- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Observed no Food Protection Manager on staff.
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12/04/2015 | Follow Up LOC |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Observed no CPFM on site.
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09/29/2015 | Follow Up LOC |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Observed no CFPM on staff.
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07/30/2015 | Physical Recheck |
- Food storage - preventing contamination from the premises
Observation: Observed ice build up in freezer and is about 4 inches thick on floor and dripping through racks.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No Certified Food Protection Manager on Staff.
- 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: Observed prep line cooler 47* products moved after lunch shift to cooler for storage and repair was called
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07/14/2015 | Physical Recheck |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:Observed no CFPM on staff.
- 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:Observed refrigerator near waitress station at 65*, employees discarded all at risk foods.
- Miscellaneous sources of contamination
Observation:Observed ice in freezer and water dripping down shelving units.
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06/30/2015 | Physical Recheck |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:Observed no CFPM on staff.
- Storage of clean equipment and utensils
Observation:Observed mop head in mop buckets not properly air dried.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: Temp measuring device had large probe.
- 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: Observed the raw prep line cooler out of temp Vegetables at 59*, various bagged meats at 70*, shrimp, fish, and cheese 69*. Employee removed all product from cooler and disposed of. Regulatory Authority denatured the product. Fresh prep table running 44.3* turned down the table. Fridge in back of facility next to kitchen access was 58* employee disposed of salsa in fridge. Turned down fridge.
- Food storage - preventing contamination from the premises
Observation: Observed in freezer large amounts of ice that had dripped through racks to floor from freezer defrost.
- Food temperature measuring devices are calibrated in accordance with the manufacturers specifications as necessary to ensure their accuracy
Observation: Temp measuring device not calibrated.
- 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: Observed refried beans on prep line not heated to 165* in 2 hours. Returned to stove to get required temp.
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Observation: Observed temperature measuring device reading 160* in kitchen.
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06/22/2015 | Illness Complaint |
- Eating, drinking, or using tobacco
Observation: Observed open beverage on prep tables and on prep line.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Observed no certified protection manager on staff.
- Protecting food from environmental contamination
Observation: Observed pans of chix and refried beans cooled more than 24 hours and are not covered.
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05/22/2015 | Physical Recheck |
- 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:Observed food on the hot holding line 152*. Returned the product to stove to achieve the 165* temp before placing back on hot line.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:Observed no certified protection manager on staff.
- Protecting food from environmental contamination
Observation:Observed pans in walk in cooler not protected and uncovered past the cooling requirement.
- Eating, drinking, or using tobacco
Observation:Observed rice water on side of prep line cooler and cake on top of prep line cooler.
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03/27/2015 | Non Illness Complaint |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:Observed no certified food manager on staff.
- Drying mops
Observation:Observed mop heads drying in mop buckets.
- When to wash
Observation:Observed line cook not washing hands and changing gloves when leaving the kitchen and returning to prep line.
- Bare hand contact with ready to eat foods
Observation:Observed employee portioning out chips into bags bare handed.
- Protecting food from environmental contamination
Observation:Observed ham on shelf that was not protected from contamination.
- Indoor and outdoor surfaces
Observation:Observed in multiple places in the kitchen floor tiles are missing and damaged.
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01/15/2015 | Non Illness Complaint |
| No violation noted during this evaluation. | 03/17/2014 | Physical Recheck |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Observed build up of oil and grease on floor around food prep area and buildup in vent area. corrected on site
- Outer openings are protected
Observation: Observed back door next to restrooms the sweep needs replaced. corrected on site
- 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: Observed one of the prep table coolers running 48 degrees. Corrected on site remove all food and unplugged unit and moved it out until fixed.
- Air drying of equipment and utensils
Observation: Observed moisture under prep tables. corrected on site
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03/03/2014 | Routine |
| No violation noted during this evaluation. | 04/08/2013 | Routine |
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