CLUB RANCHO GASPAR

Violations (22)

• 12A-09-4Critical

  Single-use gloves not changed as needed after changing tasks or when damaged or soiled.

  High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed several employees changing tasks and not properly washing their hands and changing their gloves. **Warning**

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the reach in cooler at cook line flans (50F - Cold Holding); heavy cream (51F - Cold Holding); mix guacamole (55F - Cold Holding); cut lettuce (52F - Cold Holding), as per manager the refrigerator was keeping the food at 41F less than 3 hours ago. Instructed operator to move al, the food the cooler located at cook line by the stove. **Corrective Action Taken** **Warning**

  High Priority

• 41-10-4Critical

  Toxic substance/chemical improperly stored. Hair spray, wipes, moisturizer cream stored next to clean utensils at storage area.

  High Priority - Toxic substance/chemical improperly stored. Hair spray, wipes, moisturizer cream stored next to clean utensils at storage area. **Warning**

  High Priority

• 12A-13-4Critical

  Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

  High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee washing dishes to continue to prepare food without washing her hands prior. **Warning**

  High Priority

• 12A-10-4Critical

  Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

  High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook cleaned his face and continue to prepare food without washing his hands or changing his gloves. Coached employee and manager on proper hand washing techniques. **Corrective Action Taken** **Warning**

  High Priority

• 09-21-5Critical

  Employee touching ready-to-eat food with their bare hands - ready-to-eat food heated as a sole ingredient not heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure.

  High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food heated as a sole ingredient not heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed cook touching tostones with his bare hands. Explained to cook that food RTE cannot be touched with bare hands. Employee removed the tostones to reheat at 145F or above. **Corrective Action Taken** **Warning**

  High Priority

• 08A-05-6Critical

  Raw animal food stored over/not properly separated from ready-to-eat food.

  High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in the reach in cooler at cook line raw chicken breast stored over cooked chicken wings. **Warning**

  High Priority

• 14-52-4

  Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance.

  Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Observed small prep/storage table with the original wrapping plastic making it difficult to properly clean it. **Warning**

  Basic

• 22-16-4

  Reach-in freezer interior/shelves have accumulation of soil residues.

  Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Observed interior of reach in freezer soiled. **Warning**

  Basic

• 29-49-6

  Standing water in bottom of reach-in-cooler.

  Basic - Standing water in bottom of reach-in-cooler. Observed standing water in the reach in cooler located at cook line next to the reach in freezer. **Warning**

  Basic

• 06-01-5

  Time/temperature control for safety food thawed in an improper manner.

  Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp thawing in the three compartment sink at room temperature. **Warning**

  Basic

• 12A-03-4Corrected on site

  Employee washed hands in a sink other than an approved handwash sink.

  Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing her hands in the three compartment sink. Showed employee how to correctly wash her hands. Employee properly washed her hands. **Corrected On-Site** **Warning**

  Intermediate

• 31A-09-4Corrected on site

  Handwash sink not accessible for employee use at all times.

  Intermediate - Handwash sink not accessible for employee use at all times. Observed a storage rack stored in front of the hand washing sink at kitchen. Operator removed it. **Corrected On-Site** **Warning**

  Intermediate

• 31A-11-4

  Handwash sink used for purposes other than handwashing.

  Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic container stored in the hand washing sink at front counter. **Warning**

  Intermediate

• 23-24-4Corrected on site

  Buildup of food debris/soil residue on equipment door handles.

  Basic - Buildup of food debris/soil residue on equipment door handles. Observed interior of hand washing sink full of dirt and old food debris. Operator clean it on site. **Corrected On-Site** **Warning**

  Basic

• 27-16-4Corrected on site

  Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.

  Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water line valve closed at hand washing sink at bar area. Manager reopened the hot water line 88F. **Corrected On-Site** **Warning**

  Intermediate

• 14-74-7

  Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.

  Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler located at cook line next to the reach in freezer internal temperature at approximately 50F. **Warning**

  Basic

• 13-03-4

  Employee with no hair restraint while engaging in food preparation.

  Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaged in food preparation with no hair restraint. **Warning**

  Basic

• 14-11-5

  Equipment in poor repair.

  Basic - Equipment in poor repair. Observed reach in freezer gasket in disrepair, freezer located at cook line. **Warning**

  Basic

• 36-24-5

  Hole in or other damage to wall.

  Basic - Hole in or other damage to wall. Observed a couple of wholes on the wall underneath the hand washing sink at bar area. **Warning**

  Basic

• 21-04-4

  In-use wet wiping cloth/towel used under cutting board.

  Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**

  Basic

• 22-08-4

  Interior of oven/microwave has accumulation of black substance/grease/food debris.

  Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven at cook line soiled. Observed microwave interior soiled. **Warning**

  Basic