- Material characteristics of non-food contact surfaces
Observation: Floor in mens restroom recently re-tiled. Grouting was not yet completed at time of inspection. Facility using quick set grout and plan to open following day.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Flooring in mens bathroom where tile work is being completed is soiled with construction debris. Must clean once grouting is completed and grout is set.
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02/19/2016 | Other |
| No violation noted during this evaluation. | 11/10/2015 | Follow Up LOC |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The following areas are soiled and must be cleaned: all shelves, behind and under all equipment, the bulk container of flours,fan condenser cover, ceiling, and sidewalls at dish are have some buildup, utensil wire rack in the kitchen have excessive build up and some of them are rusty in the kitchen.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Handsink next to stairs in the kitchen have no hot water.
- Refuse, recyclables, and returnables
storage, maintenance, and removal
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: 1) Visible mold growth on ice machine chute, 2) inside of both "true" coolers there is water, 3) all food contact surfaces such as prep tables has food debris and excessive build up 4) underneath and on the corner in the kitchen area, 4) shelves under prep wait table area have excessive build up.
- Backflow protection
air gap, device standard, when required
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Have no proof of certified Food Protection Manager with management and supervisory responsibility employed by the establishment.
- Light intensity
Observation: All lights bulbs burned or not working in hood area.
- Poisonous or toxic materials displayed for retail sale separated form food, equipment, utensils, linens, and single service
Observation: Poisonous toxic materials ( (detergent) stored on prep table. Manager corrected by removing from table and stored under table.
- Storage of clean linens, single-service, and single use articles
Observation: Single use items such as food containers stored on the floor in dry storage upstairs.
- Food employees hair is effectively restrained
Observation: Food employee cutting the lemon (ready to eat food) with no any hair restrain.
- Toilet room accessible to employees
Observation: One men urinals is out of the order in men restroom.
- In-use utensils, between-use storage
Observation: Chips handle scoop stored in product chips bin and exposed to contamination. Manager corrected and removed from product.
- Food temperature measuring devices are provided and readily accessible
Observation: The reach in cooler next to ice bin does not have an accessible temperature measuring device.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Protecting food from environmental contamination
Observation: Ice backet are being stored next to server hand sink. Food and food items must be protected from contamination.
- Indoor and outdoor surfaces
Observation: Ceiling is not in good condition , there wholes in several places in the kitchen..
- Equipment location, installation, repair, and adjustment
Observation: Gaskets in reach-in cooler True and under hot holding have gaskets e torn.
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10/22/2015 | Regular |
- Indoor and outdoor surfaces
Observation: 1) Several places in the kitchen have floor tiles that are cracked, damaged and in disrepair condition. Wooden board inserted to cover the wholes but still open area. (Photo 2) 2) There is a whole on the wall next to warewashing that appears to have water damage and wall is peeling off behind it.(photo).
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10/21/2015 | Illness Complaint |
| No violation noted during this evaluation. | 10/21/2015 | Non Illness Complaint |
- Indoor and outdoor surfaces
Observation: Several tiles were damaged, cracked and in disrepair in the kitchen and next to warewashing area. Wooden boards inserted to cover the wholes.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Handsink in the kitchen did not have hot water at the time of inspection.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: 1) Cooked chicken was temped several times and internal temperature was between 48-51 degree in walk-in cooler. Cook stated that was stored last night at 9:30 PM. 2) Several different cooked food such as pasta, cooked chicken, diced tomato, salsa, sour and soft cream cheese on the right rack temped at 43.4 degree, 3) Food such as cooked beans and cheese on rack right next to door temped between at 42 and 44 degree internally, 4) Rack with produce temped also between 43-45 degrees. All food was discarded voluntarily during the inspection Corrected on site.
- 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: Several coolers in the kitchen did not have accurate thermometers such as cooler under prep line and next to grill.
- Handwashing cleanser, availability
Observation: Hanswashing sink in a new prep area in the bar did not have paper towel. --Observation: Kitchen handwashing sink next to the steps did not have paper towel and dispenser was empty. Employee restocked the dispenser with paper.Corrected on site. --Observation: No soap at the handsink at the new perparation area in the bar.
- Eating, drinking, or using tobacco
Observation: Several employee beverage stored on perep table with no lid or cover.
- Food storage - preventing contamination from the premises
Observation: Food stored on the floor upstairs in dry store are. All food must be stored at least 6 inches off the floor.
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10/21/2015 | Regular |
- Backflow protection
air gap, device standard, when required
- Handwashing signage
Observation: No handwashing sign posted in bar. Every hand sink to be used by employee must has sign posted reminding employees to wash their hands.
- Plumbing system repaired according to law
Observation: Handle on three compartment sink leaks. Repair to maintain in good condition.
- In-use utensils, between-use storage
Observation: Bowl being used as scoop in tortilla warmer. Must use utensil with handle to prevent contamination. Corrected at time of inspection.
- Food temperature measuring devices are provided and readily accessible
Observation: Didn't have a temperature measuring device in reach-in cooler next to ice machine. Must provide a thermometer to ensure adequate temperature is maintained. Corrected at time of insepction
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- Sanitization methods - hot water, chemical
Observation: Chlorine sanitizer in bar was too weak. Chlorine sanitizer concentration must be maintained between 50-100ppm. Replace sanitizer more frequently.
- Outer openings are protected
Observation: Exit door in kitchen has light showing around outer edges. Must seal outer edges to prevent entry pest.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Didn't find chlorine test strips in bar. Must provide test strips to ensure adequate concentration is maintained.
- Wiping cloths properly air dried
Observation: Wiping cloths not maintained in sanitizer between uses. Wiping cloths must be maintain in sanitizer when not immediately use. Corrected at time of insepction
- Cleanability of floors, walls, and ceilings
Observation: Missing flooring tiles at dish machine area. Repair to provide smooth, nonabsorbent, and easy cleanable surface. REPEAT VIOLATION
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: A small amount of mold is on the front side ice chute in ice machine. Must clean more frequently to prevent contamination. REPEAT VIOLATION
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12/12/2014 | Regular |
- Plumbing system repaired according to law
Observation: Must fix all following plumbing problem: 1) No cold water provided on hand sink near by walk-in cooler. 2) Handle on food prep sink leaks. All parts on order.
- Cleanability of floors, walls, and ceilings
Observation: Missing flooring tiles at dish machine area. Repair to provide smooth, nonabsorbent, and easy cleanable surface.
- Material characteristics of non-food contact surfaces
Observation: Duct tape used for repair on the food prep sink drain line. Duct tape is not cleanable material and not allowed to use for repair. Must be replaced and easy to clean. REPEAT VIOLATION
- Equipment location, installation, repair, and adjustment
Observation: Have several damaged plastic containers. Replace all damaged container to keep utensils in good condition.
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07/18/2014 | Physical Recheck |
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: A small amount of mold is on the front side ice chute in ice machine. Must clean more frequently to prevent contamination
- Equipment location, installation, repair, and adjustment
Observation: Have several damaged plastic containers. Replace all damaged container to keep utensils in good condition.
- In-use utensils, between-use storage
Observation: 1)2oz. cup being used as scoop in a large sugar contain at in ice cream area. REPEAT VIOLATION 2)Metal glass being used as scoop in bar. Corrected at time of inspection. Must use utensil with handle stored out side of food and keep inverted to prevent contamination.
- Outer openings are protected
Observation: Gaps under or around exterior door in kitchen. Must replace weather striping or door sweep to prevent entry pest.REPEAT VIOLATION
- Handwashing signage
Observation: No handwashing sign posted at hand sink nearby walk-in cooler. Every hand sink o be used by employee must has sign posted reminding employees to wash their hand.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: Vents are dust in walk-in cooler. Clean as needed. REPEAT VIOLATION
- Cleanability of floors, walls, and ceilings
Observation: Missing flooring tiles at dish machine area. Repair to provide smooth, nonabsorbent, and easy cleanable surface.
- Sanitization methods - hot water, chemical
Observation: 1)Dish machine was temped at 157.9*F on rack surface. Surface temperature must be reached at least 160*F. Called for service. 2)QA sanitizer concentration was tested too low at front. Replace more frequently.
- 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: The main hot hold equipment was not working properly. Equipment was temped at 130*F, and food was hot holding at 128*F. Repair to ensure food can be held at 135*F or above.
- Material characteristics of non-food contact surfaces
Observation: Duct tape used for repair on the food prep sink drain line. Duct tape is not cleanable material and not allowed to use for repair. Must be replaced and easy to clean. REPEAT VIOLATION
- Plumbing system repaired according to law
Observation: Must fix all following plumbing problem: 1) No cold water provided on hand sink near by walk-in cooler. Called for service 2)Handle on food prep sink leaks. Repair or replace.
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07/14/2014 | Routine |
- Smoke free air act
"No Smoking" sign was not posted on the entrant dor. Must has sign posted.
- Linens- cleaning and storage
1) Bowl being used as scoop in a large suger container. Must use utensil with handle stored out side of food and keep inverted to prevent contamination. Removed. Corrected at time of inspection. 2) Chips scoop is cracked. All equipment must be maintained in good repair. Discarded. Corrected at time of inspection. 3) Soda nozzle holders have bisable buildup. Must clean more frequently to prevent contamination. 4) Top of the insid of microwaves have food buildup. Clean as needed. 5) A bag of single service plates was stored on the floor. Single service & use items must be stored 6" off the floor.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
The following vents are dusty: 1) Walk-in cooler, 2) Walk-in freezer, 3) Trun refrigerator next to ice machine. Must clean off dust buildup on vents to prevent contamination.
- Air drying of equipment and utensils
Plastic containers were observed wet after being stacked. Must allow fully air-dry before stacking.
- In-use utensils, between-use storage
1) Bowl being used as scoop in a large suger container. Must use utensil with handle stored out side of food and keep inverted to prevent contamination. Removed. Corrected at time of inspection. 2) Chips scoop is cracked. All equipment must be maintained in good repair. Discarded. Corrected at time of inspection. 3) Soda nozzle holders have bisable buildup. Must clean more frequently to prevent contamination. 4) Top of the insid of microwaves have food buildup. Clean as needed. 5) A bag of single service plates was stored on the floor. Single service & use items must be stored 6" off the floor.
- Light bulbs, protective shielding
Missing light bulb cover in dry storage. Light bulbs must be shielded or shatter resistant in area where there is exposed food.
- Cleaning of cooking and baking equipment
1) Bowl being used as scoop in a large suger container. Must use utensil with handle stored out side of food and keep inverted to prevent contamination. Removed. Corrected at time of inspection. 2) Chips scoop is cracked. All equipment must be maintained in good repair. Discarded. Corrected at time of inspection. 3) Soda nozzle holders have bisable buildup. Must clean more frequently to prevent contamination. 4) Top of the insid of microwaves have food buildup. Clean as needed. 5) A bag of single service plates was stored on the floor. Single service & use items must be stored 6" off the floor.
- Material characteristics of non-food contact surfaces
Duct tape used for repair on the food prep sink drain line. Duct tape is not cleanable material and not allowed to use for repair. Must be replaced and easy to clean.
- Utensils and pressure measuring devices maintained
1) Bowl being used as scoop in a large suger container. Must use utensil with handle stored out side of food and keep inverted to prevent contamination. Removed. Corrected at time of inspection. 2) Chips scoop is cracked. All equipment must be maintained in good repair. Discarded. Corrected at time of inspection. 3) Soda nozzle holders have bisable buildup. Must clean more frequently to prevent contamination. 4) Top of the insid of microwaves have food buildup. Clean as needed. 5) A bag of single service plates was stored on the floor. Single service & use items must be stored 6" off the floor.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Bowl being used as scoop in a large suger container. Must use utensil with handle stored out side of food and keep inverted to prevent contamination. Removed. Corrected at time of inspection. 2) Chips scoop is cracked. All equipment must be maintained in good repair. Discarded. Corrected at time of inspection. 3) Soda nozzle holders have bisable buildup. Must clean more frequently to prevent contamination. 4) Top of the insid of microwaves have food buildup. Clean as needed. 5) A bag of single service plates was stored on the floor. Single service & use items must be stored 6" off the floor.
- Outer openings are protected
Gaps under or aroundexterior door in kitchen. Must replace weater striping or door sweep to prevent entry pest.
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12/12/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
1) Ice scoop container is cracked. All equipment must be maintained in good repair. Manger states will replace. 2) Floor sink next to pop machine in server station next to kitchen had standing water and debris. Clean floor sink and maintain cleaning at frequency to prevent future issues. --1) There is a slight build-up on ice machine chute. All food contact surfaces must be clean to sight and touch. Empty, wash, rinse, and sanitize machine. 2) Microwave in server area had dried food in it. Microwaves must be cleaned every 24 hrs. Cleaned during inspection. CORRECTED.
- Cleanability of floors, walls, and ceilings
Flooring under hand sink in bar is been damaged and is peeling. All flooring installed must be cleanable. Repair.
- Cleaning of cooking and baking equipment
1) There is a slight build-up on ice machine chute. All food contact surfaces must be clean to sight and touch. Empty, wash, rinse, and sanitize machine. 2) Microwave in server area had dried food in it. Microwaves must be cleaned every 24 hrs. Cleaned during inspection. CORRECTED.
- Bare hand contact with ready to eat foods
Employee grabbed chips with bare hand and placed in bowl. No bare hand contact is allow with ready-to-eat foods. Ready-to-eat food shall use suitable ustensils, gloves, or dispensing equipment. Flat chip scoops were placed in units and discussed ways of educating employees on ensuring utensils are used
- Designated areas for employees
use of designated areas by employees
- Laundry facilities
requirement, location, and use
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Hood vent over grill has grease build-up. Kitchen manager repaorts vents are cleaned frequency and will clean vent. Maintain cleaning to prevent build-up of grease and other debris.
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06/04/2013 | Routine |
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