Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
VIOLATION OF SECTION 4-501.12 Cutting surfaces no longer can be effectively cleaned or sanitized, specifically:
Some of the cutting boards are rough/grooved.
REQUIRED CORRECTION: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized or discarded if they are not capable of being resurfaced.
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VIOLATION OF SECTION 4-502.11 Temperature measuring devices are not calibrated, or are not in good repair or accurate, specifically:
The probe thermometer is not properly calibrated - reading approx. 25 F below actual temperature.
REQUIRED CORRECTION: Food temperature measuring devices shall be calibrated in accordance with manufacturer's specifications as necessary to ensure accuracy. Air temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.
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VIOLATION OF SECTION 6-202.11 Lights are not properly shielded, specifically:
Missing light covers on one of the light fixtures in the kitchen.
REQUIRED CORRECTION: Effective shielding or shatter-resistant bulbs shall be provided for all light fixtures where there is exposed food, clean equipment, utensils and linens, and unwrapped single-service or single-use articles. Infrared or other heat lamps shall be protected against breakage by providing a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
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VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
There is water leaking from the heater duct above the dishwasher (blocked).
There is water leaking from the ceiling in the walk-way at the back storage area. There is water leaking from the inlet connection of the ice machine water filter.
REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.
|
May 2, 2007
|
95 |
-
VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Meat, verde, pica dillo at temperature above 46F after 24 hours - discarded
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained at 140°F (60°C) or above (except roast beef may be held at 130°F (54°C) or above) or at 41°F (5°C) or less.
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VIOLATION OF SECTION 4-101.111 Nonfood-contact surfaces subject to splash or spillage are not properly constructed, specifically:
Aluminum foil on stove - not cleanable surface
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of corrosion-resistant, nonabsorbent and smooth material.
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VIOLATION OF SECTION 4-502.11 Temperature measuring devices are not calibrated, or are not in good repair or accurate, specifically:
Thermometer broken in salsa refrigerator
REQUIRED CORRECTION: Food temperature measuring devices shall be calibrated in accordance with manufacturer's specifications as necessary to ensure accuracy. Air temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.
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VIOLATION OF SECTION 4-703.11 *CRITICAL* Food-contact surfaces of equipment and utensils are not properly sanitized after cleaning, specifically:
Dishwasher not injecting 50-200 ppm chlorine
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Food-contact surfaces of equipment and utensils shall be sanitized after cleaning using one the following methods: 1) immersion for at least 30 seconds in hot water maintained as specified in rule; 2) using mechanical hot water operations that achieve a utensil surface temperature of 160°F (71°C); or 3) using an approved chemical sanitizer in manual or mechanical operations for 10 seconds for chlorine and 30 seconds for all other chemical sanitizer or an exposure time used in relation with a combination of temperature, concentration and pH.
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VIOLATION OF SECTION 6-201.11 Walls, wall coverings and ceilings are not designed, constructed and installed to be smooth and easily cleanable, specifically:
Ceiling damaged where leak
REQUIRED CORRECTION: Walls, wall coverings and ceilings shall be designed, constructed and installed so they are smooth and easily cleanable.
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VIOLATION OF SECTION 6-202.11 Lights are not properly shielded, specifically:
Replace missing light cover
REQUIRED CORRECTION: Effective shielding or shatter-resistant bulbs shall be provided for all light fixtures where there is exposed food, clean equipment, utensils and linens, and unwrapped single-service or single-use articles. Infrared or other heat lamps shall be protected against breakage by providing a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
|
Sep 22, 2007
|
86 |
-
VIOLATION OF SECTION 3-302.11 *CRITICAL* Raw or ready-to eat food is not properly protected from cross contamination, specifically:
Store meats and eggs below tortillas and veggies
Be more careful / aware of cross-contamination from raw meat
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Foods shall be protected from cross contamination during storage, preparation, holding, and display by separating raw animal foods and unwashed produce from ready-to-eat foods, ready-to-eat raw animal foods (fish for sushi), fruits and vegetables, and by separating different types of raw animal foods from each other. If stored vertically, raw animal foods must be stored in ascending order of cooking temperature, with the highest required cooking temperature at the lowest level. Food shall be wrapped or covered in storage.
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VIOLATION OF SECTION 3-501.13 Potentially hazardous food is improperly thawed, specifically:
Thaw meat (chicken) under RUNNING water
REQUIRED CORRECTION: Potentially hazardous foods shall not be thawed at room temperature. Food may be thawed by one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F (5°C) or less; 2) completely submerged under running water at a temperature of 70°F (21°C) or below, with sufficient velocity to agitate and float off loose particles in the overflow, for a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or for a period of time that does not allow raw animal food to be above 41°F (5°C) for more than four hours; 3) in a microwave oven only when the food will be immediately transferred to conventional cooking facilities as part of a continuous cooking process, or when the entire, uninterrupted cooking process takes place in the microwave oven; or 4) as part of the conventional cooking process.
|
Oct 10, 2007
|
94 |
-
VIOLATION OF SECTION 3-302.11 *CRITICAL* Raw or ready-to eat food is not properly protected from cross contamination, specifically:
Raw chicken and raw shell eggs on open wire shelves above tub of coleslaw (covered with lid) in the walk-in cooler
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Foods shall be protected from cross contamination during storage, preparation, holding, and display by separating raw animal foods and unwashed produce from ready-to-eat foods, ready-to-eat raw animal foods (fish for sushi), fruits and vegetables, and by separating different types of raw animal foods from each other. If stored vertically, raw animal foods must be stored in ascending order of cooking temperature, with the highest required cooking temperature at the lowest level. Food shall be wrapped or covered in storage.
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VIOLATION OF SECTION 4-601.11 Nonfood-contact surfaces are not kept clean, specifically:
- 2-compartment sink near dishwashing area unclean, with residue especially in corners **Clean before next use
-Cardboard on shelf under steam table unclean **Remove & do not line with cardboard
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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VIOLATION OF SECTION 6-202.15 Outer openings and windows in the establishment are not constructed or protected to prevent the entrance of insects and rodents, specifically:
Back door (into parking structure) has a gap larger than 1/4-inch underneath -- provide weather strip
REQUIRED CORRECTION: Outer openings of the food establishment shall be protected against the entry of insects and rodents by: 1) filling or closing holes and other gaps along floors, walls, and ceilings; 2) closed, tight-fitting windows; and, 3) solid, self-closing doors. Windows or doors used for ventilation must be protected by the use of screens, air curtains, or other effective means.
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VIOLATION OF SECTION 6-202.19 Exterior walking and driving surfaces are not graded to drain or properly maintained to prevent the accumulation of water, specifically:
-Several broken floor tiles, especially around the back door & cook area
-Ceiling damage / water leak
REQUIRED CORRECTION: Exterior walking and driving surfaces shall be graded to drain if required by law and shall be maintained to prevent the accumulation of water.
|
Mar 10, 2008
|
93 |
-
VIOLATION OF SECTION 3-501.14 *CRITICAL* Cooked potentially hazardous food is improperly cooled, specifically:
Refried beans at 54F and rice at 50F, both cooked and cooled yesterday; both in walk-in cooler in tall / full & covered containers
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Cooked potentially hazardous food shall be actively cooled: 1) from 140°F (60°C) to 70°F (21°C) within two hours; and 2) from 70°F (21°C) to 41°F (5°C) or less, within four hours. Potentially hazardous food received at a temperature above 41°F (5°C) shall be cooled to those temperatures within four hours.
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VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Walk-in cooler holding food temperatures at 44-47F throughout
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained at 140°F (60°C) or above (except roast beef may be held at 130°F (54°C) or above) or at 41°F (5°C) or less.
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VIOLATION OF SECTION 4-501.11 Equipment is not maintained in good repair or according to manufacturer's recommendations or cutting parts of can openers are not kept sharp, specifically:
The chest freezer door is badly damaged - not shutting, ice build-up, fiberglass showing
REQUIRED CORRECTION: All equipment and components shall be in good repair and maintained and adjusted in accordance with manufacturer's specifications. Maintain the cutting or piercing parts of can openers in a sharp condition.
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VIOLATION OF SECTION 4-601.11 Nonfood-contact surfaces are not kept clean, specifically:
Many storage shelves unclean, including above back prep table & cookline plates
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
Several broken floor tiles, especially around the back door; water leaks
REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.
-
VIOLATION OF SECTION 6-501.12 The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
Floor / wall under equipment, especially the cookline, unclean
REQUIRED CORRECTION: The physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning shall be done during periods when the least amount of food is exposed, such as after closing.
|
Oct 3, 2008
|
91 |
-
VIOLATION OF SECTION 5-205.11 A handwashing facility is not accessible, is used for purposes other than handwashing or is not operated properly, specifically:
Do not put strawberries or anything else inside handwash sink(s)
REQUIRED CORRECTION: Handwashing facilities shall be accessible at all times for employee use and not used for other purposes. An automatic handwashing facility shall be used in accordance with manufacturer's instructions.
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VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
Repair the water leak / drip from the ceiling above the back area prep table
REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.
|
Oct 17, 2008
|
97 |
-
VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
The temperature of cheese and tomatoes on top of the prep refrigerator are at 50-55 F
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained at 140°F (60°C) or above (except roast beef may be held at 130°F (54°C) or above) or at 41°F (5°C) or less.
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VIOLATION OF SECTION 3-501.17 *CRITICAL* Ready-to-eat food is not properly date-marked, specifically:
Some items not dated in the walk-in
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Refrigerated, ready-to-eat potentially hazardous food prepared in the food establishment and held for more than 24 hours must be marked with the date of preparation or consumption. Including the date of preparation, food shall be consumed within 7 days if stored at 41°F or less. Food that is frozen shall be marked to indicate the remaining days that the food may be kept once the product is thawed.
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VIOLATION OF SECTION 6-202.11 Lights are not properly shielded, specifically:
Light covers are not covering the lights
REQUIRED CORRECTION: Effective shielding or shatter-resistant bulbs shall be provided for all light fixtures where there is exposed food, clean equipment, utensils and linens, and unwrapped single-service or single-use articles. Infrared or other heat lamps shall be protected against breakage by providing a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
|
May 2, 2009
|
94 |
-
VIOLATION OF SECTION 6-202.11 Lights are not properly shielded, specifically:
Some of the light covers are broken / not secure so glass would not be contained if broken bulb
REQUIRED CORRECTION: Effective shielding or shatter-resistant bulbs shall be provided for all light fixtures where there is exposed food, clean equipment, utensils and linens, and unwrapped single-service or single-use articles. Infrared or other heat lamps shall be protected against breakage by providing a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
-
VIOLATION OF SECTION 6-202.15 Outer openings and windows in the establishment are not constructed or protected to prevent the entrance of insects and rodents, specifically:
Secure openings to outside where needed, including under solid back door & glass front door underneath (so gap under door is less than 1/4 inch)
REQUIRED CORRECTION: Outer openings of the food establishment shall be protected against the entry of insects and rodents by: 1) filling or closing holes and other gaps along floors, walls, and ceilings; 2) closed, tight-fitting windows; and, 3) solid, self-closing doors. Windows or doors used for ventilation must be protected by the use of screens, air curtains, or other effective means.
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VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
Paint peeling on walls, ceiling, vents in some kitchen areas, especially in back
Broken floor / wall / coving in some kitchen areas, especially in back
REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.
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VIOLATION OF SECTION 6-501.12 The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
Area in back storage behind dry food and chest freezer with food & debris
Blue painted storage shelves (cans & can opener located) with food residue
REQUIRED CORRECTION: The physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning shall be done during periods when the least amount of food is exposed, such as after closing.
|
Sep 18, 2009
|
96 |
|
No violation noted during this evaluation.
|
Jan 20, 2010
|
100 |
-
VIOLATION OF SECTION 3-301.11 Food employees do not minimize contact with exposed foods, specifically:
Bowl used as scoop in bulk flour container
REQUIRED CORRECTION: Use spatulas, tongs, deli tissue or other dispensing equipment to minimize direct hand contact with food or ice.
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VIOLATION OF SECTION 4-501.114 *CRITICAL* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
Dishwasher not dispensing sanitizer in the final rinse
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Provide and maintain an approved chlorine chemical sanitizer solution that has a minimum concentration of 50 ppm at 75°F (24°C) for water with a pH of 8 or less, or 100°F (38°C) for water with a pH of 10 or less, or as allowed in rule.
|
Aug 25, 2010
|
94 |
|
No violation noted during this evaluation.
|
Sep 1, 2010
|
100 |
-
VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
Bus tub of chopped onions and peppers on the ground in the walk-in cooler
REQUIRED CORRECTION: Food shall be protected from contamination by being stored: 1) in a clean, dry location; 2) where it is not exposed to splash, dust or other contamination; or 3) at least 6 inches above the floor.
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VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
All products on the steam table were at 102-125F; PIC stated products have been there for about an hour
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained at 140°F (60°C) or above (except roast beef may be held at 130°F (54°C) or above) or at 41°F (5°C) or less.
|
Jan 14, 2011
|
93 |
-
VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
Area of broken floor, wall & ceiling damage in back kitchen from re-organizing storage equipment -- PIC stated repairing, to be completed within next month
REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.
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VIOLATION OF SECTION 6-501.12 The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
Around the cookline equipment, food / spills along wall/floor junction and utility / pipes
REQUIRED CORRECTION: The physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning shall be done during periods when the least amount of food is exposed, such as after closing.
|
Jul 19, 2011
|
99 |
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