- Observed 2 uncovered employee beverages on the counters behind the bar and 1 uncovered employee beverage on the kitchen prep counter by the walk in cooler. Corrected--They were disposed of by manager. Retrain all employees on proper personal hygiene/hand washing procedures and submit documentation to TCHD, Attn: Kim by 2-19-16. Employee beverages must have lids and are not allowed in food or food prep areas.
- Paint or seal the bare particle board shelf (that is warped/damaged) above the grill line prep coolers.
- The metal shelves in the walk in cooler have a build up of black debris. The was a build up of salsa/food debris on the clean dishes and shelf across from the dish machine. Wash, rinse, and sanitize them.
- Repair the damaged door leading into the kitchen. Repair the hole in the wall behind the mop sink and replace damaged caulk around the mop sink. Replace missing base cove behind the coolers on the cook line.
- There was no certified FSSMC food manager on site at the time of the inspection. As a category 1 facility, a FSSMC certified food manager must be on site during all hours of operation. More employees need to be FSSMC certified. Manager was on break, per staff. Provide a work schedule for all FSSMC certified food managers to TCHD, Attn: Kim by 2-19-16.
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02/05/2016 | Follow-up | 90 |
- Found cooked rice with a date of 1-25-16 and no time at 49F in the walk in cooler. Cooked foods must be cooled from 135F to 70F in no more than 2 hours and 41F or below in an additional 4 hours. Rice was discarded by the manager. Also, found cheese dip in the walk in cooler that was only labeled with the date (however, it was recorded on the cool down chart). Manager correctly labeled cheese dip. Label food that has been cooked and cooled with both the date and time of onset of cool down.
- Observed 2 open employee drink cups on the back cooler at the bar. Drinks were disposed of by the manager.
- Repaint/seal rusty metal shelves in Victory cooler on cook line and in walk in cooler. Paint or seal or replace particle board shelf above the coolers on the cook line (It is worn through and warped). Remove cardboard from the bulk rice shelf and replace it with a smooth, durable, non-absorbent, and easily cleanable material.
- Found no chlorine sanitizer in dish machine. Maintain at 50-100 ppm. Dishes must be sanitized in 3-comparment sink until corrected. Sanitizer was set up during the inspection . Contact TCHD (Kim) at 309-925-5511 Ext. 301 for a reinspection when the dish machine has been repaired.
- Found 0 ppm chlorine sanitzer in the waitstaff wiping pail and the bar 3-compartment sink. Maintain at 100-200 ppm. Corrected to 100 ppm.
- There was a build up of grease and debris on the grill. Wash, rinse, and sanitize it.
- There was a build up of dust on the clean dish shelf and canned good shelf. There was a build up of food debris inside the ice cream freezer. Clean and sanitize these areas.
- The top of the Victory cooler in the kitchen had a build up of debris. Clean it.
- Repair the leaky faucet at the 3-compartment sink in the kitchen.
- Repair the hole in the wall behind the mop sink and replace damage caulk. Replace missing base cove on the wall behind the coolers on the cook line. Repair damaged door leading into the kitchen.
- Clean the walls behind the coolers on the cook line in the kitchen.
- There was no certified FSSMC on site at the time of the inspection. The manager stated that he was at the other store. As a Category 1 facility, a certified FSSMC (food manager) must be on site during all hours of operation.
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01/26/2016 | Regular | 72 |
- Observed unlabeled containers of spices on shelf. Ensure all food that are not easily identifiable and in their original packaging are labeled.
- Observed incorrectly labeled containers of chicken and beans in walk in cooler. Chicken container was incorrectly labeled as Beans with a
- Observed scoop fully submerged in bar ice bin. Ensure all ice scoops are properly stored with scoop handle facing upwards.
- Observed rusty shelves in 4-door cooler. Also observed damaged latch in walk in cooler. Repair and replace damaged surfaces and equipment.
- Observed wiping cloth stored on shelf near spices. Ensure all wiping cloths are stored in sanitizer bucket in between uses.
- Observed soap water being used to wash kitchen surfaces. Ensure all kitchen surfaces are being wash, rinsed, and sanitized. Manager replaced soap water with correct concentration of chlorine sanitizer.
- Observed debris buildup in the following areas; shelving where utensils are stored, shelving in walk in cooler, shelving under steam table, and in gaskets of reach in cooler in bar.
- No paper towels were provided in bar hand sink. Ensure all hand sinks are stocked with paper towels, soap, and nearby garbage bin.
- Observed cracked tiles throughout kitchen area. Repair or replace cracked tiles.
- Observed grease buildup on floor near fryers. Routinely clean floors to ensure no grease buildup.
- Observed debris buildup on walls near fryers. Routinely clean walls around equipment.
- Observed unlabeled chemical in spray bottle. Ensure all chemical spray bottles are correctly labeled. Spray bottle was labeled by manager on site.
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10/29/2015 | Regular | 78 |
- Observed bulk food items that were not labeled. Ensure all bulk food items out of the original container are labeled.
- Observed tomatoes and pico de gallo that were not labeled. Ensure potentially hazardous foods are labeled after preparation.
- Observed items in cooler that were not covered. Ensure items in refrigeration are covered.
- Observed container of cooked rice in cooler with a date that exceeds the 7-day date labeling rule. Ensure ready to eat potentially hazardous foods are used/discarded within 7 days. Rice was voluntarily disposed of by manager at the time of this inspection.
- Observed 2 containers of meat and one container of soup that were not date labeled and did not have any cool down documentation. These items were voluntarily disposed of by manager.
- Observed serving utensil that was buried in container of cinnamon-sugar. Serving utensils must be stored with handles facing out of the food.
- Observed utensils stored in container near spice rack that was covered in food debris. Clean and ensure routine cleaning.
- Observed broken handle on walk in cooler. Repair. Observed leak in walk in freezer. Repair. Observed cardboard used as a shelf liner. Cardboard is not smooth, durable, or easily cleanable. Remove.
- Observed two wiping cloths stored in refrigerator across from stove. Wiping cloths must be stored in sanitizer when not in use.
- Observed debris accumulation on the following items/surfaces: Blender, Ice machine, Refrigerator in bar, Refrigerator across from stove, Sugar containers, all carts, and all crates. Wash, rinse, and sanitize these items/surfaces and ensure routine cleaning.
- Observed cups stacked together that were wet. Ensure dishes are air dried before storing.
- Observed utensils stored with their handles facing down. Ensure utensils are stored with handles facing upwards.
- Observed debris accumulation on kitchen floor especially by grill. Clean and ensure routine cleaning.
- Observed peeling/chipping floor in kitchen. Repaint or reseal. Observed cardboard lining the floor in the freezer. Remove.
- Observed debris accumulation on walls throughout kitchen. Clean and ensure routine cleaning.
- Observed first aid spray and vaseline stored on shelf with cleaning chemicals. These items must be stored separate from cleaning chemicals. These items were moved by manager at time of inspection.
- Observed dust pan stored on container lid on prep counter. The dustpan was moved at the time of this inspection and the lid was cleaned.
- There was no licensed food manager at facility during this inspection. A licensed food manager must be present at a Category 1 facility at all times.
- Facility still does not have HACCP. Provide by 7/15/15.
- Facility has not been documenting any cool down. There are no temperature charts available from the past 2 weeks. Ensure these required charts are documented and kept at facility. Facility must provide 2 weeks of cool down and temperature charts to this department by 7/1/15.
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06/15/2015 | Regular | 67 |
- Observed food items in the cooler that were not labeled with time of preparation or removal from heat.
- Observed ready-to-eat smoked sausage that had been opened and unlabeled. Label and use or discard within 7 days. Observed milk that was opened and unlabeled. Label after opening and use or discard within 7 days.
- Observed food items in coolers that were not covered. Ensure food is covered at all times.
- Observed door to walk in latched close with a screwdriver. Repair. Observed walk in freezer that was leaking water on to floor. Repair. Observed broken white rack in freezer. Repair.
- Sanitizer in dish machine was at 0 ppm. Sanitizer must be between 50-100 ppm. Correct by 5/8/15.
- Observed chlorine sanitizer in bar sink at 0 ppm. Sanitizer must be at 50-100 ppm. Snaitizer concentration was corrected at time of inspection.
- Observed wiping cloths in kitchen that were not stored in sanitizer solution.
- Observed debris and grease accumulation on equipment in facility especially on the grill, fryers, and blender. Clean all equipment by 5/8/15.
- Observed debris accumulation on the following items/surfaces: All carts in facility, all racks in facility, all cooling units in facility, dessert area, tortilla chip container, steam table, soda area, dish storage areas including containers where utensils are stored and ice machine. Wash, rinse, and sanitize these items/surfaces by 5/8/15.
- Observed utensils stored with food contact surface facing upwards. Store utensils with food contact surface facing downward. Utensils were re-washed at time of inspection.
- Observed debris and grease accumulation on floors in kitchen of facility especially near the fryers and near the dry storage area. Clean floors by 5/8/15.
- Observed kitchen floor chipping and peeling. Reseal.
- Observed debris accumulation on walls in kitchen especially near the utensil storage rack and blender. Clean all walls by 5/8/15.
- Observed non-restaurant approved pesticide in facility. Pesticide was removed by owner at time of inspection.
- Observed chemical spray bottle without label. The bottle was disposed of by manager at time of inspection.
- There is still no HACCP plan at facility. Per manager it is at the other store. Provide a copy of the HACCP by 5/8/15.
- Facility does not have temperature or cool down documentation for the past 30 days. Provide a copy of these charts for the next 30 days by 6/1/15.
- Staff has not met food handler requirements. Emailed information on food handler requirments.
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04/28/2015 | Regular | 65 |
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