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03/31/2022
Inspection, Routine
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| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
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Inspector Comments: 2-401.11 Eating, Drinking, or Using Tobacco (C)
Two employee beverages were stored above clean dishes on the storage rack next to the walk in refrigerator.
Corrective action: The person in charge moved/discarded the employee beverages to prevent contamination.
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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)
The hand washing sink in the deli area of the kitchen was not immediately accessible upon inspection.
Corrective action: The person in charge moved the trash can that was blocking the hand washing sink immediately.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments: 7-102.11 Common Name-Working Containers (Pf)
Two chemical spray bottles were not labeled as to their contents in the ware washing area.
Corrective action: The person in charge labeled the chemical spray bottles as to their contents immediately.
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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 was stored on the floor of the walk in refrigerator.
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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 floor underneath the hand washing sink and stand mixer at the end of the cook line was soiled.
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03/11/2020
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)
- An employee was observed donning gloves before first washing their hands on the cook line.
Corrective action: The employee was educated on proper hand washing.
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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 was observed handling ready-to-eat foods with their bare hands in the front food preparation area.
Corrective action: The employee was educated on glove use.
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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 chicken was stored above raw ground beef in the cold-top reach-in refrigerator across from the oven on the cook line.
Corrective action: An employee re-arranged the food product appropriately.
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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 product measured greater than 41°F in the cold-top reach-in refrigerator near the hand sink in the front food preparation area: Cheesecake (50°F), mozzarella cheese (54°F), and covjito cheese (55°F).
- Hard boiled eggs (50°F) measured greater than 41°F in the cold-top refrigeration unit near the service window in the front service area.
Corrective action: Correct immediately.
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| 36 - Good Retail Practices |
| Thermometer provided & accurate |
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Inspector Comments:
4-203.12 Temperature Measuring Devices, Ambient Air and Water-Accuracy (Pf)
- A functioning thermometer was not present in the cold-top reach-in refrigerators in the front food preparation area.
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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)
- Numerous containers of food were stored on the floor in the walk-in refrigerator.
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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)
- Wiping cloth buckets were stored on the floor near the cook line and near the dessert preparation 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:
4-501.11 Good Repair and Proper Adjustment-Equipment (C)
- The shelf below the preparation table in the ware washing area was rusted.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments:
4-601.11(B) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
- The dish trays for the dish machine were soiled.
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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 coving throughout the kitchen and front food preparation area was soiled.
- The caulking on the hand sink in the ware washing area was soiled.
- The floor below the soda dispenser in the wait station area was soiled.
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03/21/2019
Inspection, Routine
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| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
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Inspector Comments: 2-401.11 Eating, Drinking, or Using Tobacco (C)
An employee beverage was stored on the food preparation table across from the dish washing machine.
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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)
Hand washing signs were not present at the hand washing sinks throughout the facility.
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| 14 - Foodborne Illness Risk Factors |
| Required records available: shellstock tags, parasite destruction |
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Inspector Comments: 3-402.12 Records, Creation, & Retention (Pf)
The facility did not have records stating the salmon they serve had parasite destruction. Correct immediately.
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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)
Eggs were stored above ready to eat foods in the walk in refrigerator. Discussed proper food storage levels with the manager.
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| 35 - Good Retail Practices |
| Approved thawing methods used |
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Inspector Comments: 3-501.13 Thawing (C)
Chicken was improperly thawing in a container of water in the two compartment sink.
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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)
Containers of sauce were not labeled as to their contents on the cook line and in the bar 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: 4-101.19 Nonfood-Contact Surfaces (C)
The ceiling vents were rusty in the dish washing area.
The paint was chipping on the ceiling above the rack to the left of the walk in refrigerator.
The shelf was rusty underneath the slicer in the dish washing area.
The rack was rusty to the left of the walk in refrigerator.
4-501.11 Good Repair and Proper Adjustment-Equipment (C)
The door gasket was torn on the two door cold top reach in refrigerator across from the fryers on the cook line.
The door gasket was torn on the single door reach in freezer in the pastry area.
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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)
Sanitizer test strips for sanitizer buckets were not readily available at the time of inspection. Correct immediately.
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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 rack was soiled across from the oven in the deli area.
The rack was soiled in the dry storage area in front of the cook line.
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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)
Cold water was not provided at the mop sink.
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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 wall was dusty to the right of the ice machine.
The wall was soiled underneath the three compartment sink in the dish washing area.
The floor was soiled underneath the three compartment sink in the bar area.
The floor drain was soiled in the bar area.
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
The ceiling tile was missing above the sell table on the server side in the front of the kitchen.
The base coving was missing underneath the pre rinse side of the dish washing machine.
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10/28/2016
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: A dented can of black beans was stored with wholesome cans on the rack by the entrance to the warewashing 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: Spinach in an ice bath in the deli was 50°F.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: Hot water was not provided to the east faucet on the three compartment sink.
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| 06b - Critical, Food Borne Illness Risk |
| Hand Washing: Accessible |
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Inspector Comments: A stand mixer was located in front of the pastry hand sink.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: The cutting board on the sauté cold top, reach in refrigerator was severely scored. The cutting board in pastry was severely scored.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The door gaskets were torn on the reach in freezer in the deli and sauté.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Knives were stored between the tops on the cold top, reach in refrigerator across from the fryers. The butter scoop by the soup station was stored in standing water. A scoop without a handle was stored in the bean flour.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The hand sink in the pastry area was draining slowly.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The wall behind the pre-wash sink was soiled. The floor coving below the three compartment sink was soiled.
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08/12/2015
Inspection, Routine
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| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
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Inspector Comments: Ahi tuna tartar was present on the happy hour menu without an approved consumer advisory.
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| 03d - Critical, Food Borne Illness Risk |
| Food Temperature Control: Required cooking temperature |
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Inspector Comments: Chicken and pork was being par-cooked without an approved written procedure.
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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: Calamari was 48°F in the cooks' line reach-in refrigerator. Buttermilk dressing was 48°F in the salad cold top.
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| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
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Inspector Comments: A shutoff was present downstream from an atmospheric vacuum breaker at the mop sink.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Meats were thawing in the three compartment sink in standing water.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The door gaskets on the reach-in freezer and the cooks' line reach-in refrigerator were torn. The caulking along the dish machine drain board was in disrepair. A lower storage shelf in the ware washing area was rusty.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The table top cutting board blade was soiled.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The ware washing hand sink was not sealed to the wall.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor drain below the dish machine was soiled.
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01/30/2015
Inspection, Routine
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| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
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Inspector Comments: A shutoff was present downstream of the atmospheric vacuum breaker on the mop sink.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: A bulk bin of loose flour by the preparation sink was not labeled as to its contents.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: The cutting board on the cold top, reach in refrigerator on the cook's line was severely scored.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The caulking behind the pre-wash sink was moldy. The door gasket on the reach in freezer in the deli area was torn.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: Several dishes above the clean side drainboard on the dish machine were stacked wet.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The caulking behind the hand sink in the ware washing area was cracked.
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02/21/2014
Inspection, Routine
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: A domestic grade container was used to store walnuts in the back preparation area.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The door gasket on the cook line cold top refrigerator was torn.
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| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
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Inspector Comments: Coffee filters were stored uncovered and unprotected on top of the coffee brewers.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: A separate hot and cold water supply was not provided for the chemical tower installed at the mopsink. The handsink in the front preparation area drained slowly. A dual check valve was not installed on the coffee and tea brewing machines.
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