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12/20/2019
Inspection, Routine
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: Food debris was observed in the basin of the hand sink at the expo line and per the person in charge the sink was sometimes used for dumping. (Priority Foundation)
Corrective Action: education provided about proper hand sink use.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments: Multiple knives were observed with dried food residue and stored with clean knives. (Priority Foundation)
Corrective Action: the soiled knives were cleaned.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments: A can of Sterno fluid was stored next to food items on a shelf at the expo line. (Priority)
Corrective Action: the can was moved to an approved location.
Several boxes of Sterno fluid were stored above cook-chill cooling bins. (Priority)
Corrective Action: education was provided on chemical storage.
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| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
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Inspector Comments: A hand sink at the expo line and a hand sink at the bread making station did not have splash guards to prevent contamination of the lettuce station and the bread preparation table. (Core)
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments: Multiple wiping cloths throughout the facility were damp and stored out of sanitizer solution. (Core)
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
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Inspector Comments: Multiple in-use tongs were stored at knee level on the cook line. (Core)
|
| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
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Inspector Comments: Dishes were stacked wet near the steam tables and the food preparation sink. (Core)
|
| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
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Inspector Comments: Multiple single-use items were stored on the floor in the front storage closet. (Core)
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: Several door gaskets throughout the facility were torn. (Core)
The ambient air thermometer on the hot holding unit at the cook line was broken. (Core)
|
|
12/05/2018
Inspection, Routine
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Cooked tomatoes, garlic in oil, and cooked pepper mix were measured at 50-54°F on the main preparation line ice bath. Corrective action: Manager rapidly cooled the items.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The gasket to the walk in beer refrigerator was torn.
|
| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
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Inspector Comments: The caulking at the three compartment sink was moldy.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: The caulking in the dish pit area was moldy.
|
|
12/20/2016
Inspection, Routine
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The door gasket on the cold top refrigerator near the pizza oven was torn.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The hand sink at the bar was draining slowly.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The vents in the ceiling above the kitchen entrance from the bar were soiled with dust.
|
|
12/09/2014
Inspection, Routine
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An employee beverage was stored above customer food in the reach-in refrigerator located in the green server station.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: In the pull out drawer refrigerator below the flat top grill on the cook line steak was 48°F. Spinach stored in a bin near the hot water bath was 63°F.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Several cutting boards in the preparation area were deeply grooved and in need of resurfacing.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The door gasket around the cold drawer refrigerator under the flat top grill was torn and not adequately sealing.
|
|
12/20/2013
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Two dented cans of meat sauce were stored with wholesome cans on the can rack.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee was observed not washing their hands before changing gloves.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Two unapproved employee beverages were stored under a shelf next to the sauce preparation station.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Chopped kale was not in preparation and stored on the counter at 65°F. Blue cheese crumbles stored in a chill box were 48°F and shredded mozzarella was 45°F.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: The ice at the server station was left uncovered while not in use.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The caulking around the three compartment sink was moldy.
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