- Critical: Employee beverages stored next to single service items. (3 penalty points)
Corrected on site.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
Corrected on site.
- Critical: Potentially hazardous food is being cooled in deep containers. Potentially hazardous food is being cooled in covered containers. (3 penalty points)
Corrected on site.
- Pressurized cylinders are not secured. (1 penalty point)
- Exterior of cooking pots are dirty. (1 penalty point)
- Critical: Interior surfaces of the ventilation hood are unclean. (6 penalty points)
- Reach-in cooler handles and gaskets are dirty. (1 penalty point)
- The ceiling in the storage room is not washable and cleanable. (1 penalty point)
- Light intensity at food preparation surfaces is less than 50 foot candles. (Cook line) (1 penalty point)
- Various walls are damaged. Various ceiling surfaces are not smooth easily cleanable, some holes in ceiling. (1 penalty point)
2 occurences.
- The ceiling is dusty in various areas. (1 penalty point)
- Critical: There are live cockroaches in the establishment. (3 penalty points)
- Critical: Toxic materials that are not used for food establishment operations are stored in the food establishment. (3 penalty points)
Corrected on site.
|
1/22/2016 | Routine | 73 | |
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Containers of food are not covered in the back reach-in. (1 penalty point)
- Chicken is being thawed in room teperature. (1 penalty point)
Corrected on site.
- Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. (3 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- There are foods stored in the front beverage cooler. (1 penalty point)
- The mop sink is not sealed to the adjacent wall. (1 penalty point)
- Critical: Sanitizer concentration in wiping cloth container(s) is too strong. (6 penalty points)
- Critical: The interior of the ice machine is unclean. The canopener is unclean to sight and touch. (6 penalty points)
2 occurences.
- There are exposed brick walls by the swinging door next to the front handwashing sink. The ceiling in the storage room is not washable and cleanable. (1 penalty point)
2 occurences.
- Not all lights are shielded or shatterproof. (1 penalty point)
|
1/16/2015 | Routine | 76 | Advise & Educate |
- Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. (3 penalty points)
- Critical: There is no sanitizer test kit available. (3 penalty points)
- Cooking lights are out. A glass window is broken. (1 penalty point)
2 occurences.
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
Corrected on site.
- Cooking filters are unclean. (1 penalty point)
- Critical: There is no cold water at mop sink and no breaker valve. (6 penalty points)
- There are small holes on the wall in the back kitchen. (1 penalty point)
|
5/19/2014 | Routine | 79 | Advise & Educate |
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- A bag of rice is stored on the floor. A box food with tortillas on top is stored on the floor. (1 penalty point)
2 occurences.
- Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. (3 penalty points)
- Clean equipment is stored on the floor. (1 penalty point)
- Lights are out under the cooking hood. (1 penalty point)
- Critical: The interior of the ice machine is unclean. The canopener is unclean to sight and touch. (6 penalty points)
2 occurences.
- Interior of reach-in freezer is dirty. (1 penalty point)
- Critical: Mopsink does not have a breaker valve. (6 penalty points)
|
10/14/2013 | Routine | 79 | Advise & Educate |
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Paper towels are stored on the floor. (1 penalty point)
Corrected on site.
- Critical: Cut tomatoes are being held at 44 F in the reach-in cooler. (6 penalty points)
- Critical: Potentially hazardous food is not date-marked in the reach-in units. (3 penalty points)
- Cabinetry is not smooth, easily cleanable and non-absorbent above the 3-compartment sink. (1 penalty point)
- The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
- Thermometer in the Hobart refrigerator is not working properly, The restroom sink is clogged. The lights are out under the cooking hood. (1 penalty point)
3 occurences.
- Critical: Sanitizer concentration in wiping cloth container(s) is too strong. (6 penalty points)
Corrected on site.
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Not all lights are shielded or shatterproof in the storage area. (1 penalty point)
- Critical: A chemical Spray bottle is not labeled with the common name. (6 penalty points)
|
2/7/2012 | Routine | 65 | |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: Raw chicken is stored above other raw meats with lower required cooking temperatures. (6 penalty points)
- Food in the reach-in cooler is not covered to prevent contamination. Food in the refrigerator unit is not covered to prevent contamination. (1 penalty point)
2 occurences.
- Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked in various reach-in coolers. (6 penalty points)
- Critical: Cut tomatoes are being held at 56F and cooked chicken is being held at 60F. (6 penalty points)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- The 3-compartment sink is not sealed to the adjacent wall. The 2-compartment sink is not sealed to the adjacent wall. (1 penalty point)
2 occurences.
- A cutting board is scored. (1 penalty point)
- Critical: Shelves in the walk-in cooler are unclean to sight and touch. Surfaces are unclean around the soda dispenser nozzles. (6 penalty points)
2 occurences.
- Not all lights are shielded or shatterproof in the basement. (1 penalty point)
- Restrooms lack hand washing signage. (1 penalty point)
- Various floor surfaces are damaged. Various ceiling surfaces are damaged with exposed wood in the basement. Wall junctures are damaged and are not completely coved. Various counters in the facility display exposed wood. (1 penalty point)
4 occurences.
- Shelves in various reach-in coolers are rusty. (1 penalty point)
|
8/4/2011 | Routine | 67 | Advise & Educate |
- Critical: A dented can of tomatoes is stored on a rack. (6 penalty points)
Corrected on site.
- Critical: Raw shell eggs are stored above an open bucket of sliced potatoes in the Hobart (6 penalty points)
Corrected on site.
- A terry cloth is used under a cutting board which is not smooth, durable, non-absorbent and easily cleanable. (1 penalty point)
- Various foods are stored unprotected in various refrigerators Raw chicken is stored above raw red meat in the freezer. (1 penalty point)
2 occurences.
- Critical: Unable to verify date marking on various foods prepared and held over 24 hours. (6 penalty points)
- The hood seal to the wall is damaged. (1 penalty point)
- Critical: The top shelf of the Hobart is dirty. (6 penalty points)
- Floors, walls, and ceilings are not repaired to be smooth, durable, non-absorbent and easily cleanable in various areas throughout. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
Corrected on site.
|
1/31/2011 | Routine | 66 | Advise & Educate |
- Unable to verify a registered manager permit - the ServSafe has expired. (1 penalty point)
- Critical: The cold table holds diced tomatoes at 53F and the reachin holds beef at 44F. The Hobart holds chorizo at 44F and cheese at 44F. (12 penalty points)
2 occurences.
- Unable to verify an irreversible temperature indicator. (1 penalty point)
- The north exterior door does not provide a tight fit along the bottom. (1 penalty point)
- Floors, walls, and ceilings are not repaired to be smooth ,durable, non-absorbent and easily cleanable in various areas. (1 penalty point)
|
7/14/2010 | Routine | 84 | Advise & Educate |
- A bowl is stored in a bulk container. (1 penalty point)
Corrected on site.
- Raw chicken is stored above taquitos in the freezer. (1 penalty point)
- Bowls of chips are stored nested in the service area. (1 penalty point)
- Critical: Cooked beans are in a pan on the counter at 114F. (6 penalty points)
Corrected on site.
- Critical: Diced tomatoes are at 48 F in the cold table. (6 penalty points)
Corrected on site.
- Critical: Raw chicken is stored in non-food grade grocery bags. (3 penalty points)
- Clean plastic glasses are stacked and stored while wet unable to air dry. (1 penalty point)
- The floors, walls and ceiling are not repaired to be smooth, durable, non-absorbent and easily cleanable in various areas. (1 penalty point)
|
1/20/2010 | Routine | 80 | Advise & Educate |
- A bulk container of flour is not labeled. (1 penalty point)
- A bowl is stored in a bulk container of rice. (1 penalty point)
- Bowls of chips are nested oon top of each other at the service counter - the bottom of the bowl is in contact with the food. Pans of food in the Beverage Air are not covered in storage. Boxes of tomato cans are stored on the floor. Steak is stored above shrimp in the Beverage Air freezer (COS). (3 penalty points)
4 occurences.
- Critical: Food removed from original packaging, portioned or prepared, and held over 24 hours are not date marked inside of the True freezer. (6 penalty points)
- Critical: Menudo is stored in non-food grade grocery bags in the True freezer. (3 penalty points)
- The glass-door True is not elevated six inches from the floor to facilitate cleaning. (1 penalty point)
- Floors, walls, and ceilings are not repaired to be smooth, durable, non-absorbent and easily cleanable in various areas. (1 penalty point)
|
7/9/2009 | Routine | 84 | Advise & Educate |
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