food prep activities.Bar existing in establishment. Bar will be for sale of beer and wine and will pour in plastic cups; if glasses used; they will be washed and saniitized in 3-compartment sink in kitchen. Bar glass washer rnot operational at this time. Glass washer not to be used unless plans change to open bar to prepare drinks. A health parmit for bar shall be submitted to the health department if plans change before start of bar service operations.Alcohol warning sign provided to operator. Must post and keep this sign posted as required.Plans to open on 7/5/2013.
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7/3/2013 | Opening Inspection | 100 |
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