| No violation noted during this evaluation. | 03/30/2015 | Physical Recheck |
- Designated areas for employees
use of designated areas by employees
- Common name-working containers
Observation:Many spray bottles of cleaner that are not labeled with contents, must label now.
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Test kit provided and used to measure sanitizing solution concentration
Observation:Does not have test kit for checking quat sanitizer for concentration, must provide.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:1) Clean coolers and cooking equipment of surface soiling from food particles. 2)Clean shelving rack holding dry products/equipment, soiled. 3)Clean prep tables and chip warmer along front line, food spills. 4)Clean working containers for bulk peppers, etc on shelving rack top shelf, heavily soiled.
- Separation from food, equipment, utensils, linens, and single service
Observation:Has spray bottles of cleaner very near food, hanging on liquor rail in bar and pointed toward boxes of onions at three compartment sink area, moved to area not immediate adjacent to foods.
- Mechanical ventilation
Observation:Vent fan not operating in women's RR repair.
- Shellstock, maintaining identification
Observation:Has not been keeping the shellstock tags for the oysters served raw, must maintain for 90 days and record date each container was used.
- Storage and maintenance of wet and dry wiping cloths
Observation:1)Has wiping buckets with sanitizer and soap and water on floor along cook line, must store at least 6 inches off floor, suggest foot stool. 2)Has wiping cloth not in sanitizer solution, discarded and solution made up for front line now.
- Disclosure of menu items offered or served raw or undercooked
Observation:Does not have a disclosure statement for the raw oysters on half shell, intends to add "raw" with the menu description.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation:Unable to locate thermometer in cooler at bar, must replace.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:Has not had anyone trained in food safety yet, recommend upcoming class in Spanish, given information on class options available. Must attend within next 3 months.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation:Meat on stove top at 125 degrees, must be reheated to 165 degrees F before served, or discarded now. Must keep PHF at 135 degrees or hotter when in hot hold. Corrected on site.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:1)Ice machine has some buildup on right sidewall area and interior of door, clean and sanitize. 2)Coolers and drawers along cook line area soiled with food spills, must clean all more frequently. 3)Shelving in walk in cooler is soiled where sauces are held, clean more frequently. 4)Using foil in pan holding cooked taco shells, but change daily, since foil is not a smooth, cleanable surface. 5)Clean can opener, soiled. 6)Ice bucket has been unended on CO2 cannister, not a clean surface, cleaned and sanitized, has hook to store on to keep protected from soiling, cannister moved to prevent contact with bucket on hook. 7)One knife on rack is soiled, returned to be cleaned and sanitized. 8)Clean interior of reach in cooler and freezer, food spills.
- Light bulbs, protective shielding
Observation:One light in hood system does not have glass dome, recently broken and has been ordered.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:1)Clean floors throughout esp under equipment. 2) Clean walls near the warewashing and prep areas, food splatters.
- Food storage - preventing contamination from the premises
Observation:Has bucket of salsa on floor in walk in cooler, moved to shelving rack now.
- Equipment location, installation, repair, and adjustment
Observation:Microwave has exterior door missing, repair or replace to aid cleaning and for safety.
|
03/19/2015 | Regular |
| No violation noted during this evaluation. | 04/28/2014 | Physical Recheck |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Has some food meat items that are cooked and not date marked as to when prepared, has been in past two days, will date mark now. Many other items are properly dated.
- Where to wash
Observation:Observed using sprayer hose instead of proper handwashing, must use handsink, soap and dry with single use towels.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:1)Interior of coolers and freezer in kitchen soiled with food debris, clean. 2)Ice machine ceiling chute area has dark buildup, clean and sanitize at least monthly or more frequently if buildup occurs. 3)Clean ice bin at bar before refilling, some dark spots, 4)clean food racks in walk in cooler, some food debris on shelving.
- Equipment location, installation, repair, and adjustment
Observation:Gaskets torn on cooler nearest ice machine, has new one to replace with.
- Separation from food, equipment, utensils, linens, and single service
Observation:Has spray cleaner on the liquor rail by bottles, must move to area separate from foods. Will move now.
- Air drying of equipment and utensils
Observation:Observed drying plates with cloth towel, must allow to fully air dry, no towel drying allowed.
- Disclosure of menu items offered or served raw or undercooked
Observation:Does not have raw oysters marked on menu with asterick for consumer advisory with wording on same page that this item may be cooked to order or use raw in the description of the oysters.
- Cleaning procedure
Observation:Observed staff rinsing gloves at sprayer hose, use cloth towel and dry hands and then use that towel to handle clean dishes, all at dishmachine area. Discussed proper handwashing techniques with manager and employee. 2)observing staff wiping hands on cloth towels from pocket or waistband instead of doing proper handwashing, Must review handwashing with all staff.
- Food storage - preventing contamination from the premises
Observation:has buckets of sauce, case of shrimp, and plastic container of onions on floor in walkin cooler and dry storage area, must store all foods at least 6 inches off floor.
- Outer openings are protected
Observation:Back door missing part of door sweep, light showing through, repair to prevent pests from entering.
- Sanitization of food contact surfaces - before use and after cleaning
Observation:Does not have sanitizer made up for cleaning as go in kitchen, need to keep sanitizer bucket made up for cleaning whenever kitchen is open.
- Light intensity
Observation:Walin in cooler still just one light and dimly lit, add more lighting to aid cleaning.
- Using a handwashing sink- operation and maintenance
Observation:Handsink in kitchen is blocked by utensil today, must keep unblocked and ready for handwashing at all times.
- Posting inspection reports
Observation:Must post inspection within public view, none posted today.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:1)Clean exterior of grills and fryers and end coolers along front service line, soiled. 2)Clean shelving racks holding food supplies in ware washing area, food debris present. 3)Clean prep tables of food spills.
- Storage and maintenance of wet and dry wiping cloths
Observation:Has wet cloth not stored in sanitizer solution, must keep solution made up and use for wet cloths.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:1)All floors need cleaning, several areas of shallow pooled water, must keep areas cleaned. 2)Clean walls in dishmachine and prep table area, soiled along backsplash area.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation:Has sliced meat on counter thawing, still frozen, moved back to cooler now to thaw, or may be done under running water or as part of cooking process.
- In-use utensils, between-use storage
Observation:Has scoop handle of chips touching chips, must keep handle inverted out of product to protect from bare hand contact.
- Bare hand contact with ready to eat foods
Observation:Observed staff handling limes at bar and taco in take out container without barrier method, must use utensils, gloves or other barrier method to prevent bare hand contact with ready to eat foods.
|
04/17/2014 | Routine |
- Light intensity
1) One light in walk in cooler is not working, repair to increase light in walk in cooler to aid cleaning and visibility of food items. 2) Clean floors esp under and behind equipment. 3) Some food splatters on walls clean more thoroughly esp in warewashing area.
- Storage and maintenance of wet and dry wiping cloths
1) Wiping cloths not maintained in sanitizer between use at front line, must keep in sanitizer water in between uses, corrected now. 2) Clean lower prep table in back area, soiled 3) Clean exterior of spice working containers, soiled. 3) Remove cloth towel under tea container at front counter, use tray or webbing to separate. 4) Clean soda gun holder at bar, soiled. 5) Clean large chip holder handles, soiled.
- Handwashing signage
No signage posted in RR's reminding staff to wash hands before return to work, given examples today to post in RR's.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Ice machine has some buildup on right side of bin, must empty, wash, rinse, sanitize, an d let air dry before refill. Must be done monthly or more frequently to prevent buildup. 2) Ice bucket being stored on top of machine, keep on tray and inverted to let drain in between uses. 3) Clean interior food spills in reach in coolers on rack and floor of units. 4) Has tortillas stored in tshirt style bag, must separate with a food grade liner or foil to protect food. 5) Has chips scoop handle touching the chips, must keep on plate or tray out of chips since is too small of opening to keep inverted out of product. 6) Has cooked taco shells in foil lined container, must change foil every day, had been doing every other day. 7) Clean exterior of fryers and coolers, some buildup 8) Has tomato product in open galvanized can, must transfer to nongalvanized container to protect product, corrected now.9) Store spatulas on tray, not cloth at grill area. --1) Wiping cloths not maintained in sanitizer between use at front line, must keep in sanitizer water in between uses, corrected now. 2) Clean lower prep table in back area, soiled 3) Clean exterior of spice working containers, soiled. 3) Remove cloth towel under tea container at front counter, use tray or webbing to separate. 4) Clean soda gun holder at bar, soiled. 5) Clean large chip holder handles, soiled.
- Disclosure of menu items offered or served raw or undercooked
Has two hamburger items that are cooked to order, must reflect this in menu with both reminder and disclosure statement, given examples today. Email copy of menu for review before printing if have any questions.
- In-use utensils, between-use storage
1) Ice machine has some buildup on right side of bin, must empty, wash, rinse, sanitize, an d let air dry before refill. Must be done monthly or more frequently to prevent buildup. 2) Ice bucket being stored on top of machine, keep on tray and inverted to let drain in between uses. 3) Clean interior food spills in reach in coolers on rack and floor of units. 4) Has tortillas stored in tshirt style bag, must separate with a food grade liner or foil to protect food. 5) Has chips scoop handle touching the chips, must keep on plate or tray out of chips since is too small of opening to keep inverted out of product. 6) Has cooked taco shells in foil lined container, must change foil every day, had been doing every other day. 7) Clean exterior of fryers and coolers, some buildup 8) Has tomato product in open galvanized can, must transfer to nongalvanized container to protect product, corrected now.9) Store spatulas on tray, not cloth at grill area.
- Common name-working containers
Has two spray bottles of chemicals in warewashing area without labels, must label with common name to prevent confusion. Corrected on site.
- Cleaning of cooking and baking equipment
1) Ice machine has some buildup on right side of bin, must empty, wash, rinse, sanitize, an d let air dry before refill. Must be done monthly or more frequently to prevent buildup. 2) Ice bucket being stored on top of machine, keep on tray and inverted to let drain in between uses. 3) Clean interior food spills in reach in coolers on rack and floor of units. 4) Has tortillas stored in tshirt style bag, must separate with a food grade liner or foil to protect food. 5) Has chips scoop handle touching the chips, must keep on plate or tray out of chips since is too small of opening to keep inverted out of product. 6) Has cooked taco shells in foil lined container, must change foil every day, had been doing every other day. 7) Clean exterior of fryers and coolers, some buildup 8) Has tomato product in open galvanized can, must transfer to nongalvanized container to protect product, corrected now.9) Store spatulas on tray, not cloth at grill area.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
1) One light in walk in cooler is not working, repair to increase light in walk in cooler to aid cleaning and visibility of food items. 2) Clean floors esp under and behind equipment. 3) Some food splatters on walls clean more thoroughly esp in warewashing area.
- Insect control devices are properly designed and installed
Has some fly strips located near prep table, move more to center of walk way not directly over prep table.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw animal foods not adequately separated from precooked or ready-to-eat foods in walk in cooler-has raw chicken marinate product stored over beef, moved chicken to lowest shelf on cooler with other raw chicken products, eggs stored over sauces, moved to area adjacent to pork, since both cooked to same internal temp. Corrected on site.
- Food storage containers identified with common name of food
Some of the spices working containers labels have faded and are no longer readable, need to relabel to identify contents.
- Test kit provided and used to measure sanitizing solution concentration
Has quat sanitizer but need chlorine test strips for checking concentration of dishmachine, tested at 50 ppm today, which is proper concentration.
- Multiuse food contact surfaces are constructed of safe materials
1) Ice machine has some buildup on right side of bin, must empty, wash, rinse, sanitize, an d let air dry before refill. Must be done monthly or more frequently to prevent buildup. 2) Ice bucket being stored on top of machine, keep on tray and inverted to let drain in between uses. 3) Clean interior food spills in reach in coolers on rack and floor of units. 4) Has tortillas stored in tshirt style bag, must separate with a food grade liner or foil to protect food. 5) Has chips scoop handle touching the chips, must keep on plate or tray out of chips since is too small of opening to keep inverted out of product. 6) Has cooked taco shells in foil lined container, must change foil every day, had been doing every other day. 7) Clean exterior of fryers and coolers, some buildup 8) Has tomato product in open galvanized can, must transfer to nongalvanized container to protect product, corrected now.9) Store spatulas on tray, not cloth at grill area.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Open gallon of milk is not date marked, must date when opened and use within 7 days or discard remainder. All other potentially hazardous foods were date marked properly today. Corrected on site.
- Posting of a valid license
Must post most recent inspection within public view.
- Hand drying provided
Handsink at bar has battery operated dispensor for towels that is not operating, batteries replaced and is now operational. Must keep handwiping available for handwashing at all handsinks.
- Cleanability of floors, walls, and ceilings
Replace ceiling tile in back area above the high shelf storage, gloves located in this area.
- Eating, drinking, or using tobacco
Open beverage containers in unapproved area, must use glass with lid and straw or mug style with lid and handle for personal beverages in kitchen.
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09/26/2013 | Routine |
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
|
03/18/2013 | Routine |
- Storage and maintenance of wet and dry wiping cloths
1) Need to clean exterioir of ice machine, soiled. 2) Need to clean all prep tables lower shelving and shelving in dishmachine area, soiled with food debris or stick to touch. 3) Clean bulk storage container for spices, soiled. 4) Clean soda gun overflow cups more frequently, soiled and not draining well today, 5) Remove shipping paper from top of the Norlake cooler at the bar, to aid cleaning. 6) Seal the wooden shelves above the chemical storage area by mop sink to make smooth cleanable surfaces, use at least two coats of light colored paint or varnish. 7) Must keep all wiping cloth in sanitizer solution when wet, cloths returned to wiping buckets today.
- Backflow protection
air gap, device standard, when required
- Test kit provided and used to measure sanitizing solution concentration
Need to provide both chlorine and quat ammonia test strips, has some but got wet, so no longer usable.
- Separation from food, equipment, utensils, linens, and single service
1) Has chemicals and pepper, juice and choc syrup stored on same shelf, foods moved to an area separate and not underneath chemicals to protect. 2) Has bottle of analgesic on clean equipment rack, moved to separate area away from foods and clean equipment.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
1) Floors soiled esp under equipment, need to clean esp by mopsink and dishmachine area. 2) Clean walls esp in dishmachine area, buildup. 3) Has coats hanging on soda tower, moved to hooks today. 4) Wet mop is in bottom of mopsink, must position mop to air dry some between use. 5) Provide a covered wastebasket for women's RR for sanitary napkin disposal.
- Handwashing signage
Need to post signage at all handsinks as to when to wash hands and to restrict usage, given examples today for bar, kitchen, and RR's.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw animal foods not adequately separated from precooked or ready-to-eat foods during storage, has raw sausage stored over salsa containers, moved to lowest shelf now. Must adequately separate all raw animal products from ready to eat. Corrected on site.
- Miscellaneous sources of contamination
1) Need cover for ice bin at bar area. 2) Two bags of onions on floor in walk in cooler, moved to shelving now. 3) One container of salsa on floor in walk in cooler, must store all foods at least 6 inches off floor, rearrange shelving to allow for all foods to be stored on shelving.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
One open gallon of milk at bar, custard dessert in walk in cooler are not date marked, dated today. Any PHF must be dated and used within 7 days or discarded. Corrected on site.
- Posting of a valid license
Need to post most recent inspection within public view.
- Use of lead, copper, and galvanized metal as a food contact surface
1) Ice machine has buildup along the right back corner, must empty, wash, rinse, sanitize and let air dry before refill, must do monthly or more frequently if needed. 2) Clean the Randell cooler, food spills on base of unit. 3) Clean all coolers along food line, all have foods spills, soiled shelving, and soiled gaskets, must clean at frequency to prevent food debris buildup. 4) Clean walk in cooler wall by entrance and shelving, some food debris present. 5) Clean can opener, soiled. 6) Holding tomato product in open galvanized can, transferred to plastic container now. 7) Soiled chips holding container and warming station, clean both more frequently to prevent food debris buildup. 8) Store ice bucket on cleanable surface such as tray on top of ice machine. 9) use scoop with handle in sugar, using plate now.
- Designated areas for employees
use of designated areas by employees
- Linens- cleaning and storage
1) Need to clean exterioir of ice machine, soiled. 2) Need to clean all prep tables lower shelving and shelving in dishmachine area, soiled with food debris or stick to touch. 3) Clean bulk storage container for spices, soiled. 4) Clean soda gun overflow cups more frequently, soiled and not draining well today, 5) Remove shipping paper from top of the Norlake cooler at the bar, to aid cleaning. 6) Seal the wooden shelves above the chemical storage area by mop sink to make smooth cleanable surfaces, use at least two coats of light colored paint or varnish. 7) Must keep all wiping cloth in sanitizer solution when wet, cloths returned to wiping buckets today.
- Food temperature measuring devices are provided and readily accessible
Thermometer needed for Norlake cooler at bar and black cooler by grill.
- Bare hand contact with ready to eat foods
Observed staff using bare hands to scoop chips for salsa, must use scoop or gloves or other barrier method to serve chips, corrected on site by using gloves.
- Food storage containers identified with common name of food
1) Need to label with common name the butter at grill and the margarita mix beverage at bar. Once any food is removed from its original container, it must be labeled to prevent confusion. Please label all in both English and Spanish.
- Plumbing system repaired according to law
Faucet at three compartment sink is leaking, repair.
- Medicine restrictions
1) Has chemicals and pepper, juice and choc syrup stored on same shelf, foods moved to an area separate and not underneath chemicals to protect. 2) Has bottle of analgesic on clean equipment rack, moved to separate area away from foods and clean equipment.
- Drying mops
1) Floors soiled esp under equipment, need to clean esp by mopsink and dishmachine area. 2) Clean walls esp in dishmachine area, buildup. 3) Has coats hanging on soda tower, moved to hooks today. 4) Wet mop is in bottom of mopsink, must position mop to air dry some between use. 5) Provide a covered wastebasket for women's RR for sanitary napkin disposal.
- Toilet room
receptacle, enclosed, fixtures clean
- When to wash
Observed staff putting on gloves without intending to wash hands first, must wash hands before and after glove usage, corrected on site with education.
- Roasts held at a temperature of 130°F or above
Has salsa in plastic container in shallow ice bath at 44 degrees F, transferred to metal container and added more ice. Recheck, now at 41 degrees F. 2) Has four baked potatoes made yesterday in oven, left overnight, discarded now. 3) Has open Hershey's syrup at room temp in food shelf, discarded today, must store in refrigerator once opened. All Corrected on site.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Need to clean exterioir of ice machine, soiled. 2) Need to clean all prep tables lower shelving and shelving in dishmachine area, soiled with food debris or stick to touch. 3) Clean bulk storage container for spices, soiled. 4) Clean soda gun overflow cups more frequently, soiled and not draining well today, 5) Remove shipping paper from top of the Norlake cooler at the bar, to aid cleaning. 6) Seal the wooden shelves above the chemical storage area by mop sink to make smooth cleanable surfaces, use at least two coats of light colored paint or varnish. 7) Must keep all wiping cloth in sanitizer solution when wet, cloths returned to wiping buckets today. --1) Ice machine has buildup along the right back corner, must empty, wash, rinse, sanitize and let air dry before refill, must do monthly or more frequently if needed. 2) Clean the Randell cooler, food spills on base of unit. 3) Clean all coolers along food line, all have foods spills, soiled shelving, and soiled gaskets, must clean at frequency to prevent food debris buildup. 4) Clean walk in cooler wall by entrance and shelving, some food debris present. 5) Clean can opener, soiled. 6) Holding tomato product in open galvanized can, transferred to plastic container now. 7) Soiled chips holding container and warming station, clean both more frequently to prevent food debris buildup. 8) Store ice bucket on cleanable surface such as tray on top of ice machine. 9) use scoop with handle in sugar, using plate now.
- Food employees hair is effectively restrained
Not all staff wearing hair restraint, all working with foods should wear hat, visor or net.
- In-use utensils, between-use storage
1) Ice machine has buildup along the right back corner, must empty, wash, rinse, sanitize and let air dry before refill, must do monthly or more frequently if needed. 2) Clean the Randell cooler, food spills on base of unit. 3) Clean all coolers along food line, all have foods spills, soiled shelving, and soiled gaskets, must clean at frequency to prevent food debris buildup. 4) Clean walk in cooler wall by entrance and shelving, some food debris present. 5) Clean can opener, soiled. 6) Holding tomato product in open galvanized can, transferred to plastic container now. 7) Soiled chips holding container and warming station, clean both more frequently to prevent food debris buildup. 8) Store ice bucket on cleanable surface such as tray on top of ice machine. 9) use scoop with handle in sugar, using plate now.
- Food storage - preventing contamination from the premises
1) Need cover for ice bin at bar area. 2) Two bags of onions on floor in walk in cooler, moved to shelving now. 3) One container of salsa on floor in walk in cooler, must store all foods at least 6 inches off floor, rearrange shelving to allow for all foods to be stored on shelving.
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03/06/2013 | Routine |
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