- 229.164 (e) (1) (D) (ii)Bare hand contact. Observed employee handle ready-to-eat foods with her bare hand. 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.
- 229.163 (n) (1) eat.drink.smoke. Observed employee beverage stored on steam table next to refried beans. An employee must eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection cannot result.
- 229.164 (f) (2) (A) (iv) not protected. Observed chocolate syrup in ice that is used for drinks. Ensure ice that is used for drinks is kept clean protected from cross contamination at all times.
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01/08/2016 | 88 |
- 229.164 (o) (6) (B) (ii). Potentially Hazardous Foods held less than or equal to 41 degrees Fahrenheit. A cold hold unit was found to be operating above 41 degrees Fahrenheit. The food in it was around 46 degrees Fahrenheit. Place the items in a location to cool it to 41 degrees fahrenheit or less. Have the unit adjusted to maintain food contained within at or below 41 degrees Fahrenheit. Items placed in an ice bath on the service line above 41 degrees fahrenheit. Contact with ice was poor. Containers should be fully surrounded by ice and metal containers are best to transmit cold. Suggest time as a public health control for these items. Mark them to indicate an timem 4 hours after being taken off of temperature control, and discard remainder at the end of that time.
- 229.165 (k) (14) (A)chlorine solution. Mechanical ware washing machine was not providing chlorine in the range of 50 to 150 ppm. Obeserved machine and saw chlorine was not added in cycle. Primed machine and it provided chlorine at 50 ppm on the next cycle. Have unit serviced for possible leak in supply line.
- 229.165 (l) (1) (B)not calibrated. Thermometer reading 54 degrees F, actual temperature at 49 degrees F. Place accurate thermometer in the dessert cold hold in a position that is easily readable.
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed, drain flies. Eliminate the presence of insects by using any approved means.
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09/29/2015 | 86 |
- 229.164 (e) (1) (D) (ii)Bare hand documentation. No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact using double hand washing.
- 229.166 (g) (4) (B)backflow preventer. There is no backflow preventer present. Install the proper backflow prevention.
- 229.168 (c) (1) toxics stored. 229.168 (a) toxics not labeled. Observed asnitizing buckets and spray degreasers stored next to coffee pots and clean forks. Also observed unlabeles spray bottle in bar area. Store labeled toxic items below and away from food areas.
- 229.165 (q)food contact not sanitized. Observed knife with food debris still present stored with clean knives. Ensure all utensils are cleaned/sanitized properly before storing.
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04/02/2015 | 86 |
- 229.164 (v) (2) (C) Food at/below 41 degrees Fahrenheit. Potentially Hazardous food not at required temperature in cooling unit. Observed Chicken Breast to be at 46-47° F. Guacamole was observed at 58° F. Manager voluntarily discarded chicken breast and guacamole. Potentialy Hazardous food must be maintained at or below 41° F.
- 229.166 (g) (4) (B)backflow preventer. There is no backflow preventer present at water hose by 2 compartment sink. Provide for adequate backflow prevention device.
- * 229.163(b) Demonstation of Knowledge. PIC could not successfully demonstrate required Certification. Ensure a Certified Food Manager is present during all operating hours.
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12/09/2014 | 88 |
- SALSA AT CONDIMENT STATION AT 56F. MANAGEMENT STAES IT WAS PUT OUT AT 8AM. MAINTAIN 41F OR BELOW OR REPLACE EVERY 4 WITH A NEW BIN AND BATCH OF SALSA.
- 229.165 (k) (14) (A)chlorine solution. Chlorine concentration for chemical sanitizer in mechanical ware washing equipment not in line with PH/concentration chart. WIPING BUCKET IN KITCHEN WITH CHLORINE SOLUTION TOO STRONG. MAINTAIN 50-100PPM USING TEST STRIPS
- NO CERTIFIED FOOD MANAGER AT TIME OF INSPECTION. MUST HAVE A CFM DURING ALL HOURS OF OPERATION. FOLLOW-UP IN ONE MONTH FOR VERIFICATIONS OF COURSE REGISTRATION RECEIPT/CFM .
- 229.165 (m) (1) (B)grease and soil accumulation. ON SIDES/BEHIND/UNDERNEATH ALL EQUIPEMENT IN KITCHEN, ESPECIALLY FRYERS AND GREASE FILTERING MACHINE. CLEAN AND SANITIZE TO REMOVE FOOD SOURCE FOR PEST/RODENTS.
- 229.165 (m) (2)non food contact dirty. FOOD DEBRIS ON SHELVES, PREP TABLES, CUTLERLY/CONDIMENT HOLDERS AND PASS THROUGH DOOR FROM KITCHEN TO BAR. CLEAN AND SANITIZE REGULARLY TO PREVENT FOOD SOURCE FOR PESTS/RODENTS
- 229.165 (q)food contact not sanitized. MOLD IN ICE MACHINE. CLEAN AND SANITIZE REGULARY, WEEKLY/BI-WEEKLY, TO PREVENT MOLD BUILD-UP.
- 229.167 (p) (11) (C)insects/pests not minimized. OBSERVED ONLY ONE LIVE LOTS OF DEAD ROACHES. VERIFIED BI-WEEKLY COMMERCIAL PEST CONTROL.
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08/11/2014 | 83 |
- Need to install lids in women's restroom trashcans.
- soda gun needs to cleaned.(corrected)
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12/17/2013 | 94 |
- 229.166 (i) (1) (B) HWS improper use. Handsinks must be used for handwashing only -- found rag in handsink, employee rinsed cleaning towel in handsink.
- 229.163 (i) not in HWS. Food employee did not wash hands in a handsink but in a food prep sink.
- Properly store foods in coolers to prevent cross contamination. See handout provided.
- Provide an airgap between the ice machine drain pipe and the floor drain equal to twice the diameter of the pipe.
- 229.168 (c) (1) toxics stored. Store toxic chemicals away from food areas (storage/preparation) -- found containers of bleach and Armour all in one of the Bar sinks.
- Observe Time as Public Health Control by monitoring expiration dates of potentially hazardous foods -- condemned 1 gal of expired sour cream found in WIC.
- 229.165 (m) (1) (A)not clean. Clean accumulated debris on all equipment, shelves, inside refrigerators (dirty/rusty shelves, gaskets, etc), Bar soda gun nozzle and holster, food coolers and beer coolers and other food contact surfaces.
- 229.165 (m) (1) (B)grease and soil accumulation. The food-contact surfaces of cooking equipment and pans must be kept free of encrusted grease deposits and other soil accumulations.
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02/01/2011 | 79 |
- Potentially Hazardous food not at required temperature in cooling unit. Ensure potentially hazardous foods are held 41F or below.
- 229.163 (n) (1) eat.drink.smoke.. Employee found drinking from an open cup while in the food service line. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- 229.166 (i) (1) (B) HWS improper use. Use handsinks is for handwashing only and ensure that they are always accessible to handwashing.
- Properly store foods to prevent cross contamination.
- 229.168 (c) (1) toxics stored. Store toxic items below and away from food areas, remove all poisonous items from food areas.
- 229.165 (h) (2)thermometer available. Ensure all coolers have properly working thermometers. Provide stem thermometers to food employees.
- 229.165 (d) (1) (B)free of breaks, cracks. Repair/replace worn out/damaged utensils, dishwares, food containers.
- 229.165 (m) (1) (A)not clean. Food contact surfaces unsightly (dirty or not clean). Clean can opener, inside ice machine, food debris inside coolers.
- Properly and accurately date-mark foods.
- 229.163 (n) (1) eat.drink.smoke.. Employee found eating or chewing while in the food service line. Employees must not eat, chew, drink from an open cup and use tobacco while in the food service line.
- 229.165 (m) (2)non food contact dirty. Clean accumulated debris and grease in vents, venthoods, grill.
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08/12/2010 | 74 |
| No violation noted during this evaluation. | 11/04/2008 | 97 |
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