|
02/23/2022
Inspection, Re-Inspection
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments:
6-301.11 Handwashing Cleanser, Availability (Pf)
-Soap was not provided at the hand sink at the bar.
Corrective action: The person in charge will provide soap. Discussed providing soap at hand sinks at all
times.
|
| 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)
-A container of prepared salad held for longer than twenty four hours in the two door reach-in refrigerator across from the steam table did not have proper date marking.
Corrective action: Discussed proper date marking techniques with the person in charge.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C)
A scoop without a handle was used in the bulk container of rice.
|
| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
|
Inspector Comments:
4-904.11 Kitchenware and Tableware-Preventing Contamination (C)
-Numerous single-use to-go containers were stored with their food contact surfaces exposed on the top shelf across from the steam table.
|
| 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)
Caulking was missing between the wall and the three compartment sink.
4-202.16 Nonfood-Contact Surfaces (C)
The single door reach in freezer across from the dry storage area was missing the kick plate.
The two door reach in refrigerator below the rice cookers was missing the kick plate.
The reach in refrigerator at the bar was missing a kick plate.
4-501.11 Good Repair and Proper Adjustment-Equipment (C)
The door gasket on the two door reach in refrigerator under the rice cookers was torn.
The door gasket on the exterior walk in refrigerator was torn.
The interior of the door on the single door reach in refrigerator on the cook line across from the stove was
in disrepair.
One of the rice cookers stored on top of the two door reach in refrigerator was in disrepair.
4-101.19 Nonfood-Contact Surfaces (C)
The bottom shelf of the steam table was rusting.
4-201.11 Equipment and Utensils-Durability and Strength (C)
Containers used to stored bulk rice, sugar, and brown sugar were not constructed of NSF material.
Corrective action: Advised the person in charge that all containers used to store food products need to be
commercial grade and constructed of NSF materials for durability and cleanability.
|
| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
|
Inspector Comments: 4-302.14 Sanitizing Solutions, Testing Devices (Pf)
Quaternary ammonium chemical testing strips were not provided.
Corrective action: The person in charge stated that chemical testing strips were ordered.
|
| 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 board on the steam table was stained.
The interior of the two door reach in refrigerator below the rice cookers was soiled.
The interior of the two door reach in refrigerator at the end of the steam table was soiled.
The interior of the single door refrigerator across from the stove was soiled.
The exterior and interior of the refrigerated drawers on the cook line were soiled.
The exterior of the two door reach in refrigerator at the end of the steam table was soiled.
The exterior of the equipment on the cook line was soiled.
The shelving unit on the cook line was soiled.
The vent hood on the cook line was soiled.
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments: 5-205.15 System Maintained in Good Repair (C)
The hot water handle on the hand washing sink near the ice machine was in disrepair.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
Holes were present in the wall behind the hand washing sink near the ice machine.
A hole was present in the wall in between the food preparation table and the interior walk in refrigerator.
The floor of the kitchen was cracked/ in disrepair throughout the kitchen.
Standing water was present on the floor in the walk-in refrigerator.
6-501.12 Cleaning, Frequency and Restrictions (C)
The floor underneath all the equipment on the cook line was soiled.
The floor of the cook line was soiled.
The wall behind the grills on the cook line was soiled.
The wall next to the fryers on the cook line was soiled.
The wall behind the three compartment sink was soiled.
The ceiling vents throughout the kitchen were soiled with dust.
The ceiling tiles above the cook line were soiled with dust.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments: 6-303.11 Intensity-Lighting (C)
A light was not functioning in the vent hood above the three compartment sink.
Two lights were not functioning in the vent hood above the cook line.
|
|
02/16/2022
Inspection, Routine
|
| 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 written employee illness agreement.
Corrective action: Provided a written employee illness agreement handout to the person in charge.
|
| 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 responding to vomiting and diarrheal events.
Corrective action: Provided a handout for responding to vomiting and diarrheal events to the person in charge.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments:
6-301.11 Handwashing Cleanser, Availability (Pf)
-Soap was not provided at the hand sink at the bar.
Corrective action: The person in charge will provide soap. Discussed providing soap at hand sinks at all times.
6-301.12 Hand Drying Provision (Pf)
-Paper towels were not provided at the hand sink next to the ice machine.
Corrective action: The person in charge provided paper towels.
6-301.14 Handwashing Signage (C)
-Handwashing signage was not provided at the hand sink next to the ice machine.
Corrective action: Provided handwashing stickers to the person in charge.
|
| 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 and raw pork were stored over tomatoes in the outdoor walk-in refrigerator.
Corrective action: The person rearranged the food product according to cook temperature.
|
| 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 ice deflector shield in the ice machine was soiled.
Corrective action: Discussed proper cleaning frequencies with the person in charge.
|
| 21 - Foodborne Illness Risk Factors |
| Proper hot holding temperatures |
|
Inspector Comments:
3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
-Cooked pork (127°F) and cooked cabbage (87°F) in the steam table measured less than 135°F for longer than two hours.
-Cooked tater tots (76°F) stored on top of the two door reach-in refrigerator across from the steam table measured less than 135°F for longer than two hours.
Corrective action: The person in charge discarded the above food product. See voluntary condemnation.
|
| 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)
-Marinating raw chicken (46°F) in the reach-in refrigerator across from the cook line measured greater than 41°F for longer than four hours.
Corrective action: The person in charge discarded the chicken. See voluntary condemnation.
|
| 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)
-A container of mayonnaise in the two door reach-in refrigerator across from the steam table held for longer than twenty four hours did not have proper date marking.
-A container of garlic aoili in the reach-in cold holding unit near the dry storage rack held for longer than twenty four hours did not have proper date marking.
Corrective action: Educated the person in charge on proper date marking techniques. Provided a date marking handout to the person in charge.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments:
7-201.11 Separation-Storage (P)
-A chemical spray bottle was stored on the food preparation surface across from the grill.
Corrective action: The person in charge moved the chemical spray bottle to an approved location.
|
| 36 - Good Retail Practices |
| Thermometer provided & accurate |
|
Inspector Comments: 4-204.112 Temperature Measuring Devices-Functionality (C)
Cold holding units throughout the facility were missing ambient air thermometers.
|
| 37 - Good Retail Practices |
| Food properly labeled; original container |
|
Inspector Comments: 3-302.12 Food Storage Containers Identified with Common Name of Food (C)
A bulk container storing garlic salt under the food preparation table was not labeled as to its contents.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments: 3-305.11 Food Storage-Preventing Contamination from the Premises (C)
Containers of food were stored on the floor of the exterior walk in refrigerator.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C)
Multiple utensils were stored in room temperature water by the rice cookers across from the dry storage area.
A scoop without a handle was used in the bulk container of rice.
|
| 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)
The facility was reusing single use soy sauce containers to store raw chicken.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: 4-201.11 Equipment and Utensils-Durability and Strength (C)
Containers used to stored bulk rice, sugar, and brown sugar were not constructed of NSF material.
Corrective action: Advised the person in charge that all containers used to store food products need to be commercial grade and constructed of NSF materials for durability and cleanability.
4-101.19 Nonfood-Contact Surfaces (C)
The bottom shelf of the steam table was rusting.
4-501.11 Good Repair and Proper Adjustment-Equipment (C)
The door gasket on the two door reach in refrigerator under the rice cookers was torn.
The door gasket on the exterior walk in refrigerator was torn.
The interior of the door on the single door reach in refrigerator on the cook line across from the stove was in disrepair.
4-202.16 Nonfood-Contact Surfaces (C)
Tape and a band aid, that is not smooth and easily cleanable, was present on the rice cooker by the entrance of the kitchen.
Tape, that is not smooth and easily cleanable, was present on the ceiling vent above the stove on the cook line.
The single door reach in freezer across from the dry storage area was missing the kick plate.
The two door reach in refrigerator below the rice cookers was missing the kick plate.
The reach in refrigerator at the bar was missing a kick plate.
4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
Caulking was missing between the wall and the three compartment sink.
|
| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
|
Inspector Comments: 4-302.14 Sanitizing Solutions, Testing Devices (Pf)
Quaternary ammonium chemical testing strips were not provided.
Corrective action: The person in charge stated that chemical testing strips would be purchased immediately.
|
| 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 board on the steam table was stained.
The interior of the two door reach in refrigerator below the rice cookers was soiled.
The interior of the two door reach in refrigerator at the end of the steam table was soiled.
The interior of the single door refrigerator across from the stove was soiled.
The exterior of the can opener blade was soiled.
The exterior of the equipment on the cook line was soiled.
The shelving unit on the cook line was soiled.
The fan guard covers in the interior walk in refrigerator were soiled with dust.
The vent hood on the cook line was soiled.
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments: 5-203.14 Backflow Prevention Device, When Required (P)
A shut-off valve was present downstream from the atmospheric vacuum breaker on the mop sink.
Corrective action: The person in charge was educated on the proper plumbing devices that could be used in addition to the current set up to prevent back flow.
5-205.15 System Maintained in Good Repair (C)
The faucet on the mop sink was leaking upon inspection.
The hot water handle on the hand washing sink near the ice machine was in disrepair.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
Holes were present in the wall behind the hand washing sink near the ice machine.
A hole was present in the wall in between the food preparation table and the interior walk in refrigerator.
The floor of the kitchen was cracked/ in disrepair throughout the kitchen.
6-501.12 Cleaning, Frequency and Restrictions (C)
The ceiling vents throughout the kitchen were soiled with dust.
The ceiling tiles above the cook line were soiled with dust.
The wall in between the food preparation table and the interior walk in refrigerator was soiled.
The wall behind the grills on the cook line was soiled.
The wall next to the fryers on the cook line was soiled.
The wall behind the three compartment sink was soiled.
The floor underneath the ice machine in the kitchen was soiled.
The floor drain underneath the three compartment sink was soiled.
The floor underneath all the equipment on the cook line was soiled.
The floor underneath the shelving units throughout the kitchen was soiled.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments: 6-303.11 Intensity-Lighting (C)
A light was not functioning in the vent hood above the three compartment sink.
Two lights were not functioning in the vent hood above the cook line.
6-501.110 Using Dressing Rooms and Lockers (C)
A set of employee keys was stored on a food preparation surface across from the cook line.
|
|
02/01/2021
Inspection, Routine
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments:
2-301.14 When to Wash (P)
- An employee was observed washing their hands for less than 20 seconds and without soap.
Corrective action: The employee was educated on proper hand washing.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments:
7-102.11 Common Name-Working Containers (Pf)
- An unlabeled chemical spray bottle was stored above the three compartment sink.
Corrective action: An employee labeled the bottle.
|
| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
|
Inspector Comments:
6-202.15 Outer Openings, Protected (C)
- A gap was present in the backdoor.
|
| 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 on the hand sink near the ice machine was torn.
4-501.11 Good Repair and Proper Adjustment-Equipment (C)
- The door gasket on the single door reach in refrigerator near the cook line was torn.
|
| 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 of the reach-in freezer near the ice machine was soiled.
- The door gaskets on the reach-in refrigerator across from the cook line were soiled.
- The baffles in the vent above the cook line were soiled.
- The interior of the single door reach-in refrigerator near the cook line was soiled.
- The exterior of the stand up warmer near the steam table was soiled.
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments:
5-205.15 System Maintained in Good Repair (C)
- The hand sink near the ice machine was slow to drain upon inspection.
- The mop sink was slow to drain upon inspection.
5-203.14 Backflow Prevention Device, When Required (P)
- A shut-off valve was present downstream of the atmospheric vacuum breaker on the mop sink.
Corrective action: The person in charge detached the shut-off valve.
|
| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
|
Inspector Comments:
6-501.18 Cleaning of Plumbing Fixtures (C)
- The basin of the mop sink was soiled.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments:
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
- Holes were present in the wall above the hand sink near the ice machine.
- The coving below the three compartment sink was separated from the wall.
- Paint was chipped on the floor in the walk-in refrigerator.
- The floor tiles in the bar area were chipped.
6-501.12 Cleaning, Frequency and Restrictions (C)
- The floor below the ice machine was soiled.
- The floor below the bulk storage shelves near the ice machine was soiled.
- The wall behind the three compartment sink was soiled.
- The wall behind the hand sink near the ice machine was soiled.
- The floor drain below the three compartment sink was soiled.
- The wall to the right of the cook line was soiled.
- The floor below the cook line was soiled.
- The floor in the walk-in refrigerator was soiled.
- The floor near the backdoor was soiled.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments:
6-303.11 Intensity-Lighting (C)
- A ceiling light was non-functioning near the ice machine.
- A light was non-functioning under the vent hood above the cook line.
|
|
05/15/2019
Inspection, Routine
|
| 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)
Garlic Aioli (51° F) sauce was held above 41° F in the cold top reach in refrigerator.
Corrective action: Proper cold holding temperatures were discussed.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments: 7-204.11 Sanitizers, Criteria-Chemicals (P)
Sanitizer bucket concentration through out the facility measured over 400 ppm quaternary ammonium residual at the time of inspection.
Quaternary ammonium measured over 400 ppm in the three compartment sink during manual ware washing at the time of inspection.
Corrective action: Discarded the current sanitizer buckets throughout the facility and replaced the sanitizer solution with the correct concentration. Drained the three compartment sink and refilled with correct sanitizer concentration.
|
| 33 - Good Retail Practices |
| Proper cooling methods used; adequate equipment for temperature control |
|
Inspector Comments: 3-501.15 Cooling Methods (Pf)
As stated by employee, gravy and ribs were cooled at room temperature.
Corrective action: Proper cooling methods were explained in detail with the person in charge.
|
| 35 - Good Retail Practices |
| Approved thawing methods used |
|
Inspector Comments: 3-501.13 Thawing (C)
Raw fish was thawing in its original packaging in 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 hand washing sink was separating from the wall.
4-501.11 Good Repair and Proper Adjustment-Equipment (C)
Ice accumulation was present in the stand up freezer.
|
| 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 shelves holding the sugar and flour were soiled.
The side of the grill on the cook line was soiled.
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments: 5-205.15 System Maintained in Good Repair (C)
The faucet on the preparation sink was leaking upon inspection.
The drain pipe below the three compartment sink was leaking upon inspection.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C)
The wall behind the three compartment sink was soiled.
The floor drain below the three compartment sink was soiled.
The floor behind the fryer was soiled.
The floor in the walk in refrigerator was soiled.
|
|
06/15/2018
Inspection, Routine
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Several unapproved employee beverage containers were observed in the employee drink tray in the dry storage. The unapproved containers were discarded by staff.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: Hot water under pressure was not accessible at the hand sink in the front point of sale area. Staff will call a plumber.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: A shutoff valve was downstream of the atmospheric vacuum breaker on the faucet in the mop sink. Staff disconnected the shutoff valve.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: Two chemical bottles were not labeled as to their contents in the ware wash and front point of sale area. Staff labeled the chemical bottles.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: A scoop did not have a handle in the sugar container on the shelf across from the three compartment sink in the kitchen area.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The gasket was torn on the cold top refrigerator door outside the dry storage area. A knife handle was melted and in disrepair on the three compartment sink drainboard.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: A scoop was stored in the consumer flour on the shelf across from the three compartment sink.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor in the walk in refrigerator was soiled.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: A light bulb were not functioning in the ventilation hood above the cook line.
|
