3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all times
Critical Observed that the hand washing sink in the kitchen area was not working and that the hand washing sink in the prep room was blocked by an employee doing prep work next to the hand washing sinks. HANDWASHING SINKS SHALL BE EASILY AVAILABLE AT ALL TIMES TO PROMOTE PROPER HAND WASHING.
3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Observed several cross contamination violations. Raw chicken and poultry shall be stored at the bottom, other raw meats shall be stored above the chicken, and any cooked or ready to eat foods stored at the top of the cooler. FOLLOW PROPER STORAGE ORDER TO PREVENT ANY SOURCES OF CONTAMINATION.
Observed foods in freezers and coolers uncovered. Foods shall be covered to prevent contamination due to dust or debris.
Observed an ice wand that was stored in a open door freezer uncovered. STORE ICE WANDS COVERED AS THEY WILL BE STORED DIRECTLY IN A FOOD.
Observed foods stored with the bottom of their pans contacting the food in the pan below directly. DO NOT STORE FOODS WHERE THE BOTTOM OF THE PAN CONTACTS OTHER FOODS DIRECTLY AS THIS MAY CAUSE CONTAMINATION.
3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.
Critical Repeat Observed queso in a hot holding unit holding 125F at the time of inspection. ALL HOT HELD FOODS SHALL BE MAINTAINED AT 135F OR HIGHER TO PREVENT BACTERIAL GROWTH.
3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Repeat Observed various foods in a prep cooler that were not holding temperature including: Cut Lettuce at 49F, Chorizo at 51F, etc. All foods which had been temperature abused were voluntarily discarded. ALL COLD TCS FOODS MUST BE MAINTAINED AT 41 F OR BELOW TO PREVENT TEMPERATURE ABUSE.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Observed that the facility was dating some but not all of its foods. AT THE TIME OF INSPECTION THE INSPECTOR EDUCATED THE PIC ON DATEMARKING EXPECTATIONS. ALL READY TO EAT FOODS REQUIRING REFRIGERATIONS SUCH AS CUT LETTUCE, CUT TOMATOES, OR ANY COOKED FOODS MUST BE PROPERLY DATED AND DISCARDED 7 DAYS AFTER PREPARATION.
3717-1-04.1(C) / Food-contact surfaces - cleanability
Critical Observed several containers used to scoop or store foods were not made of food grade materials and have cracks and crevices. Cracked equipment is no longer easy to clean and may break off into foods. REPLACE ANY DAMAGED EQUIPMENT WITH FOOD GRADE EQUIPMENT SO THAT IT IS SMOOTH AND EASILY CLEANABLE. Observed shelving throughout the facility that showed signs of rust. REPLACE DAMAGED SHELVING OR COVER FOODS TO PREVENT RUST FROM FALLING INTO FOODS.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Observed bus tubs full of chips stored vertically directly from the floor. DO NOT STORE FOODS ON THE FLOOR TO PREVENT CONTAMINATION FROM SPLASHING OR SPILLING.
3717-1-04.8(E)(1) / Equipment, utensils, linens - storage.
Observed a large container of salsa jars stored directly on the floor. DO NOT STORE UTENSILS IN AREAS WHERE THEY MAY BECOME CONTAMINATED. FOODS SHALL BE STORED AT LEAST 6 INCHES OFF OF THE GROUND.
3717-1-04(A) / Multiuse utensils and food contact surfaces - material characteristics.
Observed several utensils that were damaged in ways that allowed food to become caught in handles. Once equipment has melted or otherwise worn to a point where it is no longer smooth and easily cleanable it shall be replaced. MAINTAIN EQUIPMENT IN GOOD REPAIR SO THAT IT IS SMOOTH AND EASILY CLEANABLE.
3717-1-04(I) / Nonfood-contact surfaces - materials.
Observed a peice of wood used to hold a stainless counter in the prep room across from the dish machine. USE WATERPROOF MATERIALS IN AREAS WHERE WATER ACCUMULATES TO PREVENT ROTTING.
Observed several food stored directly in rubbermaid containers such as the bean scoop, diced tomatoes, and a large rubbermaid for onions. STORE FOODS IN FOOD GRADE CONTAINERS THAT ARE CAPABLE OF WITHSTANDING DAY TO DAY ABUSE.
Observed a cooler partially covered in sticky wrap. Observed aluminum foil wrapped on surfaces that had not been removed for long periods of time. REMOVE FOIL AND WRAP AS THESE SURFACES ARE NOT SMOOTH AND EASILY CLEANABLE.
3717-1-04.1(KK) / Food equipment - certification and classification.
Observed a household mini fridge in the margarita area. FOOD GRADE EQUIPMENT SHALL BE USED TO WITHSTAND DAY TO DAY USE.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed racks and shelving in the walk in cooler had a build up of food. Clean racks thoroughly and often to prevent this build up.
3717-1-05.1(S) / Plumbing system - maintained in good repair.
Observed that the mop sink at the facility had been damaged and did not have a proper vacuum seal. To prevent any backflow the plumbing shall be maintained in good repair. REPAIR THE MOP SINK FAUCET.
3717-1-06.1(A) / Floors, walls, and ceilings.
Observed that the tiles in the dish/prep room were collecting food because the grout was worn down. REGROUT TILES OT PREVENT FOOD FROM BECOMING CAUGHT IN BETWEEN THE FLOOR TILES.
3717-1-06.1(C) / Floor and wall junctures - coved, and enclosed or sealed.
Observed areas where the floor/wall junctions were not coved such as the server station and a large hole in the drywall entering the kitchen. FLOOR AND WALL JUNCTIONS SHALL BE PROPERLY COVED TO PREVENT DAMAGE TO WALLS WHEN CLEANING.
3717-1-06.2(I)(1) / Lighting - intensity (10 FC)
Observed that the facility had a hanging construction light in the walk in cooler. LIGHTS IN AREAS WITH OPEN FOODS SHALL BE PROPERLY SHIELDED TO PREVENT THEM FROM SHATTERING INTO FOODS IF THEY BREAK. FURTHERMORE THE WALK IN COOLER SHALL HAVE AT LEAST 10 FOOT CANDLES TO PREVENT EMPLOYEE INJURY.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Follow-up
Inspection Date: 15-October-2018