EL PUERTO, 4955 S EMERSON AVE, Beech Grove, IN - Restaurant inspection findings and violations

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Business Info

Name: EL PUERTO
Type: Restaurant
Address: 4955 S EMERSON AVE, Beech Grove, IN 46203
County: Marion
License #: 97392
Smoking: Smoke Free
Total inspections: 22
Last inspection: 10/20/2014

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Inspection findings

Inspection Date

Type

  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
10/20/2014Non-Illness Complaint Recheck
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
10/13/2014Non-Illness Complaint
  • Improper reheating (corrected on site)
    Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
    Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
    Comments: 8/6/2014: REHEAT COLD REFRIED BEANS FROM WALK-IN COOLER TO 165 DEGREES FAHRENHEIT ON STOVE OR IN OVEN BEFORE PLACING INTO STEAM TABLE. STEAM TABLE IS NOT MEANT FOR REHEATING FOOD ITEMS. HOLD ITEMS HOT AT STEAM TABLE AT 135 DEGREES FAHRENHEIT.
    Location: Cook line
    Equipment: Steam table
  • Bare hand contact (critical) (corrected on site)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: 8/6/2014: USE UTENSIL OR DELI PAPER TO PUT TORTILLA CHIPS IN BASKETS FOR CUSTOMERS. DO NOT USE BARE HANDS.
  • Cross-contamination (corrected on site)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 8/6/2014: STORE FOOD IN PREP-TOP COOLER ACCORDING TO POTENTIAL HAZARD. STORE RAW SHRIMP ABOVE RAW BEEF. STORE RAW BEEF ABOVE OR AWAY FROM RAW CHICKEN. STORE RAW CHICKEN ON LOWEST SHELF AWAY FROM OTHER RAW FOODS AND VEGETABLES.
    Location: Cook line
    Equipment: Prep Top Cooler
  • Hand sink soiled (corrected on site)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 8/6/2014: HAND SINK AT BACK OF KITCHEN IS SOILED. KEEP CLEAN AND SANITARY AT ALL TIMES.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Pest proof, waste storage (corrected on site)
    Unapproved storage of refuse, recyclables and returnables.
    Correction: Store all refuse, recyclables or returnables in trash can or waste handling units.
    Comments: 8/6/2014: STORE CONTAINERS OF USED GREASE WITH LIDS ON THEM. CURRENTLY, 5 GALLON BUCKETS OF GREASE ARE STORED AT BACK DOOR WITHOUT LIDS.
  • Dumpster area litter and items (corrected)
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: 8/6/2014: PICK UP LITTER AROUND DUMPSTER OUTSIDE OF FACILITY. MAINTAIN.
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 8/6/2014: REMOVE ALL CLUTTER AND UNUSED ITEMS FROM BACK OF KITCHEN ALONG WALL BY BACK DOOR.
    Location: Kitchen (back)
  • Wiping cloths / storage (corrected on site)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 8/6/2014: STORE WET CLOTHS IN SANITIZER BUCKET WHEN NOT IN USE, OR PLACE IN SOILED LINEN STORAGE TO BE WASHED. WET CLOTHS CAN NOT LAY ON FOOD HANDLING AND PREPERATION SURFACES UNLESS DIRECTLY BEING USED TO SANITIZE THE SURFACE.
    Location: Cook line
  • Food storage (corrected on site)
    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: 8/6/2014: ELEVATE CONTAINERS OF SALSA AND PRODUCE OFF THE FLOOR OF THE WALK-IN COOLER AT LEAST 6 INCHES.
    Location: Walk-in cooler
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: 8/6/2014: CLEAN AND SANITIZE INTERIOR OF MAIN ICE MACHINE. EMPTY ICE, WASH WITH SOAP AND HOT WATER. FOLLOW WITH SANITIZER. ALLOW SANITIZER TO AIR DRY. REFILL WITH ICE ONCE ALL SURFACES HAVE AIR DRIED.
    Location: Kitchen
    Equipment: Ice machine
  • Warewashing equipment cleaning (corrected on site)
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: 8/6/2014: CLEAN AND SANITIZE 3-BAY SINKS. CLEAN AND SANITIZE AFTER EACH USE.
    Location: Kitchen (back)
    Equipment: 3-bay
  • Durability / utensils and equipment (corrected on site)
    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: 8/6/2014: USE ICE SCOOP WITH HANDLE AT SODA MACHINE IN WAIT STAFF AREA. DO NOT USE A PLASTIC DRINKING CUP AS AN ICE SCOOP.
    Location: Wait staff area
    Equipment: Soda machine
  • 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: 8/6/2014: PROVIDE SECONDARY CONTAINER FOR ICE SCOOP AT SODA MACHINE IN WAIT STAFF AREA. DO NOT LAY ICE SCOOP ON COUNTER.
    Location: Wait staff area
    Equipment: Soda machine
08/14/2014Recheck
  • Improper reheating (corrected on site)
    Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
    Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
    Comments: 8/6/2014: REHEAT COLD REFRIED BEANS FROM WALK-IN COOLER TO 165 DEGREES FAHRENHEIT ON STOVE OR IN OVEN BEFORE PLACING INTO STEAM TABLE. STEAM TABLE IS NOT MEANT FOR REHEATING FOOD ITEMS. HOLD ITEMS HOT AT STEAM TABLE AT 135 DEGREES FAHRENHEIT.
    Location: Cook line
    Equipment: Steam table
  • Bare hand contact (critical) (corrected on site)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: 8/6/2014: USE UTENSIL OR DELI PAPER TO PUT TORTILLA CHIPS IN BASKETS FOR CUSTOMERS. DO NOT USE BARE HANDS.
  • Cross-contamination (corrected on site)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 8/6/2014: STORE FOOD IN PREP-TOP COOLER ACCORDING TO POTENTIAL HAZARD. STORE RAW SHRIMP ABOVE RAW BEEF. STORE RAW BEEF ABOVE OR AWAY FROM RAW CHICKEN. STORE RAW CHICKEN ON LOWEST SHELF AWAY FROM OTHER RAW FOODS AND VEGETABLES.
    Location: Cook line
    Equipment: Prep Top Cooler
  • Hand sink soiled (corrected on site)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 8/6/2014: HAND SINK AT BACK OF KITCHEN IS SOILED. KEEP CLEAN AND SANITARY AT ALL TIMES.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Pest proof, waste storage (corrected on site)
    Unapproved storage of refuse, recyclables and returnables.
    Correction: Store all refuse, recyclables or returnables in trash can or waste handling units.
    Comments: 8/6/2014: STORE CONTAINERS OF USED GREASE WITH LIDS ON THEM. CURRENTLY, 5 GALLON BUCKETS OF GREASE ARE STORED AT BACK DOOR WITHOUT LIDS.
  • Dumpster area litter and items
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: 8/6/2014: PICK UP LITTER AROUND DUMPSTER OUTSIDE OF FACILITY. MAINTAIN.
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 8/6/2014: REMOVE ALL CLUTTER AND UNUSED ITEMS FROM BACK OF KITCHEN ALONG WALL BY BACK DOOR.
    Location: Kitchen (back)
  • Wiping cloths / storage (corrected on site)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 8/6/2014: STORE WET CLOTHS IN SANITIZER BUCKET WHEN NOT IN USE, OR PLACE IN SOILED LINEN STORAGE TO BE WASHED. WET CLOTHS CAN NOT LAY ON FOOD HANDLING AND PREPERATION SURFACES UNLESS DIRECTLY BEING USED TO SANITIZE THE SURFACE.
    Location: Cook line
  • Food storage (corrected on site)
    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: 8/6/2014: ELEVATE CONTAINERS OF SALSA AND PRODUCE OFF THE FLOOR OF THE WALK-IN COOLER AT LEAST 6 INCHES.
    Location: Walk-in cooler
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: 8/6/2014: CLEAN AND SANITIZE INTERIOR OF MAIN ICE MACHINE. EMPTY ICE, WASH WITH SOAP AND HOT WATER. FOLLOW WITH SANITIZER. ALLOW SANITIZER TO AIR DRY. REFILL WITH ICE ONCE ALL SURFACES HAVE AIR DRIED.
    Location: Kitchen
    Equipment: Ice machine
  • Warewashing equipment cleaning (corrected on site)
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: 8/6/2014: CLEAN AND SANITIZE 3-BAY SINKS. CLEAN AND SANITIZE AFTER EACH USE.
    Location: Kitchen (back)
    Equipment: 3-bay
  • Durability / utensils and equipment (corrected on site)
    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: 8/6/2014: USE ICE SCOOP WITH HANDLE AT SODA MACHINE IN WAIT STAFF AREA. DO NOT USE A PLASTIC DRINKING CUP AS AN ICE SCOOP.
    Location: Wait staff area
    Equipment: Soda machine
  • 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: 8/6/2014: PROVIDE SECONDARY CONTAINER FOR ICE SCOOP AT SODA MACHINE IN WAIT STAFF AREA. DO NOT LAY ICE SCOOP ON COUNTER.
    Location: Wait staff area
    Equipment: Soda machine
08/06/2014Routine
  • 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: SOUR CREAM STORED AT COLD-TOP COOLER IS TESTING AT 46 DEGREES FAHRENHEIT. CONTAINER OVER LOADED AND FILLED TOO FULL. REMOVE HALF OF SOUR CREAM FROM CONTAINER AND STORE IN ANOTHER CONTAINER. KEEP LID ON COLD-TOP COOLER CLOSED WHEN NOT IN USE.
    Location: Cook line
    Equipment: Cold top
  • Improper reheating (corrected on site)
    Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
    Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
    Comments: EMPLOYEE PLACED PAN OF COLD REFRIED BEANS FROM WALK-IN COOLER DIRECTLY IN STEAM TABLE TO WARM. BEANS MUST BE REHEATED TO 165 DEGREES FAHRENHEIT FOR AT LEAST 15 SECONDS ON STOVE OR IN OVEN. THEN BEANS CAN BE PLACED IN HOT HOLDING AND HELD AT 135 dF. DO NOT USE STEAM TABLE TO HEAT FOODS.
    Location: Cook line
    Equipment: Steam table
  • Glove Use (Critical) (corrected on site)
    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 USING GLOVES FOR MULTIPLE TASKS IN THE KITCHEN. USE ONE PAIR OF GLOVES FOR EACH TASK. DO NOT PUT GLOVES 0N AND MOVE BACK AND FORTH BETWEEN FOOD HANDLING AND EQUIPMENT IN VARIOUS AREAS. WASH HANDS BETWEEN GLOVE CHANGES.
  • Person-in-charge demonstration of knowledge (corrected)
    Person-in-charge did not demonstrate knowledge of foodborne disease prevention.
    Correction: Person in charge shall demonstrate adequate knowledge of foodborne disease prevention.
    Comments: MANAGER NOT ASSISTING WITH PROPER CORRECTIONS OF VIOLATIONS. MANAGER WAS NOT AWARE OF PROPER REHEATING OF FOOD AND CROSS CONTAMINATION ISSUES.
  • 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: DO NOT USE CHEST COOLER LID AS A PREP TABLE. DO NOT PLACE FOOD ITEMS DIRECTLY ON LID. USE DESIGNATED PREP TABLE AND CUTTING BOARDS AS NEEDED.
    Location: Kitchen
    Equipment: Chest freezer
  • Cross-contamination (corrected on site)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: EMPLOYEE USING SAME KNIFE AND CUTTING BOARD TO PREP RAW BEEF AND RAW CHICKEN. USE SEPERATE UTENSILS AND EQUIPMENT TO PREP RAW BEEF AND RAW CHICKEN TO PREVENT CROSS CONTAMINATION.
    Location: Cook line
    Equipment: Prep table
  • Hair restraints (corrected on site)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: ANY EMPLOYEE HANDLING AND PREPARING FOOD IN KITCHEN MUST WEAR A HAIR RESTRAINT. EXCLUDE EMPLOYEES FROM KITCHEN WHO DO NOT HAVE A HAIR RESTRAINT.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE HANDLES ON COLD-TOP COOLER.
    Location: Cook line
    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: CONTAINERS OF FOOD STORED DIRECTLY ON FLOOR OF WALK-IN COOLER. ELEVATE ALL FOOD ITEMS AT LEAST 6 INCHES. DO NOT USE THE WALK-IN COOLER FLOOR FOR FOOD STORAGE.
    Location: Walk-in cooler
  • Uncovered foods (Critical) (corrected on site)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. LARGE CONTAINER OF SALSA UNCORVERED ON BOTTOM SHELF IN SLIDING DOOR COOLER IN WAIT STAFF AREA. FOOD ITEMS ARE CONTINUALLY RETRIEVED FROM THIS COOLER WHICH INCREASES POSSIBILITIES OF SALSA CONTAMINATION. COVER CONTAINER WITH LID OR PLASTIC WRAP WHEN NOT IN USE. 2. TRAYS OF FOOD ON ROLLING CART UNCOVERED IN WALK-IN COOLER. COVER ALL FOOD ITEMS WHILE IN STORAGE AND NOT IN USE.
    Location: Wait staff area
    Equipment: Reach in cooler
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: CLEAN AND SANITIZE INTERIOR OF ICE MACHINE. MAINTAIN IN CLEAN AND SANITARY CONDITION.
    Location: Kitchen
    Equipment: Ice machine
03/10/2014Recheck
  • 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: SOUR CREAM STORED AT COLD-TOP COOLER IS TESTING AT 46 DEGREES FAHRENHEIT. CONTAINER OVER LOADED AND FILLED TOO FULL. REMOVE HALF OF SOUR CREAM FROM CONTAINER AND STORE IN ANOTHER CONTAINER. KEEP LID ON COLD-TOP COOLER CLOSED WHEN NOT IN USE.
    Location: Cook line
    Equipment: Cold top
  • Improper reheating (corrected on site)
    Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
    Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
    Comments: EMPLOYEE PLACED PAN OF COLD REFRIED BEANS FROM WALK-IN COOLER DIRECTLY IN STEAM TABLE TO WARM. BEANS MUST BE REHEATED TO 165 DEGREES FAHRENHEIT FOR AT LEAST 15 SECONDS ON STOVE OR IN OVEN. THEN BEANS CAN BE PLACED IN HOT HOLDING AND HELD AT 135 dF. DO NOT USE STEAM TABLE TO HEAT FOODS.
    Location: Cook line
    Equipment: Steam table
  • Glove Use (Critical) (corrected on site)
    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 USING GLOVES FOR MULTIPLE TASKS IN THE KITCHEN. USE ONE PAIR OF GLOVES FOR EACH TASK. DO NOT PUT GLOVES 0N AND MOVE BACK AND FORTH BETWEEN FOOD HANDLING AND EQUIPMENT IN VARIOUS AREAS. WASH HANDS BETWEEN GLOVE CHANGES.
  • Person-in-charge demonstration of knowledge
    Person-in-charge did not demonstrate knowledge of foodborne disease prevention.
    Correction: Person in charge shall demonstrate adequate knowledge of foodborne disease prevention.
    Comments: MANAGER NOT ASSISTING WITH PROPER CORRECTIONS OF VIOLATIONS. MANAGER WAS NOT AWARE OF PROPER REHEATING OF FOOD AND CROSS CONTAMINATION ISSUES.
  • 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: DO NOT USE CHEST COOLER LID AS A PREP TABLE. DO NOT PLACE FOOD ITEMS DIRECTLY ON LID. USE DESIGNATED PREP TABLE AND CUTTING BOARDS AS NEEDED.
    Location: Kitchen
    Equipment: Chest freezer
  • Cross-contamination (corrected on site)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: EMPLOYEE USING SAME KNIFE AND CUTTING BOARD TO PREP RAW BEEF AND RAW CHICKEN. USE SEPERATE UTENSILS AND EQUIPMENT TO PREP RAW BEEF AND RAW CHICKEN TO PREVENT CROSS CONTAMINATION.
    Location: Cook line
    Equipment: Prep table
  • Hair restraints (corrected on site)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: ANY EMPLOYEE HANDLING AND PREPARING FOOD IN KITCHEN MUST WEAR A HAIR RESTRAINT. EXCLUDE EMPLOYEES FROM KITCHEN WHO DO NOT HAVE A HAIR RESTRAINT.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE HANDLES ON COLD-TOP COOLER.
    Location: Cook line
    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: CONTAINERS OF FOOD STORED DIRECTLY ON FLOOR OF WALK-IN COOLER. ELEVATE ALL FOOD ITEMS AT LEAST 6 INCHES. DO NOT USE THE WALK-IN COOLER FLOOR FOR FOOD STORAGE.
    Location: Walk-in cooler
  • Uncovered foods (Critical) (corrected on site)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. LARGE CONTAINER OF SALSA UNCORVERED ON BOTTOM SHELF IN SLIDING DOOR COOLER IN WAIT STAFF AREA. FOOD ITEMS ARE CONTINUALLY RETRIEVED FROM THIS COOLER WHICH INCREASES POSSIBILITIES OF SALSA CONTAMINATION. COVER CONTAINER WITH LID OR PLASTIC WRAP WHEN NOT IN USE. 2. TRAYS OF FOOD ON ROLLING CART UNCOVERED IN WALK-IN COOLER. COVER ALL FOOD ITEMS WHILE IN STORAGE AND NOT IN USE.
    Location: Wait staff area
    Equipment: Reach in cooler
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: CLEAN AND SANITIZE INTERIOR OF ICE MACHINE. MAINTAIN IN CLEAN AND SANITARY CONDITION.
    Location: Kitchen
    Equipment: Ice machine
02/28/2014Routine
  • Returned food (corrected)
    Returned or served food item(s) re-sold or re-served.
    Correction: Food that is unused or returned by the consumer may not be offered for human consumption.
    Comments: UNUSED SALSA IS BEING SAVED FOR REUSE. CHIPS AND SALSA CAN NOT BE REUSED AFTER CUSTOMER USE.
  • 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: EMPLOYEE USED BARE HANDS TO REMOVE TORTILLAS FROM FLAT GRILL AND THEN ROLLED THEM IN FOILE. GLOVES OR UTENSILS MUST BE USED WITH READY-TO-EAT FOOD ITEMS.
  • 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: DISH MACHINE SANITIZER LEVEL TESTING AT 0 PPM. USE 3-BAY FOR MANUAL WARE WASHING AND SANITIZING UNTIL SANITIZER RESOLVED. MAINTAIN SANITIZER BETWEEN 50-100 PPM.
    Location: Kitchen (back)
    Equipment: Dishmachine
  • 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. DO NOT USE PLASTIC "THANK YOU" BAGS AS FOOD STORAGE BAGS. USE APPROVED FOOD GRADE PLASTIC SEALABLE BAGS OR CONTAINERS WITH LIDS. 2. REMOVE STYROFOAM MOLD HOLDING MIXER BLADE. USE RIGID PLASTIC OR METAL FOR STORAGE. 3. DO NOT USE SERVER TRAYS FOR STORING FOOD. TRAY IS NOT AN APPROVED FOOD CONTACT SURFACE.
    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. DO NOT USE PLASTIC "THANK YOU" BAGS AS FOOD STORAGE BAGS. USE APPROVED FOOD GRADE PLASTIC SEALABLE BAGS OR CONTAINERS WITH LIDS. 2. REMOVE STYROFOAM MOLD HOLDING MIXER BLADE. USE RIGID PLASTIC OR METAL FOR STORAGE. 3. DO NOT USE SERVER TRAYS FOR STORING FOOD. TRAY IS NOT AN APPROVED FOOD CONTACT SURFACE.
    Location: Kitchen (back)
    Equipment: Mixer
  • Food contact surface cleanability (corrected)
    Food contact surface(s) not cleanable.
    Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
    Comments: DISCARD WOOD HANDLED STRAINER AT 3-BAY SINK. PROVIDE RIGID PLASTIC OR METAL STRAINERS.
    Location: Kitchen (back)
    Equipment: 3-bay
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: PAPER LINERS IN CHIP BASKETS ARE SOILED WITH GREASE, THEY HAVE BEEN USED BEFORE. USE NEW PAPER LINER FOR EACH BASKET OF CHIPS.
    Location: Wait staff area
    Equipment: Warming drawers
  • 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 CHICKEN STORED ABOVE RAW COOKED BEEF. MOVE CHICKEN BELOW COOKED BEEF. STORE ACCORDING TO POTENTIAL HAZARD. 2. RAW BEEF STORED ABOVE RAW SHRIMP, AND RAW CHICKEN STORED ABOVE RAW BEEF IN LOWER COOLER OF COLD-TOP COOLER. STORE ACCORDING TO POTENTIAL HAZARD.
    Location: Walk-in cooler
    Equipment: Rolling cart
  • 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 CHICKEN STORED ABOVE RAW COOKED BEEF. MOVE CHICKEN BELOW COOKED BEEF. STORE ACCORDING TO POTENTIAL HAZARD. 2. RAW BEEF STORED ABOVE RAW SHRIMP, AND RAW CHICKEN STORED ABOVE RAW BEEF IN LOWER COOLER OF COLD-TOP COOLER. STORE ACCORDING TO POTENTIAL HAZARD.
    Location: Cook line
    Equipment: Cold top
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: CHIP BASKETS BEING USED TO SCOOP CHIPS OUT OF WARMING DRAWERS. PROVIDE SCOOP FOR OBTAINING CHIPS. DO NOT USE BASKETS AS A SCOOP.
    Location: Wait staff area
    Equipment: Warming drawers
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE SHELF HOLDING FRY BASKETS ABOVE 1-BAY SINK. MAINTAIN.
    Location: Dish machine area
    Equipment: Prep sink
  • No warewashing equipment (corrected)
    No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
    Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
    Comments: REPAIR 2 NON-FUNCTIONING DRAIN PLUGS AT 3-BAY SINK.
    Location: Kitchen (back)
    Equipment: 3-bay
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. HAND SINK IS SLOW TO DRAIN. CLEAR PLUMBING AND MAINTAIN. 2. REPAIR LEAK BETWEEN DISH MACHINE AND GREASE TRAP PLUMBING UNDERNEATH THE 3-BAY SINK.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Mops and brooms (corrected)
    Maintenance tool(s) not stored in approved locations and/or manner.
    Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
    Comments: REMOVE MAINTENANCE TOOLS, BROOMS AND DUST PANS FROM FOOD IN DRY STORAGE AREA AT BACK OF KITCHEN.
    Location: Kitchen (back)
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE COCA-COLA COOLER FROM KITCHEN. KEEP CLEAN AND SANITIZED WHILE STORING IN KITCHEN.
    Location: Kitchen (back)
  • Protected outer openings (corrected)
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: SEAL OPENINGS AT BOTTOM OF BACK DOOR.
    Location: Kitchen (back)
  • Floors, walls, ceilings cleanability (corrected)
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: 1. FILL HOLES AND SEAL OR PAINT WALLS BY HAND SINK, 3-BAY SINK, DISH MACHINE AND PREP SINK. FILL HOLES AND SEAL OR PAINT WALLS IN DRY STORAGE AREA. 2. REMOVE WOOD PANEL CONNECTING 3-BAY SINK TO WALL. WOOD AND CAULK ARE DETERIORATING.
    Location: Kitchen (back)
  • 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: CLEAN WALLS BY HAND SINK, 3-BAY SINK, DISH MACHINE AND PREP SINK. CLEAN WALLS IN DRY STORAGE AREA.
    Location: Kitchen (back)
  • 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: METAL CONTAINER OF RICE COOLING WITH LID ON AT PREP TABLE. FOLLOW PROPER METHODS.
    Location: Cook line
    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: 1. REMOVE AND REPLACE CHEST FREEZER. LID, SEAL AND BASE ARE DETERIORATING. FREEZER IS BEING USED A PREP SURFACE WHICH THE EQUIPMENT WAS NOT INTENDED FOR. SUGGEST STAND-UP REACH-IN FREEZER FOR FROZENS AND A STAINLESS STEEL PREP TABLE FOR PREP WORK. DO NOT USE CHEST FREEZER LID AS A PREP TABLE. 2. REMOVE WOOD BENCH BEING USED TO HOLD PACKAGES OF TORTILLAS. 3. REPLACE LARGE WHITE TRASH CANS HOLDING TORTILLA CHIPS WITH APPROVED FOOD GRADE RIGID PLASTIC OR METAL CONTAINERS. TRASH CONTAINERS ARE DETERIORATING. DO NOT USE WASTE CONTAINERS TO HOLD FOOD.
    Location: Kitchen (back)
    Equipment: Chest freezer
  • 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: 1. REMOVE AND REPLACE CHEST FREEZER. LID, SEAL AND BASE ARE DETERIORATING. FREEZER IS BEING USED A PREP SURFACE WHICH THE EQUIPMENT WAS NOT INTENDED FOR. SUGGEST STAND-UP REACH-IN FREEZER FOR FROZENS AND A STAINLESS STEEL PREP TABLE FOR PREP WORK. DO NOT USE CHEST FREEZER LID AS A PREP TABLE. 2. REMOVE WOOD BENCH BEING USED TO HOLD PACKAGES OF TORTILLAS. 3. REPLACE LARGE WHITE TRASH CANS HOLDING TORTILLA CHIPS WITH APPROVED FOOD GRADE RIGID PLASTIC OR METAL CONTAINERS. TRASH CONTAINERS ARE DETERIORATING. DO NOT USE WASTE CONTAINERS TO HOLD FOOD.
    Location: Kitchen (back)
  • 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: 1. REMOVE AND REPLACE CHEST FREEZER. LID, SEAL AND BASE ARE DETERIORATING. FREEZER IS BEING USED A PREP SURFACE WHICH THE EQUIPMENT WAS NOT INTENDED FOR. SUGGEST STAND-UP REACH-IN FREEZER FOR FROZENS AND A STAINLESS STEEL PREP TABLE FOR PREP WORK. DO NOT USE CHEST FREEZER LID AS A PREP TABLE. 2. REMOVE WOOD BENCH BEING USED TO HOLD PACKAGES OF TORTILLAS. 3. REPLACE LARGE WHITE TRASH CANS HOLDING TORTILLA CHIPS WITH APPROVED FOOD GRADE RIGID PLASTIC OR METAL CONTAINERS. TRASH CONTAINERS ARE DETERIORATING. DO NOT USE WASTE CONTAINERS TO HOLD FOOD.
    Location: Kitchen
    Equipment: Bulk food containers
  • Nonfood contact surface design (corrected)
    Nonfood contact surfaces not designed and/or installed to be easily cleanable.
    Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
    Comments: 1. REMOVE WOOD SHELF UNDERNEATH THE SANITIZED DRAIN BOARD AT THE DISHMACHINE. DO NOT USE WOOD IN THE KITCHEN. RIGID PLASTIC AND METAL ARE ACCEPTABLE MATERIALS. 2. SAND OR SEAL LOWER SHELF OF PREP TABLE HOLDING EQUIPMENT. SURFACE SHALL BE SMOOTH AND EASILY CLEANABLE.3. REMOVE CARDBOARD AND FOIL FROM WAIT STAFF AREA.
    Location: Three bay area
    Equipment: Dishmachine
  • Nonfood contact surface design (corrected)
    Nonfood contact surfaces not designed and/or installed to be easily cleanable.
    Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
    Comments: 1. REMOVE WOOD SHELF UNDERNEATH THE SANITIZED DRAIN BOARD AT THE DISHMACHINE. DO NOT USE WOOD IN THE KITCHEN. RIGID PLASTIC AND METAL ARE ACCEPTABLE MATERIALS. 2. SAND OR SEAL LOWER SHELF OF PREP TABLE HOLDING EQUIPMENT. SURFACE SHALL BE SMOOTH AND EASILY CLEANABLE.3. REMOVE CARDBOARD AND FOIL FROM WAIT STAFF AREA.
    Location: Cook line
    Equipment: Prep table
  • Nonfood contact surface design (corrected)
    Nonfood contact surfaces not designed and/or installed to be easily cleanable.
    Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
    Comments: 1. REMOVE WOOD SHELF UNDERNEATH THE SANITIZED DRAIN BOARD AT THE DISHMACHINE. DO NOT USE WOOD IN THE KITCHEN. RIGID PLASTIC AND METAL ARE ACCEPTABLE MATERIALS. 2. SAND OR SEAL LOWER SHELF OF PREP TABLE HOLDING EQUIPMENT. SURFACE SHALL BE SMOOTH AND EASILY CLEANABLE.3. REMOVE CARDBOARD AND FOIL FROM WAIT STAFF AREA.
    Location: Wait staff area
  • 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: PROVIDE PROPER UTENSIL HOLDER ON WALL ABOVE 3-BAY. REMOVE WIRES. REPAIR AND SEAL HOLES IN WALL.
    Location: Kitchen (back)
    Equipment: 3-bay
  • Food unsafe(Non-Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: DISCONTINUE USING PLASTIC STORAGE DRAWERS FOR SPICES. PROVIDE AIR TIGHT RIGID PLASTIC OR METAL CONTAINERS.
    Location: Kitchen (back)
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. MULTIPLE FOOD ITEMS IN WALK-IN COOLER STORED WITH NO LIDS OR COVERINGS. POSSIBLE CROSS-CONTAMINATION BETWEEN FOOD ITEMS. 2. MOVE COOLER NEXT TO ICE MACHINE SO THAT THE LID TO THE ICE MACHINE CAN SHUT. ICE IS CURRENTLY UNPROTECTED.
    Location: Walk-in cooler
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. MULTIPLE FOOD ITEMS IN WALK-IN COOLER STORED WITH NO LIDS OR COVERINGS. POSSIBLE CROSS-CONTAMINATION BETWEEN FOOD ITEMS. 2. MOVE COOLER NEXT TO ICE MACHINE SO THAT THE LID TO THE ICE MACHINE CAN SHUT. ICE IS CURRENTLY UNPROTECTED.
    Location: Kitchen
    Equipment: Ice machine
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. ROLLING CART IS SOILED. CLEAN, SANITIZE AND MAINTAIN. 2. EMPTY BEER WASTE BUCKET IN KEG COOLER.
    Location: Kitchen (back)
    Equipment: Rolling cart
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. ROLLING CART IS SOILED. CLEAN, SANITIZE AND MAINTAIN. 2. EMPTY BEER WASTE BUCKET IN KEG COOLER.
    Location: Kitchen
    Equipment: Keg 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: REPAIR LEAKING FAUCET AT 3-BAY.
    Location: Kitchen (back)
    Equipment: Hand sink
10/01/2013Recheck
  • Returned food
    Returned or served food item(s) re-sold or re-served.
    Correction: Food that is unused or returned by the consumer may not be offered for human consumption.
    Comments: UNUSED SALSA IS BEING SAVED FOR REUSE. CHIPS AND SALSA CAN NOT BE REUSED AFTER CUSTOMER USE.
  • 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: EMPLOYEE USED BARE HANDS TO REMOVE TORTILLAS FROM FLAT GRILL AND THEN ROLLED THEM IN FOILE. GLOVES OR UTENSILS MUST BE USED WITH READY-TO-EAT FOOD ITEMS.
  • 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: DISH MACHINE SANITIZER LEVEL TESTING AT 0 PPM. USE 3-BAY FOR MANUAL WARE WASHING AND SANITIZING UNTIL SANITIZER RESOLVED. MAINTAIN SANITIZER BETWEEN 50-100 PPM.
    Location: Kitchen (back)
    Equipment: Dishmachine
  • 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. DO NOT USE PLASTIC "THANK YOU" BAGS AS FOOD STORAGE BAGS. USE APPROVED FOOD GRADE PLASTIC SEALABLE BAGS OR CONTAINERS WITH LIDS. 2. REMOVE STYROFOAM MOLD HOLDING MIXER BLADE. USE RIGID PLASTIC OR METAL FOR STORAGE. 3. DO NOT USE SERVER TRAYS FOR STORING FOOD. TRAY IS NOT AN APPROVED FOOD CONTACT SURFACE.
    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. DO NOT USE PLASTIC "THANK YOU" BAGS AS FOOD STORAGE BAGS. USE APPROVED FOOD GRADE PLASTIC SEALABLE BAGS OR CONTAINERS WITH LIDS. 2. REMOVE STYROFOAM MOLD HOLDING MIXER BLADE. USE RIGID PLASTIC OR METAL FOR STORAGE. 3. DO NOT USE SERVER TRAYS FOR STORING FOOD. TRAY IS NOT AN APPROVED FOOD CONTACT SURFACE.
    Location: Kitchen (back)
    Equipment: Mixer
  • Food contact surface cleanability (corrected)
    Food contact surface(s) not cleanable.
    Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
    Comments: DISCARD WOOD HANDLED STRAINER AT 3-BAY SINK. PROVIDE RIGID PLASTIC OR METAL STRAINERS.
    Location: Kitchen (back)
    Equipment: 3-bay
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: PAPER LINERS IN CHIP BASKETS ARE SOILED WITH GREASE, THEY HAVE BEEN USED BEFORE. USE NEW PAPER LINER FOR EACH BASKET OF CHIPS.
    Location: Wait staff area
    Equipment: Warming drawers
  • 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 CHICKEN STORED ABOVE RAW COOKED BEEF. MOVE CHICKEN BELOW COOKED BEEF. STORE ACCORDING TO POTENTIAL HAZARD. 2. RAW BEEF STORED ABOVE RAW SHRIMP, AND RAW CHICKEN STORED ABOVE RAW BEEF IN LOWER COOLER OF COLD-TOP COOLER. STORE ACCORDING TO POTENTIAL HAZARD.
    Location: Walk-in cooler
    Equipment: Rolling cart
  • 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 CHICKEN STORED ABOVE RAW COOKED BEEF. MOVE CHICKEN BELOW COOKED BEEF. STORE ACCORDING TO POTENTIAL HAZARD. 2. RAW BEEF STORED ABOVE RAW SHRIMP, AND RAW CHICKEN STORED ABOVE RAW BEEF IN LOWER COOLER OF COLD-TOP COOLER. STORE ACCORDING TO POTENTIAL HAZARD.
    Location: Cook line
    Equipment: Cold top
  • Miscellaneous contamination of food (Critical)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: CHIP BASKETS BEING USED TO SCOOP CHIPS OUT OF WARMING DRAWERS. PROVIDE SCOOP FOR OBTAINING CHIPS. DO NOT USE BASKETS AS A SCOOP.
    Location: Wait staff area
    Equipment: Warming drawers
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE SHELF HOLDING FRY BASKETS ABOVE 1-BAY SINK. MAINTAIN.
    Location: Dish machine area
    Equipment: Prep sink
  • No warewashing equipment (corrected)
    No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
    Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
    Comments: REPAIR 2 NON-FUNCTIONING DRAIN PLUGS AT 3-BAY SINK.
    Location: Kitchen (back)
    Equipment: 3-bay
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. HAND SINK IS SLOW TO DRAIN. CLEAR PLUMBING AND MAINTAIN. 2. REPAIR LEAK BETWEEN DISH MACHINE AND GREASE TRAP PLUMBING UNDERNEATH THE 3-BAY SINK.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Mops and brooms (corrected)
    Maintenance tool(s) not stored in approved locations and/or manner.
    Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
    Comments: REMOVE MAINTENANCE TOOLS, BROOMS AND DUST PANS FROM FOOD IN DRY STORAGE AREA AT BACK OF KITCHEN.
    Location: Kitchen (back)
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE COCA-COLA COOLER FROM KITCHEN. KEEP CLEAN AND SANITIZED WHILE STORING IN KITCHEN.
    Location: Kitchen (back)
  • Protected outer openings (corrected)
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: SEAL OPENINGS AT BOTTOM OF BACK DOOR.
    Location: Kitchen (back)
  • Floors, walls, ceilings cleanability (corrected)
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: 1. FILL HOLES AND SEAL OR PAINT WALLS BY HAND SINK, 3-BAY SINK, DISH MACHINE AND PREP SINK. FILL HOLES AND SEAL OR PAINT WALLS IN DRY STORAGE AREA. 2. REMOVE WOOD PANEL CONNECTING 3-BAY SINK TO WALL. WOOD AND CAULK ARE DETERIORATING.
    Location: Kitchen (back)
  • 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: CLEAN WALLS BY HAND SINK, 3-BAY SINK, DISH MACHINE AND PREP SINK. CLEAN WALLS IN DRY STORAGE AREA.
    Location: Kitchen (back)
  • 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: METAL CONTAINER OF RICE COOLING WITH LID ON AT PREP TABLE. FOLLOW PROPER METHODS.
    Location: Cook line
    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: 1. REMOVE AND REPLACE CHEST FREEZER. LID, SEAL AND BASE ARE DETERIORATING. FREEZER IS BEING USED A PREP SURFACE WHICH THE EQUIPMENT WAS NOT INTENDED FOR. SUGGEST STAND-UP REACH-IN FREEZER FOR FROZENS AND A STAINLESS STEEL PREP TABLE FOR PREP WORK. DO NOT USE CHEST FREEZER LID AS A PREP TABLE. 2. REMOVE WOOD BENCH BEING USED TO HOLD PACKAGES OF TORTILLAS. 3. REPLACE LARGE WHITE TRASH CANS HOLDING TORTILLA CHIPS WITH APPROVED FOOD GRADE RIGID PLASTIC OR METAL CONTAINERS. TRASH CONTAINERS ARE DETERIORATING. DO NOT USE WASTE CONTAINERS TO HOLD FOOD.
    Location: Kitchen (back)
    Equipment: Chest freezer
  • 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: 1. REMOVE AND REPLACE CHEST FREEZER. LID, SEAL AND BASE ARE DETERIORATING. FREEZER IS BEING USED A PREP SURFACE WHICH THE EQUIPMENT WAS NOT INTENDED FOR. SUGGEST STAND-UP REACH-IN FREEZER FOR FROZENS AND A STAINLESS STEEL PREP TABLE FOR PREP WORK. DO NOT USE CHEST FREEZER LID AS A PREP TABLE. 2. REMOVE WOOD BENCH BEING USED TO HOLD PACKAGES OF TORTILLAS. 3. REPLACE LARGE WHITE TRASH CANS HOLDING TORTILLA CHIPS WITH APPROVED FOOD GRADE RIGID PLASTIC OR METAL CONTAINERS. TRASH CONTAINERS ARE DETERIORATING. DO NOT USE WASTE CONTAINERS TO HOLD FOOD.
    Location: Kitchen (back)
  • 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: 1. REMOVE AND REPLACE CHEST FREEZER. LID, SEAL AND BASE ARE DETERIORATING. FREEZER IS BEING USED A PREP SURFACE WHICH THE EQUIPMENT WAS NOT INTENDED FOR. SUGGEST STAND-UP REACH-IN FREEZER FOR FROZENS AND A STAINLESS STEEL PREP TABLE FOR PREP WORK. DO NOT USE CHEST FREEZER LID AS A PREP TABLE. 2. REMOVE WOOD BENCH BEING USED TO HOLD PACKAGES OF TORTILLAS. 3. REPLACE LARGE WHITE TRASH CANS HOLDING TORTILLA CHIPS WITH APPROVED FOOD GRADE RIGID PLASTIC OR METAL CONTAINERS. TRASH CONTAINERS ARE DETERIORATING. DO NOT USE WASTE CONTAINERS TO HOLD FOOD.
    Location: Kitchen
    Equipment: Bulk food containers
  • Nonfood contact surface design (corrected)
    Nonfood contact surfaces not designed and/or installed to be easily cleanable.
    Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
    Comments: 1. REMOVE WOOD SHELF UNDERNEATH THE SANITIZED DRAIN BOARD AT THE DISHMACHINE. DO NOT USE WOOD IN THE KITCHEN. RIGID PLASTIC AND METAL ARE ACCEPTABLE MATERIALS. 2. SAND OR SEAL LOWER SHELF OF PREP TABLE HOLDING EQUIPMENT. SURFACE SHALL BE SMOOTH AND EASILY CLEANABLE.3. REMOVE CARDBOARD AND FOIL FROM WAIT STAFF AREA.
    Location: Three bay area
    Equipment: Dishmachine
  • Nonfood contact surface design (corrected)
    Nonfood contact surfaces not designed and/or installed to be easily cleanable.
    Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
    Comments: 1. REMOVE WOOD SHELF UNDERNEATH THE SANITIZED DRAIN BOARD AT THE DISHMACHINE. DO NOT USE WOOD IN THE KITCHEN. RIGID PLASTIC AND METAL ARE ACCEPTABLE MATERIALS. 2. SAND OR SEAL LOWER SHELF OF PREP TABLE HOLDING EQUIPMENT. SURFACE SHALL BE SMOOTH AND EASILY CLEANABLE.3. REMOVE CARDBOARD AND FOIL FROM WAIT STAFF AREA.
    Location: Cook line
    Equipment: Prep table
  • Nonfood contact surface design (corrected)
    Nonfood contact surfaces not designed and/or installed to be easily cleanable.
    Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
    Comments: 1. REMOVE WOOD SHELF UNDERNEATH THE SANITIZED DRAIN BOARD AT THE DISHMACHINE. DO NOT USE WOOD IN THE KITCHEN. RIGID PLASTIC AND METAL ARE ACCEPTABLE MATERIALS. 2. SAND OR SEAL LOWER SHELF OF PREP TABLE HOLDING EQUIPMENT. SURFACE SHALL BE SMOOTH AND EASILY CLEANABLE.3. REMOVE CARDBOARD AND FOIL FROM WAIT STAFF AREA.
    Location: Wait staff area
  • 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: PROVIDE PROPER UTENSIL HOLDER ON WALL ABOVE 3-BAY. REMOVE WIRES. REPAIR AND SEAL HOLES IN WALL.
    Location: Kitchen (back)
    Equipment: 3-bay
  • Food unsafe(Non-Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: DISCONTINUE USING PLASTIC STORAGE DRAWERS FOR SPICES. PROVIDE AIR TIGHT RIGID PLASTIC OR METAL CONTAINERS.
    Location: Kitchen (back)
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. MULTIPLE FOOD ITEMS IN WALK-IN COOLER STORED WITH NO LIDS OR COVERINGS. POSSIBLE CROSS-CONTAMINATION BETWEEN FOOD ITEMS. 2. MOVE COOLER NEXT TO ICE MACHINE SO THAT THE LID TO THE ICE MACHINE CAN SHUT. ICE IS CURRENTLY UNPROTECTED.
    Location: Walk-in cooler
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. MULTIPLE FOOD ITEMS IN WALK-IN COOLER STORED WITH NO LIDS OR COVERINGS. POSSIBLE CROSS-CONTAMINATION BETWEEN FOOD ITEMS. 2. MOVE COOLER NEXT TO ICE MACHINE SO THAT THE LID TO THE ICE MACHINE CAN SHUT. ICE IS CURRENTLY UNPROTECTED.
    Location: Kitchen
    Equipment: Ice machine
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. ROLLING CART IS SOILED. CLEAN, SANITIZE AND MAINTAIN. 2. EMPTY BEER WASTE BUCKET IN KEG COOLER.
    Location: Kitchen (back)
    Equipment: Rolling cart
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. ROLLING CART IS SOILED. CLEAN, SANITIZE AND MAINTAIN. 2. EMPTY BEER WASTE BUCKET IN KEG COOLER.
    Location: Kitchen
    Equipment: Keg 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: REPAIR LEAKING FAUCET AT 3-BAY.
    Location: Kitchen (back)
    Equipment: Hand sink
09/13/2013Recheck
  • Returned food
    Returned or served food item(s) re-sold or re-served.
    Correction: Food that is unused or returned by the consumer may not be offered for human consumption.
    Comments: UNUSED SALSA IS BEING SAVED FOR REUSE. CHIPS AND SALSA CAN NOT BE REUSED AFTER CUSTOMER USE.
  • 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: EMPLOYEE USED BARE HANDS TO REMOVE TORTILLAS FROM FLAT GRILL AND THEN ROLLED THEM IN FOILE. GLOVES OR UTENSILS MUST BE USED WITH READY-TO-EAT FOOD ITEMS.
  • 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: DISH MACHINE SANITIZER LEVEL TESTING AT 0 PPM. USE 3-BAY FOR MANUAL WARE WASHING AND SANITIZING UNTIL SANITIZER RESOLVED. MAINTAIN SANITIZER BETWEEN 50-100 PPM.
    Location: Kitchen (back)
    Equipment: Dishmachine
  • 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. DO NOT USE PLASTIC "THANK YOU" BAGS AS FOOD STORAGE BAGS. USE APPROVED FOOD GRADE PLASTIC SEALABLE BAGS OR CONTAINERS WITH LIDS. 2. REMOVE STYROFOAM MOLD HOLDING MIXER BLADE. USE RIGID PLASTIC OR METAL FOR STORAGE. 3. DO NOT USE SERVER TRAYS FOR STORING FOOD. TRAY IS NOT AN APPROVED FOOD CONTACT SURFACE.
    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. DO NOT USE PLASTIC "THANK YOU" BAGS AS FOOD STORAGE BAGS. USE APPROVED FOOD GRADE PLASTIC SEALABLE BAGS OR CONTAINERS WITH LIDS. 2. REMOVE STYROFOAM MOLD HOLDING MIXER BLADE. USE RIGID PLASTIC OR METAL FOR STORAGE. 3. DO NOT USE SERVER TRAYS FOR STORING FOOD. TRAY IS NOT AN APPROVED FOOD CONTACT SURFACE.
    Location: Kitchen (back)
    Equipment: Mixer
  • Food contact surface cleanability
    Food contact surface(s) not cleanable.
    Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
    Comments: DISCARD WOOD HANDLED STRAINER AT 3-BAY SINK. PROVIDE RIGID PLASTIC OR METAL STRAINERS.
    Location: Kitchen (back)
    Equipment: 3-bay
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: PAPER LINERS IN CHIP BASKETS ARE SOILED WITH GREASE, THEY HAVE BEEN USED BEFORE. USE NEW PAPER LINER FOR EACH BASKET OF CHIPS.
    Location: Wait staff area
    Equipment: Warming drawers
  • 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 CHICKEN STORED ABOVE RAW COOKED BEEF. MOVE CHICKEN BELOW COOKED BEEF. STORE ACCORDING TO POTENTIAL HAZARD. 2. RAW BEEF STORED ABOVE RAW SHRIMP, AND RAW CHICKEN STORED ABOVE RAW BEEF IN LOWER COOLER OF COLD-TOP COOLER. STORE ACCORDING TO POTENTIAL HAZARD.
    Location: Walk-in cooler
    Equipment: Rolling cart
  • 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 CHICKEN STORED ABOVE RAW COOKED BEEF. MOVE CHICKEN BELOW COOKED BEEF. STORE ACCORDING TO POTENTIAL HAZARD. 2. RAW BEEF STORED ABOVE RAW SHRIMP, AND RAW CHICKEN STORED ABOVE RAW BEEF IN LOWER COOLER OF COLD-TOP COOLER. STORE ACCORDING TO POTENTIAL HAZARD.
    Location: Cook line
    Equipment: Cold top
  • Miscellaneous contamination of food (Critical)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: CHIP BASKETS BEING USED TO SCOOP CHIPS OUT OF WARMING DRAWERS. PROVIDE SCOOP FOR OBTAINING CHIPS. DO NOT USE BASKETS AS A SCOOP.
    Location: Wait staff area
    Equipment: Warming drawers
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE SHELF HOLDING FRY BASKETS ABOVE 1-BAY SINK. MAINTAIN.
    Location: Dish machine area
    Equipment: Prep sink
  • No warewashing equipment (corrected)
    No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
    Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
    Comments: REPAIR 2 NON-FUNCTIONING DRAIN PLUGS AT 3-BAY SINK.
    Location: Kitchen (back)
    Equipment: 3-bay
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. HAND SINK IS SLOW TO DRAIN. CLEAR PLUMBING AND MAINTAIN. 2. REPAIR LEAK BETWEEN DISH MACHINE AND GREASE TRAP PLUMBING UNDERNEATH THE 3-BAY SINK.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Mops and brooms (corrected)
    Maintenance tool(s) not stored in approved locations and/or manner.
    Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
    Comments: REMOVE MAINTENANCE TOOLS, BROOMS AND DUST PANS FROM FOOD IN DRY STORAGE AREA AT BACK OF KITCHEN.
    Location: Kitchen (back)
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE COCA-COLA COOLER FROM KITCHEN. KEEP CLEAN AND SANITIZED WHILE STORING IN KITCHEN.
    Location: Kitchen (back)
  • Protected outer openings
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: SEAL OPENINGS AT BOTTOM OF BACK DOOR.
    Location: Kitchen (back)
  • Floors, walls, ceilings cleanability (corrected)
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: 1. FILL HOLES AND SEAL OR PAINT WALLS BY HAND SINK, 3-BAY SINK, DISH MACHINE AND PREP SINK. FILL HOLES AND SEAL OR PAINT WALLS IN DRY STORAGE AREA. 2. REMOVE WOOD PANEL CONNECTING 3-BAY SINK TO WALL. WOOD AND CAULK ARE DETERIORATING.
    Location: Kitchen (back)
  • 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: CLEAN WALLS BY HAND SINK, 3-BAY SINK, DISH MACHINE AND PREP SINK. CLEAN WALLS IN DRY STORAGE AREA.
    Location: Kitchen (back)
  • 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: METAL CONTAINER OF RICE COOLING WITH LID ON AT PREP TABLE. FOLLOW PROPER METHODS.
    Location: Cook line
    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: 1. REMOVE AND REPLACE CHEST FREEZER. LID, SEAL AND BASE ARE DETERIORATING. FREEZER IS BEING USED A PREP SURFACE WHICH THE EQUIPMENT WAS NOT INTENDED FOR. SUGGEST STAND-UP REACH-IN FREEZER FOR FROZENS AND A STAINLESS STEEL PREP TABLE FOR PREP WORK. DO NOT USE CHEST FREEZER LID AS A PREP TABLE. 2. REMOVE WOOD BENCH BEING USED TO HOLD PACKAGES OF TORTILLAS. 3. REPLACE LARGE WHITE TRASH CANS HOLDING TORTILLA CHIPS WITH APPROVED FOOD GRADE RIGID PLASTIC OR METAL CONTAINERS. TRASH CONTAINERS ARE DETERIORATING. DO NOT USE WASTE CONTAINERS TO HOLD FOOD.
    Location: Kitchen (back)
    Equipment: Chest freezer
  • 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: 1. REMOVE AND REPLACE CHEST FREEZER. LID, SEAL AND BASE ARE DETERIORATING. FREEZER IS BEING USED A PREP SURFACE WHICH THE EQUIPMENT WAS NOT INTENDED FOR. SUGGEST STAND-UP REACH-IN FREEZER FOR FROZENS AND A STAINLESS STEEL PREP TABLE FOR PREP WORK. DO NOT USE CHEST FREEZER LID AS A PREP TABLE. 2. REMOVE WOOD BENCH BEING USED TO HOLD PACKAGES OF TORTILLAS. 3. REPLACE LARGE WHITE TRASH CANS HOLDING TORTILLA CHIPS WITH APPROVED FOOD GRADE RIGID PLASTIC OR METAL CONTAINERS. TRASH CONTAINERS ARE DETERIORATING. DO NOT USE WASTE CONTAINERS TO HOLD FOOD.
    Location: Kitchen (back)
  • 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: 1. REMOVE AND REPLACE CHEST FREEZER. LID, SEAL AND BASE ARE DETERIORATING. FREEZER IS BEING USED A PREP SURFACE WHICH THE EQUIPMENT WAS NOT INTENDED FOR. SUGGEST STAND-UP REACH-IN FREEZER FOR FROZENS AND A STAINLESS STEEL PREP TABLE FOR PREP WORK. DO NOT USE CHEST FREEZER LID AS A PREP TABLE. 2. REMOVE WOOD BENCH BEING USED TO HOLD PACKAGES OF TORTILLAS. 3. REPLACE LARGE WHITE TRASH CANS HOLDING TORTILLA CHIPS WITH APPROVED FOOD GRADE RIGID PLASTIC OR METAL CONTAINERS. TRASH CONTAINERS ARE DETERIORATING. DO NOT USE WASTE CONTAINERS TO HOLD FOOD.
    Location: Kitchen
    Equipment: Bulk food containers
  • Nonfood contact surface design (corrected)
    Nonfood contact surfaces not designed and/or installed to be easily cleanable.
    Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
    Comments: 1. REMOVE WOOD SHELF UNDERNEATH THE SANITIZED DRAIN BOARD AT THE DISHMACHINE. DO NOT USE WOOD IN THE KITCHEN. RIGID PLASTIC AND METAL ARE ACCEPTABLE MATERIALS. 2. SAND OR SEAL LOWER SHELF OF PREP TABLE HOLDING EQUIPMENT. SURFACE SHALL BE SMOOTH AND EASILY CLEANABLE.3. REMOVE CARDBOARD AND FOIL FROM WAIT STAFF AREA.
    Location: Three bay area
    Equipment: Dishmachine
  • Nonfood contact surface design
    Nonfood contact surfaces not designed and/or installed to be easily cleanable.
    Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
    Comments: 1. REMOVE WOOD SHELF UNDERNEATH THE SANITIZED DRAIN BOARD AT THE DISHMACHINE. DO NOT USE WOOD IN THE KITCHEN. RIGID PLASTIC AND METAL ARE ACCEPTABLE MATERIALS. 2. SAND OR SEAL LOWER SHELF OF PREP TABLE HOLDING EQUIPMENT. SURFACE SHALL BE SMOOTH AND EASILY CLEANABLE.3. REMOVE CARDBOARD AND FOIL FROM WAIT STAFF AREA.
    Location: Cook line
    Equipment: Prep table
  • Nonfood contact surface design (corrected)
    Nonfood contact surfaces not designed and/or installed to be easily cleanable.
    Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
    Comments: 1. REMOVE WOOD SHELF UNDERNEATH THE SANITIZED DRAIN BOARD AT THE DISHMACHINE. DO NOT USE WOOD IN THE KITCHEN. RIGID PLASTIC AND METAL ARE ACCEPTABLE MATERIALS. 2. SAND OR SEAL LOWER SHELF OF PREP TABLE HOLDING EQUIPMENT. SURFACE SHALL BE SMOOTH AND EASILY CLEANABLE.3. REMOVE CARDBOARD AND FOIL FROM WAIT STAFF AREA.
    Location: Wait staff area
  • 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: PROVIDE PROPER UTENSIL HOLDER ON WALL ABOVE 3-BAY. REMOVE WIRES. REPAIR AND SEAL HOLES IN WALL.
    Location: Kitchen (back)
    Equipment: 3-bay
  • Food unsafe(Non-Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: DISCONTINUE USING PLASTIC STORAGE DRAWERS FOR SPICES. PROVIDE AIR TIGHT RIGID PLASTIC OR METAL CONTAINERS.
    Location: Kitchen (back)
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. MULTIPLE FOOD ITEMS IN WALK-IN COOLER STORED WITH NO LIDS OR COVERINGS. POSSIBLE CROSS-CONTAMINATION BETWEEN FOOD ITEMS. 2. MOVE COOLER NEXT TO ICE MACHINE SO THAT THE LID TO THE ICE MACHINE CAN SHUT. ICE IS CURRENTLY UNPROTECTED.
    Location: Walk-in cooler
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. MULTIPLE FOOD ITEMS IN WALK-IN COOLER STORED WITH NO LIDS OR COVERINGS. POSSIBLE CROSS-CONTAMINATION BETWEEN FOOD ITEMS. 2. MOVE COOLER NEXT TO ICE MACHINE SO THAT THE LID TO THE ICE MACHINE CAN SHUT. ICE IS CURRENTLY UNPROTECTED.
    Location: Kitchen
    Equipment: Ice machine
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. ROLLING CART IS SOILED. CLEAN, SANITIZE AND MAINTAIN. 2. EMPTY BEER WASTE BUCKET IN KEG COOLER.
    Location: Kitchen (back)
    Equipment: Rolling cart
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. ROLLING CART IS SOILED. CLEAN, SANITIZE AND MAINTAIN. 2. EMPTY BEER WASTE BUCKET IN KEG COOLER.
    Location: Kitchen
    Equipment: Keg 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: REPAIR LEAKING FAUCET AT 3-BAY.
    Location: Kitchen (back)
    Equipment: Hand sink
09/06/2013Recheck
  • Returned food
    Returned or served food item(s) re-sold or re-served.
    Correction: Food that is unused or returned by the consumer may not be offered for human consumption.
    Comments: UNUSED SALSA IS BEING SAVED FOR REUSE. CHIPS AND SALSA CAN NOT BE REUSED AFTER CUSTOMER USE.
  • 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: EMPLOYEE USED BARE HANDS TO REMOVE TORTILLAS FROM FLAT GRILL AND THEN ROLLED THEM IN FOILE. GLOVES OR UTENSILS MUST BE USED WITH READY-TO-EAT FOOD ITEMS.
  • 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: DISH MACHINE SANITIZER LEVEL TESTING AT 0 PPM. USE 3-BAY FOR MANUAL WARE WASHING AND SANITIZING UNTIL SANITIZER RESOLVED. MAINTAIN SANITIZER BETWEEN 50-100 PPM.
    Location: Kitchen (back)
    Equipment: Dishmachine
  • 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. DO NOT USE PLASTIC "THANK YOU" BAGS AS FOOD STORAGE BAGS. USE APPROVED FOOD GRADE PLASTIC SEALABLE BAGS OR CONTAINERS WITH LIDS. 2. REMOVE STYROFOAM MOLD HOLDING MIXER BLADE. USE RIGID PLASTIC OR METAL FOR STORAGE. 3. DO NOT USE SERVER TRAYS FOR STORING FOOD. TRAY IS NOT AN APPROVED FOOD CONTACT SURFACE.
    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. DO NOT USE PLASTIC "THANK YOU" BAGS AS FOOD STORAGE BAGS. USE APPROVED FOOD GRADE PLASTIC SEALABLE BAGS OR CONTAINERS WITH LIDS. 2. REMOVE STYROFOAM MOLD HOLDING MIXER BLADE. USE RIGID PLASTIC OR METAL FOR STORAGE. 3. DO NOT USE SERVER TRAYS FOR STORING FOOD. TRAY IS NOT AN APPROVED FOOD CONTACT SURFACE.
    Location: Kitchen (back)
    Equipment: Mixer
  • Food contact surface cleanability
    Food contact surface(s) not cleanable.
    Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
    Comments: DISCARD WOOD HANDLED STRAINER AT 3-BAY SINK. PROVIDE RIGID PLASTIC OR METAL STRAINERS.
    Location: Kitchen (back)
    Equipment: 3-bay
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: PAPER LINERS IN CHIP BASKETS ARE SOILED WITH GREASE, THEY HAVE BEEN USED BEFORE. USE NEW PAPER LINER FOR EACH BASKET OF CHIPS.
    Location: Wait staff area
    Equipment: Warming drawers
  • 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 CHICKEN STORED ABOVE RAW COOKED BEEF. MOVE CHICKEN BELOW COOKED BEEF. STORE ACCORDING TO POTENTIAL HAZARD. 2. RAW BEEF STORED ABOVE RAW SHRIMP, AND RAW CHICKEN STORED ABOVE RAW BEEF IN LOWER COOLER OF COLD-TOP COOLER. STORE ACCORDING TO POTENTIAL HAZARD.
    Location: Walk-in cooler
    Equipment: Rolling cart
  • 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 CHICKEN STORED ABOVE RAW COOKED BEEF. MOVE CHICKEN BELOW COOKED BEEF. STORE ACCORDING TO POTENTIAL HAZARD. 2. RAW BEEF STORED ABOVE RAW SHRIMP, AND RAW CHICKEN STORED ABOVE RAW BEEF IN LOWER COOLER OF COLD-TOP COOLER. STORE ACCORDING TO POTENTIAL HAZARD.
    Location: Cook line
    Equipment: Cold top
  • Miscellaneous contamination of food (Critical)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: CHIP BASKETS BEING USED TO SCOOP CHIPS OUT OF WARMING DRAWERS. PROVIDE SCOOP FOR OBTAINING CHIPS. DO NOT USE BASKETS AS A SCOOP.
    Location: Wait staff area
    Equipment: Warming drawers
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE SHELF HOLDING FRY BASKETS ABOVE 1-BAY SINK. MAINTAIN.
    Location: Dish machine area
    Equipment: Prep sink
  • No warewashing equipment (corrected)
    No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
    Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
    Comments: REPAIR 2 NON-FUNCTIONING DRAIN PLUGS AT 3-BAY SINK.
    Location: Kitchen (back)
    Equipment: 3-bay
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. HAND SINK IS SLOW TO DRAIN. CLEAR PLUMBING AND MAINTAIN. 2. REPAIR LEAK BETWEEN DISH MACHINE AND GREASE TRAP PLUMBING UNDERNEATH THE 3-BAY SINK.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Mops and brooms (corrected)
    Maintenance tool(s) not stored in approved locations and/or manner.
    Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
    Comments: REMOVE MAINTENANCE TOOLS, BROOMS AND DUST PANS FROM FOOD IN DRY STORAGE AREA AT BACK OF KITCHEN.
    Location: Kitchen (back)
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE COCA-COLA COOLER FROM KITCHEN. KEEP CLEAN AND SANITIZED WHILE STORING IN KITCHEN.
    Location: Kitchen (back)
  • Protected outer openings
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: SEAL OPENINGS AT BOTTOM OF BACK DOOR.
    Location: Kitchen (back)
  • Floors, walls, ceilings cleanability
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: 1. FILL HOLES AND SEAL OR PAINT WALLS BY HAND SINK, 3-BAY SINK, DISH MACHINE AND PREP SINK. FILL HOLES AND SEAL OR PAINT WALLS IN DRY STORAGE AREA. 2. REMOVE WOOD PANEL CONNECTING 3-BAY SINK TO WALL. WOOD AND CAULK ARE DETERIORATING.
    Location: Kitchen (back)
  • 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: CLEAN WALLS BY HAND SINK, 3-BAY SINK, DISH MACHINE AND PREP SINK. CLEAN WALLS IN DRY STORAGE AREA.
    Location: Kitchen (back)
  • 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: METAL CONTAINER OF RICE COOLING WITH LID ON AT PREP TABLE. FOLLOW PROPER METHODS.
    Location: Cook line
    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: 1. REMOVE AND REPLACE CHEST FREEZER. LID, SEAL AND BASE ARE DETERIORATING. FREEZER IS BEING USED A PREP SURFACE WHICH THE EQUIPMENT WAS NOT INTENDED FOR. SUGGEST STAND-UP REACH-IN FREEZER FOR FROZENS AND A STAINLESS STEEL PREP TABLE FOR PREP WORK. DO NOT USE CHEST FREEZER LID AS A PREP TABLE. 2. REMOVE WOOD BENCH BEING USED TO HOLD PACKAGES OF TORTILLAS. 3. REPLACE LARGE WHITE TRASH CANS HOLDING TORTILLA CHIPS WITH APPROVED FOOD GRADE RIGID PLASTIC OR METAL CONTAINERS. TRASH CONTAINERS ARE DETERIORATING. DO NOT USE WASTE CONTAINERS TO HOLD FOOD.
    Location: Kitchen (back)
    Equipment: Chest freezer
  • 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: 1. REMOVE AND REPLACE CHEST FREEZER. LID, SEAL AND BASE ARE DETERIORATING. FREEZER IS BEING USED A PREP SURFACE WHICH THE EQUIPMENT WAS NOT INTENDED FOR. SUGGEST STAND-UP REACH-IN FREEZER FOR FROZENS AND A STAINLESS STEEL PREP TABLE FOR PREP WORK. DO NOT USE CHEST FREEZER LID AS A PREP TABLE. 2. REMOVE WOOD BENCH BEING USED TO HOLD PACKAGES OF TORTILLAS. 3. REPLACE LARGE WHITE TRASH CANS HOLDING TORTILLA CHIPS WITH APPROVED FOOD GRADE RIGID PLASTIC OR METAL CONTAINERS. TRASH CONTAINERS ARE DETERIORATING. DO NOT USE WASTE CONTAINERS TO HOLD FOOD.
    Location: Kitchen (back)
  • 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: 1. REMOVE AND REPLACE CHEST FREEZER. LID, SEAL AND BASE ARE DETERIORATING. FREEZER IS BEING USED A PREP SURFACE WHICH THE EQUIPMENT WAS NOT INTENDED FOR. SUGGEST STAND-UP REACH-IN FREEZER FOR FROZENS AND A STAINLESS STEEL PREP TABLE FOR PREP WORK. DO NOT USE CHEST FREEZER LID AS A PREP TABLE. 2. REMOVE WOOD BENCH BEING USED TO HOLD PACKAGES OF TORTILLAS. 3. REPLACE LARGE WHITE TRASH CANS HOLDING TORTILLA CHIPS WITH APPROVED FOOD GRADE RIGID PLASTIC OR METAL CONTAINERS. TRASH CONTAINERS ARE DETERIORATING. DO NOT USE WASTE CONTAINERS TO HOLD FOOD.
    Location: Kitchen
    Equipment: Bulk food containers
  • Nonfood contact surface design (corrected)
    Nonfood contact surfaces not designed and/or installed to be easily cleanable.
    Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
    Comments: 1. REMOVE WOOD SHELF UNDERNEATH THE SANITIZED DRAIN BOARD AT THE DISHMACHINE. DO NOT USE WOOD IN THE KITCHEN. RIGID PLASTIC AND METAL ARE ACCEPTABLE MATERIALS. 2. SAND OR SEAL LOWER SHELF OF PREP TABLE HOLDING EQUIPMENT. SURFACE SHALL BE SMOOTH AND EASILY CLEANABLE.3. REMOVE CARDBOARD AND FOIL FROM WAIT STAFF AREA.
    Location: Three bay area
    Equipment: Dishmachine
  • Nonfood contact surface design
    Nonfood contact surfaces not designed and/or installed to be easily cleanable.
    Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
    Comments: 1. REMOVE WOOD SHELF UNDERNEATH THE SANITIZED DRAIN BOARD AT THE DISHMACHINE. DO NOT USE WOOD IN THE KITCHEN. RIGID PLASTIC AND METAL ARE ACCEPTABLE MATERIALS. 2. SAND OR SEAL LOWER SHELF OF PREP TABLE HOLDING EQUIPMENT. SURFACE SHALL BE SMOOTH AND EASILY CLEANABLE.3. REMOVE CARDBOARD AND FOIL FROM WAIT STAFF AREA.
    Location: Cook line
    Equipment: Prep table
  • Nonfood contact surface design (corrected)
    Nonfood contact surfaces not designed and/or installed to be easily cleanable.
    Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
    Comments: 1. REMOVE WOOD SHELF UNDERNEATH THE SANITIZED DRAIN BOARD AT THE DISHMACHINE. DO NOT USE WOOD IN THE KITCHEN. RIGID PLASTIC AND METAL ARE ACCEPTABLE MATERIALS. 2. SAND OR SEAL LOWER SHELF OF PREP TABLE HOLDING EQUIPMENT. SURFACE SHALL BE SMOOTH AND EASILY CLEANABLE.3. REMOVE CARDBOARD AND FOIL FROM WAIT STAFF AREA.
    Location: Wait staff area
  • 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: PROVIDE PROPER UTENSIL HOLDER ON WALL ABOVE 3-BAY. REMOVE WIRES. REPAIR AND SEAL HOLES IN WALL.
    Location: Kitchen (back)
    Equipment: 3-bay
  • Food unsafe(Non-Critical)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: DISCONTINUE USING PLASTIC STORAGE DRAWERS FOR SPICES. PROVIDE AIR TIGHT RIGID PLASTIC OR METAL CONTAINERS.
    Location: Kitchen (back)
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. MULTIPLE FOOD ITEMS IN WALK-IN COOLER STORED WITH NO LIDS OR COVERINGS. POSSIBLE CROSS-CONTAMINATION BETWEEN FOOD ITEMS. 2. MOVE COOLER NEXT TO ICE MACHINE SO THAT THE LID TO THE ICE MACHINE CAN SHUT. ICE IS CURRENTLY UNPROTECTED.
    Location: Walk-in cooler
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. MULTIPLE FOOD ITEMS IN WALK-IN COOLER STORED WITH NO LIDS OR COVERINGS. POSSIBLE CROSS-CONTAMINATION BETWEEN FOOD ITEMS. 2. MOVE COOLER NEXT TO ICE MACHINE SO THAT THE LID TO THE ICE MACHINE CAN SHUT. ICE IS CURRENTLY UNPROTECTED.
    Location: Kitchen
    Equipment: Ice machine
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. ROLLING CART IS SOILED. CLEAN, SANITIZE AND MAINTAIN. 2. EMPTY BEER WASTE BUCKET IN KEG COOLER.
    Location: Kitchen (back)
    Equipment: Rolling cart
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. ROLLING CART IS SOILED. CLEAN, SANITIZE AND MAINTAIN. 2. EMPTY BEER WASTE BUCKET IN KEG COOLER.
    Location: Kitchen
    Equipment: Keg 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: REPAIR LEAKING FAUCET AT 3-BAY.
    Location: Kitchen (back)
    Equipment: Hand sink
08/29/2013Recheck
  • Returned food
    Returned or served food item(s) re-sold or re-served.
    Correction: Food that is unused or returned by the consumer may not be offered for human consumption.
    Comments: UNUSED SALSA IS BEING SAVED FOR REUSE. CHIPS AND SALSA CAN NOT BE REUSED AFTER CUSTOMER USE.
  • 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: EMPLOYEE USED BARE HANDS TO REMOVE TORTILLAS FROM FLAT GRILL AND THEN ROLLED THEM IN FOILE. GLOVES OR UTENSILS MUST BE USED WITH READY-TO-EAT FOOD ITEMS.
  • 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: DISH MACHINE SANITIZER LEVEL TESTING AT 0 PPM. USE 3-BAY FOR MANUAL WARE WASHING AND SANITIZING UNTIL SANITIZER RESOLVED. MAINTAIN SANITIZER BETWEEN 50-100 PPM.
    Location: Kitchen (back)
    Equipment: Dishmachine
  • 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. DO NOT USE PLASTIC "THANK YOU" BAGS AS FOOD STORAGE BAGS. USE APPROVED FOOD GRADE PLASTIC SEALABLE BAGS OR CONTAINERS WITH LIDS. 2. REMOVE STYROFOAM MOLD HOLDING MIXER BLADE. USE RIGID PLASTIC OR METAL FOR STORAGE. 3. DO NOT USE SERVER TRAYS FOR STORING FOOD. TRAY IS NOT AN APPROVED FOOD CONTACT SURFACE.
    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. DO NOT USE PLASTIC "THANK YOU" BAGS AS FOOD STORAGE BAGS. USE APPROVED FOOD GRADE PLASTIC SEALABLE BAGS OR CONTAINERS WITH LIDS. 2. REMOVE STYROFOAM MOLD HOLDING MIXER BLADE. USE RIGID PLASTIC OR METAL FOR STORAGE. 3. DO NOT USE SERVER TRAYS FOR STORING FOOD. TRAY IS NOT AN APPROVED FOOD CONTACT SURFACE.
    Location: Kitchen (back)
    Equipment: Mixer
  • Food contact surface cleanability
    Food contact surface(s) not cleanable.
    Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
    Comments: DISCARD WOOD HANDLED STRAINER AT 3-BAY SINK. PROVIDE RIGID PLASTIC OR METAL STRAINERS.
    Location: Kitchen (back)
    Equipment: 3-bay
  • Food unsafe (Critical)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: PAPER LINERS IN CHIP BASKETS ARE SOILED WITH GREASE, THEY HAVE BEEN USED BEFORE. USE NEW PAPER LINER FOR EACH BASKET OF CHIPS.
    Location: Wait staff area
    Equipment: Warming drawers
  • 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 CHICKEN STORED ABOVE RAW COOKED BEEF. MOVE CHICKEN BELOW COOKED BEEF. STORE ACCORDING TO POTENTIAL HAZARD. 2. RAW BEEF STORED ABOVE RAW SHRIMP, AND RAW CHICKEN STORED ABOVE RAW BEEF IN LOWER COOLER OF COLD-TOP COOLER. STORE ACCORDING TO POTENTIAL HAZARD.
    Location: Walk-in cooler
    Equipment: Rolling cart
  • 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 CHICKEN STORED ABOVE RAW COOKED BEEF. MOVE CHICKEN BELOW COOKED BEEF. STORE ACCORDING TO POTENTIAL HAZARD. 2. RAW BEEF STORED ABOVE RAW SHRIMP, AND RAW CHICKEN STORED ABOVE RAW BEEF IN LOWER COOLER OF COLD-TOP COOLER. STORE ACCORDING TO POTENTIAL HAZARD.
    Location: Cook line
    Equipment: Cold top
  • Miscellaneous contamination of food (Critical)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: CHIP BASKETS BEING USED TO SCOOP CHIPS OUT OF WARMING DRAWERS. PROVIDE SCOOP FOR OBTAINING CHIPS. DO NOT USE BASKETS AS A SCOOP.
    Location: Wait staff area
    Equipment: Warming drawers
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE SHELF HOLDING FRY BASKETS ABOVE 1-BAY SINK. MAINTAIN.
    Location: Dish machine area
    Equipment: Prep sink
  • No warewashing equipment
    No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
    Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
    Comments: REPAIR 2 NON-FUNCTIONING DRAIN PLUGS AT 3-BAY SINK.
    Location: Kitchen (back)
    Equipment: 3-bay
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. HAND SINK IS SLOW TO DRAIN. CLEAR PLUMBING AND MAINTAIN. 2. REPAIR LEAK BETWEEN DISH MACHINE AND GREASE TRAP PLUMBING UNDERNEATH THE 3-BAY SINK.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Mops and brooms
    Maintenance tool(s) not stored in approved locations and/or manner.
    Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
    Comments: REMOVE MAINTENANCE TOOLS, BROOMS AND DUST PANS FROM FOOD IN DRY STORAGE AREA AT BACK OF KITCHEN.
    Location: Kitchen (back)
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE COCA-COLA COOLER FROM KITCHEN. KEEP CLEAN AND SANITIZED WHILE STORING IN KITCHEN.
    Location: Kitchen (back)
  • Protected outer openings
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: SEAL OPENINGS AT BOTTOM OF BACK DOOR.
    Location: Kitchen (back)
  • Floors, walls, ceilings cleanability
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: 1. FILL HOLES AND SEAL OR PAINT WALLS BY HAND SINK, 3-BAY SINK, DISH MACHINE AND PREP SINK. FILL HOLES AND SEAL OR PAINT WALLS IN DRY STORAGE AREA. 2. REMOVE WOOD PANEL CONNECTING 3-BAY SINK TO WALL. WOOD AND CAULK ARE DETERIORATING.
    Location: Kitchen (back)
  • 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: CLEAN WALLS BY HAND SINK, 3-BAY SINK, DISH MACHINE AND PREP SINK. CLEAN WALLS IN DRY STORAGE AREA.
    Location: Kitchen (back)
  • 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: METAL CONTAINER OF RICE COOLING WITH LID ON AT PREP TABLE. FOLLOW PROPER METHODS.
    Location: Cook line
    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: 1. REMOVE AND REPLACE CHEST FREEZER. LID, SEAL AND BASE ARE DETERIORATING. FREEZER IS BEING USED A PREP SURFACE WHICH THE EQUIPMENT WAS NOT INTENDED FOR. SUGGEST STAND-UP REACH-IN FREEZER FOR FROZENS AND A STAINLESS STEEL PREP TABLE FOR PREP WORK. DO NOT USE CHEST FREEZER LID AS A PREP TABLE. 2. REMOVE WOOD BENCH BEING USED TO HOLD PACKAGES OF TORTILLAS. 3. REPLACE LARGE WHITE TRASH CANS HOLDING TORTILLA CHIPS WITH APPROVED FOOD GRADE RIGID PLASTIC OR METAL CONTAINERS. TRASH CONTAINERS ARE DETERIORATING. DO NOT USE WASTE CONTAINERS TO HOLD FOOD.
    Location: Kitchen (back)
    Equipment: Chest freezer
  • 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: 1. REMOVE AND REPLACE CHEST FREEZER. LID, SEAL AND BASE ARE DETERIORATING. FREEZER IS BEING USED A PREP SURFACE WHICH THE EQUIPMENT WAS NOT INTENDED FOR. SUGGEST STAND-UP REACH-IN FREEZER FOR FROZENS AND A STAINLESS STEEL PREP TABLE FOR PREP WORK. DO NOT USE CHEST FREEZER LID AS A PREP TABLE. 2. REMOVE WOOD BENCH BEING USED TO HOLD PACKAGES OF TORTILLAS. 3. REPLACE LARGE WHITE TRASH CANS HOLDING TORTILLA CHIPS WITH APPROVED FOOD GRADE RIGID PLASTIC OR METAL CONTAINERS. TRASH CONTAINERS ARE DETERIORATING. DO NOT USE WASTE CONTAINERS TO HOLD FOOD.
    Location: Kitchen (back)
  • 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: 1. REMOVE AND REPLACE CHEST FREEZER. LID, SEAL AND BASE ARE DETERIORATING. FREEZER IS BEING USED A PREP SURFACE WHICH THE EQUIPMENT WAS NOT INTENDED FOR. SUGGEST STAND-UP REACH-IN FREEZER FOR FROZENS AND A STAINLESS STEEL PREP TABLE FOR PREP WORK. DO NOT USE CHEST FREEZER LID AS A PREP TABLE. 2. REMOVE WOOD BENCH BEING USED TO HOLD PACKAGES OF TORTILLAS. 3. REPLACE LARGE WHITE TRASH CANS HOLDING TORTILLA CHIPS WITH APPROVED FOOD GRADE RIGID PLASTIC OR METAL CONTAINERS. TRASH CONTAINERS ARE DETERIORATING. DO NOT USE WASTE CONTAINERS TO HOLD FOOD.
    Location: Kitchen
    Equipment: Bulk food containers
  • Nonfood contact surface design
    Nonfood contact surfaces not designed and/or installed to be easily cleanable.
    Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
    Comments: 1. REMOVE WOOD SHELF UNDERNEATH THE SANITIZED DRAIN BOARD AT THE DISHMACHINE. DO NOT USE WOOD IN THE KITCHEN. RIGID PLASTIC AND METAL ARE ACCEPTABLE MATERIALS. 2. SAND OR SEAL LOWER SHELF OF PREP TABLE HOLDING EQUIPMENT. SURFACE SHALL BE SMOOTH AND EASILY CLEANABLE.3. REMOVE CARDBOARD AND FOIL FROM WAIT STAFF AREA.
    Location: Three bay area
    Equipment: Dishmachine
  • Nonfood contact surface design
    Nonfood contact surfaces not designed and/or installed to be easily cleanable.
    Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
    Comments: 1. REMOVE WOOD SHELF UNDERNEATH THE SANITIZED DRAIN BOARD AT THE DISHMACHINE. DO NOT USE WOOD IN THE KITCHEN. RIGID PLASTIC AND METAL ARE ACCEPTABLE MATERIALS. 2. SAND OR SEAL LOWER SHELF OF PREP TABLE HOLDING EQUIPMENT. SURFACE SHALL BE SMOOTH AND EASILY CLEANABLE.3. REMOVE CARDBOARD AND FOIL FROM WAIT STAFF AREA.
    Location: Cook line
    Equipment: Prep table
  • Nonfood contact surface design
    Nonfood contact surfaces not designed and/or installed to be easily cleanable.
    Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
    Comments: 1. REMOVE WOOD SHELF UNDERNEATH THE SANITIZED DRAIN BOARD AT THE DISHMACHINE. DO NOT USE WOOD IN THE KITCHEN. RIGID PLASTIC AND METAL ARE ACCEPTABLE MATERIALS. 2. SAND OR SEAL LOWER SHELF OF PREP TABLE HOLDING EQUIPMENT. SURFACE SHALL BE SMOOTH AND EASILY CLEANABLE.3. REMOVE CARDBOARD AND FOIL FROM WAIT STAFF AREA.
    Location: Wait staff area
  • 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: PROVIDE PROPER UTENSIL HOLDER ON WALL ABOVE 3-BAY. REMOVE WIRES. REPAIR AND SEAL HOLES IN WALL.
    Location: Kitchen (back)
    Equipment: 3-bay
  • Food unsafe(Non-Critical)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: DISCONTINUE USING PLASTIC STORAGE DRAWERS FOR SPICES. PROVIDE AIR TIGHT RIGID PLASTIC OR METAL CONTAINERS.
    Location: Kitchen (back)
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. MULTIPLE FOOD ITEMS IN WALK-IN COOLER STORED WITH NO LIDS OR COVERINGS. POSSIBLE CROSS-CONTAMINATION BETWEEN FOOD ITEMS. 2. MOVE COOLER NEXT TO ICE MACHINE SO THAT THE LID TO THE ICE MACHINE CAN SHUT. ICE IS CURRENTLY UNPROTECTED.
    Location: Walk-in cooler
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. MULTIPLE FOOD ITEMS IN WALK-IN COOLER STORED WITH NO LIDS OR COVERINGS. POSSIBLE CROSS-CONTAMINATION BETWEEN FOOD ITEMS. 2. MOVE COOLER NEXT TO ICE MACHINE SO THAT THE LID TO THE ICE MACHINE CAN SHUT. ICE IS CURRENTLY UNPROTECTED.
    Location: Kitchen
    Equipment: Ice machine
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. ROLLING CART IS SOILED. CLEAN, SANITIZE AND MAINTAIN. 2. EMPTY BEER WASTE BUCKET IN KEG COOLER.
    Location: Kitchen (back)
    Equipment: Rolling cart
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. ROLLING CART IS SOILED. CLEAN, SANITIZE AND MAINTAIN. 2. EMPTY BEER WASTE BUCKET IN KEG COOLER.
    Location: Kitchen
    Equipment: Keg cooler
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR LEAKING FAUCET AT 3-BAY.
    Location: Kitchen (back)
    Equipment: Hand sink
08/07/2013Routine
  • Improper reheating (corrected)
    Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
    Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
    Comments: CONTAINER OF RICE FROM WALK-IN COOLER WAS PLACED DIRECTLY INTO THE STEAM TABLE TO REHEAT. IMPROPER REHEATING. WARM RICE TO 165 DEGREES FAHRENHEIT ON THE STOVE OR IN OVEN BEFORE PLACING IN HOT HOLDING AT 135 DEGREES FAHRENHEIT.
    Location: Kitchen
    Equipment: Steam table
  • Food contact surface cleanability (corrected)
    Food contact surface(s) not cleanable.
    Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
    Comments: CHEST FREEZER LID IS BEING USED AS A CUTTING BOARD AND PREP TABLE. LID IS SCRATCHED AND PAINT IS CHIPPING. CHEST FREEZER LID IS NOT INTENDED TO BE USED A PREP TABLE AND CUTTING BOARD. DISCONTINUE USE AND USE A PROPER CUTTING BOARD AND STAINLESS STEEL PREP TABLE FOR PREPARING FOODS.
    Location: Kitchen
    Equipment: Chest freezer
  • Chemical sanitizer concentration (corrected on site)
    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: IN-PLACE SANITIZER UNDERNEATH STEAM TABLE IN KITCHEN IS TESTING AT 200+ PPM, TOO STRONG. DISCARD AND MAKE NEW SOLUTION. MAINTAIN BETWEEN 50-100 PPM.
    Location: Kitchen
    Equipment: Steam table
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: CELL PHONE AND CAR KEYS STORED ON TOP OF MICROWAVE OVEN. MOVE TO AREA AWAY FROM FOOD STORAGE AND PREPERATION AREAS.
    Location: Kitchen
  • Solid waste disposal (corrected)
    Solid waste disposed of improperly.
    Correction: Solid waste must be disposed of in approved manner.
    Comments: BUCKETS OF GREASE BEING STORED OUTSIDE BACK DOOR WITH NO LIDS. BUCKETS ARE USED TO CARRY WASTE TO THE GREASE DUMPSTER. STORE BUCKETS INSIDE RESTAURANT WITH LIDS UNTIL CARRIED TO DUMPSTER.
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: MILK STORED IN KEG COOLER. PROVIDE THERMOMETER.
    Location: Kitchen
    Equipment: Keg cooler
  • 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: DRINKING CUP BEING USED AS ICE SCOOP AT ICE BIN IN WAIT STAFF AREA. CUP IS NOT MEANT TO BE USED AS A UTENSIL. USE PROPER ICE SCOOP. REMOVE CUP.
    Location: Wait staff area
    Equipment: Ice bin
04/10/2013Recheck
  • Improper reheating
    Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
    Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
    Comments: CONTAINER OF RICE FROM WALK-IN COOLER WAS PLACED DIRECTLY INTO THE STEAM TABLE TO REHEAT. IMPROPER REHEATING. WARM RICE TO 165 DEGREES FAHRENHEIT ON THE STOVE OR IN OVEN BEFORE PLACING IN HOT HOLDING AT 135 DEGREES FAHRENHEIT.
    Location: Kitchen
    Equipment: Steam table
  • Food contact surface cleanability
    Food contact surface(s) not cleanable.
    Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
    Comments: CHEST FREEZER LID IS BEING USED AS A CUTTING BOARD AND PREP TABLE. LID IS SCRATCHED AND PAINT IS CHIPPING. CHEST FREEZER LID IS NOT INTENDED TO BE USED A PREP TABLE AND CUTTING BOARD. DISCONTINUE USE AND USE A PROPER CUTTING BOARD AND STAINLESS STEEL PREP TABLE FOR PREPARING FOODS.
    Location: Kitchen
    Equipment: Chest freezer
  • Chemical sanitizer concentration (corrected on site)
    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: IN-PLACE SANITIZER UNDERNEATH STEAM TABLE IN KITCHEN IS TESTING AT 200+ PPM, TOO STRONG. DISCARD AND MAKE NEW SOLUTION. MAINTAIN BETWEEN 50-100 PPM.
    Location: Kitchen
    Equipment: Steam table
  • Storage of Personal Items
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: CELL PHONE AND CAR KEYS STORED ON TOP OF MICROWAVE OVEN. MOVE TO AREA AWAY FROM FOOD STORAGE AND PREPERATION AREAS.
    Location: Kitchen
  • Solid waste disposal
    Solid waste disposed of improperly.
    Correction: Solid waste must be disposed of in approved manner.
    Comments: BUCKETS OF GREASE BEING STORED OUTSIDE BACK DOOR WITH NO LIDS. BUCKETS ARE USED TO CARRY WASTE TO THE GREASE DUMPSTER. STORE BUCKETS INSIDE RESTAURANT WITH LIDS UNTIL CARRIED TO DUMPSTER.
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: MILK STORED IN KEG COOLER. PROVIDE THERMOMETER.
    Location: Kitchen
    Equipment: Keg cooler
  • 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: DRINKING CUP BEING USED AS ICE SCOOP AT ICE BIN IN WAIT STAFF AREA. CUP IS NOT MEANT TO BE USED AS A UTENSIL. USE PROPER ICE SCOOP. REMOVE CUP.
    Location: Wait staff area
    Equipment: Ice bin
04/05/2013Routine
  • 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: USE SEPERATE KNIFE AND CUTTING BOARD FOR CUTTING CHICKEN AND MEAT. ONE KNIFE AND ONE CUTTING BOARD CAN NOT BE USED FOR BOTH DUE TO CROSS CONTAMINATION.
    Location: Prep area
    Equipment: Prep table
  • 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: IN-PLACE SANITIZER TESTING AT 0 PPM, TOO WEAK. MAINTAIN BETWEEN 50-100 PPM.
    Location: Expo line
  • Probe thermometer (corrected)
    No food temperature device(s) provided to take temperatures.
    Correction: Provide an approved food thermometer.
    Comments: PROVIDE PROBE THERMOMETER FOR TESTING MEAT TEMPERATURES FROM THE GRILL. TEMPERATURES SHOULD REACH 165 DEGREES FARENHEIT OR ABOVE.
  • 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: FOOD CONTAINERS STORED ON FLOOR OF WALK-IN COOLER. ELEVATE AT LEAST 6 INCHES.
    Location: Walk-in cooler
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. MULTIPLE FOOD ITEMS UNCOVERED IN THE WALK-IN COOLER. COVER ALL FOOD ITEMS WHEN NOT IN USE. FOODS THAT ARE COOLING MUST BE COVERED WITH AN OPENING LEFT FOR STEAM EVAPORATION. 2. FROZEN FRIED ICE CREAMS ARE UNCOVERED IN THE CHEST FREEZER. PROVIDE CONTAINERS, PLASTIC BAGGIES OR WRAP THAT CONCEALS THE FOOD ITEM FROM CONTAMINATION.
    Location: Walk-in cooler
  • 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: ICE SCOOP BURIED IN ICE. EMPLOYEES USING PLASTIC CUP AS ICE SCOOP. PLASTIC CUP IS NOT DURABLE AND DOES NOT HAVE A HANDLE TO PREVENT CONTAMINATION TO ICE. PROVIDE MULTIPLE ICE SCOOPS FOR USE AT THE ICE BIN.
    Location: Wait staff area
    Equipment: Ice bin
01/03/2013Recheck
  • 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: USE SEPERATE KNIFE AND CUTTING BOARD FOR CUTTING CHICKEN AND MEAT. ONE KNIFE AND ONE CUTTING BOARD CAN NOT BE USED FOR BOTH DUE TO CROSS CONTAMINATION.
    Location: Prep area
    Equipment: Prep table
  • 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: IN-PLACE SANITIZER TESTING AT 0 PPM, TOO WEAK. MAINTAIN BETWEEN 50-100 PPM.
    Location: Expo line
  • Probe thermometer
    No food temperature device(s) provided to take temperatures.
    Correction: Provide an approved food thermometer.
    Comments: PROVIDE PROBE THERMOMETER FOR TESTING MEAT TEMPERATURES FROM THE GRILL. TEMPERATURES SHOULD REACH 165 DEGREES FARENHEIT OR ABOVE.
  • 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: FOOD CONTAINERS STORED ON FLOOR OF WALK-IN COOLER. ELEVATE AT LEAST 6 INCHES.
    Location: Walk-in cooler
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. MULTIPLE FOOD ITEMS UNCOVERED IN THE WALK-IN COOLER. COVER ALL FOOD ITEMS WHEN NOT IN USE. FOODS THAT ARE COOLING MUST BE COVERED WITH AN OPENING LEFT FOR STEAM EVAPORATION. 2. FROZEN FRIED ICE CREAMS ARE UNCOVERED IN THE CHEST FREEZER. PROVIDE CONTAINERS, PLASTIC BAGGIES OR WRAP THAT CONCEALS THE FOOD ITEM FROM CONTAMINATION.
    Location: Walk-in cooler
  • 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: ICE SCOOP BURIED IN ICE. EMPLOYEES USING PLASTIC CUP AS ICE SCOOP. PLASTIC CUP IS NOT DURABLE AND DOES NOT HAVE A HANDLE TO PREVENT CONTAMINATION TO ICE. PROVIDE MULTIPLE ICE SCOOPS FOR USE AT THE ICE BIN.
    Location: Wait staff area
    Equipment: Ice bin
12/27/2012Recheck
  • 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: USE SEPERATE KNIFE AND CUTTING BOARD FOR CUTTING CHICKEN AND MEAT. ONE KNIFE AND ONE CUTTING BOARD CAN NOT BE USED FOR BOTH DUE TO CROSS CONTAMINATION.
    Location: Prep area
    Equipment: Prep table
  • 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: IN-PLACE SANITIZER TESTING AT 0 PPM, TOO WEAK. MAINTAIN BETWEEN 50-100 PPM.
    Location: Expo line
  • Probe thermometer
    No food temperature device(s) provided to take temperatures.
    Correction: Provide an approved food thermometer.
    Comments: PROVIDE PROBE THERMOMETER FOR TESTING MEAT TEMPERATURES FROM THE GRILL. TEMPERATURES SHOULD REACH 165 DEGREES FARENHEIT OR ABOVE.
  • 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: FOOD CONTAINERS STORED ON FLOOR OF WALK-IN COOLER. ELEVATE AT LEAST 6 INCHES.
    Location: Walk-in cooler
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. MULTIPLE FOOD ITEMS UNCOVERED IN THE WALK-IN COOLER. COVER ALL FOOD ITEMS WHEN NOT IN USE. FOODS THAT ARE COOLING MUST BE COVERED WITH AN OPENING LEFT FOR STEAM EVAPORATION. 2. FROZEN FRIED ICE CREAMS ARE UNCOVERED IN THE CHEST FREEZER. PROVIDE CONTAINERS, PLASTIC BAGGIES OR WRAP THAT CONCEALS THE FOOD ITEM FROM CONTAMINATION.
    Location: Walk-in cooler
  • 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: ICE SCOOP BURIED IN ICE. EMPLOYEES USING PLASTIC CUP AS ICE SCOOP. PLASTIC CUP IS NOT DURABLE AND DOES NOT HAVE A HANDLE TO PREVENT CONTAMINATION TO ICE. PROVIDE MULTIPLE ICE SCOOPS FOR USE AT THE ICE BIN.
    Location: Wait staff area
    Equipment: Ice bin
12/27/2012Routine
  • 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: RAW CHICKEN STORED ABOVE RAW BEEF AND SOUR CREAM IN SMALL COLD-TOP COOLER BY STEAM TABLE. STORE FOOD ITEMS ACCORDING TO POTENTIAL HAZARD.
    Location: Kitchen
    Equipment: Cold top
  • 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: FOOD DEBRIS IN HAND SINK AT BACK OF KITCHEN. USE FOR HAND WASHING ONLY.
    Location: Kitchen (back)
    Equipment: Hand sink
  • No warewashing equipment (corrected)
    No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
    Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
    Comments: PROVIDE DRAIN STOPPERS FOR 3-BAY SINK. 3 STOPPERS NEEDED.
    Location: Three bay area
    Equipment: 3-bay
  • 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: ICE SCOOP BURIED IN ICE. EMPLOYEES USING A PLASTIC DRINK CUP AS A SCOOP. DISCONTINUE USING CUP AS SCOOP, USE A SCOOP WITH HANDLE. PURCHASE MULTIPLE ICE SCOOPS IF NEEDED.
    Location: Wait staff area
    Equipment: Ice bin
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: GREASE BUCKET SITTING BY BACK DOOR WITH NO LID. KEEP COVERED WHEN NOT IN USE.
    Location: Kitchen (back)
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. TACO SALAD SHELLS STORED IN BINS UNCOVERED ON WOODEN SHELVES IN BACK OF KITCHEN. COVER BINS WITH LIDS OR PLASTIC WRAP WHILE IN STORAGE.2. FOOD UNCOVERED IN WALK-IN COOLER. PROVIDE PLASTIC WRAP FOR TRAYS.
    Location: Kitchen (back)
    Equipment: Wood shelving
10/02/2012Recheck
  • 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: RAW CHICKEN STORED ABOVE RAW BEEF AND SOUR CREAM IN SMALL COLD-TOP COOLER BY STEAM TABLE. STORE FOOD ITEMS ACCORDING TO POTENTIAL HAZARD.
    Location: Kitchen
    Equipment: Cold top
  • 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: FOOD DEBRIS IN HAND SINK AT BACK OF KITCHEN. USE FOR HAND WASHING ONLY.
    Location: Kitchen (back)
    Equipment: Hand sink
  • No warewashing equipment
    No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
    Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
    Comments: PROVIDE DRAIN STOPPERS FOR 3-BAY SINK. 3 STOPPERS NEEDED.
    Location: Three bay area
    Equipment: 3-bay
  • 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: ICE SCOOP BURIED IN ICE. EMPLOYEES USING A PLASTIC DRINK CUP AS A SCOOP. DISCONTINUE USING CUP AS SCOOP, USE A SCOOP WITH HANDLE. PURCHASE MULTIPLE ICE SCOOPS IF NEEDED.
    Location: Wait staff area
    Equipment: Ice bin
  • Dumpster lids open
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: GREASE BUCKET SITTING BY BACK DOOR WITH NO LID. KEEP COVERED WHEN NOT IN USE.
    Location: Kitchen (back)
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. TACO SALAD SHELLS STORED IN BINS UNCOVERED ON WOODEN SHELVES IN BACK OF KITCHEN. COVER BINS WITH LIDS OR PLASTIC WRAP WHILE IN STORAGE.2. FOOD UNCOVERED IN WALK-IN COOLER. PROVIDE PLASTIC WRAP FOR TRAYS.
    Location: Kitchen (back)
    Equipment: Wood shelving
09/24/2012Routine
  • 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: BARE HANDS USED BY WAIT STAFF TO FILL TORTILLA CHIP BASKETS. DO NOT USE BARE HANDS. PROVIDE A SCOOP FOR FILLINGT BASKETS. REPEAT VIOLATION.
  • 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: RAW CHICKEN WRAPPED IN FOIL (ONE END OPEN AND EXPOSING RAW CHICKEN) SITTING IN CONTAINER OF CHOPPED TOMATOES. DISCARDED TOMATOES. DO NOT STORE RAW CHICKEN WITH READY-TO-EAT FOOD.
    Location: Cook line
    Equipment: Prep table
  • Waste handling units/design
    Waste receptacles constructed of unapproved material.
    Correction: Receptacles shall be durable, cleanable, insect resistant, rodent resistant, leakproof and nonabsorbant.
    Comments: PROVIDE LID FOR GREASE BUCKET WHILE IN STORAGE.
  • 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: MEN AND WOMEN'S RESTROOMS NEED CLEANED AND SANITIZED. FLOORS AND EQUIPMENT.
    Location: Mens restroom
  • 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: MEN AND WOMEN'S RESTROOMS NEED CLEANED AND SANITIZED. FLOORS AND EQUIPMENT.
    Location: Womens restroom
  • Nonfood contact surface design
    Nonfood contact surfaces not designed and/or installed to be easily cleanable.
    Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
    Comments: 1. FLOOR OF WALK-IN COOLER IS RUSTED, NOT SMOOTH AND EASILY CLEANABLE. REPAIR FLOOR TO A SEALED, SMOOTH AND EASILY CLEANABLE CONDITION. 2. WIRE RACK SHELF IN WALK-IN COOLER IS DETERIORATING. REPLACE OR RESEAL WIRE RACK SHELF.
    Location: Walk-in cooler
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: COVER FOOD ITEMS STORED IN THE WALK-IN COOLER WITH PLASTIC WRAP OR LIDS.
    Location: Walk-in cooler
  • In use utensil storage
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: ICE SCOOP BURIED IN ICE AT BOTTOM OF ICE BIN. CURRENTLY USING A CUP TO SCOOP ICE FOR DRINKS. MAINTAIN USE OF ICE SCOOP. CUPS ARE NOT ALLOWED TO BE USED. PURCHASE MORE ICE SCOOPS TO RESOLVE THIS ISSUE. REPEAT VIOLATION.
    Location: Wait staff area
    Equipment: Soda machine
06/20/2012Recheck
  • 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: BARE HANDS USED BY WAIT STAFF TO FILL TORTILLA CHIP BASKETS. DO NOT USE BARE HANDS. PROVIDE A SCOOP FOR FILLINGT BASKETS. REPEAT VIOLATION.
  • 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: RAW CHICKEN WRAPPED IN FOIL (ONE END OPEN AND EXPOSING RAW CHICKEN) SITTING IN CONTAINER OF CHOPPED TOMATOES. DISCARDED TOMATOES. DO NOT STORE RAW CHICKEN WITH READY-TO-EAT FOOD.
    Location: Cook line
    Equipment: Prep table
  • Waste handling units/design
    Waste receptacles constructed of unapproved material.
    Correction: Receptacles shall be durable, cleanable, insect resistant, rodent resistant, leakproof and nonabsorbant.
    Comments: PROVIDE LID FOR GREASE BUCKET WHILE IN STORAGE.
  • 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: MEN AND WOMEN'S RESTROOMS NEED CLEANED AND SANITIZED. FLOORS AND EQUIPMENT.
    Location: Mens restroom
  • 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: MEN AND WOMEN'S RESTROOMS NEED CLEANED AND SANITIZED. FLOORS AND EQUIPMENT.
    Location: Womens restroom
  • Nonfood contact surface design
    Nonfood contact surfaces not designed and/or installed to be easily cleanable.
    Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
    Comments: 1. FLOOR OF WALK-IN COOLER IS RUSTED, NOT SMOOTH AND EASILY CLEANABLE. REPAIR FLOOR TO A SEALED, SMOOTH AND EASILY CLEANABLE CONDITION. 2. WIRE RACK SHELF IN WALK-IN COOLER IS DETERIORATING. REPLACE OR RESEAL WIRE RACK SHELF.
    Location: Walk-in cooler
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: COVER FOOD ITEMS STORED IN THE WALK-IN COOLER WITH PLASTIC WRAP OR LIDS.
    Location: Walk-in cooler
  • In use utensil storage
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: ICE SCOOP BURIED IN ICE AT BOTTOM OF ICE BIN. CURRENTLY USING A CUP TO SCOOP ICE FOR DRINKS. MAINTAIN USE OF ICE SCOOP. CUPS ARE NOT ALLOWED TO BE USED. PURCHASE MORE ICE SCOOPS TO RESOLVE THIS ISSUE. REPEAT VIOLATION.
    Location: Wait staff area
    Equipment: Soda machine
06/13/2012Routine
  • 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: GLOVES BEING REUSED AFTER TAKEN OFF OF HANDS. ONCE GLOVES ARE REMOVED, THEY MUST BE DISCARDED.
  • 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: HANDS ARE NOT WASHED PRIOR TO PUTTING ON GLOVES. WASH HANDS BEFORE PUTTING ON GLOVES. HAND SINK NOT IN ACCESSIBLE AREA FOR WAIT STAFF.
  • Chemical sanitizer concentration (corrected on site)
    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: IN-PLACE SANITIZER TESTING AT 0 PPM, TOO LOW. MAINTAIN SANITIZER BETWEEN 50-100 PPM. CORRECTED ON SIGHT.
  • 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 SALSA ON FLOOR OF WALK-IN COOLER. ELEVATE SALSA AT LEAST 6 INCHES.
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: PROVIDE COVERINGS FOR FOOD ON TRAYS IN WALK-IN COOLER.
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: PROVIDE HAND TOWELS AT HAND SINK. CORRECTED ON SIGHT.
02/09/2012Recheck
  • 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: GLOVES BEING REUSED AFTER TAKEN OFF OF HANDS. ONCE GLOVES ARE REMOVED, THEY MUST BE DISCARDED.
  • 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: HANDS ARE NOT WASHED PRIOR TO PUTTING ON GLOVES. WASH HANDS BEFORE PUTTING ON GLOVES. HAND SINK NOT IN ACCESSIBLE AREA FOR WAIT STAFF.
  • Chemical sanitizer concentration (corrected on site)
    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: IN-PLACE SANITIZER TESTING AT 0 PPM, TOO LOW. MAINTAIN SANITIZER BETWEEN 50-100 PPM. CORRECTED ON SIGHT.
  • 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 SALSA ON FLOOR OF WALK-IN COOLER. ELEVATE SALSA AT LEAST 6 INCHES.
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: PROVIDE COVERINGS FOR FOOD ON TRAYS IN WALK-IN COOLER.
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: PROVIDE HAND TOWELS AT HAND SINK. CORRECTED ON SIGHT.
01/20/2012Routine

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