3-501.16(A)(1) ; Priority; rice on the steam table and one pan of rice hot holding in the oven were holding below 135f. All tCS foods must be held at 135F or above during hot holding. 3 other pans in the oven were well over 135f. One pan of rice below temperature was reheated to 165F at inspection. CDI
1.5
38.
6-501.111; Core; Many flies present throughout the kitchen especially at the prep sinks and by the chip warmer. Sticky fly strips and fly fans are in use but are not able to control the flies at the level that is needed. Evaluate pest control practices and enhance fly control to eliminate flies. Keep area by the back door free of any garbage or soiled linens to prevent fly attraction and ensure dumpster doors are closed
1.0
44.
4-901.11; Core; plastic food pans were stacked wet on the dish drying rack. Cross stack pans to allow for proper air drying. Air drying of all food pans, and utensils is required.
2-401.11; Core; employee drink cup sitting on prep surfaces with clean dishes and food items. Store all employee drinks below and away from food and clean dishes.
0.0
23.
3-501.17; Priority Foundation; All ready to eat foods that are cooked and cooled to be held for more than 24 hours must have a date label and may only be stored for a maximum of 7 days with day 1 as the date or preparation. All ready to eat meats in the walk in were missing date labels. Large buckets of salsa were also missing date labels. All items were from 3 days prior and were labeled at inspection. CDI
1.5
38.
6-501.111; Core; Flies observed in the kitchen. Sticky fly strips were located over areas of food prep. Relocate all sticky strips to areas that are not above food prep areas to prevent contamination. Continue to work on fly control. Clean behind the back door and keep dry to help control flies in the area. Install a screen door to protect the back entrance if the door will remain open during service.
1.0
39.
3-305.11; Core; Cooked pork was placed on the floor of the walk in freezer to cool. Do not store food items on the floor. All food items should be stored at least 6” above the floor. Bag of onions hanging in the can wash. Do not store any food items in the can wash.
1.0
44.
4-901.11; Core; plastic food pans were stacked wet on the dish drying rack. Cross stack pans to allow for proper air drying. Air drying of all food pans, and utensils is required.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; No certified food protection manager on duty with priority items out. CDI education
1.0
2.
2-102.12 (A); Core; No certified food protection manager on duty. There should be a certified food protection manager on duty during all hours of operation.
0.0
16.
4-501.114; Priority; One sanitizer bucket too weak at 0ppm. And the other sanitizer bucket too strong at 500ppm. Quat. sanitizer should be at 200ppm. Checked dispenser and sanitizer is coming out at 500ppm. Until adjusted manually mix sanitizer to correct concentration and use test strips to make sure at correct concentration. CDI PIC remaking sanitizer buckets
1.5
16.
4-601.11 (A); Priority Foundation; Ice shield had black buildup on it. All food contact surfaces and equipment should be clean to the sight and touch. Clean and sanitize as often as needed to prevent buildup. CDI PIC cleaning ice shield.
0.0
21.
3-501.16(A)(1) ; Priority; Tamales, pork, and beef, and sauce in hot hold at 99-122F. All potentially hazardous foods being hot held should be at 135F or above. Cheese quesadillas out on plate above hot hold at 107F. Can not be out at room temperature if not on time control. CDI PIC reheating and turning up hot hold.
1.5
23.
3-501.18; Priority; Corn, potatoes, and shrimp in prep cooler missing date labels. Employee stated made today and need to add label. One container of white sauce in front prep cooler with date passed 7 days. CDI PIC discarded white sauce and added dates to other items.
0.0
43.
3-304.12; Core; Ice scoop stored with handle in ice. Store scoops with handle out of the product to prevent contamination.
3-501.14; Priority; Large containers of cheese dip were prepared on 8/30 and allowed to cool overnight in the walk in. At inspection the containers were still 52F in the middle. Cool foods quickly utilizing smaller batches and ice baths/wands to cool dense foods thoroughly. Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled:
(1) Within 2 hours from 57ºC (135ºF) to 21ºC (70ºF); P and
(2) Within a total of 6 hours from 57ºC (135ºF) to 5ºC (41ºF) or less. P
Cheese dip batches were placed back on the stove at inspection to reheat to 165F before beginning the cooling process again. CDI
1.5
33.
3-501.15; Priority Foundation; Dense food products in large containers were not able to cool to required temperature in required time frame. use a cooling method that will effectively cool products quickly. Cooling shall be accomplished in accordance with the time and temperature criteria specified under sec. 3 501.14 by using one or more of the following methods based on the type of FOOD being cooled:
(1) Placing the FOOD in shallow pans; Pf CDI education and reheating of the product.
(2) Separating the FOOD into smaller or thinner portions; Pf
(3) Using rapid cooling EQUIPMENT; Pf
(4) Stirring the FOOD in a container placed in an ice water bath; Pf
(5) Using containers that facilitate heat transfer; Pf
(6) Adding ice as an ingredient; Pf or
(7) Other effective methods. Pf
0.5
38.
6-501.111; Core; A few flies seen in kitchen area during inspection. Facility should be free of all pests. Take measures to control pests. all fly control devices and sticky strips must be placed in areas that are not over food prep locations or food storage areas.
1.0
41.
3-304.14; Core; wet and dirty wiping cloths left on multiple prep surfaces throughout the kitchen. Store all wet wiping cloths in sanitizer buckets with properly prepared food contact surface sanitizers when not in use.
2-102.12 (A); Core; PIC servesafe has expired. Should have a certified food protection manager on duty during all hours of operation.
1.0
15.
3-302.11; Priority; Raw chicken stored on shelf above raw beef in walkin cooler. Raw eggs stored on top shelf in walk-in cooler above ready to eat foods. When storing foods should be with highest final cook temperature at the bottom to prevent contamination. CDI PIC moving items to correct places.
1.5
16.
4-601.11 (A); Priority Foundation; Dirty knives stored on magnetic strip. All food contact surfaces should be clean to the sight and touch. CDI PIC moved to be cleaned and sanitized.
1.5
16.
4-501.114; Priority; Two out of four sanitizer buckets to weak at 0ppm. PIC noticed sanitizer bottle empty at dispenser. PIC put now bottle in and now sanitizer coming out at correct concentration at 200ppm for quat. CDI PIC remade buckets
0.0
21.
3-501.16(A)(1) ; Priority; Holding cheese quesadillas out at room temperature. Must be kept at 41F or below or 135F or above or can use time control. PIC is going to use time control. Stated they were just cooked 30 minutes ago. Can keep for 4 hours then should be discarded.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Beside grill ice bath with meat in it. Meat at 44F. Make sure to update ice as often as needed to keep at 41F or below. CDI PIC adding more ice.
0.0
23.
3-501.18; Priority; One container of beans in walkin passed 7 days. Cooked corn and cooked stuffed peppers, and potatoes missing date labels. Make sure to date label all potentially hazardous foods once they have been prepped, cooked, package opened, or pulled from freezer. CDI adding date labels. discarded beans.
1.5
38.
6-501.111; Core; A few flies seen in kitchen area during inspection. Facility should be free of all pests. Take measures to control pests.
0.0
39.
3-305.11; Core; Bags of onions stored in can wash. Do not store foods in can wash area. Foods should be stored 6 inches off the ground and in areas with prevent contamination from splash. PIC stated were just delivered today and were put there to make room for other deliveries. CDI PIC moving to storage area
1.0
39.
3-305.11; Core; Containers of sauce stored on floor in walk-in cooler. All items should be stored at least 6 inches from floor.
2-401.11; Core; employee drink cups sitting on various prep surfaces with ready to eat foods, clean utensils/playes, and over prep sinks. Store all employee drinks below and away from food, utensils, and service articles.
0.5
10.
5-202.12; Core; A handwashing sink shall be equipped to provide water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet. Hot water heater is not working at inspection. part has been ordered to repair the hot water heater to be installed in the next 48 hours. hot water to handsinks must be a minimum of 100F. Water may be heated on the stove to be used for handwashing while heater is being repaired.
1.0
33.
3-501.15; Priority Foundation Large buckets of salsa and beans being cooled in the prep sinks with room temperature water as all ice had melted. In order to properly cool food with an ice bath, ice must be changed frequently to be effective in rapid cooling. pan of cooked beef was sitting on the drain board at room temperature. This is not an approved cooling methods. Use one of the approved cooling methods listed and check temperatures frequently during cooling to ensure food items reach the proper temperature in the allowed time frame. Cooling shall be accomplished in accordance with the time and temperature criteria specified under sec. 3 501.14 by using one or more of the following methods based on the type of FOOD being cooled:
(1) Placing the FOOD in shallow pans; Pf
(2) Separating the FOOD into smaller or thinner portions; Pf
(3) Using rapid cooling EQUIPMENT; Pf
(4) Stirring the FOOD in a container placed in an ice water bath; Pf
(5) Using containers that facilitate heat transfer; Pf
(6) Adding ice as an ingredient; Pf or
(7) Other effective methods. Pf
Fresh ice was added to the ice bath at inspection. All items being cooled had not reached 135f during inspection from their final cook temps.
0.5
39.
3-305.11; Core; two pans of raw meats were sitting on the floor of the walk in cooler. Do not store food items on the floor. Protect food during storage by elevating them at least 6 inches above the floor.
0.0
44.
4-901.11; Core; Many food pans and buckets were stacked wet on the clean dish rack. cross stack pans to allow for proper air drying. All food pans, buckets, and cups must be washed, rinsed, and sanitized and allowed to air dry completely.
0.5
48.
4-501.110; Priority Foundation; Hot water is not available at inspection as the hot water heater is not operable. Hot water is being brought over to the three compartment sink via a hose to provide hot water for manual dish washing. the chemical dish machine may only be used to sanitize dishes after manually washing in the three compartment sink. Wash solution temperature must be maintained at 110F or higher. The temperature of the wash solution in spray-type warewashers that use chemicals to SANITIZE may not be less than 49 C (120 F). Pf Verification to check hot water in 10 days from the date of this inspection.
0.5
49.
4-602.13; Core; Area of the shelf under the prep table needs to be be cleaned. foil that is over the shelf has visible buildup of food debris. Remove soiled foil and clean and sanitize this area. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.5
50.
5-103.11; Priority Foundation; Hot water heater is not operable at this inspection. Hot water must be available at the capacity to meet water demands. Verfication to check hot water in 10 days from the date of this inspection. The water source and system shall be of sufficient capacity to meet the peak water demands of the FOOD ESTABLISHMENT. Pf
(B) Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the FOOD ESTABLISHMENT. Pf
0.5
51.
5-201.11; Priority; Hose is being used to supply hot water from the neighboring facility. A food grade hose must be supplied to convey hot water to the dish sink for use in washing dishes. Replace the current hose with a food grade hose. Verification to check hose and/or hot water supply in 3 days from the date of this inspection.
2-401.11; Core; employee drink cups sitting on various prep surfaces with ready to eat foods, clean utensils/playes, and over prep sinks. Store all employee drinks below and away from food, utensils, and service articles.
0.0
20.
3-501.14; Priority; Large containers of cheese dip were left to cool overnight in the walk in. The inner portions of the cheese dip was at 47F in the walk in. Cool foods rapidly by using shallow containers and ice baths. large dense portions of foods will not cool to 41f in the required amount of time. Cheese dips removed to reheat to 165F to begin cooling process again. CDI
1.5
22.
3-501.16 (A)(2) and (B); Priority; Carnitas sitting out at room temperature by the grill for quick access during lunch with an internal temperature of 54f. TCS foods cannot be left out at room temperature. utilize an ice bath or leave in a coolers. TCS foods must be held at 41F or below. Two cheese dips in steel container were sitting above the convection oven at room temperature with a temperature of 64F. Both items had been left out less than 2 hours and were placed into the walk in to chill to 41f. The walk in cooler was holding foods on the right side of the unit at 43-44f. all the foods on the left side were at 41F or below. the air temp from the fan was at 39F. closely monitor the walk in and take regular temperature readings to ensure it is holding all foods at 41f or below. CDI
1.5
33.
3-501.15; Priority Foundation; Large containers of cheese dip are not being cooled properly. utilize shallow pans and ice baths to held cool cheese dip before placing in the walk in cooler to finish cooling to 41F. Cheese dip was placed on stove to reheat to 165F. CDI Cooling shall be accomplished in accordance with the time and temperature criteria specified under sec. 3 501.14 by using one or more of the following methods based on the type of FOOD being cooled:
(1) Placing the FOOD in shallow pans; Pf
(2) Separating the FOOD into smaller or thinner portions; Pf
(3) Using rapid cooling EQUIPMENT; Pf
(4) Stirring the FOOD in a container placed in an ice water bath; Pf
(5) Using containers that facilitate heat transfer; Pf
(6) Adding ice as an ingredient; Pf or
(7) Other effective methods. Pf
(B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be:
1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and
(2) Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3 305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD.
4-602.11; Core; Food contact surfaces must be clean and sanitized with no visible debris. The ice shield and the nozzle of the soda gun at the bar have a build up of black visible debris. clean these areas in accordance to the manufacturers instructions. In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT.
(a) At a frequency specified by the manufacturer, or
(b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
1.5
23.
3-501.17; Priority Foundation; Pans of cooked chicken in the walk in did not have date labels. All cooked ready to eat foods that are held for more than 24 hours must have a date label and held for no more than 7 days with day 1 as the date of preparation. Labels added at inspection. CDI
1.5
33.
3-501.15; Priority Foundation; Large bucket of cooked beans were cooling on the drainboard of the seafood prep sink. Do not cool foods at room temperature. Utilize an approved cooling method to quickly cool foods. A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under sec. 3 501.14 by using one or more of the following methods based on the type of FOOD being cooled:
(1) Placing the FOOD in shallow pans; Pf
(2) Separating the FOOD into smaller or thinner portions; Pf
(3) Using rapid cooling EQUIPMENT; Pf
(4) Stirring the FOOD in a container placed in an ice water bath; Pf
(5) Using containers that facilitate heat transfer; Pf
(6) Adding ice as an ingredient; Pf or
(7) Other effective methods. Pf
CDI beans placed in an ice bath.
0.0
39.
3-305.11; Core; Bag of onions stored on the floor by the back employee handsink. Do not store food items on the floor or in areas where they are subject to splash.
0.0
41.
3-304.14; Core; Wet wiping cloths stored on every drainboard of the three prep sinks and on prep surfaces. Store all wet wiping cloths in a prepared food contact surface sanitizer between uses.
0.5
General Comments
The front employee handsink has a broken faucet. Repair this sink ASAP as this is the main handsink utilized by the grill line. PIC states parts have been ordered. Closely monitor handwashing and glove use while this sink is out of order. Three other handsinks are available for employee use.
3-302.11; Core; In walkin freezer multiple items stored uncovered. Keep all foods covered to protect from contamination.
0.0
21.
3-501.16(A)(1) ; Priority; Shredded chicken and tamales in steam table at 89-101F. All hot holding of potentially hazardous foods should be at 135F or above. PIC stated they are supposed to be reheated before putting into the steam table. CDI items being reheated.
1.5
22.
3-501.16 (A)(2) and (B); Priority; A container of meat out on prep area next to grill and 44F. Can not leave items out at room temperature. Need to return items immediately back to the cooler after use to prevent rise in temperature. CDI moved to walkin cooler
0.0
23.
3-501.18; Priority; Cooked peppers, potatoes, and tamales in prep cooler missing date labels. Cooked and cooled meats, cut tom., tamales, beans, and sauces missing date labels in walk-in cooler. All potentially hazardous foods should be date labeled once it has been prepped, cooked, or the package is opened. CDI PIC stated were made yesterday dates added
1.5
24.
3-501.19; Priority; Had small to go containers of salsas and white dip out at room temperature. PIC stated they pull them out so that they are easy to grab for to go orders. Can not have just out at room temperature. If going to leave out then need to put items on time and have written documentation of time they are pulled out of cooler so that know when the 4 hours are up and need to be discarded if not used. CDI PIC stated were put out at 11 and so discard at 3. Stated normally write time down but forgot this morning.
0.0
39.
3-305.11; Core; Items in walkins stored on floor. Keep all food 6 inches above the floor to prevent contamination.
1.0
43.
3-304.12; Core; In bar area ice bucket and where the ice is in front of the soda machine scoop being stored with scoop handle in the ice. When storing utensils should be stored with handles above the food to prevent contamination.
3-302.11; Core; In walkin freezer multiple items stored uncovered. Keep all foods covered to protect from contamination.
0.0
15.
3-302.11; Priority; In walkin cooler a container of chicken sitting in larger container of beef. Keep different type of meats stored separately and should be stored with chicken on the bottom. Foods should be stored with highest final cook temperature on the bottom. CDI chicken moved
0.0
21.
3-501.16(A)(1) ; Priority; Rice hot holding at 116F. All hot holding of potentially hazardous foods should be at 135F or above. CDI
0.0
22.
3-501.16 (A)(2) and (B); Priority; A container of meat out on prep area next to grill and 48F. A container of chicken in walk-in cooler at 50F. PIC stated it must had been pulled from cooler earlier. Can not leave items out at room temperature. Need to return items immediately back to the cooler after use to prevent rise in temperature. CDI discarded
1.5
22.
3-501.16 (A)(2) and (B); Priority; Had small to go containers of salsas and white dip out at room temperature. PIC stated they pull them out so that they are easy to grab for to go orders. Can not have just out at room temperature. If going to leave out then need to put items on time and have written documentation of time they are pulled out of cooler so that know when the 4 hours are up and need to be discarded if not used. CDI PIC stated were put out at 11 and so discard at 3
0.0
39.
3-305.11; Core; Items in walkins stored on floor. Keep all food 6 inches above the floor to prevent contamination.
2-201.11 (D )and (F); Priority; With the adoption of the 2017 food code now there are the "big 6" illnesses instead of the "big 5". Need to have updated employee health policy. CDI education
0.0
5.
2-501.11; Priority Foundation; With the adoption of the 2017 food code now requires a written plan for the clean up of a vomiting or/and diarrheal events. CDI education
0.0
15.
3-302.11; Core; In walkin freezer a lot of items are being stored uncovered and with pans stacked directly on top of the other foods. Keep all foods covered so protect from contamination. Do not stack pans directly in other foods.
0.0
16.
4-601.11 (A); Priority Foundation; Small black buildup on ice shield. All food contact surfaces should be clean to the sigh and touch. Clean and sanitizer more often to prevent buildup. CDI
0.0
22.
3-501.16 (A)(2) and (B); Priority; A container of meat out on prep area next to grill and 63F. Can not leave items out at room temperature. Employee stated he had pulled it from the cooler to make a order. Need to return items immediately back to the cooler after use to prevent rise in temperature. CDI discarded
1.5
22.
3-501.16 (A)(2) and (B); Priority; Had small to go containers of salsas and white dip out at room temperature. PIC stated they pull them out so that they are easy to grab for to go orders. Can not have just out at room temperature. If going to leave out then need to put items on time and have written documentation of time they are pulled out of cooler so that know when the 4 hours are up and need to be discarded if not used. CDI
0.0
23.
3-501.18; Priority; One pan of carnitas in the walk-in cooler had a date label that had passed its 7 days. CDI discarded.
1.5
23.
3-501.18; Priority; Cooked peppers and baked potatoes missing date labels. Make sure to date label all potentially hazardous foods once they have been prepped, cooked, or the package opened. CDI PIC stated they were made today
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement! Follow-Up: 04/11/2019
