Cazadores, 1701 N. Main St., Suffolk, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
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June 18, 2008 | Routine | 3 | 10 | Details / Comments |
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March 11, 2008 | Routine | 1 | 4 | Details / Comments |
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November 16, 2007 | Routine | 3 | 5 | Details / Comments |
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May 15, 2007 | Routine | 7 | 12 | Details / Comments |
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November 29, 2006 | Routine | 2 | 16 | Details / Comments |
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August 01, 2006 | Critical Procedures | 2 | 0 | Details / Comments |
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March 03, 2006 | Routine | 2 | 8 | Details / Comments |
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August 25, 2005 | Routine | 0 | 6 | Details / Comments |
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May 12, 2005 | Routine | - | - | Details / Comments |
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February 09, 2005 | Routine | 2 | 15 | Details / Comments |
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November 08, 2004 | Routine | 3 | 11 | Details / Comments |
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July 19, 2004 | Routine | 1 | 14 | Details / Comments |
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April 16, 2004 | Routine | 6 | 10 | Details / Comments |
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January 15, 2004 | Routine | 1 | 10 | Details / Comments |
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October 14, 2003 | Routine | 0 | 11 | Details / Comments |
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July 15, 2003 | Routine | 3 | 13 | Details / Comments |
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April 23, 2003 | Routine | 3 | 14 | Details / Comments |
June 18, 2008 (Routine)
Violations:
- 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. - 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0810 - Repeat The methods used for cooling were not adequate. Bulk salsa observed at 65 degrees.
Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.Cool potentially hazardous foods from 135F to 70F within 2 hours and from 70F to 41F or below within 4 hours. 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. - 0820 A 1 - Corrected During Inspection Critical Food hot holding at improper temperatures. Observed cheese sauce at 95 degrees. Corrected by reheating.
Hot hold potentially hazardous food at 135F or above to inhibit the growth of harmful bacteria. - 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 1570 - Lid of chest freezer was observed in a state of disrepair and damaged, observed with lid cracked. Also door on deep fryer mechanical area is not secured properly. Secure door on hinges.
Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 1770 A - Critical The following utensils were observed soiled to sight and touch: can opener blade
Clean and sanitize these surfaces for food contact. - 1800 - Repeat The nonfood contact surfaces behind the cooking area have accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary. - 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Opening observed at bottom of back door.
Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 3020 - Soap was not provided at the hand washing lavatory in the employee restroom.
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. - 3030 - No disposable towels were provided at the hand washing lavatory in the dishwashing area and in employee restroom
Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials - 3080 - Less than 50 foot candles of light was noted in the kitchen
Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor - 3080 - Less than 20 foot candles of light was noted in the area over the handsink in the kitchen.
Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
Inspection conducted by EHS Ponzar. Thank you.
March 11, 2008 (Routine)
Violations:
- 1100 - Corrected During Inspection Repeat The food contact surface of the plastic food container is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Repair or replace the container to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris. - 1570 - The door gaskets of the reach in prep and walk in refrigerator is damaged.
Repair or replace the door gaskets in accordance with the manufacturer's specifications. - 1800 - Repeat The nonfood contact surface of the eqipment has accumulations of grime and debris. Deep fryer mechanical compartment needs to be cleaned, Backside of handles on reach-in doors needs cleaning, Top lip of dishwasher doors needs cleaning
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2260 - Critical Repeat Backflow or backsiphonage prevention device not available on threaded faucet as required by law. Backsiphonage devise on outside host bib is not sufficient for hose with trigger sprayer. Provide double check valve on faucet or replace trigger sprayer with sweeper nozzle.
Provide a backflow or backsiphonage prevention device on all threaded faucets. - 2890 - Light bulb in hood not shielded, coated, or otherwise shatter-resistant.
Shield or replace light bulb with a coated or shatter-resistant bulb.
You have 3 repeat violations. Please correct these immediately! Thank you!
November 16, 2007 (Routine)
Violations:
- 0220 - Corrected During Inspection Critical Employee beverage in an uncovered container in the food preparation area, on top of chip drawers..
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. - 0810 - Ground beef in pan observed cooling. 109 degrees after 3 hours. The methods used for cooling were not adequate.
Potentially hazardous foods must be cooled from 140 degrees to 70 degrees within 2 hours, and from 70 degrees to 40 degrees in 4 hours. Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. - 1100 - The food contact surface of the cutting board is scorched and therefore no longer smooth or easily cleanable.
Replace the cutting board to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: - mold in the ice machine storage bin- nozzle of carbonated beverage syrup dispenser
Clean and sanitize these surfaces for food contact. - 2000 - Repeat Single service foil take-out containers observed unprotected from contamination in the storeroom.
Store single service items in its original protective packaging and covered in storeroom. - 2260 - Critical Hose connected to faucet bib with trigger sprayer on end of hose. No back siphonage protection.
Install a double check valve with an atmospheric vent or sweeper nozzle on end of the hose. - 3090 - Exhaust fans in restroom are not operating.
Repair or replace mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes - 3170 - Wall tiles in storerooom are broken &/or missing.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
May 15, 2007 (Routine)
Violations:
- 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, such as face, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
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. - 0470 - Critical Raw animal food, such as eggs, stored over ready-to-eat (RTE) food in the refrigeration unit.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: cut produce.
Store food in packages, covered containers, or wrappings. - 0480 - Repeat Unlabeled food containers.
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. - 0800 - Corrected During Inspection Critical Shredded chicken was noted not being adequately cooled to prevent the growth of harmful bacteria. Temperature of shredded chicken at 1:30 pm was found to be at 90F, cooling since that morning at 10am.
Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F or below within 4 hours. 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. - 0820 - Corrected During Inspection Critical Restaurant made Gaucamole and Sour Cream cold holding at improper temperatures.
Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria. - 1060 - Repeat The nonfood contact surface of the drip tray lined with foil and is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 1320 - Repeat There was no temperature measuring device located in the freezers or refrigerator reach in.
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. - 1330 - There is no data plate on the warewashing machine.
Provide a data plate for the warewashing machine that lists the machine's design and operating specifications. - 1570 - Repeat Mechanically vented hood filters not in good repair or have gaps in between filters. Filters under hood installed improperly, should be installed vertically, not horizontally.
Repair or replace hood filters and/or eliminate gaps between filters. - 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: spindle of mixer.
Maintain nonfood-contact surfaces of equipment clean. - 1780 - Critical Food contact surfaces of the spindle mixer used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Clean food-contact surfaces of spindle mixer no less than every 4 hours to prevent the growth microorganisms on those surfaces. - 1800 - The nonfood contact surface of the hood has accumulations of grime and debris. Also observed condenser coils and condenser compartment of reach in prep unit needs to be cleaned.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2000 - Clean ice buckets were observed stored with the food-contact surface facing upward. Aluminum single service items (plates) in dry food storage area uncovered.
Store equipment and utensils covered or inverted to prevent contamination while in storage. - 3020 - Repeat Soap was not provided at the hand washing lavatory at bar hand sink
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. - 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. - 3080 - Less than 50 foot candles of light was noted in the underneath the hood.
Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor - 3080 - Less than 10 foot candles of light was noted in the walk in refrigerator
Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning. - 3340 - Corrected During Inspection Critical Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items. - 3380 - Critical Sanitizing agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. Sanitizer concentration above 200 ppm of Chlorine.
Utilize only sanitizing agent that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
All critical violations must be corrected immediately. All non critical violations must be corrected by the time of your next inspection. Please remember to get Food Handlers cards for your employees. I found some handwashing signs in Spanish for you, please use them! Thank you! Gracias!
November 29, 2006 (Routine)
Violations:
- 0450 C - Repeat Bowl or utensil without handle used to dispense dry goods in prep area.
Use utensil with handle to dispense food. - 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: tortilla chips near dish area, pork in reach-in freezer, containers of cut vegetables in walk-in refrigerator.
Store food in packages, covered containers, or wrappings. - 0480 - Unlabeled food containers containing salt, sugar.
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. Label must be in english and the common language of employees. - 1060 - The nonfood contact surface of the wooden platter used to level the 2 compartment sink and foil lining multiple shelves and stove drip trays is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Replace wooden platter with cleanable material and remove foil and clean surface. - 1320 - There was no temperature measuring device located in the keg cooler in bar area that also stores dairy products.
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. - 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a chemical sanitizer test kit for all chemical sanitizers used so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 1570 - Equipment was observed in a state of disrepair and damaged: Condenser unit in walk-in is leaking,
Repair the condenser unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the condenser unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 1570 - Mechanically vented hood filters installed incorrectly preventing proper operation.
Refit hood filters so that they are aligned vertically to eliminate gaps between filters and ensure proper operation. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener blade, beverage dispenser gun holder, drill used for mixing bulk salsa
Clean and sanitize these surfaces for food contact. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: dust on ice machine compressor.
Maintain nonfood-contact surfaces of equipment clean. - 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet with hose attached as required by law.
Provide a backflow or backsiphonage prevention device on all threaded faucets with hoses attached. - 2660 - There is no cover to the feminine napkin refuse container in the ladies room stall.
Provide a cover to the feminine napkin refuse container in the ladies room stall. - 2720 - Dumpster and grease container was open or uncovered.
Cover all waste containers when not in continuous use. - 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary. - 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Outer door open.
Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. Do not prop door and install a self-closing device. - 3020 - Soap was not provided at the hand washing lavatory in the bar area, wait prep area, and dish area.
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. - 3150 - Dented cans for credit, redemption, or return is not being stored in a separate designated area
Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items. - 3170 - Repeat Floor in dish area and wall behind dish machine is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3260 - Employees are not using the dressing rooms or lockers provided. Employee coats and bags are being stored on beverage boxes, not on hooks provided.
Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
August 01, 2006 (Critical Procedures)
Violations:
- 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. - 0820 - Critical Cooked chicken hot holding at improper temperatures.
Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
Other observations during critical procedures evaluation: No label on bulk dry foods. No thermometer in chest freezer, counter reach-in cooler. Thermometer broken in upright reach cooler. Food temperature measuring device is broken. Bottom of back door is not in good repair. No soap dispenser at wait station hand sink. Employee clothing stored on food storage shelves.
March 03, 2006 (Routine)
Violations:
- 0450 C - Corrected During Inspection Bowl or utensil without handle used to dispense food.
Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food. - 0470 - Critical Repeat Raw animal food stored with ready-to-eat (RTE) food in the refrigeration unit.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 0800 - Corrected During Inspection Critical Repeat Refried beans and white sauce noted not being adequately cooled to prevent the growth of harmful bacteria.
Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F or below within 4 hours. 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. - 1050 - Utensils and/or cleaning aids that are used on non-stick kitchenware are sharp, rough- edged, or abrasive and are removing the non-stick coating of the skillets and the griddles.
Discontinue use of sharp or rough-edged utensils, and/or abrasive cleaners to prevent scratching of the nonstick finish. - 1570 - Repeat 1. Plastic buckets storing chips are broken. 2. Dish racks are worn. 3. Light shields broken.
Repair/replace the items listed above to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. - 1750 - Togo bags used to stored food items in the chest freezer.
Discontinue the ruse of Togo bags for food storage. Provide approved reusable food storage containers designed for your food storage needs. - 2310 B - The handwash stations in the kitchen and in the wait station are being used as dump stations.
The handwash facility identified above is to be used for washing hands only - 2810 - Repeat Wall or wall covering in hall is not smooth and easily cleanable.
Repair or replace wall or wall covering to make it smooth and easily cleanable. - 2810 - Repeat Ceiling in the employee rest room is not smooth and easily cleanable.
Repair or replace ceiling to make it smooth and easily cleanable. - 3170 - Repeat Wall tiles not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Repeat The floor, especially behind the cook line, noted in need of cleaning.
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.
All equipment/plates are protected. All spices are labeled. Employee rest room door has been repaired. Good Food Temps. Please work on proper cooling methods. All violations were discussed and or corrected during the inspection. Thank You.
August 25, 2005 (Routine)
Violations:
- 0470 A 4 - Corrected During Inspection Items uncovered in the reach in coolers.
Store food in packages, covered containers, or wrappings. - 1570 - 1. Light shield damaged in lady's rest room. 2. Ice machine is in disrepair. A repair has been scheduled.
Repair/replace the above items to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. - 1770 C - Corrected During Inspection The dessert prep area is in need of cleaning.
Maintain nonfood-contact surfaces of equipment clean. - 2810 - Ceiling in the employee rest room is not smooth and easily cleanable.
Repair or replace ceiling to make it smooth and easily cleanable. - 3170 - The ceiling tiles in the kitcchen are not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3200 - Repeat Intake and exhaust air ducts are not being cleaned in the employee rest room.
Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
May 12, 2005 (Routine)
Violations:
- 0470 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0800 - Corrected During Inspection Critical Repeat Potentially hazardous dessert noted not being adequately cooled to prevent the growth of harmful bacteria.
Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41F or below within 4 hours. 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. - 0810 - Repeat The methods used for cooling were not adequate.
Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. - 1060 - Repeat The nonfood contact surface of the equipment storage shelves is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 1100 - The food contact surface of the containers storing the sauces and the onions are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Replace the containers to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris. - 1570 - One commode in the men's rest room was observed in a state of disrepair and damaged.
Repair the coomde to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. - 1570 - Unused or non-functioning equipment not removed from the premises.
Repair non-functioning eqipment. Date has been scheduled. - 1580 - The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: food prep table.
Clean and sanitize these surfaces for food contact. - 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: hood filters.
Maintain nonfood-contact surfaces of equipment clean. - 1790 - The cavity of the microwave oven is observed soiled.
Using the manufacturer's recommended cleaning procedure, clean the cavity of the microwave oven at least every 24 hours. - 2000 - Corrected During Inspection Clean spoons were observed stored with the food-contact surface facing upward.
Store equipment and utensils covered or inverted to prevent contamination while in storage. - 2810 - Repeat Ceiling in the kitchen and in the employee rest room is not smooth and easily cleanable.
Repair or replace ceiling to make it smooth and easily cleanable. - 3080 - Lights out over the ice machine.
Replace lights in this area. - 3170 - Repeat Hole observed in the employee restroom ceiling.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Corrected During Inspection Repeat The kitchen floor and the floor in the storae room noted in need of cleaning.
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.
Food handlers, including servers, must obtain food handler cards. All violations were discussed and or corrected during the inspection. Thank You.
February 09, 2005 (Routine)
Violations:
- 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0800 - Critical Repeat Potentially hazardous foods noted not being adequately cooled to prevent the growth of harmful bacteria.
Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F or below within 4 hours. 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. - 1060 - The nonfood contact surface of the foil lining the storage shelves is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 1570 - Repeat 1. The employee restroom door is in poor repair; 2. The grill appears to leak at the cook line.
Repair/replace the above listed items to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. - 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution. - 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Hood and filters.
Maintain nonfood-contact surfaces of equipment clean. - 1800 - The nonfood contact surface of the bottom of the reach in cooler has accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2000 - Repeat Clean plates were observed stored uncovered.
Store equipment and utensils covered or inverted to prevent contamination while in storage. - 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Install a covered refuse container for the disposal of feminine napkins in the ladies room stall. - 2810 - Repeat Ceiling in kitchen is not smooth and easily cleanable.
Repair or replace ceiling to make it smooth and easily cleanable. - 2890 - Light bulb in storage are not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 3020 - Repeat Soap was not provided at the hand washing lavatory in the wait station.
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. - 3080 - Less than 20 foot candles of light was noted in theunder the hood.
Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms - 3170 - Repeat The emplyee rest room ceiling is in poor repair.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Repeat The floor in the employee restroom noted in need of cleaning.
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. - 3200 - Intake and exhaust air duct in the employee rest room not being cleaned
Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials - 3330 - Critical Working containers of cleaners are not properly labeled.
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.
All violations were discussed and or corrected during the inspection. Thank You.
November 08, 2004 (Routine)
Violations:
- 0800 - Critical Repeat Refried beans noted not being adequately cooled to prevent the growth of harmful bacteria.
Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F or below within 4 hours. 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. - 3030 - Repeat No disposable towels were provided at the hand washing lavatory hand sinks.
Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials - 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
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. - 1570 - Repeat One hood filter does not fit properly. The bag-n-box tubes leak.
Repair/replace the filter and the tubes to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. - 2810 - The ceiling in the kitchen is not smooth and easily cleanable.
Repair or replace ceiling to make it smooth and easily cleanable. - 0550 - Repeat Dispensing utensils improperly stored between uses.
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 140F and the container. - 2000 - Repeat Clean plates and bowls were observed stored with the food-contact surface facing upward.
Store equipment and utensils covered or inverted to prevent contamination while in storage. - 0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0450 - Critical Repeat Observed pitchers,plates and bowls used as food scoops. Corrected.
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. - 3170 - Repeat A hole in the ceiling was observed in the employee rest room.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: hood filters and hot plate storage shelf.
Maintain nonfood-contact surfaces of equipment clean. - 3180 - Repeat The floor behind the cook line noted in need of cleaning.
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. - 3020 - Soap was not provided at the hand washing lavatories in the kitchen.
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. - 0810 - The methods used for cooling were not adequate.
Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
All violations were discussed during the inspection. Since the last inspection, the facility prep and rest room area have been painted and cleaned. The walls have been cleaned and holes have been sealed. Anew prep table and new storage containers were observed. Food handler cards are needed. Thank You
July 19, 2004 (Routine)
Violations:
- 3030 - Repeat No disposable towels were provided at the hand washing lavatories. Corrected.
Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials - 1060 - Repeat The door frames, the equipment storage shelves, and the wall at the cook line are not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 0550 - Dispensing utensils improperly stored between uses. Corrected.
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 140F and the container. - 2700 - The waste storage container is in disrepair.
Replace the waste storage container. - 2000 - Repeat Clean silver ware were observed stored with the food-contact surface facing upward.
Store equipment and utensils covered or inverted to prevent contamination while in storage. - 2000 - Repeat Clean plates were observed stored uncovered.
Store equipment and utensils covered or inverted to prevent contamination while in storage. - 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 1580 - The cutting board along the are scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. - 3290 - The vacuum cleaner noted to be stored in such a way that it is contaminating stored food items. Corrected.
Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles. - 1570 - Repeat The oven door was observed in a state of disrepair and damaged.
Repair/replace theoven door to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. - 3170 - Ceiling tiles stained and in poor repair. Ceiling in employee rest room not sealed.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3490 - Hair gel and hydrogen peroxide stored in such a way that they could contaminate food and food equipment.
All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles. - 3180 - Repeat The floor at the bag -n- Box area and in the storage room are in need of cleaning.
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. - 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: storage shelves and the chest freezer door.
Maintain nonfood-contact surfaces of equipment clean. - 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55F. - 3080 - Repeat Less than 10 foot candles of light was noted in the dry storage area.
Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
Food Handler cards needed for employees. All violations were discussed and or corrected during the inspection. Thank You.
April 16, 2004 (Routine)
Violations:
- 1780 - Critical Plastic dispensers used to store salt and pepper were unclean in the kitchen.
Clean and sanitize the dispensers to prevent the growth microorganisms on those surfaces. - 2790 - The indoor ceiling material located in the kitchen, the restrooms does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent. Many tiles have already been replaced. Tiles are missing in the restrooms. The pipes are also rusted above the dish washing machine.
Refinish or replace the indoor celing at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent - 2790 - The indoor floor material located at the mixer does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent - 2790 - The indoor wall material located at the prep area, the hot line, and the storage area does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent - 0800 - Critical Refried beans noted not being adequately cooled to prevent the growth of harmful bacteria.
Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F or below within 4 hours. 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. - 3030 - Repeat No disposable towels were provided a the hand washing lavatory in the dish washing area.
Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials - 3260 - Employees are not using the dressing rooms or lockers provided. Coats observed stored on beer boxes.
Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided. - 0520 - Repeat Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food.
Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants. - 3350 - Critical Unnecessary poisonous or toxic materials found in the food establishment. All Purpose Cleaner, Dap, and Hydrogen Peroxide stored on table with toppings.
Remove unnecessary poisonous or toxic materials. - 2000 - Repeat Spoons stored in a pitcher face- up.
Store equipment and utensils covered or inverted to prevent contamination while in storage. - 2000 - Repeat Clean plates were observed stored with the food-contact surface facing upward.
Store equipment and utensils covered or inverted to prevent contamination while in storage. - 2000 - Repeat Fryer lid were found stored on the floor.
Store all equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. - 1570 - Repeat Unused or non-functioning equipment not removed from the premises.
Remove any unused or non-functioning equipment from the premises. - 1570 - Repeat Pipes at the cook line leaking. Observed pipes wrapped with a towel.
Repair /replace the pipes to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. - 0450 - Critical Repeat Aluminum To Go trays, drink pitchers, and bowls used as scoops.
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. - 3200 - Repeat Vent filters in the hood system are not being maintained in a clean condition.
Maintain hood system vent filters in a clean condition. - 3340 - Critical Containers of cleaners, and other maintenance products are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Containers of this nature must be located in an area that is not above food, equipment, utensils, linens or single service items. - 3180 - Repeat The floor at the bag-n-box area noted in need of cleaning.
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. - 0050 - Critical The person in charge was not available at the time of inspection.
The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled. - 3340 1 - Containers of cleaners and other maintenance products are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Containers of this nature must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: wall of the reach in cooler and the back storage table.
Maintain nonfood-contact surfaces of equipment clean.
No person in charge to sing the report. All food employees need food handle cards. Thank You.
January 15, 2004 (Routine)
Violations:
- 3080 - Light out in the kitchen area.
Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor - 3080 - One light out in the walk in cooler.
Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms - 3180 - Repeat Floor at the bag-n-box and in the store room noted in need of cleaning.
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. - 1800 - The equipment storage shelf holding the drink mixes, as well as the equipment storage shelf in the kitchen, had accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 1060 - The painted pipes over the dish machine are rusted. A towel is being used as a liner under the tea station in the wait area.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 0520 - Repeat Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food.
Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants. - 0240 - Repeat Employees observed working in the food service area without proper hair restraints. CORRECTED ON SITE.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 1570 - Repeat 1. An old oven was stored outside of the facility. 2. The reach in prep unit is not operational. A service technician had been called to repair the unit on the day of inspection. 3. The urinal in the men's rest room is not operational.
Remove the old stove. Repair/replace the prep unit and the urinal to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. - 0450 - Critical An aluminum bowl used as a scoop in the corn meal. This was corrected on site.
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. - 3050 - No waste receptacle provided at handwashing lavatories in bar hand sink.
Provide waste receptacle for handwashing lavatory or group of adjacent lavatories provided with disposable towels - 0480 - Unlabeled food containers. Corrected on site.
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. - 3200 - Intake and exhaust air ducts are not being cleaned in the employee rest room.
Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
All violations were discussed and or corrected during the inspection. Thank You.
October 14, 2003 (Routine)
Violations:
- 0240 - Employees observed working in the food service area without proper hair restraints. Corrected on site.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 0610 - Cooking oil stored on the floor in the storage area.
Store food where it is not exposed to splash, dust, or other contamination to prevent contamination. - 3170 - Repeat Wall tiles are missing in the employee rest room. Ceiling tiles are not fitting correctly, are missing and/or chipped in the kitchen.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3030 - Repeat No disposable towels were provided at the hand washing lavatories. Corrected on site.
Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials - 1570 - The toilet in the men's rest room does not flush. The gaskets in the seafood prep unit are broken. There were several pieces of unused equipment stored outside.
Repair/replace the toilet and the reach in gaskets to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. Remove the old equipment. - 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary. - 0550 - Repeat Plates and bowls used as scoops.
Discontinue this practice and use approved scoops with handles. - 1800 - The nonfood contact surface of the prep reach in door and floor had accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2000 - Repeat Clean plates were observed stored with the food-contact surface facing upward.
Store equipment and utensils covered or inverted to prevent contamination while in storage. - 3080 - Repeat Light dimming at reach in and freezer storage area.
Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms - 2660 - Repeat There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
Some ceiling tiles have been replaced by the management; the land lord is scheduled to come in to continue the work. This facility has displayed marked improvement. All violations were discussed and or corrected during the inspection. Thank You.
July 15, 2003 (Routine)
Violations:
- 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. - 2660 - There is no cover to the feminine napkin refuse container in the ladies room stall.
Provide a cover to the feminine napkin refuse container in the ladies room stall. - 3240 - Handwashing facilities are unclean and not maintained in the kitchen.
Keep handwashing facilities clean and maintained to encourage proper handwashing. - 2310 - Critical Repeat The hand washing facility located at the kitchen is blocked, preventing access by employees for easy hand washing. A ladle and a drinking cup were found in the sink.
Access to the hand washing facility identified above is to be available during all hours of operation. Remove the items listed above preventing its use. - 3180 - Repeat The floor in the kitchen prep area noted in need of cleaning. The floor under the storage racks are in need of cleaning.
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. - 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment - hair spay found on the prep table.
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents. - 1780 - Critical Reach in cooler units and chest freezers unclean..
Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents. - 0550 - Repeat Dispensing utensils improperly stored between.
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 140F and the container. - 0470 - Critical Repeat Unwrapped or uncovered food in the prep reach in units and the the dry storage area.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 2000 - Repeat Single service items observed unprotected from contamination. Corrected
Store single service items inverted, in plastic, or in an approved dispenser. - 2000 - Repeat Plates were observed stored unprotected on top of the prep table.
Store plates to protect from contamination until used. - 3080 - Repeat Lights burned out under the hood.
Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor - 1570 - Repeat Hood filters was observed in a state of disrepair and damaged. Commode in ladies' rest room inoperable.
Repair/replace the hood filters and the commode to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. - 1060 - The nonfood contact surface of the prep table shelf is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 3170 - Repeat Ceiling panels not maintained in good repair. Several holes in the walls. Tile around employee rest room is chipped.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 0520 - Repeat Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food.
Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants. - 3030 - No disposable towels were provided at the hand washing lavatory at the bar and the ladies' rest room.
Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
Report sent to general manager. Several employees do not have food handler's cards.
April 23, 2003 (Routine)
Violations:
- 3170 - Ceiling panels are in poor repair in the kitchen and in the bathrooms. Several open screw holes throughout the kitchen.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 0550 - Repeat In-use utensils improperly stored between use.
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 140F and the container. - 1750 - Plastic bowls were observed reused as spice scoops.
Discontinue the reuse of these containers for scoops. Provide approved scoops with handles. - 3290 - A vacuum cleaner noted to be stored in such a way that it is contaminating the bag-n-boxes.
Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles. - 0570 - Wiping cloths improperly stored between use. Corrected
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0220 - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Corrected
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. - 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 0470 - Critical Unwrapped or uncovered food in the both reach in units.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 1790 - The cavity of the microwave oven is observed soiled.
Using the manufacturer's recommended cleaning procedure, clean the cavity of the microwave oven at least every 24 hours. - 2000 - Clean plates were observed stored with the food-contact surface facing upward.
Store equipment and utensils covered or inverted to prevent contamination while in storage. - 2000 - Boxes and other supplies were found stored on the floor.
Store boxes and supplies in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. - 1800 - The nonfood contact surface of the microwave had accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 1570 - Filters in the hood are out of place..
Repair the filters to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the filters, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 3080 - Less than 50 foot candles of light was noted under the hood system.
Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor - 3080 - Less than 10 foot candles of light was noted in the dry storage area.
Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning. - 3180 - The floor behind the fry equipment noted in need of cleaning.
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. - 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: containers holding lids.
Maintain nonfood-contact surfaces of equipment clean. - 3300 - Accumulation of litter on the outside premises
Maintain the premise free of litter. - 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55F. - 0520 - Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food.
Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
All violations were discussed and or corrected during the inspection. Several employees need health cards.
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