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06/25/2019
Inspection, Routine
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| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
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Inspector Comments: 2-301.14 When to Wash (P)
-Multiple employees were observed donning a new pair of gloves without first washing their hands on the cooks line and in the preparation area of the kitchen. Corrective Action: Education was provided regarding proper hand washing times and procedures.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: 5-202.12 Handwashing Sinks, Installation (Pf)
-The hand sink in the bar area did not provide hot water under pressure, measuring 93°F.
Corrective Action: Staff adjusted the hot water valve and the temperature reached 100°F.
6-301.14 Handwashing Signage (C)
-The hand sinks throughout the kitchen and bar area did not have proper signage. Corrective Action: Staff placed a sign at each of the hand sinks.
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| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
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Inspector Comments: 3-202.15 Package Integrity (Pf)
-5 dented cans of black beans, 1 dented can of peeled tomatoes, and 1 dented can of coconut milk were stored next to wholesome cans on the dry storage rack located in the food storage room next to the office. Corrective Action: Staff removed the cans from the shelf and placed them in an approved location away from wholesome cans.
3-101.11 Safe, Unadulterated and Honestly Presented (P)
-2 moldy lemons were stored in a box with wholesome lemons in the tall upright reach in refrigerator located next to the walk in refrigerator. Corrective Action: Staff discarded the lemons.
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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)
-An uncovered container of raw chicken was stored above an uncovered container of bacon in the walk in refrigerator. Raw chicken was stored behind raw fish and beef in the bottom cold holding drawer located across from the stove on the cooks line. Corrective Action: Staff moved the chicken to an approved location below all other food items in the walk in refrigerator. Staff moved the chicken to the front of the cold holding drawer before the other raw animal products.
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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 food items measured greater than 41°F in the cold top refrigerator located across from the fryers on the cooks line: checa (53°F), garlic and oil mixture (54°F), butter/gorgonzola cheese mixture (55°F), gorgonzola cheese (51°F), and sun dried tomato aoili (46°F). Corrective Action: Staff moved all food items to an ice bath to rapidly cool and will have the refrigerator fixed to maintain temperatures at 41°F or below on the right side. Garlic and oil mixture measured 70°F and velveta cheese sauce measured 76°F on the counter next to the cold top refrigeration located across from the fryers on the cooks line. Corrective Action: Staff discarded the food items and education was provided regarding keeping these foods cold. Corrective Action: Black bean/corn/tomato salsa measured 47°F while double panned in the cold top refrigerator located across from the pizza oven on the cooks line. Corrective Action: Staff moved the salsa to the reach in refrigerator below to rapidly cool and education was provided regarding double panning. Individually bagged portions of cooked chicken measured 48°F - 51°F in the pizza cooler cold top refrigerator on the cooks line. A container of pizza sauce measured 45°F in the pizza cooler cold holding drawer on the cooks line. Corrective Action: Staff moved the top layer of the cooked chicken and the pizza sauce to the reach in refrigerator below to rapidly cool and education was provided regarding fill lines. A container of whipped butter stored directly on top of a container of ice (insufficient ice contact) measured 47°F in the wait station area. Corrective Action: Staff discarded the whipped butter per company standards and made a larger ice bath.
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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)
-Mason Jars of cut fruit used to garnish drinks in the bar area were uncovered and unprotected from contamination.
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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)
-Several wiping clothes were observed on food preparation surfaces on the cooks line and in the preparation area and were not stored in a sanitizer solution.
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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 hanging from oven handles on the cooks line and were unprotected from contamination. The scoop handle in the ice bin in the bar area was stored in direct contact with the ice. Several scoop handles were stored in direct contact with food in containers throughout the kitchen.
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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 shelves in the storage room across from the ware washing area and on the shelves across from the utility sink in the preparation area of the kitchen.
4-903.11(B) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C)
-Silverware was stored with the food contact surface exposed on the counter next to the soda machine in the wait station 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: 4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
-The caulking behind the hand sinks on the cooks line was in disrepair. The caulking on both sides of the dish machine and behind the pre-rinse sprayer in the ware washing area was moldy. The caulking behind the utility sinks in the preparation area of the kitchen was in disrepair. The caulking sealing the salad cooler to the wall in the preparation area of the kitchen was in disrepair.
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| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
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Inspector Comments: 4-302.14 Sanitizing Solutions, Testing Devices (Pf)
-Test strips for the quaternary ammonia sanitizer used in the facility were not present at the time of the inspection.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments: 4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
-The interior of the ice cream/plate freezer in the preparation area of the kitchen was soiled with food debris. Condensation build up was observed on the ceiling and the door of the walk in freezer and in the dessert side reach in refrigerator in the preparation area of the kitchen. The light shield located under the grill/fryer hoods on the cooks line were soiled with dusty. A bracket attached to the wall next to the door leading to the freezer in the walk in refrigerator was rusted.
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| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
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Inspector Comments: 5-205.15 System Maintained in Good Repair (C)
-The hand sink located directly outside of the cooks line next to the fryers and the hand sink in the bar area were slow to drain.
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| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
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Inspector Comments: 6-303.11 Intensity-Lighting (C)
-A light bulb was not functioning under the hood above the stove on the cooks line.
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07/03/2018
Inspection, Routine
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: Raw chicken was stored directly above raw bacon, on a shelf, inside the walk-in refrigerator. Raw beef was stored directly above ready-to-eat deli roasted turkey meat, on a shelf, inside the walk-in refrigerator. Corrective Action: Employee relocated raw animal products to be stored according to final cook-off temperature. Violation corrected.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An employee twist top beverage was stored on the kitchen food preparation table directly next to uncovered foods. An employee twist top beverage was stored directly next to crushed pepper shakers on the wait station storage shelf. Corrective Action: Employee relocated above noted employee beverages to be stored in an approved location. Violation corrected.
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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 large container of whipped butter, stored directly on top of a pan of ice (insufficient ice contact) on the wait station counter, measured 46°F. The following foods inside the cook's line cold-top refrigerator measured above 41°F: blue cheese crumbles measured 52°F; blue cheese butter measured between 46°F to 48°F; and cream measured 45°F. The following foods inside the cook's line pasta drawer refrigeration unit measured above 41°F: cooked penne pasta measured 48°F; cooked rotini pasta measured 48°F; and cooked fettuccine pasta measured 49°F. Corrective Action: Repair above noted cold-top and drawer refrigeration units to hold potentially hazardous foods at 41°F and below. Re-inspection required.
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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 wait station hand sink. Corrective Action: Provide cold water at the wait station hand sink. Re-inspection required.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Cut bar drink fruit was stored in uncovered mason jars on the bar counter.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Plastic pans, on the clean pan storage rack across from the dish machine, were in disrepair.
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| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
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Inspector Comments: The dish sprayer sink caulking was in disrepair.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The large ice machine interior chute was soiled with a black mold-like residue.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: Clean pans on the warewashing area storage rack were stacked while wet.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Tong utensils were stored at knee level on the cook's line oven handle.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: The light bulb inside the one-door reach-in refrigerator, in between the kitchen and dry storage area, was not shielded.
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04/20/2017
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: Chicken, bolognese, cream sauces, tomato sauces, and cream in the grill area cold top refrigerator were between 48-55°F. Salad greens in the salad station refrigerators were 47-50°F. Cut watermelon at the bar was 62°F.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: The pizza station and bar handsinks did not have hot water that reached at least 100°F.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: The bar handsink lacked paper towels.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: The chemical spray bottle in the warewashing area was unlabeled.
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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 handsink was moldy.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The base coving underneath the dishwasher drain board was missing.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: A light in the pizza hood was missing a bulb.
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04/27/2016
Inspection, Critical Item
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: An employee in the grill area was observed rinsing a cloth in the handsink.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An open employee beverage was stored next to customer food in the salad prep 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: Diced tomatoes, caramelized onions and cream in the grill area cold top refrigerator were 46-56°F.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: The wait station handsink lacked soap.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: A chemical spray bottle in the grill area was unlabeled.
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01/27/2016
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: A bottle of liquor in the bar had fruit flies.
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: Employees in the prep area were observed donning as well as changing gloves without washing their hands.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: A spoon was present in the basin of the pizza station handsink.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An employee beverage was stored next to condiments in the wait station.
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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: Caramelized onions in the pizza cold top refrigerator were 46°F. Corn and edamame in the prep cold top refrigerator were 56° and 60°F.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: The prep area handsink lacked soap.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: A chemical spray bottle in the warewashing area was unlabeled.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Boxes of food were stored on the walk-in freezer floor.
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| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
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Inspector Comments: The caulking around the dishwasher area was moldy.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Several food containers throughout the kitchen had scoops inside with no handle.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The dishwasher was leaking while in operation.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor sink under the pasta boiler was soiled with food debris.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: A light in the grill area hood was burned out.
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10/05/2015
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: Multiple habanero peppers were moldy and unwholesome and stored with wholesome habanero peppers in the walk-in refrigerator. Two cans of chopped tomatoes were dented and unwholesome and stored with wholesome cans in the dry storage room. Multiple bottles of liquor at the bar had fruit flies present in them and were unwholesome and were stored with wholesome bottles of liquor. The ice machine had pink mold present and was dripping water onto wholesome ice.
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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 cooked, ready-to-eat chicken in the walk-in refrigerator.
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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 changing gloves without first washing hands at the salad station in the back area.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: Multiple cloth towels were stored in the basin of the hand sink at the bar. An employee was observed dumping coffee into the hand sink at the wait station.
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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 at the bar was observed handling ready-to-eat food with 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: Ranch dressing (50°F), chipotle mayonnaise (45°F), cooked tomatoes (45°F), and heavy cream (47°F) were present in the West cook line cold-top refrigerator. Cooked chicken (45°F), chopped tomatoes (46°F), and uncooked cod (47°F) were present in the East cook line cold-top refrigerator. Chopped lettuces (50-55°F) were present in the salad refrigerator at the salad station in the back area.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: The ice sinks at the bar and at the wait station were uncovered. A bin of flour was uncovered in the back preparation area of the kitchen.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The refrigerated drawers at the salad bar had torn door gaskets.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The inside of the soda gun at the bar was soiled with debris.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The walk-in freezer had moderate frost build up around the cooling unit.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: Multiple pans were stored and stacked wet in the dish drying room near the ware washing station.
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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 present in the bin of flour at the back preparation area.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The hand sink on the cook line was missing caulking.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: A light was burned out on the East end of the cook line hood vent.
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| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
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Inspector Comments: A cellular phone was present at the salad station.
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| 15a - Non-Critical |
| Other Operations: Personnel: clean clothes, hair restraints, authorized |
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Inspector Comments: An employee on the cook line was observed wearing a bracelet while preparing food.
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06/23/2015
Inspection, Critical Item
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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 grill was observed changing gloves without washing their hands.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: An employee in the grill was observed rinsing a rag in the handsink. A muddler and a blender lid were present in the basin of the bar handsink.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An open employee beverage was present in the grill area. An open soda can was stored next to # 10 cans in the dry store area.
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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 in the grill area was observed garnishing a pizza with their 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: Various meats, cheeses, and sliced/diced tomatoes were between 49-50°F in the grill cold top refrigerator (west).
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: The grill handsink and warewashing handsink did not reach at least 100°F. The bar handsink lacked hot and cold water under pressure.
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|
02/25/2015
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A dented can of garbanzo beans was stored with wholesome cans in the dry store area. A bottle of liquor in the bar had fruit flies.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee in the back room was observed changing gloves without washing their hands.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee in the grill area was observed rinsing a knife in the handsink.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An employee beverage was stored next to utensils in the exposition line.
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| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
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Inspector Comments: Employees in the grill area and wait station were observed handling ready to eat bread with their bare hands.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Black beans in the back room cold top refrigerator were 50°F.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: The wait station, warewashing, and grill handsinks did not reach at least 100°F. The bar handsink hot water was not functional.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: Several chemical spray bottles under the wait station handsink were unlabeled.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Vacuum packaged raw fish was thawing in the walk-in refrigerator.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Several door gaskets for the refrigeration units in the kitchen were torn.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Several food containers in the kitchen had scoops with no handles or had handles of scoops touching the food.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The handsink caulking in the kitchen was split.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Two hood lights in the grill area were burned out.
|
|
02/27/2014
Inspection, Routine
|
| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
|
Inspector Comments: The caulking behind the pre-wash sink was in poor repair.
|
| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
|
Inspector Comments: A thermometer was not provided to the expo reach in refrigerator.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The condenser fan of the walk in freezer was soiled with ice accumulation.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: Dishes on the racks in the room across from the ware washing area were stacked wet.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Several scoops without handles were present in the cold hold drawers in the pizza, pasta and expo line. Tongs were stored at knee height on the oven handle.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The caulking behind the hand sink by the pizza oven was in poor repair. The drain pipe on the hand sink in the ware washing area was leaking.
|
|
09/30/2013
Inspection, Routine
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Lettuce in the lettuce refrigerators were between 47°F-52°F.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The door gasket on the reach in dessert refrigerator was torn.
|
| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
|
Inspector Comments: A thermometer was not present in the reach in dessert refrigerator at the time of inspection.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Multiple scoops throughout the facility were stored touching the product. A scoop that did not contain a handle was stored in the container of rice flour.
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