Mar 18, 2014 (Follow-up)

• Sewage & waste water properly disposed
  Cross connection exists between basin pipes of two sections of triple sink that leads directly to a grease trap. Pipes from equipment at service bar and at main bar lead directly to and fall below the flood level of the floor drain, so that a cross connection is made. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

Mar 07, 2014 (Follow-up)

Feb 27, 2014 (Routine)

• Management awareness; policy present
  Documented employee health policy does not contain all 5 of the illness required to be reported. Current documents presented to manager by inspector at time of inspection. (Corrected On Site)
• Hands clean and properly washed
  Hand washing not observed between tasks or when putting on/changing gloves. (Corrected On Site)
• Hands clean and properly washed
  When prompted, food handler washes hands for less than 20 seconds with no scrub and soap lather. (Corrected On Site)
• No bare hand contact with ready-to-eat foods or approved
  Observed food handlers on line plate ready to eat foods with bare hands on more than one occasion. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  No hand washing sign is present at hand sink in service bar. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  Hand sink on line is blocked by tortilla containers and skimmer that is left in the basin of the sink. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  Hand washing sink at bar has dump pan inside with remnants of juice indicating the sink is used for dumping. Hand sink in kitchen has skimmer used to skim tortillas out of fryer resting in basin. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  Hand sink is not provided in immediate area of dish station. Closest hand sink is at the end of the line on the opposite side of the kitchen. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food in good condition, safe, unadulterated
  Insects observed inside food container (flour) in dry storage area. (Corrected On Site)
• Food separated and protected
  Raw seafood is stored over ready to eat pork in drawer storage on line. Raw steaks in a drawer under the grill are piled high and are coming in contact with the interior area of the drawer. The interior area is dirty with heavy buildup of food and debris. Same tongs are used to contact raw food placed on grill and ready to eat foods on line. Tongs are rinsed in hot water as an inadequate means of sanitizing. Separate tongs shall be used to prevent cross contamination. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Interior of ice machine has mold growth present. Immersion blender stored dirty, multiple bowls and utensils are stored dirty on the front line. (Corrected On Site)
• Proper cold holding temperatures
  Food items in ice baths temp above 41 degrees. Containers are overfilled and not submerged properly in the ice. Cooked short ribs, confirmed by manager to be cooked yesterday, temp above 41 degrees F in walk in cooler. Probable improper cooling practices as short ribs are in deep hotel pans and appear to have been cooked and cooled in same pans. (Corrected On Site)
• Time as a public health control: procedures & records
  Restaurant is using time as a control for large batches of cooked rice and vegetables (tomatoes, onions, cilantro, jalepenos) to be used in guacamole service without documented procedures or logs to indicate procedures are followed. Manager developed documented procedures and logs and put them into effect during the inspection. (Corrected On Site)
• Toxic substances properly identified, stored, used
  Two spray bottles of chemicals are observed unlabeled. (Corrected On Site)
• Food properly labeled; original container
  Several squeeze bottles of items that are not easily recognizable are not labeled with common name. (Corrected On Site)
• Insects, rodents, & animals not present
  Insects observed inside bin of flour in dry storage area in direct contact with food. Food was discarded. (Corrected On Site)
• Personal cleanliness
  Hair restraints are not worn by servers who prepare guacamole table side. Hair restraints are not worn by servers who are in the kitchen preparing the guacamole carts for service portioning and contacting foods and food contacts).(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Wiping cloths: properly used & stored
  White towels are used in direct contact with raw chickens in walk in cooler and on line. (Corrected On Site)
• In-use utensils: properly stored
  Bowls are used as scoops inside bulk containers of food in dry storage area. (Corrected On Site)
• Utensils, equipment & linens: properly stored, dried, & handled
  Spoons on expo side of line are not stored to prevent contamination of food/mouth contact end of utensils. (Corrected On Site)
• Nonfood-contact surfaces clean
  Back splash, dish counter and sprayer hose of dish area has thick black food/dirt buildup. Ice scoop holder by ice machine has black mold present. (Corrected On Site)
• Sewage & waste water properly disposed
  Drains from equipment/triple sink are inserted to floor drains, below the flood level in the following areas: Triple sink/grease trap, prep sink in back of house, main bar, service bar, server side stand behind main bar. Air gap must be present from incoming pipe to flood level of floor drain. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Toilet facilities: properly constructed, supplied, & cleaned
  No covered trash can is present in restroom used by female employees in back of house. (Corrected On Site)

Nov 18, 2013 (Routine)

• Food separated and protected
  ALL FOOD MUST BE COVERED AND PROTECTED AT ALL TIMES IN ORDER TO PREVENT CONTAMINATION(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  METAL PANS WERE STORED UNCLEAN AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  ALL COLD UNITS AND COLD FOOD ITEMS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. ALL POTENTIALLY HAZARDOUS FOODS MUST BE REMOVED FROM THESE UNITS OR STORED ON ICE IN ORDER TO MAINTAIN TEMPERATURE COMPLIANCE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  ALL FOOD STORED IN THE COLD UNITS MUST BE DATED AND LABELED AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

Nov 02, 2012 (Routine)

• Proper hot holding temperatures
  Hot food item(s) held at improper temperature(s). (Corrected On Site)
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s). (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Cutting boards has deep cuts and scratches. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  Unclean ice machine along edges of door. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)