- 229.166 (f) (4) air gap 2x. An air gap between the supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment must be at least 2 times the diameter of the inlet but not less than 1 inch. Spray hose on prep sink is below the fill level of the sink. Repair this to place a minimum of 1 inch clearance.
- 229.165 (a) (1) (A)safe construction. Food contact surfaces must be made of material that is smooth, easily cleanable, and non absorbent. The walk-in refrigerator had cardboard used as shelving covers. This does not meet the criteria of non absorbent. They were unsightly and not clean. These were removed and the metal surfaces used.
- Ch 13, Art II, section 13-26 Most recent graded inspection. The most recent graded inspection must be posted in public view. The posted inspection report was 9/22/2015. An inspection was done 7/24/2016. Post this inspection in view of the public.
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01/28/2016 | 90 |
- Do not dump food in employee handwashing sink; sink should only be used for the purposes of employees washing hands when needed.
- Provide soap at employee handwashing sink in bar area. 229.167 (e) (2) no soap.
- Ph is yielding No final sanitizer within large mechanical warewashing machine; also need to make sure that smaller mechanical warewashing machine is dispensing the correct concentration of final sanitizer(bar area); container holding the final sanitizer of bleach was empty. noted 229.165 (r) (3) (D)no sanitization.
- 229.165 (m) (1) (A)not clean; Will need to clean ice machines as mold growth was observed; also make sure and remove any kitchenware(bowls/plates)with chips/pits/other imperfections on them to avoid a physical hazard.
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07/24/2015 | 87 |
- 229.167 (e) (3) (A) no towels. There are no paper towels at the hand washing sink. Supply each handwash station with individual disposable paper towels.
- No toilet tissue available in the Kitchen restroom. Supply each restroom and toilet with toilet tissue. Toilets must be provided according to law. Provide servicing for restroom in kitchen. Provide a self closing door for restroom in kitchen.
- 229.171(f)permit required. Your food establishment permit is currently expired. You have 10 days to obtain a valid permit.
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09/22/2014 | 91 |
- EMPLOYEE WAS FOUND DIPPING HIS HANDS IN SANITIZING SOLUTION AS A MEANS TO WASH HIS HANDS. THE SANITIZING SOLUTION BUCKET IS ONLY USED TO HAVE RAG IN THEM SO THAT THOSE RAG CAN BE USED TO SANITIZE FOOD CONTACT SURFACES. EMPLOYEE MUST USE THE HANDSINK TO PROPERLY WASH THEIR HANDS.
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04/22/2014 | 96 |
- Large storage bin that is used to store clean food equipment and utensils had standing water in the bin. Recommend that if you used a large storage bin then drill holes at the bottom of the large bin so that excess water can drain or put a something in the bin so that excess water and drain and the standing water does not touch the clean equipment.
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11/05/2013 | 97 |
- Employee was observed performing a hand washing procedure in less than 20 seconds .
- Cutting board not in good repair.
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11/08/2012 | 93 |
- Evidence of insects observed.(gnats)
- Clean soda gun holder. Clean inside ice machine.
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05/03/2012 | 94 |
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food not properly marked with a use by date. Refrigerated, ready-to-eat, PHF foods held for more then 24 hrs. Shall have a consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days at 45F a max of 4 days.
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed. Eliminate the presence of insects by using any approved means.
- 229.166 (j) (2) (A)direct connection. A direct connection between sewage system and drain originating from equipment which food, portable equipment or utensils are placed has been found and documented. Install an air gap of two times the diameter of the drain line between the food handling equipment (ICE MACHINE)and the sewer line.
- 229.165 (d) (1) (B)free of breaks, cracks. 229.165 (d) (1) (A)smooth. Cutting board not in good repair. Clean food contact surfaces. DISCARD ALL DAMAGED BLACKEND AND HEAVILY SCARED CUTTING SURFACES IMMEDIATELY.
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12/02/2011 | 87 |
- Please provide that all insect contamination is removed.(Gnats around the bar's soda guns and drains need to be removed.)
- Please provide that the Mechanical Ware Washing Machine is properly sanitizing.(No Sanitizer being dispensed at time of inspection.)
- Please provide that the Soda gun Holsters are routinely cleaned and free of soda and sugar syrup.(Holsters are dirty with debris and attaching gnats and drain flies.)
- Please provide that a current Food Establishment Permit is posted.(No Food Establishment Permit Posted. Permit is up to date and will expire on 6/30/2012.)
- Please provide that all insect contamination is removed.(Gnats in the dry storage area around the onions and other produce need to be removed.)
- Please provide that all insect contamination is removed.(Gnats around the mop sink and drains in the chemical storage area.)
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08/22/2011 | 88 |
- Please provide that all refrigeration units in the kitchen area can maintain a minimum temperature of 41 degrees fahrenheit and below.(Cold hold unit in front kitchen area measured at 55 degrees fahrenheit at time of inspection all food items were within proper safety times. All food moved to the walkin refrigeration unit and maintenance called for repair.)
- Please provide that the proper handling of Ready to eat food methods are properly followed.(No sanitizer at the handwash station in the restroom area.)
- Please provide that the Mechanical Ware Washing Machine is properly sanitizing.(No Sanitizer being dispensed at time of inspection.)
- Please provide accurate and calibrated thermometers in all refrigeration units.(Refrigeration unit temperature gauges are broken or incorrect. Provide thermometers inside cooling units.)
- Please provide that all food contact surfaces are cleaned and sanitized.(Ice machine behind the tortilla shop is dirty with mold and mildew.)
- Please provide that all items in ice baths in the kitchen area can maintain a minimum temperature of 41 degrees fahrenheit and below.(Ice baths being used for condiments was measured at 49 degrees fahrenheit but was within proper safety times. All food items must be compelety immersed in ice bath to maintain correct temperatures.)
- Please provide that all food contact surfaces are cleaned and sanitized.(Ice machine in kitchen area is dirty with mold and mildew.)
- Please provide that all food contact surfaces are cleaned and sanitized.(Ice scoop trey in front kitchen area is dirty with mold and mildew.)
- Please provide that all food contact surfaces are cleaned and sanitized.(Glasses in the bar area are being stored inverted on top of dirty towels.)
- Please provide that all food contact surfaces are cleaned and sanitized.(Dirty foam cup being used to scoop flower, sugar, salt...etc. Provide that a easliy cleanable utensils are used that can be cleaned of on a regular basis.)
- Please provide that all food contact surfaces are cleaned and sanitized.(Soda gun holsters in the bar area are dirty and need to be cleaned and sanitized.)
- Please provide that all food items can maintain a minium temperature of 41F and below.(The surface food treys for the Cold hold unit stationed between the rolling oven and hot hold unit are off temperature. Measured at 78F.)
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02/17/2011 | 82 |
- Please provide that all refrigeration units in the kitchen area can maintain a temperature of 41 degrees fahrenheit and below.(Cold hold unit across from grill was measured at 50 degrees fahrenheit but was within proper safety times. All food moved to the walkin refrigeration unit and maintenance called for repair.)
- Please provide that all food contact surfaces are clean and sanitized.(Bottoms of refrigeration coolers are dirty with food debris and mold.)
- Please provide that all refrigeration units in the kitchen area can maintain a temperature of 41 degrees fahrenheit and below.(Cold hold unit for condiments was measured at 45 degrees fahrenheit but was within proper safety times. All food moved to the walkin refrigeration unit and maintenance called for repair.)
- Please provide that all food contact surfaces are clean and sanitized.(Glasses are being stored inverted on top of Dirty clothes. Please provide that the clothes are cleaned and replaced routinely.)
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10/19/2010 | 92 |
- Please provide that all employee double hand wash with hot water for at least 20 seconds dry and use hand sanitizer.(Observed employee wash hands one time then dry and return to food preperation line.)
- Please provide that Employees do not dump drinks or food into hand sinks.(Food found in both handsinks adjacent to the walkin refrigerator and freezer.)
- Please provide that mold in ice machine does not cross-contaminate ice being served to customers.(Black mold seen on ice in ice machine.)
- Please provide that all handsinks have hot and cold water under pressure.(Handwash sink in the Starbucks coffee area of establishment does not have hot water.)
- Please provide that all handwash stations have soap and towels.(No soap at the handwash sinks in the bar area.)
- Please provide that a employee has a Certified Food Manager's License onsite at all times.
- Please provide that all food contact surfaces are clean and sanitized.(Ice Machine has extreme mold build up inside machine in kitchen area.)
- Please provide that all food contact utensils are stored in a smooth easily cleanable location.(Ice scoop found on top of ice machine.)
- Please provide that all food contact equipment is cleaned and sanitized.(Refrigerator in the bar area has dirt and rust where glasses are being stored inverted.)
- Please provide that all food contact equipment is in good repair.(Cutting boards extremely damaged and need replacement.)
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05/04/2010 | 75 |
| No violation noted during this evaluation. | 04/16/2009 | 100 |
| No violation noted during this evaluation. | 10/20/2008 | 93 |
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