|
07/22/2021
Inspection, Routine
|
| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
|
Inspector Comments:
2-401.11 Eating, Drinking, or Using Tobacco (C)
- Two employee beverages were stored on the food preparation table across from the cook line.
Corrective action: The person in charge moved the beverages to an approved location.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments:
4-501.11 Good Repair and Proper Adjustment-Equipment (C)
- The door gaskets on the cold-top reach-in refrigeration unit on the service line were torn.
|
| 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 door gasket on the reach-in freezer on the cook line was soiled.
- The deflector shield in the ice machine was soiled.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments:
6-501.12 Cleaning, Frequency and Restrictions (C)
- The floor under the preparation sink was soiled.
|
|
01/02/2020
Inspection, Routine
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments:
2-301.16 Hand Antiseptics (Pf)
- An employee was observed using hand sanitizer in place of hand washing.
Corrective action: The employee was educated on proper hand washing and hand sanitizer use.
2-301.14 When to Wash (P)
-An employee was observed not washing their hands after changing their gloves on the service line.
-An employee was observed not washing their hands after handling consumer money and then handling a consumer single service dish.
Corrective Action: Discussed hand washing policy with the person in charge.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments:
6-301.12 Hand Drying Provision (Pf)
- Paper towels were not provided at the hand sink near the walk-in refrigerator.
Corrective action: Correct immediately.
5-202.12 Handwashing Sinks, Installation (Pf)
- Hot water (82°F) measured less than 100°F at the hand sink in the mens restroom.
Corrective Action: Ensure hot water measures 100°F at all hand sinks.
|
| 35 - Good Retail Practices |
| Approved thawing methods used |
|
Inspector Comments:
3-501.13 Thawing (C)
- Raw beef was observed improperly thawing in the preparation sink. Thaw food product submerged under running and draining water.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C)
-The wiping cloth used for wiping the chicken thermometer was not stored in a sanitizer solution between uses.
|
| 42 - Good Retail Practices |
| Washing fruits & vegetables |
|
Inspector Comments: 3-302.15 Washing Fruits and Vegetables (C)
-The person in charge stated that avocados are not washed.
|
| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
|
Inspector Comments:
4-901.11 Equipment and Utensils, Air-Drying Required (C)
- Numerous food storage containers were stacked wet near the three compartment sink.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments:
4-202.11 Food-Contact Surfaces-Cleanability (Pf)
- The food contact surface of numerous containers across from the three compartment sink were chipped.
4-101.19 Nonfood-Contact Surfaces (C)
- Cardboard was observed lining a shelf on the unit to the right of the three compartment sink.
- Foil was observed lining the top of the stove on the cook line.
- Plastic wrap was observed lining the top of the cold top reach in refrigerator next to the tortilla press on the service line.
4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
- The caulking on the vent hood above the cook line was peeling.
|
| 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 stainless steel cart in the preparation area was soiled.
- The gray cart in the preparation area was soiled.
- The shelving units in the preparation area were soiled.
- The shelving units in the walk-in refrigerator were soiled.
- The exterior of the three compartment sink was soiled.
- The shelving units in the dry storage area near the walk-in refrigerator were soiled.
- The ledge behind the grill on the cook line was soiled.
- The exterior of the cook line equipment was soiled.
- The ice deflector shield in the ice machine next to the preparation sink was soiled.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments:
6-501.12 Cleaning, Frequency and Restrictions (C)
- The floor below the ice machine was soiled.
- The floor drain below the three compartment sink was soiled.
- Water was pooled on the floor in the walk-in refrigerator.
- The wall behind the three compartment sink was soiled.
- The floor drain below the preparation sink was soiled.
- The coving throughout the facility was soiled.
- The caulk on the toilet in the mens restroom was soiled.
- The caulk on the toilet in the womens restroom was soiled.
- The caulk on the hand sink in the mens restroom was soiled.
- The caulk on the hand sink in the womens restroom was soiled.
- The ceiling vent in the mens restroom was soiled.
|
|
01/22/2019
Inspection, Routine
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments: 6-301.14 Handwashing Signage (C)
Proper handwashing signage was not provided at all hand sinks.
Corrective action: The inspector provided signs.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C)
Sanitizer buckets throughout the facility measured less than 100 ppm quaternary ammonium.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C)
The scoop in the ice machine was stored with the hand touching the ice.
|
| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
|
Inspector Comments: 4-901.11 Equipment and Utensils, Air-Drying Required (C)
Clean dishes were stacked wet above the three compartment sink.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: 4-501.11 Good Repair and Proper Adjustment-Equipment (C)
The door gasket on the reach-in refrigerator below the service line was torn.
4-101.19 Nonfood-Contact Surfaces (C)
Numerous food storage containers were cracked above the three compartment sink.
4-202.11 Food-Contact Surfaces-Cleanability (Pf)
The food contact surface on several spatulas above the three compartment sink were cracked.
|
| 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 vent hood above the cook line was soiled with grease.
The door gasket on the reach-in freezer to the right of the cook line was soiled.
The shelves above the preparation sink were soiled.
The interior of the ice machine was soiled.
The rolling car in the walk-in refrigerator was soiled.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C)
The wall behind the preparation table across from the ice machine was soiled.
The coving throughout the facility was soiled.
|
|
02/07/2018
Inspection, Routine
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: A squirt bottle of oil above the preparation sink was not labeled.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The shelves in the walk in cooler were soiled. The cart in front of the grill was soiled.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: Several dishes were stacked wet above the three compartment sink.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor drain below the three compartment sink was soiled. The floor below the rack for frying utensils next to the three compartment sink was soiled.
|
|
02/27/2017
Inspection, Routine
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Two employee beverages were stored improperly next to single service articles on the counter across from th point of sale station and on the preparation table next to the cook line.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: White rice measured 127°F in the front line steam well.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: A spray bottle of water across from the cook line was unlabeled.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: Clean pans were stacked wet on across from the cook line and on the clean dish shelf across from the three compartment sink.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor grout behind the point of sale station was pooled with water and the floor tiles were soiled with debris. The floor and floor drain next to the walk-in refrigerator were soiled with dirt and grime.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
|
Inspector Comments: The back door had an opening of greater than 1/4 inch.
|
