|
11/04/2021
Inspection, Routine
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments:
5-202.12 Handwashing Sinks, Installation (Pf)
Hot water (89°F) of at least 100°F was not available at the hand sink in the women's restroom.
Corrective action: Discussed having the hand sink serviced so that hot water of at least 100°F is always available. The person in charge called to have the hand sink serviced.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments:
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
Salmon (44°F) was stored above 41°F in an ice bath next to the oven.
Corrective action: The person in charge remade the ice bath.
Caesar dressing (46°F) was stored above 41°F in the cold top two door reach-in refrigerator across from the exposition area.
Corrective action: Discussed proper storage of items in the cold top. The dressing was placed on ice.
Orange juice (46°F), cranberry juice (46°F), and grapefruit juice (46°F) were stored above 41°F in the three door reach-in refrigerator in the bar area.
Corrective action: The items were placed on ice. Discussed turning the refrigerator colder or having it serviced with the person in charge.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments:
7-102.11 Common Name-Working Containers (Pf)
A chemical bottle was not labeled as to its contents above the mop sink in the chemical closet.
Corrective action: The person in charge discarded the contents of the bottle.
|
| 36 - Good Retail Practices |
| Thermometer provided & accurate |
|
Inspector Comments:
4-203.12 Temperature Measuring Devices, Ambient Air and Water-Accuracy (Pf)
A thermometer was not available to measure the ambient air temperature in the three door reach-in refrigerator in the bar area.
Corrective action: The person in charge placed a thermometer in the unit.
|
|
11/07/2019
Inspection, Routine
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments:
3-304.12 In-Use Utensils, Between-Use Storage (C)
- A spatula was stored in a crevice between the wall and dish machine drain board.
- A spatula was stored in a crevice near the pizza oven.
- Tongs were stored in ice water at the bar.
|
| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
|
Inspector Comments:
4-901.11 Equipment and Utensils, Air-Drying Required (C)
- Numerous clean food storage containers were stacked wet on the shelves across from the dish machine.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments:
4-202.11 Food-Contact Surfaces-Cleanability (Pf)
- Numerous food storage containers throughout the facility were cracked making them not smooth and easily cleanable.
4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
- The three compartment sink was not properly sealed to the wall.
- The pre-rinse side of the dish machine was not properly sealed to the wall.
4-501.11 Good Repair and Proper Adjustment-Equipment (C)
- The handle on the single-door reach-in freezer was cracked.
- The handle on the double-door reach-in freezer was cracked.
- The door gasket on the single-door reach-in freezer was torn.
4-501.12 Cutting Surfaces (C)
- The cutting boards throughout the facility were scored.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments:
4-601.11(B) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
- The cutting boards throughout the facility were stained.
4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
- The shelves across from the ware washing area were soiled.
|
| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
|
Inspector Comments:
6-501.18 Cleaning of Plumbing Fixtures (C)
- The faucet on the mop sink was soiled.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C)
The wall behind the hand sink next to the dish machine was soiled.
The caulking on the hand sink next to the dish machine was soiled.
The wall behind the pre-rinse side of the dish machine was soiled.
The wall behind the fryer was soiled.
The ceiling throughout the facility was soiled.
The walls around the mop sink were soiled.
The caulking on the hand sink in the front service area was soiled.
|
|
10/31/2018
Inspection, Critical Item
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An unapproved employee beverage was stored on the counter near the preparation sink.
Corrective action: The person in charge moved the beverage to an approved location.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Spaghetti sauce in the walk-in refrigerator measured 46°F upon inspection.
Corrective action: The person in charge removed the lid and added an ice wand to the food product to rapidly cool.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: The hot water at the hand sink in the women's restroom measured 79°F.
Corrective action: The person in charge adjusted the valve, the hot water reached 100°F.
|
| 08c - Critical |
| Poisonous Or Toxic Items: Properly used |
|
Inspector Comments: The sanitizer buckets throughout the facility measured greater than 300 ppm quaternary ammonium.
Corrective action: The person in charge diluted the concentration.
|
|
03/14/2018
Inspection, Routine (Enforcement)
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: A squirt bottle of oil on the pizza make line was not labeled as to its contents.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The preparation sink was not completely sealed to the wall. The door gasket on the walk in cooler was torn. The door gasket on the sauté station cold top, reach in refrigerator was torn.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The interior of the single door reach in freezer was soiled.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: Several dishes were stacked wet across from the three compartment sink.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The caulking behind the ware washing hand sink was deteriorating.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The ceiling above the dish machine, pizza oven and microwave was soiled. The wall behind the dish machine was soiled.
|
| 14e - Non-Critical |
| Physical Facilities: Ventilation |
|
Inspector Comments: A table top fryer was in use below the microwave without proper ventilation.
|
|
11/28/2017
Inspection, Routine (Enforcement)
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw salmon was stored directly behind cooked bacon and raw chicken was stored directly behind raw beef in the pizza make line reach in refrigerator.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee in the dish area was observed handing dirty dishes and then changed various tasks and then handled clean dishes without first washing their hands.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: Ice was observed in the basin of the dish area hand sink. An employee in the dish area was observed wiping their hands on their pants. An employee in the back preparation area was observed wiping their hands on their soiled apron.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Sage butter measured 82°F stored at room temperature next to the stove.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Swiss cheese stacked above a pan of cooked pasta measured 46°F and sun dried tomato pesto and basil pesto both measured 45°F in the sauté station cold top refrigerator.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: The women's restroom handsink did not reach a minimum hot water temperature of at least 100°F within a reasonable amount of time (64°F).
|
|
08/09/2017
Inspection, Routine (Enforcement)
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee on the front line was observed washing their hands improperly for less than 15 seconds.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee on the front line was observed wiping their hands on their soiled apron.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An employee beverage was stored improperly above single service items on the shelf across from the three compartment sink.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Mozzarella cheese measured 47°F stored at room temperature on the small preparation table below the microwave.
|
|
06/16/2017
Inspection, Routine (Enforcement)
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Several unwholesome eggplants were stored with wholesome eggplants in the walk-in refrigerator. Two dented cans of sliced pears and two dented cans of spanish artichoke hearts were stored with wholesome cans on the can storage rack.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: Cold water was not readily available at the dish area pre-rinse sink.
|
| 05d - Critical |
| Water, Sewage, Plumbing Systems: Sewage disposal |
|
Inspector Comments: The main drain was clogged causing the cook line hand sink to not drain and a back up in the floor drain on the cook line.
|
|
07/18/2016
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Four dented cans of roasted red peppers were stored with wholesome cans on the storage shelf next to the walk-in refrigerator.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: Several employees in the back and front preparation areas were observed donning clean gloves and/or changing their gloves without first washing their hands. Several employees in the back and front preparation areas were observed washing their hands for less than 15 seconds. An employee in the dish area was observed handling dirty dishes followed by clean dishes without first washing their hands in between.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee in the front preparation area was observed wiping their gloved and bare hands on their apron several times.
|
| 04b - Critical |
| Sanitation: Mechanical |
|
Inspector Comments: The dish machine final sanitizing rinse measured less than 50 ppm chlorine residual.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: A bottle of oil on the front pizza preparation line was unlabeled. A container of salt above the preparation sink unlabeled.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Cutting boards in the front preparation area were scored and not smooth and easily cleanable. Several food items throughout the facility were stored in unapproved non commercial ziploc bags. Several spatulas above the three compartment sink were burnt and not smooth and easily cleanable.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The door gaskets on the walk-in refrigerator, island reach-in refrigerator, and the pizza preparation line reach-in refrigerator were torn. The caulking behind the preparation sink and three compartment sink were soiled with mold and in poor repair.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: Several cutting boards in the front food preparation area were stained with food. The interior of the tall two door reach in refrigerator was soiled with food and debris.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The door gaskets on the tall two door reach-in refrigerator were soiled with food debris.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: The bar sanitizer bucket measured less that 100ppm quaternary ammonia.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: A knife was stored improperly in between equipment next to the front salad preparation cold top refrigerator. An in use spatula was stored improperly in between the pizza oven wall and the metal siding below the oven. Two knives in the back preparation area were stored improperly in between the preparation table and the fryer.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The mop sink basin and the walls were soiled with dirt and grime. The caulking behind the dish area hand sink was soiled and in poor repair.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Several floor tiles throughout the facility were cracked, missing, and/or in poor repair. The wall behind the dish machine was heavily soiled with grime and debris. The walk-in refrigerator ceiling was soiled with dust. A light shield above the dish area was cracked and in poor repair.
|
|
05/21/2015
Inspection, Routine
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee at the pizza preparation area was observed discarding their gloves, then wrapped food, without washing their hands first.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An unapproved employee beverage was observed stored on the preparation table next to the soda boxes.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Chopped chicken was 54°F in the cold-top across from the pizza oven.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Paper towels were not present at the bar hand sink.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: Powder in the dry storage area was not labeled.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: A handle on a utensil by the dish machine area was melted. The cook-line cutting board was scored.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Caulking on the dirty side of the dish machine drainboard was torn. The nozzle on the dish machine pre-rinse spray was broken. Caulking on the clean side of the dish machine drain board was torn. Caulking on the preparation sink was torn. The door gasket on the cook-line cold-top across from the pizza oven was torn. The door gasket on the cook-line cold-top reach-in refrigerator in the pizza preparation area was torn.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The cook-line cold-top cutting boards were discolored.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The basin of the mop sink was soiled with dirt.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: A sanitizer towel on the preparation table was stored out of the concentration.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: The scoop handle was stored in the unknown powder in the dry storage area.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: Caulking on the hand sink by the dish machine was torn.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Holes were observed in the wall next to the dish machine hand sink. A vent above the dish machine was soiled with dust. The wall behind the dish machine was soiled with food debris. The wall by the mop sink area was soiled with liquid debris.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: A light shield above the dish machine was cracked. A light above the preparation sink area was not functioning.
|
| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
|
Inspector Comments: An employee purse and jacket were stored in the dry storage area with clean customer items.
|
|
05/05/2014
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A bottle of whiskey at the bar contained fruit flies. See voluntary condemnation.
|
| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
|
Inspector Comments: The consumer advisory disclosure did not contain a footnote stating that referenced foods are served raw or undercooked.
|
| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
|
Inspector Comments: An employee was observed handling ready-to-eat basil with his bare hands.
|
| 03a - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly cool foods to 41°f or less |
|
Inspector Comments: Eggplant parmesean was 100°F cooling for 2 and 1/2 hours in the walk-in refrigerator.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Eggplant puree was 58°F, chicken was 56°F, sausages were 47°F in the cold top across from the pizza oven. Several potentially hazardous foods were between 47°F and 55°F in the cold top across from the preparation area island. See voluntary condemnation.
|
| 04c - Critical |
| Sanitation: In-place |
|
Inspector Comments: As stated by employee, continuous use cutting boards were not being washed, rinsed and sanitized once every four hours.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle at the dish machine was not labeled with its contents.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Food containers in the front service area were not protected from contamination.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Cutting boards in the front preparation area were not smooth and easily cleanable.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Door gaskets on the front preparation area reach-in refrigerators were torn. The door gasket on the walk-in freezer was torn. The caulking along the three compartment sink drainboard was torn.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The interior plate in the ice machine was soiled.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Tongs were being stored unprotected from contamination on the stove handle. A scoop without a handle was being used in the front cold top.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Floor tiles in the front preparation area were in disrepair.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Ceiling light bulbs were not functioning in the kitchen.
|
|
11/05/2013
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Raw chicken was being stored above ready to eat herbs in the cooks' line reach-in refrigerator.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Employee beverages were present next to single service containers in the front wait station area.
|
| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
|
Inspector Comments: An employee in the front service area was observed handling ready to eat basil with their bare hands.
|
| 04a - Critical |
| Sanitation: Manual |
|
Inspector Comments: An employee was observed spraying off a knife at the pre-rinse sprayer and returning it to food preparation without washing, rinsing, and sanitizing it.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: Windex was stored in the front wait station next to single service articles.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: Containers of bread crumbs in the back preparation area were not labeled.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Drink ice in the front service area was not covered.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The cooks' line cutting board was not smooth and easily cleanable. Spatulas in the ware washing area were in disrepair.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Tape was present on the handle of the reach-in freezer. The door gasket on the front preparation area reach-in refrigerator was torn.
|
| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
|
Inspector Comments: The dish machine drainboards were not sealed to the wall.
|
| 11c - Non-Critical |
| Testing Devices: Chemical test kits provided and accessible |
|
Inspector Comments: No quaternary ammonia test strips were available in the establishment.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The interior of the reach-in freezer was soiled. The interior plate of the ice machine was soiled with slime mold.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The fan covers in the walk-in refrigerator were soiled.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: Dishes in the ware washing area were stacked wet.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Tongs in the front service area were being stored unprotected from contamination.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The wall behind the fryer was soiled with grease.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: A ceiling light shield was missing in the back preparation area. Ceiling light bulbs were in the preparation area were not functioning.
|
| 14e - Non-Critical |
| Physical Facilities: Ventilation |
|
Inspector Comments: A ventilation hood was not present above the table top fryer.
|
| 15a - Non-Critical |
| Other Operations: Personnel: clean clothes, hair restraints, authorized |
|
Inspector Comments: An employee involved in food preparation was wearing a bracelet.
|
