No critical violations noted. Permit issued
- Equipment - Good Repair and Proper Adjustment
Observation: Observed torn refrigeration door gaskets on the cook line low boy/2 door reach-in.
Correction: Replace the gaskets. On order.
- Non-Food Contact Surfaces
Observation: Observed the walk-in freezer flooring is in need of cleaning.
Correction: Clean the flooring.
- Equipment and Utensils, Air-Drying Required
Observation: Observed stainless steel pans on the kitchen shelving that are being "wet nested" (water inside).
Correction: Dry equipment with a single use paper towel or air dry before storage.
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07/22/2015 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco*
Observation: Observed an employee drinking water from an open cone cup.
Correction: Employees may consume beverages from a cup with a lid and straw.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed the rice on the cook line at 50/44 degrees
Correction: should be 41 degrees or below.
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01/28/2015 | Risk Factor | |
Follow up to check on Walk in temperature. Floor outside door to walk in was repaired and door is now closing. Temp of water bottle was 38.4 F. Drawer on line is not closing easily and it was left open. Ensure workers understand to place TCS food only in back of drawers until drawer is fixed.
Remind bartender to use a scoop when dispensing ice into a cup instead of running cup through ice to fill. Permit issued.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Drawer under grill does not close properly.
Correction: Repair.
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07/23/2014 | Follow-up | |
Call me for reinspection. Walk in to be operating properly before permit can be issued.
- Critical: Cooling* (corrected on site)
Observation: Mexi rice found at 87 F in a large pan with plastic wrap.
Correction: Exact time for cooling was unknown however it was prepared this morning. Rice was reheated to 165 in steamer and cooling process was started again. Proper cooling was discussed with worker. Processes have been changed to workers in Applebees versus workers in First level production area. I recommend writing cooling instructions for all of those foods done in this facilitly.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: 1. Walk in had elevated temps. (water monitor was 51 F) Chipotle mayo was 46 F. Rice in portion bags at 50 F 2. queso filling in drawer was found at 57 F.
Correction: 1. PIC removed TCS foods, rice was discarded and engineer was called. 2. Drawer does not close easily causing it to stay open. PIC placed an empty pan in front since temps were good in back part of drawer and those that closed properly.
- Equipment - Good Repair and Proper Adjustment
Observation: Drawer under grill does not close properly.
Correction: Repair.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the bar.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Physical Facilities in Good Repair
Observation: Floor covering is loose outside walk in door.
Correction: Secure flooring. (Engineer cut away loose covering)
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Edge to walk in freezer door is dirty.
Correction: Clean.
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07/21/2014 | Routine | |
Follow up on drawer refrigerator under grill. Drawer was serviced. It apears that front row of top drawer still had elevated temps. Jack cheese was 48 F. Management to rearrange products because unit was running properly. Gasket on drawer to be replaced. Grilled onions and chicken now being cooled in freezer.
No violation noted during this evaluation. | 04/07/2014 | Follow-up | |
Complaint received regarding roaches found in fries purchased here and taken to TSA break room to eat. No roaches seen in this facility nor where single service items are stored. However, the TSA break room had a roach issue. Dead roaches observed on glue boards under sink and beside sink near vending machines. Called and left a message for the director of real estate facilities at the airport to discuss.
No violation noted during this evaluation. | 04/07/2014 | Complaint | |
Check on cooling process for grilled chicken. Chicken was found at 75 F inside a closed container in a reach in. If trying to cool then place chicken on one layer inside of walk in. Chicken was relocated to freezer.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. (limes)
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw ground beef stored above shrimp and steak.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas. PIC relocated.
- Critical: Cooling* (corrected on site)
Observation: Found grilled onions at 46.8 F. These were prepped at 6:23 AM today and exceeded six hours.
Correction: PIC discarded. Pic intends to speak with worker involved.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Elevated temps in drawer on right side. Cheese 50 F, sauteed onions 50 F, burgers 45 F.
Correction: Foods were discarded. Have unit serviced.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of cleaners are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents. PIC corrected.
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03/31/2014 | Risk Factor | |
Training consisted of 2 videos shown to 10 workers: Personal Hygiene and Preparation, Cooking & Serving. The Big 5 enteric diseases, personal drinks.
No violation noted during this evaluation. | 11/25/2013 | Training | |
Note: prescrape dishes better so that food waste does not end up on clean side of drain table. Temperatures being taken. Hands being washed. Permit issued.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Pasta baskets have build up.
Correction: Clean thoroughly.
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07/10/2013 | Routine | |
Refrigerator had been serviced. Blue cheese 41 degrees, sour cream 39.7 degrees. Keep levels of TCS food at approximately 1" from top. Booster was on today. Handsink was accessible. No food was nested above others in make table. Ensure you reinforce personal drinks for workers to have lids and straws.
No violation noted during this evaluation. | 03/20/2013 | Follow-up | |
Note: do not place utensils in standing water. 158 degrees wash/180 degrees rinse. 400 ppm at 3 compartment.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Personal drink found without straw.
Correction: Lids and straws are required. PIC discarded.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: Chicken cooked to 157.9 degrees.
Correction: Cook returned to grill and 184 degrees was reached. Ensure 165 degrees.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: 1. Nested container of spinach dip found at 46 degrees. 2. Blue cheese 43.4 degrees, sour cream 44 degrees. Some temperatures are slightly elevated. Ice observed on unit.
Correction: 1. PIC discarded. 2. PIC stated defrosting is necessary. TCS foods were pulled.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (corrected on site)
Observation: Dishmachine was in use without turning on booster heater. Dishes were not sanitized properly.
Correction: Booster was turned on and correct temperature was reached. (Gauge was 140 degrees before booster was turned on).
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Blocked handsink in dishroom.
Correction: Do not block with trash bin.
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03/12/2013 | Risk Factor | |
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