- General Comments that relate to this Inspection
Noted bar hand sink stocked and functional.Quat sanitizer in 3-compartment sink checked at 150 ppm concentration; ok per manufacturer's label.Noted alcohol sign posted as required.Noted bar to be kept very clean.
- General Comments that relate to this Inspection
Temperatures checked in cook line equipment: chciken wings 38 F; avocado 44 F; sliced cheese 38 F; sliced tomatoes 43 F; grilled chicken 43 F; rib rack 40 F; shredded cheese 43 F; cooked tilapia 37 F; diced tomatoes 35 F. ground beef 170 F; chicken 189 F; black beans 170 F; soup 165 F in hot holding equipment.Walk-in cooler at 37 F. rib rack 37 F; cooked chicken 37 F; sliced cheese 37 F; grilled onions 43 F cooling for about one hour in walk-in cooler.Walk-in freezers at 2 F and - 8 F.Noted hand sinks stocked and functional in prep areas and in restrooms.Employee glove use is in place to prevent bare hand contact with ready to eat foods.Dishwasher checked at 160 F on wash; 150 on rinse and 100 ppm chlorine concentration.Noted facility to be kept very clean.There are 3 CFPM's in this facility; all took exam last month and all passed on first attempt.
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8/26/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Hose bibb vacuum beaker and a side kick device have been provided downstream of shut off valve attached to mop sink faucet; chemical dispensing system now has proper back flow protection
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9/17/2014 | Routine Reinspection 2nd | 100 |
- [1] Installed; maintained
Hoses for chemical dispensers attached to mop sink faucet were properly installed per service staff who checked the hoses after the initial inspection; however; no closure vlaves are allowed downstream of an atmospheric vacuum breaker. Mop sink faucet has several clo valves connected to it. Must provide one atmospherice vacuum breaker after each valve.
- General Comments that relate to this Inspection
Proper cooling times and temperatures noted on cooling logs on some of the foods being cooked and cooled.At thtis time; one 6 inch pan of grilled onions in individual portions at 49 F to 50 F; onios were intially cooled on sheet pan in shallow layer; ensure to finish cooling onions to 40 F before portioning and placing in deep pan.Ambient temperature of walk-in cooler reading 36 F and 38 F in two thermometers inside.Product temnperatures checked in walk-in cooler: ribs 38 F to 39 F; chicken wings 33 F; small shallow pan of gravy 51 F; being cooled for less than 4 hours.Pans of shredded lettuce in prep stations now being held in single pans and product temperature checked at 40 F and below.
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9/2/2014 | Routine Reinspection 1st | 99 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Noted 3 small pans of gravy cooling for about 2 hours at temperatures between 88 F and 95 F in walk-in cooler. No monitoring being done on cooling; gravy placed on ice/water bath and stirring being done to cool to 40 F wiithin next 2 hours. Change cooling procedure so as to cool from 140 F to 40 F within 6 hours and from 140 F to 70 F within first 2 hours of cooling.4-inch pan of grilled onion on prep cooler at 95 F to 100 F; cooling for about about 3 hours; grilled onions reheated to 165 F and above and spread thin on sheet pan and placed in walk-in cooler to cool wihtin required time frames.Shredded lettuce observed double panned on two prep stations at temperatures between 45 F and 50 F; pans filled about 2 hours before. Do not doble pan lettuce to keep at producttemperature of 40 F or below. Time as a public health may be used if preferred to keep lettuce in double pans; if so; time must be written by pans and discard any remaining lettuce in pans at end 4 hours and replace with a new pan of lettuce.Final cooking temperature of chicken breasts checked at 175 F to 191 F.Product temperatures in hot holding equipment checked above 140 F.Rice bags at 43 F cooked and cooled yesterday; kept in walk-in cooler; rib racks at 43 F to 45 F cooked and cooled yestrerday; kept in walk-in cooler. Other food pans in walk-in cooler were at 43 F. Adjust thermostat of walk-in cooler to keep ambient temprature at below 40 F. Per manager; proper cooling procedures are in place for these foods but no cooling temperatures being filled out. Monitor and record cooling temperatures on next batch to ensure proper cooling time frames.
- [1] Installed; maintained
Noted water hoses under pressure down stream of atmospheric vaccum breaker of mop sink faucet; remove hoses under pressure to eliminate potential backpressure backflow in this faucet.
- General Comments that relate to this Inspection
Noted bar hand sinks stocked.Quat sanitizer checked ay 200 ppm concnetration in 3-compartment sink.Bar noted to be kept clean.Alcohol sign noted posted as required.
- General Comments that relate to this Inspection
Dish washer termomether at 124 F and chlorine concentration at 100 ppm.Hand sinsk noted stocked in all areas and in restrooms.No bare contact with ready to eat foods not implemented; should incorporate as this will be required in upcoming regulations.Employee health policy is in place per manager; employees trained periodically on illness symptomes that require exclusion and return to work time frame.
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8/18/2014 | Routine Inspection 1st | 94 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floors noted to be clean in general except for some grease build-up under fryers and caked-on dirt under equipment adjacent to breading station at corner. Floor to be cleaned by tomorrow per manager. Clean floor in this areas more frequently to keep it clean.
- General Comments that relate to this Inspection
Noted bar hand sink stocked and functional.Quats sanitizer checked at 200 ppm concentration in 3-compartment sink.Alcohol siign noted posted as required.
- General Comments that relate to this Inspection
Product temperatures taken throughout refrigreated prep units and hot holding units: grilled onions 40 F; shredded cheese 38 F; sliced tomatoes 38 F; guacamole 43 F shredded cheese 38 F; sliced turkey 43 F in a double pan; do not double pan turkey to keep at 40 F or below; bottom pan removed at this time.One 1/2 pan of portioned grilled onions at 51 F; one 1/6 pan of portioned beef quezadilla at 50 F and one 1/6 pan of portioned ground beef at 53 F found inside two perp units; all pans cooling for about 4 hours; these pans removed and placed spread out on sheet pans in walk-in cooler to finish cooling. Ensure that foods are finished cooling to 40 F or less before placing in pans in refrigeration units in cook line to ensure cooling within required time frame takes place; Foods must cool from 140 F to 40 F within six hours and from 140 F to 70 F within the first two hours of cooling.Breaded chicken breast 164 F in hot holding unit; Chicken on timer to discard after 20 minutes if not used. Chili queso 188 F; mashed potatoes 165 F on steam table..Walk-in cooler at 38 F. pans of cooked rib racks 40 F; sliced turkey pan 39 F in walk-in cooler.Noted hand sinks in prep areas and in restrooms stocked and functional.Walk-in freezer at 0 F.Dishwasher's thermometer a t 125 F and chlorine concentration at 100 ppm.
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8/7/2013 | Routine Inspection 1st | 99 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
170) Food contact surfaces dirty. All food contact surfaces must be clean and free of debris.Observed cutting boards with drink stains stored next to margarita machine. All cutting boards must be cleaned on regular basis to prevent cross contamination. Correct 6/1/12 or before bar use begins.
- General Comments that relate to this Inspection
Notes:Bar guns and holders clean - drain hose securely fastened.Reach in coolers 40 f. All drink products have current dates.Handsinks stocked properly and accessible.4 compartment sink operational - sani 50ppm. Floors and counters clean.
- General Comments that relate to this Inspection
Notes:Walk in cooler @ 40 f. Ribs 38 f; Chicken 38 f; Beef 38 f; All food products labeled and dated; all stored properly. Walk in freezer 0 f. All food products frozen.Cook line reach in units 40 f. Deli meat 38 f; Chicken 38; tomatoes 38 f; Lettuce 38 f; Sliced tomatoes 38 f; All serving utensils stored properly. Food bins clean.On grill: Ribs 165 f. Cook line: Hot holding - Beans 170 f; Potatoes 175.All food bins labeled properly.Dry storage clean and all food products stored properly. Ice machine and bins clean - scoops stored properly.Handsinks stocked properly and accessible. 3 compartment operational and no leaks observed. Prep area clean. Prep areas clean and organized. Equipment clean and stored in clean area. Utensils clean and stored properly.Dishwasher @ 100pp;. Sprayer in good condition. Server areas clean and all utensils; food products stored properly. Floors and counters clean. Mop sink - ok - all chemicals stored in area away from food prep and products.**Reach in cooler running at 50 f inside - just storing plates and glassware. Topping unit on top registering at 38 f. Ice debris built up on compressor unit. Remove ice debris to ensure proper cooling of unit. No food is being stored inside unit. Once unit is down to 40 f or below food can be placed inside. **Observed proper food prep and handwashing onsite.**Customer area clean and well maintained.
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6/1/2012 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
No violations noted.Notes:Handsinks/restrooms properly stocked. Discussed importance of handwashing.Discussed employee health policies. Ensure employees ill with vomiting; diarrhea; jaundice are excluded for at least 48 hours after symptoms stopRefer units at 30 f and 40 fQuat sanitizer at 400 ppm - test strips availableBar clean and well kept*Ensure employees personal items are stored away from customer items
- General Comments that relate to this Inspection
No violations noted.Notes:Handsinks/restrooms properly stocked. Discussed importance of employee hygiene/handwashing. Observed employee wash hands between handling raw chicken and handling RTE food - good job!Discussed employee health policy. Enusure employees ill with vomiting; diarrhea; jaundice are excluded for at least 48 hours after symptoms stop.All refers at or below required limits-Ribs 38 f; mashed potatoes 40 f; deli meats 37 f-raw chicken on line at 40 - 50 f during lunch rush. Recommend staging smaller batches during slow times to increase air circulation and product turnoverHot holding temps good - black beans 145 -149 f; gravy 156 fChicken breast final cook - 203 fObserved cooling procedures - good. Discussed reheating procedures - goodLine checks taken/recorded 4/dayQuat sanitizer buckets at 400 ppmDishmachine sanitzing at 100 ppm chlorine
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4/1/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Handsinks and restrooms properly stockedCooler at 30 fQuat sanitizer bucket 200 ppm. Test strips available.Facility clean and well kept.
- General Comments that relate to this Inspection
No violations noted.Notes:Handsinks and restrooms properly stockedDiscussed importance of handwashing. Handwashing observed - very good.Discussed employee health. Employees ill with vomiting and or diarrhea must be excluded for at least 48 hours after symptoms stop.All refers and freezers checked at or below requirements and stocked with working accessible thermometersTemperatures checked 4 times dailyObserved cooling procedures and logs. Procedures good.Mashed potatoes 40 f; chicken 39 f; hamburger 40 fShredded pork at 157 f; soup 140 fDishmachine sanitizing at 100 ppm chlorineSanitizer buckets at 200 ppm quatFacility clean and well kept*Manager very knowledgeable of food safety practices. Great Job!Recommend installing splash gaurd on handsink near ice cream/dipper well to prevent cross contaminationAlso recommend storing employee drinks in a designated spot away from customer food/items. Recommend placing them in a hotel pan to contain them.
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6/24/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Handsinks properly stockedRefer units at 40 degrees F and 39 degrees FQuat sanitizer at 200 ppmBar overall clean and well-kept. (Remind staff to clean floor sinks on a regular basis.)
- General Comments that relate to this Inspection
No violations noted.Notes:Handsinks properly stocked. Discussed importance of handwashing/ handwashing policies. Remind staff to wash hands after eating.Discussed employee health policies. Discussed symptoms to be aware of and 48 hour exclusion requirement.All refer units at 40 degrees F or below.Turkey at 40 degrees F; chicken at 40 degrees F & 38 degrees F; cheese at 39 degrees FHot holding temps goodchilli at 152 degrees F; black beans at 150 degrees F; mashed potatos at 174 degrees FDiscussed cooling procedures- goodDishwasher sanitizing at 100 ppm chlorine
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8/25/2009 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Operator storing mandarin oranges in an open #10 tin can (salad reach-in cooler). Once tin cans with liquid and acidic foods are opened to the atmosphere; the contents must be transferred to a food grade stainless steel or plastic container to prevent contamination of the food from metals that may leach out of the can. (Corrected On-Site)
- [2] Handling of food; ice; minimized
Operator using a single service styrofoam cup as a scoop for the pico-de-gaillo salsa. Use only a food grade scoop with a handle so that you minimize operator hand contact with the food.
- [1] Installed; maintained
There is ice buildup on the condensing unit and on the floor under the unit in the dry storage walk-in freezer. The condensing drain may not be functioning properly. Remove the ice; have the unit checked and repair as needed.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Heavy accumulation of dust on the vent grates in the ceiling above the casadilla grill. Clean and maintain clean.
- [1] Lighting provided as required; fixtures shielded
There is inadequate light in the dry storage walk-in freezer. Replace the burned out overhead fluorescent bulbs.
- General Comments that relate to this Inspection
No violations observed at the time of inspection.
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7/24/2008 | Routine Inspection 1st | 93 |
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