This visit is made to verify the installation of a new cold table (previous unit would not hold foods at proper temperatures). The previous unit has been replaced.
- Lighting, Intensity (repeated violation)
Observation: Observed 31.56 foot candles of lighting on the cook line
Correction: should be a minimum of 50 foot candles of lighting. Observed an exposed light bulb in the walk-in vault.
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03/14/2016 | Follow-up | |
This is a reinspection for the proper operability/temperature requirement of the kitchen cold table. This violation has not been corrected. I spoke with manager via the telephone, he informed me that a new unit will be ordered today/tomorrow and that he will forward the invoice to me. I instructed him to place foods on an ice bath in the interim. Refrain from using any foods that have been above 41 degrees for more than 4 hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed foods on the line cold table that were above 41 degrees (cheese 50, pico 49).
Correction: Refrain from using this unit until serviced. Refrain from using any foods held above 41 degrees or more than 4 hours (foods placed in ice bath in the interim).
- Lighting, Intensity (repeated violation)
Observation: Observed 31.56 foot candles of lighting on the cook line
Correction: should be a minimum of 50 foot candles of lighting. Observed an exposed light bulb in the walk-in vault.
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02/22/2016 | Follow-up | |
No critical violations noted.
No violation noted during this evaluation. | 11/02/2015 | Risk Factor | |
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Observed black slime/mold on the interior plastic chute of the kitchen bulk ice machine.
Correction: Clean the chute/cover ice when doing so from possible contamination.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Observed a spray can of paint/primer being stored adjacent to Styrofoam cups on rear shelving.
Correction: Store toxic items separate from foods. Can was discarded.
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07/14/2015 | Risk Factor | |
- Thawing (corrected on site)
Observation: Observed raw beef/chicken thawing at room temperature (near walk-in vault).
Correction: Thaw foods underneath cold running water 70 degrees or below
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed the rice on the prep line registered 110 degrees
Correction: should be 135 degrees or above.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed refrigeration gaskets to the 2 door reach-in and walk-in vault.
Correction: Replace the gaskets.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Observed slime on the interior plastic baffle of kitchen bulk ice machine.
Correction: Clean the baffle
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Observed hot water heater is leaking (kitchen).
Correction: Repair the leak.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: Observed the lack of paper towels at the employee restroom sink.
Correction: Supply paper towels at the sink.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Observed a spray bottle with blue liquid at dishmachine station with no labeling
Correction: spray bottle of pink liquid at waitress station with no labeling.
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03/20/2015 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed a container of raw pork in a box of red/yellow peppers (walk-in vault).
Correction: Store raw meats separate from/below cooked foods/produce. Pork was moved/taken out of box.
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12/09/2014 | Risk Factor | |
This is a reinspection for the proper operability/temperatures of the cook line cold table. This previous unit has been replaced and is holding foods at proper temperature. Ensure that the wood surface on top of unit have a sealant. Surface must be smooth, nonabsorbent and easily cleanable.
No violation noted during this evaluation. | 11/07/2014 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed the shrimp in the 2 door reach-in unit at 53 degrees, the chicken breast (raw) at 46 degrees, the raw beef at 49 degrees, and raw chicken strips at 48 degrees.
Correction: Cold foods must be maintained at 41 degrees or below. Refrain from using foods in this unit if they have been in the unit for more than 6 hours. Have this unit serviced/refrain from storing foods in the unit until repaired/unit maintains foods at 41 degrees or below. 9/11/14 - follow up - CORRECTED.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed foods on the cook line cold table are in an ice/water bath. This is only a temporary means of compliance! Per the cook, a technician has been phoned/due to service the unit over the weekend. 9/11/14 - Follow up - Foods in cook line cold table are still in ice/water bath.
Correction: Have the unit repaired and ensure that it is capable of maintaining cold foods at 41 degrees or below. 9/11/14 - Follow up - Repair unit.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed the carafes of salsa in the small cook line reach-in refrigerator registered between 46-51 degrees
Correction: should be 41 degrees or below.
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09/11/2014 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed the carafes of salsa in the small cook line reach-in refrigerator registered between 46-51 degrees
Correction: should be 41 degrees or below.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed foods on the cook line cold table are in an ice/water bath. This is only a temporary means of compliance! Per the cook, a technician has been phoned/due to service the unit over the weekend.
Correction: Have the unit repaired and ensure that it is capable of maintaining cold foods at 41 degrees or below.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed the shrimp in the 2 door reach-in unit at 53 degrees, the chicken breast (raw) at 46 degrees, the raw beef at 49 degrees, and raw chicken strips at 48 degrees.
Correction: Cold foods must be maintained at 41 degrees or below. Refrain from using foods in this unit if they have been in the unit for more than 6 hours. Have this unit serviced/refrain from storing foods in the unit until repaired/unit maintains foods at 41 degrees or below.
- Critical: Toxics - Refrigerated Medicines, Storage*
Observation: Observed a bottle of prenatal tablets being stored on a shelving above the cook line.
Correction: Store medicines/toxic items separate from foods/food equipment.
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09/03/2014 | Risk Factor | |
Other observations: Keep wiping cloths in a sanitizing solution between uses. Repair wall behind dishmachine. Flan preparation and cooling was discussed. Once flan reaches 135 F place on ice to quickly cool to 41 F. We discussed proper cooling of carnitas. This to be placed into two shallow pans with less fat and can be cooled inside freezer. Once it reaches 41 F it can be removed from freezer. I will follow up on the above violations within 10 days.
- Critical: Cooling* (corrected on site)
Observation: Canitas made yesterday found at 53 F not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. PIC discarded.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Cheese dip hot holding at improper temperatures. (118 F)
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. Reheat to 165. Food was reheated on stove top.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Fish inside two door reach in (50 F) cold holding at improper temperatures. Cheese on ice found at 64 F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Food was iced down and placed in walk in. Cheese was placed into smaller pan so it could be surrounded by ice.
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05/22/2014 | Risk Factor | |
New tile floor installed in water heater room. Remove napkins under single service condiment cups. Wiping cloth solution to be 100 ppm. Permit can be reissued.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. Bar mixes.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Bare wood under ice machine.
Correction: Paint/seal for cleanablility. You may also repaint support under two door produce refrigerator.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the salsa refrigerator..
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the walk in is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Can opener found soiled.
Correction: Clean and sanitize.
- Plumbing System Maintained in Good Repair
Observation: Water heater is leaking.
Correction: Owner is in process of obtaining estimates to replace unit.
- Physical Facilities in Good Repair
Observation: Wall behind ice machine is in poor repair.
Correction: Repair and make cleanable. Owner called repairman today.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Electric outlet plate on wall is dirty. (by two door produce box)
Correction: Clean.
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02/24/2014 | Routine | |
Discussed cooling white meat. Chicken is boiled and pulled. Do not cover pan while cooling and use two pans to spread chicken out. 12 chickens are done at once. Divide to cool quickly. Other observations: Seal bare wood support under ice machine. Remove old ice machine. Repair wall in water heater room, it is important to take the necessary steps to keep grease trap from overflowing. Overflowing sewage is grounds for suspension of permit. Note: Two door refrigerator had marginal temperatures of 42.8 F. I recommend removing cheese and only store veggies, peppers, sauces.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: No date found on tamales, open can of crab, open package of ham.
Correction: Operator placed proper date on food.
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10/25/2013 | Risk Factor | |
Reheating was done very well today. Foods were found dated. Don't forget to check dishmachine daily. Machine needed to be primed. Beer box at 44 degrees. Relocated whipped topping to "Pepsi" refrigerator. Fly strips are not to hang over food prep or food equipment areas.
- Critical: Cooling* (corrected on site)
Observation: Three pans of beans found at 64, 71, 71 degrees. These were prepared last night. These were not cooled properly.
Correction: These were discarded. Cool from 135 to 70 degrees in 2 hours then to 41 degrees in 4 more hours. Find a process that adheres to this requirement. Do not cover, do not stack trays during the cooling process. Use your thermometer to verify your procedure.
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07/26/2013 | Risk Factor | |
Previous violations have been addressed. The following to be monitored: water heater is still leaking. You may have to replace if hot water cannot be produced. Remove cardboard inside make table and replace with a cleanable material. Kitchen has been cleaned thoroughly. 4/9 - pest control service. 4/10 - grease trap cleaned. 4/17 - hood cleaned. 4/7 - flat top edge welded, new drip pan. 4/16 - new hinges on refrigerator door. Paint wood found under dish table of dishwasher area - continue to check drain at bar handsink. Some water found today.
No violation noted during this evaluation. | 04/23/2013 | Follow-up | |
Note: provide scoops with handles for ice/sugar. Permit expires 4/30/13. Call for reinspection. Employee health information has been posted.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw shell eggs stored on a box of tomatoes.
Correction: Corrected.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled sugar? Salt?
Correction: Identify contents.
- Food Storage - Clean and Dry Location
Observation: Food containers on walk-in floor. Uncovered food in freezer (burgers).
Correction: Elevate 6". Protect.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Salsa carafes found at 50 degrees. Not enough ice was in container.
Correction: Corrected.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Foil found on shelves and both stoves
Correction: foil is not cleanable. Cardboard on shelves. Wood chips used to level drain board. Cardboard spacer used inside make table.
- Equipment - Good Repair and Proper Adjustment
Observation: Leak from drip tray on stove.
Correction: Repair.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The following were found dirty and to be cleaned: side of flat grill, drip tray area, compressor to True reach-in refrigerator, utensil tub, shelf under bar handsink.
Correction: Clean.
- Critical: Backflow Prevention Device, When Required*
Observation: Hose attached without backflow preventor.
Correction: Detach hose or provide backflow preventor.
- Plumbing System Maintained in Good Repair
Observation: Water heater is leaking. Leak under bar handsink. Grease trap drain to flow better and not back up.
Correction: Repair
- Hand Drying Provision
Observation: No towels at bar handsink.
Correction: Provide at all times.
- Physical Facilities in Good Repair
Observation: Wall peeling behind 3 compartment.
Correction: Make smooth and cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Area under True 2 door refrigerator is dirty.
Correction: Clean.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Hood filters found greasy.
Correction: Clean thoroughly.
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03/27/2013 | Routine | |
Permit expires 4/30/13. Next inspection will be a routine inspection. Floor in water heater room to be repaired. Gasket torn on produce box. Monitor temperature of beer box if you intend to keep dairy products inside.
- Critical: Cooling* (corrected on site)
Observation: Beans found on counter. I was told these were cooked last night. They were 68 degrees.
Correction: These were discarded. You must cool beans quickly. Cool from 135 to 70 degrees within 2 hours. Then continue cooling to 41 degrees in 4 more hours. Management to write a process that cools foods properly. Information left which includes why cooling is important and gives an example of a cooling log. Since your cooks prepare the same foods procedures should be written for each food cooled. You are to verify your process with a thermometer.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: No dates found on cooked chicken, pico and open deli ham.
Correction: PIC placed appropriate date. All cooks to know and understand this requirement.
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01/24/2013 | Risk Factor | |
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