6: 220 Observed that a closed personal drink container was set next to clean utensils and cups in the ware washing area. Corrective Actions: Employee removed the closed drink container and moved to the right side of the area where no food and equipment contamination can occur.
10: 3045 Observed that there is no handwashing sign in the hand washing sink in the kitchen. Corrective Actions: EH provided operator with hand washing label who installed it near the hand sink.
16: 1780 (E) Observed that the ice machine chute of the ice machine has dark mold-like substances. EH showed operator the unsanitary condition of the ice machine. Corrective Actions: Operator will have the ice machine cleaned to prevent contaminating ice.
23: 830 Observed that roasted tomatoes inside the True 2D low boy prep cooler has no date marking. Corrective Actions: Operator wrote dates when the roasted tomatoes where prepared on the freezer tape and sticked it on the food containers.
41: 570 Observed that a sanitizing bucket is set directly on the floor. Corrective Actions: Operator removed the sanitizing bucket on the floor and will place the bucket on a pallet or something that will prevent it from touching the floor directly.
49: 1770 (C) Observed dark like substances on surfaces such as the fire extinguisher, cooler and food prep casters/wheels and lower shelf of food prep table. Observed food debris on the lower shelf as well. Air vents over the bar area also have accumulation of dust like particles. Corrective Actions: Operator will have the mentioned areas such as fire extinguisher, casters, shelves and more clean to prevent pathogen buildup and attracting pests.
55: 3180 Observed the floors under the cooking line and prep coolers have dark like substance accumulation as well as trash and food debris. Corrective Actions: Operator will have the areas cleaned to prevent attracting pests and pathogen buildup.
56: 3080 Observed that the food prep area including the tables, cooking line and food prep cooler has only a maximum reading of 16 light foot candles. Corrective Actions: Operator will ask owners to fix non-functioning light bulbs and replace low light emitting bulbs to a brighter bulb to reach the proper reading of a minimum of 50 light foot candles.
Additional Comments
Permit Issued
Food Temperatures
Description
Temperature
State of Food
Sliced Mushroom
75 °F
Cold Holding
Beans
175 °F
Hot Holding
Raw Beef
40 °F
Cold Holding
Sliced Onion
65 °F
Cold Holding
Fish
167 °F
Cooking
Raw Beef
40 °F
Cold Holding
Sliced Green Bell Pepper
60 °F
Cold Holding
Salsa
41 °F
Cold Holding
Diced Tomatoes
41 °F
Cold Holding
Raw Tilapia
40 °F
Cold Holding
Rice
175 °F
Hot Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
3-Compartment Sink
Chemical
200
Quaternary Ammonium
No records found
Equipment Temperatures
Description
Temperature
True 2D LB Cooler
34 °F
Turbo 2D LB Cooler
39 °F
Beverage Air 2D LB Prep Cooler
40 °F
2D Sliding Glass Door Cooler
39 °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
IN
3 Management awareness, policy present.
Compliant
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
(0 points)
OUT
6 Proper eating, tasting, drinking, or tobacco use.
COS
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.
