- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.16 *PRIORITY* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Observed potentially hazardous foods stored in the walk-in cooler with the following measured internal temperatures: milk 48 F, guacamole 47 F, sour cream 45 F, shredded lettuce 45 F, shredded cheese 44 F, ground beef 42-45 F. The ambient temperature was measured at 51 F. Temperature logs indicate that the walk-in temperature was at 37 F less than six hours prior to the inspection. **CORRECTION** The milk and guacamole were immediately discarded. The PIC contacted service personnel. A technician arrived and repaired the unit during the inspection. The ambient temperature was measured at 39 F by the end of the visit. Monitor the unit closely and check food temperatures regularly.
- Information: Cold Food Temperatures. Temperature of 41°F(5°C) or colder is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
walk-in cooler-- 39 F ambient (see violation 19A) prep cooler near drive thru-- 43 F (lettuce, cheese) prep cooler near 3-comp sink-- 40-41 F (lettuce, tomatoes, cheese, guacamole) reach-in freezers holding things frozen.
- Information: Hot Food Temperatures 135°F or (59°C) or warmer required. Two degrees, 2°F (1°C), of tolerance is given based on thermometer accuracy.
hot holding temperatures: hot well near drive thru (beans 149 F, ground beef 147 F, chicken 167 F, rice 160 F); hot well near 3-comp sink (beans 160 F, rice 171 F, ground beef 161 F, chicken 159 F, steak 162 ); Bevles 1-door warmer (steak 148 F, chicken 163 F); 2-door chip warmer 166 F.
- Information: Dishwashing Methods:
3-compartment sink set up with 200 ppm QAC detected in third compartment. Wiping cloth sanitizer solution concentration: 200 ppm QAC detected.
- Information: *PRIORITY AND PRIORITY FOUNDATION ITEMS CORRECTED* All priority and priority foundation violations have been corrected during inspection. Please monitor to ensure that this level of food safety is maintained.
- Information: Your restaurant has received a score of 70 or more and is posted with a public notice stating that the restaurant 'Complied with the ACCEPTABLE SANITATION STANDARDS.'
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03/11/2016 | Semi Annual Food | 95 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-204.112(A)(B)(D) Temperature measuring devices are not provided, or are not easily readable, properly located, or accurately scaled in hot or cold food storage units, specifically:
There is no working thermometer in the prep coolers at the make line. **Please provide working, accurate thermometers for all cold holding equipment.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Some of the outer surfaces of the cooking and cold holding equipment are soiled with dried food debris, particularly the underside of the handles on many of the doors. **Thoroughly clean these areas and increase the regular cleaning frequency.
- Information: Cold Food Temperatures. Temperature of 41°F(5°C) or colder is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
walk-in cooler-- 39-41 F (steak, cheese, milk, ranch, tomatoes, ground beef) make line inserts-- 41-43 F (tomatoes, lettuce, pico, cheese, guacamole) back-up make line inserts-- 40-41 F (tomatoes, pico, lettuce, cheese, guacamole) reach-in freezers holding things frozen.
- Information: Hot Food Temperatures 135°F or (59°C) or warmer required. Two degrees, 2°F (1°C), of tolerance is given based on thermometer accuracy.
cooking temperatures: sausage 174 F hot holding temperatures: make line inserts (beans 144 F, ground beef 170 F, gravy 160 F, eggs 148 F); back-up make line inserts (beans 167 F, ground beef 147 F, chicken 170 F, black beans 160 F, rice 148 F); chip warming cabinet 166 F; 1-door reach-in warmer (beans 136 F, ground beef 140 F, chicken 141 F).
- Information: Dishwashing Methods:
3-compartment sink set up with 200 ppm QAC detected wiping cloth sanitizer solution concentration: 200 ppm QAC detected.
- Information: Your restaurant has received a score of 70 or more and is posted with a public notice stating that the restaurant 'Complied with the ACCEPTABLE SANITATION STANDARDS.'
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11/05/2015 | Semi Annual Food | 100 |
- Rule Violation and Requirement: VIOLATION OF SECTION 5-205.15(B) The plumbing system is not maintained in good repair, specifically:
The mop sink is slow to drain. Unclog mop sink.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-202.14 Toilet rooms are not completely enclosed or provided with a tight-fitting, self-closing door, specifically:
Women's restroom door sticks. Repair so that door completely self closes.
- Information: Cold Food Temperatures. Temperature of 41°F(5°C) or colder is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
All refrigeration holding at 34-39 F
- Information: Hot Food Temperatures 135°F or (59°C) or warmer required. Two degrees, 2°F (1°C), of tolerance is given based on thermometer accuracy.
Steam table- 139-172 F Hot box- 136-155 F Sliding door unit- 150-165 F Items properly time marked
- Information: Dishwashing Methods:
Wet wiping cloth solution 200 ppm quat 3 compartment sink with 200 ppm quat Handwashing sinks stocked. Good handwashing and glove use
- Information: Your restaurant has received a score of 70 or more and is posted with a public notice stating that the restaurant 'Complied with the ACCEPTABLE SANITATION STANDARDS.'
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04/17/2015 | Semi Annual Food | 100 |
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