- When to wash
Observation: 1) One employee dicing the onion in the kitchen with no gloves. 2) Two employee did not wash he hands before donning gloves in-service area. Must wash hands properly immediately before, during and after engaging in food preparation, including working with exposed food, clean equipment and utensils, and unwrapped single service articles, must follow strict hand washing and bare hand contact rules to reduce the risk of contamination.Educated employee and verbalized understanding. Corrected on site. This REPEAT violation.
- Plumbing system maintained in good repair
Observation: Mop sink faucet is leaking and must be repaired. All equipment must be in good working order. Repair and clean.
- Responsibility of food employees and conditional employees to report
Employee not aware of employee reporting agreement and the responsibility of food employees and conditional employees to report
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: The following foods in the walk-in cooler were not date marked: cooked chicken, cooked beans, cooked meat. Must date mark all TCS (time/temp control for safety) food with date opened/prepared. This is repeat violation. Corrected on site.
- In-use utensils, between-use storage
Observation: paper cup being used as scoop for cheese in service area. Must use utensil with handle stored outside of food and keep inverted to prevent contamination. Corrected at time of inspection
- Storage or display of food in contact with water or ice
Observation: Ice buildup in chest freezer in the kitche. Must defrost to prevent source of contamination. Must keep freezer free of ice.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Employee are not sure if the owner is certified food protection manager at the premise.
- Bare hand contact with ready to eat foods
Observation: 1) Putting diced onion with the bare hand in a bucket with no gloves. Food employee must minimize bare hand and arm contact with food that is ready to eat. Educated employee and verbalized understanding. 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: The following potential hazardous food (PHF) not maintained at 41*F or below in the plastic containers in service line cooler: 1) Salsa temped at 42.5*F ,2) Sour cream temped at 48.3*F, 3) Lettice at 52.5* and 4) Guacamole at 50.3* Ambient temperature was 34.8*F. All potentially hazardous food (PHF) for time and temperature control must be cold hold at least 41*F or below. Food voluntarily discarded. Advised them to keep in metal containers. Employee must turn the set on immediately after opening to maintain correct temperature. Corrected on site.
- Established procedures for responding to vomiting and diarrheal events
Observation: Employee are not sure if the owner have procedure for employees to follow when responding to vomiting and diarrheal events that involve the discharge of bodily fluids such as vomitus or fecal matter onto any surface within the food establishment to reduce foodborne disease transmission.
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08/07/2015 | Regular |
- Posting inspection reports
Observation:Does not have last inspection report posted, is from several years ago, must post most recent inspection.
- Common name-working containers
Observation:Need to label the container holding sanitizer solution to identify contents.
- Eating, drinking, or using tobacco
Observation:Employee with open beverage glass, must use lid and straw to protect in food area. Corrected.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Has cooked chicken and beef without date marking, must date mark when cooked and use within 7 days or discard.
- Outer openings are protected
Observation:Gap along lower edge of back door, seal to prevent pests from entering.
- Food storage containers identified with common name of food
Observation:Flour working container not labeled, must label with common name to prevent confusion.
- When to wash
Observation:Observed employee putting on gloves before washing hands, must wash hands before putting on gloves. Review handwashing with all staff.
- Sponges not used on clean or in use food contact surfaces
Observation:Using sponge in three compartment sink, must not use sponge on food contact surfaces.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:1)Food chopper has soiled blade, must clean and sanitize. 2)Can opener is soiled, clean.
- Material characteristics of non-food contact surfaces
Observation:Has foil on dry storage rack under small items, provide a tray or other cleanable surface.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Clean floors, has some buildup on floor
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05/30/2014 | Routine |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
1) Floors soiled especially under equipment and foot traffic pattern, clean. 2) Walls soiled in warewashing area, clean, some dark buildup present.
- Storage and maintenance of wet and dry wiping cloths
1) Wiping cloths not maintained in sanitizer between use, must keep wet cloths submerged in sanitizer solution, corrected now. 2) Clean exterior of containers holding chips and wraps, soiled. 3) Clean lower prep table by grill, remove paper liner, not a cleanable surface, can use tray if need to trap spills of oil. 4) Clean lower prep table in kitchen area under onions and potatoes, soiled. 5) Remove foil from rack holding small items, not a cleanable, durable surface, suggest using tray or plastic container to hold these items.
- Roasts held at a temperature of 130°F or above
1) Steam table has chili at 115 degrees F, chicken at 125 and pinto beans at 126 degrees, temp adjustment got set too low with lids off over lunch, reheating all now to 165 degrees F and must monitor table closely to ensure is holding all products at 135 degrees F or higher. Corrected on site.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Grilled meats not date marked, used in 2 days time, must date mark with date prepared if not all used in first 24 hours. Corrected on site now. All other items properly date marked.
- Handwashing signage
Need signage in RR's directing staff to wash hands before returning to work, given examples today.
- Food storage containers identified with common name of food
Must label the oil and water pitchers used along grill line to identify product.
- Cleaning procedure
1) Glove change does not replace hand washing, must wash hands before put on gloves and when remove gloves. 2) Must use disposable towels for handwashing drying, not cloth towels unless discard after one wiping. Both corrected on site.
- Material characteristics of non-food contact surfaces
1) Wiping cloths not maintained in sanitizer between use, must keep wet cloths submerged in sanitizer solution, corrected now. 2) Clean exterior of containers holding chips and wraps, soiled. 3) Clean lower prep table by grill, remove paper liner, not a cleanable surface, can use tray if need to trap spills of oil. 4) Clean lower prep table in kitchen area under onions and potatoes, soiled. 5) Remove foil from rack holding small items, not a cleanable, durable surface, suggest using tray or plastic container to hold these items.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Wiping cloths not maintained in sanitizer between use, must keep wet cloths submerged in sanitizer solution, corrected now. 2) Clean exterior of containers holding chips and wraps, soiled. 3) Clean lower prep table by grill, remove paper liner, not a cleanable surface, can use tray if need to trap spills of oil. 4) Clean lower prep table in kitchen area under onions and potatoes, soiled. 5) Remove foil from rack holding small items, not a cleanable, durable surface, suggest using tray or plastic container to hold these items. --Clean can opener, soiled with some buildup.
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05/13/2013 | Routine |
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