06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.14, P: When to Wash
Food service employee changed gloves without first washing her hands, after handling TCS foods. Stopped food service employee and instructed her to wash her hands and don new pair of gloves. Ensure to wash your hands prior to donning new gloves.
Corrected At Time Of Inspection
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability
There was no soap available at the handwashing sink adjacent to the three compartment sink. Person in charge (PIC) provided soap upon request. Ensure all handwashing sinks have soap and paper towels available at all times.
*******Corrected at time of inspection*******
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Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance
Handwashing sink adjacent to three compartment sink did not have adequate pressure from hot or cold side when turned all the way open. PIC called in work order to have handwashing sink fixed. Ensure handwashing sink is fully operational prior to 10 day re-inspection.
Correct Prior To Reinspection
14
Food-contact surfaces: cleaned & sanitized
Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils
A knife stored as clean on the magnetic strip and deli slicer on prep table also stored as clean had dried food debris encrusted to the blades. Employee moved knives and deli slicer to three compartment sink to be washed, rinsed, and sanitized. Food equipment stored as clean should be clean to sight and touch.
Corrected At Time Of Inspection
18
Proper cooling time & temperatures
PRIORITY VIOLATION-3-501.14, P: Cooling
Large containers of TCS foods (red salsa, beef caldo stew, and sopa rice soup) were located in the walk-in cooler with an internal temperature between 51-56°F. PIC stated that the dates were correct on the containers (8/1/17 & 8/2/17). Ambient temperature in walk-in cooler was 41°F. PIC was instructed to discard TCS foods which had not cooled properly. When cooling TCS food, it shall go from 135°F to 70°F within the first 2 hours, and down to 41°F within the remaining 4 hours.
Corrected At Time Of Inspection
19
Proper hot holding temperatures
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding
TCS food (beef carnitas) were hot holding on stove top with an internal temperature of 70°F on the cook line. PIC stated carmitas were placed on stove top >2 hours prior. PIC placed TCS food back into cold holding unit to cool. Ensure to routinely check temperatures of TCS foods for cold (41°F or below) and hot (above 135°F) holding.
Corrected At Time Of Inspection
36
Insects, rodents, & animals not present; no unauthorized persons
Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence
Flies (>15) were throughout the kitchen area and in the dining room as well. PIC was instructed to seal up rear exit door and provide certified pest control to control flies. Re-inspection will occur within 10 days.
Correct Prior To Reinspection
53
Physical facilities installed, maintained, & clean
Core-6-501.114, C: Maintaining Premises, Unnecessary Items and Litter
BBQ grill was on the front patio area with signs of use upon arrival to inspection. PIC stated that operator is supposed to apply for outdoor cooking. Apply for outdoor grilling remodel or remove grill from premises prior to next routine inspection.
Correct Prior To Next Routine Inspection