- 229.165- Provide thermometers as needed for Reach-In Coolers containing potentially hazardous foods.
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03/04/2016 | 97 |
- 229.166 (c) (2)under pressure. No hot water available at sinks, hand washing sink and or mop sinks at time of inspection. Hot water heater damaged and will require replacement.
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10/20/2015 | 96 |
- 229.164 (o) (7) (A) consume by date (prepared). Need expiration date for refrigerated cooked chicken.
- 229.165 (f) (12) (B)integral thermomter. Need working thermometer for Reach-In cooler at fajita station.
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07/07/2015 | 93 |
- 229.165 (h) (3)thin probe available. Need a stem thermometer with a suitable small-diameter probe that is designed to measure the temperature of thin masses not provided and readily accessible to accurately measure the temperature in thin foods.
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03/24/2015 | 97 |
- 229.164 (o) (7) (A) consume by date (prepared).Need expiration date for re-refrigerated cooked foods.
- 229.165 (g) (2) (A)3 comp sink. Need to utilize three step process for manual ware washing, wash, rinse and sanitize.
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11/10/2014 | 93 |
- 229.163 (n) (1) Employees need to use beverage cups with a lid and a straw which need to be in a designated area away from food preparation.
- 229.167 (e) (3) (A) no towels. Need towels at front hand sink.
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06/02/2014 | 93 |
- 229.165 (f) (12) (B)integral thermomter. Need integral thermometer for Reach-In cooler in front kitchen area.
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09/17/2013 | 97 |
- 229.165 (f) (12) (B)integral thermometer. Install a thermometer to Salsa Bar.
- Establishment policy is to utilize gloves to handle ready-to-eat foods (no barehand contact). Observed employee prepare tortillas of tacos with bare hands.
- 229.163 (n) (1) eat.drink.smoke. Employees must drink from clean closed beverage containers with cleans hands and AWAY from food prep areas.
- Most recent graded inspection report must be posted in customer view.
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12/10/2012 | 86 |
- 229.163 (n) (1) eat.drink.smoke. Employees must drink from clean closed beverage containers with cleans hands and AWAY from food prep areas. Observed employee drinks in food prep areas.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat, PHF foods held for more then 24 hrs shall have a consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days at 45F a max of 4 days. Observed food items in the walk-in cooler and warming cabinet with inaccurate use by dates. Per Manager, establishment's policy on PHFs is 3-day shelf-life, however the labels do not reflect that.
- 229.168 (c) (1) toxics stored. Store toxic items below and away from food areas. Observed two spray bottles with degreaser hanging above the warewash sinks.
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02/02/2012 | 89 |
- 229.164 (o) (6) (A) PHF>135. Potentially hazardous foods(chicken fajita) not at 135°F or above after being cooked to proper internal temperature. PHF must be maintained at 135°F or above except for a roast which when properly reheated and/or cooked may be maintained at 130°F. NOTE: Item reheated to 165F within 2 hrs.
- Employee observed preparing food items(salsa, sauce,etc.) in containers placed on the floor and then placed the contaminated preparation container on a work table. Must prevent contamination of food and food contact surfaces(not authorized to conduct food preparation on the floor and or other nonsanitary surfaces). NOTE: Employee cleanned and sanitized the work table, placed a clean container in the cleanned and sanitized preparation sink to continue the food preparation. Also recommend: smooth,easy cleanable food storage dunnage or a low profile solid easy cleanable nonslip work surface.
- 229.168 (c) (2) toxics above items. Storing toxic items(variety of chemical spray bottle) above food items(placed on top and hanging from the Beer Cage next to the office and handwash station). Storing toxic next to food items. Store toxic items below and away from food areas, remove all poisonous items from food areas
- 229.165 (k) (14) (C) quat solution(less than 150 PPM). Quat ammonia sanitizing solution temperature off required levels(150-200 PPM). NOTE: Continuely monitor sanitizing solutions level using test strips to determine concentration. Keep quat ammonia sanitizing solution within (200ppm-400ppm).
- 229.165 (m) (1) (A)not clean. 229.165 (m) (1) (B)grease and soil accumulation. Food contact surfaces unsightly (dirty or not clean)(Knives on magnetized holder,interior/exterior of refrigeration units,in and around beverage dispenser(drive thru and beverage island),exterior and underneath all equipment/racks(bulk soda-rusty),walls adjacent to equipment/shelves. Clean food contact surfaces.
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03/30/2011 | 82 |
| No violation noted during this evaluation. | 04/10/2009 | 93 |
| No violation noted during this evaluation. | 09/02/2008 | 83 |
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