- Critical: Manual and Mechanical Warewash
- Items:
- Quaternary ammonia solution
- Problems:
- Not immersed in
- Corrections:
- Completely submerse equipment/utensil.
- Comment:
- Observed sanitizing rinse at the bar 3 compartment sink at less than 150 ppm of quaternary ammonnia. Sanitizing rinse must be 200 ppm of quateranry ammonia. The sanitizer was increase to 200 ppm of quaternary mmonia in my presence. Violation corrected.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed grease on the underside of plate shelf above the clamshell grill at cookline. Non-food contact surfaces of equipment must be kept clean. Clean to sight and touch on a weekly basis.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no thermometer in the salsa cooler. Thermometers must be provided in each food cooler. A conspicuous thermometer was provided in my presence. Violation corrected.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
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02/12/2015 | Routine |
- Critical: Hand Drying Provision
- Comment:
- PAPER TOWEL DISPENSER EXISTS ON THE COUNTER JUST TO THE LEFT OF THE SINK. ITEM CORRECTED.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Handwashing Cleanser, Availabi
- Comment:
- HAND WASH SOAP DISPENSER BUILT-IN TO SINK BASIN RIM IS FILLED WITH SOAP. ITEM CORRECTED.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Critical: Potentially Hazardous Food (Ti
- Comment:
- SALAD DRESSING COOLER NO. 1 HAD SALSA IN THE COLD HOLDING BIN AT 36 F. IN THE REACH-IN COOLER BELOW IT, THE RANCH DRESSING WAS 37 F. ITEM CORRECTED.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
09/04/2014 | Follow-up |
- Critical: Hand Drying Provision
- Locations:
- at the bar handsink
- Comment:
- THIS SINK MUST BE TREATED AS A HAND WASH SINK. PROVIDE PAPER TOWELS OR OTHER HAND DRYING PROVISION AT THIS LOCATION. CORRECT THIS IN 10 DAYS OR LESS.,
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Handwashing Cleanser, Availabi
- Locations:
- at the bar handsink
- Comment:
- PROVIDE HAND WASH SOAP AT THIS SINK. CORRECT IN 10 DAYS OR LESS.,
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Critical: Potentially Hazardous Food (Ti
- Locations:
- in the salad bar
- Comment:
- LETTUCE COOLER HAD LETTUCE AT 46 F. UNIT TURNED DOWN AT MY INSTRUCTION. LETTUCE REACHED 42 F AT TIME OF VISIT. ITEM CORRECTED AT TIME OF INSPECTION. (EAST) SALAD DRESSING COOLER NO. 1 HAD SALSA AT 54 F. SALSA IN THIS UNIT DISCARDED AT TIME OF VISIT. SERVICE THE COOLER SO THAT ALL CONTENTS ARE 41 F OR COLDER. A REVISIT WILL BE MADE IN 10 DAYS.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
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08/20/2014 | Routine |
- Characteristics
- Items:
- Food-contact surface(s) and utensils
- Problems:
- Constructed from materials that are not Finished to be smooth & easily cleanable
- Corrections:
- Provide smooth, durable, non-absorbent, easily cleanable materials.
- Comment:
- OBSERVED MANY CRACKED AND CHIPPED PLASTIC FOOD CONTAINERS. DISCARD THESE CONTAINERS.
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- System Maintained in Good Repa
- Items:
- Plumbing system drain line(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- PREP SINK FLOOR DRAIN IS NOT DRAINING PROPERLY. WATER FILLED UP TO THE TOP. REPAIR TO DRAIN PROPERLY.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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02/25/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- PREP COOLER TOP HAD DICED TOMATOES 54F, SOUR CREAM 47F, FACILITY MADE RANCH & AVOCADO RANCH 49F. REACH-IN OF SAME UNIT HAD RIBS 48F-50F AND MACARONI 45F. HOLD POTENTIALLY HAZARDOUS FOODS AT OR BELOW 41F AT ALL TIMES., CORRECTED DURING INSPECTION BY IMMEDIATELY COOLING FOODS DOWN TO 41F AND USING ICE AS A TEMPORARY MEASURE. COOLER WILL NOT BE USED UNTIL IT CAN HOLD FOOD AT/BELOW 41F.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Controlling Pests
- Items:
- Harborage conditions
- Problems:
- Not eliminated
- Corrections:
- Clean.
- Comment:
- OBSERVED A FEW DRAIN FLIES AT BAR AREA. SUGGESTED GETTING A LONG HANDLED BRUSH AND CLEANING DOWN IN DRAIN PIPES TO ELIMINATE EGGS ON WALLS OF PIPES. ALSO MANY HOUSE FLIES OBSERVED DEAD IN THE LIGHT SHIELDS. PERSON IN CHARGE IS AWARE OF THESE ISSUES AND A COMPANY HAS BEEN CONTACTED TO COME TO FACILITY. ELIMINATE HARBORAGE CONDITIONS TO PREVENT ACCUMULATION OF PESTS.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- System Maintained in Good Repa
- Items:
- Plumbing system drain line(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- DRAIN PIPE FOR HANDWASH SINK IN DISH AREA IS LEAKING. REPAIR.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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08/15/2013 | Routine |
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- OBSERVED EMPLOYEE SCOOPING FRIES FROM A TRAY WITH A BOWL AND BARE HAND. EMPLOYEES MUST WEAR GLOVES OR USE SUITABLE UTENSILS TO HANDLE READY TO EAT FOODS., CORRECTED BY PERSON IN CHARGE INSTRUCTING EMPLOYEE NOT TO USE BARE HANDS.
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Controlling Pests
- Items:
- Harborage conditions
- Problems:
- Not eliminated
- Corrections:
- Clean.
- Comment:
- OBSERVED 2-3 DRAIN FLIES AT BAR AREA. PERSON IN CHARGE STATED THE PEST CONTROL COMPANY HAS BEEN HELPING TO REDUCE/RID ACCUMULATION. DISCUSSED FACILITY ALSO SCRUBBING DOWN IN DRAIN PIPES AND SIDES TO PREVENT EGGS HATCHING.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
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02/13/2013 | Routine |
- Duties of Person in Charge
- Items:
- Person-in-charge
- Locations:
- Employee(s) food prep area
- Problems:
- Not ensuring compliance
- Corrections:
- Person-in-charge must ensure compliance with items listed above.
- Comment:
- i.) Observed the employees present not fully knowledgeable of the minimum internal product temperature requirements needed to: DESTROY ORGANISMS of Public Health concern are: 145*F for WHOLE MUSCLE MEAT
- General violation description:
- 2-103.11 - BEEF, PORK, FISH 155*F for Ground muscle meat: BEEF, PORK, 165*F for POULTRY sustained for at least 15 seconds and REHEAT FOOD(S) to 165*F within 2 hours. LIMIT the growth of ORGANISMS of Public Health concern by: COOLING FOODS: 135*F to 70*F within 2 hours 70*F to 41*F within 4 hours Date Mark cooled foods 41*F & less, discarding after 6 days. Time Mark foods removed from temperature control 41*F-135*F, Discarding after 4 hours, after 6 hours if not above 70*F. Using a stab type food thermometer, tested to read 32*F in ice & water bath. i.) CORRECTION MADE: Observed the employee(s) present
|
08/22/2012 | Routine |
- Critical: Warewashing Chem.San., Temp/pH
- Comment:
- DISHWASHER IS NOW DISPENSING 50-100PPM
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
|
02/10/2012 | Follow-up |
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Locations:
- dish machine(s)
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Chemical sanitizing dishmachine has chlorine level at less than 10 ppm. Repair machine-level should be from 50-100 ppm Chlorine., Until machine is repaired, use 3 compartment sink to wash, rinse, and sanitize all dishes., WCHD will return within 10 days to ensure this critical violation is corrected.,
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
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01/23/2012 | Routine Inspection |
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Locations:
- Employee(s) food prep area
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- OBSERVED THROUGH ORAL INTERVIEW THE FOOD EMPLOYEE(S) WERE NOT FULLY KNOWLEDGEABLE OF THE FIVE ILLNESS SYMPTOMS, THEIR ASSOCIATED RESTRICTIONS, THE MEANS TO REMOVE THE RESTRICTIONS AND REQUIREMENT TO INFORM THE PERSON IN CHARGE
- General violation description:
- 2-201.11 - MATERIALS PROVIDED. CORRECTION MADE, FOLLOWING INSTRUCTION, THE EMPLOYEES PRESENT ARE FULLY AWARE OF THE NAMES OF THE BIG 5: S ALMONELLA TYPHI, H EPATITIS "A" VIRUS, E SCHERICHIA COLI ("E-COLI"), NORO VIRUS, SHIGELLA THE SIGNS AND ILLNESS SYMPTOMS: THAT EXCLUDES THEM FROM THE RETAIL FOOD ESTABLISHMENT VOMITING, DIARRHEA, JAUNDICE, THAT RESTRICTS THEM FROM THE RETAIL FOOD PREPARATION AREA SORE THROAT WITH FEVER, INFECTED WOUND & OR PUSTULAR BOIL. THE PROCEDURES TO REMOVE THE RESTRICTIONS: TO NOTIFY THE PERSON IN CHARGE AND FOLLOWING DIARRHEA OR VOMITING TO REMAIN HOME, SYMPTOM FREE FOR AT LEAST 24 HOURS.
|
07/13/2011 | Routine Inspection |
| No violation noted during this evaluation. | 01/06/2011 | Routine Inspection |
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Relocate.
- Comment:
- BAR AREA HAS TONGS AND SHAKERS HANGING ON HOOK ABOVE HANDWASH SINK. STORE THESE UTENSILS ELSEWHERE TO PREVENT ANY CONTAMINATION FROM SPLASHING WHEN WASHING HANDS., CORRECTED. PERSON IN CHARGE REMOVED ITEMS AND HOOK AND UTENSILS WILL BE STORED ELSEWHERE TO PREVENT BEING CONTAMINATED.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
|
07/26/2010 | Routine Inspection |
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- SHED OUTSIDE STORES CARRY-OUT CONTAINERS, ETC. INSTALL LIGHT SHIELDS.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
|
01/21/2010 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- 2-DRAWER COOLER HAD PORTABELLA MUSHROOMS AT 46F, NOODLES AT 48F AND RIBS AT 43F - 48F. HOLD POTENTIALLY HAZARDOUS FOODS AT OR BELOW 41F. , CORRECTED. PERSON IN CHARGE HAD EMPLOYEE MOVE POTENTIALLY HAZARDOUS FOODS TO WALK-IN COOLER.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
08/03/2009 | Routine Inspection |
| No violation noted during this evaluation. | 02/05/2009 | Routine Inspection |
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