Hood system observed in need of cleaning. Facility is well maintained and clean. Observed temperature charts, employee health policy, and food handler cards. Approved for permit!
- Critical: Cooling* (corrected on site)
Observation: Cheese Dip and Fasalsa noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F 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.
- Critical: Ready-to-Eat; Potentially Hazardous Food; Disposition* (repeated violation)
Observation: According to the prepped on date on the prepared ready-to-eat (RTE) foods in the refrigerator, the food was observed not discarded after 7 days of shelf life with the following products: Carrot Habanero Sauce (9/4/2015) and Jalapeno Tartar Sauce (9/19/2015)
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site) (repeated violation)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket.
Correction: Provide QAC sanitizer at proper concentration of approximately 200 ppm or Bleach at approximately 100 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
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10/06/2015 | Routine | |
Plumber was contact by CFM- kitchen and bar dishwashers may not be in operation at the same time because it causes a drop in temperature below regulation standards and manufacturer's standards. CFM was in instructed to not use the automatic feeder for QAC sanitizer- use bleach until feeder is repaired. Observed temperature charts. Need additional CFM.
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints and beard guards.
Correction: 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.
- Cooling Methods
Observation: The methods used for cooling were not adequate. Observed improper cooling of shredded beef in the walk in refrigerator.
Correction: 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.
- Critical: Ready-to-Eat; Potentially Hazardous Food; Disposition* (corrected on site) (repeated violation)
Observation: According to the prepped on date (7/2/2014) on prepared ready-to-eat (RTE) Duck sauce in the refrigerator, the food should have been discarded 40 days ago.
Correction: Adhere to the 7 days of shelf life for prepared RTE foods.
- Critical: Ready-to-Eat; Potentially Hazardous Food; Disposition* (corrected on site) (repeated violation)
Observation: According to the prepped on date (8/6/2014) on the prepared ready-to-eat (RTE) Ceasar dressing in the refrigerator, the food should have been discarded 7 days ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded after 7 days of shelf life. 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Beer cooler (with beverage mixers) was observed in a state of disrepair and damaged. Unit is observed pooling water at the bottom of the equipment.
Correction: Repair the beer 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 beer cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket of the low cold holding drawer observed with a damaged door gasket.
Correction: Repair or replace the drawer door gasket in accordance with the manufacturer's specifications.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, a low QAC concentration of chemical sanitizer was found in the wiping cloth bucket.
Correction: Provide BLEACH sanitizer at proper concentration of 100 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Ventilation - Mechanical Ventilation
Observation: Ventilation in restroom facility is not sufficient to keep rooms free of excessive obnoxious odors
Correction: Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
- Toilet Rooms - Closing Toilet Room Doors (corrected on site)
Observation: Toilet room doors are being kept open
Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
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08/19/2014 | Routine | |
Observed food handler cards. Provided new employee health policy and food handler class schedule. Observed excellent handwashing practices! Approved for permit.
- Critical: Preventing Contamination from Hands (corrected on site)
Observation: Employee observed handling ready-to-eat (RTE) food with their bare hands. Cucumbers were observed being cut and processed with bare hand contact.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Ready-to-Eat; Potentially Hazardous Food; Disposition* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) Horchada (4/7/14), Chipotle Sauce (4/7/14), and Pork Loin (4/11/2014) in the refrigeration unit is marked with a date or time that exceeds the maximum holding time as allowed by law.
Correction: Discard the food at this time. Ensure all prepared RTE food is mark with the name and ""consume by"" date on the container at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. 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.
- Food Contact Surfaces; Cleanability*
Observation: The nonfood contact surface of beer cooler #2 was observed no smooth, durable, or easily cleanable due to bar cloths being stored in the unit.
Correction: Remove the bar cloths to expose the surface for easy access for routine cleaning procedures. .
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: bar wells.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Conformance with Approved Procedures
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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04/21/2014 | Routine | |
Provided temperature charts, employee health policy, CFM and FH schedule. Lowboy beer cooler observed in a state of disrepair has a work order placed. Approved for permit.
- Hair Restraints - Effectiveness
Correction:
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Ready-to-Eat; Potentially Hazardous Food; Disposition*
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) Cucumber Ranch dressing in the refrigerator, the food should have been discarded 2 ago on 10/27/2013.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
- Food Labels
Observation: Foods not properly labelled.
Correction: Foods, whether packaged from the provider,packed within the establishment,or contained in working containers are required to conform to specific labeling laws.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in several of the cold holding units.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grime and debris on the following food contact surfaces: Ice machine.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment and Utensils, Air-Drying Required
Observation: Glassware were found stacked wet after cleaning and chemical sanitization behind the bar.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Physical Facilities in Good Repair
Observation: Observed a large open hole in the ceiling of the liquor storage backroom.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Ventilation Systems - Cleaning Ventilation Systems; Nuisance and Discharge Prohibition
Observation: Hood system valves are noted in need of being cleaned
Correction: Clean valves so they are not a source of contamination by dust, dirt and other materials
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10/29/2013 | Routine | |
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