| No violation noted during this evaluation. | 10/22/2014 | Physical Recheck |
- Storage and maintenance of wet and dry wiping cloths
Observation:Observed wet wiping cloths stored on top of prep cooler in kitchen used for cleaning surfaces and for wiping hands, not stored in sanitizing solution.
- Cooling foods are stored properly
Observation:Observed foods cooling in deep stacked pans and covered pans in walk-in cooler.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation:Observed queso in plastic container inside a metal pan in steam table, temperature of queso was 122 degrees. The metal pan prevents the steam from heating the cheese in the plastic pan, reheated and corrected on site.
- Disclosure of menu items offered or served raw or undercooked
Observation:Undercooked eggs served as huevos rancheros did not have an asterisk next to the menu item, corrected on site.
- Unpackaged food protected from contamination during preparation
Observation:Observed numerous uncovered foods in the kitchen, the wait station and in the walk-in cooler.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation:Observed queso sauce prepared yesterday was in walk-in cooler, temperature of queso was 50 degrees after cooling overnight in deep, plastic 5-gallon bucket. Discarded, corrected.
- Handwashing signage
Observation:There are no handwashing signs at restroom handsinks.
- Food storage - preventing contamination from the premises
Observation:Observed uncovered ice in tub, ice scoop and pitcher of ice water stored near and under the paper towel dispenser at the handwashing sink in the wait station. 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 shredded cheese in large pans stored on top of ice in kitchen, cheese was 45 degrees
- 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:There is no thermometer in the new keg cooler.
- Mechanical warewashing equipment, hot water sanitizing temperatures
Observation:The dishwashing machine was run through 4 cycles, the rinse temperature did not get above 112 degrees, but the wash temperature was 154 degrees.
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10/06/2014 | Regular |
- Eating, drinking, or using tobacco
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
08/26/2013 | Routine |
- 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
Observed white cheese sauce reheated in microwave, was 112 degrees. Reheated, corrected.
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
There is no thermometer in keg cooler where salsa is stored. The external thermometer in the storeroom refrigerator is inaccurate, shows 54 degrees but actual temperature was 38 degrees.
- Plumbing system repaired according to law
Hot water at wait station handsink is turned off due to leak. Wait station handsink has a slow drain.
- Multiuse food contact surfaces are constructed of safe materials
Observed taco chips stored in black garbage can, removed to white food-safe container. Repeat violation, corrected. Observed taco shells stored in re-used cardboard flat lined with aluminum foil, which is not smooth, nonporous and easily cleanable.
- Roasts held at a temperature of 130°F or above
Observed pans of cooked meat and rice stored at room temperature in kitchen, instead of on stovetop, grill, or in oven. Repeat violation, corrected.
- Food temperature measuring devices are provided and readily accessible
There is no thermometer in keg cooler where salsa is stored. The external thermometer in the storeroom refrigerator is inaccurate, shows 54 degrees but actual temperature was 38 degrees.
- Single -service and single-use articles may not be reused
Observed taco chips stored in black garbage can, removed to white food-safe container. Repeat violation, corrected. Observed taco shells stored in re-used cardboard flat lined with aluminum foil, which is not smooth, nonporous and easily cleanable.
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08/05/2013 | Routine |
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