ROUTINE INSPECTION
Notes: - This is the first routine inspection after a change of ownership.
7 reported violations
- K45: Floor, walls, ceilings: built,maintained, clean
There is a leak from the drop ceiling near the kitchen cookline. [CA] Ensure the floor, walls, and ceilings of the facility are kept clean and in good repair.
- K39: Thermometers provided, accurate
Facility lacks a probe type thermometer. An infrared thermometer was provided onsite. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
- K30: Food storage: food storage containers identified
Open sacks of flour were observed throughout the facility. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.
- K07: Proper hot and cold holding temperaturesCritical
1. Beans on the range were measured at 65-68F. Per staff they were cooked about 2 and half hours prior. 2. Tamales in an ice chest were measured between 131-134F. Per PIC, they had been in there for about 5 hours. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Both items were reheated to 165F and hot hold using the burner range. Tamales were reheated in a steam bath and maintained hot. Beans were reheated on the range and set to low once reheated.
- K41: Plumbing approved, installed, in good repair; proper backflow devices
The three compartment sink is leaking from the third basin. [CA] Repair plumbing fixture and maintain in clean and good repair.
- K14: Food contact surfaces clean, sanitized
Facility was observed wet stacking dishes. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.
- K09: Proper cooling methods
Tamales in the walk in cooler were found cooling with tight plastic covering and containers stacked over each other. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. Ensure to properly store cooling foods in such a way to allow proper air flow.