Las Palapas Mexican Resturant, 33308 Plymouth, Livonia, MI 48150 - inspection findings and violations

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Business Info

Restaurant name: LAS PALAPAS MEXICAN RESTURANT
Address: 33308 Plymouth, Livonia, MI 48150
Permit #: 068486
Non-smoking facility: No
Last inspection: 05/01/2015
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Inspection findings

Inspection date

Type
No violation noted during this evaluation. 05/01/2015Follow-up
No violation noted during this evaluation. 04/24/2015Follow-up
  • Critical: Potentially Hazardous Food (Ti
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    Observed marinaded beef and shell eggs in the left food prep cooler at 59-65 degrees F and the air temperature at 60 degrees F. Potentially hazardous foods must be held below 41 degrees F. Repair or replace this cooler. Discard these foods after 2 hours in the temperature danger zone of 41-135 degrees F.
    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)
  • Critical: Sanitizing Solutions, Testing
    Items:
    Sanitizer test kit
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    Observed no quaternary ammonia test kit for checking the sanitizer in the bar 3 compartment sink. Provide a quaternary ammonia test kit.
    General violation description:
    4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
  • Drying Mops
    Items:
    Wet mop(s) storage
    Problems:
    Improperly dried
    Corrections:
    Allow to air dry in an approved location.
    Comment:
    Observed mops stored on ground outside the back door. Hang mops up to air when not in use over the mop sink.
    General violation description:
    6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
  • Handwashing Signage
    Items:
    Handwashing signage
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    Observed no handwash sign for the dishroom handsink. Provide a conspicuous sign in the dishroom handsink.
    General violation description:
    6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
  • Light Bulbs, Protective Shield
    Items:
    Light shielding
    Problems:
    Not provided
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs.
    Comment:
    Observed missing light shield from the exhaust hood above the grill. Install a new light shield.
    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
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    Observed grease build-up on fryer behind panel door. Non-food contact areas 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.
  • Repairing
    Items:
    Physical facilities
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    Observed damaged and missing floor tiles in the walk-in cooler. Facilities must be maintained. Replace the damaged and missing floor tiles in the walk-in cooler.
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
  • Rinsing Procedures
    Items:
    Washed equipment/utensil(s)
    Problems:
    Not rinsed
    Corrections:
    Provide distinct clear water rinse after washing and before sanitizing.
    Comment:
    Observed 3 compartment sink in kitchen set up to wash, sanitize and then rinse. Wash, rinse and then sanitize equipment and utensils.
    General violation description:
    4-603.16 - Washed UTENSILS and EQUIPMENT shall be rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water or a detergent-sanitizer solution by using one of the following procedures: (A) Use of a distinct, separate water rinse after washing and before SANITIZING if using: (1) A 3-compartment sink, (2) Alternative manual WAREWASHING EQUIPMENT equivalent to a 3- compartment sink as specified in # 4-301.12(C), or (3) A 3-step washing, rinsing, and SANITIZING procedure in a WAREWASHING system for CIP EQUIPMENT
  • System Maintained in Good Repa
    Items:
    Plumbing system
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    Comment:
    Observed drain line for the handsink at left handsink in large bar leaking on floor. Observed faucet leaking on the dishroom handsink. Plumbing must be maintained. Repair or replace these handsinks.
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Ventilation Hood Systems, Drip
    Items:
    Exhaust ventilation hood system(s)
    Problems:
    Designed to allow grease or condensation from draining/dripping onto
    Corrections:
    Repair/replace to prevent grease accumulation/dripping/draining.
    Comment:
    Observed damaged baffle filters in exhaust hood above the cooking equipment. Ventilation equipment must be in good condition. Replace the damaged baffle filters.
    General violation description:
    4-204.11 - Exhaust ventilation hood systems in FOOD preparation and WAREWASHING areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
 04/13/2015Routine
  • Critical: Potentially Hazardous Food (Ti
    Comment:
    Corrected by holding these food items 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)
  • Critical: Time as a Public Health Contro
    Comment:
    Corrected: The cheese was time marked at time of inspection. Written procedures were e-mailed to WCHD
    General violation description:
    3-501.19 - See attachment.
 12/09/2014Follow-up
  • Critical: Manual and Mechanical Warewash
    Items:
    Chlorine solution concentration
    Locations:
    dish machine(s)
    Problems:
    Below 50 ppm
    Corrections:
    Provide correct concentration as stated above.
    Comment:
    The dish machine sanitizer tested at 0 ppm chlorine. Corrected at inspection by providing 50 ppm.
    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
  • Critical: Package Integrity
    Items:
    Food package(s) Cans
    Locations:
    storage area
    Corrections:
    Dispose of.
    Comment:
    Observed 3 cans of pie filling rusted around the seam of the can. Corrected by discarding the cans.
    General violation description:
    3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
  • Critical: Packaged and Unpackaged Food -
    Items:
    Raw animal food(s)
    Locations:
    cooler(s)
    Problems:
    Stored over/next to Ready-to-eat food(s)
    Corrections:
    Store raw animal foods below and away from foods needing little or no further prep.
    Comment:
    Raw chicken and beef stored over open butter ion a reach in cooler in the kitchen. Always store raw meats below or away from other food.. Corrected by storing the raw meat below., Raw eggs stored over salsa in the walk in cooler. Corrected by storing eggs below.
    General violation description:
    3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
  • Critical: Potentially Hazardous Food (Ti
    Items:
    Cold food item(s)
    Locations:
    reach-in cooler
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    Raw chicken, beef, and sauce was at 45f in reach in cooler. Hold at or below 41f. Correct by end of today.,
    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)
  • Critical: Potentially Hazardous Food (Ti
    Items:
    Hot food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store above 135 degrees F.
    Comment:
    In large hot holder: beans, rice, chili rellenos were at 109-112f. Hold at or below 135f. Corrected by disposing of the food and turning the heat higher on the holder.
    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)
  • Critical: Time as a Public Health Contro
    Items:
    Time controlled food(s) potentially hazardous food(s) before cooking
    Locations:
    Cookline counter(s)
    Problems:
    Without time control mark
    Corrections:
    Provide clear easy to read time marks.
    Comment:
    Observed white cheese out of temp control at 60f on a cart at the cook line. Provide time markings as stated above in food code and written procedures. The food was time marked at inspection. Provide written procedures within 10 days.,
    General violation description:
    3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b)  3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
  • In-Use Utensils, Between-Use S
    Items:
    Dispensing utensil(s)
    Locations:
    Walk-in cooler
    Problems:
    Improperly stored With handle in product
    Corrections:
    Store with handle extended out of product.
    Comment:
    A pitcher for dispensing salsa is stored with the handle in the salsa. Store with handle out of salsa. The owner stated that he pitcher will be changed out after each use.
    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
  • Repairing
    Items:
    Physical facilities
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    Repair the damaged wall at in the dish washing area. Water from the roof is leaking down the stove vent hood. Repair to prevent contamination of food.
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
  • System Maintained in Good Repa
    Items:
    Plumbing system
    Locations:
    kitchen Hand wash sink(s)
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    Comment:
    No hot water at bar hands sinks. The drain pipe on south bar hand sink is leaking. Repair sinks to provide hot water and drain without leaking within 10 days. The hand wash sink in the kitchen has detached from the wall. Re-attach to wall securely and caulk around edge of the sink within 30 days.
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
 10/29/2014Routine
  • Critical: Handwashing Cleanser, Availabi
    Comment:
    CORRECTED BY PROVIDING SOAP AT THE HAND SINK.
    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: Using a Handwashing Sink
    Comment:
    CORRECTED BY KEEPING THE HAND SINK AVAILABLE FOR HAND WASHING.
    General violation description:
    5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
 04/28/2014Follow-up
  • Critical: Handwashing Cleanser, Availabi
    Items:
    Soap
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    NO SOAP AT BAR HAND SINK. PROVIDE AT ALL TIMES. REPEAT VIOLATION: COMPLETE RISK CONTROL PLAN AND FAX TO NUMBER ON FORM WITHIN 2 DAYS.,
    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: Preventing Contamination from
    Items:
    Ready-to-eat food(s)
    Locations:
    kitchen
    Problems:
    Handled with bare hands
    Corrections:
    Suitable utensils or single-use gloves are to be utilized.
    Comment:
    EMPLOYEE WAS CHOPPING ONIONS WITH BARE HANDS. CORRECTED BY USING GLOVES.
    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
  • Critical: Using a Handwashing Sink
    Items:
    Handwashing sink(s), Handwashing sink(s)
    Locations:
    bar(s)
    Problems:
    Not easily accessible Items stored In, Not easily accessible Items stored In
    Corrections:
    Remove items from handsink. Do not store items at handsink., Remove items from handsink. Do not store items at handsink.
    Comment:
    THE BAR HAND SINK HAD ITEMS STORED IN IT. KEEP CLEAN FOR HAND CLEANING AT ALL TIMES. CHRONIC VIOLATION: COMPLETE RISK CONTROL PLAN AND FAX TO NUMBER ON FORM WITHIN 2 DAYS. NOTE: OFFICE CONSULTATIONS WITH $200 FEE ARE CALLED FOR CHRONIC VIOLATIONS.,
    General violation description:
    5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
  • Repairing
    Items:
    Physical facilities Wall(s)
    Locations:
    dish washing area
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    THE WALL OVER THE DISH MACHINE DRAIN BOARD AREA IS WATER DAMAGED. REPAIR WITHIN 90 DAYS.
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
 04/08/2014Routine
  • Critical: Cooling Methods
    Comment:
    OBSERVED REFRIED BEANS BEING COOLED WITH THE ASSISTANCE OF ICE PADDLES. ALSO LOGS ARE BEING USED TO MONITOR COOLING PROCESS FROM START TO FINISH. CORRECTED.
    General violation description:
    3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
  • Critical: Equipment, Food-Contact Surfac
    Comment:
    CAN OPENER IS CLEAN TO SIGHT AND TOUCH. CORRECTED.
    General violation description:
    4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
  • Critical: Food Temperature Measuring Dev
    Comment:
    THERMAL COUPLE HAS BEEN PROVIDED AS WELL AS ADDITIONAL FOOD THERMOMETERS. CORRECTED.
    General violation description:
    4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
  • Critical: Handwashing Cleanser, Availabi
    Comment:
    SOAP PROVIDED AT THE BAR HAND SINK LOCATED AT THE CASH REGISTER. 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:
    ALL COLD POTENTIALLY HAZARDOUS FOODS HAVE BEEN RELOCATED TO A DIFFERENT WALK IN COOLER. PORK AT 40F AND REFRIED BEANS AT 39F. 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)
  • Critical: Using a Handwashing Sink
    Comment:
    HAND WASH SINKS ARE FREE AND CLEAR OF OBJECTS. CORRECTED.
    General violation description:
    5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
 10/21/2013Follow-up
  • Critical: Cooling Methods
    Items:
    Food item(s) cooled, Food item(s) cooled
    Problems:
    Improperly, Improperly Covered
    Corrections:
    , Cool items uncovered on the top shelf of cooler.
    Comment:
    2 PANS OF RICE COVERED WITH FOIL SITTING ON A BOTTOM SHELF IN THE PREP AREA. ALSO OBSERVED FOOD EMPLOYEE BRINGING 2 PANS OF REFRIED BEANS AT 110F INTO THE WALK IN COOLER. FOOD EMPLOYEE WAS INSTRUCTED TO COOL REFRIED BEANS TO 70F BY USING SHALLOW PANS AND AN ICE BATH. RISK CONTROL PLAN SUBMITTED. ,
    General violation description:
    3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
  • Critical: Equipment, Food-Contact Surfac
    Items:
    Food-contact surface(s) Equipment can openers
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    General violation description:
    4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
  • Critical: Food Temperature Measuring Dev
    Items:
    Food thermometer(s) probe
    Problems:
    Not provided
    Corrections:
    Provide.
    General violation description:
    4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
  • Critical: Handwashing Cleanser, Availabi
    Items:
    Soap, Soap
    Problems:
    Not provided, Not provided
    Corrections:
    Provide., Provide.
    Comment:
    RISK CONTROL PLAN SUBMITTED.,
    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
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    2 TUBS OF MUENSTER CHEESE SAUCE AT 48F, PAN OF MASHED POTATOES AT 48F, PAN OF SABRADA AT 48F, 2 PANS OF POLLO AT 58F, PAN OF SEASONED GROUND BEEF AT 49F, PAN OF REFRIED BEANS AT 47 IN THE WALK IN COOLER WHICH WAS AT AN AIR TEMP OF 50F. FOOD EMPLOYEES HAVE A HABIT OF NOT CLOSING THE WALK IN DOOR. THESE FOODS WERE DISCARDED. RISK CONTROL PLAN SUBMITTED. ,
    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)
  • Critical: Reheating for Hot Holding
    Items:
    Reheated food(s)
    Problems:
    Reheated to less than 165 degrees f
    Corrections:
    Reheat to 165 degrees F for 15 seconds.
    Comment:
    MELTED MUSTER CHEESE SAUCE AT 116F AND REFRIED BEANS AT 120F IN WARMER. CORRECTED BY REMOVING FROM WARMER AND REHAEATING ON THE STOVE. RISK CONTROL PLAN SUBMITTED FOR REPEAT.
    General violation description:
    3-403.11 - (A) Except as specified under (B) and (C) and in (E) of this section, POTENTIALLY HAZARDOUS FOOD that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) for 15 seconds. (B) Except as specified under (C) of this section, POTENTIALLY HAZARDOUS FOOD reheated in a microwave oven for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. (C) READY-TO-EAT FOOD taken from a commercially processed, HERMETICALLY SEALED CONTAINER, or from an intact package from a FOOD PROCESSING PLANT that is inspected by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 60C (140F) for hot holding. (D) Reheating for hot holding shall be done rapidly and the time the FOOD is between the temperature specified under 3-501.16(B) or (C) and 74C (165F) may not exceed 2 hours. (E) Remaining unsliced portions of roasts of beef that are cooked as specified under 3-401.11(B) may be reheated for hot holding using the oven parameters and minimum time and temperature conditions specified under 3-401.11(B).
  • Critical: Using a Handwashing Sink
    Items:
    Handwashing sink(s), Handwashing sink(s)
    Locations:
    Employee(s) Hand wash sink(s)
    Problems:
    Not easily accessible Items stored In, Not easily accessible Items stored In
    Corrections:
    Remove items from handsink. Do not store items at handsink., Remove items from handsink. Do not store items at handsink.
    Comment:
    SQUEEGEES WERE INSIDE THE HAND WASH SINK. RISK CONTROL PLAN SUBMITTED. ,
    General violation description:
    5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
  • Handwashing Signage
    Items:
    Handwashing signage
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    3 HAND WASH SINKS IN BAR AREA HAVE NO SIGNAGE. 2 HAND WASH SINKS IN THE KITCHEN AND EMPLOYEE RESTROOM HAVE NO SIGNAGE .
    General violation description:
    6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
 10/04/2013Routine
  • Critical: Characteristics
    Comment:
    CORRECTED BY NOT STORING ANY FOOD DIRECTLY IN CARRY-OUT BAGS.
    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
  • Critical: Potentially Hazardous Food (Ti
    Comment:
    CORRECTED BY NOT USING COOLER TO STORE ANY FOODS IN UNTIL IT CAN HOLD 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)
  • Critical: Ready-to-Eat, Potentially Haza
    Comment:
    CORRECTEDY BY DATE MARKING THE REQUIRED FOODS WITH PREP DATE AND DISCARDING WITHIN 6 DAYS.
    General violation description:
    3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
  • Critical: Reheating for Hot Holding
    Comment:
    CORRECTED DURING INSPECTION BY REHEATING CHEESE SAUCE TO 165F AND HOLDING AT 135F.
    General violation description:
    3-403.11 - (A) Except as specified under (B) and (C) and in (E) of this section, POTENTIALLY HAZARDOUS FOOD that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) for 15 seconds. (B) Except as specified under (C) of this section, POTENTIALLY HAZARDOUS FOOD reheated in a microwave oven for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. (C) READY-TO-EAT FOOD taken from a commercially processed, HERMETICALLY SEALED CONTAINER, or from an intact package from a FOOD PROCESSING PLANT that is inspected by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 60C (140F) for hot holding. (D) Reheating for hot holding shall be done rapidly and the time the FOOD is between the temperature specified under 3-501.16(B) or (C) and 74C (165F) may not exceed 2 hours. (E) Remaining unsliced portions of roasts of beef that are cooked as specified under 3-401.11(B) may be reheated for hot holding using the oven parameters and minimum time and temperature conditions specified under 3-401.11(B).
  • Critical: Sanitizing Solutions, Testing
    Comment:
    CORRECTED BY SUPPLYING CHLORINE TEST STRIPS.
    General violation description:
    4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
 05/14/2013Follow-up
  • Critical: Cleaning Procedure
    Comment:
    CORRECTION MADE: Observed hygienic hand washing by food employee(s) lathing wet hands with cleanser 10-15 seconds followed by hand rinsing and paper toweling used to dry hands and used to turn off faucet before discarding. Note: managers monitor food employees to assure soiled hand wiping does not occur on aprons or on dry towels. Completed is a risk control plan, submitted for my review and approval.
    General violation description:
    2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands.
  • Critical: Food Temperature Measuring Dev
    Comment:
    CORRECTION MADE: Observed employee hand wash signs posted at the cited hand wash basin locations.
    General violation description:
    4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
  • Critical: Handwashing Cleanser, Availabi
    Comment:
    CORRECTION MADE: Observed tightened the dish room hand sink leaking drain line.
    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: Manual and Mechanical Warewash
    Comment:
    CORRECTION MADE: Observed sack of onions and container stored the 6" or more off the floor.;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; Minimum Minimum Temperature Concentration mg/L pH 10 or less pH 8 or less C ( F) C ( F) 25 49 (120) 49 (120) 50 38 (100) 24 ( 75) 100 13 ( 55) 13 ( 55) (B) An iodine solution shall have a: (1) Minimum temperature of 24 C (75 F), o o (2) pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies the solution is effective, and (3) Concentration between 12.5 mg/L and 25 mg/L; (C) A quaternary ammonium compound solution shall: (1) Have a minimum temperature of 24 C (75 F), o o (2) Have a concentration as specified under  7-204.11 and as indicated by the manufacturer's use directions included in the labeling, and (3) Be used only in water with 500 mg/L hardness or less or in water having a hardness no greater than specified by the manufacturer's label; (D) If another solution of a chemical specified under (A)-(C) of this section is used, the PERMIT HOLDER shall demonstrate to the REGULATORY AUTHORITY that the solution achieves SANITIZATION and the use of the solution shall be APPROVED; or (E) If a chemical SANITIZER other than chlorine, iodine, or a quaternary ammonium compound is used, it shall be applied in accordance with the manufacturer's use directions included in the labeling.
    General violation description:
    4-501.114 -
  • Critical: Packaged and Unpackaged Food -
    Comment:
    CORRECTION MADE: Observed cited item fully address this day: i.) Observed container cut vegetables, produce and ready to eat foods stored on shelves above and away from all raw meat and or raw poultry storage. ii.) Observed raw meat and poultry storage properly Segregated with raw chicken stored down and away from all other raw meat storage found in the up-right and the reach-in coolers next to the grill line. Completed is a risk control plan, submitted for my review and approval.
    General violation description:
    3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
  • Critical: Person in Charge
    Comment:
    The employee(s) are not fully trained: i.) Observed in the food employee(s) health reporting responsibility: - Not knowing the five illness symptoms they are to report to the person in charge. - Not knowing their associated restrictions and the means to remove the restrictions. CORRECTION MADE: Observed the food employee(s) knowledgeable of the names of the big five: diagnosis, illness symptoms, their associated restrictions, the means to remove the restrictions: S ALMONELLA TYPHI, H EPATITIS "A" VIRUS, E SCHERICHIA COLI ("E-COLI"), SHIGELLA, NORO VIRUS The five illness symptoms and their associated restrictions: VOMITING, DIARRHEA, JAUNDICE - Excludes them from the retail food establishment SORE THROAT with FEVER, INFECTED WOUND & or Pustular Boil - Restricts them from the food preparation area. The Procedure to remove the Restrictions: NOTIFY the person in charge AND following DIARRHEA or VOMITING Remain Home SYMPTOM FREE for at least 24 HOURS. ii.) Observed in the employee(s) not knowing "How" to perform hygienic hand washing: - soiled hand wiping on apron. CORRECTION MADE: Observed hygienic hand washing by food employee(s) lathing wet hands with cleanser 10-15 seconds followed by hand rinsing and paper toweling used to dry hands and used to turn off faucet before discarding. Note: managers monitor food employees to assure soiled hand wiping does not occur on aprons or on dry towels. v.) Observed in the cook(s): - Do not fully know the minimum internal temperature/time requirements needed to "destroy organisms" of public health concern for cooking raw meat products. CORRECTION MADE: Observed the employees present know 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 " " for REHEATED 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 Marking cooled foods 41*F & less, discarding after 6 days. TIME Marking foods
  • Critical: System Maintained in Good Repa
    Comment:
    CORRECTION MADE: Observed kept closed the lid to the outdoor grease barrel.
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Critical: Warewashing Equipment, Determi
    Comment:
    CORRECTION MADE: Observed the employee(s) are provided with chemical test strips and trained in their use to maintain adequate sanitizer strength where needed.
    General violation description:
    4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
  • Covering Receptacles
    Comment:
    CORRECTION MADE: Observed covered waste basket in the ladies restroom.
    General violation description:
    5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use
  • Food Storage
    Comment:
    CORRECTION MADE: Observed digital stab type food thermometers available and in use minimum internal product cooking temperature are achieved to destroy or to limit the growth of organisms of public health concern.
    General violation description:
    3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
  • Handwashing Signage
    Comment:
    CORRECTION MADE: Observed the dish wash, the front and the rear kitchen hand wash facilities are obstruction free and are accessible for employee hand washing needs.
    General violation description:
    6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
  • Wiping Cloths, Use Limitation
    Comment:
    CORRECTION MADE: Observed wiping cloths are stored
    General violation description:
    3-304.14 - in between use, fully submerged in 100 ppm chlorine sanitizer solution.
 12/13/2012Follow-up
  • Critical: Cleaning Procedure
    Comment:
    Cited item not fully corrected at time of follow-up inspection. Assure employees do not wipe soiled hands off on aprons. Instruct employee(s) to perform hygienic hand washing by lathing wet hands with cleanser 10 to 15 seconds, followed by hand rinsing and hand drying with paper toweling. Complete a risk control plan and submit for my reviewed and approval for this repeat priority violation. ,
    General violation description:
    2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands.
  • Critical: Handwashing Cleanser, Availabi
    Comment:
    Cited item not corrected at time of follow-up inspection. Observed the dish room hand wash sink drain line leaking
    General violation description:
    6-301.11 - repair plumbing leak.,
  • Critical: Packaged and Unpackaged Food -
    Comment:
    Cited item not fully corrected at time of follow-up inspection. i.) Observed container cut vegetables and peeled onions stored on the bottom shelf in between raw chicken storage and below raw chicken stored on the above walk-in cooler shelf. ii.) Observed container raw steak strips stored on the bottom shelf next to raw chicken storage and below raw chicken stored on the above reach-in cooler shelf next to the grill line. Segregate raw meat storage by keeping raw chicken stored down and away from raw steak and raw sea food
    General violation description:
    3-302.11 - storing ready to eat foods up and away from all raw meat storage. Complete a risk control plan and submit for my reviewed and approval for this repeat priority violation.,
  • Critical: Person in Charge
    Comment:
    Cited item not fully corrected at time of follow-up inspection. Provide employee(s) with additional training to address personal health, hygiene, safe food and operational deficiency.,
    General violation description:
    2-103.11 - The PERSON IN CHARGE shall ensure that: (A) FOOD ESTABLISHMENT operations are not conducted in a private home or in a room used as living or sleeping quarters as specified under # 6-202.111
  • Critical: Using a Handwashing Sink
    Comment:
    CORRECTION MADE: Observed hand cleanser stocked in the Men's rest room.
    General violation description:
    5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
  • Critical: Warewashing Equipment, Determi
    Comment:
    Cited item not fully corrected at time of follow-up inspection. Assure employee utilizes the chemical test strips daily to assure adequate sanitizer is being dispensed by the dish wash machine. Complete a risk control plan and submit for my reviewed and approval.,
    General violation description:
    4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
  • Food Storage
    Comment:
    Cited item not corrected at time of follow-up inspection. Observed the absence of a stab type food thermometer
    General violation description:
    3-305.11 - not made available when requested. Provide and regularly use a stab type food thermometer to assure safe food product temperatures are achieve to destroy and to limit the growth of organisms of public health concern. ,
  • Handwashing Signage
    Comment:
    Cited item not fully corrected at time of follow-up inspection. Observed item stored inside the dish room hand wash basin. Observed large container of chips in front of the grill line hand wash basin. Provide employees ready access to sinks designated for hygienic hand washing.,
    General violation description:
    6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
  • Toilet Room Receptacle, Covere
    Comment:
    Correction Made: Observed the toilet seat secured to toilet bowl in the employee rest room.
    General violation description:
    5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
 10/31/2012Follow-up
  • Critical: Before Use After Cleaning
    Items:
    Clean utensil(s) and food-contact surface(s)
    Locations:
    back kitchen area Dish machine
    Problems:
    Not sanitized
    Corrections:
    Equipment/utensils must be sanitized after cleaning.
    Comment:
    Observed the clean dishes are not being sanitized before use. Sanitize clean dishes before use after air dried. CORRECTION MADE: Observed the racks of previous cleaned dishes have now been sanitized having been sent back through the dish machine now dispensing sanitizer.
    General violation description:
    4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
  • Critical: Cleaning Procedure
    Items:
    Employee(s)
    Locations:
    Employee(s) food prep area
    Problems:
    Improperly washed hands Rinsed hands only
    Corrections:
    Hands shall be washed for at least 20 seconds with hot water,soap, and friction.
    Comment:
    Observed the employee(s) habitually wipe food soil off on a dry cloth towel hanging from their waist. This is an unhygienic practice and like hand rinsing, not a substitute for performing hygienic hand washing. Clean hands by wetting under warm water, then lather with cleanser 10 to 15 seconds, rinse off soap lather under warm water, drying hands with single use paper or roll toweling. REPEAT PRIORITY VIOLATION: Complete a risk control plan and submit to my attention to be reviewed and approved., ,
    General violation description:
    2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands.
  • Critical: Food Temperature Measuring Dev
    Items:
    Food thermometer(s) probe
    Locations:
    Employee(s) food prep area
    Problems:
    not available
    Corrections:
    Make available at all times.
    Comment:
    Observed no employee hand wash signs posted at these locations
    General violation description:
    4-302.12 - the public and the employee rest rooms
  • Critical: Handwashing Cleanser, Availabi
    Items:
    Soap at restroom handsink men's
    Locations:
    hand wash sink(s) men's restroom
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    Observed no hand cleanser in the public men's room
    General violation description:
    6-301.11 - restock hand cleanser., Observed leaking drain line under the dish room hand wash sink
  • Critical: Manual and Mechanical Warewash
    Locations:
    bar(s) 3-compartment sink
    Comment:
    Observed sack of onions stored on the floor in a perforated 30 gallons plastic container
    General violation description:
    4-501.114 - raise off the floor by at least 6 inches.,
  • Critical: Packaged and Unpackaged Food -
    Items:
    Raw animal food(s)
    Locations:
    walk-in cooler(s) reach-in cooler(s)
    Problems:
    Stored over/next to Raw ready-to-eat food(s)
    Corrections:
    Store raw animal foods below and away from foods needing little or no further prep.
    Comment:
    Observed containers of raw shrimp and raw chicken stored over containers of milk in the walk in cooler. CORRECTION MADE: Observed the raw chicken storage relocated with the other raw chicken storage on the opposing bottom shelf. The raw shrimp was stored on the shelf above the raw chicken. REPEAT PRIORITY VIOLATION: Complete a risk control plan and submit to my attention to be reviewed and approved., ,
    General violation description:
    3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
  • Critical: 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:
    The employee(s) are not fully trained: i.) Observed in the food employee(s) health reporting responsibility: - Not knowing the five illness symptoms they are to report to the person in charge. - Not knowing their associated restrictions and the means to remove the restrictions. ii.) Observed in the employee(s) not knowing "How" to perform hygienic hand washing: - soiled hand wiping on apron. v.) Observed in the cook(s): - Not knowing when asked the minimum internal temperature/time requirements needed to "destroy organisms" of public health concern for cooking raw meat products. vii.) Observed the employee(s): - Not being provided with chemical test strips, nor trained in their use. - Not knowing the minimum sanitizer strength requirements for use in the sanitize sink, the dish wash machine, wet storage for wiping cloths and for sanitizing in-place food contact surfaces following cleaning. - Not knowing Zero chemical sanitizer was being dispensed by the dish wash machine. - Using a food containers and cutting boards that were not sanitized after being washed & rinsed. Provide employee(s) with additional training to address personal health, hygiene, safe food and operational deficiency., ,
    General violation description:
    2-103.11 - The PERSON IN CHARGE shall ensure that: (A) FOOD ESTABLISHMENT operations are not conducted in a private home or in a room used as living or sleeping quarters as specified under # 6-202.111
  • Critical: Private Homes and Living or Sl
    Locations:
    back kitchen area floor-wall juncture, back kitchen area floor-wall juncture
    Problems:
    Used for retail food establishment operations
    Comment:
    Observed employee using the back kitchen floor wall junction to sleep
    General violation description:
    6-202.111 - discontinue using the back kitchen floor wall area for employee to sleep during food operating hours. CORRECTION MADE: Observed the manager awaken the sleeping employee
  • Critical: System Maintained in Good Repa
    Items:
    Plumbing system drain line(s)
    Locations:
    hand wash sink(s) dish washing area
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    Comment:
    Observed leaking drain line under the dish room hand wash sink
    General violation description:
    5-205.15 - tighten plumbing to stop leak.,
  • Critical: Using a Handwashing Sink
    Items:
    Handwashing sink(s)
    Locations:
    Employee(s) Hand wash sink(s)
    Problems:
    Not easily accessible Items stored In
    Corrections:
    Remove items from handsink. Do not store items at handsink.
    Comment:
    Observed no hand cleanser in the public men's room
    General violation description:
    5-205.11 - restock hand cleanser.,
  • Critical: Warewashing Equipment, Determi
    Items:
    Sanitizer test kit
    Locations:
    dish machine(s) sanitize compartment
    Problems:
    Not used
    Corrections:
    Use test kit to verify sanitizer concentration.
    Comment:
    Observed chemical test strips are not being utilized by the employee operating the dish machine
    General violation description:
    4-501.116 - otherwise, the missing container of sanitizer would have discover with the test strip reading 0 ppm. Provide test strips and train your employee to use them prior to completing the first wash., ,
  • Covering Receptacles
    Items:
    Waste container(s)/container(s) outside grease barrels
    Problems:
    Not covered
    Corrections:
    Keep covered.
    General violation description:
    5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use
  • Food Storage
    Items:
    Food item(s) in storage
    Locations:
    back kitchen area
    Problems:
    Exposed to dust, splash, or other contaminates
    Corrections:
    Store in protected manner.
    Comment:
    Observed sack of onions stored on the floor in a perforated 30 gallons plastic container
    General violation description:
    3-305.11 - raise off the floor by at least 6 inches., ,
  • Good Repair and Proper Adjustm
    Items:
    Equipment components
    Locations:
    toilet(s) employee restroom
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    Observed the toilet seat not attached on the toilet bowl in the employee rest room
    General violation description:
    4-501.11 - secure toilet seat onto the toilet bowl., Observed employee using the back kitchen floor wall junction to sleep
  • Handwashing Signage
    Items:
    Handwashing signage
    Locations:
    hand wash sink(s) Hand wash sink(s)
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    Observed no employee hand wash signs posted at these locations
    General violation description:
    6-301.14 - the public and the employee rest rooms
  • Toilet Room Receptacle, Covere
    Items:
    Covered waste receptacle(s) in ladies restroom
    Locations:
    restroom(s)
    Problems:
    Not provided At hand sink
    Corrections:
    Provide additional equipment to meet requirement above.
    Comment:
    Observed the toilet seat not attached on the toilet bowl in the employee rest room
    General violation description:
    5-501.17 - secure toilet seat onto the toilet bowl.,
  • Wiping Cloths, Use Limitation
    Locations:
    at the bar
    Comment:
    Observed wiping cloths stored in zero sanitizer solution at the bar and not stored in sanitizer solution at the grill line. Store wiping cloths fully submerged in mild sanitizer solution in between use.,
    General violation description:
    3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
 10/09/2012Routine
  • Critical: Backflow Prevention, Air Gap
    Comment:
    CORRECTION MADE: Observed the bar ice bin drain line air gap 1" above the rim of the floor drain.;An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
    General violation description:
    5-202.13 -
  • Critical: Cleaning Procedure
    Comment:
    CORRECTION MADE: Observed the employee(s) use dry cloth towels only for handling hot pot handles, otherwise the wiping cloths are stored in sanitizer solution. Soiled hands are washed at the hand wash sink before handling foods.
    General violation description:
    2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands.
  • Critical: Cooling
    Comment:
    CORRECTION MADE: Observed salsa @ 40*F in the walk-in cooler. CORRECTION MADE: Observed cooked beans @ 40*F in the walk-in cooler
    General violation description:
    3-501.14 - cooked the previous day and cooled in shallow pans.
  • Critical: Hot and cold holding
    Comment:
    CORRECTION MADE: Observed Reach in prep & salad coolers: 39*F, 40*F salsa Reach in grill line cooler: 39*F ground beef patty 39*F cooked ground beef Hot holding unit: 163*F beans, 163*F chicken & vegetables.
    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)
  • Critical: Responsibility of Person in Ch
    Comment:
    CORRECTION MADE: Following instruction, observed the present employee(s) are aware of the names of the big 5, the five illness symptoms, their associated restrictions and the means to remove the restrictions.
    General violation description:
    2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
  • Critical: Separation, Packaging, & Segre
    Comment:
    CORRECTION MADE: Observed in the up-right cooler: - raw fish & shrimp stored below vegetables. CORRECTION MADE: Observed in the small reach-in cooler: - raw ground beef stored on lowest shelf down and away from ready to eat foods. CORRECTION MADE: Observed in the walk-in cooler: - raw shrimp stored on lower shelf, the whip cream stored on above shelf.
    General violation description:
    3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
  • Critical: Warewashing Chem.San., Temp/pH
    Comment:
    CORRECTION MADE: i.) Observed large food containers and in place a cutting boards, washed, rinsed and sanitized before use with food. CORRECTION MADE: ii.) Observed 50 ppm chlorine solution being dispensed by the dish wash machine @ 120*F final rinse temperature.
    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
  • Critical: When to Wash
    Comment:
    CORRECTION MADE: Observed the employee handle wash his hands before handling clean dishes after handling soiled dishes.
    General violation description:
    2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under  2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
 06/07/2012Follow-up
  • Critical: Backflow Prevention, Air Gap
    Comment:
    Observed not fully compliant at this time
    General violation description:
    5-202.13 - the manager is addressing this matter.,
  • Critical: Cleaning Procedure
    Comment:
    Observed not fully compliant at this time
    General violation description:
    2-301.12 - the manager is addressing this matter.,
  • Critical: Cooling
    Comment:
    Observed not fully compliant at this time
    General violation description:
    3-501.14 - the manager is addressing this matter.,
  • Critical: Hot and cold holding
    Comment:
    Observed not fully compliant at this time
    General violation description:
    3-501.16 - the manager is addressing this matter.,
  • Critical: Responsibility of Person in Ch
    Comment:
    Observed not fully compliant at this time
    General violation description:
    2-201.11 - the manager is addressing this matter.,
  • Critical: Separation, Packaging, & Segre
    Comment:
    Observed not fully compliant at this time
    General violation description:
    3-302.11 - the manager is addressing this matter.,
  • Critical: Warewashing Chem.San., Temp/pH
    Comment:
    Observed not fully compliant at this time
    General violation description:
    4-501.114 - the manager is addressing this matter.,
  • Critical: When to Wash
    Comment:
    Observed not fully compliant at this time
    General violation description:
    2-301.14 - the manager is addressing this matter.,
05/29/2012Follow-up
  • Critical: Backflow Prevention, Air Gap
    Items:
    Air gap between drain line and flood rim of receiving drain
    Locations:
    Ice machine(s) floor drain
    Problems:
    Less than twice the diameter of supply line
    Corrections:
    Provide air gap that is twice the diameter of the drain line and no less than 1 inch.
    Comment:
    Observed the ice bin drain line not air at the bar
    General violation description:
    5-202.13 - provide needed air gap specified above.
  • Critical: Cleaning Procedure
    Items:
    Employee(s)
    Locations:
    Employee(s) food prep area
    Problems:
    Improperly washed hands Rinsed hands only
    Corrections:
    Hands shall be washed for at least 20 seconds with hot water,soap, and friction.
    Comment:
    Observed the employee(s) habitually wipe food soil off on a dry cloth towel hanging from their waist. This is an unhygienic practice and like hand rinsing, not a substitute for performing hygienic hand washing. Clean hands by wetting under warm water, then lather with cleanser 10 to 15 seconds, rinse off soap lather under warm water, drying hands with single use paper or roll toweling.
    General violation description:
    2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands.
  • Critical: Cooling
    Locations:
    in the Walk-in cooler
    Comment:
    Observed salsa made the previous day @ 47*F in the walk-in cooler. Observed cooked beans @ 111*F cooling in large plastic container under counter made in the morning, absent time mark indicating when it was removed from temperature control. Discard time/temperature abused salsa found in the walk-in cooler and beans from under the counter. Cool potentially hazardous foods from 135*F - 70*F within 2 hours and from 70*F to 41*F within 4 hours, otherwise, discard product when exceeding specified "time in conjunction with temperature" limits used as a public health control to "limit organisms" of public health concern.
    General violation description:
    3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
  • Critical: Hot and cold holding
    Locations:
    Cookline
    Comment:
    Observed potentially hazardous foods internal temperature in the temperature danger zone between 135*F and 41*F. Reach in prep & salad coolers: 47*F, 45*F salsa Reach in grill line cooler: 63*F ground beef patty 66*F cooked ground beef Hot holding unit: 88*F beans, 116*F chicken & vegetables. Monitor and maintain internal product temperatures during hot or cold holding of potentially hazardous foods when using "temperature" as a public health control to "limit organisms" of public health concern.
    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)
  • 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 the food employee(s) not fully knowledgeable of the names of the big five: diagnosis, illness symptoms, their associated restrictions, the means to remove the restrictions: S ALMONELLA TYPHI, H EPATITIS "A" VIRUS, E SCHERICHIA COLI ("E-COLI"), SHIGELLA, NORO VIRUS The five illness symptoms and their associated restrictions: VOMITING, DIARRHEA, JAUNDICE - Excludes them from the retail food establishment SORE THROAT with FEVER, INFECTED WOUND & or Pustular Boil - Restricts them from the food preparation area. The Procedure to remove the Restrictions: NOTIFY the person in charge AND following DIARRHEA or VOMITING Remain Home SYMPTOM FREE for at least 24 HOURS. Provide employee(s) with additional training to address personal health reporting deficiency.
    General violation description:
    2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
  • Critical: Separation, Packaging, & Segre
    Items:
    Raw animal food(s)
    Locations:
    walk-in cooler(s) reach-in cooler(s)
    Problems:
    Stored over/next to Raw ready-to-eat food(s)
    Corrections:
    Store raw animal foods below and away from foods needing little or no further prep.
    Comment:
    Observed in the up-right cooler: - raw fish & shrimp stored over vegetables. Observed in the small reach-in cooler: - raw ground beef over eggs, next to cheese. Observed in the walk-in cooler: - raw shrimp stored over whip cream. Ready to eat foods
    General violation description:
    3-302.11 - vegetables, store up and away from all raw meats. Raw meat storage, segregate: - eggs, fish, whole muscle meat stored above - ground whole muscle meat stored above - poultry stored on bottom shelf.
  • Critical: Warewashing Chem.San., Temp/pH
    Locations:
    bar(s) 3-compartment sink
    Comment:
    i.) Observed washed & rinsed in place a large food container and a cutting board washed & rinsed in the prep sink. Neither food item were sanitized before use. Sanitize cleaned item before use with food. ii.) Observed zero ppm chlorine solution being dispensed by the dish wash machine
    General violation description:
    4-501.114 - adjust to dispense a minimum 25 ppm chlorine solution @ 120*F final rinse, otherwise fully submerge the cleaned dishes for 10 seconds into the 50 ppm chlorine solution in the sanitize sink, then air dry before use. Corrected: Observed the line primed and 50 PPM chlorine solution being dispensed from the dish machine.
  • Critical: When to Wash
    Items:
    Employee(s)
    Locations:
    Employee(s) food prep area
    Problems:
    Did not wash hands after handling soiled equipment, surfaces, utensils
    Corrections:
    Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
    Comment:
    Observed the employee handle clean dishes after handling soiled dishes. Clean dishes are only to be handled with clean hands.
    General violation description:
    2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under  2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
  • Clean Freq, Nonfood-Contact Su
    Items:
    Nonfood contact surface(s)
    Locations:
    reach-in cooler door(s)
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    Observed excessive food residue on the door panel and handle
    General violation description:
    4-602.13 - clean and sanitize with increase frequency to preclude future accumulation.
  • Determining Chem.San.Concentra
    Items:
    Sanitizer test kit
    Locations:
    dish machine(s) sanitize compartment
    Problems:
    Not used
    Corrections:
    Use test kit to verify sanitizer concentration.
    Comment:
    Provide and use chlorine chemical test strips to assure minimum sanitizer strength for the: - Dish wash machine @ 25 p.p.m. for a final rinse temperature @ 120*F. - 3 rd compartment sanitize sink @ 50 p.p.m. - Sanitizing in place equipment @ 100 p.p.m. - Wiping cloth wet storage @ 100 p.p.m.
    General violation description:
    4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
  • 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:
    The employee(s) are not fully trained: i.) Observed in the food employee(s) health reporting responsibility: - Not knowing the five illness symptoms they are to report to the person in charge. - Not knowing their associated restrictions and the means to remove the restrictions. ii.) Observed in the employee(s) not knowing "How" to perform hygienic hand washing: - soiled gloved hand being briefly rinsed. iii.) Observed in the employee(s) not knowing "When" to perform hygienic hand washing: - Habitual hand wiping food soil off on dry cloth hanging from waist. - Putting away clean dishes with hands soiled from loading dirty dishes. iv.) Observed in the employee's not provided long handle scoops. - "Bare hand" contact with bulk food storage
    General violation description:
    2-103.11 - using food containers as scoops absent handles. v.) Observed in the cook(s): - Not knowing when asked the minimum internal temperature/time requirements needed to "destroy organisms" of public health concern for cooking raw meat products. vi.) Observed in the cook(s): - Not knowing when asked the minimum internal temperature/time requirements needed to "limit organisms" of public health concern when "cooling" potentially hazardous foods. - Cooked beans cooling under counter absent time mark when removed from temperature control. - Cooked beans not being attended to
  • Food storage
    Items:
    Food item(s) in storage
    Locations:
    back kitchen area
    Problems:
    Exposed to dust, splash, or other contaminates
    Corrections:
    Store in protected manner.
    Comment:
    Observed in the dry storage area
    General violation description:
    3-305.11 - the rice and beans not covered
  • Good Repair and Proper Adjustm
    Locations:
    at the cookline
    Comment:
    Observed the baffles missing from the ventilation hood above the grill line
    General violation description:
    4-501.11 - baffles must be in place before using the grill line.
  • In-Use Utensils/Between-Storag
    Items:
    Dispensing utensil(s)
    Locations:
    Dry storage area
    Problems:
    Improperly stored With handle in product
    Corrections:
    Store with handle extended out of product.
    Comment:
    Observed food containers used as scoops absent handle. Provide long handle scoops to extend out of the dry food being storage needed to guard against bare hand contact.
    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
  • Wiping Cloths, Use Limitation
    Locations:
    at the bar
    Comment:
    Observed dry wiping cloths stored on counters or hanging on the waist of employees. Between uses
    General violation description:
    3-304.14 - store wiping cloths fully submerged in a sanitizer equivalent to 100 p.p.m. chlorine solution.
 03/19/2012Routine Inspection
  • Critical: Cooling
    Comment:
    BINS OF TWO PRODUCTS WERE COOLING IN THE KITCHEN AT TIME OF VISIT. A LARGE PLASTIC TUB OF GROUND BEEF WAS MEASURED AT 152 F. THE "COOLING COUNTDOWN CLOCK" WAS NOT YET AN ISSUE, AS THE TEMPERATURE OF THE BEEF WAS STILL ABOVE 135 F. THE TUB OF CHICKEN AND PEPPERS WAS AT 123 F. SINCE THIS TUB HAD BEEN SITTING OUT FOR ABOUT ONE HOUR, ON MORE HOUR REMAINED FOR THE CHICKEN TO GET TO 70 F. IF THE CHICKEN DOES NOT COOL TO 70 F IN 60 MORE MINUTES OR LESS, IT MUST BE REHEATED TO ABOVE 135 F AND COOLED AGAIN. ONCE THE CHICKEN IS 70 F, FOUR HOURS REMAIN TO GET THE TEMPERATURE TO 41 F OR COLDER. CRITICAL VIOLATION CONSIDERED CORRECTED.
    General violation description:
    3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
 10/20/2011Follow-up
  • Critical: Backflow Prevention Device/Req
    Comment:
    HOSE BIBB VACUUM BREAKERS ARE NOW INSTALLED AT THE UTILITY SINK FAUCET OUTLET AND THE OUTSIDE EAST WALL HOSE BIBB WITH THE HOSE ATTACHED. CORRECTED.
    General violation description:
    5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under  5-202.13
  • Critical: Cooling
    Comment:
    NO FOODS WERE BEING COOLED AT TIME OF VISIT TODAY.
    General violation description:
    3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
  • Critical: Eating, Drinking or Tobacco
    Comment:
    IN KITCHEN, CUPS WITH LIDS AND DRINKING STRAWS WERE OBSERVED AS IS PROPER FOR DRINKING IN KITCHEN. CORRECTED.
    General violation description:
    2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
  • Critical: Hot and cold holding
    Comment:
    COLD FOOD HOLDING TEMPERATURES ARE NOW CORRECTED. ON COOKLINE, DICED TOMATOES WERE 43 F AND GUACAMOLE AT 42 F. IN WALK-IN COOLER, DICED TOMATOES WERE 41 F AND PORK AND RAW BEEF WERE BOTH AT 40 F. 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)
 09/30/2011Follow-up
  • Critical: Backflow Prevention Device/Req
    Comment:
    UTILITY SINK FAUCET SPIGOT AND GARDEN HOSE SPIGOT USED OUTSIDE (ON LAWN SPRINKLER PIPE) WERE NOT EQUIPPED WITH APPROVED VACUUM BREAKERS. A PLUMBING SYSTEM MUST BE EQUIPPED WITH PROVISIONS TO PREVENT BACKFLOW CONTAMINATION OF THE WATER SUPPLY. INSTALL "ASSE 1011" APPROVED HOSE BIBB VACUUM BREAKERS ON THESE TWO SPIGOTS. USE A "FREEZE-PROOF" VACUUM BREAKER OUTSIDE., ,
    General violation description:
    5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under  5-202.13
  • Critical: Cooling
    Locations:
    in the Walk-in cooler
    Comment:
    IMPROPER COOLING. IN WALK-IN COOLER: FRIJOLES WERE AT 71 F AND GROUND BEEF WAS AT 66 F AFTER BEING PREPARED YESTERDAY. POTENTIALLY HAZARDOUS FOOD MUST BE COOLED IN TWO STAGES: A) FROM 135 F TO 70 F IN 2 HOURS AND B) FROM 135 F TO 41 F IN 6 HOURS TOTAL COOL THE FOOD (PHF) WITHIN THESE PARAMETERS., ,
    General violation description:
    3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
  • Critical: Cooling
    Locations:
    in the Walk-in cooler
    Comment:
    IMPROPER COOLING. IN WALK-IN COOLER: FRIJOLES WERE AT 71 F AND GROUND BEEF WAS AT 66 F AFTER BEING PREPARED YESTERDAY. POTENTIALLY HAZARDOUS FOOD MUST BE COOLED IN TWO STAGES: A) FROM 135 F TO 70 F IN 2 HOURS AND B) FROM 135 F TO 41 F IN 6 HOURS TOTAL COOL THE FOOD (PHF) WITHIN THESE PARAMETERS., , ,
    General violation description:
    3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
  • Critical: Eating, Drinking or Tobacco
    Locations:
    in the Kitchen Area
    Comment:
    OPEN CUPS OBSERVED IN KITCHEN. ONLY COVERED CUPS WITH STRAWS CAN BE USED BY EMPLOYEES DRINKING IN THE KITCHEN. MAKE SURE ALL KITCHEN EMPLOYEES USE ONLY COVERED CUPS WITH STRAWS., ,
    General violation description:
    2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
  • Critical: Hot and cold holding
    Locations:
    Cookline
    Comment:
    COLD FOOD HOLDING BINS ON COOKLINE KEPT CUT TOMATOES FOOD AT 44 F. IN WALK-IN COOLER, FRIJOLES WERE AT 71 F AND GROUND BEEF AT 66 F. ALL POTENTIALLY HAZARDOUS FOOD (PHF) MUST BE KEPT BELOW 41 F WHEN HELD COLD. KEEP PHF AT THE TWO ABOVE LOCATIONS AT 41 F OR LESS., ,
    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)
  • Critical: Warewashing Chem.San., Temp/pH
    Locations:
    bar(s) 3-compartment sink
    Comment:
    ,
    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
  • Closing Toilet Room Doors
    Locations:
    at the employee restroom
    Comment:
    BACK KITCHEN REST ROOM DOORWAY SELF-CLOSER IS DAMAGED. TOILET ROOM DOORS SHALL BE KEPT CLOSED. REPLACE DAMAGED SELF-CLOSER.
    General violation description:
    6-501.19 - Except during cleaning and maintenance operations, toilet room doors as specified under # 6-202.14 shall be kept closed.
  • Equipment and Utensils
    Locations:
    back kitchen area
    Comment:
    IN A LARGE TUB OF RICE UNDERNEATH LIQUOR BOTTLES, IN BACK KITCHEN, A PLASTIC BUCKET WAS USED AS A SCOOP. EQUIPMENT AND UTENSILS MUST BE DESIGNED AND CONSTRUCTED TO BE DURABLE UNDER NORMAL USE. REPLACE BUCKET WITH A FOOD GRADE SCOOP WITH A HANDLE.
    General violation description:
    4-201.11 - EQUIPMENT and UTENSILS shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
  • Good Repair and Proper Adjustm
    Locations:
    at the reach-in freezer(s)
    Comment:
    IN BACK KITCHEN BY BACK DOOR, REACH-IN FREEZER DOOR HAD GASKET SEPARATED AT BOTTOM OF DOOR. EQUIPMENT SUCH AS GASKETS SHALL BE INTACT IN ACCORDANCE WITH MANUFACTURERS SPECIFICATIONS. REPLACE GASKET.
    General violation description:
    4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
  • Good Repair and Proper Adjustm
    Locations:
    at the cookline
    Comment:
    COOKLINE COLD FOOD HOLDING UNIT HANDLES WERE DAMAGED. REPLACE/REPAIR DAMAGED HANDLES.
    General violation description:
    4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
  • Hand Drying Provision
    Locations:
    near Dish machine
    Comment:
    HAND SINK NEAR DISHWASH MACHINE DID NOT HAVE A HAND DRYING PROVISION. PAPER TOWELS WERE PROVIDED AT TIME OF INSPECTION.
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Handwashing Signage
    Locations:
    in the Kitchen Area
    Comment:
    HAND WASH SIGNAGE ABSENT FROM FRONT (SOUTH) END OF KITCHEN. SIGNS NOTIFYING EMPLOYEES TO WASH THEIR HANDS SHALL BE PROVIDED AT ALL HAND SINKS USED BY EMPLOYEES. POST SIGNS/STICKERS.
    General violation description:
    6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
  • Wiping Cloths, Use Limitation
    Locations:
    at the bar
    Comment:
    AT BAR, WIPING CLOTHS BUCKET WAS LESS THAN 50 PPM CHLORINE. WIPING CLOTHS MUST BE STORED IN SANITIZER OF SUFFICIENT STRENGTH (50-100 PPM CHLORINE). PROVIDE THIS SOLUTION FOR WIPING CLOTH STORAGE.
    General violation description:
    3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
 08/30/2011Routine Inspection
  • Critical: Food Contact Surfaces and Uten
    Items:
    Food-contact surface(s) Utensil(s) scoop(s)
    Locations:
    back kitchen area food prep area
    Problems:
    Not easily cleanable
    Corrections:
    Repair/replace to be easily cleanable.
    Comment:
    OBSERVED RUFF PLASTIC EDGES ON CUT BOTTLES USED FOR SCOOPING AND FUNNELING DRY SPICES INTO CONTAINERS. CORRECTION MADE: OBSERVED NEW SQUEEZE CONTAINERS FOR FILLING DRY SPICE CONTAINER. NOTE: BOTH CUT BOTTLES WITH THE RUFF PLASTIC EDGES HAVE BEEN DISCARDED.
    General violation description:
    4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
  • Critical: Separation, Packaging, & Segre
    Items:
    Raw animal product(s)
    Locations:
    walk-in cooler(s) storage area
    Problems:
    Not separated from each other
    Corrections:
    Keep separate.
    Comment:
    CORRECTION MADE: OBSERVED THE RAW MEATS SEGREGATED FROM EACH OTHER WITH THE POULTRY FURTHEST DOWN AND AWAY, FOLLOWED BY THE GROUND BEEF, GROUND PORK AND LASTLY THE WHOLE MUSCLE BEEF & OR PORK, FISH KEPT FURTHEST UP AND AWAY FROM THE ABOVE RAW MEAT PRODUCTS.
    General violation description:
    3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
  • Closing Toilet Room Doors
    Locations:
    back kitchen area employee restroom
    Comment:
    OBSERVED EMPLOYEE RESTROOM DOOR AJAR
    General violation description:
    6-501.19 - KEEP CLOSED DURING OPERATING HOURS.
  • Determining Chem.San.Concentra
    Items:
    Sanitizer test kit
    Locations:
    3-compartment sink(s) sanitize compartment
    Problems:
    Not used
    Corrections:
    Use test kit to verify sanitizer concentration.
    Comment:
    OBSERVED NO CHEMICAL TEST KIT TO DETERMINE ADEQUATE STRENGTH OF QUAT SANITIZER
    General violation description:
    4-501.116 - PROVIDE & USE DAILY.
  • Food Temperature Measuring Dev
    Items:
    Thermometer(s) bi-metallic stemmed
    Locations:
    Grill line food prep area
    Problems:
    Not accurate To the intended range of use
    Corrections:
    Provide thermometer scaled in intended range of use.
    Comment:
    OBSERVED 120*F - 220*F STAB TYPE DIAL THERMOMETER
    General violation description:
    4-203.11 - PROVIDE AND USE A STAB TYPE THERMOMETER IN 2*F INCREMENTS FROM 0*F to 220*F.
  • Hand Cleanser, Availabilty
    Items:
    Soap at restroom handsink Employee
    Locations:
    hand wash sink(s) employee restroom
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    CORRECTION MADE: OBSERVED HAND SOAP RESTOCKED IN THE EMPLOYEE RESTROOM.
    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)
  • Hand Drying Provision
    Items:
    Sanitary hand drying provisions disposable, paper towels
    Locations:
    hand wash sink(s) employee restroom
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    CORRECTION MADE: OBSERVED SINGLE USE PAPER HAND TOWELS RESTOCKED IN THE EMPLOYEE RESTROOM.
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Repairing
    Items:
    Physical facilities
    Locations:
    door(s) employee restroom
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    OBSERVED THE SELF CLOSING DOOR MECHANISM DETACHED FROM THE DOOR
    General violation description:
    6-501.11 - SECURE SWINGING HINGE BACK TO DOOR.
  • Wiping Cloths, Use Limitation
    Items:
    Wiping cloth(s) dry
    Locations:
    Grill line food prep table
    Problems:
    Stored on Counter
    Corrections:
    Store wiping cloths completely submersed in sanitizer.
    Comment:
    CORRECTION MADE: OBSERVED WIPING CLOTHS COMPLETELY SUBMERGED INTO 100 PPM CHLORINE SANITIZER SOLUTION IN BETWEEN USE.
    General violation description:
    3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
 03/08/2011Routine Inspection

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