- Two deep tubs of refried beans found in walk-in cooler ranging between 54 and 75 degrees F. When asked, owner stated beans were prepared yesterday night. Ensure employees use shallow pans, cooling sticks, ice (as an ingredient), ice water baths, or a combination of these methods to cool product to 70 degrees within two hours and to 41 degrees F within four hours for a total cooling time of six hours.
- An open can of Coca-cola and a set of employee's car keys found resting on shelf with clean dishes. Ensure employee items are stored below and away from food and food contact surfaces. Employee drinks must be in a cup and covered with a lid and straw.
- Hot water at hand sink found shutoff upon entering kitchen. Water shutoff due to hot water flow not turning off all the way with lever in off position. Ensure leak is repaired and hot water is kept on at hand sink.
- Toxic spray bottle found without label. Owner stated spray bottle had bleach. Ensure spray bottles are labeled with the common chemical name in the bottle. Example: Label bleach spray bottle with the word, "Bleach" or "Chloro".
- Knife found stored between shelf and wall. Ensure utensils are not stored between hard-to-clean surfaces.
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01/27/2016 | 82 |
- observed some open drinks.all drinks need to have a lid and straw.
- observed some raw chicken and raw meat thawing out in the same compartment.need to thaw out separately.
- do not store any knives between work tables.
- Three compartment sink sanitizer concentration was low.need to be 50-75ppm.
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09/29/2015 | 86 |
- Employee had an uncovered wound which looked to be infected while working with ready to eat food. Employee should be restricted; unless wound is sealed with an impermeable cover. 229.163 (d) (2) (E) (iii) open wound.
- 229.163 (g) Wash before RTE. Employee did not wash hands in between handling raw food and working with ready-to-eat foods. Wash hands using the proper handwashing procedures and follow the requirements for how to handle ready to eat foods as it pertains to preventing contamination by employees and preventing contamination from hands.
- 229.163 (n) (2) (A) closed beverage container. Employee found drinking from an open cup while in the food service line. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas. Employees must also refrain from using ear buds while working with/around food and food prep surfaces.
- Observed bare hand contact with ready to eat foods. Ex. Tomatoes, Onions, Bacon. 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. Employees must follow proper hand washing techniques when handling ready to eat food.
- * 229.163(b) Demonstation of Knowledge. Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC. Ensure a Certified Food Manager is present at all times during operating hours.
- Observed employee place knife inbetweeen cold hold units for storage and also wiping knife with hands to remove excess tomato before using knife again. Ensure all utensils are stored properly and wash, rinsed and sanitized correctly.
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11/10/2014 | 78 |
- 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.
- There is no backflow preventer present.(mop sink) Provide for adequate backflow prevention device.
- Clean the barbacoa spoon.Properly store ice machine scoop.
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01/03/2014 | 89 |
- 229.163 (n) (2) (A) closed beverage container. Employee found eating, drinking(coffee) from an open cup(Warewash area)in non-designated areas such as the food prep, food storage and ware wash areas. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food(located in the Walk-in cooler) as specified not date marked using a acceptable method. Refrigerated, ready-to-eat, PHF prepared and packaged by a food must be clearly marked at the time the product was prepared in a food establishment if the food is held for more then 24 hrs and may not exceed manufactures consume-by
- 229.166 (c) (1) sufficient capacity. The establishment does not have water under pressure at each access point(Utility basin and Handwash sink) in the food establishment during all hours of operation. Hot water(100-110F) is only available during certain times of the day. Establishment must have potable water available during all hours of operation. Violation is required to be corrected by a Licensed Plumber.
- 229.166 (f) (2) (A)HWS>100F. Hand sink has no hot water. Hot water at hand sink (located in Kitchen)is less than 100(80F) degrees. Hand sink must provide hot water of at least 100 degrees through the use of a mixing valve or combination faucet.
- 229.168 (a) toxics not labeled. Toxic material taken from bulk container and placed in an unlabeled spray bottle(located in the Wait Station cabinet area) . Properly label all spray bottles, legibly write labels on bottles, discontinue to use spray bottles if label is different from contents inside bottle.
- 229.165 (m) (1) (A)not clean(accumulated food debris). Clean in use utensils(knives and knive rack). In use utensils dirty.NOTE: Not authorized to store kvives between equipment/walls.
- 229.165 (d) (1) (B)free of breaks, cracks. Broken and rusty parts inside the ice machine bin. Assure equipment is easily cleanable and in good repair. NOTE: Not authorized to use ice for human consumption until violation is corrected and inspected by the Health Department.
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01/03/2013 | 82 |
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