|
11/09/2021
Inspection, Routine
|
| 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 Jim Beam Bourbon was adulterated with fruit flies at the bar.
Corrective action: The person in charge disposed of the bottle and its contents, see voluntary condemnation.
3-202.15 Package Integrity (Pf)
- Dented cans of chopped sweet potatoes and hoisen sauce were stored with wholesome cans in the dry storage room.
Corrective action: The person in charge moved the dented cans to a separate area for return.
|
| 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 dish machine measured less than 50 ppm chlorine during active ware washing.
Corrective action: The person in charge primed the machine to measure 50-200 ppm chlorine.
|
| 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 fan guards on the condenser unit in the walk-in refrigerator were soiled.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments:
6-501.12 Cleaning, Frequency and Restrictions (C)
- The floor drain below the three compartment sink was soiled.
|
|
06/12/2019
Inspection, Routine
|
| 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 preparation table across from the dish machine.
- An unapproved employee beverage was stored on the shelf below the preparation table across from the dish machine.
- An approved employee beverage was stored next to food items in the three door reach-in refrigeration unit near the preparation sink.
Corrective action: The person in charge moved the beverages to an approved location.
|
| 09 - Foodborne Illness Risk Factors |
| No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed |
|
Inspector Comments:
3-301.11 Preventing Contamination from Hands (Pf)
- An employee was observed preparing ready to eat sandwiches with their bare hands.
Corrective action: The employee was educated on proper glove use.
|
| 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 near the three compartment sink.
Corrective action: An employee provided soap.
|
| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
|
Inspector Comments:
3-101.11 Safe, Unadulterated and Honestly Presented (P)
- Numerous dented cans of garbanzo beans, water chestnuts, sliced jalapeños peppers, diced pears, and cornichons were stored with wholesome cans in the dry storage area.
- Numerous moldy green bell peppers, red bell peppers, tomatillos, and jalapeño peppers were stored with wholesome produce in the outdoor walk-in refrigerator.
Corrective action: The person in charge separated the dented cans to return to the supplier and discarded of the unwholesome produce.
|
| 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 dish machine failed to measured 50 ppm chlorine after the third attempt.
- The sanitizer solution in the three compartment sink at the bar measured less than 200 ppm quaternary ammonium during active warewashing.
Corrective action: The person in charge replaced the chlorine and the machine tested 50 ppm chlorine. The bar tender corrected the three compartment sink solution to measure 200 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)
- Numerous clean dishes were stacked wet in the dry storage room.
|
| 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 preparation sink was torn.
- The caulking on the hand sink near the ice machine was not smooth and easily cleanable.
4-501.11 Good Repair and Proper Adjustment-Equipment (C)
- Ice accumulation was present on the ceiling of the walk-in freezer.
- The paint was chipped on the shelves in the cold-top reach-in refrigeration unit across from the oven on the cook line.
- The kick plate to the two-door reach-in refrigerator/freezer was missing.
4-501.12 Cutting Surfaces (C)
- The cutting boards on the cold-holding units across from the cook line were scored.
|
| 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 air curtain unit above the back door was soiled with dust.
- The fan guards on the condenser unit in the outdoor walk-in refrigerator were soiled with dust.
- The shelving units in the indoor walk-in refrigerator were soiled.
- The door gaskets on the three-door reach-in refrigerator near the preparation sink were soiled.
- The interior of the cold-top reach-in refrigerator across from the oven on the cook line was soiled.
- the door gaskets on the cold-top reach-in refrigerator across from the oven on the cook line were soiled.
- The door gaskets on the cold-top refrigerator drawers below the flat-top grill on the cook line were soiled.
- The top of the reach-in refrigerated drawers below the flat-top grill on the cook line was soiled.
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments:
5-205.15 System Maintained in Good Repair (C)
- The bell cap on the atmospheric vacuum breaker on the mop sink was missing.
- The hot handle on the preparation sink was leaking upon inspection.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments:
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
- Holes were present in the wall above the hand sink near the ice machine.
- The paint on the walls in the dry storage room was chipped.
- Holes were present in the wall above the preparation sink.
- Holes were present in the wall behind the expo line.
6-501.12 Cleaning, Frequency and Restrictions (C)
- The floor below the hand sink near the ice machine was soiled.
- The caulking on the mop sink was soiled.
- The floor below the pre-rinse side of the dish machine was soiled.
- The caulking on the pre-rinse side of the dish machine was soiled.
- The wall behind the pre-rinse side of the dish machine was soiled.
- The floor below the dish machine was soiled.
- The wall behind the three compartment sink was soiled.
- The floor below the three compartment sink was soiled.
- The floor in the dry storage room was soiled.
- The ceiling in the outdoor walk-in refrigerator was soiled.
- The floor below the fryer and stove on the cook line was soiled.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments: 6-303.11 Intensity-Lighting (C)
- Numerous lights were non-functioning above the salad cold-top reach-in refrigeration unit.
- Numerous lights were non-functioning in the dry storage room.
|
|
03/06/2019
Inspection, Routine (Enforcement)
|
| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
|
Inspector Comments: 3-202.15 Package Integrity (Pf)
Dented cans of fire roasted diced tomatoes were stored with wholesome cans in the dry storage room.
Corrective action: The person in charge moved the dented cans to the office for return. Follow-up needed.
|
| 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 dish machine measured less than 50 ppm chlorine after three attempts.
Corrective action: Follow-up needed.
|
| 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 sink near the ice machine was soiled.
The caulking on the dish machine drain board was soiled.
The caulking on the mop sink was soiled.
The caulking on the preparation sink was soiled.
4-202.11 Food-Contact Surfaces-Cleanability (Pf)
The cutting board on the preparation table near the three compartment sink was scored.
The cutting board on the right and left cold-top reach-in refrigerators across from the cook line were scored.
4-101.19 Nonfood-Contact Surfaces (C)
The caulking under the vent hood above the cook line was torn.
A drain hose was not properly attached to the right soda gun at the bar.
The shelving units in the indoor and outdoor walk-in refrigerators were rusted.
|
| 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 air curtain above the back door was soiled with dust.
The exterior of the stand up mixer near the cook line was soiled.
The exterior of all cook line equipment was soiled.
The interior of the right cold-top reach-in refrigerator across from the cook line was soiled.
The door gaskets on the right cold-top reach-in refrigerator across from the cook line were soiled.
The interior of the microwave above the salad cold-top reach-in refrigerator was soiled.
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments: 5-205.15 System Maintained in Good Repair (C)
The bell cap on the atmospheric vacuum breaker was missing.
The hot handle on the preparation sink faucet was leaking upon inspection.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C)
The walls throughout the kitchen were soiled.
The floor below the cook line equipment was soiled.
The coving throughout the kitchen was soiled.
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
Holes were present in the wall near the hand sink on the cook line.
Holes were present in the walls near the mop sink.
Holes were present in the wall near the dish machine drain board.
|
|
11/16/2018
Inspection, Routine (Enforcement)
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Dented cans of pie filling and chili sauce were stored with wholesome cans on the can storage rack in the dry storage room. Containers of strawberries and numerous oranges were soiled with mold and stored with wholesome food product in the outside walk-in refrigerator.
Corrective action: The person in charge moved the unwholesome cans to the office for return. The person in charge disposed of the unwholesome fruit. See voluntary condemnation. Follow-up needed.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw ground beef was stored above raw intact steaks and raw salmon in the outside walk-in refrigerator.
Corrective action: The person in charge arranged the raw food product correctly. Follow-up needed.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An approved employee beverage was stored on the preparation table across from the dish machine. An unapproved twist top employee beverage was stored in the reach-in refrigerator near the indoor walk-in refrigerator.
Corrective action: The person in charge moved the beverages to an approved location. Follow-up needed.
|
|
08/09/2018
Inspection, Routine
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: Ice was observed in the basin of the banquet server station hand sink. Discussed use of hand washing sinks for hand washing only with chef and staff.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An approved employee beverage was stored next to the preparation sink near a sandwich preparation table. Discussed proper beverage storage with the operator.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Grilled chicken in the salad cold top refrigerator was 45°F. Discussed proper cold holding temperatures with chef. Chef stated a new unit will be delivered within the month.
|
| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
|
Inspector Comments: Live flies were present throughout the facility. Discussed fly prevention with the operator.
|
| 07b - Critical |
| Pest Control: Pesticide application |
|
Inspector Comments: Fly strips were hung over the following food preparation surfaces: the soda machine, the slicer, the sandwich preparation tables. Discussed best places for fly strips to be hung with chef.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: A squirt bottle of water was not labeled as to its contents.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The door handle on the oven was broken and covered with duct tape. The door gasket on the back walk in cooler was torn. The door gaskets on the reach-in freezer in the ware washing area were torn.
|
| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
|
Inspector Comments: The caulking on the dish machine drain board was in disrepair.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The soda dispensers at the bar were soiled.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The ventilation hood panels were soiled. The fan unit above the back door was soiled with dust. The shelves in the dry storage area were soiled. The door gaskets on the reach-in refrigerator in the ware washing area were soiled. Ice build up was present on the condenser unit in the walk-in freezer. The shelves in the walk-in refrigerator were soiled. The fan guard in the rear walk-in refrigerator were soiled with dust. The shelves in the rear walk-in refrigerator were soiled.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: The concentration of sanitizer in the bucket at the front bar was less than 100ppm quaternary ammonia residual.
|
| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
|
Inspector Comments: Single service coffee filters were stored uncovered and unprotected from contamination next to the coffee machine.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The caulking on the preparation sink was soiled.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor below the soda machine was soiled. The floor along the back of the cook line was soiled. The walls in the dry storage room were in disrepair. The walls behind the three compartment sink were soiled. The wall behind the dish machine and drain board were soiled. The ceiling throughout the dish machine area was soiled. The floor below the dish machine was soiled. The wall behind the preparation sink was soiled. The floor in the walk-in freezer was soiled. Floor tiles were missing below the hand sink in the banquet bar area. The coving throughout the banquet bar area was soiled.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: A light in the hood was not functioning. The light shields above the soda machine were soiled with insects.
|
| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
|
Inspector Comments: A cell phone was stored on the preparation table in the ware washing area near ready to eat food.
|
|
10/20/2017
Inspection, Critical Item
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Six bottles of liquor at the bar were adulterated with dead winged insects. (see voluntary condemnation)
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw shelled eggs were stored directly above ready to eat food items in the left reach in refrigerator across from the cook line.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: A rag was stored in the basin of the banquet wait station hand sink. Sanitizer buckets and other items were stored in the basin of the dish area hand sink.
|
| 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, stored overnight in the right side of the cold holding unit next to the cook line: cooked corn (47°F), cooked black beans (46°F-47°F), boiled eggs (48°F), salsa (47°F) cut tomatoes (47°F), and spring mix (52°F). (see voluntary condemnation)
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: The banquet wait station hand sink mixing valve (72°F) and the banquet bar hand sink (65°F) did not a minimum hot water temperature of at least 100°F
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Soap was not provided at the dish area hand sink. Paper towels were not readily available at the banquet wait station hand sink.
|
| 08c - Critical |
| Poisonous Or Toxic Items: Properly used |
|
Inspector Comments: Unapproved clorox disinfecting wipes are used to in a way that leaves a toxic residue on the bar counter.
|
|
05/12/2017
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A dented can of sliced jalepenos and a dented can of borettaine onions were stored with wholesome cans in the dry storage area.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw eggs were stored above cooked pasta in the reach in refrigerator across from the fryers.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: A colander was stored in the basin of the banquet wait station hand sink.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The shelves inside of the reach in refrigerator across from the cook line were rusty. The laminate was chipping on the banquet wait station counter and shelves, exposing raw wood that was not smooth and easily cleanable. The handle of a flat top grill utensil on the cook line was burnt and not smooth and easily cleanable.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Holes were present in the walls throughout the kitchen and were not smooth and easily cleanable. The wall behind the ice machine was soiled with dirt and debris. The floor in the walk-in freezer was soiled with dirt and ice build up. The floor under the ice machine and dish machine were soiled with dirt and debris. The wall next to the wait station soda machine was soiled with food debris.
|
