ice machine gasket ordered, old gasket removed.
No violation noted during this evaluation. | 10/06/2015 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Items in continental cooler are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Correction initiated, items moved during inspection.
- Equipment - Good Repair and Proper Adjustment
Observation: Ice machine gasket is in poor repair.
Correction: Repair the gasket 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.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Interior of ice machine noted in need of cleaning.
Correction: Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
- Plumbing System Maintained in Good Repair
Observation: Handsink hot water faucet is not working.
Correction: Repair and maintain all plumbing components and fixtures.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of medicines, 1st aid cream and cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of medicines, 1st aid cream and cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
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09/22/2015 | Routine | |
At the time of this inspection lab results to test for shelf stability on several of their homemade wing sauces were pending. Results of those test have since come back and all sauces with the exception of the following are shelf stable: ranch, spicy ranch, suicide ranch, fiery garlic parmesan, peppery parmesan, fire n' ice, Peruvian verde, and honey mustard. These sauces were not tested for shelf stability and must be kept under refrigeration under 41 or below, held hot at 135 or above, or the establishment must use approved time control methods for them.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee is drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses: spoon for queso is stored in room temperature water between uses.
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.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Homemade wing sauces (buffalo sauces) were at improper temperatures. Queso dip was at improper temperatures.
Correction: Rapidly reheat the foods to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Homemade wing sauces for cold holding were at improper temperatures.
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: Two of the lights under the exhaust hood are not working.
Correction: Repair the lights and insure there is sufficient lighting in the cooking area. Correct by 3/12/2015.
- Physical Facilities in Good Repair
Observation: There are several cracked floor tiles underneath the fryers.
Correction: Repair/ replace damaged floor tiles and insure the floor is smooth and easily cleanable. Correct by 5/11/2015.
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03/11/2015 | Routine | |
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required: an employee handled ready-to-eat foods with gloves after handling raw chicken with the same gloves.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation: employees must wash hands and change gloves after contaminating gloves.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils (spatulas and tongs) improperly stored between use.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Home made wing sauces and salad dressings are at improper temperatures.
Correction: These foods must be held under refrigeration at 41°F or below to inhibit the growth of harmful bacteria. Correct today.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Foods in the pizza prep cooler were at improper temperatures.
Correction: Relocate these foods to a refrigeration unit that is capable of maintaining foods at 41°F or less. Correct immediately.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the pizza prep 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. Correct by 3/12/13.
- Floors, Walls, and Ceilings - Cleanability
Observation: Ceiling above the prep cooler is not smooth and easily cleanable (one of the ceiling tiles is not attached).
Correction: Repair or replace ceiling to make it smooth and easily cleanable. Correct by 3/19/13.
- Handwashing Signage/Handwashing Facilities
Observation: There are no handwash signs in the restrooms used by 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. Correct by 3-11-13
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of window cleaner 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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03/05/2013 | Routine | |
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