- Improper reheating (corrected on site)
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: PAN OF CHILI IN STEAM WELL AT 50 DEGREES F. RE-HEAT FOOD RAPIDLY AND THEN PLACE IN STEAM WELL TO MAINTAIN TEMPERATURE OF 135 DEGREES F OR HIGHER,PRODUCT RE-HEATED CORRECTED ON SITE. ALL OTHER FOODS IN STEAM TABLE AT APPROPRIATE TEMPERATURES.
Location: Kitchen
Equipment: Steam table
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: CLEAN PLATES AND BOWLS STORED RIGHT SIDE UP ON WIRE RACKS. INVERT PLATES AND BOWLS TO PREVENT CONTAMINATION.
Location: Back room
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: MOP IN WET MOP BUCKET IN BACK ROOM. ALLOW MOPS TO AIR DRY WHEN NOT IN USE. MOPS HUNG UP CORRECTED ON SITE
Location: Back room
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: LARGE LEXAN PAN OF COOKED SLOPPY JOE PLACED COVERED IN WALK IN MEASURED AT 90 DEGREES F. PAN MARKED TUESDAY BUT HAS TODAY'S DATE. MANGER STATES SLOOPY JOE PLACED IN COOLER LESS THAN 2 HOURS AGOCooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.PAN WAS SUBMERGED IN AN ICE BATH AND COVER REMOVED. CORRECTED ON SITE. COOLING METHODS INFORMATION WAS GIVEN OUT..
Location: Walk-in cooler
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09/10/2014 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. INDIVIDUAL CONTAINERS OF CHIPOTLE DRESSING, RANCH, AND HONEY MUSTARD STORED IN ICE BATH IN COOK LINE/KITCHEN AREA.CONTAINER OF CHIPOTLE DRESSING MEASURED 65 DEGREES F. ABOVE DRESSINGS ALL CONTAIN EGG YOLK AND MUST BE KEPT REFRIGERATED. ENSURE ICE BATH IS DONE PROPERLY TO ENSURE DRESSINGS ARE MAINTAINED AT 41 DEGREES F OR BELOW. SHOULD USE ICE AND WATER AND ENSURE ICE/WATER MIXTURE SURROUNDS THE LARGER CONTAINERS HOLDING THE INDIVIDUAL DRESSING CONTAINERS ON ALL SIDES TO KEEP ALL PRODUCT COLD.
Location: Cook line
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 1. OBSERVED SEVERAL INSTANCES OF EMPLOYEE PUTTING ON GLOVES WITHOUT WASHING HANDS BEFORE.HANDS MUST BE WASHED BEFORE PUTTING ON GLOVES AND WHEN CHANING GLOVES.
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. PROVIDE THERMOMETER INSIDE REACH IN COOLER OF PREP TOP NEAR HAND SINK ON COOK LINE.
Location: Cook line
Equipment: Prep Top Cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. WATER LEAKING FROM BOTTOM OF DISHMACHINE ONTO THE FLOOR AND PUDDLING.REPAIR ACCORDINGLY TO PREVENT LEAKING.
Location: Dish machine area
Equipment: Dishmachine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SCOOP HOLDER FOR SCOOP USED WITH FRIES AND CHIPS IS SOILED.CLEAN AND SANITIZE SCOOP HOLDER ON A REGULARLY.
Location: Cook line
Equipment: Deep fryer
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 1. SCOOP FOR TUNA SALAD STORED WITH HANDLE TOUCHING PRODUCT IN COLD HOLDING DRAWER OF PREP TOP COOLER.STORE SCOOP UPWARDS OR OUTSIDE OF PRODUCT.
Location: Cook line
Equipment: Prep Top Cooler
|
04/16/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. INDIVIDUAL CONTAINERS OF CHIPOTLE DRESSING, RANCH, AND HONEY MUSTARD STORED IN ICE BATH IN COOK LINE/KITCHEN AREA.CONTAINER OF CHIPOTLE DRESSING MEASURED 65 DEGREES F. ABOVE DRESSINGS ALL CONTAIN EGG YOLK AND MUST BE KEPT REFRIGERATED. ENSURE ICE BATH IS DONE PROPERLY TO ENSURE DRESSINGS ARE MAINTAINED AT 41 DEGREES F OR BELOW. SHOULD USE ICE AND WATER AND ENSURE ICE/WATER MIXTURE SURROUNDS THE LARGER CONTAINERS HOLDING THE INDIVIDUAL DRESSING CONTAINERS ON ALL SIDES TO KEEP ALL PRODUCT COLD.
Location: Cook line
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 1. OBSERVED SEVERAL INSTANCES OF EMPLOYEE PUTTING ON GLOVES WITHOUT WASHING HANDS BEFORE.HANDS MUST BE WASHED BEFORE PUTTING ON GLOVES AND WHEN CHANING GLOVES.
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. PROVIDE THERMOMETER INSIDE REACH IN COOLER OF PREP TOP NEAR HAND SINK ON COOK LINE.
Location: Cook line
Equipment: Prep Top Cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. WATER LEAKING FROM BOTTOM OF DISHMACHINE ONTO THE FLOOR AND PUDDLING.REPAIR ACCORDINGLY TO PREVENT LEAKING.
Location: Dish machine area
Equipment: Dishmachine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SCOOP HOLDER FOR SCOOP USED WITH FRIES AND CHIPS IS SOILED.CLEAN AND SANITIZE SCOOP HOLDER ON A REGULARLY.
Location: Cook line
Equipment: Deep fryer
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 1. SCOOP FOR TUNA SALAD STORED WITH HANDLE TOUCHING PRODUCT IN COLD HOLDING DRAWER OF PREP TOP COOLER.STORE SCOOP UPWARDS OR OUTSIDE OF PRODUCT.
Location: Cook line
Equipment: Prep Top Cooler
|
04/09/2014 | Routine |
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. TWO BOXES OF RAW SHELL EGGS STORED ON TOP SHELF OVER SHREDDED CHEESE AND PRODUCE IN WALK IN COOLER.STORE ALL RAW ANIMAL PRODUCTS BELOW READY TO EAT FOODS AND PRODUCE TO PREVENT CROSS CONTAMINATION.
Location: Walk-in cooler
Equipment: Walk in cooler
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: 1. MOP STORED IN WATER IN MOP BUCKET WHEN NOT IN USE.STORE HANGING ON MOP RACK TO FACILITATE DRYING.
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. PROVIDE PAPER TOWELS AT HAND SINK AT BEGINNING OF COOK LINE/PREP AREA.
Location: Cook line
Equipment: Hand sink
|
08/13/2013 | Recheck |
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. TWO BOXES OF RAW SHELL EGGS STORED ON TOP SHELF OVER SHREDDED CHEESE AND PRODUCE IN WALK IN COOLER.STORE ALL RAW ANIMAL PRODUCTS BELOW READY TO EAT FOODS AND PRODUCE TO PREVENT CROSS CONTAMINATION.
Location: Walk-in cooler
Equipment: Walk in cooler
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: 1. MOP STORED IN WATER IN MOP BUCKET WHEN NOT IN USE.STORE HANGING ON MOP RACK TO FACILITATE DRYING.
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. PROVIDE PAPER TOWELS AT HAND SINK AT BEGINNING OF COOK LINE/PREP AREA.
Location: Cook line
Equipment: Hand sink
|
08/06/2013 | Routine |
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: 1. ONE SPRAY BOTTLE OF YELLOW COLORED LIQUID NOT LABELED HANGING OVER MOP SINK IN BACK KITCHEN AREA.PLEASE LABEL ALL SPRAY BOTTLES AS TO CONTENTS.
Location: Kitchen (back)
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. PLASTIC DRAIN PLATES STORED IN SOILED CONTAINER ON SHELVING ACROSS FROM DISH MACHINE AREA.ENSURE AREAS HOLDING ITEMS THAT TOUCH FOOD ARE KEPT CLEAN AND SANITIZED.
Location: Dish machine area
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. JALAPENOS OBSERVED IN HAND SINK ON THE COOK LINE.PLEASE DO NOT USE HAND SINKS AS A DUMP SINK. USE FOR HAND WASHING ONLY.
Location: Cook line
Equipment: Hand sink
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1. SPRAY BOTTLE OF CHEMICAL SANITIZER HAS LOW/NO CONCENTRATION IN BAR AREA.2. IN PLACE SANITIZER BUCKET IN PREP AREA HAS LOW/NO CONCENTRATION.PLEASE ENSURE ALL IN PLACE SANITIZER IS AT PROPER CONCENTRATION AND CHANGED EVERY 4 HOURS.REMINDER: IF USING CLOTH TOWELS, MUST USE SANITIZER BUCKET. IF USING SANITIZER SPRAY BOTTLE, MUST USE DISPOSABLE PAPER TOWELS.
Location: Bar
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1. SPRAY BOTTLE OF CHEMICAL SANITIZER HAS LOW/NO CONCENTRATION IN BAR AREA.2. IN PLACE SANITIZER BUCKET IN PREP AREA HAS LOW/NO CONCENTRATION.PLEASE ENSURE ALL IN PLACE SANITIZER IS AT PROPER CONCENTRATION AND CHANGED EVERY 4 HOURS.REMINDER: IF USING CLOTH TOWELS, MUST USE SANITIZER BUCKET. IF USING SANITIZER SPRAY BOTTLE, MUST USE DISPOSABLE PAPER TOWELS.
Location: Prep area
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. DAMP WIPING CLOTH STORED ON STAINLESS STEEL COUNTERTOP IN WAITSTAFF AREA/SODA MACHINE AREA.PLEASE STORE IN SANITIZING SOLUTION WHEN NOT IN USE.REMINDER: IF USING CLOTH TOWELS, MUST USE SANITIZER BUCKET. IF USING SANITIZER SPRAY BOTTLE, MUST USE DISPOSABLE PAPER TOWELS.
Location: Wait staff area
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. WATER LEAKING FROM DISH MACHINE ONTO BAR FLOOR.PLEASE REPAIR ACCORDINGLY.
Location: Bar
Equipment: Dishmachine
- Single Service Storage (corrected)
Single-service item(s) stored improperly.
Correction: Store in approved manner
Comments: 1. BOX OF SOLO SINGLE SERVICE CUPS STORED DIRECTLY ON THE FLOOR IN THE DRY STOCK AREA.PLEASE STORE AT LEAST 6 INCHES ABOVE THE FLOOR IN A CLEAN AND DRY LOCATION.
Location: Dry storage
|
02/22/2013 | Recheck |
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: 1. ONE SPRAY BOTTLE OF YELLOW COLORED LIQUID NOT LABELED HANGING OVER MOP SINK IN BACK KITCHEN AREA.PLEASE LABEL ALL SPRAY BOTTLES AS TO CONTENTS.
Location: Kitchen (back)
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. PLASTIC DRAIN PLATES STORED IN SOILED CONTAINER ON SHELVING ACROSS FROM DISH MACHINE AREA.ENSURE AREAS HOLDING ITEMS THAT TOUCH FOOD ARE KEPT CLEAN AND SANITIZED.
Location: Dish machine area
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. JALAPENOS OBSERVED IN HAND SINK ON THE COOK LINE.PLEASE DO NOT USE HAND SINKS AS A DUMP SINK. USE FOR HAND WASHING ONLY.
Location: Cook line
Equipment: Hand sink
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1. SPRAY BOTTLE OF CHEMICAL SANITIZER HAS LOW/NO CONCENTRATION IN BAR AREA.2. IN PLACE SANITIZER BUCKET IN PREP AREA HAS LOW/NO CONCENTRATION.PLEASE ENSURE ALL IN PLACE SANITIZER IS AT PROPER CONCENTRATION AND CHANGED EVERY 4 HOURS.REMINDER: IF USING CLOTH TOWELS, MUST USE SANITIZER BUCKET. IF USING SANITIZER SPRAY BOTTLE, MUST USE DISPOSABLE PAPER TOWELS.
Location: Bar
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1. SPRAY BOTTLE OF CHEMICAL SANITIZER HAS LOW/NO CONCENTRATION IN BAR AREA.2. IN PLACE SANITIZER BUCKET IN PREP AREA HAS LOW/NO CONCENTRATION.PLEASE ENSURE ALL IN PLACE SANITIZER IS AT PROPER CONCENTRATION AND CHANGED EVERY 4 HOURS.REMINDER: IF USING CLOTH TOWELS, MUST USE SANITIZER BUCKET. IF USING SANITIZER SPRAY BOTTLE, MUST USE DISPOSABLE PAPER TOWELS.
Location: Prep area
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. DAMP WIPING CLOTH STORED ON STAINLESS STEEL COUNTERTOP IN WAITSTAFF AREA/SODA MACHINE AREA.PLEASE STORE IN SANITIZING SOLUTION WHEN NOT IN USE.REMINDER: IF USING CLOTH TOWELS, MUST USE SANITIZER BUCKET. IF USING SANITIZER SPRAY BOTTLE, MUST USE DISPOSABLE PAPER TOWELS.
Location: Wait staff area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. WATER LEAKING FROM DISH MACHINE ONTO BAR FLOOR.PLEASE REPAIR ACCORDINGLY.
Location: Bar
Equipment: Dishmachine
- Single Service Storage
Single-service item(s) stored improperly.
Correction: Store in approved manner
Comments: 1. BOX OF SOLO SINGLE SERVICE CUPS STORED DIRECTLY ON THE FLOOR IN THE DRY STOCK AREA.PLEASE STORE AT LEAST 6 INCHES ABOVE THE FLOOR IN A CLEAN AND DRY LOCATION.
Location: Dry storage
|
02/15/2013 | Routine |
| No violation noted during this evaluation. | 11/29/2012 | Pre-Licensing |
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