Komali

Year by year

Inspections

1. Aug 7, 2019 Routine Score 81
   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     Food temps above 41-45F

   • Serious Priority (3 points)

     Food safe, good condition, unadulterated, and honestly presented

     Moldy fruit found: lemons and raspberries, same as last inspection.

   • Serious Priority (3 points)

     Clean Sight and Touch

     Ice bin interior is dirty.

   • Serious Priority (3 points)

     Chemical separate by spacing - Retail Sale

     Chemical found by food items, same as last inspection.

   • Not serious Priority Foundation (2 points)

     Do not exceed manuf. use by date

   • Not serious Core (1 points)

     Cloths in-use for wiping food spills used for no other purpose

     Cloths are not to be used for keeping moisture off of food products. All damp towels are to remain in the sanitizing bucket.

   • Not serious Core (1 points)

     Storing the food at least 15 cm (6 inches) above the floor

     Margarita drink mix found on the floor, same as last inspection. Hair found on the chicken (Kitchen Cooler)

   • Not serious Core (1 points)

     Food Label - Bulk food w/ manufatuter labeling

     Label all bulk items

   • Not serious Core (1 points)

     Other Violations

     Notification of current health inspection report available upon request.

   • Not serious Core (1 points)

     Dirty nonfood contact surfaces

     Clean fan covers in the coolers.

2. Jun 27, 2019 Routine Score 79
   • Serious Priority (3 points)

     Cooling -- ingredients from ambient within 4 hours to 41øF

     Chicken stock was found at 50.5F. Place in small containers to cool faster.

   • Serious Priority (3 points)

     Food safe, good condition, unadulterated, and honestly presented

     Observed moldy lemons in kitchen area.

   • Serious Priority (3 points)

     Toxic items stored above food/utensils

     Found a can fuel stored above bulk food items.

   • Serious Priority (3 points)

     Backflow Prevention. The plumbing system shall preclude backflow of a solid, liquid, or gas cont

     Must have a 1 inch diameter to prevent backflow issues.

   • Not serious Priority Foundation (2 points)

     Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date

     Date mark drink mixes in bar area.

   • Not serious Priority Foundation (2 points)

     Warewash - Wash cycle temp. of chem. Sanitizer

     Final rinse temperature reached 100F and not 120 as specified on the data plate in kitchen area.

   • Not serious Core (1 points)

     Pest Control

     Observed fruit flies.

   • Not serious Core (1 points)

     Cloths in-use for wiping food spills used for no other purpose

     Towels were found underneath cutting boards.

   • Not serious Core (1 points)

     Storing the food at least 15 cm (6 inches) above the floor

     Margarita mix and box of potatoes were observed on the floor.

   • Not serious Core (1 points)

     In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

     Use proper utensils for scooping food products.

   • Not serious Core (1 points)

     Nonfood-contact surfaces material

     Repair rubber door gaskets.

3. Dec 4, 2018 Routine Score 83
   • Serious Priority (3 points)

     Clean Sight and Touch

     DIRTY CAN OPENER

   • Serious Priority (3 points)

     Water & Plumbing in good repair- per code

     LEAK UNDER 3 COMP SINK

   • Not serious Priority Foundation (2 points)

     Maintain in Good Repair

     REPLACE BROKEN GASKETS

   • Not serious Priority Foundation (2 points)

     Handwashing lavatory - used for other purpose

   • Not serious Priority Foundation (2 points)

     A establishment shall have written procedures for employees to follow when responding to vomitin

   • Not serious Priority Foundation (2 points)

     Handlers-Certificate Not On Site

   • Not serious Core (1 points)

     Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

   • Not serious Core (1 points)

     Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor

   • Not serious Core (1 points)

     In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

     DO NOT STORE TONGS IN SANITIZER

4. May 30, 2018 Routine Score 82
   • Not serious Core (1 points)

     Food protected from cross contamination by storing the food in packages, covered containers, or

     Missing the cover container on the chip lid ( located at the waiter station)

   • Not serious Core (1 points)

     Hair Restraints effective

     Provide beard guards for workers in the kitchen.

   • Not serious Priority Foundation (2 points)

     A establishment shall have written procedures for employees to follow when responding to vomitin

     Provide a written procedure on vomiting and diarrhea.

   • Not serious Core (1 points)

     Equipment clearance of cleaning space

     clean under the crates on a continuous basis. ( milk crates used as shelves)

   • Not serious Priority Foundation (2 points)

     Cold/hot hold unit thermometer easily viewable

     provide a thermometer in the reach in coolers at the end of the cook line.

   • Serious Priority (3 points)

     Clean Sight and Touch

     Interior of the ice machine has mold and mildew.

   • Not serious Priority Foundation (2 points)

     Handlers-Certificate Not On Site

     Provide food handlers cards.

   • Serious Priority (3 points)

     Toxic items used according to law

     the sanitizer at the bar dish machine is too strong. ( 100PPM)

   • Not serious Priority Foundation (2 points)

     Maintain in Good Repair

     broken gaskets

   • Not serious Core (1 points)

     Dirty nonfood contact surfaces

     clean the gaskets molded and mildew.

5. Dec 5, 2017 Routine Score 88
   • Not serious Core (1 points)

     Dirty nonfood contact surfaces

     clan the dirty gaskets on the reach in coolers. throughout the kitchen.

   • Not serious Priority Foundation (2 points)

     Chemical sanitizer generated by a device located on-site shall be produced by a device that is o

     the dish machine is broken but the location must wash everything at the three compartment sink.

   • Not serious Core (1 points)

     Thawing. under running water criteria (70 degrees Fahrenheit) or below;

     seafood in sink without running water over the top .

   • Not serious Core (1 points)

     Equipment clearance of cleaning space

     crate used as shelving in the walk in cooler

   • Not serious Priority Foundation (2 points)

     A establishment shall have written procedures for employees to follow when responding to vomitin

     Provide a written procedure on vomiting, diarrhea and blood pathogens.

   • Not serious Core (1 points)

     Storing the food at least 15 cm (6 inches) above the floor

     The onions sitting on the floor in the sack.

   • Not serious Core (1 points)

     Nonfood-contact surfaces material

     The dolly's used under the ice bin or refrigerator units must be nonabsorbent material ( no carpet or wood material ) It meets one objective of wheels or legs but the material that its made out to meet one criteria doesn't meet the other criteria.

   • Not serious Core (1 points)

     Nonfood-contact surfaces material

     repair or replace the broken gaskets on the reach in cooler. ( hot service line)

   • Not serious Core (1 points)

     Hair Restraints effective

     Provide beard guards for the staff cooking and prepping.

   • Not serious Core (1 points)

     Cloths in-use for wiping between uses stored

     Moist wiping clothes should be in sanitizer when not in use.

6. May 12, 2017 Routine Score 82
   • Not serious Priority Foundation (2 points)

     Handwashing lavatory - accessible

     Tortilla prep setup in front of hand sink

   • Serious Priority (3 points)

     Chlorine sanitizer concentration, minimum temp.

     Bar dishwasher

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     cactus in ice bin 54.4°F, pork belly in RIC 44.1°F, salsa in ice bin 51.6°F, salsa in ice bin45.1°F

   • Not serious Core (1 points)

     Thawing. Under refrigeration

     Potatoes thawing at room temperature

   • Not serious Core (1 points)

     Cloths in-use for wiping between uses stored

   • Not serious Priority Foundation (2 points)

     Approved Food Contact Equip.

     cloth under cutting board

   • Serious Priority (3 points)

     Food protected cross contamination arrange each type food in equipment so cross is prevented

     raw pork over mussels in WIC

   • Serious Priority (3 points)

     Cooling -- total 6 hours, 135-41øF

     Rice made at 9am - temperature 57.9°F

7. Mar 30, 2017 Routine Score 78
   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     pork chop 46.2 degrees Fahrenheit

   • Serious Priority (3 points)

     When to wash hands before donning new gloves

   • Serious Priority (3 points)

     Bare hands contact with ready-to-eat foods

     employee handling tortillas

   • Not serious Priority Foundation (2 points)

     Cooling, heating, and holding capacities. Equipment

     inadequate ice bath at waiter station

   • Not serious Priority Foundation (2 points)

     Date marking > 24 hrs,on site,temp 41F

     tomato paste 3/16/17 - discard after 7 days; date marking prepared foods.

   • Not serious Priority Foundation (2 points)

     Food thermometers provided and accessible

     in all coolers

   • Not serious Priority Foundation (2 points)

     Handwashing lavatory - used for other purpose

     as storage

   • Not serious Priority Foundation (2 points)

     Approved Food Contact Equip.

     cloth under cutting boards

   • Not serious Core (1 points)

     Cloths in-use for wiping between uses stored

   • Not serious Core (1 points)

     Storing the food at least 15 cm (6 inches) above the floor

     eggs on floor

   • Not serious Core (1 points)

     Soda nozzles and ice bin clean to remove soil