- Doors self-closing where required; all windows screened
Back door has a gap at the bottom, as well as a vent which could allow the entrance of pests. Screen the vent or close it completely, and repair the bottom of the door to prevent the entrance of pests.
- Non-food contact surfaces clean
Clean greasy containers and microwave in cook area. Clean racks next to three compartment sink.
- Food contact surfaces cleaned & sanitized; approved methods and sanitizers
Dish machine tested 0 ppm chlorine at beginning of inspection because of empty container of sanitizer. Chlorine sanitizer must be maintained at 50 ppm. Employees replaced container of sanitizer and primed the machine during inspection, it now tests 50 ppm.A pan and vegetable peeler had food debris left on food contact surfaces. All utensils must be cleaned and sanitized using an approved process.
- Floors, walls, ceilings properly constructed, clean, in good repair
Replace missing ceiling tiles (in kitchen, ceiling tiles must be washable).
- Meets illumination requirements; shielded; lighting & ventilation clean & in good repair
Replace missing light shields in kitchen. Light strength in dry storage room behind cash register is 1-2fc, and at three compartment sink is 36-40fc. Lighting at dishwashing area must be at least 50fc, and in dry storage area must be at least 10fc.
- Food & non-food contact surfaces easily cleanable & in good repair
Replace shoelaces throughout establishment with proper items for the purpose as shoelaces are not easily cleanable, ie: the shoelace supporting the damaged shelf, the shoelace supporting the drain for the ice machine, and the shoelace holding open the door to the back room. All these items need proper repair. Evaluate damaged racks for replacement in refrigerated units. Open top low refrigerator and beer keg cooler have water buildup in the bottom of the units - have them serviced to repair any condensation leaks or clogged drain lines as necessary. Reattach loose shelf above hot holding table. Repair or replace utensils such as damaged spatulas as needed.
- Proper cold holding temperatures
Salsa held under no temperature control in wait station at 35F. Recommend keeping these salsas in refrigeration to maintain cold temperature.
- Dry food stored properly & labeled accordingly
Several dry food items (spices and corn flakes) were found open or unprotected. Place all dry food items in approved closeable containers with labels once the original packaging has been opened.
- Food protected during storage, handling, display, service & transportation; written notice for clean plates
Taco shells and taco salad shells stored on plates uncovered in cook area, and pitchers stored in customer traffic area uncovered. Store all foods covered to protect from contamination.Chemicals stored over beverage products in stockroom behind cash register. Store chemicals below and away from food to protect from contamination.Bottom of pan stored in direct contact with peppers on another pan. Store pans in a manner which prevents bottom of pan from touching top of food (food grade wax paper may be used).In walk in refrigerator, paper towels stored in direct contact with food. Paper towels are not approved for direct food contact. Use only approved food-grade materials for direct food contact.General comment: Store raw meats below cooked foods in tall two-door freezer. Additionally, store plastic-wrapped meats on separate pans to prevent juices from comingling.
- Food service equipment and utensils approved
The blenders are for Household Use Only and Joy buckets used to store salsa containers are not approved for use in this facility. All blenders must meet NSF/ANSI standards and all storage containers must meet the standards of being smooth and easily cleanable.
- Thermometers provided and accurate
Thermometer missing from low two door refrigerator.
- Food in good condition, safe and unadulterated
Two chunks of cheese with small amount of mold present in open top cold holding unit. All food must be free of adulteration. One practice that may help with this is using up a container of food completely, before placing a new container of food into top of cold holding unit. Avoid comingling food from different containers.
- In-use utensils properly stored
Utensils with single handle are needed for the large white bins (one container stored in the dried beans has handles on both sides so one handle is always in food product), so that the single handle may be stored with handle pointing out of food. In sugar container, scoop was stored with handle contacting food. All handles must be stored out of food. Scoops may be stored instead on a clean, dry surface rather than in the food.
- Toxic substances properly identified, stored, used
Windex bottle unlabeled. All chemicals must be properly labeled to denote contents. Chemicals stored in dry storage room behind cash register are stored above beverages - store chemicals below and away from food and drinks.
- Food received at proper temperature
- Shellstock tags retained
- Proper cooking time and temperature
- Proper cooling
- Time as a public health control; procedures & records
- Consumer advisory provided
- Washing fruits & vegetables
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09/07/2010 | |
- Food in good condition, safe and unadulterated
A bag of decomposing peppers were found above meat prep sink. These items were immediately discarded and the prep area was cleaned and sanitized.
- Floors, walls, ceilings properly constructed, clean, in good repair
A few inconsequential leaks were found from ceiling at the beginning of this inspection. By the end however the leaks had spread to several areas including prep areas, the dish room and the dining room. The establishment is being closed and the permit suspended until the leaks can be repaired. When repair are made be sure washable tiles are used in food prep areas. Repair the damaged wall in the men's restroom. Reattach and reseal the hand sinks to the wall in the women's restroom.
- Proper cooling
A pan of beef and a pan of chicken both cooked last night were found in the walk in cooler ranging from 50 F to 53 F. These items were immediately discarded by the manager. All cooked potentially hazardous food items must be cooled from 135 F to 70 F with in the first 2 hours of the cooling process and from 70 F to 45 F over the next 4 hours. For a total cooling time of 6 hours.
- Proper thawing methods used
A pan of shrimp was found in standing water in a prep sink. This is not an approved thawing method. Using the following approved methods will ensure proper thawing: (1) in refrigerated units at a temperature not to exceed 45 F (7 C), (2) under potable running water of a temperature of 70 F (21 C), or below, with sufficient water velocity to agitate and float off loose food particles into the overflow,(3) as a part of the conventional cooking process, or (4) in a microwave oven only when the food will be immediately transferred to conventional cooking equipment as part of a continuous cooking process or when the entire, uninterrupted cooking process takes place in the microwave oven.
- Non-food contact surfaces clean
Detailed cleaning is needed: on the under sides of solid shelving, the wire shelving, and the handles of equipment.
- Proper employee beverage or tobacco use
G.C. Employee beverages were found stored improperly (above dry goods with no lids or straws) in the dry storage area. All employee beverages must stored on lower shelves away from all food contact and storage areas with lids and straws.
- Hands clean and properly washed
G.C.- I did not see not see any hand washing by employees, however, I did not observe any direct violations. Ensure that employees wash their hands frequently.
- Utensils & equipment properly stored, air-dried, handled
G.C.. A container of Vaseline was found stored with clean utensils. Store all employee items separate from clean utensils.
- Toxic substances properly identified, stored, used
G.C.. A container of motor oil was found stored in the rear storage area. All chemicals used in this facility must be stored in approved chemical storage areas. Any other chemicals should be removed.
- In-use utensils properly stored
G.C.. Utensils with handles are needed for the large white bins.
- Doors self-closing where required; all windows screened
Properly repair the vent on the rear door. The use of duct tape is discouraged due to it not being easily cleanable. The rear door is not self closing, all doors and windows must be self closing.
- Meets illumination requirements; shielded; lighting & ventilation clean & in good repair
Repair the light in the men's room. Remove the water from the light shield above the grill. Replace the missing hood filters above the cook line.
- Food & non-food contact surfaces easily cleanable & in good repair
Replace all damaged or rusting shelving throughout the facility. Reseal the sinks and equipment to the walls throughout the facility. Replace the damaged utensils (the line juice sponge, damaged spatulas, the large wooden spoon, and the wire colluder). Repair the leak below the 3 compartment sink.
- Dry food stored properly & labeled accordingly
Several dry food items (oregano, corn meal, an unlabeled white powder, and corn flakes) were found open and un protected. Place all dry food items in approved close able containers with labels once the original packaging has been opened.
- Food protected during storage, handling, display, service & transportation; written notice for clean plates
Several food items were found stored in plastic ""thank you bags"" these items are not approved for food storage. All food items must be stored in approved containers. Raw chicken was found stored over cooked food items in the walk in cooler. Store all food items in order of their final cooking temperature. e.g (from bottom to top shelves) poultry, beef, pork, fish, ready to eat, vegetables, and cooked items.Several food items in refrigerated storage were found open and unprotected. Keep all food items covered to prevent contamination. The spray nozzle for the bleach solution was found stored on a bag of onions. All items used with chemicals must be stored in the chemical storage area.
- Storage spaces clean, storage above floor; approved storage for mops, brooms, hoses & other items
Several items were found stored on the floor throughout the facility. Keep all items in storage above the floor on approved shelving (6"" if mobile and 12"" if stationary) to facilitate proper cleaning. Raise the bottom shelf on the front shelving unit in the front storage area to 12"".
- Food service equipment and utensils approved
The blenders and joy buckets used to store salsa containers are not approved for use in this facility. All blenders must meet nsf standards and all storage containers must meet the standards of being smooth and easily cleanable.
- Wastewater discharged into approved, properly operating wastewater treatment & disposal system; other by-products disposed of properly
The can wash and the ice machine drains were both clogged and full of standing water. Have the drains repaired.
- Food contact surfaces cleaned & sanitized; approved methods and sanitizers
The sanitizer provided was far too strong and was untestable. The approved concentration for chlorine when used as a sanitizing agent is 50 ppm. All food contact surfaces must be properly cleaned and sanitized. Several utensils were found dirty at the time of this inspection.
- Warewashing facilities maintained; test strips used
The test strips provided at the time of this inspection were for the testing of water hardness and not chlorine concentration. Test strips must be provided for all chemical sanitizers used by the facility.
- Proper cooling methods used
Two pans of cooked meat were found cooling in the walk in cooler with tight fitting lids. This method is not approved for cooling food items as it does not allow for proper air flow over the food items. Use of the following approved methods will ensure proper cooling: (1) placing the food in shallow pans, (2) separating the food into smaller or thinner portions, (3) using rapid cooling equipment, (4) stirring the food in a container placed in an ice water bath, (5) using containers that facilitate heat transfer, (6) adding ice as an ingredient, or (7) other effective methods.
- Food received at proper temperature
- Shellstock tags retained
- Washing fruits & vegetables
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08/19/2010 | |
- Food protected during storage, handling, display, service & transportation; written notice for clean plates
A bag of onions and other food service items were stored next to and amongst cleaning chemicals and chlorine sanitizer buckets. Do store food anywhere near toxic chemicals. An employee moved food to another acceptable location away from the chemicals.
- Hands clean and properly washed
GC- I did not see not see any handwashing by employees, however, I did observe any direct violations. Ensure that employees wash their hands frequently.
- Floors, walls, ceilings properly constructed, clean, in good repair
GC- minor wall cleaning is needed around the dish machine.
- Food service equipment and utensils approved
GC- the manager did not know where the chlorine test strips were to test the sanitizer concentration. The owner showed up and found them later. All staff should be able to locate test strips and know how to properly use them to test sanitizer concentration.
- Non-food contact surfaces clean
GC- very minor wire shelving cleaning is needed in the walk in cooler.
- Food & non-food contact surfaces easily cleanable & in good repair
Replace split door gasket on reach in cooler, any worn/rusty wire shelving and reattach and reseal any sinks or other fixtures to the wall if the sealant is damaged or cannot come clean. The condensation unit in the walk in cooler is leaking and needs to be repaired. Do not store any food underneath this leak until it is repaired.
- Food received at proper temperature
- Shellstock tags retained
- Proper cooking time and temperature
- Time as a public health control; procedures & records
- Consumer advisory provided
- Washing fruits & vegetables
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11/19/2009 | |
- No cross-connections
GC- install a backflow prevention device rated for continuous pressure below the y-hose fitting at the can wash sink.
- Proper cold holding temperatures
GC- sliced lemons are potentially hazardous and must be kept under temperature control at 45 F or below.
- Food contact surfaces cleaned & sanitized; approved methods and sanitizers
GC- the dish machine chlorine sanitizer was lower than 50 ppm. The five gallon bucket of sanitizer was empty and the manager replaced with a full container which produced a 50 ppm solution of chlorine. All other food contact cleaning and sanitizing looked great.
- Toilet and lavatory facilities; supplied, properly constructed, clean, good repair, signs provided
Recaulk all toilets to the floor in both restrooms.
- Floors, walls, ceilings properly constructed, clean, in good repair
Repair any wall or floor damage and properly seal.
- Food & non-food contact surfaces easily cleanable & in good repair
Replace any rusty shelving and damaged dishware and utensils.
- Food received at proper temperature
- Shellstock tags retained
- Time as a public health control; procedures & records
- Consumer advisory provided
- Washing fruits & vegetables
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07/14/2009 | |
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