- R/5.1 Observed water leaking from pipe below the employee handwashing sink. Plumbing shall be in good repair.
- 5.1 No hot water available at handwashing sink. Provide an adequate supply of hot water (100°F) at handwashing sink to effectively wash hands.
- 5.1 Observed water leaking from faucets at three-compartment sink and bar handwashing sink. Plumbing shall be in good repair.
- Repair leaks.
- 4.5 Observed pooling yellow liquid (appears to be beer) on bottom surface of keg cooler. Clean cooler to remove spills. Repair any leaks to prevent accumulation of liquid.
- 6.1 Observed a gap below rear exit door. Eliminate gap to prevent possible pest entry.
- 5.4 Observed grease receptacle located in mulch area. Relocate grease receptacle to asphalt or concrete surface.
- R/6.2 Replace three burned out lights below vent hoods.
- 3.2 Uncovered dried peppers and fried shells. Food shall be covered during storage to prevent possible contamination.
- 4.7 Soiled linens in bucket with dirty water. Reportedly, these are used to clean the grill. Launder soiled linens.
- See Critical Control Point inspection dated 4/6/2012.
- sauce in upright cooler. Store raw animal foods separate from each other and other ready-to-eat foods to prevent possible cross contamination. These foods were relocated during this inspection.
- One accurate digital long stem thermometer available for use.
- Observed proper reheating of potentially hazardous foods on the stovetop.
- Observed covered beverage containers for employees.
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4/6/2012 | Standard 1 | COLD HOLDING- Four tubes of ground beef at room temperature on the food preparation sink. Internal temperature of ground beef at 47°F. Potentially hazardous foods shall be held at 41°F and below to prevent bacteria growth. Only prepare small batches of food at a time eliminating large amount of food at room temperature. Ground beef will reportedly be relocated to the walk-in cooler until it can be cooked.
CHEMCIAL- Spray bottle under dish machine with yellow fluid was not labeled. Label all toxic chemicals to avoid confusion or misuse. Reportedly spray bottle will be labeled.
DATE MARKING- No date on cooked chicken, beans, taco beef, Chile poblano, hotdogs, and ham. Beef tips had a date mark of 3/28. Ready-to-eat potentially hazardous foods shall be date marked when opened or prepared and consumed within seven days. Reportedly beef tips will be discarded.
PROTECTION FROM CONTAMINATION- Raw chicken stored above raw beef in the walk-in cooler. Raw scallops above cheese
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- The following are repeat violations from the previous standard inspection report dated 12/19/2011:
- */C3.2 Observed raw bacon wrapped shrimp stored above ready-to-eat hot dogs inside the upright cooler. Properly store raw meats below ready-to-eat foods to prevent possible cross-contamination. Person-in-Charge relocated the bacon-wrapped shrimp.
- 5.1 Observed water leaking from pipe below the employee handwashing sink. Plumbing shall be in good repair. Repair this.
- Reportedly, manager is willing to voluntarily close until plumbing is repaired. Manager called for repairs at time of inspection.
- 4.4 Pooling water in reach-in cooler on left side of steam table. Equipment shall be in good repair.
- 3.2 Uncovered food in upright cooler. Food shall be covered during storage to prevent possible contamination.
- 4.4 Two door seals on upright cooler to the right of the steam table were damaged. Seals shall be intact. Reportedly, these are on order.
- Recommended educating staff on safe food handling practices. Go to www.servsafe.com or www.statefoodsafety.com for more information.
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1/3/2012 | Follow Up 1 | |
- *4.4/4.6 No chlorine sanitizer residual after final rinse cycle in automatic dishwasher. Maintain chlorine residual at 50-200 ppm to effectively sanitize food contact surfaces. Manually wash, rinse, and sanitize in the three-compartment sink until dishwasher is repaired.
- *5.1 Observed water overflowing from floor drain onto the floor when the automatic dishwasher empties. Plumbing shall be in good repair. Do not use dishwasher until floor drain is unclogged. Manager agreed to cease use of dishwasher until plumbing is repaired.
- 5.1 Observed water leaking from pipes in two areas below the three-compartment sink and also leaking at the employee handwashing sink. Plumbing shall be in good repair. Repair this. Reportedly, manager is willing to voluntarily close until plumbing is repaired. Manager called for repairs at time of inspection.
- R5.1 The hot water at the bar hand sink is leaking and is turned off. Repair this. Plumbing shall be in good repair.
- *4.4 No sanitizer residual in wiping cloth bucket in bar area. Store wiping cloths in sanitizing solution.
- R/6.2 Replace the burned out and missing lights below both hoods.
- 4.4 Pooling water in reach-in cooler on left side of steam table. Equipment shall be in good repair.
- 3.2 Uncovered food in upright cooler and walk-in cooler. Food shall be covered during storage to prevent possible contamination.
- 4.4 Two door seals on upright cooler to the right of the steam table were damaged. Seals shall be intact.
- 4.4 Damaged walk-in freezer door handle. Observed ice/frost accumulation around door causing door to not close properly.
- Equipment shall be in good repair.
- 6.2 Burned out light inside walk-in cooler. Provide 10 footcandles of light throughout walk-in cooler.
- 6.4 Observed employee coats, book bags, etc. stored with single-use items and food. Store personal belongings in a designated area separate from food and equipment.
- 3.2 Observed ice scoop buried in ice inside ice maker. Remove scoop to prevent contamination of ice. Store scoop in an area protected from possible contamination.
- C3.2 Ice maker lid was open. Maintain ice maker lid closed to prevent possible contamination of food.
- 3.2 Observed spice scoop handles touching food. Store scoops with the handle extended above the food to prevent possible contamination.
- 6.4 Observed food debris accumulation between floor tiles in dishwashing area. Re-grout floor to provide a smooth, easily cleanable surface and prevent accumulation of food and water.
- 4.2 Missing chlorine sanitizer test kit. Provide a chlorine test kit in order to determine proper concentration.
- 6.4 Observed partially eaten cake in upright cooler storing beverages. Employees shall store personal foods in a separate, designated area.
- See Critical Control Point inspection report dated 12/19/2011.
- XI PROTECTION FROM CONTAMINATION: Observed the following foods improperly stored:
- - bag of raw shrimp stored in container with raw chicken
- - raw fish and eggs stored above ready-to-eat foods in the upright cooler
- - raw shrimp stored above cut tomatoes inside the walk-in cooler
- - piece of plastic in uncovered frozen food in upright cooler
- Properly store raw animal foods separate and below cooked, ready-to-eat foods to prevent possible cross-contamination. Employee relocated foods at time of inspection. Plastic piece was removed from food at time of inspection.
- VII HOT HOLDING/REHEATING: Internal temperature of tamales and beef tips in hot holding unit were 114-117°F and 130°F respectively. Reportedly, these were reheated on stove prior to placing into hot holding unit. Employee stated foods are reheated to
- 150°F. Potentially hazardous foods shall be reheated to 165°F within 2 hours on the stove prior to placing into the hot holding unit.
- Once foods are reheated properly, they must be held at 135°F or above. Instructed employee to remove tamales and beef tips from the hot holding unit and reheat to proper temperature.
- III PREVENTION OF CONTAMINATION FROM HANDS: Observed employees cutting ready-to-eat lettuce with bare hands. Use singleuse gloves properly to prevent bare hand contact with ready-to-eat foods. Instructed employee to place gloves on hands to prevent bare hand contact with ready-to-eat food.
- XI PROTECTION FROM CONTAMINATION: Observed a can dented on the top and bottom seams located on canned good storage rack. Food packages shall be in sound condition to protect the integrity of the contents from possible contamination or adulteration.
- Discard damaged cans or store damaged goods in a separate, designated area for credit or return to the supplier. Dented can was removed today.
- II PERSONNEL CLEANLINESS: Observed two uncovered beverages in kitchen food prep area. Employees shall consume beverages in a designated area or use a covered container. These were removed at time of inspection.
- VIII DATE MARKING: No date mark on flan and beef tips were dated 9/12/11. Foods shall be dated at time of preparation and consumed or discarded within 7 days. Beef tips were discarded at time of inspection. Discussed date marking with Person-in-Charge.
- Observed shrimp thawing properly in running, draining water located in food preparation sink today.
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12/19/2011 | Standard2 | IV PERSON-IN-CHARGE: Person-in-Charge present upon arrival did not know what internal temperature foods must be reheated to prior to placing into hot holding unit. Many critical violations observed today. Person-in-Charge shall be knowledgeable in safe food handling practices. Recommend food safety training for staff.
One accurate long stem thermometers were available for use.
VII COOLING: (repeat) Two deep pans of ground beef in deep containers were improperly cooled overnight in the walkin cooler to 47°F. Foods held at improper temperatures can allow bacterial growth which may cause a foodborne illness.
Place foods in pans with shallow portions 2 inches deep or less, leave space above and below the pans to allow air flow and keep the foods uncovered until completely cooled. Chill wands or ice baths may also be used to cool foods quickly.
Cool from 135°F to 70°F in 2 hours; and 135°F to 41°F in a total of 6 hours. Instructed employee to discard improperly cooled foods.
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- *4.5/4.6 Observed several soiled knives on the knife storage rack. Observed a soiled scoop in the salt container. Clean and sanitize food contact surfaces to sight and touch.
- R/6.2 Replace the burned out lights below both hoods.
- 4.5 Clean all of the soiled door handles on the reach-in coolers and the microwave.
- R/C/3.2 Label the salt container.
- 6.4 The ceiling tiles are chipping and peeling above the food preparation table. Replace these. Ceiling tiles shall be smooth, cleanable, non-absorbent and in good condition.
- 4.5 The fan cover in the walk-in cooler is dusty. Clean this.
- 4.2 The thermometer in the Pepsi cooler is broken. Replace this.
- 5.1 The hot water at the bar hand sink is leaking and is turned off. Repair this. Plumbing shall be in good repair.
- COLD HOLDING: (repeat) Several potentially hazardous foods were holding on top of the reach-in unit over 41°F. Hold all potentially hazardous foods cold at 41°F and below. Discard contaminated foods. Do not use the unit until it is functioing properly. Repair the unit or replace the unit. PIC discarded foods.
- (also, see temperature log on front: raw bacon 53°F, raw chicken 53°F, chorizo 54°F)
- CHEMICALS: Several gallons of oven cleaner were strored on a bottom shelf next to food containers. Store all chemicals and cleaners separate from food and food equpment to prevent possible contamination. PIC relocated the food containers.
- PERSON-IN-CHARGE: PIC shall maintain compliance with the Ohio Uniform Food Safety Code. A PIC shall be present during all hour of operation including during food preparation.
- PROTECTION FROM CONTAMINATION: A bag of freash spinach was stored in a refrigerator next to raw hamburgers and raw chicken.
- Store raw animal foods separate from ready-to-eat foods to prevent possible cross contamination. PIC corrected during this inspection.
- THAWING: Observed shrimp thawing in a container of water on the counter. Properly thaw frozen foods under a constant flow of cold running and draining water in the food preparation sink. Discussed with the PIC.
- PREVENTION OF CONTAMINATION FROM HANDS: Observed employees cutting ready-to-eat tomatoes with bare hands. Use singleuse goves properly to prevent bare hand contact with ready-to-eat foods. Discussed with the PIC.
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7/1/2011 | Standard 1 | Person-in-charge (PIC): Rafael and Luis
Two accurate long stem thermometers were available for use.
COOLING: (repeat) Two deep pans of ground beef were improperly cooled overnight in the walk-in cooler to 52 and
48°F. A pan of shredded chicken was improperly cooled overnight in the walk-in cooler. The foods were cooled with the lids on the pans. Leave the pans uncivered during the cooling process. (Place foods in pans with shallow portions 2 inches deep, leave space above and below the pans to allow air flow and keep the foods uncovered until completely cooled.) Cool from 135°F to 71°F in 2 hours time and to 41°F in a total of 6 hours. Discard any contaminated foods.
HOT HOLDING: Queso was holding at 116°F on the steam table. Hold potentially hazardous foods at 135°F and above to prevent the growth of organisms. The queso was to be reheated to 165°F and placed on the steam table.
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- *4.5/4.6 Clean and sanitize the soda gun nozzle to sight and touch. Reomove the soda gun if it will no linger be used.
- 6.2 Replace the burned out lights below both hoods.
- 4.5 Clean all of the soiled door handles on the reach-in coolers.
- C/3.2 Label the salt container.
- 6.4Provide a ceiling cover for the air conditioning vent.
- 3.2 Provide a container and lid for the torn bag of bread crumbs.
- COLD HOLDING: (repeat) A pan of cut tomatoes inside of a pan of peppers were holding on top of the reach-in unit at 45°F. Hold all potentially hazardous foods cold at 41°F and below. PIC rearranged the pans in order to allow air flow to the pan of tomatoes.
- PERSON-IN-CHARGE: PIC shall maintain compliance with the Ohio Uniform Food Safety Code. A PIC shall be present during all hour of operation including during food preparation.
- PROTECTION FROM CONTAMINATION: One box of raw shelled eggs was stored above ready-to-eat foods in the walk-in cooler. Store raw animal foods below ready-to-eat foods to prevent possible cross contamination. PIC corrected during this inspection.
- Observed proper chemical storage.
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11/1/2010 | Standard2 | Person-in-charge (PIC): Rafael (cook was Pablo)
REHEATING: (repeat) The cheese sauce, tamales and shredded beef on the steam table was reheated improperly.
Potentially hazardous foods shall be properly reheated to 165°F rapidly on the stovetop within 2 hours. This was corrected during this inspection.
Several accurate long stem thermometers were available for use.
COOLING: (repeat) Two deep pans of ground beef were improperly cooled overnight in the walk-in cooler to 57°F. Place foods in pans with shallow portions 2 inches deep, leave space above and below the pans to allow air flow and keep the foods uncovered until completely cooled. Cool from 135°F to 71°F in 2 hours time and to 41°F in a total of 6 hours.
Discard any contaminated foods.
*= critical violation
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