- General Comments that relate to this Inspection
No violations observed at the time of inspection:Hot-holding/cooking temperatures checked good; chicken wings cooked to 213F; chili at 176F; cheese sauce at 173F.Cold-holding checked good; tomatoes at 36F; cheese at 38F; cole slaw at 37F; sliced beef at 41F; cooked and cooled chicken breast at 34F.Dishwasher sanitizing at >180F on final rinse sanitization; sanitizer buckets checked at 200-400ppm quaternary ammonia.All refrigeration and freezer units checked within regulation; observed date dots on food products (good)***Handsinks stocked and functional; observed glove use with food preparation.Reviewed employee illness protocols; all procedures ok.
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Glasswasher checked at 50-100ppm chlorine.Ice properly dispensed; scoop stored properly.Speed gun and cup holders checked clean.Handsink stocked and functional.Refrigeration units checked at <40F.NRS (446 Health Warning) properly posted.
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4/1/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Hot-holding checked good; cheese sauce checked at 158F; chili checked at 173F; chicken wings checked at 168F; chicken nuggets checked at 156F.Cold-holding checked good; tomatoes at 36F; chicken at 37F; cheese at 41F; pork at 37F.High temperature dishwasher sanitizing at >180F.Quatinary ammonia dispensing at 200-400ppm.All refrigeration and freezer systems checked within regulation; walk-in refrigeration checked at approximately 34F.No cross-contamination with raw chicken observed****Employee health polices reviewed and checked good.Restrooms stocked with sanitary towels and soap.
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Glasswasher sanitizing at 50-100ppm chlorine.Handsink stocked with sanitary towels and soap.Speed guns and cup holders checked clean.Ice properly dispensed.Refrigeration with dairy and juice checked at <40F.Bar sanitation checked very good.
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2/5/2014 | Routine Inspection 1st | 100 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall repair floors in food preparation area; observed areas with tile grout missing/worn. All surfaces in food preparation area must be smooth and easily cleanable.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding/final cook temperatures checked good; cheese sauce at 160F; chili at 163F; and final cook temperature on chicken wings at 201F.Cold-holding checked good; pico-de-gallo at 34F; chicken breast at 37F; chicken tenders at 37F.Observed good separation of raw products from ready-to-eat foods; in addition; no cross-contamination hazards observed.Dishwasher final rinse temperature checked at approximately 192F; sanitizer buckets checked at a minimum of 200ppm quatinary ammonia.Handsinks checked stocked and functional; observed glove use and good handwashing.All refrigeration and freezer temperatures checked within regulation.Observed Excellent Managerial Control****
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Handsink checked stocked and functional.Speed guns and cup holders checked clean; ice properly dispensed.Refrigeration with dairy product checked at <40F; dairy date codes checked good.Low temperature chlorine glasswasher checked at approximately 100ppm chlorine on final rinse sanitization.
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2/14/2013 | Routine Inspection 1st | 99 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Knives in use on line stored in a dirty fashion. Keep knives stored on clean surfaces to prevent potential cross contamination. **Corrected on site - Operator will review with employees**
- General Comments that relate to this Inspection
Facility cleanWalk in @ 39FRaw product stored separately from other itemsHot holding ok-nacho cheese @ 185+F-wings; when precooked are held for a maximum of 4 minutes-chx tenders; when precooked are held for a maximum of 14 minutesLine drawers @ 40FSeparate tongs kept for poultry productsMake up units @ 39F and 40FHand sinks stockedChemical storage in separate areaGarbage enclosure clean-handled by mallDishwasher @ 180F final rinseSanitizer buckets @ 200ppm quat-changed at each shiftRestroom stockedServer side station hand sink stocked
- General Comments that relate to this Inspection
**No violations observed during the inspectionScoops stored correctlyDishwasher @ 100ppm chlorineTest strips on site-Facility has twice daily line checks that include measuring the amount of sanitizer left in the bottle so that it won't run dry.Speed guns cleanBeer cooler cleanHand sink stocked*Reminded manager to review with staff the need to keep dump sink and hand sink separate.
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2/29/2012 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink stockedDishwasher @ 180F final rinseAll refrigeration @ 40F or belowRaw product stored separately from ready to eatSauce buckets are cleaned at least once every 4 hoursFacility very cleanKnives stored in a clean fashionSanitizer buckets @ 200 ppm quat**Discussed training employees to wipe handles of microwaves with sanitizer cloth any time they pull it out to keep handles clean and prevent build up.**A couple of floor areas (edges) under make up units need to be cleaned**Ice machine is on 3 month cleaning schedule. Ready for cleaning.
- General Comments that relate to this Inspection
**No violations observed during the inspectionScoops stored correctlySpeed guns cleanHand sink stockedFacility clean*Reviewed need to keep consumer ice separate from storage ice. Bar has separate garnish holder; so cconsumer ice is protected.Dishwasher @ 100ppm chlorine**As discussed last year; checking dishwasher is now part of opening line check. However; the rinse aid was out; even though the check was signed off. Araceli will review the policy and make sure that dishwasher is being checked at a minimum of once daily.
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1/5/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**All violations corrected from the original inspectionDishwasher sanitizer @ 100ppm chlorine
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5/10/2010 | Routine Reinspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Dishwasher not dispensing sanitizer. Repair unit to dispense proper amount of sanitizer @ 50-100ppm chlorine. Discussed making the check of unit a daily practice for bartenders to ensure proper levels every day. **Violation must be corrected within 48 hours - all dishes must be washed in main kitchen dishwasher until unit is repaired. **
- General Comments that relate to this Inspection
Facility very cleanHand sinks stockedHand washing observedTemperatures all ok-hot chili - 170F-coleslaw - 38FHot held food discarded at end of dayRefrigeration all 40F and belowThermometers availableWings are only precooked during lunch rush - extras are discarded shortly after rushWing mixing buckets are cleaned and sanitized every 2 hoursDishwasher @ 180+ rinse**Discussed storage of clean knives with operator. All clean utensils; or utensils in use; should be stored in a clean and sanitary fashion**Discussed re-certification for CFPM. Provided list of instructors.
- General Comments that relate to this Inspection
Hand sink stocked**Discussed placement of hand soap - behind dishwashing unit - with operator. Recommend placing hand soap within easier reach to encourage hand washing.Scoops stored with handle out**Reviewed the requirement with operator. This will be addressed in team meetings as well.Bar area cleanSanitizer bucket in placeSpeed guns clean
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4/28/2010 | Routine Inspection 1st | 96 |
- [1] Wiping clothes: clean; use restricted
Set up sanitizer buckets with appropriate sanitizer concentration for use during operations. Store wet wiping cloths in solution in between uses. *Corrected on site*
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Employee drinks stored on prep counter. Store all employee drinks covered with lid and below prep surfaces and food items. *Corrected on site*
- General Comments that relate to this Inspection
Hand sinks stockedFacility cleanAll reefer units 40F or belowRaw product stored below precooked productRaw product tongs stored separately on lineHot holding (chx tenders) 140F - Food is cooked to order; except before rushes - Product in hot holding bins is discarded after 10 minutes maximumBuckets used for tossing wings in sauce are cleaned every 4 hours - 11a; 3p; 7p; etc. All tongs and spatulas on line are cleaned on the same scheduleDishwasher @ 180F final rinseIce machine clean - cleaned by outside company
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sinks stocked (bar & server station) - Recommend remounting soap for easier accessibility; but not required - Hand sinks need to be used exclusively for hand washingDishwasher @ 50ppm chlorineScoops stored correctly - Reviewed scoop options with manager; he will go over with employeesDates okDairy cooler @ 39F
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1/22/2009 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
Handsinks fully stockedWalk-in refrig #1 temp @35FWalk-in Frzr @ -2FWalk-in refrig. #2 temp @37FTemps noted of plated dishes: Hamburger @162F; Hot wings @154F; Chicken Burrito @ 148F Prep table boards sanitized w/Quat Ammonia sprayers - tested - 300 ppm QuatHi-temp dishwahser used for dishware and utensils - observed rinse cycle go to 188FRestrooms clean and stockedDumpster area clean**Observed all 4 kitchen employees wash hands multiple times during inspection - GREAT JOB!!!!
- General Comments that relate to this Inspection
Handsink fully stockedAll reach -in coolers were less than 37F - ExcellentBar guns were cleanIce scoops properly stowedDairy items had current freshness datingSanitizer buckets used to wipe bar - tested - 200 ppm QuatSanitizer dishwasher used for barware and glasses - tested - 300 ppm QuatIce machine clean
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3/17/2008 | Routine Inspection 1st | 100 |
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