No critical violations were documented at the time of inspection.
No violations were documented at the time of inspection.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Complaint
Inspection Date: 05-October-2018
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| PIC- Amber and Terrence On 10/3/2018 received complaint that patron ate at this facility and became ill with diarrhea and nausea. Per patron they ate at this restaurant a few weeks ago and also became ill, but did not report it at the time. They are worried because they have eaten here and became sick twice. Food items ordered: Chicken Quesadilla and Diet Pepsi with Ice. On previous visit they had nachos. Date Occurred: 10/3/2018 12:20 pm Symptoms: Cramping and diarrhea Symptom Onset: 1:20 pm # of ill: 1 At the time of inspection the inspector spoke with the manager and chef at the facility. The inspector had the chef walk through the entire process of preparing a chicken quesadila starting from delivery to service. The chicken comes in raw, but it cooked at the facility prior to cooling in the walk in cooler. After cooling the chicken is diced and portioned into a container with a day dot. Portioned, pre-cooked chicken is pulled from the walk in cooler to stock the prep cooler. The quesadilla is prepared on the flat top grill where the toppings: pico, shredded lettuce, chicken, sour cream, cheese, dry rub, etc. are added during the cooking process. The chicken is microwaved, before being put into the quesadilla on the grill. After the Quesadilla is done cooking it is moved to a prep table for cutting and plating. After being plated the food is placed under a heat lamp for servers to deliver to the table. Given the symptoms and onset time it seems the likely culprit may have been staphylococcus or perfringens. These indicate a problem with cold/hot holding of foods or bare hand contact with a ready to eat food. At the time of inspection no violations were noted relating these concerns. The portioned chicken in the walk in cooler was holding 37. A cooling log indicated that chicken properly cooled from 125 to 70 within 2 hours and to 41 within 6 hours from initial cooling. The prep cooler was holding portioned chicken at 39 and shredded lettuce at 40 despite being open and across from the grill line. The process the chef walked through with the inspector calls for gloves at even step even cooking and prepping prior to service. At the time of inspection staff were diligently removing gloves and washing hands as necessary. Discussed findings with the PIC and discussed the importance of good hygiene and hand washing practices with the staff. Complaint is closed with no further cause for action. |