- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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01/28/2015 | Inspection | Facility recently closed due to failure of hot water tank. Reminded manager to report water or electrical interruptions, disasters such as fire, discharge of extinguisher, flood, and allegations of foodborne illness to CCHD. Recommended making pico de gallo with pre-chilled ingredients and/or cooling in walk-in refrigerator or bottom of commercial make units to ensure it can be cooled to 45F within 4 hours. Final rinse temp on dish machine +177F. Manager requests copy of inspection report via mail. |
| No violation noted during this evaluation. | 06/25/2014 | Re-Inspection | Re-inspection conducted to verify proper cold-holding, specifically in make unit across from cook line. Temperatures of PHF/TCS foods contained in top and bottom sections of make unit 38-43F (45F or under). Label on power switch clearly identifies position of switch. No other items evaluated during re-inspection. |
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
- Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
- Improper use and storage of clean, sanitized equipment and utensils
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04/03/2014 | Inspection | Discussed ill food worker polices, handwashing requirements, bare-hand contact prevention with manager. Discussed importance of leaving lid off PHF/TCS foods that are being cooled with manager. Dishwasher operating such that final rinse temperature is adequate (170F or greater) for sanitizing wares. |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
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12/05/2013 | Re-Inspection | |
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
- Non food contact surfaces of equipment not clean
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11/08/2013 | Inspection | high temp dish machine reaching required temp of 170 deg F as verified with thermolabel. CCHD to contact facility on Tuesday to discuss malfunctioning cold holding make unit. Observed bartender cut fruit garnish for drinks without bare hand contact with ready to eat fruit. |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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01/12/2012 | Inspection | |
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Critical: Food from unapproved source, spoiled, adulterated on premises.
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
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01/03/2011 | Inspection | |
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- In use food dispensing utensils improperly stored
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
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09/16/2010 | Inspection | |
- Garbage storage areas not properly constructed or maintained, creating a nuisance
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
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12/07/2009 | Inspection | |
- In use food dispensing utensils improperly stored
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Non food contact surfaces of equipment not clean
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09/29/2008 | Inspection | |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
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12/04/2007 | Inspection | |
- Non food contact surfaces of equipment not clean
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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10/12/2006 | Inspection | |
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