Date: 02/13/2025

Inspection Type: Regular

6. *** Observed 2 uncovered drink containers to be sitting on a drying rack above and next to clean dishes. ***COS Ensure that drinks are stored in an area where they cannot contaminated food, utensils, or food contact surfaces. Manager removed the drinks from the area.

16. *** Observed a prep table to have a personal phone stored on it. ***COS Phone was removed. Ensure nothing that can potentially contaminate food contact surfaces is placed on that surface.

22. *** Prep line that was across from the flattop was holding food between 55-65F. Per the PIC, a gasket was broken on the door and was not creating a firm seal. With the area being in a hot area, the temperatures in the unit were elevated. *** This unit may not be used until a follow-up inspection occurs. *** A destruction agreement was made and the following items were discarded: Mozzarella cheese, shredded lettuce, tomatoes, sour cream, guac w/ tomatoes, pico, salsa verde, ranchera sauce, red baron mini pizzas, chicken tenders, and french fries. The destruction agreement will be uploaded to this inspection report.

41. *** Observed soiled rags to be sitting on food prep surfaces. *** Rags that are meant to wipe down food contact surfaces must be stored in a sanitizer solution between uses.

47. *** The gasket to the prep table that was malfunctioning was not creating an air tight seal. *** Ensure the unit is repaired before it can be used again and contact abazzetta@tchd.net for a follow-up.

56. *** Observed the hood vent nozzles to be soiled with grease. Observed a bucket on the ground below the grease trap to catch excess grease that was dripping. *** Have a hood cleaning surface do a thorough cleaning of the entire hood ventilation system, including interior into the ceiling / roof, and nozzles. Plugged nozzles can be a fire hazard if a fire occurs and the Ansul system does not deploy.

Date: 02/21/2024

Inspection Type: Regular

58. *** CFPM on-site did not have allergen certificate. *** Inspector providing link to allergen training, send certificates to abazzetta@tchd.net by 3/20/24.

55. *** Observed cracked and missing baseboards along the wall by the walk-in cooler and under the hand sink across from the walk-in cooler. *** Ensure that the baseboards are repaired as time allows.

40. *** Observed a cook to have wristwear on. ***COS PIC informed the cook to take the wristwear off.

39. *** Observed boxes of food to be stored on the floor in the walk-in cooler. *** Ensure that all food is stored at least 6" off the floor.

35. *** Observed shrimp to be thawing at room temperature in cold water. ***COS Shrimp temped at 30F and was moved to the walk-in cooler to continue thawing.

10. *** Observed there to be no hand-washing signs at the handsink near the ware washing area and in the men's restrooms. ***COS Inspector provided hand washing signs and they were posted.

10. *** The hand-sink behind the bar did not have paper towels. ***COS PIC placed paper towels behind the bar.

8. *** Observed one of the cooks was his hands for less than 20 seconds. Handwashing occurred for less than 10 seconds. ***COS Inspector informed PIC to re-train employees on proper handwashing technique and duration.

Date: 06/07/2023

Inspection Type: Regular

56. Observed the vent hood with grease build up. Clean and maintain clean for the next routine inspection.

49. Observed several cooler and oven handles with grease build up. Observed the inside of the microwave(not in use) with debris build up. Clean the microwave prior to use and the handles and maintain clean for the next routine inspection.

38. Observed fly strips throughout the kitchen. Fly strips are not designed to trap or contain the the dead insect so should not be used in the kitchen. Remove fly strips for the next routine inspection. Work with pest company for alternative fly control.

28. Observed spray bottle under 3 compartment sink and at the wait station area without common name label. Anytime chemical is out of its container it must have the common name labeled on the container. Bottles labeled. Corrected onsite

24. Observed sliced tomatoes, sliced mushrooms and sliced jalapenos at around 54F. Facility uses time as a public health control for these times. The containers were not marked with the time they were removed from temperature control or when the 4 hours started/ended. Per the PIC, the next shift will dump the containers and start with fresh. The new container was labeled with the time. Corrected on site

22. Observed a container of queso out on the counter with a temperature of 50F. Per the PIC, it was just taken out less than an hour ago to replenish the hot holder. The queso was put back in the walk in cooler. Corrected on site. Observed a cotnainer of carnitas out at room temperature. Internal temperature was around 55F. Per the PIC, it had been out since before 1pm. The carnitas was discarded. Corrected on site. This is a repeat violation. A risk control plan will be completed with the PIC

20. Observed a large container of queso dip in the walk in cooler with a date of 6/6/23. The middle of the queso was 48F. Queso was discarded. Suggested smaller containers for cool down, writing the time on the container and monitoring the process. Corrected on site.

16. Observed sanitizer buckets in the kitchen with 0ppm chlorine. Per the PIC, they are mixing soap, water and chlorine in the buckets. Also observed a spray bottle labeled as sanitizer -kitchen that was behind the bar. The spray bottle had 0ppm chlorine. There should be 2 separate buckets for wash (soapy water) and sanitizer. The buckets were dumped. Chlorine sanitizer should be between 50-100 ppm. The spray bottle was remade. Corrected onsite.