Thank you for your corrective actions.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Beverage cups were found stacked while wet at the bar 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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03/11/2016 | Follow-up | |
Note: Observed one box of single service cups on the floor near the ice machine. Observed one container of sugar on the floor at the bar. Missing thermometer in the refrigerator near the hand wash sink.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw chicken and beef stored over ready-to-eat (RTE) spinach and gucamole in the refrigeration unit.
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* (repeated violation)
Observation: Observed the following food cold holding at improper temperatures: Sliced Tomatoes 48°-51°F.
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 prepared ready-to-eat (RTE) Chicken, Salsa, Mixed Vegetables, and Chile Relleno 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 vent hood grates and the light covers 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.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Beverage cups were found stacked while wet at the bar 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station in the kitchen is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
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03/01/2016 | Routine | |
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the ice cream freezer is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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11/03/2015 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed the following foods cold holding at improper temperatures: Rice 53°F and Salsa 50°F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Food-PHF/TCS-Cold Holding-shell eggs
Observation: Observed raw shell eggs not stored in refrigeration equipment that maintains ambient air temperature of 45°F or less
Correction: Store raw shell eggs in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) Rice and Chicken 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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the ice cream freezer is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
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 of 50 ppm. 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.
- Equipment and Utensils, Air-Drying Required (repeated violation)
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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station in the kitchen is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
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10/23/2015 | Routine | |
Thank you for your corrective actions!
No violation noted during this evaluation. | 07/16/2015 | Follow-up | |
Note: Observed a pipe above a booth in the dining area right beside the entry door that is dripping water which needs to be repaired.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: The raw animal foods such as beef and chicken stored in the refrigerator are stored in a manner that may cause biological cross contamination of to ready-to-eat foods such as peppers and onions.
Correction: Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Boxes of tomatoes and canned tomato sauce are stored on top of a used deep fryer outside the front door where it is subject to splash, dust or other contamination.
Correction: Store 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 by storing the foods inside the building at least 6" off the floor onto approved shelving.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed the following foods cold holding at improper temperatures: Sliced Tomatoes 55°F, Hot Dog 51°F, Ham 51°F, Cheese 49°F, Shell Eggs 49°F, Salsa 48°F.
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 Kenmore refrigerator & freezer in the kitchen and the sandwich unit/salsa bar in the dining room.
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: Beverage cups were found stacked while wet after cleaning and chemical sanitization in the kitchen and at the bar.
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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07/06/2015 | Follow-up | |
Note: Observed one bag of onions stored directly on the floor in the dry storage room. Food needs to be stored at least six inches off of the floor onto approved shelving.
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Observed containers of green peppers, onions, and taco shells stored uncovered in a location 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 in containers with lids or a suitable covering.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Observed the following food hot holding at improper temperatures: Rice 127°F.
Correction: Discard the rice and ensure that potentially hazardous foods for hot holding are maintained 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: Sliced Tomatoes 55°F, Hot Dog 51°F, Ham 51°F, Cheese 49°F, Shell Eggs 49°F, Salsa 48°F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the Kenmore refrigerator & freezer in the kitchen and the sandwich unit/salsa bar in the dining room.
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.
- 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.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Beverage cups were found stacked while wet after cleaning and chemical sanitization in the kitchen and at the bar.
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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Beverage cups were found stored on a dry rack beside the hand washing sink where the cups are exposed to splash.
Correction: Store beverage cups in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor by installing a splash guard between the dry rack and the hand wash sink.
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06/25/2015 | Routine | |
Note: Noticed a new two door refrigerator with freezer outside beside the chest freezer. Need to get a shorter channel lock for the refrigerator with freezer because the current lock is too short and can partially open the doors. Also, make sure to have enough lids for each item on the salsa bar.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the cold holding unit in the kitchen is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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03/19/2015 | Follow-up | |
Note: Just a reminder to make sure to lock the chest freezer outside the establishment. Need to label the bulk container of salt at the grill with its common name.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw foods such as shrimp, beef, and chicken holding in a manner that may cause cross contamination of to ready-to-eat food (RTE) such as diced tomatoes.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Observed boxes of salt, tortillas, and bulk container of sugar stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Food Display
Observation: The food on display at the salsa bar is not protected from overhead contamination.
Correction: Protect food on display by the use of salad bar food guards, lids for the food containers, or other effective means to prevent contamination.
- Cooling Methods
Observation: The methods used for cooling the bulk container of refried beans were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Observed the following foods hot holding at improper temperatures: Refried Beans 127°F and Rice 127°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: Sliced Tomatoes 48°F and Cheese 48°F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the cold holding unit in the kitchen is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: The beverage cups at the bar 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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03/09/2015 | Routine | |
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the sandwich cooler unit beside the hot holding unit is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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11/21/2014 | Follow-up | |
Note: The cooler sitting outside the establishment is not plugged up and does not hold any food. Management is considering switching the outdoor cooler with the sandwich unit inside if it cannot be fixed to maintain foods at 41°F or less.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed the following foods cold holding at improper temperatures: Cut Tomatoes 45°F, Ham 50°F, and Hot Dogs 50°F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the sandwich cooler unit beside the hot holding unit is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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11/12/2014 | Follow-up | |
Dish Machine Sanitizer 50 ppm
Wipe Cloths Sanitizer 200 ppm - Okay
Note: Need to bring the outdoor cooler unit inside the establishment to protect the cooler and the foods for security reasons after hours of operation unless can put locks on the unit to prevent public access.
- Food Storage Containers - Identified with Common Name of Food
Observation: Observed unlabeled containers of salt and spices on preparation table shelf in kitchen.
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.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Bag of onions stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Food Storage - Clean and Dry Location
Observation: Observed taco shells and flour tortillas stored uncovered in a location where it is subject to splash, dust or other contamination.
Correction: Store 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed the following foods cold holding at improper temperatures: Cut Tomatoes 45°F, Ham 50°F, and Hot Dogs 50°F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the sandwich cooler unit beside the hot holding unit is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the top of the dish machine and the handles of the microwaves 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.
- 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.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: The quantity of refuse or trash exceeded the storage capacity of the exterior refuse dumpster container.
Correction: Increase the frequency of refuse pickup to prevent exceeding the area capacity
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10/30/2014 | Routine | |
Need to complete the following before the first routine inspection:
Need to install a employee only sign or a door at each food service area entrances
Need to make sure the ceiling tiles are put back up in the women's bathroom and beside the vent hood in the kitchen
Need to obtain a thin tip probe thermometer for checking food temperatures
Need to install a drain plug in the outside dumpster
Need to elevate the small chest freezer in the kitchen onto approved legs or wheels or casters to allow ease of cleaning
Need to repair the door gaskets to the sandwich preparation unit beside the steam table
Just a reminder to label all bottles of sanitizers and/or cleaners in the establishment
Suggest painting or boxing in the utility lines beside the vent hood for ease of cleaning
No violation noted during this evaluation. | 09/29/2014 | Follow-up | |
Need to complete the following:
Need to install a employee only sign or a door at each food service area entrance
Need to have a trash can at the hand wash sink in the kitchen
Need to finish sealing or painting the floor and applying silicone around the mop sink base in the mop sink closet in the hallway
Need to install hooks or some means to hang the mops to allow air drying in the mop sink closet
Need to install hand wash signs for all hand washing sinks in the establishment
Need to install a self-closure on both the men's and women's bathrooms
Need to finish the ceiling in the men's bathroom
Need to finish installing the cove base or apply silicone at the floor wall juncture at the dish machine and three compartment sink area
Need to obtain a thin tip probe thermometer for checking food temperatures
Make sure the steam table is working properly since it was reading less than 135°F
Need to apply a clear sealant or paint the exposed wood of the counter top at the bar
Need to apply silicone at the floor cabinet juncture at the bar where there is no cove base installed
Need to install a no smoking sign somewhere in the establishment where it will be visible to the public
Make sure once all beverage dispensers are installed that the drain lines are draining to an open site drain so that there is an air gap or back flow prevention
Make sure to have all equipment installed, in place, and in working order for the follow-up pre-opening inspection
No violation noted during this evaluation. | 09/19/2014 | Pre-Opening | |
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