| No violation noted during this evaluation. | 02/05/2016 | Physical Recheck |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw eggs being stored above produce in reach in cooler. Eggs were moved to bottom shelf at time of inspection.
- Maintaining premises free of litter and unnecessary equipment
Observation: Several reach in coolers are not in use either due to no need or broken equipment. One near back entrance door, across from prep table, and one parallel to main entrance along back wall.
- Hand drying provided
Observation: No hand drying available at handwashing sink near dish machine. Paper towels were brought to handsink during inspection.
- Eating, drinking, or using tobacco
Observation: Employee beverage on prep table without lid. Lid was brought for drink at time of inspection.
- 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: Reach in prep cooler next to cook line holding guacamole, sliced tomatoes, sour cream, and raw chicken & beef at 48*F. Items in top portion were prepped during lunch rush and moved to working reach in cooler. Guacamole and pico de gallo were voluntarily discarded as preparation time was not able to be established. Facility may not store food in unit until re-inspected and able to verify that unit is working properly.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Unable to verify if certified food protection manager employed by facility.
- Physical facilities maintained in good repair
Observation: 1)Facility is missing ceiling tiles in kitchen area near dish machine. Manager stated that pop lines were freezing so tiles were taken off to allow heat to warm lines. 2) Floor at entrance to kitchen area is bare concrete.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: 1)Not able to measure any concentration of sanitizer from dish machine. Facility does have 3 compartment sink which it can use in place of dish machine until repaired. 2) Sanitizer bucket at main bar area measured too strong. Water was added to sanitizer and corrected concentration.
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02/04/2016 | Regular |
- Physical facilities maintained in good repair
Observation: Floor at entrance to kitchen area is completely worn down to bare concrete. Repair or reseal floor with approved materials.
- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
Observation: Glenco reach in cooler in kitchen area is at 45*F ambient air temperature. Cooler only contains produce. May not be used for potentially hazardous food items. Repair or replace unit to enable proper temperature to be maintained if potentially hazardous food items are to be stored within. Must be able to maintain internal temperatures of 41*F or below for potentially hazardous foods.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Facility does not employ individual with certified food protection manager certification. Must have certified food protection manager with management and supervisory responsibility employed. Owner stated he intents to take class and possibly send one of his staff for the class as well. Must obtain within 3 months.
- Equipment location, installation, repair, and adjustment
Observation: Gaskets on 3 door reach in cooler in kitchen area are torn. Replace gaskets on all doors of 3 door reach in cooler.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No test kit proved at time of inspection. Must provide test kit for sanitizer to test concentration. Facility uses both bleach sanitizer and QA sanitizer. Provide appropriate test strips for both sanitizers or switch to use of single sanitizer. Manager stated test strips will be arriving next day.
|
09/23/2015 | Physical Recheck |
- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
Observation: Glenco reach in cooler in kitchen area is at 45*F ambient air temperature. Cooler only contains produce. May not be used for potentially hazardous food items. Repair or replace unit to enable proper temperature to be maintained if potentially hazardous food items are to be stored within. Must be able to maintain internal temperatures of 41*F or below for potentially hazardous foods.
- Responsibility of food employees and conditional employees to report
Observation: Management given forms regarding employee reporting. Must have food service employees fill out forms and provide forms by next recheck.
- Plumbing system maintained in good repair
Observation: Observed what appeared to be leak coming from inside of wall between water heater and bathroom. Leak needs to be investigated and repaired according to law.
- Physical facilities maintained in good repair
Observation: Floor at entrance to kitchen area is completely worn down to bare concrete. Repair or reseal floor with approved materials.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Facility does not employ individual with certified food protection manager certification. Must have certified food protection manager with management and supervisory responsibility employeed. Owner stated he intends to take class and possibly send one of his staff for the class as well. Must obtain within 3 months.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No test kit provided at time of inspection. Must provide test kit for sanitizer to test concentration. Facility uses both bleach sanitizer and QA sanitizer. Provide appropriate test strips for both sanitizers or switch to use of single sanitizer.
- Established procedures for responding to vomiting and diarrheal events
Observation: No procedures for responding to vomiting and diarrheal events available at time of inspection. Must provide procedures.
- Equipment location, installation, repair, and adjustment
Observation: 1) Ice machine drain line had excessive mold buildup. Clean more frequently to prevent buildup of mold. 2) Reach in cooler at small bar area interior was soiled with excessive food debris. Clean as needed and clean more frequently to prevent buildup of food debris. Owner stated reach in unit is only used for beers and is in the process of removing equipment. --Observation: Gaskets on 3 door reach in cooler in kitchen area are torn. Replace gaskets on all doors of 3 door reach in cooler.
|
09/18/2015 | Physical Recheck |
| No violation noted during this evaluation. | 09/17/2015 | Illness Complaint |
- Plumbing system maintained in good repair
Observation: Observed what appeared to be leak coming from inside of wall between water heater and bathroom. Leak needs to be investigated and repaired according to law.
- Equipment location, installation, repair, and adjustment
Observation: Gaskets on 3 door reach in cooler in kitchen area are torn. Replace gaskets on all doors. --Observation: 1) Ice machine drain line had excessive mold buildup. Clean more frequently to prevent buildup of mold. 2) Reach in cooler at small bar area interior was soiled with excessive food debris. Clean as needed and clean more frequently to prevent buildup of food debris.
- Storage or display of food in contact with water or ice
Observation: Reach in chest freezer at large bar area had excessive ice build up. Defrost chest freezer as needed.
- Ice used as exterior coolant not used as a food
Observation: Ice bin for fountain drink machine in kitchen was being used as coolant for containers of lemon wedges and personal drink. Ice was discarded during inspection and employees informed to not use ice as coolant. Ice used as an exterior coolant may not be used as a food. Wash, rinse, and sanitize bin before re-use.
- Using a handwashing sink- operation and maintenance
Observation: All handwashing sinks in food prep areas were blocked by containers and dishware. Handwashing sinks must remain clear of obstructions to allow for proper use.
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
Observation: Glenco reach in cooler in kitchen area is at 45*F ambient air temperature. Cooler only contained produce. May not be used for potentially hazardous food items. Repair or replace unit so it is able to maintain temperatures of food at 41*F or below.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw chicken being stored above raw beef items in reach in cooler. Raw shell eggs were being stored above cut vegetables in reach in. Items were moved during inspection. All potentially hazardous foods must be stored according to cooking temperature with highest temperature being stored on the lowest shelf and ready to eat foods being stored on the highest shelf.
- Common name-working containers
Observation: Several spray bottles and buckets of sanitizer were found throughout facility without labels. Must label all working containers with common name of contents.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: No food items in facility were date marked. Must date mark all potentially hazardous food items after opening/preparing and discarded after 7 days.
- Established procedures for responding to vomiting and diarrheal events
Observation: No procedures for responding to vomiting and diarrheal events available at time of inspection. Must have procedures.
- When to wash
Observation: Employee observed dawning gloves without first washing hands. Employee was educated on proper procedures. Must wash hands prior to putting on gloves. Corrected on site.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No test kit provided at time of inspection. Must provide test kit for sanitizer to test concentration. Facility uses both bleach sanitizer and QA sanitizer. Provide appropriate test strips for both sanitizers.
- Cleaning of cooking and baking equipment
Observation: 1) Flat top grill has excessive food debris on edges and sides. 2) Top of range has excessive food debris. 3) Insides of both microwaves have excessive food buildup. All items listed above must be thoroughly cleaned and cleaned more routinely to prevent build up of food and food debris.
- Responsibility of food employees and conditional employees to report
Observation: Unable to verify employee reporting agreements or procedures. Must have all employees informed of and sign employee reporting agreement forms.
- Food temperature measuring devices are provided and readily accessible
Observation: No temperature measuring device provided for measuring internal temperatures of food. Must provide temperature measuring device for measuring internal temps of food.
- Physical facilities maintained in good repair
Observation: Floor at entrance to kitchen area is completely worn down to bare concrete. Repair or reseal floor with approved materials.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Vent hood had excessive buildup hanging from loose portions. Clean at a frequency to prevent build up of food and food debris.
- Sanitizers
Observation: Several buckets of sanitizer were tested and had no concentration of sanitizer. Facility uses both bleach and QA sanitizer. Must maintain chlorine sanitizer at 50-100ppm and QA sanitizer at 200-400ppm.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Not able to verify employment of an individual with certified food protection manager certification. Must have certified food protection manager with management and supervisory responsibility employed.
- Protecting food from environmental contamination
Observation: 1) Taco bowls and shells were being stored under hot hold unit without covers. Must cover food items when not in use to prevent contamination from equipment and facility. 2) Several food items including raw shrimp, raw chicken, cooked chicken, cooked vegetables, and all sauces in 5 gallon buckets were observed without covers. Must provide cover to all food items not in use to protect from environmental contamination.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths being stored on food prep tables and various non food contact surfaces. Must store wiping cloths in sanitizer solution between use.
- Demonstration of Knowledge
Observation: No personnel educated in food safety present at facility. Kitchen staff was not able to demonstrate safe practices. Must have person in charge present knowledgeable about safe food practices.
|
09/17/2015 | Regular |
- Toilet room
receptacle, enclosed, fixtures clean
- Posting inspection reports
Observation:Need to post inspection within public view, along with copy of license.
|
04/28/2014 | Routine |
- In-use utensils, between-use storage
Observation:1)Has ice scoop stored on cardboard box at ice machine, must store on cleanable surface such as tray or bucket.2)Round bowls used as scoops in spices, must replace with utensil with handle and keep inverted out of product.
- Toilet room
receptacle, enclosed, fixtures clean
- Common name-working containers
Observation:One spray bottle of cleaner not labeled, must label with common name to identify contents.
- 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:Thermometer needed for the Vinotemp cooler on side prep table area.
- Test kit provided and used to measure sanitizing solution concentration
Observation:Need test kit for chlorine sanitizer for warewashing and wiping cloth solutions.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Air drying of equipment and utensils
Observation:Water droplets observed in stacked glassware, must allow to full air dry before stacking.
- Food storage - preventing contamination from the premises
Observation:Has recent delivery of food stored on floor, cases of chicken, bags of onions, must move to shelving and cooler now, all foods must be stored at least 6 inches off floor.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation:Had beef in cold water bath but no running water, must thaw with running stream of cold water, or in cooler.
- Food employees hair is effectively restrained
Observation:All staff doing food prep must wear effective hair restraint, such as hat, visor, or net.
- Storage and maintenance of wet and dry wiping cloths
Observation:Has wet wiping cloths not in solution, made up solution now for use in kitchen.
- Mechanical warewashing machine pressure measuring devices, data plate, internal baffles, and flow pressure device
Observation:Must provide a date plate for dishmachine with correct operating instructions, contact service provider.
- Using a handwashing sink- operation and maintenance
Observation:Two handsinks blocked by food containers, must keep sinks unblocked for use by employees, items removed today.
- Indoor and outdoor surfaces
Observation:Exposed wallboard behind the new handsink in ice machine room, seal the wall to prevent water damage and caulk the sink to the wall to aid cleaning.
- Handwashing cleanser, availability
Observation:Hand soap needed by new handsink in ice machine room.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Did not have a gallon of milk, cooked chicken, and dessert custards date marked, corrected on site now.
- Ice used as exterior coolant not used as a food
Observation:Has two small tray of lemons in ice bin, not allowed to store lemons in ice bin, removed, place in shallow ice filled container of own.
- 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:Does not have employee of illess reporting forms signed for employees, given examples today and must have all employees complete and keep on file at restaurant.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation:1)Vent fan cover missing in kitchen by corner of reachin cooler, replace. 2) Other vent covers are soiled, clean.
- Hand drying provided
Observation:Paper towels needed for new handsink in ice machine room.
- Material characteristics of non-food contact surfaces
Observation:Has foods and food service items stored in reused cardboard boxes, must not reuse cardboard, ie sacks of bread, plastic lids.
- Sanitizers
Observation:Wiping cloth sanitizer made up during inspection and in excess of 100 ppm chlorine, diluted to 50 ppm today.
- Cleaning procedure
Observation:Has cloth towel in pocket and observed wiping soiled hands on towel, must wash hands when soiled and dry on single use towels, review handwashing with all staff.
- Sanitization methods - hot water, chemical
Observation:Dishmachine was out of sanitizer at beginning of inspection, supply replaced and now sanitizing at 50 ppm. 2)Does not have third compartment sink filled at bar, must use sanitizing step for warewashing in bar area.
- Plumbing system maintained in good repair
Observation:Leak observed in water line by ice machine, repair to prevent dripping.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:1)Clean dishmachine exterior soiled with dried food particles. 2)Clean areas around grill, food splatters 3)Clean push cart holding can opener, 4)clean side of reachin cooler soiled. 5)Clean exterior of equipment soiled with food splatters.
|
04/16/2014 | Routine |
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