Establishment with an adequate metal food stem thermometer, chlorine & quaternary test kit. The sanitizer/wiping cloth set-ups were adequate. The kitchen & bar dish machines had an adequate chlorine concentration in the sanitizing cycles when tested. Adequate employee health policy in place. Health permit posted & visible
- Hand Drying Provision (corrected on site)
Observation: Paper towels were not provided at the hand-sink at the end of the bar.
Correction: Paper towels must be provided at all hand-sinks at all times.
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03/21/2016 | Routine | |
Establishment with an adequate metal food stem thermometer & quaternary test kit. The sanitizer set-ups were adequate. The dish machine had an adequate chlorine residual in the sanitizing cycle when tested. The bar three vat sink set-up was adequate. Adequate employee health policy in place.
- Sanitizing Solutions, Testing Devices
Observation: There is no chlorine test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by installing a self-closure door device on the rear exterior door.
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12/02/2015 | Routine | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: NO quaternary Ammonium solution at start of inspection
Correction: Ensure sanitizer concentration is available during food preparation processes for safe and adequate sanitizing of food contact surfaces.
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07/28/2015 | Routine | |
NOTES:
* Violations corrected at the time of inspection.
* Monitor sanitizer concentrations to ensure effective & safe concentrations.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Staff water bottles and uncovered drinks throughout the kitchen area.
Correction: REMOVED. Personal drinks shall be stored in a designated area and must have a covered lid and straw for drinking.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Quatnary ammonium observed with a concentration of 0 ppm.
Correction: Monitor quatnary ammonium concentration to ensure safe & effective use.
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01/07/2015 | Routine | |
NOTES:
* Violations corrected at the time of inspection.
- Sanitizing Solutions, Testing Devices (corrected on site)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a Quatnary Ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution at the indoor bar dish-machine was at a concentration of 0 ppm at the time of inspection.
Correction: DISCONTINUED THE USE OF THE INDOOR BAR DISH MACHINE. Utilize a wash, rinse sanitize in the bar 3-compartment sink OR the outdoor bar dish machine until the indoor bar dish machine is capable of effectively sanitizing dishware.
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09/05/2014 | Routine | |
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor and cove molding throughout production areas has missing or broken tiles that are not smooth and easily cleanable.
Correction: Repair or replace floor and cove molding to make it smooth and easily cleanable.
- Outer Openings - Protected
Observation: Screen door to receiving door is not tight fitting or self closing. Outer opening of the food establishment is not protected against entry of insects and rodents. Several flies in receiving area.
Correction: Protect the food establishment against the entry of insects.
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06/10/2014 | Routine | |
Establishment with an adequate quaternary & chlorine test kit. The dish machines had an adequate chlorine residual in the sanitizing cycle when tested. The sanitizer set-ups were adequate. Permit posted & visible. Adequate employee health policy in place.
Additional food temperatures (degree Fahrenheit) sliced tomatoes 33, 33, 34, 35, red onions 36, 33, 34, 34, coleslaw 31, shredded cheese 38, 38, 35, jalapenos 38, 38, 35, 36, 35, pico de gallo 34, 33, 35, diced tomatoes 35, 32, 33, 35, 34, tomato wedges 34, 34, 35, 33, sliced cheese 34, 33, 33, 34, 35, salad dressings 35, 34, 33, 33, 35, 34, 33, 38, salsa 33, 34, 34, 34, 34, Queso dip 40, 39, 39, 39, mini beef dogs 34, 34, 33, 34, 35, 33, spinach dip 35, diced chicken 35, 35, 36, 36, 35, 36.
Note: Monitor food prep-sink plumbing.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Equipment - Cutting Surfaces
Observation: The cutting board at the make-table is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting board to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Hand Drying Provision (corrected on site)
Observation: Paper towels were not provided at the side hand-sink.
Correction: Paper towels must be provided at all hand-sinks at all times.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Several chemical spray bottles were are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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01/29/2014 | Routine | |
NOTES:
* Training inspection conducted.
* Training was conducted with ride along doctor, person-in-charge, and food handling personnel.
* Training on: minimum cook temperatures, cold-holding temperatures, hot-holding temperatures, food stem thermometer calibration & sanitation, employee health policy, sanitizing concentrations & procedures, hand hygiene, and cross contamination.
* Training inspection conducted due to time restraints of ride along doctor.
No violation noted during this evaluation. | 10/10/2013 | Training | |
NOTES:
* All non-critical violations must be corrected within 30 days.
* Verified employee health policy, food stem thermometer, sanitizer test kit, and sanitizing concentrations.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Plastic drinking cups were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors, walls, and ceilings in the establishment noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of degreaser are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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06/25/2013 | Routine | |
NOTES:
* All violations corrected at the time of inspection.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (lettuce) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Sanitizing Solutions, Testing Devices (corrected on site)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quatnary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Dishware were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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02/13/2013 | Routine | |
All non-critical violations must be corrected immediately.
A Quaternary ammonium sanitizing solution in use and at acceptable concentration.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The metal sheet that covers floor in the Walk-in Freezer is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the dish washing area. Paper towels dispenser is broke/ new battery needed.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Maintenance Tools - Storing Maintenance Tools
Observation: Dirty hose noted to be stored in such a way that it is contaminating clean food containers and utensils.
Correction: Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
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12/20/2010 | Routine | |
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