3717-1-03.2(A)(2) / Preventing contamination from hands - bare hand contact
Critical Observed that the lemons and limes were being cut using bare hands. As lemons and limes may be added to drinks as condiments they shall not be handled with bare hands.
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.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Observed mold in the soda nozzles at the server station. CLEAN FOOD CONTACT SURFACES THOROUGHLY AND OFTEN TO PREVENT ANY DEBRIS BUILD UP.
Observed mold/yeast growth around the edges of the soda machine in this area. Clean area around soda machine thoroughly and often to prevent any build up. Recaulk the area around the soda dispenser to prevent any moisture from accumulating in uncleanable areas.
3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.
Critical Observed queso in a hot holding unit holding 115F 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 Observed various foods in a prep cooler that were not holding temperature including: Cut Lettuce at 51F, Chorizo at 48F, 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.
3717-1-07(B) / Poisonous or toxic materials: Working containers - common name.
Critical Repeat Observed an unlabeled chemical bottle. LABEL ALL WORKING CONTAINERS OF CHEMICALS TO PREVENT THEIR MISUSE.
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.
3717-1-07.1(M) / Medicines - restrictions and storage.
Observed medicine/vitamin bottle lids used as stoppers in the prep sink. PURCHASE PROPER STOPPERS FOR THE SINKS TO PREVENT CONTAMINATION FROM MEDICINES OR VITAMINS..
3717-1-03.4(C) / Thawing - temperature and time control.
Observed raw chicken left out on the table at the facility to thaw. FOODS SHALL BE THAWED USING AS APPROVED PROCESS SUCH AS: PART OF THE COOKING PROCESS, IN A COOLER, OR UNDER COOL, RUNNING WATER.
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Observed container of sugar at the margarita station that was not properly labeled. Label all containers of foods which are not easily distinguishable to prevent them from being misused.
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.
3717-1-04.1(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(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(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.
3717-1-05.1(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(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.
3717-1-06.1(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.
3717-1-06.2(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: Standard/Critical Control Point
Inspection Date: 18-September-2018
| Comments |
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| PIC- Carlos Went over report with the PIC. Discussed expectations for the follow up regarding which violations must be addressed. I. Employee Health – Person in charge is aware of the OAC requirements, and has an employee health policy. Visible or known symptoms and/or diagnoses of illness are addressed according to OAC. Proper use of restriction and exclusion. II. Good Hygienic Practices – Food employees eat, drink, and use tobacco only in designated area; do not use utensils more than once to taste food that is sold or served; no discharge from eyes, nose, and mouth. III. Preventing Contamination by Hands – (-) OBSERVED THAT EMPLOYEES WERE NOT USING GLOVES TO HANDLE LIMES AND LEMONS THAT WOULD BE USED AS CONDIMENTS FOR DRINKS OR DISHES. USE GLOVES WHEN HANDLING ANY FOODS WHICH MAY BE USED DIRECTLY WITH DISHES OR DRINKS. IV. Demonstration of Knowledge – Person in Charge demonstrates knowledge by being certified in food protection, responding to food safety questions regarding the operation, or operation complies with the OAC. V. Food from Approved Source – Food obtained from approved source; received at proper temperature; good condition, safe & unadulterated. Required records available for shellstock tags and/or parasite destruction. VI. Time and Temperature Controlled for Safety Food (-) OBSERVED THAT THE FACILITY HAD SEVERAL COLD FOODS STORED AT 48F OR ABOVE INCLUDING CUT LETTUCE AND CHORIZO. DURING THE INSPECTION THESE ITEMS WERE DISCARDED. STORE ALL COLD FOODS AT 135 OR BELOW. OBSERVED QUESO AT THE FACILITY STORED AT 115F. HOT FOODS MUST BE HELD AT 135F OR HIGHER TO PREVENT CONTAMINATION. OBSERVED THAT THE FACILITY WAS NOT PROPERLY DATE MARKING ALL OF ITS READY TO EAT REFRIGERATED FOODS. ALL FOODS SHALL BE PROPERLY DATE MARKED OR THEY SHALL BE DISCARDED. VII. Protection from Contamination – (-) OBSERVED SEVERAL FOODS THAT WERE STORED IMPROPERLY WITH RAW MEATS DIRECTLY ABOVE VEGETABLES OR RAW CHICKEN ABOUT RAW BEEF. STORE FOODS PROPERLY TO PREVENT CROSS CONTAMINATION. OBSERVED FOODS STORED UNCOVERED IN STORAGE. STORE FOODS AND ICE WANDS COVERED TO PREVENT CONTAMINATION OF FOODS. VIII. Consumer Advisory – provided for any raw or undercooked foods. IX. Highly Susceptible Populations – Pasteurized foods used prohibited foods not offered. X. Chemical –(-) OBSERVED WORKING CONTAINER OF CHEMICAL WAS NOT PROPERLY USED. LABEL ALL CHEMICALS TO PREVENT THEIR MISUSE. XI. Conformance with Approved Procedures – Compliance with variance, specialized process, and HACCP plan. |