No protective shielding on light bulbs over exposed food/utensils/equipment
Comply by : Jul 27, 2015
RECOMMENDED RESOLUTION: Place tubes over bulbs
OBSERVATIONS & CORRECTIVE ACTIONS: Light shields missing on bulbs in the dry storage room
4-501.11
Equipment not in good repair & adjusted per manufacturer's specs; and/or Scratched cutting boards not resurfaced or discarded
Comply by : Jul 27, 2015
RECOMMENDED RESOLUTION: Have cutting boards resurfaced or replaced to prevent cross contamination.
Ice machine bin must be resurfaced or replaced.
Hood vents must cover opening
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection the following was found:
The cutting boards on the make tables on the cook line were found to have black residue build up.
The hood vent is not wide enough to cover opening in the hood
The ice machine bin was found to have caulk, cracks, and rust spots on the upper surface near chute.
4-903.11
Equipment/utensils/linens not stored as specified in the Food Code
Comply by : Jul 27, 2015
RECOMMENDED RESOLUTION:
1) In a clean, dry location;
(2) Where they are not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor.
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection dish racks were found stored directly on the floor in the dish area.
5-202.13
Air gap not provided between water supply inlet & flood level rim of plumbing fixture *
CRITICAL
Comply by : May 01, 2015
RECOMMENDED RESOLUTION: An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection no air gap found on the ice machine drain and the ice bins in the server station
3-302.11
Separation, Packaging & Segregation - Food was not protected from cross contamination according to the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection raw pork found sitting on top of lemons in the walk in cooler. Manger moved pork.
4-602.13
Nonfood-contact surfaces not cleaned at frequency to prevent buildup of residue
Comply by : Jul 27, 2015
RECOMMENDED RESOLUTION: Place gaskets, cooler floors, ceilings, and shelving on regular cleaning schedule to prevent build up.
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection the gaskets on the make table cooler, walk ins, and freezer found to have buildup of residue.
The walls, floors, and shelving in the walk ins were found to have buildup of dust, spillage, and debris.
7-207.11
Restriction & Storage medicines - Medicines that are not necessary for the health of Employees were allowed in a food establishment or were not labeled and located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection a bag of employee personal medicine found on dry storage shelf in kitchen. Manager moved medicines.
3-501.16
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection the foods found stored in the middle make table reach in were not maintained at the internal temperature of 41 degrees or below. See temp log. Manger removed excess products to increase air flow.
3-304.12
In-use utensils not properly stored between uses
Comply by : Jul 27, 2015
RECOMMENDED RESOLUTION: (C) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under § 4-602.11 and 4-702.11;
(D) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;
(E) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous; or
(F) In a container of water if the water is maintained at a temperature of at least 57°C (135°F) and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7).
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection a spatula was found on the cook line in standing water
7-102.11
Common Name, Working Containers - Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies are not clearly and individually identified with the common name of the material.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection the sanitizer was not marked with common dame. Manager marked buckets
3-304.14
Cloths used for wiping are used for other purposes; Wet wiping cloths not stored in sanitizer; Wet & dry cloths not stored clean
Corrected On Site
RECOMMENDED RESOLUTION: (2) Wet and cleaned as specified under ¶ 4-802.11(D), stored in a chemical sanitizer at a concentration specified in § 4-501.114, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment.
C) Dry or wet cloths that are used with raw animal foods shall be kept separate from cloths used for other purposes, and wet cloths used with raw animal foods shall be kept in a separate sanitizing solution.
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection dry wiping cloths were found being used for multiple purposes, hanging on aprons, hanging on hand sinks.
Wet wiping cloths were found sitting on prep tables or counters not stored in sanitizer solutions.
4-702.11
Before Use After Cleaning - Utensils and food-contact surfaces of equipment are not sanitized before use after cleaning.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION: Sanitizer solution must be available for wiping cloths in every working station.
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection no sanitizer solution was found in the bar. Manager had sanitizer solution set up in bar.
3-403.11
Reheating for Hot Holding - Potentially hazardous food or Ready-to-eat food was not reheated for hot holding in accordance with the Food Code.
CRITICAL
Comply by : May 01, 2015
RECOMMENDED RESOLUTION: Manager to put procedure in place to check temperature before serving
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection chicken being reheated for to go pan was found not reheated to proper temperatures or 135 degrees or above. See temp log
3-304.13
Linens & napkins used in contact with food as prohibited by the Food Code
Corrected On Site
RECOMMENDED RESOLUTION: Towels can not be used to contact food. Purchase waxed paper or cheese cloth that is safe for food contact
OBSERVATIONS & CORRECTIVE ACTIONS: Towels wet and dry being used for food contact surfaces.
Wet towel for tortillas, dry towel for taco pan, dry towel for cutting boards. Manager removed towels
6-501.11
Physical facilities not maintained in good repair & cleaned as often as necessary to keep them clean
Comply by : Jul 27, 2015
RECOMMENDED RESOLUTION: Place floors on daily cleaning schedule to prevent buildup
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection the floors were found to have buildup and spillage under the cook line, shelving in the kitchen and under the ware washing area, sinks, and bar counters.
4-901.11
Equipment/utensils not air dried after washing, rinsing & sanitizing
Comply by : Jul 27, 2015
RECOMMENDED RESOLUTION: ) Clean equipment and utensils shall be stored as specified under ¶ (A) of this section and shall be stored:
(1) In a self-draining position that allows air drying; and
(2) Covered or inverted.
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection dishes were found wet stacked on clean dish shelving.
2-301.14
When to Wash - Food Employees did not clean their hands and exposed portions of their arms according to Food Code guidelines
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION: Manger provided with the when to wash job aid to assist in retraining
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection employees found not washing hands when changing tasks, changing gloves, handling clean and dirty dishes.
4-101.110
Nonscratching utensil not used with nonstick coatings; and/or Nonfood-contact surfaces not made of durable, smooth materials
Comply by : Jul 27, 2015
RECOMMENDED RESOLUTION: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection food and single service items found stored on shelving that is made of wood, absorbent materials.
4-301.11
Cooling, heating, & holding equipment not sufficient in number and/or capacity
Corrected On Site
RECOMMENDED RESOLUTION: Utilize one cooler for cooling, cover with wax paper until completely cooled. Inspector to send cooling log to help with monitoring
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection foods found covered before completely cooled:
Queso, caritas, tacos. Manager uncovered products to allow to finish cooling process.
2-401.11
Eating, Drinking, or Using Tobacco - An employee was seen eating, drinking, or using a form of tobacco in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection could result.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection bottled employee beverages found in ice bath, in the middle make table cooler with food. Manager moved beverages.
4-602.11
Eq. & Food-Contact-Cleaning Frequency - Equipment food-contact surfaces and utensils shall be cleaned according to the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION: Soda gun must be washed, rinsed, and sanitized daily. Ice machine should be place on regular cleaning schedule to prevent buildup.
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection the ice machine chute and the soda gun at the bar was found to have buildup of residue. Manager had both cleaned.