- [2] Food protected during storage; preparation; display; service; transportation
- Pot of uncovered beans on the floor. Do not store food product on the floor. Corrected on-site.- The walk-in ambient air temperature does not appear to be cold enough. Food product within the walk-in consistently measured 48F. Walk-in must hold 38F or less ambient air temperature in order to hold product at 40F or less. Repair.Cooling logs not available. Went over proper cooling process with the operator and gave copies of cooling logs to operator. Logs are to be used to demonstrate beans are cooling within the required time frame. Advised operator that potentially hazardous foods which are cooled must be cooled down from 140F to 70F within 2 hours and then from 70F to 40F within an additional 4 hours for a total of 6 hours. If product is not cooled down from 140F to 70F within 2 hours; then you must cool from 140 to 40 within a total of 4 hours. Use shallow pans (no more than 2" thick); ice baths and ice sticks to help aid in cooling.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
The gasket on the walk-in cooler door is not sealing against the frame of the walk-in. Repair or replace.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floors under equipment especially in the dishwashing area and the dry storgage are need to be cleaned. Try to do daily to prevent the build-up.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
360) The walls around the dishwasher; and the sink need to be cleaned and around the handsink in the dry storage area.
- General Comments that relate to this Inspection
All violations noted on the previous inspection (dated 2-2-15) have been corrected.
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3/9/2015 | Routine Reinspection 1st | 95 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
30) IN WALK IN COOLER HAD TWO PANS OF RICE AT 45-51 DEGREE F; AND THREE PANS OF REFRIED BEANS AT 46-49 DEGREE F AT 1140 AND AT 1300 AND WERE PUT IN THE NIGHT BEFORE WERE NOT PROPERLY COOLED. ALL VOLUNTARIALLY CONDEMNED.
- [2] Potentially hazardous food properly thawed
70) HAD THREE DIFFERENT MEATS IN PACKAGING FROZEN THAWING IN A METAL PAN ON TOP OF THE THREE COMP SINK. MEATS MUST BE INDIVIDUALLY THAWED UNDER COLD CONTINUOUS RUNNING WATER OR IN A REFRIGERATOR NOT AT ROOM TEMPERATURE. WAS ALSO A VIOLATION ON 11/17/14 (CORRECTED ON SITE)
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
150) THEY HAD ONE CUSTOMER ICE BIN SET-UP THEY HAD TWO BOTTLES OF BEER; CAN OF WHIP CREAM; AND A SHALLOW PAN IN THE ICE. CUSTOMER ICE IS CUSTOMER ICE ONLY CAN NOT STORE PRODUCTS IN CUSTOMER ICE. WAS ALSO NOTED ON 11/17/14; 11/24/14 ROUTINE AND RE INSPECTIONS. (CORRECTED ON SITE)
- [1] Installed; maintained
290) HANDSINK AT SUSHI BAR IS SEPARATING FROM WALL; NEED TO MAKE SURE SECURE AND RE CAULK BETWEEN HAND SINK AND WALL. 14 DAYS
- [4] Number; convenient; accessible; designed; installed
300) HAND SINK IN THE KITCHEN HAD A POT SITTING ON TOP NOT ACCESIBLE AND NO PAPER TOWELS. ALSO WAS A VIOLATION ON 11/17/14. (CORRECTED ON SITE)SUSHI HAND SINK ALSO WAS OUT OF PAPER TOWELS (CORRECTED ON SITE) NOT OPEN TIL 1500.
- [1] Lighting provided as required; fixtures shielded
370) THE LIGHT SHIELD WAS PRESENT BUT LAYING ON THE BACK OF THE ICE BIN. NEED TO FIX AS THIS WAS ALSO A VIOLATION ON THE 11/17/14; AND 11/24/14 INSPECTIONS. (CORRECTED ON SITE).
- General Comments that relate to this Inspection
NOTES:HANDSINK OKSCOOP OKDAIRY PRODUCTS OKREFERS BELOW 40 DEGREE FTHREE COMP TEST STRIPS.
- General Comments that relate to this Inspection
NOTES:HOT HOLDING TEMPS AT 139-151 BEANS; RICE; CHICKEN AND BEEF.PREP LINE TEMPS WERE 39-42 DEGREE F CHEESE; TOMATOE; LETTUCE.SUSHI FREEZER AT 7 DEGREE F ALL PRODUCT PROPERLY STORED AND FROZEN.LINE FREEZER WAS SHOWING 34 ON THERMOMETER BUT WAS AT 17 DEGREE F ALL PRODUCT FROZEN AND PREOPERLY STORED.LINE REFER WAS AT 41 DEGREE F ALL PRODUCT STORED OK.REALLY WENT OVER THE EPI OF RICE AND BEANS AND WENT OVER COOLING AND RE-HEATING. I LEFT LOGS AND WENT OVER COOLING AND RE HEATING.THERE WERE THINGS THAT ARE REPEAT VIOLATIONS THAT REALLY NEED TO HELP CORRECT THE HABITS. SHORT STAFFED FALLING ON MANAGER.
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2/2/2015 | Routine Inspection 1st | 85 |
- General Comments that relate to this Inspection
Inspection for added sushi operation construction only.- Finish the installation of the 3rd (north side) undercounter light.- The raw wood step must be painted or sealed so that it is not absorbent; smooth and easily cleanable.- Seal/caulk around the wall plumbing penetrations.OK TO OPERATE W/ CONDITIONS LISTED.
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11/18/2014 | Opening Inspection | 100 |
- [2] Potentially hazardous food properly thawed
Observed operator thawing crab meat (in package) in cold water in pans. Water not running and product in sealed packages. Advised operator that she may thaw in cold water this way only under refrigeration; otherwise approved method of cold water thaw requires meat to be out of the package and submerged under a constant flow of cold running water. Corrected on-site.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Operator storing bottles of beer (x2) in the customer ice bin (food). Do not store anything in the food unless you separate the cooling ice from the customer ice. Corrected on-site.
- [1] Installed; maintained
The 3-compartment dish washing sink faucet and pre-rinse dish area faucet hot and cold water valves do not completely shut off the water. Operator is unable to temper the water for activities like thawing which require only cold water. Repair.
- [1] Lighting provided as required; fixtures shielded
Shield or cover the light bulb over the ice bin to prevent broken glass contamination of the ice.
- General Comments that relate to this Inspection
Violations noted on the previous inspection (dated 11-10-14) have been corrected except for those re-listed above.
- General Comments that relate to this Inspection
Violations noted on the previous inspection (dated 11-10-14) have been corrected. The above listed violations continue to exist or were observed at the time of re-inspection.Operator is under the process of adding sushi to the operation. Unable to furnish permit or permit number. A designated area with a pony wall; two hand sinks; counters; prep tables and refrigeration have been added. Unknown if this project has gone through planning/review. Discussed with operator that because this area is not self-contained; the operator may include this operation under the existing restaurant permit. Advised operator that the sinks (x2) need to have FRP installed on the walls behind the sinks and that the facility refrigeration needs to be operational and at temperature. Install additional undercounter supplemental lighting (shielded) over the food preparation areas and base coving at the floor/wall junction on the new pony wall. Soap and towels must also be installed at both hand washing sinks. Sushi area must be inspected and approved prior to operation. Final inspection set for 11/18/14 @ 10AM.
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11/17/2014 | Routine Reinspection 1st | 94 |
- [1] Original container; properly labeled
Observed two bulk bins of white powders (sugar and flour) unlabeled. Label all white powders must be labeled to prevent misuse. Corrected on-site.
- [2] Food protected during storage; preparation; display; service; transportation
Open tin cans of tomato ketchup in the walk-in cooler (x2). Once tin cans w/ liquid product are opened; the contents must be used or if not; immediately transferred to a food grade container (stainless or plastic) so that you prevent the leaching of metals from the can into the food. Voluntarily discarded. Corrected on-site.
- [2] Handling of food; ice; minimized
Operator using single use cups as scoops in the salsa (walk-in); bulk flour and bulk sugar. Use scoops with handles only so that you minimize operator hand contact with the foods. Corrected on-site.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed bottles of water in undrained ice water cooler. Only store bottled water and other product in drained ice bins. Do not store anything in the customer ice. You may separate the customer ice from the cooling ice with a food grade barrier to store ice and bottles of water. Corrected on-site (removed).
- [1] Non-food contact surfaces of equipment and utensils clean
Accumulated food debris in the drink bins - Clean and maintain clean. Corrected on-site.
- [1] Installed; maintained
- Food debris plugging up the floor sink drain under the food preparation sink area. Clean/unplug and maintain clean.- 3-compartment dish washing sink faucet and pre-rinse dish area faucet hot and cold water valves do not completely shut off the water. Currently using the spray arm bypass valve to turn on and off the water. Operator is unable to temper the water (all cold; all hot or a mixture). Repair.- The mop sink atmospheric vacuum breaker (AVB) is leaking due to the operator storing the spray hose in the sink with the faucet constantly on and the spray valve closed. When not in use; disconnect the hose from the faucet to prevent damage to the AVB. Replace or repair the AVB as necessary.
- [4] Number; convenient; accessible; designed; installed
Operator storing items in the cook line hand sink (brackets and ingredient bin). The hand sink was not accessible. Do not store items in the hand sink during operating hours. Corrected on-site.
- [1] Lighting provided as required; fixtures shielded
Shield or cover the light bulb over the ice bin to prevent broken class contamination of the ice.
- [1] Lighting provided as required; fixtures shielded
Replace burned out bulbs (x2) over the flat top grill.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Operator is storing food and other items with customer foods in the walk-in cooler. Operator to designate a separate labeled container to store items in so that they are separate from customer items. Corrected on-site.
- General Comments that relate to this Inspection
OBSERVATIONS:- When changing dish machine chemicals; prime the machine to ensure product will dispense upon running the next cycle.- Dish machine tested 50ppm bleach. Test strips were available.- Sanitizer bucket tested >200ppm bleach. Makeup and maintain bleach wipe down water is 50-100ppm.- Ensure that all raw meat product is stored on the bottom of the cooler to prevent any potential for cross-contamination.- All product temperatures were at or near that required by regulation (e.g. onion and tomato salsa = 147F; salsa = 140F; refried beans = 147F & 157F; shred chicken 151F (hot hold); shred beef (hot hold) 152F; dessert cooler 30F; reach in freezer 10F; 2-door reach-in cooler 43F; walk-in cooler 40F.
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11/10/2014 | Routine Inspection 1st | 84 |
- General Comments that relate to this Inspection
All violations noted on previous inspection have been corrected. Dishwasher checked at 100 ppm chlorine.
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9/11/2013 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
050) Food not covered in walk-in. Except during cooling; all food products must be covered to prevent potential contamination - Corrected on-site50) Raw product stored incorrectly (observed raw beef stored above tortillas in reach-in). Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination - Corrected on-site.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
140) Dishwasher not dispensing proper levels of sanitizer. Repair unit to dispense adequate amounts of sanitizer to ensure proper sanitization. Ensure three-comp. sink is used for wash; rinse; sanitize until dishwasher is repaired. Repair dishwasher by 9/11/13.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth - Corrected.
- [1] Installed; maintained
Repair leak in ice bin drain line.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
310) Back kitchen hand sink not stocked with soap or paper towels. Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing - Corrected on-site.
- General Comments that relate to this Inspection
General Notes:-hand sink stocked-ice bin scoop stored properly-reach-ins less than 40F-dairy dates current-all glassware washed in kitchen three-comp. sink or dishwasher-ice machine clean; scoop stored properly-restroom stocked and clean-alcohol advisory sign posted as required
- General Comments that relate to this Inspection
General Notes:-front server station hand sink stocked-discussed future WCHD requirement of no bare hand contact with ready-to-eat foods-hot holding: -beans; rice; beef; chicken 140F-155F-make-up unit at 38F -cheese; lettuce; tomato all less than 40F-reach-ins less than 40F -raw shrimp; goat; beef; chicken 37F-41F-walk-in at 35F -cooled beans and rice at 39F-42F -raw beef 38F-discussed cooling procedures with no problems noted-three-comp. sink available for wash; rinse; sanitize-chemical test kits available-chemicals labeled and stored properly-food and single service items stored 6" above ground-handled scoops available for all bulk rice; etc-restrooms stocked and clean*ensure entire facility is maintained on a regular cleaning schedule including inside equipment (reach-in shelving and handles); under and behind equipment and all hard to reach areas-discussed employee health policies ensure employees ill with gastrointestinal symptoms (vomiting; diarrhea; jaundice; fever) are excluded for 48 hours after symptoms stop.
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9/9/2013 | Routine Inspection 1st | 90 |
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.Observed handles; ticket machine; shelves above steam table; and doors of refirgerators with food stains. Clean on regular basis. Corrected onsite.
- General Comments that relate to this Inspection
Notes:Reach in cooler @ 40 f. All dates current on drink products.Bar guns and holders clean. Drain hoses securely fastened.Counters and floors clean.Dry storage area clean. Glassware clean and stored properly. Ice machine clean. Scoop stored properly.Soda box area clean and well maintained.Handsink stocked properly and accessible.Bathrooms clean.
- General Comments that relate to this Inspection
Notes:Walk in cooler @ 40 f. All food products stored properly. Tamales 38 f; Sliced tomatoes 38 f; Cheese 38 f.Reach in cooler temps @ 40 f. Cheese 38 f; Salsa 38 f. All serving utensils clean and stored properly.Stand up refrigerators @ 40 f. Beef 38 f; Pork 39 f; Shrimp 38 f. Steam tables: Shredded chicken @ 160 f; Beef 170 f; Beans 165 f; Rice 170 f.Prep areas clean. All utensils; cookware; and spice containers clean and stored properly.Handsinks stocked properly and accessible.3 compartment sink operational and no leaks in plumbing. Sprayer in good condition.Dish machine @ 50 ppm.Floors and counters clean.Hood/grill area - ok.Customer area clean and well maintained.
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9/27/2012 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
The following has been corrected:1.Test strips on hand. 2. Faucet has been tigthened down. Corrected.3. Cutting Boards replaced. Corrected. 4. Floors clean.
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5/18/2012 | Opening Reinspection 1st | 100 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed cutting boards with deep cut marks and food stains. Replace all cutting boards - Correct by 5/15/12.
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.**Observed handles on equipment dirty with food debris clean by the end of 5/9/12.
- [1] Installed; maintained
Repair prep sink - faucet area loose when turning water on. Correct by 5/15/12.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floors dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions.Clean all floors on regular basis. Clean under dishwasher area. Correct by the end of 5/9/12.
- General Comments that relate to this Inspection
Opening inspection:Reach in cooler @ 40 f. All drink products have current dates.Handsink; 3 compartment sinks operational and stocked. Glassware clean and stored properly. Floors clean and in good condition.Bar guns and holders clean. Drain hose installed properly.Ice machine clean and draining properly. Dry storage area clean.Bathrooms clean and stocked.
- General Comments that relate to this Inspection
Opening Inspection:Freezer @ 0 f. All food frozen. Reach in coolers @ 40 f. Steam Tables @ 140 f. All hot holding must be 140 and above. Walk in cooler @ 40 f. All food products stored properly.Equipment ok.Dishwasher sani @ 50 ppm.3 compartment sink operational - sprayer in good condition.Handsink stocked properly and operational.Floors in good condition.Risk category 4 facility.**Have test strips on hand for dishwasher by the end of 5/9/12.
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5/9/2012 | Opening Inspection | 95 |
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