Permit issued
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed male cook drinking from an open Styrofoam cup (kitchen cook line).
Correction: Employees may consume beverages from a cup with a lid/straw and may do so away from foods/food equipment. Discarded.
- Cloths - Wiping Cloths - Use Limitation
Observation: Observed 0 ppm of sanitizer in wiping cloth bucket on the cook line.
Correction: Supply a sanitizer in the wiping cloth bucket (chlorine, 50-200 ppm).
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Observed a stainless steel pan of oranges being stored in the bar ice that is used for consumption.
Correction: Refrain from storing anything in the ice used for consumption. Plan placed in refrigerator.
- Thawing (corrected on site)
Observation: Observed beef roast/tray of steaks being thawed at room temperature.
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. Foods placed in refrigerator.
- Temperature Measuring Devices (repeated violation)
Observation: Observed the lack of a thermometer in the 3 door low boy refrigeration unit (cook line).
Correction: Supply a thermometer in all refrigeration units.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed the interior of the cold table top is broken (Styrofoam exposed) - cook line.
Correction: Repair the top.
- Lighting, Intensity
Observation: Observed 40 foot candles of lighting on the cook line
Correction: should have a minimum of 50 foot candles of lighting on the cook line.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Observed several spray bottles (2 - can storage room, 3 - dishmachine room) with no identification labeling.
Correction: Label all toxic items.
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01/04/2016 | Routine | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Observed bowls of flan on a tray in the walk-in vault with no date marking. (per kitchen cook these are kept for 3 days).
Correction: Supply date marking on all ready to eat foods retained for 24 hours or more. Dates supplied.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Observed 2 spray bottles in the rear with cleansers with no identification labeling.
Correction: Label all toxic items. Labels supplied.
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10/19/2015 | Risk Factor | |
This is a reinspection for the proper operability/temperature requirement of the walk-in vault. This violation has been abated.
No violation noted during this evaluation. | 07/27/2015 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed the refried beans in the walk-in vault at 44/45 degrees
Correction: should be 41 degrees or below.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Observed the handsink at the dishwashing station is blocked with a cutting board sitting atop of it.
Correction: Refrain from blocking the handsink. It must be accessible at all times.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Observed the lack of soap at the rear sink (section with the can rack).
Correction: Provide soap at the sink.
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07/16/2015 | Risk Factor | |
This is a reinspection for the proper operability/temperature requirement of the walk-in vault. Refrain from stacking large pans of meats/bus pans of meats atop of one another. This acts as an insulator/restricts air flow.
- Critical: Eating, Drinking, or Using Tobacco* (repeated violation)
Observation: Observed open cups of beverages in the kitchen (rolling cart at end of cook line/at dishmachine station).
Correction: Employees may consume beverages from a cup with a lid and straw and store separate from foods/food equipment.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed foods in walk-in above 41 degrees (pan of chopped tomatoes,pan of raw chicken, pan of raw pork - 44 degrees).
Correction: Maintain cold foods at 41 degrees or below. Refrain from using any foods if held above 41 degrees for greater than 6 hours. Tech phoned.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: Observed a long handled spoon at the steam jacket kettle with dried encrusted food debris (beans).
Correction: Clean utensils after usage.
- Hand Drying Provision (repeated violation)
Observation: Observed the lack of paper towels at the rear male employee restroom sink.
Correction: Supply towels at the sink.
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04/02/2015 | Follow-up | |
This is a reinspection for the proper operability/temperature requirement of the walk-in vault. The food inside the walk-in exceeds 41 degrees. Have the unit serviced.
- Critical: Eating, Drinking, or Using Tobacco* (repeated violation)
Observation: Observed open cups of beverages in the kitchen (rolling cart at end of cook line/at dishmachine station).
Correction: Employees may consume beverages from a cup with a lid and straw and store separate from foods/food equipment.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed foods in walk-in above 41 degrees (pan of chopped tomatoes,pan of raw chicken, pan of raw pork - 44 degrees).
Correction: Maintain cold foods at 41 degrees or below. Refrain from using any foods if held above 41 degrees for greater than 6 hours. Tech phoned.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: Observed a long handled spoon at the steam jacket kettle with dried encrusted food debris (beans).
Correction: Clean utensils after usage.
- Hand Drying Provision (repeated violation)
Observation: Observed the lack of paper towels at the rear male employee restroom sink.
Correction: Supply towels at the sink.
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03/31/2015 | Follow-up | |
- Critical: Eating, Drinking, or Using Tobacco*
Observation: Observed open cups of beverages in the kitchen (rolling cart at end of cook line/at dishmachine station).
Correction: Employees may consume beverages from a cup with a lid and straw and store separate from foods/food equipment.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed foods in walk-in above 41 degrees (pan of chopped tomatoes,pan of raw chicken, pan of raw pork - 44 degrees).
Correction: Maintain cold foods at 41 degrees or below. Refrain from using any foods if held above 41 degrees for greater than 6 hours. Tech phoned.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: Observed a long handled spoon at the steam jacket kettle with dried encrusted food debris (beans).
Correction: Clean utensils after usage.
- Hand Drying Provision
Observation: Observed the lack of paper towels at the rear male employee restroom sink.
Correction: Supply towels at the sink.
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03/26/2015 | Risk Factor | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Observed a large pan of raw shrimp being stored above produce/fresh pineapples.
Correction: Store raw meats below cooked foods/produce. Pan was put on bottom shelf.
- Food Storage - Clean and Dry Location
Observation: Observed pans/boxes of foods on the walk-in freezer flooring. Observed container of fruits/garnishes in the bar ice that is used for consumption.
Correction: Store all foods at least 6" off of flooring. Refrain from placing anything in the ice that is used for consumption.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Observed a broken lexan container in the drawer (cook line). Observed soiled aluminum foil on the bottom shelving at the end of cook line.
Correction: Refrain from using this piece of equipment. Remove the foil
- Sanitizing Solutions, Testing Devices
Observation: Observed the lack of a test kit at dishmachine station.
Correction: Obtain/use the test kit.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Observed soiled knives on the wall rack encrusted with dried food.
Correction: Wash, rinse, sanitize utensils prior to storage.
- Non-Food Contact Surfaces
Observation: Observed the wire shelving of the 2 door reach-in at end of grill is soiled/in need of cleaning/bottom of unit is soiled.
Correction: Clean the shelving/bottom of reach-in.
- Kitchenware and Tableware (corrected on site)
Observation: Observed spoons in container on waitress station line with the food contact surface upward.
Correction: Invert all clean utensils, handles upward. Spoons inverted.
- Handwashing Signage/Handwashing Facilities
Observation: Observed the lack of a handwashing sign at the dishmachine sink.
Correction: Supply a sign.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Observed a spray bottle of furniture polish/spray bottle of purple cleanser on shelving above cook line with foods/food equipment.
Correction: Store toxic items separate from foods/food equipment. Toxic items removed.
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11/12/2014 | Routine | |
Train workers the proper method to use to cool foods. Review temperatures with cooks.
- Critical: Cooling* (corrected on site)
Observation: Carnitas found inside walk in at 47 F. This batch was made yesterday and was not rapidly cooled.
Correction: PIC discarded. Cool from 135 F to 70 F in 2 hours and then to 41 F in 4 more hours. We have had this problem before. Workers are to spread carnitas onto flat pan, do not cover or stack inside walk in until it is 41 F. You may use the walk in freezer to help you reduce the temperature muy rapido.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Mexican cheese in make table found at 49 F. It appears to be a placement issue within the unit. Other foods were at proper temperatures.
Correction: Pan was removed and placed into another refrigerator. Consider moving pans around in unit. Have a service person check on proper air flow inside unit.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Numerous working spray containers of chemicals were 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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08/21/2014 | Risk Factor | |
Follow up on refrigeration issues. Units were serviced. Walk in: chile rellenos 36.5 F
No violation noted during this evaluation. | 04/16/2014 | Follow-up | |
Bar dishmachine had to be primed. Ensure proper sanitizer is being fed into unit before using. Proper monitoring of all of your refrigeration units is essential to food safety. I will follow up on refrigeration.
- 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 steak over spinach mix in reach in.
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 - Cold Holding* (corrected on site)
Observation: 1. Two door reach in had elevated temperatures. Tamales at 47 F, chili rellenos 47 F, flan 47 F. 2. Foods in walk in were found elevated. Apparently unit was serviced yesterday and it was going to be rechecked again today. Walk in air temp was 44 F. 3. Two door low boy had elevated salsa. 43F
Correction: 1. Food was removed. 2. Freezer door was propped open to bring colder air into walk in. Service person is expected today. By opening freezer door air temp dropped to 42.9. 3. Low boy was turned to a colder setting and air temp had decreased to 41.6 F.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the bar is being used for purposes other than washing hands.Juice decanters and a bowl were found inside handsink.
Correction: The handwash facility identified above is to be used for washing hands only Items were removed.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of chemicals 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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04/15/2014 | Risk Factor | |
Kitchen and bar were found very clean. You must find a better/faster method to cool foods. You must verify your procedures to ensure they comply with the food regulations. Permit issued.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Ice buckets found on floor.
Correction: Store buckets off floor. Corrected.
- Critical: Cooling*
Observation: Cheese dip found at 57 F in WI. It had been prepared yesterday. Apparently this was not cooled properly.
Correction: PIC discarded. Cool to 70 F in 2 hours then to 41 in 4 more hours. I highly suggest using metal pans or using frozen wands to cool center of product.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Cheese dip found on top of oven at 80-92 F.
Correction: Maintain at 135 F or higher. Cheese dip was reheated to 165 F.
- Nonfood Contact Surfaces
Observation: Shelf in prep area has been leveled with a metal pan that has rusted.
Correction: Remove pan. Find an alternative to level shelf.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the make table..
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 (repeated violation)
Observation: Ice cream freezer lid is in poor repair.
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor in storeroom has standing water. Light shield in storeroom is dirty.
Correction: Keep floor dry. Clean shield.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Working containers of bleach and degreaser 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. PIC labeled bottles.
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01/10/2014 | Routine | |
50 ppm main dishmachine, 50 ppm bar dishmachine after priming Remember only 7 days shelf life on food. The day you cook or prepare is day one. Remove foil in 2 door. Provide backflow preventer for faucet where hose is attached.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw chicken found stored above beef in walk in. Raw burger stored above steak in reach in.
Correction: Explain the correct storage for raw meats to all workers. Corrected.
- Critical: Cooling* (corrected on site)
Observation: Beans found in shallow pans covered on counter. Various temperatures were found: 112, 118, 119, 122, 130 F.
Correction: Cool from 135 F to 70 F within 2 hours then to 41 F in 4 more hours. PIC placed open pans in freezer. You may remove when temperature decreases to 41 F. By next inspection have procedures for cooling beans, carnitas, stew, chicken. Use freezer or ice baths.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Unlabeled spray bottle of bleach.
Correction: Corrected.
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09/23/2013 | Risk Factor | |
Criticals were corrected. Permit issued. PIC intends to have training for workers. Open bags of tilapia once thawed. 50 ppm bar dishwash. 100 ppm main dishwash.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Drinks found in several areas open.
Correction: Personal drinks to have lids and straws. Drinks were discarded.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw beef over cooked pork. Raw fish over cheese.
Correction: Corrected. Manager intends to post a sign on door.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled sugar, salt, spices.
Correction: Corrected.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: No dates found on open cooked nuggets, wings, fries, cooked tamales, peppers, potatoes.
Correction: PIC dated appropriately.
- Equipment - Good Repair and Proper Adjustment
Observation: Lid to ice cream freezer is in poor repair.
Correction: Repair, it must be smooth and cleanable.
- Critical: Handwashing Lavatory* (corrected on site)
Observation: Blocked handsink on cook line.
Correction: Handsink to be easily accessible. Corrected by moving Alto Sham.
- Hand Drying Provision (corrected on site)
Observation: No towels at bar handsink.
Correction: Corrected. Sign needed.
- Lighting, Intensity
Observation: Light missing above 2 compartment/bean prep area.
Correction: Provide 50 foot candles of light.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Water/mildew on store room floor. Floor drains in dishroom by 2 compartment sink are soiled.
Correction: Ensure drain in corner is flowing - realign drain line if necessary. Clean.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Unlabeled spray bottles.
Correction: Corrected by PIC.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Chemicals stored above corn/sugar bags in storeroom.
Correction: PIC relocated chemicals.
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06/26/2013 | Routine | |
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