3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Observed raw beef out at room temperature at 59F in the food prep sink after thawing.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less. Foods must be refrigerated after proper thawing procedures to ensure product stays cold at 41F or lower at all times.
3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.
Critical Observed the hand washing sink at the bar has a glass scrubber in it at time of inspection.
To prevent contamination, a handwashing sink may not be used for purposes other than handwashing. This sink must be kept clear and accessible for hand washing at all times.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Observed uncovered bulk containers of salsa in the walk in cooler.
Food shall be protected from contamination by storing the food covered once it has properly cooled.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are dirty. Observed a great deal of grease build up on the front of the flat top grill where the cover is missing.
Nonfood-contact surfaces of equipment shall be kept clean. Provide a replacement cover for this grill to protect the inner surfaces from build up.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 04-January-2016
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| Temperatures: tomatoes in prep top 38F chicken in prep top 40F steak in bottom of prep top 35F chorizo in prep top 38F sour cream in prep top 36F cheese in prep top 36F chicken tenders in bottom of prep top 33F sour cream in bottom of prep top 34F salsa in bottom of prep top 34F queso 144F chicken 152F rice 140F beans 157F chicken in walk in 34F ground beef in walk in 35F pork in walk in 36F salsa in walk in 35F chorizo in walk in 37F beef in walk in 35F beef in food prep sink 59F** milk in glass door cooler 32F salsa in glass door cooler 28F bloody mary mix in bar cooler 38F Quat sanitizer is correct in wipe cloth bucket at 200ppm, test Good date marking of foods in the coolers observed Good glove use and hair restraints today Dish machine is sanitizing properly at 180F at the final rinse The glass washer at the bar is sanitizing properly with the final rinse dispensing chlorine at 100ppm |