Establishment with an adequate metal food stem thermometer & chlorine test kit. The dish machine had an adequate chlorine residual in the sanitizing cycle when tested. Adequate employee health policy in place. Health permit posted & visible.
- Hands - Where to Wash (corrected on site) (repeated violation)
Observation: A food employee was observed cleaning their hands in a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a hand-washing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Employee observed handling ready-to-eat (RTE) 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.
- Thawing
Observation: Improper methods used to thaw a roll of ground beef & a case of chicken.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Debris build-up in/around the floor drain at the dish machine.
Correction: Provide a detailed floor drain cleaning.
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01/20/2016 | Routine | |
Establishment with an adequate chlorine test kit. Adequate employee health policy in place. Health permit posted & visible.
Note: Dish machine not in current operation at this time.
- Hands - Where to Wash (corrected on site)
Observation: Two food handlers were observed cleaning their hands in the three vat sink.
Correction: Instruct food employees to clean their hands in a hand-washing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) 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.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: Chicken wing dings were not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Continue to cook the chicken wing dings to heat all parts to 165°F or above for 15 seconds.
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: The kitchen hand-sink has employee's food stored in it.
Correction: Access to the hand-washing facility identified above is to be available during all hours of operation. Remove the bag of food preventing its use.
- Handwashing Signage/Handwashing Facilities (repeated violation)
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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08/26/2015 | Routine | |
Establishment with an adequate metal food stem thermometer & chlorine test kit. Adequate employee health policy in place. Health permit posted & visible.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: All potentially hazardous foods in the left make-table were found 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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat foods in the make-tables & walk-in cooler were 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
Observation: The left make-table was found at 60 degree Fahrenheit.
Correction: Repair/replace the make-table so that it can maintain product temperatures of 41 degree Fahrenheit or below at all times.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The kitchen hand-sink has a large sheet tray on it preventing its use.
Correction: Access to the hand-washing facility identified above is to be available during all hours of operation. Remove the sheet ray preventing its use.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: Paper towels were not provided at the kitchen hand-sink.
Correction: Must provide paper towels at all hand-sinks at all times.
- 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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03/26/2015 | Routine | |
Dish machine had an adequate chlorine residual in the sanitizing cycle when tested. Adequate employee health policy in place. Health permit posted & visible.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment. Employee observed washing & rinsing dishes at the three vat sink without adequate sanitizing. Employee did not demonstrate the proper usage of the three vat sink.
Correction: Ensure all dish washers are knowledgeable about the correct usage of the three vat sink
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his hands before engaging in food preparation.
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.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee observed eating directly off of the make-table.
Correction: Employee eating must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
- Temperature Measuring Devices - Food
Observation: The metal food stem thermometer is not to proper scale.
Correction: Provide a food temperature measuring device that is 0-220 Fahrenheit range.
- 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.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the kitchen hand-sink was measured at a temperature less than 100°F. (85)
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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The kitchen hand-sink is being used for purposes other than washing hands.
Correction: The kitchen hand-sink identified above is to be used for washing hands only
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: Paper towels were not provided at the bar & kitchen hand-sink.
Correction: Paper towels must be provided at all hand-sinks to encourage proper hand-washing practices.
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11/20/2014 | Routine | |
Establishment with an adequate metal food stem thermometer & chlorine test kit. The bleach/wiping cloth set-up was adequate. Adequate employee health policy in place. Health permit posted & visible.
Additional food temperatures (degree Fahrenheit) ham 39, olives 38, chicken 31, 38, 37, 28, 39, 39, 38, 38, 37, 38, black olives 38, ground beef 35, 35, 36, tzatziti sauce 37, bacon 39, beef 38, 37, mayonnaise 38, 37, cilantro 36, guacomole 39, banana peppers 39, refried beans 37.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employee observed handling ready-to-eat (RTE) food with 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.
- Thawing (corrected on site)
Observation: Improper methods used to thaw two rolls of ground beef.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat in the walk-in cooler 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.
- Warewashing Machines, Sanitizer Level Indicator (repeated violation)
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level.
Correction: Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
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06/18/2014 | Routine | |
Establishment with an adequate metal food stem thermometer & chlorine test kit. The dish machine had an adequate chlorine residual in the sanitizing cycle when tested. The bleach water/sanitizer set-up was adequate. Health permit posted. Adequate employee health policy in place. Reviewed menu with owner.
Additional food temperatures (degree Fahrenheit) salad dressings 38, 38, 37, 39, 38, 37, 39, sliced mushrooms 37, 38, diced tomato 38, shredded lettuce 37, mayonnaise 37, 38, sliced cheese 40, 39, 40, 41, banana pepper rings 38, sweet pepper strips 37,
- Warewashing Machines, Sanitizer Level Indicator (repeated violation)
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level.
Correction: Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap was not provided at the kitchen hand-sink.
Correction: Hand soap must be provided at all hand-sinks at all times.
- Hand Drying Provision (repeated violation)
Observation: Paper towels were not provided at the kitchen hand-sink.
Correction: Paper towels must be provided at all hand-sinks at all times.
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02/14/2014 | Routine | |
Establishment with an adequate metal food stem thermometer and chlorine test kit. The dish machine is not in operation at this time. Dishes, etc are transported next door for washing. The bleach water set-up was adequate. Note: Currently working on ice drain line. Reviewed employee health policy with owner.
Additional food temperatures (degree Fahrenheit) Chunky Bleu cheese dressing 37, sliced pickles 36, jalapenos 36, 38, sour cream 37, shredded cheese 37, 38, sliced onions 36, shredded lettuce 36, diced tomatoes 36, sliced tomatoes 37, black olives 36, 38, pineapple 36, 37,
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Ready to eat foods in the walk-in cooler are 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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in a couple of refrigerators.
Correction: Provide a temperature measuring device in all cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Warewashing Machines, Sanitizer Level Indicator (repeated violation)
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level.
Correction: Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor and wall juncture in kitchen is not sealed.
Correction: Seal floor and wall juncture in kitchen.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the kitchen hand-sink.
Correction: Hand soap must be provided at all hand-sinks at all times.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No paper towels were provided at the kitchen hand-sink.
Correction: All hand-sinks must have paper towels available at all times.
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10/10/2013 | Routine | |
Establishment with an adequate metal food stem thermometer and chlorine test kit. Dish machine not in use at this time.
Additional food temperatures (degree Fahrenheit) tartar sauce 40, salad dressings 40-41, shredded cheese 39, salsa 37, bacon 40, sliced onions 40, 39, pickles 41, jalapenos 40, sliced tomatoes 40, 39, black olives 40, mushrooms 40, 39.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat deli meats in the refrigeration unit are 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.
- Warewashing Machines, Sanitizer Level Indicator (repeated violation)
Observation: The ware-washing machine is not equipped with a device to warn of low sanitizer level.
Correction: Alter or replace the ware-washing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
- Toilet Rooms - Closing Toilet Room Doors (corrected on site)
Observation: Toilet room doors are being kept open
Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
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05/07/2013 | Routine | |
Establishment with an adequate metal food stem thermometer and chlorine test kit.
Additional food temperatures (degree Fahrenheit) bacon 38, sliced cucumbers 38, sliced onions 38, pickles 39, sliced cheese 39, 40, lettuce 39, 40, shredded cheese 40, 38.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Ham and turkey were found cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Warewashing Machines, Sanitizer Level Indicator (repeated violation)
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level.
Correction: Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the kitchen hand-sink.
Correction: All hand-sinks must have paper towels available at all times.
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01/02/2013 | Routine | |
1. Approved for permit contingent upon corrective action.
2. Low shelving above kitchen hand sink not to be used for storage of exposed food, or exposed single-use or single-service supplies.
3. Shared dumpster w/Rosa's restaurant may need increased service cycle.
4. Water heater: Craftsman MHF 2F30 HS035 V. Water temp @ tap: hand sinks (rest rooms) 106, 107
- Warewashing Machines, Sanitizer Level Indicator
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level.
Correction: Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The walk-in cooler is not sealed to adjoining floor.
Correction: Seal the unit since the gap to floor is exposed to spillage or seepage.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at kitchen was measured at a temperature less than 100°F.
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.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering in kitchen under hand sink is not smooth and easily cleanable (tile is broken and chipped).
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor wall juncture in kitchen under and behind manual washing sink is not coved and closed to no larger than 1/32 inch space.
Correction: Cove floor wall juncture to no larger than a 1/32 inch space.
- Ventilation - Mechanical Ventilation
Observation: Ventilation is not sufficient to keep rooms free of excessive obnoxious odors (sewage gas odor evident in bar)
Correction: Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive vapors or obnoxious odors
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12/07/2012 | Pre-Opening | |
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