5: 255 Observed that the food establishment does not have written procedures for cleaning up vomiting or diarrheal events that happen in the facility. Corrective Actions: Provided and discussed VDH Guidance on Clean-up of Vomiting and Diarrheal (V & D) Events in Food Establishment. Discussed with person in charge that they may adopt our procedure or create their own to be reviewed by inspector.
15: 470 Observed raw shrimp and scallops in a drawer stored under raw chicken at the grill cooler. Corrective Actions: Rearrange food items on shelf in the cooler according to cooking temperatures to prevent cross-contamination. Shrimp and scallop have a minimum cooking temperature of 145F and chicken has a minimum cooking temperature of 165F.
22: 0820 (A2) Observed the following food items improperly cold holding at 41 degrees Fahrenheit (F) and below in the prep unit cooler: shredded cheese at 64F, pico de gallo at 60F, and guacomole at 59F. Observed in one door counter fridge, salsa improperly cold holding at 56F. Corrective Actions: Person in charge stated that the food items were placed on the prep unit cooler at 9:30 AM. Inspector temped the 3 food items at 11:40 AM. Employee stated that prep unit cooler is broken. The food items on the prep unit are temporarily on Time Control for Public Health. Items are to be discarded at 1:30 PM. Discussed with person in charge that TCS items need to be placed on an ice bath or placed in a properly working cold holding unit (i.e. walk-in cooler).
28: 3330 Observed 3 spray bottles with no label of the liquid substance stored inside bottles. Corrective Actions: Employee stated that the 3 spray bottles had chlorine with water. Inspector used test strip to verify. The test strip registered 50ppm of chlorine in one of the spray bottles. Employee labeled all three spray bottles.
35: 790 Observed several bags of packaged raw chicken thawing at room temperature in prep sink. Corrective Actions: Employee placed the packaged raw chicken in walk-in cooler. Thawing at room temperature is an unapproved thawing method. The three acceptable thawing methods include: under refrigeration that maintains the food temperature at 41F or less; submerged under running water (water temperature needs to be 70F or below); or part of the cooking process.
36: 1190 Observed no thermometer to register the ambient air temperature in the following units: 2 door undercounter cooler (used for raw meats); prep unit cooler (used for toppings); 2 door Pepsi cooler. Corrective Actions: Place thermometers in all three units.
39: 610 Observed a box of brownies and packages of fish covered in frozen condensate in the walk-in freezer. Corrective Actions: Store items in a clean, dry location where packaging is not exposed to splash or drippage from pipes.
45: 1750 Observed 12 to-go plastic bags containing tortillas stored in walk-in cooler. Corrective Actions: Single-service and single-use items (like plastic bags) can only be used one time and used for its intended purposed. Store tortillas in an approved food-grade container.
47: 1570 Observed prep unit cooler broken and unable to maintain food items at 41F or below. Observed 1 door counter cooler to be at 50F. Corrective Actions: Manager stated that maintenance is supposed to come Thursday (6/27)or Friday (6/28) this week to repair unit. Employee turned down unit's temperature.
51: 2250 Observed no service/mop sink for the disposal of mop water or similar liquid waste. Employee stated that they dispose of mop water at storm drain outside. Corrective Actions: Do not pour waste down storm drain. Install one service sink or one curbed cleaning facility equipped wih a floor drain to properly dispose of mop water and similar liquid waste.
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
chicken (grill)
170 °F
Cooking
salsa (2 door cooler)
36 °F
Cold Holding
queso dip (crockpot)
160 °F
Hot Holding
white sauce (2 door Pepsi cooler)
41 °F
Cold Holding
shredded chicken (walk-in cooler)
38 °F
Cold Holding
sliced tomatoes (grill cooler)
39 °F
Cold Holding
sliced tomatoes (walk-in cooler)
37 °F
Cold Holding
queso (steamwell)
136 °F
Hot Holding
salsa (1 door counter cooler)
56 °F
Cold Holding
pico de gallo (prep unit cooler) - placed on unit at ~9:30AM; temped at 11:40AM
60 °F
Cold Holding
beans (steamwell)
148 °F
Hot Holding
shredded cheese (prep unit cooler) - placed on unit at ~9:30AM; temped at 11:40AM
64 °F
Cold Holding
guacomole (prep unit cooler) - placed on unit at ~9:30AM; temped at 11:40AM)
59 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
dishmachine (Auto-Chlor)
chemical
50
chlorine
Spray bottle
chemical
50
chlorine
No records found
Equipment Temperatures
Description
Temperature
walk-in cooler
38 °F
one door counter cooler (salsa)
50 °F
grill cooler
37 °F
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
IN
2 Certified Food Protection Manager
Compliant
Observations
Employee Health
IN
3 Management awareness, policy present.
Compliant
Observations
IN
4 Proper use of reporting, restriction & exclusion.
Compliant
Observations
OUT
5 Procedures for responding to vomiting and diarrheal events
Violation
Observations
Good Hygenic Practices
IN
6 Proper eating, tasting, drinking, or tobacco use.
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands
IN
8 Hands clean & properly washed.
Compliant
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
