- Critical: Water source safe, hot, and cooled under pressure
No hot water handle was available on the handsink next to the nacho cheese machine during the last routine inspection. The employee could still hold the hot water on using a pen. However, employees were observed washing their hands with cold water.
All handsinks shall be equipped with hot/cold water at all times.
A recheck was conducted on 10/27/15 to determine if the hot water handle on the handsink next to the nacho machine had been repaired or replaced. The hot water handle has been replaced and the hot water is working well. Corrected. No further rechecks necessary.
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10/27/2015 | 1st Recheck | |
GC:
Frozen foods frozen
Sanitizer: 200 ppm (cl-)
HACCP: Date marking handout/education and education on hand washing
.
Discussed the need for maintenance on the fryer. Manager states no one currently services the fryer. Due to the heavy amount of build up in the baffels and other areas of the fryer, recommend having the fryer cleaned and serviced professionaly
Soda machine pipes are connected directly to a drain in the restroom. The drain has quite a bit of water around the drain. Manager states the drain has to be cleaned out frequently or it backs up into the front service area. Will recommend a plumbing inspector investigates. Discussed with manager.
- Wiping cloths clean, used properly, stored
Wiping clothes were found stored directly in contact with food and beneath products to prevent the need to clean frequently in the white refrigerator
Moist cloths or sponges used for cleaning non-food-contact surfaces of equipment such as counters, dining table tops and shelves shall be used for no other purpose. All food contact surfaces should be non-absorbent and prevent contamination
Correct by removing cloths and using cloths only for cleaning
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces were found soiled... 1.) the inside floor of the white freezer underneath the cash register
- Non-food contact surfaces clean
The following non-food contact surfaces were found soiled... 1.) The cabinet floor below the condiment set up with pickle relish
- Single service items properly stored, handled, dispensed
The tooth picks located on the wood serving unit with chips and condiments are dispensed without a dispenser in a basket like container and are unwrapped
Single-service articles shall be handled and dispensed in a manner which prevents contamination of surfaces which may come in contact with food or with the mouth of the user.
Correct by providing a single dispensing unit for unwrapped tooth picks or providing wrapped tooth picks
- Critical: Water source safe, hot, and cooled under pressure
No hot water was available at the handwashing sink next to the nacho machine during the time of inspection. The hot water faucet is broken. The employee was observed washing her hands with cold water.
Handwashing sinks shall be supplied with hot and cold potable running water.
Correct by repairing or replacing faucet handle on handsink. Employee displayed an ability to turn on the hot water by putting a pen in the hot water handle button which holds while the employee washes her hands. There is no other handsink available in the kitchen. Hot water is available at all other sinks in the kitchen. Discussed the importance of washing hands in hot water with employee and manager. Gloves are availablea nd will be used when handling food. A recheck will be conducted on or after 10/23/15 to determine if the handsink hot water handle has been repaired. A recheck fee will be assessed for all necessary rechecks
- Plumbing installed and maintained
1.) The faucet on the three compartment sink is leaking
- Floors properly constructed, clean, drained
The floor below the mop sink was found heavily soiled
Floors should be free of debris and clean at all times
Correct by cleaning all soiled floors
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10/20/2015 | Routine | 88 |
HACCP = hand washing procedures
cl- bleach sanitizer in bucket = 100ppm
All frozen food is frozen.
All chili and pulled pork products come in from Winkler Meats and it is thawed and reheated in this establishment. The cole slaw also comes prepackaged from Winkler Meats. All hot dogs and tamales come in frozen and are then reheated. This establishment is being changed from a High to a Medium risk due to the complex preparation of these food items happening at a different licensed establishment. Please see the Priority Assessment Form for additional information.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The exterior surface of the grease trap is worn and rusting. Maintain all non-food contact surfaces so they are smooth, easily cleanable and in good repair. Resurface this area so it meets these requirements.
- Non-food contact surfaces clean
1) The large red sanitizer bucket is soiled. 2) The water pipes below the three-compartment sink are soiled. Maintain all non-food contact surfaces clean. Clean these areas.
- Floors properly constructed, clean, drained
The floor below the mop sink and around the coving in several areas in the kitchen is soiled. Maintain these areas clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The wall near the fryer is soiled. 2) The wall to the left of the three-compartment sink is soiled. Maintain all walls clean.
- Rooms and equipment - vented as required
The ventilation hood above the fryer is not connected to the ceiling vent and when the fryer is in use, the fryer smoke and fumes are not properly vented out of the building. Rooms shall have sufficient ventilation to maintain them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes. Provide sufficient ventilation above the fryer so the smoke and fumes are properly ventilated.
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4/23/2015 | Routine | 95 |
.HACCP - Discussed and provided written information on proper cooling. Sanitizer - chlorine
- Non-food contact surfaces clean
Gaskets on doors of refrigerator soiled with debris.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris. Clean and sanitize nonfood contact surfaces.
- No Certified Manager Present
Certified manager not present.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled. Provide a certified food service sanitation manager by 1/5/15.
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9/30/2014 | Routine | 99 |
Discussed and provided written information on Proper cooking temperatures.
Note - There will be a recheck fee assessed for all rechecks.
Sanitizer - chlorine
- Critical: Foods properly cooked and/or reheated
Nacho cheese in warmer at 87 degrees F.
Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times except as provided for in the Code. Reheat and maintain a hot temperature of 135 degrees F or higher. Worker reheated nacho cheese to 145 degrees F. Corrected.
- Food contact surfaces of equipment and utensils clean
Interior surfaces of microwave oven heavily soiled.
Kitchenware and food-contact surfaces of equipment shall be washed, rinsed, and sanitized after each use and following any interruption of operations during which time contamination may have occurred. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Gaskets on door of refrigerator soiled with food debris.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris. Clean and sanitize non food contact surfaces.
- Critical: Presence of insects/rodents. Animals prohibited
Observed multiple flies in establishment (kitchen area).
Effective measures to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized. Within 10 business days provide professional pest control services. Upon recheck please provide written documentation stationservices provided for specific treatment. Recheck on or after 7/9/14.
- Walls, ceilings, and attached equipment, properly constructed, clean
Baffles in hood above fryer soiled with debris.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean. Provide a routine cleaning.
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6/25/2014 | Routine | 87 |
HACCP - Discussed proper usage of handsinks with worker.
Note: While talking to worker, it was determined that mopsink is not utilized for its intended use, due to being covered with a countertop and portable cookware. Through further inquiry it was determined that the general proactice is to utilize the 3 bay sink for filling and dumping mop buckets. This facility is strongly advised to utilize the mopsink for its intended use and keep the 3 bay sink (designed for dishwashing cleaned and sanitized) for its intended purpose.
Sanitizer - chlorine
- Food contact surfaces of equipment and utensils clean
Interior of microwave oven heavily soiled with cheese sauce. Clean and sanitize food contact surfaces.
- Storage/handling of clean equipment, utensils
Food contact surface of bowls not protected. Invert or cover bowls to protect food contact surface.
- No Certified Manager Present
No certified person present at time of inspection.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
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2/6/2014 | Routine | 97 |
HACCP: Cans with dents on seams or seals of cans and severe dents that cause a crimp or crease must not be used in the facility.
- Critical: Sanitizing concentration
No detectable level of sanitizing solution in the red cleaning and sanitizing bucket at end of counter.
Sanitizing solution must be at a strength sufficient for reducing pathogens on surfaces. Chlorine bleach concentration must be between 100 - 200 ppm in buckets or spray bottles for surface santizing.
*Bucket was remade with proper concentration*
- Non-food contact surfaces clean
Front of microwave and the toaster on shelf above fryer soiled.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
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10/8/2013 | Routine | 95 |
HA|CCP: Pay close attention to the corners and sides of cabinetry inside for soil.
- Critical: Toxic items labeled and used properly
Spray bottle of cleaner by handsink not labeled properly.
Containers of poisonous or toxic materials necessary for the operation and maintenance of the establishment shall be prominently and distinctly labeled in accordance with law.
*bottle labeled*
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5/23/2013 | Routine | 95 |
HA|CCP: Store coats and other personal belongings separate and away from foods, food related items, equipment and sinks.
No violation noted during this evaluation. | 1/2/2013 | Routine | 100 |
HAC.CP: Floors must be maintained clean in all areas - under matts, along baseboards etc.
No violation noted during this evaluation. | 9/19/2012 | Routine | 100 |
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