| Inspection Date |
Risk Rating |
Type |
Description |
Observation |
Action |
Corrected |
| 2018/09/19 |
Risk Category 3 |
Routine |
Time/Temperature Control for Safety (TCS) Food - Cold Holding |
All foods (specifically TCS foods; raw chicken, beef, shrimp, tomatoes and salsa) in the lowboy prep unit in cook/prep area are cold holding at improper temperatures |
Relocate time/temperature control for safety (TCS) food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. |
Corrected |
| 2018/09/19 |
Risk Category 3 |
Routine |
Temperature Measuring Devices |
There was no temperature measuring device located in the six drawer refrigeration unit |
Provide a temperature measuring device in all hot or cold holding equipment used to store time/temperature control for safety (TCS) foods so that employees can routinely monitor the ambient air temperature. |
|
| 2018/09/19 |
Risk Category 3 |
Routine |
Equipment - Good Repair and Proper Adjustment |
Door to the lowboy prep unit and the inefficiency of cold holding foods properly (at required temperature, even during high volume) was observed in a state of disrepair and damaged. |
Repair the entire unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the refrigeration prep unit, replace it with on |
|
| 2018/09/19 |
Risk Category 3 |
Routine |
Floors, Walls, and Ceilings - Cleanability |
Wall or wall covering in the kitchen (next to hood system) is not smooth and easily cleanable. |
Repair or replace wall or wall covering to make it smooth and easily cleanable. |
|
| 2018/05/15 |
Risk Category 3 |
Routine |
Time/Temperature Control for Safety (TCS) Food - Cold Holding |
Refried beans, salsa (in three door reach-in) and TCS foods in lowboy prep unit are cold holding at improper temperatures |
Ensure that time/temperature control for safety (TCS) foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. |
Corrected |
| 2018/05/15 |
Risk Category 3 |
Routine |
Equipment - Good Repair and Proper Adjustment |
Lowboy prep unit was observed in a state of disrepair and damaged (leaking condensate and broken door gasket) and not maintaining cold holding temperatures (60 degrees F). |
Repair the prep unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the prep unit, replace it with one that meets the |
|
| 2018/01/22 |
Risk Category 3 |
Routine |
Temperature Measuring Devices - Ambient Air and Water |
The ambient (air/water) temperature measuring device (degrees F) located in the six drawer unit and lowboy prep unit |
Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use. |
Corrected |
| 2018/01/22 |
Risk Category 3 |
Routine |
Non-Food Contact Surfaces |
The nonfood contact surface of the inside microwaves in kitchen/cookline has accumulations of grime and debris. |
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. |
|
| 2017/09/07 |
Risk Category 3 |
Routine |
Time/Temperature Control for Safety (TCS) Food - Cold Holding |
Chicken and beef in lowboy prep unit cold holding at improper temperatures |
Ensure that time/temperature control for safety (TCS) foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. |
Corrected |
| 2017/09/07 |
Risk Category 3 |
Routine |
Hands - When to Wash |
A food employee failed to wash their hands before engaging in food preparation, after touching bare human body parts, after coughing, changing gloves, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contam |
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and dur |
Corrected |
| 2017/09/07 |
Risk Category 3 |
Routine |
Physical Facilities in Good Repair |
Cracked and broken floor tile throughout kitchen is not maintained in good repair |
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. |
|
| 2017/09/07 |
Risk Category 3 |
Routine |
Lighting, Intensity |
Less than 50 foot candles of light was noted in the kitchen, bulb is out (food prep area) |
Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor |
|
| 2017/09/07 |
Risk Category 3 |
Routine |
Outer Openings - Protected |
Outer opening of the food establishment is not protected against entry of insects and rodents cracks at bottom of door seal needs to be blocked/covered and door is ajar. |
Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents |
|
| 2017/05/01 |
Risk Category 3 |
Routine |
Hands and Arms Cleaning Procedure |
Improper handwashing procedures observed. |
Ensure that food employees use the proper procedure when they clean their hands and exposed portions of their arms. Employees must wash hands by using a cleaning compound and vigorously rubbing together the surfaces of their lathered hands and arms for 10 |
Corrected |
| 2017/05/01 |
Risk Category 3 |
Routine |
Handwashing - Using a Handwashing Sink |
The handsink in the service station is being used for dumping. |
Use handwash sink only for handwashing. |
Corrected |
| 2017/05/01 |
Risk Category 3 |
Routine |
Outer Openings - Protected |
Outer opening of the food establishment is not protected against entry of insects and rodents. |
Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents |
|
| 2017/05/01 |
Risk Category 3 |
Routine |
Hands - Where to Wash |
A food employee was observed cleaning their hands in a sink that is not designated as a handwashing sink (three compartment sink). |
Instruct food employees to clean their hands in a handwashing sink. Food employees may not clean their hands in a sink used for food preparation, utensil washing, or disposing of mop water. |
Corrected |
| 2017/05/01 |
Risk Category 3 |
Routine |
Toxics - Storage, Separation |
Bug spray stored next to food in dry storage area. |
Separate poisonous or toxic materials from food, equipment, utensils, linens, and single-service articles. Locate poisonous or toxic materials in an area that is not above food, equipment, utensils, linens or single service items. |
Corrected |
| 2016/12/29 |
Risk Category 3 |
Routine |
Equipment - Food Contact Surfaces, Non-food Contact Surfaces, and Utensils |
The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine. |
Clean and sanitize these surfaces for food contact. |
Corrected |
| 2016/12/29 |
Risk Category 3 |
Routine |
Equipment - Good Repair and Proper Adjustment |
The door to the low boy prep unit is in poor repair. |
Repair or replace the door in accordance with the manufacturer's specifications. |
|
| 2016/12/29 |
Risk Category 3 |
Routine |
Physical Facilities in Good Repair |
Broken floor tile throughout kitchen is not maintained in good repair |
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. |
|
| 2016/12/29 |
Risk Category 3 |
Routine |
Outer Openings - Protected |
Outer opening of the food establishment is not protected against entry of insects and rodents (door entrances from outside, back). |
Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents |
|
| 2016/12/29 |
Risk Category 3 |
Routine |
Handwashing - Using a Handwashing Sink |
The handsink in the service station being used for other purposes. |
Use handwash sink only for handwashing. |
Corrected |
| 2016/12/29 |
Risk Category 3 |
Routine |
Utensils - In-Use - Between-Use Storage |
In-use utensils improperly stored between use (ice scoop). |
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not time/temperature control for safety (TCS) food with their handles above the |
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