HACCP-. Discussed datemarking on the day opened or prepared. Also, if items come out from freezer time must be added to the date for when it was frozen.
- Critical: Potential for cross-contamination
storage practices
- Food contact surfaces of equipment and utensils clean
The interior of the Tor Rey cooler is soiled. Maintain all food-contact surfaces clean. Clean cooler.
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12/2/2013 | Routine | 94 |
HACCP.- Discussed salad bar temperatures and keepin cold, potentially hazardous foods below 41 degrees.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
1) Cooked hamburger labeled 7/8 stored in Fagor cooler. 2) Cooked hamburger labeled 5/29 stored in Fagor. All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment for more than 24 hours shall be clearly marked with the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. If frozen, food needs to be re-datemarked when it comes out of the freezer. Datemark items correctly.
- Thermometers provided and conspicuously placed
Thermometer stored in Fagor cooler is not working correctly. A numerically scaled indicating thermometer/recording thermometer, accurate to plus or minus 3°F, shall be provided and conspicuously placed in each mechanical refrigerator and each hot food storage facility. Provide accurate thermometer.
- Food protection during storage, prepartion, display, service, transportation
Employee coffee stored on the counter near and above food-contact surfaces. Protect food and food-contact surfaces at all times by storing employee beverages covered completely and below and physically separate. Store personal items correctly.
- In-use food dispensing utensils properly stored.
Wrapped silverware is stored in a cup at the bar with the food-contact surface exposed and facing up. Store all utensils with the food-contact surface protected and facing down to prevent potential contamination. Store utensils properly.
- Non-food contact surfaces clean
The gasket on the Fagor cooler is soiled. Maintain all non-food contact surfaces clean. Clean gaskets.
- Floors properly constructed, clean, drained
Floor in ice macine room is heavily soiled. Maintain all floors clean. Clean floors.
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7/15/2013 | Routine | 89 |
HACCP-. Discussed Datemarking of potentially hazardous foods.
- Food contact surfaces designed, constructed, maintained, installed, located.
A papertowel is being used above the grill for absorbency. Only use non-absorbent material for food-contact surfaces.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The gasket is in disrepair on the smallest chest freezer in dry storage area. Repair or replace gasket to provide smooth, easily cleanable, non-absorbent surface.
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2/25/2013 | Routine | 97 |
HACCP: Sanitizer concentration was discussed.
Chlorine used as sanitizer: wet wiping cloth solution 200 ppm
- Critical: Hands washed, good hygienic practices (observed).
Worker washed hands and did not use a paper towel as a barrier when turning off the faucet of the hand sink.
Food service employees shall use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a hand-washing sink or the handle of a restroom door.
Corrected by education.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The hand sinks in the rest rooms are not sealed to the wall.
Seal the sinks to the wall to eliminate hard to clean area.
- Non-food contact surfaces clean
The following items are soiled: 1. gaskets of upright fryer freezer near microwaves, 2. gaskets of bar cooler.
Clean and maintain clean.
- Floors properly constructed, clean, drained
There are missing and chipped tiles in the kitchen and in the restrooms.
Replace tiles to provide a smooth and easily cleanable floor.
- Walls, ceilings, and attached equipment, properly constructed, clean
1.There are missing ceiling tiles in the dry storage room.
Replace tiles.
2. The baffles of the exhaust hood over the fryers are soiled.
Provide a routine cleaning.
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12/11/2012 | Routine | 91 |
- Critical: Water source safe, hot, and cooled under pressure
This is the second recheck of the hot water in the restrooms. The hot water is currently working, violation is corrected.
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8/13/2012 | 1st Recheck | |
- Critical: Water source safe, hot, and cooled under pressure
This is a recheck of #27-no hot water in the restrooms. Owner, Shawna states that the hot water heater was unplugged, and hot water was present in the restrooms yesterday. Upon arrival, no hot water was present. After evaluation, a breaker was found out, and thermostat on water heater was turned down. It was turned up, but after waiting about 20 minutes there is still no hot water. Will recheck again Monday, August 13.
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8/9/2012 | Recheck | |
HACCP- Discussed employee practices, handwashing, and employee beverage storage.
This is a routine inspection and also an FBI complaint investigation for RFS 12-0325.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
An open package of hot dogs is not labeled with the date they were opened. All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment for more than 24 hours shall be clearly marked with the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Label all foods with the date of preparation or the date opened, and discard after 7 days. Hot dogs were labeled 8/4/12.
- Critical: Facilities to maintain proper temperatures
Fagor 2-door cooler near stove was at 60 degrees F. A sufficient number of refrigeration units capable of holding foods at the proper cold temperatures shall be provided and conveniently located in the facility. Note: Cooler temperature was turned up, and is now at the correct temperature. Also, the food in the refrigerator was at 44 degrees F.
- Thermometers provided and conspicuously placed
Fagor cooler in dry storage area does not have a thermometer in it. A numerically scaled indicating thermometer/recording thermometer, accurate to plus or minus 3°F, shall be provided and conspicuously placed in each mechanical refrigerator and each hot food storage facility. Note: Thermometer was provided for cooler.
- Foods handled with minimal manual contact
A plastic cup with no handle is being used to dispense sunflower seeds in the kitchen. Suitable dispensing utensils shall be used by employees or provided to consumers who serve themselves to avoid unnecessary manual contact with food. Provide a food-grade utensil with a handle to dispense all foods.
- Food contact surfaces designed, constructed, maintained, installed, located.
A cloth towel is used under plastic cups near soda machine. Remove cloth to provide a non-absorbent surface for food-contact surfaces.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) The shelving in the storage room near restrooms is constructed of bare wood. Paint or seal wood to provide a non-absorbent surface for non-food contact surfaces. 2) The sinks in the restrooms are not completely sealed to the adjoining wall. Equipment shall be sealed to the adjoining equipment or adjacent walls or ceilings if exposed to seepage or splash. Use caulk or other means to fully seal sinks to wall.
- Wiping cloths clean, used properly, stored
Wet wiping cloth was stored on the counter in the kitchen. Moist cloths or sponges shall be stored in a sanitizing solution between uses.
- Food contact surfaces of equipment and utensils clean
The interior of the ice bin, and the interior of the frigidaire are soiled. Clean and sanitize all food contact surfaces routinely and maintain clean.
- Non-food contact surfaces clean
The yellow refrigerator and the whirlpool refrigerator have soiled gaskets. Clean all non-food contact surfaces routinely and maintain clean.
- Critical: Water source safe, hot, and cooled under pressure
No hot water is present in the restrooms. Lavatories shall be provided with hot and cold water tempered by means of a mixing valve or combination faucet. Provide hot water immediately to restrooms. Recheck will be done in 3 days (8/9/12).
- Floors properly constructed, clean, drained
Floors throughout the facility are soiled. Clean floors.
- Walls, ceilings, and attached equipment, properly constructed, clean
Ceiling tiles are missing in the dry storage area. Replace tiles.
- Rooms and equipment - vented as required
The women's restroom has no ventilation. Rooms shall have sufficient ventilation to maintain them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes. Provide ventilation for restrooms.
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8/6/2012 | Routine | 73 |
Frozen foods are frozen
HACCP= Discussed toxic item storage and provided HACCP Bulletin. Also provided refrigeration temperature HACCP- monitor salad bar temps.
Good job on datemarking and cooling times!!
- Food protection during storage, prepartion, display, service, transportation
A personal dish of icecream is stored in the pizza cooler near food items. Store all personal items below and physically separate from food items.
- Food contact surfaces designed, constructed, maintained, installed, located.
Cloth is being used under hamburger in the Fagor cooler. Use only non-absorbent material for food-contact surfaces.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) The handwashing sink in the kitchen, and the handsinks in both restrooms are not sealed to the wall. Equipment shall be sealed to the adjoining equipment or adjacent walls or ceilings if exposed to seepage or splash. Use caulk or other means to fully seal sinks to the wall. 2) The shelves holding chemicals and single-service articles near the restrooms are made of bare wood. Seal or paint wood to provide a non-absorbent surface. 3) The seals of the fridge by the stove in kitchen are broken. Repair seals. 4) Duct tape is used to repair the handle on the Fagor cooler. Remove duct tape and provide smooth, non-absorbent, easily cleanable surface.
- Food contact surfaces of equipment and utensils clean
The following food-contact surfaces are soiled: Interior of refrigerator near salad bar, Pizza freezer, Interior of Frigidaire and Whirlpool cooling units. Clean and sanitize all food-contact surfaces routinely and maintain clean.
- Single service items properly stored, handled, dispensed
A box of Solo Cups are being stored on the floor in the dry storage area. Single-service articles shall be stored at least six inches above the floor in closed cartons or containers. Elevate all single service articles to prevent potential conatmination.
- Walls, ceilings, and attached equipment, properly constructed, clean
Ceiling tiles are missing in the dry storage area. Replace tiles.
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2/6/2012 | Routine | 91 |
Note: Hygienic Practices
- Foods handled with minimal manual contact
Employee was sliciing tomates and working with lettuce at dressing table with bare hands. Avoid direct hand contact with ready-to-eat foods. Use appropriate utensils to handle ready-to-eat foods.
- Plumbing installed and maintained
Soft drink gun holster at bar drains into ice bin below holster. Dispose of liquid in holster in approved manner.
A portable PVC piping arrangement is used to divert cold water to all compartments of 3 compartment sink at bar. Provide approved faucet which reaches all compartments to dispense hot and cold water at 3 compartment sink.
- Floors properly constructed, clean, drained
Flooring is discolored and soiled appearing (saw dust + ?) in chest freezer food storage room by bowing lanes. Provide clean, clean-looking, smooth and easily cleanable flooring in food storage areas.
- Walls, ceilings, and attached equipment, properly constructed, clean
Kitchen walling (pizza oven and shake machine area) has exposed bare wood. Provide smooth and easy-to-clean walling.
Ceiling in back storage area by bowling lanes is discolored and soiled appearing. Provide clean and clean-looking ceiling.
Replace missing ceiling tiles in food store room just inside side door entrance.
- Lighting provided as required. Fixtures shielded
Overhead light in food store room by side entrance was not shielded. Shield light.
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8/12/2011 | Routine | 94 |
HACCP: Proper Cooling
Note: Due to extensive menu and large quantities of food which are prepared, cooled, reheated and served. Larger refrigeration units, such as the addition of a walk-in, were discussed at the time of the inspection and recommended.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Ice and cola-like beverage was seen in handsink in dish room. Utilize handsink for handwashing only. Maintain sink clean and sanitary.Note: Sink was emptied
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Bare wood was used below counter at bar and lower shelf of table in kitchen area. Seal bare wood surfaces to provide nonabsorbant, smooth and easily cleanable surfaces.
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
Sink at bar has only hot water provided all compartments and cold water provided one compartment. Provide hot and cold water to all compartments of three compartment sink through approved single faucet.
- Storage/handling of clean equipment, utensils
Food scoops were non-inverted in container on pizza freezer. Store and dispense utensils with handles in upward direction.
- Single service articles not re-used
Patties of hamburger were in box labeled bacon. Uitilize single use articles for first original purpose only and then discard.
- Critical: Outer openings protected from insects, rodent proof
Side door near kitchen was propped open. Protect outer openings against entrance of insects/rodents. Note: Door was shut
- Floors properly constructed, clean, drained
Flooring around urinal in men's restroom is in poor repair. Provide smooth and easily cleanable flooring in good repair.
Flooring in room for two chest freezers is excessively soiled. Clean and maintain flooring clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Ceiling in chest freezer room is stained, discolored with missing tile. Provide clean and clean-looking, smooth and easily cleanable ceiling in good repair.
- Lighting provided as required. Fixtures shielded
Lights are unshielded in chest freezer room. Shield lights.
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3/23/2011 | Routine | 82 |
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