- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw shrimp on shelf above ham and sliced onions.
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12/16/2015 | Regular |
- Posting of a valid license
Observation: Post current food license.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: Prep tables on cookline need thermometers.
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06/19/2015 | Regular |
| No violation noted during this evaluation. | 12/18/2014 | Physical Recheck |
- Preventing contamination from equipment, utensils, and linens
Observation: Do not use grocery style plastic bags to hold cooked rice. Corrected
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Observation: Queso 72F and rice 90F water based hot holding unit - reheat foods to 165F before placing into unit. Corrected
- Eating, drinking, or using tobacco
Observation: Employee drinks shall be covered, use a straw and place on a bottom shelf - do not use a bottle with a lid because you can contaminate your hands opening and closing it. Corrected
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Clean shelves on cook's line.
- Single use glove use
Observation: Use plastic gloves only for food prep and not when going in and out of the door and touching door handles. Corrected
- Using a handwashing sink- operation and maintenance
Observation: Clean handsink on line.
- Plumbing system maintained in good repair
Observation: There is a leak under the handsink located near the back door.
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12/08/2014 | Regular |
| No violation noted during this evaluation. | 06/10/2014 | Physical Recheck |
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: There is no sanitizer going into the dishmachine - there also appears that there is no soap being pumped in. Repairman has been contacted . Do not use the dishmachine until it has been repaired.
- Eating, drinking, or using tobacco
Observation: Employee drinks shall not be in a bottle - use a cup,straw, and place on a lower shelf.
- Food is properly labeled
Observation: Label granulated garlic and salt containers
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Do not place raw meat on keg of beer to prevent against possible cross contamination
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: reach-in next to wall is holding food at 45F - shall be 41F or below.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: in walk-in store the raw ground meats below the raw whole cuts to prevent against possible cross contamination.
- Storage of clean linens, single-service, and single use articles
Observation: Invert carryout containers in storage.
- Miscellaneous sources of contamination
Observation: Use a scoop to dispense salsa - not styrofoam cups and do not use a glass bowl to dispense granulated garlic. Do not place container of lemons in ice for drinks.
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06/05/2014 | Routine |
| No violation noted during this evaluation. | 12/27/2013 | Physical Recheck |
- Capacity, availability, and pressure of hot and cold water
Hot and cold water shall be available at bar handsink - a new faucet has been ordered.
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12/19/2013 | Routine |
- Hand drying provided
Paper towels are needed at dishroom handsink. Corrected at time of inspection
- Frozen PHF/TCS foods are properly slacked and thawed
Do not thaw shrimp in bus tub in mop sink - shrimp was discarded. Use scoops to dispense bulk foods and not a bowl and use a scoop to dispense ice behind bar instead of a plastic cup.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
In reach-in raw chicken found over pollack and raw fish. Foods were moved to prevent against possible cross contamination. Corrected at time of inspection
- Bare hand contact with ready to eat foods
Do not touch prepared foods with bare hands. Also it appears that lettuce, tomatoes, and cheese are being placed on food with barehands - there are no tongs and gloves are not easily accessible.
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
Person in charge shall have knowledge of codes and regulations.
- Eating, drinking, or using tobacco
Employees shall not eat in kitchen, waitstaff shall not chew gum and drinks shall be covered, use straw and on a lower shelf - not on an ice machine or prep table. Corrected at time of inspection
- Plumbing system repaired according to law
Fix leak under line handsink.
- Miscellaneous sources of contamination
Do not thaw shrimp in bus tub in mop sink - shrimp was discarded. Use scoops to dispense bulk foods and not a bowl and use a scoop to dispense ice behind bar instead of a plastic cup.
- Separation from food, equipment, utensils, linens, and single service
Do not store toxics (bleach) with olive oil in storage. Corrected at time of inspection
- Capacity, availability, and pressure of hot and cold water
Hot and cold water are needed at kitchen line handsink, cold water at dishmachine area handsink, and cold water at bar handsink.
- Cleanability of floors, walls, and ceilings
Clean floor under equipment it is greasy.
- Outer openings are protected
Keep door to outside storage closed to prevent entrance of rodents.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Clean filters in hood.
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12/17/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Refried beans @ 115F. Once stirred, temp was above 135F as required. Stir more often to maintain 135F or above. Corrected.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Continue to work on date marking (date & time) and record cooling times for product (2 hours to get from 135F to 70F and another 4 hours to go from 70F to 41F). corrected.
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03/22/2013 | Routine |
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