Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION: Potentially hazardous foods shall be maintained at a temperature of 41°F or less.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed dill sauce (58°F) and pico de gallo (52°F) in the top of the oven make table to be outside of safe temperature range; establishment doesn't have a cover for the unit and the affected foods on the top were double panned. Foods were discarded by employee; potentially hazardous foods that were not double-panned and foods that were stored on the interior of the unit were within safe temperature range. ***See Temperature Observations.
4-204.112
Temperature measuring devices are not located in accordance with the Food Code and/or are not easily readable
Comply by : Nov 08, 2016
RECOMMENDED RESOLUTION: In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed no thermometer in the middle make table.
3-304.12
In-use utensils not properly stored between uses
Corrected On Site
RECOMMENDED RESOLUTION: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed ice bucket stored on floor in front of the ice machine. Manager removed bucket for cleaning and sanitary storage.
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: In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: at a frequency necessary to preclude accumulation of soil or mold.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed residue buildup on the interior catch plate of the ice machine. Cleaned by manager.
5-202.12
Water temperature less than 100°F @ handwashing sink; and/or Flow of metered faucet less than 15 seconds
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed hot water had been turned off at the employee toilet room handsink. Hot water restored by manager.
3-501.16
Hot Holding - Potentially hazardous hot food was not maintained at temperatures in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION: Potentially hazardous foods shall be maintained at a temperature of 135°F or above.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed tortilla soup base in the steam well out of safe temperature range @ 109°F. Well had been turned off, so manager discarded the food product.
Observed cooked pepper and onions double panned on the stove outside of safe temperature range at 118°F and 120°F, respectively. Foods had been stored as such since the beginning of lunch service, so were discarded by manager.
**See Temperature Observations.
4-501.11
Equipment not in good repair & adjusted per manufacturer's specs; and/or Scratched cutting boards not resurfaced or discarded
Comply by : Nov 08, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed no beverage drainage tubing at the soda gun holster at the bar, above bin of bottle beverages for service to consumer.
4-602.13
Nonfood-contact surfaces not cleaned at frequency to prevent buildup of residue
Comply by : Nov 08, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed residue buildup in the chip scoop holder next to the server line handsink.
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: A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee's hands; the container; and exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed open employee beverage on top of the ice machine. Beverage discarded by manager.
4-703.11
Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION: After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in chemical manual or mechanical operations, including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using an exposure time of at least 7 seconds for a chlorine solution of 50 ppm.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed chlorine-sanitizing warewash machine with a final rinse sanitizer concentration < 50 ppm. Maintenance arrived on-site and replaced chemical tubing; chlorine re-tested at proper concentration.
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: Observed degreaser stored on the cook line in a spray bottle with a label for "sanitizer". Chemical discarded by manager.
3-501.19
Time as a Public Health Control - Potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption was not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed tray of enchiladas, awaiting final prep and service) stored on a ledge above the cook line at room temperature were not marked with a time stamp. Enchiladas discarded by manager.
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: Observed fresh sanitizer supplied in a bucket to the cook line was at a concentration of 0 ppm and sanitizer out of the pre-mix dispenser at a concentration of 0 ppm. Sanitizer bottle was empty so was replaced by manager.