5-205.11; Priority Foundation; Cleaned equipment found sitting in kitchen handwashing sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. CDI- Equipment removed and returned to dish area for cleaning.
1.0
16.
4-601.11 (A); Priority Foundation; Large plastic bins stored as clean with sticker residue remaining. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Bins returned for additional cleaning during inspection.
0.0
20.
3-501.14; Priority; Cooling Rate: In walk-in cooler, Prepared/cut beef in very large, thick plastic, tightly covered, totes measured at 68.1F at 3:18pm, and 65.4F at 4:44pm. This is a cooling rate of 2.7 degrees over 86 minutes = 2.7/86 = 0.03F/min This food is not cooling fast enough. Cool ambient temperature food, such as canned food or fresh produce, to 41F within 4 hours (a cooling rate of 0.12F/min or greater). CDI- Meat moved to shallow metal pans.
0.0
21.
3-501.16(A)(1) ; Priority; Hot-Holding: Pastor hot-holding at 133F in pan in another pan of water, on grill with aluminum foil elevating the water pan away from the grill. Hot-holding overall is improving. Maintain hot Temperature Control for Safety (TCS) foods at 135F and above. CDI- Product reheated to at least 165F corrective. Recommend adding more water to the water pan, removing the aluminum foil, and adding separate lid on the pastor pan. [REPEAT]
1.5
22.
3-501.16 (A)(2) and (B); Priority; Cold-Holding: In the cooler drawers below the grill, shredded cheese cold-holding too warm at 43-47F. Salsa at the salsa bar cold-hold unit for self-serve measured at 50F. In the front grab-go cooler, packaged salsa stacked high in the front row measured at 47-50F. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 41F but not over 45F moved to walk-in cooler for active cooling. TCS foods exceeding 45F voluntarily discarded by PIC during inspection. Recommend having the drawer unit serviced and temperature reduced. Recommend using separate individual pan lids for cheese in the drawer units. At the salsa bar recommend not filling the pans too high, and verify salsa is 41F and less before placing in this unit. In the grab-go cooler, recommend limiting salsa containers to 3-high, and storing towards the back of the unit, to improve air flow for cold-holding. [REPEAT]
3.0
23.
3-501.18; Priority; Disposition: Date on beef thawing in tortilla cooler on day 8. PIC stated the item had been frozen and then thawed. No labeling of date cooked/date frozen/date thawed. Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be date-marked. The day of preparation shall be counted as Day 1 (ex.-date the milk opened, date the meat/vegetable cooked). When freezing cooked TCS foods, include the Date Cooked/Date Frozen/Date Thawed. Add date mark to prepared TCS foods that will be held over to the next day. CDI- Known cook/freeze/thaw dates added during inspection.
0.0
28.
7-102.11; Priority Foundation; Labeling missing on spray bottles of sanitizer and Windex. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Labeling added during inspection. [REPEAT]
1.0
33.
3-501.15; Priority Foundation; Cooling Methods: In the walk-in cooler, raw chicken cut/prepared yesterday stored in large, thick plastic, tightly covered, tote Measured at 44F. Raw beef recently prepared at 68F also placed in very large, thick plastic, tightly covered, totes. Cool prepared/ambient TCS foods from 70F to 41F and less within 4 hours. Cooling shall be accomplished in accordance with the time and temperature criteria specified in Food Code by using one or more of the following methods based on the type of FOOD being cooled: Placing the FOOD in shallow pans; Separating the FOOD into smaller or thinner portions; Using rapid cooling EQUIPMENT; Stirring the FOOD in a container placed in an ice water bath; Using containers that facilitate heat transfer (metal); Adding ice as an ingredient; or Other effective methods. When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and Loosely covered, or uncovered IF protected from overhead contamination (ex.- on speed rack with top cover pan). CDI- Meats moved to shallow metal pans to facilitate cooling. Recommend obtaining more shallow metal pans for cooling and storage. [REPEAT]
1.0
35.
3-501.13 ; Priority Foundation; Fish thawing in sink, properly set up submerged in water with water flowing over, but water too warm, measured at 75F. TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) foods shall be thawed: Under refrigeration that maintains the FOOD temperature at 5C (41F) or less; or Completely submerged under running water, At a water temperature of 21C (70F) or below, With sufficient water velocity to agitate and float off loose particles in an overflow, and For a period of time that does not allow thawed portions of a raw animal FOOD requiring cooking to be above 5C (41F), for more than 4 hours including The time the FOOD is exposed to the running water and the time needed for preparation for cooking. CDI- Fish moved to walk-in cooler.
0.5
37.
3-302.12; Core; Labeling missing on several squeeze bottles of food ingredients. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. Add labeling to these items. [REPEAT]
0.0
39.
3-307.11; Core; Bread rolls stored directly in plastic grocery bags. These bags are not designed/approved for direct food contact. FOOD shall be protected from contamination. Move these items to approved food storage containers.
1.0
49.
4-601.11(B) and (C); Core; Large plastic totes used to hold smaller equipment/dishes observed with debris accumulation. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. CDI- Totes returned to dish room for cleaning. Increase cleaning frequency to these items.
0.0
54.
5-501.16; Core; Kitchen Handwashing sinks lacking a trash can. If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory. Ensure each handwashing station has a trash can, that is not so large as to block access to the sink and not used for food prep.
2-501.11; Priority Foundation; PIC does not currently have written procedures available to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. CDI- Written procedures and educational material provided to PIC.
0.0
15.
3-302.11; Priority; Raw chicken stored above pork in walk-in cooler. FOOD shall be protected from cross contamination by: Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented, raw meats in order of final cook temperature, and cooked foods above raw meats. CDI- Chicken moved during inspection and educational material provided.
0.0
16.
4-501.114; Priority; Sanitizer concentration too low at dish machine, measured at 0ppm chlorine. A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation shall meet the criteria specified in Food Code, and shall be used in accordance with the EPA-registered label use instructions. Maintain chlorine sanitizer to at least 50ppm. VR- VERIFICATION REQUIRED. Within 72 hours, have dish machine serviced so able to provide at least 50ppm chlorine at dish machine. REHS will return to verify correction completed. Until repairs complete, use 3-comp sink for sanitizing of all dishes. Use test kit to verify sanitizer water at required 50-200ppm chlorine.
1.5
21.
3-501.16(A)(1) ; Priority; Hot-Holding: Several TCS foods in tall hot-holding unit, measured at too low a holding temperature as shown in above grid. Maintain hot Temperature Control for Safety (TCS) foods at 135F and above. CDI- Products reheated to at least 165F corrective, or voluntarily discarded by PIC if held more than 2 hours. Use food probe thermometer to verify required final cook and reheat (165F) temperatures reached before placing TCS foods in hot-hold unit.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Cold-Holding: In the cooler drawers below the grill, several TCS foods cold-holding above 41F as shown in above grid. The salsa cold-hold unit for self-serve holding great temperatures today. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 41F but not over 45F moved to walk-in cooler for active cooling. TCS foods exceeding 45F voluntarily discarded by PIC during inspection. Have the drawer unit serviced. Do not use the drawer unit for TCS foods until able to hold foods at 41F and less. Recommend using seperate individual pan lids for items in the drawer units. [REPEAT]
1.5
28.
7-102.11; Priority Foundation; Labeling completely faded off of sanitizer bucket and faded off of spray bottle of window cleaner. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Labeling added during inspection.
1.0
33.
3-501.15; Priority Foundation; Cooling Methods: In the walk-in cooler, cooked beef and beef stock cooling from yesterday still measured above 41F. These products stored in very large, thick plastic, covered containers. Cool cooked TCS foods from 135F to 41F and less within 6 hours. Cooling shall be accomplished in accordance with the time and temperature criteria specified in Food Code by using one or more of the following methods based on the type of FOOD being cooled: Placing the FOOD in shallow pans; Separating the FOOD into smaller or thinner portions; Using rapid cooling EQUIPMENT; Stirring the FOOD in a container placed in an ice water bath; Using containers that facilitate heat transfer (metal); Adding ice as an ingredient; or Other effective methods. When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and Loosely covered, or uncovered IF protected from overhead contamination (ex.- on speed rack with top cover pan). CDI- Off-temperature Products voluntarily discarded by PIC during inspection.
0.5
36.
4-204-112; Core; Air temperature thermometer not available in the front grab-go cold-hold unit. In a mechanically refrigerated FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit. Add an air temperature thermometer to this unit.
0.0
37.
3-302.12; Core; Labeling missing on several squeeze bottles of food ingredients. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. Add labeling to these items.
0.0
47.
4-202.11; Priority Foundation; A couple spatulas stored as clean with cracks and pitting along the food contact surface. One cracked through plastic food storage lid in use in walk-in cooler. Multiuse FOOD-CONTACT SURFACES shall be: SMOOTH; Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections, and Free of sharp internal angles, corners, and crevices. CDI- Damaged lid and spatulas voluntarily discarded by PIC during inspection.
0.5
47.
4-501.11; Core; Heavy ice buildup along walk-in freezer door. EQUIPMENT shall be maintained in a state of good repair and condition. Remove the ice buildup.
0.0
General Comments
Provided PIC with Food Allergens Awareness educational material. VR- VERIFICATION REQUIRED. Within 72 hours, have dish machine serviced so able to provide at least 50ppm chlorine at dish machine. REHS will return to verify correction completed. Until repairs complete, use 3-comp sink for sanitizing of all dishes. Use test kit to verify sanitizer water at required 50-200ppm chlorine.
2-102.12 (A); Core; Nobody on site is a certified food safety manager. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program.
1.0
16.
4-501.114; Priority; Quaternary ammonium sanitizer is less than 200ppm at the 3 compartment sink. Sanitizer shall be mixed to the manufacturer's instructions(200-400ppm for quaternary ammonium). Sanitizer was remixed to the correct concentration.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Salsa is 54F in the salsa bar. Beef is 48F and chicken is 52F in the prep refrigeration unit. Keep all TCS food at or below 41F when held cold. An ice bath was added to the salsa bar. Beef and chicken was placed in the walk-in cooler and the thermostat was adjusted t0 40F by the end of the inspection.
1.5
28.
7-204.11 ; Priority; Chlorine sanitizer is over 200ppm in the wiping cloth bucket. Sanitizer shall be mixed to the manufacturer's tolerance range(50-200ppm for chlorine). Sanitizer was remixed to the correct concentration.
3-302.11; Priority Foundation; In the walk-in cooler, noted tubs of raw chicken stored above cases of raw steak and raw pork shoulder. Raw foods shall be separated based on species and final cook temperatures. CDI-All units rearranged, REHS provided storage guidance during inspection.
1.5
23.
3-501.17; Priority Foundation; Found a large pan of stewed chicken, prepped more than 24 hours prior, not properly date marked. TCS foods held for more than 24 hours after prep/cooking or opening must be dated to indicate the day or date by which the product must be used or discarded and/or the date that the product was prepped/cooked. Items may be held for no more than 7 days with the day of prep counting as day one. CDI- Item labeled.
1.5
23.
3-501.18; Priority; Found a container of cooked cactus dated for 11/7 and a container of salsa negro dated for 10/29 in the walk-in cooler. Items may be held for no more than 7 days with the day of prep counting as day one. CDI- Item labeled.
0.0
28.
7-102.11; Priority Foundation; Noted labels are missing for multiple working spray bottles of degreaser, fabulous, and Chlorox. Working containers used for storing POISONOUS OR TOXIC MATERIALS, such as cleaners and SANITIZERS taken from bulk supplies, shall be clearly and individually identified with the common name of the material. CDI- Noted spray bottels relabeled.
0.0
39.
3-305.11; Core; Noted a bag of onions being stored on the floor in the dry ingredient storage area. Keep all food items at least 6 inches off the floor.
1.0
45.
4-903.11(A) and (C); Core; Noted several unpackaged single-service food trays stored in upright position on the front-end storage shelves. Keep unpackaged single-service inverted to avoid the risk of contamination.
0.5
45.
4-903.11(A) and (C); Core; Observed several boxes of single-service To-Go trays and food trays stored on the floor near the upstairs office area. Keep all single-service items at least 6 inches off the floor.
0.0
47.
4-501.11; Core; Noted ice build-up on the walk-in freezer door panel. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
0.0
54.
5-501.113; Core; The top lid to the outside recyclable dumpster was left opened during time of inspection. Keep outside dumpster lids closed in between use.
5-205.11; Priority Foundation; Cases of food are blocking access to the hand sink in the dish room. A handwashing sink shall be maintained so that it is accessible at all times for employee use. The cases of food were moved away from the hand sink.
1.0
10.
6-301.14; Core; Restroom is missing employee hand wash sign. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. REHS emailed a hand wash sign to the PIC.
0.0
21.
3-501.16(A)(1) ; Priority; Beef tongue is 108F in the steam table. Pork is 113F and chicken is 115F in the hot holding cabinet. Keep all TCS food at or above 135F when held hot. The above food was reheated to above 165F.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Salsa verde is 46F, tomittillo salsa is 44F and salsa arbol is 45F in the customer self service cold hold unit. Keep all TCS food at or below 41F when held cold. Ice was placed around the salsa containers.
1.5
23.
3-501.17; Priority Foundation; Black beans, beef broth and mozzarella cheese is not date marked in the walk-in cooler. Date mark TCS food that is held for more than 24 hours for 7 days at 41F and below then discard. The mozzarella cheese was voluntarily discarded. The black beans and beef broth were date marked.
1.5
23.
3-501.18; Priority; Queso is dated August 16th in the walk-in cooler. Keep all TCS food for up to 7 days when being held cold at 41F and below. The queso was voluntarily discarded.
0.0
39.
3-305.11; Core; Bags of rice, beans and hibiscus stored on the floor. Store food at least 6 inches off the floor. Store food where it is not exposed to splash, dust or other contamination. Store food in a clean and dry location. The above food was moved on shelving once REHS spoke to PIC.
1.0
53.
5-501.17; Core; The restroom does not have a covered receptacle for sanitary napkins. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
