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10/21/2022
Inspection, Routine
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| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
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Inspector Comments:
An employee in the dish washing area of the facility was observed handling dirty dishes, not washing their hands, and then handling clean dishes.
Corrective action: Discussed proper handwashing techniques with the person in charge.
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| 18 - Foodborne Illness Risk Factors |
| Proper cooking time & temperatures |
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Inspector Comments:
A salmon steak (115 degrees F) that was being cooked on the flat top grill in the kitchen measured less than 145 degrees F when an employee put it on a plate to serve.
Corrective action: Discussed proper cooking temperatures with the person in charge.
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| 20 - Foodborne Illness Risk Factors |
| Proper cooling time and temperature |
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Inspector Comments:
A container of gravy (74-99 degrees F) on ice on the preparation table and multiple large cartons of rehydrated hash browns (88-104 degrees F) in the walk-in refrigerator that had been prepared in the morning did not cool from 135 degrees F to 70 degrees F within 2 hours.
Corrective action: Discussed proper cooling times and temperatures with the person in charge. The gravy was placed into the walk-in refrigerator and stirred and the hash brown cartons were opened and moved to the walk-in freezer to rapidly cool.
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| 21 - Foodborne Illness Risk Factors |
| Proper hot holding temperatures |
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Inspector Comments:
Cooked breakfast sausage links in a bucket on the grill top (125 degrees F) measured less than 135 degrees F.
Corrective action: Discussed proper hot holding temperatures with the person in charge.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments:
Several different sliced cheeses in the cold top (48-50 degrees F) measured less than 41 degrees F.
Corrective action: Discussed proper cold holding temperatures with the person in charge. We asked the person in charge to move the items within the unit to maintain temperature, and they decided to discard them.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments:
The sanitizer bucket in the kitchen (1130 ppm Dodecyl Benzene Sulfonic Acid and 3010 ppm Lactic Acid) measured greater than the label's limit of 700 ppm Dodecyl Benzene Sulfonic Acid and 1875 ppm Lactic Acid.
Corrective action: Discussed proper sanitizer level with the person in charge and the bucket was replaced.
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| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
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Inspector Comments:
Several dishes in the warewashing area were still wet when they were stacked together.
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01/14/2019
Inspection, Routine
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| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
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Inspector Comments: 2-301.14 When to Wash (P): An employee was observed putting on a pair of gloves to do food preparation without first washing their hands. Discussed importance of proper handwashing between tasks with manager to review with employees.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: 5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf): An employee was observed rinsing a head of lettuce in the grill line handsink. Manager corrected employee on designated handsink use.
6-301.14 Handwashing Signage (C): Several handsinks throughout the facility did not have signs to notify employees to wash their hands.
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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): A sanitizer bucket containing wiping cloths was stored on the floor near the grill 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 dish machine drainboard was torn.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments: 4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C): The interiors of several reach-in coolers and reach-in freezers throughout the facility were soiled with food debris. The ventilation hood of the fryer was soiled with grease.
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| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
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Inspector Comments: 5-203.14 Backflow Prevention Device, When Required (P): A shutoff valve connected to a hose was located downstream of the atmospheric vacuum breaker on the mopsink faucet.
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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 floor edges behind the grill line was soiled with grease and food debris.
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01/09/2018
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: A dented can was stored with other wholesome cans on the dry storage rack. Dented can policy was discussed with manager, the unwholesome can was removed.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The wall above the waffle station at the cook line was soiled and not in smooth easily cleanable condition.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: Holes were present on the walls in the dish room area. Multiple floor tiles were missing or in poor repair in the dish room area.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: A light was not in operational order in the walk-in freezer.
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01/27/2017
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: Hashed potatoes were 50°F at the cook line.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The cook line far right side cold top refrigerator drawer handle was lined with duct tape. A cork board by the cook line hand sink was not smooth and easily cleanable. The back area ice machine door was lined with foil.
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| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
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Inspector Comments: The sprayer sink side wall had holes present.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: Floor tiles and grout at the cook line and the ware washing area were chipped and in disrepair. Holes were present in the walls of the ware washing area. The ceiling tiles by the cook line fryer ventilation hood were stained.
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03/03/2016
Inspection, Routine
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: An employee was observed touching raw egg with a gloved hand and then touching a plate with ready to eat food items at the cooks line without changing gloves and washing hands in between.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: The satellite wait station hand sink did not have cold water.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Multiple torn door gaskets were observed at the reach-in refrigerator and freezers at the cooksline. Tape was observed on the outside of the reach-in refrigerator located near the hand sink at the cooks line.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The cutting boards at the back of the cooks line were soiled. Pooling water was observed inside the reach-in refrigerator located near the hand sink at the cooksline.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: Skillets in the ware washing area were heavily soiled on the bottom of the pans.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The hand sink at the cooks line was leaking. The filter at the ice machine was leaking. The vacuum breaker bell cap was missing at the dirty dish area at the ware washing station.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: Holes in the walls were observed in the back kitchen area and at the wait station.
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09/03/2014
Inspection, Routine
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: An employee failed to wash hands before putting on clean gloves on the cook's line.
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| 02f - Critical |
| Personnel: Demonstration of knowledge |
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Inspector Comments: Two employees were unaware of proper cooking temperatures of pork sausage and chicken.
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| 03d - Critical, Food Borne Illness Risk |
| Food Temperature Control: Required cooking temperature |
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Inspector Comments: Partially cooked bacon was a temperature of 87°F - 110°F on the cook's line without a Par-cook approval plan.
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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: Pancake batter was 45°F on the cook's line.
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| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
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Inspector Comments: A sprayer was connected to the hose at the mop sink under pressure.
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| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
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Inspector Comments: Live flies were observed in the kitchen.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: The time and date hash browns began initial preparation procedures on the shelf above the prep sink was not recorded on the containers as required by the directions.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The paper towel dispenser cover was missing at the hand sink by the preparation sink. Duct tape was observed on the far right cold drawer on the cook's line. Rust was observed on the storage rack in the walk-in cooler. Porous peg board was used to store clean utensils by the preparation sink and above the 3-compartment sink.
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| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
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Inspector Comments: An internal thermometer was not provided for the double stacked refrigeration unit on the cook's line.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The exterior of the far right microwave was soiled on the cook's line.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Spatulas were stored between the peg board and wall above the 3-compartment sink. Food containers were observed stacked wet in the ware washing area.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The caulking between the splash guard and hand sink was in need of replacement at the wait station in the dining area.
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| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
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Inspector Comments: The dumpster lids were open due to excess trash accumulation.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor grout was worn in places on the cook's line and in the ware washing area. A square hole was present in the wall below the hand sink at the entrance to the cook's line.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: Ceiling light bulbs were not functioning in the dry storage area. A light was not functioning in the walk-in cooler.
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08/19/2013
Inspection, Routine
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| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
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Inspector Comments: A “Y” valve was found attached to the hose bib faucet in the mop basin. The Y valve has closing valves with a hose attached with a closing spray nozzle downstream of the AVB (Atmospheric Vacuum Breaker), thus allowing constant pressure on the AVB.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Duct tape was found on the handle of the drawer of the cold table on the cooking line. The spray nozzle on the hose connected to the hose bib in the mop basin area had duct tape, and clear packing tape wrapped on the hose.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: The caulking on the dish machine in the ware washing area was chipping away from the unit.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The coving below the hand sink in on the cooking line was found to need the caulking added or cleaned where it is separating from the wall. The far wall in the cooking line was found to have holes from nails in it.
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