- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: BURRITO ON FLAT GRILL
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: FOOD HANDLER WASHING GLOVES TO BE RE-USED. MADE COOK DISCARD GLOVES
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: NO HANDWASHING BEFORE PUTTING ON NEW GLOVES
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. PREP TOP COOLER TOP - CHICKEN STORED BEHIND RAW BEEF2. GLASS 2-DOOR REACH IN COOLER - RAW BEEF STORED ABOVE LETTUCECOOK MOVED DURING INSPECTION--------------------------------06/05/14:1. MOVED ALL FOODS TO GLASS COOLER. REPLACED 2-DOOR REACH IN COOLER. WILL MOVE FOOD INTO NEW COOLER. NEW COOLER NOT AT 41 F. RAW CHICKEN AND RAW EGGS STORED OVER COOKED FOODS AND VEGETABLESNEED TO STORE FOODS PROPERLY EVEN TEMPORARILY
Location: Kitchen
Equipment: Prep Top Cooler
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. PREP TOP COOLER TOP - CHICKEN STORED BEHIND RAW BEEF2. GLASS 2-DOOR REACH IN COOLER - RAW BEEF STORED ABOVE LETTUCECOOK MOVED DURING INSPECTION--------------------------------06/05/14:1. MOVED ALL FOODS TO GLASS COOLER. REPLACED 2-DOOR REACH IN COOLER. WILL MOVE FOOD INTO NEW COOLER. NEW COOLER NOT AT 41 F. RAW CHICKEN AND RAW EGGS STORED OVER COOKED FOODS AND VEGETABLESNEED TO STORE FOODS PROPERLY EVEN TEMPORARILY
Location: Kitchen (back)
Equipment: Reach in cooler (2 door)
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: COOK DID NOT MOVE PREP TOP COOLER AWAY FROM HANDSINK
Location: Kitchen
Equipment: Prep Top Cooler
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: SANITIZER BUCKET INSIDE HANDSINKREPEAT VIOLATIONDISCONTINUE
Location: Wait staff area
Equipment: Hand sink
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: FOOD HANDLER DRIED HANDS ON SOILED APRON
Location: Kitchen
Equipment: Hand sink
- Air gap
Insufficient air gap between water inlet and flood level rim.
Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
Comments: RAISE THE SPRAYER ARM HIGHER THAN THE SINK RIM
Location: Kitchen
Equipment: 3-bay
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: NO SANITIZER SET UP IN THE KITCHEN TO WIPE DOWN FOOD CONTACT SURFACES (CUTTING BOARD FROM PREP TOP COOLER)
Location: Kitchen
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 5-GALLON REFRIED BEANS SITTING IN COOL WATER WITHOUT ICE, MUST USE ICE TO COOL EFFECTIVELYSMALL CONTAINER OF COOKED CHICKEN - USE ICE WATER BATHS TO COOL FOODS QUICKLYUSE THERMOMETER TO MEASURE TEMPERATURE AND RECORD TIMES
Location: Kitchen
Equipment: 2-bay
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 5-GALLON BUCKET OF CORN HUSKS SOAKING IN WATER UNDER MOP SINK. MOP SINK COULD LEAK SOILED WATER INTO OPEN FOODNEVER STORE UNDER MOP SINK AGAIN
Location: Kitchen (back)
Equipment: Mop sink
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 5-GALLON BUCKET WITH CORN HUSKS SOAKING IN WATER STORED UNDER THE MOP SINK UNCOVEREDCOVER FOOD AND DO NOT STORE UNDER MOP SINK
Location: Kitchen (back)
Equipment: Mop sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: DID NOT RESTOCK HANDSINK WITH PAPER TOWELS DURING INSPECTION
Location: Kitchen
Equipment: Hand sink
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: OBSERVED FOOD HANDLER USING SPRAYER TO WASH GLOVES
Location: Kitchen
Equipment: 3-bay
|
06/05/2014 | Recheck |
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: BURRITO ON FLAT GRILL
- Glove Use (Critical) (corrected on site)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: FOOD HANDLER WASHING GLOVES TO BE RE-USED. MADE COOK DISCARD GLOVES
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: NO HANDWASHING BEFORE PUTTING ON NEW GLOVES
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. PREP TOP COOLER TOP - CHICKEN STORED BEHIND RAW BEEF2. GLASS 2-DOOR REACH IN COOLER - RAW BEEF STORED ABOVE LETTUCECOOK MOVED DURING INSPECTION
Location: Kitchen
Equipment: Prep Top Cooler
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. PREP TOP COOLER TOP - CHICKEN STORED BEHIND RAW BEEF2. GLASS 2-DOOR REACH IN COOLER - RAW BEEF STORED ABOVE LETTUCECOOK MOVED DURING INSPECTION
Location: Kitchen (back)
Equipment: Reach in cooler (2 door)
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: COOK DID NOT MOVE PREP TOP COOLER AWAY FROM HANDSINK
Location: Kitchen
Equipment: Prep Top Cooler
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: SANITIZER BUCKET INSIDE HANDSINKREPEAT VIOLATIONDISCONTINUE
Location: Wait staff area
Equipment: Hand sink
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: FOOD HANDLER DRIED HANDS ON SOILED APRON
Location: Kitchen
Equipment: Hand sink
- Air gap
Insufficient air gap between water inlet and flood level rim.
Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
Comments: RAISE THE SPRAYER ARM HIGHER THAN THE SINK RIM
Location: Kitchen
Equipment: 3-bay
- Improper sanitizing of utensil(s) and equipment
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: NO SANITIZER SET UP IN THE KITCHEN TO WIPE DOWN FOOD CONTACT SURFACES (CUTTING BOARD FROM PREP TOP COOLER)
Location: Kitchen
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 5-GALLON REFRIED BEANS SITTING IN COOL WATER WITHOUT ICE, MUST USE ICE TO COOL EFFECTIVELYSMALL CONTAINER OF COOKED CHICKEN - USE ICE WATER BATHS TO COOL FOODS QUICKLYUSE THERMOMETER TO MEASURE TEMPERATURE AND RECORD TIMES
Location: Kitchen
Equipment: 2-bay
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 5-GALLON BUCKET OF CORN HUSKS SOAKING IN WATER UNDER MOP SINK. MOP SINK COULD LEAK SOILED WATER INTO OPEN FOODNEVER STORE UNDER MOP SINK AGAIN
Location: Kitchen (back)
Equipment: Mop sink
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 5-GALLON BUCKET WITH CORN HUSKS SOAKING IN WATER STORED UNDER THE MOP SINK UNCOVEREDCOVER FOOD AND DO NOT STORE UNDER MOP SINK
Location: Kitchen (back)
Equipment: Mop sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: DID NOT RESTOCK HANDSINK WITH PAPER TOWELS DURING INSPECTION
Location: Kitchen
Equipment: Hand sink
- Hand washing (where) (corrected on site)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: OBSERVED FOOD HANDLER USING SPRAYER TO WASH GLOVES
Location: Kitchen
Equipment: 3-bay
|
05/28/2014 | Routine |
- Toxic use (corrected)
Poisonous and/or toxic materials used improperly.
Correction: Follow labels and guidelines for all poisonous and toxic materials.
Comments: TWO (2) RESIDENTIAL RAID SPRAYS FOUND IN ESTABLISHMENT - GAVE TO EMPLOYEE TO REMOVE. MUST USE "COMMERCIAL" GRADE REPEAT VIOLATION
Location: Dry storage
- Toxic use (corrected)
Poisonous and/or toxic materials used improperly.
Correction: Follow labels and guidelines for all poisonous and toxic materials.
Comments: TWO (2) RESIDENTIAL RAID SPRAYS FOUND IN ESTABLISHMENT - GAVE TO EMPLOYEE TO REMOVE. MUST USE "COMMERCIAL" GRADE REPEAT VIOLATION
Location: Dining room
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: SOUPS, RICE , SEAFOOD
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Thermometer accuracy
Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
Comments: KITCHEN 2-DOOR REACH IN COOLER THERMOMETER READS 20 F. INSPECTOR THERMOMETER READS 40.3 F. REPAIR OR ADD A NEW THERMOMETER INSIDE COOLER----WORKER SAYS OWNER IS GETTING NEW THERMOMETERS
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
|
12/30/2013 | Recheck |
- Toxic use (corrected on site)
Poisonous and/or toxic materials used improperly.
Correction: Follow labels and guidelines for all poisonous and toxic materials.
Comments: TWO (2) RESIDENTIAL RAID SPRAYS FOUND IN ESTABLISHMENT - GAVE TO EMPLOYEE TO REMOVE. MUST USE "COMMERCIAL" GRADE REPEAT VIOLATION
Location: Dry storage
- Toxic use (corrected on site)
Poisonous and/or toxic materials used improperly.
Correction: Follow labels and guidelines for all poisonous and toxic materials.
Comments: TWO (2) RESIDENTIAL RAID SPRAYS FOUND IN ESTABLISHMENT - GAVE TO EMPLOYEE TO REMOVE. MUST USE "COMMERCIAL" GRADE REPEAT VIOLATION
Location: Dining room
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: SOUPS, RICE , SEAFOOD
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Thermometer accuracy
Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
Comments: KITCHEN 2-DOOR REACH IN COOLER THERMOMETER READS 20 F. INSPECTOR THERMOMETER READS 40.3 F. REPAIR OR ADD A NEW THERMOMETER INSIDE COOLER----WORKER SAYS OWNER IS GETTING NEW THERMOMETERS
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
|
12/26/2013 | Routine |
- Toxic restrictions
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: 09/11/13: Two (2) cans of Residential RAID.Must use COMMERCIAL brand
Location: Kitchen
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Two (2) live roaches observed during inspection in kitchen1. On the wall behind the FRP2. Inside the handsink-----------------------------------------------------09/06/13: Saw one live baby roach during inspection. -------------------------------------------------------09/11/13: Live live roach found in kitchen
Location: Kitchen
- Protected outer openings (corrected)
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: Repair metal door sweep on front door, bent open that is large enough for pests to enter establishment------------------09/06/13: Still did not fix door sweep on front door.
Location: Dining room
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1. Dead bugs found in the front storage area2. Dead bugs found by the ice cream freezer in the dining area3. Dead bugs around the perimeter outside the establishment----------------------------------------09/06/13: Area near ice cream freezer and dry storage room was swept but new dead pests were found. Clean areas daily.Note: Signs of active pests in establishment.
Location: Dining room
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1. Dead bugs found in the front storage area2. Dead bugs found by the ice cream freezer in the dining area3. Dead bugs around the perimeter outside the establishment----------------------------------------09/06/13: Area near ice cream freezer and dry storage room was swept but new dead pests were found. Clean areas daily.Note: Signs of active pests in establishment.
Location: Kitchen (front)
- Walls finished or sealed (corrected)
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: 1. Re-seal cove molding in mens restroom2. Seal FRP walls in the kitchen to prevent roaches from hiding behind----------------------------------09/06/13: Cove was sealed in mens restroom. Seal FRP on the top through the bottom.
Location: Kitchen
- Walls finished or sealed (corrected)
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: 1. Re-seal cove molding in mens restroom2. Seal FRP walls in the kitchen to prevent roaches from hiding behind----------------------------------09/06/13: Cove was sealed in mens restroom. Seal FRP on the top through the bottom.
Location: Mens restroom
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Dead pests found in front dry storage and kitchen, sweep and clean dead pests, monitor activity--------------------------------09/06/13: New dead pests were found in dry storage and kitchen. Clean and sweep dead pests daily.
Location: Dining room
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Dead pests found in front dry storage and kitchen, sweep and clean dead pests, monitor activity--------------------------------09/06/13: New dead pests were found in dry storage and kitchen. Clean and sweep dead pests daily.
Location: Kitchen (front)
|
09/18/2013 | Non-Illness Complaint Recheck |
- Toxic restrictions
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: 09/11/13: Two (2) cans of Residential RAID.Must use COMMERCIAL brand
Location: Kitchen
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Two (2) live roaches observed during inspection in kitchen1. On the wall behind the FRP2. Inside the handsink-----------------------------------------------------09/06/13: Saw one live baby roach during inspection. -------------------------------------------------------09/11/13: Live live roach found in kitchen
Location: Kitchen
- Protected outer openings (corrected)
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: Repair metal door sweep on front door, bent open that is large enough for pests to enter establishment------------------09/06/13: Still did not fix door sweep on front door.
Location: Dining room
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1. Dead bugs found in the front storage area2. Dead bugs found by the ice cream freezer in the dining area3. Dead bugs around the perimeter outside the establishment----------------------------------------09/06/13: Area near ice cream freezer and dry storage room was swept but new dead pests were found. Clean areas daily.Note: Signs of active pests in establishment.
Location: Dining room
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1. Dead bugs found in the front storage area2. Dead bugs found by the ice cream freezer in the dining area3. Dead bugs around the perimeter outside the establishment----------------------------------------09/06/13: Area near ice cream freezer and dry storage room was swept but new dead pests were found. Clean areas daily.Note: Signs of active pests in establishment.
Location: Kitchen (front)
- Walls finished or sealed (corrected)
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: 1. Re-seal cove molding in mens restroom2. Seal FRP walls in the kitchen to prevent roaches from hiding behind----------------------------------09/06/13: Cove was sealed in mens restroom. Seal FRP on the top through the bottom.
Location: Kitchen
- Walls finished or sealed (corrected)
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: 1. Re-seal cove molding in mens restroom2. Seal FRP walls in the kitchen to prevent roaches from hiding behind----------------------------------09/06/13: Cove was sealed in mens restroom. Seal FRP on the top through the bottom.
Location: Mens restroom
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Dead pests found in front dry storage and kitchen, sweep and clean dead pests, monitor activity--------------------------------09/06/13: New dead pests were found in dry storage and kitchen. Clean and sweep dead pests daily.
Location: Dining room
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Dead pests found in front dry storage and kitchen, sweep and clean dead pests, monitor activity--------------------------------09/06/13: New dead pests were found in dry storage and kitchen. Clean and sweep dead pests daily.
Location: Kitchen (front)
|
09/11/2013 | Non-Illness Complaint Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Two (2) live roaches observed during inspection in kitchen1. On the wall behind the FRP2. Inside the handsink-----------------------------------------------------09/06/13: Saw one live baby roach during inspection.
Location: Kitchen
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: Repair metal door sweep on front door, bent open that is large enough for pests to enter establishment------------------09/06/13: Still did not fix door sweep on front door.
Location: Dining room
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1. Dead bugs found in the front storage area2. Dead bugs found by the ice cream freezer in the dining area3. Dead bugs around the perimeter outside the establishment----------------------------------------09/06/13: Area near ice cream freezer and dry storage room was swept but new dead pests were found. Clean areas daily.Note: Signs of active pests in establishment.
Location: Dining room
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1. Dead bugs found in the front storage area2. Dead bugs found by the ice cream freezer in the dining area3. Dead bugs around the perimeter outside the establishment----------------------------------------09/06/13: Area near ice cream freezer and dry storage room was swept but new dead pests were found. Clean areas daily.Note: Signs of active pests in establishment.
Location: Kitchen (front)
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: 1. Re-seal cove molding in mens restroom2. Seal FRP walls in the kitchen to prevent roaches from hiding behind----------------------------------09/06/13: Cove was sealed in mens restroom. Seal FRP on the top through the bottom.
Location: Kitchen
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: 1. Re-seal cove molding in mens restroom2. Seal FRP walls in the kitchen to prevent roaches from hiding behind----------------------------------09/06/13: Cove was sealed in mens restroom. Seal FRP on the top through the bottom.
Location: Mens restroom
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Dead pests found in front dry storage and kitchen, sweep and clean dead pests, monitor activity--------------------------------09/06/13: New dead pests were found in dry storage and kitchen. Clean and sweep dead pests daily.
Location: Dining room
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Dead pests found in front dry storage and kitchen, sweep and clean dead pests, monitor activity--------------------------------09/06/13: New dead pests were found in dry storage and kitchen. Clean and sweep dead pests daily.
Location: Kitchen (front)
|
09/06/2013 | Non-Illness Complaint Recheck |
| No violation noted during this evaluation. | 08/28/2013 | Non-Illness Complaint |
| No violation noted during this evaluation. | 05/23/2013 | Non-Illness Complaint |
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: Caulking stored above onions in old walk in cooler. Move caulking or onions. Separate.
Location: Dry storage
- Toxic restrictions (corrected)
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: Residential grade bug spray found, can only use COMMERCIAL GRADE. Discarded
Location: Kitchen
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: No handwashing before putting on gloves for chips
- Sanitizer criteria (corrected)
Chemical sanitizer does not meet proper criteria.
Correction: Provide only approved chemical sanitizer(s).
Comments: Using all purpose cleaner to sanitize, showed bartender how to make sanitizer 1 capful and halfway in the sanitizer bucket
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Open Pepsi can, needs to lid and straw / closed container
Location: Kitchen
Equipment: Prep table
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Using as a dump sink, ice inside handsink. Dump ice in 3-bay sink
Location: Bar
Equipment: Hand sink
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: No paper towels at handsink, observed employee washing hands, but without paper towels
Location: Kitchen
Equipment: Hand sink
- Packaging integrity (corrected)
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: Dented can found on shelving x 1. Removed off shelving
Location: Dry storage
- Chemical sanitizing exposure time and concentration (corrected on site)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: 05/08/13:Need to change sanitizer every 4 hoursWas changed during inspection, made in the morning, the concentration was less than 50 ppm
Location: Bar
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: No hair net / hatEmployee put on hair net
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: Cups on floor in front storage area
Location: Dry storage
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: No screen on exterior door, install screen if doors are going to be propped open - flies inside kitchen
Location: Kitchen (back)
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 05/08/13:Raw chicken sitting on drain board of 2-bay sink, one employee cutting beef and worker said they were going to cook it. Was left in the sink.Needs to thaw properly and take out when ready to use
Location: Kitchen
Equipment: 2-bay
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Kitchen
Equipment: Prep Top Cooler
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
|
05/08/2013 | Recheck |
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: Caulking stored above onions in old walk in cooler. Move caulking or onions. Separate.
Location: Dry storage
- Toxic restrictions (corrected on site)
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: Residential grade bug spray found, can only use COMMERCIAL GRADE. Discarded
Location: Kitchen
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: No handwashing before putting on gloves for chips
- Sanitizer criteria (corrected on site)
Chemical sanitizer does not meet proper criteria.
Correction: Provide only approved chemical sanitizer(s).
Comments: Using all purpose cleaner to sanitize, showed bartender how to make sanitizer 1 capful and halfway in the sanitizer bucket
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Open Pepsi can, needs to lid and straw / closed container
Location: Kitchen
Equipment: Prep table
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Using as a dump sink, ice inside handsink. Dump ice in 3-bay sink
Location: Bar
Equipment: Hand sink
- Improper hand washing (corrected on site)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: No paper towels at handsink, observed employee washing hands, but without paper towels
Location: Kitchen
Equipment: Hand sink
- Packaging integrity (corrected on site)
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: Dented can found on shelving x 1. Removed off shelving
Location: Dry storage
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: No hair net / hatEmployee put on hair net
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: Cups on floor in front storage area
Location: Dry storage
- Open doors and windows (corrected on site)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: No screen on exterior door, install screen if doors are going to be propped open - flies inside kitchen
Location: Kitchen (back)
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Kitchen
Equipment: Prep Top Cooler
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- Thermometer / scaling
Improper measuring scale on food or water temperature devices.
Correction: Themometers shall have a numerical scale, printed record, or digital readout in increments no greater that 2 degrees F in the intended range of use.
Comments: Hot oven thermometer in cold reach in cooler, need a thermometer that reads cold temperatures
Location: Kitchen
Equipment: Reach in cooler (2 door)
|
05/01/2013 | Routine |
- Maintaining shellfish tags (corrected)
Establishment not maintaining shellstock tags.
Correction: Shellstock tags from emptied containers must be retained for 90 days.
Comments: Oysters, seafood
Location: Kitchen
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Re-using gloves for chips. Need to use new gloves every single time. Can use other utensils such as a scoop or a basket if you don't want to use gloves
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Handled meat with gloves hands and discarded gloves. No handwashing before putting on new gloves to handle ready to eat foods. Need to wash hands before putting on new gloves every single time.
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Open Pepsi x 1
Location: Kitchen
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw fish and eggs stored over lettuce, peppers, onions. Moved to the bottom
Location: Kitchen (back)
Equipment: Reach in cooler (2 door)
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Need to re-position dish rack to access the handsink at all times.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Dumping ice inside handsink. Discontinue. Dump in the 3-bay sink / dump bucket that can be dumped into the mop sink
Location: Bar
Equipment: Hand sink
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: Front storage room with drinks - cups on the floor. Store at least 6 inches high for cleaning and sweeping
Location: Dining room
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: Front door was propped open. Need to install a screen door to prevent flies and pests from entering establishment if you want to keep the front door open
Location: Dining room
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Onions on the floor12/11/12:Sugar on the floor
Location: Dry storage
Equipment: Walk in cooler
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen (back)
Equipment: Hand sink
|
12/17/2012 | Recheck |
- Maintaining shellfish tags
Establishment not maintaining shellstock tags.
Correction: Shellstock tags from emptied containers must be retained for 90 days.
Comments: Oysters, seafood
Location: Kitchen
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Re-using gloves for chips. Need to use new gloves every single time. Can use other utensils such as a scoop or a basket if you don't want to use gloves
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Handled meat with gloves hands and discarded gloves. No handwashing before putting on new gloves to handle ready to eat foods. Need to wash hands before putting on new gloves every single time.
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Open Pepsi x 1
Location: Kitchen
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw fish and eggs stored over lettuce, peppers, onions. Moved to the bottom
Location: Kitchen (back)
Equipment: Reach in cooler (2 door)
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Need to re-position dish rack to access the handsink at all times.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Dumping ice inside handsink. Discontinue. Dump in the 3-bay sink / dump bucket that can be dumped into the mop sink
Location: Bar
Equipment: Hand sink
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: Front storage room with drinks - cups on the floor. Store at least 6 inches high for cleaning and sweeping
Location: Dining room
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: Front door was propped open. Need to install a screen door to prevent flies and pests from entering establishment if you want to keep the front door open
Location: Dining room
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Onions on the floor12/11/12:Sugar on the floor
Location: Dry storage
Equipment: Walk in cooler
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen (back)
Equipment: Hand sink
|
12/11/2012 | Recheck |
- Maintaining shellfish tags
Establishment not maintaining shellstock tags.
Correction: Shellstock tags from emptied containers must be retained for 90 days.
Comments: Oysters, seafood
Location: Kitchen
- Glove Use (Critical) (corrected on site)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Re-using gloves for chips. Need to use new gloves every single time. Can use other utensils such as a scoop or a basket if you don't want to use gloves
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Handled meat with gloves hands and discarded gloves. No handwashing before putting on new gloves to handle ready to eat foods. Need to wash hands before putting on new gloves every single time.
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw fish and eggs stored over lettuce, peppers, onions. Moved to the bottom
Location: Kitchen (back)
Equipment: Reach in cooler (2 door)
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Need to re-position dish rack to access the handsink at all times.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Dumping ice inside handsink. Discontinue. Dump in the 3-bay sink / dump bucket that can be dumped into the mop sink
Location: Bar
Equipment: Hand sink
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: Front storage room with drinks - cups on the floor. Store at least 6 inches high for cleaning and sweeping
Location: Dining room
- Open doors and windows (corrected on site)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: Front door was propped open. Need to install a screen door to prevent flies and pests from entering establishment if you want to keep the front door open
Location: Dining room
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Onions on the floor
Location: Dry storage
Equipment: Walk in cooler
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen (back)
Equipment: Hand sink
|
12/03/2012 | Routine |
- Toxic restrictions (corrected)
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: Bug spray
Location: Kitchen
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: ChickenBeef
Location: Kitchen
Equipment: Prep Top Cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: ChickenBeef
Equipment: Reach in cooler (2 door)
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Location: Kitchen
Equipment: Hand sink
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Location: Bar
Equipment: Hand sink
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Probe thermometer (corrected)
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
- Wood (corrected)
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Location: Bar
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
|
06/15/2012 | Recheck |
- Toxic restrictions (corrected on site)
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: Bug spray
Location: Kitchen
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: ChickenBeef
Location: Kitchen
Equipment: Prep Top Cooler
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: ChickenBeef
Equipment: Reach in cooler (2 door)
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
- Wood (corrected on site)
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Location: Bar
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
|
06/08/2012 | Routine |
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw shrimp stored over sauces and salsa.
Location: Kitchen
Equipment: Reach in cooler
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Location: Bar
Equipment: Hand sink
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Wood cutting board found
Location: Kitchen
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Refried beans made 02/12/12 in temperature danger zone. Discarded.
Location: Kitchen
Equipment: Reach in cooler
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Onions on floor
Location: Kitchen
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
|
02/22/2012 | Recheck |
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw shrimp stored over sauces and salsa.
Location: Kitchen
Equipment: Reach in cooler
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Location: Bar
Equipment: Hand sink
- Cutting surface(s) (corrected on site)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Wood cutting board found
Location: Kitchen
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Refried beans made 02/12/12 in temperature danger zone. Discarded.
Location: Kitchen
Equipment: Reach in cooler
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Onions on floor
Location: Kitchen
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
|
02/13/2012 | Routine |
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