|
12/07/2021
Inspection, Routine
|
| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
|
Inspector Comments:
3-202.15 Package Integrity (Pf)
A dented can of sliced apples was stored with wholesome cans on the dry storage rack.
Corrective action: Discussed dented can policy with the person in charge. The can was moved to be returned.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments:
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P)
Raw hard shell eggs were stored over ready to eat foods in the cold top three door reach-in refrigerator across from the cook line.
Corrective action: Discussed storing items according to cook temperature with the person in charge. The person in charge rearranged the unit.
|
| 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)
Breaded avocado fries (47°F) were stored above 41°F in the cold top two door reach-in refrigerator across from the fryers.
Corrective action: The item was placed on ice. Follow up to occur.
The following items were stored above 41°F in the refrigerator drawers below the grill: ahi tuna (50°F), hamburger meat (46°F), raw chicken (47°F), raw shrimp (47°F), raw steak (50-52°F), halibut (50°F).
Corrective action: All items were placed on ice. Discussed having the unit serviced with the person in charge. Follow up to occur.
Half and half (45°F) and pumpkin creamer (44°F) requiring refrigeration per the manufacturer instructions were stored above 41°F in the three door reach-in refrigerator in the bar area.
Corrective action: All items were moved to the bar walk-in refrigerator. Follow up to occur.
|
| 25 - Foodborne Illness Risk Factors |
| Consumer advisory provided for raw/undercooked food |
|
Inspector Comments:
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (Pf)
Items that may be served undercooked were not denoted with an asterisk on the menu.
Corrective action: Discussed denoting undercooked items on the menu with an asterisk with the person in charge.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments:
7-102.11 Common Name-Working Containers (Pf)
A chemical spray bottle was not labeled as to its contents on the shelf above the mop sink.
Corrective action: The person in charge discarded the bottle.
|
| 35 - Good Retail Practices |
| Approved thawing methods used |
|
Inspector Comments:
3-501.13 Thawing (C)
Tuna, salmon, and halibut were improperly thawing in cryovac bags.
|
| 36 - Good Retail Practices |
| Thermometer provided & accurate |
|
Inspector Comments:
4-204.112 Temperature Measuring Devices-Functionality (C)
A thermometer was not available to measure the ambient air temperature in the cold top three door reach-in refrigerator across from the cook line.
A thermometer was not available to measure the ambient air temperature in the three door reach-in refrigerator in the bar area.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments:
3-305.11 Food Storage-Preventing Contamination from the Premises (C)
Coffee filters were stored unprotected from contamination on the shelf next to the coffee makers.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments:
3-304.12 In-Use Utensils, Between-Use Storage (C)
Multiple utensils along the cook line were stored on ice.
|
| 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)
The fan guard covers in the bar walk-in refrigerator were soiled.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments:
6-501.12 Cleaning, Frequency and Restrictions (C)
The caulking behind the sprayer and dish machine was soiled.
|
|
09/10/2019
Inspection, Routine
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments: The can opener blade on the can opener at the main preparation area was soiled with food debris.
Wash, rinse, and sanitize food contact surface.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments: The following items were stored above 41°F in the pull out cold holding drawers below the grill on the cook line: chicken(53°F), cod(48°F), hamburger patties(50°F), shrimp(59°F), ahi tuna(48°F), duck(53°F), salmon(46°F), steak(49°F), mahi mahi(50°F), pork chops(50°F), halibut(51°F), black bean burger(52°F).
All items were immediately discarded.
The following items were stored above 41°F on the salad cold top refrigerator on the cook line: guacamole(47°F), pico de gallo(44°F), hard boiled eggs(46°F), fries(53°F), sweet potato fries(49°F), shrimp(46°F), cod(46°F), chicken(46°F), lettuce(49°F), and potato chips.
Guacamole and pico de gallo were immediately moved to a different cold holding unit. All other items were immediately discarded.
The following items were stored above 41°F on the hot-cold top refrigerator on the cook line: cut tomatoes(48°F), shredded cheddar cheese(50°F), pico de gallo(44-45°F), chipotle aioli(61°F), creme fresh(69°F), lemon aioli(62°F), ranch(61°F), lettuce(51°F), sliced turkey(47°F), coleslaw(46°F), mexican cream(45°F), chipotle aioli(45°F), rice(52-53°F), and quinoia(48°F).
All items were immediately discarded.
The following items were stored above 41°F on the ice bath at the wait station: mayonnaise(72°F), lemon aioli(63°F), and ranch dressing(57°F).
All items were immediately discarded.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments: The ice bin at the wait station was unprotected while not in use.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: The door gaskets on the salad cold top refrigerator on the cook line were torn.
The door gaskets on the pulll out cold holding drawers on the cook line were torn.
The hand sink next to the employee break room was separating from the wall.
The shelves in the walk in refrigerator were rusty.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments: The condenser fan in the walk in refrigerator was soiled with an accumulation of dust.
|
| 50 - Good Retail Practices |
| Hot & cold water available; adequate pressure |
|
Inspector Comments: Cold water was not available at the bar dump sink.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: The wall behind the cold top refrigerator next to the ice cream was soiled with food splash.
|
|
03/28/2018
Inspection, Routine
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Eggs were stored over cheese in the walk-in refrigerator. The eggs were moved as to not be stored over ready-to-eat foods. Follow up to occur.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: Ice was present in the basin of the beverage station hand sink. An employee was observed wiping utensils with a common towel. Hygienic practices were discussed. Follow up to occur.
|
| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
|
Inspector Comments: A employee at the bar was observed slicing lemons for garnish with their bar hands. Several employees were observed preparing ready-to eat foods with their bare hands on the cook line. Bare hand contact was discussed. Follow up to occur.
|
| 03a - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly cool foods to 41°f or less |
|
Inspector Comments: Green chili was 47°F in the walk-in refrigerator after cooling overnight. The green chili was discarded and cooling techniques and parameters were discussed. Follow up to occur.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Mixed greens were 47°F in the salad cold top refrigerator. Follow up to occur.
|
| 04b - Critical |
| Sanitation: Mechanical |
|
Inspector Comments: The bar dish machine did not produce 50-200 ppm chlorine. The facility will have the dish machine serviced. Follow up to occur.
|
| 06a - Critical, Food Borne Illness Risk |
| Hand Washing: Adequate number, location |
|
Inspector Comments: A hand sink was not located on the front side of the expo line where wait staff is slicing and portioning bread. The bread will be sliced in a different area of the kitchen. Follow up to occur.
|
| 06b - Critical, Food Borne Illness Risk |
| Hand Washing: Accessible |
|
Inspector Comments: The ware washing hand sink was blocked by dish carts and not accessible to staff. The cart was moved. Follow up to occur.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: A butane canister was stored over gloves and next to food items on the cook line. Degreaser and cleaner was stored next to dishes on a rack in the ware washing area. The chemicals were moved to an approved area. Follow up to occur.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: Several bottles of oil and containers of seasoning throughout the kitchen were not labeled as to their contents. Bulk bins in the back preparation area were not labeled as to their contents.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: A splash guard was not present between the dump sink and ice bin at the bar. Ice bins in the beverage station were left uncovered and unprotected from contamination in between use.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Several utensils throughout the kitchen were in disrepair. A scoop without a handle was present in the bulk bin next to the back preparation table. Cutting boards throughout the kitchen were scored and not smooth or easily cleanable.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Door gaskets on several refrigeration units and drawers were torn. Tape on the paper towel dispenser in the beverage station was not smooth and easily cleanable. Unapproved foil was present on the cook line grill. The handles were missing on the cold top lid across from the fryers. The interior part of the cold top door across from the fryer was in disrepair.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: Knives stored on a magnet next to the preparation table were soiled. The slicer was soiled with food debris in several crevices. The can opener blade was soiled with food debris.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The condenser fans in the freezer were soiled with dust. The caulking around the dish machine was soiled with mold. The cookline hood was soiled with dust and grease.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: Wiping cloths on the cook line were stored out of sanitizer in between use.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Tongs were stored hanging from the oven handle and unprotected from contamination. The ice scoop was stored hanging on the side of the ice bin and unprotected from contamination.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The pipe below the hand sink on the cook line was leaking. The cook line hand sink and preparation area hand sinks were not sealed to the wall.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The base coving throughout the facility was missing or in severe disrepair. The wall behind the mop sink was soiled.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: A light above the back preparation table was not shielded.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
|
Inspector Comments: A greater than 1/4 inch gap was present at the back door by the mop sink and did not protect from pest entry.
|
| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
|
Inspector Comments: The employee restroom door was stored open in between use.
|
|
03/24/2017
Inspection, Routine
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Several cold items measured above 41°F in the cold drawer under the grill in the cook line area; raw chicken (50°F), raw lamb (50°F), and raw hamburger (46°F). Ceviche and chorizo measured 47°F in the walk in refrigerator.
|
| 06b - Critical, Food Borne Illness Risk |
| Hand Washing: Accessible |
|
Inspector Comments: The ware wash area hand sink was blocked and not readily accessible.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: Several chemical spray bottles were not labeled as to their contents throughout the kitchen area.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Several consumer food items were covered whilst cooling in the walk in refrigerator. A caddy of consumer items was not covered protected from contamination across from the server station in the cook line area.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Several reach in refrigerator doors had torn gaskets in the cook line area. The grill was lined with foil in the cook line area. Several dry food storage bins had scoops without handles throughout the kitchen area.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: Several cold top cooler cutting boards were stained with food in the cook line area. The can opener blade was soiled with food stored on the preparation table in the dry storage area.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The caulking on the three compartment sink was soiled in the ware wash area. The caulking on the dish machine drainboard was soiled with mold in the ware wash area.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Several tongs were stored not protected from contamination on the oven handles in the cook line area. A knife was stored in between cold top coolers across from the stove in the cook line area. A scoop handle was stored in consumer flour in the flour bin in the dry storage area.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor coving was missing in the walkway between the ware wash area and dry storage area. Several walls were soiled in the ware wash area.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Two light bulbs were not functioning above the dry storage area. A light fixture was missing a shield above the dry storage area.
|
|
03/16/2016
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: 2 molded limes and 1 molded jalapeno were observed stored with wholesome ones in the walk-in refrigerator.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee discarded their gloves, then donned new ones at the cook-line without washing their hands. An employee returned from the back preparation table to the cook-line without washing their hands. An employee was observed rinsing off a dish, then sneezed in their arm, then went into the walk-in refrigerator without washing their hands first.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An unapproved employee beverage was stored on the shelf by the beverage station ice.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Steak was thawing on a cart by the employee restroom at room temperature. Ice at the beverage station and at the bar was not covered.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Several cutting boards on the cook-line were scored.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Caulking in the cook-line ventilation hoods were in disrepair. The door gasket on the reach-in refrigerator across from the cook-line pizza oven was torn. The cold-top across from the cook-line fryers did not have handles on the lids. The door gasket on the cook-line plate reach-in refrigerator was torn. Tape was observed on the paper towel holder by the hand sink in the beverage station. Tape was observed on the outlet behind the Garland cooker on the cook-line. Tape was observed on the shelf under the copper moscow mule cups. Several plastic containers on the shelf above the clean dish drainboard of the dish machine were chipped. The door gasket on the bar reach-in refrigerator was torn.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: Several cutting boards on the cook-line were discolored. The interior of the domestic freezer was soiled with food debris. The interior of the domestic freezer was lined with ice build-up on the shelves. The can opener blade on the back preparation table was soiled with food. The interior of the soda gun at the bar was soiled with food debris.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The caulking on the dirty drainboard side of the dish machine was soiled with mold. The lid on the flour in the back preparation area was chipped. The exterior of the can opener on the back preparation table was soiled with food debris. The door gasket on the reach-in refrigerator across from the pizza oven was soiled with food debris. The door gasket on the bar reach-in refrigerator was soiled with food debris. The caulking on the bar sinks was soiled with mold.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: A sanitizer towel was stored out of the sanitizer on the cutting board on the cook-line across from the Garland equipment.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: In-use tongs were stored with the food contact surface exposed on the oven. The ice cream scoop was stored in 68°F water. The scoop in the flour on the dry storage rack did not provide a handle.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: Caulking on the beverage station hand sink was in disrepair.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor/coving under the pizza oven was in disrepair. Holes were observed behind the cook-line oven. Holes were observed on the wall behind the dish machine area hand sink. The coving under the dish machine area was in disrepair. The wall behind the three compartment sink was soiled with food debris. Holes were observed in the wall behind the pre-rinse spray nozzle. The floor across from the back preparation area mixer was in disrepair. The ceiling above the back preparation area was soiled with food debris. The floor in the walk-in freezer was soiled with food debris. Holes were observed in the wall behind the shelves at the bar.
|
| 15a - Non-Critical |
| Other Operations: Personnel: clean clothes, hair restraints, authorized |
|
Inspector Comments: An employee at the cook-line was observed wearing a bracelet.
|
|
07/30/2015
Inspection, Critical Item
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Fruit flies were observed in a bottle of Early Time Kentucky Whiskey.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee at the beverage station hand sink was observed washing their hands for five seconds.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: Ice was observed in the beverage station hand sink.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: White cheese was 50°F in a plastic container in the cook-line cold-top across from the fire stove oven.
|
|
04/16/2015
Inspection, Critical Item
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: A container was stored in the basin of the hand sink in the ware washing area. An employee on the cook line was observed wiping their hands on a common towel. An employee used the bar hand sink to fill a pitcher.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An employee beverage was present on a shelf next to and above clean dishes in the ware washing area.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Butternut squash soup was 127°F in a hot holding unit on the cook line.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Sliced grape tomatoes were 52°F on ice on the cook line.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: A bottle of 70% rubbing alcohol was present on a shelf above a preparation table in the back service area.
|
|
01/28/2015
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A bottle of whiskey was adulterated with fruit flies in the bar area.
|
| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
|
Inspector Comments: An adequate consumer advisory was not provided on the menu.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: Lemon wedges were present in the basin of the bar area hand sink.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An employee was observed eating on the cook line.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Pico de gallo was 44°F in the cook line cold-top refrigerator.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: A container of flour was not labeled as to its contents on a shelf above the cold-top refrigerator on the cook line.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Ice was uncovered and unprotected from contamination at the back beverage dispenser next to the cook line and in the bar area ice bin. Containers of ketchup were uncovered and unprotected from contamination at the back wait station area.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The food contact surface of a rubber spatula was chipped and in disrepair in a drawer on the back food preparation table.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The door gasket was torn on the salad reach-in refrigerator on the cook line. A non-commercial grade microwave oven was present on the cook line. A non-commercial grade freezer was present in the back food preparation area.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The shelves were soiled with ice build-up and food debris in the tall reach-in freezer in the back food preparation area.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: The caulking in the dish machine area was soiled.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Tongs were stored unprotected from contamination at knee height on the cook line. A utensil without a handle was stored in a container of cooked noodles in the cook line cold-top refrigerator.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Several holes were present in the wall behind the spray nozzle sink and in the wall behind the hand sink in the dish machine area.
|
|
10/21/2014
Inspection, Critical Item
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw shell eggs not in a container were stored above ready-to-eat bread in the walk-in refrigerator.
|
| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
|
Inspector Comments: The consumer advisory provided on the menu did not include a disclosure statement (i.e. "these items may be cooked to order").
|
| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
|
Inspector Comments: An employee on the cook line was observed touching ready-to-eat tomatoes with bare hands.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Cut tomatoes were 49°F on ice on the cook line. Calabacitas were 45°F in the cook line reach-in refrigerator. Enchiladas were 44°F in the walk-in refrigerator.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: Hot and cold water was not available at the right faucet of the three compartment sink. Cold water was not available at the bar dump sink.
|
|
04/15/2014
Inspection, Routine
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee in the dish area rinsed his hands in the pre-rinse sprayer. An employee in the dish area washed his hands without using soap.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: A cooked jalapeno was 79°F and sitting on the preparation table on the cookline.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Soap was not available in the employee restroom.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle was unlabeled in the chemical storage area.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Ice was uncovered in the employee waitstation and in the bar. Salad toppings were uncovered on the cookline.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The door gaskets were torn on the reach-in refrigerator on the cookline. The handles were broken on the salad cold-top refrigerator.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The door gaskets on all of the cookline reach-in refrigerators were soiled with food debris. The shelves in the liquor walk-in refrigerator were soiled with debris.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Tongs were stored hanging from the oven handle on the cookline. A knife was stored in the crevice between the cold-top refrigerators on the cookline. The ice cream scoop was stored in room temperature, standing water.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The food preparation sink was leaking. One of the soda guns at the bar did not have a drain line attached to it.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor on the cookline was soiled with food debris. The base coving was broken beneath the pizza oven and in the back preparation area. The wall in the bar was soiled with residue.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: A light above the back preparation area was not operational. A light above the back preparation area was not shielded. Several lights above the cookline were not operational.
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