3717-1-03.6(A) / Discarding/reconditioning unsafe, adulterated, or not honestly presented food
Critical Repeat Observed that there were still fruit flies near the bags of onions in the storage area of the kitchen along with some rotten onions. DISCARD ALL DAMAGED FOOD STOCK TO PREVENT ATTRACTING PESTS.
3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Observed raw beef holding 51F and raw chicken holding 47 F at the time of inspection in a prep cooler. ALL COLD HELD FOODS MUST BE AT 41F OR BELOW TO PREVENT ANY TEMPERATURE ABUSE.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Observed several pans of cooked foods such as refried beans, carnitas, etc. that were not dated. Per kitchen staff these were prepared on Saturday or the weekend. ALL FOODS REQUIRING REFRIGERATION SHALL BE PROPERLY DATED TO PREVENT THEM ROM EXCEEDING 7 DAYS. DURING THE INSPECTION THESE ITEMS WERE PROPERLY DATED, ON FOLLOW UP INSPECTIONS ANY IMPROPERLY DATED FOODS SHALL BE DISCARDED.
3717-1-04.1(C) / Food-contact surfaces - cleanability
Critical Observed a prep knife at the facility that was heavily dulled and had metal chunks missing. This knife was set aside by the inspector at the time of inspection. MAINTAIN KNIVES SHARP AND IN GOOD REPAIR TO PREVENT METAL FROM FALLING INTO FOODS.
3717-1-03.2(K) / In-use utensils - between-use storage.
Observed the ice scoop at the facility had been stored with the handle directly in contact with the ice. STORE SCOOP WITH THE HANDLE OUT OF THE ICE OR IN A CLEAN AND DRY LOCATION NEARBY TO PREVENT HAND TO ICE CONTAMINATION.
3717-1-06.1(A) / Floors, walls, and ceilings.
Observed a large hole in the wall around the entrance to the kitchen. MAINTAIN FLOORS, CEILINGS, AND WALLS SO THAT THEY ARE SMOOTH AND EASILY CLEANABLE.
3717-1-06.2(I)(3) / Lighting - intensity (50 FC)
Observed two lights out in the fume hood at the facility. REPLACE LIGHTS TO PROVIDE KITCHEN WITH ADEQUATE LIGHT TO PREVENT INJURY.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Follow-up
Inspection Date: 08-April-2019
| Comments |
|---|
| PIC- Carlos At the time of inspection the PIC was not present. The facility had corrected several of the prior violations some of which are listed here: - The sink in the kitchen area was open and useable. - The area behind the cook line and in the 2 door cooler had been cleaned. - The utensils under the prep area had been cleaned, however were not stored covered. RECOMMEND COVERING UTENSILS TO PREVENT THEM FROM BECOMING CONTAMINATED DURING PREP - Queso was holding the proper hot holding temperature of 135F or higher. - The raw beef was held under the onions in the coolers The inspector was unable to discuss the new cooling procedures with the PIC. However, other issues remain or were present during the inspection. |