| No violation noted during this evaluation. | 03/04/2016 | Follow-up | |
Note: Observed one container of taco shells not covered on the sandwich unit in the kitchen. Observed one light out at the grill. Observed one spray bottle of sanitizer not labeled with its common name.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed the following foods cold holding at improper temperatures: Sliced Tomatoes 47°F, Cheese 47°F, Cheese Sauce 47°F, and Pico de Gallo 48°F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Beverage cups at the waitress station 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: The floor at the bar area is sticky or 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.
|
02/22/2016 | Routine | |
Note: Observed one light out at the grill, one bottle of sanitizer at the three compartment sink not labeled with its common name, and one container of chips in the kitchen not covered or protected.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) Tomales, Chicken with Peppers, and Rice 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the exhaust fan covers in the walk-in cooler and the light covers at the grill have accumulations of grime and debris.
Correction: Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Observed beverage cups were found stacked while wet after cleaning and chemical sanitization at the waitress station.
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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station in the kitchen is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The faucet at the three compartment sink is leaking and there is pooling or puddling of water in the floor which is in poor repair.
Correction: Repair and maintain all plumbing components and fixtures.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory at 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.
|
10/19/2015 | Routine | |
Note: Observed one light out at the grill.
- Ice Used as Exterior Coolant - Prohibited as Ingredient
Observation: Ice used as a medium for cooling the exterior surfaces of cut lemons which is also used for drink ice or used as food.
Correction: Cease use of ice used as a cooling medium for food. Store cut lemons in a container that is placed in ice not used as drink ice. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
- Food Storage - Clean and Dry Location
Observation: Observed tortilla shells and chips stored in containers without a lid or other suitable covering and observed a salt shaker stored on a table beside the hand wash sink where it is subject to splash, dust or other contamination.
Correction: Store foods where they are not exposed to splash, dust, or other contamination to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed the following food hot holding at improper temperatures: Rice 125°F.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Equipment and Utensils, Air-Drying Required
Observation: Beverage 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.
- Plumbing System Maintained in Good Repair
Observation: Observed pooling or puddling of water at the bar near the beer cooler and the hose for the soda nozzle holster was unhooked which is in poor repair.
Correction: Repair and maintain all plumbing components and fixtures.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of bottles of sanitizer 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.
|
07/20/2015 | Routine | |
- Equipment - Fixed Equipment, Elevation or Sealing (repeated violation)
Observation: There are floor mounted chest freezers in the kitchen, bar, and room beside the bar area that are not elevated off the floor or sealed to the floor. A cleaning hazard exists.
Correction: Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor
- Ventilation - Mechanical Ventilation (repeated violation)
Observation: Ventilation is not sufficient to keep rooms free of excessive odors in the womens and mens restrooms.
Correction: Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes or simply fix both exhaust fans.
|
05/01/2015 | Follow-up | |
Note: Observed one pan of refried beans not properly date marked for disposition in the walk-in cooler. Also, for the next menu printing, please put a symbol with the consumer advisory statement that is listed and a matching symbol with the foods that are offered undercooked.
- Sanitizing Solutions, Testing Devices (corrected on site) (repeated violation)
Observation: There is no properly working 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.
- Equipment - Fixed Equipment, Elevation or Sealing
Observation: There are floor mounted chest freezers in the kitchen, bar, and room beside the bar area that are not elevated off the floor or sealed to the floor. A cleaning hazard exists.
Correction: Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin of the dish machine.
Correction: Provide at least 50 ppm of Chlorine sanitizer in the dish machine for sanitizing dishes etc. Until dish machine is fixed, need to manually wash, rinse, and sanitize all food contact surfaces.
- Ventilation - Mechanical Ventilation (repeated violation)
Observation: Ventilation is not sufficient to keep rooms free of excessive odors in the womens and mens restrooms.
Correction: Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes or simply fix both exhaust fans.
|
04/22/2015 | Routine | |
Chlorine solution for wiping clothes = 200 ppm - ok.
Soap in the soap dispensers is getting low at kitchen and bar hand wash sinks - make sure to refill before run out.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: White sauce (49°F), in waitrees refrigerator, 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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) bulk refried beans, plates of chicken, tomato sauce and beef 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.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Plumbing System Maintained in Good Repair
Observation: Due to leak in hot water line to bar hand wash sink, no hot water available.
Correction: Need to repair hot water line as soon as possible, so that you will be able to use hot water in washing hands at bar.
- Light Bulbs Protective Shielding
Observation: Light bulb in the kitchen refrigerator not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Ventilation - Mechanical Ventilation
Observation: Ventilation is not sufficient to keep rooms free of excessive obnoxious odors in both the mens and womens bathrooms.
Correction: Repair or replace existing exhaust fans. Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
|
12/16/2014 | Routine | |
Thank you for your corrective actions!
No violation noted during this evaluation. | 06/26/2014 | Follow-up | |
Dish Machine Sanitizer 100 ppm - Okay
Wipe Cloths Sanitzer 200 ppm - Okay
Note: One container of sugar was not labeled with its common name on the bottom shelf of the preparation table beside the ice machine.
- Critical: Person in Charge - Assignment of Responsibility*
Observation: The person in charge was not available at the time of inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Ice Used as Exterior Coolant - Prohibited as Ingredient
Observation: Ice used as a medium for cooling the exterior surfaces of a plate holding cut lemons is also for drink ice or used as food.
Correction: Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Plates of food stored on a table beside the hand wash sink in the kitchen where it is subject to splash, dust or other contamination.
Correction: Store plates of food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Buckets of food stored on the floor in the walk-in cooler or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: The following foods were cold holding at improper temperatures: Salsa 51° and Cheese Sauce 61°F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working 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.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the inside of the ice machine was in contact with ice that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of the inside of the ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the racks of shelves beside the microwave in the kitchen has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Kitchenware and Tableware (repeated violation)
Observation: Stacks of plates were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
Correction: Store stacks of plates with food or lip-contact surface facing downward to prevent contamination prior to use.
- Critical: Backflow Prevention, Air Gap*
Observation: An air gap between the water scrapping hose and the flood rim level of the three compartment sink basins is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap. Try to mount the water scrapping hose higher by using a mounted hook to the wall.
- Physical Facilities in Good Repair (repeated violation)
Observation: There are ceiling tiles that are missing and/or falling near the restrooms and the cove base is missing in the dish machine area and other parts of the kitchen which is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Replace the missing ceiling tiles and replace the missing cove base or seal the junctions where the wall meets the floor.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The light covers over the lights above the grill in the kitchen are 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*
Observation: Working containers of sanitzer in a spray bottle near the three compartment 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.
|
06/16/2014 | Routine | |
Dish Machine Sanitizer 100 ppm - Okay
Note: Bottom storage shelf of preparation table in the kitchen holding metal pans is starting to show signs of rust. Also, noted one container of sugar is not labeled with its common name beside of the ice machine.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Observed the wiping cloths sanitizer was 0 ppm.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location
Observation: Observed buckets of cilantro, salsa, and other foods stored on the floor or food stored less than 6" above the floor in the walk-in cooler.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Food Storage - Clean and Dry Location
Observation: Observed food stored on a table right beside of the hand wash sink in the kitchen where it is subject to splash, dust or other contamination.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the racks of shelves beside the preparation table and the microwave in the kitchen has accumulations of debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Kitchenware and Tableware
Observation: Observed stacks of plates were on top of the refrigerator in the kitchen displayed with the food or lip-contact surface facing upward.
Correction: Store plates with food or lip-contact surface on appropriate shelving so that the food contact surface of the plates is protected.
- Outer Openings - Protected
Observation: The back door of the food establishment is not protected against entry of insects and rodents since the door has a crack around the sides in which it is not tight fitting.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities in Good Repair
Observation: The ceiling tiles that are partially falling and the cove base trim that is missing near the restrooms is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
03/10/2014 | Routine | |
Note: Keep a close eye on the dorm style refrigerator in the waitress area containing salsa and white sauce to make sure it is maintaining 41°F or less. If it is not, need to have it serviced or repaired.
Thank you for your corrective actions.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the two door sandwich unit in the kitchen and the dorm style refrigerator in the waitress area and the two chest freezers.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
|
12/19/2013 | Follow-up | |
Note: The hot water heater is starting to show signs of beginning to rust and need to repair before becomes a major problem.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed the following food cold holding at improper temperatures: Cheese and pepper dish 50°F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed the following food cold holding at improper temperatures: Salsa 42°F - 48°F in the dorm style refrigerator in the waitress area.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the two door sandwich unit in the kitchen and the dorm style refrigerator in the waitress area.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the door of the refrigerator unit beside the hot bar is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
|
12/12/2013 | Follow-up | |
Dish Machine Sanitizer 100 ppm - Okay
Note: There is a bulk container of sugar that is not labeled with its common name on a shelf beside the ice machine.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
Observation: Observed the following foods hot holding at improper temperatures: Rice 113°F - 123°F.
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* (repeated violation)
Observation: Observed the following foods cold holding at improper temperatures: Cut Tomatoes 51°F, Cheese Sauce 48°F, Rice 51°F, and Pico de Gallo 51°F in the two door sandwich unit in the kitchen and the salsa 48°F in the dorm style refrigeragor at the waitress station.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The following prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition: Burrito Sauce, Chicken, Refried Beans, and Beef.
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 (repeated violation)
Observation: There was no temperature measuring device located in the two door sandwich unit in the kitchen and the dorm style refrigerator in the waitress area.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Critical: Backflow Prevention, Air Gap*
Observation: An air gap between the water scrapping hose and the flood rim level of the three compartment sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed the soda holster and shelves of a push cart in the bar are 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*
Observation: Working containers of sanitizers in the area of the three compartment 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.
|
12/04/2013 | Routine | |
Thank you for your corrective actions.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the chest freezer in the storage room beside the bar, the chest freezer in the dry storage area near the kitchen, and the refrigerator beside the hot holding bar.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: the beverage nozzle holster in the bar area.
Correction: Maintain nonfood-contact surfaces of equipment clean.
|
09/05/2013 | Follow-up | |
Dish Machine Sanitizer 100 ppm - Okay
Wipe Cloths Sanitizer 100 ppm - Okay
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Chicken and beef stored on the floor in the dry storage room and buckets of salsa stored on the floor in the walk-in refrigerator or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Thawing (corrected on site)
Observation: Improper methods used to thaw frozen beef and chicken by letting the foods sit out in the room.
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: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
Observation: Observed the rice hot holding at 96°F - 113°F which is 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: Observed the cut tomatoes cold holding at 46°F which is improper temperature.
Correction: Cold hold potentially hazardous food 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)
Observation: The prepared ready-to-eat (RTE) refried beans and cut tomatoes 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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the chest freezer in the storage room beside the bar, the chest freezer in the dry storage area near the kitchen, and the refrigerator beside the hot holding bar.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: the beverage nozzle holster in the bar area.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the shelves in the dry storage room has accumulations of grime and debris.
Correction: Clean the surface of the shelves at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory near 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.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory near the bar.
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 in Good Repair
Observation: Missing floor tiles in the kitchen and dish machine area as well as two light bulbs are out in the kitchen area which is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Replace the missing floor tiles and replace the light bulbs.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The wall behind the cook-line and the base of the wall in the kitchen area are 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.
|
08/28/2013 | Routine | |
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Buckets of food stored on the floor or food stored less than 6" above the floor in the walk-in refrigerator.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelves in the dry storage area.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair (repeated violation)
Observation: Wall juncture is not maintained in good repair in the dry storage area.
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: Floors underneath and behind cook line in the kitchen are 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.
|
06/11/2013 | Follow-up | |
Note: Need a hand wash sign at the hand wash sink at the bar area.
Wipe Cloths Sanitizer 100 ppm - Okay
Dish Machine Sanitizer 100 ppm - Okay
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use masher was improperly stored between use.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Food Storage - Clean and Dry Location
Observation: Buckets of food stored on the floor or food stored less than 6" above the floor in the walk-in refrigerator.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: The following food was hot holding at improper temperature: Rice 103°F.
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*
Observation: The following food was cold holding at improper temperature: Cut Tomatoes 44°F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelves in the dry storage area.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (repeated violation)
Observation: There is no refuse container at the area immediately adjacent to the hand wash sink at the cook line.
Correction: Provide a refuse container for the disposal of paper towels at the hand wash sink near the cook line.
- Physical Facilities in Good Repair
Observation: Wall juncture is not maintained in good repair in the dry storage area.
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: Floors underneath and behind cook line in the kitchen are 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.
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06/03/2013 | Routine | |
Restaurant representatives - add corrected or new information about Los Tres Amigos, 430 Tanyard Road, Rocky Mount, VA 24151 »