Chevron - Broadway Aztec Grill + Mini-Mart

2806 Broadway, Eureka

Reinspection
10. Proper cooling methods.

Conditions Observed: Beans observed cooling in pans 5 1/2 inches depth in walkin. The warmest tray was measured at 84F approximately 2:20pm. The kitchen manager believes the beans were cooked at around 12 today. As it is unlikely to have exceeded two hours between 135F and 70F, the beans will be reheated to 165F and placed into ice baths for proper cooling. Develop a procedure for cooling of all cooked and cooled foods. This includes beans, salsas, rice, meats, and sauces. Train all employees in this procedure and ensure proper continued use of this process. A billable reinspection will occur on or after 8/25 to verify proper use of cooling methods.

ROACHY SAYS:

“After heating, potentially hazardous foods shall be rapidly cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Potentially hazardous foods prepared from ambient temperature ingredients must be cooled to below 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: in shallow pans, separating food into smaller portions, adding ice as an ingredient, using an ice bath and stirring frequently, using an ice paddle, using rapid cooling equipment, or using containers that facilitate heat transfer. (114002, 114002.1)”

Routine Inspection
08. Proper hot and cold holding temperatures.

Conditions Observed: Small preptop cooler adjacent to the cookline was holding food at 44F today. Adjust or repair this unit to hold at or below 41F. To-go salsas and sour cream at observed in a stainless bin at 50 F today sitting on ice. If an ice bath is to be used for these food items, the container must be completely surrounded by ice and covered with a lid. Food returned to cold hold unit today.

ROACHY SAYS:

“Except during preparation, cooking, cooling, transportation to or from a retail food facility for a period of less than thirty minutes, when time is used as the public health control, or as otherwise specified, potentially hazardous foods shall be maintained at or below 41F or at or above 135F. The following foods may be held at or below 45F: raw shell eggs, unshucked live molluscan shellfish, pasteurized milk and pasteurized milk products in original sealed containers, potentially hazardous foods held during transportation. Potentially hazardous foods held for dispensing in serving lines and salad bars may be held at 45F, not to exceed 12 hours in a 24 hour period, if unused portions are discarded. Food preparation shall not exceed two cumulative hours without a return to the required holding temperatures. (113996, 113998, 114037, 114343(a))”

10. Proper cooling methods.

Conditions Observed: Beans observed cooling in walkin in stainless pans at a depth of about 6 inches in small amount of ice and water. The ice and water only covered about 1 inch of pan. While food handlers have knowledge of proper cooling, in practice the ice bath utilized is not adequate to affect proper cooling. If the ice bath method is to be used for cooling foods, the ice must completely surround the food being cooled to be successful. Foods must cool between 135 and 70 within 2 hours and between 70 and 41 within 4 hours. Asada and pollo observed cooling in deep stacked containers at above 135F. The shallow pan method should ideally have no more than 2-3 inches depth of food and not be stacked with other cooling foods. Please review your cooling method with the food handlers and adjust methods to achieve proper cooling.

ROACHY SAYS:

“After heating, potentially hazardous foods shall be rapidly cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Potentially hazardous foods prepared from ambient temperature ingredients must be cooled to below 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: in shallow pans, separating food into smaller portions, adding ice as an ingredient, using an ice bath and stirring frequently, using an ice paddle, using rapid cooling equipment, or using containers that facilitate heat transfer. (114002, 114002.1)”

15. Food contact surfaces: clean and sanitized.

Conditions Observed: Slicer not in use with plastic cover had food debris on cutting surfaces. Wash, rinse and sanitize this equipment after each use to avoid contaminating future runs of cut food.

ROACHY SAYS:

“Food-contact surfaces and utensils shall be clean to sight and touch. Food-contact surfaces and multiservice utensils shall be effectively washed, rinsed, and sanitized to remove or completely loosen soils by use of manual or mechanical methods. Precleaning may be required. Manual sanitization shall be accomplished during the final rinse by contact with solution containing 100 ppm available chlorine, 200 ppm quaternary ammonium, or another approved sanitizer. Mechanical sanitization shall be accomplished in the final rinse by achieving a utensil surface temperature of 160F or by contact with solution containing 50 ppm available chlorine, 200 ppm quaternary ammonium, or another approved sanitizer. After cleaning and sanitizing, equipment and utensils shall be air dried. Mechancial warewash machines must be approved and installed and operated according to manufacturer's specifications. Food contact surfaces, utensils, and equipment shall be cleaned and sanitized at the following times: before each use with different type of raw food of animal origin, when changing from raw food to ready to eat food, between uses with raw produce and potentially hazardous food, before using a thermometer, and any time during the operation when contamination may have occurred. Warewash sinks used to wash wiping cloths, wash produce, or thaw food must be cleaned and sanitized before and after these uses. Equipment, food contact surfaces, and utensils must be cleaned and sanitized throughout the day at least every four hours or as needed to prevent contamination. (114097, 114099.1, 114099.2, 114099.4, 114099.6, 114099.7, 114101, 114105, 114109, 114111, 114113, 114115(a,c), 114117, 114125(b), 114141)”

30. Toxic substances properly identified, stored, used.

Conditions Observed: Terro ant spray listed for residential use only observed in facility. Discontinue use and remove this from the facility. Only pesticides approved for use in a commercial food facility and applied by a licensed pest control applicator are ok for use in a food facility.

ROACHY SAYS:

“Only those insecticides, rodenticides, and other pesticides that are necessary, bear a legible manufacturer's label, and are specifically approved for use in a food facility may be used in a food facility in accordance with the manufacturer's instructions. Containers used for storing poisonous or toxic materiails such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Poisonous or toxic materials shall be stored or displayed to prevent contamination of food, equipment, utensils, linens, and single-use articles. (114254, 114254.1, 114254.2)”

41. Plumbing: proper backflow devices.

Conditions Observed: Prep sink faucet leaks- repair this equipment.

ROACHY SAYS:

“Steam tables, ice machines, ice bins, food preparation sinks, display cases, walk-in refrigeration units, and other similar equipment that discharge liquid waste shall drain into a floor sink with an air gap or other approved type of receptor. All plumbing and plumbing fixtures shall be installed in compliance with applicable local plumbing ordinances, maintained so as to prevent any contamination, kept clean, fully operative, and in good repair. The potable water supply shall be protected with a backflow or back siphonage protection device. Any hose used for potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. Liquid drain lines shall not pass through an ice machine or an ice storage bin. (114171, 114190, 114192, 114193, 114193.1, 114199, 114201, 114269)”

Routine Inspection
36. Equipment / Utensils approved; installed, clean, good repair, capacity.

Conditions Observed: Found empty undercounter freezer located in kitchen prep area, out of order. Equipment shall be in good working order. Please repair/replace prior to using. Observed unclean area inside ice machine door. Please maintain clean.

ROACHY SAYS:

“Utensils and equipment shall be kept fully operative and in good repair. All new and replacement equipment shall be properly installed and be certified or classified for sanitation by an ANSI accredited certification program. Electrical appliances must meet UL standards. Single-use articles shall not allow migration of deleterious substances or impart colors, odors, or tastes to food. Multi-use food contact surfaces must be smooth, free of breaks, chips, and similar imperfections; free of sharp internal angles, corners, and crevices; finished to have smooth welds and joints; be accessible for cleaning and inspection. Unless specified, wood and wood wicker may not be used as a food-contact surface. Unless specified, copper and copper alloys such as brass may not be used in contact with a food that has a pH below six or for a fitting between a backflow preventer and a carbonator. Beverage tubing and cold-plate beverage cooling devices cannot be installed in contact with stored ice intended to be used as food. Equipment that is not movable must be installed to allow for cleaning in place. Cutting or piercing parts of can openers must be readily removable. Facilities that wash, rinse, soak, thaw, or similarly prepare foods shall be provided with a approved food preparation sink. Reservoirs that supply water to produce foggers must be cleaned and maintained. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced or replaced if they can no longer be effectively cleaned and sanitized. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114130.6, 114132, 114133, 114137, 114139, 114153, 114163, 114165, 114167, 114169, 114175, 114177, 114180, 114182)”

Routine Inspection
10. Proper cooling methods.

Conditions Observed: Found cooked chorizo at 60F not fully cooled inside of drawer refrigerator located beneath grill. Discussed proper cooling procedures. Redirect to walkin for rapid cooling. Observed some food products (grilled chicken, meats) in the coling process, covered with saran wrap. Discussed proper cooling procedures. Product uncovered for rapid cooling.

ROACHY SAYS:

“After heating, potentially hazardous foods shall be rapidly cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Potentially hazardous foods prepared from ambient temperature ingredients must be cooled to below 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: in shallow pans, separating food into smaller portions, adding ice as an ingredient, using an ice bath and stirring frequently, using an ice paddle, using rapid cooling equipment, or using containers that facilitate heat transfer. (114002, 114002.1)”

31. Food storage; food storage containers identified.

Conditions Observed: Pooled eggs found stored in lower shelf and uncovered. Please cover food when storing to protect from cross contamination.

ROACHY SAYS:

“Adequate and suitable space shall be provided for the storage of food. Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, vermin, or other forms of contamination or adulteration, and at least six inches above the floor. Food shall not be stored in any of the following ways: in locker rooms, toilet rooms, dressing rooms, refuse rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, including leaking automatic fire sprinklers heads, or under lines on which water has condensated, under open stairwells or under sources of contamination. Working containers holding food or food ingredients that are removed from their original packages for use in the food facility shall be identified with the common name of the food. Non-prepackaged food may not be stored in direct contact with undrained ice. Products that are held by the permit holder for credit, redemption, or return to the distributor, such as damaged, spoiled, or recalled products shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single-use articles. (114047, 141049, 114051, 114053, 114055, 114067(h), 114069(b))”

32. Consumer self-service.

ROACHY SAYS:

“Unless otherwise specified, raw, non-prepackaged food of animal origin shall not be offered for consumer self-service. Consumer self-service operations for ready-to-eat foods such as buffets and salad bars shall be provided with a suitable food dispensing utensil for each container displayed or effective dispensing methods that protect the food from contamination. Except for drinking cups, food employees and consumers shall not be allowed to use soiled tableware, including single-use articles, to obtain additional food from the display and servicing equipment. Consumer self-service bulk beverages shall be dispensed in an approved manner. (114063, 114065)”

Routine Inspection
27. Approved thawing methods used; frozen food.

Conditions Observed: At time of inspection, found aprox 9 large chubs of meat crammed into the prep sink, Water was running only over one chub the rest of the meat was thawing at room temp. Temperature taken of chubs varied between 30-33F. Product relocated to walkin refrigerator. Only one item left out to process.

ROACHY SAYS:

“Frozen foods shall be stored or displayed in their frozen state unless being thawed in the following manner: under refrigeration that maintains the food temperature at 41F or below, completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70F or below and with sufficient water velocity to agitate and flush off loose particles into the sink drain, in a microwave oven if immediately followed by immediate preparation, or as part of a cooking process. (114018, 114020)”

32. Consumer self-service.

Conditions Observed: Observed bulk soda dispenser nozzles with gunk buildup. Please clean and sanitize on a daily schedule.

ROACHY SAYS:

“Unless otherwise specified, raw, non-prepackaged food of animal origin shall not be offered for consumer self-service. Consumer self-service operations for ready-to-eat foods such as buffets and salad bars shall be provided with a suitable food dispensing utensil for each container displayed or effective dispensing methods that protect the food from contamination. Except for drinking cups, food employees and consumers shall not be allowed to use soiled tableware, including single-use articles, to obtain additional food from the display and servicing equipment. Consumer self-service bulk beverages shall be dispensed in an approved manner. (114063, 114065)”

© 2021 Lost Coast Communications Contact: news@lostcoastoutpost.com.