| No violation noted during this evaluation. | 12/22/2015 | Follow Up RCP |
- 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: Walk in refrigerator on left had Time/temperature control for safety food including: roaster pans of cooked chicken, pans of taco meat, and rice that all temped 47-52 degrees in cold holding. No temperature logs could be provided to show how long they had been in walk in refrigerator. Corrected on site by discard.
- Cleanability of floors, walls, and ceilings
Observation: Floor surface not cleanable next to grease trap across from walk in refrigerators.
- Separation from food, equipment, utensils, linens, and single service
Observation: Bleach and other miscellaneous chemicals stored on shelf above barrels of rice and beans in back storage room.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No test strips available in dishwasher room or at manual warewashing sink.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Shelled eggs stored on top shelf of walk in cooler, over cooked ready to eat chicken in a roaster pan that was in its cooling stage without a cover on pan. Corrected on site by asking person in charge to locate eggs to bottom shelf in walk in cooler.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Beans on steam table and in hot hold containers all temped at 120 degrees. Corrected on site by reheat and temped at 165 then held at 135, as they had been initially cooked within 2 hours of inspection.
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: Person in charge could not provide employee health reporting documents.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No certified food protection manager employed by facility, priority violations noted during inspection.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Packaged crab meat observed thawing in compartment sink, no running water observed.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: No date marking observed on ready to eat foods in walk in refrigerators. Pictures attached to file.
- Established procedures for responding to vomiting and diarrheal events
Observation: Person in charge could not provide a written policy for vomiting and diarrhea cleanup procedure.
- 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: Lettuce and cheese in left walk in refrigerator temped 47-52 degrees in cold holding. Corrected on site by person in charge asked to discard, and calling service to address cooler being out of temp.
|
11/05/2015 | Regular |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
|
12/05/2013 | Routine |
- Disclosure of menu items offered or served raw or undercooked
Mark huevos rancheros with an asterisks to identify it as not fully cooked.
- Plumbing system repaired according to law
Non critical Drain pipe separated in dish area and draining to floor drain. Seal other open drain pipes where abandoned.
- Handwashing signage
Post handwashing sign to each handsink. Signs are available free at www.profoodsafety.org
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Date marked foods when cooked.
- In-use utensils, between-use storage
Storage od scoop in water in waitstaff area. Store clean and dry or in procduct with handle out of contact with food
- Roasts held at a temperature of 130°F or above
Walk in refrigerator chiller is iced up and unit is running warm. Foods measured 46.3 to 47.5 degrees. Maximum allowable temperature is 41 degrees. all TCS foods were voluntarily destroyed and discarded at inspection. A voluntary destruction form was completed. Service was immediately called at inspection. Health services will check refrigerator after repair. Corrected at time of inspection
|
12/04/2013 | Routine |
- Outer openings are protected
Gap on rear door requires repair. Also inspect any other outer openings and eliminate any gaps identified.
|
09/17/2013 | Routine |
- Outer openings are protected
Gap on rear door requires repair. Also inspect any other outer openings and eliminate any gaps identified.
|
09/17/2013 | Routine |
- Storage and maintenance of wet and dry wiping cloths
Keep wiping rag in sanitizer between use in waitstaff area. Gaskets are torn on walk in freezer and refrigerators arnd requires replacement.
- Reportable symptoms, diagnosis, past illness, and history of exposure.
Provide a written employee health repoting policy. Forms 1a b1 provided at inspection.
- Handwashing cleanser, availability
Provide soap to bar handsink.
- Laundry facilities
requirement, location, and use
|
05/21/2013 | Routine |
- Storage and maintenance of wet and dry wiping cloths
Keep wiping rag in sanitizer between use in waitstaff area. Gaskets are torn on walk in freezer and refrigerators arnd requires replacement.
- Handwashing cleanser, availability
Provide soap to bar handsink.
- Laundry facilities
requirement, location, and use
- Reportable symptoms, diagnosis, past illness, and history of exposure.
Provide a written employee health repoting policy. Forms 1a b1 provided at inspection.
|
05/21/2013 | Routine |
- Outer openings are protected
Bar door entrance has a large gap which must be repaired to prevent pest entrance.
|
03/07/2013 | Routine |
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