| No violation noted during this evaluation. | 09/25/2015 | Non Illness Complaint |
| No violation noted during this evaluation. | 05/08/2015 | Follow Up LOC |
- Eating, drinking, or using tobacco
Observation: Open drinks throughout kitchen.
- Physical facilities maintained in good repair
Observation: Missing ceiling tiles.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Upon arrival, mechanical ware washing machine not sanitizing. Bucket empty. Replaced bucket, primed machine and ran several cycles, sanitizing correctly.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation: Cooked chicken sitting on table for three hours temping at 92 degrees. SHALL be disposed of.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Cooked/prepared foods not date marked.
- Separation from food, equipment, utensils, linens, and single service
Observation: Stainless steel cleaner stored next to containers of spices.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw beef over guacamole in walk-in relocated.
- Foods are cooled using appropriate methods
Observation: Leaving cooked foods out at room temperature to cool.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Establishment does not have correct test strips for checking concentration of sanitizer.
- Air drying of equipment and utensils
Observation: Ice buckets not stored inverted.
- Outer openings are protected
Observation: Back door propped open.
- Handwashing aides and devices, use restrictions
Observation: Knives sitting on hand sink. Hand sink soiled.
|
03/16/2015 | Regular |
| No violation noted during this evaluation. | 08/18/2014 | Follow Up LOC |
- Handwashing aides and devices, use restrictions
Observation: Upon arrival, knife and bowl in handsink. Hand sink soiled.
- Air drying of equipment and utensils
Observation: Drying places with common towel.
- Outer openings are protected
Observation: Front and back doors propped open.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Cooked foods not date marked with date of preparation.
- Common name-working containers
Observation: Chemicals in unabeled containers.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No test strips for checking concentration of sanitizer.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: Establishment does not have a probe type thermometer for taking internal temperatures of food.
- Food storage - preventing contamination from the premises
Observation: Several open containers of margarita mix, oranges on floor in walk-in cooler.
- Duties of PIC
Observation: Staff not familiar with reportable diseases.
- Food storage containers identified with common name of food
Observation: Sugar, flour, spices in unlabeled containers.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Walls soiled in areas.
- Handwashing signage
Observation: No signage in restrooms.
- Light bulbs, protective shielding
Observation: Missing light shield
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Blade on can opener soiled. Bottom of glass freezer soiled. Pop holster heavily soiled. Spice containers soiled. Flour/sugar containers soiled. Knives on magnant in bar area soiled.
- Eating, drinking, or using tobacco
Observation: Open drinks in food prep area.
|
07/29/2014 | Non Illness Complaint |
- Liquid food or unpackaged ice dispensing equipment
Pop dispenser dirty
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Kitchen floor need swept and mopped
- equipment food contact surfaces and utensils clean to sight and touch.
Floor mixer dirty
- Bare hand contact with ready to eat foods
Employees not using scoop with handle to scoop ice into glasses
- Hand drying provided
paper towel dispenser empty at time of inspection
- Roasts held at a temperature of 130°F or above
Walk-in cooler at 56 degrees
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Cooked meats,cheese,and opened foods not dated while stored in coolers
|
10/16/2013 | Routine |
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