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07/16/2019
Inspection, Routine
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C)
-The facility was unable to provide certification for completion of a certified food protection manager course. Corrective Action: TCHD provided documentation regarding certified food protection manager course options and facility will comply within 90 days.
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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)
-Multiple employee were observed wiping their hands on aprons while preparing food on the cooks line. An employee was observed donning gloves and preparing food without first washing their hands. A gloved employee was observed wiping their face then proceeding to handle food without washing their hands and changing their gloves. Corrective Action: Education was provided regarding proper hand washing times.
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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: 3-301.11 Preventing Contamination from Hands (P)
-An employee was observed touching lettuce used for salads with bare hands in the cold holding drawer located across from the fryers on the cooks line. Corrective Action: Education was provided regarding using a barrier, such as gloves or utensils, when working 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: 6-301.14 Handwashing Signage (C)
-The hand sinks located throughout the kitchen, the bar area, and in the employee restroom did not have proper signage. Corrective Action: Staff placed a sign at each of the hand sinks.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments: 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency (F)
-Utensils and tongs stored in a bucket of ice were used to handle raw animal products and to remove cooked ready to eat foods from the grill on the cooks line without being washed, rinsed, and sanitized between tasks. Corrective Action: Education was provided regarding using separate utensils for raw foods and cooked foods and staff provided and labeled separate buckets for the storage of utensils.
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| 21 - Foodborne Illness Risk Factors |
| Proper hot holding temperatures |
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Inspector Comments: 3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
-A container of mashed potatoes measured 125°F in the hold holding unit next to the flat top grill on the cooks line. Corrective Action: Staff reheated the mashed potatoes to 165°F and turned the temperature higher on the hot holding unit before placed it back.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments: 7-102.11 Common Name-Working Containers (Pf)
-Two spray bottles containing sanitizer were not labeled as to their contents hanging from the side of the hand sink in the bar area. Corrective Action: Staff labeled the spray bottles.
7-201.11 Separation-Storage (P)
-A container of soap and a spray can of chemicals was stored directly next to single service articles on a shelf in the storage closet next to the mens and womens restrooms. Corrective Action: Staff relocated the chemicals to an approved location away from all single service articles.
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| 33 - Good Retail Practices |
| Proper cooling methods used; adequate equipment for temperature control |
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Inspector Comments: 3-501.15 Cooling Methods (C)
-A container of cheese mixture was observed cooling while covered in the cold top reach in refrigerator across from the fryers on the cooks line.
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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)
-Several wet wiping cloths were observed on food contact surfaces and not stored in a sanitizer solution when not in use.
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| 43 - Good Retail Practices |
| In-use utensils: properly stored |
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Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C)
-Multiple cooking utensils were stored in a bucket of ice across from the grill on the cooks line. The handle of the ice scoop in the ice bin in the bar area was in direct contact with the ice.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments: 4-501.11 Good Repair and Proper Adjustment-Equipment (C)
-The gasket on the sushi area cold top reach in refrigerator was torn. Cutting boards throughout the kitchen were heavily 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 area surrounding the chute at the top of the large ice machine in the kitchen was soiled with a pink slimy substance.
4-601.11(B) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
-Cutting boards throughout the facility were stained.
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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)
-Grey water was leaking from the pipe onto the floor at the hand sink located across from the sushi area cold top refrigerator.
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07/11/2018
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: Two dented number 10 cans of pineapple were stored on the can rack with wholesome cans.
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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: Diced tomatoes were tested at 45-53°F in the cold-top cooler at the front kitchen cook line. Staff replenished the ice bath under the tomato container and were tested at less than 41°F. Corrected on-site.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Cutting boards throughout the facility were heavily grooved. The lids on the chip containers in the server area and the lids on the produce near the mop sink area were chipped.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: Cutting boards throughout the facility were stained. The exteriors of the bulk storage bins in the dry goods were soiled with grime.
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| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
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Inspector Comments: Wiping cloths throughout the kitchen were not stored in sanitizer solution when not in use.
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07/17/2017
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 wearing multiple gloves and removing only one pair at a time in place of washing their hands.
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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: A container of baked potatoes in the grill area was 124°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: Containers of cooked chicken, diced tomatoes, key lime pie, whipped butter in the grill cold top and drawer reach-in refrigerators were between 45-52°F.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: The handsink next to the prime rib station lacked hot and cold running water.
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| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
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Inspector Comments: Dead cockroaches were present in a trap at the wait station.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Bags of food were stored on the electrical room floor.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: The wood cutting board at the bar was gouged.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Several refrigerator door gaskets throughout the kitchen were torn. The caulking surrounding the ice machine was in disrepair.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The soda guns in the bar were soiled with debris.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The piping underneath the warewashing area was soiled with debris. The caulking for the three-compartment sink was moldy.
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| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
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Inspector Comments: Boxes of single use food containers in the electrical room were stored on the floor.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor of the glass storage closet was wet.
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| 15a - Non-Critical |
| Other Operations: Personnel: clean clothes, hair restraints, authorized |
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Inspector Comments: Employees in the kitchen were observed handling food while wearing bracelets and watches.
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07/28/2016
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 donning gloves without washing hands prior.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: An employee was observed rinsing a container in the salad prep hand washing sink.
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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 touching salad toppings with their 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: The following items in the grill area reach-in coolers were between 46°F and 70°F: cooked onion, remoulade, raw salmon, shredded lettuce, and shredded cheese. The auJous in the walk-in cooler was 51°F.
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| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
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Inspector Comments: Several flies were observed in the kitchen.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: The cutting boards throughout the kitchen were gouged.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Several door refrigerator gaskets in the kitchen were torn.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The interior of the ice machine was soiled.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The caulking on the 3-compartment sink was moldy.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Utensils in the salad prep area were stored in standing water.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor in the walk-in freezer was soiled with debris.
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07/08/2015
Inspection, Critical Item
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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 rice in the exposition line was 126°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: Diced tomatoes, diced eggs, and batter in the grill area were 46-57°F. Edamame and pasta in the exposition line were 49-50°F.
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| 04b - Critical |
| Sanitation: Mechanical |
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Inspector Comments: The main dishwasher did not reach at least 160°F on the surface during the final sanitization rinse.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: Espresso cleaner was stored next to food equipment in the dry store area.
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03/30/2015
Inspection, Routine
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: Raw eggs were stored above whipping cream in the walk-in refrigerator.
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: An employee in the grill area was observed washing their hands without soap.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: Open employee beverages were stored above bins of chips in the exposition line.
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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: Rotisserie chicken and hollandaise sauce in the grill line were 120°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: Half and half and milk in the exposition line were 44-45°F.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: The grill handsink lacked hot water under pressure.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Foil was used to line the rotisserie oven in the grill.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The caulking of the three-compartment sink was moldy. The exterior of the ice machine was soiled with debris.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: A container of seasoning in the prep area had a scoop inside with no handle.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor drain in the grill area was soiled with food debris.
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| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
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Inspector Comments: The back exit door had a gap of greater than 1/4 inch between the door and the floor.
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12/30/2014
Inspection, Critical Item
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: Two bottles of liquor in the bar had fruit flies.
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: An employee in the grill area was observed donning gloves without first washing their hands.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: An employee in the grill area was observed wiping their hands on a common towel.
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| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
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Inspector Comments: Several employees in the grill area were observed handling ready to eat food with their bare hands.
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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: Roasted chicken in the grill hot holding unit was 113°F. Roasted artichoke and grilled onions next to the grill were 112 and 77°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: Couscous and shredded cheese in the grill cold top reach-in refrigerator were 49 and 45°F.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: The grill handsink did not reach at least 100°F for hot water.
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06/26/2014
Inspection, Routine
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: The bar area hand sink was being used as a dump sink as evidenced by ice in the bottom of the hand sink basin.
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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: A container of salsa in the cook line cold top was 53°F.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: A chemical spray bottle in the mop sink area was not labeled as to its contents.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The wall caulking of the prep sink was in disrepair. A filter in the vent hood was in disrepair.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: Several clean dishes were stacked wet in the ware washing area.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: Several holes were present in a wall near the mop sink.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: Several lights throughout the kitchen were not functioning properly.
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