2-501.11; Priority Foundation; Facility does not have written procedures for clean-up of vomiting and diarrheal events. CDI- Written procedures and a link to an approved kit provided via email by EHS.
0.5
15.
3-302.11; Priority; A bag of RTE (ready-to-eat) spinach stored below raw shell eggs. Store raw food below RTE food to prevent cross contamination. CDI - Spinach moved above raw shell eggs.
0.0
18.
3-401.11; Priority; Raw chicken cooked to an internal temperature of 145-155 F on the flat top. Poultry shall be cooked to 165 F or above for 15 seconds. CDI - Poultry placed back on the grill. 165 F+ obtained.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Cooked green peppers, taquitos, pico, raw steak, raw shrimp, and raw chicken holding above 41 F. Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or less, unless actively cooling. CDI - Cooked green peppers voluntarily discarded. All other foods moved to cool rapidly in the walk-in cooler/freezer.
1.5
44.
4-901.11; Core; Multiple cleaned and sanitized containers and ramekins stacked wet. Dishes shall be arranged to air dry prior to stacking.
0.0
45.
4-903.11(A) and (C); Core; Single-service to-go containers stored with the food-contact surface exposed. Store inverted until use to prevent contamination.
0.5
51.
5-205.15; Core; Water is dripping/leaking from the prep sink's piping. A plumbing system shall be maintained in good repair.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Person in charge does not have active managerial control of facility as indicated by critical violations and food safety risks observed throughout facility. Refer to violations below. CDI - All critical violations corrected onsite at time of inspection.
1.0
3.
2-201.11 (A), (B), (C), and (E); Priority; No employee health policy available for review. Employees shall be knowledgeable of food-borne illnesses, their associated symptoms, and when not to report to work/be excluded. CDI - Health policy printed out during inspection and employees reviewed and signed. Ensure all employees review & sign health policy.
0.0
5.
2-501.11; Priority Foundation; Facility does not have written procedures for clean-up of vomiting and diarrheal events. CDI- Written procedures printed out during inspection.
0.0
6.
2-401.11; Core; A few employee beverages and employee gum observed on prep surfaces with active food prep occurring. Store all employee beverages and employee food on the lowest possible nonworking surface to prevent contamination.
0.5
8.
2-301.14; Priority; A gloved employee observed handling raw chorizo, and subsequently touched cooler handles and RTE (ready-to-eat) food in prep coolers with the soiled gloves intact. Another gloved employee observed handling raw steak, and subsequently touched cooler handles, clean tongs and other kitchen surfaces with the soiled gloves intact. No handwashing observed whatsoever throughout entire inspection. The hands shall be washed when switching between working with raw food and RTE (ready-to-eat) food, after handling soiled equipment or utensils, and after engaging in any activity that may contaminate the hands. CDI - EHS spoke with PIC and educated on handwashing procedures. PIC to further educate ALL employees on proper handwashing procedures.
2.0
20.
3-501.14; Priority; Poblano cream sauce, chipotle cream sauce, and roasted peppers prepared at 2 pm today holding 100-103 F at 4 pm. TCS (Time/Temperature Control for Safety) foods shall cool from 135 F to 70 F within 2 hours, and from 70 F to 41 F within 4 hours, for a total of 6 hours to cool. Foods cooling didn't meet the first cooling parameter. CDI - All foods voluntarily discarded.
1.5
21.
3-501.16(A)(1); Priority; Queso and mashed potatoes holding less than 135 F in the steam well. Refer to temperature chart above. Hot foods must hold at 135 F or above. CDI - Foods re-heated on stovetop.
1.5
22.
3-501.16 (A)(2) and (B); Priority; The walk-in cooler holding 42-44 F ambient. All TCS (Time/Temperature Control for Safety) foods inside the cooler holding 42-45 F. Additionally, two trays of portioned salsa holding above 41 F in a prep cooler. Refer to temperature chart above. TCS foods shall maintain 41 F or less, unless actively cooling. CDI - Trays of salsa moved to cool in the walk-in cooler. Cooler adjusted down. 41 F reached. Keep the door closed as much as possible to maintain temperature. EHS recommends adjusting to 38 F.
1.5
23.
3-501.17; Priority Foundation; Thawed pork belly and brisket observed with no date mark. If held past 24 hours (following preparation) TCS foods shall be date marked. Open/prep date + 6 days = 7-day maximum hold. Foods prepared and subsequently frozen onsite shall be date marked (freeze date) and once placed in cold holding equipment they shall be date marked again (thaw date), unless held no longer than 24 hours. This ensures they are not held past 7 days. CDI - Dates known and added.
0.0
33.
3-501.15; Priority Foundation; As mentioned above, multiple TCS foods prepared today did not cool properly. All foods observed sitting out at room temperature and with no active cooling methods in place. Once cooked foods reach 135 F, active cooling shall begin. TCS foods shall be cooled by using rapid cooling equipment (walk-in cooler/freezer), using ice baths and stirring the food to evenly distribute the heat, separating into smaller portions, etc. CDI - As mentioned above, foods voluntarily discarded. EHS provided educational cooling documents.
0.5
41.
3-304.14; Core; Sanitizer buckets stored next to exposed food and clean dishes in various areas. One bucket stored on the floor. Sanitizer buckets shall be stored off the floor and in areas where the contamination of food, clean equipment, utensils, linens, single-service and single-use articles is prevented. Buckets moved to an approved location.
0.5
42.
3-302.15; Core; Stickers present on washed and cut avocadoes in a prep cooler. Stickers shall be removed from fruits/vegetables prior to washing the fruit/vegetable so that they do not become a source of contamination once the fruit/vegetable is cut, added to other ingredients, cooked or consumed in its ready to eat form. Remove stickers before washing fruits and vegetables.
0.0
49.
4-601.11(B) and (C); Core; Walk-in cooler fan guard soiled with dust. Walk-in cooler gasket soiled with accumulation. Cooler drawers and cooler handles on the cook line are greasy to the touch and soiled with food debris. Surfaces of equipment shall be kept free of an accumulation of dust, dirt and debris.
0.5
55.
6-501.12; Core; Floors throughout the kitchen are soiled. Walk-in cooler walls are soiled with black accumulation. Physical facilities shall be cleaned as often as necessary to keep them clean.
2-102.12 (A); Core; Manager does not have a CFPM certification. Certified Food Protection Manager requirements are exempt for the first 210 days after permitting. Obtain an ANSI-accredited Food Protection Manager Certification, such as Serv Safe, to meet this requirement.
0.0
15.
3-302.11; Priority; Raw steak and raw tuna stored above various RTE (ready-to-eat) foods in prep units including, but not limited to, strawberries, guacamole and cake. Store raw food below RTE food to prevent cross contamination. Additionally, food in prep units unprotected. Food shall be protected from contamination by storing the food in packages, covered containers, or wrappings. CDI - Food re-arranged. Storage chart provided. Plastic wrap/foil added to un-covered foods.
1.5
22.
3-501.16 (A)(2) and (B); Priority; The walk-in cooler maintaining 43 F ambient. All TCS (Time/Temperature Control for Safety) foods inside the cooler holding 43-44 F. Refer to temperature chart above. TCS foods shall maintain 41 F or less, unless actively cooling. CDI - Cooler adjusted down. 41 F reached. Keep the door closed as much as possible to maintain temperature.
1.5
33.
3-501.15; Priority Foundation; Two containers of corn cooling in a prep cooler. When cooling, use rapid cooling equipment (walk-in cooler/freezer). CDI - Corn moved to cool rapidly in the walk-in cooler.
0.5
39.
3-303.12; Core; Shrimp stored in stagnant water. Food may not be stored in water or undrained ice except for raw fruits, vegetables and tofu. Water dumped. May use perforated pans to allow the ice to drain, if added.
0.0
41.
3-304.14; Core; Sanitizer buckets registered 0 ppm of chlorine. Chlorine shall maintain 50-200 ppm. Buckets dumped and re-made.
0.0
43.
3-304.12; Core; Scoops without handles used for portioning dry foods in storage and foods in prep units. Only scoops with handles that can be stored above the food and container should be used to prevent contamination. Scoops replaced.
0.0
49.
4-601.11(B) and (C); Core; Walk-in cooler and walk-in freezer fan guards soiled with dust. Surfaces of equipment shall be kept free of an accumulation of dust, dirt and debris.
0.0
General Comments
Facility prepares ceviche. Ceviche cannot exceed 7 days and it must remain below 41 F.
