3: 0070 (15) No verifiable evidence that Armando (dishwasher) trained on EHP. Manager states he was trained but could not find Form 1-B for him. Corrective Actions: COS. Manager had blanks copies of Form 1-B in English and Spanish. Went over information with employee again and showed me signed Form 1-B.
16: 1700 (1-5) (6a) (6b). Dishwasher showing 0 ppm Chlorine. Totes were full but could still not get it to work. Corrective Actions: COS. Manager has called service who should come today. Until then, can use dishwasher to wash dishes, but will have to sanitize in 3-compartment sink.
28: 3340 Sweet and Sour mix stored on bottom shelf of wood stand next to Coke reach-in at bar next to 3 chemical bottles. Canned tomatoes stored with Pot and Pan cleaner in Dry Storage. Chemicals and foods should be physically separated when in storage. Corrective Actions: COS. Discussed with Manager and had her move foods from chemical areas.
41: 570 Wiping cloths seen in back kitchen area, cook line area and front drink area wet and on horizontal surfaces. Corrective Actions: When not in use, cleaning cloths should be stored in a sani-bucket with sanitizer to prevent bacterial growth between uses. Will follow-up on this at next routine inspection.
54: 2720 Outside dumpster had trash in it, both doors open, and was not actively in use. Corrective Actions: COS. Asked Manager to close dumpster and discuss with employees. Open dumpsters can attract pests.
Additional Comments
Manager states no one has been sick since 1/1/24. Manager had RK Environmental Services Inspection report from 12/27/23 showing no activity. Pointed out a non-stick pan with deep gouges and burnt on areas. Manager states this is not for restaurant and is what employees use to prepare their meals. Please remove/replace for their safety/health.
Food Temperatures
Description
Temperature
State of Food
Refried beans - On kitchen counter - Ready to put on line
181 °F
Hot Holding
Cooked chicken - Walk-in
37 °F
Cold Holding
Chopped tomatoes - Walk-in
37 °F
Cold Holding
Spanish rice - Make line
157 °F
Hot Holding
Pico de Gallo - Top left prep
41 °F
Cold Holding
Beef on stove
156 °F
Cooking
Guac - Top right prep - 2 hours since prep
58 °F
Cooling
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Dishwasher
Chemical
0
Chlorine
No records found
Equipment Temperatures
Description
Temperature
Bar u/c reach-in
36 °F
Walk-in
38 °F
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
IN
2 Certified Food Protection Manager
Compliant
Observations
Employee Health
(0 points)
OUT
3 Management awareness, policy present.
COS
Observations
IN
4 Proper use of reporting, restriction & exclusion.
Compliant
Observations
IN
5 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
Good Hygenic Practices
IN
6 Proper eating, tasting, drinking, or tobacco use.
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands
IN
8 Hands clean & properly washed.
Compliant
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
