- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed the queso at 113 degrees
Correction: should be 135 degrees or above.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: Observed dried encrusted food debris on the underside of the blade.
Correction: Clean the blade.
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11/03/2015 | Risk Factor | |
No critical violations noted.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Observed pink/black slime on the interior plastic chute of the kitchen bulk ice machine.
Correction: Clean the chute.
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07/16/2015 | Risk Factor | |
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Observed the meat slicer has dried food debris on it.
Correction: Clean the slicer.
- Equipment and Utensils, Air-Drying Required
Observation: Observed stainless steel containers at the dishmachine station with the food contact surface upward.
Correction: Air dry/dry equipment with a single use towel before storage.
- Kitchenware and Tableware
Observation: Observed clean utensils in rack underneath the slicer with the food contact surface upward.
Correction: Invert all clean utensils (handles upward).
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03/24/2015 | Routine | |
No critical violations noted.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Observed the bar's fountain gun was soiled.
Correction: Clean the fountain gun.
- Handwashing Cleanser - Availability (corrected on site) (repeated violation)
Observation: Observed the lack of soap at the food prep/kitchen handsink.
Correction: Supply soap at all handsinks.
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12/09/2014 | Risk Factor | |
This is a reinspection for the proper operability/temperature requirement of the cook line drawer/cook line cold table. The temperature of foods on the cold table are 41 degrees and below. The temperatures of foods on the right cook line drawers are 41 degrees and below. The temperature of the foods on the left side exceed 41 degrees (tomatoes 46.8 degrees, chopped onions 49 degrees). Have the unit serviced
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed the cartons of Margarita mix requiring refrigeration registered between 46-51 degrees
Correction: should be 41 degrees or below. Per manager, these have been in the unit 3 hours. The unit is not operable and is being used for storage.
Observed the temperatures of the foods in the cold drawers underneath the grill registered above 41 degrees (raw chicken 48 degrees, chopped tomatoes 50 degrees, beef 47 degrees). Foods have been in the drawer for approximately 2 hours.
Observed the chopped tomatoes on the cook line cold table registered 48 degrees, cooked vegetables in the same low boy unit registered 49 degrees. Per manager, these have been in the unit for 2 hours.
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09/12/2014 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed the cartons of Margarita mix requiring refrigeration registered between 46-51 degrees
Correction: should be 41 degrees or below. Per manager, these have been in the unit 3 hours. The unit is not operable and is being used for storage.
Observed the temperatures of the foods in the cold drawers underneath the grill registered above 41 degrees (raw chicken 48 degrees, chopped tomatoes 50 degrees, beef 47 degrees). Foods have been in the drawer for approximately 2 hours.
Observed the chopped tomatoes on the cook line cold table registered 48 degrees, cooked vegetables in the same low boy unit registered 49 degrees. Per manager, these have been in the unit for 2 hours.
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09/05/2014 | Risk Factor | |
Data log tag was removed from 3-door unit and results were reviewed. Continue to monitor and log the temp 3 times a day. Check the temp of the water in the bottle and document. It is important that the doors close all the way. Do not allow workers to keep door open during prep time. Food temperatures must not rise above 41 F. This is manager's responsibility. There appears to be a dramatic increase in temperature starting at 9:30 AM to 2 PM. 2PM would be a good time to take second temperature of the day. If problems still occur after monitoring for a few days, other means to keep food cold will be necessary.
No violation noted during this evaluation. | 06/05/2014 | Follow-up | |
Reviewed data log tag results from 3 door unit. It still appears to be struggling to keep at 41 F or below. Log tag was replaced for more monitoring. PIC has begun a temp log for all units. I suggested placing a water bottle for testing.
No violation noted during this evaluation. | 06/02/2014 | Other | |
Make table data was reviewed. From 10:47 PM to present good temps were found. Three-door data reviewed: temperatures are flucuating between 29 F and 40 F with spikes around 10 AM to 47 F. A log tag was put back into three-door.
No violation noted during this evaluation. | 05/29/2014 | Follow-up | |
Do not store milk or whipped cream in 2 door. Place cheese, cut tomatoes and pico and sour cream on 4 hour time control.
T
ime stickers to be used on pans of food for make table. Service person has been called but not arrived yet. Data log tags are still in two units.
No violation noted during this evaluation. | 05/28/2014 | Follow-up | |
Consider ice bags to keep meats colder inside drawers. Shrimp and scallops were 36 F compared with chicken at 43 F. Do not pile cheese higher than pan inside make table. You may use 4 hour time control for this evening until service person arrives. Data log tags were placed into two units (make table and 3 door).
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: 1. Large make table had elevated temperatures. Mexican cheese at 56 F, white cheese at 53 F. 2. Triple door reach in had elevated temperatures. Cooked veggies 48 F, oranges 47 F. 3. Double door unit had elevated temperatures. Food at 50 F.
Correction: 1. A data log tag was placed inside unit. Remove extra food from unit. 2. Remove cooked veggies, meat, cheese items form unit. 3. Milk and whipped cream to be removed. PIC has called service person. Food was relocated
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05/27/2014 | Risk Factor | |
Previous violations have all been corrected. New floor tiles and gasket installed. New refrigerator has been placed into service. Permit issued.
No violation noted during this evaluation. | 03/18/2014 | Follow-up | |
When transferring cheese dip to a different container do not change the date. The date of initial prep is required to be kept on the product. The small refrigerator is an issue. You must have a unit that is capable of maintaining 41 F or below. Repair or replace unit. Drawers under cookline also have marginal temperatures. Monitor temperatures. Slicer looked better today. You took my suggestion and now have a spray bottle with sanitizer for spraying down after cleaning and rinsing. Good time control for salsas. When the above have been addressed call for reinspection. Your permit expires 4/30/14.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Observed worker run plastic glass through ice bin to fill up glass.
Correction: This is a poor practice. Use scoop provided.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. (Marguerita 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.
- Food Storage - Clean and Dry Location
Observation: Food stored in a location where it is subject to splash, dust or other contamination. (Jugs of marguerita mix found on floor beside handsink)
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination and off the floor.
- Cooling Methods (corrected on site)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Refried beans were found stacked inside freezer. Beans were found at 76 F. More than two hours had not elapsed since cooking.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Worker unstacked pans and uncovered.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Carnitas 54, spinach 47.7, tamales 46 inside small refrigerator on line.
Correction: These foods were discarded. Unit is not holding at 41 F or below. Air temp was 46 F. Have serviced. Do not store TCS foods inside this unit.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the bricks propping up drains are not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Consider painting with a washable paint.
- Equipment - Good Repair and Proper Adjustment
Observation: Shelf under slicer table is rusted with a large hole in it.
Correction: Repair or replace shelf.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) hanging on the shelf are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Gasket on small french fry freezer found soiled. Fryer cabinet found with grease build up.
Correction: Clean.
- Linens - Storage of Soiled Linens (corrected on site)
Observation: Found used apron and hairnet inside chopper device.
Correction: Worker removed items and sent food contact surfaces to the disharea.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the bar.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the bar.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities in Good Repair
Observation: Floor tile in middle of kitchen is broken, missing.
Correction: Repair tile.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaner was not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Cleaner found beside unlabeled bar mix.
Correction: Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
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02/25/2014 | Routine | |
Dishmachine was serviced. Concentration of sanitization rinse is 50 ppm. Small refrigerator was holding at 41.3 F (carnitas). Slicer was cleaned.
No violation noted during this evaluation. | 10/25/2013 | Follow-up | |
It appears cooling was being done properly with the use of the freezer. Management to quiz workers on proper temperatures for cooking foods. Cooks need to know this for their position. Don't forget to redate carnitas when removed from freezer. Most foods were dated correctly.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Continental reach in had elevated temperatures. Potatoes 45.9, spinach 46, carnitas 46 F.
Correction: Unit was moved away from wall and turned down. Food was relocated.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: slicer.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The dishmachine was not sanitizing.
Correction: Stop using machine until serviced and sanitizes at 50 ppm chlorine. Service tech was called.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the bar is being used for purposes other than washing hands. Blender was found in handsink.
Correction: The handwash facility identified above is to be used for washing hands only. Blender was removed.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of bleach and wager are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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10/23/2013 | Risk Factor | |
Follow up to check on cold drawer and walk-in temperatures. Walk-in: ground beef 40 degrees. Chicken in drawer 40.9 degrees, beef in drawer 40.9 degrees.
No violation noted during this evaluation. | 07/25/2013 | Follow-up | |
Cooling - done on ice baths. For thick products such as carnitas, white chicken, potatoes you may spread out on flat tray and place in refrigerator or freezer. Cool 135 to 70 degrees in 2 hours, 70 to 41 degrees in 4 hours. Good reheating today! Good date marking! Time control for salsa was adequate.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: 1. Cold drawers had elevated temperatures: chicken 49 degrees, steak 49 degrees, shrimp 44 degrees. 2. Walk-in had elevated temperature of 45 degrees. A large delivery was received (1 hour to unload).
Correction: 1. All foods were iced down. PIC agreed to place cut tomatoes on 4 hour time limit until unit can be serviced. 2. Check unit in an hour. Ensure it has decreased to 41 degrees.
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07/19/2013 | Risk Factor | |
Bar construction inspection. Post "employees must wash hands" sign at handsink. Clean and sanitize all food contact surfaces. Keg box 35.2 degrees, Starbuck's reach-in 38.6 degrees, Pepsi reach-in 38.6 degrees. Provide sanitizer and test strips at bar.
No violation noted during this evaluation. | 07/19/2013 | Other | |
Follow up to issue permit. A new walk-in floor has been installed. Tile has been installed by 3 compartment sink. Wall in water heater room has been painted. Cabinet for handsink has been removed and a new stainless steel handsink installed. The above items still must be addressed. Permit issued.
- Critical: Food Contact with Equipment and Utensils* (repeated violation)
Observation: Slicer is dirty.
Correction: Clean and sanitize thoroughly.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Drip tray to "Vulcan" is in poor repair. Faucet at prep sink is deteriorating. Baskets are used at this time for chip fryer.
Correction: This has been ordered. PIC is planning to install a deep prep sink in kitchen and may not need this faucet. Metal screen for chip fryer is on order.
- Outer Openings - Protected (repeated violation)
Observation: Gap exists under back door.
Correction: Weather-stripping is needed.
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04/24/2013 | Follow-up | |
Permit expires 4/30/13. Call for reinspection. 500 ppm dishwash, 135 degrees.
- Critical: Food Contact with Equipment and Utensils*
Observation: Slicer had food debris left on it. Observed cook attempting to wash spinach in mop sink.
Correction: This must be cleaned and sanitized after use
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cooked poblano peppers found at 85 degrees.
Correction: These are to remain at 41 degrees or below. PIC discarded.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: No dates found on carnitas, tamales.
Correction: Cooked foods to have proper dates on them. PIC placed appropriate date.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: Cooked spinach found with a date of 3/24/13.
Correction: You have 7 days to hold foods, day of prep is day one. This should have been discarded on 3/30/13. PIC discarded.
- Equipment - Good Repair and Proper Adjustment
Observation: Metal screen inside fryer is torn. Drip tray to "Vulcan" is in poor repair. Faucet at prep sink is deterioration. Handsink cabinet is in poor repair.
Correction: Replace with a new plate. Repair and clean up or replace. Replace. Make cleanable.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The following were found dirty and to be cleaned: area between fryers, drip tray.
Correction: Clean.
- Toilet Room Receptacle Covered
Observation: No covered trash can in ladies room.
Correction: Provide one.
- Outer Openings - Protected
Observation: Gap exists under back door.
Correction: Provide weather stripping.
- Lighting, Intensity
Observation: Light above flat grill is not working.
Correction: Repair.
- Physical Facilities in Good Repair
Observation: Peeling paint in water heater room. Ceiling panels missing. Tile floor in dishroom is loose. Floor in walk-in has loose areas.
Correction: Make wall smooth and cleanable. Realign panels. Repair. Secure and clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor under fryer is dirty.
Correction: Clean.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Unlabeled spray bottle of cleaner.
Correction: Identify.
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04/01/2013 | Routine | |
Training conducted for cooks/manager (7 employees). DVD on Preparation, cooking, service. Discussion of previous found critical violations: cooling, handling ready to eat foods, date marking. Hand out on cooling given to PIC. This included a risk control plan and cooling log. Discussed flu.
No violation noted during this evaluation. | 01/22/2013 | Training | |
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