| No violation noted during this evaluation. | 12/10/2015 | Follow Up LOC |
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Foods were being left in the three hole sink to thaw. Running water is needed to cool in the sink unit.
- Established procedures for responding to vomiting and diarrheal events
Observation: The owner stated he had a diarrhea vomit clean up plan but could not find it. I provided him with another noro clean up plan and he placed it into protocol.
- Food storage containers identified with common name of food
Observation: Foods in the freezer units and the upright cooler units were not labeled.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Several items in the chest fridge were not date marked.
- Food storage - preventing contamination from the premises
Observation: Ice in the bar area was not covered.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation: Refried beans were 46-51 degrees 12 hours after the items were cooked.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Several dishes in the prep area were not clean to sight.
- Foods are cooled using appropriate methods
Observation: Refried beans were being cooled in large containers in an upright fridge unit. Use smaller portions and the freezer unit.
- 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: Shrimp were 45 degrees F.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: The upright fridge units did not have a thermometer placed in them.
- Bare hand contact with ready to eat foods
Observation: When I entered the facility the cooks were handling taco shells with their bare hands.
- Test kit provided and used to measure sanitizing solution concentration
Observation: The facility did not have test strips for bleach water.
- Eating, drinking, or using tobacco
Observation: There was a cook with an open container in the prep area. The cup was discarded.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Several non food contact surfaces were not clean to sight through out the facility.
- When to wash
Observation: I did not witness anyone who was washing their hands during my inspection. Employees were placing gloves on without washing their hands as well.
|
11/30/2015 | Regular |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Further cleaning needed at kitchen dish wire rack and the non food contact surfaces of drawers of the chip warmer. Still come grease buildup under grill on table to get to if possible.
|
07/14/2015 | Physical Recheck |
- Linens- cleaning and storage
Observation:Must clean, launder, or discard all linens.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Kitchen/prep/storage areas must be thoroughly cleaned and degreased on floors, walls, etc... (pipes also).
- Protecting food from environmental contamination
Observation:Items kept in storage in coolers must be properly covered and all items kept clean.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation:Hand sink must provide hot water.
- 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
Observation:Exhaust system must be capable of removing grease, odors, smoke, etc... from the kitchen and with the amount of grease buildup on facility, equipment, ceiling, grates, etc... it appears this may not be happening.
- Food storage containers identified with common name of food
Observation:Keep all food items properly labeled going forward.
- Mechanical warewashing equipment, hot water sanitizing temperatures
Observation:Must have hot water to continue dishwashing.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Clean all non food contact surfaces and equipment thoroughly.
- Capacity, availability, and pressure of hot and cold water
Observation:Gas is currently turned off while leak testing is done - so hot water is limited to what is in heater and pipes. Must have hot water back in service after approval to turn gas back on.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:All dishes, equipment, counters, tables, etc... must be washed, rinsed, and sanitized. Including food containers also. Single use items (styrofoam, plastic, carry out containers) in the affected area must be discarded.
- Safe, unadulterated, honestly presented
Observation:Fire in building and chemical flame retardant used. Follow provided materials and discard all foods as necessary - any open containers, open foods in poorly sealed cooling units, all chips in warmer and plastic chip storage bin, screw capped items, unwrapped fruits and vegetables, items wrapped in plastic, salt and pepper shaker contents, items packaged in cardboard or cellophane. Please refer to provided instructions.
- Handwashing sinks-Numbers, capacities, location, and placement
Observation:Hand sink in food prep area must be hooked back up to proper drain.
- Plumbing system maintained in good repair
Observation:Several plumbing issues - Open sewer pipes must be capped as necessary and the cause of the sewer gas odor corrected. Cause of what appears to be sewage leaking under the beverage area counter must be identified and repaired and this area must be thoroughly cleaned and disinfected (or disposed of if not cleanable).
- Backflow protection
air gap, device standard, when required
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Hood must be thoroughly cleaned and degreased in all areas.
|
07/10/2015 | Other |
- Foods are cooled using appropriate methods
Observation: The large batches of salsa were being made and stored in 5 gallon buckets. Once made the units are placed right in the fridge unit. Try using the freezer or ice as an ingredient to cool the units down.
- Outer openings are protected
Observation: The back door in not sealed.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: The fridge units in the bar did not have thermometers in them.
- Protecting food from environmental contamination
Observation: The ice scoop handle was laying in the ice. The handle was propped up out of the ice. The bar ice holder was not protected. There was a cover that was placed over the ice bin.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have a diarrhea vomit clean up plan. I provided a norol clean up procedure and the person in charge stated he would copy it and place it into protocol.
- Eating, drinking, or using tobacco
Observation: The employees were drinking from uncovered cups in the prep area. The employees covered their cups while I was inspecting.
- Wiping cloths properly air dried
Observation: The wiping cloths were being left on the counter tops after each use.
- 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: Salsa was 47-51 degrees F. and fish was setting along side the fryer unit. The fish was cooked prior to me leaving and all the salsa was placed in the freezer unit and the temperature was dropped to 41 prior to me leaving.
- Hand drying provided
Observation: The hand sink was out of hand towels. The person in charge placed towels at the hand wash sink prior to me leaving.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Continue all shelves, counter tops, and floor areas.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: The facility does not have a thin probe thermometer.
|
05/12/2015 | Regular |
- 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: guacamole was 51 degrees F. The item shall be cooled to 41 degrees F prior to being placed into the fridge unit.
- Mechanical warewashing equipment, hot water sanitizing temperatures
Observation: The dish machine was not sanitizing dishes. The dish washing company came during the inspection and was fixing the unit.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility does not have a certified food protection manager.
- Common name-working containers
Observation: Chemical spray bottles were not labeled during inspection.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: The facility had hamburger and shrimp setting in a three hole sink.
- 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
Observation: There was missing vent filters in the vent hood unit.
- When to wash
Observation: The cook was wiping his hands on his apron and not washing his hands then changing his gloves when contaminated.
- Eating, drinking, or using tobacco
Observation: An employee was eating in the prep area. The same employee was drinking from a cup that was not covered.
- Wiping cloths properly air dried
Observation: Wiping cloths were setting on counter tops after each use.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: The facility did not have a thin probe thermometer.
|
12/17/2014 | Regular |
| No violation noted during this evaluation. | 06/09/2014 | Follow Up LOC |
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Beef and chicken were thawing in the three hole sink without water running over it.
- Posting inspection reports
Observation: The most recent inspection was not posted.
- Foods are cooled using appropriate methods
Observation: Prepped salsa was being placed into a sandwich cooler after it was prepped and temp out at 61 degrees F. Use ice, freezer, cold wands, other appropriate cooling methods.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility did not have a policy for cleaning up diarrhea and vomiting.
- Physical facilities maintained in good repair
Observation: The freezer door was damaged in the prep area.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Utensil holding containers were not clean to sight. Microwave unit was not clean to sight.
- Sanitizers
Observation: Bleach wad being used at 200 ++ ppm
- Storage and maintenance of wet and dry wiping cloths
Observation: Common towels were not being placed into sanitizer after each use.
- Drying mops
Observation: Mops were not being hung after each use.
- PHF/TCS food prepared from ambient and /or pre-chilled ingredients cooled to 41°F or below in 4 hours
Observation: Prepped salsa was not being cooled down to 41 degrees in four hours.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Cutting boards in the prep area were not clean to sight. Dishes under the prep area were not clean to sight.
- Eating, drinking, or using tobacco
Observation: Drinking cups in the prep area did not have a lid on them.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Shrimp in a sandwich machine was being stored above ready to foods.
- Handwashing signage
Observation: Hand wash sinks in the prep area did not have hand wash signs placed at them.
- Handwashing cleanser, availability
Observation: There was not any soap at one of the hand wash sinks in the prep area.
- Food storage containers identified with common name of food
Observation: Chips, sugar, and squirt bottles were not labeled in the prep area.
|
06/02/2014 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
|
12/03/2013 | Routine |
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Eating, drinking, or using tobacco
The cook's drinking cup was not covered in the prep area with a lid and a straw or a screw cap lid.
- Handwashing signage
- Linens- cleaning and storage
The ice machine and counter tops were not clean to sight. The ice scoop handle was in direct contact with the ice.
- Cleaning procedure
The cook was handling chicken with his gloves then touching beef with the same hand and not washing hands and changing gloves. The cook was wiping his filthy hands on a common towel to clean his hands. The cook shall wash his hands with soap and water.
- Duties of PIC
The person in charge did not know what the 5 signs of food borne illness and the symptoms of food borne illness are. The person in charge did not know when a person should come back to work after having diarreha.
- equipment food contact surfaces and utensils clean to sight and touch.
The fan, carts, shelves, and light covers were not clean to sight. --The ice machine and counter tops were not clean to sight. The ice scoop handle was in direct contact with the ice.
- Frozen PHF/TCS foods are properly slacked and thawed
I observed food being left out on counter tops to thaw. Food cannot be left out on counter tops to thaw.
- When to wash
The cook was handling chicken with his gloves then touching beef with the same hand and not washing hands and changing gloves. The cook was wiping his filthy hands on a common towel to clean his hands. The cook shall wash his hands with soap and water.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
There was a part of chicken breast in with the cut beef in one of the pull drawers. The chicken was being stored above shrimp.
- Food temperature measuring devices are provided and readily accessible
|
11/18/2013 | 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
|
05/31/2013 | Routine |
- Indoor and outdoor surfaces
There was a missing ceiling tile in the prep area.
- Hand drying provided
Hand sinks were not equiped with soap and hand towels at each stand.
- Food employees hair is effectively restrained
Cooks were not wearing hair restraints while prepping or serving food.
- Handwashing cleanser, availability
Hand sinks were not equiped with soap and hand towels at each stand.
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
The person in charge did not remember the food service 101 requirements and did not have the sick policy in place.
- Food temperature measuring devices are provided and readily accessible
The facility did not have a thin probe thermometer to temp small masses with.
- Self-draining equipment including
sinks, drainboards, and equipment compartments
- When to wash
The employees prepping food in the back room did not wash hands prior to placing gloves on.
- Roasts held at a temperature of 130°F or above
Scallops 50 degrees F, salsa - 50 degrees F, tomatoes and sour cream was 48 degrees F. All items need to be 41 degrees F or below.
- Eating, drinking, or using tobacco
Drinking cups were not covered in the prep area with a lidand with a straw or a screw cap lid.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Beef, chicken, fish were all being unthawed in the hand sink. The hand sink cannot be used to unthaw products and each item needs to be segregated when unthawing.
- 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
There was a missing vent filter in the vent hood.
- Storage and maintenance of wet and dry wiping cloths
Common towels were being left out after each use. The gaskits to the freezer units were damaged.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Salsa that was made at 10 am was placed into the sandwich prep unit and not cooled within 4 hours to 41 degrees F (3:30 pm the salsa was temped). A better idea would be to place the item in a freezer then once it hits 41 degrees F place the item in the sandwich fridge unit.
- Linens- cleaning and storage
Dish racks were being stored on the floor. The handle to the scoop was laying in direct contact with the flour.
- Foods are cooled using appropriate methods
Salsa that was made at 10 am was placed into the sandwich prep unit and not cooled within 4 hours to 41 degrees F (3:30 pm the salsa was temped). A better idea would be to place the item in a freezer then once it hits 41 degrees F place the item in the sandwich fridge unit.
|
05/03/2013 | Routine |
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