Habanero's Mexican Kitchen And Margarita House

Year by year

Inspections

1. Sep 27, 2024 Re-inspection · 1 priority, 1 priority foundation, 3 core, 5 repeat
   • Serious Priority Repeat

     FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Prep Table in the back used for cutting meats used with time/temperature controlled for safety food is not cleaned between beef to chicken. There are no sanitizer buckets/bottles being used.

     Correction: Clean food contact surfaces used with time/temperature controlled for safety food a minimum of every 4 hours.

     Code 4-602.11 (C)

   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - PROPER DATE MARKING

     Food containers in the coolers of the line-cook area are improperly date marked. There is no date marking seen on any of the food items that are being used for more than 24 hours.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Core Repeat

     OPEN DRINK CONTAINER

     Drinking cup without cover was observed in food preparation area. One employee has a cup of water with straw while cutting meat in the back, open juice bottle with some leftover drink inside on the ice used for customers in the bar area.

     Correction: Provide approved beverage container with cover in food preparation area.

     Code 2-401.11 (B)

   • Not serious Core Repeat

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Sauce bottles and food containers of large bulk are stored in unlabeled container.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code 3-302.12

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of for the following areas are soiled with accumulation of debris: - Inside cooler of the prep cooler in the cook-line - Cooler doors throughout the facility - Cooler gaskets

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

2. Sep 4, 2024 Routine · 5 priority, 6 priority foundation, 5 core, 2 repeat
   • Serious Priority Corrected on site

     WHEN TO WASH

     Employee observed not washing hands after touching personal items. He was observed utilizing his phone, put on gloves, and prepping food.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated. CORRECTED: Employee removed gloves and washed hands.

     Code 2-301.14

   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Walk-in Cooler. Raw fish container is stored under raw beef.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Serious Priority Repeat Corrected on site

     TCS FOOD - COLD HOLDING

     Ready to eat foods in the 4 drawers cooler below the stove is cold held above 41F. - Sliced tomatoes 47F - Raw beef 44F - Raw shrimp 47F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. CORRECTED: Removed all safe foods from equipment and cool them in another working equipment.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority

     FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Prep Table in the back used for cutting meats used with time/temperature controlled for safety food is not cleaned between beef to chicken. There are no sanitizer buckets/bottles being used.

     Correction: Clean food contact surfaces used with time/temperature controlled for safety food a minimum of every 4 hours.

     Code 4-602.11 (C)

   • Serious Priority Corrected on site

     TOXIC SUBSTANCES - STORAGE

     Cleaning bottles in the back area by the warewashing machine is stored with utensils and plates.

     Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items. CORRECTED: The chemical bottles were moved away from utensils and plates.

     Code 7-201.11 (B)

   • Not serious Priority Foundation Corrected on site

     DEMONSTRATION OF KNOWLEDGE - PERSONAL HYGIENE

     The Person in Charge (PIC) is unable to demonstrate knowledge on the relationship between foodborne illness and personal hygiene. An employee was observed clipping her nails near the ice machine in the bar area while the ice is exposed.

     Correction: The person in charge shall obtain training or training materials in the areas of personal hygiene so they are able to demonstrate knowledge and train employees. CORRECTED: Discarded all the ice.

     Code 2-102.11 (C) (1)

   • Not serious Priority Foundation Corrected on site

     DEMONSTRATION OF KNOWLEDGE - SANITIZATION

     The Person in Charge (PIC) is unable to demonstrate knowledge of proper sanitization methods for utensils and food contact surfaces. PIC mixed soap and chlorine into warewashing solution.

     Correction: The person in charge shall obtain training or training materials in the areas of sanitization so they are able to demonstrate knowledge and train employees. CORRECTED: Retrained PIC.

     Code 2-102.11 (C) (11)

   • Not serious Priority Foundation Corrected on site

     DEMONSTRATION OF KNOWLEDGE - CROSS CONTAMINATION, BHC, HANDWASHING, CLEAN FACILITIES

     The Person in Charge (PIC) is unable to demonstrate knowledge of the relationship between foodborne illness and proper hand washing.

     Correction: The person in charge shall obtain training or training materials in the areas of [describe] so they are able to demonstrate knowledge and train employees.

     Code 2-102.11 (C) (8)

   • Not serious Priority Foundation Corrected on site

     THAWING

     Raw chicken is being improperly thawed by leaving it in stagnant water with temperature of 63F.

     Correction: Adjust procedures or methods to properly thaw foods. CORRECTED: Discard the raw chickens.

     Code 3-501.13 (A) - (D)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Food containers in the coolers of the line-cook area are improperly date marked. There is no date marking seen on any of the food items that are being used for more than 24 hours.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No test kit is available for monitoring sanitizer concentration.

     Correction: Provide a test kit to allow accurate determination of the sanitization concentration.

     Code 4-501.116

   • Not serious Core Repeat

     OPEN DRINK CONTAINER

     Drinking cup without cover was observed in food preparation area. One employee has a cup of water with straw while cutting meat in the back, open juice bottle with some leftover drink inside on the ice used for customers in the bar area.

     Correction: Provide approved beverage container with cover in food preparation area.

     Code 2-401.11 (B)

   • Not serious Core

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Sauce bottles and food containers of large bulk are stored in unlabeled container.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code 3-302.12

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of for the following areas are soiled with accumulation of debris: - Inside cooler of the prep cooler in the cook-line - Cooler doors throughout the facility - Cooler gaskets

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core

     WAREWASHING - RINSING PROCEDURES

     In the bar ares 3 compartments sink: BarMaid is submerged under a solution of soap and chlorox, rinsed with water in the middle and water again in the last compartment.

     Correction: Equipment and utensils shall be rinsed after washing in the rinse compartment of a 3-compartment sink, in a warewashing machine rinse cycle or rinsed as approved in an alternative warewashing plan.

     Code 4-603.16

   • Not serious Core

     PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

     The 2 compartments prep sink is not maintained in good repair. Both compartments have separate drains but both are clogged and cannot be used.

     Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.

     Code 5-205.15 (B)

3. Aug 30, 2023 Follow Up · 1 priority foundation, 1 repeat
   • Not serious Priority Foundation Repeat

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     Chlorine test strips are ot available for checking sanitizer concentrations.

     Correction: Provide chlorine test strips for measuring the concentration of sanitizing solutions. Check the santizer strength once per day and record the result on a log sheet.

     Code 4-302.14

4. Aug 23, 2023 Routine · 2 priority, 4 priority foundation, 4 core, 2 repeat
   • Serious Priority

     TCS FOOD - COLD HOLDING

     raw chicken and beef in the grill drawer cooler was 44-45°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority Repeat Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The Ecolab ware wash machine was not dispensing any sanitizer in final rinse cycle.

     Correction: Provide a minimum of 50 ppm chlorine sanitizer in final rinse cycle.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     Chlorine test strips are ot available for checking sanitizer concentrations.

     Correction: Provide chlorine test strips for measuring the concentration of sanitizing solutions. Check the santizer strength once per day and record the result on a log sheet.

     Code 4-302.14

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Hand washing sink in back prep room was covered with large piece of metal.

     Correction: Keep handwashing sink accessible at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Priority Foundation Repeat

     HANDWASHING CLEANSER AVAILABILITY

     Soap not available at food employee handwashing sink behiond bar and also at handwash sink on cooks line.

     Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.

     Code 6-301.11

   • Not serious Priority Foundation

     HAND DRYING PROVISION

     No single-use toweling available at employee handwashing sink behind bar for hand drying.

     Correction: Provide single-use toweling at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

   • Not serious Core

     OPEN DRINK CONTAINER

     Drinking cup without cover was observed in food preparation area.

     Correction: Provide approved beverage container with cover in food preparation area.

     Code 2-401.11 (B)

   • Not serious Core

     WIPING CLOTHS - USE LIMITATION - SANITIZING SOLUTIONS

     Several wiping cloths in kitchen were sitting out on counter/prep tables.

     Correction: Store all wiping cloths in bucket of sanitizer solution between uses.

     Code 3-304.14 (D)

   • Not serious Core

     CONTROLLING PESTS - INSPECTING PREMISE

     Evidence of fruit flies noted in prep kitchen area.

     Correction: Routinely inspect facilities for insects and rodents. Clean and maintain food establishment.

     Code 6-501.111 (B)

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     The floors in the back kitchen and dish room are soiled. Especially underneath shelves/tables/etc.

     Correction: Clean the entire floor thoroughly. Clean the physical facilities at a frequency necessary to keep them clean.

     Code 6-501.12