HERRADURA Y DONAS health score and inspection history

Cease wearing jewelry on the arms and hands (other than a plain ring) while preparing food./ Foodhandler with wristwear.

Provide a concrete or asphalt storage surface for outdoor waste handling units that is smooth, durable, and sloped to drain./ The waste grease receptacle is positioned on a dirt and gravel surface (and located upgrade from a storm water drain).

(B) Loosely cover or uncover food until cooled./ The lid was lifted during the inspection on a covered container of cooked chicken in the glass-door RI cooler to allow the food to continue cooling under refrigeration.

7-102.11; 7-202.12 Label all toxic items not in original containers with the common name of the product; and, use only pesticides labeled for use in a food establishment./ Unlabeled spray container of pesticide, found stored in utility area, and with no documentation of labeling for use in a food establishment, was voluntarily discarded during the inspection.

Wash hands properly at the handsink after any potential contamination (i.e. handling soiled utensils, after touching hair, skin, or face, after using toilet room, before donning gloves, etc.)./ Foodhandler was observed rubbing his face with his hands, then started to get ice from the storage bin: he washed his hands properly at the handsink after he was interrupted and directed to do so, and before continuing the ice handling task.

JCDH 2.2 Provide readily available documentation of food safety training for all employees at all hours of operation./ The foodhandler working in the kitchen has no documentation of current food safety training.

Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles./ Open employee personal drinks were stored on the prep table in the kitchen.

(B) Loosely cover or uncover food until cooled./ Lid was lifted during the inspection on a container of cooked beans in the RI cooler to allow the food to continue cooling under refrigeration.

Provide a concrete or asphalt storage surface for outdoor waste handling units that is smooth, durable, and sloped to drain./ The waste grease receptacle is positioned on a dirt and gravel surface (and located upgrade from a storm water drain).

3-304.14. 4-501.114 Provide chlorine solution at 50 to 200 ppm for storing cloths used to wipe counters and equipment./ Solution for between-use storage of wet wiping cloths in the cabinet at the service counter tested negative for chlorine.

4-302.12(B); 4-302.13(A) Provide an appropriate, readily accessible thermometer: for verifying internal food temperatures, including one with a small-diameter probe suitable for measuring the internal temperature of thin foods such as fish filets; and, for manual warewashing, to measure washing and sanitizing temperatures./ A probe thermometer could not be located.

6-303.11(C) Provide at least 50 foot candles of light in food prep areas./ Blown bulb in fixture in the vent hood.

ADPH 420-2-22-.03(3) Provide the country of origin of a covered commodity and differentiate for farm-raised or wild caught fish as required by the Alabama Seafood Labeling Law./ The FSE was briefed on the revised Alabama Seafood Labeling Law and provided a copy along with the updated signage for posting as required by the law.

3-304.14. 4-501.114 Provide chlorine solution at 50 to 200 ppm for storing cloths used to wipe counters and equipment./ Solution for between-use storage of wet wiping cloths in the cabinet at the service counter tested negative for chlorine.

Provide a utensil with a handle for serving or dispensing food./ Dispensing donut flour from the storage bin with a bowl.

Store the utility hose from the mop service basin so that it does not contaminate food, equipment, or utensils./ The utility hose, found laid across the warewashing sink, was removed and returned to storage at the mop service basin during the inspection.

Provide a concrete or asphalt storage surface for outdoor waste handling units that is smooth, durable, and sloped to drain./ The waste grease receptacle is positioned on a dirt and gravel surface (and located upgrade from a storm water drain).

Inform consumers by way of a disclosure and reminder by denoting with an asterisk on the menu that raw or undercooked animal foods may increase the risk of foodborne illness./ Raw shell eggs are available undercooked to the doneness requested by the customer; a written advisory to remind them of the increased risk of foodborne illness for consuming eggs undercooked is not provided on the menu.

3-501.14(A) Cool TCS food from 135F to 41F or lower within 6 hours, and from 135F to 70F or below within the first 2 hours of cooling time./ Variety cooked meats from the previous day, found stored covered, with some stacked, in the RI cooler and measuring 46F-60F were voluntarily discarded. Use a rapid cooling method to cool food within required parameters before containerizing food for refrigerated storage.

Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles./ An open employee personal drink was stored on the prep table in the kitchen.

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