| No violation noted during this evaluation. | 04/01/2015 | Non Illness Complaint |
| No violation noted during this evaluation. | 06/06/2014 | Physical Recheck |
- Equipment location, installation, repair, and adjustment
Observation: Maximum freezer on line (left door) has a torn door gasket.
- Food temperature measuring devices are provided and readily accessible
Observation: Thermometer was missing in all coolers except for the 3 door line cooler.
- Using a handwashing sink- operation and maintenance
Observation: Bar hand sink had cutting board and knife inside.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Maximum freezer on line has become soiled
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Ready to eat food was not properly date marked(beef tips, crab, tamales, chile rellenos, milk, salad, etc.).
- Foods are cooled using appropriate methods
Observation: Previously cooked items were not being cooled properly (boiled chicken, rice, fajita mix, etc.). Onsite education conducted.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Observed raw chicken stored above beef in line cooler and raw beef stored above veggies in walk in cooler.
- Plumbing system maintained in good repair
Observation: Mens bathroom toilet runs constantly.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Did not have test strips for checking concentration of sanitizer.
- Food storage containers identified with common name of food
Observation: Squeeze bottles, shakers, spice containers were all not labeled with common name of product.
- Smoke free air act
Observation: Do not have official no smoking sign posted.
- Food storage - preventing contamination from the premises
Observation: Observed boxes of peppers stored on the floor in the walk in cooler.
- Cleanability of floors, walls, and ceilings
Observation: The following areas are missing cove base: stainless steel wall on line, behind ice machine, dish machine wall, stainless steel wall behind equip. line, new wall in server area, bar, behind server pop fountain. Also floor tiles are missing or broken in following areas: bar, server line, around floor drain on line, and in both public bathrooms.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Dish machine sanitizer was tested @ 10ppm. May not use machine until unit can maintain 50-100ppm during rinse cycle.
- Storage or display of food in contact with water or ice
Observation: Observed shrimp stored in standing water in line cooler.
- Miscellaneous sources of contamination
Observation: The following items were not covered on the line: rice, sauce, queso, beans, ground beef, tortilla shells and bowls.
- Posting inspection reports
Observation: Do not have most recent inspection report posted.
- Material characteristics of non-food contact surfaces
Observation: Bar area tile (grout lines) and trim are not sealed and easily cleanable.
- Plumbing system repaired according to law
Observation: 3 hole sink plumbing is bypassing the grease trap due to a pipe under far right side of sink that is open. Will refer to city plumbing inspector.
- Capacity, availability, and pressure of hot and cold water
Observation: Water pressure in mens bathroom was not sufficient and did not reach proper temp.
- Cutting surfaces maintained
Observation: All cutting boards in kitchen have become scored and stained except for the steam table and yellow (movable) cutting boards.
- Sanitization methods - hot water, chemical
Observation: Did not have sanitizer made up during inspection.
- Storage of clean linens, single-service, and single use articles
Observation: Single service cups stored on the floor of dry storage.
|
06/05/2014 | Routine |
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- 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
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
|
08/12/2013 | Routine |
- Handwashing signage
Bar handsink did not have handwashing sign posted. Must post a sign informing all employees when to wash hands at all handsinks used by food service employees.
- Foods are cooled using appropriate methods
Observed chicken that was cooked 7/23 and was temped @ 47*F. Chicken was in deep pans and was not allowed to cool properly. Chicken was discarded at time of inspection. Given handout about cooling food properly. Cooked food must be cooled to under 41*F in no more than a total of 6 hours.
- Miscellaneous sources of contamination
Observed line items on steam table not covered. Must cover food items when not in immediate use to prevent buildup of bacteria.
- Plumbing system repaired according to law
The following areas are leaking or in need of repair: hot water faucet on sprayer sink, far right pipe on 3 hole sink, and mop sink faucet. Must keep all plumbing in good working order to prevent buildup of bacteria.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed chicken above beef, and seafood above ready to eat food (RTE). Must adequately store raw animal products by storing below ready to eat foods. If storing on different levels then raw foods must be stored in order of required internal cooking temp (poultry at bottom) with highest at bottom and RTE food at top.
- equipment food contact surfaces and utensils clean to sight and touch.
The following areas have become soiled and must be cleaned: ice machine, Maximum freezer on line, and slicer. Must keep all areas clean to prevent buildup of bacteria. Clean at a frequency to prevent such buildup. --1) Bar counter top has grouted tiles that are not sealed, wood trim around bar and new wall in server area has not been finished and sealed. All areas must be finished and sealed to provide a smooth, easily cleanable, and non absorbent surface to prevent buildup of bacteria. 2) Walk in cooler racks are becoming rusty and have dust buildup. Must keep clean to prevent buildup of bacteria. Racks must be resurfaced or replaced to prevent contamination.
- Designated areas for employees
use of designated areas by employees
- Material characteristics of non-food contact surfaces
1) Bar counter top has grouted tiles that are not sealed, wood trim around bar and new wall in server area has not been finished and sealed. All areas must be finished and sealed to provide a smooth, easily cleanable, and non absorbent surface to prevent buildup of bacteria. 2) Walk in cooler racks are becoming rusty and have dust buildup. Must keep clean to prevent buildup of bacteria. Racks must be resurfaced or replaced to prevent contamination.
- Sanitization methods - hot water, chemical
Sanitizer was tested too low (100ppm) at time of inspection. Quat sanitizer must be maintained between 200-400ppm for adequate sanitation.
- Posting of a valid license
Do not have most recent inspection report posted. Must post most recent inspection in area viewable to public.
- Cleanability of floors, walls, and ceilings
1) Several areas in facility have missing tile (dining area, line, prep area, walk in cooler floor drain, server area, new bar, etc.) creating a trip hazard and uncleanable surface. Must repair or replace tiles to provide a smooth, easily cleanable, and non absorbent surface. 2) The following areas are missing cove base: along wall by Maximum freezer and RR, along new wall behind bar, along line stainless steel wall, along dish machine wall, and @ new bar. Must provide a floor/wall juncture to prevent buildup of bacteria and deterioration of wall/structure.
|
07/25/2013 | Routine |
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