November 13, 2008 (Routine)

• 0060 - Corrected During Inspection Critical The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. During the inspection, another employee who had completed an approved food safety class arrived to demonstrate knowledge.
• 0160 - Corrected During Inspection Critical A food employee observed dipping gloved hands in sanitizer in place of handwashing.
  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 - Corrected During Inspection Critical Unwrapped or uncovered bean dip and tomales observed in the walk-in freezer and walk-in cooler.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0620 - Food contact surfaces of cups, take out boxes observed stored on the floor in the rear storage shed.
  Cover and store food contact surfaces on an elevated surface at least 6" high to protect the surfaces from contamination.
• 0810 - Corrected During Inspection Large plastic pans are being used to cool large volumes of potentially hazardous food in the walk-in cooler.
  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.
• 0820 A 2 - Corrected During Inspection Critical Sliced Tomato and Pico cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) salsa, cooked chicken, cooked beef tips, in the refrigeration unit is not properly dated for disposition.
  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 41F 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.
• 0960 2 - Corrected During Inspection The food contact surface of the sour cream container is not durable, nonabsorbent, easily cleanable, resistant to pitting and was observed to use store salsa.
  Repair or replace the sour cream bucket to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1040 - A wood shelf is used to thaw raw meats.
  Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface. Wood, if used, shall be hard maple or an equivalently hard, close-grained wood.
• 1320 - There was no temperature measuring device located in the refrigerator.
  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.
• 1610 - The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. No data plate was observed.
  Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized. Install the correct data plate.
• 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100F.
• 2000 - Clean glasses were observed stored next to the cd player and cd storage area.
  Store equipment and utensils covered or inverted to prevent contamination while in storage. Install a plexi-glass or other cleanable barrier to protect clean glass-ware from personal items.
• 2310 - Corrected During Inspection Critical The handwashing facility located in the dishwash room is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the cart preventing its use.
• 2350 ii - Critical Waste plumbing connections under the dishwasher sink are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 2750 - Grease barrel was observed to have excessive accumulations of grease and food debris.
  Refuse containers are to be cleaned at a frequency that prevents the build up of soil and food that causes unsanitary conditions.
• 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the bar sink 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.
• 3170 - Ceiling tiles were observd in poor repair and pose a risk of contaminating food in the kitchen
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Replace the tiles with smooth, easily cleanable, non-absorbent tiles.
• 3290 - Corrected During Inspection Drill and grinder noted to be stored in such a way that it is contaminating foods and food contact surfaces in the dry storage area.
  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.
• 3340 - Corrected During Inspection Critical Containers of floor cleaner and bleach are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of floor cleaner and bleach must be located in an area that is not next to food, equipment, utensils, linens or single service items.
• 3480 - Corrected During Inspection First Aid Supplies are not being stored in a kit or container
  Store first aid supplies in a kit or container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles

October 22, 2007 (Follow-up)

• 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.
• 0820 - Corrected During Inspection Critical Repeat Cheese Sauce cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Refrigerator may not be used for storage of potentially hazardous food until the unit is repaired or adjusted to maintain 41F or below. Food items observed stored at the improper temperatures were appropriately discarded.

September 25, 2007 (Routine)

• 0380 - Corrected During Inspection Critical Food from damaged packaging offered for sale or service.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 0450 - Corrected During Inspection Critical Employees observed handling sliced tomatoes 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.
• 0470 - Corrected During Inspection Critical Unwrapped or uncovered cheese, salsa, quesadias in the walk-in cooler.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0820 - Corrected During Inspection Critical Beef Quesadias, refried beans, milk, cooked pork, chicken quesadias, burrito sauce, burrito sauce, cheese dip, sour cream cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Refrigerator may not be used for storage of potentially hazardous food until the unit is repaired or adjusted to maintain 41F or below. Food items observed stored at the improper temperatures were appropriately discarded or relocated to the walk-in freezer.
• 1370 - The warewashing machine is not equipped with a device to warn of low sanitizer level.
  Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  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.
• 1570 - Walk-in cooler was not maintaining the correct cold-holding temperature was observed in a state of disrepair and damaged. Miscelaneous equipment and clutter was observed at the rear of the facility.
  Repair the walk-in cooler 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 walk-in, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Discard unused equipment and bring orgranization the rear of the facility.
• 2310 B - Corrected During Inspection The handwash station beside the true refrigerator is being used as a dump station.
  The handwash facility identified above is to be used for washing hands only
• 2350 ii - Floor drain servicing the warewasher is clogged and overflows to a nearby floor drain.
  Plumbing systems and components shall be maintained in good repair.
• 2830 - Floor and wall juncture at the entry to the kitchen and under the drink preparation area is rotted and has accumulations of food debris and is not sealed.
  Clean and sanitize the area. Seal floor and wall juncture in rooms where water flush cleaning methods are used.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
  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.
• 3180 - Floor of the walk-in cooler 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.
• 3220 - Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 3380 - Corrected During Inspection Critical Chlorine concentration in the sanitizer bucket was not adequate.
  Utilize chlorine that is a concentration of 50-100ppm for use on food contact surfaces.

November 21, 2006 (Routine)

• 0450 C - Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Provide scoops with handles to dispense dry products.
• 0470 - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw eggs and raw chicken stored above ready to eat foods in 1 dr. beverage air.
  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.
• 0480 - Corrected During Inspection Unlabeled food container of sugar at the bar.
  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.
• 0820 - Corrected During Inspection Critical cut tomatoes cold holding at improper temperatures: 49f
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 1880 - Corrected During Inspection Critical Repeat The food-contact surfaces of the following equipment were not observed sanitized: ice machine.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
• 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. Chemicals stored with mixed drinks in the bar.
  Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

November 18, 2005 (Follow-up)

• 0220 - Corrected During Inspection Critical Repeat In use open drinking containers in food service area.
  Employee's may drink from a closed bevegare container to prevent contamination of food, cooking utensils.
• 0480 - Repeat Unlabeled food containers in back dry storage area.
  Label all dry products properly.
• 0830 - Critical Repeat The ready to eat foods in the walk-in cooler are not properly dated for disposition.
  Date label all ready to eat foods.
• 2000 - Repeat Unprotected disposable cups in front dining area.
  Store disposable cups in dispensers for protection.

November 10, 2005 (Routine)

• 0220 - Corrected During Inspection 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.
• 0450 C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.Using bowls to dispense dry products.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Provide scoops with handles to dispense dry products. Correct within 3 days.
• 0470 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 0470 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  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. Correct immediately.
• 0480 - 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. Correct within 3 days.
• 0610 - Food stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters. Correct immediately.
• 0760 - Critical Repeat The beans(110f) were not reheated in the microwave oven to a sufficient temperature and time to eliminate pathogenic bacteria.
  Ensure potentially hazardous foods that are cooked, cooled, and reheated in a microwave for hot holding are reheated so that all parts of the food reach 165F or above and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. Correct immediately.
• 0810 - The methods used for cooling were not adequate. Salsa left sitting overnight at the facility.
  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 foods within 6 hours of cooking and then place foods in a refrigeration unit. Correct immediately.
• 0830 - Critical The prepared ready-to-eat (RTE)salsa, cheese, beans in the refrigeration unit is not properly dated for disposition.
  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 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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. Correct immediately.
• 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: ice machine and soda nozzles.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized. Correct immediately.
• 2000 - Disposable cups in servcie area observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2700 - The waste storage container for cardboard has a missing lid.
  Replace the missing lid for the waste storage container used to hold boxes and cardboard. Correct within 10 days.
• 2720 - Corrected During Inspection Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 3030 - No disposable towels were provided at the hand washing lavatory in the handwashing sink at the bar.
  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
• 3045 - Corrected During Inspection 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.

November 15, 2004 (Routine)

• 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Container of meat was observed stored on top of tomatoes and peppers in walk-in refrigerator
  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. Corrected during inspection.
• 1060 - The nonfood contact surface of the shelving is not corrosion resistant, nonabsorbent, and/or smooth. Bare wood shelving observed below hot holding drawers and in dry storage area.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Correct in 60 days.
• 2790 - The indoor floor material located in walk-in refrigerator and in various areas of the kitchen is bare concrete and 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. Correct in 60 days.
• 0760 - Critical Refried beans on hot holding was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
  Rapidly reheat food for hot holding to 165F or above within 2 hours. Corrected during inspection.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Correct immediately.
• 1580 - The cutting board(s) along the hot holding unit 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. Correct in 30 days.
• 2020 - Clean tableware were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Store tableware with food or lip-contact surface facing downward to prevent contamination prior to use. Correct immediately.

December 12, 2003 (Follow-up)

November 21, 2003 (Routine)

• 2830 -
  
• 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.
• 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, 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.
• 3180 - Accumulated food debris on the floor in the Walk-in Freezer 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.
• 0790 - Improper methods used to thaw Beef.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process
• 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  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.