- Handwashing sink is being used for purposes other than handwashing. Using handwashing sink as a food preparation sink (observed collindar in sink).
To prevent contamination, a handwashing sink may not be used for purposes other than handwashing.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Equipment food-contact surfaces and utensils were not being sanitized. Cook unaware that utensils needed to be sanitized and was not sanitizing utensils
Equipment food-contact surfaces and utensils shall be sanitized to limit the growth of pathogens that may cause a foodborne illness.
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01/06/2016 | Critical Control Point Inspection |
- Observed food that was not properly protected from contamination by separation, packaging, and segregation. Observed raw beef stored over RTE taco shells in food preparation sink. Observed raw beef stored over RTE foods in walk-in cooler.
To prevent contamination, food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule.
- Observed improper storage of food items. Observed bags of potatoes stored directly on the floor in storage room.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor.
- Equipment is not approved by a recognized testing agency. Homestyle refrigerator is not in tact and has broken components.
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency.
- Equipment food-contact surfaces or utensils are dirty. Debris in meat slicer and ice machine.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Equipment food-contact surfaces and utensils were not being sanitized. Cook unaware that utensils needed to be sanitized and was not sanitizing utensils.
Equipment food-contact surfaces and utensils shall be sanitized.
- Critical: Handwashing sink is being used for purposes other than handwashing. Using handwashing sink as a food preparation sink (observed collindar in sink).
To prevent contamination, a handwashing sink may not be used for purposes other than handwashing.
- Observed plumbing fixtures that were not being kept clean and maintained. Dirt and debris on handwashing sink.
Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean and maintained.
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01/06/2016 | Standard Inspection |
| No violation noted during this evaluation. | 08/28/2015 | Foodborne Inspection |
- Hand washing facilities are properly supplied.
- Foods are received from an approved source.
- Refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly date marked. Observed deli meats, cheeses, sauces, and other ready-to-eat foods not date-marked.
Refrigerated, ready-to-eat, time/temperature controlled for safety food held refrigerated for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day to be consumed, sold, or discarded as required. Date-mark foods to indicate 7-day rotation and to limit bacterial growth. NOTE: All deli meats stored in cooler in kitchen are sliced every two days.
- Observed cold foods being held at 41°F or below.
- Equipment food-contact surfaces or utensils are dirty. Build-up of mold in ice machine. Observed build-up of old meat in crevices of meat slicer. Cooler located in kitchen has build-up of debris and standing condensate.
Equipment food-contact surfaces and utensils shall be clean to sight and touch to prevent contamination. Clean ice machine to prevent possible contamination. Clean meat slicer to prevent possible contamination and to ensure all food contact surfaces are clean. Clean and sanitize cooler to prevent possible contamination.
- Observed food that was not properly protected from contamination by separation, packaging, and segregation. Observed raw beef stored over ready-to-eat tortilla shells.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food to limit the growth of pathogens to prevent foodborne illness. Store raw food items below ready-to-eat foods to prevent contaminatin and possible foodborne illness.
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07/08/2015 | Critical Control Point Inspection |
- Critical: Observed food that was not properly protected from contamination by separation, packaging, and segregation.
To prevent contamination, food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule. SEE CCP
- Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked.
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one. SEE CCP.
- Equipment food-contact surfaces or utensils are dirty.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. SEE CCP.
- Non-food contact surfaces of equipment are dirty. Build-up of grease on sides of cookware (fryer), causing a public health hazard.
Nonfood-contact surfaces of equipment shall be kept clean. Clean non-food contact surfaces to ensure all equipment is clean and to prevent public health hazard.
- Observed a build-up of dirt and debris. Build up debris on floors, behind cookware, and around plumbing fixtures.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. Clean floors and hard to reach areas to eliminate dirt and debris and to ensure cleanliness of physical facilities.
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07/08/2015 | Standard Inspection |
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Date mark food items that are removed from its original packaging (i.e. deli meats, cheese, taco meat, soups, etc.)
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one.
- The physical facilities are not being maintained in good repair. Replace floor tile behind bar to provide a smooth easily cleanable surface.
The physical facilities shall be maintained in good repair.
- Observed a build-up of dirt and debris. Clean the floor at kitchen in hard to reach areas (i.e. underneath equipment, under grill line, in corners, etc.) to remove buildup.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed.
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02/19/2015 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Foods are received from the following sources: Hillcrest
GFS
- Refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly date marked.
Refrigerated, ready-to-eat, time/temperature controlled for safety food held refrigerated for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day to be consumed, sold, or discarded as required.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.
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02/19/2015 | Critical Control Point Inspection |
- Food employee was using tobacco in designated area.
- The person in charge is Certified in Food Protection.
- Foods are received from an approved source.
- Observed cold foods being held at 41°F or below.
- Equipment food-contact surfaces or utensils are dirty. Observed standing water from condensate drain in bottom of standing cooler. Observed dirty glass racks located in bar cooler.
Equipment food-contact surfaces and utensils shall be clean to sight and touch to prevent contamination. Clean and sanitize food contact surfaces such as standing and glass coolers to prevent possible contamination. Clean all standing coolers. Note: Clean non-food contact surfaces such as divider between fryer and grill and floor of walk-in cooler.
- Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.
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11/10/2014 | Critical Control Point Inspection |
- Critical: Equipment food-contact surfaces or utensils are dirty. SEE CCP
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
- The plumbing system was not properly maintained. Knob on handsink located at bar needs repair (hard to shut off).
A plumbing system shall be properly maintained. Repair handwash sink located at bar to ensure all plumbing systems are in good and working condition. Correct By: 17-Dec-2014
- Observed a build-up of dirt and debris on kitchen ceiling.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. Clean kitchen ceiling to eliminate debris and to ensure all physical facilities are clean. Correct By: 14-Nov-2014
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11/10/2014 | Standard Inspection |
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