- Couldn't locate facility's metal stem thermometer.
- The facility didn't have quat test strips.
- There are dirty rags in the kitchen especially in the area of the hand sink by the ice machine.
- Wash, rinse, and sanitize the following: the coffee maker area, microwave, slicer (behind), counters in this area, pizza oven behind the bar, pizza slicer, can opener, stove. There are areas throughout the kitchen with items such as used paper towels, empty shopping bag, ect. Employees must throw away items in garbage cans. There was no garbage can by the handsink in that area so that may be part of the problem.
- The hand sink by the ice machine in the kitchen had a rag in/on it with screws and other garbage in it. Also the hand sink behind the bar had a strainer in it. The sinks were made accessible.
- The hand sink by the ice machine didn't have paper towels. The hand sink behind the bar didn't have paper towels or soap.
- The floor of the walk in cooler in the breakfast area is dirty. It appears as if something has spilled. The floor under the fryers has grease and black buildup. The floor in the dish machine room needs cleaned under the mats.
- The wall/seal is damaged around the mop sink area. The wall is damaged by the ice machine.
- The wall is dirty in the dish machine room and behind equipment in the grill line.
- In the coffee area there was gel chafer fuel by coffee maker components and a to go dish. The heaters were moved.
- The last completed cool down chart is from 11-6-15. There are no other temperature charts. You must submit 2 weeks of completed temperature documentation to me.
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12/08/2015 | Regular | 81 |
- In the salad cooler there was tartar sauce in little containers date labeled 10-2. I had explained the last time I was here as soon as you take it out of the original commercial container you have to date label it and use it within 7 days.
- In the walk in freezer there were several boxes of foods that weren't covered. There were also boxes of food on the floor in the dry storage room.
- Observed employees not wearing effective hair restraints.
- The handle is broken/missing on the reach in cooler in the prep area. This is no longer being used so it needs to be removed. The reach in cooler across from the fryer has broken door seals.
- There are dirty rags throughout the kitchen. In the prep area there was a pile of dirty rags and old gloves.
- There is black buildup on surfaces in the walk in cooler. The can opener, stove top, shelves, surfaces in the coffee area, pipes, handles to coolers, seals, bottom of salad cooler, racks.
- There are cracked floor tiles. There is coving coming off behind the 3-compartment sink.
- The wall is damaged by the ice machine.
- There is buildup on walls in the dish machine room and around equipment.
- In the kitchen there was windex stored next to clean plates. In the prep area there was a spray bottle of sanitizer. There is also sanitizer tabs on the 3-compartment sink behind the bar. Chemicals must be stored underneath away from food and food contact surfaces.
- There are extraneous items stored inside and outside. All equipment no longer in use needs to be removed as it creates a place for pests to hide.
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10/12/2015 | Follow-up | 79 |
- Found cooled down food without date and time of removal from heat such as cooked ground beef and chili. Explained how cool down works and how to document.
- In the walk in cooler there were items left from when the facility had banquets such as ranch labeled 9-10. In the salad cooler there were salad dressings in little containers with various date labels such as 7-16, 9-4. They were removed.
- In the reach in cooler in the grill area there was raw hamburger stored over ready to eat foods. Also in the walk in cooler there was eggs stored over ready to eat foods and plates. Both were moved.
- In the walk in freezer there were several boxes of foods that weren't covered.
- The employee behind the bar handled dirty dishes, improperly washed them in the 3-compartment, then touched clean dishes. She also had a wash cloth she was using to wipe her hands. I didn't see any hand washing. Explained when to wash hands.
- Observed employees not wearing effective hair restraints.
- The handle is broken/missing on the reach in cooler in the prep area. Also the side of the shelf in the wait staff area has exposed wood. Also there is aluminum foil covering many surfaces on the grill line. You should not use aluminum foil as a way to avoid cleaning. The reach in cooler across from the fryer has broken door seals.
- The facility didn't have test strips.
- When the bartender was washing glasses in the 3-compartment sink, the glasses were not kept in sanitizer for 60 seconds. I explained that the contact for dishes to be properly sanitized is 60 seconds.
- There is black buildup on surfaces in the walk in cooler. The large stand mixer has food accumulated on the underneath. The can opener, stove top, shelves, surfaces in the coffee area, pipes, handles to coolers, seals, bottom of salad cooler, racks. Also the walk in cooler had several dirty food containers.
- There is standing water in several drains. I pointed this out to the manager. He called a plumber at time of inspection. I explained this is non potable water and if it comes up on the floor they will most likely have to close.
- The hand sinks by the dish machine and the ice machine didn't have paper towels.
- There are cracked floor tiles. There is coving coming off behind the 3-compartment sink.
- There is buildup on floors in the dish machine room and around equipment. Also in the walk in freezer there is food on the floor. The rubber mats in the bar area are sticky.
- The wall is damaged by the ice machine.
- There is dust on the ceiling by the vents. There is buildup on walls in the dish machine room and around equipment.
- On one side of the prep table across from fryers there was oven/grill cleaner and spray disinfectant. On the other side there was a spray bottle of spic and span. Explained chemicals must be stored underneath prep areas. They were moved.
- There are extraneous items stored inside and outside. All equipment no longer in use needs to be removed as it creates a place for pests to hide.
- No certified food manager was at the facility at the time of the inspection.
- No one with their food handlers at time of inspection.
- No temperature documentation. Explained cool down charts.
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09/29/2015 | Regular | 61 |
- Found 2 small containers labeled potato salad 3-9, augratin potatoes 3-23, turkey lunchment 3-13. There were several other items that didn't have date labels, or had a date label but no time of cool down. Most food items that didn't have a date label were leftovers from a banquet on Saturday which the employee was able to show me the menu. You must date label potentially hazardous foods when you prep them, label the time of onset of cool down, and record cool down. You also need to go through the cooler and dispose of items past 7 days.
- The following things were disposed of: 2 small potato salads, 2 augratin potatoes, turkey lunchmeat, and cheese. These were items past 7 days and the cheese was visibly moldy so the employee thought it should be disposed of.
- In the reach in cooler across from the fryers, raw chicken wings were stored over potatoes and fish. The chicken was moved to the bottom.
- The handle to the reach in cooler by the grill was broken. Also there is aluminum foil covering many surfaces on the grill line. You should not use aluminum foil as a way to avoid cleaning. Also there is tape on wires by the dishes storage and on the reach in cooler across the fryers. Also the reach in cooler across from the fryer has broken door seals.
- There were rags on a prep table in the back of the kitchen as well as on the handsink behind the bar. Rags, especially wet ones, need to be properly stored.
- The cabinets under the breakfast buffet are dirty. Many of the shelves in the prep/grill area are covered in aluminum foil and that foil is covered in grease. You should not cover shelves in order to avoid cleaning. There is buildup in handles throughout the facility. The slicer, large stand mixer, grill, and other equipment all had buildup on it. The employee said she had not used any of them. These should all be cleaned before employees leave at the end of the night. You should implement a cleaning schedule.
- There is a leak at the handsink by the walk in cooler and freezer.
- Found build up on floors, especially in dishmachine area and in prep areas. Again I suggest implementing a cleaning schedule. At the start of the day the kitchen should be very clean instead of left dirty.
- The walls had buildup especially around the ice machine and dish machine.
- I found sweatshirts stored on 2 different racks in the kitchen.
- On top of the dish machine there was oven/grill cleaner and Kleer Kwik plus. Both were moved to a dirty table across from the dish machine. All chemicals should be away from food contact surfaces (clean dishes) and stored below.
- At time of inspection there wasn't anyone present with their food manager's license. They do cool down breakfast leftovers. The facility is a category 1 so you should have someone present with their food manager's license at all times.
- The permit that's posted is from last year. The employee on duty was not sure where this years permit was. If it is posted somewhere else send me a picture, otherwise you will have to obtain another copy from TCHD. This must be rectified in 10 days.
- The facility didn't have any current cool down charts. You must submit 2 weeks of charts to me.
- The employee on duty didn't have her food handler's license and I didn't see any other licenses posted. When I conduct a reinspection I will check all food manager's and food handler's licenses.
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03/30/2015 | Regular | 73 |
- Found 1 pan of chili in the walk in cooler that was only labeled with the date and another pan of chili that was unlabeled. Label with both the date and time of onset of cool down. It was discarded by the manager.
- The improperly labeled chili was discarded.
- Cold buffet was not maintaining temperature. Cartons of milk and yogurt in this unit were 53°F. They were discarded. Repair this unit.
- Found boxes of food stored on the floor in the dry storage room.
- Observed foil covering surfaces behind and under grills and on top of ovens. Foil is not a durable and easily cleanable surface and must be removed.
- Found dirty towels laying all over bar counters. Store them in sanitizer between use.
- Hot holding cabinets, microwaves, Garland oven and sunfire ovens had a build up of debris. Clean and sanitize them.
- Th small fridge interiors and the slicer had a build up of debris. Clean and sanitize them.
- Found a pitcher in one banquet bar hand sink and a paper cup in the other banquet bar hand sink. Do not store anything in or on hand sinks. Corrected-These items were removed from the hand sinks.
- Found build-up of debris on floors in the banquet areas and walk in cooler. Clean the floors.
- Food build-up on walls in the dish room. Clean the walls.
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11/05/2014 | Regular | 71 |
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