- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: RENONO, A PATTY MADE WITH COOKED GROUND BEEF AND CHEESE, STORED ON A PLATE LOCATED ON COOK LINE HOLDING AT 79 DEGREES F. DISCARDED.STORE FOOD UNDER REFRIGERATION TO MAINTAIN 41 DEGREES F OR LOWER.
Location: Cook line
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: LINE COOK HANDLING TORTILLAS, CHEESE, AND OTHER CONDIMENTS WITH BARE HANDS.READY TO EAT FOODS SHOULD NOT BE TOUCHED WITH BARE HANDS. USE GLOVES, TONGS, UTENSILS. OR DELI WRAP TO PREVENT BARE HAND CONTACT WITH THE FOOD. CONTAMINATED FOOD DISCARDED.
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: PACKAGED OF OPENED CHEESE TOUCHING A CONTAINER OF PORTIONED RAW BEEF LOCATED INSIDE COOK LINE COLD TOP COOLER.ALLOW ADEQUATE SPACING BETWEEN RAW AND READY TO EAT FOODS TO PREVENT CONTAMINATION OR STORE RAW PRODUCT BELOW READY TO EAT.
Location: Cook line
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: LARGE BUCKETS OF QUESO CHEESE NOT DATE MARKED INSIDE REACH IN COOLER.ENSURE PREPARED FOODS ARE MARKED WITH A SEVEN DAY EXPIRATION IF NOT USED WITHIN 24 HOURS.
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZED KNIFE BLADES STORED ON A MAGNETIC STRIP COVERED WITH FOOD SOIL.ENSURE MAGNETIC STRIP IS MAINTAINED IN A CLEAN AND SANITARY CONDITION TO PREVENT CROSS CONTAMINATION.
Location: Kitchen
Equipment: Knife/utensil rack
- Hand sink improper usage (corrected on site)
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: PILE OF KNIVES STORED INSIDE WAIT STAFF HAND SINK. SERVER OBSERVED CLEANING TABLEWARE IN WAIT STAFF HAND SINK.HAND SINK SHOULD BE USED SPECIFICALLY FOR WASHING HANDS AND NO OTHER PURPOSE. USE 3 COMPARTMENT SINK TO PROPERLY CLEAN TABLEWARE.
Location: Wait staff area
Equipment: Hand sink
- Improper sanitizing of utensil(s) and equipment (corrected on site)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: EMPLOYEE CLEANED TABLE WARE AT WAIT STAFF HAND SINK WITHOUT SANITIZING.ENSURE TABLE WARE IS PROPERLY SANITIZE AT THREE COMPARTMENT SINK IMMEDIATELY AFTER CLEANING.
- Soiled dumpsters and receptacles (corrected)
Waste handling units not clean or improperly cleaned.
Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
Comments: GREASE DUMP AND PAVEMENT IN VICINITY SOILED WITH ACCUMULATION OF GREASE AND ENCRUSTED FOOD DEPOSITS.CLEAN GREASE DUMP AND AREA THOROUGHLY ON A REGULAR BASIS TO PREVENT ATTRACTION OF INSECTS AND RODENTS.
Location: Dumpster area
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: GAP IN BETWEEN BACK WALL AND EDGE OF MOP SINK. WATER DRAINING INTO CAVITY,SEAL GAP.
Location: Kitchen
Equipment: Mop sink
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: SODA MACHINE NOZZLES AND SPICKETS BEHIND SOILED WITH BUILD UP.CLEAN NOZZLES ON A REGULAR BASIS TO PREVENT BUILD UP.
Location: Wait staff area
Equipment: Soda machine
- Improper rinsing of utensil(s) and equipment (corrected on site)
Washed utensil(s) and/or equipment not properly rinsed.
Correction: Follow approved methods to properly rinse equipment and/or utensil(s).
Comments: SERVER UTILIZED HAND SINK TO RINSE TABLE WARE.THIS IS NOT AN APPROVED METHOD TO PROPERLY RINSE TABLE WARE. UTILIZE THREE COMPARTMENT SINK
Location: Kitchen
|
07/09/2014 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: RENONO, A PATTY MADE WITH COOKED GROUND BEEF AND CHEESE, STORED ON A PLATE LOCATED ON COOK LINE HOLDING AT 79 DEGREES F. DISCARDED.STORE FOOD UNDER REFRIGERATION TO MAINTAIN 41 DEGREES F OR LOWER.
Location: Cook line
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: LINE COOK HANDLING TORTILLAS, CHEESE, AND OTHER CONDIMENTS WITH BARE HANDS.READY TO EAT FOODS SHOULD NOT BE TOUCHED WITH BARE HANDS. USE GLOVES, TONGS, UTENSILS. OR DELI WRAP TO PREVENT BARE HAND CONTACT WITH THE FOOD. CONTAMINATED FOOD DISCARDED.
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: PACKAGED OF OPENED CHEESE TOUCHING A CONTAINER OF PORTIONED RAW BEEF LOCATED INSIDE COOK LINE COLD TOP COOLER.ALLOW ADEQUATE SPACING BETWEEN RAW AND READY TO EAT FOODS TO PREVENT CONTAMINATION OR STORE RAW PRODUCT BELOW READY TO EAT.
Location: Cook line
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: LARGE BUCKETS OF QUESO CHEESE NOT DATE MARKED INSIDE REACH IN COOLER.ENSURE PREPARED FOODS ARE MARKED WITH A SEVEN DAY EXPIRATION IF NOT USED WITHIN 24 HOURS.
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZED KNIFE BLADES STORED ON A MAGNETIC STRIP COVERED WITH FOOD SOIL.ENSURE MAGNETIC STRIP IS MAINTAINED IN A CLEAN AND SANITARY CONDITION TO PREVENT CROSS CONTAMINATION.
Location: Kitchen
Equipment: Knife/utensil rack
- Hand sink improper usage (corrected on site)
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: PILE OF KNIVES STORED INSIDE WAIT STAFF HAND SINK. SERVER OBSERVED CLEANING TABLEWARE IN WAIT STAFF HAND SINK.HAND SINK SHOULD BE USED SPECIFICALLY FOR WASHING HANDS AND NO OTHER PURPOSE. USE 3 COMPARTMENT SINK TO PROPERLY CLEAN TABLEWARE.
Location: Wait staff area
Equipment: Hand sink
- Improper sanitizing of utensil(s) and equipment (corrected on site)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: EMPLOYEE CLEANED TABLE WARE AT WAIT STAFF HAND SINK WITHOUT SANITIZING.ENSURE TABLE WARE IS PROPERLY SANITIZE AT THREE COMPARTMENT SINK IMMEDIATELY AFTER CLEANING.
- Soiled dumpsters and receptacles
Waste handling units not clean or improperly cleaned.
Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
Comments: GREASE DUMP AND PAVEMENT IN VICINITY SOILED WITH ACCUMULATION OF GREASE AND ENCRUSTED FOOD DEPOSITS.CLEAN GREASE DUMP AND AREA THOROUGHLY ON A REGULAR BASIS TO PREVENT ATTRACTION OF INSECTS AND RODENTS.
Location: Dumpster area
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: GAP IN BETWEEN BACK WALL AND EDGE OF MOP SINK. WATER DRAINING INTO CAVITY,SEAL GAP.
Location: Kitchen
Equipment: Mop sink
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: SODA MACHINE NOZZLES AND SPICKETS BEHIND SOILED WITH BUILD UP.CLEAN NOZZLES ON A REGULAR BASIS TO PREVENT BUILD UP.
Location: Wait staff area
Equipment: Soda machine
- Improper rinsing of utensil(s) and equipment (corrected on site)
Washed utensil(s) and/or equipment not properly rinsed.
Correction: Follow approved methods to properly rinse equipment and/or utensil(s).
Comments: SERVER UTILIZED HAND SINK TO RINSE TABLE WARE.THIS IS NOT AN APPROVED METHOD TO PROPERLY RINSE TABLE WARE. UTILIZE THREE COMPARTMENT SINK
Location: Kitchen
|
07/02/2014 | 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. COOK LINE COLD TOP COOLER HOLDING AT 53 DEGREES F.2. REACH IN COOLER HOLDING AT 48 DEGREES CONTAINING CREAMERS LOCATED IN WAIT STAFF AREA.REPAIR TO HOLD AT 41 DEGREES F OR LOWER.3. CHILI REION HOLDING AT 67 DEGREES ON COOK LINE.STORE UNDER REFRIGERATION AT 41 DEGREES F OR LOWER.
Location: Cook line
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: FOOD HANDLER ON COOK LINE HANDLING READY TO EAT FOODS (TOMATOES, SHREDDED CHEESE, LETTUCE) WITH BARE HANDS.ENSURE GLOVES, UTENSILS, OR DELI TISSUE ARE USED TO PREVENT BARE HAND CONTACT WITH READY TO EAT FOODS.
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: TUBS OF SHREDDED CHEESE AND SALSA STORED INSIDE REACH IN COOLER NOT DATE MARKED WITH A SEVEN DAY EXPIRATION DATE.
Location: Kitchen
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: KNIVES STORED ON MAGNETIC STRIP SOILED WITH FOOD RESIDUE ON BLADES LOCATED ABOVE 3 COMPARTMENT SINK.ENSURE ONLY CLEAN AND SANITIZED KNIVES ARE STORED ON MAGNETIC STRIP TO PREVENT CROSS CONTAMINATION. FURTHERMORE CLEAN AND SANITIZE KNIVES EVERY FOUR HOURS.
Location: Kitchen (back)
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: EMPLOYEE HANDLING FOOD ON COOK LINE NOT WEARING HAIR RESTRAINT.
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: LARGE CLEAN AND SANITIZED POTS STORED ON THE FLOOR IN BACK KITCHEN AREA.STORE CLEAN EQUIPMENT UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Kitchen (back)
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER DRIPPING FROM PIPE INTO CONTAINER LOCATED NEXT TO CHEST FREEZER IN BACK STORAGE AREA.PROVIDE REPAIR.
Location: Kitchen
|
02/18/2014 | 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. COOK LINE COLD TOP COOLER HOLDING AT 53 DEGREES F.2. REACH IN COOLER HOLDING AT 48 DEGREES CONTAINING CREAMERS LOCATED IN WAIT STAFF AREA.REPAIR TO HOLD AT 41 DEGREES F OR LOWER.3. CHILI REION HOLDING AT 67 DEGREES ON COOK LINE.STORE UNDER REFRIGERATION AT 41 DEGREES F OR LOWER.
Location: Cook line
- Bare hand contact (critical)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: FOOD HANDLER ON COOK LINE HANDLING READY TO EAT FOODS (TOMATOES, SHREDDED CHEESE, LETTUCE) WITH BARE HANDS.ENSURE GLOVES, UTENSILS, OR DELI TISSUE ARE USED TO PREVENT BARE HAND CONTACT WITH READY TO EAT FOODS.
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: TUBS OF SHREDDED CHEESE AND SALSA STORED INSIDE REACH IN COOLER NOT DATE MARKED WITH A SEVEN DAY EXPIRATION DATE.
Location: Kitchen
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: KNIVES STORED ON MAGNETIC STRIP SOILED WITH FOOD RESIDUE ON BLADES LOCATED ABOVE 3 COMPARTMENT SINK.ENSURE ONLY CLEAN AND SANITIZED KNIVES ARE STORED ON MAGNETIC STRIP TO PREVENT CROSS CONTAMINATION. FURTHERMORE CLEAN AND SANITIZE KNIVES EVERY FOUR HOURS.
Location: Kitchen (back)
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: EMPLOYEE HANDLING FOOD ON COOK LINE NOT WEARING HAIR RESTRAINT.
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: LARGE CLEAN AND SANITIZED POTS STORED ON THE FLOOR IN BACK KITCHEN AREA.STORE CLEAN EQUIPMENT UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Kitchen (back)
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER DRIPPING FROM PIPE INTO CONTAINER LOCATED NEXT TO CHEST FREEZER IN BACK STORAGE AREA.PROVIDE REPAIR.
Location: Kitchen
|
02/11/2014 | Routine |
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: SERVERS USING HANDS TO REMOVE TORTILLA CHIPS FROM STORAGE BIN TO PUT IN BASKETS FOR CUSTOMERS.PROVIDE A UTENSILS, DELI TISSUE, OR GLOVES TO PREVENT BARE HAND CONTACT WITH THE CHIPS.
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: KICK PLATE INSIDE ICE MACHINE SOILED.CLEAN AND SANITIZE PLATE THOROUGHLY ON A DAILY BASIS.
Location: Dry storage
- Food in prohibited areas (corrected on site)
Food stored in unapproved location.
Correction: Store only in approved manner and location.
Comments: TWO LARGE CONTAINERS OF TORTILLA CHIPS WERE STORED UNCOVERED BELOW A RACK CONTAINING COATS IN DRY STORAGE AREA.DISCONTINUE STORING PRODUCT UNDER COAT RACK. PROVIDE PROTECTIVE LIDS TO BOTH CONTAINERS.
Location: Dry storage
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: DUCK TAPE COVERING DAMAGED AREAS ON CHEST FREEZER LID IN BACK KITCHEN.PROVIDE REPAIR TO THE FREEZER LID.RECHECK: A WORK ORDER IS IN PROGRESS TO HAVE LID REPAIRED
Location: Kitchen (back)
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Bar
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
- Unapproved warewashing (corrected on site)
Unapproved alternative manual warewashing.
Correction: Alternative manual warewashing equipment may be used with prior regulatory approval.
Comments: EMPLOYEE WASHED AND RINSED CONTAINER LID AT THE MOP SINK.DISCONTINUE THIS PRACTICE. ALL EQUIPMENT SHOULD BE WASHED AT THE THREE COMPARTMENT SINK.
Location: Kitchen
|
09/26/2013 | Recheck |
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: SERVERS USING HANDS TO REMOVE TORTILLA CHIPS FROM STORAGE BIN TO PUT IN BASKETS FOR CUSTOMERS.PROVIDE A UTENSILS, DELI TISSUE, OR GLOVES TO PREVENT BARE HAND CONTACT WITH THE CHIPS.
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: KICK PLATE INSIDE ICE MACHINE SOILED.CLEAN AND SANITIZE PLATE THOROUGHLY ON A DAILY BASIS.
Location: Dry storage
- Food in prohibited areas (corrected on site)
Food stored in unapproved location.
Correction: Store only in approved manner and location.
Comments: TWO LARGE CONTAINERS OF TORTILLA CHIPS WERE STORED UNCOVERED BELOW A RACK CONTAINING COATS IN DRY STORAGE AREA.DISCONTINUE STORING PRODUCT UNDER COAT RACK. PROVIDE PROTECTIVE LIDS TO BOTH CONTAINERS.
Location: Dry storage
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: DUCK TAPE COVERING DAMAGED AREAS ON CHEST FREEZER LID IN BACK KITCHEN.PROVIDE REPAIR TO THE FREEZER LID.
Location: Kitchen (back)
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Bar
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
- Unapproved warewashing (corrected on site)
Unapproved alternative manual warewashing.
Correction: Alternative manual warewashing equipment may be used with prior regulatory approval.
Comments: EMPLOYEE WASHED AND RINSED CONTAINER LID AT THE MOP SINK.DISCONTINUE THIS PRACTICE. ALL EQUIPMENT SHOULD BE WASHED AT THE THREE COMPARTMENT SINK.
Location: Kitchen
|
09/19/2013 | 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: COLD TOP COOLER HOLDING FOODS ON TOP AT 50 DEGREES F AND 48 DEGREES F ON THE BOTTOM INTERIOR.ADJUST/REPAIR COOLER TO HOLD FOOD AT THE PROPER COLDHOLDING OF 41 DEGREES F OR LOWER.
Location: Cook line
Equipment: Cold top
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE BEVERAGE STORED INSIDE WITH A STRAW BUT NO LID.ALL EMPLOYEE BEVERAGE CUPS SHOULD BE SUPPLIED WITH LIDS ALONG WITH A STRAW IN FOOD PREP AREAS.
Location: Kitchen
- Cross-contamination (corrected on site)
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 LARGE BUCKET OF RAW CHICKEN AND BEEF WERE STORED ABOVE BUCKETS OF CUT TOMATOES, SALSA, AND SOUR CREAM INSIDE REACH IN REFRIGERATOR,STORE ALL RAW ANIMAL PRODUCT BELOW READY TO EAT TO PROTECT FOOD FROM CROSS CONTAMINATION.2. A TWO COMPARTMENT SINK IS NOT AVAILABLE TO WASH TOMATOES, PEPPERS, AND ONIONS. PRODUCE WASHED IN THREE COMPARTMENT SINK.INSTALL A TWO COMPARTMENT SINK SPECIFICALLY TO WASH PRODUCE TO PREVENT CROSS CONTAMINATION
Location: Kitchen
Equipment: Reach in cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: LARGE CONTAINERS OF PREPARED SALSA, BEANS, RICE, QUESO, COOKED CHICKEN AND BEEF MISSING DISCARD DATES.ENSURE ALL FOOD NOT USED WITHIN 24 HOURS IS PROPERLY LABELED WITH A 7 DAY OR EARLIER DISCARD DATE.
Location: Kitchen
Equipment: Reach in cooler
- Miscellaneous contamination of food (Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: TORTILLAS REMOVED FROM ORIGINAL PACKAGING AND STORED IN A PLASTIC GROCERY BAG.THESE BAGS ARE UNSANITARY AND CONTAMINATE THE FOOD. PROVDE APPROVED FOOD STORAGE BAGS TO STORE FOOD.
Location: Cook line
- Hand sink improper usage (corrected on site)
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: HAND SINK WAS FILLED TO THE RIM WITH RAW SHRIMP.ENSURE HAND SINK IS USED SPECIFICALLY FOR WASHING HANDS. RAW SEAFOOD AND OTHER MEATS SHOULD BE PREPARED IN THE THREE COMPARTMENT SINK.
Location: Kitchen
Equipment: Hand sink
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: EMPLOYEES NOT ABLE TO WASH HANDS WITH A WATER TEMPERATURE AT A MINIMUM OF 100 DEGREES F.WATER TEMPERATURE MUST MEASURE AT A MINIMUM OF 100 DEGREES FOR PROPER HAND WASHING.
Location: Kitchen (back)
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: EMPLOYEES NOT ABLE TO WASH HANDS WITH A WATER TEMPERATURE AT A MINIMUM OF 100 DEGREES F.WATER TEMPERATURE MUST MEASURE AT A MINIMUM OF 100 DEGREES FOR PROPER HAND WASHING.
Location: Kitchen (front)
- Chemical sanitizer concentration (corrected on site)
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: SANITIZING SOLUTION LESS THAN 50 PPM CHLORINE IN BUCKETS CONTAINING TOWELS.
Location: Wait staff area
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: FOOD EMPLOYEE PREPARING FOOD ON COOK LINE NOT WEARING A HAIR RESTRAINT.PROVIDE HAIR RESTRAINTS FOR ALL FOOD HANDLERS.
- Improper storage location (corrected on site)
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: CLEAN AND SANITIZED CUTTING BOARD STORED ON THE FLOOR BEHIND PREP TABLE IN KITCHEN AREA.STORE CLEAN EQUIPMENT IN A SANITARY AREA TO PREVENT CONTAMINATION.
Location: Kitchen
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: NO DOCUMENTATION AVAILABLE FOR EXHAUST CLEANING ON THE HOOD.PROVIDE SERVICE TO HAVE EXHAUST SYSTEM CLEANED. SCHEDULED JUNE 3RD ACCORDING TO MANAGER.
Location: Kitchen (back)
- 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: 1. LARGE CONTAINER OF DICED CHICKEN STORED COVERED HOLDING AT 93 DEGREES F INSIDE REACH IN REFRIGERATOR PREPARED ONE HOUR PRIOR TO STORAGE.2. FOUR LARGE PANS OF HOT REFRIED BEANS STORED AT ROOM TEMPERATURE TO COOL. USE PROPER GUIDE LINES TO COOL FOOD USING THE FOLLOWING METHODS: SHALLOW PANS, ICE WATER BATH, ADDING ICE AS AN INGREDIENT, OR SMALLER PORTION SIZE.CHICKEN WAS TRANSFERRED TO A SHALLOW PAN TO COOL PROPERLY. REFRIED BEANS WERE STORED ON ICE BATHS.
Location: Kitchen
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: WATER REACHING A MAXIUMUM OF 86 DEGREES AT HAND SINKS.PROVIDE WATER AT A MINIMUM OF 100 DEGREES F AT BOTH HAND SINKS.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: WATER REACHING A MAXIUMUM OF 86 DEGREES AT HAND SINKS.PROVIDE WATER AT A MINIMUM OF 100 DEGREES F AT BOTH HAND SINKS.
Location: Cook line
Equipment: Hand sink
- Three bay wash temperature (corrected)
Wash solution temperature of manual warewashing sink is less than 110 degrees F.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110 degrees F.
Comments: THREE BAY TEMPERATURE REACHING A MAXIMUM OF 86 DEGREES F. WATER SHOULD REACH A MINIMUM OF 110 DEGREES F AT THREE COMPARTMENT SINK.
Location: Kitchen
Equipment: 3-bay
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: LID ON LARGE CHEST FREEZER IN BACK STORAGE AREA DAMAGED.REPAIR LID.
Location: Kitchen (back)
Equipment: Chest freezer
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: TWO BAGS OF ONIONS STORED DIRECTLY ON THE FLOOR.STORE PRODUCE UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Kitchen (back)
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE QUAT TEST STRIPS TO VERIFY SANITIZER CONCENTRATION IN THREE COMPARTMENT SINKS AND BUCKETS CONTAINING TOWELS.
Location: Kitchen
|
06/05/2013 | 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: COLD TOP COOLER HOLDING FOODS ON TOP AT 50 DEGREES F AND 48 DEGREES F ON THE BOTTOM INTERIOR.ADJUST/REPAIR COOLER TO HOLD FOOD AT THE PROPER COLDHOLDING OF 41 DEGREES F OR LOWER.
Location: Cook line
Equipment: Cold top
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE BEVERAGE STORED INSIDE WITH A STRAW BUT NO LID.ALL EMPLOYEE BEVERAGE CUPS SHOULD BE SUPPLIED WITH LIDS ALONG WITH A STRAW IN FOOD PREP AREAS.
Location: Kitchen
- Cross-contamination (corrected on site)
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 LARGE BUCKET OF RAW CHICKEN AND BEEF WERE STORED ABOVE BUCKETS OF CUT TOMATOES, SALSA, AND SOUR CREAM INSIDE REACH IN REFRIGERATOR,STORE ALL RAW ANIMAL PRODUCT BELOW READY TO EAT TO PROTECT FOOD FROM CROSS CONTAMINATION.2. A TWO COMPARTMENT SINK IS NOT AVAILABLE TO WASH TOMATOES, PEPPERS, AND ONIONS. PRODUCE WASHED IN THREE COMPARTMENT SINK.INSTALL A TWO COMPARTMENT SINK SPECIFICALLY TO WASH PRODUCE TO PREVENT CROSS CONTAMINATION
Location: Kitchen
Equipment: Reach in cooler
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: LARGE CONTAINERS OF PREPARED SALSA, BEANS, RICE, QUESO, COOKED CHICKEN AND BEEF MISSING DISCARD DATES.ENSURE ALL FOOD NOT USED WITHIN 24 HOURS IS PROPERLY LABELED WITH A 7 DAY OR EARLIER DISCARD DATE.
Location: Kitchen
Equipment: Reach in cooler
- Miscellaneous contamination of food (Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: TORTILLAS REMOVED FROM ORIGINAL PACKAGING AND STORED IN A PLASTIC GROCERY BAG.THESE BAGS ARE UNSANITARY AND CONTAMINATE THE FOOD. PROVDE APPROVED FOOD STORAGE BAGS TO STORE FOOD.
Location: Cook line
- Hand sink improper usage (corrected on site)
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: HAND SINK WAS FILLED TO THE RIM WITH RAW SHRIMP.ENSURE HAND SINK IS USED SPECIFICALLY FOR WASHING HANDS. RAW SEAFOOD AND OTHER MEATS SHOULD BE PREPARED IN THE THREE COMPARTMENT SINK.
Location: Kitchen
Equipment: Hand sink
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: EMPLOYEES NOT ABLE TO WASH HANDS WITH A WATER TEMPERATURE AT A MINIMUM OF 100 DEGREES F.WATER TEMPERATURE MUST MEASURE AT A MINIMUM OF 100 DEGREES FOR PROPER HAND WASHING.
Location: Kitchen (back)
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: EMPLOYEES NOT ABLE TO WASH HANDS WITH A WATER TEMPERATURE AT A MINIMUM OF 100 DEGREES F.WATER TEMPERATURE MUST MEASURE AT A MINIMUM OF 100 DEGREES FOR PROPER HAND WASHING.
Location: Kitchen (front)
- Chemical sanitizer concentration (corrected on site)
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: SANITIZING SOLUTION LESS THAN 50 PPM CHLORINE IN BUCKETS CONTAINING TOWELS.
Location: Wait staff area
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: FOOD EMPLOYEE PREPARING FOOD ON COOK LINE NOT WEARING A HAIR RESTRAINT.PROVIDE HAIR RESTRAINTS FOR ALL FOOD HANDLERS.
- Improper storage location (corrected on site)
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: CLEAN AND SANITIZED CUTTING BOARD STORED ON THE FLOOR BEHIND PREP TABLE IN KITCHEN AREA.STORE CLEAN EQUIPMENT IN A SANITARY AREA TO PREVENT CONTAMINATION.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: NO DOCUMENTATION AVAILABLE FOR EXHAUST CLEANING ON THE HOOD.PROVIDE SERVICE TO HAVE EXHAUST SYSTEM CLEANED. SCHEDULED JUNE 3RD ACCORDING TO MANAGER.
Location: Kitchen (back)
- 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: 1. LARGE CONTAINER OF DICED CHICKEN STORED COVERED HOLDING AT 93 DEGREES F INSIDE REACH IN REFRIGERATOR PREPARED ONE HOUR PRIOR TO STORAGE.2. FOUR LARGE PANS OF HOT REFRIED BEANS STORED AT ROOM TEMPERATURE TO COOL. USE PROPER GUIDE LINES TO COOL FOOD USING THE FOLLOWING METHODS: SHALLOW PANS, ICE WATER BATH, ADDING ICE AS AN INGREDIENT, OR SMALLER PORTION SIZE.CHICKEN WAS TRANSFERRED TO A SHALLOW PAN TO COOL PROPERLY. REFRIED BEANS WERE STORED ON ICE BATHS.
Location: Kitchen
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: WATER REACHING A MAXIUMUM OF 86 DEGREES AT HAND SINKS.PROVIDE WATER AT A MINIMUM OF 100 DEGREES F AT BOTH HAND SINKS.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: WATER REACHING A MAXIUMUM OF 86 DEGREES AT HAND SINKS.PROVIDE WATER AT A MINIMUM OF 100 DEGREES F AT BOTH HAND SINKS.
Location: Cook line
Equipment: Hand sink
- Three bay wash temperature
Wash solution temperature of manual warewashing sink is less than 110 degrees F.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110 degrees F.
Comments: THREE BAY TEMPERATURE REACHING A MAXIMUM OF 86 DEGREES F. WATER SHOULD REACH A MINIMUM OF 110 DEGREES F AT THREE COMPARTMENT SINK.
Location: Kitchen
Equipment: 3-bay
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: LID ON LARGE CHEST FREEZER IN BACK STORAGE AREA DAMAGED.REPAIR LID.
Location: Kitchen (back)
Equipment: Chest freezer
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: TWO BAGS OF ONIONS STORED DIRECTLY ON THE FLOOR.STORE PRODUCE UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Kitchen (back)
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE QUAT TEST STRIPS TO VERIFY SANITIZER CONCENTRATION IN THREE COMPARTMENT SINKS AND BUCKETS CONTAINING TOWELS.
Location: Kitchen
|
05/29/2013 | Routine |
- Toxic labeling (corrected on site)
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: UNLABLED SPRAY BOTTLE CONTAINING OVEN DEGREASER HANGING IN MOP SINK AREA. LABEL BOTTLE WITH CONTENTS.
Location: Kitchen
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: BEVERAGE STORED IN CUP WITHOUT A LID AND STRAW ON COOK LINE. ENSURE EMPLOYEE BEVERAGES ARE STORED IN CONTAINERS WITH LIDS AND STRAWS ON COOK LINE.
Location: Cook line
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: TORTILLAS REMOVED FROM ORIGINAL PACKAGING STORED INSIDE GROCERY BAGS. DISCONTINUE THIS PRACTICE. THESE BAGS ARE UNSANITARY. PROVIDE APPROVED STORAGE BAGS TO STORE OPENED PRODUCT.
Location: Cook line
- Chemical sanitizer concentration (corrected on site)
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. SANITIZING SOLUTION INSIDE SPRAY BOTTLE IN WAIT STAFF AREA TOO STRONG (GREATER THAN 500 PPM QUAT)2. SANITIZING SOLUTION IN BUCKET LOCATED IN WAIT STAFF AREA TOO WEAK (LESS THAN 50 PPM QUAT)3. SANITIZING SOLUTION IN BUCKET ON COOK LINE TOO WEAK (NO MEASURABLE CHLORINE)ENSURE SOLUTION MAINTAIN THE PROPER CONCENTRATION OF 200 PPM QUAT AND 50 TO 100 PPM CHLORINE.
Location: Kitchen
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: CONTAINER OF EMPLOYEE FOOD ITEMS STORED ON TOP OF BEER MUGS LOCATED INSIDE REACH IN FREEZER DESIGNATED FOR MUGS AND PITCHERS. ENSURE EMPLOYEE FOOD IS STORED ON THE LOWEST SHELF AWAY FROM EQUIPMENT USED IN FOOD SERVICE.
Location: Dry storage
|
02/13/2013 | Recheck |
- Toxic labeling (corrected on site)
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: UNLABLED SPRAY BOTTLE CONTAINING OVEN DEGREASER HANGING IN MOP SINK AREA. LABEL BOTTLE WITH CONTENTS.
Location: Kitchen
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: BEVERAGE STORED IN CUP WITHOUT A LID AND STRAW ON COOK LINE. ENSURE EMPLOYEE BEVERAGES ARE STORED IN CONTAINERS WITH LIDS AND STRAWS ON COOK LINE.
Location: Cook line
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: TORTILLAS REMOVED FROM ORIGINAL PACKAGING STORED INSIDE GROCERY BAGS. DISCONTINUE THIS PRACTICE. THESE BAGS ARE UNSANITARY. PROVIDE APPROVED STORAGE BAGS TO STORE OPENED PRODUCT.
Location: Cook line
- Chemical sanitizer concentration (corrected on site)
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. SANITIZING SOLUTION INSIDE SPRAY BOTTLE IN WAIT STAFF AREA TOO STRONG (GREATER THAN 500 PPM QUAT)2. SANITIZING SOLUTION IN BUCKET LOCATED IN WAIT STAFF AREA TOO WEAK (LESS THAN 50 PPM QUAT)3. SANITIZING SOLUTION IN BUCKET ON COOK LINE TOO WEAK (NO MEASURABLE CHLORINE)ENSURE SOLUTION MAINTAIN THE PROPER CONCENTRATION OF 200 PPM QUAT AND 50 TO 100 PPM CHLORINE.
Location: Kitchen
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: CONTAINER OF EMPLOYEE FOOD ITEMS STORED ON TOP OF BEER MUGS LOCATED INSIDE REACH IN FREEZER DESIGNATED FOR MUGS AND PITCHERS. ENSURE EMPLOYEE FOOD IS STORED ON THE LOWEST SHELF AWAY FROM EQUIPMENT USED IN FOOD SERVICE.
Location: Dry storage
|
02/06/2013 | 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: COLDT TOP COOLER HOLDING FOOD AT 46.1 ON BOTTOM AND 49 F ON TOP. REPAIR COOLER TO HOLD AT 41 DEGREES F OR LOWER.
Location: Kitchen
- 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: RAW CHICKEN STORED ABOVE READY TO EAT FOOD INSIDE REACH IN COOLER AND COLD TOP. STORE RAW ANIMAL FOOD BELOW READY TO EAT TO PROTECT FOOD FROM CROSS CONTAMINATION.
Location: Kitchen
- Miscellaneous contamination of food (Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: EMPLOYEE CUT WATERMELON STORED ON TOP OF CARTONS OF DAIRY CREAMER INSIDE REACH IN COOLER. BOX OF EMPLOYEE FROZEN POPSICLES STORED ONT TOP OF BEVERAGE GLASSES INSIDE FREEZER. STORE ALL EMPLOYEE SEPARATE FROM FOOD AND GLASS WARE TO PROTECT FROM CONTAMINATION.
Location: Kitchen
- 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: DISHES STORED IN SANITIZING SOLUTION FOR MORE THAN SIXTY SECONDS LOCATED IN THREE COMPARTMENT SINK. STORE EQUIPMENT NO LONGER THAN SIXTY SECONDS IN SANITIZING SOLUTION.
Location: Kitchen
- Contamination of sanitized tableware (corrected on site)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: STORE FORKS WITH THE HANDLES "UP" IN CONTAINERS TO PREVENT POSSIBLE CONTAMINATION OF LIP CONTACT SURFACE.
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: NO DOCUMENTATION FOR EXHAUST SYSTEM CLEANING. PROVIDE SERVICE TO HAVE EXHAUST CLEANED.RECHECK: SCHEDULED TO HAVE EXHAUST CLEANED WITHIN ONE WEEK.
Location: Kitchen
|
10/30/2012 | 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: COLDT TOP COOLER HOLDING FOOD AT 46.1 ON BOTTOM AND 49 F ON TOP. REPAIR COOLER TO HOLD AT 41 DEGREES F OR LOWER.
Location: Kitchen
- 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: RAW CHICKEN STORED ABOVE READY TO EAT FOOD INSIDE REACH IN COOLER AND COLD TOP. STORE RAW ANIMAL FOOD BELOW READY TO EAT TO PROTECT FOOD FROM CROSS CONTAMINATION.
Location: Kitchen
- Miscellaneous contamination of food (Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: EMPLOYEE CUT WATERMELON STORED ON TOP OF CARTONS OF DAIRY CREAMER INSIDE REACH IN COOLER. BOX OF EMPLOYEE FROZEN POPSICLES STORED ONT TOP OF BEVERAGE GLASSES INSIDE FREEZER. STORE ALL EMPLOYEE SEPARATE FROM FOOD AND GLASS WARE TO PROTECT FROM CONTAMINATION.
Location: Kitchen
- 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: DISHES STORED IN SANITIZING SOLUTION FOR MORE THAN SIXTY SECONDS LOCATED IN THREE COMPARTMENT SINK. STORE EQUIPMENT NO LONGER THAN SIXTY SECONDS IN SANITIZING SOLUTION.
Location: Kitchen
- Contamination of sanitized tableware (corrected on site)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: STORE FORKS WITH THE HANDLES "UP" IN CONTAINERS TO PREVENT POSSIBLE CONTAMINATION OF LIP CONTACT SURFACE.
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: NO DOCUMENTATION FOR EXHAUST SYSTEM CLEANING. PROVIDE SERVICE TO HAVE EXHAUST CLEANED.
Location: Kitchen
|
10/23/2012 | Routine |
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW CHICKEN, POULTRY, AND SHRIMP STORED ABOVE READY TO EAT FOODS INSIDE REACH IN COOLER. STORE ALL READY TO EAT FOODS ABOVE RAW TO PROTECT FOOD FROM CROSS CONTAMINATION.
Location: Cook line
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: CONTAINERS OF SHREDDED CHEESE, REFRIED BEANS, QUESO, ETC...MISSNING DATE MARK. PROVIDE SEVEN DAY EXPIRATION DATES ON ALL PREPARED FOOD NOT USED WITHIN 24 HOURS.
Location: Kitchen
- 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: IN PLACE SANITIZER NOT SET UP IN BACK PREP AREA. PROVIDE IN PLACE SANITIZER AT THE BEGINNING AND THROUGH OUT THE ENTIRE DAY OF BUSINESS.
Location: Kitchen
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: FOOD EMPLOYEES PREPARING FOOD ON COOK LINE WITHOUT WEARING HAIR RESTRAINTS. PROVIDE HAIR RESTRAINTS.
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER AND GREASE DUMP LIDS OPEN. KEEP LIDS CLOSED IN BETWEEN USE TO PREVENT ATTRACTION OF INSECTS AND RODENTS.
Location: Dumpster area
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: TRASH AND DEBRI SURROUNDING AND UNDERNEATH DUMPSTER. REMOVE ALL TRASH IN AREA.
Location: Dumpster area
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: KICK TRAY INSIDE ICE MACHINE SOILED WITH BUILD UP. CLEAN AND SANITIZE TRAY THOROUGHLY.
Location: Kitchen
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Location: Kitchen
|
06/12/2012 | Recheck |
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW CHICKEN, POULTRY, AND SHRIMP STORED ABOVE READY TO EAT FOODS INSIDE REACH IN COOLER. STORE ALL READY TO EAT FOODS ABOVE RAW TO PROTECT FOOD FROM CROSS CONTAMINATION.
Location: Cook line
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: CONTAINERS OF SHREDDED CHEESE, REFRIED BEANS, QUESO, ETC...MISSNING DATE MARK. PROVIDE SEVEN DAY EXPIRATION DATES ON ALL PREPARED FOOD NOT USED WITHIN 24 HOURS.
Location: Kitchen
- 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: IN PLACE SANITIZER NOT SET UP IN BACK PREP AREA. PROVIDE IN PLACE SANITIZER AT THE BEGINNING AND THROUGH OUT THE ENTIRE DAY OF BUSINESS.
Location: Kitchen
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: FOOD EMPLOYEES PREPARING FOOD ON COOK LINE WITHOUT WEARING HAIR RESTRAINTS. PROVIDE HAIR RESTRAINTS.
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER AND GREASE DUMP LIDS OPEN. KEEP LIDS CLOSED IN BETWEEN USE TO PREVENT ATTRACTION OF INSECTS AND RODENTS.
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: TRASH AND DEBRI SURROUNDING AND UNDERNEATH DUMPSTER. REMOVE ALL TRASH IN AREA.
Location: Dumpster area
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: KICK TRAY INSIDE ICE MACHINE SOILED WITH BUILD UP. CLEAN AND SANITIZE TRAY THOROUGHLY.
Location: Kitchen
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Location: Kitchen
|
06/05/2012 | Routine |
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: LARGE CONTAINERS OF COOKED BEANS, CHICKEN, BEEF, CHEESE SAUCE STORED INSIDE REACH IN COOLER WITHOUT DATE MARKS. ENSURE ALL PREPARED FOODS ARE PROPERLY MARKED WITH A 7 DAY EXPIRATION DATE. RECHECK: NO PREPARED FOOD ITEMS PROPERLY DATE MARKED. PLEASE PROVIDE DATE MARKINGS ON ALL PREPARED FOOD ITMES HELF MORE THAN TWENTY FOUR HOURS.
Location: Kitchen
- Miscellaneous contamination of food (Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: EMPLOYEE FOOD ITEMS STORED INSIDE REACH IN BEER COOLER, FREEZER AND BEVERAGE COOLER WITH OTHER FOODS DESIGNATED FOR CONSUMERS. STORE EMPLOYEE FOOD ITEMS SEPARATE FROM FOOD SOLD TO CONSUMERS.
Location: Service counter
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: BOWL OF COOKED CHICKEN HOLDING AT 48 DEGREES INSIDE COLD TOP COOLER. MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES OR LOWER.
Location: Kitchen
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: PACKAGED TORTILLAS STORED ON TOP OF TRAY OF RAW SHELL EGGS AND PLATE OF RAW BEEF. STORE RAW ANIMAL PRODUCT BELOW READ TO EAT FOODS TO PROTECT FROM CONTAMINATION.
Location: Cook line
- 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: PROVIDE A VISIBLE THERMOMETER INSIDE KEG COOLER.
Location: Bar
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE TRASH CAN AT HAND SINK LOCATED IN BACK KITCHEN AREA.
Location: Kitchen (back)
- 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: KNIFE STORED BEHIND FAUCET AT HAND SINK AT SERVICE COUNTER. STORE KNIFE IN A SANITARY AREA IN BETWEEN USE.
Location: Service counter
|
03/08/2012 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: BOWL OF COOKED CHICKEN HOLDING AT 48 DEGREES INSIDE COLD TOP COOLER. MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES OR LOWER.
Location: Kitchen
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: PACKAGED TORTILLAS STORED ON TOP OF TRAY OF RAW SHELL EGGS AND PLATE OF RAW BEEF. STORE RAW ANIMAL PRODUCT BELOW READ TO EAT FOODS TO PROTECT FROM CONTAMINATION.
Location: Cook line
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: LARGE CONTAINERS OF COOKED BEANS, CHICKEN, BEEF, CHEESE SAUCE STORED INSIDE REACH IN COOLER WITHOUT DATE MARKS. ENSURE ALL PREPARED FOODS ARE PROPERLY MARKED WITH A 7 DAY EXPIRATION DATE. RECHECK: NO PREPARED FOOD ITEMS PROPERLY DATE MARKED. PLEASE PROVIDE DATE MARKINGS ON ALL PREPARED FOOD ITMES HELF MORE THAN TWENTY FOUR HOURS.
Location: Kitchen
- Miscellaneous contamination of food (Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: EMPLOYEE FOOD ITEMS STORED INSIDE REACH IN BEER COOLER, FREEZER AND BEVERAGE COOLER WITH OTHER FOODS DESIGNATED FOR CONSUMERS. STORE EMPLOYEE FOOD ITEMS SEPARATE FROM FOOD SOLD TO CONSUMERS.
Location: Service counter
- 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: PROVIDE A VISIBLE THERMOMETER INSIDE KEG COOLER.
Location: Bar
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE TRASH CAN AT HAND SINK LOCATED IN BACK KITCHEN AREA.
Location: Kitchen (back)
- 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: KNIFE STORED BEHIND FAUCET AT HAND SINK AT SERVICE COUNTER. STORE KNIFE IN A SANITARY AREA IN BETWEEN USE.
Location: Service counter
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02/28/2012 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: BOWL OF COOKED CHICKEN HOLDING AT 48 DEGREES INSIDE COLD TOP COOLER. MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES OR LOWER.
Location: Kitchen
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: PACKAGED TORTILLAS STORED ON TOP OF TRAY OF RAW SHELL EGGS AND PLATE OF RAW BEEF. STORE RAW ANIMAL PRODUCT BELOW READ TO EAT FOODS TO PROTECT FROM CONTAMINATION.
Location: Cook line
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: LARGE CONTAINERS OF COOKED BEANS, CHICKEN, BEEF, CHEESE SAUCE STORED INSIDE REACH IN COOLER WITHOUT DATE MARKS. ENSURE ALL PREPARED FOODS ARE PROPERLY MARKED WITH A 7 DAY EXPIRATION DATE.
Location: Kitchen
- Miscellaneous contamination of food (Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: EMPLOYEE FOOD ITEMS STORED INSIDE REACH IN BEER COOLER, FREEZER AND BEVERAGE COOLER WITH OTHER FOODS DESIGNATED FOR CONSUMERS. STORE EMPLOYEE FOOD ITEMS SEPARATE FROM FOOD SOLD TO CONSUMERS.
Location: Service counter
- 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: PROVIDE A VISIBLE THERMOMETER INSIDE KEG COOLER.
Location: Bar
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE TRASH CAN AT HAND SINK LOCATED IN BACK KITCHEN AREA.
Location: Kitchen (back)
- 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: KNIFE STORED BEHIND FAUCET AT HAND SINK AT SERVICE COUNTER. STORE KNIFE IN A SANITARY AREA IN BETWEEN USE.
Location: Service counter
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02/15/2012 | Routine |
Restaurant representatives - add corrected or new information about LA HACIENDA #11, 5625 LAWTON LOOP EDR, Lawrence, IN »