- Cold Holding Temperature (corrected on site) - 5 penalty points
The canned tomato sauce is in/on the food prep cooler at an internal temperature of 62°F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The milk and prepared foods is/are stored in contact with or under the raw bacon pieces in the reachin refrigerator.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The food service worker (FSW) did not follow procedures for proper handwashing. *FSW did not wash hands and change gloves after handling apron and wiping cloth and before picking up clean dishware from the dishroom.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
Other Dishwasher had apron on after using the restroom.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of Brasso (stainless steel cleaner) are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The reachin refrigerators in the kitchen\ did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The commercial microwave in the front cooking line, cutting boards, spatulas, and utensil scoops located in the kitchen is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The knife holder located in the kitchen has/have adhering foreign material. The reachin refrigerator located in the front wait station (2-door) and the walkin freezer door has/have adhering ice built up. Single service, single use and clean sanitized bowls stored in the corner salsa prep area are exposed to splash, dust, or other contamination. *are facing up
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(1) - Page 38. The cooked tuna, ice cream, frozen foods, and other prepared foods is/are not covered during storage.
- Non-food Contact Surfaces - GRP
TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of equipment are not free of dust, dirt, food residue, and other debris. *air vent cover in the employee restroom is dusty *front lids to the ice machine have adhering grime
- Wiping Cloths/Linens/Napkins/Sponges - GRP (corrected on site)
TFER 229.164(h)(3)(B) - Page 36. Wiping cloths used for food spills are not moist, clean, stored in a chemical sanitizer and used for wiping spills. *dirty wiping cloths were stored in the food prep cooler
- Toilet Facilities - GRP
TFER 229.167(h) - Page 105. A toilet room is not provided with ventilation.
- Garbage and Refuse Disposal - GRP (corrected on site)
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. *door was left open
- Cleaning Equipment - GRP
Sanitizer hose in the mop sink area.
- Paper Test Strip Testing Devises - GRP
TFER 229.165(g)(4) - Page 71. A test kit or other device to accurately measure the concentration of the sanitizing solution or temperature of the water used to sanitize is not readily available for use. *test strips are damanged for quaternary ammonia *test strips for victory wash (for fruits and vegetables) were not available
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Regular | 02/02/2016 | 71 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that the bartender is eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. *bag of opened candy inside chest refrigerator for glasses (and unopened energy drink)
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the bar (second sink). No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the bar (second sink).
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of stainless steel cleaner and sanitizer bottle are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Working containers of quaternary sanitizer are not properly labeled.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the dishwash machine area is at an inadequate concentration of 0 PPM to sanitize equipment and utensils.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Single service, single use and clean sanitized blades for the lemon/lime slicer stored in the bar are exposed to splash, dust, or other contamination. The beer keg stoppers, bar gun and holder located in the bar has/have adhering foreign material. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the reachin freezer. *syrofoam container used for mango
- Non-food Contact Surfaces - GRP
TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of equipment are not free of dust, dirt, food residue, and other debris. *air vent cover in the employee restroom is dusty *front lids to the ice machine have adhering grime *underneath the margarita/sangria machines (where it dispenses) has adhering sticky syurp
- Toilet Facilities - GRP
TFER 229.167(h) - Page 105. A toilet room is not provided with ventilation.
- Garbage and Refuse Disposal - GRP (corrected on site)
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. *door was left open
- Lockers/Dressing Rooms - GRP (corrected on site)
TFER 229.167(i) - Page 106. Employees' clothing or other possessions are located in an area where contamination of food, equipment, linens and single-service and single-use articles can occur. *stored in reachin for glassware
- Cleaning Equipment - GRP
Sanitizer hose in the mop sink area.
- Paper Test Strip Testing Devises - GRP
TFER 229.165(g)(4) - Page 71. A test kit or other device to accurately measure the concentration of the sanitizing solution or temperature of the water used to sanitize is not readily available for use. *test strips are damanged for quaternary ammonia *test strips for victory wash (for fruits and vegetables) were not available
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Regular | 02/02/2016 | 84 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The Cooked red pepper in the food prep cooler is at an internal temperature of 45 degrees F and is not being maintained at 41 °F or below.
- Proper Handling of Ready-To-Eat Foods (corrected on site) - 4 penalty points
The food worker is/are handling bell pepper with their bare hands. Observed food worker cutting bell peppers without gloves.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The cooked beef is/are stored in contact with or under the raw pork in the walk in refrigerator.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the back door.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The scoops located in the 3-compartment sink area are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. The ice machine located in the mop sink area has/have adhering foreign material (possibly black mold).
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(1) - Page 38. The cooked fish and tangerines in syrup in the food prep cooler are not covered during storage.
- Non-food Contact Surfaces - GRP
TFER 229.165(a)(11) & (d)(6) - Pages 60 & 62. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling are not constructed of a corrosion-resistant, nonabsorbent and smooth material or are not designed and constructed to allow easy cleaning and maintenance. Observed the walk-in freezer door seal damaged.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. -Observed dumpster door not closed. -Observed lids to grease containers open.
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Regular | 10/16/2015 | 81 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
Cooked pepper and green vegetables, and sliced tomatoes are at 48-50°F on the prep cooler. Burritos are at 46°F-50°F on the prep cooler.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
Both ice bin have mold located in the top corners.
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The prep cooler in the grill area did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
A green dish scrubber in a container of dirty water is used to clean the cheeses off of the plates before it get sent out to the customer.
- Plumbing- GRP
The noozle spray and the pipe of the prep sink is not in good repair.
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Regular | 06/18/2015 | 85 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The cheese is/are stored in contact with or under the raw shrimp/seafood.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the prep station(rotisserie) is used for purposes other than handwashing.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The can opener holder located in the food preparation area has/have adhering food or food particles. The ice machine located in the food establishment has/have adhering foreign material. Linens covering uncut cheese in walk in cooler.
- Food Protection - GRP
The equipment or utensil that is in use does not provide protection from contamination.
- Non-food Contact Surfaces - GRP
TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of equipment are not free of dust, dirt, food residue, and other debris. Beverage station-bin around edges.
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Follow-up | 02/17/2015 | 89 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in/on the reach in drawer at grill at an internal temperature of 35 to 40 degrees F and is not maintained at 34 °F or below. The pico de gallo is at an internal temperature of 50 to 54 degrees F and is not being maintained at 41 °F or below. (pan is double stacked)
- Hot Holding Temperature (corrected on site) - 5 penalty points
The chicken filling and enchilada sauce is in/on the food warmer at a temperature of 125-127 and is not being maintained at 135 °F or above.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The onions is/are stored in contact with or under the raw beef product.
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The food service worker did not follow procedures for proper handwashing after staff contacts hair, before staff dons new gloves, at dishwash area, and after touching trash can with gloved hands.
- Handwash Facilities Adequate & Access (corrected on site) - 3 penalty points
The handwashing sink in the dishwash machine area is not providing sufficient hot water for handwashing. Hot water was turned off underneath.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The facility is not washing, rinsing and sanitizing equipment and utensils in the three compartment sink provided. Employees rinsing utensils and/or drying on towel.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater/sewage is leaking/flowing from food preparation area near chip frying station.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The can opener and holder located in the food preparation area has/have adhering food or food particles. Interior ice maker has build up on left side. The plastic scoop for chips located in the food preparation area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Ice bin needs to be sealed at beverage station. The in-use utensils used for preparation or serving are not stored in a manner to prevent contamination of the product. Single service, single use and clean sanitized drip trays for the oven stored in the food preparation area are exposed to splash, dust, or other contamination.
- Non-food Contact Surfaces - GRP
TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of equipment are not free of dust, dirt, food residue, and other debris. Beverage station-bin around edges.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. Grease recycle unit open.
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Regular | 02/13/2015 | 70 |
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the bar.
- Warewashing & Sanitizing @ ___ ppm/Temperature - 3 penalty points
The bleach used as the sanitizer in the dishwash machine area is at an inadequate concentration of 0 PPM to sanitize equipment and utensils.
- Sewage/Wastewater Disposal System, Proper Disposal - 3 penalty points
Wastewater/sewage is leaking/flowing from soda gun and ice bin.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The vitamix blender and container for spoons located in the bar has/have adhering food or food particles.
- Food Protection - GRP
TFER 229.164(i)(1) - Page 38. The mix is/are not covered during storage.
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Regular | 02/13/2015 | 88 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
Burrito at 50-58°F on the prep cooler. Colorado sauce (combination of spices and water) at 70°F on the prep table. The grilled chicken is at an internal temperature of 55°F and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The rice and queso is on the steam table at a temperature of 120 to 124 degrees F and is not being maintained at 135 °F or above.
- Plumbing- GRP
Hand sink foot peddle is missing.
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Regular | 10/07/2014 | 90 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The avacado sauce, pico de gallo, and salsas is at an internal temperature of 44, 46 and 49 degrees F, repectively, and is not being maintained at 41 °F or below.
- Hot Holding Temperature (corrected on site) - 5 penalty points
The beans, refried is in/on the food warmer at a temperature of 129 -131 degrees F and is not being maintained at 135 °F or above.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The can opener located in the food preparation area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized. Metal shavings in gear of can opener. Scoop at ice maker damaged. The can opener and holder located in the food preparation area has/have adhering foreign debris/ food or food particles. The in-use utensils used for preparation or serving in the ice bin are not stored in a manner to prevent contamination of the product. Spatulas in sanitizer between use. Ice buckets on floor.
- Food Protection - GRP
TFER 229.164(j)(1) - Page 39. Unpackaged lemons is/are not protected from contamination during preparation. The equipment or utensil that is in use does not provide protection from contamination. Need scoop with handle for bread crumbs.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floor drain in the ice maker area is not clean .
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Regular | 06/12/2014 | 87 |
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