Permit Issued
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed employee chewing gum while preparing food.
Correction: Discard gum. Do not eat/chew gum in the kitchen.
- Equipment - Cutting Surfaces
Observation: Observed several cutting boards in the kitchen that are 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 boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Observed a leak at the mop sink.
Correction: Have leak repaired.
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04/04/2016 | Routine | |
Cutting board on the salad unit needs to be replaced or resurfaced.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: Observed several clean dishes soiled in the back.
Correction: Make sure all dishes and pans are cleaned thoroughly.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: Observed the dish machine not sanitizing at the proper temperatures. Wash was only at 150 (needs to be 160) and rinse was only at 170 (needs to be 180).
Correction: Repair the unit so that achieving a utensil surface temperature of 160°F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.Repair called.
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11/17/2015 | Risk Factor | |
Data logger being downloaded every 3 days and the HACCP Log book is being filled out completely each day. Ok to permit.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Several sinks have loose faucets or are leaking.
Correction: Have sinks repaired.
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03/03/2015 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: One well on hot holding was low and food not held over 135.
Correction: Food was discarded and well was turned up. No food was placed there until the well was at 135 degrees.
- Critical: Reduced Oxygen Packaging - Criteria*
Observation: Missing temps. in the HACCP log book, and PIC was unable to download data from the data logger.
Correction: Make sure cooling temps. are recorded all the way through the cooling process. Get a new cable so that the data logger information can be downloaded and viewed frequently.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: Observed several slicers and utensils with food debris still on them.
Correction: Clean dishes and equipment thoroughly after each use.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: No sanitizer in the 3 compartment sink at the bar.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Use sanitizer from the 3 compartment sink in the kitchen to sanitize dishes. Contact company to fix sanitizer dispenser.
- Plumbing System Maintained in Good Repair
Observation: Several sinks have loose faucets or are leaking.
Correction: Have sinks repaired.
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02/18/2015 | Routine | |
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Bar sanitizing concentration < 100 ppm (Quat)
Correction: Chemical company representative already on site. He fixed the line and replaced the sanitizer.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Pans and containers observed soiled.
Correction: Make sure dishes are cleaned completely and that the residue from date marking stickers is completely removed before stacking.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Build up of mildew in both ice machines.
Correction: Call ice machine company's preventive maintenance to come out and clean. Monitor inside of ice machines to make sure they are clean.
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09/15/2014 | Risk Factor | |
- Critical: Reduced Oxygen Packaging - Criteria*
Observation: Observed several reheat temperatures missing and reheat temperatures that were written were most of the time 165 and 167 degrees F. True temperatures must be written. The data logger has not been down loaded in some time. Manager did not know how to down load and thought that the data logger belonged to the Health Dept.
Correction: Training must be done on reheating temperatures. Training must be done on data logger.
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06/03/2014 | Risk Factor | |
Great record keeping for ROP. Ok to permit.
No violation noted during this evaluation. | 02/20/2014 | Routine | |
Note: Data logger is not being down loaded and reviewed. Data must be reviewed and records maintained. HACCP logs for cook-chill are not being held for 6 months. 12 VAC 5-421-870D outlines what is expected for cook-chill operations.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed employee making the tortillas handling the finished product with her bare hands.
Correction: Corrected by employee washing hands and putting on gloves.
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11/13/2013 | Risk Factor | |
- Critical: Reduced Oxygen Packaging - Criteria*
Observation: Cooling logs were incomplete on several of the days that were reviewed.
Correction: Management will work with the one employee that was not completing the log.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Temperature test strip did not change color. Data plate listed temperatures - wash 160 degrees, rinse 160 degrees, final rinse 180 degrees.
Correction: Machine temperatures were 152, 157 and 185 degrees. Repairman called.
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08/20/2013 | Risk Factor | |
Dishmachine working properly. Test strip changed color.
No violation noted during this evaluation. | 08/12/2013 | Follow-up | |
Permit issued.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The southwestern enchilada which has a fried egg on it that "can be cooked to order" was not identified.
Correction: There was a reminder at the bottom of the menu but no link between the two.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Observed food particles on cleaned plates.
Correction: Corrected by fixing dishmachine which was spraying dirty water on rinsed plates. Note: temperature test strips did not change color even though temperatures were good. Pressure gauge was not working. Machine will be looked at by service company.
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05/14/2013 | Routine | |
All violations were corrected.
No violation noted during this evaluation. | 04/30/2013 | Follow-up | |
Exposed soda lines will be wrapped by "Coke" on Friday 3/29/13. Painting of water heater room to be done by 4/27/13. ROP information received. HACCP in place. Continue to wash, rinse, and sanitize all food contact surfaces. Dishwasher 152 degrees wash, 182 degrees rinse. 30 day permit issued. Post in public view. Building Inspection pass 3/28/13.
No violation noted during this evaluation. | 03/28/2013 | Pre-Opening | |
This is not a permit to operate. The following items need correction prior to final inspection: Install towel dispensers at all handsinks. Post "employees must wash hands" signs at all handsinks. Exposed soda lines to be made cleanable by covering multiple lines. Beer boxes have drains but should be managed to keep them from being submerged in water. Remove film from equipment - especially inside chip unit. Post "no smoking" signs. Covered trash can required in ladies room. Grease filter machine to be covered when not in use. Dump 1-2 loads of ice, sanitize interior ice machines. Note: no drain holes in dumpster. Keep clean. Repair light over impinger oven and chargrill. Consider painting walls with washable paint in water heater room. Consider a vent cover over comal. Note: discussed ROP for foods. You may cool in a sealed bag but open bags for storage. Wash, rinse and sanitize all food contact surfaces. Hot water at handsinks 100 degrees or more. 3 compartment sink 130 degrees. Walk-in 35.6 degrees. All other reach-ins were <41 degrees. Single Quat sanitizer in use (200 ppm). For final - dishwash operation, thermometers. Gloves, thermometers ok. Return Monday afternoon.
No violation noted during this evaluation. | 03/27/2013 | Other | |
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