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09/04/2019
Inspection, Routine
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| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
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Inspector Comments: 2-301.14 When to Wash (P)
-An employee was observed donning gloves without first washing their hands. Corrective Action: Education was provided regarding proper hand washing times.
2-301.12 Cleaning Procedure (P)
-An employee was observed washing their hands at the hand sink across from the cold top refrigerator for less than 20 seconds. Corrective Action: Education was provided regarding proper hand washing procedures.
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| 12 - Foodborne Illness Risk Factors |
| Food received at proper temperature |
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Inspector Comments: 3-202.11 Temperature (P)
-Beef steaks delivered and received at the facility at the time of the inspection measured 49°F upon arrival. Corrective Action: Staff contacted the distributor to have the steaks returned and a new shipment will be delivered to the facility.
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| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
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Inspector Comments: 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P)
-A bag of raw ground beef was stored directly above ready to eat breads in the left facing cold top reach in refrigerator on the cooks line. Corrective Action: Staff relocated the raw beef to an approved location in the walk in refrigerator according to cooking temperature hierarchy.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments: 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
-The following food items measured greater than 41°F in the left facing cold top reach in refrigerator on the cooks line: cooked pasta (47°F), crab meat (46°F), half and half (48°F), cooked chicken wings (45°F - 48°F), and baked beans (48°F). Corrective Action: Staff discarded the pasta, half and half, chicken wings, and beans and moved the crab meat to the walk in refrigerator to rapidly cool. Hard boiled eggs measured 44°F - 47°F in the right facing cold top refrigerator. Corrective Action: Staff moved the top layer to walk in refrigerator to rapidly cool and education was provided regarding fill lines.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments: 7-201.11 Separation-Storage (P)
-Several chemical bottles were stored directly next to clean equipment and utensils on the counter across from the mop sink. Several chemicals were stored on a shelf directly above clean linens in the chemical storage room. Corrective Action: Staff relocated the chemicals to an approved location away from all clean equipment, utensils, and linens.
7-102.11 Common Name-Working Containers (Pf)
-A chemical spray bottle located in the chemical storage room was unlabeled as to its contents. Corrective Action: Staff identified the chemical and labeled the spray bottle.
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| 33 - Good Retail Practices |
| Proper cooling methods used; adequate equipment for temperature control |
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Inspector Comments: 3-501.15 Cooling Methods (C)
-Multiple food items, including facility prepared pasta salad, cut melons, and cooked pasta, were observed cooling while covered in the walk in refrigerator and the left facing cold top reach in refrigerator on the cooks line.
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| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
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Inspector Comments: 6-202.15 Outer Openings, Protected (C)
-Both facility back outer openings next to the mop sink and across from the womens employee restrooms had a gap along the bottom and were not maintained for pest entry. The back exit door near the mop sink was propped open.
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| 40 - Good Retail Practices |
| Personal cleanliness |
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Inspector Comments: 2-402.11 Effectiveness-Hair Restraints (C)
-An employee was observed preparing food with their hair down and unrestrained.
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| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
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Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C)
-Multiple wet wiping cloths were observed on food preparation surfaces and not stored in a sanitizer solution between uses.
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| 43 - Good Retail Practices |
| In-use utensils: properly stored |
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Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C)
-Tongs were observed handing from the oven handles on the cooks line and were unprotected from contamination.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments: 4-501.12 Cutting Surfaces (C)
-The cutting boards on the cold top refrigerators on the cooks line were scored.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments: 4-601.11(B) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
-The blade of the can opener was soiled with food debris.
4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
-The fan guards in the walk in refrigerator were heavily soiled with dust. The light fixtures under the grill hood on the cooks line were soiled with dust.
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04/17/2019
Inspection, Routine
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| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
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Inspector Comments: 2-401.11 Eating, Drinking, or Using Tobacco (C)
-Several unapproved employee beverages were observed on the counter above consumer food next to the computer station in the kitchen area. Corrective Action: The employee beverages were discarded and education was provided regarding approved beverage containers.
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| 09 - Foodborne Illness Risk Factors |
| No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed |
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Inspector Comments: 3-301.11 Preventing Contamination from Hands (P)
-An employee was observed placing a garnish on prepared food trays with bar hands on the cutting board preparation surface next to the right facing cold top refrigerator. Corrective Action: Education was provided regarding glove usage when working with ready to eat foods.
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| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
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Inspector Comments: 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P)
-Raw ground beef, raw whole intact beef, and raw turkey cutlets were stored together on a sheet tray in the walk in refrigerator. Corrective Action: The items were separated and moved to an approved located based off cooking temperatures.
-Shell intact eggs were stored above ready to eat bread in the walk in refrigerator. Corrective Action: The eggs were moved to an approved located below all ready to eat foods.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments: 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (Pf)
-The dish machine failed to reach at least 50 ppm chlorine residual on the final rinse cycle. Corrective Action: Staff replaced the sanitizer container and the machine was primed and reached 50 ppm chlorine residual.
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency (C)
-Per staff, in place cutting boards were being washed, rinsed, and sanitized approximately every 8 hours between shifts. Corrective Action: Education was provided regarding cleaning surfaces in contact with temperature controlled foods every 4 hours.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments: 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
-A container of coleslaw measured 46°F in the tall upright reach in refrigerator at the front of the kitchen next to the dry storage racks. Corrective Action: The coleslaw was discarded.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments: 3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf)
-Several food items were not date mark labeled in refrigeration units throughout the facility, including milk, soymilk, cut tomatoes, and cut leafy greens. Corrective Action: TCHD provided guidance on date marking and staff will date mark label all required foods.
3-501.18 Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P)
-A container of cooked coconut rice in the walk in refrigerator exceeded 7 days per the date mark label on the container. Corrective Action: Staff discarded the rice and education was provided regarding time and temperature combination for foods requiring date mark labeling.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments: 7-201.11 Separation-Storage (P)
-A chemical spray bottle was observed on the bottom shelf of the preparation table across from the tall upright reach in refrigerators next to single service articles. Chafing gel fuel containers were stored on a shelf on the dry storage racks closest to the womens employee restroom above single service articles. A chemical spray bottle was stored hanging from a wire rack above the preparation table and next to clean dishes across from the dish machine. Corrective Action: All chemicals were moved to an approved location away from all equipment, food, and single service articles.
7-204.11 Sanitizers, Criteria-Chemicals (P)
-Several buckets of sanitizer measured greater than 400 ppm quaternary residual throughout the kitchen. Corrective Action: Water was added to the sanitizer buckets until the correct chemical range was achieved and staff will have their chemical tower adjusted.
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| 37 - Good Retail Practices |
| Food properly labeled; original container |
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Inspector Comments: 3-302.12 Food Storage Containers Identified with Common Name of Food (C)
-Several squeeze bottles containing food were not labeled as to their contents on a shelf between the two cold top refrigerators. Salt and pepper in large working containers were not labeled as to their contents next to the stove.
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| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
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Inspector Comments: 6-202.15 Outer Openings, Protected (C)
-Both facility back outer openings next to the mop sink and across from the womens employee restrooms were not maintained for pest entry.
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| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
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Inspector Comments: 3-305.11 Food Storage-Preventing Contamination from the Premises (C)
-Several boxes of food were stored on the floor below the food dry storage racks next to the tall upright reach in refrigerators at the front of the kitchen.
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| 40 - Good Retail Practices |
| Personal cleanliness |
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Inspector Comments: 2-402.11 Effectiveness-Hair Restraints (C)
-An employee was observed preparing food with their hair down and unrestrained.
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| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
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Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C)
-Several wet wiping clothes were not stored in a sanitizer solution.
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| 43 - Good Retail Practices |
| In-use utensils: properly stored |
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Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C)
-Tongs were stored hanging from the oven handle and the fryer basket on the cook line and were unprotected from contamination.
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| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
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Inspector Comments: 4-903.11(A) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing (C)
-Several boxes of single service articles were stored on the floor next to the dry storage racks across from the womens employee restroom in the back kitchen area.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments: 4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
-The caulking behind the hand sink in the kitchen area was in disrepair. The caulking below the hood above the stove and fryers was in disrepair. The caulking behind the three compartment sink was moldy.
4-501.11 Good Repair and Proper Adjustment-Equipment (C)
-The handles on the left facing cold top reach in refrigerator was in disrepair. Several gaskets on refrigeration units throughout the facility were torn. Several cutting boards on the cooks line were scored.
4-101.19 Nonfood-Contact Surfaces (C)
-Foil was lining the outside area, the handles, and the bottom shelf of the stove on the cooks line.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments: 4-601.11(B) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
-The cutting boards on the cooks line were stained. The blade of the can opener was soiled with food debris.
4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
-The vent in the walk in refrigerator was soiled with dust. The wire racks located above the preparation sink in the kitchen area were soiled with residue. The hood above the stove and fryers was soiled with grease. Several gaskets on refrigeration units throughout the facility were soiled with food debris.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C)
-The floor next to the tall upright reach in freezers was soiled with food debris. The floor beneath the storage racks in the walk in refrigerator was soiled with food debris.
6-201.11 Floors, Walls and Ceilings-Cleanability (C)
-Several ceiling tiles throughout the kitchen were constructed of a porous material and not smooth and easily cleanable.
6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed (C)
-The floor coving in several areas throughout the facility was in disrepair.
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
-Several floor tiles were chipped and in disrepair throughout the facility.
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04/04/2018
Inspection, Routine
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| 03a - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly cool foods to 41°f or less |
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Inspector Comments: Cooked tuna steaks in the cook's line cold top were 60°F. Cooked salmon and steak in the walk-in refrigerator were 48°F. Corrective action: the food items were discarded.
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| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
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Inspector Comments: Various items in the walk-in refrigerator were 44°F. Follow up inspection required.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: Chemical spray bottles in the chemical closet were unlabeled. Follow up inspection required.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Cooked rice was cooling in the cold top with a lid.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Door gaskets were torn on the reach-in refrigerators in the prep area and on the cook's line.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The shelving units for clean equipment were soiled with debris.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The wall and ceiling around the hood were soiled.
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02/15/2017
Inspection, Routine
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: Employee beverages were stored on the cutting board of the cold top refrigerator.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: The women's employee restroom handsink lacked paper towels.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: A chemical spray bottle was stored next to a scale and aluminum trays on top of the glass front reach-in refrigerator.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: A chemical spray bottle in the kitchen was unlabeled.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: The cutting boards in the kitchen were gouged.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The door gaskets of the three-door reach-in refrigerator were torn.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The door gaskets of the kitchen reach-in refrigerators were soiled with food debris. The grill hood was soiled with grease.
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| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
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Inspector Comments: Boxes of single use food containers were stored on the back dry store area floor.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The mopsink was soiled with debris.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: Several acoustic ceiling tiles were present in the kitchen. The floor was soiled in high traffic areas of the kitchen and prep areas. The floor of the walk-in refrigerator was soiled with food debris. The wall behind the three-compartment sink was soiled with debris.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: A grill hood light was burned out.
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02/10/2016
Inspection, Routine
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: The women's restroom hand sink in the back of the kitchen failed to reach 100 degrees Fahrenheit (50 degrees Fahrenheit).
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Cutting boards throughout the kitchen were scored.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Door gaskets on coolers and freezers throughout the kitchen were torn. The caulking on sinks throughout the kitchen was molded and peeled. The shelves in the cold top coolers were chipped. The dish storage shelves next to the warewashing area were chipped.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: Cutting boards throughout the kitchen were stained.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The cook's line vent screens were soiled with grease.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The caulking around the toilet in the men's restroom was soiled and peeled.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: Flooring was chipped throughout the kitchen.
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02/18/2015
Inspection, Routine
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: The women's restroom handsink's hot water did not reach at least 100°F.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: Window cleaner was stored next to food on the prep table.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: A domestic food saver was present in the kitchen. The sanitizer linens were in poor repair.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Several door gaskets on the refrigeration units in the kitchen were torn.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The caulking for the three-compartment sink was soiled with debris.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The caulking for the kitchen handsink was soiled with debris. The mopsink was soiled with debris.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The paint on the floor in the kitchen was chipped.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: A light in the hood was burned out.
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| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
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Inspector Comments: The back exit door had a gap greater than 1/4 inch between the door and the floor.
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| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
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Inspector Comments: The caulking for the restroom toilets was missing.
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02/25/2014
Inspection, Routine
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: Hot water of at least 100°F was not provided to the women's restroom hand sink.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: A domestic freezer was present in the back storage area.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Tin foil was used to line the drip pan on the grill. The door gasket on the three door reach in freezer was torn.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The interior of the three door reach in freezer was soiled with food debris.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The mop sink surrounds were soiled with dirt and debris.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The wall by the hand sink in the men's restroom was soiled with grime.
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