- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The establishment does not have someone on staff with a Certified Food Protection Management certificate.
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01/21/2016 | Physical Recheck |
- Bare hand contact with ready to eat foods
Observation: An employee had bare hand contact with a lime for a beverage. COS by discarding the lime.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation:The mechanical ware wash machines sanitizer level did not register on test strip. The ware wash machine is not functioning properly. It continues to fill with water during the beginning, during, and ending of wash cycle. Established a protocol to wash dishes in warewash, then a separate step to manually dip all ware in sanitizer, then air dry until ware wash is repaired.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Establishment does not have a person with a Certified Food Protection Management certificate.
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01/15/2016 | Physical Recheck |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Establishment does not have a person with a Certified Food Protection Management certificate.
- Test kit provided and used to measure sanitizing solution concentration
Observation: There are no test strips to check the concentration level of the sanitizers. Quaternary sanitizer is used behind the bar and chlorine sanitizer is used for warewash machine.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: There are multiple containers of food in the reach in refrigerators and walk in cooler that are not date marked. COS by dating.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: The sanitizer is not dispensing in the mechanical warewash machine. Until it is repaired, establishment will run ware through dishwasher to clean and manually sanitize.
- 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: Evidence of moderate grease accumulation on hoods and on non-food contact surfaces.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The kitchen is generally soiled. This includes the exteriors of equipment, shelving, door handles, door gaskets, etc.
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01/07/2016 | Regular |
| No violation noted during this evaluation. | 02/06/2015 | Follow Up LOC |
| No violation noted during this evaluation. | 02/03/2015 | Physical Recheck |
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Removing dead or trapped birds, insects, rodents, and other pests
Observation: Apparent dead insects still on the floor behind the bar and in the kitchen. Corrected on site by discarding.
- Poisonous or toxic materials used and applied
Observation: Apparent powder pesticide not for food establishment evident behind the bar leading onto the rail next to the top of the bar, and in the kitchen. Pictures will be attached to this inspection report. Established a cleaning protocol for cleaning of this residue. Corrected on site.
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01/20/2015 | Non Illness Complaint |
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: The mechanical ware wash machines sanitizer level did not register on test strip. The ware wash machine is not functioning properly. It continues to fill with water during the beginning, during, and ending of wash cycle. Established a protocol to wash dishes in warewash, then a separate step to manually dip all ware in sanitizer, then air dry until ware wash is repaired.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- 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: A container of sour cream and packaged tortillas are attempting to be kept cold in a unrefrigerated room that is not heated. Ambient air temperature in room was at 47*. Corrected on site.
- 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: Evidence of grease accumulation on hoods and on non-food contact surfaces.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wet and dry wiping cloths are not being laundered. They are being kept behind the bar draped to dry.
- Returned food and re-service of food
Observation: Chips and salsa that were used by customers were returned to be used again. Can not reuse foods once it is at a customers table. Corrected on site by discarding.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Several meat roasts were thawing by the warewash sink. Corrected on site moving to the refrigerator.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Multiple foods in the walk in cooler and in refrigerators that were not date marked.
- Test kit provided and used to measure sanitizing solution concentration
Observation: There are no test strips to check the concetration level of the sanitizer behind the bar and ware wash machine.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Many handles on food equipment such as stoves, refrigerators are heavily soiled.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Areas in kitchen are heavily soiled such as walls behind the grills and fryers. Apparent rodent droppings on the shelf in dry storage between the kitchen and bar.
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01/20/2015 | Regular |
- Test kit provided and used to measure sanitizing solution concentration
Observation: No test kit for checking concentration of sanitizer
- Food storage containers identified with common name of food
Observation: Food working containers not identified with common name of food.
- 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: Ventilation not adequate to prevent grease or condensation from collecting on walls and ceilings.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Observed raw shell eggs stored above ready to eat foods in kitchen refrigerator. Moved for correction onsite.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Floors soiled especially under equipment, in addition to the walls soiled behind equipment and the ceiling soiled above equipment, shelving and surplus dishware soiled throughout the kitchen.
- Physical facilities maintained in good repair
Observation: Discussed the need for some future ceiling repairs in the kitchen in areas that are showing warping and becoming disconnected from the anchor surface.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Observed tacky surfaces throughout the kitchen that is believed to originate from cooking grease and a lack of ventilation.
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12/27/2013 | Routine |
- Food shall be obtained from sources that comply with law
Observed large deep pan of cooked pork setting on the kitchen counter top that was still 85* seven hours after preparation - disposed of. Observed home canned peppers in the reach-in cooler that cannot be served to the public and cannot be stored onsite.
- Warewashing equipment
cleaning agents and wash solution temperatures
- Plumbing system repaired according to law
Observed all hot water to the warewash machine turned off due to a plumbing issue that must be repaired to ensure that dishes are washed with hot water.
- Reportable symptoms, diagnosis, past illness, and history of exposure.
Person in charge is responsible for developing, implementing and enforcing onsite procedures that will ensure safe food, and has not.
- Roasts held at a temperature of 130°F or above
Observed prep table at 50*. Repairs must be made.
- Foods are cooled using appropriate methods
Large quantities of beans, sauces, meats, etc. must be placed into shallow pans and placed into refrigeration units for proper cooling.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observed large deep pan of cooked pork setting on the kitchen counter top that was still 85* seven hours after preparation - disposed of. Observed home canned peppers in the reach-in cooler that cannot be served to the public and cannot be stored onsite.
- 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
Large quantities of beans, sauces, meats, etc. must be placed into shallow pans and placed into refrigeration units for proper cooling.
- Duties of PIC
Person in charge is responsible for developing, implementing and enforcing onsite procedures that will ensure safe food, and has not.
- Bare hand contact with ready to eat foods
- Discarding or reconditioning unsafe, adulterated, or contaminated food
Observed large deep pan of cooked pork setting on the kitchen counter top that was still 85* seven hours after preparation - disposed of. Observed home canned peppers in the reach-in cooler that cannot be served to the public and cannot be stored onsite.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observed very low concentration of sanitizer at the warewash machine. The sanitizer line was purged and Quaternary Ammonia sanitizer jug was replaced with Chlorine for correction. Chlorine sanitizer test strips are needed for testing proper concentrations. Hottest water available is still 100*.
- Frozen PHF/TCS foods are properly slacked and thawed
Observed shrimp being thawed in stagnant water. All thawing must take place under refrigeration, under cold running water, or as part of the cooking process.
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05/24/2013 | Routine |
- Person in charge is present
Observed no one in charge or able to address food safety concerns.
- Plumbing system repaired according to law
Observed the plumbing to, or from, the kitchen handwash sink leaking across the kitchen floor when sink is in use.
- Handwashing cleanser, availability
No hand soap at the kitchen handwash sink.
- 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
Observed large containers of rice, chili and beans that must be broken down into smaller containers for proper cooling in the required timeframes.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed no sanitizer in wiping cloths sanitizer bucket. The kitchen must undergo a thorough cleaning that includes the exteriors of equipment, shelving, door handles, door gaskets, etc. --Observed several soiled utensils placed on shelves throughout the kitchen that were abandoned after use. All in-use utensils must be cleaned and sanitized every 4 hours throughout the day. Observed soiled prep table - in addition to the top and underneath sides of prep-table cutting boards.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Floors soiled especially under equipment, Walls soiled especially behind equipment, Ceiling soiled, all throughout the kitchen.
- Roasts held at a temperature of 130°F or above
Observed cooked peppers abandoned on the stove at 110 degrees with no one onsite with any knowledge of the cook time - discarded. Observed large pan of rice on the stove at 120 degrees. Rice placed in stainless steel pan and placed in freezer for quicker cooling. --Observed the door open on the small prep table and the contents at 55 degrees. Unit appears to be functioning.
- Duties of PIC
Observed no one in charge or able to address food safety concerns.
- Plumbing
materials, design, construction and installation
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed the interior of all reach-in refrigeration units heavily soiled with spilled food.
- Test kit provided and used to measure sanitizing solution concentration
Test strips are needed for testing the proper sanitizer concentrations.
- Warewashing equipment
cleaning agents and wash solution temperatures
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed no datemarking - including chili, beans and rice.
- Storage and maintenance of wet and dry wiping cloths
Observed no sanitizer in wiping cloths sanitizer bucket. The kitchen must undergo a thorough cleaning that includes the exteriors of equipment, shelving, door handles, door gaskets, etc.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observed the hottest water temperature capable throughout the length of inspection to be 100 degrees and sanitizer registered zero ppm at the warewash machine.
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05/08/2013 | Routine |
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