|
01/14/2020
Inspection, Routine
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C)
The person in charge has not obtained a certified food protection manager certification from an accredited program.
Corrective Action: Discussed obtaining the certified food protection manger certification with the person in charge.
|
| 33 - Good Retail Practices |
| Proper cooling methods used; adequate equipment for temperature control |
|
Inspector Comments: 3-501.15 Cooling Methods (Pf)
Sausages (125°F - 130°F) were improperly cooling at room temperature on the cooling rack across from the cook line.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C)
A scoop without a handle was observed in the peppercorn container on the side of the bar next to the server station.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: 4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
The caulking on the hand washing sink next to the cook line was torn.
|
|
01/09/2020
Inspection, Routine
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C)
The person in charge has not obtained a certified food protection manager certification from an accredited program.
Corrective Action: Re-inspection to occur.
|
| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
|
Inspector Comments: 2-401.11 Eating, Drinking, or Using Tobacco (C)
An unapproved employee beverage was stored on the hand washing sink next to the cook line.
An unapproved employee beverage was stored on the shelf below the hot holding unit on the cook line.
Corrective Action: Discussed approved beverages and locations with the person in charge. Re-inspection to occur.
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments: 2-301.14 When to Wash (P)
An employee was observed not washing their hands after taking dirty dishes to the ware washing area and then handling clean cups.
Corrective Actions: Discussed hand washing procedures with the person in charge. Re-inspection to occur.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments: 5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf)
The hand washing sink next to the cook line was obstructed by an oil filter at the time of inspection.
Corrective Action: Re-inspection to occur.
6-301.14 Handwashing Signage (C)
Signs reminding employees to wash their hands were not present above the hand washing sinks throughout the facility.
Corrective Action: Re-inspection to occur.
|
| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
|
Inspector Comments: 3-202.15 Package Integrity (Pf)
Dented cans of chicken broth(10), beef broth(2), and ocean clam juice(2) were stored with wholesome cans on the dry storage shelf across from the preparation room.
Corrective Action: Discussed dented can policy with the person in charge. Re-inspection to occur.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments: 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (P)
The sanitizer cycle of the dish machine did not produce 50ppm of chlorine residual at the time of inspection.
Corrective Action: Re-inspection to occur.
|
| 18 - Foodborne Illness Risk Factors |
| Proper cooking time & temperatures |
|
Inspector Comments: 3-401.11 Raw Animal Foods-Cooking (P)
Cooked chicken (136°F) was not cooked to the required 165°F internal temperature prior to being served to the consumer.
Corrective Action: Discussed cooking temperatures with the person in charge. Re-inspection to occur.
|
| 25 - Foodborne Illness Risk Factors |
| Consumer advisory provided for raw/undercooked food |
|
Inspector Comments: 3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (Pf)
Items that may be served undercooked were not denoted with an asterisk on the lunch or dinner menus.
Corrective Action: Re-inspection to occur.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments: 7-102.11 Common Name-Working Containers (Pf)
A chemical spray bottle was not labeled as to its contents above the three compartment sink.
Corrective Action: Re-inspection to occur.
|
| 33 - Good Retail Practices |
| Proper cooling methods used; adequate equipment for temperature control |
|
Inspector Comments: 3-501.15 Cooling Methods (Pf)
Meatballs (110°F - 125°F) were improperly cooling at room temperature on the cooling rack across from the cook line.
Corrective Action: The meatballs were moved to the freezer. Re-inspection to occur.
|
| 36 - Good Retail Practices |
| Thermometer provided & accurate |
|
Inspector Comments: 4-302.12 Food Temperature Measuring Devices (Pf)
A thermometer was not available to measure the ambient air temperature in the one door reach in refrigerator under the meat slicer.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments: 3-305.11 Food Storage-Preventing Contamination from the Premises (C)
Two ice bins in the bar were not covered at the time of inspection.
An ice container in the server station was not covered at the time of inspection.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C)
A scoop without a handle was observed in the peppercorn container on the side of the bar next to the server station.
A scoop handle was stored in contact with the bulk flour next to the one door stand up freezer in the kitchen.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C)
The wall below the sprayer sink in the ware washing area was soiled.
The ceiling vent next to the cook line ventilation hood was soiled.
The seal on the toilet in the mens restroom was soiled.
The seal on the toilet in the womens restroom was soiled.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments: 6-303.11 Intensity-Lighting (C)
Two lights in the ventilation hood were not functioning.
6-202.11 Light Bulbs, Protective Shielding (C)
A ceiling light in the preparation room was not properly shielded.
|
|
08/20/2019
Inspection, Routine
|
| 01 - Foodborne Illness Risk Factors |
| Person in charge present, demonstrates knowledge, and performs duties |
|
Inspector Comments:
2-102.11(C)(7) Demonstration (Pf)
- The person in charge was unable to provide the proper hot holding and cold holding temperatures.
2-103.11(H) Person-In-Charge-Duties (Pf)
- The person in charge was not able to provide a monitoring process for cooling time/temperature control for safety foods.
- The person in charge was not able to provide a monitoring process for cold holding temperatures.
Corrective action: The person in charge was educated on the above food safety topics.
|
| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
|
Inspector Comments: 2-401.11 Eating, Drinking, or Using Tobacco (C)
- An unapproved employee beverage was stored on a shelf above the preparation table across from the cook line.
Corrective action: The person in charge moved the beverage to an approved location.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments:
6-301.11 Handwashing Cleanser, Availability (Pf)
- Soap was not available at the hand sink at the bar.
Corrective action: The person in charge provided soap.
6-301.12 Hand Drying Provision (Pf)
- Paper towels were not available at the hand sink at the bar.
- Paper towels were not available at the hand sink near the mop sink.
Corrective action: The person in charge provided towels.
5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf)
- A sponge was present in the basin of the hand sink near the mop sink.
Corrective action: The person in charge removed the sponge.
|
| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
|
Inspector Comments:
3-101.11 Safe, Unadulterated and Honestly Presented (P)
- A bottle of Blue Curicao was adulterated with fruit flies at the bar.
Corrective action: The person in charge disposed of the bottle.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments:
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency (P)
- The food contact surface of the soda gun at the bar was soiled.
Corrective action: Wash, rinse, and sanitize the food contact surface.
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (P)
- The dish machine failed to measured 50 ppm chlorine residual on the dish surface after three attempts.
Corrective action: The person in charge refilled the solution to measure 50 ppm chlorine.
|
| 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)
- The following time/temperature control for safety foods were stored above 41°F in the reach-in refrigerator in the wait station area: tomato sauce (47-51°F), smoked atlantic salmon (56°F), cooked squash/carrot/onion vegetable mix (62°F), cooked lobster (62°F), mashed potatoes (66°F), cooked capatafi pasta (67°F), cooked spaghetti (66°F), and raw salmon (61°F).
- Raw shrimp (58°F) and imitation crab (50°F) measured greater than 41°F in the cold-top refrigeration unit across from the stove.
Corrective action: See voluntary condemnation for discarded food product.
|
| 33 - Good Retail Practices |
| Proper cooling methods used; adequate equipment for temperature control |
|
Inspector Comments:
3-501.15 Cooling Methods (C)
- Numerous time/temperature control for safety foods were stored tightly sealed during the cooling process.
|
| 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 provided in the reach-in refrigerator across from the white stand-up reach-in freezer on the cook line.
- A thermometer was not provided in the cold-top reach-in refrigerator across from the stove on the cook line.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments:
3-304.12 In-Use Utensils, Between-Use Storage (C)
- The scoop in the dry seasoning bulk storage container on the cook line was stored with the handle touching the food product.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments:
4-202.11 Food-Contact Surfaces-Cleanability (Pf)
- The dish drying rack across from the ice machine was made of porous wood, therefore not smooth/easily cleanable/and non-absorbant.
4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
- The preparation sink was not properly sealed to the wall.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments:
4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
- The vent on the exterior of the ice machine was soiled with dust.
- The utensil storage shelf above the cook line was soiled.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments:
6-501.12 Cleaning, Frequency and Restrictions (C)
- The walls around the dish machine were soiled.
- The wall behind the preparation table near the ice machine was soiled.
- The walls around the mop sink were soiled.
|
|
02/20/2019
Inspection, Routine
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments: 6-301.12 Hand Drying Provision (Pf)
Paper towels were not available at the hand sink near the mop sink.
Corrective action: The person in charge provided towels.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments: 4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf)
The soda gun and holster at the bar was soiled.
|
| 20 - Foodborne Illness Risk Factors |
| Proper cooling time and temperature |
|
Inspector Comments: 3-501.14 Cooling (P)
Cooked risotto (73°F) was being cooled in a tightly covered container in the reach-in refrigerator below the preparation table.
Corrective action: The person in charge removed the cover the rapidly cool the risotto.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments: 7-102.11 Common Name-Working Containers (Pf)
An unlabeled chemical spray bottle was stored above the three compartment sink and above the hand sink near the mop sink.
Corrective action: The person in charge labeled the bottles as to their contents.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C)
Wiping cloths were stored out of their sanitizer buckets throughout the facility.
The sanitizer solution in the sanitizer buckets failed to measured 100 ppm quaternary ammonium
|
| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
|
Inspector Comments: 4-901.11 Equipment and Utensils, Air-Drying Required (C)
Clean dishes were stacked wet above the preparation sink.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: 4-501.11 Good Repair and Proper Adjustment-Equipment (C)
The door gaskets on the reach-in refrigerator below the preparation table were torn.
The door gasket on the right cold-top reach-in refrigerator across from the cook line was torn.
4-202.11 Food-Contact Surfaces-Cleanability (Pf)
Cutting boards throughout the facility were scored.
4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
The preparation sink was not properly sealed to the wall.
|
| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
|
Inspector Comments: 4-303.11 Cleaning Agents and Sanitizers, Availability (Pf)
Chlorine test strips were not available at the facility.
|
| 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 vent above the dish machine was soiled.
The vent hood above the fryers on the cook line were soiled with grease.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C)
The walls throughout the facility were soiled.
|
|
08/16/2018
Inspection, Follow-Up
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Repeat violation: Raw beef was stored above ready to eat food in the refrigerator drawers underneath the grill.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Repeat violation: Two unapproved employee beverages were stored on the food preparation table across from the hand sink on the cook line.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Repeat violation: Mozzarella (50°F) and bruschetta (48°F) were above 41°F in the cold top reach in refrigerator across from the saute oven on the cook line.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Soap was not provided at the hand sink across from the food preparation table on the cook line.
|
|
08/10/2018
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A dented can of tomato juice and a dented can of beef broth were stored with wholesome cans in the dry storage room. Discussed dented can policy with the operator.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw beef was stored above ready to eat foods in the refrigerator drawers underneath the grill on the cook line. Raw shrimp was stored behind ready to eat food in the cold top reach in refrigerator across from the saute oven on the cook line. Raw shell eggs were stored above ready to eat food in the 3 door reach in refrigerator in the front of the kitchen. Discussed proper food storage levels with the operator.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: Personal belongings were stored at the hand sink across from the cold top reach in refrigerator at the end of the cook line. The operator immediately removed the items.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Two unapproved employee beverages were stored in the cold top reach in refrigerator across from the saute oven on the cook line. Discussed approved employee beverage containers and proper storage with the operator.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: The following items were above 41°F in the cold top reach in refrigerator across from the saute oven: pico (45°F), heavy whipping cream (62°F), shrimp (51°F-55°F), spinach (62°F), bolognese sauce (48°F), tuna (44°F) and chicken (50°F).
Shrimp (48°F) and shredded jack cheese (48°F) were above 41°F in the cold top reach in refrigerator across from the hand sink at the end of the cook line.
|
| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
|
Inspector Comments: Several winged insects were observed throughout the kitchen and in the water heater room. Discussed pest control measures with the operator.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The seal was separated from the wall at the two compartment sink in the back of the kitchen. The door gasket was torn on the three door reach in refrigerator at the front of the kitchen. The door gasket was torn on the milk refrigerator. The paint was peeling behind the ice bin in the bar area. The door gasket was torn on the cold top reach in refrigerator across from the saute oven on the cook line.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The wall was soiled underneath the three compartment sink and the dish washing machine. The floor was in disrepair throughout the facility. The ceiling tile was missing to the right of the mop sink. The ceiling tiles were in disrepair in the dish washing area.
|
| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
|
Inspector Comments: The vent was dusty in the women's restroom.
|
|
08/11/2017
Inspection, Critical Item
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw salmon was stored on top of ready to eat food items in the right reach in refrigerator across from the cook line.
|
| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
|
Inspector Comments: An employee on the cook line was observed handling lettuce and a hamburger bun using their bare hands.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: The following food items measured greater than 41°F in the right cold holding unit across from the cook line: shredded cheeses (47°F-51°F), sausage (44°F), sun dried tomatoes (51°F), and canned tomatoes (49°F), cut tomatoes (48°F), whipping cream (51°F), cooked lobster (44°F), shredded crab (48°F), and cooked vegetables (48°F). The following food items measured greater than 41°F in the left cold holding unit across from the cook line: lettuce (52°F-57°F), shredded cheese (48°F), blue cheese (54°F), and spinach (48°F).
|
| 04a - Critical |
| Sanitation: Manual |
|
Inspector Comments: An employee was observed not allowing glasses to stay in the sanitize basin for the required two minutes per manufacturer label.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle above the mop sink was unlabeled.
|
|
02/07/2017
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A carton of heavy whipping cream stored in the cold top refrigerator across from the stoves was expired.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Two employee beverages were stored on the preparation table across from the dish area. An employee beverage was stored above the cold top refrigerator across from the fryers. An employee beverage was stored next to customer food items on the cutting board across from the flat top grill.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: The following food items measured greater than 41°F in the cold top refrigerator across from the stove: chopped spinach (45°F), shredded mozzarella cheese (45°F), and raw shrimp (45°F). Raw salmon (46°F), leaf spinach (45°F), and mussel broth (46°F) measured greater than 41°F stored overnight in the cold top refrigerator across from the stove.
|
| 04b - Critical |
| Sanitation: Mechanical |
|
Inspector Comments: The dish machine final sanitizing rinse did not measured at least 50 ppm chlorine residual.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: Cold water was not provided at the bar hand sink.
|
| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
|
Inspector Comments: Dead cockroaches were observed behind the cold top refrigerator next to the slicer and in the boiler room.
|
| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
|
Inspector Comments: The hanging thermometer in the reach in refrigerator across from the stove was not functioning.
|
| 11c - Non-Critical |
| Testing Devices: Chemical test kits provided and accessible |
|
Inspector Comments: Chlorine test strips were not provided to measure the sanitizing concentration of the dish machine. Quaternary ammonia test strips were not provided to measure the sanitizer concentration in the sanitizer buckets and the three compartment sink.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: A piece of soiled cardboard that was not smooth and easily cleanable lining the shelf above the stove where pans were stored. The cook line ventilation hoods were soiled with grease. The top of the dish machine was heavily soiled with grime and debris.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: The sanitizer buckets at the wait stations and bar measured less than 200 ppm quaternary ammonia.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: A pair of soiled tongs were stored improperly at knee height, on the oven handle with the food contact surfaces exposed to possible contamination.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The basin of the cook line hand sink was cracked. The caulking behind the cook line hand sink was in poor repair and inadequately sealed to the wall. The two compartment sink was inadequately sealed to the wall and the drain pipe was leaking. The bar hand sink water handles were leaking and soiled with grime. The splash guard on the bar dump sink was inadequately sealed to the basin of the sink.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Holes were present in the wall behind the mop sink. An area of floor coving in the hallway next to the mop sink was in poor repair and inadequately sealed to the wall and the floor. Two acoustic ceiling tiles that were not smooth and easily cleanable were above the dish area.
|
|
08/04/2016
Inspection, Routine
|
| 01a - Critical, Food Borne Illness Risk |
| Food Source: Approved source |
|
Inspector Comments: Shellfish tags for mussels were not provided or being retained by the facility for the required 90 days.
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: An unwholesome lemon was stored with wholesome lemons in the walk-in refrigerator
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw bacon was stored above an uncovered bucket of cut potatoes in the three door reach-in refrigerator. Raw chicken was stored directly above raw sausage in the three door reach in refrigerator.
|
| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
|
Inspector Comments: The menus consumer advisory did not include a disclosure statement or asterisks indicating the food items that are able to be ordered raw or undercooked.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee in the dish area was observed handling dirty then clean dishes without first washing their hands in between
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: The bar hand sink was being improperly used as a dump sink and the bar dump sink was being improperly used as a hand sink.
|
| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
|
Inspector Comments: Live cockroaches were observed in the storage room next to the hand sink. Dead cockroaches were observed in the storage room and in the hot water heater room. Dead ants were present behind the hot water heater and in the womens restroom.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle under the kitchen three compartment sink was unlabeled as to its contents.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: Several bulk bins of unidentifiable white powders were unlabeled. Several bottles of oil on the cook line cart were unlabeled.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The far left cook line cutting board was not smooth and easily cleanable.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Several scoops in containers of food did not have a handle.. The walk-in refrigerator door flaps were in poor repair. Packing paper that was not smooth and easily cleanable was on the side of the three door reach in freezer and the side of the ice machine. The caulking around the cook line ventilation hood and ceiling was inadequately sealed and in poor repair. The caulking around the atmospheric vacuum breaker behind the pre-rinse sink was heavily soiled with mold and in poor repair. Several panels on the side of the bar reach-in refrigerators were missing.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The cook line salamander and ovens were soiled with food debris. The dish machine dish trays were soiled with grime.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The cook line and dish machine ventilation hoods were soiled with grease and grime. The three compartment sink chemical tower was soiled with dirt. The pre-rinse sprayer nozzle and spring were soiled with grime and debris. The interior middle door of the three door reach in freezer was soiled with ice. The bottom of the three door reach in freezer was soiled with food and debris.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: The sanitizer bucket at the bar measured less than 100ppm quaternary ammonia.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Three pairs of tongs and salad mixing bowls above the left cook line cold top refrigerator were stored uncovered and unprotected from possible contamination.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The basin of the cook line hand sink was cracked and in disrepair. The caulking behind the hand sink in the storage room was soiled and inadequately sealed to the wall. The hand soap dispenser in the storage room was inadequately sealed to the wall. The basin of the hand sink in the storage room, pre-rinse sink basin, and mop sink basin were soiled with dirt and debris. The pre-rinse sink was leaking. The caulking around the mop sink was soiled with dirt and debris.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: An area of floor coving throughout back hallway was inadequately sealed to the floor and the wall. The wall under the three compartment sink and behind the dish machine were heavily soiled with dirt and debris. Several ceiling tiles throughout the kitchen and dish area were soiled with food. Acoustic ceiling tiles that were not smooth and easily cleanable were present in the dish area. The ceiling in the walk-in refrigerator was soiled with mold and debris. The floor under the bar three compartment sink and the wall next to the bar dump sink were soiled with dirt and debris.
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| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
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Inspector Comments: Several floor tiles in the womens restroom were cracked.
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