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06/22/2022
Inspection, Routine
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments:
5-202.12 Handwashing Sinks, Installation (Pf)
Hot water (82°F) of at least 100°F was not available at the left hand sink in the women's restroom.
Corrective action: Discussed having the hand sink serviced so that hot water of at least 100°F is always available with the person in charge.
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| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
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Inspector Comments:
3-307.11 Miscellaneous Sources of Contamination (C)
Boxes of marinara sauce were stored to the right of the hand sink on the preparation cook line without a splash guard installed to prevent contamination.
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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 in room temperature water (77°F) along the cook line.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments:
4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
The caulking on the hand sink near the walk-in freezer was torn.
4-501.11 Good Repair and Proper Adjustment-Equipment (C)
The paint on the shelves in the chemical closet in the kitchen was chipped.
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| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
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Inspector Comments:
4-302.13 Temperature Measuring Devices, Manual and Mechanical Warewashing (Pf)
High temperature test strips or a high temperature measuring device were not available to measure the hot water sanitizing cycle of the dish machine.
Corrective action: Discussed purchasing test strips with the person in charge. Inspector provided test strips for reference.
4-501.19 Manual Warewashing Equipment, Wash Solution Temperature (Pf)
Hot water was not provided to the left faucet on the three compartment sink upon inspection.
Corrective action: The person in charge will contact a plumber to have the hot water restored to the faucet.
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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 restroom in the kitchen was not equipped with a self-closing mechanism.
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01/14/2020
Inspection, Routine
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments: 4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C) The caulking was missing or in disrepair on the dish machine drainboard in the ware wash area.
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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) The ventilation fan was soiled with dust in the employee latrine. The wall was soiled with food debris in the dry storage area.
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01/22/2019
Inspection, Routine
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| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
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Inspector Comments: 3-101.11 Safe, Unadulterated and Honestly Presented (P) Bottles of tequila, bourbon, whiskey, and cocktail mixer were adulterated with wing insects in the bar area. All the adulterated bottles were discarded and rubber spout covers were discussed with staff.
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| 29 - Foodborne Illness Risk Factors |
| Compliance with variance / specialized process / HACCP |
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Inspector Comments: 8-103.12 Conformance with Approved Procedures (Pf) Facility staff did not keep accurate records for temperature measurement at the time of bag sealing per the facility HACCP plan. Staff will monitor difference between records kept for training and actual records.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments: 4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C) The caulking was soiled and in disrepair on the right side hand sink in the exposition area.
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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) The ceiling was dusty above the cooks line in the kitchen.
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| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
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Inspector Comments: 6-202.11 Light Bulbs, Protective Shielding (C) A light shield was not fully seated above food in the cooks line area in the kitchen.
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01/09/2018
Inspection, Routine
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: Several front of house staff were observed washing their hands for 10 seconds or less before returning to table service. The manager discussed proper hand washing techniques with staff, violation corrected.
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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 9 pan of roasted red peppers (64°F) and a 3rd pan of Carbonara (54°F) stored within an ice bath located above the grills on the main cook line measured above 41°F. Per operator, both items were not prepared within the last 4 hours and were placed within the ice bath at approximately 8:00AM. The operator voluntarily discarded both items and instructed staff to prepare new ice baths thus correcting the violation.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: The far left hand sink within the women's restrooms measured a maximum of 70°F after continuously activated for over 5 minutes. Re-inspection of hand sink required.
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| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
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Inspector Comments: The spray hose nozzle was hanging below the maximum flood rim of the mechanical ware washing sink. Re-inspection required.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Torn gaskets were observed on the walk-in refrigerator door as well as several preparation coolers located on the main cook line.
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| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
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Inspector Comments: Excessive food debris was observed around the facility's dumpster.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: Several vents throughout the kitchen were visibly soiled with dust. The coving through the kitchen was in poor repair. Holes within the walls of the dry storage area.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: Lighting fixtures within the dry storage as well as the ware washing area were not operational.
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01/26/2017
Inspection, Routine
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Sponges were present in the glass rimmers at the bar.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: Pans on the prep table outside the walk-in refrigerator were not allowed to air dry.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The hand sink outside the walk-in refrigerator was leaking onto the floor. The caulking around the hand sink outside the walk-in refrigerator was in poor repair.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: Holes were present in the wall around the soda carbonator in the back dry storage area.
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01/29/2016
Inspection, Routine
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: *2-405; 5-208B: Employees observed washing hands in any sink other than a designated handsink (dish sprayer).
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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: *3-501A Potentially hazardous foods are received and/or held at temperatures greater than 41° F during cold storage (diced tomatoes on the cook line were 47°F, cooked pasta in cook line drawers was 50-54°F).
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Cooked pasta was cooling tightly covered in the walk-in and was 46°F.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: 4-203C : Non-food contact surfaces is improperly constructed and/or in poor repair (Walk-in freezer door gasket, bar glass refigerator).
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The drain under the 3-compartment sink was plugged and not draining.
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01/06/2015
Inspection, Routine
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Door gaskets on the walk-in freezer and cook line cold top were torn.
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| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
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Inspector Comments: Trash was on the ground in the dumpster enclosure.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor under the dry storage shelves was soiled with food debris.
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01/28/2014
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 filling a sanitizer bucket in the East kitchen waitstation hand sink.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An uncovered employee beverage was present on top of the dish machine.
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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: Risotto sauce on the West end of the cookline (on ice) was 44°F.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The sprayer sink and dirty side of the dish machine drainboards were not sealed to the wall. The door gaskets on the East cookline cold-top refrigerator were torn. The door gasket on the to go refrigerator was torn. The top door gasket on the dessert refrigerator was torn.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The door gasket on the to go refrigerator was soiled.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: A scoop without a handle was present in the garlic salt in the back prep-area.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: A chemical tower was attached to the mop sink, and a separate faucet with hot and cold water was not provided. The lower portion of the womens restroom hand sink counter was not caulked to the base of the counter. The West kitchen waitstation hand sink was not properly sealed to the wall. The back kitchen prep-area hand sink was not properly sealed to the wall.
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08/15/2013
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: In the ice table on the North side of the cookline: grated white cheese was 52°F, cut tomatoes were 58°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 dump sink at the East end of the bar.
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