Hot Holding - Potentially hazardous hot food was not maintained at temperatures in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Shrimp on stove not hot holding at or above 135F. PIC reheated items to appropriate temperature.
4-602.13
Nonfood-contact surfaces not cleaned at frequency to prevent buildup of residue
Comply by : Sep 27, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Build up observed on fan vent guard of walk in cooler.
Build up observed on back freezer.
7-101.11
Identifying Information - Containers of poisonous or toxic materials and personal care items do not bear a legible manufacturer's label.
CRITICAL
Comply by : Jul 02, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Spray bottle not labeled with chemicals inside.
6-501.11
Physical facilities not maintained in good repair & cleaned as often as necessary to keep them clean
Comply by : Sep 27, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Build up observed on flooring in back storage area.
4-501.11
Equipment not in good repair & adjusted per manufacturer's specs; and/or Scratched cutting boards not resurfaced or discarded
Comply by : Sep 27, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Make table not cold holding at or below 41F with liquid on bottom of cooler.
Torn gaskets in make table
Torn gaskets in back freezer.
3-101.11
Safe, Unadulterated, & Honestly Presented - Food was not seen to be safe, unadulterated, and/or honestly presented.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed mint leaves to be wilted with dark growths on them. PIC discarded items.
3-501.15
Cooling methods not in accordance with time and temperature criteria as specified in the Food Code
Comply by : Sep 27, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed soups cooling in large deep containers in walk in cooler.
3-304.12
In-use utensils not properly stored between uses
Comply by : Sep 27, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Knife stored in ice bath with blade touching cooling ice.
4-602.11
Eq. & Food-Contact-Cleaning Frequency - Equipment food-contact surfaces and utensils shall be cleaned according to the Food Code.
CRITICAL
Comply by : Jul 02, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Build up observed in bottom of utensil cups. PIC cleaned item.
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: Tomatoes, salsa, and pico de gallo not cold holding at or below 41F. PIC removed and placed in ice bath.
Ham not cold holding at or below 41F in make table reach in.
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
Comply by : Sep 27, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Wet wiping cloths stored on make table
Wet wiping cloths left on floor throughout.
4-202.16
Nonfood-contact surfaces not free of crevices & designed to be easily cleanable; and/or Kick plates not removable for cleaning
Comply by : Sep 27, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Wood used under 3 compartment sink.
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:
OBSERVATIONS & CORRECTIVE ACTIONS: No bleach sanitizer available at time of inspection at main cook area. PIC made to appropriate concentration.
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
Comply by : Jul 02, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed an employee put utensil with food onto glove then taste off glove and continue cooking with same gloves.