ANITAS KITCHEN

Violations (16)

• 8

  Hands clean and properly washed

  Observed employee changing taks several times without washing hands. Observed employee wash hands with gloves still on.Corrective Actions: Ensure employees wash hands in between tasks. Ensure employee washes bare hands before putting on gloves.

• 9

  No bare hand contact with RTE food or a pre-approved alternate procedure properly allowed

  Observed employee touch pants with gloves and then begin making a burrito.Corrective Actions: Ensure employees wash hands and change gloves in between touching person and handling food.

• 10

  Adequate hand washing facilities supplied and accessible

  Observed an insufficient amount of hand sinks for the waitress station and the plate preparation area. Observed tortillas being prepared in the extra room across from the kitchen with no hand sink.Corrective Actions: Ensure to add a hand sink to the waitress station. Owner decided to stop all ready to eat food preparation in the extra room.

• 16

  Food-contact surfaces: cleaned & sanitized

  Observed unclean pans put on clean pots. Observed unclean Tupperware on the clean shelfCorrective Actions: Ensure all unclean food contact surfaces are stored above and away from clean dishes. Ensure unclean dishes are clean to sight or discarded if they can no longer be cleaned.

• 20

  Proper cooling time and temperatures

  Observed rice cooked at 7 am with an internal temperature of 109*F. Observed beans cooked at 7am with an internal temperature of 80*F. The beans and rice were put on a cart next to the 3 compartment.Corrective Actions: Ensure food is properly cooled from 135*F to 70*F within 2 hours then from 70*F to 41*F in 4 hours or less for a total of 6 hours cooling.

• 22

  Proper cold holding temperatures

  Observed the temperature as a control for safety food (sour cream and tomatoes) in the prep cooler in the upper chamber were 44*F. Observed the salsas and cheese in the reach in cooler next to the stove had an internal temperature of 51*F. Observed the sour cream and other temperature as a control for safety food items in the prep cooler at the end of the inspection had an internal temperature of 40-41*F. Observed the temperature as a control for safety food items in the reach in had an internal temperature of 51*F.Corrective Actions: Ensure all temperature as a control for safety food items in the reach in are moved to a different refrigerator. Ensure all temperature as a control for safety foods are kept at 41*F or lower at all times.

• 23

  Proper date marking and disposition

  Observed several prepped foods with no date label.Corrective Actions: Ensure all prepped foods are date labeled.

• 25

  Consumer advisory provided for raw / undercooked food

  Observed no consumer advisory for undercooked meats or ceviche.Corrective Actions: Ensure all undercooked or raw foods are astricked and a consumer advisory is noted on the menu.

• 28

  Toxic substances properly identified, stored, used

  Observed chemical spray bottles with no content labels.Corrective Actions: Ensure all chemical spray bottles are labeled with the name.

• 29

  Compliance with variance/specialized process / HACCP

  Unable to provide a HACCP upon inspection and no HACCP on site.Corrective Actions: Ensure to get a TCPH approved HACCP and to keep it on site to provide during inspections.

• 33

  Proper cooling methods used; adequate equipment for temperature control

  Observed no cooling procedure followed.Corrective Actions: Ensure to have a cooling procedure and that it is followed on site.

• 35

  Approved thawing methods used

  Observed chicken thawing on a cart.Corrective Actions: Ensure food is cooled using an approved method. Approved methods include: 1) Frozen to cook 2) Frozen to refrigerated to cooked 3) Frozen to fully submerged in water with 70*F or lower water flowing over creating a waterfall effect.

• 37

  Food properly labeled; original container

  Observed several bulk foods with no content label.Corrective Actions: Ensure all bulk foods are labeled with the content name.

• 40

  Personal cleanliness

  Observed employees wearing hand and arm jewelry while food handling.Corrective Actions: Ensure employees do not wear jewelry while food handling.

• 48

  Warewashing facilities, installed, maintained, used, test strips

  Observed no sanitizer test strips for the quarternary sanitizer.Corrective Actions: Ensure to have quartenary sanitizer test strips.

• 52

  Sewage and waste water properly disposed

  Observed the drain tubing for the soda fountain was inside the sanitary sewer pipe.Corrective Actions: Ensure to have a sufficient air gap between the drain piping and the sanitary sewer.