- Water system
distribution, delivery, and retention
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: All non food contact surfaces that have come in contact with water in the past 24 hours must be washed, rinsed, and sanitized.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: All food contact surfaces that have come in contact with water in the past 24 hours must be washed, rinsed, and sanitized.
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12/09/2014 | Non Illness Complaint |
| No violation noted during this evaluation. | 12/09/2014 | Physical Recheck |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Most items were date marked at time of recheck. Must continue to work on date marking ready to eat food.
- Food temperature measuring devices are provided and readily accessible
Salsa cooler in server area did not have a thermometer inside. Must have a thermometer inside to ensure adequate temp is maintained.
- Cleanability of floors, walls, and ceilings
Wall in sprayer corner is still no longer cleanable and is showing signs of deterioration. Must repair or replace to prevent buildup of bacteria and contamination.
- Responsibilities of Permit Holder
Did not have most recent inspection report and license posted. Must post both in area easily read by the public.
- Posting of a valid license
Did not have most recent inspection report and license posted. Must post both in area easily read by the public.
- equipment food contact surfaces and utensils clean to sight and touch.
Wire racks in walk in cooler have become soiled and must be cleaned. --1) Several cutting boards in kitchen (prep coolers and movable) have deep scores and stains. Must resurface or replace to prevent buildup of bacteria and contamination. 2) The following areas have become soiled and must be cleaned: glass freezer @ bar, pop nozzles @ bar, and door gaskets in line coolers (kitchen).
- Warewashing equipment
cleaning agents and wash solution temperatures
- Roasts held at a temperature of 130°F or above
Still unable to keep buffet items (cheese, sour cream, salsa, boiled eggs, etc.) 41*F or under. Facility has not developed a plan for time as a public health control for the buffet items that need to be kept cold. Will be meeting with the owners face to face to develop and implement procedure.
- Cutting surfaces maintained
1) Several cutting boards in kitchen (prep coolers and movable) have deep scores and stains. Must resurface or replace to prevent buildup of bacteria and contamination. 2) The following areas have become soiled and must be cleaned: glass freezer @ bar, pop nozzles @ bar, and door gaskets in line coolers (kitchen).
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12/13/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
1) Observed scoops without handles stored in products. If scoop is stored in a product then it must have a handle and the handle must be stored outside of the product. 2) Observed several cutting boards in kitchen that were stained and scored (movable and prep table) except for the steam table boards. Must resurface or replace boards to prevent buildup of bacteria and contamination. 3) Ice buckets were observed with holes in bottom. Must not use any utensil that is not in good working order to prevent buildup of bacteria and contamination. 4) The following areas have become soiled and must be cleaned: glass freezer @ bar, pop nozzles, inside coolers on line including gaskets. --1) Observed wiping cloths not maintained in sanitizer. When not in immediate use must store all wiping cloths in sanitizer to prevent buildup of bacteria and contamination. 2) Wire racks in walk in cooler have become soiled. Must keep clean to prevent buildup of bacteria and contamination.
- Handwashing signage
All handsinks in kitchen area did not have handwashing sign posted. Must post a sign informing employees when to wash hands at all handsinks used by food service employees.
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- Warewashing equipment
cleaning agents and wash solution temperatures
- Cleanability of floors, walls, and ceilings
1) The following walls are deteriorating and are no longer smooth, easily cleanable, and nonabsorbent: sprayer sink corner, wall by dry storage room (opposite handsink), and dish window wall in server area. Must repair or replace walls to make smooth, easily cleanable, and nonabsorbent. 2) Lights in buffet line and hoods did not have adequate covers or shatter resistant bulbs. Must provide an adequate cover to lights or shatter resistant bulbs to prevent contamination.
- Test kit provided and used to measure sanitizing solution concentration
Did not find test strips at time of inspection. Must have test strips for checking concentration of sanitizer at all times.
- Toilet room
receptacle, enclosed, fixtures clean
- Plumbing system repaired according to law
Drain by the walk in cooler has standing water and appears to be blocked. Drain must be repaired to allow proper function to prevent buildup of bacteria and contamination.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observed ranch dressing past hold date. May not hold any ready to eat food longer than 7 days to prevent buildup of bacteria. Discarded at time of inspection. Corrected at time of inspection
- When to wash
Proper handwashing was not being done due to lack of proper items being stocked at handsinks. Most handsinks in kitchen were lacking either soap or paper towels. Must wash hands frequently and properly to prevent buildup of bacteria and contamination. Onsite education performed.
- Utensils and pressure measuring devices maintained
1) Observed scoops without handles stored in products. If scoop is stored in a product then it must have a handle and the handle must be stored outside of the product. 2) Observed several cutting boards in kitchen that were stained and scored (movable and prep table) except for the steam table boards. Must resurface or replace boards to prevent buildup of bacteria and contamination. 3) Ice buckets were observed with holes in bottom. Must not use any utensil that is not in good working order to prevent buildup of bacteria and contamination. 4) The following areas have become soiled and must be cleaned: glass freezer @ bar, pop nozzles, inside coolers on line including gaskets.
- Responsibilities of Permit Holder
Do not have most recent inspection report posted or license. Must post both in area easily read by the public.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed raw animal products stored above ready to eat food in pullout coolers below flat top and in walk in cooler on speed rack. Must store all raw products below any ready to eat food to prevent contamination.
- Posting of a valid license
Do not have most recent inspection report posted or license. Must post both in area easily read by the public.
- Storage and maintenance of wet and dry wiping cloths
1) Observed wiping cloths not maintained in sanitizer. When not in immediate use must store all wiping cloths in sanitizer to prevent buildup of bacteria and contamination. 2) Wire racks in walk in cooler have become soiled. Must keep clean to prevent buildup of bacteria and contamination.
- Roasts held at a temperature of 130°F or above
Observed hard boiled eggs stored at room temp (64*F) and condiments (sour cream, cheese, salsa, etc.) for buffet @ 46*F. All items must be kept at 41*F or under to prevent buildup of bacteria. --Buffet items were not maintained @ 135*F at time of inspection. All buffet items must be held @ 135*F or above to prevent buildup of bacteria.
- Hand drying provided
Handsink by 3 hole sink did not have paper towels or soap provided, and handsink by dry storage room and employee RR did not have paper towels provided. Must provide hand soap and disposable method of hand drying at all handsinks used by food service employees.
- Light bulbs, protective shielding
1) The following walls are deteriorating and are no longer smooth, easily cleanable, and nonabsorbent: sprayer sink corner, wall by dry storage room (opposite handsink), and dish window wall in server area. Must repair or replace walls to make smooth, easily cleanable, and nonabsorbent. 2) Lights in buffet line and hoods did not have adequate covers or shatter resistant bulbs. Must provide an adequate cover to lights or shatter resistant bulbs to prevent contamination.
- Miscellaneous sources of contamination
1)Observed food stored on the floor in the walk in cooler and freezer. Must store all food at least 6 inches off the floor to prevent buildup of bacteria and contamination. 2) Ice bins @ bar area were not covered at time of inspection. Must cover ice bins when not in immediate use to prevent buildup of bacteria and contamination.
- In-use utensils, between-use storage
1) Observed scoops without handles stored in products. If scoop is stored in a product then it must have a handle and the handle must be stored outside of the product. 2) Observed several cutting boards in kitchen that were stained and scored (movable and prep table) except for the steam table boards. Must resurface or replace boards to prevent buildup of bacteria and contamination. 3) Ice buckets were observed with holes in bottom. Must not use any utensil that is not in good working order to prevent buildup of bacteria and contamination. 4) The following areas have become soiled and must be cleaned: glass freezer @ bar, pop nozzles, inside coolers on line including gaskets.
- Cutting surfaces maintained
1) Observed scoops without handles stored in products. If scoop is stored in a product then it must have a handle and the handle must be stored outside of the product. 2) Observed several cutting boards in kitchen that were stained and scored (movable and prep table) except for the steam table boards. Must resurface or replace boards to prevent buildup of bacteria and contamination. 3) Ice buckets were observed with holes in bottom. Must not use any utensil that is not in good working order to prevent buildup of bacteria and contamination. 4) The following areas have become soiled and must be cleaned: glass freezer @ bar, pop nozzles, inside coolers on line including gaskets.
- Sanitization methods - hot water, chemical
Did not have any sanitizer made up during time of inspection. Must have sanitizer made up during all hours of operation.
- Handwashing cleanser, availability
Handsink by 3 hole sink did not have paper towels or soap provided, and handsink by dry storage room and employee RR did not have paper towels provided. Must provide hand soap and disposable method of hand drying at all handsinks used by food service employees.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed several items that were not date marked at time of inspection (tamales, chile rellenos, sauces, cooked items). Must date mark all ready to eat food with date opened/prepared and then discard within 7 days unless entire contents will be used within 24 hours.
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Salsa cooler in server area had a broken thermometer inside. Must have a working thermometer in all coolers that hold potentially hazardous food to ensure adequate temp.
- Food storage - preventing contamination from the premises
1)Observed food stored on the floor in the walk in cooler and freezer. Must store all food at least 6 inches off the floor to prevent buildup of bacteria and contamination. 2) Ice bins @ bar area were not covered at time of inspection. Must cover ice bins when not in immediate use to prevent buildup of bacteria and contamination.
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12/06/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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06/07/2013 | Routine |
- Light bulbs, protective shielding
One light fixture in ceiling of patio bar is not covered, either provide light cover for fixture or tube and endcaps for the two bulbs.
- Hand drying provided
1) New keg cooler is blocking easy access to handsink, plans to relocate to area in front of cabinets. Must have access to handsink for handwashing. 2) Men's outdoor RR hand towels are not dispensing paper towels yet, repair.
- Self-draining equipment including
sinks, drainboards, and equipment compartments
- Using a handwashing sink- operation and maintenance
1) New keg cooler is blocking easy access to handsink, plans to relocate to area in front of cabinets. Must have access to handsink for handwashing. 2) Men's outdoor RR hand towels are not dispensing paper towels yet, repair.
- Sewage disposed of according to law
Must install the garnish drain box yet for beverage disposal yet.
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05/22/2013 | Routine |
- Hand drying provided
1) Need paper towels for handsink at patio bar. 2) Men's outdoor RR automatic dryer does not operate unless button being depressed, repair to automatically operate per directions or provide disposable towels.
- Self-draining equipment including
sinks, drainboards, and equipment compartments
- Toilet room
receptacle, enclosed, fixtures clean
- Handwashing signage
Need handwashing signage for handsink yet, given examples today.
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- Material characteristics of non-food contact surfaces
1) Three compartment sink in patio bar area needs to be adjusted to have base of sink drain fully, adjust slope. 2) Seal the interior of wooden cabinets at back of patio bar, with at least two coats of light colored paint or varnish to all bare wood surfaces to make smooth, cleanable, and nonabsorbent. 3) Caulk the handsinks and urinals to walls in RR to aid cleaning.
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05/15/2013 | Routine |
- Laundry facilities
requirement, location, and use
|
04/22/2013 | Routine |
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
1) Employee RR vent was broken. Must repair or replace vent to provide adequate ventilation of odors. 2) Kitchen area hood filter was broken. Must replace or repair filter to prevent buildup of grease, and prevent fire.
- Material characteristics of non-food contact surfaces
1) Wood in employee RR under sink, and behind toilet is not sealed. Must paint or seal wood with at least two coats to prevent buildup of bacteria. 2) Walk in freezer door seal is not securely attached to door frame. Must securely attach seal to door frame to provide a proper seal and ensure adequate temp is maintained for PHF.
- Food temperature measuring devices are provided and readily accessible
1) Pullout cooler in kitchen (Beverage Air) under grill has a broken thermometer. Must keep a working thermometer in all coolers that store PHF. 2) Half size cooler in bar area does not have a thermometer. Must keep a thermometer in all coolers that store PHF.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Half size cooler in bar area has a torn gasket. Must keep all equipment in good working order to ensure adequate temp is maintained. 2) Microwaves in kitchen area have food buildup on inside, and have peeling paint on ceiling. Must keep all equipment in good working order to prevent buildup of bacteria and contamination. Must repair or replace as necessary.
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
1) Pullout cooler in kitchen (Beverage Air) under grill has a broken thermometer. Must keep a working thermometer in all coolers that store PHF. 2) Half size cooler in bar area does not have a thermometer. Must keep a thermometer in all coolers that store PHF.
- Using a handwashing sink- operation and maintenance
Handsink in back prep area is coming off wall. Must anchor sink to wall securely and caulk along back edge of handsink to prevent buildup of bacteria.
- Laundry facilities
requirement, location, and use
- Toilet room
receptacle, enclosed, fixtures clean
- Sanitization of food contact surfaces - before use and after cleaning
Bar area dish machine was tested @ >50ppm. Low temp dish machines must be able to maintain at least 50-100ppm chlorine for adequate sanitation of kitchen ware. Machine may not be used until serviced and able to maintain 50-100ppm chlorine.
- Backflow protection
air gap, device standard, when required
- Cleanability of floors, walls, and ceilings
1) Mop sink room has a hole in wall that leads outside. Must seal or repair hole to prevent entry of pests and provide a smooth, easily cleanable, and non absorbent surface. 2) Tile missing in bar area under door to walk in cooler. Must replace or repair floor to provide a smooth, easily cleanable, and non absorbent surface. 3) Bar area wall does not have cove base installed. Must install cove base on wall to prevent buildup of bacteria and spread of disease. 4) Mens RR did not have a self closing door. All RR facilities must have a self closing door to prevent spread of bacteria and offensive odors.
- Plumbing system repaired according to law
The following areas have a leak: server area handsink, gooseneck by grease trap (3 hole sink), far toilet in mens RR, far left basin (3 hole sink) at bar, womens toilets (except for far left). All areas must be repaired or replaced to prevent buildup of bacteria and spread of disease.
- Roasts held at a temperature of 130°F or above
Pepsi cooler in kitchen area was temped @ 58*F. Cooler must be able to maintain 41*F or below to store potentially hazardous food (PHF). If cooler is not going to be used then it must be removed from premises. May not use cooler until unit can maintain 41*F or below.
- Handwashing signage
Handwashing signs were not posted in server area handsink, and prep area handsink. Must post a sign informing employees when to wash hands at all handsinks used by food service employees.
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04/19/2013 | Routine |
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