- 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. CHLORINE SANITIZER AT DISHMACHINE MEASURED 0 PPM.ENSURE A PROPER CONCENTRATION OF 50-100 PPM.UNTIL DISHMACHINE IS REPAIRED, MAY USE IT TO WASH, BUT MUST SANITIZE AT THREE BAY SINK AND THEN AIR DRY. SET UP THREE BAY SINK DURING INSPECTION. QUAT SANITIZER MEASURED PROPER CONCENTRATION.
Location: Dish machine area
Equipment: Dishmachine
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. HAND SINK DOES NOT PROVIDE HOT OR COLD RUNNING WATER IN DISHMACHINE AREA.REPAIR TO PROVIDE HOT AND COLD RUNNING WATER.
Location: Dish machine area
Equipment: Hand sink
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. LIQUID POOLING ON INTERIOR OF REACH IN COOLER HOLD TORTILLAS AND OTHER FOOD ITEMS.REMOVE LIQUID. CLEAN AND SANITIZE. REPAIR ANY LEAKING IF NEEDED.
Location: Cook line
Equipment: Reach in cooler
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. HAND SOAP DISPENSER AT HAND SINK IN KITCHEN NOT FUNCTIONING PROPERLY.ENSURE HAND SOAP IS AVAILABLE AT HAND SINK.
Location: Kitchen
Equipment: Hand sink
|
09/09/2014 | Illness Complaint Recheck |
- 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. CHLORINE SANITIZER AT DISHMACHINE MEASURED 0 PPM.ENSURE A PROPER CONCENTRATION OF 50-100 PPM.UNTIL DISHMACHINE IS REPAIRED, MAY USE IT TO WASH, BUT MUST SANITIZE AT THREE BAY SINK AND THEN AIR DRY. SET UP THREE BAY SINK DURING INSPECTION. QUAT SANITIZER MEASURED PROPER CONCENTRATION.
Location: Dish machine area
Equipment: Dishmachine
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. HAND SINK DOES NOT PROVIDE HOT OR COLD RUNNING WATER IN DISHMACHINE AREA.REPAIR TO PROVIDE HOT AND COLD RUNNING WATER.
Location: Dish machine area
Equipment: Hand sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. LIQUID POOLING ON INTERIOR OF REACH IN COOLER HOLD TORTILLAS AND OTHER FOOD ITEMS.REMOVE LIQUID. CLEAN AND SANITIZE. REPAIR ANY LEAKING IF NEEDED.
Location: Cook line
Equipment: Reach in cooler
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. HAND SOAP DISPENSER AT HAND SINK IN KITCHEN NOT FUNCTIONING PROPERLY.ENSURE HAND SOAP IS AVAILABLE AT HAND SINK.
Location: Kitchen
Equipment: Hand sink
|
09/02/2014 | Illness Complaint |
- Pests/rodents (corrected)
GNATS/FRUIT FLIES IN DISH MACHINE AREA.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: GNATS/FRUIT FLIES PRESENT IN DISH MACHINE AREA. KEEP AREA CLEAN AND SEEK ASSISTANCE FROM PROFESSIONAL PEST CONTROL OPERATOR TO EXTERMINATE PESTS.
Location: Dish machine area
- Dumpster drain plugs (corrected)
Drain plugs for waste handling units not in place.
Correction: Drains in receptacles and waste handling units for refuse, recyclables and returnables shall have drain plugs in place.
Comments: DUMPSTER MISSING DRAIN PLUG. HAVE TRASH SERVICE PROVIDER BRING OUT AND INSTALL DRAIN PLUG TO PREVENT PEST ENTRY.
Location: Dumpster area
- Dumpster lids open (corrected on site)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LID OPEN DURING INSPECTION. KEEP LIDS CLOSED TO PREVENT PEST ENTRY AND RAIN WATER ACCUMULATION. LIDS CLOSED CORRECTED ON SITE.
Location: Dumpster area
- Wash temperature (corrected)
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: DISHMACHINE WASH CYCLE READING AT 150 DEGREES F. HAVE MACHINE SERVICED TO DELIVER 160 DEGREE WASH CYCLE AND A 180 DEGREE RINSE CYCLE.
Location: Dish machine area
Equipment: Dishmachine
- 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: NO THERMOMETER IN BAR COOLER THAT HAS MILK INSIDE OF IT. PLEASE PROVIDE THERMOMETERS FOR ALL COOLERS.
Location: Bar
Equipment: Reach in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: ICE BIN AT FRONT WAIT STAFF AREA IS LEAKING. REPAIR LEAK.
Location: Wait staff area
Equipment: Ice bin
- 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: REACH IN COOLER IN BAR HAS SOILING AT BASE OF COOLER. PLEASE CLEAN.
Location: Bar
Equipment: Randell cooler
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HAND SINK IN PREP AREA FAUCET IS LEAKING. REPAIR FAUCET.
Location: Prep area
Equipment: Hand sink
|
06/11/2014 | Recheck |
- Pests/rodents
GNATS/FRUIT FLIES IN DISH MACHINE AREA.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: GNATS/FRUIT FLIES PRESENT IN DISH MACHINE AREA. KEEP AREA CLEAN AND SEEK ASSISTANCE FROM PROFESSIONAL PEST CONTROL OPERATOR TO EXTERMINATE PESTS.
Location: Dish machine area
- Dumpster drain plugs
Drain plugs for waste handling units not in place.
Correction: Drains in receptacles and waste handling units for refuse, recyclables and returnables shall have drain plugs in place.
Comments: DUMPSTER MISSING DRAIN PLUG. HAVE TRASH SERVICE PROVIDER BRING OUT AND INSTALL DRAIN PLUG TO PREVENT PEST ENTRY.
Location: Dumpster area
- Dumpster lids open (corrected on site)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LID OPEN DURING INSPECTION. KEEP LIDS CLOSED TO PREVENT PEST ENTRY AND RAIN WATER ACCUMULATION. LIDS CLOSED CORRECTED ON SITE.
Location: Dumpster area
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: DISHMACHINE WASH CYCLE READING AT 150 DEGREES F. HAVE MACHINE SERVICED TO DELIVER 160 DEGREE WASH CYCLE AND A 180 DEGREE RINSE CYCLE.
Location: Dish machine area
Equipment: Dishmachine
- 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: NO THERMOMETER IN BAR COOLER THAT HAS MILK INSIDE OF IT. PLEASE PROVIDE THERMOMETERS FOR ALL COOLERS.
Location: Bar
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: ICE BIN AT FRONT WAIT STAFF AREA IS LEAKING. REPAIR LEAK.
Location: Wait staff area
Equipment: Ice bin
- 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: REACH IN COOLER IN BAR HAS SOILING AT BASE OF COOLER. PLEASE CLEAN.
Location: Bar
Equipment: Randell cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HAND SINK IN PREP AREA FAUCET IS LEAKING. REPAIR FAUCET.
Location: Prep area
Equipment: Hand sink
|
06/04/2014 | Routine |
- Restricted use pesticides (corrected on site)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: Home style RAID Productremove and use approved pesticides only
Location: Chemical room
- Drying mop(s) (corrected on site)
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: Invert or hang wet mops for proper air drying
Location: Chemical room
- 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: Ensure bus tubs and lexans for clean utensils are kept clean.Soda nozzle soiled at bar - clean more regularlyPlastic bread racks for wrapped breads are soiled - clean
Location: Prep area
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
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: Ensure bus tubs and lexans for clean utensils are kept clean.Soda nozzle soiled at bar - clean more regularlyPlastic bread racks for wrapped breads are soiled - clean
Location: Bar
- 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: Ensure bus tubs and lexans for clean utensils are kept clean.Soda nozzle soiled at bar - clean more regularlyPlastic bread racks for wrapped breads are soiled - clean
Location: Kitchen (back)
|
10/03/2013 | Routine |
| No violation noted during this evaluation. | 06/21/2013 | Routine |
- 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: Salad cooler top not turned on dressings, boiled egg, bacon at 52 degrees discardedCooler was turned on - food moved to other cooling source until temperature drops
Location: Expo line
- Drying mop(s) (corrected on site)
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: Mops drying head down in mop sinkinvert or hang
Location: Chemical room
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: One light in the hood outreplace
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Hand sink near dishmachine not enough water pressureHand sink at end of cookline faucet loose repair
Location: Kitchen
Equipment: Hand sink
|
02/11/2013 | Routine |
| No violation noted during this evaluation. | 10/24/2012 | Routine |
| No violation noted during this evaluation. | 07/16/2012 | Illness Complaint |
- 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: Caesar dressing at 50 degrees as it was kept above cold holdingkeep inside unit rather than above
Location: Expo line
Equipment: Prep Top Cooler
- Improper sanitizing of utensil(s) and equipment (corrected)
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 rinsed knives and returned to magnetic rackensure knives are cleaned and sanitized prior to storage
Location: Prep area
- Unapproved use of two bay (corrected)
Unapproved use of 2 compartment sink for warewashing.
Correction: Use 2 bay sinks for approved uses only.
Comments: Vegetable prep sink used to rinse knivesuse for vegetable prep only
Location: Prep area
Equipment: 2-bay
|
05/10/2012 | 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: Caesar dressing at 50 degrees as it was kept above cold holdingkeep inside unit rather than above
Location: Expo line
Equipment: Prep Top Cooler
- 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 rinsed knives and returned to magnetic rackensure knives are cleaned and sanitized prior to storage
Location: Prep area
- Unapproved use of two bay
Unapproved use of 2 compartment sink for warewashing.
Correction: Use 2 bay sinks for approved uses only.
Comments: Vegetable prep sink used to rinse knivesuse for vegetable prep only
Location: Prep area
Equipment: 2-bay
|
05/03/2012 | Routine |
| No violation noted during this evaluation. | 01/05/2012 | Routine |
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