- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
Observed taco shells covered with plastic wrap sitting directly under spray bottles of cleaning chemicals next to the mop sink. There was no apparent contamination. The bottles were not leaking or dripping. *CORRECTION* The taco shells were immediately moved to a safe location away from the chemicals.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.12 *PRIORITY* Food employees do not use the proper cleaning procedure for washing their hands, specifically:
Observed food worker to wash hands with soap and water while still wearing food handling gloves. **CORRECTION** Food worker removed gloves and washed hands with soap and water before returning to work.
- Information: Cold Food Temperatures. Temperature of 41°F(5°C) or colder is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
prep cooler-- 29-41 F (tomatoes, olives, cheese, lettuce, chili) 3-door reach-in cooler at register-- 37-40 F (beans, ham, sour cream) 3-door keg cooler-- 40 F (half & half) 2-door reach-in cooler at end of bar-- 37-40 F (ground beef, cheese) freezers holding things frozen.
- Information: Hot Food Temperatures 135°F or (59°C) or warmer required. Two degrees, 2°F (1°C), of tolerance is given based on thermometer accuracy.
cooking temperatures: hamburger off grill 161 F hot holding temperatures: countertop warmer (ground beef 147 F)
- Information: Dishwashing Methods:
3-compartment sink set up with 100 ppm chlorine automatic low temperature dish machine: 100 ppm chlorine detected in final rinse. Wiping cloth sanitizer solution concentration: 200 ppm chlorine detected
- Information: *PRIORITY AND PRIORITY FOUNDATION ITEMS CORRECTED* All priority and priority foundation violations have been corrected during inspection. Please monitor to ensure that this level of food safety is maintained.
- Information: Your restaurant has received a score of 70 or more and is posted with a public notice stating that the restaurant 'Complied with the ACCEPTABLE SANITATION STANDARDS.'
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03/01/2016 | Semi Annual Food | 95 |
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.111(A)(B)(D) The presence of insects, rodents, and other pests is not controlled to minimize their presence, specifically:
Observed a few live flies at the three compartment sink. **CORRECTION** Staff began efforts to eliminate (swat) the flies during the inspection. Keep doors and windows closed or otherwise protected to prevent pest entry.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.16 Mops are not properly positioned for air-drying, specifically:
Observed the mop stored coiled up in the wringer of the mop bucket. **Hang mops to dry when not in use to prevent possible bacterial growth.
- Information: Cold Food Temperatures. Temperature of 41°F(5°C) or colder is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
prep cooler-- 37-39 F (tomatoes, cheese, olives, hamburger patties) 3-door reach-in cooler at register-- 41 F (cheese, ham) 3-door reach-in cooler at beer tap-- 41 F (half & half) 2-door reach-in cooler at bar entrance-- 40-42 F (raw beef, hamburger, lettuce, cheese) Reach-in & chest freezers holding things frozen.
- Information: Hot Food Temperatures 135°F or (59°C) or warmer required. Two degrees, 2°F (1°C), of tolerance is given based on thermometer accuracy.
No hot foods at the time of the inspection.
- Information: Dishwashing Methods:
3-compartment sink available. Automatic low temperature dish machine: wash 121 F/100 ppm chlorine detected. Wiping cloth sanitizer solution concentration: 200 ppm chlorine detected.
- Information: Your restaurant has received a score of 70 or more and is posted with a public notice stating that the restaurant 'Complied with the ACCEPTABLE SANITATION STANDARDS.'
- Information: Notes/Recommendations:
Good date marking observed. Nice Job!
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10/12/2015 | Semi Annual Food | 100 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.16 *PRIORITY* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Observed the prep cooler holding at 48°F ambient air temperature and potentially hazardous foods such as salsa 48°F, cut tomatoes 50°F, raw hamburger 50°F above 41°F. CORRECTION: The prep cooler appeared to have too much food product on the upper shelf, blocking the cooling unit. Recommended to decrease the amount of foods stored in the is prep cooler. Potentially hazardous foods were moved to the True 2 Door Cooler (34°F ambient air temperature) to rapid cool potentially hazardous foods.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.111(A)(B)(D) The presence of insects, rodents, and other pests is not controlled to minimize their presence, specifically:
Recommended to increase current use of traps for ants.
- Information: Cold Food Temperatures. Temperature of 41°F(5°C) or colder is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
True 2 Door Cooler: 33°F ambient air temperature True 3 Door Cooler: half and half 43°F Prep Cooler: cut tomatoes 50°F, olives 48°F, salsa 48°F, raw hamburger patty 50°F (See Violation 19A) Chest Freezer: Frozen
- Information: Hot Food Temperatures 135°F or (59°C) or warmer required. Two degrees, 2°F (1°C), of tolerance is given based on thermometer accuracy.
No hot foods during the inspection.
- Information: Dishwashing Methods:
Chemical dish machine: 50 ppm chlorine, 119°F at plate level Sanitizing bucket: 200 ppm chlorine Chlorine test kit available Handwashing sink stocked 3 compartment sink not set up
- Information: *PRIORITY AND PRIORITY FOUNDATION ITEMS CORRECTED* All priority and priority foundation violations have been corrected during inspection. Please monitor to ensure that this level of food safety is maintained.
- Information: Your restaurant has received a score of 70 or more and is posted with a public notice stating that the restaurant 'Complied with the ACCEPTABLE SANITATION STANDARDS.'
- Information: Notes/Recommendations:
Ensure all chemical spray bottles are labeled. Ensure all dairy is date marked when required. Handout provided.
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05/26/2015 | Semi Annual Food | 95 |
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