- Cleanability of floors, walls, and ceilings
Observation: Replace missing tile floor behind bar area to prevent build-up, make smooth and easily cleanable.
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08/07/2014 | Physical Recheck |
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: Current hand sink behind bar area is to low to the ground. Must install 32-36 inches from floor. Has new sink and will be completed in 1 week.
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07/07/2014 | Pre Opening |
- Roasts held at a temperature of 130°F or above
Thawing frozen meat at room temperature before preparation. Must thaw product over running water, placed in a cooler, or cook from frozen.
- Toilet room
receptacle, enclosed, fixtures clean
- Cleanability of floors, walls, and ceilings
1) Shelving, walls, and ceiling in out door dry storage area is bare wood. Must seal with at least 2 coats of light colored paint to make smooth, non-absorbent, and easily cleanable. 2) Provide self-closure on men's restroom door to ensure door closes properly.
- Food temperature measuring devices are provided and readily accessible
Provide thermometer for reach-in small salsa cooler on bar.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Defrost small salsa cooler to prevent food contamination and damage to unit. 2) Clean food build-up inside top of microwave.
- Handwashing cleanser, availability
Hand soap not easily accessible for hand sink behind bar. Must provide soap that is easily accessilbe to ensure proper and frequent hand washing.
- Foods are cooled using appropriate methods
Cooling large tub of queso at room temp before placing in cooler. Must properly cool food by storing in cooler in shallow metal pans, cool by placing in ice bath, or cool by frozen ice paddles placed in product.
- Sanitization of food contact surfaces - before use and after cleaning
No santizier was available at start of insepction to clean food contact surfaces. A bucket a bleach water was made immediately at correct concentration. CORRECTED ON SITE. Must have sanitzier available at all ties during food preparation/handling to ensure food cntact surfaces area properly sanitized and prevent food contamination.
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12/06/2013 | Routine |
- Clean condition-hands and arms
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- 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
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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06/04/2013 | Routine |
- Storage or display of food in contact with water or ice
1) Ice build-up in reach-in freezer. Must defrost and clean out ice in unit and on food. 2) Box of onions were stored directly on floor. Must maintain all food and food items at least 6 inches off the floor.
- Food temperature measuring devices are provided and readily accessible
Provide thermometer for reach-in cooler near grill to ensure potentially hazardous food is maintained at 41 degrees or below.
- Handwashing cleanser, availability
Provide hand soap at bar hand sink. CORRECTED ON SITE.
- Food storage - preventing contamination from the premises
1) Ice build-up in reach-in freezer. Must defrost and clean out ice in unit and on food. 2) Box of onions were stored directly on floor. Must maintain all food and food items at least 6 inches off the floor.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Slight mold build-up on ice chute of large ice machine in kitchen area. Drain, wash, rinse and sanitize. CORRECTED ON SITE. 2) Food build-up on can opener. Clean more frequently.
- Sanitization of food contact surfaces - before use and after cleaning
Bleach-water solution tested below 10ppm. Must use test strips to ensure bleach-water is maintain at 50-100ppm. CORRECTED ON SITE.
- Separation from food, equipment, utensils, linens, and single service
Storing windex above ice machine. Store all chemical below any food or food items including ice to prevent contamination. CORRECTED ON SITE.
- Cleanability of floors, walls, and ceilings
Wood ceiling, shelving, and concrete floor in outside shed must be sealed to make surface smooth, non-absorbent, and easily cleanable if storing food or food items there.
- Plumbing system repaired according to law
1) Hot water line on hand sink for bar area leaks 2) Line at hand sink in kitchen area leaks 3) Urinal plumbing in men's restroom leaks. Repair or replace all plumbing. Mail-in re-check due 5/13/13.
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05/07/2013 | Routine |
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