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03/14/2022
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)
No hand washing signs telling employees to wash their hands were posted at the hand sinks in the kitchen and food prep areas.
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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)
Creme anglaise (prepped 3/7/22) was not discarded within 7 days of preparation, and whipped cream (no date mark) in the reach in fridge across from the 3-compartment sink did not have a date of preparation or a date of discard. Roasted peppers in oil (prepped 2/24/22) and a cooked apple butter (prepared 2/20/22) were not discarded within 7 days of preparation.
3-501.18 Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P)
The above items were not discarded.
Corrective action: The above items were discarded. See voluntary condemnation.
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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)
The sanitizer buckets located at the cook line and across from the 3-compartment sink measured less than 150ppm quaternary ammonium.
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| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
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Inspector Comments:
4-302.14 Sanitizing Solutions, Testing Devices (Pf)
The facility did not have test strips to accurately measure the concentration of their quaternary ammonium sanitizer.
Corrective action: The inspector advised the operator to use the dish machine (for which they had test strips for) to wash food contact surfaces until they were able to obtain test strips from their provider.
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09/21/2021
Inspection, Routine
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| 09 - Foodborne Illness Risk Factors |
| No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed |
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Inspector Comments:
An employee on the kitchen cold side touched a ready-to-eat, whole peach with her bare hands. An employee on the kitchen hot side touched toast, a lemon wedge, and salt with his bare hands.
Corrective action: The inspector had the employee wash the whole peach again. The inspector educated the person in charge on prohibiting bare hand contact with ready-to-eat foods.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments:
Silverware inside a food container was stored in the kitchen hot side hand sink basin.
Corrective action: The inspector had the person in charge remove these items and educated on proper hand sink usage.
Hand sinks in the following locations did not have signs that told employees to wash their hands: kitchen cold side, kitchen hot side, the bar, and employee restroom.
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| 14 - Foodborne Illness Risk Factors |
| Required records available: shellstock tags, parasite destruction |
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Inspector Comments:
Mussel shellstock tags held in a folder in the kitchen for 90 days after the last were sold were not marked with the empty date.
Corrective action: The inspector had the person in charge mark these with the empty date and instructed to keep them for 90 days from that date.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments:
Mozzarella cheese balls (55°F) above an ice water bath on the kitchen cold side were greater than 41°F.
Corrective action: This food was moved into a refrigerator.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments:
Braised short rib in the kitchen hot side cold-top refrigerator and beets in the walk-in refrigerator were not marked with a date when prepared to be used or discarded within 7 days and were not discarded. Milk in the dry storage area refrigerator expired on 9/19 and was not discarded. Red sauce in the walk-in refrigerator was marked with a date (9/10) that exceeded 7 days since preparation and was not discarded.
Corrective action: The inspector educated the person in charge on date marking requirements.
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| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
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Inspector Comments:
A fly strip without a catch basin was hanging above the three-compartment sink.
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07/25/2019
Inspection, Routine
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: Hand sinks used by employees did not have the required signage.
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| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
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Inspector Comments: Sanitizer buckets were stored directly on the floor at the kitchen.
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| 43 - Good Retail Practices |
| In-use utensils: properly stored |
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Inspector Comments: Utensils at the cook line were stored in stagnant water at 78°F.
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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 cutting board at the cold top refrigerator was scored.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments: The fan guards in the walk-in refrigerator were dusty.
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07/31/2018
Inspection, Routine
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: The cutting board on the cold top refrigerator at the cook line was deeply scored.
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| 11b - Non-Critical |
| Testing Devices: Dish machine provided with accurate thermometer and gauge cock |
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Inspector Comments: The thermometer of the dish machine at the kitchen was not operational.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Knives in use were stored in the crevice between the cold top refrigerator and the adjacent counter.
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06/20/2017
Inspection, Critical Item
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: Ground pork and beef were stored above raw steak slices and ham.
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: An employee washed their hands for less than twenty seconds without soap at the warewash hand sink. An employee donned gloves without first washing their hands.
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02/15/2017
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: A dented can of tomatoes were stored with wholesome cans in the dry storage area.
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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 washing their hands for less than twenty seconds in the back kitchen area.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: An employee was observed wiping gloved hands on a common towel before prepping ready-to-eat food items.
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| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
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Inspector Comments: An employee was observed preparing sliced parmesan with bare hands.
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| 08c - Critical |
| Poisonous Or Toxic Items: Properly used |
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Inspector Comments: A sanitizer solution used for in-place equipment cleaning had a chlorine residual of greater than 200ppm.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: Several containers in the dry storage area were unlabeled as to their contents. Squirt bottles at the grill line were unlabeled as to their contents.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: The cutting board at the cold-top refrigerator by the grill line was scored and stained. Non-commercial food storage containers were observed throughout the back kitchen area.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The deli slicer had a piece of saran wrap to tighten a gap on the machine rendering it not smooth and easily cleanable. A shelf under the grill line area was lined with foil rendering it not smooth and easily cleanable. The door gaskets of the miniature refrigerator at the front bar were torn.
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| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
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Inspector Comments: The reach-in refrigerator in the gift shop did not have a thermometer.
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| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
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Inspector Comments: Wiping cloths throughout the kitchen area were stored outside of a sanitizing solution.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The faucet at the hand sink in the gift shop was leaking.
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| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
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Inspector Comments: The outside dumpster was left uncovered and was overflowing with boxes and refuse. A trash can in the kitchen did not have a liner.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: A light in the walk-in refrigerator was not functional. The light shield between the back handsink and preparation table in the back kitchen area was cracked.
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10/24/2016
Inspection, Critical Item
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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 not washing hands between glove changes.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: An employee was observed using a common towel to dry their hands. An employee used a hand sink as a food preparation sink.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: Unapproved employee beverage containers were observed throughout the kitchen. Employee beverages were stored above customer foods in the dry storage area.
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| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
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Inspector Comments: An employee was observed preparing customer food with bare hands.
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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: Goat cheese (60°F) and cut leafy greens (57°F) on the preparation counter was stored at or above 41°F for less than four hours.
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| 04b - Critical |
| Sanitation: Mechanical |
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Inspector Comments: The ware washing machine at the bar had a chlorine residual of less than 50 ppm.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: The hand sink in the ware washing area did not have hot or cold running water under pressure.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: Paper towels were not available at the bar hand sink.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: Two chemical spray bottles were stored in the dry storage area next to food service items.
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04/25/2016
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: Several moldy tomatoes were stored in a box with wholesome tomatoes, on the dry storage shelves.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: A cook used a common towel to wipe surfaces in the kitchen.
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| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
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Inspector Comments: A cook garnished a plate of pasta with flaked parmesan cheese and parsley, using bare hand contact.
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| 03f - Critical |
| Food Temperature Control: Food thermometer (probe type) |
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Inspector Comments: The operator did not have a probe-type food thermometer available in the kitchen.
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| 04b - Critical |
| Sanitation: Mechanical |
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Inspector Comments: The kitchen and wine service line automatic dish machines did not provide 50-200 ppm residual chlorine at the dish surface, after their final sanitization rinses. Corrected on site by running the primer switch on both machines.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: A spray can of lubricant was stored directly above single-service to-go containers, on the dry storage shelves.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: The bulk sugar and flour containers on the dry storage shelves were not labeled as to their contents.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The front service line wine bottle refrigerator had torn door gaskets.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The interior of the cabinet below the cook's line hand washing sink was soiled with debris.
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| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
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Inspector Comments: A single-service olive container was being re-used to store chocolate chips on the dry storage shelves.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The ware washing machine hand sink drain line leaked water onto the floor.
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| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
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Inspector Comments: Several empty employee beverage containers were present in various parts of the kitchen.
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04/15/2015
Inspection, Routine
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: Clear plastic liquid bottles were unlabeled as to their contents near the stove.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: A crate of onions was stored on the floor in dry storage.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: A knife was stored unprotected from contamination near the cook's line handsink.
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04/02/2014
Inspection, Routine
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: Clear plastic liquid bottles were unlabeled as to their contents on the food preparation counter and near the stove top.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Food such as bread, fruit, and spices were stored unprotected from contamination on the counter top and near the stove.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: The light in the two-door cooler was not functioning.
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