Campo Azul Mexican Grill & Bar
413 S. Washington St. 78624+18309973161
inspected on: 06/22/15
permit number: RH0619
score: 69
purpose: Routine
follow-up: No
inspected by: Rebekah Cathey
received by: Esmeralda Melendez
owner: Hugo Tinajero
milk: 44°F flan: 43°F jalapenos: 40°F ham: 41°F rice: 145°F beef: 156°F shredded chicken: 189°F soup: 46°F menudo: 48°F beef: 39°F chicken: 40°F
| Requirement | Photos | Status | Demerits |
|---|---|---|---|
| Legacy - Food Temperature/Time Requirements Violations Require Immediate Corrective Action | |||
| 1. Proper Cooling for Cooked/Prepared Food |
IN NO | ||
| 2. Cold Hold 41 degrees Fahrenheit /45 degrees Fahrenheit Observed potentially hazardous foods above 41 degrees Fahrenheit for greater than four hours. |
OUT COS | 5 | |
| 3. Hot Hold 135 degrees Fahrenheit |
IN | ||
| 4. Proper Cooking Temperatures |
IN NO | ||
| 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 Observed ready to eat foods stored below raw beef and chicken. Observed raw beef and chicken stored together. |
OUT | 4 | |
| 13. Approved Systems HACCP Plans/Time as Public Health Control |
IN | ||
| 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 Ambient drink cooler 42ºF 2 door glass unit 48ºF Observed available refrigerator not working properly. Unit is unable to keep product temperatures below 41 Degrees Fahrenheit. |
OUT | 3 | |
| 16. Handwash Facilities Adequate and Accessible Observed no lavatory designated to allow convenient use by employees behind bar or at dishroom. |
OUT | 3 | |
| 17. Handwash Facilities with Soap and Towels Observed no hand towels or other approved drying provisions at the hand washing sink. Observed no hand soap at the hand washing sink. |
OUT | 3 | |
| 18. No Evidence of Insect Contamination Observed fruit flies and ants in food preparation or food storage areas. Establishment uses falco monthly. |
OUT | 3 | |
| 19. No Evidence of Rodents/Other Animals |
IN | ||
| 20. Toxic Items Properly Labeled/Stored/Used |
IN | ||
| 21. Manual/Mechanical Warewashing and Sanitizing See Temperature logs for ppm/temperature of Mechanical Device that was captured 200ppm mechanical |
IN | ||
| 22. Manager Demonstration of Knowledge/Certified Food Manager 11/2019 100% handlers |
IN | ||
| 23. Approved Sewage/Wastewater Disposal System, Proper Disposal Observed water coming from refrigeration unit and on floor. |
OUT | 3 | |
| 24. Thermometers Provided/Accurate/Properly Calibrated (2+- degrees Fahrenheit |
IN | ||
| 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair Observed ice scoop not in a clean and sanitized container. Observed soiled ice machine. |
OUT | 3 | |
| 26. Posting of Consumer Advisories Heimlich/Disclosure/Reminder/Buffet Plate Distributed employee reporting form. |
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 Grease trap every 3 months 9 employees |
IN | ||
| Violation Observed no handwash sign at bar and dishroom. |
OUT | 1 | |
| Violation Observed gasket on freezer and 3 door unit in disrepair. |
OUT | 1 | |
| Violation Observed build up on vent hood. |
OUT | 1 | |
| Violation Observed build up on overhead. |
OUT | 1 | |
| Total: | 31 | ||
Received by: Esmeralda 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)