- Hand sink in bar area was not supplied with soap or paper towels. Ensure to supply all hand sinks with soap and paper towels at all times.
- -Observed ice machine side corner of panels to be dirty. Ensure to thoroughly clean and sanitize surfaces to prevent contamination. -Observed personal food items being stored on racks along with other prepared food items for customer service. Ensure that all personal items are stored in an area away from food and food contact/preparation surfaces. Ensure that personal beverages are stored in a cup with lid and a straw.
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01/25/2016 | 94 |
| No violation noted during this evaluation. | 09/14/2015 | 100 |
| No violation noted during this evaluation. | 04/15/2015 | 100 |
| No violation noted during this evaluation. | 11/24/2014 | 100 |
- Queso that was prepared the day prior, was stored in walk in cooler, and was reading at 52 degrees. Queso was discarded. Manager stated he used ice sticks to cool it. Recommended that establishment uses ice sticks, smaller and shallow pans, continuous stirring, as well as cool in the following manner: Ensure to follow the following procedure to ensure food is cooled properly: After food is cooked and removed from stove, food has 2 hours maximum to be reduced in temperature to 70 degrees F. Food then has an additional maximum of 4 hours to reduced temperature to 41 degrees and below. It is recommended to divide foods into smaller portions, use ice baths, continuously monitor temperature and stir foods to ensure the above temperatures are reached in the time allotted.
- Raw chicken tenders, raw breaded fish and shrimp were in cold hold unit reading at 54/53/54 degrees F. Refrigeration unit was not properly working. Food was discarded due to having been off temperature for more than 5 hours and had a foul odor.
- Observed a fly in egg batter mix. Mix was discarded.
- Observed foods prepared and stored more than 24 hours to have improper date marking labels with preparation date. If prepared foods are to be stored for more than 24 hours, proper date marking labels should be present on foods. Date markings should state the expiration date of the food. The expiration date should be 7 days, with preparation day counting as day 1.
- Small refrigerator holding raw chicken was not properly cooling. Temperature of unit read mid 50s. Raw food in unit was discarded.
- Hand sink in back warewashing room was not supplied with soap. Ensure to have all hand sinks supplied with soap at all times.
- Observed ketchup bag in hand sink. Ensure that hand sink is only used for handwashing procedures.
- Observed a bottle of peroxide and alcohol being stored on rack above cans of peeled tomatoes, and other food items, and utensils. Ensure that all toxic substances are stored in an area away from food and food contact surfaces to prevent contamination.
- Ice machine door panels had much debris accumulation dirt/mold/etc. Clean dishes that are stored in dirty bins in back clean dish rack, should be stored in clean and properly sanitized surfaces at all times.
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07/15/2014 | 66 |
- Observed cooked rice and queso sitting on prep table reading at 122 degrees. Employee stated food had been off stove for about 2 hours. Ensure to follow the following procedure to ensure food is cooled properly: After food is cooked and removed from stove, food has 2 hours maximum to be reduced in temperature to 70 degrees F. Food then has an additional maximum of 4 hours to reduced temperature to 41 degrees and below. It is recommended to divide foods into smaller portions, use ice baths, continuously monitor temperature and stir foods to ensure the above temperatures are reached in the time allotted.
- Observed prepared food being stored in walk in cooler, for more than 24 hours. Foods were only labeled with preparation dates. If prepared foods are to be stored for more than 24 hours, proper date marking labels should be present on foods. Date markings should state the expiration date of the food. The expiration date should be 7 days, with preparation day counting as day 1.
- Observed hand sink in back kitchen area to not have soap and paper towels. Ensure that all hand sink sare readily available with soap and paper towels at all times.
- Observed spray bottles containing toxic chemicals to not have labels. Ensure that all containers storing toxic chemicals are properly labeled with name of substance being stored.
- Observed mop sink to be clogged. Employee stated plumber was coming in to correct issue. Ensure that mop sink is corrected and allows for proper sewage disposal of all waste. A follow up will occur in 5 days to ensure issue has been properly corrected.
- Observed hand sink in front area at bar, to drain into a temporary container on floor. Ensure that proper plumbing drain pipes are placed in order to have water properly disposed.
- Observed front three compartment sink in bar area, as well as three compartment sink in back kitchen area, to not have air gaps in compliance. Ensure that air gaps are present to be twice the size of the drain pipe diameter to ensure proper disposal and to prevent from contaminating water pipes, if sings become clogged.
- Observed ice scoops being stored on electrical outlet boxes next to ice machine. Ensure to store utensils, scoops, etc in an area that is smooth, easily cleanable and non absorbent.
- Observed clean utensils being stored in dirty containers in back kitchen area. Ensure all clean dishware and utensils are stored in clean and sanitized containers/surfaces, to prevent cross contamination.
- Observed plastic container of cooked rice that was cooling on back prep table to be covered with cloth towel, directly on rice. Ensure that only food grade items are used for food contact (saran, foil, food grade items, etc)
- Observed bottle openers being stored in waisband of waitresses. Ensure that all utensils used for beverage and/or food contact are stored on surfaces that are smooth, easily cleanable and non absorbent.
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01/30/2014 | 75 |
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