- Food - Storage or Display of Food in Contact with Water or Ice (corrected on site)
Observation: Container of orange, lemon, and lime slices stored in direct contact with ice used for beverages.
Correction: Cease storing the container of food in direct contact with ice. Food may not be stored in direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging, wrapping or container or its positioning in the ice or water.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths stored in 0 ppm sanitizer between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location
Observation: Observed containers of Chicken Tenders, French Fries, Beef, and Tortillas stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
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03/14/2016 | Routine | |
Note: Observed one light out at the vent hood over the grill in the back room area.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the kitchen.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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11/10/2015 | Routine | |
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: In-use knifes improperly stored between use between the three compartment sink and the wall and using scoops without handles in the bulk rice and bulk beans containers.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored in 0 ppm sanitizer.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
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08/11/2015 | Routine | |
Note: The door gasket to the beer cooler at the bar is starting to tear at the bottom.
- Utensils - In-Use - Between-Use Storage
Observation: Knifes and scrapers improperly stored between uses between the wall and the three compartment sink.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F. Need to install a magnetic knife strip on the wall.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths stored in 0 ppm sanitizer between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Observed taco shells and chips stored in a location where it is subject to splash, dust or other contamination.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination. Need to keep the taco shells and chips in containers with suitable lids for protection.
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05/13/2015 | Routine | |
Keep up the good work on properly labeling and date marking foods!
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Pans of raw chicken stored over ready-to-eat (RTE) pans of refried beans in the three door refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food Storage - Clean and Dry Location
Observation: Containers of taco shells stored on a shelf across from the grill do not have lids or covers in which is subject to splash, dust or other contamination.
Correction: Store taco shells in containers with lids or suitable covers so the foods are not exposed to splash, dust, or other contamination to prevent contamination.
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02/10/2015 | Routine | |
Note: Missing a thermometer in the up-right freezer.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the three door refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
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11/12/2014 | Routine | |
Dish Machine 50 ppm - Okay
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of spray bottles of sanitizer are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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08/14/2014 | Routine | |
Dish Machine Sanitizer 50 ppm - Okay
Wipe Cloths Sanitizer 200 ppm - Okay
Keep up the good work on date marking and keeping such a clean facility!
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Observed the following food hot holding at improper temperatures: Chicken Tenders 71°F.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Nonfood Contact Surfaces
Observation: The nonfood contact surface of the cardboard box used to store hard shell tacos at the hot holding unit is not designed or constructed to be easily cleanable.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
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05/15/2014 | Routine | |
Dish Machine Sanitizer 50 ppm - Okay
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container with a straw if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Cooling Methods
Observation: The methods used for cooling the three pans of refried beans were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling such as under proper refrigeration.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed a pan of rice hot holding beside the grill at the following improper temperatures: 88°F - 90°F.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
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02/10/2014 | Routine | |
Dish Machine Sanitizer 50 ppm - Okay
Keep up the good work on date marking the foods that are prepared and held for more than 24 hours.
Note: Missing hand washing sign at hand wash sink near ice machine.
- Food Storage - Clean and Dry Location
Observation: Boxes of food stored on the floor or food stored less than 6" above the floor in the walk-in freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed the following food hot holding at improper temperature: Ground Beef 82°F - 112°F.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
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11/07/2013 | Routine | |
Dish Machine Chlorine Sanitizer 50 ppm - Okay
Wipe Cloths Chlorine Sanitizer (Corrected) 100 ppm - Okay
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths were noted being stored in buckets of soap and water and 0 ppm sanitizer.
Correction: Ensure wet wiping cloths are being stored in buckets of sanitizer maintaining a concentration of no more than 200 ppm.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared read-to-eat (RTE) pork, cheese sauce, and sliced tomaotes in the walk-in cooler is not properly dated for disposition.
Correction: Refrigerated read-to-eat potentially hazardous foods such as the pork, cheese sauce, and sliced tomatoes prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 41°F or less for a maximum of seven days.
- Refuse Outside Receptacles
Observation: The refuse container or dumpster outside of the establishment is missing its lid or cover.
Correction: Ensure the refuse container or dumpster lid is put back on the dumpster.
- Lighting, Intensity
Observation: Less than 10 footcandles of light was noted in the walk-in cooler unit.
Correction: Need to install additional lighting or use a higher wattage bulb but not to exceed the manufacturer's specifications for the walk-in cooler unit.
- Physical Facilities in Good Repair
Observation: Observed a light bulb out at the overhead hood over the stove at the back and a light bulb is out in the outside dry storage building.
Correction: Replace the light bulbs that are no longer working.
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08/14/2013 | Routine | |
Dish machine 100 ppm - okay
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Observed a container of taco shells uncovered.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination by covering the taco shells with a lid or other covering.
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Boxes of food stored on the floor or food stored less than 6" above the floor in the dry storage area.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Cooling* (corrected on site)
Observation: Rice noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean plates were observed stored unprotected at the food preparation area.
Correction: Store clean plates under a shelf for protection.
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05/07/2013 | Routine | |
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