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06/24/2019
Inspection, Routine
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| 05 - Foodborne Illness Risk Factors |
| Procedures for responding to vomiting and diarrheal events |
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Inspector Comments:
2-501.11 Clean-up of Vomiting and Diarrheal Events (Pf)
The procedures for clean-up of vomit or diarrheal incidents did not include the use of a disinfectant and an appropriate contact time. Corrective Action: A guidance document of clean-up was emailed to the operator and discussed on-site.
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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 entered the kitchen and donned gloves to touch food without washing their hands. Corrective Action: Handwashing and proper glove usage was discussed with the manager.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: 6-301.11 Handwashing Cleanser, Availability (Pf)
The womens restroom handsinks by lane 32 were not equipped with soap. The bar hand sink was not equipped with soap.
6-301.14 Handwashing Signage (C)
The hand sinks in the restrooms and at the bar hand sink were not equipped with signs reminding staff to wash their hands.
6-301.13 Handwashing Aids and Devices, Use Restrictions (C)
The 3-compartment sink in the back kitchen was equipped with paper towels.
5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf)
The hand sink in the kitchen was used as a dumpsink.
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| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
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Inspector Comments:
3-101.11 Safe, Unadulterated and Honestly Presented (P)
Multiple tomatoes, lemons, and onions were moldy and unwholesome and were stored with good produce in the walk-in refrigerator. Corrective Action: The unwholesome produce was voluntarily condemned.
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| 18 - Foodborne Illness Risk Factors |
| Proper cooking time & temperatures |
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Inspector Comments:
3-401.11 Raw Animal Foods-Cooking (Pf)
Comminuted meat (cheeseburger) was available in an undercooked to children on the kids menu.
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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)
Cheddar cheese was 52-58°F, parmesan cheese was 54°F, mozzarella cheese was 51°F, white american cheese was 51°F, sour cream was 51°F, whipping cream was 51°F, potato salad was 51°F, yellow sliced american cheese was 51°F, macaroni salad was 51°F, ricotta cheese was 51°F, and hummus was 51°F in the walk-in refrigerator.
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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)
Hot dogs, deli meat, and salsa in the cold-top refrigerator at the grill line were not date marked.
3-501.18 Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P)
Mozzarella cheese in the cold-top refrigerator was date marked as having been opened on 6/2/2019 and was not thrown away.
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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(C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing (C)
Single-service containers at the right cold-top refrigerator in the kitchen and at the bar 3-door reach-in refrigerator were stored with their food contact surfaces upright. Coffee filters on the coffee machine were stored uncovered and unprotected.
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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 splash guard to the right of the hand sink in the kitchen was not sealed to the wall.
4-501.11 Good Repair and Proper Adjustment-Equipment (C)
The reach-in freezer handle in the kitchen was in disrepair. The door gasket to the reach-in freezer was torn. The hand sink at the bar was chipped and in disrepair.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments:
4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
The interior of the microwave was soiled with food debris. The interior of the lowboy refrigerator under the grill was soiled with food residue. The interior of the pizza ovens were soiled with grease. The interior of the reach-in refrigerator at the end of the bar were soiled with food debris.
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| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
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Inspector Comments:
5-203.14 Backflow Prevention Device, When Required (P)
The mop sink did not have an atmospheric vacuum breaker located downstream of the wye valve.
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| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
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Inspector Comments:
5-501.17 Toilet Room Receptacle, Covered (C)
The womens restroom across from lane 33 did not have covered feminine hygiene boxes.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments:
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
The wall above the 3-compartment sink had holes and was in disrepair. The floor throughout the kitchen and bar was in disrepair and was not smooth or easily cleanable.
6-501.114 Maintaining Premises, Unnecessary Items and Litter (C)
Unused fryers were present in the back kitchen.
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01/07/2019
Inspection, Routine
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C): The facility did not have a certified food protection manager.
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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): An employee beverage was stored on top of the food preparation surface on top of the large cold top refrigerator in the kitchen.
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| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
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Inspector Comments: 2-301.12 Cleaning Procedure (P): An employee was observed washing hands for only 10 seconds in the kitchen. Inspector educated an employee on proper hand washing.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: 5-202.12 Handwashing Sinks, Installation (Pf): The temperature (81°F) of the water in the mens restroom hand sinks did not reach at least 100°F.
5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf): The hand sink in the bar area did not drain upon inspection. The hand sink was repaired and drained during inspection.
6-301.14 Handwashing Signage (C): Signs informing employees to wash hands were not available at the hand sinks in the facility.
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| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
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Inspector Comments: 3-101.11 Safe, Unadulterated and Honestly Presented (P): A dented canned food was stored with wholesome canned food on the back storage rack. An employee discarded the can during the inspection.
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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): Shredded white cheese, shredded yellow cheese, salsa, sour cream, sliced tomatoes, sliced white cheese, cut lettuce, and hot dogs were stored under refrigeration in the large cold top refrigerator in the kitchen without marking for preparation and discard dates. An employee voluntarily discarded these items during inspection.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments: 7-102.11 Common Name-Working Containers (Pf): A chemical spray bottle in the kitchen was unlabeled as to its contents. Inspector had an employee label the spray bottle during inspection.
7-201.11 Separation-Storage (P): A container of ice melt was stored next to boxes of food and single service articles on the floor in the back storage area. An employee moved the boxes of food an single service articles to an approved location.
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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): Multiple boxes of single service articles were stored on the floor in the back storage room.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments: 4-202.15 Can Openers (C): The blade and shaft of the can opener in the bar area was soiled with rust.
4-101.19 Nonfood-Contact Surfaces (C): The handle of the reach in freezer in the kitchen was broken and in disrepair.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments: 4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C): The soda gun holsters in the bar area were soiled with food debris. The door gaskets of the cold top refrigerators in the kitchen were soiled with food debris. The ventilation hood panels above the cook line were soiled with grease.
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| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
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Inspector Comments: 5-205.15 System Maintained in Good Repair (C): The hand sink in the bar area was chipped and in disrepair.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments: 6-101.11 Surface Characteristics-Indoor Areas (C): The floor underneath the cook line was soiled with grease. A large crack in the wall was located next to the three compartment sink. Floor tiles were cracked and in disrepair throughout the kitchen.
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01/25/2018
Inspection, Routine
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: An employee that entered the kitchen washed their hands (~10 seconds) for less than 20 seconds before handling clean equipment. Handwashing procedures were discussed with the manager.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: An employee was observed to have washed their hands in the food preparation sink in the kitchen. The employee was provided education as to where to wash hands.
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| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
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Inspector Comments: While using a cup to scoop ice from the ice bin at the soda machine in the kitchen, an employee was observed to have contacted ice with their bare hands. The employee was provided education for avoiding bare hand contact with ready to eat foods.
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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: Shredded cheese was 55°F, diced tomatoes were 51°F, sour cream was 50°F, cut lettuce was 53°F, sliced tomatoes were 47°F, garlic butter was 53°F, ranch dressing was 54°F, and guacamole was 51°F in the right 2-door cold-top refrigerator in the kitchen. The above items were voluntarily condemned and the refrigerator was detained (No. 7888). Correct as soon as possible, but within 10 days as a follow-up will be performed within 10 days.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The handle to the 1-door tall reach-in freezer in the kitchen was in disrepair.
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| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
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Inspector Comments: The 3-compartment sink at the bar was not fully sealed to the wall.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The soda syrup nozzles in the kitchen were soiled with soda syrup. The interior of the microwave was soiled with food debris. The ventilation hood panels at the grill line were soiled with grease.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The 3-compartment sink was directly plumbed to the sewer through a grease interceptor.
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| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
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Inspector Comments: The outside trash receptacle lid was open.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor throughout the kitchen was in disrepair and not smooth and easily cleanable.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: Lights were observed as nonfunctional in the kitchen equipment storage room.
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01/26/2017
Inspection, Routine
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: Employees at the grill line were observed donning gloves without washing their hands first and changing their gloves without washing their hands in between.
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| 03f - Critical |
| Food Temperature Control: Food thermometer (probe type) |
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Inspector Comments: A food probe type thermometer capable of measuring 0-220°F was not available at the time of inspection.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The reach-in freezer door handle was broken and not smooth and easily cleanable. The shelving at the far end of the bar was worn and not smooth and easily cleanable.
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| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
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Inspector Comments: The left cold-top reach-in refrigerator at the grill line did not have an accurate thermometer available.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The can-opener blade at the bar was heavily soiled with grime.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The fan guard to the produce refrigerator was soiled with dust. The 3-compartment sink faucet caulking at the bar was soiled with grime.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The 3-compartment sink was directly plumbed to the sewer. The mop sink in the laundry room was soiled with grime and in disrepair.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor throughout the kitchen was worn and not smooth and easily cleanable. Holes were present in walls throughout the facility. The wall above the 3-compartment sink in the kitchen had chipped paint and was not smooth and easily cleanable. The entrance to the walk-in freezer in the dry storage room had exposed wood on the floor that was not smooth and easily cleanable. The party utensil storage room was missing base coving.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: The light in the walk-in freezer at the dry storage room was non-functional. Multiple lights were observed as non-functional in the utensil storage room.
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01/27/2016
Inspection, Routine
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Cutting boards were scored throughout the kitchen.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The exterior of the blue reach-in refrigerator in the bar service window area was rusted. The laminate counter top in the bar area was unsealed, exposing raw wood. Wood shelving in the bar area was unfinished, exposing raw wood. The handle on the reach-in freezer located to the left of the cooks line was in disrepair.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The can opener blade on the mounted can opener in the bar area was soiled with food debris. The interior of the microwave was soiled with food residues.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The sprayer on the three compartment sink was soiled with food residue. The cooks line hoods were soiled with grease. Handles throughout the facility were soiled with food residues. The fan guards on the walk-in freezer near the dry storage area were soiled with dust.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The three compartment sink was directly plumbed to the sewer.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: Floors throughout the facility were worn and in disrepair. Walls throughout the facility had unsealed holes. The wall behind the three compartment sink was soiled with food residues. The old floor plugs in the floor near the three compartment sink were not smooth and easily cleanable.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: Lighting in the walk-in refrigerator near the three compartment sink and in the walk-in freezer near the dry storage was less than 20 foot candles. The light shield above the main serving window was broken.
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01/08/2015
Inspection, Routine
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| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
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Inspector Comments: A thermometer was not provided to the cold-top cooler.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: Tongs, cutting board, and knives were soiled with food debris on the food preparation table and cold-top cooler. The interior of the bar glass and mixer cooler was soiled with debris.
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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 service items were stored on the floor in dry storage.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The three-compartment sink was directly connected to the sewer.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: Floor tile was missing near the cold-top cooler. The floor perimeter and ceiling in the walk-in cooler was soiled with debris. A hole was present in a dry storage room wall. The wall was not smooth and easily cleanable above the three-compartment sink. A wall panel was missing near the bar service window.
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01/10/2014
Inspection, Routine
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The door gaskets and door handles were torn on the reach-in freezer.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The pizza cutter stored on the knife rack was soiled with food debris.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Clean plastic food containers were stacked wet on the clean dish rack.
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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 service plates and cups were stored on the dry storage room floor. Pizza boxes were stored on the dry storage room floor.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The three-compartment sink was directly drained to the sewer. The soda gun holster in the bar was not supplied with a drain line.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: A hole was present in the wall near the bar ice bin. The wall corner across from the fryer was in poor repair. Floor coving near the wall corner across from the fryer was not secure. The floor sink below the food preparation sink was moldy.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: A light in the walk-in cooler was not functioning.
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