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07/23/2019
Inspection, Routine
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| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
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Inspector Comments: An employee on the cook line was observed sanitizing counter tops with a wiping cloth then returned to food preparation without first washing their hands and donning a new pair of gloves.(Priority)
Corrective Action: Provided education on proper handwashing procedures.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments: Several food items stored in the refrigerated doors under the cook line grill measured between 47-55°F.(Priority)
See voluntary condemnation for details.
Several food items stored in the cold top reach in refrigerator across from the cook line fryers measured between 45-47°F.
Corrective Action: All items were moved to the walk in refrigerator to be rapidly cooled to 41°F or below.
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| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
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Inspector Comments: Sanitizer buckets were stored on the floor throughout the facility.(Core)
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments: Door gaskets were torn in the cold top reach in refrigerator across from the cook line fryers.(Core)
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments: The fan shields in the walk in refrigerator were soiled with dust.(Core)
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07/12/2018
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: A bottle of liquor at the bar was adulterated with insects. See voluntary condemnation agreement. Corrective Action: The person-in-charge discarded the liquor.
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| 08c - Critical |
| Poisonous Or Toxic Items: Properly used |
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Inspector Comments: The person-in-charge stated a mutisurface cleaner and disinfectant is used on the meat and vegetable preparation table after food preparation and is not rinsed off after it is used. Corrective Action: Discussed with the person-in-charge about rinsing it after use on food contact surfaces or to only use it on non-food contact surfaces where it does not require a rinse step.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: The side station kids cups were stored with their food contact surface exposed.
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| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
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Inspector Comments: The left faucet on the three-compartment sink in the warewashing area was leaking at the base of the faucet when turned on.
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| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
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Inspector Comments: The thermometer on the salad refrigerator where lettuce is stored was not functioning.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The caulking on the warewashing handsink was stained. The production table handsink was not completely sealed to the wall. The hoses for the backflow devices on the carbonators did not reach the floor drains.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The side station serve ceiling was soiled with dust. Ice was built up on the floor near the door to the walk-in freezer.
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03/23/2017
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: A yellow bell pepper, inside a container in the walk-in refrigerator, was spoiled with a black mold-like residue and stored with wholesome yellow bell peppers.
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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 back kitchen food preparation area was observed retrieving a pen from the floor, with gloved hands, and continuing to handle open bags of soup and clean utensils without removing their gloves and washing their hands.
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| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
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Inspector Comments: Observed an employee at the bar placing ready-to-eat lemon wedges into customer drinks with their bare hands.
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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: Overstocked cheese tortellini, inside a bag which was stored in a pan at the cook's line cold-top refrigerator, measured 53°F. Facility prepared roasted garlic, inside a pan stored at ambient air temperature at the cook's line, measured 76°F and did not contain a time-tag sticker indicating when it was taken out of temperature control for a four-hour discard.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: A bin of vanilla sugar, on the dry storage area shelf, was not labeled as to its contents. A squirt bottle of oil and herb mixture, at the cook's line, was not labeled as to its contents.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The cook's line one-door reach-in refrigerator door gasket was torn.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The kitchen table-mounted can opener blade was soiled with dried on food debris.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The back kitchen food preparation line hood filter covers were soiled with grease and debris. The table-mounted can opener holster was soiled. There was a build-up of frost on the walk-in freezer door.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: Clean pans were stacked while wet on the cook's line storage shelf.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: The Italian breading scoop handle was in direct contact with breading.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: Holes were present in the kitchen walls. Holes were present in the warewashing area walls. The ceiling air vent above the back kitchen preparation area was soiled with dust. The floor corners beneath the dry storage racks were soiled. The walk-in freezer floor was soiled with debris. The floor behind the large kitchen ice machine was soiled with debris.
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11/22/2016
Inspection, Routine
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| 01d - Critical |
| Food Source: HACCP plan |
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Inspector Comments: The cooling log temperatures for several foods, including macaroni and cheese, were not recorded every hour per the establishment's HACCP requirements. A manager's verification signature was not provided on a cooling log, as needed per the establishment's HACCP plan.
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: Employees on the cook line and at the dish machine was observed changing their gloves while still wearing cloth cutting knives underneath and did not remove all gloves to wash their hands as required.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: An employee at the ware washing area was observed rinsing their gloved hands at the ware washing area handsink.
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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: Cooked sausage was 107-111°F in the cook line steam table. Corrected on-site.
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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: Asiago cheese breadcrumb mixture was 60°F in an ice bath on the cook line. Four cheese sauce (48°F) was stored above 41°F for an undetermined amount of time on the cook line, cold-top refrigerator. Cut tomatoes were 47°F in an ice bath on the cook line.
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| 04a - Critical |
| Sanitation: Manual |
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Inspector Comments: An employee at the bar stated that soiled dishes were immersed in the quaternary ammonia sanitizer for less than the required two-minute contact time.
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| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
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Inspector Comments: A shut-off valve was connected downstream of the atmospheric vacuum breaker on the back storage room mop sink (needs additional AVB between hose and shut-off valve).
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| 08c - Critical |
| Poisonous Or Toxic Items: Properly used |
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Inspector Comments: A multipurpose, peroxide cleaner was inappropriately used to clean food contact surfaces in the establishment without a rinse step, contrary to the chemical's written instructions.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Several cutting boards were grooved and scored above the vegetable preparation sink.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: A door gasket was torn in the reach-in, salad, refrigerator on the alley.
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| 11c - Non-Critical |
| Testing Devices: Chemical test kits provided and accessible |
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Inspector Comments: Chemical test strips for chlorine and quaternary ammonia sanitizers were not readily available.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Clean forks and knives stored adjacent to the ware washing handsink were not stored with their handles presented.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The caulking at the ware washing handsink was torn.
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03/24/2015
Inspection, Routine
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| 01d - Critical |
| Food Source: HACCP plan |
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Inspector Comments: The following foods were not labeled and/or dated as per this facility's HACCP plan for cook-chill product: Sun dried tomato sauce and marsalla sauce. The following foods were not held at 38°F or less as per this facility's HACCP plan for cook-chill product: sun dried tomato sauce (42°F), 5 cheese marinara (42°F), and meat sauce (43°F).
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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: Sliced tomatoes (50°F) in an ice bath on the cook line were not held at 41°F or lower.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: Paper towels were not provided at the main wait station hand sink.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: An container containing sugar was unlabeled on the dry storage rack.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Multiple torn door gaskets were observed at the reach in freezer next to the deep fryer, the cold top reach in cooler, and at the walk in freezer.
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| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
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Inspector Comments: The caulking was damaged along the wall behind the sprayer in the ware washing area.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: Stacked wet containers were observed on the rack above the food preparation sink.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Glasses stored inverted above the bar use were not protected from contamination from customers.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The caulking was damaged at the hand sink near the deep fryer. The atmospheric vacuum breaker on the mop sink was leaking. The hand sink next to the ware wash station was leaking at the faucet.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The base of the wall in the walk-in refrigerator was damaged. Holes were observed in the wall next to the dish machine and at wait station 2.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: Burnt out lights were observed underneath the vent hood above the fryer and above the lasagna oven.
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04/09/2014
Inspection, Routine
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: An employee was observed wiping gloved hands on their soiled apron and returning to food preparation without changing gloves and washing their hands. A towel was stored in the hand sink by the kitchen entrance.
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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: The following items were all 50-51°F in the cold hold drawers under the stoves/grills: raw shrimp, raw chicken, raw scallops, raw tilapia, pancetta, cooked sausage meatballs, parmesan sour cream mix, and cooked pasta. Tomatoes in the salad reach-in refrigerator were 47°F. Bruschetta mix and cooked peppers were 67°F in an ice bath cold unit on the counter by the steam table.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: Paper towels were not provided to the hand sink nearest to the kitchen entrance.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Ice was left uncovered while not in use at the two server stations.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The salad reach-in refrigerator was soiled with food debris on the interior surfaces.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: The handles of the flour and bread crumb scoops were stored in contact with the products.
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08/01/2013
Inspection, Critical Item
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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: On ice behind the grill: scampi sauce was 48°F, cream sauce was 51°F, alfredo sauce was 56-78°F. Half and half in the South bar ice well was 46°F.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: Cold water was not provided at the left 3-compartment sink faucet in the kitchen.
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