Observed several linen cloths stored on the prep surfaces. All linen cloths shall be stored inside of an approved sanitizer solution. Store linen cloths in one of the following when not in use:

-100 ppm of chlorine solution
-200 ppm of quaternary ammonium

Observed black grime build up on back surface of the 3 compartment sink. Clean and sanitize area to remove black grime build up.

1) Observed leak at the plumbing fixture at the 3 compartment sink. Repair or replace fixture at the 3 compartment sink to eliminate leak.

2) Observed leak at the 3 compartment food prep sink. Repair or replace fixture at the 3 compartment food prep sink to eliminate leak.

3) Observed leak at the kitchen soda dispenser that is causing water accumulate on the floor surfaces. Repair or replace equipment to eliminate leak.

1) Repeat violation.
Observed chlorine concentration at the ware wash machine to be below 50 ppm. Ware wash machine shall be dispensing chlorine at 50-100 ppm. Increase chlorine concentration during the sanitizing phase.

2) Observed ice scoopers being stored on top of the ice machine. Wash, rinse, and sanitize ice scoopers and store ice scoopers in clean, food grade containers.

Opening observed on the top surface of the ice machine. All food items shall be stored in protective container. Repair or replace large ice dispenser to allow for coverage of ice.

Observed grout throughout facility to be deteriorating causing water to pool on the floor surfaces.
Repair or replace grout in floors to allow for a smooth, easily cleanable.

Front doors were propped open although main cook line is not fully enclosed. Cooking area shall be fully enclosed. All door shall be kept closed.

One stall in the women's restroom was observed to be clogged. Repair or replace toilet in women's restroom.
Note: Second toilet is available.

Ware wash machine did not dispense 50-100 ppm of chlorine sanitizer after cycle. Unit also did not have a sanitizing phase of 160 degrees F.
WAre wash machine shall dispense a chlorine concentration of 50-100 ppm or have a final sanitizing phase of 160 degrees F or more. 3 compartment sink shall be used for wash, rinse, sanitizing.
Ware wash machine shall not be used until one of the above requirements has been met and re inspected by PCEH.

1) Tiles are missing and grout is deteriorating near the ware wash area. ALl floors shall be smooth and easily cleanable. Repair or replace tiles and regrout flooring throughout facility including ware wash area.

2) Excessive water build up observed on floor surfaces throughout the ware wash area. Eliminate excessive water from the floor surfaces.

1) Observed major leak coming from the bar hand wash sink that caused water from the faucet to splatter onto adjacent surfaces including open compartment of ice used for beverages. Repair or replace bar hand wash sink faucet.

2) Observed pooling waste water on the bottom shelf of the reach in unit at the bar area. Clean and sanitize bar unit and repair or replace unit to eliminate condensate waste build up on the bottom shelf.

Observed cheese at the refrigerator drawers with temperature of 44-45 degrees F. All potentially hazardous food items shall be maintained at 41 degrees F.
All potentially hazardous food items inside the refrigerator drawers shall be maintained at 41 degrees F or below at all times.

1) Bar hand wash sink was not stocked with soap and paper towels in respective dispensers. All hand wash sinks shall be stocked with soap and paper towels. Restock soap and paper towel dispensers.

2) DUe to malfunctioning hand wash sink at the bar area, employees are not able to use hand wash sink due to the contamination of the adjacent ice. Repair hand wash sink to allow bar employees to properly hand wash when necessary. Hands shall be washed with soap and paper towels every 30 minutes, when switching tasks or gloves, or whenever contamination may have occurred.
Employees were not observed doing any hand washing during time of inspection although employee was observed switching tasks multiple times.

1) Observed employee wiping gloved hands on apron while food handling. Employees shall properly change gloves and wash hands if contamination may have occurred.
2) Observed employee using bare hands to add condiments to customer food items. Employees shall use utensils to minimize bare hand contact with food. Discontinue using bare hands for dispensing and utilize utensils for dispensing any open food product.

Observed major leak coming from the top of the ice machine near the back door. ALl equipment shall be in good repair.
Repair or replace ice machine to eliminate leak at top of unit.

1) Multiple bulk food items were observed in food containers with handles of utensils making contact with food item. Bulk food utensils shall be stored in manner that eliminates contact between food items and handles. Remove utensils from bulk food items.

2) Ice compartment at the carbonated soda dispenser did not have lid. Ice compartment shall have protective covering when not currently being handling. Provide coverage for ice compartment at soda dispenser.

Observed employees eating in the back food prep area. Employees shall not eat in food preparation areas.

1) Observed the following food items inside the 4 door prep unit near cookline hand wash sink with the following temperatures:
-CHeese at 48 degrees F
-Pico de Gallo at 49-51 degrees F
-Fish at 52 degrees F
-Shrimp at 50 degrees F
-Marinated beef at 49 degrees F
All potentially hazardous items shall be maintained at 41 degrees F or below.
Employee stated that the shrimp, beef, and fish had been placed inside unit about 1 hour before the inspection. Items were moved into the walk in unit.

Employee stated that the cheese had been placed inside the unit at 10am. 4 hours had passed by the time of inspection.
Container of cheese was discarded.

Unit shall not be used to store potentially hazardous items until repaired and re inspected by PCEH.

2) The following food items inside the main prep unit were measured at the following:
-Pico de gallo at 46 degrees F
-Shrimp at 45 degrees F
-Fish at 44 degrees F
All potentially hazardous items shall be maintained at 41 degrees F.
Other items inside the unit such as diced tomatoes, blue cheese, and beef all measured below 41 degrees F or below.
Items measured out of temperature were stored at the top without a lid. Employees were advised to cover items to allow temperatures to maintain at 41 degrees F or below.

Lid at the ice machine was observed to be deteriorating leaving an opening into the ice compartment.
Repair or replace lid on ice machine to allow for proper protection of the ice.

Food debris was observed on to go containers.
Place to go containers in area where possibility of contamination is eliminated.

Observed several boxes of avocado blocking the hand wash sink near the food prep sink. All hand wash sinks shall be accessible at all times.
Employee moved avocados to another location.

Knives that were stored on knife holder were not clean. All used utensils shall be cleaned and sanitized before storing away.
Employee cleaned knives during inspection.

1 out of the 2 faucets at the 3 compartment sink was observed to be nonfunctional. This caused the first compartment to be incapable of being filled with water.
Repair or replace the faucet at the 3 compartment sink. Water supplied to faucet shall have both hot and cold running water.

Observed missing tiles on the floor surfaces underneath the main prep unit at the cookline.
All floors shall be smooth and easily cleanable. Repair or replace all missing tiles.

Observed wiping cloths stored on counter tops at the cook line. When not in use wiping cloths shall remain in an approved sanitizer.
An approved sanitizer is either of the following:
-Chlorine solution at 100 ppm
-Quaternary ammonium at 200 ppm.
Store all wiping cloths in one of the approved sanitizer solutions.

Observed green onions near the hand wash sink on the cookline. All produce shall be washed and prepped in the approved food prep sink.
Discontinue prepping produce at the hand wash sink.

1) Observed no paper towels at the wall mounted dispenser in the bar area. All hand wash sinks shall be stocked with soap and paper towels in their respective dispensers.
Restock paper towel dispenser in the bar area.

Person in charge did not know what type of sanitizer was being used at the ware wash machine.
Both chlorine concentration and rinse temperature were measured and the following was observed:
-Chlorine concentration at 0 ppm
-Rinse temperature at 126 degrees F.

When using a ware wash machine, sanitizing phase shall have either of the following:
-Chlorine concentration at 50 ppm-100ppm
-Rinse temperature at 160 degrees F or higher
Repair or replace ware wash machine.
Ware wash machine shall not be used for utensil/equipment washing until the machine is able to properly sanitize items.

1) Observed missing tiles underneath the ware wash machine. All floor surfaces shall be smooth and easily cleanable.
Repair or replace flooring underneath the ware wash machine.

2) Observed grouting deteriorating near the office and ice machine area. ALl floor surfaces shall be smooth and easily cleanable. Replace grouting on floor surfaces.

Observed water temperature at the women's restroom hand wash sink fluctuating between 70 to 96 degrees F.
Hand wash sink shall have warm water at 100 degrees F but no more than 108 degrees F. Increase the water temperature at the women's hand wash sink.
Note: Men's restroom was not inspected. Ensure water temperature at the men's hand wash sink maintains at 100-108 degrees F.

Cups were observed drying on rack inside the bar hand wash sink. Remove cups from hand wash sink.
Hand wash sink shall remain accessible at all times.

Observed wiping cloths hanging from the pants of the cooks. Wiping cloths shall be kept in sanitizer solution when not in use.
Corrected on site.

Observed the coving around the exterior part of the walk in unit to be detaching from the walk in surface.
Repair or replace coving.

Observed the grout deteriorating on the floor surfaces near the ware wash machine.
Regrout floor surfaces.

Manager stated that plans were in the works for some remodeling. If extensive remodeling will be done, remodeling plans shall be submitted.