3-501.13 ; Priority Foundation; Thawing shrimp on the prep table. Thaw TCS food under cool running water, under refrigeration at 41F or in the microwave as park of the cooking process. The shrimp was placed under cool running water once REHS spoke to PIC .
0.5
39.
3-305.11; Core; Opened bags of bread crumbs, garlic, salt and pepper in the dry storage room. Food shall be stored to be protected from splash, dust or other contamination. The above food was placed in containers with lids once REHS spoke to PIC.
1.0
41.
3-304.14; Core; A wiping cloth bucket has less than 50ppm of chlorine. Wiping cloths shall be stored in sanitizer solution mixed to the manufacturer's specified concentration(50-200ppm for chlorine). Sanitizer was remixed to the correct concentration.
0.5
44.
4-901.11; Core; Food containers are stacked wet. Air dry food containers before stacking them or cross stack them.
0.5
51.
5-205.15; Core; The cold water faucet is not working at the hand sink at the drink station. The hot water faucet is leaking at the 3 compartment sink. Plumbing shall be maintained in good repair.
2-501.11; Priority Foundation; No vomiting or diarrheal clean up procedures provided. The food establishment shall have written procedures for vomiting or diarrheal clean up events. REHS emailed PIC copy of the clean up procedures.
0.0
10.
5-205.11; Priority Foundation; Hand washing sink was used to fill up wiping cloth bucket. A handwashing sink may not be used for purposes other than handwashing. REHS spoke to PIC about this.
1.0
15.
3-302.11; Priority; Raw chicken is stored above cheese in the grill refrigeration unit. Raw chicken stored next to beef in the grill refrigeration unit. Store food according to final cook temperatures. The food was re-arranged once REHS spoke to PIC.
1.5
24.
3-501.19; Priority Foundation; Facility hold sushi rice on time as public health control (TPHC) however, no written procedures for TPHC available onsite. Sushi rice is not time stamped. According to PIC, rice is held for 4 hours then discarded. Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin or end times. All food not sold by the end of 4 hours shall be discarded. Sushi rice was time stamped once REHS spoke to PIC. Verification visit will be made by May 19th for TPHC written procedures.
1.5
28.
7-102.11; Priority Foundation; Unlabeled bottles of bleach and sanitizer. Label all working containers of poisonous or toxic materials such as cleaners and sanitizers once taken from bulk supplies with the common name. The above bleach and sanitizer was labeled once REHS spoke to PIC.
Observation: Fish being offered in the ceviche is offered in raw form without parasite destruction. 3-402.11;(A) Except as specified in par. (B) of this section, before service or sale in READY-TO-EAT form, raw, raw-marinated, partially cooked, or marinated-partially cooked FISH shall be:
(1) Frozen and stored at a temperature of 20 C ( 4 F) or below for a minimum of 168 hours (7 days) in a freezer; P
(2) Frozen at 35 C ( 31 F) or below until solid and stored at 35 C ( 31 F) or below for a minimum of 15 hours; P or
(3) Frozen at 35 C ( 31 F) or below until solid and stored at 20 C ( 4 F) or below for a minimum of 24 hours. P
(B) Paragraph (A) of this section does not apply to:
(1) MOLLUSCAN SHELLFISH;
(2) Tuna of the species Thunnus alalunga, Thunnus albacares (Yellowfin tuna), Thunnus atlanticus, Thunnus maccoyii (Bluefin tuna, Southern), Thunnus obesus (Bigeye tuna), or Thunnus thynnus (Bluefin tuna, Northern); or
(3) Aquacultured FISH, such as salmon, that:
(a) If raised in open water, are raised in net-pens, or
(b) Are raised in land-based operations such as ponds or tanks, and
(c) Are fed formulated feed, such as pellets, that contains no live parasites infective to the aquacultured FISH.
(4) FISH eggs that have been removed from the skein and rinsed.
CDI: Operator removed uncooked item from menu offering. Discussed utilizing tune species and/or heat treatment.
1.0
20.
Observation: Cheese queso observed improperly cooled from previous day. Temperature observed was 51F, and 54F from two separate bins in walk in. 6 inch pans observed full not covered did not allow for continuous cooling.
3-501.14; Priority; (A) Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled:
(1) Within 2 hours from 57ºC (135ºF) to 21ºC (70ºF); P and
(2) Within a total of 6 hours from 57ºC (135ºF) to 5ºC (41ºF) or less. P
(B) TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled within 4 hours to 5ºC (41ºF) or less if prepared from ingredients at ambient temperature, such as reconstituted FOODS and canned tuna. P
CDI: Product was discarded during inspection. Cooling methods to be changed for this product to include shallower product fill on pans and monitoring.
1.5
33.
Observation: Pans that were used to cool queso were overfilled disallowing for products to cool rapidly. Ensure that pans are half full and staffing are monitoring to evaluate cooling process to determine critical limits are met.
3-501.15;(A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under sec. 3 501.14 by using one or more of the following methods based on the type of FOOD being cooled:
(1) Placing the FOOD in shallow pans; Pf
(2) Separating the FOOD into smaller or thinner portions; Pf
(3) Using rapid cooling EQUIPMENT; Pf
(4) Stirring the FOOD in a container placed in an ice water bath; Pf
(5) Using containers that facilitate heat transfer; Pf
(6) Adding ice as an ingredient; Pf or
(7) Other effective methods. Pf
(B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be:
1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and
(2) Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3 305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD.
CDI: Operator discarded product during inspection and observations were discussed to modify cooling methods with oversight form staff, monitoring temperatures.
0.0
36.
Observation: Prep refrigerators were missing thermometers.
4-204-112; A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit.
0.0
39.
Observation: Cooked vegetables (broccoli, cauliflower), raw oysters and crawfish observed in standing ice/water undrained. Ensure that if ice is used as an exterior coolant that these products are kept drained and free of standing water.
3-303.12; Core;((B) Except as specified in (C) and (D) of this section, unPACKAGED FOOD may not be stored in direct contact with undrained ice
CDI: Products were removed from ice and water mixture.
0.0
39.
Observation: The prep table next to the hand sink on the cook line does not have a splashguard on one side allowing for splash out to occur on the production table. Install a splashguard or remove table and provide 18 inches of space from the sink top.
3-307.11; Core; FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3 301 - 3 306.
0.0
43.
Observation: Utensils to prepare guacomole are being stored in standing water at room temperature. Discontinue this practice.
3-304.12; Core; During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored:
(C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under sec.sec. 4-602.11 and 4-702.11;
(D) In running water of sufficient velocity to flush particulates to the drain, if used with moist FOOD such as ice cream or mashed potatoes;
(E) In a clean, protected location if the UTENSILS, such as ice scoops, are used only with a FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD); or
(F) In a container of water if the water is maintained at a temperature of at least 57oC (135o F) and the container is cleaned at a frequency specified
4-602.11(D)(7).
CDI: Operator removed utensils form water.
0.0
44.
Observation: Equipment (prep bins, bowls) were wet stacked on the drying shelves. (*Provide additional space for air drying such as a shelf)
4-901.11; Core; After cleaning and SANITIZING, EQUIPMENT and UTENSILS:
(A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions), before contact with FOOD;
CDI: Operator removed equipment and utensils for air drying, discussed with staff.
0.5
51.
Observation: The hose installed to replace spigot for the sanitizer basin on the three compartment sink is not approved. Return the spigot to the faucet. Consider a spray wand installed above the spigot on the dish basin of sink.
5-205.15; A PLUMBING SYSTEM shall be:
(A) Repaired according to LAW; P and
(B) Maintained in good repair.
CDI: Hose was removed for corrective action. Additional sinks and dish machine is available. Provide corrective action for plumbing repair.
0.0
54.
Observation: Extra boxes, furniture items and equipment store din dumpster coral and exterior of building removed. Ensure all fo these areas are kept clean and do not provide harborage conditions.
-501.115; Core; A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under sec. 6 501.114, and clean.
0.0
56.
Observation: The lighting over the expo window and production area behind grill are burned out. Replace light bulbs.
6-303.11; Core; C) At least 540 lux (50 foot candles) at a surface where a FOOD EMPLOYEE is working with FOOD or working with UTENSILS or EQUIPMENT such as knives, slicers, grinders, or saws where EMPLOYEE safety is a factor.
5-205.11; Priority Foundation; Observed a container of lemons,gloves and utensils being stored in the handwashing sinks near produce prep station and central prep area. Ensure all handwashing sinks are used for handwashing only and made accessible at all times. CDI- noted items cleared from handwashing sinks.
1.0
15.
3-302.11; Priority Foundation; Noted raw chicken stored above cooked octopus in one of the work top coolers. Noted raw seafood (tilapia and raw shrimp) stored above shredded cheese and onion rings in the reach-in cooler. Also noted raw chicken stored above raw beef in one of the cooler drawers. Raw foods shall be separated from cooked/ready-to-eat foods. Raw foods shall be separated based on species and final cook temperatures. CDI-All units rearranged
1.5
22.
3-501.16 (A)(2) and (B); Priority; Chicken nuggets and wings were temping between 44-52 F in one of the front-end prep coolers. Noted the ambient air for the unit was 44 F during the inspection. Further investigation determined the unit was no longer working. PIC could not adjust the ambient air for the noted unit; condensation build-up was noted within the unit. Also noted are a few containers of cooked poblano and diced tomato temping between 43-45 F inside another worktop cooler. Ensure all TCS items are maintained at 41 F or below. CDI- noted items were discarded.
1.5
24.
3-501.19; Priority Foundation; Facility hold sushi rice on time as push health control (TPHC) however, no written procedures for TPHC available onsite. According to PIC, rice is held for 4 hours then discarded. Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin or end times. All food not sold by the end of 4 hours shall be discarded. Verification visit will be made by July 6th for TPHC written procedures.
0.0
28.
7-102.11; Priority Foundation; Found multiple unlabeled working spray bottles of degreaser, windex cleaner and concentrated bleach near the dishwashing area and waitstaff area. 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- EHS instructed PIC to relabel spray bottles.
1.0
33.
3-501.15; Priority Foundation; Found a deep container of guacomole with diced tomatoes cooling inside one of the prep cooler units. Noted guacomole was temping at 52 F. According to PIC noted item was prepared 35 mins prior to inspection. Food must be cooled in rapid cooling equipment. Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI- Item relocated to walk in cooler for rapid cooling.
0.0
35.
3-501.13 ; Priority Foundation; Upson arrival, observed frozen shrimp thawing in a prep sink in standing water. Thaw shrimp in the walk in cooler. Thawing under running water is not an option since cold water temperature is above 70F. In the future, use food prep sinks for handling of foods.
0.0
37.
3-302.12; Core; Found a few squeeze bottles of crema and chipotle sauce left unlabeled on the make line. Also noted containers of paprika and spices left unlabeled on the dry ingredient storage rack. Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, 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.
0.0
38.
6-501.111; Core; Noted multiple fruit flies near the produce prep area. The PREMISES shall be maintained free of insects, rodents, and other pests.
1.0
45.
4-903.11(A) and (C); Core; Observed multiple stacks of styrofoam trays stored in a upright position near the cook line. Ensure all exposed single-service items are stored on a clean dry location and in a downward position to avoid the risk of contamination.
0.0
56.
6-403.11; Core; Noted several personal beverages stored above or on prep tables surfaces through out the kitchen. Ensure all personal drinks and food items are stored in a designated space to avoid the risk of cross contamination.
3-302.11; Raw chicken was stored over beef. Fish was stored with raw chicken. Store foods in proper order according to chart on walk-in cooler door. CDI-Manager moved foods to proper shelf.
1.5
16.
4-601.11 (A); Priority Foundation; Many pans in clean storage area were stored dirty. Knives stored on knife magnet were dirty. Food contact surfaces and utensils shall be clean to sight and touch. CDI-Manager placed items back in the dishwashing area to be cleaned and sanitized again. The shield and inside top of ice machine was soiled. CDI-Ice was dumped to be cleaned and sanitized during the inspection.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Corn and hotdogs were 48 degrees F at 12:30PM. They were still 48 degrees F at 1:56PM. Cold foods shall be held at 41 degrees F or below. CDI-Manager discarded foods and will have refrigerator serviced.
1.5
33.
3-501.15; Barbacoa was cooling in a deep pan. Cooling shall be accomplished in by using one or more of the following methods based on the type of FOOD being cooled:
(1) Placing the FOOD in shallow pans
(2) Separating the FOOD into smaller or thinner portions
(3) Using rapid cooling EQUIPMENT
(4) Stirring the FOOD in a container placed in an ice water bath
(5) Using containers that facilitate heat transfer
(6) Adding ice as an ingredient or
(7) Other effective methods
CDI-Food was transferred to a sheet pan and spread to a thin layer.
0.5
40.
2-303.11; Core; Two food employees were wearing bracelets. No jewelry is allowed on hands or arms except a plain wedding band.
0.0
41.
3-304.14; Core; One wet cloth was stored on a prep surface. Store wet cloths in sanitizer or in dirty laundry. One sanitizer bucket was on the floor. Move sanitizer bucket onto an elevated surface away from food and clean utensils.
0.0
43.
3-304.12; Core; The ice scoop handle was lying on the ice. Keep handle off ice. Several bowls were stored in dry foods. Do not throw bowls in foods. Use a scoop with handle.
0.5
44.
4-904.11; Core; Silverware was stored with mouth portion up. Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by employees. CDI-Silverware was rearranged by the manager during the inspection. A few carry-out containers were stored upright. Store containers inverted. CDI-These were rearranged by the manager during the inspection.
