|
07/26/2022
Inspection, Routine
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments:
The facility could not provide a certificate of food protection manager.
|
| 03 - Foodborne Illness Risk Factors |
| Management, food employee and conditional employee; knowledge, responsibilities and reporting |
|
Inspector Comments:
The facility did not have a verifiable employee illness policy on site.
Corrective action: the inspector provided the person in charge with an employee illness policy hand out via email.
|
| 05 - Foodborne Illness Risk Factors |
| Procedures for responding to vomiting and diarrheal events |
|
Inspector Comments:
The facility was not equipped with vomit/fecal clean up instructions.
Corrective action: the inspector provided the person in charge with vomit/fecal clean up instructions via email.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments:
The hand sink in the cook line had food debris in the basin, indicating it had been used as a dump sink.
Corrective action: the inspector educated the person in charge that hand sinks are only for hand washing.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments:
An employee at the cook line was observed cracking raw shelled eggs and then proceeded to handle clean dishes without glove change and hand wash in between.
Corrective action: the inspector educated the person in charge that employees must change their gloves and wash their hands after contaminating them.
A bag of pinto beans and a container of flower were stored under the hand sink of the cook line. A container of taco shells was stored under the hand sink in the back of the facility.
Corrective action: the inspector educated the person in charge that food cannot be stored under plumbing.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments:
The following foods measured greater than 41° F: (in the walk-in refrigerator) green chile gravy (55° F), (in the cold top by the to-go counter) lettuce (47° F), cut tomato (50° F), guacamole (49° F), sour cream (48° F), raw shelled eggs (65° F), (in the cold top in front of the cook line) shredded cheese (46°-51° F), cooked rice (45° F), enchiladas (47° F), and chiles rellenos (47° F).
Corrective action: the items in the cold top by the to-go counter were discarded (see voluntary condemnation). The rest of the items were moved to rapidly cool.
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments:
Multiple items throughout the facility were not properly marked with their use-by date to be kept at the facility for 7 days or less after preparation.
Corrective action: date marking requirements were discussed with the person in charge.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments:
The concentration of the sanitizer solution in the bucket on the counter measured greater than 200 ppm residual chlorine.
Corrective action: the person in charge agreed to create a new batch of sanitizer for the bucket that ranges between 50-200 ppm residual chlorine.
|
|
10/01/2019
Inspection, Routine
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments:
2-301.14 When to Wash (P)
An employee was observed cracking eggs and then preparing burritos without washing their hands. Corrective Action: Handwashing was discussed with the employee.
|
| 20 - Foodborne Illness Risk Factors |
| Proper cooling time and temperature |
|
Inspector Comments:
3-501.14 Cooling (P)
A container of green chile in the walk-in refrigerator was 44-47°F after cooling for more than 6 hours. Corrective Action: The green chile was voluntarily condemned.
|
| 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 was 129-132°F in the steam table by the microwave, and green chile was 108-121°F in the larger steam table by the microwave. Corrective Action: Both items were reheated.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments:
3-501.16(B) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
Eggs were stored outside of the refrigerator at the cook line. Corrective Action: The eggs were cooked.
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
Cut lettuce was 50°F in the food preparation sink. Corrective Action: The cut lettuce was move into the refrigerator.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments:
3-304.14 Wiping Cloths, Use Limitation (C)
A wiping cloth was stored out of sanitizer when not in use. Wiping cloths were stored in sanitizer that measured below 100ppm quaternary ammonium residual.
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments:
5-205.15 System Maintained in Good Repair (C)
The mens and womens restroom hand sink cold water faucet handles leaked.
|
|
04/10/2019
Inspection, Routine
|
| 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)
Procedures for responding to vomit or fecal incidents were not in place. Corrective Action: A sample guidance procedure was provided and discussed with the person in charge.
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments: 2-301.12 Cleaning Procedure (P)
An employee was observed to have washed their hands for less than 20 seconds before working with food. Corrective Action: Hand washing procedure was discussed with the employee.
|
| 20 - Foodborne Illness Risk Factors |
| Proper cooling time and temperature |
|
Inspector Comments: 3-501.14 Cooling (P)
Pork in the walk-in refrigerator was 46-52°F after cooling for more than 10 hours. Corrective Action: The pork was voluntarily condemned.
|
| 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 cheese over the cold-top refrigerator by the steam table was 65°F. Cut lettuce at the food preparation sink was 60°F. Corrective Action: The cheese and lettuce were moved into a refrigerator.
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments: 3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf)
Pork at the grill line cold-top refrigerator and in the walk-in refrigerator were not date marked. Green chile in the walk-in refrigerator was not date marked. Corrective Action: Staff labeled the items with the day they were prepared.
|
| 36 - Good Retail Practices |
| Thermometer provided & accurate |
|
Inspector Comments: 4-204.112 Temperature Measuring Devices-Functionality (C)
A thermometer was not present for the cold-top refrigerator opposite of the grill line.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments: 3-305.12 Food Storage, Prohibited Areas (C)
Tortillas were stored under the drain line of the hand sink by the food preparation sink.
|
| 40 - Good Retail Practices |
| Personal cleanliness |
|
Inspector Comments: 2-402.11 Effectiveness-Hair Restraints (C)
An employee in the kitchen was working with food and did not have a hair restraint.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C)
Wiping cloths throughout the kitchen were not stored in sanitizer when not in use.
|
| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
|
Inspector Comments: 4-502.13 Single-Service and Single-Use Articles-Use Limitations (C)
Re-use of single service containers was observed for storing various foods in the walk-in refrigerator.
4-904.11 Kitchenware and Tableware-Preventing Contamination (C)
Single service forks available to consumer by the soda machine were presented so that the food contact surface would be contacted by customers.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: 4-402.11 Fixed Equipment, Spacing or Sealing-Installation
The hand sink by the grill line was not fully sealed to the wall.
4-501.12 Cutting Surfaces (C)
The cutting boards at the clean drain board of the 3-compartment sink were scored and stained.
4-501.11 Good Repair and Proper Adjustment-Equipment (C)
The shelf to the left of the 3-compartment sink and shelving in the walk-in refrigerator were covered with a rust-like substance.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments: 4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
Wire racks in the walk-in refrigerator were soiled with food grime.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments: 6-303.11 Intensity-Lighting (C)
Lights were observed as non-functional in the mens restroom and in the center of the kitchen.
|
|
04/16/2018
Inspection, Routine
|
| 03a - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly cool foods to 41°f or less |
|
Inspector Comments: Green chilli in the walk-in refrigerator was 75-95°F and was cooling between 135°F and 70°F for more than two hours. Hamburger was 93-112°F and pork was 75-85°F in the walk-in refrigerator and was cooling for an unknown amount of time as the food was transported from another location within the same business entity during the cooling process.
|
| 07b - Critical |
| Pest Control: Pesticide application |
|
Inspector Comments: An unapproved spray can of domestic ant and roach killer was observed in the kitchen on the bottom personal items shelf.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The food processor was labeled for household use only.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: A scoop without a handle was observed in the cumin spice container in the spice cabinet. The door gasket in the cold-top refrigerator was torn. The door gasket in the chest freezer was torn.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: Several shelves in the walk-in refrigerator were soiled with food residue.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: A chicken flavor soup base container in the walk-in refrigerator was being reused for hamburger. Several chicken bouillon containers in the kitchen were being reused for food storage. Several white containers in the walk-in refrigerator were being reused to store shredded cheese.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The food preparation sink faucet, the mop sink hot water faucet, and the men's and women's restroom hand sink faucets were leaking water.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: A portion of the wall approximately four feet long was damaged behind the can shelf. The soda machine floor drain was soiled with slime mold. The men's restroom ceiling vent was soiled with dust.
|
| 14e - Non-Critical |
| Physical Facilities: Ventilation |
|
Inspector Comments: The fryer was not inset at least 6 inches under the ventilation hood.
|
| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
|
Inspector Comments: The men's and women's restroom doors were not self-closing.
|
|
05/25/2017
Inspection, Routine
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw shell eggs in the small cold-top refrigerator were stored above open containers of shredded cheese.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee rinsed out a colander in the mop sink then scooped ice from the ice machine into the colander for placement above ready-to-eat lettuce in the walk-in refrigerator. The facility was using the mop sink to pre-clean dishes as part of warewashing activities. An employee wiped their hands on their apron on two occasions. An employee used water from the mop sink to fill the steam table reservoir.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Shredded cheese was 48°F in the small cold-top refrigerator.
|
| 04a - Critical |
| Sanitation: Manual |
|
Inspector Comments: The concentration of quaternary ammonium residual in the sanitizer basin of the three-compartment sink during manual warewashing was less than 200 ppm as indicated on the sanitizer bottle.
|
| 05d - Critical |
| Water, Sewage, Plumbing Systems: Sewage disposal |
|
Inspector Comments: The wash basin drain line of the three-compartment sink was leaking wastewater into a bucket on the floor.
|
| 06b - Critical, Food Borne Illness Risk |
| Hand Washing: Accessible |
|
Inspector Comments: The cooks' line hand sink was blocked by boxes of food.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle of degreaser above the three-compartment sink was unlabeled as to its contents.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The Presto brand Multicooker under the warewashing area food preparation table was labeled for household use only and was being used to fry tortillas. The Kenmore brand food processor on the warewashing area food preparation table was labeled for household use only and was being used to chop cilantro. Ready-to-eat tortillas in the large cold-top refrigerator were being stored in a t-shirt bag.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The scoop in the cut tomatoes in the small cold-top refrigerator did not have a handle. A door gasket in the large cold-top refrigerator was torn. The chest freezer door gasket was in poor repair.
|
| 11c - Non-Critical |
| Testing Devices: Chemical test kits provided and accessible |
|
Inspector Comments: Quaternary ammonium sanitizer test strips were not provided for warewashing activities.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The blade of the table-mounted can opener was soiled with grime and food residue.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The exterior of the Presto brand Multicooker under the warewashing area food preparation table was soiled with grime and grease accumulation. The side panels of the grill equipment were soiled with grease and food debris accumulation. The interior of the chest freezer was soiled with ice accumulation and food debris. The walk-in refrigerator condenser fan guards were soiled with dust accumulation.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: The scoop in the bulk flour container near the grill was stored with its handle in the product.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: A cardboard box under the food preparation table near the cash registers was being reused to store tortilla chip packages. Multiple white, plastic jalapeño containers throughout the facility were being reused to store food. A refined lard container under the grill was being reused to store uncooked rice.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The right three-compartment sink faucet was leaking water.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The soda machine flood drain was soiled with slime mold. The walk-in refrigerator ceiling near the condenser unit was soiled with dust accumulation.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Several light tubes in the kitchen and in both restrooms were not functioning.
|
| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
|
Inspector Comments: The men's and women's restroom doors were not self-closing.
|
|
06/14/2016
Inspection, Critical Item
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A damaged can on the bottom shelf to the left of the warewashing area was stored with other wholesome cans.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee at the grill line cracked raw shell eggs then handled the microwave oven door without washing their
hands in between. An employee at the grill line hand sink washed their hands for less than 20 seconds. An employee at the ice machine donned single-service gloves without washing their hands.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: The contents of both cold-top refrigerators in the kitchen (46-50°F) were stored above 41°F for less than four hours; both units were red-tagged (nos. 7831, 7832), and the contents were moved to the walk-in refrigerator. Chili (55°F) across from the grill line and raw shell eggs (48°F) at the grill line were stored above 41°F for less than four hours.
|
| 03f - Critical |
| Food Temperature Control: Food thermometer (probe type) |
|
Inspector Comments: The electronic food probe thermometer did not function.
|
| 04a - Critical |
| Sanitation: Manual |
|
Inspector Comments: The concentration of quaternary ammonium residual in the sanitizing basin of the three-compartment sink was less
than 100 ppm during manual sanitization, as the sanitizer pills had not completely dissolved in solution.
|
|
02/02/2016
Inspection, Routine
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle of degreaser was unlabeled as to its contents.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: A pot in the walk-in refrigerator was stored on the floor.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: A scoop in the salsa in the walk-in refrigerator did not have a handle. The shelves of both cold top refrigerators were in disrepair. The Presto Fryer was non-commercial grade, and it was being used to prepare customer food.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The shelf above the three-compartment sink was rusted. Several food preparation tables throughout the food preparation area were not on casters or sealed to the wall. Several bottom shelves of food preparation tables throughout the food preparation area were rusted. The gaskets of both cold-top refrigerators were torn.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: Ice buildup was present in the reach-down freezer. The food-contact surfaces of the Presto Fryer were soiled with grease buildup.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The shelves in the walk-in refrigerator were soiled with food debris. The soda dispensers at the beverage station were soiled with syrup residue. The fire suppression system was soiled with grease buildup.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: Single-service containers were being reused throughout the facility in the walk-in refrigerator and in the cold top refrigerator.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The hand sink faucets in the men's and women's restrooms were leaking when in use.
|
| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
|
Inspector Comments: The outside garbage refuse container did not have a drain plug.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floors and walls throughout the facility behind food preparation area tables and behind the three-compartment sink were soiled with food debris. The floor drain under the beverage station was soiled with slime mold. A hole in the wall was present under the two-compartment food preparation sink. A hole in the wall was present next to the mop sink. The walls in the hot-water heater room had holes and were not smooth and easily cleanable.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Several light tubes throughout the kitchen did not function. Lights in the men's and women's restrooms were not functioning.
|
|
04/30/2015
Inspection, Routine
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw bacon was stored above ready-to-eat cheese and salsa in the walk-in cooler. Raw shelled eggs were stored above ready-to-eat shredded cheese in the cook's line 2-door reach-in cooler.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee was observed cracking eggs onto the grill then performing other food preparation tasks without washing their hands in between.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An unapproved open-top employee beverage container was observed being stored on the shelf above the hand sink the warewashing area.
|
| 04a - Critical |
| Sanitation: Manual |
|
Inspector Comments: An employee was observed actively sanitizing dishes in the three-compartment sink in a solution less than 200 ppm quaternary ammonia, as indicated by the requirements on the manufacturers label. An employee was observed not leaving dishes in the sanitization solution for one minute, as indicated by the requirements on the manufacturers label, in the three-compartment sink.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: The self-service area hot cocoa dispenser was not provided with a proper backflow device.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: Chemicals were stored next to single-service articles in the dry storage/office closet near the restrooms.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle under the employee break table in the warewashing area was unlabeled as to it's contents.
|
| 08c - Critical |
| Poisonous Or Toxic Items: Properly used |
|
Inspector Comments: A wiping cloth bucket stored on the prep table in the warewashing area contained a sanitization solution greater than 200 ppm chlorine residual.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Eggs were stored on the floor in the walk-in cooler. A cardboard box of filters was stored on the preparation table next to cut lettuce. Beans were stored on the floor in the outside storage shed.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The blender stored on the prep table next the to the three compartment sink was labeled for household use only. The lettuce cutting board on the prep table next to the preparation sink was gouged. The food contact surface of a cooking utensil stored above the three-compartment sink was stained, warped, and not smooth and easily cleanable.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The fan guard on the condenser in the walk-in cooler was rusted. The shelving in the walk-in cooler was rusted. The cart under the drainboard of the three-compartment sink was rusted. The handle of the straining utensil hanging on the wrack above the three-compartment sink was made of porous wood and not smooth and easily cleanable. The door gasket the two-door reach-in cold top cooler next to the warewashing area preparation table was torn. The door gasket of the dry storage prep table cooler was torn. The shelving of the two-door reach-in cold-top cooler next to the steam table in front of the grill was chipped. The plastic wrap lining the shelf above the steam table in front of the grill was not smooth and easily cleanable. The shelving under the cook's line hand sink was rusted. The cardboard box used for packaged tortilla chips under the prep table near the front counter was not smooth and easily cleanable. The caulking on the main cook's line ventilation hood was cracked and torn. No door gasket was present on the walk-in cooler door. The caulking on the three-compartment sink was torn.
|
| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
|
Inspector Comments: An accurate thermometer was not present in the cook's line two-door reach-in cold-top cooler near the warewashing prep table.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The table-mounted can opener blade under the cook's line hand sink was soiled with food debris. Ice build-up was observed on the interior of the reach-in floor freezer in the warewashing area.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The shelving in the walk-in cooler was soiled with food debris. The shelf above the warewashing area hand sink was soiled. The shelf above the three-compartment sink was soiled with dust and debris. The cart under the drainboard of the three-compartment sink was soiled. The shelving above the steam table next to the warewashing prep table was soiled and dusted. The main cook's line ventilation hood fire suppression lines were soiled with grease. The stove and grill on the cook's line were heavily soiled with food debris and grease. The spice shelf next to the cook's line was soiled. The screens of the ventilation hood above the two-door reach-in cold-top cooler were soiled with grease and cobwebs. The shelving above the two-door reach-in cold-top cooler and steam table in front of the cook's line was soiled. The shelving above the ice machine was soiled with dust. The floor drain under the preparation sink was soiled with food debris. The caulking on the three-compartment sink was molded.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: Dishes on the warewashing area preparation table were stacked wet. The dish water in the washing side of the three-compartment sink was 104°F without further specifications from the manufacturer's label.
|
| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
|
Inspector Comments: Single-service articles were stored on the floor outside of the women's restroom.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: Re-use of single service articles was observed throughout the establishment.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The caulking on the warewashing area hand sink was torn and cracked. The caulking on the mop sink was torn. The basin of the mop sink was soiled. The caulking on the cook's line hand sink was cracked. The hand sink faucet in the men's restroom leaked when in use. The hand sink faucet in the women's restroom leaked when in use.
|
| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
|
Inspector Comments: The lids of the outside garbage containers were left open. The drain plugs of the outside garbage containers were not present. No trash can liner was present in the men's restroom. No trash can liner was present in the women's restroom.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The base of the wall next to the walk-in freezer door was in disrepair. The floor in the walk-in cooler was soiled with food debris. The ceiling in the walk-in cooler was soiled. The wall in the walk-in cooler was soiled with food debris. A hole was present in the wall under the prep sink near the hand sink in the warewashing area. The wall behind the mop sink was soiled. The base of the wall under the three-compartment sink was soiled. The floor under the self-service area soft drink dispenser was soiled and dusted.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: The light in the walk-in cooler was unshielded. The lights above the steam table across from the cook's line did not function. The lights in the center of the kitchen by the customer service area did not function. A lighting fixture in the women's restroom did not function.
|
| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
|
Inspector Comments: Personal belongings were stored on the reach-in floor freezer in the warewashing area.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
|
Inspector Comments: A gap larger than one-fourth inch was present under the exit door near the restroom facilities. The exit door in the back of the kitchen was not tight fitting and a large gap was present on the top of the door.
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| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
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Inspector Comments: The caulking around the toilet in the men's restroom was cracked.
|
|
01/22/2014
Inspection, Routine
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| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
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Inspector Comments: A Consumer Advisory was not posted for this establishment for serving uncooked eggs and hamburgers.
|
| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
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Inspector Comments: An employee was observed chopping lettuce with bare hands.
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| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
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Inspector Comments: Raw shell eggs were stored on the table under the flat grill at 62°.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: An employee stated that onions and avocados are not washed prior to being sliced.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: The shelves in the reach in cooler located across from the hood were rusted and had torn rubber coating. Numerous food containers were in poor repair and need to be replaced. A domestic food processor was being used at the facility.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The metal shelf used to store a container of lids was rusted and soiled. A wood block was being used as a support for the flat grill.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: Numerous food containers that were washed and stored with clean utensils were stained and soiled. The plastic container used to store lids was soiled with food debris.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The door gaskets on the reach in coolers were soiled with food debris.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: A scoop used for the cooked rice in the reach in cooler did not have a handle.
|
| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
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Inspector Comments: A box of single service cups were stored on the floor in the hallway by the restrooms.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
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Inspector Comments: Single service containers and 5-gallon buckets were being reused to store food at the facility.
|
| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
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Inspector Comments: The dumpster lids were open during the inspection.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: Several lights in the kitchen were not in working order. The ceiling light fixture next to the hood had a broken light shield.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
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Inspector Comments: There was a gap under the back door by the restrooms that was about an inch in size.
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