|
07/29/2019
Inspection, Routine (Enforcement)
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments: 5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf)
The soap dispenser at the bar handwashing sink was empty. Corrective action: An employee restocked the dispenser with soap.
The paper towel dispenser at the warewashing area was empty. Corrective action: An employee restocked the dispenser with paper towels.
|
| 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 veal and sausage in the walk in cooler. Corrective action: Store foods based on minimum safe internal cooking temperatures.
|
| 35 - Good Retail Practices |
| Approved thawing methods used |
|
Inspector Comments: 3-501.13 Thawing (C)
Hermetically sealed clams were not opened before or immediately after thawing.
|
| 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)
Condensation and ice build-up was present inside the west cook’s line cold top refrigerator. The person in charge will thaw the unit and ensure cold holding temperatures at or below 41°F before food is returned to the unit.
|
| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
|
Inspector Comments: 4-302.14 Sanitizing Solutions, Testing Devices (Pf)
Quaternary ammonia test strips were not available for testing the manually mixed sanitizer concentration used in sanitizer buckets in the kitchen or in the three compartment sink at the bar. The inspector and person in charge mixed and tested all solutions, adjusting concentrations accordingly. Corrective action: Purchase quaternary ammonia test strips for the kitchen and bar, maintain the strips at all times.
|
|
01/15/2019
Inspection, Routine (Enforcement)
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C)
A food protection manager certification was not available. Facility will submit the certificate of completion within thirty days.
|
| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
|
Inspector Comments: 3-202.15 Package Integrity (Pf)
A dented can of onions was stored with wholesome cans on the can storage rack near the ice machine. An employee segregated the damaged can.
|
| 18 - Foodborne Illness Risk Factors |
| Proper cooking time & temperatures |
|
Inspector Comments: 3-401.14 Non-Continuous Cooking of Raw Animal Foods (Pf)
Beef was prepared using a non-continuous method without written procedures in place. Facility was provided with non-continuous cooking guidance.
|
| 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)
A can of clam juice (64°F) from the day before was not refrigerated. An employee discarded the can.
Cooked pasta (53°F) measured above 41°F in the east cold top refrigerator on the cook's line. Discussed proper cold holding with employees.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments: 7-202.12 Conditions of Use (P)
Pesticides not approved for use in retail food establishments were present in the kitchen. The operator discarded the unapproved pesticides.
|
| 35 - Good Retail Practices |
| Approved thawing methods used |
|
Inspector Comments: 3-501.13 Thawing (C)
Hermetically sealed commercially prepackaged clams were observed being thawed unopened.
|
| 37 - Good Retail Practices |
| Food properly labeled; original container |
|
Inspector Comments: 3-302.12 Food Storage Containers Identified with Common Name of Food (C)
Several squeeze bottles throughout the kitchen were not labeled as to their contents.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C)
Sanitizer buckets on the cook's line failed to measure at least 200ppm quaternary ammonia.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C)
The ice scoop was stored on top of the ice machine which was soiled with dust.
|
| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
|
Inspector Comments: 4-903.11(A) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C)
Disposable foil pans were stored with their food contact surfaces face up on the shelf next to the ice machine. Single service items were stored on the floor in the basement.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: 4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
The following items were not adequately sealed to the wall: The three compartment sink, shelf above the three compartment sink, and hand sink next to the cook's line.
4-202.16 Nonfood-Contact Surfaces (C)
Aluminnum foil was used to line the wall behind the cold top refrigerator on the cook's line
4-501.11 Good Repair and Proper Adjustment-Equipment (C)
The door gasket to the cold top reach in refrigerators on the cook's line were torn.
4-501.12 Cutting Surfaces (C)
Cutting boards on the cook's line were heavily scored and discolored.
|
| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
|
Inspector Comments: 4-302.14 Sanitizing Solutions, Testing Devices (Pf)
Quaternary ammonia test strips were not available.
|
| 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)
Ice build up was present around the walk in freezer door. The wall behind the cook's line cold top refrigerators was soiled with food debris.
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments: 5-205.15 System Maintained in Good Repair (C)
The drain for the hand sink near the cook's line and preparation sink were leaking. The faucet to the hand sink at the bar was leaking.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-201.16 Wall and Ceiling Coverings and Coatings (C)
The ceiling above the three compartment sink was in poor repair.
6-501.12 Cleaning, Frequency and Restrictions (C)
The floor in the walk in refrigerator was soiled.
6-501.114 Maintaining Premises, Unnecessary Items and Litter (C)
The basement had excessive clutter and unused equipment.
6-501.113 Storing Maintenance Tools (C)
The broom storage area was not organized to easily facilitate cleaning.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments: 6-303.11 Intensity-Lighting (C)
A light bulb in the cook's line ventilation hood was not functioning.
6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition (C)
The filters for the cook's line ventilation hood were heavily soiled.
6-202.11 Light Bulbs, Protective Shielding (C)
Light bulbs near the ware washing area were not adequately shielded.
|
|
10/26/2018
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A bottle of whiskey was adulterated with a fruit fly at the bar. Dented cans of tomatoes and beans were present on the can storage rack with wholesome cans.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Spinach was stored below fish and next to chicken in the cook line cold top refrigerator.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: Employees were changing tasks and donning gloves without first washing their hands.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee was observed drying their hands with a common towel.
|
| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
|
Inspector Comments: An employee was preparing a ready-to-eat salad with their bare hands.
|
| 04a - Critical |
| Sanitation: Manual |
|
Inspector Comments: The slicer is being cleaned weekly and not washed, rinsed and sanitized at the required frequency. Staff members stated that food contact surfaces in the kitchen are being cleaned with soap but not sanitizer.
|
| 04b - Critical |
| Sanitation: Mechanical |
|
Inspector Comments: The dish machine did not produce 50-200 ppm chlorine required for sanitizing.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: The hand sink by the soda dispenser did not have cold water.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: Chafing fuel and hair gel was stored over food thawing in the preparation sink. Chemical spray bottles and a pesticide spray can was stored over and next to food items on the dry storage shelves across from the ice machine.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: Chemical spray bottles on the cook line and in the ware washing area were not labeled as to their contents.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: A bag of flour was stored on the floor by the back door.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Refrigerator door gaskets were torn throughout the kitchen. The preparation sink was not sealed to the wall. The caulking on the cook line hood was in disrepair. Tape on the dry storage shelves was not smooth and easily cleanable.
|
| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
|
Inspector Comments: The three compartment sink was not sealed to the wall.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The slicer was visibly soiled with food debris from a previous day.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The caulking on the pre-wash area was soiled with mold. The walk-in freezer had an accumulation of ice build up.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: Dishes were stacked wet on the clean dish rack.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Knives and other utensils were stored in the crevice between the electrical line and wall in the pasta preparation area. Boxes of single service articles were stored on the floor in the basement.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The waste pipe below the pre-wash area was in severe disrepair. The mop sink was not sealed to the wall.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The ceiling vents were soiled with dust throughout the facility. A large hole was present in the wall below the pre-wash area. Two half dollar sized holes leading to outside were present in the wall by the back door. A hole was present in the ceiling of the women's restroom. The ceiling fan cover was missing in the men's restroom.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: The lighting in the women's restroom was not adequate.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
|
Inspector Comments: An accumulation of broken and unused equipment was present outside the back door. The basement had large accumulation of unused equipment. The back door had a greater than 1/4 inch gap that did not prevent the entry of pests.
|
|
12/27/2017
Inspection, Critical Item
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Multiple cans of clam juice were dented on their seam and found to be unwholesome and were stored on the shelf with other wholesome cans in the dry storage room. Multiple green peppers, and tomatoes had a mold like substance present on their surface and were found to be unwholesome inside the walk in refrigerator. A container of garlic mixture had a mold like substance present on its surface in the bottom portion of the West cook line cold top refrigerator.
Corrective action: operator moved dented cans to dented can storage area. operator discarded unwholesome food into garbage
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Fried eggplant (47-48°F), prosciutto with cut cherry tomatoes (47-48°F), sautéed peppers in tomato sauce (47°F), raw squid (47°F), raw salmon (47°F), raw sea bass (44-45°F), raw veal (47-48°F), herb compound butter (47-48°F) in the bottom portion of the West cook line cold top refrigerator.
Corrective action: operator voluntarily discarded food items into garbage; discussed maintenance of refrigerator to achieve holding temperature <41°F.
|
| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
|
Inspector Comments: Multiple rodent droppings were present on the floor in various areas of the kitchen and underneath the North East cabinet at the bar.
Corrective action: operator agreed to clean up rodent droppings within required time given by the department.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: Multiple bottles of cleaning chemicals were stored above a container of bread crumbs on the shelf in the dry storage room.
Corrective action: operator moved cleaning chemicals to approved storage location away from food storage.
|
|
08/23/2017
Inspection, Critical Item
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Multiple bottles of liquor at the bar and in the basement were adulterated with fruit flies and found to be unwholesome. Yellow squash, potatoes, and a lemon had a mold like substance present on their surface and were found to be unwholesome in the walk in refrigerator.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: A package of uncooked bacon wrapped in plastic was stored directly on top of various ready-to-eat cured meats wrapped in plastic in a container in the walk in refrigerator.
|
| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
|
Inspector Comments: A consumer advisory containing a reminder and a disclosure in the same place was not provided on the menu for steaks that are served undercooked.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An uncovered employee beverage was stored on the counter above the West cook line cold top refrigerator.
|
| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
|
Inspector Comments: An employee was observed handling a ready-to-eat lemon and with their bare hands at the bar. An employee at the bar was observed scooping ice with their hand coming into direct contact with drink ice.
|
| 03f - Critical |
| Food Temperature Control: Food thermometer (probe type) |
|
Inspector Comments: An accurately calibrated probe type thermometer (+/- 2°F) was not available upon the time of inspection.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: A container of sanitizer tablets was stored on the clean side of the drain board at the bar three compartment sink. An opened package of rose flower food was stored above an uncovered ice sink at the South bar.
|
| 08c - Critical |
| Poisonous Or Toxic Items: Properly used |
|
Inspector Comments: The sanitizer was >400 ppm quaternary ammonia in a bucket on the cook line.
|
|
04/24/2017
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Zucchini, eggplant, onions and peppers all had a mold-like substance present on their surface and were found to be unwholesome in the walk-in refrigerator. A bottle of sweet tea vodka at the bar was contaminated with a fruit fly; A bottle of strawberry vodka was contaminated with an unknown substance and was found to be unwholesome. A dented can of of pizza sauce was present in the walk-in refrigerator and was found to be unwholesome. An employee was observed using a spoon to eat their food then scooped parmesan cheese from a pan on the cook line cold-top refrigerator with the same spoon.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw beef and raw chicken were stored directly above ready-to-eat bread pudding on a speed rack in the walk-in refrigerator.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee was observed handling dirty dishes then proceeded to handle clean dishes without first washing hands. An employee was observed tasting mashed potatoes with his finger then proceeded to prepare food without first washing his hands.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: A plastic bucket of raw shrimp was stored in the basin of the hand sink next to the walk-in refrigerator.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Multiple unapproved employee beverages were stored in unapproved locations in the kitchen. An employee was observed eating food from a plate on the cook line.
|
| 02f - Critical |
| Personnel: Demonstration of knowledge |
|
Inspector Comments: The staff present could not properly demonstrate basic food safety knowledge when asked by the inspector.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Cooked sausage was 48-50°F on the bottom shelf of the West cook line cold-top refrigerator. Boiled eggs were 46-48°F in the salad station cold-top refrigerator.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Paper towels were not provided at the hand sink next to the dish machine or the hand sink nearest the salad station.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: Employee's personal medication was stored directly above the East cook line cold-top refrigerator. A container of hand sanitizer was stored above the slicer.
|
| 08c - Critical |
| Poisonous Or Toxic Items: Properly used |
|
Inspector Comments: The sanitizer in a bucket on the cook line was >200 ppm residual chlorine. Various food items in the walk-in refrigerator were stored in plastic buckets that previously contained concentrated sanitizer.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Multiple boxes of food were stored on the ground in the walk-in refrigerator. An an uncovered container of garlic was present on the top shelf of the South East cook line cold-top refrigerator.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Non-commercial grade plastic buckets were being used to transport ice from the ice machine. Non-commercial equipment was present storing other food in the kitchen. The cutting boards on the cook line were deeply scored and stained. Multiple pans were severely rusted and stored above the three compartment sink.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The caulking on the dish spraying sink was moldy. The three compartment sink , and the shelf above the three compartment sink were not properly sealed to the wall. Door gaskets were torn on both cook line cold-top refrigerators, the refrigerator underneath the slicer, and the salad station cold-top refrigerator. Various shelves inside the walk-in refrigerator were rusty. The shelves in the East cook line cold-top refrigerator had paint that was chipping. The shelves next to the soda machine in the kitchen had paint that was chipping. Tape was present on the handle of a piece of equipment used to cut dough above the preparation table in the back area.
|
| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
|
Inspector Comments: A thermometer was not provided in the salad station cold-top refrigerator.
|
| 11c - Non-Critical |
| Testing Devices: Chemical test kits provided and accessible |
|
Inspector Comments: Test strips used to measure quaternary ammonia were not present upon the time of inspection.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The slicer was soiled with food debris. A spatula inside the walk-in refrigerator was oiled with food debris. A mold-like substance was present inside the North bar soda gun.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The door gaskets were soiled on both cook line cold-top refrigerators, the refrigerator underneath the slicer, and the salad station cold-top refrigerator. The bottom shelf of the East cook line cold-top refrigerator was soiled with debris. Ice was severely built-up inside the walk-in freezer. The fans and the area around the condenser in the walk-in refrigerator were dusty/soiled with debris. The exterior portion of the fryer and the backside of the range ovens were soiled with grease and debris. The catch pans on the fryer and cook line ovens were soiled with grease and debris. The griddle catch pan was soiled with debris.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: Multiple pans were stacked wet on the West cook line shelves.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: An employee was observed handling clean glasses by the lip contact surface. Multiple tongs were stored on the handles of the cook line ovens, and the shelves on the West cook line. Multiple knives were stored in cracks above the preparation table across from the three compartment sink. Utensils were stored with their food contact surface facing up exposing them to potential contamination of the shelf on the West cook line.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The caulking was torn on the hand sink next to the walk-in refrigerator. An ASSE 1022 dual check valve was not provided on the espresso machine at the bar. An area of the mop sink was not properly sealed to the wall. The caulking around the mop sink was moldy.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor inside the walk-in refrigerator was broken and was in poor repair. The floor inside the walk-in refrigerator and freezer were soiled with grease. Various walls inside the walk-in refrigerator were soiled with food debris. The floor behind the fryer on the cook line was severely soiled with grease and food debris. the ceiling above the West cook line shelves was in disrepair. A large hole was present underneath the dish machine. The floor underneath the ice machine and the table next to it was soiled with food and debris. The cabinet next to the hand sink nearest the salad station was not properly sealed to the floor.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: A light in the cook line hood vent was non-functioning. Multiple lights on the cook line were not properly shielded. The lighting in the Women's restroom was < 20 foot candles.
|
| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
|
Inspector Comments: An employee's cellular phone was stored on the basin of the slicer. Employee food was stored with customer items in the sliding refrigerator at the bar.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
|
Inspector Comments: A gap > 1/4" was present on the back door allowing for potential entrance of pests. The back door in the basement was left open. Various items unrelated to the daily operation of the facility were present in the basement.
|
| 15a - Non-Critical |
| Other Operations: Personnel: clean clothes, hair restraints, authorized |
|
Inspector Comments: Multiple employees were observed wearing bracelets while preparing food in the kitchen.
|
| 15b - Non-Critical |
| Other Operations: Linen properly stored |
|
Inspector Comments: Clean linens were stored on the floor in the basement.
|
|
05/02/2016
Inspection, Routine
|
| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
|
Inspector Comments: A consumer advisory for raw or undercooked food items was not provided on the menu.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Two containers of cream were 65°F sitting out on the cook line.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: Hot and cold water was not provided at the bar dump sink.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Food items were stored directly on the floor in the walk-in refrigerator and freezer.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The door gaskets beneath the kitchen cold-tops were ripped. The caulking on the dish drain board and behind the three compartment sink was soiled with black mold and cracked. Scoops without handles were present in the bulk bins beneath the back preparation table
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Tongs were hanging at knee height on the range handles on the cook line.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The hand sink caulking on the cook line was cracked.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: A large hole was present in the wall beneath the dish machine. The cook line floor beneath the range and grill was soiled with grease.
|
|
03/31/2015
Inspection, Routine
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw beef was stored above ready-to-eat items in the walk-in refrigerator.
|
| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
|
Inspector Comments: A consumer advisory containing a reminder and disclosure in the same location was not provided on the menu.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Garlic in oil (60), creamer (50), and diced tomatoes(51) were above 41 degrees F in the bottom of the preparation area cold-top.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: Chemicals were stored above food items in the front preparation area above the cold-top.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: Bulk containers of spices were unlabeled in the back preparation area.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The caulking behind the three compartment sink was cracked. The caulking behind the dish sprayer was soiled with black mold. The back preparation tables were not adequately sealed to the wall. The door gaskets on the reach-in refrigerators beneath the cook line cold-top were torn. Unfinished wood was present in the basement storage area.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The door gaskets beneath the cook line cold-tops were soiled with food debris.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Tongs were hanging at knee height from the handles on the range.
|
| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
|
Inspector Comments: Coffee filters were stored uncovered on top of the coffee machines.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: A hole was observed in the wall behind the dish machine. The walk-in refrigerator floor was cracked and in poor repair. Small holes were present in the wall at the front preparation area.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Lights were uncovered above the dish area.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
|
Inspector Comments: Unused items and food equipment were stored in the basement storage area.
|
|
09/15/2014
Inspection, Critical Item
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A bottle of whiskey, a bottle of tequila, and a bottle of vermouth were adulterated with fruit flies in the bar area.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An unapproved twist-top employee beverage was stored on top of clean dishes in the dish machine area.
|
| 03f - Critical |
| Food Temperature Control: Food thermometer (probe type) |
|
Inspector Comments: The food probe thermometer provided that reads from 0°F to 220°F was not accurately calibrated.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: The three compartment sink in the kitchen had the hot and cold water supply turned off.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Paper towels were not provided at the kitchen hand sink next to the preparation line, the kitchen hand sink next to the dish machine, and at the bar area hand sink.
|
| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
|
Inspector Comments: Several flies were observed throughout the facility. Rodent droppings were present behind the water heater in the kitchen.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: Glass cleaner and power equipment fuel were stored above the food preparation table next to the ice machine in the kitchen.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: Multiple bottles of chemicals were not labeled as to their contents in the back kitchen area.
|
|
05/29/2014
Inspection, Routine
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw chicken, shrimp and pork were stored above and next to vegetables and ready to eat food in the walk in refrigerator.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee in the kitchen was observed touching clean gloves before washing their hands.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee in the kitchen was observed rinsing a cloth in the hand sink.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Multiple employee beverages were stored above and next to customer food and dishes in the kitchen.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Bruschetta topping on the salad preparation area was 50°F. Fish on the kitchen speed rack was 70°F. The chicken (52°F), red sauce (49°F), salmon (68°F), and ricotta cheese (49°F) stored in the cold top refrigerator located across from the grill were stored above 41°F.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: The grill hand sink soap dispenser was filled with hand sanitizer instead of soap, no soap was present at the hand sink.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: Bulk containers located under the pasta preparation table were unlabeled as to their contents.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Boxes of food items were stored on the floor in the walk in refrigerator.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Non food grade containers were used to store food products in the walk in refrigerator and bulk food products located under the pasta preparation table.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The caulking on the three compartment sink was torn. The pasta preparation table was not on casters or sealed to the wall. Tin foil was observed lining the catch basins on the cook line grill and broiler. The door gaskets located on the cold top refrigerator located across from the grill and the door gasket located on the cold top refrigerator located next to the center kitchen preparation table were torn.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The inside surfaces on the kitchen cold top refrigerators were soiled with food debris. The kitchen can opener blade was soiled with food debris. The vent covers located on the cook line hood were soiled with dust.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Tongs located on the grill handles were stored at knee level.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The hand sink located next to the three compartment sink was slow to drain.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The ceiling vent located above the pasta preparation table was soiled with dust. The floor located around the ice machine was soiled with food debris and grime. The floor in the walk in refrigerator was soiled.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: The light cover located over the kitchen cold top was unshielded.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
|
Inspector Comments: Various unused equipment was stored in the area next to the ice machine in the kitchen.
|
| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
|
Inspector Comments: The caulking on the mens and womens restroom hand sinks was cracked.
|
