| No violation noted during this evaluation. | 12/29/2015 | Follow Up LOC |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Still no Certified Food Protection Manager with management and supervisory responsibility employed by the establishment. Employee has completed coursework and pre-test. Employee will contact ServSafe proctor to enroll in the January 14, 2016 class to take the exam portion.
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12/09/2015 | Physical Recheck |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No Certified Food Protection Manager with management and supervisory responsibility employed by the establishment. Kitchen manager has completed the online training and not needs to take the exam.
- Light bulbs, protective shielding
Observation: Light shields missing over bulbs in the back kitchen.
- Refuse, recyclables, and returnables
storage, maintenance, and removal
- Physical facilities maintained in good repair
Observation: Walk in cooler condenser is freezing and thawing, then dripping into catch buckets in the kitchen by the office. Condensate leaks are also dripping on the floor. Repair. Debris build up on the inside of the main prep line cooler. Metal lining has detached and started to peel up causing food debris to collect in the gaps. Metal lining in the bottom of the prep line cooler needs to be reattached and caulked/sealed.
- Outer openings are protected
Observation: Gap observed along the bottom of the kitchen exit door. Seal gap.
- Posting of a valid license
Observation: Current Food License not posted. Expired 10/15/15.
- Plumbing system maintained in good repair
Observation: Hand washing sink near dish machine drips after the water is turned off.
- Cutting surfaces maintained
Observation: Food prep cutting boards (synthetic white plastic) all have stains, cuts and chips.
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11/30/2015 | Regular |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Person In Charge has not complete online CFPM course.
- Bare hand contact with ready to eat foods
Observation: Employee observed chopping tomatoes intended to be used with ready-to-eat foods without wearing gloves. Person In Charge had employee wash hands and put on gloves.
- Physical facilities maintained in good repair
Observation: Gap at back door.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wet sanitizer rags are stored on counters and food prep areas. Person In Charge moved rags into sanitizer buckets.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Containers of prepared food not labeled with date. Discussed with Person In Charge what items needed labeling and what is necessary for prepared foods.
- Hand drying provided
Observation: No disposable paper towels available at sink near main grill. Person In Charge brought more from storage.
- Posting inspection reports
Observation: Last inspection not posted at time of inspection. Person In Charge posted.
- Eating, drinking, or using tobacco
Observation: Employee had soda drink in uncovered glass on food prep table. Person In Charge discarded drink.
- Raw fruits and vegetables washed before cutting, combining with other ingredients, cooked, served, or offered for human consumption in a ready to eat form
Observation: Raw tomatoes moved to food prep table and chopped before washing. Person In Charge had employee wash tomatoes and informed him to do with all vegetables.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Hand sink near main grill did not have hot water available. Person In Charge turned on the hot water from the valve below.
- Plumbing system maintained in good repair
Observation: Handwashing sink near main main line had hot water facet dripping.
- In-use utensils, between-use storage
Observation: Utensils for rice and beans accumulated on food table and on floor. Person In Charge moved them to warewashing.
- Cutting surfaces maintained
Observation: Food prep cutting board (synthetic white plastic) are have deep cuts and chips.
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06/23/2015 | Regular |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:No CFPM certified currently at establishment. Obtain manager food safety certification.
- Cleanability of floors, walls, and ceilings
Observation: Damaged floor tiles in the kitchen need to be replaced.
- Posting inspection reports
Observation: Current Food Inspection Report not posted at time of inspection. Post.
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12/12/2014 | Physical Recheck |
- Safe, unadulterated, honestly presented
Observation: Gallon of milk in the kitchen reach in cooler dated 11/9/14 did not look or smell safe and unadulterated. Discarded by PIC.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: Quat sanitizer solutions in the red bucket up front tested low, 0ppm. No sanitizer was set up in the kitchen at time of inspection. Employee made a new bucket up at the correct concentration. Change out sanitizer buckets frequently.
- Using a handwashing sink- operation and maintenance
Observation: Front kitchen hand sink was blocked by chip containers and kitchen items stored in the hand sink basin. Items removed and moved by employee.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No CFPM certified currently at establishment. Obtain manager food safety certification.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Cooked lamb meat in the front prep cooler was dated 11/8/14. Prepared foods can only be held 7 days per the Food Code. PIC discarded the item.
- Handwashing signage
Observation: No hand washing reminder signs posted at any hand sinks. Repeat violation. Inspector left a hand washing sign.
- Food storage, prohibited areas
Observation: Food items stored on the floor in the walk in cooler. Uncooked chip bin stored on the floor next to the fryer. PIC moved all items off the floor. Items must be stored at least 6" or above the floor.
- 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: Diablo sauce(44F), salsa(45F), ck shrimp(44F), ck chicken(45F), ck chicken breast(44F) in the front main prep cooler were not able to maintain required cold holding temperatures of 41F or above. PIC discard all temperature abused foods. A call was placed to cooler repair during inspection. A repair company will be onsite 11.19.11. PIC filled upper portion of prep cooler with ice to create an ice bath for foods requiring temperature control. No potentially hazardous foods are to be stored in the bottom half of the cooler until holding safely.
- Posting inspection reports
Observation: Current Food Inspection Report not posted at time of inspection. Post.
- Storage and maintenance of wet and dry wiping cloths
Observation: Blue wet wiping cloths stored on counter tops and not in sanitizer solution in between uses. PIC moved all rags to sani buckets.
- Posting of a valid license
Observation: current Food License not posted in a easily readable location behind the drink cups. PIC moved the license.
- Light bulbs, protective shielding
Observation: Missing bulb cover over lights above the dish machine. Cover bulbs. Repeat Item.
- Cleanability of floors, walls, and ceilings
Observation: Damaged floor tiles in the kitchen need to be replaced.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Inside of keg cooler has debris build up. Inside of the Delfield cooler has debris build up. Inside of the main prep line cooler has debris build up. Floors in the back kitchen have build up under the dish equipment. Clean.
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11/18/2014 | Regular |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Floors under cooking line equipment need to be cleaned. Corner area by chip fryer has debris build up. Inside of keg cooler has debris build up. Floors in the back kitchen have build up under the dish equipment,coolers, and racks. Walls behind equipment have debris build up and need to be cleaned. Racks and floor outside of the office need to be organized and picked up. Fan guards in the walk in cooler need to be cleaned.
- Using a handwashing sink- operation and maintenance
Observation: Bar/server area hand washing sink is used as a dump sink for customer drinks. Cleaned out.
- 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: No thermometer available in the Delfield prep cooler.
- Light bulbs, protective shielding
Observation: Missing bulb cover for lights near the walk in cooler.
- 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: Ancho sauce(81F), Cheesy Ranchero sauce(124F), Rancho sauce (81F), in the hot well was not maintained at 135F and above. Sauces discarded. Spanish rice in the rice warmer(131F) was not maintained at 135F or above. Discarded.
- Eating, drinking, or using tobacco
Observation: Observed employees drink on the kitchen prep table with no lid or cover.
- Separation from food, equipment, utensils, linens, and single service
Observation: Multiple bottles of chemical cleaners store on three compartment sink drain board next to containers of beans soaking in water. Chemicals removed.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Debris build up on the inside of the kitchen ice machine. Cleaned.
- Hand drying provided
Observation: No paper towels available at the front kitchen hand sink by fryer or back kitchen hand sink. Corrected.
- Handwashing signage
Observation: No hand washing reminder signs posted at the front or back kitchen hand washing sinks.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No quat test strips available.
- Food storage - preventing contamination from the premises
Observation: Pans of meat stored on the floor in the walk in cooler. Dry ingredients bins on shelf in the kitchen were not covered. Corrected.
- Cleanability of floors, walls, and ceilings
Observation: Damaged wall above hot wells needs to be sealed. Water damaged ceiling tiles in the kitchen need to be replaced with non-absorbent tiles. Damaged floor tiles in the kitchen need to be replaced. Floors, walls, and ceiling need to be smooth, durable, and easily cleanable.
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05/13/2014 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Clean condition-hands and arms
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
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12/17/2013 | Routine |
- Designated areas for employees
use of designated areas by employees
- Design and construction of equipment including
hot oil filtering equipment, can openers, non-food contact surfaces, kick plates, ventilation hood systems filters, bearings and gear boxes, and condenser units
- Disclosure of menu items offered or served raw or undercooked
- equipment food contact surfaces and utensils clean to sight and touch.
Observed cracked lid of dry beans container in kitchen. Observed exterior side between the griddle and fryer had grease residue build up.
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05/17/2013 | Routine |
- Designated areas for employees
use of designated areas by employees
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observed ventilation hood was soiled. Person in charge called maintenance to service ventilation on this day.
- Hand drying provided
Observed kitchen hand sink and hand sink next to fryer did not have paper towels. Corrected at time of inspection. Observed hand sink next to fryer blocked by container of chips.
- Outer openings are protected
Observed front door propped open.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed cooked chicken was not date marked. Corrected at time of inspection.
- Disclosure of menu items offered or served raw or undercooked
- Design and construction of equipment including
hot oil filtering equipment, can openers, non-food contact surfaces, kick plates, ventilation hood systems filters, bearings and gear boxes, and condenser units
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observed kitchen floors were soiled. Observed baseboard becoming detached at the bar area and under the dish machine. Observed walls next to the fryer had food residue build up.
- Using a handwashing sink- operation and maintenance
Observed kitchen hand sink and hand sink next to fryer did not have paper towels. Corrected at time of inspection. Observed hand sink next to fryer blocked by container of chips.
- Sanitization of food contact surfaces - before use and after cleaning
Observed dish machine chlorine sanitizer was empty. Corrected at time of inspection.
- Roasts held at a temperature of 130°F or above
Observed Butter at a temperature of 60*F. Person in charge stated butter was set out 20 minutes prior.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed cracked lid of dry beans container. Observed exterior of griddle and grill had food residue build up.
- Refuse, recyclables, and returnables
materials, design, construction, and installation
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05/08/2013 | Routine |
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