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12/06/2019
Inspection, Routine
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments: Several soiled spatulas were stored as clean within the ware washing area.
Corrective Action: cleaning frequencies were discussed with the operator.
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| 21 - Foodborne Illness Risk Factors |
| Proper hot holding temperatures |
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Inspector Comments: Green chili (115°F), queso (121°F) and grilled chicken (92°F) located in the hot holding unit near the grill line were less than 135°F.
Corrective Action: green chili and queso were stirred to reach 135°F. Hot holding temperatures were discussed with the operator.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments: Several food items were not properly date marked in the two door refrigerator. An open gallon of milk was not properly date marked in the single door refrigerator by the cook line.
Corrective action: the inspector reviewed date-marking requirements with the person in charge.
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| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
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Inspector Comments: Multiple foods in the walk-in refrigerator were not stored at least 6" off the floor.
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| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
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Inspector Comments: A sanitizer bucket in the bar was stored on the floor.
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| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
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Inspector Comments: The exhaust air ducts in the ventilation hood were contamination with dust and dirt.
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03/21/2019
Inspection, Routine
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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Inspector Comments:
2-102.12(A) Certified Food Protection Manager (C)
The restaurant did not have a certified food protection manager.
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| 05 - Foodborne Illness Risk Factors |
| Procedures for responding to vomiting and diarrheal events |
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Inspector Comments:
2-501.11 Clean-up of Vomiting and Diarrheal Events (Pf)
The restaurant did not have adequate procedures for cleaning up after vomit/diarrhea events, as the person in charge stated that they were using sanitizer and not disinfectant. Corrective action: The inspector provided education on using an approved disinfectant as part of the clean up procedure.
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| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
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Inspector Comments:
2-301.15 Where to Wash (Pf)
The bartender washed her hands in the bar dump sink. Corrective action: The inspector educated the person in charge that hand washing may only take place at a hand sink.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments:
6-301.13 Handwashing Aids and Devices, Use Restrictions (C)
Soap was provided at the bar dump sink.
6-301.14 Handwashing Signage (C)
The kitchen hand sink signs did not clearly notify employees to wash their hands. The bar and wait station hand sinks did not have signs that told employees to wash their hands.
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| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
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Inspector Comments:
3-202.15 Package Integrity (Pf)
Two damaged cans of green chiles were observed on the kitchen dry storage shelf. Corrective action: A kitchen employee moved these cans to a designated morgue area.
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| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
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Inspector Comments:
3-304.15(A) Gloves, Use Limitation (P)
An employee in the kitchen used the same gloves to clean dishes then to prepare food. Corrective action: The inspector educated the person in charge that employees may use gloves for only one purpose, then discard them.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments:
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (P)
The temperature of sanitizer (60°F) in the bar three-compartment sink was less than 75°F.
4-702.11 Before Use After Cleaning (P)
An employee in the kitchen did not sanitize a spatula after cleaning it and before re-using it.
4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf)
The potato smasher at the three-compartment sink was soiled.
Corrective action: The inspector educated the person in charge and kitchen employee on proper sanitizer temperature, sanitizing after cleaning and cleaning food-contact surfaces.
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| 19 - Foodborne Illness Risk Factors |
| Proper reheating procedures for hot holding |
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Inspector Comments:
3-403.11 Reheating for Hot Holding (P)
Marinara sauce was 67°F and green chili was 110-120°F in the steam table after reheating for at least two hours, and these foods were not reheated to 135°F and 165°F, respectively. Corrective action: These foods were properly reheated during the inspection.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments:
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf)
Turkey legs in the walk-in refrigerator were not date-marked to be used or discarded within 7 days.
3-501.18 Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P)
Turkey in the cold-top refrigerator was date-marked 3/9 and smoked turkey in the walk-in refrigerator was date-marked 3/8 and these foods were not discarded.
Corrective action: The inspector informed the person in charge of the above, and the foods were properly date-marked or discarded.
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| 25 - Foodborne Illness Risk Factors |
| Consumer advisory provided for raw/undercooked food |
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Inspector Comments:
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (Pf)
The menu did not disclose that eggs were cooked to order within the "Moo Cluck Oink" menu item and in "additional item" in the "Burgers" section. The above egg items served cooked to order were not asterisked (*) to the reminder footnote.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments:
7-102.11 Common Name-Working Containers (Pf)
A chemical spray bottle at the dish machine was not labeled with its common name. Corrective action: The chemical bottle was removed from use.
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| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
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Inspector Comments:
3-304.14 Wiping Cloths, Use Limitation (C)
The concentration of sanitizer buckets in the kitchen and at the bar was less than 200 ppm quaternary ammonium. The sanitizer buckets were stored on the floor.
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| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
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Inspector Comments: 4-302.14 Sanitizing Solutions, Testing Devices (Pf)
The restaurant did not have chlorine and quaternary ammonium sanitizer test strips.
4-501.19 Manual Warewashing Equipment, Wash Solution Temperature (Pf)
The temperature of wash solution (105°F) at the bar three-compartment sink was less than 110°F.
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| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
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Inspector Comments:
6-302.11 Toilet Tissue, Availability (Pf)
Toilet paper was not provided at the men's restroom toilet stall. Corrective action: The person in charge provided toilet paper to this stall.
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| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
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Inspector Comments:
6-305.11 Designation-Dressing Areas and Lockers (C)
An employee's personal belongings were stored on the covered bar ice bin.
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking (C)
An employee beverage was observed on the three-compartment sink drainboard.
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