- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
Corrected on site.
- Critical: Employees are washing hands in the dump sink by the chips. (3 penalty points)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: Cook handled raw meat then touched clean plates and a ladle in the hot holding table. Raw beef pan is stored adjacent to vegetables in a reach-in cooler. (6 penalty points)
Corrected on site.
2 occurences.
- Squeeze bottle is not labeled. (1 penalty point)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Roasted peppers are being held out of temperature control at 101°F on a counter. Cooked plantain is being held out of temperature control at 80°F on a counter. (6 penalty points)
2 occurences.
- Critical: The interior ceiling of the ice machine is unclean. Surfaces are unclean inside the soda dispenser nozzle. (6 penalty points)
2 occurences.
- Surfaces in the hood are unclean. (1 penalty point)
- Critical: Hand sink water temperature does not reach 100°F within 30 seconds. (3 penalty points)
- There is a gap at the bottom of the back exterior door. (1 penalty point)
|
8/20/2015 | Routine | 63 | Advise & Educate |
- Not all food employees have a current food handler card. (Proof of training for all employees must be submitted to the Food Protection Bureau within 7 days.) (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Guacamole is being kept at 51F on a make table. (6 penalty points)
- Critical: Cooked pork is being kept at 60F in a reach-in. (6 penalty points)
- 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: Grocery bags full of ice are being stored on raw rish. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- Critical: There is no measurable sanitizer in the sanitizer compartment. (6 penalty points)
- An exterior door is not tight fitting. (1 penalty point)
|
3/19/2015 | Routine | 68 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
- 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: Food is being stored in non-food grade containers. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Two lights are out under the cooking hood. (1 penalty point)
- There is a gap at the bottom of the exterior door. (1 penalty point)
|
11/4/2014 | Routine | 86 | Advise & Educate |
- Critical: Mole sampler is being held at 111F in a warmer. (6 penalty points)
- 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)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. The interior of the ice machine is unclean. (6 penalty points)
2 occurences.
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- An exterior door is not tight fitting. (1 penalty point)
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
- Critical: Medicines belonging to employees are not stored to prevent the contamination of food, equipment, and utensils. (6 penalty points)
|
5/7/2014 | Routine | 74 | Advise & Educate |
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- The floor is dirty in various areas. (1 penalty point)
|
1/2/2014 | Critical Item | 98 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: Employer's drink does not have a Iid cover. (3 penalty points)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Salsa is being held at 47F in an ice container. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
- There is a gap between cooking filters. Hot water does not come on right after 30 seconds at one handwashing sink. (1 penalty point)
2 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- The womens restroom lacks a covered waste receptacle. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
|
10/7/2013 | Routine | 77 | Advise & Educate |
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Critical: Sanitizer concentration in the warewash machine is too weak. (6 penalty points)
- Hand sink by the bar lacks a washing signage. (1 penalty point)
- The floor is dirty in various areas. (1 penalty point)
|
6/14/2013 | Routine | 91 | 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)
Corrected on site.
- Pressurized cylinders are not secured. (1 penalty point)
- The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
- Walk-in thermometer is not reading the temperature accurately. Hand and restroom sinks are running on cold water. One light bulb is out under the cooking hood. (1 penalty point)
Corrected on site.
5 occurences.
- Critical: There is no measurable sanitizer in the final rinse of the dish machine. (6 penalty points)
- Walk-in fans are dusty and unclean (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- The back door is propped open. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
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11/29/2012 | Routine | 79 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
- Not all food handler cards are from approved sources. (1 penalty point)
- Critical: Raw chicken is stored above ready to eat foods in the reach-in cooler. (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Burritos in the reach in cooler are not covered. Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
2 occurences.
- Critical: Cut tomatoes are being held at 47 °F in the make table. (6 penalty points)
Corrected on site.
- Critical: Beef in the blast chiller is not date marked. (3 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Food equipment is stored on the floor. (1 penalty point)
- The external thermometer on a cold holding unit is not working. Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
- The can opener blade is not sharp enough to prevent creation of metal fragments. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- The 3-compartment sink faucet is leaking. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
- Critical: There are numerous flies present in the facility. (3 penalty points)
|
7/19/2012 | Routine | 64 | Advise & Educate |
- Critical: Uncovered employee beverage is stored next to clean kitchenware. (3 penalty points)
Corrected on site.
- Clean kitchenware is not all stored covered/inverted. (1 penalty point)
- Cutting boards are scored. (1 penalty point)
- Exposed structure ceiling above service area with steam table, is not smooth and easily cleanable. (1 penalty point)
- Hand drying provision is not at one of handsinks. (3 penalty points)
Corrected on site.
|
2/23/2012 | Routine | 91 | Advise & Educate |
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