3: Observed red sauce on the line at 100F, queso at 122F and chili 119F. Corrective Actions: All hot TCS (temperature control) for safety food items must maintain 135F or above at all times.
Must voluntarily discard.
7: Observed beef filets with use by date of 10/7/2023.
Corrective Actions: Must discard items past the use by date.
9:
Observed multiple food containers of raw marinated chicken stored above raw beef.
Observed multiple pans of food uncovered in the walk in cooler. Corrective Actions:
Must properly store food. Chicken must be stored below raw beef.
Must cover food when not in use.
10: Observed dishes in the dish machine with sanitizer (bleach) concentration of 0PPM.
Observed food residue on the slicer in the back area by the 3 comp sink and equipment storage area. Corrective Actions: Ensure sanitizer (bleach) is between 50-100PPM at all times.
Must properly clean and sanitize slicer immediately after each use.
18: Observed chemical bottle without label in the kitchen area. Corrective Actions: Must label all chemical bottles.
19: Observed air gaps missing at plumbing lines throughout the establisment. Corrective Actions: Proper plumbing must be installed.
20: Observed wastewater back up at the handwashing pipe on the cook line. Corrective Actions: Wastewater backup must be repaired immediately.
26: Observed consumer advisory statement on the menu missing. Corrective Actions: Must provide consumer advisory statement due to raw and/or undercooked items on the menu.
28: Observed various prepped food items without date marks.
Corrective Actions: Must properly date mark food items with the day prepped and/or opened and discard date of no more than 7 days.
29: Observed thermometer not easily visible/missing in the reach in cooler on cook line.
Observed sanitizer(bleach) test strips not available. Corrective Actions: Must obtain test strips and keep on site and easily accessible.
Must have adequate working thermometers easily visible in all cold hold units.
31: Observed handsink on prep line temporarily out of service due to wastewater back up.
Corrective Actions: Handsinks must work properly at all times.
32: Observed food particles adhered to the inside surface of the microwave on the cook line.
Observed dirty gaskets in all reach cold hold units. Corrective Actions: Must clean.
33: Observed dish machine at 0PPM and 3 compartment sink not set up.
Observed organic matter build up on the caulking along the 3 compartment sink and dishmachine area.
Observed leak at the drain pipe under 3 comp sink. Corrective Actions: Must use 3 compartment sink to sanitize dishes. Do not use the dish machine to sanitize dishes until bleach sanitizer is between 50-100PPM.
Must clean organic matter and/or replace with new caulking.
Must repair or replace.
34: Observed gap under back door.
Observed dead insects in the light fixtures and flies in the establishment.
Observed patio door propped open. Corrective Actions: Must properly seal back door.
Must clean out light fixtures.
Must close patio door.Outside doors cannot be propped open.
35: Observed personal drink on server line. Corrective Actions: Must store personal items in a designated area away from food prep areas.
41: Observed multiple bulk bins not labeled with food item. Corrective Actions: Must label all bulk items with food item.
43: Observed lights turned off in the kitchen area. Corrective Actions: All lights must be kept on in the hallways, food prep areas and server areas when in operation.
45: Observed dirty mop sink.
Observed cracked floor tiles in the kitchen area.
Observed damaged ceiling in kitchen area.
Observed dirty floors and walls in the kitchen area.
Observed dirty floor drains throughout kitchen area.
Observed accumulation of unused equipment/clutter in the back storage area and throughout the kitchen.
Corrective Actions: Must clean mop sink, floors, drains and walls.
Must repair or replace damaged ceiling and floor tiles.
Must remove all unused equipment/clutter.
Additional Comments
No comments
Observations
1.Time and Temperature for Food Safety
NO
1 Proper cooling time & temperature
Compliant
Observations
IN
2 Proper cold holding temperature (41°F/45°F)
Compliant
Observations
OUT
3 Proper hot holding temperature (135°F)
Observed
Observations
IN
4 Proper cooking time & temperature
Compliant
Observations
NO
5 Proper reheating procedure for hot holding (165°F in 2 hours)
Compliant
Observations
NA
6 Time as a public health control: procedures & records
Compliant
Observations
Approved Source
OUT
7 Food & ice obtained from approved source; good condition, safe & unadulterated; parasite destruction
