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07/26/2019
Inspection, Routine
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| 01 - Foodborne Illness Risk Factors |
| Person in charge present, demonstrates knowledge, and performs duties |
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Inspector Comments:
2-103.11(I) Person-In-Charge-Duties (Pf)
The person in charge does not ensure employees are monitoring cold holding temperatures. Corrective action: Education was provided on monitoring cold holding temperatures. Daily food safety line checks were recommended.
2-102.11(C)(7) Demonstration (Pf)
The person in charge did not correctly state the proper cooling parameters Corrective action: Education was provided on cooling and cooling logs were recommended.
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| 09 - Foodborne Illness Risk Factors |
| No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed |
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Inspector Comments:
3-301.11 Preventing Contamination from Hands (P)
An employee handled a ready to eat bun with his bare hands. Corrective Action: Use gloves when handling ready to eat foods.
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| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
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Inspector Comments:
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P)
Raw salmon and raw lamb was stored above ready to eat food in downstairs walk in cooler. Corrective action: Store foods based on minimum safe internal cooking temperature. Education was provided on preventing cross contamination.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments:
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency (C)
The interior of the downstairs ice machine was moldy. The downstairs deli slicer and blade to the table mounted can opener were heavily soiled with food splashes. Per the person in charge, the slicer was already cleaned after use. Education was provided on in place cleaning of items that can not be moved to the warewashing area.
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| 20 - Foodborne Illness Risk Factors |
| Proper cooling time and temperature |
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Inspector Comments:
3-501.14 Cooling (P)
Green chili (113-91°F) stored in deep container in an insufficient ice bath in the preparation sink next to the warewashing area that had begun the cooling process longer than two hours prior to the inspection was not cooled rapidly enough. The green chili was discarded, see voluntary condemnation. Corrective action: Rapidly cool foods from 135°F-70°F within the first two hours of cooling and from 70°F-41°F within an addition 4 hours.
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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 following items stored in the under counter reach in refrigerator at the servers station measured above 41°F: Apple juice 46°F, orange juice 47°F, grapefruit juice 47°F, half and half 46°F. Cooked potatoes (87°F) in a tightly wrapped sixth pan in the upstairs under counter reach in refrigerator next to the double ovens measured above 41°F. Heavy cream (58°F) stored in the cold top refrigerator while all doors were open and it was being cleaned measured above 41°F. The potatoes were discarded, see voluntary condemnation. All other items were relocated to the walk in cooler to rapidly chill. Corrective acton: Maintain all cold held TCS foods at or below 41°F.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments:
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf)
Dressings, sauces, and opened dairy products stored in the walk in refrigerator were not marked with prepared or opened date. Corrective action: Date mark all required items, guidance on datemarking was provided.
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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 (C)
Chicken salad (65°F) and potato salad (55°F) was being cooled in a deep containers with a tight fitting lids in the downstairs walk in refrigerator. Education on proper cooling methods was provided.
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| 37 - Good Retail Practices |
| Food properly labeled; original container |
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Inspector Comments:
3-302.12 Food Storage Containers Identified with Common Name of Food (C)
Several squeeze bottles and containers of food throughout the facility were not labeled.
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| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
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Inspector Comments:
3-305.11 Food Storage-Preventing Contamination from the Premises (C)
Food stored under rusty wire shelves in the upstairs walk in refrigerator were not wrapped or covered.
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| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
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Inspector Comments:
3-304.14 Wiping Cloths, Use Limitation (C)
Sanitizer at the servers station measured 0ppm quaternary ammonia. A repair man was called and repaired the dispenser during the inspection.
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| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
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Inspector Comments:
4-901.11 Equipment and Utensils, Air-Drying Required (C)
Clean dishes were stacked wet on the clean dish rack in the warewashing area.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments:
4-402.12 Fixed Equipment, Elevation or Sealing (C)
THe caulking to the dirty side drainboard of the warewashing area was discolored with a black mold like substance.
4-501.11 Good Repair and Proper Adjustment-Equipment (C)
Shelving in the upstairs walk in cooler were heavily rusted and chipping.
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04/17/2019
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)
A food protection manager certification was not available.
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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 (Pf)
An employee was observed filling a container with water in the handwashing sink in the warewashing area. The handwashing sinks on the cook's line and front servers station were blocked and inaccessible. Corrective action: Handwashing sinks shall be maintained accessible at all times and used for handwashing only.
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| 14 - Foodborne Illness Risk Factors |
| Required records available: shellstock tags, parasite destruction |
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Inspector Comments:
3-402.11 Parasite Destruction (P)
Evidence of parasite destruction records were not available for salmon cooked to order. Corrective action: Facility will attain evidence of parasite destruction for seafood cooked to order and maintain it at all times.
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| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
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Inspector Comments:
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P)
Raw bacon and raw sausage patties were stored above ready to eat desserts and potatoes in the upstairs walk in refrigerator. Corrective action: Store food in order of minimum internal cooking temperature. Guidance on appropriate food storage was provided.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments:
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency (C)
The interior of the ice machine was soiled with a black mold like substance.
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| 20 - Foodborne Illness Risk Factors |
| Proper cooling time and temperature |
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Inspector Comments:
3-501.14 Cooling (P)
Cooked sausage patties (75°F) stored partially covered in a six inch third pan in the walk in refrigerator were not cooled from 135°F-70°F within two hours. Per the manager, the sausage began the cooling process approximately five hours prior to the inspection. The manager discarded the sausage, see voluntary condemnation. Corrective action: Foods must be cooled from 135°F-70°F within two hours and from 70°F-41°F within an additional 4 hours using cooling methods that facilitate rapid cooling.
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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)
Cooked potatoes (90°F) stored on the table next to the deep fryer on the cook's line and fried shallots(71°F) stored on the shelf above the salad station cold top refrigerator on the cooks line measured above 41°F. Corrective action: Temperature control for safety foods must be stored at or below 41°F or at or above 135°F. Facility will cold hold the potatoes and fried shallots in the future.
The following temperature control for safety foods stored in the cold top refrigerator on the cook's line across from the saute station measured above 41°F: Diced ham(59°F), whole shell eggs(53°F), raw sausage patties(55°F), pepper jack cheese(56°F), pesto(57°F), feta cheese(58°F), herbed cream cheese(56°F), brie cheese(56°F), roasted peppers(58), sun dried tomatoes in oil(57°F), cooked pasta(60°F), heavy cream(61°F), raw mahi mahi fillets(57°F), raw chorizo sausage(59°F), shredded cabbage(64°F), arugula(63°F), cooked asparagus(65°F), raw spinach(63°F), cucumber yogurt sauce(70°F). The manager discarded all items, see voluntary condemnation. Corrective action: Cold held temperature control foods must maintained at or below 41°F.
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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 (C)
Cooked potatoes were being cooled uncovered in six inch hotel pans in the walk in refrigerator. An employee transfered the potatoes onto sheet trays to facilitate rapid cooling. Guidance on appropriate cooling methods was provided.
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| 37 - Good Retail Practices |
| Food properly labeled; original container |
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Inspector Comments:
3-302.12 Food Storage Containers Identified with Common Name of Food (C)
A spray bottle of oil stored on the shelf above the dessert station was not labeled as to its contents.
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| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
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Inspector Comments:
3-307.11 Miscellaneous Sources of Contamination (C)
Scoops without handles were used to dispense bulk ingredients out of bulk ingredient bins in the basement storage area.
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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)
Knives were stored between equipment crevices on the cooks line. Tongs were stored at knee level on the cook's line oven handles.
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| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
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Inspector Comments:
4-901.11 Equipment and Utensils, Air-Drying Required (C)
Clean dishes stored on the clean dish rack in the warewashing area were stacked wet and nested.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments:
4-501.11 Good Repair and Proper Adjustment-Equipment (C)
The door gaskets to all cold holding units on the cook's line and at the dessert station were torn.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments:
4-602.13 Nonfood Contact Surfaces (C)
The shelving racks in the walk in refrigerator were heavily rusted and soiled.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments:
6-201.17 Walls and Ceilings, Attachments (C)
The ventilation hood above the convection ovens was soiled with dust.
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04/16/2018
Inspection, Routine
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: Ground beef patties were stored over precooked meats and beef was stored over lamb in the downstairs walk-in refrigerator speed rack. Shelled eggs were stored over an uncovered broth in the two door reach-in refrigerator directly outside of the cook line.
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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 made the previous day was 56°F in the downstairs walk-in refrigerator. Green chile marked as 4/14/18 was 53°F in the upstairs walk-in refrigerator.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: Paper towels were not provided to the hand sink located to the left of the oatmeal warmer.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: Chemical butane canisters were stored directly on top of cans and above a raw red onion on the downstairs storage rack near the prep sink.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Cutting boards on the cooks line were scored.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Insulation was exposed on the right door of the cooks line reach-in refrigerator.
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| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
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Inspector Comments: A wiping cloth on the wait station area was stored on the rim of the bucket and not in the sanitizing solution.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The cooks line hand sink was leaking.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: Holes were observed in the walls above the ware washing area.
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03/30/2017
Inspection, Routine
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| 01a - Critical, Food Borne Illness Risk |
| Food Source: Approved source |
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Inspector Comments: Shellfish in a container in the downstairs walk-in cooler were not labeled with the required information from the manufacturer and information was not kept with the shellfish until use or sale.
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: Shelled eggs were stored above ready-to-eat foods in the dessert cooler outside of the cook's line.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The door gaskets of the cook's line reach-in coolers were torn. Porous insulation was exposed on the right door on the cold-top cooler near the entrance to the cook's line. The caulking on the rinse sink of the mechanical dish machine was molded and cracked.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Cooking utensils on the cook's line were stored at leg level and not protected from potential contamination.
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07/12/2016
Inspection, Routine
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| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
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Inspector Comments: The dinner menu was not provided with a consumer advisory and the establishment serves cooked to order seafood, meats, and eggs.
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: A kitchen staff member in the downstairs kitchen preparation area was observed putting on a pair of clean gloves without washing their hands prior.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: Employee beverages were stored on food preparation surfaces in various locations throughout the kitchen.
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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: The following items were greater than 41°F for longer than 4 hours in the cold-top reach-in cooler in front of the stove on the cook's line: Sausage patties (47°F), cut tomatoes (46°F), egg whites (47°F), pepper jack sliced cheese (47°F), cooked potatoes (47°F), half and half (47°F).
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| 07b - Critical |
| Pest Control: Pesticide application |
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Inspector Comments: Unapproved cans of spray insecticide were observed being stored in locations in front customer service area.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: Spray bottles throughout the kitchen were unlabeled as to their contents.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Door gaskets throughout the kitchen were torn.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: Door gaskets throughout the kitchen were soiled with food debris.
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| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
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Inspector Comments: Wiping cloths used on the cook's line were not cleaned or sanitized as needed to prevent accumulation of food debris.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Tongs used for food preparation on the cook's line were stored in a way that the food contact surface was not protected from potential contamination. Cooking and cutting utensils were stored in between pieces of equipment on the cook's line.
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01/12/2016
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: A 6 pound 6 ounce can of diced tomatoes was stored severely dented and with other cans on the can rack in the downstairs dry storage area.
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: Raw hamburger patties were stored above ready-to-eat lettuce in the cold top cooler next to the cook's line hand sink.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: Employee beverages were observed being stored above food preparation surfaces throughout the establishment.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: A chemical spray bottle that hung above the mop sink was unlabeled as to it's contents.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Wood cutting boards were being utilized throughout the facility.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Door gaskets on coolers and freezers throughout the establishment were torn.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The interior of the cook's line preparation table microwave was soiled with food debris.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The caulking of the warewashing area rinse sink was molded. The fan guards in the walk-in cooler were dusted.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: Dishes were stacked wet and nested on the dish storage rack next to the walk-in cooler door.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Cooking utensils on the cook's line were stored with their food contact surface exposed to potential contamination.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The downstairs water heating unit leaked into a bucket onto the floor.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The rubber cover on the kitchen stairs was in poor repair.
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| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
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Inspector Comments: Personal belongings were stored on the bulk storage food containers next to the wait station hand sink.
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05/08/2015
Inspection, Routine
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: A kitchen employee put on gloves with out washing his hands first.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: Employee drinks were observed stored on the back kitchen food preparation table.
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| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
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Inspector Comments: A kitchen employee was observed handling ready to eat salad ingredients with his bare 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: The following food items were tested between 45°F-55°F in the main kitchen cold top refrigerator; deli turkey 55°F, deli ham 55°F, sliced tomatoes 45°F, sliced cantaloupe 55°F, chicken salad 55°F, potato salad 54°F, sliced ham 47°F, pico de gallo 53°F, sliced assorted cheese 55°F, cut lettuce 55°F. Boiled eggs were tested at 48°F in the small cold top refrigerator next to the front kitchen hand sink.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: Three chemical bottles hanging from the kitchen spray nozzle were not properly labeled as to their contents.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The three compartment sink was not adequately sealed to the wall. The dish machine drainage board was not adequately sealed to the wall.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The exterior of the kitchen oven and grill were soiled with food debris. The interior of the kitchen microwave was soiled with food debris.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: The sugar scoop handle was laying in the sugar.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The kitchen hand sink next to the soda dispenser was not adequately sealed to the wall.
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| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
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Inspector Comments: The outside dumpster lids were left open.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: Several small holes were noted in the FRP next to the dish machine.
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05/07/2014
Inspection, Routine
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| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
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Inspector Comments: An employee on the cook line and a front of house employee at the expo line touched ready to eat food with bare hands.
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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 was not labeled with a discard time according to the Time as a Public Health Control Plan.
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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: The following were above 41°F in the middle cold top: Ham and turkey 46°F, sliced tomatoes 45°F, cut melon 50°F, cooked oat meal 47°F. Whipped cream in the dessert cold top was 45°F.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: Chemical spray bottles stored above the mop sink were not labeled.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Sunflower seeds were stored uncovered in the basement.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: The interior sides of the cook line refrigerator doors were in poor repair.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Cook line refrigerator door gaskets were torn.
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| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
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Inspector Comments: One of three food probe thermometers was not functioning.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: A scoop without a handle was stored in a bulk food bin in the basement. Tongs were stored at knee level on the cook line.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The faucet of the basement food preparation sink was leaking.
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