|
06/12/2019
Inspection, Routine
|
| 01 - Foodborne Illness Risk Factors |
| Person in charge present, demonstrates knowledge, and performs duties |
|
Inspector Comments:
2-102.11(A) Demonstration (Pf)
The person in charge could not correctly answer questions on proper reheating procedures, cooling parameters and methods, thermometer use, and food contact surface cleaning and sanitizing frequency. Corrective action: Education was provided to employee on site during the inspection and educational handouts were left with the operator and food handlers training was strongly recommended for kitchen employees.
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments:
2-102.12(A) Certified Food Protection Manager (C)
A food protection manager certification was not available. Guidance on approved classes was provided.
|
| 05 - Foodborne Illness Risk Factors |
| Procedures for responding to vomiting and diarrheal events |
|
Inspector Comments:
2-501.11 Clean-up of Vomiting and Diarrheal Events (Pf)
A clean up procedure for vomit and diarrheal events was not available. Corrective action: The inspector provided a procedure and the facility will have it available at all times.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments:
6-301.11 Handwashing Cleanser, Availability (Pf)
Soap was not available at the handwashing sink at the server's drink station. Corrective action: An employee stocked the sink with soap.
5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf)
Stainless steel and green scouring pads were stored in the handwashing sink behind the bar. Corrective action: The scouring pads were relocated. Maintain all handwashing sinks accessible at all times.
6-301.12 Hand Drying Provision (Pf)
Paper towels were not available at the handwashing sink at the server's drink station, behind the bar, or the food preparation area sink next to the three compartment sink. Corrective action: An employee stocked the sinks with paper towels.
6-301.14 Handwashing Signage (C)
Signs instructing employees to wash hands were not provided at the hand sinks throughout the facility. The inspector provided signs to be installed.
|
| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
|
Inspector Comments:
3-101.11 Safe, Unadulterated and Honestly Presented (P)
Menudo stored in the beer walk in refrigerator was moldy. Corrective action: The menudo was discarded, see voluntary condemnation.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments:
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency (C)
Long cutting boards used on the cook's line to prepare Temperature Control for Safety (TCS) foods were cleaned nightly. Food contact surfaces used to prepare TCS foods must be washed, rinsed, and sanitized every four hours.
|
| 21 - Foodborne Illness Risk Factors |
| Proper hot holding temperatures |
|
Inspector Comments:
3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
Ground beef (125°F) over stocked above the fill line of a half hotel pan stored in the cook's line steam table measured below 135°F. Corrective action: Education was provided on appropriate stocking to maintain safe holding temperatures.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments:
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
Shredded lettuce (55°F) and diced tomatoes (58°F) overstocked above the third pan fill lines stored in the cook's line cold top refrigerator measured above 41°F. Corrective action: Education was provided on appropriate stocking to maintain safe holding temperatures.
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments:
3-501.18 Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P)
No datemarking system was in place at the facility. Corrective action: Label all required items with an opened, prepared, or discard date and ensure the items are used or disposed of within seven days. Guidance on proper date marking was provided.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments:
7-102.11 Common Name-Working Containers (Pf)
Two spray bottles of degreaser stored in the warewashing area were not labeled as to their contents. Corrective acton: An employee labeled the bottles.
7-204.11 Sanitizers, Criteria-Chemicals (P)
The sanitizer next to the server's drink station measured above 200ppm chlorine residual. Corrective action: The inspector demonstrated how to correctly mix and test the chlorine sanitizer solution.
|
| 33 - Good Retail Practices |
| Proper cooling methods used; adequate equipment for temperature control |
|
Inspector Comments:
3-501.15 Cooling Methods (C)
Boiled tomatoes in water (129°F) and boiled jalapeños in water (95°F) were being cooled at room temperature on the preparation table next to the walk in freezer. Per an employee, the tomatoes and jalapeños were removed from the stove approximately 1 hour prior to the inspection. Cooked pinto beans (48-60°F) were being cooled in deep buckets in the beer walk in refrigerator. Per an employee, the beans began cooling with the buckets immersed in ice approximately 5.5 hours prior to the inspection Corrective action: The inspector provided education on constructing a sufficient ice bath to facilitate rapid cooling, proper cooling parameters, and ensuring items are cooled to 41°F or below before storage. All items were moved to ice baths in the three compartment sink and ice wands were added to facilitate rapid cooling.
|
| 35 - Good Retail Practices |
| Approved thawing methods used |
|
Inspector Comments:
3-501.13 Thawing (C)
Raw beef and raw chicken were being thawed at room temperature on the left drainboard of the three compartment sink. Cooked chilies were being thawed at room temperature on the preparation table next to the walk in freezer.
|
| 36 - Good Retail Practices |
| Thermometer provided & accurate |
|
Inspector Comments:
4-204.112 Temperature Measuring Devices-Functionality (C)
Ambient air thermometers were not available for the cook's line cold top refrigerators.
|
| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
|
Inspector Comments:
6-501.111 Controlling Pests (Pf)
Rodent droppings were observed around the hot water heater next to the mop sink and in the storage area across from the ice machine. Corrective acton: Clean pest dropping; guidance on how to safely clean droppings was provided to the operator.
6-501.111 Controlling Pests (C)
The facility does not have a regular pest control company. Excessive clutter, broken equipment, and items not needed for daily operation unwrapped tortilla chips were observed in the storage closet across from the ice machine, in the mop sink room, and on the back exterior receiving area providing harborage conditions ideal for pests.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments:
3-305.11 Food Storage-Preventing Contamination from the Premises (C)
Condensation was dripping into a hotel pan on the shelf below the cooling unit in the walk in refrigerator. Food was stored beside and under the hotel pan. Coffee filters staged with coffee were not protected from contamination at the server's drink station.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments:
3-304.12 In-Use Utensils, Between-Use Storage (C)
A knife used on the cooks line was stored in a heavily soiled equipment crevice. Tongs were stored near foot level on the handle to the deep fryer on the cook's line. The handle to the ice scoop at the server's drink station was in contact with the ice.
|
| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
|
Inspector Comments:
4-901.11 Equipment and Utensils, Air-Drying Required (C)
Sixth pans and third pans were stacked wet and nested on the clean equipment shelf in the warewashing area.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments:
4-501.11 Good Repair and Proper Adjustment-Equipment (C)
The door gasket to the single door reach in refrigerator next to the cook's line handwashing sink was falling off.
4-402.12 Fixed Equipment, Elevation or Sealing (C)
The caulking in the warewashing area was discolored with a black mold like substance.
4-501.12 Cutting Surfaces (C)
The long cutting boards on the cook's line and cutting boards used on the preparation table with the deli slicer were heavily scored and discolored.
|
| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
|
Inspector Comments:
4-302.14 Sanitizing Solutions, Testing Devices (Pf)
Chlorine test strips were not available for the bleach sanitizing solution mixed in house and chlorine sanitizer used by the warewashing machine. Corrective action: Purchase test strips and maintain them at all times.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments:
4-602.13 Nonfood Contact Surfaces (C)
The following areas were heavily soiled with food debris: Wire shelving holding clean dishes and food throughout the kithchen and walk in refrigerators, the interior and exterior to cooking and refrigeration equipment on the cook's line, walk in refrigerator door handles, preparation table shelving, and under counter shelving at the server's drink station. The inspector and operator discussed a cleaning compliance agreement if cleanliness is not improved upon the follow up inspection.
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments:
5-205.15 System Maintained in Good Repair (C)
The floor drain to the three compartment sink was slow to drain. Ensure the drain does not back on to the floor until serviced.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments:
6-501.12 Cleaning, Frequency and Restrictions (C)
Floors around cooking equipment on the cook's line were heavily soiled with food debris and grease. Walls throughout the kitchen were soiled. Shelving above the server's drink station was heavily soiled with dust. The inspector and operator discussed formulating a cleaning compliance agreement if cleanliness is not improved upon the follow up inspection.
6-201.11 Floors, Walls and Ceilings-Cleanability (C)
The walk in freezer floor was in extreme disrepair.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments: 6-202.11 Light Bulbs, Protective Shielding (C)
Light bulbs on the cook's line were not shielded.
6-303.11 Intensity-Lighting (C)
Several light fixtures in the kitchen were not functioning.
|
|
06/19/2018
Inspection, Routine
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Paper towels were not provided to the cooks line hand sink.
Corrective Action: The chef replaced hand towels.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: A chemical spray bottle was stored on a shelf to the left of the three compartment sink at the bar.
Corrective Action: Bottle was moved to an appropriate location away from food and food contact surfaces.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Boxes of lettuce, stock pots of various cooked foods, and boxes of frozen foods were stored on the floors of walk-ins throughout the kitchen.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The bulk storage containers near the walk-in freezer were soiled with grime.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Tongs were stored at knee height on an oven handle on the cooks line.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The mop sink was used to store various items and was inaccessible for use.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor seal was in disrepair throughout the facility.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
|
Inspector Comments: A pile of broken and miscellaneous equipment was stored on the back unloading dock. The back screen door was in disrepair.
|
|
06/14/2017
Inspection, Routine
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Cooked sausage was observed being held hot at 115°F on the warming shelf on the cook's line.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Raw chicken was tested at 46°F in the cook's line cold top cooler.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The door of the large ice bin behind the bar area contained porous areas that were in contact with ice and were not smooth and easily cleanable.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Door gaskets on refrigeration doors throughout the kitchen were torn. The aluminum foil that lined the shelves in the cooler at the end of the bar was in poor repair.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The cooking appliances on the cook's line were heavily soiled with food debris. The shelves in the walk-in cooler were soiled with food debris.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Cooking tongs were stored at leg level and were not protected from contamination.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The piping under the three compartment sink leaked when water was drained from the sinks. The mop sink was in poor repair, inaccessible, and leaked when not in use.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor under the soft drink syrup storage rack in the front kitchen dry storage area was soiled with soft drink syrup. Flooring in various locations throughout the kitchen was soiled with food debris. The floor and ceiling in the walk-in freezer were in extreme disrepair.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Multiple light fixtures above the cook's line did not function.
|
| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
|
Inspector Comments: Employee belongings were stored in unapproved areas in multiple locations throughout the kitchen.
|
|
06/30/2016
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Fruit flies were present in a bottle of bourbon whiskey in the bar area, making it unwholesome.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee was observed leaving the kitchen to the garbage area and then failed to wash their hands and put on a clean pair of gloves once they re-entered the kitchen.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An open top employee beverage was observed being stored on the cook's line preparation table.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: The backflow prevention device (atmospheric vacuum breaker) on the mechanical dish machine was in poor repair and not back flow preventative. The hose in the back of the kitchen was connected to a faucet with no backflow prevention device.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The door gasket on the walk-in cooler was severely torn. The walk in cooler door failed to adequately close.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The central kitchen food preparation table cutting boards were stained.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: Cooking equipment on the cook's line was severely soiled with food debris.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The cook's line hand sink was in poor repair and leaked onto the floor when in use. The mop sink was in poor repair.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Pooling water was observed in multiple locations throughout the kitchen. The walls around the mop sink were in disrepair. The walk in freezer floor was in disrepair. The outside wall to the right of the walk in freezer door was in severe disrepair.
|
|
05/25/2015
Inspection, Routine
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw shelled eggs were observed stored over produce in the large walk in refrigerator.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An unapproved uncovered drink was observed stored on the kitchen food preparation table.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: A spray nozzle shut off valve was observed on the mop sink hose down stream of the atmospheric vacuum breaker.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: No paper towels were available at the employee hand sink.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A bottle of degreaser found next to the dish machine was not properly labeled as to its contents.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The kitchen cutting boards were heavily grooved and not smooth and easily cleanable.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The three compartment sink was not adequately sealed to the wall. The walk in refrigerator door gasket was in poor repair. Tape was being used on the ice machine door to hold it together. The dish machine drainage board was not properly sealed to the wall.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The interior of the microwave was soiled with food debris.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The exterior of the kitchen microwave was soiled with food debris. The kitchen storage shelves were soiled with food debris.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The hand sink next to the dish machine and the hand sink in the front wait station area were not adequately sealed to the wall.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor was damaged in the food preparation area. The tile in front of the back freezer was in poor repair.
|
| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
|
Inspector Comments: The restroom toilets were not adequately sealed to the floor.
|
|
06/27/2014
Inspection, Routine
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw eggs were stored above ready to eat foods in the cook line refrigerator.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: A bucket was stored in the basin of the dish area hand sink.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Shredded lettuce piled high on the cold top was 60°F. Meat in the cook line refrigerator was 49°F.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: Cold water was not available at the middle kitchen hand wash sink.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Baked potatoes were cooling in a deep bucket in the walk-in refrigerator. A box of avocados was stored on the floor.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Potentially hazardous foods were stored in a glass front beverage refrigerator on the cook line.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The salamander was lined with foil.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The bar gun was soiled. The can opener blade was soiled.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Ice wands were stored on the floor in the walk-in freezer.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The cook line hand sink was not adequately sealed to the wall.
|
