- Food storage - preventing contamination from the premises
Observation:Has buckets of sauces on floor in walk in cooler and gallons of liquor mixed on floor in bar, all must be stored off the floor.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Clean can opener dried food buildup.
- Physical facilities maintained in good repair
Observation:Kitchen prep areas have some walls with wallboard not intact, peeling painted ceiling above dishmachine clean end, and insulation showing above the walk in freezer, must repair these areas to protect foods and aid cleaning.
- Equipment location, installation, repair, and adjustment
Observation:1)Chip warmer has broken hinged door, replace. 2)One prep cooler not being used today, service has been contacted, using top with ice as coolant only today.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:Had raw shrimp stored over ready to eat vegetables in walk in cooler, moved to area below ready to eat foods with other raw animal products.
- Test kit provided and used to measure sanitizing solution concentration
Observation:Unable to locate test strips for either quat or chlorine, must provide to check concentration of sanitizers.
- Hand drying provided
Observation:Out of paper towels at handsink in kitchen, restocked now.
- Designated areas for employees
use of designated areas by employees
- Cleaning of maintenance tools and mop water disposal
Observation:1)Has power snake used for drain cleaning in upstairs dry storage area, must move to exterior shed where usually stored, must not have these items stored where have food and food service items. 2)Has mopsink very close to food service items storage, does not use, currently using floor drain to dispose of water. Plans to install a mopsink on floor by walk in freezer when replace flooring in this area, does have water in this area.
- Established procedures for responding to vomiting and diarrheal events
Observation:Given more information on cleanup of V&D events to implement own response plan, does have some supplies on hand.
- Use of lead, copper, and galvanized metal as a food contact surface
Observation:Has one small can of pineapple juice open in bar area from yesterday, must discard, must transfer into nongalvanized container, such as glass or plastic for storage, discarding today.
- Food storage containers identified with common name of food
Observation:Squeeze bottle of water needs to be labeled to prevent confusion.
- In-use utensils, between-use storage
Observation:1)Rice and beans scoop handles touching product, must keep inverted out of product. 2)Ice bin scoop being stored on top of ice machine, must store on tray or other container to protect from top surface of ice machine.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:One gallon of milk not date marked and may last 48 hrs, date marked now.
- When to wash
Observation:Observed dishmachine staff moving from soiled items to clean without washing hands first, must wash hands after handling soiled items.
- Foods are cooled using appropriate methods
Observation:Has thick pans of beans, about 4 inches, with condensate on inner lid, must use shallower pans, ie 2" and leave uncovered until fully cooled.
- Plumbing system maintained in good repair
Observation:1)Faucet at bar is very loose, make necessary adjustment. 2)Faucet at handsink in prep room broken, repair to provide proper handwashing in this room, does have handsink in adjacent area to use.
- Outer openings are protected
Observation:Gaps around frame of back door lower edges where light showing through, plans to replace door soon, or seal to prevent pests from entering.
- Storage and maintenance of wet and dry wiping cloths
Observation:Wiping cloth along prep surface for hot hold is being stored out of sanitizer water, must keep submerged when not in use.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Clean working containers for chips, beans, and rice, before refill, all soiled.
- Backflow protection
air gap, device standard, when required
- 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:Has burritos on hot hold buffet line at 129 degrees F, made in last 30 mins, reheated to 165 and now will hold at 135 degrees, monitor closely to ensure is holding temp at 135 degrees. All other items were at proper temp on buffet line.
- Cleanability of floors, walls, and ceilings
Observation:Flooring has been removed in many areas, must provide smooth, cleanable surfaces with coving around base to aid cleaning. Has plans to replace flooring soon.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:Must have a staff person obtani certified food protection manager training in next 3 months, given options available.
- Air drying of equipment and utensils
Observation:Stacking plastic glasses before fully air dried, must allow to dry before stacking to prevent trapping water on interior surfaces.
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03/26/2015 | Regular |
| No violation noted during this evaluation. | 03/05/2014 | Physical Recheck |
- In-use utensils, between-use storage
Observation:Has rice scoop touching rice in bulk bin, must keep inverted out of product, corrected on site.
- 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:Has cheese on buffet line holding at 46 degrees F, more ice needed surrounding metal containers to ensure will maintain at 41 degrees or less during lunch buffet. 2) True cooler holding shredded cheese and sour cream at 50 degrees, adjusted temp on unit for being too cold yesterday, must re-adjust to maintain temp at 41 degrees or less. Monitor unit closely. Items discarded now and replaced for current service time. May not use this cooler for long term storage until properly adjusted.
- Separation from food, equipment, utensils, linens, and single service
Observation:Has several spray chemicals stored on shelf above prep table in back area, must move to chemical storage area to protect the food surfaces. Corrected on site.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Both microwaves soiled interiors, clean more frequently to prevent buildup on ceiling and sidewalls.
- Air drying of equipment and utensils
Observation:Stacking wet pans inverted, observed several with interiors still wet, must allow to fully air dry before stacking for storage.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:Has container of raw beef stored over ready to eat sauce bulk containers in walk in cooler, must move raw meat to area not over or directly adjacent to ready to eat foods. Corrected on site.
- Eating, drinking, or using tobacco
Observation:Open glass in kitchen area, must provide covered beverage container with lid and straw or mug style with handle, discarded beverage now.
- Light intensity
Observation:Light bulbs not emitting enough light in walk in coolers and dry storage area upstairs to assess foods and need for cleaning. Increase light strength or add additional fixtures.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation:Had frozen chicken thawing in bucket of water at 35 degrees F, but no water flowing, must keep water running and totally submerged, corrected on site.
- Light bulbs, protective shielding
Observation:Unshielded light bulbs in both walk in cooler and freezer, provide coated bulbs or covers for lights to help prevent shattering risk.
- Indoor and outdoor surfaces
Observation:Several areas of wallboard and floor tile in poor repair, in process of some repairs, continue to provide smooth, cleanable surfaces for ease of cleaning and prevent bacteria harborage site.
- 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:Cheese sauce at 130 degrees F, adjusted temp and now at 135 degrees F. Monitor closely to ensure holds at least 135 degrees F. Corrected on site.
- Food storage - preventing contamination from the premises
Observation:Has recent delivery of food stored on floor yet in walk in cooler and freezer, must move to shelving off floor by at least 6 inches.
- Cleaning procedure
Observation:Observed staff drying hands on cloth towel carried on shoulder, must use single use towels for hand drying, corrected on site.
- When to wash
Observation:Observed staff changing gloves and tasks without washing hands in between. One staff rinsing gloves in sink instead of proper handwashing, when going from soiled dish prep to handling clean items from dishmachine, must wash hands before handling clean items. Review handwashing with all staff.
- Warewashing equipment
cleaning agents and wash solution temperatures
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02/18/2014 | Routine |
- Hand drying provided
1) Soap and paper towels needed for handsink in kitchen near the back door. 2) Paper towels needed for handsink by walk in coolers. Corrected
- Light bulbs, protective shielding
1) Has one light in walk in freezer without the cover, provide cover for this light to protect from shattering, or provide shatter reisistant bulb. 2) Has one set of lights without the ceiling shield, replace this shield to protect the bulbs.3) Flooring in the kitchen has many missing tiles in area, must provide a smooth, cleanable surface. 4) Provide floor/wall cove base throughout the kitchen to aid cleaning and protect the wallboard.
- Eating, drinking, or using tobacco
Open beverage containers in unapproved area, missing the lid, must have lid on beverages along with straw or use mug style container with handle. Corrected on site.
- Miscellaneous sources of contamination
1) Need to provide cover for ice bin and keep covered whenever not busy. 2) Has lunch buffet without a sneeze guard, lids on most items but the taco shells.
- Plumbing system repaired according to law
Sink faucet at bar for handwashing is very loose, must tighten.
- Cleanability of floors, walls, and ceilings
1) Has one light in walk in freezer without the cover, provide cover for this light to protect from shattering, or provide shatter reisistant bulb. 2) Has one set of lights without the ceiling shield, replace this shield to protect the bulbs.3) Flooring in the kitchen has many missing tiles in area, must provide a smooth, cleanable surface. 4) Provide floor/wall cove base throughout the kitchen to aid cleaning and protect the wallboard.
- Package integrity
Has one dented can of mushrooms, on top rim, removed from service use area will return for credit. Corrected on site.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
1) Need to clean floors and walls of food splatters and particles, esp under and behind equipment. 2) Many areas of worn paint including stairs to loft storage, need to repaint to make all areas smooth, cleanable, and non-absorbent. again. 3) Electrical outlet behind prep table coming out of wall area, repair.
- Outer openings are protected
1) Gaps under or around exterior door, must seal wherever can see light showing through.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Hot water not being delivered to all handsinks, must provide hot water at all handsinks for handwashing needs. Bar handsink reached only 75 degrees F today. May need to add capacity to hot water heater, if problem continues.
- Mechanical warewashing machine pressure measuring devices, data plate, internal baffles, and flow pressure device
1) Dishmachine not reaching minimum temp of 120 degrees F, at 89 degrees, problem with hot water heater, has been turned down, adjusted temp up now. 2) No sanitizer detected in machine, service being called now. Service repaired both violations now.
- Roasts held at a temperature of 130°F or above
Has beans at 108 degrees and rice at 112 degrees F at buffet area, must hold at 135 degrees or higher, reheating to 165 degrees F now, then hold at 135 degrees. Correcting on site. --Prep cooler holding sour cream at 43.2 degrees F and guac dip at 44 degrees, all Potentially Hazardous Foods must be held at 41 degrees or less, in process of defrosting unit of buildup of ice on condensor coil. Will adjust temp to be at 41 degrees or less. Correcting on site.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Ice machine has some buildup on chute area, must empty, wash, rinse, sanitize, and let air dry before refill unit. 2) Microwave is soiled interior and sticky exterior, clean all surfaces. 3) Tomato puree was left in galvanized can, must transfer any acidic food into stainless or plastic container.
- Common name-working containers
Need to label white wiping buckets and the spray bottles of cleaner, with common name to help identify contents. Corrected on site.
- When to wash
Observed staff putting on gloves without washing hands first, must wash hands before putting on and after removing gloves. Corrected on site with education.
- Sanitization of food contact surfaces - before use and after cleaning
1) Dishmachine not reaching minimum temp of 120 degrees F, at 89 degrees, problem with hot water heater, has been turned down, adjusted temp up now. 2) No sanitizer detected in machine, service being called now. Service repaired both violations now.
- Linens- cleaning and storage
1) Ice machine has some buildup on chute area, must empty, wash, rinse, sanitize, and let air dry before refill unit. 2) Microwave is soiled interior and sticky exterior, clean all surfaces. 3) Tomato puree was left in galvanized can, must transfer any acidic food into stainless or plastic container.
- Handwashing cleanser, availability
1) Soap and paper towels needed for handsink in kitchen near the back door. 2) Paper towels needed for handsink by walk in coolers. Corrected
- Disclosure of menu items offered or served raw or undercooked
Needs to add the statement for the asterisked items that cooked to order may contain raw or undercooked ingredients on each page the item appears. Given FDA example handout.
- Backflow protection
air gap, device standard, when required
- Indoor and outdoor surfaces
1) Has one light in walk in freezer without the cover, provide cover for this light to protect from shattering, or provide shatter reisistant bulb. 2) Has one set of lights without the ceiling shield, replace this shield to protect the bulbs.3) Flooring in the kitchen has many missing tiles in area, must provide a smooth, cleanable surface. 4) Provide floor/wall cove base throughout the kitchen to aid cleaning and protect the wallboard.
- Warewashing equipment
cleaning agents and wash solution temperatures
- Handwashing signage
Hot water not being delivered to all handsinks, must provide hot water at all handsinks for handwashing needs. Bar handsink reached only 75 degrees F today. May need to add capacity to hot water heater, if problem continues.
- Food storage containers identified with common name of food
1) Has squeeze bottle of sour cream not labeled, must provide label to identify contents. 2) Has container of cinnamon/sugar that is not labeled. Must label to identify the product.
- Use of lead, copper, and galvanized metal as a food contact surface
1) Ice machine has some buildup on chute area, must empty, wash, rinse, sanitize, and let air dry before refill unit. 2) Microwave is soiled interior and sticky exterior, clean all surfaces. 3) Tomato puree was left in galvanized can, must transfer any acidic food into stainless or plastic container.
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07/24/2013 | Routine |
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