- *4.4/4.6 - The dishwasher was not working during this inspection. The line feeding the sanitizer to the machine was not working and the booster heater was inoperable. PIC has called for service and they are to come out later today. Dishes were being washed in 3-compartment sink during this inspection.
- 3.2 - A large tub with a powdery white substance had a "cultured sour cream" label on it. Reportedly, the substance was salt. Food containers shall be labeled with the name of the food to prevent confusion/misuse. Container will be re-labeled.
- R/4.5- There is pooling water in the Beverage Aire cooler in the beverage area and in the beer cooler. Equipment shall be free of an accumulation of dirty, dust and other debris. Clean this and make any needed repairs.
- 6.1 - Screen for window in dry storage area is falling out of the window. Openings to the outside shall be closed or screened to prevent possible pest entry. Screen will be replaced while they are putting up the new screen doors.
- 4.5 - Interior doors of the fryers are soiled. Equipment shall be free of an accumulation of
- Note: Basement has several areas that appears to have leaking sewer lines. These are in non food storage areas but some areas of the basement are used for food storage. Please keep food and single-use items off the floor. Closely monitor food storage areas and make any needed repairs.
- Foods are properly reheated on the stovetop to 165°F and above prior to placing in the steam table.
- COLD HOLDING- Ambient air temperature in the Superior 2-door cooler was 55°F. See temperature log of foods in this unit.
- Potentially hazardous foods shall be held cold at 41°F and below to prevent bacteria growth. Reportedly, they have been in and out of cooler to do prep work. Monitor this cooler and call for repair work if necessary.
- Accurate digital long stem thermometer was available for use.
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5/29/2012 | Standard 1 | DATE MARKING- Foods throughout were not date marked or were beyond the 7 day time period. Foods that needed date marked include but not limited to hotdogs and pork roast. Observed carnitas that were dated 5/18 and 5/20 and beef dated 5/21. Ready-to-eat foods that are prepared and not used within 24 hours must be date marked and consumed within seven days. Reportedly these foods will be date marked and foods beyond the 7 days will be discarded.
HANDWASHING- No paper towels available at the kitchen and bar hand wash sink. Provide an adequate supply of paper towels to facilitate proper hand washing. Paper towels were provided during this inspection.
PROTECTION FROM CONTAMINATION- Raw eggs stored above lemons and peppers in the walk-in cooler. Raw animal foods shall be stored separate from ready-to-eat foods to prevent possible contamination. Reportedly these foods will be relocated.
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- Following are repeat violations from the 10/28/2011 report:
- 6.1- Provide coving behind the grill line
- 6.4- Replace damaged floor tiles by the dishmachine.
- 6.1- Screen door from basement is torn. Replace this.
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11/16/2011 | Follow Up 1 | |
- employees shall eat and drink is a separate designated area to prevent possible contamination. A covered beverage container is permitted. The food was discarded during this inspection.
- COOLING- Large pot of ground beef was cooled from the previous day with an internal temperature of 56°F. Potentially hazardous foods shall be cooled in small portions or using an ice bath to prevent bacteria growth. Foods shall be cooled from 135°F to 70°F within two hours and 70°F to 41°F for a total time of six hours. Beef was discarded. All other foods were properly cooled in small portions including beans and cheese sauce.
- Foods are properly reheated on the stovetop to 165°F and above prior to placing in the steam table.
- COLD HOLDING- Ambient air temperature in the walk-in cooler was 44.8°F. See temperature log of foods in this unit. Potentially hazardous foods shall be held cold at 41°F and below to prevent bacteria growth. Refrigeration company was contacted during this inspection.
- Accurate digital long stem thermometer was available for use.
- PERSONNEL CLEANLINESS- Cigarette butts on the floor in the basement next to the food storage room and walk-in cooler. Employees are permitted by owner to smoke in the basement. Food employees are only permitted to smoke outside and away from food storage areas.
- 3.2- Foods throughout stored uncovered including rice, spices, and salt. Keep stored foods covered to prevent possible contamination.
- 6.4/6.1- Floor behind grill line has food debris build-up. No coving at the floor and wall juncture behind grill line. Clean the floor and provide coving at the floor and wall juncture to facilitate cleaning.
- 6.4- Several small flying insects in kitchen. Provide adequate pest control measures.
- 6.4- Fly strips with dead flies hanging over cups and bar hand wash sink. Relocate fly strips to they do not hang over food, singleuse items or equipment.
- 6.4- Replace damaged floor tiles by the dish machine to facilitate cleaning.
- 5.4- There wet cardboard and debris around the dumpster. Clean this area to prevent pests.
- 6.1- Screen door to the outside for the basement is torn. Outer openings shall be tight fitting and self-closing to prevent possible pest entry.
- 4.5- There is pooling water in the two door upright cooler and beer cooler. Clean this and make any needed repairs.
- 4.5- Clean the shelving in the basement with salt and sugar debris.
- 3.2- Tortilla shells stored on the floor in the basement. Store food six inches off the floor to facilitate cleaning and prevent possible contamination.
- 4.5- Push cart in walk-in cooler has mold growth on the edges. Clean this.
- Note: Basement has several areas that appears to have leaking sewer lines. These are in non food storage areas but some areas of the basement are used for food storage. Please keep food and single-use items off the floor. Closely monitor food storage areas and make any needed repairs.
- This office also received a complaint regarding this operation. Reportedly one person became ill on October 25, 2011 after eating a beef burrito at this operation the evening prior. Other person eating with the complainant did not become ill. Owner was unaware of the complaint and has not received any other complaints. See inspections regarding violations observed.
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10/28/2011 | Critical Control Point 2 | DATE MARKING- Foods throughout were not date marked. Foods that needed date marked include but not limited to hotdogs, cheese sauce, and cut tomatoes. Ready-to-eat foods that are prepared and not used within 24 hours must be date marked and consumed within seven days. Reportedly these foods will be date marked.
HANDWASHING- No paper towels available at the kitchen and bar hand wash sink. Provide an adequate supply of paper towels to facilitate proper hand washing. Paper towels were provided during this inspection.
PROTECTION FROM CONTAMINATION- Raw chicken stored above uncovered lettuce and shredded cheese and raw pork and beef stored next to hotdogs and above ready-to-eat foods in the upright cooler. Raw animal foods shall be stored separate from each other and other ready-to-eat foods to prevent possible contamination. Reportedly these foods will be relocated.
PERSONNEL CLEANLINESS- Open beverage and large portion of bread stored on shelving above preparation table. Food
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- 3.4/4.4- Two door reach-in cooler had an ambient air temperature of 55°F. Shredded cheese 58°F and bacon 56°F. Foods will be discarded and repair order was called in during this inspection. Maintain cooler at 41°F and below. Cooler was below 41°F on
- 6/21/2011 inspection.
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7/21/2011 | Follow Up 1 | |
- within seven days. Discussed this requirement with the person in charge.
- HANDWASHING- No paper towels at the bar hand wash sink. Reportedly a common towel is used to dry hands. Provide an adequate supply of paper towels to facilitate hand washing. Common towel is not permitted.
- PERSON IN CHARGE- Person in charge appears to be knowledgeable but operation is not in compliance. Person in charge shall demonstrate code compliance.
- Foods are reheated properly on the stovetop to 165°F and above.
- Observed person in charge wearing gloves while handling tomatoes.
- Raw animal foods were stored separate from each other and other ready-to-eat foods.
- 4.4/4.6- Dish machine has no chlorine residual and does not reach 180°F on the final rinse. Temperature gauge indicates water is at 255°F. Repair dish machine, reportedly used a chemical sanitizing, to maintain 50-200 ppm. Ecolab was contacted during this inspection and three compartment sink will be used to sanitize food contact surfaces.
- *2.3- Open bag or pastry on the counter. Employees shall eat in a separate designated area.
- 4.5- Interior and exterior of the microwaves have food debris build-up. Clean this equipment.
- 6.1- Basement door left open. Keep outer openings closed to prevent pest entry.
- 3.2- Spices on shelving stored open without lids. Keep stored foods covered.
- 6.4- Wall and floor on the grill line has food debris build-up. Clean this.
- 4.1- Provide an accurate thermometer in the reach-in cooler on the grill line.
- 4.4- Bar cooler with whipped topping had an ambient air temperature of 44°F. Unable to take any temperatures of foods in this unit. Repair unit in order to maintain 41°F and below or remove potentially hazardous foods from this unit.
- 4.4- Dish machine is leaking water. Repair this.
- 6.4- Pooling water in the basement. Unclear where it is coming from which reportedly is from dish machine. Make any necessary repairs.
- 4.1- Non commercial Frigidaire freezer added in basement. Provide a commercial grade equipment listed with an approved testing agency.
- 5.1- Condensate in the walk-in cooler is dripping into a bucket inside the cooler. Plumbing shall be in good repair.
- 5.1- Replace missing nozzle on spray sink by the dish machine.
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6/21/2011 | Critical Control Point 1 | COOLING/COLD HOLDING- Foods were sitting on the counter from the previous night and were reportedly going to be discarded. See temperature log below. Potentially hazardous foods shall be held at 41°F and below or 135°F and above to prevent bacteria growth. Instructed person in charge food must be discarded.
TEMPERATURE MEASURING DEVICE- Long stem thermometer could not be located. Provide an accurate thermometer that registers 0-220°F to monitor potentially hazardous food temperatures. Reportedly a thermometer will be provided.
CHEMICAL- Spray bottle with green fluid was stored next to dry beans. Toxic chemicals must be labeled to prevent confusion or misuse and stored separate from food and equipment to prevent possible contamination. Spray bottle was emptied during this inspection.
DATE MARKING- Foods in the walk-in cooler including but not limited to cheese sauce was not date marked. Ready-toeat potentially hazardous foods shall be date marked when prepared and consumed
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