Adequate hand washing facilities supplied & accessible

Priority Foundation-6-301.12, Pf: Hand Drying Provision-----Observed no paper towels at hand wash sink on cook line near walk-in refrigerator. PIC provided paper towels at the time of inspection. A hand drying provision must always be available at all hand wash sinks to allow for proper hand washing. Repeat violation. This is the second consecutive violation.

Proper hot holding temperatures

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding-----Observed cooked beans and cooked cheese sauce at 104-119'F in hot holding unit by cook line. Per PIC, items were prepared more than 2 hours prior to inspection. All items were embargoed at the time of inspection. The ambient maximum air temperature of hot holding unit was measured to be 121.4'F. Discussed proper hot holding with the PIC. All food held hot must be maintained at 135'F or above at all times. Repeat violation. This is the second consecutive violation.

Proper date marking & disposition

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition-----Observed cooked carnitas with a discard date of 2/21/2019 and cooked ribs with discard date of 2/19/2019. All items were embargoed at the time of inspection. Discussed date marking procedures with the PIC. All RTE/TCS foods must be date marked after 24 hours and sold or discarded after 7 days (including the day it was made as day 1).

Consumer advisory provided for raw or undercooked foods

Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens-----Observed cheeseburger available on kid's menu with a reminder statement corresponding to the disclosure consumer advisory listing that it may be served undercooked. Discussed consumer advisory requirements with the PIC. Comminuted meat may not be listed with a consumer advisory on a kid's menu. All comminuted meat must be cooked to minimum required cooking temperatures when ordered from kid's menu. PIC removed reminder next to cheeseburger on kid's menu at the time of inspection.

Toxic substances properly identified, stored, and used

PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals-----Observed over 200 ppm chlorine in sanitizer bucket located under back oven. Per PIC, wiping cloths were recently bleached but not properly rinsed out. Chlorine sanitizer levels must be between 50-100 ppm. PIC drained, rinsed wiping cloth, and refilled with quat sanitizer at 200-400 ppm. Discussed the importance of proper sanitizer levels with the PIC.

Proper cooling methods used; adequate equipment for temperature control

Priority Foundation-3-501.15 (A), Pf: Cooling Methods-----Observed cooked rice portioned in plastic bags in deep, covered container in walk-in refrigerator at 58-60'F. Per PIC, the rice was cooked the day prior to the inspection and portioned 1-2 hours prior to inspection. PIC placed portioned rice bags on shallow pan and partially unwrapped bags to allow for rapid cooling. Discussed proper cooling methods with the PIC. All items should be cooled in uncovered, shallow pans in the walk-in, by using an ice bath, or another effective means. Cooked foods must be cooled from 135'F-70'F in the first 2 hours and from 70'F-41'F in the next 4 hours for a total of 6 hours. Foods prepared from cold or ambient room temperature ingredients must be cooled from 70'F-41'F within 4 hours. Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment-----Observed hot holding case with a maximum ambient air temperature of 121.4'F and maintaining all TCS foods placed in hot holding unit for extended periods of time at 135'F or below at the time of inspection. Hot holding equipment must have the capacity to maintain all TCS foods at 135'F or above. Must repair hot holding unit such that it maintains all TCS foods at 135'F or above prior to re-inspection on 3/1/2019.

Utensils, equipment & linens: properly stored, dried, & handled

Core-4-901.11, C: Equipment and Utensils, Air-Drying Required-----Observed large amount of pans stacked wet and drying under prep table. PIC unstacked all pans to allow them to properly air dry. All equipment and utensils must be air dried before stacking and storing clean.

Food & non-food contact surfaces cleanable, properly designed, constructed, & used

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment-----Observed heavily rusted shelving in display cooler behind cashier area containing packaged foods and clean glassware for beverages. All equipment must be maintained in good repair at all times. Must replace or repair shelving prior to next routine inspection. Repeat violation. This is the second consecutive violation.

Plumbing installed; proper backflow devices

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained-----Observe back hand wash sink by cook line with hot water faucet that does not properly function and turn off hot water. All plumbing must be maintained in good repair. Repeat violation. This is the third consecutive violation.

Physical facilities installed, maintained, & clean

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods-----Observed back wall above reach-in freezers in several areas, door frame for beer storage room, and several other walls throughout establishment in disrepair/with holes/bubbling from water damaged. Must repair and repaint all damaged walls prior to next routine inspection.

Adequate ventilation & lighting; designated areas used

Core-6-303.11, C: Intensity-Lighting-----Observed no lighting in reach-in refrigerator by cook line and minimal lighting in walk-way for cook line. Must replace lighting in reach-in refrigerator and must increase lighting intensity in hallway prior to next routine inspection.