Non critical violations must be corrected in 30 days.
- Equipment and Utensils - Good Repair and Calibration
Observation: Main unit table was observed at 44 F. Observed ice build up inside preventing the equipment to be used as designed. No TCS food stored inside the two door refrigerated area.
Correction: Discard, replace or repair the main unit table to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Physical Facilities in Good Repair (repeated violation)
Observation: Missing tile in front of the walk in cooler.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities in Good Repair
Observation: Plastic curtain for the walk in cooler 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 in Good Repair
Observation: Gasket of the reach- in cooler(right side of the kitchen) is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/14/2016 | Routine | |
By discussion with PIC pesticides are to be applied by a certified applicator only. Keep back door closed tight, seal all cracks and holes in the facility to prevent entry of bugs and insects.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb above friers not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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08/03/2015 | Follow-up | |
Notes:
- Maintenance call was placed to get walk-in cooler repaired
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The cheese sauce was not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: All TCS foods in the walk-in cooler and milk in the front Hobart RIC (wait staff bar) cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The hand washing sink near salad unit is not sealed to the walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: Walk-in cooler is not supporting cold holding temperature of 41 F or less.
Correction: Repair walk-in cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the 3 VAT sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Light Bulbs Protective Shielding
Observation: Light bulb above friers not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Handwashing Cleanser - Availability
Observation: Soap was 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.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the employee
Correction: s restroom (male)
- Physical Facilities in Good Repair
Observation: Missing and damaged ceiling tiles throughout kitchen area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Identifying Toxic Containers*
Observation: Spray bottle in the bar stored without label.
Correction: Label spray bottles with contents or discard.
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07/28/2015 | Routine | |
Notes:
Prime sanitizer before start operating dish machine. Use test kit to ensure that equipment is properly cleaned and sanitized.
- Warewashing Machines, Manufacturers' Operating Instructions
Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications.
Correction: Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: The faucet to hand sink in lady's room is missing/removed.
Correction: Keep handwashing facilities in good repair and maintained to encourage proper handwashing.
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03/19/2015 | Routine | |
- Critical: Package Integrity* (corrected on site)
Observation: Dented food cans stored on the same rack with other cans.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The shelving in the reach-in cooler near cook line is rusted, not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The hand washing sink near cook line is not sealed to walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Water Pressure
Observation: Cold water under insufficient or inadequate pressure was found to serve the following equipment: bar hand sink.
Correction: Inadequate water pressure could result in improper handwashing or equipment operation. Restore water under sufficient and adequate pressure to the bar hand sink immediately.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The faucet to hand sink in the lady's restroom is missing. Pipe under 3 VAT sink is in poor repair.
Correction: Repair and maintain all plumbing components and fixtures.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at hand sink near cook line 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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11/07/2014 | Routine | |
Notes:
A piece of pipe was ordered to repair a leak under 3 VAT sink, according to PIC.
Non-critical violations must be corrected within 30 days.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the 2-door glass refrigerator.
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 - Fixed Equipment, Spacing or Sealing
Observation: The hand washing lavatory near cook line is not sealed to walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the bar cooler #4 is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the 3 VAT sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Handwashing Cleanser - Availability
Observation: Soap was 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.
- Physical Facilities in Good Repair
Observation: A few ceiling tiles above prep areas are missing or damaged.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/31/2014 | Routine | |
Adequate thermometer, chlorine sanitizer buckets, steramine tablet hand dip, steramine at bar, chlorine dish machine, and test kits. Reviewed employee health and checked over signed copies kept on file for all staff.
Reviewed the menus and the consumer advisory on the dinner menu addresses all cooked to order items. The lunch menu is missing a statement regarding the huevos rancheros, and this will be addressed in an already planned reprinting of the menu in the coming weeks.
Hoods are scheduled to be professionally cleaned in June.
The buffet line equipment being stored in the back needs to be removed from the facility since there are no plans to use it. The equipment is being maintained in a clean condition, but can still serve as harborage for pests over time.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled. Some splatter along the top of the interior.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3-vat sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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04/23/2014 | Routine | |
Adequate thermometer, chlorine dish machine, chlorine sanitizer bucket (re-mixed upon request), quaternary ammonia sanitizer, and test kits. Reviewed employee health.
Make sure staff are utilizing the sanitizer test kits to check the concentration of the solutions.
The air temperature of the WIC was lowered a few degrees while the inspector was present. This seems to have addressed the cold holding issue.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: No chlorine detected in santizer bucket along front cook line.
Correction: Chlorine sanitizer should be mixed at 50-100 ppm so wet wiping cloths can be safely stored between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Foods in the WIC cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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11/20/2013 | Routine | |
Adequate thermometer, chlorine sanitizer water (re-mixed upon request), chlorine at the 3-vat sink, chlorine dish machine, quaternary ammonia sanitizer at the bar, and test kits. Reviewed employee health.
This marks the third inspection citing the need for self-closing devices for the employee restrooms. This needs to be addressed within 30 days.
The hood system needs to be professionally cleaned within 30 days.
Facility had a late lunch rush today. Food handling practices seemed to be good even though the kitchen was short staffed.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Sanitizer bucket in need of changing after heavy use. Water tested weak.
Correction: Replace sanitizer water and wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
- Toilet Rooms - Enclosed (repeated violation)
Observation: The two employee restroom doors are not provided with self-closing doors
Correction: Provide a self-closer for each of the toilet room doors. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition. Due for a professional cleaning as of April 2013.
Correction: Maintain hood system vent filters in a clean condition.
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06/10/2013 | Routine | |
Adequate thermometer, 3-vat setup, bleach sanitizer, quaternary ammonia sanitizer, chlorine dish machine, and test kits. Reviewed employee health.
Self-closing devices need to be installed on both of the employee rest room doors. Please install within 30 days.
Thermostat on the WIC was lowered while the inspector was present, dropping the ambient temperature of the unit down to 35 F. This should take care of lowering all product temperature in the WIC under 41 F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Product in the WIC cold holding at improper temperatures. Thermostat in the WIC needs to be lowered.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Toilet Rooms - Enclosed (repeated violation)
Observation: Toilet room doors to the men's and women's employee rest rooms are not provided with self-closing doors.
Correction: Provide a self-closer for each of the toilet room doors. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
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02/26/2013 | Routine | |
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