|
02/07/2020
Inspection, Routine
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments: An employee in the ware washing area was observed handling food waste then rinsing their gloved hands in the spray sink next to the dish machine in the kitchen and then handled clean dishes without taking off their gloves and washing hands.
CORRECTIVE ACTION: Discussed where and when to wash hands with employee.
|
| 25 - Foodborne Illness Risk Factors |
| Consumer advisory provided for raw/undercooked food |
|
Inspector Comments: A consumer advisor asterisk was not observed on the menu for oysters on the half shell and any style eggs.
CORRECTIVE ACTION: Management to add asterisks to menus.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments: Several dry common cloths were observed within the kitchen. The sanitizer bucket on the cook line had a concentration below 50 ppm chlorine residual.
CORRECTIVE ACTION: Sanitizer was remixed to the correct concentration and all common cloths were placed in the sanitizer buckets.
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments: The bar soda gun holster drain line was missing.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: The floor in the back kitchen was cracked.
|
|
02/05/2020
Inspection, Routine
|
| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
|
Inspector Comments: An employee in the ware washing area was observed eating while washing dishes.
CORRECTIVE ACTION: Inspector discussed not eating while washing dishes.
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments: An employee on the cook line was observed wiping their gloved hands on their pants then returned back to food preparation without taking off their gloves.
CORRECTIVE ACTION: Discussed when to wash hands with employee.
|
| 09 - Foodborne Illness Risk Factors |
| No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed |
|
Inspector Comments: An employee in the kitchen was observed handling ready to eat tortillas with their bare hands. An employee in the bar area was observed garnishing beverages with ready to eat limes with their bare hands.
CORRECTIVE ACTION: Discussed bare hand contact with employee.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments: A rolling cart was observed blocking access to the ware washing area hand sink.
CORRECTIVE ACTION: Inspector had an employee move the cart.
|
| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
|
Inspector Comments: A wedge of cabbage, 11 roma tomatoes and 2 pineapples located in the walk in beer refrigerator in the back kitchen area were molded and stored with wholesome products.
CORRECTIVE ACTION: Facility voluntarily discarded the molded products.
|
| 14 - Foodborne Illness Risk Factors |
| Required records available: shellstock tags, parasite destruction |
|
Inspector Comments: Oyster tags were not kept on site for at least 90 days, were not labeled with the last used date and were not kept in chronological order from the last used date.
CORRECTIVE ACTION: Educated employees on proper shell stock tag procedures.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments: The final rinse of the bar dish machine had a concentration below 50 ppm chlorine residual.
The soda nozzles on the bar soda gun and on the wait station were soiled.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments: Salsa (48°F), ranch dressing (46°F) and chocolate leche cake (47°F) stored in the kitchen wait station refrigerator were above 41°F.
CORRECTIVE ACTION: The facility discarded the salsa and chocolate leche cake and moved the ranch dressing to the walk in refrigerator.
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments: Several ready to eat food items that require refrigeration were not date marked at the facility to indicate a 7 day discard date.
CORRECTIVE ACTION: Inspector educated management on proper date marking requirements and provided management with an informational hand out on date marking.
|
| 25 - Foodborne Illness Risk Factors |
| Consumer advisory provided for raw/undercooked food |
|
Inspector Comments: Oysters on the half shell on the main menu and eggs that can be ordered any style, were not asterisked.
|
| 36 - Good Retail Practices |
| Thermometer provided & accurate |
|
Inspector Comments: A food probe thermometer that reads from 0-220°F was not provided upon inspection.
CORRECTIVE ACTION: Inspector had the facility obtain a food probe thermometer.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments: Several containers located in the walk in refrigerator were stored uncovered after cooling in the walk in refrigerator.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments: An employee was observed wiping plates with a common cloth.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: Cutting boards on the kitchen cook line were heavily scored and stained.
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments: A spray nozzle was located downstream of the atmospheric vacuum breaker on the mop sink.
CORRECTIVE ACTION: Inspector had the facility remove the spray nozzle from the hose after use.
The right cold water faucet on the bar three compartment sink was leaking.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: Some areas of flooring in the back kitchen area were cracked.
|
|
09/19/2019
Inspection, Routine
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments: A certified food protection manager was not associated to this facility. (Core)
|
| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
|
Inspector Comments: An uncovered employee beverage was stored on a top shelf at the cook line. (Core)
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments: Paper towels were not available at the cook line hand washing sink. Beans were observed in the basin of the cook line hand washing sink. Straws were observed in the basin of the bar hand washing sink.
Corrective Action: Paper towels were provided at the hand washing sink. Inspector provided education on the use of designated hand washing sinks. (Priority Foundation)
Proper hand washing signs reminding employees to wash their hands were not available at two kitchen hand washing sinks. (Core)
|
| 14 - Foodborne Illness Risk Factors |
| Required records available: shellstock tags, parasite destruction |
|
Inspector Comments: The facility could not provide proof of parasite destruction for raw marinated fish used for making ceviche.
Corrective Action: Inspector provided education on parasite destruction and requested that a letter is submitted to the health department for approval. Inspector also asked facility to stop using the raw marinated fish method for preparing ceviche until proper documentation is provided. (Priority)
Several shell stock tags were not labeled with the date when they were last sold or served.
Corrective Action: Inspector provided education on shell stock tag requirements. (Priority Foundation)
|
| 20 - Foodborne Illness Risk Factors |
| Proper cooling time and temperature |
|
Inspector Comments: Cooked potatoes were 55°F-59°F for longer than six hours in the cook line cold top refrigerator.
Corrective Action: Inspector asked facility to discard the potatoes. See voluntary condemnation for details. (Priority)
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments: Several foods requireing date marking were not marked with a preparation or discard date. Items included cooked foods such as rice, beans, chicken, ground beef, salsa as well as flan, queso fresco, and pico de gallo.
Corrective Action: Education and handout were provided. (Priority Foundation)
|
| 37 - Good Retail Practices |
| Food properly labeled; original container |
|
Inspector Comments: Several unlabeled bulk containers of white powders were observed in the dry storage rack. (Core)
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments: Two dented cans of hominy and jalapeños were stored with wholesome cans in the dry storage area.
Corrective Action: An employee removed the dented cans and placed them in the office for the owner to either discard or return for credit. Education and handout were provided. (Priority)
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments: Several wiping cloths were stored outside of their sanitizer buckets throughout the kitchen. (Core)
|
| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
|
Inspector Comments: Several stainless steel dishes were stacked while wet on a rack in the ware washing area. (Core)
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: The cook line cold top cutting boards were grooved. The caulking on the cook line hand washing sink was in disrepair. (Core)
|
| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
|
Inspector Comments: No test strips were available for the chlorine sanitizer.
Corrective Action: Inspector provided information on where to purchase the test strips. (Priority Foundation)
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: Several kitchen ceiling tiles were in disrepair. (Core)
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments: A light in the cook line ventilation hood was not functioning. (Core)
|
|
10/18/2018
Inspection, Critical Item
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Several tomatoes in the produce walk in refrigerator were moldy.
Corrective action: discussed checking produce regularly and discarding unwholesome items.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw ground beef was stored on top of intact raw beef in the meat walk in refrigerator.
Raw chorizo was stored above intact raw pork in the meat walk in refrigerator.
Corrective action: the person in charge moved the raw ground beef and raw chorizo to approved locations.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: A bottle was stored in the basin of the hand sink located closest to the kitchen entrance.
A glass was stored in the basin of the hand sink located closest to the bar entrance.
Corrective action: an employee moved the items to approved locations.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: No soap was available at the hand sink located closest to the kitchen entrance.
Corrective action: an employee provided soap to the hand sink.
No soap was available at the hand sink located closest to the bar entrance.
Corrective action: follow up inspection required for soap not available at the bar entrance hand sink.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: Sterno fuel was stored above a food preparation table and clean utensils closest to the kitchen entrance.
Corrective action: the fuel was moved to an approved location.
|
|
03/07/2018
Inspection, Routine (Enforcement)
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An uncovered employee personal beverage was observed being stored on the kitchen food preparation table. An employee personal beverage was observed being stored directly next to a box of avocados on the kitchen food preparation table. An employee personal twist top beverage was observed being stored directly next to bottles of liquor on the bar storage counter.
|
| 03a - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly cool foods to 41°f or less |
|
Inspector Comments: Several baked potatoes, in a large metal pan inside the single door reach-in refrigerator at the end of the cook's line, measured 76°F after cooling for over six hours.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Fried jalapenos on a plate, stored at ambient air temperature at the cook's line, measured between 92°F to 99°F.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: A sprayer head was observed downstream of the atmospheric vacuum breaker in the ware washing area mop sink upon inspection.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: An employee was observed cutting/preparing onions right out of the box without first washing the onions as required.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Cutting boards throughout the facility were in disrepair. Various scoops with no handles were observed at at the dry food bulk containers in the back storage area.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The handle on the left side door of the cook's line cold-up refrigerator was missing. The cold-top refrigerator door gasket was torn. The microwave storage shelf was lined with cardboard. The bottom storage shelf, for tortillas in the kitchen, was lined with aluminum foil.
|
| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
|
Inspector Comments: The caulking at the three compartment sink in the ware washing area was cracked, stained, and in disrepair.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The side of the bar dish machine was soiled. The storage shelves throughout the kitchen were soiled with debris. The cook's line hood filter covers were soiled with grease and debris. The cook's line cold-top refrigerator door gaskets were soiled. The door gaskets at the walk-in refrigerator and the cook line cold top refrigerator by the entrance of the ware washing area were soiled with food debris. The fan guards at the walk-in refrigerator and the walk-in freezer were dusty.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: The kitchen wiping cloth sanitizing solution measured "0" ppm chlorine residual.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: Single service articles were being reused for food storage throughout the facility.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The cook's line hand sink was not securely sealed to the wall.
|
| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
|
Inspector Comments: The dumpster lid in the outside garbage enclosure was opened upon inspection.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The bar floor, beneath equipment, was soiled. The cook's line floor, beneath equipment, was soiled. The ceiling vents and the light fixture covers above the back food preparation table were soiled with debris. The wall behind the large dishwasher at the ware washing area was soiled with debris.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: A light bulb above the cook's line fryer was missing. The light bulbs at the kitchen entrance were not shielded. Various light bulbs above the food preparation tables in the ware washing area were not operating upon inspection.
|
| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
|
Inspector Comments: An employee's purse was stored directly next to customer napkins on the kitchen dry storage shelf.
|
|
11/20/2017
Inspection, Routine (Enforcement)
|
| 01a - Critical, Food Borne Illness Risk |
| Food Source: Approved source |
|
Inspector Comments: Shellfish tags for raw oysters were not labeled with an empty date.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An employee's personal beverage was stored next to clean, rolled utensils at the front service station.
|
| 03a - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly cool foods to 41°f or less |
|
Inspector Comments: Salsa verde (44-58°F) failed to meet the required cooling parameters after being placed in the walk-in refrigerator for over nine hours.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Grilled chicken and vegetable mix (128°F) and cooked rice (115°F) were not stored at 135°F or higher in the cook line steam table.
|
| 04b - Critical |
| Sanitation: Mechanical |
|
Inspector Comments: The chlorine sanitizer at the bar's dish machine failed to meet or exceed 50 ppm after the final rinse.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: A chemical spray bottle of grill cleaner was inappropriately stored next to clean dishes on a shelf across from the dish machine.
|
|
08/08/2017
Inspection, Critical Item
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw sausage was inappropriately stored above ready-to-eat guacamole and ready-to-eat green chili slices in the cook line, cold-top refrigerator.
|
| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
|
Inspector Comments: The establishment's To-Go lunch and dinner menus did not have a disclosure to educate customers about raw or undercooked ingredients in certain food items.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: In the middle drawers of the cook line cold-top drawer refrigerator, raw beef was 45°F-48°F and raw chicken was 45°F.
|
| 04b - Critical |
| Sanitation: Mechanical |
|
Inspector Comments: The dish machine had a chlorine residual that failed to meet or exceed 50 ppm after the final rinse.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: A spray nozzle was attached to the hose at the mop sink which allowed the integral atmospheric vacuum breaker to be left under continuous pressure.
|
|
05/10/2017
Inspection, Follow-Up
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: In the walk-in refrigerator, an open bag of ready to eat hot dogs was observed in a pan that had raw pork blood, raw chorizo and raw pork pieces in the pan, and the bag of hot dogs had raw pork blood in the bag with the hot dogs. In the walk-in refrigerator, a pan of raw chicken, raw beef, and vegetable kabobs was stored on top of a pan of raw sea food mix.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: The following potentially hazardous foods were stored above 41°F in the cook line, cold-drawers: raw scallops (47°F), cooked octopus (49°F), raw bacon wrapped shrimp (50°F), raw carne asada (45-47°F), raw chicken (48°F), raw pork (45°F), raw steak (45°F), and raw shrimp (53°F).
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: Water was not provided to the preparation area handsink.
|
| 06b - Critical, Food Borne Illness Risk |
| Hand Washing: Accessible |
|
Inspector Comments: Due to a gas burner with a large, metal cooking pot on top and a shelf to the right of the cook line handsink the cook line handsink could not be safely and easily accessed for use.
|
|
04/03/2017
Inspection, Routine (Enforcement)
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Moldy, small habanero peppers were stored with wholesome foods in the reach-in refrigerator adjacent to the preparation area reach-in freezer.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee on the cook line was observed handling raw bacon-wrapped shrimp with gloved hands and proceeded to touch a clean knife and potato without first removing their gloves and washing their hands.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee at the ware washing area was observed rinsing their gloved hands with the dish machine sprayer and proceeded to handle soiled dishes without first removing their single-use gloves. A bucket was inappropriately placed in the basin of the ware washing area handsink.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An unapproved, twist-top, employee beverage was stored next to customer foods in the cook line, reach-in refrigerator.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: The following foods in the preparation area, cold-top refrigerator were stored above 41°F for an undetermined length of time: green salsa (56°F), cut cabbage (59°F), red salsa (56°F), and imitation crab (57°F). The following items were observed above 41°F in the cold hold pull drawer refrigerator under the grill on the cook line: soft chili rellenos (44°F), cooked carnintas (46°F), cooked ribs (46°F), cooked onions and peppers (44°F), raw barbacoa (47°F), raw chicken mole (46°F), raw shrimp and scallops (48°F), raw pork (47°F), seafood mix (50°F), raw steak (46°F), raw breaded steak (45°F), raw shrimp (49°F), raw carne asada (54°F-58°F), raw shrimp wrapped in bacon (44°F), raw chicken (45°F), cooked shrimp (45°F), cooked octopus (46°F), raw scallops (44°F) and crispy chili rellenos (50°F).
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Paper towels were not provided at the preparation handsink.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: The ice bin at the bar was not adequately covered when not in use. Chips and taco shells were being stored uncovered on the cook line.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Several noncommercial food containers were observed in the three-door, reach-in freezer and in the cook line, standing, reach-in refrigerator. The cook line cutting boards were deeply grooved and stained. Porous stone bowls were being used to serve foods in.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: A door gasket was torn in the bar, glass, reach-in refrigerator. Scoops without handles were stored in containers of spices and black beans adjacent to the walk-in refrigerator. Cloth towels were used to the line the shelf above the cook line stove. Several door gaskets were torn on the cold hold pull drawer refrigerator on the cook line. The door gasket was torn on the cook line cold-top refrigerator. The exteriors of the cook line charcoal grill and salamander were lined with foil. The caulking was loose and soiled on the dirty drain board of the dish machine and on the three-compartment sink.
|
| 11c - Non-Critical |
| Testing Devices: Chemical test kits provided and accessible |
|
Inspector Comments: Chlorine sanitizer test strips were not readily available in the establishment.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The can opener blade in the kitchen was soiled with food debris. The preparation area cutting board was stained. Several oven mitts on the cook line were soiled with food debris.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The juice shelves in the walk-in freezer were soiled. The fan guards in the walk-in produce refrigerator were dusty. The shelves in the walk-in produce refrigerator were soiled. The grill hood was soiled with grease. The interiors of the cook line microwaves were soiled with food splatter. The cook line storage shelf was soiled with debris. The door gaskets were soiled with debris on the cold hold pull drawer refrigerator on the cook line. The door gasket was soiled with debris on the cook line cold-top refrigerator. The handle was broken on the lid of the cook line cold-top refrigerator.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Clean spoons were not stored with their handles presented at the kitchen wait station. Tongs were stored at knee level on the cook line stove.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The ware wash hand sink lacked caulking. The mop sink lacked caulking.
|
| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
|
Inspector Comments: The lid of the dumpster was left open when otherwise not in use.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The wall was soiled with food splatter behind the cook line stove and flat top grill. There were several small holes present in the wall above the mop sink. There was a small hole in the wall below the drain board of the three-compartment sink.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: A light was not provided to a section of the grill hood. The light above the ice machine was not functioning correctly. The light above the reach-in freezer was not functioning correctly.
|
|
07/19/2016
Inspection, Routine (Enforcement)
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee in the kitchen wait station area was observed picking half a lime off of the floor and then the employee was observed handling containers of food and the employee did not first wash their hands.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An employee twist-top beverage was observed next to bottles of alcohol and clean glasses at the bar. An employee twist-top beverage was observed in the bar reach-in refrigerator above customer drinks.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Potentially hazardous foods in the cook line cold hold pull drawers were 44°F-51°F including cooked squid at 44°F, raw chicken at 45°F, raw pork in a red sauce at 44°F, raw pork/beef mixture at 44°F, soft raw beef with seasoning at 44-45°°F, raw seafood mixture at 47°F, cooked barbacoa at 45°F, raw chicken mole at 46°F, cooked beef roast at 46°F, cooked pork ribs at 44°F-45°F, cooked pork roast at 45°F, raw shell eggs at 51°F.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: The hot and cold water at the north faucet of the bar three-compartment sink was not provided at sufficient pressure.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: Bottles of supplements were stored next to bottles of alcohol and clean glasses at the bar.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle was unlabeled as to its contents in the kitchen ware wash area.
|
|
05/09/2016
Inspection, Critical Item
|
| 01a - Critical, Food Borne Illness Risk |
| Food Source: Approved source |
|
Inspector Comments: Shellfish tags were not maintained for ninety days for fresh oysters in the establishment.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw lobster tails were stored above ready-to-eat flatas in the cook line, single-door, reach-in refrigerator.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee on the cook line failed to wash their hands before donning a new pair of gloves. An employee in the ware washing area failed to wash their hands in between changing gloves.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An unapproved, twist-top employee beverage was stored in the cook line, single-door, reach-in refrigerator. An open bottle of beer was inappropriately stored next to customer food on the large preparation area table. An unapproved, open employee beverage was observed on the cook line storage shelf across from the stove.
|
| 03a - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly cool foods to 41°f or less |
|
Inspector Comments: Cooked roma tomatoes were 73-79°F after cooling for more than four hours at room temperature on the preparation area table.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Cooked baked potatoes were 80-105°F after being stored in the oven (not turned on) for more than four hours.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Cut tomatoes (61°F) and cut lettuce (62°F) were stored out of temperature control on the preparation area tables. Salsa was 64°F in the wait station, cold-top refrigerator. The following potentially hazardous foods were stored above 41°F in the cook line, cold drawers: raw shrimp (53°F), raw beef (52°F), and seasoned, raw beef (54-55°F). Raw beef was 51°F while thawing in the basin of the preparation sink. The following potentially hazardous foods were stored above 41°F for more than four hours in the cook line, cold-top refrigerator: white cream sauce (50°F), chopped tomatoes (45°F), pico de gallo (47°F), shredded cheese (46°F), shredded lettuce (50°F), sour cream (45°F), white cheese (47°F), crema mexicana (57°F), and green chiles (49°F).
|
| 03f - Critical |
| Food Temperature Control: Food thermometer (probe type) |
|
Inspector Comments: The establishment's probe food thermometer was not operational at the time of inspection.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: Cold water was not provided to the spray arm at the ware washing area. Hot water was not provided to the ware washing area handsink.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: A hose with an attached spray nozzle was connected to the mop sink faucet which allowed the integral atmospheric vacuum breaker to be left under continuous pressure.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Paper towels were not provided to the handsink at the bar.
|
|
02/11/2016
Inspection, Follow-Up
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: Employee were observed placing a container of shrimp on top of a trash can in the preparation area and proceeded to prepare the shrimp.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: A cooked chicken enchilada was 108°F at the pick-up area on the cook line. Corrected on-site.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Shredded lettuce was 47°F in the cook line, cold-top refrigerator. Corrected on-site.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: The three-compartment sink lacked cold water.
|
|
02/01/2016
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A bottle of tequila at the bar was adulterated with an unidentifiable, thin, floating object.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee in the ware wash area was observed taking clean dishes out of the dish machine without first washing their hands. An employee at the preparation area handsink washed their hands for approximately four seconds, instead of a full twenty seconds.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: A significant amount of pico de gallo was observed in the basin of the preparation area handsink. Ice was stored inappropriately in the basin of the bar handsink.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An open employee beverage was observed on the shelf above the cook line cold-top refrigerator. An open employee beverage was observed on the ware washing area preparation table next to clean clean dishes. An open chocolate candy bar was inappropriately placed on a cutting board in the preparation area. An open container of employee pretzels was stored next to and above customer food on the preparation area storage shelves.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Cooked green onions and cooked jalapeños were 63°F sitting out on a plate on the cook line. Cooked chiles (99°F) and cooked roma tomatoes (72°F) were stored out of temperature control on a table in the preparation area.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: White jalapeño cream sauce was 52°F and cooked chorizo was 70°F in the cook line cold-top refrigerator. Cooked potatoes were 49°F in the cook line, standing, reach-in refrigerator. Refried beans (48°F) and cooked rice (49°F) were stored in the walk-in refrigerator. A cut head of lettuce (63°F) was stored above 41°F for more than four hours on a shelf in the preparation area.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: The three-compartment sink lacked cold water.
|
| 06b - Critical, Food Borne Illness Risk |
| Hand Washing: Accessible |
|
Inspector Comments: The ware wash hand sink next to the ice machine was blocked from use by a dirty dish bus cart.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: A bowl of salt at the bar was not labeled.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Cooked rice was observed cooling out of temperature control-an unapproved method- on a table in the preparation area. Boxes of lemons and limes were stored on the floor of the beer walk-in refrigerator. The ice bin at the bar was left uncovered when not in use. The soda line for the bar soda gun was stored in direct contact with ice used for drinks. A container of dried corn husks used for tamales was stored uncovered on the shelf above the preparation table. Taco salad shells were stored uncovered on top of the steam table shelf and the storage shelf on the cook line.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The large cutting boards in the preparation area were deeply grooved and scored. A significant amount of non-commercial plastic food storage containers were present on the ware wash area preparation table. Uncleanable and very porous stone mortars (grinder container) were present on the window between the cook line and the ware wash area. The cook line cutting boards present on the steam table and the cold-top refrigerator were stained and grooved.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: All of the door gaskets on the three-door, reach-in, freezer were torn. The caulking was loose on three-compartment sink. The preparation sink lacked caulking and was not securely attached to the wall. The spray sink caulking was loose and moldy. The exterior of the charcoal grill was completely lined with foil. The large preparation table was not sealed to the wall in the ware wash area.
|
| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
|
Inspector Comments: The cook line cold-top refrigerator lacked a thermometer.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The interior of the cook line microwave was heavily soiled with food debris. Bulk food containers in the preparation area were heavily soiled with old food debris. The interior and shelves of the three-door, reach-in freezer were heavily soiled with food debris. The can opener in the preparation area was heavily soiled. The interior of the east side cook line microwave was soiled with debris. The hot pads were soiled with food debris on the cook line.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The caulking at the preparation area handsink was soiled with grime. The storage shelves in the preparation area were heavily soiled with food debris. The fan guards in the walk-in refrigerator were dusty. The shelves of the walk-in refrigerator were heavily soiled with food debris. The shelves of the beer walk-in refrigerator were soiled. The exterior of the cook line microwave was heavily soiled with grime. The door gaskets were extremely soiled with food debris on the cook line cold-hold pull drawers.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: Clean cups were stored and nested while wet in the kitchen wait station. Clean pans were being stacked wet on the ware wash area small preparation table.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Clean utensils in the wait station were stored with their food contact surfaces presented.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: Single-use food containers were reused throughout the establishment to store utensils, food, and water.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: A leak was observed inside the bar reach-in refrigerator. The caulking was loose on the hand sink next to the back door. The hand sink next to the ice machine lacked caulking. The three-compartment sink faucet was leaking.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The wall adjacent to the preparation area handsink was soiled with food debris. The ceiling tiles above the cook line and preparation area were soiled and stained. There were several larger holes in the wall under the hand sink near the back door. There was water collecting in a low area of the floor next to the back door. There were several holes in the wall next to the mop sink. The wall paint was chipping and fading in the ware wash area. The wall around and under the hand sink next to the ice machine was soiled with debris. The floor under the cook line equipment was soiled with debris. A ceiling tile was missing from above the cook line steam table.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: A light above the preparation area was not operational. A light was not operational above the preparation area can shelves. Several lights were not functioning correctly in the ware wash area.
|
| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
|
Inspector Comments: An employee's cell phone was inappropriately stored on top of tortillas on the cook line. An employee's cell phone was inappropriately stored on the preparation table in near the blenders.
|
|
11/18/2015
Inspection, Follow-Up
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: The following dented cans were stored with wholesome cans on the can racks: one can of chile chipotles, one can of ketchup, one can of salsa de tomates, and one can of sliced jalapeños.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee on the cook line failed to wash their hands before donning a new pair of gloves.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee on the cook line was observed dumping water from a container of raw shrimp into the preparation area.
|
| 03a - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly cool foods to 41°f or less |
|
Inspector Comments: Cooked kidney beans were 53-56°F after being placed overnight in the walk-in refrigerator to cool; failing to meet required cooling parameters.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Seafood medley (46°F) and raw chicken (44°F) were stored in the cook line cold drawers. Raw steak (45°F) and pico de gallo (44°F) were stored in the cook line cold-top refrigerator.
|
|
11/09/2015
Inspection, Critical Item
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A dented can of chile chipotles were stored with wholesome cans on the can racks.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw bacon was stored above ready-to-eat tomatoes in the walk-in refrigerator. Raw shell eggs were stored above ready-to-eat salsas in the walk-in refrigerator. Raw chicken was stored above ready-to-eat cooked vegetables in the walk-in refrigerator.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee on the cook line was observed donning gloves without washing their hands beforehand. An employee on the cook line was observed washing their hands for approximately ten seconds.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: Carrots were observed in the basin of the cook line handsink. An employee in the warewashing area was observed rinsing a cloth towel in the handsink. A food storage container was inappropriately stored in the basin of the handsink adjacent to the three-compartment sink.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An unapproved, twist-top employee beverage was observed next to and above customer foods in the reach-in refrigerator on the cook line. An unapproved, open-top employee beverage was observed on the shelf above the cook line cold-top refrigerator.
|
| 02f - Critical |
| Personnel: Demonstration of knowledge |
|
Inspector Comments: Staff could not demonstrate a working knowledge of food safety, as evident by the number of critical item violations observed and failure to answer questions concerning cooling, handwashing, and hygienic practices.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Cooked octopi (110-112°F) were stored on the drainboard of the three-compartment sink.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: In the cook line cold-top refrigerator, pico with cut tomatoes was 44°F, green chilis were 44°F, and chicken wings were 45°F, ranch was 48°F, and soft, white cheese was 52°F for more than four hours. A bag of french fries were 73°F sitting out on the cook line next to the cold-top refrigerator. In the cook line pull drawers, the following foods were above 41°F for more than four hours: raw chicken (46-48°F), raw shrimp (52°F), raw beef (46°F), raw chicken in red sauce (45°F), ribs (45°F) and seafood melody (46°F). In the front station reach-in refrigerator, milk was 45°F. A cut head of lettuce was 69°F sitting out on the kitchen preparation table.
|
| 04b - Critical |
| Sanitation: Mechanical |
|
Inspector Comments: The dish machine had a chlorine sanitizer residual that failed to meet or exceed 50 ppm after the final rinse. Corrected on-site.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: A hose with an attached spray nozzle was connected to the mop sink faucet which allowed the integral AVB to be left under continuous pressure. Corrected on-site.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Paper towels were not provided to the cook line handsink. Soap was not provided to the to the front handsink. Paper towles were not provided at the bar handsink.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: Bananas were stored directly on top of chemical containers and chemical containers were stored next to drinks at the bar. A bottle of hydrogen peroxide was stored on a shelf above preparation sink basin.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A spray bottle of degreaser was unlabeled as to its contents on the shelf across from the warewashing area handsink. Corected on-site.
|
|
04/20/2015
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Two dented cans of jalapenos picado were stored with wholesome cans on the racks adjacent to the walk-in refrigerator. A bottle of juice was stored in ice used for drinks at the bar ice bin. Corrected on-site.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: The following food items were stored above 41°F in the cook line, cold-top refrigerator: pico de gallo (44°F), shredded cheese (50°F), sliced cheese (46°F), and raw steak (49°F).
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: A box of limes was stored on the floor of the beer walk-in refrigerator. The ice bin at the bar was uncovered and otherwise unprotected when not in use.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Several noncommercial food containers were observed in the standing, sliding door reach-in refrigerator and in the 3-door freezer adjacent to the cook line. The cutting board on the cook line steam table was stained and grooved.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: A door gasket was torn in the bar reach-in refrigerator. The prep sink was not attached to the wall.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The bottom of the three-door, reach-in freezer was soiled with food. The interior of the cook line microwave was soiled with food debris.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The door handle of the walk-in refrigerator was soiled. The shelves of the walk-in refrigerator were soiled with food debris.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: Several food containers were stored and nested while wet across from the dish machine.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: A scoop without a handle was stored in a beef and vegetable mixture in the walk-in refrigerator. Several scoops without handles were observed in salsa containers in the beer walk-in refrigerator.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The cook line handsink was not firmly attached to the wall. The faucet of the mop sink was leaking. The cold water handle at the mop sink was not firmly attached to the faucet.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Several ceiling tiles above the preparation area near the walk-in refrigerator were soiled. Paint was peeling from the wall adjacent to the dish machine. The floor drain next to the dish machine was soiled with food debris.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: A light was not operational above the grill.
|
|
04/22/2014
Inspection, Routine
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: A container of cherizo was stored above a bucket of sour cream in the walk-in cooler.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Backed potatoes were 120°F-133°F in the cook line oven.
|
| 06b - Critical, Food Borne Illness Risk |
| Hand Washing: Accessible |
|
Inspector Comments: The ware wash hand sink was not accessible for use due to a large container blocking/being placed in front of the hand sink. The hand sink by the back door was not accessible for use due to the temperature of the water was 145°F coming out of both faucets.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Paper towels were not provided to ware wash hand sink and to the wait station hand sink.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: Many of the bulk ingredient containers were unlabeled as to their contents in the kitchen.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Hard tortilla shells, taco shells, and taco salad shells were stored uncovered on the cook line.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Several oven mitts were torn in the kitchen. The cutting boards on the cook line were stained and grooved.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The door gaskets were torn on the three-door reach-in freezer in the kitchen. The dish machine drain boards were not sealed to the wall. The preparation sink caulking was loose.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The can opener blade was soiled with food debris. The oven mitts were soiled with food debris. The interior of the cook line microwaves were soiled with food debris. The soda nozzle was soiled with soda syrup debris at the bar north side soda dispenser gun.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The exterior of the bulk ingredient containers were heavily soiled with debris. The shelves in the walk-in cooler were soiled with debris. The fan guards in the walk-in cooler were soiled with dust. The can opener holster was soiled with food debris. The door gaskets were soiled with food debris on the salas cold-top cooler and the three-door reach-in freezer. The small can cart/preparation table by the cook line was soiled with food debris. The exterior of the cook line microwaves were soiled with debris. The door gasket was soiled with food debris on the cook line cold-top cooler. The door gaskets on the cook line cold-hold pull drawers were heavily soiled with food debris. The exterior of the bar reach-in refrigerators were soiled with debris.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Cups with no handles were being used as scoops in the bulk spice containers.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: Single-use food buckets were being reused to house other foods through out the kitchen.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The cook line hand sink was slow to drain. The cook line hand sink drain pipe was leaking. The water filters by the ice machine were leaking water onto the floor. There were no drain lines provided to soda gun holsters at the bar. The caulking was loose on the ware wash hand sink and the hand sink by the back door.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: There was large hole in the wall under the preparation area hand sink. The ceiling vent was soiled with dust above the preparation area hand sink. The wall behind the spice storage rack was soiled with debris. The walls of the walk-in cooler were soiled with debris. The ceiling of the walk-in cooler was soiled with debris. The floor of the walk-in freezer was soiled with debris. The wall above the preparation table was soiled with debris. The floor was wet under the cook line hand sink. The wall above the dish machine drain boards was soiled with debris. There were several holes in the wall by the mop sink. The wall at the south end of the bar was soiled with debris.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: The lights above the preparation tables and the can storage area were not functioning correctly. The lights in the grill hood were not functioning correctly. The light above the three-compartment sink was not functioning correctly and lacked a shield.
|
