| No violation noted during this evaluation. | 12/29/2015 | Physical Recheck |
- Common name-working containers
Observation: Chemical bottles not labeled throughout establishment.
- Backflow protection
air gap, device standard, when required
- Refuse, recyclables, and returnables
storage, maintenance, and removal
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Bottom meat drawer and seal very soiled.
- Air drying of equipment and utensils
Observation: Plastic cups stack before letting them air-dry completely.
- Food storage - preventing contamination from the premises
Observation: chicken stored on the floor in the walk-in freezer.
- Storage and maintenance of wet and dry wiping cloths
Observation: Using common towels to line the bottom of the prep cooler in the kitchen.
|
12/14/2015 | Regular |
| No violation noted during this evaluation. | 09/10/2015 | Physical Recheck |
- Physical facilities maintained in good repair
Observation: Walk-in cooler door
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:FSC needed by one person in the establishment.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Cutting boards, pop gun and holder and ice machine very soiled. Slime in the corner of the pizza prep cooler.
- Handwashing signage
Observation: Handwashing signs needed at the handsinks in the kitchen. Paper towel dispenser by dishmachine is not working.
- 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: Sub/pizza cooler.
- Food storage containers identified with common name of food
Observation: Large flour container not labeled.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Strong odor coming from several floor drains throughout the facility. Also floor very soiled in several areas.
- Plumbing system maintained in good repair
Observation: Handsink by the dishmachine is leaking.
- Beverage tubing, cold plates, and ice unit drain lines
Observation: Tubing going through the ice bin at bar.
- Equipment location, installation, repair, and adjustment
Observation: Large mixer very soiled. Dishmachine is very soiled with old food debris.
|
08/24/2015 | Regular |
| No violation noted during this evaluation. | 01/05/2015 | Physical Recheck |
- Cleaning frequency of food contact surfaces (non-PHF/TCS)
Observation: Several surfaces throughout the kitchen soiled. Unit fronts, wall, drawer seals under grill, ect.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Grease under the fryers and grill. Walk-in cooler floor.
- 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: Cooling taco meat in a large container in the cooler. After 1 hour 45 minutes still at 118 degrees.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: southwest ranch past date on the container - discarded at the time of the inspection.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:items throughout the coolers not date-marked.
- Physical facilities maintained in good repair
Observation: Walk-in cooler door broken.
- Cutting surfaces maintained
Observation:Salad and sandwich prep coolers cutting boards soiled.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Meat slicer
- Food is properly labeled
Observation: Large container of flour by the mixer not labeled.
- 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 missing in several units.
|
12/23/2014 | Regular |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Pop gun holder at bar is very soiled. High chairs are also soiled.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Floor under equipment such as fryers and small freezer on the cookline. Walk-in cooler and freezer both need cleaning also.
- 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:Several prep coolers were missing thermometers in them.
- Cutting surfaces maintained
Observation:Several cutting boards have black areas on them and deep cuts.
- 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:Hood and grids in the kitchen vent system very soiled with grease.
- Handwashing signage
Observation:Bar
|
05/12/2014 | Routine |
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
|
12/02/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Turbo Air at 54 degrees.
|
11/22/2013 | Routine |
- Food temperature measuring device construction
Food thermometer needed 0-220 degrees. Several units are missing thermometers in them. Don't forget freezer units.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Vents in the ceiling are full of dust.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Floor under the batter station and floor under the fryers are soiled.
- Plumbing system repaired according to law
3-bay sink drain pipe leaking water all over the floor. Single bay by the 3-bay faucet dripping.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw meats stored above ready to eat foods in the turbo air refrig in the back by the walk-in units.
- Food temperature measuring devices are provided and readily accessible
Food thermometer needed 0-220 degrees. Several units are missing thermometers in them. Don't forget freezer units.
- Roasts held at a temperature of 130°F or above
Pizza prep cooler at 46 degrees. Smaller prep cooler 46 degrees and the dressing turbo air refrig at 48 degrees. Rechecked later in inspection still at the same temp.
- Common name-working containers
Chemical bottles are not labeled with content. Store chemical bottles away from food and food prep areas when not in use.
- Food storage - preventing contamination from the premises
Food stored on the floor in both walk-ins (freezer and cooler).
|
11/13/2013 | Routine |
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Discharge from eyes, nose, and mouth
|
04/16/2013 | Routine |
- Separation from food, equipment, utensils, linens, and single service
Chemical bottles unlabeled and when not in use needs to be stored away from food.
- Using a handwashing sink- operation and maintenance
Handsink by the dishmachine had dishes in it and food debris. Also very dirty.
- Common name-working containers
Chemical bottles unlabeled and when not in use needs to be stored away from food.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Floors soiled especially under equipment, dishmachine area, walk-in cooler, fryers, and under prep coolers. Corner by the pizza oven needs to be cleaned and organized.
- Laundry facilities
requirement, location, and use
- equipment food contact surfaces and utensils clean to sight and touch.
Inside the salad cooler and pizza prep cooler soiled. Upright cooler by the batter station soiled. Batter station and area around the batter station very soiled. Butter cream all over the cords from the microwave. Upright cooler by the walk-in handles have dried sauce on it. Pizza prep cooler and the dressing cooler seals are falling apart. Handsink area by the pizza oven needs cleaning.
|
04/04/2013 | Routine |
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