- 229.164 (e) (1) (D) (ii)Bare hand documentation. STAFF CONNOT HAVE BARE HAND CONTACT WITH READY TO EAT FOODS WITHOUT HAVING PROOF OF TRAINING/HANDWASHING SEE HANDOUT
- ONE PERSON PER SHIFT MUST HAVE THE FOOD MANAGER CERTIFICATION.
- INSIDE OF THE ICE MACHINE NEEDS TO BE SERVICED. 229.165 (m) (1) (A)not clean.
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07/16/2015 | 85 |
- PHF must be cooled from 135°F to 70°F within 2 hrs. STEP ONE PHF MUST BE COOLED FROM 70F TO 41F WITHIN 4 MORE HRS. STEP TWO FOR A TOTAL OF 6 HOURS.
- POTENTIALLY HAZARDOUS FOODS MUST BE MAINTAINED AT 41F OR BELOW.
- 229.167 (p) (11) (C)insects/pests not minimized. THERE ARE GNATS WITHIN THE AREAS.
- 229.165 (d) (1) (A)smooth. CUTTING BOARD AT THE BAR NEEDS TO BE DISCARDED, DIRTY-WORN BADLEY.
- 229.165 (r) (3) (D)no sanitization. BAR AND MAIN KITCHEN
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05/14/2015 | 81 |
- Potentially Hazardous food not at required temperature in cooling unit. Raw chicken and beef fajita found reading an internal temperature of 48F-50F in the reach-in cooler. All potential hazadous food must be kept at or below 41F.
- Employee was found drying off thier hands with a rag and not a disposable paper towel. Ensure that employees know the proper procedures in washing their hands.
- Cooling unit that is used to store raw chicken and beef products was found reading a temperature of 58F. All cooling units must hold a internal temperature of 41F or below.
- 229.167 (e) (3) (B)continuous clean towel. The towel system at the hand wash station is not working properly. Repair towel system so that clean towels are available to users.
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed. Provide proper measures/methods to control and minimize presence of pests. Flies was observed throughout the kitchen.
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07/07/2014 | 82 |
| No violation noted during this evaluation. | 01/07/2014 | 100 |
- Ensure nothing is stored in the handsink and no rinsing food products shall not be done in the handsink. Only handwashing procedures should be done at the handwashing station.
- * 229.163(b) Demonstation of Knowledge. Registering and successfully completing a Food Manager Certification course. Person in charge of the ktichen could not successfully demonstrate required knowledge.
- Multiple utensil container trays was found dirty and not properly cleaned and sanitized. Correct on the spot.
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09/04/2013 | 91 |
- Food employee preparing tortillas found wearing nail polish. Ensure employee do not wear nail polish while preparing food.
- 229.164 (o) (9) (A) (iv) written records. Establishment must have written procedures for monitoring critical control points. Establishment must keep log or notebook to verify effectiveness of operation or process. Ensure to have a temp. log in book to monitor the temperatures of the Walk-in cooling untis and RTE foods that is stored in the hot holding unit.
- No Heimlich poster posted.
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03/25/2013 | 89 |
- Provide that all food items stored in the refrigeration units in the kitchen area can maintain a minimum temperature of 41F and below.(Cold Hold unit directly underneath the Main Grill in the kitchen area measured at 53F at time of inspection. Food items were within time safety limits no food items condemned.)
- Provide that all date labeling in the walk-in refrigeration unit is current and accurate. (Date labels exceeding expiration dates at time of inspection.)
- Provide that all handwash stations are equipped with soap and towels.(No soap at the bar handwash station at time of inspection.)
- Provide that all dead crickets are removed from underneath the drink stations in the dining room area.
- Provide that all food contact surfaces are cleaned and sanitized. (Dirty knives being stored on magnetic holders in the kitchen area at time of inspection.)
- Provide that all soda guns and soda holsters are cleaned and sanitized to remove mold and food debris in the bar area.
- Provide that all food items stored in cold hold units in the kitchen area can maintain a temperature of 41F and below. (Diced vegetables stored adjacent to the heat lamp warmer on the food prep line are not maintaining proper temperates.)
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09/25/2012 | 82 |
- Please provide that all cold hold refrigeration units are maintaining a minimum of 41F and below.(Cold Hold Refrigeration unit underneath the grill area was measured at 55F at time of inspection. Food was within time safety limits.)
- Provide that employee's do not drink from open cups in the kitchen or bar area.(Must drink from a sealed container with straw.)
- Provide that the mechanical ware washing machine is properly sanitizing.(No sanitizing solution measured at time of inspection at the bar dishwashing machine.)
- Provide that a employee is Food Manager Certified.(A minimum of 1 employee must have a Food Manager's License onsite at all times.)
- Please provide that all food contact utensils are store in a clean location.(Dirty knives being stored on dirty magnetic holders in the kitchen area.)
- Provide that food contact surfaces are stored in a clean location.(Inverted glasses being stored on the bottom of dirty refrigeration unit in melted ice.)
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12/13/2011 | 82 |
- . Potentially Hazardous food not at required temperature in cooling unit.
- Employee found drinking from an open cup while in the food service line.
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02/15/2011 | 85 |
- Ice used as coolant may not be used an ingredient or food.
- LABEL ALL SPRAYER BOTTLES.
- CLEAN ICE MACHINE
- Potentially Hazardous food not at required temperature in cooling unit. Donated food must be maintained at or below 41° at the time of donation.
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07/06/2010 | 85 |
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