Health Report #103532

Establishment Name: Frita Batidos
Report Date: 01/12/2011
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Clean Sight/Touch-No Accum/Enc N/A N/A N/A Food-contact surfaces of meat slicer and potato slicer in need of cleaning. Food-contact surfaces shall be clean to sight and touch. Not corrected. Employee will clean and sanitize prior to use
Critical Hot and cold holding N/A N/A N/A Some potentially hazardous food items overstacked on top of reach-in-cooler on make line. Potentially hazardous food shall be maintained at 41°F or below or 135°F or above at all times. Critical corrected: at time of inspection discarded overstacked meat and cheese items that were maintaining >41°F; food items on top >50°F. Please discuss food levels with all employees and continue to monitor with your thermometer to assure all potentially hazardous food on top of the line remains at 41°F or below at all times
Critical Hot and cold holding N/A N/A N/A Some potentially hazardous food items found at improper temperature in rear kitchen expo station holding in pans on ice. Potentially hazardous food shall be maintained at 41°F or below or 135°F or above. Critical corrected: at time of inspection discarded salsa, cut tomatoes, sour cream, lemon mayonnaise and evaported milk-based products found at improper temperature (50°F - 52°F). Facility will look into long-term solution for maintaining these food items at proper temperature, until then will maintain all potentially hazardous food items at 41°F or below at all times by maintaining in refrigeration units or using ice properly with ice level above the food level. Will also consider table-top refrigerated unit
Normal Lighting, Intensity N/A N/A N/A Please remove large boxes from shelf above shake/ice cream storage area that are currently blocking the light
Normal Using a Handwashing Sink N/A N/A N/A Observed employee filling a water container from handwash sink front counter; per manager also using handwash sink to rinse steaming pitchers front counter. A handwash sink may not be used for purposes other than handwashing. Facility planning on installing a rinse-o-matic type device to rinse steam pitchers. Please consult with our office prior to installation for proper backflow requirements. Please consider installation of an additional rinse sink front counter to allow for filling of water bottles for dining area and rinsing steaming pitchers ( steam pitchers will be sent back for warewashing a minimum every 4 hours throughout the day )
Normal In-Use Utensils/Between-Storag N/A N/A N/A Ice scoop at front counter bar found stored improperly with handle contacting ice. Please store ice scoop in a clean, protected location or with handle above the ice level to avoid contact with the ice
Normal Kitchenware and Tableware N/A N/A N/A Some utensils found stored improperly in rear kitchen. Please store with handles up to avoid potential contamination of the food-contact end or store in a covered container
Normal Storing Equip./Uten./Lin./Sing N/A N/A N/A Please provide some type of barrier under the food prep sink rear kitchen to prevent potential contamination of clean dishes stored near the drain under sink
Normal Miscellaneous Sources N/A N/A N/A Please provide some type of cup dispenser for single-service cups on tables to properly protect the cups
Normal Hand Drying Provision N/A N/A N/A Please provide paper towel dispenser at front counter handwash sink