| Week of | Score | Noted Violations | | 5/3/2010 | 91-A | Observed employee with no hair restraint. Employee filling salsa containers without hair restraint. Ensure that all employees preparing food wear hair restraints.
Observed food scoop without handle. All food scoops must have a handle and the handle must extend out of the food product. (repeat)
Observed cheese dip in hot-holding in plastic sour cream container. Ensure that proper materials are used for hot holding. Corrected on-site.
Observed build-up of food debris, dust or dirt on nonfood-contact surface. Vents in walk-in cooler have a significant build-up of mold and dust. Vents must be cleaned.
Hot water shut off at employee handwash sink. The leak must be repaired to ensure that hot water is always available for proper hand washing. Person-in-charge to ensure it is repaired.
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| 11/20/2009 | 94-A | Raw beef thawing in sink of standing water. This is not an approved method. Cold water must be constantly running and spilling over top.
Ice scoop in ice bin stored with handle in the ice. The handle must extend out of the ice.
Clean containers wet stacked. Must air dry before stacking.
Wall beside ice machine in disrepair. The wall should be repaired to be smooth and easily cleanable.
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| 7/24/2009 | 81-B | Employee used bare hands to get lettuce, cheese, and tortilla. Bare hand contact is not allowed with ready to eat food.
Sanitizer for ware washing not at proper concentration. Must be 50-100 ppm chlorine.
Prepared food held over 24 hours must be date marked.
Repair door frame in dishwashing area.
Vents in walk in cooler should be cleaned.
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| 4/2/2009 | 92-A | After handling raw beef, employees must remove gloves and wash hands before changing tasks.
Bare hand contact with ready to eat food. Employees must not touch ready to eat foods like lettuce and cheese with bare hands.
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| 12/2/2008 | 92-A | Plastic sour cream container cannot be used to heat cheese dip on steam table because it is not a heat stable plastic
Date marking must be accurate so that it can be utilized as a tool for public health.
Numerous lights throughout facility must be shielded or shatterproof.
Employee items cannot be stored with food or single service items.
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| 8/5/2008 | 90-A | Prepared Potentially hazardous food held over 24 hours must be date marked. Repeat
Prep sink must be repaired.
Must have probe thermometer to check temperatures.
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| 4/9/2008 | 94-A | Can opener should be thoroughly cleaned to remove significant amount of food debris and metal shavings.
Do not reheat cheese dip in plastic sour cream containers.
Do not use grocery type bag for food storage.
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| 7/19/2007 | 87 | Reinspection
Potentially hazardous food not held at proper temperature.
Hand wash sink must be repaired. Repeat.
Employee drinks must have lid and straw.
Wipe cloths must be stored in sanitizing solution.
Floor of W/I & especially floor at entry must be repaired-Repeat
Door to exterior must be repaired-Repeat
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| 7/19/2007 | 82 | After opening bags of dry goods, it must then be placed in a sealed food grade container.
Employees preparing food must wear hair restraints.
Food in storage must be covered.
Clean inside of 2 door upright cooler, especially vent at top. Ice machine door must be repaired. Repeat
Floor of W/I & especially floor at entry must be repaired. Floor must be smooth and easily cleanable. Repeat
Wipe cloths not stored in sanitizing solution.
Exterior of all equipment especially 2 door upright should be cleaned.
Hand wash sink and vegetable prep sink must be repaired immediately.
Roaches were observed in facility. Exterior door must be self-closing and sealed.
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| 1/12/2007 | 91 | Potentially hazardous food stored between 41º and 140º
REPEAT- Usage of bare wood in kitchen area
Cooler door gaskets in poor repair/absent and needs
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| 8/7/2006 | 90 | |
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