|
11/19/2019
Inspection, Routine
|
| 36 - Good Retail Practices |
| Thermometer provided & accurate |
|
Inspector Comments:
4-203.12 Temperature Measuring Devices, Ambient Air and Water-Accuracy (Pf)
The thermometer in the hot holding case by the breadstick oven was measuring 90°F in a hot holding case where the food measured 145°F. Corrective Action: A new thermometer was placed into the unit.
4-204.112 Temperature Measuring Devices-Functionality (C)
A 1-door reach-in refrigerator at the grill line was not equipped with a thermometer.
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| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments:
3-304.12 In-Use Utensils, Between-Use Storage (C)
Tongs at the cook line were stored in standing water that measured 121°F.
|
| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
|
Inspector Comments:
4-903.11(C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing (C)
Single-service trays in the dry storage room were stored with their food contact surfaces upright and uncovered. Saveadays and single-service trays at the vegetable preparation area were stored with their food-contact surfaces upright and uncovered.
|
| 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 dirty drainboard of the dish machine was not fully sealed to the wall.
4-101.19 Nonfood-Contact Surfaces (C)
The interior of the broiler and interior of the 1-door hot holding case at the grill line were rusted.
|
|
06/11/2019
Inspection, Routine
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments:
3-304.15(A) Gloves, Use Limitation (P)
An employee with gloved hands was cleaning a counter with sanitizer and then went to cutting chicken with the same gloved hands. Corrective Action: Glove usage was discussed with the manager and they instructed the employee to wash their hands.
|
| 36 - Good Retail Practices |
| Thermometer provided & accurate |
|
Inspector Comments:
4-204.112 Temperature Measuring Devices-Functionality (C)
The thermometer at the 1-door hot holding device across from the fryer was non-functional.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments:
3-304.12 In-Use Utensils, Between-Use Storage (C)
Tongs were stored off the handles at the breadstick station and were not protected from contamination.
|
| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
|
Inspector Comments:
4-901.11 Equipment and Utensils, Air-Drying Required (C)
Large plastic food containers by the kettle were stacked and nested wet.
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments:
5-205.15 System Maintained in Good Repair (C)
The mop sink caulking around the wall was in disrepair.
|
| 54 - Good Retail Practices |
| Garbage & refuse properly disposed; facilities maintained |
|
Inspector Comments:
5-501.113 Covering Receptacles (C)
The exterior trash receptacle lids were open.
|
|
02/07/2019
Inspection, Routine
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments: 2-301.14 When to Wash (P) An employee in the kitchen wiped his hands on his apron on two occasions and didn't wash his hands afterward. Handwashing was discussed with the staff member.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments: 6-301.14 Handwashing Signage (C)
The men's and women's customer restroom hand sinks did not have signs that told employees to wash their hands.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments: 3-304.15(A) Gloves, Use Limitation (P): An employee was observed to have emptied and filled a sanitizer bucket, disperse clean wiping cloths, clean some table tops, and move to prepare foods at the salad station while wearing the same gloves. Glove hygiene practices were discussed.
|
| 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): A knife in the holding rack on the grill line was soiled with tomato sauce. Tongs soiled with food debris and food residue was stored with clean tongs in the back kitchen by the food preparation sink. A knife at the knife rack by the food preparation table was soiled with food debris. The blade to the table mounted can opener by the kettles was soiled with food residue. The interior of the ice machine was soiled with a slime mold-like substance.
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| 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): Cut kale in an ice bath by the kettles was 56°F. The kale was used before action could be taken. Cut lettuce in a bag at the salad reach-in refrigerator was 44°F.
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| 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): Whole milk and half and half in the bar two-door reach-in refrigerator were not date-marked. Half and half in the one-door refrigerators in the wait staff stations were not date-marked. The half and half products were date marked at the end of the inspection
|
| 29 - Foodborne Illness Risk Factors |
| Compliance with variance / specialized process / HACCP |
|
Inspector Comments: 3-502.12 Reduced Oxygen Packaging, Criteria (Pf): Cold holding records for cook-chill products were not maintained for at least 6 months. Cooked beef packed using reduced oxygen packaging methods was not labeled with the time and date that it was prepared and did not have a HACCP plan to control for bacterial growth and was held for more than 48 hours.
|
| 36 - Good Retail Practices |
| Thermometer provided & accurate |
|
Inspector Comments: 4-204-112 Temperature Measuring Devices-Functionality (C): The 1 door refrigerators located in the front wait staff station was not equipped with a thermometer.
|
| 40 - Good Retail Practices |
| Personal cleanliness |
|
Inspector Comments: 2-303.11 Prohibition-Jewelry (C): Multiple staff engaged in food preparation were wearing bracelets.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C): Wiping cloths in the kitchen around the kettles were not stored in sanitizer when not in use. Sanitizer buckets in the kitchen were not stored at least 6" off the floor.
|
| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
|
Inspector Comments: 4-901.11 Equipment and Utensils, Air-Drying Required (C): Large plastic containers by the kettles were stacked.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: 4-101.19 Nonfood-Contact Surfaces (C): The handles of knives stored in the rack by the vegetable food preparation sink were melted and not smooth and easily cleanable.
4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C): The hand sink to the right of the food preparation sink by the employee break room did not have a full seal to the splash guard. The dirty drain board of the dish machine was not sealed to the wall.
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments: 5-205.15 System Maintained in Good Repair (C): The caulking to the mens left toilet in the customer restroom was in disrepair.
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|
10/22/2018
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Pasta, short rib, and bell peppers in the six-drawer refrigerator under the stove at the grill line were adulterated by a liquid runoff from the cold well above the stoves.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee in the kitchen was observed donning a glove without washing their hands before working with food. An employee at the dish machine was observed handling dirty dishes then clean dishes without washing their hands in between. An employee soiled their hands by filling a sanitizer bucket at the mop sink then went back to the grill line to prepare food without washing their hands in between.
|
| 03a - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly cool foods to 41°f or less |
|
Inspector Comments: Spaghetti was 50°F and rigatoni was 46°F in the walk-in refrigerator after cooling for more than 6 hours.
|
| 03b - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly heat foods to 165°f or greater |
|
Inspector Comments: Mushroom cream sauce (77°F) in the grill line steam table was not rapidly reheated to 165°F prior to being placed in the hot food storage unit.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Cut tomatoes in the three-drawer refrigerator at the salad preparation line were 50-52°F. Angel hair pasta in the grill line six-drawer refrigerator was 47°F.
|
| 04b - Critical |
| Sanitation: Mechanical |
|
Inspector Comments: A knife used for cutting tomatoes at the vegetable preparation sink was not being cleaned and sanitized at least every four hours during continuous use, as evidenced by the following: an employee used the knife to cut tomatoes, rinsed it at the food preparation sink, then stored it with clean knives at the knife holster, and the person in charge stated that the knives get cleaned and sanitized at the dish machine at least once a week. Corrected by educating person in charge to clean and sanitize utensils and food-contact surfaces of equipment at least every four hours during continuous use.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: The bar ice bin was not covered.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Cutting boards at the three-compartment sink and at the grill line were stained.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The door gasket to the top right drawer of the six-drawer refrigerator at the stoves was torn. The door gasket to the top drawer of the two-drawer refrigerator under the grill was torn. The hand sprayer drain board at the dish machine was not fully sealed to the wall.
|
| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
|
Inspector Comments: The thermometer in the three-drawer refrigerator at the salad preparation line measured 10°F and the internal temperature of the unit was approximately 53°F.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: A soiled knife was observed in the knife holster at the grill line.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The interior of the bar two-door mixed-drinks reach-in refrigerator was soiled with food liquid.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The bar soda gun holster did not have a drain line.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: A hole was observed in the base cove under the dry pastas in the dry storage room. The floor under the bar ice bin was soiled with slime mold.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: One light bulb in the grill line ventilation hood was not functioning. Several lights above the grill line hand sink were not functioning. The light in the utensil storage shed did not function.
|
|
11/14/2017
Inspection, Routine
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Sundried tomato sauce was 54°F and lobster alfredo sauce was 58°F in the line cold-well. Grated parmesan cheese was 45°F, macaroni and cheese was 49°F, and chopped tomatoes were 48°F in an ice bath on the line.
|
| 04a - Critical |
| Sanitation: Manual |
|
Inspector Comments: An employee at the bar stated that dishes were sanitized for less than 2 minutes as indicated by the manufacturer label.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: Hot water was not provided to the west side warewashing area hand sink. The temperature of hot water from both faucets at the kitchen three-compartment sink (95-97°F) was less than 110°F.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: The bulk white powder containers by the food preparation table near the employee break room were not labeled as to their contents.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The reach-in refrigerator at the wait staff station by the To Go area had rusted shelving.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The north side computer equipment and wires above the line were soiled with dust. The top interior of the ice machine had a pink slime mold-like substance.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The kitchen three-compartment sink drain line was leaking onto the floor. The splash guard at the wait station hand sink by the To Go area was not fully sealed to the wall.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor drains in the dry storage area were soiled with grime. A gap was observed in the ceiling tiles above the north side ice machine.
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|
11/22/2016
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Bottles of Southern Comfort and Courvoisier liquor at the bar were adulterated with fruit flies; these were voluntarily condemned.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee at the south hand sink near the ice machine washed their hands for less than 20 seconds.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: Two wiping cloths were stored in the basin of the hand sink near the warewashing area.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: Hot water was not provided at the two single-compartment food preparation sinks.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Frozen calimari in the north west food preparation sink were thawing while sealed inside the packaging.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The cutting boards above the three-compartment sink were scored.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The walk-in freezer door gasket was torn. The walk-in refrigerator door gasket did not fully seal to the floor.
|
| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
|
Inspector Comments: Cold water from the faucet did not reach the sanitizing basin of the bar three-compartment sink.
|
| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
|
Inspector Comments: The two three-drawer reach-in refrigerators at the grill line were not provided with conspicuous thermometers within the units.
|
| 11c - Non-Critical |
| Testing Devices: Chemical test kits provided and accessible |
|
Inspector Comments: Chlorine sanitizer test strips were not provided at the bar.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The cutting boards above the three-compartment sink were stained. The blade of the west food preparation area table-mounted can opener was soiled with food residue.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The door gaskets in the two three-drawer reach-in refrigerators at the grill line were soiled with food debris.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: Clean dishes above the southwest food preparation sink were stacked wet and nested.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: A wiping cloth was not stored in sanitizing solution at the cold-top refrigerator across from the pizza oven.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The caulking at the employee rest room hand sink was torn and soiled with grime.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Cracked floor tiles were observed at the floor drain below the sauce making ventilation hood. Multiple holes in the wall were observed at the dish machine and dish machine rinse sprayer.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: The north walk-in refrigerator light shield was cracked.
|
|
12/09/2015
Inspection, Routine
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: A plate was stored in the waitstation handsink.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Paper towels were not available for handwashing at the sink near the warewashing area.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The caulking on the salad preparation sink was moldy. The caulking in the ventilation hood was torn.
|
| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
|
Inspector Comments: The thermometer in the waitstation reach in cooler was broken. The thermometer on the pasta cooler drawers on the grill line was broken.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The exterior of several grill line coolers were soiled with debris.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: Several containers were stacked wet on the main preparation table in the kitchen.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: Several sanitizer buckets in the kitchen container concentrations of less than 200ppm quaternary ammonia residual.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The soda gun drain line at the bar was not connected to a drain. The caulking on the employee restroom handsink was torn. The handsink drain line in the warewashing area was leaking.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor under the main grill line equipment was soiled with food debris. Several light shields throughout the kitchen were soiled with debris.
|
|
12/04/2014
Inspection, Routine
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee at the warewashing station was observed putting on a new pair of disposable gloves without washing their hands first.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: The handsink near the pizza ovens was being used as a dumpsink as evident of ice in the basin.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The shelves in the salad reach in cooler were rusted.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The shelf in the chemical storage closet was chipped.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The cook line order computer monitor was soiled with dust.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: Several containers above the three compartment sink were stacked wet.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: The tongs in the bread stick area were not stored in a manner to prevent contamination.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The caulking on both warewashing area handsinks was torn.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The ceiling vent above the warewashing area handsink was soiled with dust.
|
|
12/05/2013
Inspection, Routine
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: Hot and cold water was not readily available at the 3-compartment sink.
|
| 06b - Critical, Food Borne Illness Risk |
| Hand Washing: Accessible |
|
Inspector Comments: Several large food containers were stored in front of the grill line handsink making it inaccessible for handwashing.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The storage shelf above the salad preparation area reach-in cooler was rusted. The door gaskets on several grill line cold hold drawers were torn.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The blade on the table mounted can opener was soiled with food debris.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The caulking on the ware washing area handsink was torn.
|
