All temperatures were taken internally unless otherwise noted.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus.
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus.
- Critical: Hands - When to Wash* (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after handling soiled utensils.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Employee was observed handling raw meat with gloves and touching various utensils and food contact surfaces.
Correction: Change gloves when they become soiled or contaminated before handling clean equipment, linen, ready-to eat foods, and single service items.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: The chicken was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria. The chicken was placed on the at 150*F-151*F.
Correction: Continue to cook the meat to heat all parts to 165°F or above for 15 seconds.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: The following foods were found to be cold holding at improper temperatures in the make table:
>> Tomatoes 43*F
>> Sour cream 43*F
>> Beef 45*F
Correction: Relocate the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: The mechanical dishwasher was not dispensing 50ppm-100ppm of chlorine
Correction: Ensure that the dishwasher is dispensing 50ppm-100ppm of chlorine to ensure the food contact surfaces of equipment are properly sanitized.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Cutting board stored on the floor in the kitchen.
Correction: Store equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) (repeated violation)
Observation: The handwash station at the retail area is being used for purposes other than washing hands( storing wiping clothes..
Correction: The handwash facility identified above is to be used for washing hands only.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of hazardous chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of hazardous materials must be located in an area that is not above food, equipment, utensils, linens or single service items.
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12/30/2015 | Routine | |
All temperatures were taken internally unless otherwise noted.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: >> Food pan without a handle, stored in ice was being used to dispense ice from ice maker.
>> Food turner located at the cookline was stored in between a soiled wall and electrical conduit.
Correction: >> Use equipment that is equipped handle and store with handle up.
>> Store utensils in a clean dry location.
- Equipment Compartments, Drainage (repeated violation)
Observation: Pooling water found in the bottom of the make table compartment.
Correction: Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: Operator could not provide a properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station at the mechanical dish waaher is being used to rinse foods.
Correction: The handwash facility identified above is to be used for washing hands only.
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07/29/2015 | Follow-up | |
All temperatures were taken internally unless otherwise noted. Paint peeling on mixer, Outside of Ice maker dirty,:Outside of the ice maker was soiled with grease deposits.
- Utensils - In-Use - Between-Use Storage
Observation: >> Food pan without a handle, stored in ice was being used to dispense ice from ice maker.
>> Food turner located at the cookline was stored in between a soiled wall and electrical conduit.
Correction: >> Use equipment that is equipped handle and store with handle up.
>> Store utensils in a clean dry location.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: The following foods were cold holding at improper temperatures: Beef 44*F, Cheese 45*F-47*F, Sour cream 52*F, Butter 44*F, shrimp 51*F, Chicken 43*F, Ground Beef 61*F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Keep units closed when not in use.
- Critical: Food-PHF/TCS-Cold Holding-shell eggs
Observation: Observed raw shell eggs not stored in refrigeration equipment that maintains ambient air temperature of 45°F or less.
Correction: Store raw shell eggs in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less
- Equipment Compartments, Drainage
Observation: Pooling water found in the bottom of the make table compartment.
Correction: Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: Operator could not provide a properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the mechanical dish waaher is being used to rinse foods.
Correction: The handwash facility identified above is to be used for washing hands only.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of hazard chemicals stored on food contact surfaces of a food processor.
Correction: Containers of hazard chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
|
07/28/2015 | Routine | |
All temperatures were taken internally unless otherwise noted.
- Critical: Hands - When to Wash* (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation and before putting on a new pair of glvoes.
Correction: Instruct food employees to clean their hands before putting on a new pair of gloves.
- Utensils - In-Use - Between-Use Storage
Observation: Bucket not equipped with a handle was stored inside of ice maker in contact with ice
Correction: Only use dispensing utensils equipped with handles and store the handles above and out of the food.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use 50-100ppm chlorine or 200-400ppm QAC.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) refried beans in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Time as a Public Health Control*
Observation: Rice for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the make table.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Chest freezer door in poor repair.
Correction: Repair.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) in the facility are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces
Observation: Spice rack adjacent to teh make table has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: Bar handsink used to store wiping clothes.
Correction: The handwash facility identified above is to be used for washing hands only
- Lighting, Intensity
Observation: Service/ storage area noted not being equipped with sufficient lighting.
Correction: Provide at least 10 foot candles of light.
- Physical Facilities in Good Repair
Observation: The following were in poor repair.
>>Paint peeling on wall next to cook range/ grill.
>> Holes in the wall located in teh bar area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Wall at the cook range/ grill noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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03/16/2015 | Routine | |
EHS recommended storing eating utensils after cleaning and sanitizing with handles up to protect them from contamination. When the food contact surface of the utensils are stored up, employees can contaminated them with their bare hands.
All temperatures were taken internally unless otherwise noted
- Utensils - In-Use - Between-Use Storage
Observation: In-use and dispensing utensils improperly stored between use. in the following areas:
>> Cutting utensils stored in between soiled wall and electrical conduit at cook range.
>> Ice scoop handle in contact with ice located at the soda machine.
>> Sugar dispensing utensil observed without handle.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 3) In running water of sufficient velocity to flush particulates to the drain. 4) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 5) In a container of water if the water is maintained at a temperature of at least 135°F.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Two bags onions stored on the floor in food storage area.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Beef ( 119*f-120*f) hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Temperature Measuring Devices (corrected on site)
Observation: The temperature measuring device in the make table was not properly located in the warmest part of the unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions dispensing from the mechanical dish washer
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: The following was in poor repair:
>> Top of chester freezer rusted.
>> Installation exposed on chester door freezer.
Correction: Repair.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Interior surfaces of the ice maker was observed soiled with accumulations of grime and debris.
Correction: Clean.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station in the bar area was observed storing wiping clothes.
Correction: The handwash facility identified above is to be used for washing hands only.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided in the male rest-room.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of windex found in the service area 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.
|
12/10/2014 | Routine | |
All temperatures were taken internally unless otherwise noted
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching and rubbing his nose.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation after touching body parts.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: The employee was drinking from an open mug in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may drink so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Utensils - In-Use - Between-Use Storage
Observation: The following dispensing utensils improperly stored between uses.
1). Ice scoop handle at the bar touching ice.
2) Soup storage pan used to transfer ice stored in the ice maker.
3) Scoop handles for dried beans in contact with beans.
4) Scoop for sugar.
5) Calzone cutter stored in between wall and gas line at the cookline.,
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours.
- Food Storage - Clean and Dry Location
Observation: Uncovered five gallon plastic bucket of chicken in the kitchen was stored on the floor or food stored less than 6" above the floor
>> Onions in the storage stored on the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Equipment - Good Repair and Proper Adjustment
Observation: The following areas/equipment was observed in a state of disrepair and damaged:
1.Homestyle freezer observed with damaged door that was being held together with tape.
2.Gasket torn on make table doors.
3. Bottom panel of the walk-in cooler observed rusted and damaged.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Inside surfaces of the ice maker was observed soiled with accumulations of grime and debris.
Correction: Clean
- Non-Food Contact Surfaces
Observation: The following areas were observed soiled.
1) Ice maker ventilation vents.
2) Grease drip line located at the cookline.
Correction: Clean.
- Physical Facilities in Good Repair
Observation: The following physical structure is not maintained in good repair:
1. Holes in the wall in bar area.
2.Paint peeling in storage room.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walls in the kitchen and beverage make station noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Dishwasher was not dispensing the proper levels of sanitizer to sanitize dishwares. Levels were measured at 10ppm or less.
Correction: Utilize Chlorine at the proper levels (50ppm-100ppm) that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces. EHS primed the dishwasher to get the proper level of chlorine to dispense.
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07/18/2014 | Routine | |
All temperatures were taken internally. Ensure all digital thermometers are provided and accurate.
- Person in Charge
Observation: Certrifeid Food Manager certificate not current.
Correction: Obtain the updated Cretified Food Manager certificate.
- Person in Charge (corrected on site)
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Utensils - In-Use - Between-Use Storage
Observation: The following were stored improperly:
1. Sugar scoop handle was observed in contact with the sugar.
2. Plastic container without a handle was stored in a container of flour.
3. Ice scoop stored on cardboard soda containers.
4. Calzone cutter stored between gas line and soiled wall.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: One 2 inch line pan of raw chicken was stored directly on the floor.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Cooling* (corrected on site)
Observation: Four pans of refried beans located in the walk-in refrigerator were observed at 45*-57*. Person in charge stated that the beans were prepared on 1/27/2014.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. EHS recommended to the person in charge, that the beans be discarded since they did not meet the cooling specifications.
- Cooling Methods
Observation: A large amount of refried beans were packed tightly with lids on the pans in the walk-in refrigerator at 45-47.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Also divide the beans up into smaller pans to make it easier for them to cool.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Critical: Time as a Public Health Control*
Observation: Cooked Spanish rice for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The Freezer was observed supported by two pieces of bare wood.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Recommended that the wood be painted.
- Equipment - Good Repair and Proper Adjustment
Observation: The following were found in poor repair.
1.The door gasket on the make table was in poor repair.
2. Shelving located by the stove was observed with peeling paint.
Correction: 1.Repair or replace the door gasket in accordance with the manufacturer's specifications.
2. Repaint or replace shelving.
- Equipment and Utensils - Good Repair and Calibration
Observation: The following was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
1. Several serving utensils were observed with broken or deteriorating handles.
2. Paint peeling off of a large mixer.
Correction: Discard, replace or repair to provide proper operation, accuracy, functioning, maintenance, and cleanability.
- Non-Food Contact Surfaces
Observation: 1. Ice machine was observed with a accumulation of mold on the top interior surface not in contact with ice.
2. Drip tray line located under the hood system which catches grease, had a accumulation of grease build up.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues.
- Equipment and Utensils, Air-Drying Required
Observation: Pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections/ grease trap under the three compartment sink were leaking grease.
Correction: Plumbing systems and components shall be maintained in good repair.
- Refuse - Using Drain Plugs
Observation: The refuse container outside used to store refuse/recyclables did not have a drain plug.
Correction: Replace the drain plug to the refuse container.
- Physical Facilities in Good Repair
Observation: The following physical structures was not maintained in good repair:
1. Floor behind ice machine.
2. Mop sink floor needs to be resealed.
3. Paint on the wall located at the dishwasher was peeling.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walls throughout the kitchen were noted in the need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Spray bottle containing windex was observed without a label.
Correction: Label spray bottles with contents or discard.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Containers of chemicals were stored by the following:
1. Sugar bin located in the dry storage room.
2. On service station storage shelf beside service trays.
3. Soap stored by single service items.
Correction: Containers of hazardous products must be located in an area that is not above or around food, equipment, utensils, linens or single service items.
- Critical: Toxics - Conditions of Use*
Observation: Pesticides are not being applied by a certified applicator. Person in charge stated that employees applied Raid around floor boards to get rid of roaches.
Correction: Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: Chlorine sanitizing agent was too strong in the dish machine
Correction: in excess of 200ppm.
|
01/28/2014 | Routine | |
All temperatures are internal unless otherwise noted.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed that chicken in walk in refrigerator was not protected from cross contamination because it was not in packages, covered containers, or wrapped.
Correction: Prevent cross contamination by storing food in packages, covered containers, or wrappings.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non-food contact surfaces are in need of cleaning:
1) make table door gaskets
2) exterior of chest freezer
3) stove drip tray
4) surface below grill (especially left side)
5) fryer cabinetry
6) top of dish machine
7) can opener blade
Correction: clean
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are in poor repair:
1) wall at floor mop sink
2) small hole at hand sink
3) paint peeling on wall behind cookline
4) paint peeling on wall behind dish machine
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are in need of cleaning:
1) wall behind cookline equipment
2) wall right of cookline
3) Food debris observed on floor below cookline equipment
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
|
03/06/2013 | Routine | |
All temperatures are internal unless otherwise noted.
- Utensils - In-Use - Between-Use Storage
Observation: Observed ice scoop stored in ice machine.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Thawing
Observation: Observed shrimp thawing in a bowl of water.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) make table door gaskets
2) exterior of chest freezer
3) stove drip tray
4) surface below grill (especially left side)
5) fryer cabinetry
6) top of dish machine
7) can opener blade
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Floors, Walls, and Ceilings, Utility Lines (repeated violation)
Observation: Exposed horizontal utility service lines or pipes in the kitchen are installed along the floor and walls.
Correction: In the event of a change in ownership or remodel the lines shall be relocated.
- Outdoor Walking and Driving Surfaces - Graded to Drain (repeated violation)
Observation: Exterior driving surfaces are not draining properly
Correction: Repair driving surfaces so they drain. Pooled water on exterior walking and driving surfaces may attract rodent and breed insects.
- Physical Facilities in Good Repair
Observation: The following physical structures are in poor repair:
1) wall at floor mop sink (holes/gaps)
2) small hole at hand sink
3) paint peeling on wall behind cookline
4) paint peeling on wall behind dish machine
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures are not clean:
1) wall behind cookline equipment (minimal)
2) wall right of cookline
3) minimal debris/litter observed on floor below cookline equipment
Correction: clean
|
11/26/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled container of sugar stored on dry storages racks.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The red cutting board in the kitchen is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces
Observation: The following non-food contact surfaces are in need of cleaning:
1) make table door gaskets
2) exterior of chest freezer
3) stove drip tray
4) surface below grill (especially left side)
5) fryer cabinetry
6) top of dish machine
Correction: clean
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are in poor repair:
1) wall at floor mop sink
2) small hole at hand sink
3) paint peeling on wall behind cookline
4) paint peeling on wall behind dish machine
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are in need of cleaning:
1) wall behind cookline equipment
2) wall right of cookline
3) Food debris observed on floor below cookline equipment
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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08/21/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Critical: Eating, Drinking, or Using Tobacco* (repeated violation)
Observation: Employees in the kitchen were observed drinking from uncovered containers in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed shredded beef not wrapped and properly stored in walk in cooler.
Correction: Prevent cross contamination by storing food in packages, covered containers, or wrappings.
- Utensils - In-Use - Between-Use Storage
Observation: Scoop handle buried in the bulk sugar.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Temperature Measuring Devices
Observation: The thermometer in the undercounter refrigerator was not properly located in the coldest part of the unit.
Correction: Relocate the temperature measuring device to the coldest part of the hot food storage unit to properly represent the ambient air temperature.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards in the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces
Observation: The following non-food contact surfaces are in need of cleaning:
1) make table door gaskets
2) exterior of chest freezer
3) stove drip tray
4) surface below grill (especially left side)
5) fryer cabinetry
6) top of dish machine
7) can opener blade
Correction: clean
- Floors, Walls, and Ceilings, Utility Lines
Observation: Utility service pipes unnecessarily exposed in kitchen.
Correction: Relocate or cover utility exposed utility line.
- Outdoor Walking and Driving Surfaces - Graded to Drain
Observation: Multiple large pot holes in the parking lot.
Correction: Repair driving surfaces so they drain. Pooled water on exterior walking and driving surfaces may attract rodent and breed insects.
- Physical Facilities in Good Repair
Observation: The following physical structures are in poor repair:
1) wall at floor mop sink
2) small hole at hand sink
3) paint peeling on wall behind cookline
4) paint peeling on wall behind dish machine
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are in need of cleaning:
1) wall behind cookline equipment
2) wall right of cookline
3) Food debris observed on floor below cookline equipment
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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05/18/2012 | Routine | |
All temperatures are internal unless otherwise noted
2012 Permit issued, reviewed back of permit with operator
- Critical: Hands - When to Wash* (repeated violation)
Observation: Employee failed to wash hands when going from raw meat to ready to eat foods and then to dishes
Correction: Wash hands when changing tasks to prevent cross contamination
- Critical: Eating, Drinking, or Using Tobacco*
Observation: Employee drink observed on prep table without a lid
Correction: Store drinks below food contact surfaces and provide a lid
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employee observed handling ready to eat foods (lettuce, tomatoes and other items to make tacos) with bare hands
Correction: Do not bare hand ready to eat foods, Wash hands then put on plastic gloves
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Foods on steam table not covered
Correction: When idle cover
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Seal/caulking 3 vat moldy
Correction: Reseal/caulk
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following were found to be in poor repair
>>Dial missing stove
>>Both microwave doors damaged
>>Gasket torn prep table
>>Handle broke chest freezer
>>Gasket torn chest freezer
>>Gasket torn reach in freezer
>>Exterior of reach in freezer rusted
>>Dry storage racks peeling
>>Shelf over mop sink rusted
>>Room with wood shelves over chips damaged
Correction: Repair/replace
- Equipment - Cutting Surfaces (repeated violation)
Observation: Red cutting board heavily scratched/scored
Correction: Replace
- Non-Food Contact Surfaces (repeated violation)
Observation: The following were fund to be dirty
>>Hood and hood filters
>>Can opener
>>Racks in walk-in
>>Multiple gaskets on fridges and freezers
Correction: Clean and maintain
- Lighting, Intensity
Observation: Light out front of hood and over dish machine
Correction: Replace bulbs
- Physical Facilities in Good Repair
Observation: The following areas were found to be in poor repair
>>Light shield dry storage cracked
>>Light shield broken over dish machine
Correction: Repair
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following areas were found to be dirty
>>Wall behind cookline
>>Floor under cookline
>>Wall behind 3-vat
Correction: Clean and maintain
|
01/19/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers for spices in kitchen were not all labeled with the name of the contents.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment is in poor repair:
-gaskets on the make table have small tears
-the plastic handle on the chest freezer is broken
-the front plastic molding on the chest freezer is broken
-bottom plastic on inside of stand up freezer is cracked
-front of both stand up freezers have minimal paint peeling
-metal shelves with chemicals stored are starting to corrode
-bottom drawer handle on chip warmer is broken
Correction: Repair or Replace
- Non-Food Contact Surfaces
Observation: The following non food contact surfaces need to be cleaned:
-Drip trays in oven
-Plate shelves in kitchen
-Handles of utensil drawers
-Handles of all coolers/freezers
Correction: Clean
- Equipment and Utensils, Air-Drying Required
Observation: Food storage pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures noted are in need of cleaning:
-Floors under food prep table
-Floors underneath stove
-Walls adjacent to vent hood
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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09/27/2011 | Routine | |
food temperatures observed are internal.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment
- Person in Charge (corrected on site)
Observation: A young girl was observed eating in kitchen.
Correction: Corrected. Restaurant was not open at time of evaluation. Advised to relocate girl to the dining room.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Hands are not being washed prior to putting on gloves to dispense ready to eat chips.
Correction: Wash hands prior to putting on gloves to handle food.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Uncovered containers of food observed:
1) walk-in cooler
2) bucket of sugar in storeroom
3) corn husks in storeroom
Correction: Maintain foods covered/protected in storage (the exception is when the foods are in the cooling stages).
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Containers of raw chicken stored above beef and salsa verde in the make table.
Correction: Corrected. Store chicken BELOW ready to eat foods and foods that have a minimal cooking temperature.
- Food Storage Containers - Identified with Common Name of Food
Observation: Bulk sugar not labeled.
Correction: Label contents.
- Utensils - In-Use - Between-Use Storage
Observation: Scoop handle buried in the bulk sugar contents.
Correction: Store scoop handles OUT of the food contents.
- Critical: Reheating for Hot Holding* (corrected on site) (repeated violation)
Observation: Beans (118-136*) , queso (48-84*), chicken (132-142*) , and steak (132-140*) were not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
Correction: Corrected. Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Thawing (corrected on site)
Observation: Two containers of frozen beef kabobs are stored on the prep table.
Correction: Corrected by relocating to walk-in cooler. Discontinue thawing frozen food at room temperature. Approved methods of thawing include under refrigeration, in the microwave oven or on the grill as cooking process, etc.
- Cooling Methods
Observation: Diced tomatoes on rail of make table at 57* and not capable of cooling to 41* within 4 hours.
Correction: The tomatoes are not able to cool to 41* within 4 hours from storing on rail after prep. Operator may label/track the time the tomatoes were cut and discard the remaining tomatoes (if any) within 4 hours of that time.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: The potentially hazardous foods on the make table rail are cold holding at improper temperatures:
1) sliced tomatoes 50-52*
2) poblano peppers 44*
3) pico 43-44*
Correction: The lid to the rail was open at the beginning of the evaluation (restaurant not open at time of arrival). Maintain the lid closed until peak lunch and dinner hours. Cold hold phfs at or below 41* OR use time as a control for these items to ensure any phfs remaining on rail are discarded at the end of 4 hours. THE TIME SHALL BE TRACKED TO ENSURE PRODUCT IS CONSUMED OR DISCARDED 4 HOURS FROM OPENING OF THE LID/removal from 41* .
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cardboard boxes from cheese are reused for the storage of cup lids at the service station.
Correction: Discontinue using/reusing cardboard for storage since it is not washable. Provide approved containers for storage that are smooth, easily cleanable, and non-absorbent.
- Temperature Measuring Devices (corrected on site)
Observation: Thermometer not provided inside the make table refrigerator.
Correction: Corrected. Ensure a thermometer is provided inside all refrigerators and located so it is at the front of the unit by the door.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) make table door gaskets
2) homestyle freezer door gaskets
3) shelf/shelves adjacent to chip warmer have worn edges
Correction: Maintain equipment in good repair and proper operation.
- Equipment - Cutting Surfaces
Observation: Red cutting board in kitchen and bar cutting board are heavily scratched and scored.
Correction: Repair/resurface/replace the boards to provide an easily cleanable surface.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: The chlorine was injecting below 50 ppm, above 10 ppm at the dish machine.
Correction: Corrected. The chlorine bucket was running low. The bucket was changed out with a full bucket and the line was primed. Once this was done, chlorine delivered at 50-100 ppm. Advised to use test strips to ensure chlorine delivered 50-100 ppm.
- Non-Food Contact Surfaces
Observation: The non-food contact surfaces are not clean:
1) make table door gaskets
2) exterior of chest freezer
3) stove drip tray
4) surface below grill (especially left side)
5) fryer cabinetry
6) top of dish machine
7) can opener blade
Correction: Clean.
- Plumbing System Maintained in Good Repair
Observation: Steam table well/plumbing is leaking.
Correction: Repair.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: Trash can not provided at the kitchen hand sink.
Correction: Provide trash cans in the immediate areas of the hand sinks.
- Refuse - Covering Receptacles
Observation: Dumpster door is open.
Correction: Maintain dumpster doors and lids closed when not in continuous use.
- Floors, Walls, and Ceilings, Utility Lines
Observation: Exposed horizontal utility service lines or pipes in the kitchen are installed along the floor and walls.
Correction: In the event of a change in ownership or remodel the lines shall be relocated.
- Outdoor Walking and Driving Surfaces - Graded to Drain
Observation: Pot holes exist in the parking lot.
Correction: Repair driving surfaces so they drain. Pooled water on exterior walking and driving surfaces may attract rodent and breed insects.
- Physical Facilities in Good Repair
Observation: The physical structures are in poor repair:
1) wall at floor mop sink (holes/gaps)
2) small hole at hand sink
3) paint peeling on wall behind cookline
4) paint peeling on wall behind dish machine
5) floor drain cover not installed at the cookline--CORRECTED
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The physical structures are not clean:
1) wall behind cookline equipment (minimal)
2) wall right of cookline
3) minimal debris/litter observed on floor below cookline equipment
Correction: Clean.
|
06/30/2011 | Routine | |
All food temperatures are internal unless otherwise noted.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands when changing gloves during food preparation may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The chicken on the steam line (109-113*) was not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the bar area 3 door display low boy refrigerator.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment is in poor repair:
-gaskets on the make table have small tears
-the plastic handle on the chest freezer is broken
-the front plastic molding on the chest freezer is broken
-bottom plastic on inside of stand up freezer is cracked
-front of both stand up freezers have minimal paint peeling
-metal shelves with chemicals stored are starting to corrode
-bottom drawer handle on chip warmer is broken
Correction: Repair or Replace
- Non-Food Contact Surfaces
Observation: The following non food contact items are in need of cleaning:
-drip tray at big oven
-prep table under 4 burner oven
Correction: Clean
- Lighting, Intensity (repeated violation)
Observation: There is a light in vent hood and outside walk in cooler
Correction: Repair to make lights operational
- Physical Facilities in Good Repair
Observation: The light fixtures near stand up freezer and handsink in the kitchen are cracked/damaged.
Correction: Repair or Replace
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following surfaces are in need of cleaning:
-floor under 3 compartment sink
-wall behind cook line
Correction: Clean
|
03/03/2011 | Routine | |
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