3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment food-contact surfaces or utensils are unclean. Observed build up on the interior ceiling of the ice machine in the basement. Clean food contact surfaces as often as needed to prevent build up from forming.
3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical TCS foods not being cold held at the proper temperature. Sour cream in a squeeze bottle is 48F in a container on top of a container in the prep top cooler. Do not store TCS foods in this manner as they will not hold cold at proper temperature. Discard sour cream. PIC stated that they will store the sour cream squeeze bottle in the bottom of the prep top cooler.
3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical TCS foods not being cold held at the proper temperature. The prep top cooler used for fajita ingredients is holding steak at 42F, cheese at 43F and cut tomatoes at 43F. TCS foods must be held cold at 41F or lower at all times. Adjust or repair this cooler.
3717-1-07(B) / Poisonous or toxic materials: Working containers - common name.
Critical Working containers of poisonous or toxic materials not properly labeled. Observed a spray bottle with cleaner in it with no label at the cookline. Chemical bottles must be labeled with the names of their contents.
3717-1-02.4(A)(2) / PIC - Manager Certification
Repeat Facility does not have an employee with manager certification in food protection.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Repeat Equipment components are not intact, tight or properly adjusted. Observed the walk in cooler door gaskets are torn. Replace the torn door gaskets.
3717-1-04.1(H) / Nonfood-contact surfaces - cleanability
Nonfood-contact surfaces not easily cleanable. Observed bare wood planks used on dunnage racks for food storage. All bare wood must be painted or sealed so it is non-absorbent, smooth, and easily cleanable.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted. Observed the walk in freezer door is broken and does not close properly. Properly repair or replace the door handle so the freezer door closes as it should.
3717-1-06.4(A) / Repairing.
Repeat Physical facilities not maintained in good repair. Observed missing wall tiles in the kitchen. Observed cove base molding missing or damaged in the walk in cooler and right outside of the walk in cooler.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed grease on the floor underneath the fryers at the cookline.
3717-1-06.4(N) / Maintaining premises - unnecessary items and litter.
Repeat Unnecessary or nonfunctional items and /or litter on premises. Remove all unused items and equipment from the outdoor area and from storage areas.
3717-1-06.4(F) / Drying mops.
Mops dried improperly. Hang mops on hooks to allow them to properly air dry.
3717-1-06.4(A) / Repairing.
Physical facilities not maintained in good repair. Observed water on the ground under the hood in the basement. PIC stated that this is leaking in from outside. PIC stated that they are already working on repairs for this leak.
3717-1-06.4(A) / Repairing.
Repeat Physical facilities not maintained in good repair. Observed ceiling tiles missing in the basement. Observed flooring missing in the basement. Observed walls missing in the basement where they have been cut from water damage. Repair or replace all floors, walls and ceilings so they are intact, smooth, and easily cleanable.
3717-1-06.3 (C)(2) / Employee accommodations - designated areas: lockers
Observed employees' personal belongings stored with and above food and food contact items in the kitchen. All employee belongings must be stored in a designated area that is separate from or below all food and food contact items.
3701-21-25(I) / Person in charge certification in food protection
FSO did not have a person in charge per shift with the person in charge certification in food protection.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 06-June-2023
| Comments |
|---|
| Daniel Lopez is the manager present at time of inspection There must be someone present at the facility at all times who is certified in food safety There must be at least one person that works at this facility in a managerial role with manager's certification in food protection Chlorine bleach sanitizer is correct at 100ppm in wipe cloth bucket, test strips available Dish machine is reaching proper final rinse temperature of 167F at the dish, maximum registering thermometer is available Glass washer at the bar is sanitizing properly with chlorine dispensing at 100ppm Observed hair restraints worn, gloves available, observed improved cleaning |
| Comments related to the Critical Control Point Inspection (Item 35) are listed below. Note: Positive observations are indicated by the element number and the letter P. VII - Protection from Contamination: Equipment food-contact surfaces or utensils are dirty. I - P - Employee Health: The operation had an employee health policy on file. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. X - Chemical: Observed toxic materials improperly identified, stored and used. VI - TCS Food: TCS foods were not being held at the proper temperature. |