La Herradura Mexican Grill

Management and food employee knowledge, and conditional employee; Knowledge, responsibility and reporting

2-201.11 (A)(3) Had a previous illness, diagnosed by a HEALTH PRACTITIONER, within the past 3 months due to Salmonella Typhi, without having received antibiotic therapy, as determined by a HEALTH PRACTITIONER; Person in Charge (PIC) could not locate documentation that employees have been trained in on employee illness reporting requirements of the 5 reportable symptoms and 6 illnesses that restrict/excludes a food worker.

Employee Health

Adequate handwashing sinks, properly supplied and accessible

6-301.12 Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels; Observed handwashing sink stocked with no disposable paper towels.

Preventing Contamination by Hands

Proper cold holding temperatures

3-501.16 (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5ºC (41ºF) or less. Observed multiple food containers of Pico, shredded steak, beans and rice in the walk in cooler with internal temperatures of 45F or greater. Using min/max thermometer inspector observed an ambient temperature of 38F in the WIC.

Time Temperature Control for Safety Food (TCS Food)

Proper date marking and disposition

3-501.17 (A) Except when PACKAGING FOOD using a REDUCED OXYGEN PACKAGING method as specified under § 3-502.12, and except as specified in (E) and (F) of this section, refrigerated, READY-TO -EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Observed multiple prepared containers of food in the walk in cooler with no date marking or labeling. When asked PIC was able to point out which foods where made this morning or last night. PIC stated they ran out of date marking stickers.

Time Temperature Control for Safety Food (TCS Food)

Food and non-food-contact surfaces cleanable, properly designed, constructed and used

4-501.11 (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. MU in kitchen adjacent from stove. Observed two make-top unit refrigeration holding TCS food items above 41F. Inspector used min/max thermometer and received a ambient temperature of 48F. Observed the bottom portion the make unit and the 2nd make unit are able to hold food at proper temperature.

Utensils, Equipment and Vending

Proper cooling methods used; adequate equipment for temperature control

3-501.15 (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 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; (2) Separating the FOOD into smaller or thinner portions; (3) Using rapid cooling EQUIPMENT; (4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. Observed containers of food placed in the make top unit with an internal temperature above 45F. PIC stated these food were prepped 1.5 hours ago.

Food Temperature Control

Plumbing installed; proper backflow devices

5-205.15 A PLUMBING SYSTEM shall be: (B) Maintained in good repair. handwashing sink closest to the stove in kitchen Observed handwashing sink with water pooling during handwashing as the sink was slow to drain.

Physical Facilities

Certified Food Protection Manager

2-102.12 (A) At least one EMPLOYEE that has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Observed an expired certified food manager certification within the facility.

Supervision