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03/08/2019
Inspection, Routine
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C)
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| 05 - Foodborne Illness Risk Factors |
| Procedures for responding to vomiting and diarrheal events |
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Inspector Comments: 2-501.11 Clean-up of Vomiting and Diarrheal Events (Pf) - A written procedure for the clean-up of vomiting and diarrhea was not available at the time of inspection. Corrective Action: Print a copy of the procedure provided by the inspector.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: 6-301.14 Handwashing Signage (C) - Handwashing sinks were not supplied with a sticker stating "Employees Must Wash Hands". Corrective Action: Apply appropriate stickers or placards to hand sinks.
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| 21 - Foodborne Illness Risk Factors |
| Proper hot holding temperatures |
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Inspector Comments: 3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) - The gravy (130°F), red chili sauce (130°F), and hollandaise sauce (125°F) failed to measure at least 135°F in the steam table across from the grill line. Corrective Action: Facility to increase temperature of the steam table and ensure that food measures 135°F or above by routinely taking food temperatures.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments: 4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C) - The clean drain board on the left side of the dish machine was no longer sealed to the wall.
4-202.11 Food-Contact Surfaces-Cleanability (Pf) - The interior door of the reach-in freezer located in the dry storage room across from the kitchen was in disrepair.
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10/31/2018
Inspection, Critical Item
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: Raw eggs were stored over ready to eat meats (bacon, cubbed ham). Raw bacon was stored over cut produce (tomatoes, onions, mushrooms) in the walk-in refrigerator. Egg whites were stored over avocados in the walk-in refrigerator. Raw ground beef was stored above bottles of juice.
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: An employee was observed cracking eggs and then handling other ready to eat foods without changing gloves.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An employee coffee cup was observed on a grill that was turned off.
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| 03a - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly cool foods to 41°f or less |
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Inspector Comments: Green chile with a date mark of 10/30 measured 52°F in the walk-in.
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| 03b - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly heat foods to 165°f or greater |
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Inspector Comments: Hollandaise sauce (101°F) double panned on the cooks line steam table failed to reach a minimum of 135°F and did not have a Time as A Public Health Control system in place.
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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:
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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: Pancake batter with eggs (63°F) on the preparation surface of the cold top refrigerator measured above 41°F. Egg wash and cheese (46°F) in the cooks line cold top refrigerator measure 46°F. Lettuce (47°F) in the cooks line cold top refrigerator measured.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: A chemical spray air freshener was stored above table salt, pepper, and sugar packets on a cart near one of the back doors.
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| 08c - Critical |
| Poisonous Or Toxic Items: Properly used |
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Inspector Comments: Chemical sanitizer on the cooks line measured greater than 500ppm quaternary ammonia.
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04/30/2018
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: Bleu cheese dressing in the sliding cooler on the wait line appeared unwholesome.
Corrective Action: Bleu cheese dressing was voluntarily discarded.
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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: Hollandaise sauce stored on the steam table at the cook line was 111°F.
Corrective Action: Hollandaise sauce was immediately moved to the stove top to reheat to 165°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: A container of cubed ham in the lower portion of the cold top refrigerator on the cook line was 55°F.
Corrective Action: Ham was voluntarily discarded.
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| 04b - Critical |
| Sanitation: Mechanical |
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Inspector Comments: The dish machine did not reach at least 50ppm chlorine sanitizing concentration at the beginning of inspection.
Corrective Action: The manager switched out the lines and primed the dish machine. Dish machine re-tested at 200ppm chlorine.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: A chemical bottle was observed stored on the preparation table next to the hot syrup.
Corrective Action: The chemical bottle was moved to the chemical storage area.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: A chemical bottle hanging on the shelf at the chemical storage was observed with no label as to its contents.
Corrective Action: Label chemical bottle with it's common name of product.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: Spray bottles filled with vegetable oil stored on the preparation surface next to the steam well had no labels.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The vent was missing on the two door reach in freezer on the cook line. Gaskets were torn on multiple units throughout the facility.
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| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
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Inspector Comments: The three compartment sink was not secured to the the wall.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The condenser in the walk in cooler was soiled.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: The drain board and dirty dish area at the dish machine was not secured to the wall.
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| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
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Inspector Comments: Multiple wet wiping cloths were observed stored on preparation surfaces in 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 stored on the handle of the oven.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The caulking on the hand sinks throughout the facility was in disrepair.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: A hole was observed on the wall next to the door leading to the restrooms and above the three compartment sink.
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| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
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Inspector Comments: A coat was stored on a ladder above salt and pepper shakers at the employee exit.
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04/20/2017
Inspection, Routine
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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: Shredded chicken (123-126°F) was below 135°F in the cook line steam table.
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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 cheese, chicken salad, ground beef, and cut melon ranged from 44-47°F in the reach-in refrigerator beneath 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 dish area hand sink.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Facility lacks a preparation sink.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Door gaskets were ripped throughout the cook line. The three compartment sink and dish sprayer sink were not adequately sealed to the wall.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The cook line hand sink and the wait station hand sink were not sealed to the wall. A leak was observed from the ceiling of the mop sink closet.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: Small holes were present behind the three compartment sink. The wall around the water heater was in poor repair.
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04/18/2016
Inspection, Routine
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: An employee was observed dumping and filling a sanitizer bucket in the cook line hand sink.
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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: Beans (117) were below 135° F in the crock pot in the dining area.
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| 08c - Critical |
| Poisonous Or Toxic Items: Properly used |
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Inspector Comments: Quaternary ammonium sanitizer measured greater than 400 ppm at the cook line.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: The facility lacks a food preparation sink.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The caulking behind the dish sprayer was soiled with black mold.
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| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
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Inspector Comments: The three compartment sink was not sealed to the wall. The dish machine drainboard was not sealed to the wall.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The caulking on the wait station hand sink and cook line hand sink was split.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments:
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10/20/2015
Inspection, Critical Item
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: Raw chicken was stored above ready-to-eat food items in the walk-in refrigerator.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: Food debris was observed in the basin of the cook line hand sink.
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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 wait station hand sink.
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07/22/2015
Inspection, Routine
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| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
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Inspector Comments: A consumer advisory containing a reminder and disclosure in the same location was not provided on the menu.
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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 donning gloves without first washing their hands.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: Unapproved employee twist-top beverages were observed in the back kitchen preparation area.
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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 melon (46), Sausage patties (48), Diced ham (46), and shredded cheese (45) were above 41°F in the cook line cold-top.
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| 08c - Critical |
| Poisonous Or Toxic Items: Properly used |
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Inspector Comments: The sanitizer bucket in the ware washing area measured greater than 400 ppm quaternary ammonium.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: Squire bottles of water and oil were unlabeled on the cook line.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The door gasket on the reach-in refrigerator beneath the cook line cold-top was ripped. The wooden shelves in wait station area were chipped and in poor repair. The dish drain board next to the dish machine was not adequately sealed to the wall. The back preparation table was not adequately sealed to the wall. The caulking behind the dish sprayer was soiled with mold.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The cook line hand sink was not adequately sealed to the wall.
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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 wall behind the dish sprayer.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: The lights above the cook line and in the walk-in refrigerator were not functioning.
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06/13/2014
Inspection, Routine
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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: Tuna salad (46°F) and pooled eggs (46°F) were stored above 41°F in the cook line cold top refrigerator.
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| 04b - Critical |
| Sanitation: Mechanical |
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Inspector Comments: The final sanitization rinse of the kitchen dish machine had a concentration of less than 50 ppm.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: Several chemical spray bottles located on the chemical rack were unlabeled as to their contents.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: Oil spray bottles located on the cook line were unlabeled as to their contents.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Food items were stored on the floor in the walk in refrigerator.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The door gaskets located on the cook line cold top refrigerator were torn. Tin foil was observed lining the catch pan on the broiler. The caulking on the dish machine and three compartment sink was torn.
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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 level on the handle of the kitchen oven.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The caulking on the kitchen hand sinks was torn.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: Holes were present in the wall above the dirty drain board.
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