- Potentially Hazardous food not at required temperature in cooling unit. Beef at 51 F. Salsa at 46 F. Management stated that cooler has been opened and closed a lot during lunch. Door to freezer will be left open to walk in cooler to cool food back down from lunch. Monitor temperature of cooler regularly, especially at peak operating hours.
- Refried beans on prep line were at 120 F. Steam table had been turned down. Reheat beans to 165 F before lowering to 135 F for hot hold or before cooling for storage.
- Soap and towels needed at hand sink in bar area. Corrected on site.
- One live rat seen under bar hand sink. Use any approved means to minimize rodents in the establishment.
- One live roach seen and a few dead seen in establishment. Minimize pests by any approved means. Clean frequently and any spills immediately.
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10/06/2015 | 81 |
- Employee observed chewing gum while preparing food.
- No employees observed following proper hand washing procedures during time of inspection.
- Mop sink not provided with hot and cold running water.
- Hand sink in the bar area did not have hot water at time of inspection.
- Hand sink in the kitchen was not provided with towels at time of inspection.
- Hand sink in the bar was not provided with towels at time of inspection.
- Provide all refrigeration units with a thermometer. (Reach-in cooler across from walk-in cooler was not provided with a thermometer.)
- Foods not protected by storage in packages, covered containers, etc. (Raw meat found to have container of cut onions stored in direct contact without proper barrier.)
- Ensure all prepared food items not consumed within 24hrs are properly date labeled with a date of preparation.
- Ensure all refrigeration units containing potentially hazardous food are properly maintained at 41F or below. (Walk-in cooler measured at 50F at time of inspection. All prepared food items that have been in walk-in cooler from the previous day measured at 50F. All food not at proper temperature was discarded.)
- Ensure a certified food manager is present during all operating hours. (No food manager present during time of inspection.)
- Ensure the most recent food inspection report is posted in public view.
- Ensure all licenses and permits are posted in public view.
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04/02/2015 | 63 |
- 229.166 (f) (2) (A)HWS>100F. LEAK AT BAR SINK, REPAIR. ESTABLISHMENT DOES HAVE HOT WATER. HOT WATER UNDER PRESSURE, 100F MINIMUM AT HAND SINK AND 120F MINIMUM AT 3-COMPARTMENT SINK.
- 229.165 (r) (3) (D)no sanitization. ENSURE MANUAL DISWAHSING UTILIZES SANITIZER, IF CHLORINE, MUST BE 50-100PPM. USE TEST STRIPS DAILY.
- MUST HAVE A CERTIFIED FOOD MANAGER DURING ALL HOURS OF OPERATION. WILL VERIFY COURSE RECEIPT/CERTIFICATION AT FOLLOW-UP.
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01/17/2013 | 90 |
- 229.164 (o) (6) (A) PHF>135. ALL HOT HOLD ITEMS MUST BE AT 135F OR ABOVE. ONCE YOU'VE REHEATED TO MINIMUM OF 165F, PLACE FOODSIN/ON STOVE TO MAINTAIN 135F UNTILL STEAM TABLES HAVE HEATED.
- 229.164 (o) (7) (A) consume by date (prepared). LABEL WITH 7 DAY EXPIRATION.
- 229.165 (m) (1) (A)not clean. EVIDENCE OF MOLD IN BOTH ICE MACHINES. CLEAN AND SANITIZE WEEKLY OR MORE OFTEN TO KEEP MOLD BUILD-UP.
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12/05/2011 | 88 |
- 229.164 (o) (4) (A) (i) - Cooked PHF. Cooked potentially hazardous foods not cooled from 135?F to 70?F within 2 hrs. ** Observed refried beans in large tubes at 125F cooling at ambient temperatures.
- 229.164 (o) (7) (A) consume by date (prepared). ** Items observed w/out consume by dates.
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05/31/2011 | 91 |
- 229.164 (r) (1) (A) labeled properly. Label without manufacturer information.
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food not properly marked with a use by date.** Observed very few consume by date on any PHF or other food.
- 229.166 (c) (3) hot water sufficient. Hand sink has no hot water. Hot water at hand sink is less than 100 degrees.
- 229.166 (i) (1) (A)HWS not accessible. Hand washing facility is blocked.** Blocked with dishes. Handwashing facility must be fully accessible at all times for employee use. There can be no barriers and this sink can be used for handwashing only.
- 229.167 (e) (3) (A) no towels. Hand wash station has no paper towels. HWS at the bar
- 229.167(p)(11)(C)rodents. ** Heavy amounts of rodent feces in trash room with visible entry exits. Eliminate the presence of rodents by using any approved means
- 229.168 (a) toxics not labeled. Chemical spray bottles are not marked, Unlabeled chemical bottles found in food preparation/storage areas, Label is missing from chemical bottles, illegible labels on chemical bottles, improperly labeled spray bottles
- ** Observed no on site employee with Food Manager Cert.
- 229.165 (m) (1) (A)not clean. ** Plates stored in a cooler with heavy food debris. Ice scoops stored on top of dirty ice machine, Cooking pans utensils stored on dirty floor. Clean food contact surfaces.
- 229.163 (h) (5) handling soiled equip.. Employee did not wash hands after handling soiled equipment such as cooler door handles, slicers, stoves, grills, dishwashers, faucets.
- 229.165 (f) (12) (B)integral thermomter. ** Observed no thermometers in smaller coolers.
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05/26/2011 | 59 |
- 229.164 (a) - Water leaking from side wall at 4 inches from floor level could contaminated food in the store room.
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02/01/2011 | 96 |
| No violation noted during this evaluation. | 10/01/2008 | 78 |
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