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10/08/2021
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 certificate was not available for review at the time of inspection.
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| 14 - Foodborne Illness Risk Factors |
| Required records available: shellstock tags, parasite destruction |
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Inspector Comments: 3-203.12 Shellstock, Maintaining Identification (Pf)
Shellstock tags were not labeled with the date in which the last shellstock was sold or served. Corrected through education.
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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)
Testing devices or sanitizer strips were not available at the time of inspection to test the concentration of the sanitizing solution. Corrected through education.
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03/16/2020
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 certificate was not available for review at the time of inspection.
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| 14 - Foodborne Illness Risk Factors |
| Required records available: shellstock tags, parasite destruction |
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Inspector Comments: 3-203.12 Shellstock, Maintaining Identification (Pf)
Shellstock tags were not adequately labeled with the date in which the last shellstock was sold or served.
Corrective action: education was provided on proper labeling of shellstock tags.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments: 3-501.18 Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P)
Green chili stored in the walk-in refrigerator with the intent to be held at or below 41°F exceeded the discard date noted on the container.
Corrective action: five gallon of chili was discarded.
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| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
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Inspector Comments: 5-203.14 Backflow Prevention Device, When Required (P)
A wye valve was observed on the preparation sink near the dry storage area, without a backflow prevention device.
Corrective action: Staff removed the wye valve.
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03/05/2019
Inspection, Routine
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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) The hand sinks did not have signs posted reminding employees to wash their hands. Stickers were provided for the 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) A dented can was stored among wholesome cans in the dry storage area. The dented can was separated from the wholesome cans.
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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 eggs were stored above ready to eat items in the upright reach-in refrigerator. The operator moved the eggs below the ready to eat items.
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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 (P) An employee stated that cutting boards were not washed, rinsed and sanitized every four hours. Education was provided regarding proper cleaning frequency.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments: 3-501.18 Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P) An expired jug of heavy cream was present in the walk-in refrigerator. The heavy cream was discarded.
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) Items in the reach-in refrigerators were not properly date marked. The operator labeled the appropriate items and education was provided regarding proper date marking procedures.
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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 gaskets on the reach-in refrigerators were torn.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C) The ceiling above the warewashing area was soiled with dust.
6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed (C) The coving beneath the dirty side of the dish machine was in poor repair.
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03/08/2018
Inspection, Routine
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An employee beverage was stored on the shelf above the deli cold top in the kitchen. Corrective action: the operator moved the beverage to an appropriate location.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The gaskets on the reach-in refrigerators in the kitchen were 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 hanging from the door of the oven.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The coving and wall behind the dish machine were in poor repair.
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03/15/2017
Inspection, Routine
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| 04b - Critical |
| Sanitation: Mechanical |
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Inspector Comments: The dish machine failed to reach a minimum of 50ppm chlorine residual.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Two containers of gravy in the two door refrigerator next to the walk-in refrigerator were covered with lids and had a food product depth greater than 2" while cooling.
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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 bulk storage container beneath the preparation sink.
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| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
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Inspector Comments: Single service containers of mayonnaise were being reused to store bulk dry foods.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The wall near the back door had holes and the wall on the cooks line was in disrepair.
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09/02/2016
Inspection, Routine
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: Prime rib was stored above an open container of hash browns and lettuce in the two door reach-in refrigerator.
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| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
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Inspector Comments: The consumer advisory provided on the menu did not include both a disclosure stating that asterisked items can be served raw or undercooked, or may contain raw or undercooked ingredients and a reminder stating that consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodbourne illness.
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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: Re-hydrated hash browns in a deep, covered container were 76°F in the two door reach-in refrigerator after 2 hours had passed.
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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: Hash browns were held at 109°F on a shelf above the flat top grill.
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| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
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Inspector Comments: A two way shut off valve was located downstream of the atmospheric vacuum breaker on the preparation sink.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: Chemical spray bottles located beneath the three compartment sink were not labeled 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: Water from the condenser unit in the walk-in refrigerator was observed dripping onto produce.
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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 to the right of the grill was torn.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: Bulk storage bins used to store packaged breads were soiled with food debris.
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| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
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Inspector Comments: The wiping cloth bucket in the bar area beneath the hand sink was less than 50ppm chlorine residual.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Plates stored on a shelf above the steam table were stored with their food contact surface faced upwards and were not protected from contamination.
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02/13/2015
Inspection, Routine
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| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
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Inspector Comments: A disclosure statement was not available on the menu under the consumer advisory stating " these items can be served raw or undercooked".
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An employee beverage was stored above and next to customer food items on the dry storage shelf.
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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: Tomato sauce (96°F) and hash browns (109°F) located in the hot holding unit were held below 135°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: Various items located in the reach in refrigerator next to the walk in refrigerator were between 46-51°F (see voluntary condemnation). The ambient temperature of the reach in refrigerator was 51°F.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: Paper towels were not provided at the back kitchen hand sink.
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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 refrigerators, the walk in freezer, and the bar cold top refrigerator were torn. Tin foil was observed lining the stove catch pans and fryer side.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The far right soda gun holster was soiled with slime mold.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: A scoop located in the bulk pinto bean bin was not equipped with a handle. Tongs were stored at knee level on the stove handle. Boxes of pitchers were stored on the floor next to the ice machine in the kitchen.
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| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
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Inspector Comments: A single service scoop located in the cold top refrigerator tomato sauce container was not equipped with a handle.
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01/17/2014
Inspection, Routine
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| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
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Inspector Comments: A consumer advisory was not provided on the menu for consuming raw or undercooked items.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: Two unapproved open-top employee beverages were observed above food items at the west end of the cook line.
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| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
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Inspector Comments: A pan of steak fajitas (45°F) was above 41°F in the walk-in refrigerator.
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| 05d - Critical |
| Water, Sewage, Plumbing Systems: Sewage disposal |
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Inspector Comments: An employee stated that mop water was dumped outside or in the pre-wash dish sink.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: An unlabeled chemical spray bottle was observed beneath the three compartment sink.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: A squirt bottle of oil was unlabeled at the cook line next to the grill.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Chips were left uncovered above the cold-top at the west end of the cook line.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Foil was used to line the shelves at the west end of the cook line. The door gasket on the refrigerator beneath the cook line cold-top was ripped and in poor repair.
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| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
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Inspector Comments: The caulking on the pre-wash dish sink was soiled with black mold.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The door gasket on the refrigerator beneath the cook line cold-top 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: Tongs were observed hanging at knee height from the range oven handle.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: A tile was misplaced above the ice machine. Small holes were observed in the wall by the preparation sink.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: A light was uncovered in the walk-in freezer.
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