| No violation noted during this evaluation. | 12/03/2015 | Physical Recheck |
- 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: Hatco hot holding unit was not turned up high enough to hot hold. Corrected
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Filters need additional cleaning - they are due to be cleaned this coming week.
- Eating, drinking, or using tobacco
Observation: Employee drinks shall not be on a prep table uncovered - store on a bottom shelf, covered and use a straw. Corrected
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Observation: Queso 100F, beans 94F, taco meat 122F - in hatco and water based hot holding unit - food shall be reheated within 2 hrs to 165F - food is being reheated and the hatco unit is being turned up. Use very hot water (heat on grill or use water from coffee maker) rather than just hot tap water to help keep the food hot.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Raw ground beef shall be stored below raw whole cuts to protect against possible cross contamination - food was moved.Corrected
- Food temperature measuring devices are calibrated in accordance with the manufacturers specifications as necessary to ensure their accuracy
Observation: The metal stem thermometer shall be calibrated.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation Portioned Brisket and pulled pork found over the 7 days allowed. Food is being discarded.
- 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: White fridge on left side is holding cole slaw at 49F - unit was turned down. Wedged tomatoes 46F and shredded cheese 53F - nesting on ice - ice is just touching the tomatos and is not touching the container of cheese. Food shall be 41F or below. More ice was used.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Cooked potatoes and cabbage shall be datemarked. Corrected.
|
11/23/2015 | Regular |
| No violation noted during this evaluation. | 06/23/2015 | Follow Up LOC |
- 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:Make table and reach-in are running at 53-55F, and both white fridges are 44F - white fridges were turned down and refrigeration company has been contacted.
|
05/06/2015 | Regular |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: A certified food protection is needed.
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Observation: Do not use a waterbased hot holding unit to reheat taco meat - it was 79F - food was corrected by heating on grill. Corrected
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Datemark the portioned meats, cooked ribs, ham etc - you have 7 days in which to use the product. corrected
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: In the walk-in and in the reach-in store the raw ground meat below the whole cuts to protect against possible cross contamination. Corrected
- 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 line reach-in is holding food at 48-52F - potentially hazardous food was discarded. White right fridge is holding portioned dressings at 46F - unit was turned down, Repairman is on his way.
- 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: Thermometers are needed in some refrigeration units.
- Eating, drinking, or using tobacco
Observation: Employee drinks shall be covered, on the bottom shelf and use a straw. Corrected
- 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: The white bean chili in tall reach-in is 59F - shall be cooled down within 6 hrs - food was discarded
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12/05/2014 | Regular |
| No violation noted during this evaluation. | 04/17/2014 | Pre Opening |
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