Certification by accredited program, compliance with Code, or correct responses

Priority Foundation-2-102.11(A), B) and (C)(1), (4)-(16), Pf: Demonstration; Demonstration of Knowledge. Person in charge did not demonstrate active managerial control or food safety knowledge. Three staff members including PIC could not answer food safety questions concerning hot holding, cold holding and cooling requirements (see related violations). PIC did not know how to calibrate thermometer. All three staff including PIC do not have food safety certificates. Manager was called and came to establishment at end of inspection.

Adequate hand washing facilities supplied & accessible

Priority Foundation-5-202.12 (A), Pf: Handwashing Sinks, Installation; Proper Temperature, Mixing Faucet. No hot water at hand washing sink next to soda machine. Discussed hand washing sink requirements with PIC (soap, paper towels and hot & cold water). Repair and maintain hot and cold water at hand washing sink for proper handwashing prior to re-inspection 5/25/17.

Proper cooling time & temperatures

PRIORITY VIOLATION-3-501.14, P: Cooling. Large stock pot with refried beans with lid on in walk-in cooler measured at 72 Deg. F. Per PIC and staff, beans cooked and cooled 4 hours prior to inspection. Discussed raid cooling requirements with PIC (135-70 Deg. F. within 2 hours). Instructed PIC to discard beans and food placed on embargo at time of inspection.

Proper hot holding temperatures

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding. Large metal container with cooked beef on grill top measured at 110 Deg. F. Per staff, cooked meat left on grill top for approximately 2 hours prior to inspection and then re-grilled with each order. Instructed PIC that TCS foods should be maintained hot at 135 Deg. F. or cold at 41 Deg F. or less. PIC will use time as a control and discard meat at 2 hours at time of inspection.

Proper cold holding temperatures

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. Small individual containers of TCS salsa in tub by soda machine measured at 70 Deg. F. Per PIC salsa usually placed on ice. Per PIC salsas left out for approximately 2 hours prior to inspection. PIC scooped small amount of ice over tops of containers. Instructed PIC that small quantities of salsa should be placed out and entire container should be placed in ice so that all salsa is maintained at 41 Deg. F. or less. PIC will use time as a control and discard within 2 hours at time of inspection.

Proper date marking & disposition

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. Several large tubs of cooked TCS foods (beef, pork and chicken) and buckets with shredded lettuce, pico de gallo and salsa did not have datemarking. Some tubs had multiple day stickers. PIC could not determine the date each TCS food was prepared. Per PIC food was not prepared longer than 2-3 days prior to inspection. Discussed proper datemarking with PIC. Properly datemark and maintain food prior to re-inspection 5/25/17.

Proper cooling methods used; adequate equipment for temperature control

Core-3-501.15 (B), C: Cooling Methods; Cooling containers. Two large plastic tubs of cooked whole beans on shelving unit by 3 compartment sink measured at 120 Deg. F. Per PIC and staff, beans cooked approximately 1 hour prior to inspection and are usually left out to cool and will be placed in walk-in cooler later. Discussed proper rapid cooling requirements with PIC (use shallow metal pans with smaller quantities of food and place directly in walk-in cooler or freezer, use ice wand or place container of food on ice). PIC poured beans into two additional pans and put food in walk-in cooler at time of inspection.

Thermometers provided and accurate

Priority Foundation-4-203.11, Pf: Temperature Measuring Devices, Food-Accuracy. Stem thermometer was not working and staff and PIC could not properly calibrate. Instructed PIC on proper calibration. Instructed PIC that having a working thermometer is important for checking temperatures of TCS foods in cold holding and hot holding units and checking TCS foods during cooling. Provide calibrated thermometer prior to re-inspection 5/25/17.

Insects, rodents, & animals not present; no unauthorized persons

Core-6-501.112, C: Removing Dead or Trapped Birds, Insects, Rodents and other Pest. Large dead black cockroach in hand washing sink basin and several dead roaches on floor under shelving units by 3 compartment sink. Remove all dead roaches to maintain facility in good sanitary condition.

Food & non-food contact surfaces cleanable, properly designed, constructed, & used

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment. Walk-in freezer is not maintaining foods frozen. Large tub on shelving filled with water that is dripping from under cooling unit. Repair and maintain freezer in good working condition.

Plumbing installed; proper backflow devices

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained. Floor drain in cabinet under hand washing sink by soda machine in front of establishment is clogged with water coming out onto the floor behind register and in entryway to kitchen. Faucets are not working at 3 compartment sink. Water can only be used by sprayer. Instructed PIC that both hot and cold water faucets should be repaired and functional so that basins to 3 compartment sink can be filled up properly. Hot water faucet doesn't work and no hot water at mop sink. Provide working hot water faucet with hot water at mop sink. Repair all sinks prior to re-inspection 5/25/17.