| No violation noted during this evaluation. | 01/28/2016 | 100 |
- At time of inspection, bleach strips were not available to check sanitizing solution. Ensure bleach strips are always available in order to check chlorine concentration. (50-100ppm is the requirement)
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01/14/2016 | 97 |
- Ensure all potentially hazardous food is maintained at required cold hold temperatures (41F and below) at all times.
- Ensure all potentially hazardous food is maintained at proper hot hold temperatures of 135F and above at all times.
- Observed personal drinks inside cold hold unit cooler. Ensure all personal drinks are kept in a designated area; separate from food prep areas as well as work/storage areas.
- Observed stainless steel bowl with pasta pieces in it, inside hand sink. Discontinue to store items in/on hand sink. Hand sink is to be used for hand washing purposes only; at all times.
- Observed metal shrimp tray placed directly on trash bin. Discontinue to use trash bin as table top. All food prep is to be done on proper food prep surfaces.
- Ready to eat, potentially hazardous food in walk in cooler (beans/rice)stored longer than 24 hours, does not have a use by date marked. Ensure all potentially hazardous, ready to eat food stored longer than 24 hours has a use by dtae marked. Use by date not to eceed 7 days from day it was prepared.
- Both cold hold units are off temperature; 44F-47F. Ensure all equipment is adequate to maintain product temperature (41F and below) at all times.
- At time of inspection, cold hold units were both missing thermometers. Ensure all refrigerating units are equipped with a properly calibrated thermometer at all times.
- Hand sink in bar area is not accessible; hot water knob is missing, and cold water is shut off. Ensure all hand wash facilities are adequate and accessible at all times.
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08/04/2015 | 73 |
- At time of inspection, establishment did not have bleach strips available. Ensure bleach strips are available at all times.
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04/20/2015 | 97 |
- Veggie soup and fish were off on hot holding temperatures. Ensure all potentially hazardous food to be held hot, is maintained at 135F or above at all times.
- Microwave as well as cold hold unit, was soiled with food debris. Ensure all cold hold units are maintained clean to sight and touch at all times.
- Cooler used to store beverages vehind bar, has pooled water at bottom. Ensure all water is drained. Ensure cooler interior is maintained clean to sight and touch at all times.
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12/08/2014 | 92 |
- Ready to eat, potentially hazardous food in walk in cooler stored longer than 24 hours, does not have a use by date marked. Ensure all potentially hazardous, ready to eat food stored longer than 24 hours has a use by dtae marked. Use by date not to eceed 7 days from day it was prepared.
- Cold hold cooler is currently off temperature; 49-52F. Ensure all equipment is adequate to maintain product temperature of 41F and below.
- Observed standing water in back corner of kitchen, next to hand sink. Ensure all water is drained appropriately from floor. Eliminated water source for pests.
- Obsereved food debris/residue inside cold hold unit. Observed mold inside ice machine. Ensure all food contact surfaces are maintained clean to sight and touch at all times.
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07/22/2014 | 87 |
- Observed food residue in hand sink next to walk in cooler. Ensure hand sink is used for hand washing only at all times.
- Observed cabrito leg in freezer that was unwrapped and stored directly on top of frozen seafood. Plastic bag under the leg has blood that is unfrozen. Ensure all raw animal products in freezer are completely wrapped to prevent cross contamination.
- Observed raw shelled eggs stored above ready to eat food inside cold hold unit. Ensure all raw animal products are stored below and away from ready-to-eat food product.
- Osberved prepped food in walk in cooler stored longer than 24 hours without a date mark labeled. Ensure all prepped, potentially hazardous food stored longer than 24 hours has a use by date marked. Use by date not to exceed 7 days; day 1 being the preparation date.
- At time of inspection hot water of at least 110 degrees F was not available at three compartment sink nor mop sink. Ensure hot water of at least 110 degrees is available for all ware washing/mop sink areas at all times.
- At time of inspection, hand sink next to walk in cooler did not have soap available. Ensure all hand sinks are provided with soap and paper towels available at all times.
- Observed old blood from meat and seafood in freezer. Ensure freezer is cleaned to sight and touch.
- Observed excessive mold build up inside ice machine. Ensure ice machine is thoroughly cleaned and free of mold build up at all times. Ensure thorough cleaning for ice machine is provided on a routine basis to prevent cross contamination with ice used for beverages.
- At time of inspection, cooked rice was set to cool at room temperature. Ensure all cooked, hot food is cooled properly; brought from 135 degrees F to 70 degrees F within 2 hours then to 41 degrees or below within 4 hours. Proper cooling methods include dividing hot food into smaller portions and placing container of food in a container of ice bath with constant stirring or use of ice stick placed in center of food. Ensure food is contstantly monitored and temperature log is kept to keep track of temperature and time.
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10/10/2013 | 68 |
- 229.166 (i) (1) (B) HWS improper use. Observed food debris in the handsink next to the walk in cooler. Ensure the handsink is used for handwashing only and not for disposing of foods or other uses.
- 229.166 (i) (1) (A)HWS not accessible. Observed a coffee burner and coffee pot being stored in front of the handsink that is located behind the stove area. Ensure there are not items blocking access to the handsink. Corrected on site.
- 229.168 (b) working container not labeled. Observed spray bottle with pink liquid in the kitchen and spray bottle with blue liquid in the bar area without a label identifying chemical. Ensure containers used for chemicals are labeled with chemical name.
- 229.165 (h) (2)thermometer available. At time of inspection, did not observe a thermometer located in cold hold unit for shrimp, fish, etc. Ensure there is a thermometer located in all cold hold units. Corrected on site.
- Observed grease accumulating at the vent hood above the stove and fryer area. Ensure vent hood is serviced and cleaned on a regular basis to prevent grease accumulation.
- Observed sugar scoop with accumulated sugar that had dried up and formed a sticky residue. Ensure all scoops/wares are cleaned and sanitized on a regular basis. Corrected on site.
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01/14/2013 | 84 |
- At time of inspection, multitude of prepared foods were temped between 50-54 degrees F in the walk in cooler. Owner and employee stated food had been in here since this morning, yesterday, or the day before.
- Observed water purifier at handsink in bar area. Owner stated they use it to give water to customers. Ensure handsink is used for handwashing only and not for serving water.
- 229.164 (f) (2) (A) (iv) not covered. Observed several food items (rice, pinto beans, fish, etc) in walk in cooler stored without protective coverings. Ensure all food items that are stored in the walk in cooler are stored with a protective covering to prevent contamination.
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked. Observed an open package of raw bacon stored on the same pan as the shrimp stuffing in the walk in cooler. Ensure raw animal products are stored below and away from cooked food items.
- 229.164 (o) (7) (A) consume by date (prepared). At time of inspection, there were not any date labels on prepared food items in the walk in cooler. Owner and employee stated that some of those items had been in the walk in cooler for 2-3 days. Ensure all prepared food items that are kept for more than 24 hours have a date label with the USE BY date. The USE BY date should not exceed 7 days and the prep date will count as day 1
- Walk in cooler temped at 56 degrees F at time of inspection. Ensure walk in cooler is at 41 degrees F in order to store potentially hazardous food.
- 229.167 (p) (11) (C)insects/pests not minimized. At time of inspection, observed multitude of roaches throughout estbalishment and inside cold hold units and fridge. Ensure roaches/pests are eliminated by a professional pest control company.
- Observed peroxide stored above single service items in storage closet. Ensure toxic items are stored below and separately from single service items.
- Observed employee wash a margarita glass in soapy water and then dip in sanitizer. Ensure the following process is used when washing wares: wash (hot water and soap), rinse (hot water), sanitize (bleach and hot water), and air dry.
- Observed a drain back up on left wall. Ensure drain does not back up into kitchen.
- 229.165 (h) (2)thermometer available. Gatorade fridge had an over thermometer inside it. Ensure fridge has a thermometer that is also for cold temperatures.
- Observed shelves in walk in cooler, bins in dry storage area, etc with accumulated food debris. Ensure all surfaces are clean to sight and touch.
- 229.165 (m) (1) (B)grease and soil accumulation. Observed heavy grease accumulation at stove and fryer area. Ensure grease is eliminated and clean to sight and touch.
- Observed drains at ice machine in kitchen and bar area and 3 compartment sink without an air gap. Ensure all drains have an air gap that is 2x the diameter of the pipe between the pipe and top of the drain.
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08/29/2012 | 62 |
- 229.164 (f) (2) (A) (iv) not covered. Observed containers of fish, rice, beans, salsa, etc in walk in cooler stored without a protective covering. Ensure all food that is being stored in walk in cooler and other fridges have a protective covering.
- 229.165 (m) (1) (B)grease and soil accumulation. Onserved vent hood accumulating grease. Ensure vent hood is routinely cleaned to prevent an accumulation of grease build up.
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04/05/2012 | 88 |
- Employees use bare hand contact when handing ready to eat food. Owner provided steps of double handwash procedure, but paperwork is incomplete. Provide documentation that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer, incentive programs for sick employees not o work, or control measures approved by the regulatory authority. Ensure that employees who have been trained on the handwash procedures sign an acknowledgement form.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Observed catrons of raw shelled eggs stored on the 3rd shelf next to ready to eat foods. Ensure that raw shelled eggs are stored below and separate from ready to eat food to prevent cross contamination. Owner corrected at time of inspection.
- 229.164 (o) (7) (A) consume by date (prepared). Observed cooked pasta in walk in cooler without a date label. Owner said food is usually kept 24-48 hours. Ensure a date label with the consume by date is placed on all prepared food that is kept more than 24 hours. Consume by date should not exceed 7 days.
- Observed wire strainer in ware washing area that was torn at the top near the rim and wires sticking out. Ensure all food utensils are in good repair, easily cleanable, and non-absorbant.
- Observed container of salt and cooked rice with bowls being used as scoops. Ensure food grade scoops are used for ready to eat items and the handle is stored above the food product.
- Observed cooked rice and shrimp being stored in non-food grade plastic bags. Ensure food products are stored in food grade containers.
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12/07/2011 | 85 |
- 229.163 (h) (7) raw to RTE. Employee did not wash their hands when they moved from one duty to another. Employees upper arms and/ or hands were soiled. Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped single service and single use articles.
- 229.163 (n) (1) eat.drink.smoke. Employee found drinking from a closed beverage container in a manner that contaminates exposed food, clean equipment, utensils and unwrapped single-service items. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact using double hand washing. Provide documentation that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer, incentive programs for sick employees not o work, or control measures approved by the regulatory authority.
- 229.164 (o) (7) (B) consume by date (pkgd). Refrigerated, ready-to-eat food not properly marked with a use by date. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- 229.166 (i) (1) (A)HWS not accessible. Hand washing facility is blocked. Handwashing facility must be fully accessible at all times for employee use. There can be no barriers and this sink can be used for handwashing only.
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed. Eliminate the presence of insects by using any approved means.
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08/03/2011 | 78 |
- Open drink containers without proper lid and straw observed in kitchen/prep area.**Stems of cut up strawberries observed in the handsink.** Handsink is to be used for only handwashing.
- Cakes in cooler without proper labeling. Contact information,product information, and ingredients.
- 229.164 (e) (1) (D) (ii)Bare hand documentation.
- Employees wiping knives with dirty towels to wipe down counters.**Incorrect storage of potentially hazardous foods in the cooler.**
- Hot water at 3 compartment sink at 114F. Water at 3 compartment sink must reach 120F at all times.
- No soap or paper towels at handsink in bar area.*No in use at time of inspection.
- Live roaches observed in floor drains,near fish breading area. Discard dead roaches.Contact pest control for additional service. Will require a reciept for service.
- 229.168 (b) working container not labeled. Label all containers with product or chemical name.
- Dishwasher temperature dials not working properly. Investigate and correct.Water temperatures of dishwasher is too low investigate and correct.Do not use dishwasher until matter has been resolved.
- Entire grilling,cooking,frying areas must be cleaned throughly. Excessive amount of grease in all areas. Exhaust vent hoods must be cleaned. Do not store utensils in between piping above 3 compartment sink. Place on clean and dry surface. 229.165 (m) (1) (B)grease and soil accumulation.
- Inspection report not posted in the view of the public. Inspection report must be posted at all times.
- No Certified Food Manager on site at time of inspection. Enroll within the next 48 hours. Keep reciept.
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10/04/2010 | 59 |
- Shell stock must bear legible source identification tags or labels until 90 days after entire container is comsumed.**destroyed oysters without tags.
- Do not store food items in unused reach in cooler.**Avacados were moldy in reach in cooler**
- Cover the tea containers at the wait station with lids to protect from contamination.
- Provide use by dates on all cooked foods stored in the walk in cooler longer than 24 hours. **beans/rice***
- Provide soap and towels in Mens bathroom.
- Insect droppings and dead roches in dry storage room.
- Label all cleaners. ***Label table cleaner in clear spray head bottles** Remove all ant spray and boric acid stored in kitchen.
- Repair leaks under the two compartment prep sink and the ware wash machine. Provide backflow preventors at all threaded hose bibs.
- Provide for a working thermometer in all coolers.
- Remove all black tape from reach in cooler shelving, do not reuse single service items (plastic grocery bags to store rice),discontinue using chipped/broken wares (lime juicer,dishes,glasses),Discontinue using cutting boards that have deep grooves, clean all equipment before storing it(meat saw stored with food particles), clean out all ice bins of standing water.
- provide for advisory disclosure shall include "consuming raw or undercooked meats/shellfish may increase your risk of food bourne illness" for the raw oysters. Sign is present at cash register---move to more conspicuous place such as on the menu--post Heimlich.
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10/06/2009 | 63 |
| No violation noted during this evaluation. | 02/05/2009 | 75 |
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