| No violation noted during this evaluation. | 02/04/2016 | Physical Recheck |
- Established procedures for responding to vomiting and diarrheal events
Observation: Staff could not provide a written procedure for clean-up of a vomiting or diarrheal event.
- Equipment location, installation, repair, and adjustment
Observation: Warewasher is still not repaired.
- Storage and maintenance of wet and dry wiping cloths
Observation: Numerous wiping cloths not maintained in sanitizer between use.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: Provide a thin foods thermometer.
- 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: Staff could not provide a written employee health reporting policy at inspection.
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01/26/2016 | Physical Recheck |
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Handsinks are measuring 85 degrees and are required to be 100 degrees.It should be noted hot water at all faucets were no warmer than 85 degrees. Service was called at inspection.
- Equipment location, installation, repair, and adjustment
Observation: Currently warewasher is non functional and all wares are being washed in three compartment sink.
- Storage and maintenance of wet and dry wiping cloths
Observation: Store wiping rags in sanitizer between use.
- Established procedures for responding to vomiting and diarrheal events
Observation: Provide a written policy for clean-up of a vomiting or diarrheal event. See handouts provided.
- 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:Maintain copies of employee health policy at restaurant.
- 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: Make table running warm. guacamole 52.6, sour cream 52.4, cut tomatoes 54.1, shredded cheese 52.7, pico 54.7, and shredded lettuce 53 degrees. Product was discarded at inspection and make table taken out of service.
- Foods are cooled using appropriate methods
Observation: Beans observed cooling at ambient temperature. Beans just had reached 135 degrees. Beans shall be rapidy cooled from 135 to 70 in two hours or less and subsequently cooled from 70 to 41 degrees not to exceed four more hours.
- Physical facilities maintained in good repair
Observation: Floor in prep area is damaged and requires repair.
- Capacity, availability, and pressure of hot and cold water
Observation: Hot water is only reaching 85 degrees.
- Handwashing signage
Observation: Provide a handwashing sign to waitstaff handsink.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: Provide a thin foods thermometer.
- Plumbing system maintained in good repair
Observation: Repair faucets which are leaking on three compartment sink.
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01/07/2016 | Regular |
| No violation noted during this evaluation. | 03/05/2014 | Physical Recheck |
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Ground beef and pork thawing in standing water at inspection.
- Equipment location, installation, repair, and adjustment
Observation: Line make refrigerator is non functional and shall be repaired as soon as possible.
- Handwashing aides and devices, use restrictions
Observation: Hand-washing sink used as a dump sink for beverage glasses and contained lots of ice, lemons, silverware, and straws. A hand-washing sink may only be used for hand-washing.
- Storage and maintenance of wet and dry wiping cloths
Observation: Store wiping rags in sanitizer between use.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Outsides of equipment require a more thorough cleaning.
- Food employees hair is effectively restrained
Observation: Food prep employee was not wearing a hair restraint.
- 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: Rice measured 123 degrees, beans measured 126 degrees, and chicken measured 119 degrees in hot holding. Minimum allowable hot holding temperature is 135 degrees.
- Handwashing cleanser, availability
Observation: Hand-washing sink was out of soap at time of inspection.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Prep area requires a more thorough cleaning including but not limited to walls, floor, under and around equipment. This is a reoccurring violation and management shall implement a cleaning schedule and monitor for compliance.
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02/26/2014 | Illness Complaint |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Cooked rice,beef,chicken,and beans not date-marked as to when prepared.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Prep area requires a more thorough cleaning.
- Foods are cooled using appropriate methods
Observation:Beans which were still above 135 degrees were being cooled on ledge by top of steps to basement.
- Using a handwashing sink- operation and maintenance
Observation:dirty dishes in prep area hand-sink. Water pitcher in waitstaff hand-sink blocking access.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Bar soda tap boots require a more thorough cleaning.
|
12/26/2013 | Routine |
- Foods are cooled using appropriate methods
Observation: Beans shall be placed in refrigeration immediately to cool. Beans were on entry vestibule to basement but above 135 degrees.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Bar tap boots require a more thorough cleaning.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Rice, cooked beef, chicken, beans cooked and cooled in establishment walk-in with no datemark.
- Using a handwashing sink- operation and maintenance
Observation: Dirty dishes in handsink in prep area. A beverage pitcher placed in handsink in waitstaff area blocking access.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Prep area requires a more thorough cleaning.
|
12/26/2013 | Routine |
- Cleanability of floors, walls, and ceilings
seams on linoleum are opening up creatingf a difficult to clean surface.
- equipment food contact surfaces and utensils clean to sight and touch.
Soda tap boot requires a more thorough cleaning. Dunnage shelf where onions are stored requires a more thorough cleaning. --Drip edge inside ice maker requires a more thorough cleaning.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Inadequate date marking of ready to eat foods.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Wall by three compartment sink and by prep refrigerator require a more thorough cleaning.
|
06/28/2013 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Inadequate date marking of ready to eat foods.
- Cleanability of floors, walls, and ceilings
seams on linoleum are opening up creatingf a difficult to clean surface.
- equipment food contact surfaces and utensils clean to sight and touch.
Drip edge inside ice maker requires a more thorough cleaning. --Soda tap boot requires a more thorough cleaning. Dunnage shelf where onions are stored requires a more thorough cleaning.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Wall by three compartment sink and by prep refrigerator require a more thorough cleaning.
|
06/28/2013 | Routine |
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