Recommend certified food manager training for manager.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement for the ribeye and the beef carne asada.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap or paper towels were not provided at the hand washing lavatory in the bar.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of medicines and spray paint are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of medicines and paints must be located in an area that is not above food, equipment, utensils, linens or single service items.
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01/11/2016 | Routine | |
Follow up inspection. Significant cleaning in kitchen and bar noted. Identified additional areas needing cleaning at bar and some areas to repair/modify to make easier for cleaning (casters for shelves and coolers, drip pan for drink mix at bar, and identifying causes of wet floor).
Continue with pest control measures for fruit flies. Significantly improved but still observed in bar and dishwash area. Please email copy of pest control reports to health dept.
- Pests - Controlling Pests* (repeated violation)
Observation: Harborage conditions exist. Facility has small flies in dishwash area and bar area.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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08/19/2015 | Follow-up | |
Items to correct discussed with owner and new manager. Plan of action is in place to address all deficiencies.
Service provider for dishwasher maintenance was called during inspection to service machines.
Follow up inspection scheduled Aug 19 2015
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Bar dishwasher and kitchen dishwasher are NOT washing and sanitizing properly.
Correction: Must initiate manual warewashing and sanitizing until dishwashers are working properly.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the cook line / hood.
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
- Physical Facilities in Good Repair (repeated violation)
Observation: Wall and cove base mollding is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Physical facility noted in need of cleaning, (floors, shelves, dishwash area).
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.
- Pests - Controlling Pests* (repeated violation)
Observation: Harborage conditions exist. Facility has small flies in dishwash area and bar area.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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07/31/2015 | Follow-up | |
Must identify new dishwashing procedures. Too many dishes blocking use of 3 basin sink, contributes to pest issues, and inhibits cleaning of kitchen. Observed 2 basin prep sink used to wash cutting board because 3 basin sink was blocked.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (Open employee drink on prep line cutting board).
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) milk in the refrigerator, the food should have been discarded 3 days ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: cutting board at prep line.
Correction: Clean and sanitize these surfaces for food contact. Food contacts that are in-use all day must be washed, rinsed, and sanitized at least every 4 hours. USE 3 basin sink and not a food prep sink.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the cook line / hood.
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
- Physical Facilities in Good Repair
Observation: Wall and cove base mollding is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Physical facility noted in need of cleaning, (floors, shelves, dishwash area).
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.
- Pests - Controlling Pests* (repeated violation)
Observation: Harborage conditions exist. Facility has small flies in dishwash area and bar area.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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07/21/2015 | Routine | |
Baseboards will need repaired at wall is deteriorating, (COVE BASE). Plan for repairs.
Pests at bar have been addressed-please also caulk open spaces in wood at bar and clean area.
1800- all items corrected-still to do is walkin cooler.
Facility has been cleaned-thank you
- Lighting, Intensity (repeated violation)
Observation: Replace lights in hoods (many are out).
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
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02/03/2015 | Follow-up | |
correct all risk factors today and all items by Tues 2/3/15 for scheduled follow up inspection
Reduce oxygen packaged fish must be removed from packaging priorr to thawing.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: The raw animal food on display is stored in a manner that may cause biological cross contamination of to ready-to-eat food (RTE). (eggs stored over lemons in walkin cooler)
Correction: Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Items in LEFT drawer cooler are cold holding at improper temperatures.
Chorizo left out at room temperature, (58F)-(relocated during inspection).
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: knives stored next to microwave and can opener and blade..
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface are noted in need of cleaning: prep table shelf
Correction: floor at vulvcan stove, interior of cambro, areas around 3 basin sink, walkin cooler shelves and fan guard, clean dish cart.
- Lighting, Intensity
Observation: Replace lights in hoods (many are out).
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
- Physical Facilities in Good Repair
Observation: Standing water in area by mop sink/HWH.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Pests - Controlling Pests*
Observation: Small flies/fruit flies in bar area.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Critical: Toxics - Common Name/working Containers of Toxics* (repeated violation)
Observation: Working containers of spray bottles of cleaners at 3 basin sink 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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01/28/2015 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: The food handler is drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Refried beans (made yesterday
Correction: 61 and 62F) noted not being adequately cooled to prevent the growth of harmful bacteria.
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10/03/2014 | Follow-up | |
please check and monitor temperature of LEFT drawer cooler at line (raw chicken storage)
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. (After handling dirty clips).
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. (Please find an alternative system which keeps hands clean while at cook line).
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: The food handlers are drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Cooling*
Observation: Refried beans (made yesterday
Correction: 44F) noted not being adequately cooled to prevent the growth of harmful bacteria.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) cooked chicken and Flan in the refrigeration unit is not properly dated for disposition.
Correction: Date mark combined products with the earliest or first prepared potentially hazardous RTE ingredient or portion. If the food is held at 41°F or below date mark the container with a ""consume by"" date not to exceed 7 days (including the date of preparation of the first prepared ingredient).
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of cleaners in DW area 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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09/26/2014 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The food handlers are drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) flan in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: can opener
Correction: Clean and sanitize these surfaces for food contact.
- Plumbing System Maintained in Good Repair
Observation: Bar handsink in poor repair.
Correction: Repair and maintain all plumbing components and fixtures.
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06/10/2014 | Routine | |
Facility/kitchen and bar noted clean and organized.
Oysters raw/ half shell added to menu 1x/mo. Observed tags-good. Must date and keep on file 90 days. Discussed with cook.
Date labeling efforts noted-thank you.
To do: add ticket clip at cook line and repair hot water faucet at bar handsink
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Rice hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Items in 2 door cooler and Right prep cooler are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Bothe coolers adjusted during inspection. CORRECTION INITIATED
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01/09/2014 | Risk Factor | |
THANK YOU FOR CLEANING EFFORTS AND EFFORT IN DATE LABELING PREPARED ITEMS.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Rice hot holding at improper temperatures. (pan of rice is held on top of a pan already in hot hold unit, the top pan is not held hot enough, 115F).
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: items in prep cooler (TOP SHELF) cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. MUST KEEP TOP LID CLOSED AS MUCH AS POSSIBLE.
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09/10/2013 | Risk Factor | |
Items corrected-thank you.
Efforts are appreciated.Facility is significantly cleaner.
Plumbing @ floor drains are scheduled for replacement.
No violation noted during this evaluation. | 05/30/2013 | Follow-up | |
Risk Factor Inspection.
Pictures taken for file.
Noted bar in much cleaner condition. Thank you.
Follow up visit scheduled for May 30 at 10am.
Correct all items and increase cleaning frequency.
Additional staff training is needed in safe food handling and job specific tasks. List of training opportunities was provided (CFM).
- Critical: Hands - When to Wash* (corrected on site)
Observation: An employee failed to wash his or her hands after touching dirty dishes and before handling clean dishes.
Correction: Instruct employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. CORRECTION INITIATED.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw egg on top of cooked beans. Raw egg stored above lemons in walkin cooler (REPEAT).
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: Strainer was observed in a state of disrepair and damaged.
Correction: Replace strainer.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: plates at expo line and prep tables.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: Nonfood contact surfaces have accumulations of grime and debris. interior of 3 door cooler
Correction: interior gasket of drawer coolers
- Prohibitions
Observation: Clean equipment/utensils were found stored on lowest shelf in dishwash area (not protected from splash). Bowl observed placed on raw chicken to handle produce in chicken.
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination. Retrain staff.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located at the dishwash area observed being used for food preparation.
Correction: Use handsink for handwashing only. Use prep sink for food prep. Retrain staff.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the dishwash area.
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
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Entire dishwash area noted in need of cleaning. Standing water at mop sink / dishwash area.
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.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Pests - Controlling Pests*
Observation: Small flies/ pests in dishwash area.
Correction: Inspect premises on routine basis for the evidence of pests.Keep area clean of harborage conditions. Utilize effective pest control measures.
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05/17/2013 | Routine | |
Follow up visit. progress check on corrections and repairs.
1260-beverage tubing repair scheduled for 4/17/13.
Bar area is being maintained much cleaner and less harborage conditions for pests.
plumbing repairs from 3/20/13 inspection are complete. 120F running hot water at kitchen handsink on wall outside employee toilet room.
No violation noted during this evaluation. | 04/16/2013 | Follow-up | |
follow up to complaint inspection on 3/14/2013.
Facility noted much cleaner. Discussed master cleaning schedule with Head Bartender. Drainage line was replaced, wiping cloths and mop were relocated.
Remove boxes of extra glassware from bar area.
Facility has NOT repaired plumbing issues in kitchen-scheduled for 3/21/13-notify health dept when complete
- Beverage Tubing, Separation
Observation: Beverage tubing was draining into ice bin. There was direct contact this equipment and stored ice intended for consumption.
Correction: Relocate the beverage tubing and cooling plate from the ice bin to prevent contamination of consumable ice. DIscard ice, wash, rinse, sanitize ice bin. Correction initiated during inspection.
- Pests - Controlling Pests* (repeated violation)
Observation: Live flies observed at bar.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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03/20/2013 | Follow-up | |
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Margaretta machine has dead flies/insects in gasket.
Correction: Empty, wash and sanitize before refilling unit. Increase frequency of cleaning. CORRECTION INITIATED DURING INSPECTION.
- Equipment - Good Repair and Proper Adjustment
Observation: The soda dispenser drainage line is missing.
Correction: Replace the drainage line.
- Physical Facilities - Cleaning Frequency and Restrictions (corrected on site)
Observation: General cleanliness of bar area is poor. Equipment is sticky and floor is sticky and had debris (including a rotting orange).
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. CORRECTION INTIATED DURING INSPECTION.
- Pests - Controlling Pests* (corrected on site)
Observation: Observed small flies/insects at bar area near beer dispensers and at margaretta machines.
Correction: Inspect premises on routine basis for the evidence of pests and utilize effective pest control.
- Maintenance Tools - Storing Maintenance Tools (corrected on site)
Observation: Dirty/wet mop is stored at bar (between ice box and wall). Dirty wiping cloths are stored with clean glasses in dishwasher rack (noted twice).
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. Wash mop head and store where it can hang to dry. Do not store dirty wiping cloths with clean glasses. CORRECTION INITIATED.
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03/14/2013 | Complaint | |
good job date labeling items. effort noted.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
(raw chicken on top shelf of prep cooler with butter and eggs above limes/lemons in walkin cooler)
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chicken and beef hot holding at improper temperatures. (held hot on top of stove in double boiler)
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. (recommend either turning heat up higher or immerse food items into liquid)
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink adjacent to employee toilet room has no running water.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
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01/22/2013 | Risk Factor | |
follow up to inspection on 10/23/12
No violation noted during this evaluation. | 12/05/2012 | Follow-up | |
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