3717-1-03.2(A)(2) / Preventing contamination from hands - bare hand contact
Critical Repeat Improper bare-hand contact with RTE foods. Observed a server handle tortilla chips with bare hands while using a scoop also. No bare hand contact may be made with ready to eat foods.
3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Repeat Food not properly protected from contamination by separation, packaging, and segregation. Observed raw pork stored above shredded cheese in the walk in cooler. Store raw meats separate from or below all ready to eat foods to prevent cross contamination.
3717-1-04.4(L) / Mechanical warewashing equipment - hot water sanitization temperatures
Critical Hot water for mechanical sanitization is below required temperature. The high temperature dish machine must reach at least 180F at the final rinse or 160F at the dish inside.
3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.
Critical TCS foods not being hot held at the proper temperature. Tamales are 101F and rice is 128F in the steam table at time of inspection. TCS foods must be held hot at 135F or higher at all times. These foods were discarded at inspection.
3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical TCS foods not being cold held at the proper temperature. Observed shrimp out on a cutting board at 54F. TCS foods must be held cold under refrigeration at 41F or lower at all times.
3717-1-04.1(C) / Food-contact surfaces - cleanability
Critical Food contact surfaces not easily cleanable. The scoop used for chips is broken and no longer smooth and easily cleanable. Provide a new scoop.
3717-1-06.2(B) / Handwashing cleanser - availability.
Corrected During Inspection No soap at handwashing sink(s).
3717-1-03 / Food - safe, unadulterated, and honestly presented
Food was stored under a leak from the ceiling in the walk in cooler. Foods that were leaked on were discarded at inspection. Observed a leak over the flat top grill area where foods were being prepared in the kitchen.
3717-1-03.2(M) / Wiping cloths - use limitation.
Improper use and/or maintenance of wiping cloths. Observed wet wiping cloth stored on a cutting board. Once they are wet, wiping cloths must be stored in sanitizer to prevent the growth of pathogens.
3717-1-04.1(H) / Nonfood-contact surfaces - cleanability
Nonfood-contact surfaces not easily cleanable. Observed a metallic tape or material peeling off of the cheese melter near the fryers. All surfaces must be intact, smooth and easily cleanable.
3717-1-06.4(A) / Repairing.
Repeat Physical facilities not maintained in good repair. Observed water leaking from the walk in cooler and the hood over the flat top grill due to a roof leak. Repair the leak immediately. Observed damaged wall tiles in the kitchen.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 30-December-2019
| Comments |
|---|
| Facility has voluntarily closed due to roof leak. |
| Comments related to the Critical Control Point Inspection (Item 35) are listed below. Note: Positive observations are indicated by the element number and the letter P. III - Preventing Contamination by Hands: Observed food employee touching ready-to-eat food with bare hands. III - Preventing Contamination by Hands: Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s). VI - TCS Food: TCS foods were not being held at the proper temperature. VII - Protection from Contamination: Equipment food-contact surfaces and utensils were not being sanitized. VII - Protection from Contamination: Observed food that was not properly protected from contamination by separation, packaging, and segregation. X - P - Chemical: Toxic materials are properly identified and stored. |