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06/14/2022
Inspection, Routine
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments:
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
-The following items measured greater than 41°F in the glass door reach-in refrigerator next to the coffee machine near the restrooms: milk (44°F) and chocolate milk (46°F).
Corrective action: The temperature of the refrigeration unit was turned down. Discussed proper cold holding temperatures and techniques with the person in charge.
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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 warewashing area was torn.
4-501.12 Cutting Surfaces (C)
-The middle and far right cutting boards in front of the flat top grills on the cook line were scored.
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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 vents in the hallway in front of the walk-in freezer were soiled.
-The floor below the storage rack in the walk-in refrigerator was soiled.
-The caulking on the pre-rinse side of the dish machine was soiled.
-The caulking on the hand sink at the entrance to the cook line was soiled.
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| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
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Inspector Comments:
6-303.11 Intensity-Lighting (C)
-A light above the vent hood on the main cook line was not in service.
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07/26/2021
Inspection, Routine
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments:
6-301.14 Handwashing Signage (C):
Numerous hand washing sinks throughout the facility did not have signs instructing employees to wash their hands.
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| 35 - Good Retail Practices |
| Approved thawing methods used |
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Inspector Comments:
3-501.13 Thawing (C):
Multiple types of meat were observed thawing in the extra walk-in refrigerator that was in disrepair (50°F).
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| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
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Inspector Comments:
6-404.11 Segregation and Location-Distressed Merchandise (Pf):
A dented can of blueberry compote was stored next to other wholesome canned food.
Corrective Action: The can was removed by the manager.
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| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
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Inspector Comments:
3-304.14 Wiping Cloths, Use Limitation (C):
Multiple buckets of sanitizer were at a concentration of less than 200ppm quaternary ammonium residual.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments:
4-202.16 Nonfood-Contact Surfaces (C):
The door gaskets to the large reach in refrigerator at the end of the grill line were in disrepair.
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| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
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Inspector Comments:
5-202.14 Backflow Prevention Device, Design Standard (P):
A sprayer was attached to a hose downstream of the atmospheric vacuum breaker at the mop sink while not in use.
Corrective Action: The sprayer was removed and education on back flow prevention was provided to the manager.
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01/09/2020
Inspection, Routine
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| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
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Inspector Comments: An employee was observed using the restroom and returning to work without washing their hands. (Priority)
Corrective Action: Education provided about proper hand washing.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: Handwashing signage dictating employees must wash hands was not provided in the employee restrooms. (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: Several door gaskets throughout the facility were torn. (Core)
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| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
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Inspector Comments: A shut-off valve was located downstream of an atmospheric vacuum breaker on the mop sink. (Priority)
Corrective Action: Education on proper backflow devices provided.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments: The floor in the dry storage room was soiled with food and debris. (Core)
The floor in the chemical storage room was soiled with pooled liquid and moldy cardboard was present. (Core)
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01/14/2019
Inspection, Routine
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| 24 - Foodborne Illness Risk Factors |
| Time as a Public Health Control; procedures & records |
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Inspector Comments: The pancake batter on the grill line did not have a time stamp indicating the discard time per their Time as a Public Health Control plan.
Corrective action: Manager discarded the batter and placed a time stamp on the new container of batter.
3-501.19 Time as a Public Health Control (Pf)
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments:
The caulking at the dishwasher was moldy.
4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments: The sides of the flat grill were soiled with debris.
4-203C; 4-408: Non-food contact surfaces are not clean.
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| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
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Inspector Comments: The men's restroom toilet was not completely sealed to the floor.
5-203.12 Toilets and Urinals (C)
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01/05/2018
Inspection, Routine
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: A gloved dishwasher was observed handling soiled dish ware and then clean dish ware without removing their gloves and washing their hands in between tasks. Food employees shall clean their hands and exposed portions of their arms after engaging in any activity that contaminate their hands. The manager instructed the dishwasher to wash their hands before continuing to handle clean dishes thus correcting the violation.
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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: Sixteen sausages links stored on the flat top grill located on the main cook line measured 118°F to 130°F. The cook stated that the sausage links were cooked approximately 30 minutes prior to measurement. Hot potentially hazardous food products shall be held at 135°F or above. The cook reheated the sausage links for immediate service and discussed coving the sausage links in the future thus correcting the violation.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Plastic was observed in the various corners of the venthood. Cracked or torn caulking was observed around the venthood. Torn gaskets were observed on all cold holding refrigerators located on the main cook line. Metal flashing located above the far left flat top grill was observed no longer attached to the wall.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: Excessive food particle accumulation was observed between the two far right flat top grills and on the shelves located below the far left flat top grill on the main cook line.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The faucet of the left side servers station hand sink was in disrepair. Caulking around the hand sinks within the womens restroom was cracked and in disrepair. The corner guard/cover located next to the hand sink on the main cook line was not attached to the wall.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor drains located throughout the facility were discolored and appeared to have grime or mildew accumulation within the basin. Holes were observed within the wall located directly next to the manager's office. The grout within the basin of the curbside mop sink was broken or missing.
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01/26/2017
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: Spoiled red onions and bananas were stored with wholesome red onions and bananas in the dry storage room. A spoiled tomato was stored with wholesome tomatoes in the dry storage room.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: A spray can of bed bug and flea killer was stored with kitchen aprons and paper products in the chemical storage area.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: Squeeze bottles of melted butter were not labeled with their contents by the food preparation sink.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: A cutting board at the cold top customer service line was deeply grooved.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Torn door gaskets were observed at the reach in refrigerator by the stove top grill and at the reach in freezer by the deep fryers. The caulking at the hand sink by the dishwasher was in disrepair. The caulking at the hand sink in the men's restroom was in disrepair.
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| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
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Inspector Comments: The ware washing area caulking was in disrepair.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The cutting board at the cold top by the stove top grill was stained. The food preparation sink was soiled with a dark colored oily residue.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: A leak was observed at the faucet of the three compartment sink.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The wall behind the hand sink by the food preparation sink was soiled with debris.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: A light bulb was non-operational in the walk in refrigerator.
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| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
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Inspector Comments: Employee coats were stored on the storage rack that contained paper towels and toilet paper in the back storage room.
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02/24/2016
Inspection, Routine
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: Raw shell eggs were stored directly above pasteurized liquid eggs on a shelf inside the walk-in refrigerator.
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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 individual portions of sour cream inside the wait station cold-top refrigerator measured 46°F. Overstocked individual portions of tomato salsa inside the wait station cold-top refrigerator measured 48°F. Overstocked cut melon fruit salad inside the wait station cold-top refrigerator measured 45°F. A container of whipped butter stored in an ice bin (insufficient ice contact) at the wait station measured between 47°F to 51°F.
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| 04b - Critical |
| Sanitation: Mechanical |
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Inspector Comments: The dish machine final sanitizing rinse cycle measured "0" ppm chlorine residual at the dish surface.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: The warewashing area hand sink and cooks' line hand sink hot water temperatures measured less than the 100°F minimum temperature requirement.
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| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
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Inspector Comments: A y-valve with shut-offs was installed directly downstream from the mop sink atmospheric vacuum breaker.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Non-commercial grade containers were being utilized for food storage in the dry storage room.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The cooks' line two-door reach-in refrigerator door gasket was torn. The one-door reach-in refrigerator door gasket was torn.
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| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
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Inspector Comments: The warewashing area hood, above the dish machine, was rusted. The warewashing area sprayer sink caulking was in disrepair.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: Clean pans on the warewashing area storage shelf were stacked while wet.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Knife utensils were stored in between equipment at the cooks' line. Clean thermoses were stored with their food contact surfaces exposed on the dining area tables.
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| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
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Inspector Comments: Coffee filters at the wait station were stored uncovered.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The cooks' line hand sink was not securely sealed to the wall.
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| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
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Inspector Comments: The outdoor dumpster lids were left ajar.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The light shield above the cooks' line fryers was soiled with grease and debris. Cooks' line floor tiles were in disrepair. Warewashing area floor tiles were in disrepair.
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02/27/2015
Inspection, Routine
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: Brown sugar was not in its original package and was not labeled as to its contents, stored on a shelf under the microwave at the server's food window area.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: The cutting boards on the grill line were deeply grooved.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The caulking at the dish area was moldy.
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| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
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Inspector Comments: A display thermometer was not provided to the reach-in refrigerator on the server's food window line.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The wall was heavily soiled with food debris and grime under the cook's line hand sink.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: A light was not in operation in both of the top reach-in refrigerators at the cook's line.
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02/26/2014
Inspection, Routine
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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 were 46°F, ranch dressing was 44°F and cut melon was 44°F all stored in the cold top cooler on the server line. Whipped butter was 50°F in an ice bath to the left of the cold top cooler.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: The ice bin on the right side of the service line was left uncovered while not in use.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: The cutting board on the left side of the service line was deeply grooved and stained. The cutting board on the grill line was deeply grooved.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The fan guards in the walk-in refrigerator were dusty. The top of the dish machine was soiled with food debris. The caulking around the dish area was soiled with food debris build up.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Clean plates below the grill were soiled with food debris.
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