Campo Azul Mexican Grill & Bar
413 S. Washington St. 78624+18309973161
inspected on: 06/30/15
permit number: RH0619
score: 66
purpose: Compliance
follow-up: No
inspected by: Rebekah Cathey
received by: Monica Melendez
owner: Hugo Tinajero
flan: 39°F ambient: 41°F chicken: 40°F shredded chicken: 39°F stuffed peppers: 40°F beef: 41°F menudo: 50°F refried beans: 153°F shredded chicken: 161°F carne guisada: 143°F guacamole: 39°F queso : 45°F
| Requirement | Photos | Status | Demerits |
|---|---|---|---|
| Legacy - Food Temperature/Time Requirements Violations Require Immediate Corrective Action | |||
| 1. Proper Cooling for Cooked/Prepared Food Observed no rapid cooling of leftover potentially hazardous food. Menudo 50ºF |
OUT | 5 | |
| 2. Cold Hold 41 degrees Fahrenheit /45 degrees Fahrenheit Observed potentially hazardous foods above 41 degrees Fahrenheit for greater than four hours. |
OUT | 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 raw product stored above ready to eat foods. |
OUT | 4 | |
| 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 Observed available refrigerator not working properly. Unit is unable to keep product temperatures below 41 Degrees Fahrenheit. 43ºF ambient corrected on site. 37ºF |
IN COS | ||
| 16. Handwash Facilities Adequate and Accessible Observed blocked access to hand sink in dishroom. |
OUT | 3 | |
| 17. Handwash Facilities with Soap and Towels |
IN | ||
| 18. No Evidence of Insect Contamination Observed house flies and fruit flies in kitchen and throughout establishment. |
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 Observed no sanitizer available in working sanitizer container at wait station. 200ppm mechanical 100ppm bucket on line |
OUT | 3 | |
| 22. Manager Demonstration of Knowledge/Certified Food Manager |
IN | ||
| 23. Approved Sewage/Wastewater Disposal System, Proper Disposal Observed improper plumbing with water standing at bar. Observed handwashing sink leaking at ice machine. |
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 lime knife stored between sink and counter at 3 compartment. Observed clean dishes stored under prep table. Observed towels and grocery bags used to cover and hold food. |
OUT | 3 | |
| 26. Posting of Consumer Advisories Heimlich/Disclosure/Reminder/Buffet Plate Observed 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 Great improvement with reconnecting handwash sink, designating handwash sinks, and stocking paper towels, soap, and handwash signage. |
IN | ||
| Notes Per city ordinance, due to 2nd inspection failure, a third reinspection is required. The fee for this inspection is $50 made payable to the City of Fredericksburg on or before July 2, 2015. The inspection with be within 10 days. |
|||
| Violation Observed no light shields in ice machine room. Scheduled for repair tomorrow. |
IN | ||
| Violation Observed multiple ceiling tiles in need of being refastened. |
IN | ||
| Violation Observed product not 6 inches or more from the floor. |
OUT | 1 | |
| Violation Observed gasket in disrepair on freezer. Scheduled for repair tomorrow. |
IN | ||
| Violation Observed no screening on window opening in kitchen. |
IN | ||
| Violation Observed carpet in chip and drink room. Establishment has 6 months to install smooth and cleanable flooring. |
IN | ||
| Total: | 34 | ||
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)