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10/11/2021
Inspection, Routine
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| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
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Inspector Comments: 2-401.11 Eating, Drinking, or Using Tobacco (C) - An employee beverage (lid and straw) was stored on the cutting board on the cooks line while active food preparation was occurring. Corrective Action: Beverages were relocated to beverage rack and proper places to keep beverages were discussed.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: 5-205.11 Using a Handwashing Sink - Operation and Maintenance - The hand sink at the bar was being used as a dump sink as ice was observed in the basin.
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| 33 - Good Retail Practices |
| Proper cooling methods used; adequate equipment for temperature control |
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Inspector Comments: 3-501.15 Cooling Methods (Pf) - Cooked noodles (65°F) were being cooled in a deep bowl at room temperature under a plastic wrap in the back preparation area. Corrective Action: Wrap was removed and noodles were placed in the walk-in refrigerator.
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| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
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Inspector Comments: 6-404.11 Segregation and Location-Distressed Merchandise - Dented cans were observed stored with wholesome cans on the dry rack near the cooks line. Corrective action: Dented cans were relocated away from wholesome cans to be returned for store credit.
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03/28/2019
Inspection, Routine
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments: 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) - The garlic tomatoes, sun dried tomatoes, burgers cold holding drawers beneath the grill measured 61°F-64°F.
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| 43 - Good Retail Practices |
| In-use utensils: properly stored |
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Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C) - Tongs were stored on the handles of the ovens on the grill 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: 4-202.11 Food-Contact Surfaces-Cleanability (Pf) - The caulking behind the sprayer in the warewashing area was missing.
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| 50 - Good Retail Practices |
| Hot & cold water available; adequate pressure |
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Inspector Comments: 5-103.11 Capacity-Quantity and Availability (Pf) - Hot water at the three compartment sink failed to reach at least 110°F.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments: 6-201.11 Floors, Walls and Ceilings-Cleanability (C) - A hole was observed in the wall near the hand sink closest to the ware washing area.
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03/15/2018
Inspection, Routine
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| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
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Inspector Comments: A spray hose was attached downstream of the atmospheric vacuum breaker on the mop sink. Corrective action: the operator removed the spray hose and will add a sign to remove hose when not in use.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The caulking on the dirty side of the dish machine table was in poor repair.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: Cutting boards throughout were scored and in disrepair.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: The clean dishes in the warewashing area were stacked wet, not allowed to air dry.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Tongs were stored at knee and hip level on the cooks line.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The hand sink at the bar closest to the entrance was leaking. The left faucet on the three compartment sink in the kitchen was leaking.
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09/28/2017
Inspection, Critical Item
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| 01a - Critical, Food Borne Illness Risk |
| Food Source: Approved source |
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Inspector Comments: Shellfish in the cook line cold drawer were not accompanied with their tags.
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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: Multiple food items ranged from 46-53°F in the walk-in refrigerator. See attached voluntary condemnation form. Burger patties were 46°F in the cold drawer beneath the grill. Scrambled eggs were 47°F in the cook line cold-top. Chopped lettuce in the salad cooler ranged from 45-52°F.
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| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
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Inspector Comments: Cockroaches were observed in the dish washing area and on the cook line.
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04/12/2017
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: 3 Dented cans of palm hearts and 1 dented can of artichokes were stored among wholesome cans at the west end of the cook line.
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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: Chopped lettuce was 48-51°F in the salad coolers above the cook line cold-top. Scrambled eggs, salsa, and blue cheese ranged from 45-50°F in the cook line cold-top.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: Cold water was not available at the bar hand sink or the bar three compartment sink.
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| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
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Inspector Comments: A spigot at the mop sink was not provided with proper backflow protection.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The door gaskets on the reach-in refrigerators at the cook line were ripped. The caulking behind the dish sprayer was soiled with black mold.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The caulking on the cook line hand sink was cracked.
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| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
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Inspector Comments: The lids were left open on the dumpsters
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09/16/2016
Inspection, Critical Item
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: Two bottles of alcohol were adulterated with fruit flies at the bar.
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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 back preparation area was observed donning gloves without first washing their hands.
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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: Cooked noodles stored on ice were 48°F at the cook line.
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| 06b - Critical, Food Borne Illness Risk |
| Hand Washing: Accessible |
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Inspector Comments: The dish area hand sink was not accessible.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: A bottle of lotion was stored next to single service items at the front kitchen wait station.
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04/15/2016
Inspection, Follow-Up
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: Ice was observed in the basin of the cook line hand sink.
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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: Cooked vegetables, ranch dressing and blue cheese were above 41°F in the cook line cold-top.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: Soap was not provided at the cook line hand sink.
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03/31/2016
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 on the cook line was observed changing gloves without washing their hands in between.
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| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
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Inspector Comments: Salmon (122), artichokes (128), and spinach (118) were below 135° F in the hot unit at the north end of the cook line.
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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: Cooked mushrooms (47), cooked corn (55), whipped butter (52), blue cheese (50), shrimp salad (48), and shredded cabbage (46) were above 41° F in the cook line cold-top. Raw fish (52) was above 41° F in the cold drawer at the batter station.
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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 at the back preparation area hand sink.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Door gaskets on refrigerators were ripped throughout the facility. The caulking on the dish sprayer was ripped and in poor repair and soiled with black mold.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Utensils were stored in standing room temperature water at the south end of the cook line.
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| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
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Inspector Comments: Coffee filters were stored uncovered at the wait station.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The bell on the mop sink atmospheric vacuum breaker was broken.
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11/18/2015
Inspection, Critical Item
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: One dented can of oyster sauce was stored among wholesome cans on the back storage shelves across from the ice machine.
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: An employee on the cook line was observed changing gloves without washing their hands in between.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: Utensils were observed in the basin of the dish area hand sink.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: Unapproved employee beverages were observed at the wait station.
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| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
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Inspector Comments: Chicken breasts (122-130°) were below 135°F in the cook line hot holding unit.
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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: Lettuce (45), diced tomatoes (51), mac and cheese sauce (62), scrambled eggs (62), whipped butter (59) and shrimp salad (61) were above 41°F in the cook line cold-top.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: An unlabeled chemical spray bottle was observed in the mens restroom.
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08/11/2015
Inspection, Follow-Up
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| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
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Inspector Comments: Chicken was 129°F in the hot-holding unit on the cook line.
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| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
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Inspector Comments: A hose was connected to a sprayer without having the appropriate back flow prevention device needed to be under constant pressure (pressure vacuum breaker).
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08/03/2015
Inspection, Routine
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: Ice was observed in the basin of the hand sink on the south end of the cook line. An employee was observed filling up a bottle at the hand sink on the north end of the cook line.
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| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
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Inspector Comments: Chicken (115°) and salmon (130°) were below 135°F in the hot holding unit on the cook line.
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| 04a - Critical |
| Sanitation: Manual |
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Inspector Comments: The sanitizer solution in the bar three compartment sink measured greater than 400 ppm quaternary ammonia.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: Hot water was not available at the north end cook line hand sink and the back preparation sink.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: A chemical spray bottle was unlabeled beneath the dish sprayer.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The back preparation tables were not sealed to the wall or on casters. The caulking behind the dish sprayer was heavily soiled with black mold. Door gaskets on the reach-in refrigerators were torn throughout the facility.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Tongs were observed hanging at knee height from the range handles 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 north end cook line hand sink was soiled. The bell on the atmospheric vacuum breaker on the mop sink was broken.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: Small holes were observed in the walls of the dish area.
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12/10/2014
Inspection, Critical Item
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: Utensils were stored in the basin of the hand sink located next to the dish machine.
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| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
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Inspector Comments: Chicken breasts stored in the cook line hot holding unit were 125°F.
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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: Cut tomatoes (46°F) stored in the cook line cold top refrigerator and a crab cake (44°F) stored in the cook line reach in refrigerator were above 41°F.
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| 06b - Critical, Food Borne Illness Risk |
| Hand Washing: Accessible |
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Inspector Comments: A tray was stored on top of the hand sink located next to the dish machine.
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09/18/2014
Inspection, Follow-Up
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: Dishes were stacked on top of the hand sink located next to the three compartment sink, blocking access to the hand sink. A funnel was stored in the hand sink basin of the bar hand sink.
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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: Sliced tomatoes located on the cook line were 47-48°F.
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09/04/2014
Inspection, Critical Item
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| 01a - Critical, Food Borne Illness Risk |
| Food Source: Approved source |
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Inspector Comments: The shellfish tags were not marked with the shell stock empty date.
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: Three bottles of whiskey were adulterated with fruit flies in the bar area. Unwholesome grapefruits were stored with wholesome grapefruits in the dry storage area.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: An employee was observed dumping liquid in a designated hand sink in the bar area.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An unapproved, uncovered employee beverage was stored above the clean dish side of the dish machine.
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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: Sliced tomatoes on the cook line were 51°F.
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| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
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Inspector Comments: A shutoff was present downstream of an atmospheric vacuum breaker on the mop sink.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: Two chemical spray bottles were not labeled as to their contents next to the cook line hand sink.
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01/09/2014
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: A dented can of black beans was stored on the can shelf with wholesome cans in the back kitchen area.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: An employee on the grill line was observed filling a container in the grill line hand sink. Multiple employees on the grill line were observed wiping their gloved hands with a common towel.
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| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
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Inspector Comments: A shutoff valve was present on the mop sink area hose. The hose bib in the mop sink area was not fixed with an atmospheric vacuum breaker.
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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 available at the exposition line hand sink.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: A spray bottle of glass cleaner located in the bar area was not labeled as to its contents. A chemical spray bottle located in the grill area was not labeled as to its contents.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: A spray bottle of oil located on the cook line was unlabeled as to its contents.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Tin foil was observed lining the catch basins on the cook line stove and broiler. The caulking on the dish machine drainboards were soiled with mold.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Tongs on the grill line were stored at knee level.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The faucets on the kitchen and bar three compartment sinks were leaking.
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| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
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Inspector Comments: The toilet paper located in the employee restroom was not stored in the dispenser.
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08/08/2013
Inspection, Follow-Up
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| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
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Inspector Comments: A marinade of garlic and oil was 80°F stored next to the grill.
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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 available at the front exposition line hand sink on the left hand side.
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07/26/2013
Inspection, Critical Item
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An unapproved open top employee beverage was stored next to customer food items in the reach in refrigerator located across from the back kitchen preparation table.
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| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
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Inspector Comments: A marinade made of garlic and oil was 76°F stored next to the kitchen grill.
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| 04b - Critical |
| Sanitation: Mechanical |
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Inspector Comments: The final sanitization rinse of the kitchen dish machine did not reach 160°F on the dish surface.
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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 at the far right bar hand sink located next to the ice.
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