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18: Improper cooling of tomato in walk in cooler with 9:50 AM prep time stamp. Meaning 4 hour cooling period has passed. Pan is filled passed fill line and wrapped in plastic wrap. Corrective Action: person in charge explained proper cooling standards but reviewed additional cooling methods such as switching to metal pans, venting product during active cooling, faster prep when removing uncut tomatoes from walk in cooler to be cut.
39: Wet wiping cloths stored on counters throughout facility and not in sanitizer buckets.
53: Some ceiling areas have minor dust build up and some drop ceiling tiles damaged,
53: Tiling in facility in facility is heavily grooved that does not allow for easy cleaning.
53: Some walls in poor repair that do not allow for easy identification of debris build up.
53: Floor in bar walk in cooler has some food and debris build up of cheese and some citrus.
Foodborne illness report done during inspection. Customer reported eating sprite, egg roll, sliders(unspecified), mozzarella sticks. No other complaints received or employees have recently called out due to illness.
Soda syrup station stored outside walk in cooler and containers/boxes in good repair. Some machinery does has dust build up however.
Eggs rolls stored in reach in freezer at fryer station in bags, while mozzarella sticks are stored in metal pans between pans of parboiled (and fully cooked according to person in charge ) chicken wings in fryer station prep cooler. Both pieces of equipment in good working order and repair. Minor crumb build up at bottom of reach in freezer. In walk in freezer some boxes of product have minor condenser drip from condenser/cooling fan onto boxes.Both products are simply fried before service. On occasion some hot holding is done in hot holding bin typically used for tenders. No cooked product stored at time of inspection but some chicken tender crumbs were temped at 133F. Only fries are held in metal pans and stored under heat lamps.
Sliders are either chicken or burgers. Both raw chicken and beef stored in drawer cooler near fryer station and properly stored and in temperature. A full sized Beef hamburger observed to be cooked to proper temperature. Chicken sliders are filets that are cut in half while the small burgers are precut to size and different from normal size patties. Chicken was observed to be properly hot held in warming/hot holding shelves. Garnishes stored in nearby prep cooler and in temperature. Before prep cooler product is panned and stored in walk in cooler and currently stored in good condition condition and properly cold held. Bread is slacked on racks near grill, and also in racks near fryer station, and also in walk in cooler and are in good condition. Reviewed cleaning of bun buttering station, it is done at night for cleaning removable roller and shelving racks, which are washed nightly through low temperature dish machine . Machine detailed weekly and wash rinse and sanitized in place after the process of; Dry towel wiped , hot water towel wiped , and dry towel wiped to remove grease remover spray.
Chips are no longer cut on site and tortilla comes in pre cut and stored in walk in cooler, and observed in good condition. These pre cut and bagged tortillas are fried and stored in plastic bins at expo station. Bins tops have some cracked and chipped corners.
Salsa is made using tomato's, salsa base , water taken from prep sink In 4 gallon container and then after being blended is then immediately separated out to be portioned into smaller pans and dispersed to needed areas. Motor sticks that blend salsa does come off and properly cleaned but handle is in poor repair.