01: 2-102.11 (A), (B), (C), (1), and (4-16) Kitchen and back of house does not have an assigned person in charge who can demonstrate knowledge of food safety temperatures and sanitizing procedures.
08: 2-301.14 Employees are not washing hands between changing tasks including from going from sanitizing to food prep.
10: 6-301.12 Hand washing sink at the bar does not have readily available paper towels.
10: 6-301.11 Hand washing sink at the bar does not have readily available soap.
16: 4-602.11 (C) Tables and food contact surfaces in the kitchen are not cleaned and sanitized at a minimum of every 4 hours, or as often as needed when soiled.
18: 3-401.14 (F) Foods using a non-continuous cooking process observed being held improperly. Sausages observed being partially cooked and held at 106 degrees F.
19: 3-403.11 Foods observed not being reheated to 165 degrees F. Pinto beans and green chile located in the middle well of the front steam table observed holding at 80 degrees F after 1 1/2 hours. Items reheated on stove to 165.
21: 3-501.16 (A) (1) Meat products including brisket and ribs located in multiple stand up warming cabinets and ovens observed holding at 125 degrees F for less than 4 hours. Cabinet turned up during inspection to hold above 135 at all times.
28: 7-204.11 1) Sanitizer bucket at the service side of the kitchen observed with bleach concentration above 200 ppm chlorine. 2) Sanitizer bucket at the bar observed with bleach sanitizer greater than 200 ppm chlorine. 3) Sanitizer bucket at the prep side of the kitchen observed with less than 50 ppm chlorine.
28: 7-201.11 Sanitizer tabs and dish soap located at the bar observed stored on the drainboard of the 3 compartment sink and hand washing sink. Chemicals are to be stored down and away from any food contact surface.
44: 4-901.11 Equipment and utensils are not air dried in the facility. Plates and ramikins observed being stored in facility without proper air drying.
Additional Comments
Facility is to close for a reasonable amount of time until kitchen staff has taken a basic food safety class, violations have been corrected, and facility has active managerial control.
Observations
Supervision
(15 points)
OUT
01 Person in charge present, demonstrates knowledge and performs duties
Observations
IN
02 Certified Food Protection Manager
Compliant
Observations
Employee Health
IN
03 Management, food employee and conditional employee; knowledge, responsibilities and reporting
Compliant
Observations
IN
04 Proper use of restriction and exclusion
Compliant
Observations
IN
05 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
Good Hygienic Practices
IN
06 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
07 No discharge from eyes, nose, and mouth
Compliant
Observations
Preventing Contamination by Hands
(25 points)
OUT
08 Hands clean and properly washed
Observations
IN
09 No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed
Compliant
Observations
OUT
10 Adequate handwashing sinks properly supplied and accessible
Observations
OUT
10 Adequate handwashing sinks properly supplied and accessible
Observations
Approved Source
IN
11 Food obtained from approved source
Compliant
Observations
N/O
12 Food received at proper temperature
Compliant
Observations
IN
13 Food in good condition, safe, and unadulterated
Compliant
Observations
N/A
14 Required records available: shellstock tags, parasite destruction
Compliant
Observations
Protection from Contamination
IN
15 Food separated and protected
Compliant
Observations
OUT
16 Food contact surfaces; cleaned and sanitized
COS
Observations
IN
17 Proper Disposition of returned, previously served, reconditioned and unsafe food
Compliant
Observations
Time/ Temperature Control for Safety
(5 points)
OUT
18 Proper cooking time and temperature
COSRepeat
Observations
OUT
19 Proper reheating procedures for hot holding
COS
Observations
N/O
20 Proper cooling time and temperature
Compliant
Observations
OUT
21 Proper hot holding temperatures
COS
Observations
IN
22 Proper cold holding temperatures
Compliant
Observations
IN
23 Proper date marking and disposition
Compliant
Observations
Consumer Advisory
IN
25 Consumer advisory provided for raw/undercooked food
Compliant
Observations
Highly Susceptible Populations
N/A
26 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
Food/Color Additives and Toxic Substances
IN
27 Food Additives: approved and properly used
Compliant
Observations
OUT
28 Toxic substances properly identified, stored, and used
Observations
OUT
28 Toxic substances properly identified, stored, and used
Observations
Conformance with Approved Procedures
N/A
29 Compliance with variance/ specialized process/ HACCP
Compliant
Observations
Proper Use of Utensils
(0 points)
OUT
44 Utensils, equipment and linens: properly stored, dried, and handled
