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05/29/2019
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 was unable to provide certification for completion of a certified food protection manager course. Corrective Action: TCHD provided documentation regarding certified food protection manager course options and facility will comply within 90 days.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: 6-301.12 Hand Drying Provision (Pf)
-Paper towels were not provided at the hand sink across from the dish machine in the ware washing area.
6-301.11 Handwashing Cleanser, Availability (Pf)
-Soap was not provided at the hand sink across from the mop sink in the preparation area of the kitchen and at the hand sink across from the dish machine in the ware washing area of the kitchen.
6-301.14 Handwashing Signage (C)
-The hand sinks located throughout the kitchen area, the bar area, and the restrooms did not have proper signage. Corrective Action: Staff placed a sign at each of the hand sinks.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments: 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency (C)
-Per staff, in place cutting boards and continuous use utensils were being washed, rinsed, and sanitized at the end of each day. Corrective Action: Education was provided regarding cleaning surfaces in contact with temperature controlled foods every 4 hours.
4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf)
-A pink mold like substance was present on the interior of the ice machine in the main kitchen area and the ice machine in the bar area.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments: 7-204.11 Sanitizers, Criteria-Chemicals (P)
-The bucket of sanitizer located next to the hand sink in the front service area of the main kitchen measured greater than 400 ppm quaternary residual. Corrective Action: Water was added to the sanitizer bucket until the correct chemical range was achieved.
7-102.11 Common Name-Working Containers (Pf)
-A chemical spray bottle was not labeled as to its contents hanging from the trash can in the bar area. Corrective Action: Staff identified the chemical and labeled the bottle.
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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 and bulk containers containing food were not labeled as to their contents.
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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)
-Wet wiping clothes were observed on the cold top cutting board on the cooks line and were not stored in a sanitizer solution.
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| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
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Inspector Comments: 4-903.11(B) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C)
-Silverware was stored with the food contact surface exposed on the counter in the customer self service condiment area in the front point of sale area.
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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)
-Single service containers were stored upright and unprotected from contamination on the shelves across from the grill on the cooks line.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments: 4-501.11 Good Repair and Proper Adjustment-Equipment (C)
-A gasket on the three door tall upright reach in freezer across from the fryers was torn. Tape was wrapped around the handle of the pre-rinse sprayer next to the dish machine in the ware washing area.
4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
- The caulking behind the three compartment sink in the ware washing area was in disrepair. The caulking behind the drain boards on both sides of the dish machine in the ware washing area was moldy and in disrepair. The caulking around the mop sink was in disrepair.
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| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
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Inspector Comments: 4-302.14 Sanitizing Solutions, Testing Devices (Pf)
-Quaternary ammonia test strips to measure the sanitizer in the three compartment sink/sanitizer buckets and chlorine test strips to measure the sanitizer in the dish machine were not available at the facility at the time of the inspection.
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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 ventilation hoods above the grill and the fryers were soiled with grease. The base of the tall upright reach in freezers throughout the kitchen were soiled with food debris. Several gaskets on refrigeration units throughout the kitchen were soiled with food debris and residue.
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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 pipes under the hand sink across from the dish machine in the ware washing area were leaking gray water onto the floor.
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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 ceiling vents/tiles throughout the kitchen were soiled with dust. Several floor sinks throughout the kitchen were heavily soiled with food debris/residue. The floor under the dry storage racks next to the ice machine in the main kitchen area were soiled with debris. The wall below the dish machine was soiled. The floor and wall between the fryers and the grill was heavily soiled with grease.
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05/30/2018
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: Several moldy peppers and moldy mushrooms were stored with wholesome food items in the walk in cooler.
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: An employee was observed donning gloves without washing their hands and handling money then preparing a drink for a customer without washing their hands in the front service area.
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| 03b - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly heat foods to 165°f or greater |
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Inspector Comments: Cooked chicken and green chili measured 73°F-115°F in the steam table after being reheated for service.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: Paper towels were not provided to the warewash hand sink or the bar hand sink. Soap was not available at the preparation area hand sink.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The caulking in the ventilation hood was in disrepair.
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| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
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Inspector Comments: Tape was wrapped around the handle of the pre-rinse sprayer. The caulking to the right of the dish machine was in disrepair. Tape was used to line the bottom of the ice machine.
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| 11c - Non-Critical |
| Testing Devices: Chemical test kits provided and accessible |
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Inspector Comments: Quaternary ammonia test strips to measure the sanitizer in the three compartment sink and chlorine test strips to measure the sanitizer in the dish machine were not provided.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The mop sink in the kitchen was soiled. The preparation area hand sink was slow to drain. A leak was observed on the faucet of the preparation sink.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor below the soda syrups was soiled. The ceiling above the tall freezers were soiled. The wall above the clean dishes in the preparation area and the wall behind the coffee maker was soiled. The wall behind the mop sink in the closet was in disrepair.
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11/01/2017
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 in the kitchen was observed donning gloves without washing their hands.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: An employee in the kitchen was observed wiping their hands on a common towel.
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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: A container of green chile was 47°F after cooling for more than 6 hours.
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| 03f - Critical |
| Food Temperature Control: Food thermometer (probe type) |
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Inspector Comments: The facility lacked a food probe thermometer that read between 0-220°F.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: The warewashing handsink lacked paper towels.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: A chemical spray bottle in the warewashing area was unlabeled.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The soda machine drain line was unlabeled.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The grill hood filters were soiled with grease. The vents inside the cold top refrigerator were soiled . The exterior of the ice machine was soiled.
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| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
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Inspector Comments: A stack of pizza boxes in the dry store area was stored on the floor.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The grill handsink faucet was leaking. The mopsink was soiled with debris.
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| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
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Inspector Comments: The dumpster door was left open. Trash was present around the dumpster area.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor behind the bar ice machine was soiled with debris. The wall under the grill handsink was soiled.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: Lights in the grill were burned out.
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| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
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Inspector Comments: Two bottles of personal salsa was stored next to customer food in the walk-in refrigerator.
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| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
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Inspector Comments: Several pieces of unused bar equipment were stored behind the pinball station.
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10/19/2016
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 in the kitchen was observed changing gloves without washing their hands.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: An employee in the register area was observed rinsing a cloth in the handsink.
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| 03f - Critical |
| Food Temperature Control: Food thermometer (probe type) |
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Inspector Comments: The facility lacked a food probe thermometer that read between 0°-220°F.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: The warewashing handsink lacked soap and paper towels.
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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 cold top refrigerators and walk-in refrigerator were soiled with debris. The caulking of the sprayer area of the dishwasher was moldy.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The ceiling tiles in the kitchen and warewashing area were dusty. The floor underneath the equipment in the kitchen was soiled with food debris.
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| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
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Inspector Comments: The caulking of the toilets in the restrooms were moldy.
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05/14/2015
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: A dented #10 can of jalapenos was stored with wholesome cans in the dry store area.
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| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
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Inspector Comments: A consumer advisory was not provided for the eggs on the breakfast menu that could be cooked to order.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An employee beverage was stored above single use utensils at the register.
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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: A container of green chile in the walk-in refrigerator was 55°F after cooling for more than 6 hours.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: Canned heat was stored next to single use food bags in the kitchen. A bottle of lotion was stored next to single use drinks at the bar.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Cardboard was used to line shelves in the dry store area. The FRP on the shelves at the register was chipped. The catch plate of the pizza oven was lined with foil.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The interior of the grill reach-in refrigerator was soiled with food debris.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The grill hood was soiled with grease. The shelf underneath the flat grill was soiled with food debris.
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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: The floor underneath the equipment was soiled with food debris. The wall behind the hood was soiled with grease. The bar ceiling tiles were not made of smooth and easily cleanable material.
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| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
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Inspector Comments: The caulking for the toilets in the restrooms was moldy.
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05/19/2014
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: One severely dented can of green beans was stored with other wholesome cans on the can shelf.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: Buckets were present in the front hand sink and cook line hand sink.
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| 03f - Critical |
| Food Temperature Control: Food thermometer (probe type) |
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Inspector Comments: The probe thermometer at the facility was not calibrated to +/- 2°F.
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| 11c - Non-Critical |
| Testing Devices: Chemical test kits provided and accessible |
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Inspector Comments: Test strips were not provided for checking the quat sanitizer.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The door gasket on the walk-in cooler was soiled. The caulking on the dish area sprayer sink was soiled. The vent hood panels were soiled.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: A knife was stored in the non cleanable space between the cold-top and steam table on the cook line.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The caulking on the front kitchen hand sink was soiled. One faucet handle in the North mens restroom was loose. One faucet handle in the South womens restroom was loose.
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| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
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Inspector Comments: Dumpster lids were open.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor drain below the prep-sink was soiled.
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11/08/2013
Inspection, Routine
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An uncovered employee beverage was stored on the expo line. An employee beverage was stored above clean dishes in the dish area. Employee food was stored with customer food in the walk-in refrigerator.
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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: In the cook line cold top/reach-in refrigerator the following were above 41°F: sliced tomato 50°F, shredded mozzarella 52°F, pepperoni and sausage 51°F, cottage cheese 50°F, sour cream 50°F.
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| 03f - Critical |
| Food Temperature Control: Food thermometer (probe type) |
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Inspector Comments: The food probe thermometer provided was not accurate to within 2°F.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: The north ladies restroom and the food preparation area hand wash sinks lacked paper towels.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: Chemical spray bottles were stored with food and food service items below the expo line and at the front service counter.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The upright freezer door gasket was torn and in poor repair.
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| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
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Inspector Comments: The seal between the dish machine drainboard and the wall was in poor repair.
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| 11c - Non-Critical |
| Testing Devices: Chemical test kits provided and accessible |
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Inspector Comments: Sanitizer test strips were not provided.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The can opener blade was soiled. Utensils stored above the 3-compartment sink were soiled. The bar gun was soiled with residue.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The vent hood filters were soiled. The food preparation sink was soiled. The walk-in refrigerator door gasket was soiled.
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| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
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Inspector Comments: Sanitizer for food contact surfaces was not available and was not used.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The dish sprayer faucet leaked.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The dry storage area wall under the canned food shelf was soiled with food residue. The dish washing area wall was soiled.
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| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
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Inspector Comments: Personal items were stored with food and food service items in the dry storage area and on the expo line.
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