MARGARITA'S, 7763 US 31, Indianapolis, IN - Restaurant inspection findings and violations

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Business Info

Name: MARGARITA'S
Type: Restaurant
Address: 7763 US 31, Indianapolis, IN 46227
County: Marion
License #: 201341
Smoking: Smoke Free
Total inspections: 22
Last inspection: 08/13/2014
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Inspection findings

Inspection Date

Type
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Cooked rice at steam table held at 78 deg. F due to improper reheating of rice. Use approved methods to reheat left over rice and hold at 135 deg. F or above. Reheat to 165 degrees F all foods that have been previously cooked and cooled. NOTE >> REPEAT VIOLATOIN FROM 5-9-14 ROUTINE INSPECTION.
    Location: Cook line
    Equipment: Steam table
  • 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: 1. Large plastic bus tub of cooked chicken at 57 deg. F. that was cooked on 8-5-14 inside of walk in cooler. Chicken was at improper temperature due to improper cooling method. Potentially hazardous foods shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours. You must use approved methods to cool all hot foods. 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. NOTE >> CHICKEN WAS DISCARDED AT TIME OF INSPECTION. 2. Small metal pan of raw hamburger siting out at room temperature on cooks line on small metal cart. Do not sit potentially hazardous foods out at room temperature. Hold all cold foods at 41 deg. F or below. NOTE >> REPEAT VIOLATOIN FROM 5-9-14 ROUTINE INSPECTION.
    Location: Walk-in cooler
  • 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: 1. Large plastic bus tub of cooked chicken at 57 deg. F. that was cooked on 8-5-14 inside of walk in cooler. Chicken was at improper temperature due to improper cooling method. Potentially hazardous foods shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours. You must use approved methods to cool all hot foods. 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. NOTE >> CHICKEN WAS DISCARDED AT TIME OF INSPECTION. 2. Small metal pan of raw hamburger siting out at room temperature on cooks line on small metal cart. Do not sit potentially hazardous foods out at room temperature. Hold all cold foods at 41 deg. F or below. NOTE >> REPEAT VIOLATOIN FROM 5-9-14 ROUTINE INSPECTION.
    Location: Cook line
  • Improper reheating (corrected)
    Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
    Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
    Comments: 1. Cooked rice at steam table held at 78 deg. F due to improper reheating of rice. Use approved methods to reheat left over rice and hold at 135 deg. F or above. Reheat to 165 degrees F all foods that have been previously cooked and cooled. NOTE >> REPEAT VIOLATOIN FROM 5-9-14 ROUTINE INSPECTION.
    Location: Cook line
  • Cooling time (corrected)
    Potentially hazardous foods have been cooled improperly.
    Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
    Comments: 1. Large plastic bus tub of cooked chicken at 57 deg. F. that was cooked on 8-5-14 inside of walk in cooler. Chicken was at improper temperature due to improper cooling method. Potentially hazardous foods shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours. You must use approved methods to cool all hot foods. 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. NOTE >> CHICKEN WAS DISCARDED AT TIME OF INSPECTION.
    Location: Walk-in cooler
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. Gnats observed in dish machine area. Exterminate pest and/or rodents using approved methods and elimination harborage conditions. 2. Several flies noted in kitchen. Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Location: Dish machine area
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. Gnats observed in dish machine area. Exterminate pest and/or rodents using approved methods and elimination harborage conditions. 2. Several flies noted in kitchen. Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Location: Kitchen
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: 1. Food handlers not washing hands. You must wash your hands before preping any food items. After you have left the kitchen / prep areas to perform other tasks such as taking out the trash, going to the restroom etc. Food employees shall wash their hands and exposed portions of their arms after contamination occurs. NOTE >> REPEAT VIOLATION.
  • 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: 1. Food handler drink cups misisng lids and straws. Provide lids and straws for all driks in kitchen and food prep areas or remove all drinks from kitchen.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Two bay food prep sink soiled. Clean and sanitize. 2. Slicer soiled. Clean and sanitize.
    Location: Kitchen
    Equipment: 2-bay
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Two bay food prep sink soiled. Clean and sanitize. 2. Slicer soiled. Clean and sanitize.
    Location: Kitchen
    Equipment: Slicer
  • Glove use (Non-Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. Food handlers not washing hands before putitng on gloves to handle food items. You must wash your hands before putting on gloves to handle food items.
  • Improper storage of clean equipment
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Ice scoop on top of ice machine. Do not store scoop on top of ice machine. Store scoop in approved manner.
    Location: Kitchen
  • Protected outer openings (corrected)
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: 1. Large gap between bottom of back door and floor in kitchen area. Repair door so that there are no gaps between bottom of door and floor. Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Location: Kitchen (back)
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Metal wall board material coming off of wall behind flat top grill on cooks line. Repair to a sound condtion.
    Location: Cook line
  • 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: 1. Floor space soiled below all dish machine work tables , below dish machine and along wall and floor junctions in dish machine room. Clean all soiled floor space. 2. Wall space soiled behind flat top grill on cooks line. Clean all soiled wall space.
    Location: Kitchen
  • 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: 1. Floor space soiled below all dish machine work tables , below dish machine and along wall and floor junctions in dish machine room. Clean all soiled floor space. 2. Wall space soiled behind flat top grill on cooks line. Clean all soiled wall space.
    Location: Cook line
  • 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: 1. Imitation crab meat thawing out at room temperature. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. NOTE >> REPEAT VIOLATOIN FROM 5-9-14 ROUTINE INSPECTION.
    Location: Kitchen
  • 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: 1. Large plastic bus tub of cooked chicken at 57 deg. F. that was cooked on 8-5-14 inside of walk in cooler. Chicken was at improper temperature due to improper cooling method. Potentially hazardous foods shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours. You must use approved methods to cool all hot foods. 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. NOTE >> CHICKEN WAS DISCARDED AT TIME OF INSPECTION. NOTE >> WENT OVER PROPER COOLING METHODS WITH MANAGER AT TIME OF INSPECTION.
    Location: Walk-in cooler
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Boxes of food on floor of walk in cooler. Remove and store on approved shelving. 2. Boxes of food on floor of walk in freezer. Remove and store on approved shelving. 3. Food items not coverd inside of walk in cooler. Cover all food items that are not being cooled. 4. All bulk food containers in dry stock room mising lids. Provide lids for all bulk food items. NOTE > REPEAT VIOLATION.
    Location: Walk-in cooler
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Boxes of food on floor of walk in cooler. Remove and store on approved shelving. 2. Boxes of food on floor of walk in freezer. Remove and store on approved shelving. 3. Food items not coverd inside of walk in cooler. Cover all food items that are not being cooled. 4. All bulk food containers in dry stock room mising lids. Provide lids for all bulk food items. NOTE > REPEAT VIOLATION.
    Location: Walk-in freezer
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Boxes of food on floor of walk in cooler. Remove and store on approved shelving. 2. Boxes of food on floor of walk in freezer. Remove and store on approved shelving. 3. Food items not coverd inside of walk in cooler. Cover all food items that are not being cooled. 4. All bulk food containers in dry stock room mising lids. Provide lids for all bulk food items. NOTE > REPEAT VIOLATION.
    Location: Walk-in cooler
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Boxes of food on floor of walk in cooler. Remove and store on approved shelving. 2. Boxes of food on floor of walk in freezer. Remove and store on approved shelving. 3. Food items not coverd inside of walk in cooler. Cover all food items that are not being cooled. 4. All bulk food containers in dry stock room mising lids. Provide lids for all bulk food items. NOTE > REPEAT VIOLATION.
    Location: Dry storage
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Bottom shelves of all work tables in dish machine area soiled. Clean. 2. Bottom shelf of steam table clean plates are stored soiled. Clean.
    Location: Dish machine area
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Bottom shelves of all work tables in dish machine area soiled. Clean. 2. Bottom shelf of steam table clean plates are stored soiled. Clean.
    Location: Cook line
    Equipment: Steam table
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Light guard misisng in kitchen area. Replace light guard.
    Location: Kitchen
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Faucet leaking at three bay sink. Repair to a sound working conditon. 2. Drain pipe leaking below hand sink in kitchen area. Drain pipe is supported by a foam drink cup. Remove cup and repair drain line. 3. Hand sink drain is slow. Repair to a sound working condition.
    Location: Dish machine area
    Equipment: 3-bay
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Faucet leaking at three bay sink. Repair to a sound working conditon. 2. Drain pipe leaking below hand sink in kitchen area. Drain pipe is supported by a foam drink cup. Remove cup and repair drain line. 3. Hand sink drain is slow. Repair to a sound working condition.
    Location: Dish machine area
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Faucet leaking at three bay sink. Repair to a sound working conditon. 2. Drain pipe leaking below hand sink in kitchen area. Drain pipe is supported by a foam drink cup. Remove cup and repair drain line. 3. Hand sink drain is slow. Repair to a sound working condition.
    Location: Kitchen
    Equipment: Hand sink
 08/13/2014Recheck
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Cooked rice at steam table held at 78 deg. F due to improper reheating of rice. Use approved methods to reheat left over rice and hold at 135 deg. F or above. Reheat to 165 degrees F all foods that have been previously cooked and cooled. NOTE >> REPEAT VIOLATOIN FROM 5-9-14 ROUTINE INSPECTION.
    Location: Cook line
    Equipment: Steam table
  • 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: 1. Large plastic bus tub of cooked chicken at 57 deg. F. that was cooked on 8-5-14 inside of walk in cooler. Chicken was at improper temperature due to improper cooling method. Potentially hazardous foods shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours. You must use approved methods to cool all hot foods. 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. NOTE >> CHICKEN WAS DISCARDED AT TIME OF INSPECTION. 2. Small metal pan of raw hamburger siting out at room temperature on cooks line on small metal cart. Do not sit potentially hazardous foods out at room temperature. Hold all cold foods at 41 deg. F or below. NOTE >> REPEAT VIOLATOIN FROM 5-9-14 ROUTINE INSPECTION.
    Location: Walk-in cooler
  • 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: 1. Large plastic bus tub of cooked chicken at 57 deg. F. that was cooked on 8-5-14 inside of walk in cooler. Chicken was at improper temperature due to improper cooling method. Potentially hazardous foods shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours. You must use approved methods to cool all hot foods. 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. NOTE >> CHICKEN WAS DISCARDED AT TIME OF INSPECTION. 2. Small metal pan of raw hamburger siting out at room temperature on cooks line on small metal cart. Do not sit potentially hazardous foods out at room temperature. Hold all cold foods at 41 deg. F or below. NOTE >> REPEAT VIOLATOIN FROM 5-9-14 ROUTINE INSPECTION.
    Location: Cook line
  • Improper reheating
    Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
    Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
    Comments: 1. Cooked rice at steam table held at 78 deg. F due to improper reheating of rice. Use approved methods to reheat left over rice and hold at 135 deg. F or above. Reheat to 165 degrees F all foods that have been previously cooked and cooled. NOTE >> REPEAT VIOLATOIN FROM 5-9-14 ROUTINE INSPECTION.
    Location: Cook line
  • Cooling time
    Potentially hazardous foods have been cooled improperly.
    Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
    Comments: 1. Large plastic bus tub of cooked chicken at 57 deg. F. that was cooked on 8-5-14 inside of walk in cooler. Chicken was at improper temperature due to improper cooling method. Potentially hazardous foods shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours. You must use approved methods to cool all hot foods. 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. NOTE >> CHICKEN WAS DISCARDED AT TIME OF INSPECTION.
    Location: Walk-in cooler
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. Gnats observed in dish machine area. Exterminate pest and/or rodents using approved methods and elimination harborage conditions. 2. Several flies noted in kitchen. Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Location: Dish machine area
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. Gnats observed in dish machine area. Exterminate pest and/or rodents using approved methods and elimination harborage conditions. 2. Several flies noted in kitchen. Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Location: Kitchen
  • No hand washing (when)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: 1. Food handlers not washing hands. You must wash your hands before preping any food items. After you have left the kitchen / prep areas to perform other tasks such as taking out the trash, going to the restroom etc. Food employees shall wash their hands and exposed portions of their arms after contamination occurs. NOTE >> REPEAT VIOLATION.
  • Eating, drinking, smoking
    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: 1. Food handler drink cups misisng lids and straws. Provide lids and straws for all driks in kitchen and food prep areas or remove all drinks from kitchen.
    Location: Kitchen
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Two bay food prep sink soiled. Clean and sanitize. 2. Slicer soiled. Clean and sanitize.
    Location: Kitchen
    Equipment: 2-bay
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Two bay food prep sink soiled. Clean and sanitize. 2. Slicer soiled. Clean and sanitize.
    Location: Kitchen
    Equipment: Slicer
  • Glove use (Non-Critical)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. Food handlers not washing hands before putitng on gloves to handle food items. You must wash your hands before putting on gloves to handle food items.
  • Improper storage of clean equipment
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Ice scoop on top of ice machine. Do not store scoop on top of ice machine. Store scoop in approved manner.
    Location: Kitchen
  • Protected outer openings
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: 1. Large gap between bottom of back door and floor in kitchen area. Repair door so that there are no gaps between bottom of door and floor. Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Location: Kitchen (back)
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Metal wall board material coming off of wall behind flat top grill on cooks line. Repair to a sound condtion.
    Location: Cook line
  • 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: 1. Floor space soiled below all dish machine work tables , below dish machine and along wall and floor junctions in dish machine room. Clean all soiled floor space. 2. Wall space soiled behind flat top grill on cooks line. Clean all soiled wall space.
    Location: Kitchen
  • 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: 1. Floor space soiled below all dish machine work tables , below dish machine and along wall and floor junctions in dish machine room. Clean all soiled floor space. 2. Wall space soiled behind flat top grill on cooks line. Clean all soiled wall space.
    Location: Cook line
  • Thawing
    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: 1. Imitation crab meat thawing out at room temperature. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. NOTE >> REPEAT VIOLATOIN FROM 5-9-14 ROUTINE INSPECTION.
    Location: Kitchen
  • Cooling methods
    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: 1. Large plastic bus tub of cooked chicken at 57 deg. F. that was cooked on 8-5-14 inside of walk in cooler. Chicken was at improper temperature due to improper cooling method. Potentially hazardous foods shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours. You must use approved methods to cool all hot foods. 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. NOTE >> CHICKEN WAS DISCARDED AT TIME OF INSPECTION. NOTE >> WENT OVER PROPER COOLING METHODS WITH MANAGER AT TIME OF INSPECTION.
    Location: Walk-in cooler
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Boxes of food on floor of walk in cooler. Remove and store on approved shelving. 2. Boxes of food on floor of walk in freezer. Remove and store on approved shelving. 3. Food items not coverd inside of walk in cooler. Cover all food items that are not being cooled. 4. All bulk food containers in dry stock room mising lids. Provide lids for all bulk food items. NOTE > REPEAT VIOLATION.
    Location: Walk-in cooler
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Boxes of food on floor of walk in cooler. Remove and store on approved shelving. 2. Boxes of food on floor of walk in freezer. Remove and store on approved shelving. 3. Food items not coverd inside of walk in cooler. Cover all food items that are not being cooled. 4. All bulk food containers in dry stock room mising lids. Provide lids for all bulk food items. NOTE > REPEAT VIOLATION.
    Location: Walk-in freezer
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Boxes of food on floor of walk in cooler. Remove and store on approved shelving. 2. Boxes of food on floor of walk in freezer. Remove and store on approved shelving. 3. Food items not coverd inside of walk in cooler. Cover all food items that are not being cooled. 4. All bulk food containers in dry stock room mising lids. Provide lids for all bulk food items. NOTE > REPEAT VIOLATION.
    Location: Walk-in cooler
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Boxes of food on floor of walk in cooler. Remove and store on approved shelving. 2. Boxes of food on floor of walk in freezer. Remove and store on approved shelving. 3. Food items not coverd inside of walk in cooler. Cover all food items that are not being cooled. 4. All bulk food containers in dry stock room mising lids. Provide lids for all bulk food items. NOTE > REPEAT VIOLATION.
    Location: Dry storage
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Bottom shelves of all work tables in dish machine area soiled. Clean. 2. Bottom shelf of steam table clean plates are stored soiled. Clean.
    Location: Dish machine area
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Bottom shelves of all work tables in dish machine area soiled. Clean. 2. Bottom shelf of steam table clean plates are stored soiled. Clean.
    Location: Cook line
    Equipment: Steam table
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Light guard misisng in kitchen area. Replace light guard.
    Location: Kitchen
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Faucet leaking at three bay sink. Repair to a sound working conditon. 2. Drain pipe leaking below hand sink in kitchen area. Drain pipe is supported by a foam drink cup. Remove cup and repair drain line. 3. Hand sink drain is slow. Repair to a sound working condition.
    Location: Dish machine area
    Equipment: 3-bay
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Faucet leaking at three bay sink. Repair to a sound working conditon. 2. Drain pipe leaking below hand sink in kitchen area. Drain pipe is supported by a foam drink cup. Remove cup and repair drain line. 3. Hand sink drain is slow. Repair to a sound working condition.
    Location: Dish machine area
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Faucet leaking at three bay sink. Repair to a sound working conditon. 2. Drain pipe leaking below hand sink in kitchen area. Drain pipe is supported by a foam drink cup. Remove cup and repair drain line. 3. Hand sink drain is slow. Repair to a sound working condition.
    Location: Kitchen
    Equipment: Hand sink
 08/06/2014Routine
No violation noted during this evaluation. 08/06/2014Illness Complaint
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Rice at 125, beef at 125, pork at 123 degrees F. in steam table. Reheat foods to 165 degress and hold at 135 degrees.
    Location: Cook line
    Equipment: Steam table
  • 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: 1. Small metal pan of cooked pork sitting out at room temperature on small metal cart by flat top grill. Do not sit potentially hazardous foods out at room temperature. Hold at 41 deg. F or below NOTE > DISCARDED AT TIME OF INSPECTION. 2. Reach in cooler at wait staff area is holding at 48 degrees F. Remove all potentially hazardous foods immediately and seek service to repair to proper working order.3. Bottom section of cold top / reach in cooler holding potentially hazardous food items at 49 deg. F in bottom section of cold top unit. Hold all cold foods at 41 deg. F or below.
    Location: Kitchen
  • 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: 1. Small metal pan of cooked pork sitting out at room temperature on small metal cart by flat top grill. Do not sit potentially hazardous foods out at room temperature. Hold at 41 deg. F or below NOTE > DISCARDED AT TIME OF INSPECTION. 2. Reach in cooler at wait staff area is holding at 48 degrees F. Remove all potentially hazardous foods immediately and seek service to repair to proper working order.3. Bottom section of cold top / reach in cooler holding potentially hazardous food items at 49 deg. F in bottom section of cold top unit. Hold all cold foods at 41 deg. F or below.
    Location: Wait staff area
    Equipment: Reach in cooler
  • 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: 1. Small metal pan of cooked pork sitting out at room temperature on small metal cart by flat top grill. Do not sit potentially hazardous foods out at room temperature. Hold at 41 deg. F or below NOTE > DISCARDED AT TIME OF INSPECTION. 2. Reach in cooler at wait staff area is holding at 48 degrees F. Remove all potentially hazardous foods immediately and seek service to repair to proper working order.3. Bottom section of cold top / reach in cooler holding potentially hazardous food items at 49 deg. F in bottom section of cold top unit. Hold all cold foods at 41 deg. F or below.
    Location: Cook line
    Equipment: Cold top
  • Improper reheating (corrected)
    Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
    Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
    Comments: 1.Rice at 123, beef at 125, pork at 123 degrees F. at steam table due to inproper reheating. Reheat to 165 degrees F all foods that have been previously cooked and cooled.
    Location: Cook line
    Equipment: Steam table
  • Toxic restrictions (corrected)
    Unapproved toxic materials in food establishment.
    Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
    Comments: 1. Bag of miracle grow plant food located in dish machine area. Store all chemicals away from food areas.
    Location: Dish machine area
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: 1. Food handlers observed notr washing their hands. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
  • 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: 1. Gray plastic bus tub full of raw chicken on top of tomatoes inside of walk in cooler. Store all raw meat, poultry and seafood below other food items.
    Location: Walk-in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Meat slicer is soiled. Clean meat slicer after each use. Do not allow slicer to be soiled.2. Soiled knives on clean knive rack. Clean and sanitize utensils.
    Location: Kitchen
    Equipment: Slicer
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Meat slicer is soiled. Clean meat slicer after each use. Do not allow slicer to be soiled.2. Soiled knives on clean knive rack. Clean and sanitize utensils.
    Location: Kitchen
    Equipment: Knife/utensil rack
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: 1. Access to hand sink in dish machine area is blocked by an un-installed dish machine. Ensure access to hand sink at all times.
    Location: Dish machine area
    Equipment: Hand sink
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: 1. To go plastic bags used for a chute for cheese slicing. Use only food grade material for food contact uses.
    Location: Kitchen
    Equipment: Slicer
  • Glove use (Non-Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. Food handlers put on gloves to handle food items without washing hands at approved hand sink with soap and water. Wash hands with soap and water before putting on gloves when handling food items.
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Clean utensils stored in red sanitizer bucket. Do not store clean utensils in standing water. Clean and sanitize all utensils that are sitting out every 4 hours.
    Location: Kitchen
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1. Extra dish machine in dish machine area is blocking access to hand sink and cluttering floor area. Remove extra dish machine or install dish machine and use for intended purpose.
    Location: Dish machine area
  • Improper storage location (corrected)
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: 1. Ice scoop lying inside ice bin in bar. Store ice scoop in an appropriate container.
    Location: Bar
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1. Ground around dumpster area heavily soiled with grease and garbage. Clean area frequently.
    Location: Dumpster area
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. Ventilation hood soiled and suppresion system is out of date. Clean ventilation system and have system serviced by a professional.
    Location: Cook line
  • 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: 1. Floor beneath 3 bay sink is soiled. Clean and sanitize floor.2. Celing tiles and vents soiled. Clean tiles and vents in food prep areas.
    Location: Kitchen
  • 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: 1. Floor beneath 3 bay sink is soiled. Clean and sanitize floor.2. Celing tiles and vents soiled. Clean tiles and vents in food prep areas.
    Location: Kitchen
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wiping clothes out on prep tables. Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen
  • 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: 1. Hamburger and shrimp thawing at room temperature at two bay sink. REPEAT VIOLATION. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Location: Kitchen
    Equipment: 2-bay
  • 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: 1. No thermometer provided in cold top cooler. Provide thermometerin all coolers.
    Location: Kitchen
    Equipment: Cold top
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Cold top cooler in kitchen door gasket seal is falling apart. Repair door gasket to a souynd condition.
    Location: Kitchen
    Equipment: Cold top
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. Hand sink in dish machine area is not sealed to the wall. Properly secure hand sink to wall.
    Location: Kitchen
    Equipment: Hand sink
  • Food unsafe(Non-Critical) (corrected on site)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: 1. Multiple cans in dry storage area were heavily dented. Serve food from intact cans that are in good shape. These cans were discarded
    Location: Dry storage
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Box of food on floor in walk in cooler. Store food at least 6 inches off of floor.2. Box of food on floor in walk in freezer. Store food at least 6 inches off of floor.3. Open containers of bulk spices and tortillas stored on floor in dry storage area. Cover all foods to prevent contamination and store all fods at least 6 inches off of the floor.
    Location: Walk-in cooler
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Box of food on floor in walk in cooler. Store food at least 6 inches off of floor.2. Box of food on floor in walk in freezer. Store food at least 6 inches off of floor.3. Open containers of bulk spices and tortillas stored on floor in dry storage area. Cover all foods to prevent contamination and store all fods at least 6 inches off of the floor.
    Location: Walk-in freezer
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Box of food on floor in walk in cooler. Store food at least 6 inches off of floor.2. Box of food on floor in walk in freezer. Store food at least 6 inches off of floor.3. Open containers of bulk spices and tortillas stored on floor in dry storage area. Cover all foods to prevent contamination and store all fods at least 6 inches off of the floor.
    Location: Dry storage
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Cold water shut off valve does not work at 2 bay sink. Repair valves to provide hot and cold running water.2. Supply lines are leaking beneath bar sink. Repair leaks.
    Location: Kitchen
    Equipment: 2-bay
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Cold water shut off valve does not work at 2 bay sink. Repair valves to provide hot and cold running water.2. Supply lines are leaking beneath bar sink. Repair leaks.
    Location: Bar
 05/23/2014Recheck
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Rice at 125, beef at 125, pork at 123 degrees F. in steam table. Reheat foods to 165 degress and hold at 135 degrees.
    Location: Cook line
    Equipment: Steam table
  • 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: 1. Small metal pan of cooked pork sitting out at room temperature on small metal cart by flat top grill. Do not sit potentially hazardous foods out at room temperature. Hold at 41 deg. F or below NOTE > DISCARDED AT TIME OF INSPECTION. 2. Reach in cooler at wait staff area is holding at 48 degrees F. Remove all potentially hazardous foods immediately and seek service to repair to proper working order.3. Bottom section of cold top / reach in cooler holding potentially hazardous food items at 49 deg. F in bottom section of cold top unit. Hold all cold foods at 41 deg. F or below.
    Location: Kitchen
  • 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: 1. Small metal pan of cooked pork sitting out at room temperature on small metal cart by flat top grill. Do not sit potentially hazardous foods out at room temperature. Hold at 41 deg. F or below NOTE > DISCARDED AT TIME OF INSPECTION. 2. Reach in cooler at wait staff area is holding at 48 degrees F. Remove all potentially hazardous foods immediately and seek service to repair to proper working order.3. Bottom section of cold top / reach in cooler holding potentially hazardous food items at 49 deg. F in bottom section of cold top unit. Hold all cold foods at 41 deg. F or below.
    Location: Wait staff area
    Equipment: Reach in cooler
  • 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: 1. Small metal pan of cooked pork sitting out at room temperature on small metal cart by flat top grill. Do not sit potentially hazardous foods out at room temperature. Hold at 41 deg. F or below NOTE > DISCARDED AT TIME OF INSPECTION. 2. Reach in cooler at wait staff area is holding at 48 degrees F. Remove all potentially hazardous foods immediately and seek service to repair to proper working order.3. Bottom section of cold top / reach in cooler holding potentially hazardous food items at 49 deg. F in bottom section of cold top unit. Hold all cold foods at 41 deg. F or below.
    Location: Cook line
    Equipment: Cold top
  • Improper reheating (corrected)
    Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
    Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
    Comments: 1.Rice at 123, beef at 125, pork at 123 degrees F. at steam table due to inproper reheating. Reheat to 165 degrees F all foods that have been previously cooked and cooled.
    Location: Cook line
    Equipment: Steam table
  • Toxic restrictions
    Unapproved toxic materials in food establishment.
    Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
    Comments: 1. Bag of miracle grow plant food located in dish machine area. Store all chemicals away from food areas.
    Location: Dish machine area
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: 1. Food handlers observed notr washing their hands. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
  • 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: 1. Gray plastic bus tub full of raw chicken on top of tomatoes inside of walk in cooler. Store all raw meat, poultry and seafood below other food items.
    Location: Walk-in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Meat slicer is soiled. Clean meat slicer after each use. Do not allow slicer to be soiled.2. Soiled knives on clean knive rack. Clean and sanitize utensils.
    Location: Kitchen
    Equipment: Slicer
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Meat slicer is soiled. Clean meat slicer after each use. Do not allow slicer to be soiled.2. Soiled knives on clean knive rack. Clean and sanitize utensils.
    Location: Kitchen
    Equipment: Knife/utensil rack
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: 1. Access to hand sink in dish machine area is blocked by an un-installed dish machine. Ensure access to hand sink at all times.
    Location: Dish machine area
    Equipment: Hand sink
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: 1. To go plastic bags used for a chute for cheese slicing. Use only food grade material for food contact uses.
    Location: Kitchen
    Equipment: Slicer
  • Glove use (Non-Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. Food handlers put on gloves to handle food items without washing hands at approved hand sink with soap and water. Wash hands with soap and water before putting on gloves when handling food items.
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Clean utensils stored in red sanitizer bucket. Do not store clean utensils in standing water. Clean and sanitize all utensils that are sitting out every 4 hours.
    Location: Kitchen
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1. Extra dish machine in dish machine area is blocking access to hand sink and cluttering floor area. Remove extra dish machine or install dish machine and use for intended purpose.
    Location: Dish machine area
  • Improper storage location (corrected)
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: 1. Ice scoop lying inside ice bin in bar. Store ice scoop in an appropriate container.
    Location: Bar
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1. Ground around dumpster area heavily soiled with grease and garbage. Clean area frequently.
    Location: Dumpster area
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. Ventilation hood soiled and suppresion system is out of date. Clean ventilation system and have system serviced by a professional.
    Location: Cook line
  • 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: 1. Floor beneath 3 bay sink is soiled. Clean and sanitize floor.2. Celing tiles and vents soiled. Clean tiles and vents in food prep areas.
    Location: Kitchen
  • 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: 1. Floor beneath 3 bay sink is soiled. Clean and sanitize floor.2. Celing tiles and vents soiled. Clean tiles and vents in food prep areas.
    Location: Kitchen
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wiping clothes out on prep tables. Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen
  • 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: 1. Hamburger and shrimp thawing at room temperature at two bay sink. REPEAT VIOLATION. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Location: Kitchen
    Equipment: 2-bay
  • 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: 1. No thermometer provided in cold top cooler. Provide thermometerin all coolers.
    Location: Kitchen
    Equipment: Cold top
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Cold top cooler in kitchen door gasket seal is falling apart. Repair door gasket to a souynd condition.
    Location: Kitchen
    Equipment: Cold top
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. Hand sink in dish machine area is not sealed to the wall. Properly secure hand sink to wall.
    Location: Kitchen
    Equipment: Hand sink
  • Food unsafe(Non-Critical) (corrected on site)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: 1. Multiple cans in dry storage area were heavily dented. Serve food from intact cans that are in good shape. These cans were discarded
    Location: Dry storage
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Box of food on floor in walk in cooler. Store food at least 6 inches off of floor.2. Box of food on floor in walk in freezer. Store food at least 6 inches off of floor.3. Open containers of bulk spices and tortillas stored on floor in dry storage area. Cover all foods to prevent contamination and store all fods at least 6 inches off of the floor.
    Location: Walk-in cooler
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Box of food on floor in walk in cooler. Store food at least 6 inches off of floor.2. Box of food on floor in walk in freezer. Store food at least 6 inches off of floor.3. Open containers of bulk spices and tortillas stored on floor in dry storage area. Cover all foods to prevent contamination and store all fods at least 6 inches off of the floor.
    Location: Walk-in freezer
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Box of food on floor in walk in cooler. Store food at least 6 inches off of floor.2. Box of food on floor in walk in freezer. Store food at least 6 inches off of floor.3. Open containers of bulk spices and tortillas stored on floor in dry storage area. Cover all foods to prevent contamination and store all fods at least 6 inches off of the floor.
    Location: Dry storage
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Cold water shut off valve does not work at 2 bay sink. Repair valves to provide hot and cold running water.2. Supply lines are leaking beneath bar sink. Repair leaks.
    Location: Kitchen
    Equipment: 2-bay
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Cold water shut off valve does not work at 2 bay sink. Repair valves to provide hot and cold running water.2. Supply lines are leaking beneath bar sink. Repair leaks.
    Location: Bar
 05/16/2014Recheck
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Rice at 125, beef at 125, pork at 123 degrees F. in steam table. Reheat foods to 165 degress and hold at 135 degrees.
  • 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: 1. Small metal pan of cooked pork sitting out at room temperature on small metal cart by flat top grill. Do not sit potentially hazardous foods out at room temperature. Hold at 41 deg. F or below NOTE > DISCARDED AT TIME OF INSPECTION. 2. Reach in cooler at wait staff area is holding at 48 degrees F. Remove all potentially hazardous foods immediately and seek service to repair to proper working order.
    Location: Kitchen
  • 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: 1. Small metal pan of cooked pork sitting out at room temperature on small metal cart by flat top grill. Do not sit potentially hazardous foods out at room temperature. Hold at 41 deg. F or below NOTE > DISCARDED AT TIME OF INSPECTION. 2. Reach in cooler at wait staff area is holding at 48 degrees F. Remove all potentially hazardous foods immediately and seek service to repair to proper working order.
    Location: Wait staff area
    Equipment: Reach in cooler
  • Improper reheating
    Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
    Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
    Comments: 1.Rice at 123, beef at 125, pork at 123 degrees F. at steam table due to inproper reheating. Reheat to 165 degrees F all foods that have been previously cooked and cooled.
    Location: Cook line
    Equipment: Steam table
  • Toxic restrictions
    Unapproved toxic materials in food establishment.
    Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
    Comments: 1. Bag of miracle grow plant food located in dish machine area. Store all chemicals away from food areas.
    Location: Dish machine area
  • No hand washing (when)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: 1. Food handlers observed notr washing their hands. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Gray plastic bus tub full of raw chicken on top of tomatoes inside of walk in cooler. Store all raw meat, poultry and seafood below other food items.
    Location: Walk-in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Meat slicer is soiled. Clean meat slicer after each use. Do not allow slicer to be soiled.2. Soiled knives on clean knive rack. Clean and sanitize utensils.
    Location: Kitchen
    Equipment: Slicer
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Meat slicer is soiled. Clean meat slicer after each use. Do not allow slicer to be soiled.2. Soiled knives on clean knive rack. Clean and sanitize utensils.
    Location: Kitchen
    Equipment: Knife/utensil rack
  • Hand sink location blocked
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: 1. Access to hand sink in dish machine area is blocked by an un-installed dish machine. Ensure access to hand sink at all times.
    Location: Dish machine area
    Equipment: Hand sink
  • Unapproved food contact materials
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: 1. To go plastic bags used for a chute for cheese slicing. Use only food grade material for food contact uses.
    Location: Kitchen
    Equipment: Slicer
  • Glove use (Non-Critical)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. Food handlers put on gloves to handle food items without washing hands at approved hand sink with soap and water. Wash hands with soap and water before putting on gloves when handling food items.
  • Improper storage of clean equipment
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Clean utensils stored in red sanitizer bucket. Do not store clean utensils in standing water. Clean and sanitize all utensils that are sitting out every 4 hours.
    Location: Kitchen
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1. Extra dish machine in dish machine area is blocking access to hand sink and cluttering floor area. Remove extra dish machine or install dish machine and use for intended purpose.
    Location: Dish machine area
  • Improper storage location
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: 1. Ice scoop lying inside ice bin in bar. Store ice scoop in an appropriate container.
    Location: Bar
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1. Ground around dumpster area heavily soiled with grease and garbage. Clean area frequently.
    Location: Dumpster area
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. Ventilation hood soiled and suppresion system is out of date. Clean ventilation system and have system serviced by a professional.
    Location: Cook line
  • 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: 1. Floor beneath 3 bay sink is soiled. Clean and sanitize floor.2. Celing tiles and vents soiled. Clean tiles and vents in food prep areas.
    Location: Kitchen
  • 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: 1. Floor beneath 3 bay sink is soiled. Clean and sanitize floor.2. Celing tiles and vents soiled. Clean tiles and vents in food prep areas.
    Location: Kitchen
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wiping clothes out on prep tables. Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen
  • Thawing
    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: 1. Hamburger and shrimp thawing at room temperature at two bay sink. REPEAT VIOLATION. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Location: Kitchen
    Equipment: 2-bay
  • 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: 1. No thermometer provided in cold top cooler. Provide thermometerin all coolers.
    Location: Kitchen
    Equipment: Cold top
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. Hand sink in dish machine area is not sealed to the wall. Properly secure hand sink to wall.
    Location: Kitchen
    Equipment: Hand sink
  • Food unsafe(Non-Critical) (corrected on site)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: 1. Multiple cans in dry storage area were heavily dented. Serve food from intact cans that are in good shape. These cans were discarded
    Location: Dry storage
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Box of food on floor in walk in cooler. Store food at least 6 inches off of floor.2. Box of food on floor in walk in freezer. Store food at least 6 inches off of floor.3. Open containers of bulk spices and tortillas stored on floor in dry storage area. Cover all foods to prevent contamination and store all fods at least 6 inches off of the floor.
    Location: Walk-in cooler
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Box of food on floor in walk in cooler. Store food at least 6 inches off of floor.2. Box of food on floor in walk in freezer. Store food at least 6 inches off of floor.3. Open containers of bulk spices and tortillas stored on floor in dry storage area. Cover all foods to prevent contamination and store all fods at least 6 inches off of the floor.
    Location: Walk-in freezer
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Box of food on floor in walk in cooler. Store food at least 6 inches off of floor.2. Box of food on floor in walk in freezer. Store food at least 6 inches off of floor.3. Open containers of bulk spices and tortillas stored on floor in dry storage area. Cover all foods to prevent contamination and store all fods at least 6 inches off of the floor.
    Location: Dry storage
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Cold water shut off valve does not work at 2 bay sink. Repair valves to provide hot and cold running water.2. Supply lines are leaking beneath bar sink. Repair leaks.
    Location: Kitchen
    Equipment: 2-bay
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Cold water shut off valve does not work at 2 bay sink. Repair valves to provide hot and cold running water.2. Supply lines are leaking beneath bar sink. Repair leaks.
    Location: Bar
 05/09/2014Routine
  • Improper reheating (corrected)
    Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
    Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
    Comments: 1. Pork at steam table at 116 degrees due to improper reheating. Reheat to 165 degrees F all foods that have been previously cooked and cooled.
    Location: Cook line
    Equipment: Steam table
  • Restricted use pesticides (corrected)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: 1. Home-use only "Raid" pesticide on floor of bar. Home-use pesticides are not approved for use in establishment. Remove.
    Location: Bar
  • 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: 1. Chicken preped with shrimp and beef at same time in two bay sink. Prep one type of meat at a time. Wash and sanitize sink between different types of meats, seafood, beef to prevent cross contamintaion.
    Location: 2nd bar
    Equipment: 2-bay
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Soiled Knife in white container in dry goods storage area. Clean and sanitize knife.
    Location: Dry storage
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: 1. Kitchen hand sink near dishwashing area is blocked by bulk containers and items hanging off nearby rack. Remove items hanging from rack and keep bulk containers clear of handsink area.
    Location: Kitchen
    Equipment: Hand sink
  • Heating and cooling capacity (corrected)
    Insufficient number of refrigerators, freezers or heating units to maintain foods at proper temperatures.
    Correction: Provide a sufficient number of heating and cooling units to maintain foods at 41 F or less or 135 F or more.
    Comments: 1. Extra containers of cooked rice sitting on top of stove. Do not sit pans of rice on top of stove. Place extra pans of cooked potentially hazardous foods in approved hot holding equipment (i.e. inside oven or provide additional hot holding equipment).
  • Bulk labeling (corrected)
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: 1. Bulk containers in dry stock area not properly labeled. Label all bulk containers.
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Ice built up on cooling unit in walk-in freezer. Remove and repair if necessary.
    Location: Walk-in freezer
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Lids missing on bulk containers in dry storage area. Keep lids on bulk containers when not in use. 2. Boxes of beef and bags of ice on floor in walk in cooler. Remove; store on approved shelving. 3. Food items in walk in cooler left uncovered. Cover all foods in walk in cooler except when cooling. Cover after cooling. 4. Several margarita mix containers stored on floor of bar. Store in approved manner.
    Location: Dry storage
    Equipment: Bulk food containers
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Lids missing on bulk containers in dry storage area. Keep lids on bulk containers when not in use. 2. Boxes of beef and bags of ice on floor in walk in cooler. Remove; store on approved shelving. 3. Food items in walk in cooler left uncovered. Cover all foods in walk in cooler except when cooling. Cover after cooling. 4. Several margarita mix containers stored on floor of bar. Store in approved manner.
    Location: Walk-in cooler
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Lids missing on bulk containers in dry storage area. Keep lids on bulk containers when not in use. 2. Boxes of beef and bags of ice on floor in walk in cooler. Remove; store on approved shelving. 3. Food items in walk in cooler left uncovered. Cover all foods in walk in cooler except when cooling. Cover after cooling. 4. Several margarita mix containers stored on floor of bar. Store in approved manner.
    Location: Walk-in cooler
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Lids missing on bulk containers in dry storage area. Keep lids on bulk containers when not in use. 2. Boxes of beef and bags of ice on floor in walk in cooler. Remove; store on approved shelving. 3. Food items in walk in cooler left uncovered. Cover all foods in walk in cooler except when cooling. Cover after cooling. 4. Several margarita mix containers stored on floor of bar. Store in approved manner.
    Location: Bar
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Cold water does not shut off at three-bay sink. Repair to sound working condition. 2. Cold water faucet handle is missing at two-bay sink. Replace missing handle. 3. Handsink near dishwashing area in kitchen does not drain pnroperly. Repair.
    Location: Dish machine area
    Equipment: 3-bay
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Cold water does not shut off at three-bay sink. Repair to sound working condition. 2. Cold water faucet handle is missing at two-bay sink. Replace missing handle. 3. Handsink near dishwashing area in kitchen does not drain pnroperly. Repair.
    Location: Kitchen
    Equipment: 2-bay
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Cold water does not shut off at three-bay sink. Repair to sound working condition. 2. Cold water faucet handle is missing at two-bay sink. Replace missing handle. 3. Handsink near dishwashing area in kitchen does not drain pnroperly. Repair.
    Location: Kitchen
    Equipment: Hand sink
 12/13/2013Recheck
  • Improper reheating
    Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
    Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
    Comments: 1. Pork at steam table at 116 degrees due to improper reheating. Reheat to 165 degrees F all foods that have been previously cooked and cooled.
    Location: Cook line
    Equipment: Steam table
  • Restricted use pesticides
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: 1. Home-use only "Raid" pesticide on floor of bar. Home-use pesticides are not approved for use in establishment. Remove.
    Location: Bar
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Chicken preped with shrimp and beef at same time in two bay sink. Prep one type of meat at a time. Wash and sanitize sink between different types of meats, seafood, beef to prevent cross contamintaion.
    Location: 2nd bar
    Equipment: 2-bay
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Soiled Knife in white container in dry goods storage area. Clean and sanitize knife.
    Location: Dry storage
  • Hand sink location blocked
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: 1. Kitchen hand sink near dishwashing area is blocked by bulk containers and items hanging off nearby rack. Remove items hanging from rack and keep bulk containers clear of handsink area.
    Location: Kitchen
    Equipment: Hand sink
  • Heating and cooling capacity
    Insufficient number of refrigerators, freezers or heating units to maintain foods at proper temperatures.
    Correction: Provide a sufficient number of heating and cooling units to maintain foods at 41 F or less or 135 F or more.
    Comments: 1. Extra containers of cooked rice sitting on top of stove. Do not sit pans of rice on top of stove. Place extra pans of cooked potentially hazardous foods in approved hot holding equipment (i.e. inside oven or provide additional hot holding equipment).
  • Bulk labeling
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: 1. Bulk containers in dry stock area not properly labeled. Label all bulk containers.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Ice built up on cooling unit in walk-in freezer. Remove and repair if necessary.
    Location: Walk-in freezer
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Lids missing on bulk containers in dry storage area. Keep lids on bulk containers when not in use. 2. Boxes of beef and bags of ice on floor in walk in cooler. Remove; store on approved shelving. 3. Food items in walk in cooler left uncovered. Cover all foods in walk in cooler except when cooling. Cover after cooling. 4. Several margarita mix containers stored on floor of bar. Store in approved manner.
    Location: Dry storage
    Equipment: Bulk food containers
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Lids missing on bulk containers in dry storage area. Keep lids on bulk containers when not in use. 2. Boxes of beef and bags of ice on floor in walk in cooler. Remove; store on approved shelving. 3. Food items in walk in cooler left uncovered. Cover all foods in walk in cooler except when cooling. Cover after cooling. 4. Several margarita mix containers stored on floor of bar. Store in approved manner.
    Location: Walk-in cooler
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Lids missing on bulk containers in dry storage area. Keep lids on bulk containers when not in use. 2. Boxes of beef and bags of ice on floor in walk in cooler. Remove; store on approved shelving. 3. Food items in walk in cooler left uncovered. Cover all foods in walk in cooler except when cooling. Cover after cooling. 4. Several margarita mix containers stored on floor of bar. Store in approved manner.
    Location: Walk-in cooler
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Lids missing on bulk containers in dry storage area. Keep lids on bulk containers when not in use. 2. Boxes of beef and bags of ice on floor in walk in cooler. Remove; store on approved shelving. 3. Food items in walk in cooler left uncovered. Cover all foods in walk in cooler except when cooling. Cover after cooling. 4. Several margarita mix containers stored on floor of bar. Store in approved manner.
    Location: Bar
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Cold water does not shut off at three-bay sink. Repair to sound working condition. 2. Cold water faucet handle is missing at two-bay sink. Replace missing handle. 3. Handsink near dishwashing area in kitchen does not drain pnroperly. Repair.
    Location: Dish machine area
    Equipment: 3-bay
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Cold water does not shut off at three-bay sink. Repair to sound working condition. 2. Cold water faucet handle is missing at two-bay sink. Replace missing handle. 3. Handsink near dishwashing area in kitchen does not drain pnroperly. Repair.
    Location: Kitchen
    Equipment: 2-bay
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Cold water does not shut off at three-bay sink. Repair to sound working condition. 2. Cold water faucet handle is missing at two-bay sink. Replace missing handle. 3. Handsink near dishwashing area in kitchen does not drain pnroperly. Repair.
    Location: Kitchen
    Equipment: Hand sink
 12/06/2013Routine
  • Electrical service (corrected)
    Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
    Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
    Comments: 1. Cover plates misisng on two outlets by ice machine. Provide.
  • 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: 1. Potentially hazardous cooked shrimp sitting out at room temperature at 63 deg. F. Do not allow shrimp to sit out at room temp. Hold all cold foods at 41 deg. F. When preping foods do not walk away and alow to sit out place in cooler if needed during prep. 2. Two pans of beef and chicken at 49 deg. F. in pan of ice on cooks line. Hold all cold foods at 41 deg. F. or below. NOTE > PROVIDE A LARGER PAN SO THAT ICE CAN SURROUND PAN AND MAINTAIN PROPER TEMPERATURE.
    Location: Kitchen
    Equipment: 2-bay
  • 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: 1. Potentially hazardous cooked shrimp sitting out at room temperature at 63 deg. F. Do not allow shrimp to sit out at room temp. Hold all cold foods at 41 deg. F. When preping foods do not walk away and alow to sit out place in cooler if needed during prep. 2. Two pans of beef and chicken at 49 deg. F. in pan of ice on cooks line. Hold all cold foods at 41 deg. F. or below. NOTE > PROVIDE A LARGER PAN SO THAT ICE CAN SURROUND PAN AND MAINTAIN PROPER TEMPERATURE.
    Location: Cook line
  • Toxic material(s) separation (corrected)
    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).
    Comments: 1. Can of WD-40 oil in kitchen. Remove from kitchen and food storage areas of store.
    Location: Kitchen
  • Restricted use pesticides (corrected)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: 1. Can of " Raid " bug spray pesticide in kitchen area. " Raid " is a home use only pesticde. Remove from store.
    Location: Kitchen
  • Bare hand contact (critical) (corrected)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: 1. Employee was filling bags of cooked chips with bare hands. Do not use bare hands to handle any ready to eat foods, use approved utensils to handle all ready to eat food items. Provide and use utensils such as gloves, deli wrap, or tongs.
  • Sanitizing exposure time or 160 degrees (corrected)
    Hot water sanitizing exposure time or temperature is insufficient.
    Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
    Comments: 1. Dish machine not sanitizing at final rinse. Repair to a sound working condition. Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
    Location: Dish machine area
    Equipment: Dishmachine
  • 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: 1. Employee drink in kitchen missing a lid. Provide lids and straws for all drinks in food prep areas, stock areas, dish machine areas of establishment.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Can opener blade soiled. Clean and sanitize 2. Water in bottom section of cold top cooler. Cean unit. insure that water is not leaking into unit. Repair if needed. 3. Slicer soiled. Do not allow to sit soiled. Clean and sanitize after use.
    Location: Kitchen
    Equipment: Can opener
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Can opener blade soiled. Clean and sanitize 2. Water in bottom section of cold top cooler. Cean unit. insure that water is not leaking into unit. Repair if needed. 3. Slicer soiled. Do not allow to sit soiled. Clean and sanitize after use.
    Location: Cook line
    Equipment: Cold top
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Can opener blade soiled. Clean and sanitize 2. Water in bottom section of cold top cooler. Cean unit. insure that water is not leaking into unit. Repair if needed. 3. Slicer soiled. Do not allow to sit soiled. Clean and sanitize after use.
    Location: Kitchen
    Equipment: Slicer
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: 1. Plate used to serve rice out of pot on cooks line. Provide approved scoop, etc with handle to serve rice.
    Location: Cook line
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: 1. Lids to dumpster open. Keep lids closed.
    Location: Dumpster area
  • Dumpster area litter and items (corrected)
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: 1. Ground outside of dumpster area soiled. Clean.
    Location: Dumpster area
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Hole in wall above mop sink. Repair.
    Location: Back room
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet wiping towels sititng out in dish machine area. Keep all towels clean and stored in approved manner. Wet towels shall be stored in sanitizer when not in use.
    Location: Dish machine area
  • Unapproved non-food contact (corrected)
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: 1. Beer keg used as table for food prep in kitchen area. Do not use kegs, trash cans etc. for tables.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Light not working in exhaust hood on cooks line. Repair.
    Location: Cook line
  • Equipment drainage (corrected)
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: 1. Drink gun holder misisng drain tube in bar. Provide.
    Location: Bar
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. Hand sink seal in poor repair at hand sink in dish machine area. Replace dammage seal and re seal sink to wall.
    Location: Dish machine area
    Equipment: Hand sink
  • 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: 1. Drink gun in bar soiled. Clean.
    Location: Bar
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sink. Provide hand towels at sink at all times.
    Location: Dish machine area
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Drain for 4 bay bar sink not draining and backing up on floor in bar. Repair drain to a sound working condition.
    Location: Bar
    Equipment: 4-bay
 08/27/2013Recheck
  • Electrical service
    Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
    Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
    Comments: 1. Cover plates misisng on two outlets by ice machine. Provide.
  • 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: 1. Potentially hazardous cooked shrimp sitting out at room temperature at 63 deg. F. Do not allow shrimp to sit out at room temp. Hold all cold foods at 41 deg. F. When preping foods do not walk away and alow to sit out place in cooler if needed during prep. 2. Two pans of beef and chicken at 49 deg. F. in pan of ice on cooks line. Hold all cold foods at 41 deg. F. or below. NOTE > PROVIDE A LARGER PAN SO THAT ICE CAN SURROUND PAN AND MAINTAIN PROPER TEMPERATURE.
    Location: Kitchen
    Equipment: 2-bay
  • 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: 1. Potentially hazardous cooked shrimp sitting out at room temperature at 63 deg. F. Do not allow shrimp to sit out at room temp. Hold all cold foods at 41 deg. F. When preping foods do not walk away and alow to sit out place in cooler if needed during prep. 2. Two pans of beef and chicken at 49 deg. F. in pan of ice on cooks line. Hold all cold foods at 41 deg. F. or below. NOTE > PROVIDE A LARGER PAN SO THAT ICE CAN SURROUND PAN AND MAINTAIN PROPER TEMPERATURE.
    Location: Cook line
  • Toxic material(s) separation
    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).
    Comments: 1. Can of WD-40 oil in kitchen. Remove from kitchen and food storage areas of store.
    Location: Kitchen
  • Restricted use pesticides
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: 1. Can of " Raid " bug spray pesticide in kitchen area. " Raid " is a home use only pesticde. Remove from store.
    Location: Kitchen
  • Bare hand contact (critical)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: 1. Employee was filling bags of cooked chips with bare hands. Do not use bare hands to handle any ready to eat foods, use approved utensils to handle all ready to eat food items. Provide and use utensils such as gloves, deli wrap, or tongs.
  • Sanitizing exposure time or 160 degrees
    Hot water sanitizing exposure time or temperature is insufficient.
    Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
    Comments: 1. Dish machine not sanitizing at final rinse. Repair to a sound working condition. Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
    Location: Dish machine area
    Equipment: Dishmachine
  • Eating, drinking, smoking
    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: 1. Employee drink in kitchen missing a lid. Provide lids and straws for all drinks in food prep areas, stock areas, dish machine areas of establishment.
    Location: Kitchen
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Can opener blade soiled. Clean and sanitize 2. Water in bottom section of cold top cooler. Cean unit. insure that water is not leaking into unit. Repair if needed. 3. Slicer soiled. Do not allow to sit soiled. Clean and sanitize after use.
    Location: Kitchen
    Equipment: Can opener
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Can opener blade soiled. Clean and sanitize 2. Water in bottom section of cold top cooler. Cean unit. insure that water is not leaking into unit. Repair if needed. 3. Slicer soiled. Do not allow to sit soiled. Clean and sanitize after use.
    Location: Cook line
    Equipment: Cold top
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Can opener blade soiled. Clean and sanitize 2. Water in bottom section of cold top cooler. Cean unit. insure that water is not leaking into unit. Repair if needed. 3. Slicer soiled. Do not allow to sit soiled. Clean and sanitize after use.
    Location: Kitchen
    Equipment: Slicer
  • Unapproved food contact materials
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: 1. Plate used to serve rice out of pot on cooks line. Provide approved scoop, etc with handle to serve rice.
    Location: Cook line
  • Dumpster lids open
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: 1. Lids to dumpster open. Keep lids closed.
    Location: Dumpster area
  • Dumpster area litter and items
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: 1. Ground outside of dumpster area soiled. Clean.
    Location: Dumpster area
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Hole in wall above mop sink. Repair.
    Location: Back room
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet wiping towels sititng out in dish machine area. Keep all towels clean and stored in approved manner. Wet towels shall be stored in sanitizer when not in use.
    Location: Dish machine area
  • Unapproved non-food contact
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: 1. Beer keg used as table for food prep in kitchen area. Do not use kegs, trash cans etc. for tables.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Light not working in exhaust hood on cooks line. Repair.
    Location: Cook line
  • Equipment drainage
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: 1. Drink gun holder misisng drain tube in bar. Provide.
    Location: Bar
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. Hand sink seal in poor repair at hand sink in dish machine area. Replace dammage seal and re seal sink to wall.
    Location: Dish machine area
    Equipment: Hand sink
  • 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: 1. Drink gun in bar soiled. Clean.
    Location: Bar
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sink. Provide hand towels at sink at all times.
    Location: Dish machine area
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Drain for 4 bay bar sink not draining and backing up on floor in bar. Repair drain to a sound working condition.
    Location: Bar
    Equipment: 4-bay
 08/20/2013Routine
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Cooked rice at steam table held at 126 deg. F Hold all hot foods at 135 deg. F. or above. 2. Cooked beans at steam table were at 55 deg. F. due to improper reheating. Left over beans were added to steam table with out reheating to 165 deg. F. first. Reheat all left over foods first to 165 deg. F. before holding hot at 135 deg. F first. 3. Cheese at steam table held at 126 deg. F Hold hot at 135 deg. F or above.
    Location: Cook line
    Equipment: Steam table
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Cooked rice at steam table held at 126 deg. F Hold all hot foods at 135 deg. F. or above. 2. Cooked beans at steam table were at 55 deg. F. due to improper reheating. Left over beans were added to steam table with out reheating to 165 deg. F. first. Reheat all left over foods first to 165 deg. F. before holding hot at 135 deg. F first. 3. Cheese at steam table held at 126 deg. F Hold hot at 135 deg. F or above.
    Location: Cook line
    Equipment: Steam table
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Cooked rice at steam table held at 126 deg. F Hold all hot foods at 135 deg. F. or above. 2. Cooked beans at steam table were at 55 deg. F. due to improper reheating. Left over beans were added to steam table with out reheating to 165 deg. F. first. Reheat all left over foods first to 165 deg. F. before holding hot at 135 deg. F first. 3. Cheese at steam table held at 126 deg. F Hold hot at 135 deg. F or above.
    Location: Cook line
    Equipment: Steam table
  • 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: 1. Two pans of raw shrimp and raw beef sitting out at room temperature at 55 deg. F
    Location: Kitchen
  • Improper reheating (corrected)
    Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
    Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
    Comments: 1. . Cooked beans at steam table were at 55 deg. F. due to improper reheating. Left over beans were added to steam table with out reheating to 165 deg. F. first. Reheat all left over foods first to 165 deg. F. before holding hot at 135 deg. F first.
    Location: Cook line
    Equipment: Steam table
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: 1. No hand washing by food handlers in kitchen area. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
  • 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: 1. Employee drink misisng a lid on cooks line. Provide or remove all drinks from kitchen. 2. Plate of employee food on cooks line. Do not eat on cooks line remove food.
    Location: Cook line
  • 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: 1. Raw meat stored above ready to eat food items inside of walk in cooler . Store all raw meat below and away from all other food items in walk in cooler.
    Location: Walk-in cooler
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. Hand sink soiled in kitchen area. Clean and sanitize.
    Location: Kitchen
    Equipment: Hand sink
  • Improper hand washing (corrected)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: 1. Food handler went to hand sink to wash hands and did not use soap, Did not wash hands for a minimun of 20 seconds and dried his hands on his apron. You must use hot water at least 100 deg. F with soap and dry you hands with a clean paper towel.
    Location: Kitchen
  • Glove use (Non-Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. Food handler put on gloves to handle food without washing hands first at hand sink with soap and water. You must wash hands with soap and water first before ussing gloves to handle food. Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
  • 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: 1. Pan of cooked ground beef was cooling out at room temperature at 55 deg. F. on cooks line area of kitchen. Use approved methods to cool all hot foods. Do not cool at room temperature 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.
    Location: Kitchen
  • 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: 1. Following food items were being thawed out at room temperature. a. Bag of frozen scallops b. Bag of imitation crab meat. c. Two large boxes of frozen chicken. NOTE >. THAW ALL FROZEN FOODS OUT USING APPROVED METHODS. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. 2. Plastic bucket of frozen shrimp thawing out at room temperatrue in standing water at 56 deg. F. Use approved methods to thaw frozen foods. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. NOTE > SHRIMP WAS DISCARDED AT TIME OF INSPECTION.
    Location: Kitchen
  • 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: 1. Following food items were being thawed out at room temperature. a. Bag of frozen scallops b. Bag of imitation crab meat. c. Two large boxes of frozen chicken. NOTE >. THAW ALL FROZEN FOODS OUT USING APPROVED METHODS. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. 2. Plastic bucket of frozen shrimp thawing out at room temperatrue in standing water at 56 deg. F. Use approved methods to thaw frozen foods. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. NOTE > SHRIMP WAS DISCARDED AT TIME OF INSPECTION.
    Location: Kitchen
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sink in kitchen area. Provide towels
    Location: Kitchen
    Equipment: Hand sink
 03/29/2013Illness Complaint Recheck
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Cooked rice at steam table held at 126 deg. F Hold all hot foods at 135 deg. F. or above. 2. Cooked beans at steam table were at 55 deg. F due to improper reheating. Left over beans were added to steam table without reheating to 165 deg. F first. Reheat all left ofver foods first to 165 deg. F before holding hot at 135 deg. F. or above. 3. Cheese at steam tabel held at 126 deg. F. Hold all hot foods at 135 deg. F or above.
    Location: Kitchen
    Equipment: Steam table
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Cooked rice at steam table held at 126 deg. F Hold all hot foods at 135 deg. F. or above. 2. Cooked beans at steam table were at 55 deg. F due to improper reheating. Left over beans were added to steam table without reheating to 165 deg. F first. Reheat all left ofver foods first to 165 deg. F before holding hot at 135 deg. F. or above. 3. Cheese at steam tabel held at 126 deg. F. Hold all hot foods at 135 deg. F or above.
    Location: Kitchen
    Equipment: Steam table
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Cooked rice at steam table held at 126 deg. F Hold all hot foods at 135 deg. F. or above. 2. Cooked beans at steam table were at 55 deg. F due to improper reheating. Left over beans were added to steam table without reheating to 165 deg. F first. Reheat all left ofver foods first to 165 deg. F before holding hot at 135 deg. F. or above. 3. Cheese at steam tabel held at 126 deg. F. Hold all hot foods at 135 deg. F or above.
    Location: Kitchen
    Equipment: Steam table
  • 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: 1. Two pans of raw shrimp and raw beef sitting out at room temperature at 55 deg. F. Do not sit potentially hazardous foods out at room temperature. Hold cold at 41 deg. F. or belowNOTE FOOD DISCARDED AT TIME OF INSPECTION.
    Location: Kitchen
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: 1. Food handlers not washing hands. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
  • 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: 1. Employee plate of food on cold top on cooks line. Do not eat in any food prep areas of store. 2. Employee drink missing lid and straw. Provide or remove drinks from food prep and storage areas.
    Location: Cook line
  • 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: 1. Raw meat stored above ready to eat food items inside of walk in cooler. Store all raw meats below and away from all other food items.
    Location: Walk-in cooler
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. Hand sink soiled in kitchen area. Clean.
    Location: Kitchen
    Equipment: Hand sink
  • Improper hand washing (corrected)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: 1. Food handler washed hands with water only without using soap and towels. Employee dried hands on apron. Use approved methods to wash hands. Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Location: Kitchen
  • Glove use (Non-Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. Food handler put on gloves to handle food without washing hands first at hand sink with soap and water. Wash hands with soap and water and dry with towels before putting on gloves to handle food items.
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1. Electric grinder in dry stock room. Remove from store.
    Location: Dry storage
  • Protected outer openings (corrected)
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: 1. Gap between bottom of back door and floor. Repair so as to prevent rodent entry.
    Location: Kitchen (back)
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. Exhaust hood and filters soiled. Clean.
    Location: Cook line
  • 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: 1. Wall space soiled behind cooking equipment. Clean. 2. Floor space soiled by hand sink in kitchen area. Clean.
    Location: Cook line
  • 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: 1. Wall space soiled behind cooking equipment. Clean. 2. Floor space soiled by hand sink in kitchen area. Clean.
    Location: Kitchen
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet wiping towels sitting out in kitchen area. Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen
  • 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: 1. Cooked ground beef cooling out at room temperature on cooks line. Use approved methods to cool all hot foods. 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.
    Location: Cook line
  • 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: 1. Following food items were being thawed out at room temperature. a. Bag of frozen scallops b. Bag of imitation crab meat. c. Two large boxes of frozen chicken. NOTE THAW ALL FROZEN FOOD OUT USEING APPROVED METHODS. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. 2. Plastic bucket of frozen shrimp thawingout at room temperature in standing water at 56 deg. F Use approved methods to thaw frozen foods. Thaw using one of the following methods. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. NOTE SHRIMP WAS DISCARDED AT TIME OF INSPECTION.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Light out in exhaust hood. Repair 2. Light out in kitchen area. Repair. CORRECTED 3. Handle missing on walk in freezer door. Remove string and provide handle. Note: ordered 4. Ice built up on cooling unit inside of walk in freezer. Repair unit , remove ice. CORRECTED
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Light out in exhaust hood. Repair 2. Light out in kitchen area. Repair. CORRECTED 3. Handle missing on walk in freezer door. Remove string and provide handle. Note: ordered 4. Ice built up on cooling unit inside of walk in freezer. Repair unit , remove ice. CORRECTED
    Location: Kitchen
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Boxes of food items on floor of walk in freezer. Remvoe and store on approved shelving. 2. Cooked taco salas bowls not covered in kitchen area. Store in protected manner . 3. Boxes of food on floor of walk in cooler. Remove 4. Food items not covered up inside of walk in cooler. Cover all food items 5. Bulk food containers in dry stock area misisng lids. Provide. Cover at all times.
    Location: Walk-in freezer
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Boxes of food items on floor of walk in freezer. Remvoe and store on approved shelving. 2. Cooked taco salas bowls not covered in kitchen area. Store in protected manner . 3. Boxes of food on floor of walk in cooler. Remove 4. Food items not covered up inside of walk in cooler. Cover all food items 5. Bulk food containers in dry stock area misisng lids. Provide. Cover at all times.
    Location: Kitchen
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Boxes of food items on floor of walk in freezer. Remvoe and store on approved shelving. 2. Cooked taco salas bowls not covered in kitchen area. Store in protected manner . 3. Boxes of food on floor of walk in cooler. Remove 4. Food items not covered up inside of walk in cooler. Cover all food items 5. Bulk food containers in dry stock area misisng lids. Provide. Cover at all times.
    Location: Walk-in cooler
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Boxes of food items on floor of walk in freezer. Remvoe and store on approved shelving. 2. Cooked taco salas bowls not covered in kitchen area. Store in protected manner . 3. Boxes of food on floor of walk in cooler. Remove 4. Food items not covered up inside of walk in cooler. Cover all food items 5. Bulk food containers in dry stock area misisng lids. Provide. Cover at all times.
    Location: Dry storage
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Top of dish machine soiled. Clean.
    Location: Dish machine area
    Equipment: Dishmachine
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: 1. Oven soiled next to flat top grill. Clean.
    Location: Cook line
    Equipment: Oven
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. Hand towels missing at hand sink in kitchen area. Provide.
    Location: Kitchen
    Equipment: Hand sink
 03/29/2013Recheck
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Cooked rice at steam table held at 126 deg. F Hold all hot foods at 135 deg. F. or above. 2. Cooked beans at steam table were at 55 deg. F due to improper reheating. Left over beans were added to steam table without reheating to 165 deg. F first. Reheat all left ofver foods first to 165 deg. F before holding hot at 135 deg. F. or above. 3. Cheese at steam tabel held at 126 deg. F. Hold all hot foods at 135 deg. F or above.
    Location: Kitchen
    Equipment: Steam table
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Cooked rice at steam table held at 126 deg. F Hold all hot foods at 135 deg. F. or above. 2. Cooked beans at steam table were at 55 deg. F due to improper reheating. Left over beans were added to steam table without reheating to 165 deg. F first. Reheat all left ofver foods first to 165 deg. F before holding hot at 135 deg. F. or above. 3. Cheese at steam tabel held at 126 deg. F. Hold all hot foods at 135 deg. F or above.
    Location: Kitchen
    Equipment: Steam table
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Cooked rice at steam table held at 126 deg. F Hold all hot foods at 135 deg. F. or above. 2. Cooked beans at steam table were at 55 deg. F due to improper reheating. Left over beans were added to steam table without reheating to 165 deg. F first. Reheat all left ofver foods first to 165 deg. F before holding hot at 135 deg. F. or above. 3. Cheese at steam tabel held at 126 deg. F. Hold all hot foods at 135 deg. F or above.
    Location: Kitchen
    Equipment: Steam table
  • 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: 1. Two pans of raw shrimp and raw beef sitting out at room temperature at 55 deg. F. Do not sit potentially hazardous foods out at room temperature. Hold cold at 41 deg. F. or belowNOTE FOOD DISCARDED AT TIME OF INSPECTION.
    Location: Kitchen
  • No hand washing (when)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: 1. Food handlers not washing hands. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
  • Eating, drinking, smoking
    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: 1. Employee plate of food on cold top on cooks line. Do not eat in any food prep areas of store. 2. Employee drink missing lid and straw. Provide or remove drinks from food prep and storage areas.
    Location: Cook line
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Raw meat stored above ready to eat food items inside of walk in cooler. Store all raw meats below and away from all other food items.
    Location: Walk-in cooler
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. Hand sink soiled in kitchen area. Clean.
    Location: Kitchen
    Equipment: Hand sink
  • Improper hand washing
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: 1. Food handler washed hands with water only without using soap and towels. Employee dried hands on apron. Use approved methods to wash hands. Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Location: Kitchen
  • Glove use (Non-Critical)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. Food handler put on gloves to handle food without washing hands first at hand sink with soap and water. Wash hands with soap and water and dry with towels before putting on gloves to handle food items.
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1. Electric grinder in dry stock room. Remove from store.
    Location: Dry storage
  • Protected outer openings
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: 1. Gap between bottom of back door and floor. Repair so as to prevent rodent entry.
    Location: Kitchen (back)
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. Exhaust hood and filters soiled. Clean.
    Location: Cook line
  • 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: 1. Wall space soiled behind cooking equipment. Clean. 2. Floor space soiled by hand sink in kitchen area. Clean.
    Location: Cook line
  • 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: 1. Wall space soiled behind cooking equipment. Clean. 2. Floor space soiled by hand sink in kitchen area. Clean.
    Location: Kitchen
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet wiping towels sitting out in kitchen area. Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen
  • Cooling methods
    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: 1. Cooked ground beef cooling out at room temperature on cooks line. Use approved methods to cool all hot foods. 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.
    Location: Cook line
  • Thawing
    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: 1. Following food items were being thawed out at room temperature. a. Bag of frozen scallops b. Bag of imitation crab meat. c. Two large boxes of frozen chicken. NOTE THAW ALL FROZEN FOOD OUT USEING APPROVED METHODS. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. 2. Plastic bucket of frozen shrimp thawingout at room temperature in standing water at 56 deg. F Use approved methods to thaw frozen foods. Thaw using one of the following methods. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. NOTE SHRIMP WAS DISCARDED AT TIME OF INSPECTION.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Light out in exhaust hood. Repair 2. Light out in kitchen area. Repair. 3. Handle missing on walk in freezer door. Remove string and provide handle. 4. Ice built up on cooling unit inside of walk in freezer. Repair unit , remove ice.
    Location: Kitchen
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Boxes of food items on floor of walk in freezer. Remvoe and store on approved shelving. 2. Cooked taco salas bowls not covered in kitchen area. Store in protected manner . 3. Boxes of food on floor of walk in cooler. Remove 4. Food items not covered up inside of walk in cooler. Cover all food items 5. Bulk food containers in dry stock area misisng lids. Provide. Cover at all times.
    Location: Walk-in freezer
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Boxes of food items on floor of walk in freezer. Remvoe and store on approved shelving. 2. Cooked taco salas bowls not covered in kitchen area. Store in protected manner . 3. Boxes of food on floor of walk in cooler. Remove 4. Food items not covered up inside of walk in cooler. Cover all food items 5. Bulk food containers in dry stock area misisng lids. Provide. Cover at all times.
    Location: Kitchen
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Boxes of food items on floor of walk in freezer. Remvoe and store on approved shelving. 2. Cooked taco salas bowls not covered in kitchen area. Store in protected manner . 3. Boxes of food on floor of walk in cooler. Remove 4. Food items not covered up inside of walk in cooler. Cover all food items 5. Bulk food containers in dry stock area misisng lids. Provide. Cover at all times.
    Location: Walk-in cooler
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Boxes of food items on floor of walk in freezer. Remvoe and store on approved shelving. 2. Cooked taco salas bowls not covered in kitchen area. Store in protected manner . 3. Boxes of food on floor of walk in cooler. Remove 4. Food items not covered up inside of walk in cooler. Cover all food items 5. Bulk food containers in dry stock area misisng lids. Provide. Cover at all times.
    Location: Dry storage
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Top of dish machine soiled. Clean.
    Location: Dish machine area
    Equipment: Dishmachine
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: 1. Oven soiled next to flat top grill. Clean.
    Location: Cook line
    Equipment: Oven
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. Hand towels missing at hand sink in kitchen area. Provide.
    Location: Kitchen
    Equipment: Hand sink
 03/22/2013Routine
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Cooked rice at steam table held at 126 deg. F Hold all hot foods at 135 deg. F. or above. 2. Cooked beans at steam table were at 55 deg. F. due to improper reheating. Left over beans were added to steam table with out reheating to 165 deg. F. first. Reheat all left over foods first to 165 deg. F. before holding hot at 135 deg. F first. 3. Cheese at steam table held at 126 deg. F Hold hot at 135 deg. F or above.
    Location: Cook line
    Equipment: Steam table
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Cooked rice at steam table held at 126 deg. F Hold all hot foods at 135 deg. F. or above. 2. Cooked beans at steam table were at 55 deg. F. due to improper reheating. Left over beans were added to steam table with out reheating to 165 deg. F. first. Reheat all left over foods first to 165 deg. F. before holding hot at 135 deg. F first. 3. Cheese at steam table held at 126 deg. F Hold hot at 135 deg. F or above.
    Location: Cook line
    Equipment: Steam table
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Cooked rice at steam table held at 126 deg. F Hold all hot foods at 135 deg. F. or above. 2. Cooked beans at steam table were at 55 deg. F. due to improper reheating. Left over beans were added to steam table with out reheating to 165 deg. F. first. Reheat all left over foods first to 165 deg. F. before holding hot at 135 deg. F first. 3. Cheese at steam table held at 126 deg. F Hold hot at 135 deg. F or above.
    Location: Cook line
    Equipment: Steam table
  • 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: 1. Two pans of raw shrimp and raw beef sitting out at room temperature at 55 deg. F
    Location: Kitchen
  • Improper reheating
    Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
    Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
    Comments: 1. . Cooked beans at steam table were at 55 deg. F. due to improper reheating. Left over beans were added to steam table with out reheating to 165 deg. F. first. Reheat all left over foods first to 165 deg. F. before holding hot at 135 deg. F first.
    Location: Cook line
    Equipment: Steam table
  • No hand washing (when)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: 1. No hand washing by food handlers in kitchen area. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
  • Eating, drinking, smoking
    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: 1. Employee drink misisng a lid on cooks line. Provide or remove all drinks from kitchen. 2. Plate of employee food on cooks line. Do not eat on cooks line remove food.
    Location: Cook line
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Raw meat stored above ready to eat food items inside of walk in cooler . Store all raw meat below and away from all other food items in walk in cooler.
    Location: Walk-in cooler
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. Hand sink soiled in kitchen area. Clean and sanitize.
    Location: Kitchen
    Equipment: Hand sink
  • Improper hand washing
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: 1. Food handler went to hand sink to wash hands and did not use soap, Did not wash hands for a minimun of 20 seconds and dried his hands on his apron. You must use hot water at least 100 deg. F with soap and dry you hands with a clean paper towel.
    Location: Kitchen
  • Glove use (Non-Critical)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. Food handler put on gloves to handle food without washing hands first at hand sink with soap and water. You must wash hands with soap and water first before ussing gloves to handle food. Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
  • Cooling methods
    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: 1. Pan of cooked ground beef was cooling out at room temperature at 55 deg. F. on cooks line area of kitchen. Use approved methods to cool all hot foods. Do not cool at room temperature 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.
    Location: Kitchen
  • Thawing
    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: 1. Following food items were being thawed out at room temperature. a. Bag of frozen scallops b. Bag of imitation crab meat. c. Two large boxes of frozen chicken. NOTE >. THAW ALL FROZEN FOODS OUT USING APPROVED METHODS. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. 2. Plastic bucket of frozen shrimp thawing out at room temperatrue in standing water at 56 deg. F. Use approved methods to thaw frozen foods. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. NOTE > SHRIMP WAS DISCARDED AT TIME OF INSPECTION.
    Location: Kitchen
  • Thawing
    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: 1. Following food items were being thawed out at room temperature. a. Bag of frozen scallops b. Bag of imitation crab meat. c. Two large boxes of frozen chicken. NOTE >. THAW ALL FROZEN FOODS OUT USING APPROVED METHODS. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. 2. Plastic bucket of frozen shrimp thawing out at room temperatrue in standing water at 56 deg. F. Use approved methods to thaw frozen foods. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. NOTE > SHRIMP WAS DISCARDED AT TIME OF INSPECTION.
    Location: Kitchen
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sink in kitchen area. Provide towels
    Location: Kitchen
    Equipment: Hand sink
 03/22/2013Illness Complaint
  • 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: 1. Combination cold top / reach in cooler holding cold food itmes at 47 deg. F. on top of unit. Repair unit to a sound working condition so as to hold all cold food items at 41 deg. F or below.
    Location: Cook line
    Equipment: Prep Top Cooler
  • Chemical sanitizing exposure time and concentration (corrected)
    Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
    Correction: Use approved exposure time and/or chemical concentration.
    Comments: 1. Dish machine not sanitizing at final rinse. Repair dish machine so as to provide at least 160 deg. F at plate level.
    Location: Dish machine area
    Equipment: Dishmachine
  • 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: 1. Raw chicken and beef thawing at same time at two bay sink. Water from chicken was draining into sink were beef was thawing. Only thaw on type of meat at a time at two bay sink. Clean and sanitize sink before using for food prep and between different types of meats.
    Location: Kitchen
    Equipment: 2-bay
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Ice scoop at coke drink tower stored in with ice. Remove ice scoop and either store scoop with handle out of ice or scoop stored outside of ice. 2. Ice scoop for ice machine stored on top of ice machine. Remove and store in approved manner.
    Location: Wait staff area
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. Exhaust hood and filters soiled above cooking equipment. Clean.
    Location: Cook line
  • 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: 1. Plastic sealed bag of beef thawing out in container of standing water at two bay sink. Use approved methods to thaw all frozen foods. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Location: Kitchen
    Equipment: 2-bay
  • Unapproved non-food contact (corrected)
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: 1. Wood crate being used to store items next to flat top cooking grill. Wood is not approved for use. Remove from store.
    Location: Cook line
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Food items not covered inside of walk in cooler. Cover all food items that are not in process of cooling. 2. Boxes of food on floor of walk in freezer + bags of ice. Remove from floor and store in approved manner. 3. Lids off of bulk containers in dry stock area. Replace lids.
    Location: Walk-in cooler
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Food items not covered inside of walk in cooler. Cover all food items that are not in process of cooling. 2. Boxes of food on floor of walk in freezer + bags of ice. Remove from floor and store in approved manner. 3. Lids off of bulk containers in dry stock area. Replace lids.
    Location: Walk-in freezer
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Food items not covered inside of walk in cooler. Cover all food items that are not in process of cooling. 2. Boxes of food on floor of walk in freezer + bags of ice. Remove from floor and store in approved manner. 3. Lids off of bulk containers in dry stock area. Replace lids.
    Location: Dry storage
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 1. Provide hand soap at forth bay of bar sink for hand washing
    Location: Bar
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at forth bay of bar sink used for hand washing. Provide towels.
    Location: Bar
 01/03/2013Recheck
  • 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: 1. Combination cold top / reach in cooler holding cold food itmes at 47 deg. F. on top of unit. Repair unit to a sound working condition so as to hold all cold food items at 41 deg. F or below.
    Location: Cook line
    Equipment: Prep Top Cooler
  • Chemical sanitizing exposure time and concentration
    Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
    Correction: Use approved exposure time and/or chemical concentration.
    Comments: 1. Dish machine not sanitizing at final rinse. Repair dish machine so as to provide at least 160 deg. F at plate level.
    Location: Dish machine area
    Equipment: Dishmachine
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Raw chicken and beef thawing at same time at two bay sink. Water from chicken was draining into sink were beef was thawing. Only thaw on type of meat at a time at two bay sink. Clean and sanitize sink before using for food prep and between different types of meats.
    Location: Kitchen
    Equipment: 2-bay
  • Improper storage of clean equipment
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Ice scoop at coke drink tower stored in with ice. Remove ice scoop and either store scoop with handle out of ice or scoop stored outside of ice. 2. Ice scoop for ice machine stored on top of ice machine. Remove and store in approved manner.
    Location: Wait staff area
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. Exhaust hood and filters soiled above cooking equipment. Clean.
    Location: Cook line
  • Thawing
    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: 1. Plastic sealed bag of beef thawing out in container of standing water at two bay sink. Use approved methods to thaw all frozen foods. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Location: Kitchen
    Equipment: 2-bay
  • Unapproved non-food contact
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: 1. Wood crate being used to store items next to flat top cooking grill. Wood is not approved for use. Remove from store.
    Location: Cook line
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Food items not covered inside of walk in cooler. Cover all food items that are not in process of cooling. 2. Boxes of food on floor of walk in freezer + bags of ice. Remove from floor and store in approved manner. 3. Lids off of bulk containers in dry stock area. Replace lids.
    Location: Walk-in cooler
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Food items not covered inside of walk in cooler. Cover all food items that are not in process of cooling. 2. Boxes of food on floor of walk in freezer + bags of ice. Remove from floor and store in approved manner. 3. Lids off of bulk containers in dry stock area. Replace lids.
    Location: Walk-in freezer
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Food items not covered inside of walk in cooler. Cover all food items that are not in process of cooling. 2. Boxes of food on floor of walk in freezer + bags of ice. Remove from floor and store in approved manner. 3. Lids off of bulk containers in dry stock area. Replace lids.
    Location: Dry storage
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 1. Provide hand soap at forth bay of bar sink for hand washing
    Location: Bar
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at forth bay of bar sink used for hand washing. Provide towels.
    Location: Bar
 12/13/2012Routine
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: The BBQ on the steam table is 108-110 F.
    Location: Cook line
  • 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: There is an open drink on the coffeemaker. Provide both lids & straws. Do not store drinks on the coffee maker.
    Location: Kitchen (front)
  • 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: There is raw chicken over cooked chicken in the walk in cooler. Store raw chicken below all other food.
    Location: Walk-in cooler
  • 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: Pans of cooked beans & chicken are not dated. Provide 7 day discard dates.
    Location: Walk-in cooler
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: The hot water is shut off to the hand sink. Restore the hot water supply.
    Location: Kitchen
  • Hair restraints
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: Remove empty bottles of margarita mix.
    Location: Bar
  • 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: 1) The floor in the walk in cooler is soiled.2) The wall behind the flat grill is soiled.
    Location: Walk-in cooler
  • 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: 1) The floor in the walk in cooler is soiled.2) The wall behind the flat grill is soiled.
    Location: Cook line
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) The 2 bay sink faucet & handles leak.2) The 3 bay sink fixtures leak.
    Location: Kitchen
    Equipment: 2-bay
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) The 2 bay sink faucet & handles leak.2) The 3 bay sink fixtures leak.
    Location: Kitchen
    Equipment: 3-bay
 08/06/2012Recheck
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: The BBQ on the steam table is 108-110 F.
    Location: Cook line
  • Eating, drinking, smoking
    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: There is an open drink on the coffeemaker. Provide both lids & straws. Do not store drinks on the coffee maker.
    Location: Kitchen (front)
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: There is raw chicken over cooked chicken in the walk in cooler. Store raw chicken below all other food.
    Location: Walk-in cooler
  • 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: Pans of cooked beans & chicken are not dated. Provide 7 day discard dates.
    Location: Walk-in cooler
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: The hot water is shut off to the hand sink. Restore the hot water supply.
    Location: Kitchen
  • Hair restraints
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: Remove empty bottles of margarita mix.
    Location: Bar
  • 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: 1) The floor in the walk in cooler is soiled.2) The wall behind the flat grill is soiled.
    Location: Walk-in cooler
  • 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: 1) The floor in the walk in cooler is soiled.2) The wall behind the flat grill is soiled.
    Location: Cook line
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) The 2 bay sink faucet & handles leak.2) The 3 bay sink fixtures leak.
    Location: Kitchen
    Equipment: 2-bay
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) The 2 bay sink faucet & handles leak.2) The 3 bay sink fixtures leak.
    Location: Kitchen
    Equipment: 3-bay
 07/30/2012Routine
  • Food contact surface cleanability (corrected)
    Food contact surface(s) not cleanable.
    Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
    Comments: Cardboard box lids are used to store food. Provide a washable container.
    Location: Kitchen
  • 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: The are no discard dates on pans of cooked food in the walk in cooler (beans, meat etc).
    Location: Walk-in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: The slicer (below the prep table) is soiled.
    Location: Kitchen
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: The extinguishing system has expired. Have system inspected.
    Location: Kitchen
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: The wall on the right side of the flat grill is damaged. Repair.
    Location: Cook line
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: The soft drink syrup lines are on the floor. Store the lines off the floor.
    Location: Dry storage
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: The 3 bay sink drain line leaks.
    Location: Kitchen
    Equipment: 3-bay
 03/21/2012Recheck
  • Food contact surface cleanability
    Food contact surface(s) not cleanable.
    Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
    Comments: Cardboard box lids are used to store food. Provide a washable container.
    Location: Kitchen
  • 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: The are no discard dates on pans of cooked food in the walk in cooler (beans, meat etc).
    Location: Walk-in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: The slicer (below the prep table) is soiled.
    Location: Kitchen
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: The extinguishing system has expired. Have system inspected.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: The wall on the right side of the flat grill is damaged. Repair.
    Location: Cook line
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: The soft drink syrup lines are on the floor. Store the lines off the floor.
    Location: Dry storage
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: The 3 bay sink drain line leaks.
    Location: Kitchen
    Equipment: 3-bay
 03/12/2012Routine
  • 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: The reach in cooler on the cook line was 47 F.
    Location: Cook line
  • 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: There are raw eggs over salsa in the walk in cooler. Store raw eggs below all ready to eat food.
    Location: Walk-in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: The slicer & shelf below the prep table on the cook line are soiled.
    Location: Cook line
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: Secure & seal the 2 bay sink to the wall.
    Location: Kitchen
  • 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: Some of the soda nozzles are soiled.
    Location: Kitchen
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Location: Kitchen
 12/07/2011Recheck
  • 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: The reach in cooler on the cook line was 47 F.
    Location: Cook line
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: There are raw eggs over salsa in the walk in cooler. Store raw eggs below all ready to eat food.
    Location: Walk-in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: The slicer & shelf below the prep table on the cook line are soiled.
    Location: Cook line
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: Secure & seal the 2 bay sink to the wall.
    Location: Kitchen
  • Non potentially hazardous food contact surface(s) soiled (corrected on site)
    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: Some of the soda nozzles are soiled.
    Location: Kitchen
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Location: Kitchen
 11/30/2011Routine

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