- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: UNRESTRAINED CO2 TANKS IN UTILITY ROOMRestrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. EL PASTOR ON ROTISSERIE WITH NO HEAT ON HOLDING AT 73 DEGREES F. MAINTAIN HOT FOODS AT 135 DEGREES OR HIGHER.HEATING ELEMENT TURNED BACK ON AND PRODUCT TO BE REHEATED.2. PREVIOUSLY COOKE REFRIED BEANS ON A TRAY ON PREP TABLE WITH NO TEMPERATURE CONTROL. MAINTAIN HOT FOODS AT 135 DEGREES F OR HIGHER.2 POUNDS OF BEANS DISCARDED. CORRECTED ON SITE.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. EL PASTOR ON ROTISSERIE WITH NO HEAT ON HOLDING AT 73 DEGREES F. MAINTAIN HOT FOODS AT 135 DEGREES OR HIGHER.HEATING ELEMENT TURNED BACK ON AND PRODUCT TO BE REHEATED.2. PREVIOUSLY COOKE REFRIED BEANS ON A TRAY ON PREP TABLE WITH NO TEMPERATURE CONTROL. MAINTAIN HOT FOODS AT 135 DEGREES F OR HIGHER.2 POUNDS OF BEANS DISCARDED. CORRECTED ON SITE.
Location: Kitchen
Equipment: Prep table
- Toxic restrictions (corrected)
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: CAN OF RAID ANT AND ROACH SPRAY IN KITCHEN. DO NOT USE HOUSEHOLD PESTICIDES IN A FOOD ESTABLISHMENT.CAN DISCARDED CORRECTED ONSITE.
Location: Kitchen
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: FRUIT FLIES INSIDE ESTABLISHMENT. SEEK PROFESSIONAL ASSISTANCE TO EXTERMINATE PESTS. KEEP AREA AS CLEAN AND DRY AS POSSIBLE.
Location: Kitchen
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. RAW BEEF AND SHELL FISH OVER COOKED RICE AND TORTILLAS IN REACH IN COOLER.2. RAW CHICKEN AND BEEF OVER VEGETABLES AND SAUCES IN REACH IN COOLER.STORE RAW ANIMAL FOODS BELOW READY TO EAT FOODSORGANIZATIONAL CHART HANDED OUT (SPANISH VERSION).
Location: Kitchen
Equipment: Reach in cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. RAW BEEF AND SHELL FISH OVER COOKED RICE AND TORTILLAS IN REACH IN COOLER.2. RAW CHICKEN AND BEEF OVER VEGETABLES AND SAUCES IN REACH IN COOLER.STORE RAW ANIMAL FOODS BELOW READY TO EAT FOODSORGANIZATIONAL CHART HANDED OUT (SPANISH VERSION).
Location: Prep area
Equipment: Reach in cooler
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: MOLLUSKS IN HAND SINK. DO NOT USE HAND SINK FOR ANYTHING OTHER THAN HAND WASHING. MOLLUSKS REMOVED CORRECTED ON SITE.
Location: Kitchen
Equipment: Hand sink
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: SANITIZER CONCENTRATION TO LOWAT 10 PPM IN SANITIZER BUCKETS AND 3 BAY SINK. USE TEST STRIPS TO ENSURE BLEACH CONCENTRATION IS BETWEEN 50-100 PPM.
Location: Kitchen
- Single-service reuse (corrected)
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
Comments: USED MARGERINE TUBS USED TO STORE SPICES. DO NOT RE-USE SINGLE SERVICE CONTAINERS. STORE ALL FOOD IN APPROVED CONTAINERS.
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: DEAD COCKROACH IN HAND SINK. REMOVE ALL DEAD INSECTS.
Location: Kitchen
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: LARGE TUBES OF GROUND BEEF AND PORK RIBS THAWING ON PREP TABLE.Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Location: Kitchen
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: HAND SINK NEEDS TO BE RE-SEALED/RE-CAULKED TO THE WALL.
Location: Kitchen
Equipment: Hand sink
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: CUT MEAT IN OPEN BUCKETS ON THE FLOOR. PREPARE FOOD OFF OF THE FLOOR AND USE REFRIGERATION WHENEVER POSSIBLE.
Location: Kitchen
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: STYROFOAM CUPS USED FOR A SCOOP IN SYRUP BUCKETS. USE A SCOOP OR A LADLE WITH A HANDLE. CUPS DISCARDED CORRECTED ON SITE.
Location: Service counter
Equipment: Reach in cooler
|
08/20/2014 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: UNRESTRAINED CO2 TANKS IN UTILITY ROOMRestrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. EL PASTOR ON ROTISSERIE WITH NO HEAT ON HOLDING AT 73 DEGREES F. MAINTAIN HOT FOODS AT 135 DEGREES OR HIGHER.HEATING ELEMENT TURNED BACK ON AND PRODUCT TO BE REHEATED.2. PREVIOUSLY COOKE REFRIED BEANS ON A TRAY ON PREP TABLE WITH NO TEMPERATURE CONTROL. MAINTAIN HOT FOODS AT 135 DEGREES F OR HIGHER.2 POUNDS OF BEANS DISCARDED. CORRECTED ON SITE.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. EL PASTOR ON ROTISSERIE WITH NO HEAT ON HOLDING AT 73 DEGREES F. MAINTAIN HOT FOODS AT 135 DEGREES OR HIGHER.HEATING ELEMENT TURNED BACK ON AND PRODUCT TO BE REHEATED.2. PREVIOUSLY COOKE REFRIED BEANS ON A TRAY ON PREP TABLE WITH NO TEMPERATURE CONTROL. MAINTAIN HOT FOODS AT 135 DEGREES F OR HIGHER.2 POUNDS OF BEANS DISCARDED. CORRECTED ON SITE.
Location: Kitchen
Equipment: Prep table
- Toxic restrictions (corrected on site)
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: CAN OF RAID ANT AND ROACH SPRAY IN KITCHEN. DO NOT USE HOUSEHOLD PESTICIDES IN A FOOD ESTABLISHMENT.CAN DISCARDED CORRECTED ONSITE.
Location: Kitchen
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: FRUIT FLIES INSIDE ESTABLISHMENT. SEEK PROFESSIONAL ASSISTANCE TO EXTERMINATE PESTS. KEEP AREA AS CLEAN AND DRY AS POSSIBLE.
Location: Kitchen
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. RAW BEEF AND SHELL FISH OVER COOKED RICE AND TORTILLAS IN REACH IN COOLER.2. RAW CHICKEN AND BEEF OVER VEGETABLES AND SAUCES IN REACH IN COOLER.STORE RAW ANIMAL FOODS BELOW READY TO EAT FOODSORGANIZATIONAL CHART HANDED OUT (SPANISH VERSION).
Location: Kitchen
Equipment: Reach in cooler
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. RAW BEEF AND SHELL FISH OVER COOKED RICE AND TORTILLAS IN REACH IN COOLER.2. RAW CHICKEN AND BEEF OVER VEGETABLES AND SAUCES IN REACH IN COOLER.STORE RAW ANIMAL FOODS BELOW READY TO EAT FOODSORGANIZATIONAL CHART HANDED OUT (SPANISH VERSION).
Location: Prep area
Equipment: Reach in cooler
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: MOLLUSKS IN HAND SINK. DO NOT USE HAND SINK FOR ANYTHING OTHER THAN HAND WASHING. MOLLUSKS REMOVED CORRECTED ON SITE.
Location: Kitchen
Equipment: Hand sink
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: SANITIZER CONCENTRATION TO LOWAT 10 PPM IN SANITIZER BUCKETS AND 3 BAY SINK. USE TEST STRIPS TO ENSURE BLEACH CONCENTRATION IS BETWEEN 50-100 PPM.
Location: Kitchen
- Single-service reuse
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
Comments: USED MARGERINE TUBS USED TO STORE SPICES. DO NOT RE-USE SINGLE SERVICE CONTAINERS. STORE ALL FOOD IN APPROVED CONTAINERS.
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: DEAD COCKROACH IN HAND SINK. REMOVE ALL DEAD INSECTS.
Location: Kitchen
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: LARGE TUBES OF GROUND BEEF AND PORK RIBS THAWING ON PREP TABLE.Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Location: Kitchen
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: HAND SINK NEEDS TO BE RE-SEALED/RE-CAULKED TO THE WALL.
Location: Kitchen
Equipment: Hand sink
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: CUT MEAT IN OPEN BUCKETS ON THE FLOOR. PREPARE FOOD OFF OF THE FLOOR AND USE REFRIGERATION WHENEVER POSSIBLE.
Location: Kitchen
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: STYROFOAM CUPS USED FOR A SCOOP IN SYRUP BUCKETS. USE A SCOOP OR A LADLE WITH A HANDLE. CUPS DISCARDED CORRECTED ON SITE.
Location: Service counter
Equipment: Reach in cooler
|
08/13/2014 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. RAW CUBED BEEF IN COLD TOP MEASURED 46 DEGREES F.2. RAW SLICED BEEF IN COLD TOP MEASURED 46 DEGREES F.3. SOUR CREAM IN COLD TOP MEASURED 49 DEGREES F.4. MAYO IN COLD TOP MEASURED 50-54 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD MEASURED 41 DEGREES F OR BELOW.***REPEAT VIOLATION***
Location: Cook line
Equipment: Cold top
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. GROCERY BAG USED TO STORE MEAT IN CHEST FREEZER.2. GROCERY BAG USED TO STORE TAMALES IN UPRIGHT COOLER.DO NOT USE GROCERY BAGS. USE ONLY APPROVED FOOD GRADE BAGS AND CONTAINERS.***REPEAT VIOLATION***
Location: Kitchen
Equipment: Chest freezer
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. GROCERY BAG USED TO STORE MEAT IN CHEST FREEZER.2. GROCERY BAG USED TO STORE TAMALES IN UPRIGHT COOLER.DO NOT USE GROCERY BAGS. USE ONLY APPROVED FOOD GRADE BAGS AND CONTAINERS.***REPEAT VIOLATION***
Location: Cook line
Equipment: Upright cooler
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. SEAL/CAULK HAND SINK TO WALL IN BAR.
Location: Bar
Equipment: Hand sink
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. DOUBLE PANNING LETTUCE AND SOUR CREAM AND ONIONS AND MAYO IN COLD TOP.USE TWO SEPARATE CONTAINERS. DO NOT STACK ONE CONTAINER IN ANOTHER.
Location: Cook line
Equipment: Cold top
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. FAUCET NOT LONG ENOUGH TO REACH ALL COMPARTMENTS OF THREE BAY SINK.PROVIDE LONGER FAUCET.
Location: Kitchen
Equipment: 3-bay
|
03/19/2014 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 3/4/2014: CHUNKS OF RAW BEEF TESTING AT 46 DEGREES FAHRENHEIT AT COLD TOP COOLER. SOUR CREAM TESTING AT 49 dF AT COLD TOP COOLER. MAYONAISE TESTING AT 53 dF. DO NOT USE DOUBLE UP PLASTIC PANS IN COLD-TOP AREA. USE METAL PANS AND FILL HALF FULL WITH FOOD ITEMS. ADJUST COOLER TEMPERATURE TO MEET 41 dF. REACH-IN AREA OF COLD TOP COOLER OVER FILLED WITH FOOD ITEMS AND FOOD ITEMS BLOCKING FAN UNIT, NO AIR FLOW. DO NOT OVER FILL REACH-IN COOLER. STORE FOOD ITEMS AWAY FROM FAN UNIT TO ALLOW FOR AIR DISTRIBUTION. KEEP COLD-TOP LID CLOSED WHEN NOT IN USE. 3/11/2014: VIOLATION MOVED TO ROUTINE INSPECTION FOR FOLLOW-UP.
Location: Kitchen
Equipment: Cold top
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 3/4/2014: CHUNKS OF RAW BEEF TESTING AT 46 DEGREES FAHRENHEIT AT COLD TOP COOLER. SOUR CREAM TESTING AT 49 dF AT COLD TOP COOLER. MAYONAISE TESTING AT 53 dF. DO NOT USE DOUBLE UP PLASTIC PANS IN COLD-TOP AREA. USE METAL PANS AND FILL HALF FULL WITH FOOD ITEMS. ADJUST COOLER TEMPERATURE TO MEET 41 dF. REACH-IN AREA OF COLD TOP COOLER OVER FILLED WITH FOOD ITEMS AND FOOD ITEMS BLOCKING FAN UNIT, NO AIR FLOW. DO NOT OVER FILL REACH-IN COOLER. STORE FOOD ITEMS AWAY FROM FAN UNIT TO ALLOW FOR AIR DISTRIBUTION. KEEP COLD-TOP LID CLOSED WHEN NOT IN USE. 3/11/2014: VIOLATION MOVED TO ROUTINE INSPECTION FOR FOLLOW-UP.
Location: Kitchen
Equipment: Cold top
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 3/4/2014: CHUNKS OF RAW BEEF TESTING AT 46 DEGREES FAHRENHEIT AT COLD TOP COOLER. SOUR CREAM TESTING AT 49 dF AT COLD TOP COOLER. MAYONAISE TESTING AT 53 dF. DO NOT USE DOUBLE UP PLASTIC PANS IN COLD-TOP AREA. USE METAL PANS AND FILL HALF FULL WITH FOOD ITEMS. ADJUST COOLER TEMPERATURE TO MEET 41 dF. REACH-IN AREA OF COLD TOP COOLER OVER FILLED WITH FOOD ITEMS AND FOOD ITEMS BLOCKING FAN UNIT, NO AIR FLOW. DO NOT OVER FILL REACH-IN COOLER. STORE FOOD ITEMS AWAY FROM FAN UNIT TO ALLOW FOR AIR DISTRIBUTION. KEEP COLD-TOP LID CLOSED WHEN NOT IN USE. 3/11/2014: VIOLATION MOVED TO ROUTINE INSPECTION FOR FOLLOW-UP.
Location: Kitchen
Equipment: Cold top
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: EMPLOYEE WEARING ONE GLOVE. WEAR GLOVES ON EACH HAND WHEN IN USE. USE GLOVES FOR ONE TASK ONLY. EMPLOYEE HANDLING RAW BEEF, BREAD AND RAW READY-TO-EAT TOPPINGS (CHEESE, LIMES, CUCUMBERS, RADISHES, LETTUCE) WITH SAME GLOVE. SUGGEST USING UTENSILS AT COLD-TOP COOLER TO HANDLE RAW MEAT AND READY-TO-EAT FOODS.
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEE CAME FROM OUTSIDE THE KITCHEN AND DID NOT WASH HANDS BEFORE PUTTING ON GLOVES TO HANDLE FOOD. HANDS ARE TO BE WASHED BEFORE PUTTING ON GLOVES.
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. RAW JALAPENOS STORED IN CONTAINER WITH RAW BACON. SEPERATE JALAPENOS FROM RAW BACON. 2. RAW BEEF STORED WITH READY-TO-EAT VEGETABLE AND RAW SHRIMP STORED ABOVE READY-TO-EAT VEGETABLES IN 3-DOOR REACH-IN COOLER. STORE POTENTIALLY HAZARDOUS FOODS ACCORDING TO POTENTIAL HAZARD. PROVIDE LIDS OR COVERS FOR FOOD ITEMS IN STORAGE.
Location: Kitchen
Equipment: Cold top
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. RAW JALAPENOS STORED IN CONTAINER WITH RAW BACON. SEPERATE JALAPENOS FROM RAW BACON. 2. RAW BEEF STORED WITH READY-TO-EAT VEGETABLE AND RAW SHRIMP STORED ABOVE READY-TO-EAT VEGETABLES IN 3-DOOR REACH-IN COOLER. STORE POTENTIALLY HAZARDOUS FOODS ACCORDING TO POTENTIAL HAZARD. PROVIDE LIDS OR COVERS FOR FOOD ITEMS IN STORAGE.
Location: Three bay area
Equipment: Reach in freezer (3door)
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. EMPLOYEE MOVED BUCKET OF CHILI PEPPERS FROM FLOOR TO CUTTING BOARD ON PREP TABLE. BOTTOM OF CONTAINER IS NOT SANITARY AND THEREFORE CONTAMINATED THE CUTTING BOARD. CLEAN AND SANITIZE CUTTING BOARD AND PREP TABLE BEFORE HANDLING/PREPARING FOOD. 2. KNIVES STORED IN BUCKET CONTAMINATED WITH FOOD DEBRIS. CLEAN AND SANITIZE CONTAINER AND COVER WITH LID OR WRAP TO PREVENT CONTAMINATION OF SANITIZED KNIVES.
Location: Kitchen
Equipment: Prep table
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: EMPLOYEE WASHED HANDS FOR 5 SECONDS WITH COLD WATER. TESTED SINK TEMPERATURE AFTER HANDS WASHED, HOT WATER WAS NOT AVAILABLE AND TOOK ABOUT 60 SECONDS TO BECOME WARM. WASH HANDS WITH HOT WATER.
Location: Kitchen
Equipment: Hand sink
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 3/11/2014: IMPROPER THAWING OF RAW BEEF INTESTINES AND PACKAGED RAW BEEF STEAKS. INTESTINES THAWING IN STAGNANT WATER AT 2-BAY SINK. NO WATER FLOW FROM FAUCET, AND NO OPEN DRAIN TO DRAIN WATER. BEEF STEAKS IN AIR TIGHT PLASTIC PACKAGING IN STAGNANT WATER AT 2-BAY SINK. REMOVE BEEF STEAKS FROM PACKAGING AND RUN UNDER COLD RUNNING WATER WITH SINK DRAIN OPEN TO ALLOW FOR WATER FLOW. PLACE INTESTINES UNDER COLD RUNNING WATER WITH SINK DRAIN OPEN TO ALLOW FOR WATER FLOW. FROZEN FOODS MAYBE PLACED IN THE REACH-IN COOLER TO THAW OVERNIGHT. 3/11/2014: IMPROPER THAWING OF RAW MEAT AND CHICKEN. VIOLATION MOVED TO ROUTINE INSPECTION FOR FOLLOW-UP.
Location: Three bay area
Equipment: 2-bay
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 3/11/2014: IMPROPER THAWING OF RAW BEEF INTESTINES AND PACKAGED RAW BEEF STEAKS. INTESTINES THAWING IN STAGNANT WATER AT 2-BAY SINK. NO WATER FLOW FROM FAUCET, AND NO OPEN DRAIN TO DRAIN WATER. BEEF STEAKS IN AIR TIGHT PLASTIC PACKAGING IN STAGNANT WATER AT 2-BAY SINK. REMOVE BEEF STEAKS FROM PACKAGING AND RUN UNDER COLD RUNNING WATER WITH SINK DRAIN OPEN TO ALLOW FOR WATER FLOW. PLACE INTESTINES UNDER COLD RUNNING WATER WITH SINK DRAIN OPEN TO ALLOW FOR WATER FLOW. FROZEN FOODS MAYBE PLACED IN THE REACH-IN COOLER TO THAW OVERNIGHT. 3/11/2014: IMPROPER THAWING OF RAW MEAT AND CHICKEN. VIOLATION MOVED TO ROUTINE INSPECTION FOR FOLLOW-UP.
Location: Three bay area
Equipment: 2-bay
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SERVICE COLD-TOP COOLER AND ADJUST AMBIENT TEMPERATURE TO 41 DEGREES FAHRENHEIT OR BELOW. INTERIOR FOOD ITEMS TESTING AT 43-44 dF. FOOD ITEMS SHALL MAINTAIN A TEMPERATURE OF 41 dF OR BELOW.
Location: Kitchen
Equipment: Cold top
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: BUCKETS OF CHILI PEPPERS STORED DIRECTLY ON KITCHEN FLOOR. ELEVATE ALL FOOD ITEMS AT LEAST 6 INCHES.
Location: Kitchen
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: STORE CHILES FOR SAUCE IN CONTAINER WITH LID ON LOWER SHELF OF PREP TABLE. TRASH CAN STORED DIRECTLY NEXT OPEN CONTAINER OF CHILIS.
Location: Kitchen
Equipment: Prep table
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: DO NOT USE CARRY-OUT SAUCE CUPS AS UTENSILS IN SAUCES. USE A RIGID PLASTIC OR METAL UTENSIL WITH HANDLE TO PREVENT CONTAMINATION OF FOOD.
Location: Wait staff area
Equipment: Reach in cooler (2 door)
|
03/11/2014 | Illness Complaint Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. RAW CUBED BEEF IN COLD TOP MEASURED 46 DEGREES F.2. RAW SLICED BEEF IN COLD TOP MEASURED 46 DEGREES F.3. SOUR CREAM IN COLD TOP MEASURED 49 DEGREES F.4. MAYO IN COLD TOP MEASURED 50-54 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD MEASURED 41 DEGREES F OR BELOW.***REPEAT VIOLATION***
Location: Cook line
Equipment: Cold top
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. GROCERY BAG USED TO STORE MEAT IN CHEST FREEZER.2. GROCERY BAG USED TO STORE TAMALES IN UPRIGHT COOLER.DO NOT USE GROCERY BAGS. USE ONLY APPROVED FOOD GRADE BAGS AND CONTAINERS.***REPEAT VIOLATION***
Location: Kitchen
Equipment: Chest freezer
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. GROCERY BAG USED TO STORE MEAT IN CHEST FREEZER.2. GROCERY BAG USED TO STORE TAMALES IN UPRIGHT COOLER.DO NOT USE GROCERY BAGS. USE ONLY APPROVED FOOD GRADE BAGS AND CONTAINERS.***REPEAT VIOLATION***
Location: Cook line
Equipment: Upright cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. SEAL/CAULK HAND SINK TO WALL IN BAR.
Location: Bar
Equipment: Hand sink
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. DOUBLE PANNING LETTUCE AND SOUR CREAM AND ONIONS AND MAYO IN COLD TOP.USE TWO SEPARATE CONTAINERS. DO NOT STACK ONE CONTAINER IN ANOTHER.
Location: Cook line
Equipment: Cold top
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. FAUCET AT THREE BAY SINK IS LEAKING.REPAIR ACCORDINGLY.***REPEAT VIOLATION***
Location: Kitchen
Equipment: 3-bay
|
03/11/2014 | Routine |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: CHUNKS OF RAW BEEF TESTING AT 46 DEGREES FAHRENHEIT AT COLD TOP COOLER. SOUR CREAM TESTING AT 49 dF AT COLD TOP COOLER. MAYONAISE TESTING AT 53 dF. DO NOT USE DOUBLE UP PLASTIC PANS IN COLD-TOP AREA. USE METAL PANS AND FILL HALF FULL WITH FOOD ITEMS. ADJUST COOLER TEMPERATURE TO MEET 41 dF. REACH-IN AREA OF COLD TOP COOLER OVER FILLED WITH FOOD ITEMS AND FOOD ITEMS BLOCKING FAN UNIT, NO AIR FLOW. DO NOT OVER FILL REACH-IN COOLER. STORE FOOD ITEMS AWAY FROM FAN UNIT TO ALLOW FOR AIR DISTRIBUTION. KEEP COLD-TOP LID CLOSED WHEN NOT IN USE.
Location: Kitchen
Equipment: Cold top
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: CHUNKS OF RAW BEEF TESTING AT 46 DEGREES FAHRENHEIT AT COLD TOP COOLER. SOUR CREAM TESTING AT 49 dF AT COLD TOP COOLER. MAYONAISE TESTING AT 53 dF. DO NOT USE DOUBLE UP PLASTIC PANS IN COLD-TOP AREA. USE METAL PANS AND FILL HALF FULL WITH FOOD ITEMS. ADJUST COOLER TEMPERATURE TO MEET 41 dF. REACH-IN AREA OF COLD TOP COOLER OVER FILLED WITH FOOD ITEMS AND FOOD ITEMS BLOCKING FAN UNIT, NO AIR FLOW. DO NOT OVER FILL REACH-IN COOLER. STORE FOOD ITEMS AWAY FROM FAN UNIT TO ALLOW FOR AIR DISTRIBUTION. KEEP COLD-TOP LID CLOSED WHEN NOT IN USE.
Location: Kitchen
Equipment: Cold top
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: CHUNKS OF RAW BEEF TESTING AT 46 DEGREES FAHRENHEIT AT COLD TOP COOLER. SOUR CREAM TESTING AT 49 dF AT COLD TOP COOLER. MAYONAISE TESTING AT 53 dF. DO NOT USE DOUBLE UP PLASTIC PANS IN COLD-TOP AREA. USE METAL PANS AND FILL HALF FULL WITH FOOD ITEMS. ADJUST COOLER TEMPERATURE TO MEET 41 dF. REACH-IN AREA OF COLD TOP COOLER OVER FILLED WITH FOOD ITEMS AND FOOD ITEMS BLOCKING FAN UNIT, NO AIR FLOW. DO NOT OVER FILL REACH-IN COOLER. STORE FOOD ITEMS AWAY FROM FAN UNIT TO ALLOW FOR AIR DISTRIBUTION. KEEP COLD-TOP LID CLOSED WHEN NOT IN USE.
Location: Kitchen
Equipment: Cold top
- Glove Use (Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: EMPLOYEE WEARING ONE GLOVE. WEAR GLOVES ON EACH HAND WHEN IN USE. USE GLOVES FOR ONE TASK ONLY. EMPLOYEE HANDLING RAW BEEF, BREAD AND RAW READY-TO-EAT TOPPINGS (CHEESE, LIMES, CUCUMBERS, RADISHES, LETTUCE) WITH SAME GLOVE. SUGGEST USING UTENSILS AT COLD-TOP COOLER TO HANDLE RAW MEAT AND READY-TO-EAT FOODS.
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEE CAME FROM OUTSIDE THE KITCHEN AND DID NOT WASH HANDS BEFORE PUTTING ON GLOVES TO HANDLE FOOD. HANDS ARE TO BE WASHED BEFORE PUTTING ON GLOVES.
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. RAW JALAPENOS STORED IN CONTAINER WITH RAW BACON. SEPERATE JALAPENOS FROM RAW BACON. 2. RAW BEEF STORED WITH READY-TO-EAT VEGETABLE AND RAW SHRIMP STORED ABOVE READY-TO-EAT VEGETABLES IN 3-DOOR REACH-IN COOLER. STORE POTENTIALLY HAZARDOUS FOODS ACCORDING TO POTENTIAL HAZARD. PROVIDE LIDS OR COVERS FOR FOOD ITEMS IN STORAGE.
Location: Kitchen
Equipment: Cold top
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. RAW JALAPENOS STORED IN CONTAINER WITH RAW BACON. SEPERATE JALAPENOS FROM RAW BACON. 2. RAW BEEF STORED WITH READY-TO-EAT VEGETABLE AND RAW SHRIMP STORED ABOVE READY-TO-EAT VEGETABLES IN 3-DOOR REACH-IN COOLER. STORE POTENTIALLY HAZARDOUS FOODS ACCORDING TO POTENTIAL HAZARD. PROVIDE LIDS OR COVERS FOR FOOD ITEMS IN STORAGE.
Location: Three bay area
Equipment: Reach in freezer (3door)
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. EMPLOYEE MOVED BUCKET OF CHILI PEPPERS FROM FLOOR TO CUTTING BOARD ON PREP TABLE. BOTTOM OF CONTAINER IS NOT SANITARY AND THEREFORE CONTAMINATED THE CUTTING BOARD. CLEAN AND SANITIZE CUTTING BOARD AND PREP TABLE BEFORE HANDLING/PREPARING FOOD. 2. KNIVES STORED IN BUCKET CONTAMINATED WITH FOOD DEBRIS. CLEAN AND SANITIZE CONTAINER AND COVER WITH LID OR WRAP TO PREVENT CONTAMINATION OF SANITIZED KNIVES.
Location: Kitchen
Equipment: Prep table
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: EMPLOYEE WASHED HANDS FOR 5 SECONDS WITH COLD WATER. TESTED SINK TEMPERATURE AFTER HANDS WASHED, HOT WATER WAS NOT AVAILABLE AND TOOK ABOUT 60 SECONDS TO BECOME WARM. WASH HANDS WITH HOT WATER.
Location: Kitchen
Equipment: Hand sink
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: IMPROPER THAWING OF RAW BEEF INTESTINES AND PACKAGED RAW BEEF STEAKS. INTESTINES THAWING IN STAGNANT WATER AT 2-BAY SINK. NO WATER FLOW FROM FAUCET, AND NO OPEN DRAIN TO DRAIN WATER. BEEF STEAKS IN AIR TIGHT PLASTIC PACKAGING IN STAGNANT WATER AT 2-BAY SINK. REMOVE BEEF STEAKS FROM PACKAGING AND RUN UNDER COLD RUNNING WATER WITH SINK DRAIN OPEN TO ALLOW FOR WATER FLOW. PLACE INTESTINES UNDER COLD RUNNING WATER WITH SINK DRAIN OPEN TO ALLOW FOR WATER FLOW. FROZEN FOODS MAYBE PLACED IN THE REACH-IN COOLER TO THAW OVERNIGHT.
Location: Three bay area
Equipment: 2-bay
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: IMPROPER THAWING OF RAW BEEF INTESTINES AND PACKAGED RAW BEEF STEAKS. INTESTINES THAWING IN STAGNANT WATER AT 2-BAY SINK. NO WATER FLOW FROM FAUCET, AND NO OPEN DRAIN TO DRAIN WATER. BEEF STEAKS IN AIR TIGHT PLASTIC PACKAGING IN STAGNANT WATER AT 2-BAY SINK. REMOVE BEEF STEAKS FROM PACKAGING AND RUN UNDER COLD RUNNING WATER WITH SINK DRAIN OPEN TO ALLOW FOR WATER FLOW. PLACE INTESTINES UNDER COLD RUNNING WATER WITH SINK DRAIN OPEN TO ALLOW FOR WATER FLOW. FROZEN FOODS MAYBE PLACED IN THE REACH-IN COOLER TO THAW OVERNIGHT.
Location: Three bay area
Equipment: 2-bay
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SERVICE COLD-TOP COOLER AND ADJUST AMBIENT TEMPERATURE TO 41 DEGREES FAHRENHEIT OR BELOW. INTERIOR FOOD ITEMS TESTING AT 43-44 dF. FOOD ITEMS SHALL MAINTAIN A TEMPERATURE OF 41 dF OR BELOW.
Location: Kitchen
Equipment: Cold top
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: BUCKETS OF CHILI PEPPERS STORED DIRECTLY ON KITCHEN FLOOR. ELEVATE ALL FOOD ITEMS AT LEAST 6 INCHES.
Location: Kitchen
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: STORE CHILES FOR SAUCE IN CONTAINER WITH LID ON LOWER SHELF OF PREP TABLE. TRASH CAN STORED DIRECTLY NEXT OPEN CONTAINER OF CHILIS.
Location: Kitchen
Equipment: Prep table
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: DO NOT USE CARRY-OUT SAUCE CUPS AS UTENSILS IN SAUCES. USE A RIGID PLASTIC OR METAL UTENSIL WITH HANDLE TO PREVENT CONTAMINATION OF FOOD.
Location: Wait staff area
Equipment: Reach in cooler (2 door)
|
03/04/2014 | Illness Complaint |
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. RAW BEEF IN COLD TOP ACROSS FROM COOK LINE MEASURED 46 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.***REPEAT VIOLATION***
Location: Cook line
Equipment: Cold top
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. OBSERVED FRUIT FLIES/GNATS THROUGHOUT BACK KITCHEN AREA AND BAR.LOCATE SOURCE OF INFESTATION AND ELIMINATE.
Location: Kitchen (back)
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. OBSERVED FRUIT FLIES/GNATS THROUGHOUT BACK KITCHEN AREA AND BAR.LOCATE SOURCE OF INFESTATION AND ELIMINATE.
Location: Bar
- Consumer advisory (corrected)
Establishment serving undercooked and/or raw animal product with no consumer advisory.
Correction: If serving a raw or undercooked animal product, an advisory must be visible to the consumer.
Comments: 1. ESTABLISHMENT SERVES RAW CEVICHE AND EGGS TO ORDER. CURRENT MENU DOES NOT HAVE CONSUMER ADVISORY.A CONSUMER ADVISORY MUST BE PRESENT IN A PLACE THAT IS EASILY VIEWABLE BY CUSTOMERS THAT STATES THE FOLLOWING:"CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, FISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS""CONSUMIR CARNES CRUDAS O POCO COCIDAS, LAS AVES DE CORRAL, MARISCOS, PESCADOS, MARISCOS O HUEVOS PUEDEN AUMENTAR SU RIESGO DE ENFERMEDADES TRANSMITIDAS POR ALIMENTOS"
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. RAW MEAT STORED OVER CONTAINERS OF SAUCE (WITHOUT LIDS) IN UPRIGHT COOLER IN BACK KITCHEN AREA.2. RAW SHRIMP OVER READY TO EAT BEANS IN PREP TOP COOLER ACROSS FROM COOK LINE.STORE ALL RAW ANIMAL PRODUCTS BELOW READY TO EAT FOODS AND PRODUCE TO PREVENT CROSS CONTAMINATION.***REPEAT VIOLATION***
Location: Kitchen (back)
Equipment: Upright cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. RAW MEAT STORED OVER CONTAINERS OF SAUCE (WITHOUT LIDS) IN UPRIGHT COOLER IN BACK KITCHEN AREA.2. RAW SHRIMP OVER READY TO EAT BEANS IN PREP TOP COOLER ACROSS FROM COOK LINE.STORE ALL RAW ANIMAL PRODUCTS BELOW READY TO EAT FOODS AND PRODUCE TO PREVENT CROSS CONTAMINATION.***REPEAT VIOLATION***
Location: Cook line
Equipment: Prep Top Cooler
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. BUCKET AND CLAM BEING STORED IN HAND SINK IN COOK LINE AREA.DO NOT STORE ANYTHING IN HAND SINK, USE FOR HANDWASHING ONLY.***REPEAT VIOLATION***
Location: Cook line
Equipment: Hand sink
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. COOKED FOODS IN UPRIGHT COOLER IN BACK KITCHEN AREA NOT DATE MARKED.2. COOKED BEANS IN PREP TOP COOLER NOT LABELED WITH DISCARD DATE.LABEL ALL COOKED FOODS AND READY TO EAT FOODS BEING HELD FOR MORE THAN 24 HOURS WITH A DISCARD DATE NO LATER THAN 7 DAYS.***REPEAT VIOLATION***
Location: Kitchen (back)
Equipment: Upright cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. COOKED FOODS IN UPRIGHT COOLER IN BACK KITCHEN AREA NOT DATE MARKED.2. COOKED BEANS IN PREP TOP COOLER NOT LABELED WITH DISCARD DATE.LABEL ALL COOKED FOODS AND READY TO EAT FOODS BEING HELD FOR MORE THAN 24 HOURS WITH A DISCARD DATE NO LATER THAN 7 DAYS.***REPEAT VIOLATION***
Location: Cook line
Equipment: Prep Top Cooler
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1. IN PLACE SANITIZER MEASURED OVER 200 PPM.ENSURE CHLORINE BLEACH SANITIZER MEASURES 50-100 PPM.***REPEAT VIOLATION***
Location: Kitchen (back)
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. GROCERY BAGS BEING USED TO HOLD CRAB IN UPRIGHT FREEZER IN BACK KITCHEN,2. COOKED RICE BEING HELD IN GROCERY BAG IN STEAM TABLE.DISCONTINUE USE. ONLY FOOD GRADE BAGS AND CONTAINERS SHOULD BE USED.***REPEAT VIOLATION***
Location: Kitchen (back)
Equipment: Upright freezer
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. RAW BEEF, RAW PORK, RAW FISH, RAW COW BRAIN, AND RAW CHICKEN IMPROPERLY THAWING IN PREP SINK. THAWING SHOULD BE ACCOMPLISHED WITH THE PRODUCT FULLY SUBMERGED UNDER COOL RUNNING WATER OR IN THE COOLER.***REPEAT VIOLATION***
Location: Kitchen (back)
Equipment: Prep sink
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. STOCK POT WITH COW SKULL AND BROTH STORED ON THE FLOOR IN KITCHEN.STORE AT LEAST 6 INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION.***REPEAT VIOLATION***2. MULTIPLE FOODS IN UPRIGHT COOLERS AND PREP TOP COOLER NOT COVERED.ENSURE ALL FOODS ARE COVERED WITH A LID, PLASTIC WRAP, FOIL, ETC. UNLESS ACTIVELY COOLING.
Location: Kitchen (back)
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. PROVIDE SOAP AT HAND SINK IN BAR.
Location: Back room
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. REMOVE TAPE FROM AROUND FAUCET AT PREP SINK.REPAIR ACCORDINGLY.
Location: Kitchen (back)
Equipment: Prep sink
|
11/26/2013 | Recheck |
- Smoking distance signage
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. RAW BEEF IN COLD TOP ACROSS FROM COOK LINE MEASURED 46 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.***REPEAT VIOLATION***
Location: Cook line
Equipment: Cold top
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. OBSERVED FRUIT FLIES/GNATS THROUGHOUT BACK KITCHEN AREA AND BAR.LOCATE SOURCE OF INFESTATION AND ELIMINATE.
Location: Kitchen (back)
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. OBSERVED FRUIT FLIES/GNATS THROUGHOUT BACK KITCHEN AREA AND BAR.LOCATE SOURCE OF INFESTATION AND ELIMINATE.
Location: Bar
- Consumer advisory
Establishment serving undercooked and/or raw animal product with no consumer advisory.
Correction: If serving a raw or undercooked animal product, an advisory must be visible to the consumer.
Comments: 1. ESTABLISHMENT SERVES RAW CEVICHE AND EGGS TO ORDER. CURRENT MENU DOES NOT HAVE CONSUMER ADVISORY.A CONSUMER ADVISORY MUST BE PRESENT IN A PLACE THAT IS EASILY VIEWABLE BY CUSTOMERS THAT STATES THE FOLLOWING:"CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, FISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS""CONSUMIR CARNES CRUDAS O POCO COCIDAS, LAS AVES DE CORRAL, MARISCOS, PESCADOS, MARISCOS O HUEVOS PUEDEN AUMENTAR SU RIESGO DE ENFERMEDADES TRANSMITIDAS POR ALIMENTOS"
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. RAW MEAT STORED OVER CONTAINERS OF SAUCE (WITHOUT LIDS) IN UPRIGHT COOLER IN BACK KITCHEN AREA.2. RAW SHRIMP OVER READY TO EAT BEANS IN PREP TOP COOLER ACROSS FROM COOK LINE.STORE ALL RAW ANIMAL PRODUCTS BELOW READY TO EAT FOODS AND PRODUCE TO PREVENT CROSS CONTAMINATION.***REPEAT VIOLATION***
Location: Kitchen (back)
Equipment: Upright cooler
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. RAW MEAT STORED OVER CONTAINERS OF SAUCE (WITHOUT LIDS) IN UPRIGHT COOLER IN BACK KITCHEN AREA.2. RAW SHRIMP OVER READY TO EAT BEANS IN PREP TOP COOLER ACROSS FROM COOK LINE.STORE ALL RAW ANIMAL PRODUCTS BELOW READY TO EAT FOODS AND PRODUCE TO PREVENT CROSS CONTAMINATION.***REPEAT VIOLATION***
Location: Cook line
Equipment: Prep Top Cooler
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. BUCKET AND CLAM BEING STORED IN HAND SINK IN COOK LINE AREA.DO NOT STORE ANYTHING IN HAND SINK, USE FOR HANDWASHING ONLY.***REPEAT VIOLATION***
Location: Cook line
Equipment: Hand sink
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. COOKED FOODS IN UPRIGHT COOLER IN BACK KITCHEN AREA NOT DATE MARKED.2. COOKED BEANS IN PREP TOP COOLER NOT LABELED WITH DISCARD DATE.LABEL ALL COOKED FOODS AND READY TO EAT FOODS BEING HELD FOR MORE THAN 24 HOURS WITH A DISCARD DATE NO LATER THAN 7 DAYS.***REPEAT VIOLATION***
Location: Kitchen (back)
Equipment: Upright cooler
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. COOKED FOODS IN UPRIGHT COOLER IN BACK KITCHEN AREA NOT DATE MARKED.2. COOKED BEANS IN PREP TOP COOLER NOT LABELED WITH DISCARD DATE.LABEL ALL COOKED FOODS AND READY TO EAT FOODS BEING HELD FOR MORE THAN 24 HOURS WITH A DISCARD DATE NO LATER THAN 7 DAYS.***REPEAT VIOLATION***
Location: Cook line
Equipment: Prep Top Cooler
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1. IN PLACE SANITIZER MEASURED OVER 200 PPM.ENSURE CHLORINE BLEACH SANITIZER MEASURES 50-100 PPM.***REPEAT VIOLATION***
Location: Kitchen (back)
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. GROCERY BAGS BEING USED TO HOLD CRAB IN UPRIGHT FREEZER IN BACK KITCHEN,2. COOKED RICE BEING HELD IN GROCERY BAG IN STEAM TABLE.DISCONTINUE USE. ONLY FOOD GRADE BAGS AND CONTAINERS SHOULD BE USED.***REPEAT VIOLATION***
Location: Kitchen (back)
Equipment: Upright freezer
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. RAW BEEF, RAW PORK, RAW FISH, RAW COW BRAIN, AND RAW CHICKEN IMPROPERLY THAWING IN PREP SINK. THAWING SHOULD BE ACCOMPLISHED WITH THE PRODUCT FULLY SUBMERGED UNDER COOL RUNNING WATER OR IN THE COOLER.***REPEAT VIOLATION***
Location: Kitchen (back)
Equipment: Prep sink
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. STOCK POT WITH COW SKULL AND BROTH STORED ON THE FLOOR IN KITCHEN.STORE AT LEAST 6 INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION.***REPEAT VIOLATION***2. MULTIPLE FOODS IN UPRIGHT COOLERS AND PREP TOP COOLER NOT COVERED.ENSURE ALL FOODS ARE COVERED WITH A LID, PLASTIC WRAP, FOIL, ETC. UNLESS ACTIVELY COOLING.
Location: Kitchen (back)
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. PROVIDE SOAP AT HAND SINK IN BAR.
Location: Back room
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. REMOVE TAPE FROM AROUND FAUCET AT PREP SINK.REPAIR ACCORDINGLY.
Location: Kitchen (back)
Equipment: Prep sink
|
11/15/2013 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. COOKED RICE IN PLASTIC BAG IN STEAM TABLE MEASURED 121 DEGREES F.ENSURE POTENTIALLY HAZARDOUS FOODS BEING HELD HOT ARE KEPT AT 135 DEGREES F OR HIGHER.
Location: Cook line
Equipment: Steam table
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. CONTAINERS OF RAW RED MEAT IN COLD TOP ACROSS FROM COOK LINE MEASURED 46 DEGREES AND 48 DEGREES F.JUNE 10:1. CONTAINERS OF RAW RED MEAT IN COLD TOP MEASURED BETWEEN 50 - 52 DEGREES F.ENSURE POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.SUGGESTION: PUT LESS MEAT IN EACH CONTAINER AND CLOSE LID TO COLD TOP WHEN NOT IN USE.
Location: Cook line
Equipment: Cold top
- Minimize contact (Critical) (corrected)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: 1. USING SINGLE SERVICE SAUCE CUPS AS SCOOPS FOR SAUCES IN UPRIGHT COOLER IN WAITSTAFF AREA.DISCONTINUE USE. PROVIDE SCOOP WITH HANDLE FOR SAUCES.
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. RAW SHRIMP STORED ON SHELF OVER CONTAINERS OF SAUCES IN UPRIGHT COOLER IN KITCHEN WHERE THREE BAY SINK IS LOCATED.2. RAW MEATS STORED ON SHELF OVER PEPPERS AND SAUCES IN UPRIGHT COOLER IN KITCHEN WHERE THREE BAY SINK IS LOCATED.3 RAW FISH STORED ON SHELF OVER AVOCADOS IN UPRIGHT COOLER NEAR COOK LINE.
Location: Kitchen
Equipment: Upright cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. RAW SHRIMP STORED ON SHELF OVER CONTAINERS OF SAUCES IN UPRIGHT COOLER IN KITCHEN WHERE THREE BAY SINK IS LOCATED.2. RAW MEATS STORED ON SHELF OVER PEPPERS AND SAUCES IN UPRIGHT COOLER IN KITCHEN WHERE THREE BAY SINK IS LOCATED.3 RAW FISH STORED ON SHELF OVER AVOCADOS IN UPRIGHT COOLER NEAR COOK LINE.
Location: Cook line
Equipment: Upright cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: SEE ABOVE.
Location: Kitchen
Equipment: Upright cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: SEE ABOVE.
Location: Cook line
Equipment: Upright cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BOTTOM INTERIOR OF UPRIGHT COOLER IN KITCHEN IS HEAVILY SOILED.IMPROVE ROUTINE CLEANING AND SANITZING.
Location: Kitchen
Equipment: Upright cooler
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. HAND SINK IS HEAVILY SOILED WITH FOOD DEBRIS.IMPROVE CLEANING. DO NOT USE FOR ANY PURPOSE OTHER THAN HAND WASHING.
Location: Cook line
Equipment: Hand sink
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. FOOD DEBRIS IN HAND SINK IN COOK LINE AREA.DO NOT DUMP FOOD IN HAND SINK. KEEP CLEAN AND USE FOR HANDWASHING ONLY.2. SANI BUCKET AND CUPS STORED IN HAND SINK IN THE BAR AREA.DO NOT USE FOR STORAGE. USE FOR HANDWASHING ONLY.
Location: Kitchen
Equipment: Hand sink
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. FOOD DEBRIS IN HAND SINK IN COOK LINE AREA.DO NOT DUMP FOOD IN HAND SINK. KEEP CLEAN AND USE FOR HANDWASHING ONLY.2. SANI BUCKET AND CUPS STORED IN HAND SINK IN THE BAR AREA.DO NOT USE FOR STORAGE. USE FOR HANDWASHING ONLY.
Location: Bar
Equipment: Hand sink
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1. CHLRINE BLEACH SANITIZER NOT MEASURING AT THREE BAY.2. CHLORINE BLEACH SANITIZER NOT MEASURING AT IN PLACE SANITIZER IN WAITSTAFF AREA.ENSURE A CHLORINE BLEACH SANITIZER CONCENTRATION OF 50 PPM. CHANGE SANITIZER EVERY 4 HOURS AND USE TEST STRIPS TO MAINTAIN PROPER CONCENTRATION.
Location: Kitchen
Equipment: 3-bay
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1. CHLRINE BLEACH SANITIZER NOT MEASURING AT THREE BAY.2. CHLORINE BLEACH SANITIZER NOT MEASURING AT IN PLACE SANITIZER IN WAITSTAFF AREA.ENSURE A CHLORINE BLEACH SANITIZER CONCENTRATION OF 50 PPM. CHANGE SANITIZER EVERY 4 HOURS AND USE TEST STRIPS TO MAINTAIN PROPER CONCENTRATION.
Location: Wait staff area
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. GROCERY BAGS USED TO STORE FOOD IN UPRIGHT FREEZER IN KITCHEN AND CHEST FREEZER IN BAR AREA.USE ONLY FOOD GRADE BAGS AND CONTAINERS FOR FOOD STORAGE. DISCONTINUE USE OF GROCERY BAGS.
Location: Kitchen
Equipment: Upright freezer
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. GROCERY BAGS USED TO STORE FOOD IN UPRIGHT FREEZER IN KITCHEN AND CHEST FREEZER IN BAR AREA.USE ONLY FOOD GRADE BAGS AND CONTAINERS FOR FOOD STORAGE. DISCONTINUE USE OF GROCERY BAGS.
Location: Bar
Equipment: Chest freezer
- Hoods inadequate or unapproved (corrected)
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: 1. FIRE SUPPRESSION SYSTEM LAST INSPECTED AND TAGGED IN AUGUST 2012.SHOULD BE INSPECTED AND TAGGED EVERY 6 MONTHS. SCHEDULE INSPECTION.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. ONE LIGHT OUT IN KITCHEN AREA NEAR THREE BAY SINK,2. ONE LIGHT OUT IN HOOD ON COOK LINE.REPLACE.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. ONE LIGHT OUT IN KITCHEN AREA NEAR THREE BAY SINK,2. ONE LIGHT OUT IN HOOD ON COOK LINE.REPLACE.
Location: Cook line
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. LIGHT SHIELD IN KITCHEN WHERE 3 BAY SINK IS LOCATED IS HEAVILY SOILED.IMPROVE ROUTINE CLEANING.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. USING WADDED PAPER TOWELS AND PLASTIC WRAP AS DRAIN STOP FOR TWO BAY SINK.PROVIDE DRAIN STOP.
Location: Kitchen
Equipment: 2-bay
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. HAND SINK ON COOK LINE AND HAND SINK IN WOMEN'S RESTROOM NEED TO BE RESEALED/RECAULKED TO WALL.
Location: Cook line
Equipment: Hand sink
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. HAND SINK ON COOK LINE AND HAND SINK IN WOMEN'S RESTROOM NEED TO BE RESEALED/RECAULKED TO WALL.
Location: Womens restroom
Equipment: Hand sink
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. PROVIDE LIDS OR COVERINGS FOR FOODS BEING STORED IN UPRIGHT COOLER.UNLESS COOLING, FOODS SHOULD BE COVERED.
Location: Kitchen
Equipment: Upright cooler
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. PROVIDE LIDS OR COVERINGS FOR FOODS BEING STORED IN UPRIGHT COOLER.UNLESS COOLING, FOODS SHOULD BE COVERED.
Location: Cook line
Equipment: Upright cooler
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. FAUCET AT THREE BAY SINK IS LEAKING FROM LEFT KNOB AND SPRAYING OUT OF JUCTION WHERE FAUCET HEAD MEETS BASE.REPAIR ACCORDINGLY TO PREVENT LEAKING AND SPRAYING.
Location: Kitchen
Equipment: 3-bay
|
06/18/2013 | Recheck |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. COOKED RICE IN PLASTIC BAG IN STEAM TABLE MEASURED 121 DEGREES F.ENSURE POTENTIALLY HAZARDOUS FOODS BEING HELD HOT ARE KEPT AT 135 DEGREES F OR HIGHER.
Location: Cook line
Equipment: Steam table
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. CONTAINERS OF RAW RED MEAT IN COLD TOP ACROSS FROM COOK LINE MEASURED 46 DEGREES AND 48 DEGREES F.JUNE 10:1. CONTAINERS OF RAW RED MEAT IN COLD TOP MEASURED BETWEEN 50 - 52 DEGREES F.ENSURE POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.SUGGESTION: PUT LESS MEAT IN EACH CONTAINER AND CLOSE LID TO COLD TOP WHEN NOT IN USE.
Location: Cook line
Equipment: Cold top
- Minimize contact (Critical)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: 1. USING SINGLE SERVICE SAUCE CUPS AS SCOOPS FOR SAUCES IN UPRIGHT COOLER IN WAITSTAFF AREA.DISCONTINUE USE. PROVIDE SCOOP WITH HANDLE FOR SAUCES.
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. RAW SHRIMP STORED ON SHELF OVER CONTAINERS OF SAUCES IN UPRIGHT COOLER IN KITCHEN WHERE THREE BAY SINK IS LOCATED.2. RAW MEATS STORED ON SHELF OVER PEPPERS AND SAUCES IN UPRIGHT COOLER IN KITCHEN WHERE THREE BAY SINK IS LOCATED.3 RAW FISH STORED ON SHELF OVER AVOCADOS IN UPRIGHT COOLER NEAR COOK LINE.
Location: Kitchen
Equipment: Upright cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. RAW SHRIMP STORED ON SHELF OVER CONTAINERS OF SAUCES IN UPRIGHT COOLER IN KITCHEN WHERE THREE BAY SINK IS LOCATED.2. RAW MEATS STORED ON SHELF OVER PEPPERS AND SAUCES IN UPRIGHT COOLER IN KITCHEN WHERE THREE BAY SINK IS LOCATED.3 RAW FISH STORED ON SHELF OVER AVOCADOS IN UPRIGHT COOLER NEAR COOK LINE.
Location: Cook line
Equipment: Upright cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: SEE ABOVE.
Location: Kitchen
Equipment: Upright cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: SEE ABOVE.
Location: Cook line
Equipment: Upright cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BOTTOM INTERIOR OF UPRIGHT COOLER IN KITCHEN IS HEAVILY SOILED.IMPROVE ROUTINE CLEANING AND SANITZING.
Location: Kitchen
Equipment: Upright cooler
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. HAND SINK IS HEAVILY SOILED WITH FOOD DEBRIS.IMPROVE CLEANING. DO NOT USE FOR ANY PURPOSE OTHER THAN HAND WASHING.
Location: Cook line
Equipment: Hand sink
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. FOOD DEBRIS IN HAND SINK IN COOK LINE AREA.DO NOT DUMP FOOD IN HAND SINK. KEEP CLEAN AND USE FOR HANDWASHING ONLY.2. SANI BUCKET AND CUPS STORED IN HAND SINK IN THE BAR AREA.DO NOT USE FOR STORAGE. USE FOR HANDWASHING ONLY.
Location: Kitchen
Equipment: Hand sink
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. FOOD DEBRIS IN HAND SINK IN COOK LINE AREA.DO NOT DUMP FOOD IN HAND SINK. KEEP CLEAN AND USE FOR HANDWASHING ONLY.2. SANI BUCKET AND CUPS STORED IN HAND SINK IN THE BAR AREA.DO NOT USE FOR STORAGE. USE FOR HANDWASHING ONLY.
Location: Bar
Equipment: Hand sink
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1. CHLRINE BLEACH SANITIZER NOT MEASURING AT THREE BAY.2. CHLORINE BLEACH SANITIZER NOT MEASURING AT IN PLACE SANITIZER IN WAITSTAFF AREA.ENSURE A CHLORINE BLEACH SANITIZER CONCENTRATION OF 50 PPM. CHANGE SANITIZER EVERY 4 HOURS AND USE TEST STRIPS TO MAINTAIN PROPER CONCENTRATION.
Location: Kitchen
Equipment: 3-bay
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1. CHLRINE BLEACH SANITIZER NOT MEASURING AT THREE BAY.2. CHLORINE BLEACH SANITIZER NOT MEASURING AT IN PLACE SANITIZER IN WAITSTAFF AREA.ENSURE A CHLORINE BLEACH SANITIZER CONCENTRATION OF 50 PPM. CHANGE SANITIZER EVERY 4 HOURS AND USE TEST STRIPS TO MAINTAIN PROPER CONCENTRATION.
Location: Wait staff area
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. GROCERY BAGS USED TO STORE FOOD IN UPRIGHT FREEZER IN KITCHEN AND CHEST FREEZER IN BAR AREA.USE ONLY FOOD GRADE BAGS AND CONTAINERS FOR FOOD STORAGE. DISCONTINUE USE OF GROCERY BAGS.
Location: Kitchen
Equipment: Upright freezer
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. GROCERY BAGS USED TO STORE FOOD IN UPRIGHT FREEZER IN KITCHEN AND CHEST FREEZER IN BAR AREA.USE ONLY FOOD GRADE BAGS AND CONTAINERS FOR FOOD STORAGE. DISCONTINUE USE OF GROCERY BAGS.
Location: Bar
Equipment: Chest freezer
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: 1. FIRE SUPPRESSION SYSTEM LAST INSPECTED AND TAGGED IN AUGUST 2012.SHOULD BE INSPECTED AND TAGGED EVERY 6 MONTHS. SCHEDULE INSPECTION.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. ONE LIGHT OUT IN KITCHEN AREA NEAR THREE BAY SINK,2. ONE LIGHT OUT IN HOOD ON COOK LINE.REPLACE.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. ONE LIGHT OUT IN KITCHEN AREA NEAR THREE BAY SINK,2. ONE LIGHT OUT IN HOOD ON COOK LINE.REPLACE.
Location: Cook line
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. LIGHT SHIELD IN KITCHEN WHERE 3 BAY SINK IS LOCATED IS HEAVILY SOILED.IMPROVE ROUTINE CLEANING.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. USING WADDED PAPER TOWELS AND PLASTIC WRAP AS DRAIN STOP FOR TWO BAY SINK.PROVIDE DRAIN STOP.
Location: Kitchen
Equipment: 2-bay
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. HAND SINK ON COOK LINE AND HAND SINK IN WOMEN'S RESTROOM NEED TO BE RESEALED/RECAULKED TO WALL.
Location: Cook line
Equipment: Hand sink
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. HAND SINK ON COOK LINE AND HAND SINK IN WOMEN'S RESTROOM NEED TO BE RESEALED/RECAULKED TO WALL.
Location: Womens restroom
Equipment: Hand sink
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. PROVIDE LIDS OR COVERINGS FOR FOODS BEING STORED IN UPRIGHT COOLER.UNLESS COOLING, FOODS SHOULD BE COVERED.
Location: Kitchen
Equipment: Upright cooler
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. PROVIDE LIDS OR COVERINGS FOR FOODS BEING STORED IN UPRIGHT COOLER.UNLESS COOLING, FOODS SHOULD BE COVERED.
Location: Cook line
Equipment: Upright cooler
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. FAUCET AT THREE BAY SINK IS LEAKING FROM LEFT KNOB AND SPRAYING OUT OF JUCTION WHERE FAUCET HEAD MEETS BASE.REPAIR ACCORDINGLY TO PREVENT LEAKING AND SPRAYING.
Location: Kitchen
Equipment: 3-bay
|
06/10/2013 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. COOKED RICE IN PLASTIC BAG IN STEAM TABLE MEASURED 121 DEGREES F.ENSURE POTENTIALLY HAZARDOUS FOODS BEING HELD HOT ARE KEPT AT 135 DEGREES F OR HIGHER.
Location: Cook line
Equipment: Steam table
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. CONTAINERS OF RAW RED MEAT IN COLD TOP ACROSS FROM COOK LINE MEASURED 46 DEGREES AND 48 DEGREES F.ENSURE POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.SUGGESTION: PUT LESS MEAT IN EACH CONTAINER AND CLOSE LID TO COLD TOP WHEN NOT IN USE.
Location: Cook line
Equipment: Cold top
- Minimize contact (Critical)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: 1. USING SINGLE SERVICE SAUCE CUPS AS SCOOPS FOR SAUCES IN UPRIGHT COOLER IN WAITSTAFF AREA.DISCONTINUE USE. PROVIDE SCOOP WITH HANDLE FOR SAUCES.
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. RAW SHRIMP STORED ON SHELF OVER CONTAINERS OF SAUCES IN UPRIGHT COOLER IN KITCHEN WHERE THREE BAY SINK IS LOCATED.2. RAW MEATS STORED ON SHELF OVER PEPPERS AND SAUCES IN UPRIGHT COOLER IN KITCHEN WHERE THREE BAY SINK IS LOCATED.3 RAW FISH STORED ON SHELF OVER AVOCADOS IN UPRIGHT COOLER NEAR COOK LINE.
Location: Kitchen
Equipment: Upright cooler
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. RAW SHRIMP STORED ON SHELF OVER CONTAINERS OF SAUCES IN UPRIGHT COOLER IN KITCHEN WHERE THREE BAY SINK IS LOCATED.2. RAW MEATS STORED ON SHELF OVER PEPPERS AND SAUCES IN UPRIGHT COOLER IN KITCHEN WHERE THREE BAY SINK IS LOCATED.3 RAW FISH STORED ON SHELF OVER AVOCADOS IN UPRIGHT COOLER NEAR COOK LINE.
Location: Cook line
Equipment: Upright cooler
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: SEE ABOVE.
Location: Kitchen
Equipment: Upright cooler
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: SEE ABOVE.
Location: Cook line
Equipment: Upright cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BOTTOM INTERIOR OF UPRIGHT COOLER IN KITCHEN IS HEAVILY SOILED.IMPROVE ROUTINE CLEANING AND SANITZING.
Location: Kitchen
Equipment: Upright cooler
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. HAND SINK IS HEAVILY SOILED WITH FOOD DEBRIS.IMPROVE CLEANING. DO NOT USE FOR ANY PURPOSE OTHER THAN HAND WASHING.
Location: Cook line
Equipment: Hand sink
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. FOOD DEBRIS IN HAND SINK IN COOK LINE AREA.DO NOT DUMP FOOD IN HAND SINK. KEEP CLEAN AND USE FOR HANDWASHING ONLY.2. SANI BUCKET AND CUPS STORED IN HAND SINK IN THE BAR AREA.DO NOT USE FOR STORAGE. USE FOR HANDWASHING ONLY.
Location: Kitchen
Equipment: Hand sink
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. FOOD DEBRIS IN HAND SINK IN COOK LINE AREA.DO NOT DUMP FOOD IN HAND SINK. KEEP CLEAN AND USE FOR HANDWASHING ONLY.2. SANI BUCKET AND CUPS STORED IN HAND SINK IN THE BAR AREA.DO NOT USE FOR STORAGE. USE FOR HANDWASHING ONLY.
Location: Bar
Equipment: Hand sink
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1. CHLRINE BLEACH SANITIZER NOT MEASURING AT THREE BAY.2. CHLORINE BLEACH SANITIZER NOT MEASURING AT IN PLACE SANITIZER IN WAITSTAFF AREA.ENSURE A CHLORINE BLEACH SANITIZER CONCENTRATION OF 50 PPM. CHANGE SANITIZER EVERY 4 HOURS AND USE TEST STRIPS TO MAINTAIN PROPER CONCENTRATION.
Location: Kitchen
Equipment: 3-bay
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1. CHLRINE BLEACH SANITIZER NOT MEASURING AT THREE BAY.2. CHLORINE BLEACH SANITIZER NOT MEASURING AT IN PLACE SANITIZER IN WAITSTAFF AREA.ENSURE A CHLORINE BLEACH SANITIZER CONCENTRATION OF 50 PPM. CHANGE SANITIZER EVERY 4 HOURS AND USE TEST STRIPS TO MAINTAIN PROPER CONCENTRATION.
Location: Wait staff area
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. GROCERY BAGS USED TO STORE FOOD IN UPRIGHT FREEZER IN KITCHEN AND CHEST FREEZER IN BAR AREA.USE ONLY FOOD GRADE BAGS AND CONTAINERS FOR FOOD STORAGE. DISCONTINUE USE OF GROCERY BAGS.
Location: Kitchen
Equipment: Upright freezer
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. GROCERY BAGS USED TO STORE FOOD IN UPRIGHT FREEZER IN KITCHEN AND CHEST FREEZER IN BAR AREA.USE ONLY FOOD GRADE BAGS AND CONTAINERS FOR FOOD STORAGE. DISCONTINUE USE OF GROCERY BAGS.
Location: Bar
Equipment: Chest freezer
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: 1. FIRE SUPPRESSION SYSTEM LAST INSPECTED AND TAGGED IN AUGUST 2012.SHOULD BE INSPECTED AND TAGGED EVERY 6 MONTHS. SCHEDULE INSPECTION.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. ONE LIGHT OUT IN KITCHEN AREA NEAR THREE BAY SINK,2. ONE LIGHT OUT IN HOOD ON COOK LINE.REPLACE.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. ONE LIGHT OUT IN KITCHEN AREA NEAR THREE BAY SINK,2. ONE LIGHT OUT IN HOOD ON COOK LINE.REPLACE.
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. LIGHT SHIELD IN KITCHEN WHERE 3 BAY SINK IS LOCATED IS HEAVILY SOILED.IMPROVE ROUTINE CLEANING.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. USING WADDED PAPER TOWELS AND PLASTIC WRAP AS DRAIN STOP FOR TWO BAY SINK.PROVIDE DRAIN STOP.
Location: Kitchen
Equipment: 2-bay
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. HAND SINK ON COOK LINE AND HAND SINK IN WOMEN'S RESTROOM NEED TO BE RESEALED/RECAULKED TO WALL.
Location: Cook line
Equipment: Hand sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. HAND SINK ON COOK LINE AND HAND SINK IN WOMEN'S RESTROOM NEED TO BE RESEALED/RECAULKED TO WALL.
Location: Womens restroom
Equipment: Hand sink
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. PROVIDE LIDS OR COVERINGS FOR FOODS BEING STORED IN UPRIGHT COOLER.UNLESS COOLING, FOODS SHOULD BE COVERED.
Location: Kitchen
Equipment: Upright cooler
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. PROVIDE LIDS OR COVERINGS FOR FOODS BEING STORED IN UPRIGHT COOLER.UNLESS COOLING, FOODS SHOULD BE COVERED.
Location: Cook line
Equipment: Upright cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. FAUCET AT THREE BAY SINK IS LEAKING FROM LEFT KNOB AND SPRAYING OUT OF JUCTION WHERE FAUCET HEAD MEETS BASE.REPAIR ACCORDINGLY TO PREVENT LEAKING AND SPRAYING.
Location: Kitchen
Equipment: 3-bay
|
06/03/2013 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: 1. CO2 TANKS UNRESTRAINED.PLEASE RESTRAIN WITH CHAIN OR BUNGEE CORD.
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 1. EMPLOYEE OBSERVED PUTTING ON A PAIR OF GLOVES WITHOUT WASHING HIS HANDS.ALL EMPLOYEES MUST WASH THEIR HANDS BEFORE PUTTING ON GLOVES AND WHEN CHANGING GLOVES.
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. GROCERY BAGS USED TO HOLD FOOD ITEMS IN THE UPRIGHT FREEZER IN THE BACK KITCHEN AREA.2. RAW MEAT STORED IN GROCERY BAGS IN CHEST FREEZER BY BAR AREA.3. COOKED RICE IN GROCERY BAG ON STEAM TABLE ON COOK LINE.GROCERY BAGS ARE NOT APPROVED FOOD CONTACT MATERIALS. PLEASE USE ONLY FOOD GRADE CONTAINERS AND PLASTIC BAGS TO STORE FOOD IN.
Location: Kitchen (back)
Equipment: Upright freezer
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. GROCERY BAGS USED TO HOLD FOOD ITEMS IN THE UPRIGHT FREEZER IN THE BACK KITCHEN AREA.2. RAW MEAT STORED IN GROCERY BAGS IN CHEST FREEZER BY BAR AREA.3. COOKED RICE IN GROCERY BAG ON STEAM TABLE ON COOK LINE.GROCERY BAGS ARE NOT APPROVED FOOD CONTACT MATERIALS. PLEASE USE ONLY FOOD GRADE CONTAINERS AND PLASTIC BAGS TO STORE FOOD IN.
Location: Bar
Equipment: Chest freezer
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. GROCERY BAGS USED TO HOLD FOOD ITEMS IN THE UPRIGHT FREEZER IN THE BACK KITCHEN AREA.2. RAW MEAT STORED IN GROCERY BAGS IN CHEST FREEZER BY BAR AREA.3. COOKED RICE IN GROCERY BAG ON STEAM TABLE ON COOK LINE.GROCERY BAGS ARE NOT APPROVED FOOD CONTACT MATERIALS. PLEASE USE ONLY FOOD GRADE CONTAINERS AND PLASTIC BAGS TO STORE FOOD IN.
Location: Cook line
Equipment: Steam table
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BOTTOM OF UPRIGHT FREEZER IN BACK KITCHEN AREA HEAVILY SOILED.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Kitchen (back)
Equipment: Upright freezer
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. HAND SINK NEAR COOK LINE HAS FOOD DEBRIS IN IT.PLEASE DO NOT USE HAND SINK FOR ANY PURPOSE OTHER THAN HAND WASHING. DO NOT DUMP FOOD IN HAND SINK.
Location: Cook line
Equipment: Hand sink
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. READY TO EAT FOODS OR COOKED MEAT ITEMS NOT DATE MARKED WITH WHEN TO DISCARD.PLEASE MARK ALL READY TO EAT OR COOKED FOOD PRODUCTS THAT WILL NOT BE USED WITHIN 24 HOURS WITH THE DATE TO DISCARD BY.
Location: Kitchen (back)
Equipment: Upright cooler
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1. IN PLACE CHLORINE BLEACH SANITIZERS MEASURING OVER 200 PPM.2. SANITIZER IN 3 BAY MEASURING 0 PPM.PLEASE ENSURE CHLORINE BLEACH SANITIZER IS AT 50 PPM. CHECK REGULARLY WITH TEST STRIPS.
Location: Wait staff area
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1. IN PLACE CHLORINE BLEACH SANITIZERS MEASURING OVER 200 PPM.2. SANITIZER IN 3 BAY MEASURING 0 PPM.PLEASE ENSURE CHLORINE BLEACH SANITIZER IS AT 50 PPM. CHECK REGULARLY WITH TEST STRIPS.
Location: Kitchen (back)
Equipment: 3-bay
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. SHRIMP THAWING IN BUCKET WITH COLD WATER ON THE FLOOR IN THE BACK KITCHEN AREA.2. TAIL MEAT THAWING OUT AT ROOM TEMPERATURE ON THE DRAIN BOARD OF 2 BAY SINK.PLEASE THAW ALL POTENTIALLY HAZARDOUS FOODS UNDER COLD RUNNING WATER, IN THE MICROWAVE (IF COOKING IMMEDIATELY AFTER), OR IN A COOLER.
Location: Back room
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. FROZEN SHRIMP THAWING IN BUCKET OF COLD WATER DIRECTLY ON THE FLOOR IN THE BACK KITCHEN AREA.2. (COOKED) TROPICAL FRUIT IN STRAINER OVER BUCKET DIRECTLY ON THE FLOOR IN THE BACK KITCHEN AREA.PLEASE STORE ALL POTENTIALLY HAZARDOUS FOODS AT LEAST 6 INCHES ABOVE THE FLOOR. DO ALL FOOD PREP ON A SURFACE AT LEAST 6 INCHES ABOVE THE FLOOR.
Location: Kitchen (back)
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. CRAP PIECES STORED ON SHELF LINED WITH FOIL IN UPRIGHT FREEZER.PLEASE STORE CRAP PIECES IN A CONTAINER OR A FOOD GRADE PLASTIC BAG.
Location: Kitchen (back)
Equipment: Upright freezer
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PLEASE PROVIDE PAPER TOWELS AT HAND SINK IN THE RESTROOM BY THE BAR AREA.
Location: Restroom
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. WATER DRAINING VERY SLOWLY AT LEFT BAY OF 2 BAY SINK IN THE BACK KITCHEN AREA.2. WATER DRAINING VERY SLOWLY AT HAND SINK NEAR COOK LINE.PLEASE REPAIR ACCORDINGLY TO PREVENT STANDING WATER IN SINKS. 3. HAND SINK CONTINUALLY DRIPPING NEAR COOK LINE.PLEASE REPAIR SO IT DOES NOT DRIP.
Location: Kitchen (back)
Equipment: 2-bay
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. WATER DRAINING VERY SLOWLY AT LEFT BAY OF 2 BAY SINK IN THE BACK KITCHEN AREA.2. WATER DRAINING VERY SLOWLY AT HAND SINK NEAR COOK LINE.PLEASE REPAIR ACCORDINGLY TO PREVENT STANDING WATER IN SINKS. 3. HAND SINK CONTINUALLY DRIPPING NEAR COOK LINE.PLEASE REPAIR SO IT DOES NOT DRIP.
Location: Cook line
Equipment: Hand sink
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: PLEASE PROVIDE A COVERED TRASH CAN FOR THE WOMEN'S RESTROOM.
Location: Womens restroom
|
02/01/2013 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: 1. CO2 TANKS UNRESTRAINED.PLEASE RESTRAIN WITH CHAIN OR BUNGEE CORD.
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 1. EMPLOYEE OBSERVED PUTTING ON A PAIR OF GLOVES WITHOUT WASHING HIS HANDS.ALL EMPLOYEES MUST WASH THEIR HANDS BEFORE PUTTING ON GLOVES AND WHEN CHANGING GLOVES.
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. GROCERY BAGS USED TO HOLD FOOD ITEMS IN THE UPRIGHT FREEZER IN THE BACK KITCHEN AREA.2. RAW MEAT STORED IN GROCERY BAGS IN CHEST FREEZER BY BAR AREA.3. COOKED RICE IN GROCERY BAG ON STEAM TABLE ON COOK LINE.GROCERY BAGS ARE NOT APPROVED FOOD CONTACT MATERIALS. PLEASE USE ONLY FOOD GRADE CONTAINERS AND PLASTIC BAGS TO STORE FOOD IN.
Location: Kitchen (back)
Equipment: Upright freezer
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. GROCERY BAGS USED TO HOLD FOOD ITEMS IN THE UPRIGHT FREEZER IN THE BACK KITCHEN AREA.2. RAW MEAT STORED IN GROCERY BAGS IN CHEST FREEZER BY BAR AREA.3. COOKED RICE IN GROCERY BAG ON STEAM TABLE ON COOK LINE.GROCERY BAGS ARE NOT APPROVED FOOD CONTACT MATERIALS. PLEASE USE ONLY FOOD GRADE CONTAINERS AND PLASTIC BAGS TO STORE FOOD IN.
Location: Bar
Equipment: Chest freezer
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. GROCERY BAGS USED TO HOLD FOOD ITEMS IN THE UPRIGHT FREEZER IN THE BACK KITCHEN AREA.2. RAW MEAT STORED IN GROCERY BAGS IN CHEST FREEZER BY BAR AREA.3. COOKED RICE IN GROCERY BAG ON STEAM TABLE ON COOK LINE.GROCERY BAGS ARE NOT APPROVED FOOD CONTACT MATERIALS. PLEASE USE ONLY FOOD GRADE CONTAINERS AND PLASTIC BAGS TO STORE FOOD IN.
Location: Cook line
Equipment: Steam table
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BOTTOM OF UPRIGHT FREEZER IN BACK KITCHEN AREA HEAVILY SOILED.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Kitchen (back)
Equipment: Upright freezer
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. HAND SINK NEAR COOK LINE HAS FOOD DEBRIS IN IT.PLEASE DO NOT USE HAND SINK FOR ANY PURPOSE OTHER THAN HAND WASHING. DO NOT DUMP FOOD IN HAND SINK.
Location: Cook line
Equipment: Hand sink
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. READY TO EAT FOODS OR COOKED MEAT ITEMS NOT DATE MARKED WITH WHEN TO DISCARD.PLEASE MARK ALL READY TO EAT OR COOKED FOOD PRODUCTS THAT WILL NOT BE USED WITHIN 24 HOURS WITH THE DATE TO DISCARD BY.
Location: Kitchen (back)
Equipment: Upright cooler
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1. IN PLACE CHLORINE BLEACH SANITIZERS MEASURING OVER 200 PPM.2. SANITIZER IN 3 BAY MEASURING 0 PPM.PLEASE ENSURE CHLORINE BLEACH SANITIZER IS AT 50 PPM. CHECK REGULARLY WITH TEST STRIPS.
Location: Wait staff area
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1. IN PLACE CHLORINE BLEACH SANITIZERS MEASURING OVER 200 PPM.2. SANITIZER IN 3 BAY MEASURING 0 PPM.PLEASE ENSURE CHLORINE BLEACH SANITIZER IS AT 50 PPM. CHECK REGULARLY WITH TEST STRIPS.
Location: Kitchen (back)
Equipment: 3-bay
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. SHRIMP THAWING IN BUCKET WITH COLD WATER ON THE FLOOR IN THE BACK KITCHEN AREA.2. TAIL MEAT THAWING OUT AT ROOM TEMPERATURE ON THE DRAIN BOARD OF 2 BAY SINK.PLEASE THAW ALL POTENTIALLY HAZARDOUS FOODS UNDER COLD RUNNING WATER, IN THE MICROWAVE (IF COOKING IMMEDIATELY AFTER), OR IN A COOLER.
Location: Back room
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. FROZEN SHRIMP THAWING IN BUCKET OF COLD WATER DIRECTLY ON THE FLOOR IN THE BACK KITCHEN AREA.2. (COOKED) TROPICAL FRUIT IN STRAINER OVER BUCKET DIRECTLY ON THE FLOOR IN THE BACK KITCHEN AREA.PLEASE STORE ALL POTENTIALLY HAZARDOUS FOODS AT LEAST 6 INCHES ABOVE THE FLOOR. DO ALL FOOD PREP ON A SURFACE AT LEAST 6 INCHES ABOVE THE FLOOR.
Location: Kitchen (back)
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. CRAP PIECES STORED ON SHELF LINED WITH FOIL IN UPRIGHT FREEZER.PLEASE STORE CRAP PIECES IN A CONTAINER OR A FOOD GRADE PLASTIC BAG.
Location: Kitchen (back)
Equipment: Upright freezer
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PLEASE PROVIDE PAPER TOWELS AT HAND SINK IN THE RESTROOM BY THE BAR AREA.
Location: Restroom
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. WATER DRAINING VERY SLOWLY AT LEFT BAY OF 2 BAY SINK IN THE BACK KITCHEN AREA.2. WATER DRAINING VERY SLOWLY AT HAND SINK NEAR COOK LINE.PLEASE REPAIR ACCORDINGLY TO PREVENT STANDING WATER IN SINKS. 3. HAND SINK CONTINUALLY DRIPPING NEAR COOK LINE.PLEASE REPAIR SO IT DOES NOT DRIP.
Location: Kitchen (back)
Equipment: 2-bay
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. WATER DRAINING VERY SLOWLY AT LEFT BAY OF 2 BAY SINK IN THE BACK KITCHEN AREA.2. WATER DRAINING VERY SLOWLY AT HAND SINK NEAR COOK LINE.PLEASE REPAIR ACCORDINGLY TO PREVENT STANDING WATER IN SINKS. 3. HAND SINK CONTINUALLY DRIPPING NEAR COOK LINE.PLEASE REPAIR SO IT DOES NOT DRIP.
Location: Cook line
Equipment: Hand sink
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: PLEASE PROVIDE A COVERED TRASH CAN FOR THE WOMEN'S RESTROOM.
Location: Womens restroom
|
01/25/2013 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Three plastic zip lock bags of cooked rice and one metal pan of cooked beans sitting out at room temperature on cooks line. Do not sit potentially hazarddous foods out at room temperature. Either hold hot at 135 deg. F or above or use approved methods to cool hot foods and hold at 41 deg. F or below. NOTE > FOOD ITEMS WERE DISCARDED AT TIME OF INSPECTION. CORRECTED 2. Metal pan of cooked meat sitting out at room temperature on cooks line. Hold all hot foods at 135 deg. F or above. Do not sit pans of meat out at room temperature. NOTE. > ONCE MEAT IS COOKED ON BROILER AND CUT OFF. PLACE MEAT IN PAN AND HOLD HOT. PLACE MEAT THAT IS ON BROILER AND NO LONGER BEING COOKED IN COOLER BETWEEN COOKING.
Location: Cook line
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Three plastic zip lock bags of cooked rice and one metal pan of cooked beans sitting out at room temperature on cooks line. Do not sit potentially hazarddous foods out at room temperature. Either hold hot at 135 deg. F or above or use approved methods to cool hot foods and hold at 41 deg. F or below. NOTE > FOOD ITEMS WERE DISCARDED AT TIME OF INSPECTION. CORRECTED 2. Metal pan of cooked meat sitting out at room temperature on cooks line. Hold all hot foods at 135 deg. F or above. Do not sit pans of meat out at room temperature. NOTE. > ONCE MEAT IS COOKED ON BROILER AND CUT OFF. PLACE MEAT IN PAN AND HOLD HOT. PLACE MEAT THAT IS ON BROILER AND NO LONGER BEING COOKED IN COOLER BETWEEN COOKING.
Location: Cook line
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Combination cold top / prep cooler holding potentially hazardous food items at 48 to 49 deg. F on top of unit and 44 deg. F in bottom section. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or below. NOTE> DO NOT OVER FILL PANS OR PLACE PLASTIC PANS INSIDE OF PANS THAT ARE IN UNIT TO AID IN COOLING.
Location: Cook line
Equipment: Prep Top Cooler
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: 1. Food handler touching ready to eat foods with bare hands. Use approved utensils to handle all ready to eat food items Note > gloves are one type of approved utensill
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 1. Food handler not washing hands as needed. Food employees shall wash their hands and exposed portions of their arms after contamination occurs. You must wash hands at hand sink that is clean and supplied with soap and paper towels.
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw meat stored above ready to eat vegetables inside of three door reach in cooler. Place all raw meats, Poultry, fish, and raw eggs. below and away from all other food items.
Location: Back room
Equipment: Reach in cooler (3 door)
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: 1. Items stored inside of hand sink in bar area Remove all items from hand sink. Do not store any items in hand sink.
Location: Bar
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. Hand sink in kitchen area soiled. Clean sink.
Location: Kitchen
Equipment: Hand sink
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. :Hand sink in kitchen area being used as a dump sink. Do not dump or use hand sink for any othre purose other than a hand sink.
Location: Kitchen
Equipment: Hand sink
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: 1. No sanitizer in sanitizer section of three bay sink. Set three bay sink up using all three compartments. SET THREE BAY SINK UP1. WASH -------------- 2 RINSE--------------- 3 SANITIZE---------------- AIR DRY. wash= soap + water rinse = water sanitze = water + sanitizer ( bleach ) at 50 to 100 parts per million.
Location: Kitchen (back)
Equipment: 3-bay
- Heating and cooling capacity (corrected)
Insufficient number of refrigerators, freezers or heating units to maintain foods at proper temperatures.
Correction: Provide a sufficient number of heating and cooling units to maintain foods at 41 F or less or 135 F or more.
Comments: 1. Establishment does not have a large compacity ice machine to have enough ice to cool hot foods. Obtain ice wand / cooling sticks that you can place in freezer to aid in cooling of hot foods. You will have to obtain these at a restaurant supply store.
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. New wall tile is missing grout. Fish installing tiles and grout. 2. Door frame in poor repair to cooks line. Repair door frame so as to provide a surface that is smooth and easily cleanable.
Location: Cook line
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Two large pots of hot food cooling in standing water with no ice to aid in cooling. Provide enough ice so as to cool all hot foods from 135 to 70 deg. F in two hours. and from 70 deg. F to 41 deg. F in 4 additional hours. for a total cooling time of 6 hours. CORRECTED 2. Pan of cooked beans cooling at room temp on cooks line Use approved methods to cool hot foods. Place shallow pan of beans in reach in cooler to cool. Do not cool at room temp..
Location: Kitchen (back)
Equipment: 2-bay
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Two large pots of hot food cooling in standing water with no ice to aid in cooling. Provide enough ice so as to cool all hot foods from 135 to 70 deg. F in two hours. and from 70 deg. F to 41 deg. F in 4 additional hours. for a total cooling time of 6 hours. CORRECTED 2. Pan of cooked beans cooling at room temp on cooks line Use approved methods to cool hot foods. Place shallow pan of beans in reach in cooler to cool. Do not cool at room temp..
Location: Cook line
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Foil lining shelving in kitchen area. Remove foil. Foil is not approved for use to line shelving. 2. Foil on bottom shelf of work table next to coke machine in wait staff area. Remove foil. CORRECTED
Location: Cook line
Equipment: Metal shelving
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Foil lining shelving in kitchen area. Remove foil. Foil is not approved for use to line shelving. 2. Foil on bottom shelf of work table next to coke machine in wait staff area. Remove foil. CORRECTED
Location: Wait staff area
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Gas stove top unit on cooks line soiled. Clean.
Location: Cook line
Equipment: Stove
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at hand sink in kitchen area. Provide hand soap at all times
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in kitchen area. Provide hand towels at all times
Location: Kitchen
Equipment: Hand sink
|
08/21/2012 | Recheck |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Three plastic zip lock bags of cooked rice and one metal pan of cooked beans sitting out at room temperature on cooks line. Do not sit potentially hazarddous foods out at room temperature. Either hold hot at 135 deg. F or above or use approved methods to cool hot foods and hold at 41 deg. F or below. NOTE > FOOD ITEMS WERE DISCARDED AT TIME OF INSPECTION. CORRECTED 2. Metal pan of cooked meat sitting out at room temperature on cooks line. Hold all hot foods at 135 deg. F or above. Do not sit pans of meat out at room temperature. NOTE. > ONCE MEAT IS COOKED ON BROILER AND CUT OFF. PLACE MEAT IN PAN AND HOLD HOT. PLACE MEAT THAT IS ON BROILER AND NO LONGER BEING COOKED IN COOLER BETWEEN COOKING.
Location: Cook line
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Three plastic zip lock bags of cooked rice and one metal pan of cooked beans sitting out at room temperature on cooks line. Do not sit potentially hazarddous foods out at room temperature. Either hold hot at 135 deg. F or above or use approved methods to cool hot foods and hold at 41 deg. F or below. NOTE > FOOD ITEMS WERE DISCARDED AT TIME OF INSPECTION. CORRECTED 2. Metal pan of cooked meat sitting out at room temperature on cooks line. Hold all hot foods at 135 deg. F or above. Do not sit pans of meat out at room temperature. NOTE. > ONCE MEAT IS COOKED ON BROILER AND CUT OFF. PLACE MEAT IN PAN AND HOLD HOT. PLACE MEAT THAT IS ON BROILER AND NO LONGER BEING COOKED IN COOLER BETWEEN COOKING.
Location: Cook line
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Combination cold top / prep cooler holding potentially hazardous food items at 48 to 49 deg. F on top of unit and 44 deg. F in bottom section. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or below. NOTE> DO NOT OVER FILL PANS OR PLACE PLASTIC PANS INSIDE OF PANS THAT ARE IN UNIT TO AID IN COOLING.
Location: Cook line
Equipment: Prep Top Cooler
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: 1. Food handler touching ready to eat foods with bare hands. Use approved utensils to handle all ready to eat food items Note > gloves are one type of approved utensill
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 1. Food handler not washing hands as needed. Food employees shall wash their hands and exposed portions of their arms after contamination occurs. You must wash hands at hand sink that is clean and supplied with soap and paper towels.
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw meat stored above ready to eat vegetables inside of three door reach in cooler. Place all raw meats, Poultry, fish, and raw eggs. below and away from all other food items.
Location: Back room
Equipment: Reach in cooler (3 door)
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: 1. Items stored inside of hand sink in bar area Remove all items from hand sink. Do not store any items in hand sink.
Location: Bar
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. Hand sink in kitchen area soiled. Clean sink.
Location: Kitchen
Equipment: Hand sink
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. :Hand sink in kitchen area being used as a dump sink. Do not dump or use hand sink for any othre purose other than a hand sink.
Location: Kitchen
Equipment: Hand sink
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: 1. No sanitizer in sanitizer section of three bay sink. Set three bay sink up using all three compartments. SET THREE BAY SINK UP1. WASH -------------- 2 RINSE--------------- 3 SANITIZE---------------- AIR DRY. wash= soap + water rinse = water sanitze = water + sanitizer ( bleach ) at 50 to 100 parts per million.
Location: Kitchen (back)
Equipment: 3-bay
- Heating and cooling capacity (corrected)
Insufficient number of refrigerators, freezers or heating units to maintain foods at proper temperatures.
Correction: Provide a sufficient number of heating and cooling units to maintain foods at 41 F or less or 135 F or more.
Comments: 1. Establishment does not have a large compacity ice machine to have enough ice to cool hot foods. Obtain ice wand / cooling sticks that you can place in freezer to aid in cooling of hot foods. You will have to obtain these at a restaurant supply store.
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. New wall tile is missing grout. Fish installing tiles and grout. 2. Door frame in poor repair to cooks line. Repair door frame so as to provide a surface that is smooth and easily cleanable.
Location: Cook line
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Two large pots of hot food cooling in standing water with no ice to aid in cooling. Provide enough ice so as to cool all hot foods from 135 to 70 deg. F in two hours. and from 70 deg. F to 41 deg. F in 4 additional hours. for a total cooling time of 6 hours. CORRECTED 2. Pan of cooked beans cooling at room temp on cooks line Use approved methods to cool hot foods. Place shallow pan of beans in reach in cooler to cool. Do not cool at room temp..
Location: Kitchen (back)
Equipment: 2-bay
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Two large pots of hot food cooling in standing water with no ice to aid in cooling. Provide enough ice so as to cool all hot foods from 135 to 70 deg. F in two hours. and from 70 deg. F to 41 deg. F in 4 additional hours. for a total cooling time of 6 hours. CORRECTED 2. Pan of cooked beans cooling at room temp on cooks line Use approved methods to cool hot foods. Place shallow pan of beans in reach in cooler to cool. Do not cool at room temp..
Location: Cook line
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Foil lining shelving in kitchen area. Remove foil. Foil is not approved for use to line shelving. 2. Foil on bottom shelf of work table next to coke machine in wait staff area. Remove foil. CORRECTED
Location: Cook line
Equipment: Metal shelving
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Foil lining shelving in kitchen area. Remove foil. Foil is not approved for use to line shelving. 2. Foil on bottom shelf of work table next to coke machine in wait staff area. Remove foil. CORRECTED
Location: Wait staff area
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Gas stove top unit on cooks line soiled. Clean.
Location: Cook line
Equipment: Stove
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at hand sink in kitchen area. Provide hand soap at all times
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in kitchen area. Provide hand towels at all times
Location: Kitchen
Equipment: Hand sink
|
08/14/2012 | Recheck |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Three plastic zip lock bags of cooked rice and one metal pan of cooked beans sitting out at room temperature on cooks line. Do not sit potentially hazarddous foods out at room temperature. Either hold hot at 135 deg. F or above or use approved methods to cool hot foods and hold at 41 deg. F or below. NOTE > FOOD ITEMS WERE DISCARDED AT TIME OF INSPECTION. CORRECTED 2. Meat on broiler on cooks line held at 56 deg. F. You must hold all hot foods at 135 deg. F or above. NOTE > REVIEWED WITH MANAGER WAY OF COOKING AND HOT HOLDING MEAT ON BROILER AT TIME OF INSPECTON.
Location: Cook line
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Three plastic zip lock bags of cooked rice and one metal pan of cooked beans sitting out at room temperature on cooks line. Do not sit potentially hazarddous foods out at room temperature. Either hold hot at 135 deg. F or above or use approved methods to cool hot foods and hold at 41 deg. F or below. NOTE > FOOD ITEMS WERE DISCARDED AT TIME OF INSPECTION. CORRECTED 2. Meat on broiler on cooks line held at 56 deg. F. You must hold all hot foods at 135 deg. F or above. NOTE > REVIEWED WITH MANAGER WAY OF COOKING AND HOT HOLDING MEAT ON BROILER AT TIME OF INSPECTON.
Location: Cook line
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Combination cold top / prep cooler holding potentially hazardous food items at 48 to 49 deg. F on top of unit and 44 deg. F in bottom section. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or below. NOTE> DO NOT OVER FILL PANS OR PLACE PLASTIC PANS INSIDE OF PANS THAT ARE IN UNIT TO AID IN COOLING.
Location: Cook line
Equipment: Prep Top Cooler
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: 1. Food handler touching ready to eat foods with bare hands. Use approved utensils to handle all ready to eat food items Note > gloves are one type of approved utensill
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 1. Food handler not washing hands as needed. Food employees shall wash their hands and exposed portions of their arms after contamination occurs. You must wash hands at hand sink that is clean and supplied with soap and paper towels.
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw meat stored above ready to eat vegetables inside of three door reach in cooler. Place all raw meats, Poultry, fish, and raw eggs. below and away from all other food items.
Location: Back room
Equipment: Reach in cooler (3 door)
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: 1. Items stored inside of hand sink in bar area Remove all items from hand sink. Do not store any items in hand sink.
Location: Bar
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. Hand sink in kitchen area soiled. Clean sink.
Location: Kitchen
Equipment: Hand sink
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. :Hand sink in kitchen area being used as a dump sink. Do not dump or use hand sink for any othre purose other than a hand sink.
Location: Kitchen
Equipment: Hand sink
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: 1. No sanitizer in sanitizer section of three bay sink. Set three bay sink up using all three compartments. SET THREE BAY SINK UP1. WASH -------------- 2 RINSE--------------- 3 SANITIZE---------------- AIR DRY. wash= soap + water rinse = water sanitze = water + sanitizer ( bleach ) at 50 to 100 parts per million.
Location: Kitchen (back)
Equipment: 3-bay
- Heating and cooling capacity (corrected)
Insufficient number of refrigerators, freezers or heating units to maintain foods at proper temperatures.
Correction: Provide a sufficient number of heating and cooling units to maintain foods at 41 F or less or 135 F or more.
Comments: 1. Establishment does not have a large compacity ice machine to have enough ice to cool hot foods. Obtain ice wand / cooling sticks that you can place in freezer to aid in cooling of hot foods. You will have to obtain these at a restaurant supply store.
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. New wall tile is missing grout. Fish installing tiles and grout. 2. Door frame in poor repair to cooks line. Repair door frame so as to provide a surface that is smooth and easily cleanable.
Location: Cook line
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Two large pots of hot food cooling in standing water with no ice to aid in cooling. Provide enough ice so as to cool all hot foods from 135 to 70 deg. F in two hours. and from 70 deg. F to 41 deg. F in 4 additional hours. for a total cooling time of 6 hours. CORRECTED 2. Pan of cooked beans cooling at room temp on cooks line Use approved methods to cool hot foods. Place shallow pan of beans in reach in cooler to cool. Do not cool at room temp..
Location: Kitchen (back)
Equipment: 2-bay
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Two large pots of hot food cooling in standing water with no ice to aid in cooling. Provide enough ice so as to cool all hot foods from 135 to 70 deg. F in two hours. and from 70 deg. F to 41 deg. F in 4 additional hours. for a total cooling time of 6 hours. CORRECTED 2. Pan of cooked beans cooling at room temp on cooks line Use approved methods to cool hot foods. Place shallow pan of beans in reach in cooler to cool. Do not cool at room temp..
Location: Cook line
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Foil lining shelving in kitchen area. Remove foil. Foil is not approved for use to line shelving. 2. Foil on bottom shelf of work table next to coke machine in wait staff area. Remove foil. CORRECTED
Location: Cook line
Equipment: Metal shelving
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Foil lining shelving in kitchen area. Remove foil. Foil is not approved for use to line shelving. 2. Foil on bottom shelf of work table next to coke machine in wait staff area. Remove foil. CORRECTED
Location: Wait staff area
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Gas stove top unit on cooks line soiled. Clean.
Location: Cook line
Equipment: Stove
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at hand sink in kitchen area. Provide hand soap at all times
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in kitchen area. Provide hand towels at all times
Location: Kitchen
Equipment: Hand sink
|
08/02/2012 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Three plastic zip lock bags of cooked rice and one metal pan of cooked beans sitting out at room temperature on cooks line. Do not sit potentially hazarddous foods out at room temperature. Either hold hot at 135 deg. F or above or use approved methods to cool hot foods and hold at 41 deg. F or below. NOTE > FOOD ITEMS WERE DISCARDED AT TIME OF INSPECTION. 2. Meat on broiler on cooks line held at 74 deg. F. You must hold all hot foods at 135 deg. F or above.
Location: Cook line
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Three plastic zip lock bags of cooked rice and one metal pan of cooked beans sitting out at room temperature on cooks line. Do not sit potentially hazarddous foods out at room temperature. Either hold hot at 135 deg. F or above or use approved methods to cool hot foods and hold at 41 deg. F or below. NOTE > FOOD ITEMS WERE DISCARDED AT TIME OF INSPECTION. 2. Meat on broiler on cooks line held at 74 deg. F. You must hold all hot foods at 135 deg. F or above.
Location: Cook line
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Combination cold top / prep cooler holding potentially hazardous food items at 48 to 49 deg. F on top of unit and 44 deg. F in bottom section. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or below.
Location: Cook line
Equipment: Prep Top Cooler
- Bare hand contact (critical)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: 1. Food handler touching ready to eat foods with bare hands. Use approved utensils to handle all ready to eat food items Note > gloves are one type of approved utensill
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 1. Food handler not washing hands as needed. Food employees shall wash their hands and exposed portions of their arms after contamination occurs. You must wash hands at hand sink that is clean and supplied with soap and paper towels.
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: 1. Items stored inside of hand sink in bar area Remove all items from hand sink. Do not store any items in hand sink.
Location: Bar
Equipment: Hand sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. Hand sink in kitchen area soiled. Clean sink.
Location: Kitchen
Equipment: Hand sink
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. :Hand sink in kitchen area being used as a dump sink. Do not dump or use hand sink for any othre purose other than a hand sink.
Location: Kitchen
Equipment: Hand sink
- Improper sanitizing of utensil(s) and equipment
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: 1. No sanitizer in sanitizer section of three bay sink. Set three bay sink up using all three compartments. SET THREE BAY SINK UP1. WASH -------------- 2 RINSE--------------- 3 SANITIZE---------------- AIR DRY. wash= soap + water rinse = water sanitze = water + sanitizer ( bleach ) at 50 to 100 parts per million.
Location: Kitchen (back)
Equipment: 3-bay
- Heating and cooling capacity
Insufficient number of refrigerators, freezers or heating units to maintain foods at proper temperatures.
Correction: Provide a sufficient number of heating and cooling units to maintain foods at 41 F or less or 135 F or more.
Comments: 1. Establishment does not have a large compacity ice machine to have enough ice to cool hot foods. Obtain ice wand / cooling sticks that you can place in freezer to aid in cooling of hot foods. You will have to obtain these at a restaurant supply store.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. New wall tile is missing grout. Fish installing tiles and grout. 2. Door frame in poor repair to cooks line. Repair door frame so as to provide a surface that is smooth and easily cleanable.
Location: Cook line
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Two large pots of hot food cooling in standing water with no ice to aid in cooling. Provide enough ice so as to cool all hot foods from 135 to 70 deg. F in two hours. and from 70 deg. F to 41 deg. F in 4 additional hours. for a total cooling time of 6 hours. 2. Container of cooked vegetables cooling at room temp on cooks line Use approved methods to cool hot foods.
Location: Kitchen (back)
Equipment: 2-bay
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Foil lining shelving in kitchen area. Remove foil. Foil is not approved for use to line shelving. 2. Foil on bottom shelf of work table next to coke machine in wait staff area. Remove foil.
Location: Cook line
Equipment: Metal shelving
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Foil lining shelving in kitchen area. Remove foil. Foil is not approved for use to line shelving. 2. Foil on bottom shelf of work table next to coke machine in wait staff area. Remove foil.
Location: Wait staff area
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Gas stove top unit on cooks line soiled. Clean.
Location: Cook line
Equipment: Stove
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at hand sink in kitchen area. Provide hand soap at all times
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in kitchen area. Provide hand towels at all times
Location: Kitchen
Equipment: Hand sink
|
07/26/2012 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: 1. CO2 tanks not restrained by mop sink area. Restrain tanks.
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Meat on broiler at 72 deg. F. Do not turn broiler off with meat on unit. You must hold meat at 135 deg. F or above when meat is on unit. NOTE > WENT OVER PROPER WAY TO USE UNIT AT TIME OF INSPECTION. 2. Cooked rice on top of steam table held at 125 deg. F. Hold all hot foods at 135 deg. F. or above. 3. Pan of cooked meat sitting out at room temperature on cooks line next to grill. Do not sit out at room temperature. Hold hot at 135 deg. F or above.
Location: Cook line
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Meat on broiler at 72 deg. F. Do not turn broiler off with meat on unit. You must hold meat at 135 deg. F or above when meat is on unit. NOTE > WENT OVER PROPER WAY TO USE UNIT AT TIME OF INSPECTION. 2. Cooked rice on top of steam table held at 125 deg. F. Hold all hot foods at 135 deg. F. or above. 3. Pan of cooked meat sitting out at room temperature on cooks line next to grill. Do not sit out at room temperature. Hold hot at 135 deg. F or above.
Location: Cook line
Equipment: Steam table
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Meat on broiler at 72 deg. F. Do not turn broiler off with meat on unit. You must hold meat at 135 deg. F or above when meat is on unit. NOTE > WENT OVER PROPER WAY TO USE UNIT AT TIME OF INSPECTION. 2. Cooked rice on top of steam table held at 125 deg. F. Hold all hot foods at 135 deg. F. or above. 3. Pan of cooked meat sitting out at room temperature on cooks line next to grill. Do not sit out at room temperature. Hold hot at 135 deg. F or above.
Location: Cook line
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw whole eggs stored above ready to eat food items inside of two door reach in cooler on cooks line. Store all raw eggs below and away from all other food items. 2. Raw shrimp stored above ready to eat foods inside of three door reach in cooler in back area. Store raw shrimp below and away from all ready to eat food items. 3. Lettuce sitting on top of raw meat inside of three door reach in cooler on cooks line. Do not store lettuce on top of raw meat.
Location: Kitchen
Equipment: Reach in cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw whole eggs stored above ready to eat food items inside of two door reach in cooler on cooks line. Store all raw eggs below and away from all other food items. 2. Raw shrimp stored above ready to eat foods inside of three door reach in cooler in back area. Store raw shrimp below and away from all ready to eat food items. 3. Lettuce sitting on top of raw meat inside of three door reach in cooler on cooks line. Do not store lettuce on top of raw meat.
Location: Kitchen (back)
Equipment: Reach in cooler (3 door)
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: 1. No sanitizer in three bay sink. Provide. NOTE > SET THREE BAY SINK UP USING ALL THREE COMPARTMENTS. 1. WASH -------------------- 2. RINSE ------------------ 3. SANITIZE. -------------- AIR DRY wash= soap + water rinse = water sanitze = water + bleach
Location: Back room
Equipment: 3-bay
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Several hot food items cooling at room temperature on cooks line. Do not cool hot foods at room temperature. Use approved methods to cool all hot food items. NOTE > WENT OVER PROPER COOLING AT TIME OF INSPECTION. HAD COOK SET UP ICE BATH TO COOL FOODS.
Location: Cook line
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Foil on metal shelving on cooks line. Remove, Do not line shelving with foil.
Location: Cook line
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at hand sink in bar area. Provide.
Location: Bar
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in bar area. Provide.
Location: Bar
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Faucet leaking at mop sink. Repair
Location: Kitchen
Equipment: Mop sink
|
03/20/2012 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: 1. Co2 tanks not restrained by mop sink area. Restrain tanks.
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Meat on broiler at 72 deg. F. Do not turn broiler off with meat on unit. You must hold meat at 135 deg. F. or above when meat is on unit. NOTE > WENT OVER PROPER WAY TO USE UNIT AT TIME OF INSPECTION. 2. Cooked rice on top of steam table held at 125 deg. F. Hold all hot foods at 135 deg. F. or above. 3. Pan of cooked meat sitting out at room temperature on cooks line next to grill. Do not sit out at room temperature. Hold hot at 135 deg. f. or above.
Location: Cook line
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Meat on broiler at 72 deg. F. Do not turn broiler off with meat on unit. You must hold meat at 135 deg. F. or above when meat is on unit. NOTE > WENT OVER PROPER WAY TO USE UNIT AT TIME OF INSPECTION. 2. Cooked rice on top of steam table held at 125 deg. F. Hold all hot foods at 135 deg. F. or above. 3. Pan of cooked meat sitting out at room temperature on cooks line next to grill. Do not sit out at room temperature. Hold hot at 135 deg. f. or above.
Location: Cook line
Equipment: Steam table
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Meat on broiler at 72 deg. F. Do not turn broiler off with meat on unit. You must hold meat at 135 deg. F. or above when meat is on unit. NOTE > WENT OVER PROPER WAY TO USE UNIT AT TIME OF INSPECTION. 2. Cooked rice on top of steam table held at 125 deg. F. Hold all hot foods at 135 deg. F. or above. 3. Pan of cooked meat sitting out at room temperature on cooks line next to grill. Do not sit out at room temperature. Hold hot at 135 deg. f. or above.
Location: Cook line
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw whole eggs stored above ready to eat food items inside of two door reach in cooler on cooks lilne. Store all raw eggs below and away from all other food items. 2. Raw shrimp stored above ready to eat foods inside of three door reach in cooler in back area. Store raw shrimp below and away from all ready to eat food items. 3. Lettuce sitting on top of raw meat inside of three door reach in cooler on cooks line. Do not store lettuce on top of raw meat.
Location: Kitchen
Equipment: Reach in cooler
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw whole eggs stored above ready to eat food items inside of two door reach in cooler on cooks lilne. Store all raw eggs below and away from all other food items. 2. Raw shrimp stored above ready to eat foods inside of three door reach in cooler in back area. Store raw shrimp below and away from all ready to eat food items. 3. Lettuce sitting on top of raw meat inside of three door reach in cooler on cooks line. Do not store lettuce on top of raw meat.
Location: Kitchen (back)
Equipment: Reach in cooler (3 door)
- Chemical sanitizing exposure time and concentration
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: 1. No sanitizer in three bay sink. Provide. NOTE > SET THREE BAY SINK UP USING ALL THREE COMPARTMENTS. 1. WASH -------------------- 2. RINSE ------------------ 3. SANITIZE. -------------- AIR DRY wash= soap + water rinse = water sanitze = water + bleach
Location: Back room
Equipment: 3-bay
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Several hot food items cooling at room temperature on cooks line. Do not cool hot foods at room temperature. Use approved methods to cool all hot food items. NOTE > WENT OVER PROPER COOLING AT TIME OF INSPECTION. HAD COOK SET UP ICE BATH TO COOL FOODS.
Location: Cook line
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Foil on metal shelving on cooks lline. Remove, Do not line shelving with foil.
Location: Cook line
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at hand sink in bar area. Provide.
Location: Bar
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in bar area. Provide.
Location: Bar
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Faucet leaking at mop sink. Repair
Equipment: Mop sink
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03/13/2012 | Routine |
Restaurant representatives - add corrected or new information about EL PASTORCITO REST., 7876 MICHIGAN RD, Indianapolis, IN »