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11/03/2021
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 donning gloves before first washing their hands.
Corrective action: The employee was educated on washing their hands when changing tasks.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments:
6-301.12 Hand Drying Provision (Pf)
- Paper towels were not available at the hand sink on the cook line.
Corrective action: The person in charge provided paper towels.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments:
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf)
- Gallons of milk in the cold-top reach-in refrigerator in the wait station area were not labeled with the date they were opened.
Corrective action: The person in charge dated the milk and was educated on proper date marking procedures.
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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 door gaskets on the cold-top reach-in refrigerator across from the cook line were soiled.
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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 drain below the espresso machine in the coffee bar was soiled.
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10/12/2020
Inspection, Routine
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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)
- Sausages (56°F) measured greater than 41°F on the cart to the left of the fryers across from the cook line.
- Buttermilk pancake mix (50°F) measured greater than 41°F in the far right cold-top reach-in refrigerator across from the cook line.
Corrective action: The above items were moved to the walk-in refrigerator.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments:
4-402.12 Fixed Equipment, Elevation or Sealing (C)
- Ice accumulation was present on the condenser unit in the walk-in freezer.
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04/25/2019
Inspection, Routine
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: 6-301.14 Handwashing Signage (C)
Proper hand washing signage was not present at all hand sinks throughout the facility.
Corrective action: The inspector provided signs.
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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)
Uncooked hashbrowns measured 72°F on a cart to the left of the fryer across from the cook line.
Pancake batter measured 58°F in the cold-top reach-in refrigerator across from the cook line.
Corrective action: The person in charge moved the hashbrowns and pancake batter to the walk-in refrigerator.
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| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
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Inspector Comments: 4-901.11 Equipment and Utensils, Air-Drying Required (C)
Clean dishes were stacked wet on the shelves in the ware washing area.
4-903.11(B) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C)
Tongs were stored at knee level on a cart to the left of the fryers across from the cook 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 hand sink on the cook line was not properly sealed to the wall.
The caulking under the middle vent hood above the cook line was torn.
Ice accumulation was present in the walk-in freezer.
4-501.12 Cutting Surfaces (C)
The cutting boards on the flat top grills on the cook line were scored.
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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 exterior of the saute pans on the stove on the cook line were soiled.
The ansel system above the fryers across from the cook line were soiled.
The interior of the reach-in freezer to the left of the fryer was soiled.
The door gaskets on the reach-in freezer to the left of the fryer were soiled.
The fan guard on the interior of the reach-in refrigerator to the right of the hot holding unit was soiled.
The door gasket on the reach-in refrigerator to the right of the hot holding unit was soiled.
The exterior of the waffle iron was soiled.
The shelves in the ware washing area were soiled.
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| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
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Inspector Comments: 5-205.15 System Maintained in Good Repair (C)
The bell cap on the atmospheric vacuum breaker on the mop sink faucet was missing.
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| 54 - Good Retail Practices |
| Garbage & refuse properly disposed; facilities maintained |
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Inspector Comments: 5-501.114 Using Drain Plugs (C)
The drain plug on the dumpster was missing.
5-501.113 Covering Receptacles (C)
The dumpster lids were open upon inspection.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C)
The wall behind the waffle iron was soiled.
The caulking on the pre-rinse side of the dish machine was soiled.
The caulking on the hand sink in the service area 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)
Two light bulbs were non-functioning under the middle vent hood above the stove on the cook line.
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05/23/2018
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: The following items were above 41°F for more than 4 hours in the walk in refrigerator: sausage 56°F, spinach 58°F, chicken 54°F, chocolate pudding 56°F, crepes 57°F, hollandaise sauce 54°F, half and half 58°F, hard boiled eggs 59°F, cream sauce 58°F, spring mix 58°F, cut romaine 56°F, ham 56-57°F, corned beef 57°F, roasted turkey 57°F, roasted beef 57°F, turkey bacon 56°F, steak strips 53-55°F, beef sirloin tips 53-55°F, sliced white cheddar 58°F, mustard aioli 58-59°F, shredded cheddar jack 58°F, french toast batter 57°F, blue cheese crumbles56- 58°F, green chili sauce 56°F, cottage cheese 57°F, vanilla sauce 58°F, blue cheese dressing 58°F, pepper jack cheese 57°F, swiss cheese 57°F, white cheddar cheese 56°F, american cheese 57°F, ranch dressing 57°F, sour cream 56°F, yogurt 58°F, whipped butter packets 59°F, blue cheese dressing 57°F, ranch dressing 56-58°F, honey mustard 60°F, chocolate milk 58°F, white milk 57°F, vanilla sauce 56°F, egg whites 56°F, frozen egg product 56°F, raw shelled eggs 52°F, liquid eggs 53°F, pancake batter 57°F. See voluntary condemnation. Discussed proper cold holding temperatures with management. Refrigerator repair man arrived during inspection. All items below 41°F were moved to ice baths during the inspection.
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| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
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Inspector Comments: The caulking was moldy behind the pre wash sink in the ware washing area.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The condenser motor was soiled with ice accumulation in the walk in freezer. The shelves were soiled in the walk freezer. Packing tape was present on the microwave across from the flat top on the cook line. The wall was soiled behind the waffle maker on the cook line. The ceiling tile was soiled in the back of the dry storage area.
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| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
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Inspector Comments: A wiping cloth was stored on the cutting board on the cook line not submerged in a sanitizer bucket.
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| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
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Inspector Comments: Coffee filters were stored unprotected from contamination in the service station area.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor was soiled underneath the coffee maker in the service side station. The floors were soiled in the walk in refrigerator.
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04/19/2017
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: A dented 46 ounce can of tomato juice was stored with wholesome food items in the wait station cold top refrigerator.
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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: The following food items measured less than 135°F in the far back cook line steam well: minestrone soup (129°F), green chili (122°F), and mashed potatoes (118°F).
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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: Whipped cream (46°F-50°F) and milk (46°F) measured greater than 41°F in the wait station reach in refrigerator.
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| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
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Inspector Comments: A shut off valve ans spray nozzle were installed directly down stream from the mop sink atmospheric vacuum breaker.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Plastic and tape that were not smooth and easily cleanable were wrapped around the spray nozzle on the mop sink.
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| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
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Inspector Comments: The dish area pre-rinse sink was not sealed to the wall.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments:
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: Clean pans were stacked wet on a shelf next to the three compartment sink.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The basin of the main wait station hand sink was stained with food. The caulking behind several hand sinks throughout the facility were in poor repair and inadequately sealed to the wall.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Areas of floor grout throughout the kitchen were missing, in disrepair, and/or pooled with water. Areas of floor coving throughout the kitchen area were in poor repair and inadequately sealed to the floor and/or wall. The wall behind the dish area pre-rinse sink was soiled with dirt and debris. Debris was present in the ice machine floor drain causing water to be pooled around the drain.
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04/13/2016
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: The following items were above 41ºF in the cold-top refrigerator across from the cook line: Sliced cheese (50ºF), sliced tomatoes (48ºF), cut melon (48ºF) and pancake batter (52ºF).
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The cold-top refrigerator cutting board was scored.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The caulking on the fryer grill hood was torn. The dish machine pre-rinse area was not completely sealed to the wall.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The expo hand sink faucet was leaking.
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| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
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Inspector Comments: Toilet paper in the womens restroom was not stored in the dispenser. The ceiling vent in the women's restroom was soiled with dust.
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10/19/2015
Inspection, Critical Item
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: Two dented cans of apple compote were unwholesome and stored with wholesome cans in the dry storage area.
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: An employee on the cook line was observed cracking raw shelled eggs with gloved hands then continuing to handle clean equipment without changing gloves.
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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: Shredded cheese (51°F) was present in the reach-in freezer in the middle of the cook line.
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04/06/2015
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: Two containers of spoiled strawberries were present in the walk-in refrigerator.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An employee beverage was present on the preparation table next to the food preparation sink.
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| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Lettuce (49°F), American cheese (47°F) and white cheese (46°F) were above 41°F in the cold top next to the hand sink on the cook line. Re-hydrated hash browns were 63°F while sitting out on the cook line. Whipped butter under time as a public health control was 49°F and not labeled with a discard time in the front service area.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: A bottle of stainless steele polish was stored on the dry storage rack above and next to single service articles.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: Several seasoning shakers on the cook line and in the front service area were unlabeled as to their contents.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Fish was improperly thawing in the preparation sink while in the package and in standing water. The ice at the beverage machine in the front service area was open and unprotected from contamination.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Brown sugar in the front service area was stored in a non-NSF approved container.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Pieces of cardboard behind the cook line shelf were not smooth and easily cleanable. The ice machine across from the back door was missing a front panel. The hood above the dishwasher was rusty. The caulking on the dish machine drain board was in disrepair. The gasket on the reach-in refrigerator in the front service area was torn. The door on the microwave in the front service area was in disrepair.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The ventilation hood above the fryer was soiled with grease. The right faucet on the three compartment sink was soiled with hard water build up.
|
| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
|
Inspector Comments: Single service articles were stored with the food contact surface unprotected from contamination on the shelf above the cook line cold-top refrigeator.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The hand sink next to the cook line and next to the walk-in freezer were not adequately sealed to the wall. The mop sink was not adequately sealed to the wall. The front service area hand sink faucet was loose.
|
| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
|
Inspector Comments: The dumpster lids were left open between uses.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Several small holes were present in the wall next to the cook line, in the dry storage area, and above the dishwasher drain board. A large hole was present in the wall below the three compartment sink.
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|
02/19/2014
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A container of moldy strawberries was stored on a shelf in the walk-in refrigerator.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: Employees were observed cleaning and then returned to food preparation without washing their hands and changing their gloves.
|
| 03a - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly cool foods to 41°f or less |
|
Inspector Comments: Two quarts of white gravy were 46°F after more than 6 hours of cooling in the walk-in refrigerator.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Hash browns mixed with hot water were 120°F on a shelf above the food preparation sink and were not labeled with the preparation and discard times, according to the time as a public health control plan.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Pancake mix with eggs was 46°F on the cookline. Sliced cheddar cheese was 47°F in the cold-top refrigerator.
|
| 04b - Critical |
| Sanitation: Mechanical |
|
Inspector Comments: The dish machine did not provide at least 50ppm chlorine residual in the final rinse cycle.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: The hot water at the cookline handsink was 79°F.
|
| 07b - Critical |
| Pest Control: Pesticide application |
|
Inspector Comments: An insect electrocution device was stored above the ice basin and the soda machine in the waitstation.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The door gaskets were torn on the cold-top refrigerators and the reach-in refrigerators on the cookline. The caulking around the vent hood above the cookline was in poor repair.
|
| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
|
Inspector Comments: The caulking on the dish machine drainboard was cracked.
|
| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
|
Inspector Comments: Coffee filters were stored uncovered above the coffee makers.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The chemical tower at the mop sink was not provided with a separate, dedicated hot and cold water supply. The atmospheric vacuum breaker at the mop sink was not covered. The faucet on the dish area handsink was loose. A backflow prevention device was not provided on the coffee makers.
|
| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
|
Inspector Comments: The dumpster lids were left open.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Several floor tiles were cracked and broken throughout the kitchen. The base coving underneath the dish machine was in poor repair. The floor drain underneath the ice machine was clogged. The floor underneath the soda machine in the dining room waitstation was soiled with debris.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: The light in the dish area was not shielded. A light in the hood was not operational.
|
|
09/25/2013
Inspection, Routine
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An employee beverage was present above the cooks' line equipment.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Sliced cheese was 45°F on the cooks' line cold top.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Shelves in the cooks' line reach-in refrigerator were rusty. Cutting boards on the cooks' line cold top and wait station cold top were not smooth and easily cleanable.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Door gaskets on the cooks' line reach-in refrigerators were torn. Cardboard was lining the shelves of the dry storage area.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: Door gaskets on the the cooks' line reach-in refrigerators were soiled.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: Dishes in the ware washing area were being stacked wet.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: Both faucets at the three compartment sink were leaking. The atmospheric vacuum breaker at the mop sink faucet was leaking.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The wall behind the dish machine was soiled. Holes were present in the wall of the dry storage area.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Ceiling light bulbs in the kitchen were not functioning. Light bulbs in the dry storage area were not functioning.
|
| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
|
Inspector Comments: Personal belongings were being stored on a shelf next to food across from the walk-in refrigerator.
|
| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
|
Inspector Comments: Unwrapped toilet paper was not present in the dispenser in the women's restroom.
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