4-903.11(A), (B) and (D); Core; Several metal containers stacked wet nested on clean dish shelf near ice machine. Cleaned equipment shall be stored in a self-draining position that allows air drying. Items moved and stacked during inspection.
0.5
49.
4-601.11(B) and (C); Core; Minor dust accumulation on vents on outside produce cooler and shelving in this cooler has some food debris and residues. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas more frequently.
4-601.11 (A); Priority Foundation; Food Preparation Sink is not clean with residual coating interior sink basins. Use dish detergent and scrub pad to effectively clean food preparation surfaces after each use. Residual in the lower portion of the sink is thick. Detergent added to the sink for cleaning. After cleaning and rinsing, apply sanitizer and allow surfaces to air dry.
1.5
16.
4-501.112; Priority Foundation; Dish Machine final rinse is less than 170 degrees F. Rule requires: the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be less than 82oC (180oF). The dish machine was run several times. Wash temperature is higher than required and appears to effectively sanitize surfaces when combined with the final rinse. Plate Simulator was used and thermolabel, both which indicated surface temperature reaches 160F, the threshold for sanitizing. Since the final rinse does not meet requirements, contact service provider for dish machine.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Working Top Refrigerator in the front is not holding food at 41F as required: White Habanero Sauce 45F, diced tomato salsa 45F, Bag of Shredded Cheese 46.5F. Monitor refrigerators and food temperature. Manager identified that the electrical cord is partially unplugged and corrected the problem.
0.0
28.
7-204.11 ; Priority; Sanitizer in the 3rd compartment of the ware washing sink is very strong, well in excess of 400 ppm quat. Employee is likely hand pouring from the jug into the sink. Educate employees on the proper range for sanitizer and the importance of maintaining a safe concentration. Use test strips to monitor concentration. Solution was diluted today
1.0
41.
3-304.14; Core; Weak, barely detectable concentration of sanitizer in the towel buckets. Use test strips to monitor concentration.
0.0
49.
4-601.11(B) and (C); Core; Small amounts of unclean build up on several corners of equipment; identify the awkward hard to reach surfaces that are being missed during cleaning. Remove dust from walk in cooler fan covers and surrounding area.
0.0
General Comments
add splash guards to the handwashing sinks if items (cups, silverware) are stored within 18 inches.
3-501.16 (A)(2) and (B); Priority; Avantco Drawer Refrigerator is not holding food at 41F as required. Digital displayed temperature is above 48 degrees F before opening.
Raw Steak 48.5F, Sausage/pork 49.8F, Shrimp 48.5F, Garlic 47.2F, Plantains 48F.
Monitor food temperature; maintain at 41F and colder. Thermostat was replaced in this unit one week ago. Manager adjusted the temperature setting and temperature is dropping.
1.5
28.
7-207.11; Priority; Bottle of Tylenol is stored on the preparation table with a bottle of water. Locate medication, Tylenol and personal beverages where contamination to equipment, food, utensils, etc will not occur. Tylenol and water bottle were removed from the prep table
0.0
49.
4-601.11(B) and (C); Core; Fans & compressor inside the walk-in cooler are dusty. Overall cleaning is excellent!
3-302.11; Priority; 2-compartment sink is used for lobster/seafood on the left and raw meat/pork on the right. This is a 2-compartment sink and should be replaced with two separate sinks and a splash-guard separating them. If separate areas are not used for different species, they should prepared at separate times. Lobster was removed.
0.0
16.
4-602.11; Core; Can Opener and mount on the table is not clean. Increased effective cleaning of the can opener is needed to prevent unclean build-up. If blade continues to collect metal, it may not be sharp enough. Can opener was taken to the ware washing area for cleaning.
0.0
42.
3-302.15; Core; Lettuce is being cut before washing. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut. Initial wash step needs to be added.
0.5
43.
3-304.12; Core; Metal bowl is stored inside a sealed container of cheese. Tong handles are stored on raw shrimp in the refrigerated drawer. Serving utensils should have handles that are extended out of the food and pan. Bowl and tongs were removed today. . . Ice Cream Scoop (that is missing the end, damaged) is stored in a pan of water in the refrigerator. Ice Cream Scoop may be stored in running water of sufficient velocity to flush particulates to the drain, otherwise store scoop in a dry pan. Hot water storage is allowed, but not cold.
0.5
49.
4-601.11(B) and (C); Core; Electrical cords and monitors are dusty. Extension cord / power strip on the table may be a fire hazard and is an obstacle to cleaning. Maintain electronics in the food preparation area clean.
0.5
55.
6-501.113; Core; Brooms and dust pans are stored near the floor mixer and two handwashing sinks. Wall-mounted broom holder inhibits access to the handwashing sink. Broom and dust pan storage shall not interfere with accessing the handwashing sink or contaminate equipment.
5-205.11; Priority Foundation; Handwashing Sink was used to rinse, wash a knife. Handwashing sink shall be used only for handwashing. Direct employee to use the 3-compartment ware washing sink. Restricted use of a handwashing and prevention methods in-place to prevent spread of Norovirus were discussed today.
1.0
16.
4-501.114; Priority; Dish Machine is not sanitizing or washing at required temperature. Wash Temperature is 114F and rinse less than 150F. Initially sanitizer dispenser at the ware washing sink was not dispensing but was corrected. Dish Machine service company was contacted and will arrive today for service & repair.
5-205.11; Priority Foundation; Robot Coupe is used to dice onions in front of the handwashing sink. In the dishwashing area, a cart is stored in front of the handwashing sink. Handwashing sinks shall be maintained so that they are accessible at all times for employee use. Avoid storage in front of the sinks. Robot Coupe was moved today to the produce washing sink.
1.0
16.
4-601.11 (A); Priority Foundation; EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Observed food debris on large containers in the dried dish area, observed food debris on the black plates on the other side of front line, observed stickers on some containers in the back dried dish area, observed glasses in the bar area with debris and in need of cleaning, observed drink machine nozzle in need of cleaning. CDI. All dishes were taken to the dish washing area to be cleaned.
0.0
16.
4-602.11; (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned. Observed black build up in the top interior of the ice machine.
0.0
16.
4-501.114; Priority; A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at contact times shall meet specific criteria. Observed the 3 compartment sink sanitizer and the dishmachine reading at 0 ppm. PIC contacted company for equipment to be serviced.
1.5
20.
3-501.14; Priority; Cooked TCS foods shall be cooled within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. Observed creamy chipotle, salsa morita, rice and cornbread mix prepared yesterday, 8/8/22, with temperatures exceeding 41F. See temperature log for temperatures. CDI. PIC discarded items. Repeat
3.0
22.
3-501.16 (A)(2) and (B); Priority; TCS foods shall be maintained at 41F or less. Observed boiled eggs, shredded queso, cilantro ranch, ahi tuna, potatoes and chicken at the front make line temping above 41F. Check temperature log. PIC stated both make line equipment are in the process of being replaced. CDI. All TCS items not maintained at 41F will be placed on time. Repeat
1.5
33.
3-501.15; Cooling shall be accomplished using an effective method in accordance with the time and temperature criteria. Observed items in closed plastic containers stacked on one another in the walk in cooler. These items were prepared yesterday, 8/8/22, and were temping above 41F. CDI. PIC discarded items. Repeat Priority Foundation;
1.0
38.
6-501.111; The PREMISES shall be maintained free of insects, rodents, and other pests. Observed flies in the kitchen.
0.0
42.
3-302.15; Core; Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut. Observed avocados on the make table on the front line being stored in metal containers with stickers on them.
0.0
44.
4-903.11(A), (B) and (D); Core; Cleaned EQUIPMENT and UTENSILS shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted. Observed wet stacking throughout the facility.
0.5
44.
4-903.11(A), (B) and (D); Core; Pitchers are stored to the right of the handwashing sink and under the paper towel dispenser. Protect pitchers from splash. Splash guard may be added or shelving to store pitchers/utensils in a clean and dry location. Today, pitchers were moved to the opposite side of the soda machine.
0.0
47.
4-502.11(A) and (C); Core; Observed damaged lids on some containers in the walk in cooler. PIC replaced lids with new ones. Maintain covers in good condition. . Bar is reusing glass wine bottle type containers for alcohol storage that are not clean and not considered cleanable. Cleanable containers needed. Empty, soiled glass bottles were taken to recycling today.
0.0
49.
4-601.11(B) and (C); Core; NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Observed cleaning needing to be done to the shelves in drink station and shelves under the beer dispenser at the bar area.
0.0
54.
5-501.114; Core; Drains in receptacles and waste handling units for REFUSE, recyclables, and returnables shall have drain plugs in place. Observed missing drain plug at outside receptacle.
2-401.11; Core; Employee beverages including a Coca-Cola bottle is stored on the cuttingboard with a bottle of pills. Store employee beverages (and personal items) in a separate area where contamination to food, utensils and equipment used for customer food will be prevented (drink rail, locker, bottom shelf, etc).
0.5
9.
3-301.11; Priority; Handmade tortillas are being handled some with employee's bare hand. Prevent bare hand contact with ready-to-eat food. We worked on technique today and employee added a glove to the right hand.
0.0
10.
5-205.11; Priority Foundation; Several packages of fish are stored inside the handwashing sink. Keep handwashing free of storage and used exclusively for handwashing. Fish was removed and employee educated.
1.0
20.
3-501.14; Priority; Cheese Sauce 57.3F prepared yesterday stored in a 22 quart plastic container inside the walk-in cooler. Use a thermometer to verify food is cooling from 135F to 70F in 2 hours or less -and- from 70F to 41F in 4 hours or less. Cooling Logs should be maintained. Cheese Sauce was discarded. . Creamy Chipotle 44.8F from a previous day, Black Beans 43.9F were also discarded.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Walk-in Cooler is holding food at 43 degrees F. Food temperatures are required to me maintained at 41F and colder. Maintenance technician called for service.
1.5
33.
3-501.15; Priority; Cooling Methods are not effective. The walk-in cooler is not holding food at 41F as required so is not capable of cooling food to 41F (service request made during today's inspection). Recommend also adding curtains at the entrance to the walk-in cooler. Ice Bath in the sink needs improvement: use ice and water to the level of the food (too shallow today). Use frozen chill wands. Monitor food temperature with a thermometer to verify cooling parameters are met. Maintain cooling logs. Methods discussed today.
0.5
41.
3-304.14; Core; Wiping Cloths stored on equipment. Store used or wet wiping cloths in sanitizer. "in hand or in bucket"
