- Bare hand contact with ready to eat foods
Observation: When placing lemons, limes, olives etc in drinks use tongs or toothpicks - barehands contact is not allowed with ready-to-eat foods. Tongs are now being used.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: In the walk-in do not store raw meat over beer kegs and do not store raw meats or seafood over sauces to protect against possible cross contamination. Foods were moved.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Prepared foods shall be datemarked. Corrected
- Food storage containers identified with common name of food
Observation: Label the bulk foods such as garlic salt, salt with name. Corrected
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Concentration o sanitizer in dishmachine is inadequate to properly sanitize.
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12/08/2015 | Regular |
| No violation noted during this evaluation. | 06/16/2015 | Physical Recheck |
- Food storage - preventing contamination from the premises
Observation: Cover spices when in storage. Corrected
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: The sliced tomatoes nested on ice 48F - needs to be nested farther down and the melted ice shall be replaced. The make table on the left side of the line is holding sour cream 44F, sliced tomatoes 46F and lettuce at 52F - shall be 41F - food was placed in reach-in - there is a piece of metal directly under the make table containers and that may be preventing the cold air from circulating.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
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06/03/2015 | Regular |
- Using a handwashing sink- operation and maintenance
Observation:Repair handsink, across from dishmachine, so it drains appropriately
- Outer openings are protected
Observation:There is still a large gap around back door. About an inch of sunlight can be seen on the right side.
- Demonstration of Knowledge
Observation:Educate employees on proper glove usage. When I arrived all employees put on gloves regardless of task and weren't changing them as needed. Hand barriers are only needed when working with ready-to-eat foods.
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11/26/2014 | Regular |
- Outer openings are protected
Observation: There is about a one inch gap around the back door.
- Effectively washing equipment and utensils
Observation: Remove old date stickers from pans during warewashing.
- Maintaining premises free of litter and unnecessary equipment
Observation: Remove trash and pallet from the back of the building.
- Physical facilities maintained in good repair
Observation: Repair floor where tile has broken and or been removed.Clean fruit that has fallen on the on bar floor.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Containers of beans, cooked fajita meat, etc., in walk-in didn't have dates.
- Bait stations, pesticides, and tracking powders approved
Observation: RAID and OFF were seen in facility.
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06/30/2014 | Routine |
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- Clean condition-hands and arms
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
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10/16/2013 | Routine |
- Using a handwashing sink- operation and maintenance
Handsink near dishmachine has a corner broken off. It is no longer durable and easily cleanable. Repair/replace. Handsink in back prep room has hand sanitizer - needs to be hand soap.
- Plumbing system repaired according to law
Faucet at mop sink leaks - repair.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Tubes of ground beef stored over whole cuts of pork in walk-in cooler. Store whole cuts of pork/beef above ground beef. Chicken should be stored under all other types of food. Corrected.
- Handwashing cleanser, availability
Handsink near dishmachine has a corner broken off. It is no longer durable and easily cleanable. Repair/replace. Handsink in back prep room has hand sanitizer - needs to be hand soap.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Handwash sink near dishmachine has hot water turned off. Repair.
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10/01/2013 | Routine |
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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06/20/2013 | Routine |
- Separation from food, equipment, utensils, linens, and single service
Do not store the delimer and other toxic items over the plastic cups. Store toxics sep and below food and food contact items. Chemicals were moved. Corrected at time of inspection
- Roasts held at a temperature of 130°F or above
The beans, chicken etc in walk-in cooler are at 47F, shall be 41F or below. Call has been made to owner and he is contacting repairman. He is due in in half an hour and will call Health dept when it is repaired.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
In walk-in do not store raw ground meats over raw whole cuts of meat. To prevent against possible cross contamination store raw whole cuts over raw ground meats. Meats were moved. Corrected at time of inspection
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06/11/2013 | Routine |
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