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On-site for a re-inspection of facilities ware wash machine. Unit was serviced and was producing sanitizer at 50ppm.

08/11/2021: Revisit/Reinspection
Violations:Major - 0
 Minor - 0
Inspection Memo:

1) Cold holding in compliance (<41F).
2) Hot holding in compliance (>135F).
3) Hot water available at 2 compartment sink (>120F).
4) Food Safety Manager Certificate up to date.

Green placard issued on 8/10/2021.
08/10/2021: Routine Inspection
Violations:Major - 0
 Minor - 2

Ware wash machine had no sanitizer.
Ware wash machine shall have sanitizer provided at a concentration of 50ppm Chlorine.
Correct immediately.
This department will be out again on 8/11/2021 for a re-inspection.
Wash dishes by hand until unit is serviced.

Observed some grime and debris build-up on floors throughout facility.
Floors, walls and ceilings of a food facility shall be clean and well maintained.

Inspection Memo:

CABO'S RESTAURANT - Routine Inspection

HAND WASHING STATIONS - Fully Stocked and accessible
HOT WATER SUPPLY - 120F+ three compartment sink, 100-108F hand washing sinks
SANITIZING - 100 ppm chlorine in bucket, 50 ppm chlorine in dishwasher.
TEMPERATURE CONTROL - All potentially hazardous foods observed to be at or below 41F or at or above 135F
FOOD SAFETY TRAINING - Managers certificate and food handlers cards on site and current

• Facility is following the guidelines however this had not yet been documented on the work site specific plan. A plan was completed on site. Staff are following the COVID-19 state guidelines.
• Observed employees wearing face coverings.
• Observed physical distancing and COVID-19 signs posted.
• Observed barriers installed at point of sale.
• Per Plan, high touch areas are sanitized regularly such as the point of sale and restrooms. Outdoor dinning tables are sanitized after each party. Chlorine is used as a disinfectant.
• Facility is following the current "no dine-in" order. The seating outside is in accordance with the physical distancing and air flow requirements.
• Observed hand sanitizer provided at entrance to facility.
• Employees have been trained on the contents of Plan. Training shall be documented on the plan.
• Menus are disposable currently.
07/29/2020: Routine Inspection
Violations:Major - 0
 Minor - 0
Inspection Memo:

Overall facility is clean, back storage area is organized.
Hand sinks have soap, paper towels and water temp>100*F
Three comp sink water temp>120*F
Dish washer at 50ppm chlorine
Cold holding temps<41*F
Hot holding temps>135*F
Bar area is clean and organized
Food Safety Manager Cert current and available
11/15/2019: Routine Inspection
Violations:Major - 0
 Minor - 4

Observed bag of onions on floor near cook line, make sure all food items are stored at least 6 inches off the ground.

Observed large tin can being used as scoop in dried goods bin, make sure to use only a scoop with a handle.

Observed dust build-up on fan guards in walk-in cooler, please clean and sanitize fan guards.

Observed food build-up along door handles to large reach in freezer, clean handles and gaskets.

Observed water in small top cold holding cooler across from front area cook line, have unit serviced and wipe down any built up water.

Observed no hot water at hand sink next to back area cook line, hot water had been turned off. Please make sure there's hot water at all hand sinks. Corrected on site.

Observed dirty glass light covers at both hoods, clean or replace glass light covers

Inspection Memo:

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