Campo Azul Mexican Grill & Bar
413 S. Washington St. 78624+18309973161
inspected on: 01/15/15
permit number: RH0619
score: 80
purpose: Routine
follow-up: No
inspected by: Rebekah Cathey
received by: Monica Melendez
owner: Hugo Tinajero
beef: 154°F chicken: 155°F rice: 145°F beans: 165°F pico: 40°F tomatoes: 39°F salsa: 38°F green salsa: 37°F salsa: 37°F menudo: 38°F chicken: 38°F beef: 41°F beans: 39°F beans: 54°F milk: 39°F
| Requirement | Photos | Status | Demerits |
|---|---|---|---|
| Legacy - Food Temperature/Time Requirements Violations Require Immediate Corrective Action | |||
| 1. Proper Cooling for Cooked/Prepared Food Observed beans stored overnight without a rapid cool. Temperature ranges between 40ºF-54ºF. |
OUT | 5 | |
| 2. Cold Hold 41 degrees Fahrenheit /45 degrees Fahrenheit |
IN | ||
| 3. Hot Hold 135 degrees Fahrenheit |
IN | ||
| 4. Proper Cooking Temperatures Potatoes 184ºF |
IN | ||
| 5. Rapid Reheating 165 degrees Fahrenheit in 2 Hrs |
IN NO | ||
| Legacy - Personnel/Handling/Source Requirements Violations Requre Immediate Corrective Action | |||
| 6. Personnel with Infections Restricted/Excluded |
IN | ||
| 7. Proper/Adequate Handwashing |
IN | ||
| 8. Good Hygienic Practices Eating/Drinking/Smoking/Other |
IN | ||
| 9. Approved Source/Labeling |
IN | ||
| 10. Sound Conditions |
IN | ||
| 11. Proper Handling of Ready-To-Eat Foods |
IN | ||
| 12. Cross-contamination of Raw/Cooked Foods/Other |
IN | ||
| 13. Approved Systems HACCP Plans/Time as Public Health Control Observed no date marking for refrigerated (more than 24 hours) prepared on premise ready to eat potentially hazardous food. |
OUT | 4 | |
| 14. Water Supply - Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure |
IN | ||
| Legacy - Facility and Equipment Requirements Violations Require Immediate Correction, Not To Exceed 10 Days | |||
| 15. Equipment Adequate to Maintain Product Temperature |
IN | ||
| 16. Handwash Facilities Adequate and Accessible Observed blocked access to hand sink. |
1 photo | OUT | 3 |
| 17. Handwash Facilities with Soap and Towels Observed no hand towels or other approved drying provisions at the hand washing sink. |
OUT COS | 3 | |
| 18. No Evidence of Insect Contamination |
IN | ||
| 19. No Evidence of Rodents/Other Animals |
IN | ||
| 20. Toxic Items Properly Labeled/Stored/Used Observed no proper label for working container of cleaner/sanitizer/poisonous or toxic material. Observed chemical stored next to product. Observed product stored in chemical containers. |
1 photo | OUT | 3 |
| 21. Manual/Mechanical Warewashing and Sanitizing See Temperature logs for ppm/temperature of Mechanical Device that was captured Observed no sanitizer bucket.Corrected on site, 200ppm. 100ppm mechanical 200ppm manual |
IN | ||
| 22. Manager Demonstration of Knowledge/Certified Food Manager All certificates must be on site. 4 food managers. Lacking 2 food handlers for new employees. |
IN | ||
| 23. Approved Sewage/Wastewater Disposal System, Proper Disposal |
IN | ||
| 24. Thermometers Provided/Accurate/Properly Calibrated (2+- degrees Fahrenheit |
IN | ||
| 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair Observed wooden spoon. Corrected on site. Observed ice scoop not stored in clean sanitized container. Observed Styrofoam cup used to scoop salsa and stored in container. |
IN | ||
| 26. Posting of Consumer Advisories Heimlich/Disclosure/Reminder/Buffet Plate Observed no disclosure statement available to customers on menus. "You are at an increased risk of foodborne illness if consuming raw or undercooked animal proteins". Distributed publication #23-13297. |
IN | ||
| 27. Food Establishment Permit |
IN | ||
| Legacy - Other Violations Require Corrective Aciton, Not to Exceed 90 Days or the Next Inspection, Whichever Comes First | |||
| Notes 10 employees grease trap serviced 3 months ago, serviced every 6 months. |
IN | ||
| Notes Curre using propane tanks with a burner outdoor occasionally for large pots. Establishment was advised per health department all cooking must occur indoors. Inspector called fire marshal, Kyle Koch. Per fire code it can be utilized indoor only if used under venthood with suppression nozzle pointed directly at cooker. |
IN | ||
| Violation Observed lack of light shield in tortilla room and ice machine room. |
OUT | 1 | |
| Violation Observed food stored in grocery shopping sacks. |
IN | ||
| Violation Observed product not 6 inches or more from floor. |
IN | ||
| Violation Observed build up on overhead venting. |
OUT | 1 | |
| Violation Observed unsealed wooden table in ice machine room and at window. |
1 photo | IN | |
| Violation Observed lackof weather stripping at double door in ice room. |
IN | ||
| Violation Observed ceiling tile in need of being refastened. |
IN | ||
| Total: | 20 | ||
Received by: Monica Melendez
Corrective Actions to Ensure Safe Food
1 Cooling
- PHF/TCS* food cooled from 135° F to 70° F more than 2 hours OR 135° F to 41° F (45° F) more than 6 hours; OR prepared food cooled to 41° F (45° F) more than 4 hours: Action: Voluntary destruction, rapid reheating of cooked foods if less than 4 hours
2 Cold Hold
- PHF/TCS food held above 41° F (45° F) more than 4 hours: Action: Voluntary destruction
- PHF/TCS food held above 41° F (45° F) less than 4 hours: Action: Rapid cool (e.g. ice bath)
3 Hot Hold
- PHF/TCS food held below 135° F more than 4 hours: Action: Voluntary destruction
- PHF/TCS food held below 135° F less than 4 hours: Action: Rapid reheat to 165° F or more
4 Cooking
- PHF/TCS food undercooked: Action: Re-cook to proper temperature
5 Rapid Reheating
- Cold PHF/TCS food improperly reheated: Action: Reheat rapidly to 165° F
7 Handwashing
- Food employees observed not washing hands: Action: Instruct employees to wash hands as specified in the Rules.
9, 10 Approved Source/Sound Condition
- Foods from unapproved sources/unsound condition: Action: Voluntary destruction
11 Proper Handling of Ready-to-Eat Foods
- Employee did not properly wash and sanitize hands before touching ready-to-eat food with bare hands: Action: Voluntary destruction
12 Cross-Contamination of Raw/Cooked Foods
- Ready-To-Eat food contaminated by raw PHF/TCS food: Action: Voluntary destruction of ready-to-eat foods
14 Water Supply
- Facility does not have water for washing hands, preparing food, or cleaning equipment/utensils: Action: Voluntary suspension of food preparation
*Potentially Hazardous Food (PHF) / Time/Temperature Control for Safety (TCS)