|
12/29/2021
Inspection, Routine
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments:
2-301.14 When to Wash (P)
- An employee was observed donning a new pair gloves before first washing their hands.
- An employee was observed handling soiled dishes then handling clean dishes without first washing their hands.
Corrective action: The person in charge educated the employees on when to wash their hands.
|
| 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)
- An employee was observed filling a container with water from the hand sink near the cook line.
Corrective action: The person in charge educated the employee on proper hand sink use.
6-301.12 Hand Drying Provision (Pf)
- Paper towels were not provided at the hand sink near the kitchen entrance.
Corrective action: An employee provided paper towels.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments:
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P)
- Raw beef was stored above tomatoes on a shelving unit in the walk-in refrigerator.
Corrective action: The person in charge moved the raw beef to the bottom shelf.
|
| 18 - Foodborne Illness Risk Factors |
| Proper cooking time & temperatures |
|
Inspector Comments:
3-401.11 Raw Animal Foods-Cooking (P)
- An employee was observed cooking chicken (155°F) for immediate service to less than 165°F.
Corrective action: The employee returned the chicken to the oven to reach 165°F before serving.
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments:
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf)
- Date marking was not utilized for Time/Temperature Control for Safety Foods kept longer than 24 hours throughout the kitchen.
Corrective action: The person in charge was educated on proper date marking practices.
|
| 33 - Good Retail Practices |
| Proper cooling methods used; adequate equipment for temperature control |
|
Inspector Comments:
3-501.15 Cooling Methods (C)
- Cooked rice and cooked beef were observed cooling in covered containers in the preparation area.
Corrective action: The person in charge uncovered the containers and moved the above items to the walk-in refrigerator.
|
| 36 - Good Retail Practices |
| Thermometer provided & accurate |
|
Inspector Comments:
4-204.112 Temperature Measuring Devices-Functionality (C)
- An ambient air thermometer was not present in the reach-in refrigerator near the kitchen entrance.
- An ambient air thermometer was not present in the two-door reach-in refrigerator near the preparation area.
- An ambient air thermometer was not present in the reach-in refrigerator across from the cook line.
- An ambient air thermometer was not present in the cold-top reach-in refrigerator across from the cook line.
4-302.12 Food Temperature Measuring Devices (Pf)
- A food probe thermometer was not available at the facility.
Corrective action: The inspector provided a thermometer.
|
| 37 - Good Retail Practices |
| Food properly labeled; original container |
|
Inspector Comments:
3-302.12 Food Storage Containers Identified with Common Name of Food (C)
- Numerous bulk baking powder food storage containers throughout the facility were not labeled with their common name.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments:
3-304.14 Wiping Cloths, Use Limitation (C)
- A dry cloth was used the handle ready to eat cooked chicken then proceeded to be used as a pot handle holder.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments:
3-304.12 In-Use Utensils, Between-Use Storage (C)
- The scoops in numerous bulk baking powder storage containers were stored with their handles touching the food product.
|
| 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 on a shelving unit in the ware washing area.
|
| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
|
Inspector Comments:
4-502.13 Single-Service and Single-Use Articles-Use Limitations (C)
- Single-service containers were re-used for food storage containers throughout the facility.
|
| 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 under the vent hood above the cook line was torn.
- The caulking on the hand sink in the men's restroom was torn.
4-501.11 Good Repair and Proper Adjustment-Equipment (C)
- The shelf above the hand sink at the kitchen entrance was made of porous wood.
- The shelves above the non-functioning cold-top reach-in refrigerator near the kitchen entrance were made of porous wood.
- The shelves above the preparation table in the preparation area were made of porous wood.
- The door gaskets on the reach-in refrigerator across from the cook line were torn.
4-501.12 Cutting Surfaces (C)
- The cutting boards on the preparation table were scored.
- The cutting board on the cold-top reach-in refrigerator across from the cook line was scored.
- The cutting board on the hot holding unit across from the cook line was scored.
- The cutting boards on the shelving unit near the preparation sink were scored.
4-201.11 Equipment and Utensils-Durability and Strength (C)
- Non-commercial containers were used for food storage throughout the kitchen.
|
| 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 cutting boards on the preparation table in the preparation area were stained.
- The cutting board on the hot holding unit across from the cook line was stained.
- The cutting board on the cold-top reach-in refrigerator across from the cook line was stained.
- The cutting boards on the shelving unit near the preparation sink were stained.
- The cutting board at the bar was stained.
4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
- The wheeled cart behind the hand sink near the kitchen entrance was soiled.
- The exterior of the non-functioning cold-top reach-in refrigerator near the kitchen entrance was soiled.
- The interior of the reach-in refrigerator near the kitchen entrance was soiled.
- The interior of the cabinet below the hand sink near the kitchen entrance was soiled.
- The exterior of the cabinet below the hand sink near the kitchen entrance was soiled.
- The exterior of the two-door reach-in refrigerator near the preparation area was soiled.
- The interior of the two-door reach-in refrigerator near the preparation area was soiled.
- The exterior of the blender in the preparation area was soiled.
- The shelves below all preparation tables in the preparation area were soiled.
- The shelving units in the preparation area were soiled.
- The exterior of all bulk food storage containers in the preparation area were soiled.
- The exterior of all trash cans in the kitchen was soiled.
- The box fan in the preparation area was soiled.
- The vent hood above the cook line was soiled.
- The exterior of all equipment on the cook line was soiled.
- The exterior of the reach-in refrigerator across from the cook line was soiled.
- The interior of the reach-in refrigerator across from the cook line was soiled.
- The door gaskets on the reach-in refrigerator across from the cook line were soiled.
- The shelves above the reach-in refrigerator across from the cook line were soiled.
- The exterior of the cold-top reach-in refrigerator across from the cook line was soiled.
- The interior of the cold-top reach-in refrigerator across from the cook line was soiled.
- The door gaskets on the cold-top reach-in refrigerator across from the cook line were soiled.
- The shelf below the hot holding unit across from the cook line was soiled.
- The stand-up mixer near the dish machine was soiled.
- The trays for the dish machine were soiled.
- The vent above the dish machine was soiled.
- The shelving unit near the preparation sink was soiled.
- The exterior of the ice machine in the kitchen was soiled.
- The exterior of the cabinet below the soda machine was soiled.
- The handle on the walk-in refrigerator door was soiled.
- The fan guards on the condenser unit in the walk-in refrigerator were soiled.
- The shelving units in the walk-in refrigerator were soiled.
|
| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
|
Inspector Comments:
6-501.18 Cleaning of Plumbing Fixtures (C)
- The basin of the hand sink on the cook line was soiled.
- The faucet on the hand sink on the cook line was soiled.
- The drain pipe below the hand sink on the cook line was soiled.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments:
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
- The paint on the wall to the left of the hand sink near the kitchen entrance was chipped.
6-501.12 Cleaning, Frequency and Restrictions (C)
- The wall across from the hand sink near the kitchen entrance was soiled.
- The floor below the preparation tables in the preparation area was soiled.
- The floor below the shelving units in the preparation area was soiled.
- The wall behind the preparation tables in the preparation area was soiled.
- The ceiling throughout the kitchen was soiled.
- The wall behind the reach-in refrigerator across from the cook line was soiled.
- The floor below all cook line equipment was soiled.
- The floor below the refrigeration units across from the cook line was soiled.
- The wall behind the hand sink near the cook line was soiled.
- The floor drain below the hand sink near the cook line was soiled.
- The floor below 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 preparation sink was soiled.
- The floor below the ice machine was soiled.
- The walls around the mop sink were soiled.
- The wall behind the preparation sink was soiled.
- The floor drain near the soda dispenser was soiled.
- The floor in the walk-in refrigerator was soiled.
- The caulking at the base of the toilet in the women's restroom was soiled.
- The caulking at the base of the toilet in the men's restroom was soiled.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments:
6-303.11 Intensity-Lighting (C)
- Two bulbs under the vent hood above the cook line were non-functioning upon inspection.
|
|
11/08/2019
Inspection, Routine
|
| 01 - Foodborne Illness Risk Factors |
| Person in charge present, demonstrates knowledge, and performs duties |
|
Inspector Comments: 2-103.11(I) Person-In-Charge-Duties (Pf)
Temperatures were not being monitored on a routine basis throughout the day. Corrective action: Follow up 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)
Paperwork was stored in the hand sink in the bar.
Food debris was present in the basin of the hand sink at the entrance of the kitchen. Corrective action: Follow up to occur.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments: 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P)
Raw shell eggs were stored above ready to eat food in the two door stand up refrigerator. Corrective action: Follow up to occur.
|
| 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)
Cooked chicken (47°F-50°F) and cooked lamb (47°F) were stored above 41°F in the three door cold top reach in refrigerator on the cook line. Corrective action: Follow up to occur.
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments: 3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf)
Numerous ready to eat foods in the walk in refrigerator were not labeled with a prepared date or a discard date. Corrective action: Follow up to occur.
|
| 33 - Good Retail Practices |
| Proper cooling methods used; adequate equipment for temperature control |
|
Inspector Comments: 3-501.15 Cooling Methods (Pf)
Chicken (117°F) and lamb (109°F) were stored on the food preparation table improperly cooling at air temperature. Corrective action: Follow up to occur.
|
| 35 - Good Retail Practices |
| Approved thawing methods used |
|
Inspector Comments: 3-501.13 Thawing (C)
Lamb was improperly thawing in standing water on the food preparation sink.
|
| 36 - Good Retail Practices |
| Thermometer provided & accurate |
|
Inspector Comments: 4-203.11 Temperature Measuring Devices, Food-Accuracy (Pf)
The facility did not have a food probe thermometer to measure the internal temperature of food. Corrective action: Follow up to occur.
4-203.12 Temperature Measuring Devices, Ambient Air and Water-Accuracy (Pf)
A thermometer used to measure the ambient air temperature was not present in the two door cold top reach in refrigerator at the entrance of the kitchen. Corrective action: Follow up to occur.
|
| 37 - Good Retail Practices |
| Food properly labeled; original container |
|
Inspector Comments: 3-302.12 Food Storage Containers Identified with Common Name of Food (C)
Numerous squeeze bottles of sauce were not labeled as to their contents on the cook line.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments: 3-305.11 Food Storage-Preventing Contamination from the Premises (C)
Boxes of food were stored on the floor in the walk in freezer.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C)
Utensils were stored in water of 70°F on the cook line.
A scoop handle was stored in contact with flour on the rack to the right of the walk in refrigerator.
|
| 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 seal was separated from the wall on the hand sink in the men's restroom.
The seal was separated from the wall on the three compartment sink in the bar.
The seal was separated from the wall on the food preparation sink.
The seal was separated from the counter top on the hand sink near the entrance to the kitchen.
4-501.11 Good Repair and Proper Adjustment-Equipment (C)
Ice accumulation was present behind the condenser fan in the walk in freezer.
The door was cracked on the three door cold top reach in refrigerator on the cook line.
4-202.16 Nonfood-Contact Surfaces (C)
Duct tape, that is not smooth and easily cleanable, was present on the three door cold top reach in refrigerator on the cook line.
4-501.12 Cutting Surfaces (C)
The cutting boards were scored and stained throughout the kitchen.
4-501.13 Microwave Ovens (C)
The interior of the microwave was soiled on the cook line.
4-101.19 Nonfood-Contact Surfaces (C)
The racks were rusty in the walk in refrigerator.
|
| 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)
Dirty dishes were stored on the two door cold top reach in refrigerator near the entrance of the kitchen.
4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
The interior and exterior was soiled of the two door cold top reach in refrigerator near the entrance of the kitchen.
The interior and exterior was soiled of the two door stand up refrigerator to the right of the preparation table.
The exterior was soiled on the hood above the cook line.
The filters were soiled in the hood above the cook line.
The condenser was dusty in the walk in refrigerator.
The rack was soiled near the food preparation sink.
The rack was soiled to the right of the fryer on the cook line.
The clean dishes rack was soiled in the ware washing area.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C)
The floor was soiled throughout the kitchen.
The floor was soiled in the bar.
The floor drain was soiled in the bar.
The floor drain was soiled in the server hallway.
The floor was soiled below the racks in the walk in refrigerator.
The wall was soiled below the dish washing machine.
The floor was soiled in the walk in freezer.
The wall was soiled behind the equipment on the cook line.
|
|
07/08/2019
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 certification from an accredited program.
|
| 03 - Foodborne Illness Risk Factors |
| Management, food employee and conditional employee; knowledge, responsibilities and reporting |
|
Inspector Comments: 2-103.11(O) Person-In-Charge-Duties (Pf)
The facility did not have a verifiable employee wellness policy. A sample employee wellness policy was provided at the time of inspection.
|
| 05 - Foodborne Illness Risk Factors |
| Procedures for responding to vomiting and diarrheal events |
|
Inspector Comments: 2-501.11 Clean-up of Vomiting and Diarrheal Events (Pf)
The facility did not have a procedure for clean up of bodily fluids. A clean up procedure was provided at the time of inspection.
|
| 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 food preparation table above the onion storage in the kitchen.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments: 6-301.14 Handwashing Signage (C)
Hand washing signs were not present at the hand sink in the bar and the hand sink in the cook line. Hand washing signs were provided at the time of inspection.
5-202.12 Handwashing Sinks, Installation (Pf)
Hot water was not immediately accessible at the hand sink on the cook line. Follow up to occur.
5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf)
Ice and straws were present in the basin of the hand sink to the right of the three door stand up refrigerator in the kitchen.
An employee dumped sanitizer down the hand sink on the cook line.
|
| 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 interior was soiled of the ice machine to the right of the mop sink.
Cardboard, that was not smooth and easily cleanable, was used to line the food contact surface of glassware in the bar top door refrigerator.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments: 3-501.16(B) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
The following items were above 41°F for more than four hours in the three door cold top reach in refrigerator on the cook line: diced tomatoes (48°F), lamb (52°F-62°F), chicken (45°F-48°F), and spinach sauce (47°F-53°F). All items were discarded.
The following items were stored above 41°F for more than 4 hours in the two door reach in refrigerator on the cook line: shrimp (53°F), fish (53°F), shredded cheddar cheese (54°F) and potato mix (54°F). All items were discarded.
Pasta (55°F) was stored above 41°F in the walk in refrigerator. The pasta was discarded.
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments: 3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf)
Ready to eat prepared items throughout the kitchen were not labeled with the date they were prepared. Follow up to occur.
|
| 37 - Good Retail Practices |
| Food properly labeled; original container |
|
Inspector Comments: 3-302.12 Food Storage Containers Identified with Common Name of Food (C)
Several squeeze bottles of sauce and containers of spices were not labeled as to their contents throughout the kitchen.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C)
Several utensils were stored in 81°F water on the cook line.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: 4-202.16 Nonfood-Contact Surfaces (C)
Tape, that is not smooth and easily cleanable, was present on the three door cold top reach in refrigerator on the cook line.
4-101.19 Nonfood-Contact Surfaces (C)
The racks were rusty in the walk in refrigerator.
Unsealed wood was present to the left of the three door stand up refrigerator in the kitchen.
Foil, that is not smooth and easily cleanable, was used to line the interior of the three door stand up refrigerator.
The metal pieces separating the pre-rinse side of the dish washing machine and the ice machine were in disrepair.
4-501.11 Good Repair and Proper Adjustment-Equipment (C)
Ice accumulation was present in the walk in freezer.
The gasket was torn on the single door beer reach in refrigerator.
4-501.13 Microwave Ovens (C)
The interior and exterior of the microwaves were soiled in the kitchen.
4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
The seal was separated from the wall on the three compartment sink in the bar.
|
| 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 interior and exterior was soiled of the three door cold top reach in refrigerator on the cook line.
The exterior was soiled of the fryer on the cook line.
The exterior was soiled of the saute oven on the cook line.
The hoods were soiled above the cook line.
All shelving units were soiled in the kitchen.
The condenser fan cover was soiled in the walk in refrigerator.
The exterior was soiled of the hobart mixer.
The dish racks were soiled in the dish washing area.
The soda storage rack was soiled to the right of the ice machine.
The interior was soiled of the two door reach in refrigerator on the cook line.
The interior was soiled of the top door reach in refrigerator in the bar.
The interior was soiled of the three door stand up refrigerator.
|
| 50 - Good Retail Practices |
| Hot & cold water available; adequate pressure |
|
Inspector Comments: 5-103.12 Pressure (Pf)
Hot water was not provided at the food preparation sink.
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments: 5-205.15 System Maintained in Good Repair (C)
The faucet was leaking on the food preparation sink.
The faucet was leaking on the hand sink on the cook line.
|
| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
|
Inspector Comments: 6-501.18 Cleaning of Plumbing Fixtures (C)
The basin was soiled of the mop sink.
The exterior was soiled of the hand sink on the cook line.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C)
The ceiling tiles were soiled throughout the kitchen.
The walls were soiled throughout the kitchen.
Standing water was present in the dish washing area.
The floor was soiled underneath all equipment in the kitchen.
The floor was soiled in the walk in refrigerator.
The walls were soiled in the walk in refrigerator.
The floor underneath the shelves was soiled in the walk in refrigerator.
The seal was soiled on the food preparation sink.
The floor drain was soiled underneath the dish washing machine.
The floor drain was soiled in the bar.
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
The base coving was missing to the left of the hobart machine.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments: 6-202.11 Light Bulbs, Protective Shielding (C)
The light fixture was not shielded above the two door reach in refrigerator on the cook line.
|
|
07/20/2018
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A bottle of liquor was adulterated with a fruit fly in the bar area. The manager discarded the bottle of liquor. Containers of sauce were stored in the ice bin of the soda machine.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw chicken and shell eggs were stored above ready to eat foods in the walk in refrigerator.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee on the cook line was observed touching their phone with gloved hands and then prepared food without removing gloves and washing their hands. Discussed proper hand washing with the manager.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Several unapproved employee beverages were observed throughout the kitchen on food preparation areas. Discussed approved employee beverages and proper storage areas with the manager.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: Chemical spray bottles were not labeled as to their contents underneath the hand sink in the server area. Discussed properly labeling chemical spray bottles with the manager.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Unsealed wood, not smooth and easily cleanable, was observed above the food preparation table in the back kitchen and on the shelves across from the ice machine. The caulking was in disrepair on the food preparation sink. The metal door insert in the cook line cold top reach in refrigerator was not connected to the door. Duct tape was observed on the right door of the cold top reach in refrigerator. Duct tape was observed around the pipe in the walk in freezer.
|
| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
|
Inspector Comments: The caulking was heavily soiled on the pre rinse side of the dish washing machine. The caulking was in disrepair on the three compartment sink in the bar.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The inside of the ice machine was soiled.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The rack was soiled above the two door reach in refrigerator on the cook line. The hood was soiled. The single burner was heavily soiled on the cook line. The rack was soiled across from the food preparation table in the back kitchen. The spice shelves were soiled above the food preparation table in the back kitchen. The rack was soiled across from the food preparation sink. The racks were soiled in the dish washing area. The wiping cloths were soiled on the cook line. The door gaskets were soiled on the cold top reach in refrigerator across from the saute oven. The exterior of the ice machine was soiled. The condenser fan was dusty in the walk in refrigerator.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Utensils were stored in standing water holding 82°F in the steam table.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The hand sink was leaking to the right of the walk in refrigerator. The pipe was leaking in the walk in freezer.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: A ceiling tile was missing to the right of the dish machine ventilation hood. The drain was soiled in the bar. The floor was soiled underneath the equipment on the cook line. The floor was in disrepair on the cook line. The ceiling was soiled above the two door reach in refrigerator in the server area. The drain was soiled underneath the hand sink by the walk in refrigerator. The base coving was in disrepair underneath the food runners window on the cook line side. The ceiling was soiled in the dish machine area. The ceiling was dusty above the cook line. There was pooling water in the dish washing area. The ceiling and wall was soiled at the mop sink. The floor was soiled underneath the food preparation table in the back kitchen. The wall was soiled behind the preparation table on the cook line.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: The light fixture was not shielded above the food preparation table on the cook line.
|
|
07/20/2017
Inspection, Routine
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee in the preparation area was observed touching their phone with gloved hands then washed basil without removing gloves and washing hands. An employee was observed blowing in their glove before donning in the preparation area. An employee was observed washing their hands for less than 15 seconds in the cook line hand sink. An employee was observed changing gloves without washing their hands prior in the warewash area.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee was observed filling a container in the cook line hand sink multiple times.
|
| 03a - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly cool foods to 41°f or less |
|
Inspector Comments: A deep, plastic container of onion sauce measured 83°F after cooling for over 2 hours in the walk-in cooler.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: Hot water was not provided to the cook line hand sink.
|
| 07b - Critical |
| Pest Control: Pesticide application |
|
Inspector Comments: Two bottles of unapproved pesticide were stored in the cabinet in the hall to the right of the bar.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: Multiple bottles of oil were not labeled as to their contents on the cook line.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The cutting boards throughout the facility were scored. Cardboard was present in the bar cooler to hold lemons and limes.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Plastic was used to wrap the plumbing below the hand sink. The metal door insert in the cook line reach in cooler was not connected to the door. The caulking on the preparation sink was in disrepair. Cardboard was used to line the bottom of the reach in cooler to the right of the two door stand up cooler.
|
| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
|
Inspector Comments: The caulking on the three compartment sink at the bar was in disrepair.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The cutting boards throughout the facility were stained.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The following areas were soiled: ventilation hood, handles of the reach in coolers on the cook line, handle of the walk-in cooler, shelves to the right of the fryers, interior of the reach in coolers on the cook line, stove tops, caulking on the preparation sink, light above the cook line reach in cooler, shelves to the right of the microwave on the cook line, gaskets in the reach in cooler across from the cook line hand sink, wiping cloths and oven mitts on the cook line, the exterior of the mixer, and the pipes below the cook line hand sink.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: The caulking on the drain board to the left of the dish machine was heavily soiled. Multiple dishes were stacked wet on the shelf across the walk-in cooler.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Utensils were stored in standing water holding 74°F to the left of the steam table.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The following were in violation at the cook line hand sink: the left of the sink was in disrepair, caulking was in disrepair, and a leak was present on the faucet and below dripping to the floor. A leak was present below the walk-in cooler fans.
|
| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
|
Inspector Comments: The lids to the dumpsters were left open.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The following areas were soiled: the wall under the dish machine drain board, wall to the left of the mixer, floor below the table that stored onions, bar floor drain, wall to the left of the mop sink, wall behind the dish shelf, wall behind the range, and the wall to the left of the cook line cold top.
The floor to wall coving below the walk-in cooler and below the cook line hand sink were in disrepair. The walk-in floor was in disrepair. The cook line floor was in disrepair.
A ceiling tile was missing to the right of the dish machine ventilation hood. The paint on the wall to the left of the drink station hand sink was chipping. Multiple holes were present in the wall to the right of the drink cooler in the drink station.
|
| 15a - Non-Critical |
| Other Operations: Personnel: clean clothes, hair restraints, authorized |
|
Inspector Comments: Multiple employee was observed wearing watches while preparing food items. An employee was observed preparing raw chicken while lifting their sleeves.
|
|
07/07/2016
Inspection, Routine
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: A container of raw chicken was stored over fresh tomatoes in the walk-in refrigerator. Raw eggs were stored over cooked vegetable pankora in the walk-in refrigerator.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Tandori chicken (103-109°F) and Daal Soup (104°F) was above 41°F sitting out on the preparation table across from the cook line.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Paper towels were not present at the cook line hand sink. Soap and paper towels were not present at the bar hand sink.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: Two chemical spray bottles hanging from the bus cart were not labeled as to their contents.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Shrimp was not thawing under running water on the preparation sink drain board.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Common cloths were used to cover bowls of food in the cook line reach-in refrigerators and not smooth or easily cleanable. The gasket on the left cook line cold top refrigerator was in disrepair.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The door gaskets on the cook line cold top refrigerators were soiled with food debris.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The wall next to the cook line was heavily soiled with food debris. The wall in the ware washing area was soiled.
|
|
05/20/2015
Inspection, Routine
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee was observed touching their face and then continued food preparation without washing their hands in between.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee was observed washing their gloved hands.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: Cold water was not available at the bar hand sink.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle above the three compartment sink was not labeled as to its contents.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: A container of raw chicken was stored on the floor in the walk-in refrigerator.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Several towels lining food containers throughout the kitchen were not smooth and easily cleanable. Several cutting boards throughout the facility were scored.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The shelf below the kitchen rice hot holding unit was rusted. The caulking in the grill hood was torn. The cardboard lining the shelves by from the food preparation sink was not smooth and easily cleanable.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The cutting board by the kitchen rice hot holding unit was stained.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: Several door gaskets on the reach-in refrigerators throughout the kitchen were soiled with food debris. The shelf by the cook line fryers was soiled with grease. The caulking in the dish machine area was soiled.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Several scoop handles were in contact with food product throughout the kitchen.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: Several single service items throughout the kitchen were reused.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The wall next to the cook line fryer was soiled with grease. The floor throughout the kitchen was not smooth. The wall behind the food preparation sink was in disrepair. The ceiling in the ware washing area was soiled with debris.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: A light above the spice rack was not functioning.
|
| 15a - Non-Critical |
| Other Operations: Personnel: clean clothes, hair restraints, authorized |
|
Inspector Comments: A kitchen employee was observed wearing a watch at the time of inspection.
|
|
05/15/2014
Inspection, Routine
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Containers of raw lamb were stored above cooked chicken and raw vegetables in the walk-in refrigerator.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: Ice was present in the kitchen handsink, indicating it was used as a dumpsink.
|
| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
|
Inspector Comments: An employee was observed handling ready to eat bread with his bare hands.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Chicken curry was 110°F in the buffet.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Raita containing yogurt was 50°F on the buffet.
|
| 08c - Critical |
| Poisonous Or Toxic Items: Properly used |
|
Inspector Comments: The bleach sanitizer solution in the kitchen contained more than 200ppm chlorine residual.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: A spray bottle of lemon juice was unlabeled on the cookline.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: A small tabletop fryer was present in the kitchen and was not underneath a vent hood.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The caulking on the vent hood was in poor repair. The caulking on the pre-rinse drainboard of the dish machine was cracked.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The door gaskets on the reach-in refrigerator across from the cookline were soiled with food debris. The hood vents were soiled with grease. The shelves above the dish machine were soiled. The fan in the walk-in refrigerator was soiled with dust.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floors, walls, and ceilings throughout the kitchen were soiled with food debris. The floor underneath the cookline was soiled with grease. The wall behind the dish machine was soiled with debris and was chipped. The floor in the walk-in refrigerator was in poor repair. The floor drain underneath the kitchen handsink was soiled with food debris.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: The lighting throughout the kitchen preparation area, the dish area, and the waitstation area were not adequate. Several lights in the cookline hood were not shielded.
|
