Separation, Packaging & Segregation - Food was not protected from cross contamination according to the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Raw ground beef stored on steam table cutting board and adjacent table above and next to ready to eat items. Removed.
Raw ground beef stored in container next to make table amongst ready-to-eat bread items. Removed to cooler.
Raw shrimp stored contacting dough in white upright cooler at cookline. Rearranged according to the Code.
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
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Rice prepared two days ago was not reheated to 165F in microwave before serving and before beling placed in steam well. Employee removed to microwave and reheated to 165F. See temp log.
6-501.18
Maintaining & Using Handwashing Facilities - Handwashing facilities are not kept clean, maintained and/or used as specified in the Food Code.
Comply by : Dec 15, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Excess food debris in cook line hand sink basin.
Excess build-up on cook line hand sink faucets.
3-501.15
Cooling methods not in accordance with time and temperature criteria as specified in the Food Code
Comply by : Dec 15, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Ground beef cooling in deep container in walk-in cooler holding at 156F.
3-305.11
Food is not stored as required by the Food Code
Comply by : Dec 15, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Eggs on floor of walk-in cooler.
Chicken on floor of walk-in beer cooler.
Rice on floor at cook line.
3-304.11
Food Contact with Equipment & Utensils - Food was allowed to contact surfaces of equipment and utensils that are not cleaned as specified according to the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Dirty dishes stacked amongst and contacting unpackaged tortillas, cooked vegetables, near make table. Discarded tortillas and vegetables, removed dirty/used dishes.
3-501.12
Frozen PHF not slacked in accordance with the Food Code; and/or PHS not thawed in accorance with the Food Code
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Fries, chicken tenders slacking, ground beef, thawing, on counters without active temperature controls and above 41F. Remove to functioning coolers.
6-301.11
Handwashing Cleanser, Availability - Each handwashing lavatory or group of 2 adjacent lavatories is not provided with a supply of hand cleaning liquid, powder, or bar soap.
Comply by : Dec 15, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Soap not provided at server station hand sink.
4-202.11
Food-contact surfaces not smooth & easily accessible for cleaning *; CIP equipment not easily cleanable
CRITICAL
Comply by : Sep 19, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Numerous plates with pits, chips, crevices.
7-209.11
Storage-Personal Care Items - Employees did not store their personal care items in facilities as specified in the Food Code.
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Toothpaste stored above cook line hand sink and contacting uncovered portion cups. Discarded toothpaste and portion cups.
7-207.12
Refrigereted Medicines, Storage - Medicines belonging to employees or to children in a day care center that require refrigeration and are stored in a food refrigerator were not stored in a package or container and kept inside a covered, leakproof container that is identified as a container for the storage of medicines; and/or were not located so they are inaccessible to children.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Several different pills stored loosely on serving line window next to clean plates and above ready-to-eat foods. Discarded pills.
5-205.15
Plumbing system not maintained in good repair *
CRITICAL
Comply by : Sep 19, 2016
RECOMMENDED RESOLUTION: Establishment must use functioning dish machine in kitchen to wash, rinse, sanitize.
OBSERVATIONS & CORRECTIVE ACTIONS: Water backed up from floor drain of 4-compartment sink at bar.
Drain line from tap beer drip tray does not extend to floor drain at 4-compartment sink of bar.
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 sanitizer available at cook line during food service. Employee made quat sanitizer to appropriate concentration.
6-301.12
Hand Drying Provision - Each handwashing lavatory or group of adjacent lavatories is not provided with Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device.
Comply by : Dec 15, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Paper towels not provided at warewash area hand sink.
6-101.11
Materials for floors/walls/ceilings not smooth, durable, & easily cleanable under normal use
Comply by : Dec 15, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Cardboard used as flooring mats at cook line.
Water heater room walls with unsealed absorbent dry wall with water damage and black build-up.
4-903.11
Single-service/use items not stored as specified in the Food Code; and/or Single-service/use items stored in prohibited areas
Comply by : Dec 15, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Single-service cups in storage room stored on floor.
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: Numerous foods on counter without active temperature control or preparation and holding above 41F. See temp log. Items removed to cooler or began cooking process.
Shredded cheese in make table not cold holding at 41F or below. Cheese was left out at room temperature before being placed in make table. Person in charge removed to walk-in cooler and replaced with cheese at 41F or below. See temp log.
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 : Dec 15, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Heavily soiled cloth stored on make table counter.
Soiled cloth on steam table cutting board.
6-501.11
Physical facilities not maintained in good repair & cleaned as often as necessary to keep them clean
Comply by : Dec 15, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Large amount of food debris on floor throughout cook line.
4-501.14
Warewashing equipment not cleaned before use & every 24 hours; Warewashing machine not operated per data plate
Comply by : Dec 15, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Excess debris and build-up at warewash machine catch basket and around doors.
3-501.17
RTE PHF, Date Marking - Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours was not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, in accordance with the Food Code.
CRITICAL
Comply by : Sep 19, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed no date marking on any ready-to-eat foods prepared over 24 hours ago throughout entirety of establishment.
4-601.11
Food Contact Clean to Sight and Touch - Equipment food-contact surfaces and utensils was not clean to sight and touch.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION: A) Equipment food-contact surfaces and utensils shall be clean to sight and touch.
(B) The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.
(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
OBSERVATIONS & CORRECTIVE ACTIONS: Clean dishes at serving window with visible debris and slimy to touch. Removed for warewashing.
Heavy build-up and debris throughout all surfaces of make table.
Heavy build-up and debris throughout all surfaces of steam table.
Build-up throughout all surfaces of cook-line equipment.
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 : Sep 19, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Employee not changing gloves or washing hands after wiping counters with heavily soiled rags. Discussed with employee.
4-602.13
Nonfood-contact surfaces not cleaned at frequency to prevent buildup of residue
Comply by : Dec 15, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Build-up on #10 can rack slots.