|
09/28/2021
Inspection, Routine
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments: 5-202.12 Handwashing Sinks, Installation (Pf)
Hot water was not readily available at the hand washing sink in the women's restroom.
Corrective action: The person in charge provided hot water immediately.
|
| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
|
Inspector Comments: 3-101.11 Safe, Unadulterated and Honestly Presented (P)
Two loafs of bread were adulterated with mold in the dry storage room.
Corrective action: The person in charge discarded the loaves of bread. See voluntary condemnation.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments: 7-102.11 Common Name-Working Containers (Pf)
A chemical spray bottle above the three compartment sink was not labeled as to its contents
Two chemical spray bottles at the coffee bar were unlabeled as to their contents.
Corrective action: The person in charge labeled the spray bottles as to their contents immediately.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments: 3-305.11 Food Storage-Preventing Contamination from the Premises (C)
Multiple bulk food items were stored on the floor in the dry storage room.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: 4-501.11 Good Repair and Proper Adjustment-Equipment (C)
The door gasket on the two door reach in refrigerator were torn.
The door gaskets on the two door reach in freezer were torn.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments: 4-601.11(B) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
The interior of both microwaves were soiled.
The door gaskets on the cold top reach in refrigerators were soiled.
The door gaskets on the two door reach in refrigerators were soiled.
The base and the blade of the can opener was soiled.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
A floor tile was missing by the ice machine at the entrance of the kitchen.
6-501.12 Cleaning, Frequency and Restrictions (C)
The wall behind the cold top reach in refrigerator on the cook line was soiled.
The wall next to the fryer was soiled.
The wall next to the flat top grill was soiled.
The floor of the dry storage area was soiled.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments: 6-303.11 Intensity-Lighting (C)
A light was not functioning above the entrance of the kitchen.
|
|
12/12/2019
Inspection, Routine
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C)
The person in charge has not obtained a certified food protection manager certification from an accredited program.
Corrective Action: Provided the certified food protection certification hand out at the time of inspection.
|
| 09 - Foodborne Illness Risk Factors |
| No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed |
|
Inspector Comments: 3-301.11 Preventing Contamination from Hands (P)
An employee was observed handling ready to eat foods with their bare hands.
Corrective Action: Discussed glove use with ready to eat foods with manager and employee.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments: 5-202.12 Handwashing Sinks, Installation (Pf)
Hot water (65°F) measured less than 100°F at the hand sink in the mens restroom.
Hot water (83°F) measured less than 100°F at the hand sink in the womens restroom.
Corrective Action: Ensure hot water measures 100°F at all hand sinks.
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments: 3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf)
A date marking system was not employed at the time of inspection.
Corrective Action: Discussed proper date marking with the manager.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments: 7-102.11 Common Name-Working Containers (Pf)
Chemical spray bottles were not labeled as to their contents above the three compartment sink.
Corrective Action: Discussed labeling all chemical bottles with the person in charge.
|
| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
|
Inspector Comments: 6-501.111 Controlling Pests (Pf)
Rodent droppings were observed next to the bread refrigerator and the soda machine at the wait station.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments: 3-305.11 Food Storage-Preventing Contamination from the Premises (C)
Food products were stored on the floor in the dry storage area.
|
| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
|
Inspector Comments: 4-903.11(A) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C)
Tongs were stored at knee level on the oven handle.
|
| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
|
Inspector Comments: 4-502.13 Single-Service and Single-Use Articles-Use Limitations (C)
Single use containers were reused throughout the facility to store other food products.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: 4-501.11 Good Repair and Proper Adjustment-Equipment (C)
Door gaskets on the two door stand up refrigerator across from the three compartment sink were torn.
Door gaskets were torn on the two door cold top reach in refrigerator.
The door gasket was torn on the freezer in the dry storage area.
4-101.19 Nonfood-Contact Surfaces (C)
The paint was chipped on the shelves above the three compartment sink.
Porous wood was present on the hand sink across from the cook line, making it not smooth and easily cleanable.
4-202.11 Food-Contact Surfaces-Cleanability (Pf)
Spatulas above the steam table were chipped and not smooth and easily cleanable.
4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
The toilet was not properly sealed to the floor in the womens restroom.
The hand sink was not properly sealed to the wall in the womens restroom.
The toilet was not properly sealed to the floor in the mens restroom.
The hand sink was not properly sealed to the wall in the mens restroom.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments: 4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
The left side of the exterior of the stove was soiled.
The exterior of the fryer was soiled.
The left side of the vent hood was soiled.
The exterior of the skillets on the cook line were soiled.
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments: 5-205.15 System Maintained in Good Repair (C)
The hand sink in the mens restroom was slow draining.
|
| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
|
Inspector Comments: 6-501.19 Closing Toilet Room Doors (C)
The door was not self closing on the mens restroom.
The door was not self closing on the womens restroom.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
Floor tiles throughout the facility were chipped.
6-501.12 Cleaning, Frequency and Restrictions (C)
The floor was soiled under the ice machine in the kitchen.
The ceiling vent in the mens restroom was soiled.
6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed (C)
The floor coving by the bread refrigerator and soda machine in the wait station was missing.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments: 6-202.11 Light Bulbs, Protective Shielding (C)
The ceiling light in the womens restroom was not properly shielded.
The ceiling light in the mens restroom was not properly shielded.
|
|
07/31/2019
Inspection, Routine
|
| 01 - Foodborne Illness Risk Factors |
| Person in charge present, demonstrates knowledge, and performs duties |
|
Inspector Comments:
2-102.11(C)(6) Demonstration (Pf)
- A line cook was not able to provide proper cooking temperatures of chicken, ground beef, pork, and eggs.
2-102.11(C)(7) Demonstration (Pf)
- A line cook was not able to provide proper reheating temperatures.
- A line cook was not able to provide proper cooling parameters.
Corrective action: The employee was educated on cooking, reheating, and cooling temperatures. Food safety training recommended. Follow-up needed.
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments:
2-102.12(A) Certified Food Protection Manager (C)
- A Certified Food Protection Manager course had not been completed for the facility.
|
| 03 - Foodborne Illness Risk Factors |
| Management, food employee and conditional employee; knowledge, responsibilities and reporting |
|
Inspector Comments:
2-103.11(O) Person-In-Charge-Duties (Pf)
- A written employee illness policy was not in place at the facility.
Corrective action: The inspector provided a handout with guidance. Follow-up needed.
|
| 05 - Foodborne Illness Risk Factors |
| Procedures for responding to vomiting and diarrheal events |
|
Inspector Comments:
2-501.11 Clean-up of Vomiting and Diarrheal Events (Pf)
- A vomit and diarrhea clean up kit or procedure was not in place at the facility.
Corrective action: The inspector provided a handout with guidance. Follow-up needed.
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments:
2-301.14 When to Wash (P)
- An employee was observed changing tasks between soiled and clean dishes without a proper hand wash in between.
Corrective action: The employee was educated on proper hand washing. Follow-up needed.
|
| 09 - Foodborne Illness Risk Factors |
| No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed |
|
Inspector Comments:
3-301.11 Preventing Contamination from Hands (P)
- An employee was observed handling ready to eat food with their bare hands on multiple occasions.
Corrective action: The employee was educated on proper glove use. Follow-up needed.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments:
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P)
- Raw chicken was stored above raw shelled eggs in the reach-in refrigerator in the kitchen.
- Raw ground beef was stored above butter in the reach-in refrigerator in the kitchen.
- Raw bacon was stored above potatoes in the reach-in refrigerator in the kitchen.
Corrective action: Correct immediately. Follow-up needed.
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments:
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf)
- Date marking was not utilized for time/temperature control for safety foods throughout the facility.
Corrective action: The inspector provided a handout with guidance. Follow-up needed.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments:
7-101.11 Identifying Information, Prominence-Original Containers (Pf)
- A chemical spray bottle was unlabeled as to its contents above the three compartment sink.
Corrective action: Correct immediately. Follow-up needed.
|
| 36 - Good Retail Practices |
| Thermometer provided & accurate |
|
Inspector Comments:
4-203.12 Temperature Measuring Devices, Ambient Air and Water-Accuracy (Pf)
- A functioning thermometer was not provided in the glass door reach-in refrigerator at the wait station.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments:
3-305.11 Food Storage-Preventing Contamination from the Premises (C)
- Numerous bags and containers of food were stored on the floor in the dry storage room.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments:
3-304.12 In-Use Utensils, Between-Use Storage (C)
- The scoops in the bulk storage containers in the dry storage room were stored with their handles touching the food product.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments:
4-501.11 Good Repair and Proper Adjustment-Equipment (C)
- The door gasket on the reach-in refrigerator in the kitchen was torn.
- The door gasket on the cold-top reach-in refrigerator across from the cook line was torn.
- Ice accumulation was present in the two-door reach-in freezer in the dry storage room.
- Ice accumulation was present in the white reach-in freezer in the dry storage room.
- The door gaskets on the reach-in refrigerator below the point of sale area in the wait station were torn.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments:
4-601.11(B) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
- The cutting board on the cold-top reach-in refrigerator across from the cook line was stained.
- The can opener blade was soiled.
4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
- The fan guard on the interior of the reach-in refrigerator in the kitchen was soiled.
- The exterior of the fryers on the cook line was soiled.
- The exterior of all saute pans on the cook line was soiled.
- The vent hood frame above the cook line was soiled.
- The can opener was soiled.
- The shelves below and above the preparation table across from the cook line were soiled.
- The interior of the reach-in freezer in the kitchen was soiled.
- The interior of the cold-top reach-in refrigerator across from the cook line was soiled.
- The interior of the white reach-in freezer in the dry storage room was soiled.
- The interior of the reach-in refrigerator in the dry storage room was soiled.
- The door gaskets on the reach-in refrigerator in the dry storage room were soiled.
|
| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
|
Inspector Comments:
5-501.17 Toilet Room Receptacle, Covered (C)
- A covered trash can was not available in the women's restroom
6-202.14 Toilet Rooms, Enclosed (C)
- The restroom doors were not equipped with self-closing mechanisms.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments:
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
- Floor tiles throughout the kitchen were cracked or chipped.
- The floor below the reach-in refrigerator on the cook line was not smooth, easily cleanable, and non-absorbant.
6-501.12 Cleaning, Frequency and Restrictions (C)
- The walls surrounding the cook line were soiled.
- The wall below the three compartment sink was soiled.
|
|
04/24/2019
Inspection, Routine
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C)
A Certified Food Protection Manager was not on staff at the time of inspection.
|
| 03 - Foodborne Illness Risk Factors |
| Management, food employee and conditional employee; knowledge, responsibilities and reporting |
|
Inspector Comments: 2-103.11(O) Person-In-Charge-Duties (Pf)
A written employee illness policy was not implemented at the facility.
Corrective action: The inspector provided a handout with guidance.
|
| 05 - Foodborne Illness Risk Factors |
| Procedures for responding to vomiting and diarrheal events |
|
Inspector Comments: 2-501.11 Clean-up of Vomiting and Diarrheal Events (Pf)
A vomit and diarrheal event clean-up procedure was not in place at the facility.
Corrective action: The inspector provided a guidance handout.
|
| 09 - Foodborne Illness Risk Factors |
| No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed |
|
Inspector Comments: 3-301.11 Preventing Contamination from Hands (P)
An employee was observed handling ready-to eat burritos and breads with their bare hands.
Corrective action: The employee was educated on proper glove use. The inspector provided a handout with guidance.
|
| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
|
Inspector Comments: 3-202.15 Package Integrity (Pf)
A dented can of corned beef hash was stored with wholesome cans in the dry storage area.
Corrective action: The person in charge moved the can to a black cart to return to the distributor.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments: 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P)
Raw chicken was stored above raw pooled eggs in the reach-in refrigerator in the kitchen.
Raw intact steaks were stored over butter in the reach-in refrigerator in the kitchen.
Raw bacon was stored over potatoes in the reach-in refrigerator in the kitchen.
Corrective action: The person in charge moved the raw food product to the bottom shelf of the reach-in refrigerator.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments: 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (Pf)
The chlorine sanitizer concentration in the sanitizer bucket near the hand sink in the kitchen measured less than 50 ppm chlorine.
Corrective action: The person in charge added bleach to the solution to measure 100 ppm chlorine.
4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf)
The can opener blade was soiled.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments: 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
Sliced tomatoes measured 51°F in the cold-top refrigeration unit across from the cook line.
Smart Balance butter spread measured 68°F in a container near the ice machine.
Corrective action: The person in charge moved the sliced tomatoes and butter into the reach-in refrigerator.
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments: 3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf)
Date marking was not utilized throughout the facility for potentially hazardous foods.
Corrective action: The inspector provided a handout with guidance.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments: 7-101.11 Identifying Information, Prominence-Original Containers (Pf)
A chemical spray bottle was unlabeled as to its contents on the shelf above the three compartment sink.
Corrective action: The person in charge labeled the bottle as to its contents.
|
| 36 - Good Retail Practices |
| Thermometer provided & accurate |
|
Inspector Comments: 4-203.12 Temperature Measuring Devices, Ambient Air and Water-Accuracy (Pf)
A functioning thermometer was not present in the glass reach-in refrigerator in the front service area.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: 4-101.19 Nonfood-Contact Surfaces (C)
Unsealed wood was present on the side of the cabinet below the hand sink to the right of the three compartment sink.
4-501.11 Good Repair and Proper Adjustment-Equipment (C)
Paint was chipped on the shelves above the three compartment sink.
Paint was chipped on the shelf below the preparation area near the ice machine.
The door gasket on the reach-in refrigerator below the cash register in the front service area was torn.
Ice accumulation was present in the white stand-up freezer in the dry storage area.
The door gasket on the reach-in refrigerator in the kitchen was torn.
The door gaskets on the cold-top reach-in refrigerator in the kitchen were torn.
4-501.12 Cutting Surfaces (C)
The cutting board was scored on the cold-top reach-in refrigerator.
4-202.11 Food-Contact Surfaces-Cleanability (Pf)
The food contact surfaces of numerous spatulas near the hot holding unit were chipped.
4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
The toilets in the men's and women's restrooms were not properly sealed to the floor.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments: 4-601.11(B) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
The interior of the cabinet below the hand sink in the kitchen was soiled.
The dish trays for the dish machine were soiled.
The top of the dish machine was soiled.
The fan guards on the interior of the reach-in refrigerator near the cook line were soiled with dust.
The exterior of the vent hood above the cook line was soiled.
The exterior of all cooking equipment above the stove on the cook line was soiled.
The top of the fryer was soiled.
The interior and exterior of the microwave near the hand sink in the kitchen was soiled.
The handles of numerous knives near the hand sink were soiled.
The interior of the reach-in freezer in the kitchen was soiled.
The shelf above the preparation sink was soiled.
The exterior of the cabinet near the reach-in refrigerator in the front service area was soiled.
The top shelf in the dry storage area was soiled.
The door gasket on the reach-in refrigerator in the dry storage area was soiled.
The interior of the reach-in freezer in the dry storage area was soiled.
The interior of the white stand-up freezer in the dry storage area was soiled.
|
| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
|
Inspector Comments: 6-202.14 Toilet Rooms, Enclosed (C)
The men's and women's restrooms were not equipped with self-closing mechanisms.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C)
The caulking on the hand sink in the kitchen was soiled.
The wall to the left of the fryer on the cook line was soiled.
The wall behind the cold-top reach-in refrigerator was soiled.
The ceiling vents in the men's and women's restroom was soiled with dust.
6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed (C)
The coving below the preparation table was not properly sealed to the wall.
The coving near the ice machine and behind the hot holding unit was missing.
6-201.11 Floors, Walls and Ceilings-Cleanability (C)
Floor tiles were chipped throughout the facility.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments: 6-202.11 Light Bulbs, Protective Shielding (C)
The ceiling lights in the men's and women's restrooms were not shielded.
|
|
05/18/2018
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Moldy strawberries were in the same container as wholesome strawberries in the reach in refrigerator in the dry storage area. The manager discarded the strawberries.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee was observed not washing their hands in between washing dirty dishes and putting away clean dishes. Discussed proper hand washing with the manager.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Pooled eggs were 46°F in the cold top refrigerator across from the flat top on the cook line. Discussed cold holding temperatures with manager.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle was not labeled as to its contents under the hand sink across from the flat top on cook line. Discussed properly labeling chemical bottles.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: A bag of sugar was stored on the floor in the dry storage area. Rolls were stored not protected from contamination in the reach in freezer in the dry storage area.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The paint was chipping on the shelves to the left of the cold top refrigerator on the cook line. The paint was chipping on the shelves above the dish washing machine. The gasket was torn on reach in cold top refrigerator across from the flat top. Packing tape was present on the bottom of the reach in freezer to the left of the flat top on the cook line and on the bottom of the reach in refrigerator in the dry storage area. The gasket was torn on the reach in freezer to the left of the flat top on the cook line.
|
| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
|
Inspector Comments: A thermometer was not present in the reach in cooler behind the breakfast bar area.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The can opener was soiled to the left of the hand sink on the cook line. A mold like substance was present in the ice machine to the left of the food preparation sink.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The door knobs were heavily soiled on the door by the dish washing area and on the door entering the dry storage area. Ice accumulation was present in the two reach in freezers in the dry storage area. The racks were soiled in the dry storage area. The ventilation hood was soiled above the cook line.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: A sponge was observed being used to wash dishes in the dish washing area.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: Several single use containers were being re used throughout the kitchen.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The caulking was missing on the hand sinks and around the toilet in the two restrooms.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floors were heavily soiled underneath the equipment throughout the kitchen. The linoleum flooring was coming apart from the floor in the dry storage area. The wall to the right of the flat top was soiled. The base coving was missing from the entrance to the kitchen from the bar area. The base coving was missing behind the hot holding unit on the cook line. The drain was soiled underneath the hand sink on the cook line.
|
|
01/12/2017
Inspection, Routine (Enforcement)
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Breakfast burritos stored under a heat lamp across from the steam table measured 112°F-116°F.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: Cold water was not readily available at the cook line hand sink.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Coffee in coffee filters at the front beverage station were stored uncovered and unprotected from possible contamination.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Multiple stained, noncommercial food grade pitchers, customer cups and squeeze bottles were being used in the facility.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The caulking behind the front beverage station counter was inadequately sealed to the wall. Multiple shelf liners in cabinets, drawers and shelves throughout the facility were not smooth and easily cleanable. Door gaskets on several cold holding units throughout the facility were torn.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The can opener blade was soiled with food
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The cabinet under the cook line hand sink was heavily soiled with dirt and grime. The door gaskets on the small two door reach-in refrigerator at the front beverage area was soiled with mold and debris.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: Clean cups were stacked wet at the front beverage station. The top of the dish machine was soiled with debris.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: A pair of tongs were stored improperly, at knee height with the food contact surface unprotected from possible contamination.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: Several single-service containers were being reused to store different food items throughout the facility.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The paint above the three compartment sink was chipping, exposing raw wood that was not smooth and easily cleanable. The floor coving next to the two door reach in refrigerator in the kitchen was missing. The laminate flooring under the shelves in the dry storage area was in poor repair and the floor was not smooth and easily cleanable. The wall beside the grill was soiled with grease and debris. The ceiling above the steam table was soiled with food.
|
| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
|
Inspector Comments: Holes were present in the wall next to the paper towel dispenser in the mens room and were not smooth and easily cleanable.
|
|
09/09/2016
Inspection, Follow-Up
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Repeat Violation: Raw eggs were stored directly behind cut lettuce in the reach-in refrigerator across from the dish machine.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Repeat Violation: The following food items measured greater than 41°F in the reach-in refrigerator across from the three compartment sink: shredded cheese (46°-54°F), deli meats ( 45°F-48°F), sausage links (50°F), meatloaf (45°F), sausage patties (45°F), feta cheese (46°F), beef steaks (54°F-60°F), cottage cheese (44°F) and cheese slices (45°F).
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: Repeat Violation: The preparation sink hot water handle was broken and hot water was not available.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Repeat Violation: Soap was not provided at the kitchen hand sink.
|
| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
|
Inspector Comments: Repeat Violation: Rodent droppings were observed on several canned food items and under the shelves in the dry storage area.
|
|
09/09/2016
Inspection, Education
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Repeat Violation: Raw eggs were stored directly behind cut lettuce in the reach-in refrigerator across from the three compartment sink.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Repeat Violation: The following food items measured greater than 41° in the reach-in refrigerator across from the three compartment sink: cheese slices (46°F -53°F), deli meats (45°F-48°F), sausage links (50°F), meatloaf (45°F), sausage patties (45°F), feta cheese(46°F), beef steaks (54°F-60°F), cottage cheese (44°F), potato salad (48°F), and cheese slices (45°F)
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: Repeat Violation: The preparation sink hot water handle was broken and hot water was not available.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Repeat Violation: Soap was not provided at the kitchen hand sink.
|
| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
|
Inspector Comments: Repeat Violation: Rodent droppings were observed on several canned food items and under the shelves in the dry storage area.
|
|
09/08/2016
Inspection, Critical Item
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Seven dented cans of diced green chillies and one dented can of salsa verde were stored with wholesome cans in the dry storage area. Several unwholesome peppers were stored with wholesome ones in the two door reach in refrigerator in the dry storage area. A carton of unwholesome heavy whipping cream was stored with wholesome food items in the two door reach in refrigerator across from the three compartment sink.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw chicken was stored directly behind raw hamburger patties and spinach and raw beef steaks were stored directly behind deli meats in the two door reach-in refrigerator across from the three compartment sink.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee in the kitchen was observed not washing their hands after returning back to the cook line to continue with food preparation. An employee in the kitchen was observed improperly washing their hands for less than at least 15 seconds without soap. An employee in the dish area was observed handling dirty to clean dishes without first washing their hands. Employees in the kitchen stated hand washing is done in the restroom hand sinks.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Breakfast burritos stored at room temperature measured 98°F-110°F on the counter across from the steam well. Cooked hash browns measured (68°F) on the counter across from the cook line.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: The following food items measured greater than 41°F in the reach-in refrigerator that was unplugged across from the three compartment sink: shredded cheese (45°F), feta cheese (48°F), cheese slices (45°F-47°F), sliced turkey (50°F), roast beef (46°F-48°F), cooked meat loaf (52°F), raw steaks (53°F), raw hamburger patties (56°F), corned beef (46°F), leaf spinach (48°F), raw turkey burgers (47°F), raw shell eggs (54°F), cream cheese (46°F), cooked beans (57°F) and sausage links (49°F). Raw shell eggs stored at room temperature measured (68°F)on the counter across from the cook line. Pooled eggs stored at room temperature measured 60°F on the cold-top refrigerator cutting board across from the cook line. Cheese slices measured 54°F and cut tomatoes measured 48°F stacked above pans in th cold-top refrigerator.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: The preparation sink hot water handle was broken and hot water was not available.
|
| 05d - Critical |
| Water, Sewage, Plumbing Systems: Sewage disposal |
|
Inspector Comments: Water was observed in the back of the facility and an employee stated that the mop water is disposed of outside.
|
| 06b - Critical, Food Borne Illness Risk |
| Hand Washing: Accessible |
|
Inspector Comments: Multiple potatoes were stored in the basin of the kitchen hand sink making the hand sink inaccessible.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Soap was not provided at the kitchen hand sink.
|
| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
|
Inspector Comments: Rodent droppings were observed on several canned food items and under the shelves in the dry storage area.
|
|
03/02/2016
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: 8 cans of diced green chilies with dented top and/or bottom seams were stored with wholesome cans on the shelves in the dry storage area.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee was observed washing hands in the kitchen three compartment sink.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An employee beverage was present on the food preparation table next to the cook line hand sink.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Cheese (52°F) was above 41°F while stacked on top of other food items in the cold-top refrigerator. Pooled eggs (55°F) were above 41°F in the cook line reach-in refrigerator after sitting out on the counter.
|
| 04b - Critical |
| Sanitation: Mechanical |
|
Inspector Comments: The final rinse cycle on the kitchen dish machine had less than 50 parts per million chlorine residual.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Soap was not present at the cook line hand sink.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Gravy, beans, bacon, and sausage were uncovered and unprotected from contamination while hot holding in the kitchen steam table. A container of dried herbs were uncovered and unprotected from contamination next to the cook line cold-top refrigerator. Several bags of sugar and boxes of food items were present on the floor in the dry storage area. Coffee was stored uncovered and unprotected from contamination next to the coffee machine in the front food service area.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Shelf liner that was not smooth and easily cleanable was present on shelves throughout the kitchen area. The door gaskets were torn on the tall reach-in refrigerator in the kitchen area and on the short reach-in refrigerator in the front food service area.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The bottom of the reach-in refrigerator in the dry storage area was soiled with food debris.
|
| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
|
Inspector Comments: A bag of single-service boxes was present on the floor next to the ice machine in the kitchen. A box of single service cups were present on the floor in the dry storage area.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: Several single-service containers were reused to hold food items in the tall reach-in refrigerator in the kitchen area.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor coving in the dry storage area was in disrepair.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Two lights were not adequately functioning in the kitchen area. The light was not adequately functioning in the dry storage reach-in freezer.
|
|
07/15/2015
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A can of green chilies with a dented top and bottom seam was stored with wholesome cans on a shelf in the dry storage area.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee was observed wiping their hands on a common cloth in the kitchen area.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An unapproved, open-top employee beverage was present next to the beverage dispenser in the front bar area.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Cream cheese (51°F) and pooled eggs (69°F) were above 41°F while sitting out on the cook line.
|
| 04b - Critical |
| Sanitation: Mechanical |
|
Inspector Comments: The final sanitation rinse cycle on the kitchen dish machine did not achieve a minimum concentration of 50 parts per million chlorine residual.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: A white powdered chemical was stored in a container originally used to store ice cream on the floor next to the kitchen dish machine.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle of degreaser was not labeled as to its contents next to the kitchen dish machine.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: A pitcher of oil was not labeled as to its contents on the cook line. Several small containers of flour were not labeled as to their contents above the ice machine.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: A box of hamburger buns, a box of biscuit mix, and a bag of flour were present on the floor in the dry storage area. Ground coffee beans and brewed iced tea were stored uncovered and unprotected from contamination in the front service area.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Non-commercial grade containers were used to hold cut spinach in the tall reach-in refrigerator in the kitchen. Non-commercial grade containers were used to hold flour above the ice machine.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The door gaskets were torn on the tall reach-in refrigerator in the kitchen.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: Ice buildup was present in the reach-in freezer in the dry storage area.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The shelves in the cabinet under the kitchen hand sink was soiled.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: A scoop without a handle was stored in a container of homefries in the tall reach-in refrigerator in the kitchen. Tongs were stored unprotected from contamination on the side of the grill in the kitchen.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: Single-use cottage cheese containers were reused to hold food products on the shelf under the microwave and in the tall reach-in refrigerator in the kitchen.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The handle for the cold water was in disrepair on the sink next to the ice machine.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The wall was soiled with food debris behind the cold-top refrigerator in the kitchen.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: A light was not properly functioning in the kitchen area.
|
|
05/19/2014
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A #10 can of molasses was dented on the lip seam and present with other wholesome cans on the can storage shelf.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw fish was present above ready-to-eat produce and deli meats in the back reach-in refrigerator.
|
| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
|
Inspector Comments: Raw animal products on the menu could be cooked to order without a consumer advisory available.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: Potatoes were being stored in the basin of the kitchen hand sink.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Whipped butter was 82°F, cut tomatoes were 45°F, beef stroganoff was 67°F, and raw shelled eggs were 58°F on the cooks' line. A custard pie in the dessert refrigerator was 56°F in the dessert refrigerator. See voluntary condemnation.
|
| 04b - Critical |
| Sanitation: Mechanical |
|
Inspector Comments: The dish machine final rinse cycle contained less than 50ppm chlorine residual.
|
| 07b - Critical |
| Pest Control: Pesticide application |
|
Inspector Comments: A sticky fly trap was present above open packages of food in the dry storage room.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Bags of sugar were being stored on the floor of the dry storage area.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Non-NSF approved containers were being used for food storage throughout the kitchen area.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Door gaskets on the cooks' line stand-up reach-in refrigerators were torn.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The interior of the cooks' line reach-in refrigerator was soiled. The interior of the reach-in freezer in the dry storage area was soiled.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: Shelves across from the cooks' line were soiled with grease.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Tongs were being stored unprotected from contamination on the stove handle.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: Several single use containers were being reused for food storage throughout the kitchen.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The cap was missing on the dish machine atmospheric vacuum breaker.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Several areas of the cooks' line floor were soiled. The wall next to the cooks' line equipment was soiled. The floor of the dry storage room was in disrepair. The floor of the dry storage room was soiled.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Several light bulbs in the kitchen area were not functioning.
|
