The purpose of today's visit was due to a complaint, LEX 1447295, of a possible food borne illness. Manager stated that he was unaware of any complaints. Manager stated there has not been any employees out sick. The firm has not received any complaints. An inspection was conducted. One prep cooler that was loaded but not being used yet today was found to be running a few degrees high. Those food items were moved to a cooler that was holding foods below 41 degrees. A spray bottle location was was also corrected on site. Unable to determine cause of illness.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cut tomato cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: A spray bottle of glass cleaner was observed stored next to the fry warmer.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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03/07/2016 | Complaint | |
Both items were corrected on site. No other violations noted.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The chili was not reheated in the microwave oven to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated in a microwave for hot holding are reheated so that all parts of the food reach 165°F or above and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced tomatoes from yesterday at the prep cooler was cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
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10/15/2015 | Routine | |
All items were corrected on site. The sanitizer concentration was good at the 3 vat sink. Employee practices were good.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chili hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced tomato cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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05/21/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced tomatoes cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Dressing Rooms - Using Dressing Rooms and Lockers (corrected on site)
Observation: Employee jacket observed hanging on rack with clean utensils.
Correction: Have employees store jackets and other personal items away from food utensils and dry goods.
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01/28/2015 | Routine | |
Keep working on the fly problem. Make sure staff knows how to heat the chili and cheese sauce up prior to hot holding. The quat sanitizer was good @ 200 ppm. Employees were observed changing gloves between tasks.
- Food - Miscellaneous Sources of Contamination
Observation: Numerous live house flies noted in facility which can lead to contamination of food and utensils.
Correction: Protect food from miscellaneous sources of contamination. Continue to work with pest control to eliminate flies from the facility. May have to keep patio doors closes or put up an air curtain.
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08/07/2014 | Routine | |
The food temperatures were within the acceptable range. The 3 compartment sink was set up and the quat sanitizer was good @ 200 ppm Employees food handling practices were good. Managers provided info on reportable illnesses.
No violation noted during this evaluation. | 03/11/2014 | Routine | |
All food temperatures were within the acceptable range. Veg wash concentration was good. The quaternary ammonia sanitizer concentration was good @ 150 ppm. Good use of date labeling. Employees were observed washing hands and changing gloves between tasks.
No violation noted during this evaluation. | 08/05/2013 | Risk Factor | |
The purpose of today's visit is due to a complaint, # 28360, of a hair in food. Upon walking into the establishment, I observed the staff from the dining area and all staff in view were wearing hair restraints. I spoke to the manager on duty who was unaware of the complaint. The manager stated that hair restraints were part of their uniform and that the staff should always being wearing their hats. I looked around the kitchen area and every employee observed was wearing a hair restraint. Manager stated he will make sure staff wears their uniform that includes hats. No violations noted at time of visit.
No violation noted during this evaluation. | 04/19/2013 | Complaint | |
Test strips were on order per the manager. The hot holding temperatures need to monitor more often.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Chili and grilled onions hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period. Both items were reheated to over 165 degrees.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the veggie wash solutions.
Correction: Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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03/21/2013 | Follow-up | |
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: The raw veggie burger made in house with eggs and prepared for immediate service were not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Continue to cook the eggs to heat all parts to 145°F or above for 15 seconds.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chili and grilled onions hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Sliced tomatoes cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the veggie wash solutions.
Correction: Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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03/14/2013 | Routine | |
Correct the above items prior to opening. All equipment needs to be wash, rinsed, and sanitized prior to use. Finish installing hand wash signs, soap, and hand drying devises. Apply for health department permit and pay appropriate fee.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: There are some gaps around the side of the base of mop sink that will allow water to get behind the wall cover. Grout missing around corner base tile behind the frozen drink machine. There is a gap at base of grease trap vent.
Correction: Seal all areas above to make areas smooth, impervious and easily cleanable.
- Light Bulbs Protective Shielding
Observation: Light bulbs in prep area are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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01/31/2013 | Pre-Opening | |
Correct the above items. Finish floors so they are smooth and easily cleanable. Make sure the grease trap cover can be removed for cleaning. Water temperature at the hand sinks need to be at least 100 degrees and need hot water at the 3 basin sink of at least 110 degrees F. Call for a re-inspection.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor wall juncture in behind the grills is not sealed to prevent grease from moisture from getting behind the bull nose tiles. The electrical outlets behind the grills also need to be sealed to prevent moisture and grease from entering the wall. There are gaps between the end caps where the stainless steel meets the base tile.
Correction: Seal wall joints to prevent moisture and grease from entering walls or under floor tiles.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted at the prep and cutting tables.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the rest-rooms.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
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01/25/2013 | Pre-Opening | |
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