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06/30/2022
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)
The facility did not have a certified food protection manager.
Corrective action: Inspector provided the certified food protection manager handout.
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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 garnishing a drink with a lime with their bare hands at the bar.
An employee was observed garnishing a salad with radishes with their bare hands at the cold top preparation line across from the cook line.
Corrective action: Discussed proper glove use with ready-to-eat foods with the person in charge. The employees were educated to put on gloves or use tongs.
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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 oyster tags were not marked with the date the last oyster from that bag was served.
Corrective action: The person in charge was educated on proper oyster tag retention.
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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 over raw hamburger meat in the walk-in refrigerator.
Corrective action: Discussed storing items according to cook temperature to prevent cross contamination with the person in charge. The shelf was rearranged to prevent cross contamination.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments:
4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf)
The can opener in the food preparation hall area was soiled.
Corrective action: Discussed proper cleaning frequency with the person in charge.
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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 items were stored above 41°F in the cold top refrigerator across from the cook line: cooked yams (46°F), garlic butter (49°F), pesto (50°F), cooked quinoa (57°F), feta cheese (48°F).
Corrective action: Discussed cold holding at 41°F or below with the person in charge. The refrigeration unit was adjusted and the items temped at 41°F or below by the end of the inspection.
Blanched broccoli (51°F) was stored above 41°F in the refrigerated drawers below the stove top.
Corrective action: The item was moved to the walk-in refrigerator.
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| 24 - Foodborne Illness Risk Factors |
| Time as a Public Health Control; procedures & records |
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Inspector Comments:
3-501.19 Time as a Public Health Control (Pf)
The facility could not provide written procedures for their sushi rolls being held on time as a public health control plan.
Corrective action: Discussed adding the sushi rolls to the current time as a public health control plan with the person in charge.
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| 25 - Foodborne Illness Risk Factors |
| Consumer advisory provided for raw/undercooked food |
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Inspector Comments:
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (Pf)
The consumer advisory on the menu was missing the disclosure statement.
Corrective action: Discussed adding a disclosure statement to the consumer advisory with the person in charge. Inspector provided the consumer advisory handout.
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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)
A chemical spray bottle was not labeled as to its contents on the shelf below the hand sink across from the oven.
Corrective action: The person in charge labeled the bottle.
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| 43 - Good Retail Practices |
| In-use utensils: properly stored |
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Inspector Comments:
3-304.12 In-Use Utensils, Between-Use Storage (C)
Utensils were stored on ice along the cook line.
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| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
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Inspector Comments:
4-901.11 Equipment and Utensils, Air-Drying Required (C)
Clean dishes were stacked wet on the clean dish shelves in the ware washing area.
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| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
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Inspector Comments:
6-501.19 Closing Toilet Room Doors (C)
The door to the employee restroom in the back of the kitchen was not self closing.
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08/20/2019
Inspection, Routine
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| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
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Inspector Comments: 2-301.14 When to Wash (P)
-A gloved employee on the cooks line was observed wiping their hands on a common towel while preparing food without first washing their hands and changing gloves. Corrective action: Education was provided regarding proper hand washing times and the use of common towels.
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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 lemons used as a garnish with their bare hands in the bar area. An employee was observed using their bare hands to assist in poring ice into a cup in the bar area. Corrective action: Education was provided regarding using a protective barrier, such as gloves or utensils, when handling ready to eat foods.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: 6-301.12 Hand Drying Provision (Pf)
-The handwashing sinks in the bar area, next to the preparation sink in the main kitchen, and in the dish washing area were not supplied with paper towel. Corrective action: Staff provided paper towels to each of the hand sinks.
5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf)
- Ice was observed in the basin of the hand washing sink in the beverage exposition area. Corrective action: Education was provided on using hand washing sinks for hand washing only.
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| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
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Inspector Comments: 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P)
-An uncovered tray of partially cooked chicken was stored above tomatoes and asparagus in the cold top reach in refrigerator across from the fryers on the cook line. Corrective Action: Staff moved the chicken to a lower level based on cooking temperatures and education was provided regarding partially cooked foods being handled as raw.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments: 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (Pf)
-Several sanitizing buckets throughout the kitchen and bar area measured less than 200ppm quaternary ammonia residual. Corrective action: Staff replaced the sanitizer buckets with sanitizer within the correct concentration range.
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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)
-A container of half and half measured 71°F while sitting on the counter next to the juice maker in the beverage preparation area. Corrective action: Staff discarded the half and half.
- Cut lettuce measured 60°F, facility prepared ranch measured 48°F, and facility prepared lime curry sauce measured 50°F in the cold top refrigerator across from the grills on the cooks line. Corrective action: Staffed moved the food items to the reach in refrigerator below to rapidly cool and education was provided regarding fill lines. Raw ground beef, marinated raw beef, and pico de gallo measured 46-48°F in the cold top reach in refrigerators across from the flat top grill on the cooks line. Per staff these items were stored in an ice bath throughout the lunch service. Education was provided regarding proper ice bath techniques.
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| 33 - Good Retail Practices |
| Proper cooling methods used; adequate equipment for temperature control |
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Inspector Comments: 3-501.15 Cooling Methods (C)
-Cooked quinoa was observed cooling while covered in the reach in refrigerator across from the stove on the cooks line.
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| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
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Inspector Comments: 6-202.15 Outer Openings, Protected (C)
-The back outer opening leading to the dumpster area was not maintained for pest entry.
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| 43 - Good Retail Practices |
| In-use utensils: properly stored |
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Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C)
-Several in use utensils were stored in containers of water and ice that was not maintained at a temperature of at least 135°F throughout the cooks line area. Tongs were stored hanging from oven handles on the cooks line.
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| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
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Inspector Comments: 4-901.11 Equipment and Utensils, Air-Drying Required (C)
-Dishes were stacked wet on the shelf above the three compartment sink and on the dish rack next to the freezer in the warewashing 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)
- Gaskets on the sushi area cold top reach in refrigerator and in the bar area were torn.
4-502.11(C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C)
- A plastic food storage container stored on the clean dish shelf above the three compartment sink was chipped and in disrepair.
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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 grill hood on the cooks line was heavily soiled with grease.
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| 54 - Good Retail Practices |
| Garbage & refuse properly disposed; facilities maintained |
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Inspector Comments: 5-501.113 Covering Receptacles (C)
- The lids of the dumpsters were left open.
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04/08/2019
Inspection, Routine
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: 5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf)
-A cup was observed in the basin of the hand sink located next to the two compartment preparation sink. Ice was observed in the basin of the bar hand sink. Corrective Action: The cup was removed from the hand sink and education was provided regarding hand sink accessibility and usage.
6-301.14 Handwashing Signage (C)
-The hand sinks throughout the kitchen, the employee restrooms, and the bar did not have proper
signage. Corrective Action: Staff placed a sign at each of the hand sinks.
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| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
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Inspector Comments: 3-202.15 Package Integrity (Pf)
-A dented can of black beans was stored next to wholesome cans on the dry storage can rack across from the two compartment preparation sink. Corrective Action: The dented can was removed from the rack and placed in an approved location.
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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 ground beef was stored above whole intact beef in the top cold holding drawer next to the fryers on the cooks line. Raw chicken was stored in a container behind raw shrimp in the bottom cold holding drawer below the stove top grill. Corrective Action: The whole intact beef was moved to the top cold holding drawer and ground beef moved below. The raw chicken was moved to the front of the cold holding drawer before the shrimp.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments: 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (Pf)
-The dish machine failed to reach at least 50 ppm chlorine residual on the final rinse cycle. Corrective
Action: The machine was primed and reached 50 ppm chlorine residual.
-Several sanitizer buckets located throughout the kitchen and bar area measured less than 200 ppm quaternary residual. Corrective Action: The sanitizer buckets were replaced with the correct concentration.
4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf)
-A pink moldy substance was present on the interior of the ice machine.
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| 20 - Foodborne Illness Risk Factors |
| Proper cooling time and temperature |
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Inspector Comments: 3-501.14 Cooling (P)
- Individually wrapped bags of jasmine rice measured 45°F - 46°F in the cold top reach in refrigerator on the cooks line closest to the preparation area of the kitchen after cooling for more than 6 hours. Corrective Action: Staff discarded the cooked rice.
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| 21 - Foodborne Illness Risk Factors |
| Proper hot holding temperatures |
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Inspector Comments: 3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
-Mashed potatoes measured 99°F in the steam well across from the stove top grills on the cooks line. Corrective Action: Staff moved the potatoes to a sheet tray and placed them in the walk in refrigerator to cool. Staff will reheat the potatoes to 165°F before dinner service.
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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 items measured above 41°F in the cold top refrigerators located on the cooks line: pico de gallo (44°F - 47°F), pickled ginger (47°F), pickled onions (47°F - 69°F), cut tomatoes (44°F - 57°F), tuna (46°F), feta cheese (53°F), shredded cheese (46°F - 48°F), black beans (52°F), peanut lime vinaigrette (54°F), cooked mushrooms (52°F), garlic and oil mixture (50°F), parmesan cheese dip (50°F), cut lettuce (47°F), cooked rice (44°F), truffle aioli (44°F), poke cut tuna (44°F - 46°F), and facility prepared mayonnaise (48°F - 56°F). Corrective Action: All food items were moved to the walk in refrigerator to rapidly cool. The poke cut tuna was discarded. Staff placed ice in the cold top refrigerators to keep foods cold until the units get fixed.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments: 3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf)
-The following foods were not date mark labeled in refrigeration units throughout the kitchen: Milk, cooked mushrooms, pico de gallo, cut tomatoes, cooked rice, cut leafy greens, tuna, cooked potatoes, and pickled vegetables. Corrective Action: TCHD provided guidance on date mark labeling and staff will date mark all required foods.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments: 7-201.11 Separation-Storage (P)
-Chemicals were stored next to single service gloves on top of the dish washing machine in the ware washing area. Corrective Action: The chemicals were moved to an approved location.
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| 33 - Good Retail Practices |
| Proper cooling methods used; adequate equipment for temperature control |
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Inspector Comments: 3-501.15 Cooling Methods (C)
-Cooked potatoes in the cold holding drawers below the stove top grill on the cooks line were individually bagged before reaching 41°F while cooling. Cooked rice located on the speed rack in the walk in refrigerator were individually bagged before reaching 41°F while cooling.
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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)
-Several squeeze bottles containing food were not labeled as to their contents on the cooks line.
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| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
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Inspector Comments: 3-304.13 Linens and Napkins, Use Limitations (C)
-A cloth towels was in direct contact with a prepared sauce in a container in the cold top refrigerator across from the salamander on the cooks line.
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| 43 - Good Retail Practices |
| In-use utensils: properly stored |
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Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C)
-Several in use utensils were stored in a container of water that was not maintained at a temperature of at least 135°F. Tongs were stored hanging from oven handles on the cooks line.
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| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
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Inspector Comments: 4-901.11 Equipment and Utensils, Air-Drying Required (C)
-Dishes were stacked wet on the shelf above the three compartment sink in the ware washing 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 corners on the in place cutting boards located on the cooks line were chipped and in disrepair. Several gaskets on refrigeration units located on the cooks line and in the bar area were severely torn. The hood above the grill area on the cooks line was missing several vents.
4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
-The caulking behind the pre-rinse sprayer located next to the dish machine was moldy.
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| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
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Inspector Comments: 4-302.14 Sanitizing Solutions, Testing Devices (Pf)
-Test strips were not available at the facility for the quaternary ammonia sanitizing solution.
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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 ledge around the reach in cold holding refrigerator holding glasses and ice cubes in the bar area was soiled with debris. The condenser in the liquor walk in refrigerator in the kitchen was soiled with dust.
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| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
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Inspector Comments: 5-205.15 System Maintained in Good Repair (C)
-The faucet on the two compartment preparation sink in the kitchen was leaking. The hand sink in the employee restroom was slow to drain. The faucet on the hand sink in the bar area was loose.
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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)
-Several ceiling vents throughout the kitchen were soiled with dust.
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
-Several floor tiles on the cooks line and in the ware washing area were chipped and in disrepair.
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03/07/2018
Inspection, Routine
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: Staff were observed switching from dirty dishes to clean dishes and failed to wash their hands in between in the kitchen warewashing area. Staff shall wash hands when going from soiled dishes to clean dishes. The staff member was educated about the requirement to wash hands between dirty and clean dishes.
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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: Chowder and tortilla soup were tested at less than 135°F (107°F) in the steam well at the front kitchen entrance from the expo area. Soups were reheated to 165°F and steam well was turned up to hold at 135°F and above.
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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: King blue steak sauce made with dairy was tested at greater than 41°F (50°F) in the dressing cold well between the stove and the flat top grill on the cook's line. All potentially hazardous items shall be kept at 41°F and below. More ice was added to beneath the cold well and sauce was moved to another cold unit to cool to proper temperature. Cut tomatoes were tested at great than 41°F (45°F) in the cold-top cooler in front of the ovens at the end of the cook's line. Cut tomatoes shall be held at 41°F and below. Tomatoes were moved to another unit for proper cold holding.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The caulking on the rinse drain board of the three-compartment sink was in disrepair.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The interior basin of the kitchen mop sink was heavily soiled with residue and debris.
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| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
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Inspector Comments: The lids of the dumpster closest to the area doors were left open and not pest preventative.
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02/17/2016
Inspection, Routine
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: An employee in the grill area was observed donning gloves without washing their hands.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: Ice was present in the basin of the bar handsink.
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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 container of cream in the cold top refrigerator was 50 degrees F. Milk and half and half in the wait station reach-in refrigerator were 45-46 degrees F.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Several refrigerator door gaskets in the kitchen were torn. Foil was lining the underside of the toaster in the grill area.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: A set of tongs was stored in sanitizer in the grill area.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The mopsink was soiled with debris.
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| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
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Inspector Comments: The trash can for the grill area was not lined.
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| 15a - Non-Critical |
| Other Operations: Personnel: clean clothes, hair restraints, authorized |
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Inspector Comments: Employees in the grill area were observed handling food while wearing watches or bracelets.
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02/05/2015
Inspection, Routine
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: An employee in the grill area was observed changing gloves without washing their hands.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: An employee at the bar was observed rinsing a thermometer in the handsink.
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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: Peeled tomatoes, diced kale, sliced tomatoes all in the grill cold top refrigerator were 49-59°F.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: The wait station handsink and the grill handsinks did not have hot water that reached at least 100°F.
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| 11c - Non-Critical |
| Testing Devices: Chemical test kits provided and accessible |
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Inspector Comments: The caulking around the warewashing area was missing.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor corners around the beverage reach-in refrigerator were soiled with food debris.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: A ceiling light in the warewashing area was burned out.
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