Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Follow-Up | Jul 18, 2013 | 60 |
|
Critical Item | Aug 2, 2013 | 55 |
No violation noted during this evaluation. | Follow-Up | Aug 24, 2013 | 100 |
|
Critical Item | Sep 23, 2013 | 85 |
|
Follow-Up | Oct 1, 2013 | 75 |
|
Follow-Up | Oct 14, 2013 | 95 |
|
Critical Item | Nov 26, 2013 | 60 |
|
Follow-Up | Dec 2, 2013 | 95 |
|
Follow-Up | Dec 19, 2013 | 95 |
Raw chicken wings were stored next to ready-to-eat vegetable medley (in a bag) in the walk-in refrigerator.
An employee in the kitchen was observed donning gloves without first washing hands.
An employee was observed washing hands in the food preparation sink.
Potentially hazardous food items were found above 41°F.
A food probe thermometer reading 0°F to 220°F was not available.
The food preparation sink was directly wasted to the sewer. The hosebibb under the kitchen hand washing sink did not have adequate backflow prevention.
A can of brake parts cleaner (not necessary for the operation of the facility) was stored under the food preparation sink.
The wiping cloth bucket in the kitchen contained greater than 200 ppm of residual chlorine.
Raw beef was stored above ready-to-eat cheese in the cold-top refrigerator. Raw chicken was stored above ready-to-eat cabbage in the walk-in refrigerator. A bottle of liquor stored at the bar was contaminated with fruit flies.
A consumer advisory for undercooked meat (hamburgers) was not provided.
An employee in the kitchen was observed touching the floor and cleaning and then moving on to food preparation without changing gloves and washing hands. An employee in the kitchen was observed donning gloves without first washing hands.
An employee was observed filling a bucket from the bar hand washing sink. An employee in the kitchen was observed washing hands with gloves on.
An unapproved employee twist-top beverage was stored on the kitchen preparation table.
An employee in the bar area was observed handling ready-to-eat limes with bare hands.
Potentially hazardous cooked potato and carrot stored on the cook's line table was 100°F.
An employee in the kitchen was observed washing and rinsing but not sanitizing dishes.
The food preparation sink was directly wasted. The hosebibb under the kitchen hand washing sink did not have adequate backflow prevention.
The bar hand washing sink was used for purposes other than hand washing as evidenced by a bucket stored in the basin.
Hot water was not available at the kitchen three compartment sink.
Soap was not available at the bar and men's restroom hand washing sinks.
Raw beef was stored above ready-to-eat tortillas in the cold-top refrigerator.
An uncovered employee beverage was stored on the kitchen preparation table.
The following potentially hazardous foods were found above 41°: (in the cold-top refrigerator) sour cream was 47°F, shredded cheese was 45°F, and raw beef was 46°F.
Hot water was not available at the kitchen three compartment sink.
Soap was not available at any hand washing sink in the facility (kitchen, bar, or restrooms).
A container of raw chicken was stored above ready-to-eat cut cabbage in the walk-in refrigerator. Corrected on site.
Nov 26, 2013Pedialyte was stored in the ice machine in drink ice. Raw chicken was stored above vegetables in the walk-in cooler.
An employee beverage with a twist top lid was stored above a container of dry rice in the kitchen.
An employee was cutting limes for beers with bare hands.
Raw beef on the kitchen counter was 61°F
Hot water was not functioning at the women's restroom hand sink and the bar and kitchen three compartment sinks.
The mop sink faucet was threaded and not equipped with an atmospheric vacuum breaker.
Liquid and dry medicines were stored above the prep sink in the kitchen.
A chemical spray bottle by the kitchen hand sink was unlabeled as to its contents.
The threaded mop sink faucet did not have an atmospheric vacuum breaker.
Dec 19, 2013The mop sink faucet did not have a proper backflow prevention device.
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