- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN CUP X 1-----------------------------10/20/14:OBSERVED 2 EMPLOYEES EATING IN BACK OF THE KITCHEN, 1 EATING ON DISHMACHINE DRAIN BOARD AND 1 EATING ON PREP TABLE IN THE KITCHEN AREA. MANAGER ADDRESSED WITH WORKERS AND THEY MOVED.
Location: Kitchen (back)
Equipment: Prep table
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN CUP X 1-----------------------------10/20/14:OBSERVED 2 EMPLOYEES EATING IN BACK OF THE KITCHEN, 1 EATING ON DISHMACHINE DRAIN BOARD AND 1 EATING ON PREP TABLE IN THE KITCHEN AREA. MANAGER ADDRESSED WITH WORKERS AND THEY MOVED.
Location: Dish machine area
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN CUP X 1-----------------------------10/20/14:OBSERVED 2 EMPLOYEES EATING IN BACK OF THE KITCHEN, 1 EATING ON DISHMACHINE DRAIN BOARD AND 1 EATING ON PREP TABLE IN THE KITCHEN AREA. MANAGER ADDRESSED WITH WORKERS AND THEY MOVED.
Location: Kitchen (back)
Equipment: Prep table
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW CHICKEN BREAST STORED ON THE TOP SHELF, ALL RAW CHICKEN SHOULD BE ON THE BOTTOM SHELF IN THE PREP COOLER
Location: Cook line
Equipment: Prep Top Cooler
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: GREASE BUILDUP BEHIND FLAT GRILL IN COOKLINE
Location: Cook line
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: COOKED CARNITAS MADE TODAY AT 12:30 PM IN SHALLOW CONTAINERS WITH LIDS ON AND STACKED ON TOP OF EACH OTHER. AT 1:45 TEMPERATURE WAS CHECKED NOT AT 70 F WITHIN 2 HOURS. MANAGER CHOSE TO RE-HEAT CARNITAS BACK UP TO 165 F AND REVIEWED APPROVED COOLING METHODS FOR CARNITAS (USING FREEZER, ICE BATH, NOT STACKING, NOT COVERING HOT FOODS)
Location: Kitchen
Equipment: Walk in cooler
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: STEAKS FOUND IN THE 2-BAY THAWING, NEED TO BE THAWED UNDER COOL RUNNING WATER OR IN THE COOLER
Location: Kitchen
Equipment: 2-bay
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PREP COOLER OPERATING AT 56 F. FOODS INSIDE PREP COOLER INCLUDE RAW CHICKEN, RAW CHORIZO, GUCAMOLE, SALSA, SOUR CREAM, CHEESE, LETTUCE, RAW SHRIMP, AND QUESO. MONITOR COOLER TEMPERATURES AND MOVE FOODS FROM COOLER TO WALK IN COOLER IN THE EVENING TO MAINTAIN TEMPERATURE. REPAIR COOLER TO COLD HOLD AT 41 F
Location: Kitchen
Equipment: Prep Top Cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Kitchen (back)
Equipment: Ice machine
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: SMALL LEAK FROM THE RINSE BAY, MANAGER HAS SCHEDULED A CONTRACTOR FOR PLUMBING REPAIRS
Location: Kitchen
Equipment: 3-bay
|
10/20/2014 | Recheck |
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN CUP X 1
Location: Kitchen (back)
Equipment: Prep table
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW CHICKEN BREAST STORED ON THE TOP SHELF, ALL RAW CHICKEN SHOULD BE ON THE BOTTOM SHELF IN THE PREP COOLER
Location: Cook line
Equipment: Prep Top Cooler
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: GREASE BUILDUP BEHIND FLAT GRILL IN COOKLINE
Location: Cook line
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: COOKED CARNITAS MADE TODAY AT 12:30 PM IN SHALLOW CONTAINERS WITH LIDS ON AND STACKED ON TOP OF EACH OTHER. AT 1:45 TEMPERATURE WAS CHECKED NOT AT 70 F WITHIN 2 HOURS. MANAGER CHOSE TO RE-HEAT CARNITAS BACK UP TO 165 F AND REVIEWED APPROVED COOLING METHODS FOR CARNITAS (USING FREEZER, ICE BATH, NOT STACKING, NOT COVERING HOT FOODS)
Location: Kitchen
Equipment: Walk in cooler
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: STEAKS FOUND IN THE 2-BAY THAWING, NEED TO BE THAWED UNDER COOL RUNNING WATER OR IN THE COOLER
Location: Kitchen
Equipment: 2-bay
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PREP COOLER OPERATING AT 56 F. FOODS INSIDE PREP COOLER INCLUDE RAW CHICKEN, RAW CHORIZO, GUCAMOLE, SALSA, SOUR CREAM, CHEESE, LETTUCE, RAW SHRIMP, AND QUESO. MONITOR COOLER TEMPERATURES AND MOVE FOODS FROM COOLER TO WALK IN COOLER IN THE EVENING TO MAINTAIN TEMPERATURE. REPAIR COOLER TO COLD HOLD AT 41 F
Location: Kitchen
Equipment: Prep Top Cooler
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Kitchen (back)
Equipment: Ice machine
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: SMALL LEAK FROM THE RINSE BAY, MANAGER HAS SCHEDULED A CONTRACTOR FOR PLUMBING REPAIRS
Location: Kitchen
Equipment: 3-bay
|
10/13/2014 | Routine |
| No violation noted during this evaluation. | 07/21/2014 | Illness Complaint |
- Walls, floors, etc/soiled
1. Clean the light switch plate cover located in men's restroom. 2. Clean the floor around and under wait area drink dispenser. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
|
03/10/2014 | Routine |
- Non food contact surface cleaning frequency
1. Clean the wire shelving in walk-in refrigerator where soiled. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Non potentially hazardous food contact surface(s) soiled
1. Clean the inside surface of the ice maker ice bin door. Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
|
10/23/2013 | Routine |
- Toxic material(s) separation (corrected)
1. Do not store chemical above food or food contact items. Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
- Walls, floors, etc/soiled (corrected)
1. Floor in wait drink dispenser area is wet. Keep floor clean and dry. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Thermometer, provided (corrected)
1. Provide a thermometer in the wait area reach-in refrigerator. Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
|
06/24/2013 | Recheck |
- Toxic material(s) separation (corrected on site)
1. Do not store chemical above food or food contact items. Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
- Walls, floors, etc/soiled
1. Floor in wait drink dispenser area is wet. Keep floor clean and dry. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Thermometer, provided
1. Provide a thermometer in the wait area reach-in refrigerator. Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
|
06/17/2013 | Routine |
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
- Toxic material(s) separation (corrected)
1. Do not store chemicals above food or food contact surfaces. Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
- Chemical sanitizer concentration (corrected)
1. Dish machine not sanitizing ware properly. Use the 3 compartment sink to sanitize ware until dish machine is functioning properly. Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
- Plumbing system/ repair (Non-Critical) (corrected)
1. Repair the drain line on hand sink located in kitchen so it does not leak. Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
|
02/11/2013 | Recheck |
- Smoking distance signage (corrected on site)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
- Toxic material(s) separation
1. Do not store chemicals above food or food contact surfaces. Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
- Chemical sanitizer concentration
1. Dish machine not sanitizing ware properly. Use the 3 compartment sink to sanitize ware until dish machine is functioning properly. Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
- Plumbing system/ repair (Non-Critical)
1. Repair the drain line on hand sink located in kitchen so it does not leak. Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
|
02/04/2013 | Routine |
- Insect control device/installation (corrected)
1. Do not locate the sticky fly traps above unprotected food or food contact surfaces. Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
- Walls, floors, etc/soiled (corrected)
1. Clean the employee restroom door where hands touch of soil. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Non potentially hazardous food contact surface(s) soiled (corrected)
1. Clean the inside of main ice maker ice bin where soil. Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
|
10/03/2012 | Recheck |
- Insect control device/installation
1. Do not locate the sticky fly traps above unprotected food or food contact surfaces. Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
- Walls, floors, etc/soiled
1. Clean the employee restroom door where hands touch of soil. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Non potentially hazardous food contact surface(s) soiled
1. Clean the inside of main ice maker ice bin where soil. Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
|
09/26/2012 | Routine |
- Date marking (corrected on site)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: LARGE CONTAINERS AND TUBS OF SHREDDED AND QUESO CHEESE MISSING 7 DAY EXPIRATION DATE MARK.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MAGNETIC STRIP CONTAINING CLEAN AND SANITIZED KNIVES SOILED WITH RUST ON SUFACE. CLEAN THOROUGHLY. REPLACE IF RUST CANNOT BE REMOVED.
Location: Kitchen
- Contamination of sanitized tableware (corrected)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: LIP CONTACT SURFACE OF TABLE WARE STORED IMPROPERLY IN DISH MACHINE RACKS. STORE TABLE WARE WITH HANDLES "UP" IN RACKS TO PREVENT CONTAMINATION.
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches Aoff floor.
Comments: RACK OF CLEAN AND SANITZED BAR GLASSES STORED NEXT TO HAND SINK LOCATED IN THE BAR. STORE CLEAN GLASS WARE AWAY FROM HAND SINK TO PROTECT FROM CONTAMINATION DURING HAND WASHING PROCEDURES.
Location: Bar
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. SEAL SMALL GAPS IN BASE BOARD TILE AND WALL COVERING IN DISH MACHINE AREA.2. SEAL HOLE IN THE WALL IN LOCATED BEHIND STEAM TABLE ON COOK LINE.
Location: Dish machine area
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: WALLS SOILED WITH MILDEW AND GRIME BUILD UP BEHIND DISH MACHINE. CLEAN ENTIRE AREA THOROUGHLY.
Location: Dish machine area
|
05/25/2012 | Recheck |
- Date marking (corrected on site)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: LARGE CONTAINERS AND TUBS OF SHREDDED AND QUESO CHEESE MISSING 7 DAY EXPIRATION DATE MARK.
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MAGNETIC STRIP CONTAINING CLEAN AND SANITIZED KNIVES SOILED WITH RUST ON SUFACE. CLEAN THOROUGHLY. REPLACE IF RUST CANNOT BE REMOVED.
Location: Kitchen
- Contamination of sanitized tableware
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: LIP CONTACT SURFACE OF TABLE WARE STORED IMPROPERLY IN DISH MACHINE RACKS. STORE TABLE WARE WITH HANDLES "UP" IN RACKS TO PREVENT CONTAMINATION.
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches Aoff floor.
Comments: RACK OF CLEAN AND SANITZED BAR GLASSES STORED NEXT TO HAND SINK LOCATED IN THE BAR. STORE CLEAN GLASS WARE AWAY FROM HAND SINK TO PROTECT FROM CONTAMINATION DURING HAND WASHING PROCEDURES.
Location: Bar
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. SEAL SMALL GAPS IN BASE BOARD TILE AND WALL COVERING IN DISH MACHINE AREA.2. SEAL HOLE IN THE WALL IN LOCATED BEHIND STEAM TABLE ON COOK LINE.
Location: Dish machine area
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: WALLS SOILED WITH MILDEW AND GRIME BUILD UP BEHIND DISH MACHINE. CLEAN ENTIRE AREA THOROUGHLY.
Location: Dish machine area
|
05/16/2012 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: CO2 TANK NOT RESTRAINED IN WAIT STAFF AREA. PROVIDE RESTRAINT.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: BUCKET OF SALSA STORED IN WAIT STAFF AREA WITHOUT TEMPERATURE CONTROL. STORE SALSA UNDER REFRIGERATION OR ON ICE TO MAINTAIN 41 DEGREES F OR LOWER.2-1Add water to ice to allow salsa to sink in to cold
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: TWO EMPLOYEE DRINK CUPS WITH BEVERAGE INSIDE STORED ON LEDGE ABOVE PREP TABLE WITHOUT LIDS AND STRAWS. ENSURE ALL EMPLOYEE BEVERAGE CUPS ARE SUPPLIED WITH LIDS AND STRAWS IN FOOD PREP AREAS. REPEAT VIOLATION.
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: DATE MARKINGS MISSING ON TUBS OF PREPARED SHREDDED CHEESE, BEANS, COOKED MEATS, ETC...PROVIDE SEVEN DAY EXPIRATION DATE ON ALL PREPARED FOODS NOT USED WITHIN 24 HOURS.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SLICER STORED ON SHELF BELOW PREP TABLE WITH DRIED, RAW MEAT RESIDUE ON AND BEHIND BLADE AND IN CREVICES. ENSURE SLICER HAS BEEN THOROUGHLY CLEANED AND SANITIZED BEFORE STORAGE TO PREVENT CROSS CONTAMINATION.
Location: Kitchen
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1, DISH MACHINE NOT RELEASING SANITIZER AFTER RUNNING TWO CYCLES. MEASURE SANITIZER CONCENTRATION BEFORE RUNNING EQUIPMENT THROUGH MACHINE ON A DAILY BASIS. PROVIDE REPAIR. SANITIZE DISH WARE AT THREE COMPARTMENT SINK AT 50 PPM CHLORINE UNTIL MACHINE HAS BEEN REPAIRED.2. NO SANITIZER BUCKETS SET UP IN PREP AREA OR ON COOK LINE TO STORE WET TOWELS.
- Back flow (corrected)
No backsiphonage device for a water tank, pump or hose.
Correction: Prevent backsiphonage in water tank, pump or hose.
Comments: HOSE ATTACHED TO MOP SINK WITHOUT A BACK FLOW DEVICE. PROVIDE A BACK FLOW DEVICE TO THE HOSE.
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: RIGHT SIDE OF DOOR FRAME AT ENTRANCE INTO WALK IN COOLER NOT SEALED WITH A PROTECTIVE PLATE RESULTING IN RAW WOOD EXPOSURE. SEAL EXPOSED AREA.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CLEAN ALL WALLS THOROUGHLY IN DISH MACHINE AREA.
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE A THERMOMETER INSIDE KEG COOLER.
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: SODA GUN NOZZLES AND WHITE SPICKETS SOILED WITH BUILD UP LOCATED ON SODA MACHINE. CLEAN THOROUGHLY.
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE PH TEST STRIPS TO MEASURE SANITIZER SOLUTION CONCENTRATION IN DISH MACHINE AND BUCKETS.
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: COATING CHIPPING ON SURFACE OF SLICER. RESURFACE.
|
02/01/2012 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: CO2 TANK NOT RESTRAINED IN WAIT STAFF AREA. PROVIDE RESTRAINT.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: BUCKET OF SALSA STORED IN WAIT STAFF AREA WITHOUT TEMPERATURE CONTROL. STORE SALSA UNDER REFRIGERATION OR ON ICE TO MAINTAIN 41 DEGREES F OR LOWER.
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: TWO EMPLOYEE DRINK CUPS WITH BEVERAGE INSIDE STORED ON LEDGE ABOVE PREP TABLE WITHOUT LIDS AND STRAWS. ENSURE ALL EMPLOYEE BEVERAGE CUPS ARE SUPPLIED WITH LIDS AND STRAWS IN FOOD PREP AREAS. REPEAT VIOLATION.
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: DATE MARKINGS MISSING ON TUBS OF PREPARED SHREDDED CHEESE, BEANS, COOKED MEATS, ETC...PROVIDE SEVEN DAY EXPIRATION DATE ON ALL PREPARED FOODS NOT USED WITHIN 24 HOURS.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SLICER STORED ON SHELF BELOW PREP TABLE WITH DRIED, RAW MEAT RESIDUE ON AND BEHIND BLADE AND IN CREVICES. ENSURE SLICER HAS BEEN THOROUGHLY CLEANED AND SANITIZED BEFORE STORAGE TO PREVENT CROSS CONTAMINATION.
Location: Kitchen
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1, DISH MACHINE NOT RELEASING SANITIZER AFTER RUNNING TWO CYCLES. MEASURE SANITIZER CONCENTRATION BEFORE RUNNING EQUIPMENT THROUGH MACHINE ON A DAILY BASIS. PROVIDE REPAIR. SANITIZE DISH WARE AT THREE COMPARTMENT SINK AT 50 PPM CHLORINE UNTIL MACHINE HAS BEEN REPAIRED.2. NO SANITIZER BUCKETS SET UP IN PREP AREA OR ON COOK LINE TO STORE WET TOWELS.
- Back flow
No backsiphonage device for a water tank, pump or hose.
Correction: Prevent backsiphonage in water tank, pump or hose.
Comments: HOSE ATTACHED TO MOP SINK WITHOUT A BACK FLOW DEVICE. PROVIDE A BACK FLOW DEVICE TO THE HOSE.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: RIGHT SIDE OF DOOR FRAME AT ENTRANCE INTO WALK IN COOLER NOT SEALED WITH A PROTECTIVE PLATE RESULTING IN RAW WOOD EXPOSURE. SEAL EXPOSED AREA.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CLEAN ALL WALLS THOROUGHLY IN DISH MACHINE AREA.
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE A THERMOMETER INSIDE KEG COOLER.
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: SODA GUN NOZZLES AND WHITE SPICKETS SOILED WITH BUILD UP LOCATED ON SODA MACHINE. CLEAN THOROUGHLY.
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE PH TEST STRIPS TO MEASURE SANITIZER SOLUTION CONCENTRATION IN DISH MACHINE AND BUCKETS.
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: COATING CHIPPING ON SURFACE OF SLICER. RESURFACE.
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01/25/2012 | Routine |
- Ceasing operations (corrected)
Facility did not cease operations during emergency health hazard as outlined in 410 IAC 7-24-109.
Correction: Facility shall cease operations during emergency as outlined in section 109.
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Manhole on northeast corner of property is overflowing when water is run in the facility. Facility will have to close until sewage line is cleared.
Location: Outdoor storage
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12/20/2011 | Recheck |
- Ceasing operations (corrected)
Facility did not cease operations during emergency health hazard as outlined in 410 IAC 7-24-109.
Correction: Facility shall cease operations during emergency as outlined in section 109.
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Manhole on northeast corner of property is overflowing when water is run in the facility. Facility will have to close until sewage line is cleared.
Location: Outdoor storage
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12/19/2011 | Recheck |
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