Abbreviations: PIC=person in charge
- Food Storage Containers - Identified with Common Name of Food (corrected on site) (repeated violation)
Observation: Unlabeled food containers flour, salt, corn meal and chili pepper.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Sanitizing Solutions, Testing Devices (corrected on site)
Observation: There is no properly working test kit provided for the quaternary ammonium used at the 3 compartment sink.
Correction: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Cooking and Baking Equipment (corrected on site)
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces
Observation: The exterior of the containers of the bulk foods have 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.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Observed employee using a cloth towel to dry stainless steel food container.
Correction: Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: Stainless steel and plastic food containers 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.
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10/30/2015 | Routine | |
Discussed with the person in charge:
1. TRU Reach-in cooler is in disrepair. PIC stated that there is a work order to have it repaired.
2. Work order placed for hood filters.
DIshmachine - Chlorine - 100ppm
3-compartment sink - Quaternary Ammonium - 200ppm
Wet wiping cloth bucket - Quaternary Ammonium - 200ppm
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. Food employee rinsed her hands without properly using soap and washing for at least 20 seconds. Food employee used a cloth towel to dry her hands.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water. Ensure to use a disposable paper towel to dry hands after washing.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning her hands in a food preparation sink. PIC instructed the food employee to wash her hands in the handsink.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Food Storage Containers - Identified with Common Name of Food
Observation: Observed unlabeled bulk food containers in dry storage area.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Observed the ice scoop with the handle touching the ice in the ice bin at the wait station.
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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Observed several wet cloths stored on countertops and prep tables throughout facility.
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* (corrected on site)
Observation: Observed the following ready-to-eat foods not properly dated for disposition: beans and rice in the walk-in cooler, salsa in the reach-in display cooler.
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 cook's drawers or in the bar reach-in cooler.
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 and Utensils, Air-Drying Required (repeated violation)
Observation: Several food containers were found stacked while wet after cleaning and chemical sanitization on the storage racks in the warewashing area. .
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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the bar area or the warewashing area. PIC restocked the paper towel dispensers during the inspection.
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
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Premises has accumulation of litter. Observed accumulation of litter in the mop sink to include wire hangers, lemon wedges, straws and lids, and cups. PIC stated that drinks are poured out in the mop sink.
Correction: Maintain the premise free of litter.
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11/17/2014 | Routine | |
Abbreviations: PIC=person in charge
No violation noted during this evaluation. | 06/30/2014 | Risk Factor | |
Abbreviations: PIC=person in charge
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Raw and/or undercooked foods are provided on the menu with a consumer advisory but do not have an asterisk to identify them.
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 asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the in the undercounter RIC. PIC placed theremometer in the RIC.
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 and Utensils, Air-Drying Required
Observation: Observed stainless steel, plastic food containers and plates that 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.
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11/22/2013 | Routine | |
Additional Temperatures: Cook's Drawers- Tilapia 43'F
- Warewashing Equipment, Cleaning Frequency
Observation: The interior doors of the mechanical warewashing machine are soiled with food debris that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of equipment being cleaned in the 3-compartment sink were not being sanitized. There was no indication of sanitizer in the solution at the 3-compartment sink due to the dispenser not functioning properly. The Person In Charge changed the sanitizer bottle and fiddled with the dispenser until it was functioning properly.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean plates in the dish washing area were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
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12/07/2012 | Routine | |
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