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12/13/2019
Inspection, Routine
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| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
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Inspector Comments:
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P)
Raw shell eggs were stored above citrus in the bar area walk in refrigerator. Corrective action: Education was provided on storing all foods based on minimum required safe internal cooking temperatures to prevent potential cross contamination.
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| 19 - Foodborne Illness Risk Factors |
| Proper reheating procedures for hot holding |
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Inspector Comments:
3-403.11 Reheating for Hot Holding (P)
Green chili (112°F) was reheating in the cook's line steam table. Corrective action: The green chili had been out of temperature control for approximately 2.5 hours, the green chili was discarded, see voluntary condemnation. Education was provided on ensuring reheated foods reach at least 165°F within two hours prior to being transfered to hot holding equipment to maintain at or above 135°F.
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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 stocked above the fill lines in the cook's line cold top refrigerator measured above 41°F: Sliced cheese 58°F, sliced turkey 47, sliced corned beef 48°F. Corrective action: Education was provided on ensuring pans are not overstocked and that all portions of foods must be cold held at or below 41°F.
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11/20/2018
Inspection, Routine
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| 03a - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly cool foods to 41°f or less |
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Inspector Comments: Cooked ground beef and queso were 47°F and 50°F respectively in the upright reach-in refrigerator after cooling over night. The items were discarded.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: Windex was stored on top of the ice machine. The windex bottle was moved to an appropriate location.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Drink ice at the bar was uncovered, not protected from contamination.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Tongs were stored hanging from the oven doors unprotected from contamination.
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| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
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Inspector Comments: Single service articles were stored with their food contact surface facing up on the top shelf of the expo line.
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12/20/2017
Inspection, Routine
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: A box of raw shell eggs were stored above fruit in the walk-in refrigerator. ACTION ITEM: Move eggs to bottom shelf.
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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 bar was observed not washing their hands with soap. ACTION ITEM: Instruct staff to wash hands with soap.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: An employee in the kitchen was observed wiping their hands on their apron. ACTION ITEM: Inform employee to wash hands if hands are soiled.
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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: Three trays of cooked beef in the upright reach-in refrigerator were 46-47°F. ACTION ITEM: Discard beef ( see voluntary condemnation form) and move other items to walk-in refrigerator until refrigerator maintains food at 41°F.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Several refrigerator door gaskets in the kitchen were torn. The catch plate of the salamander was lined with foil.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The caulking of the prep sink was torn. The kitchen handsink faucet was leaking.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The wall above the prep sink was soiled. The wall to the left of the grill was lined with foil. The floor of the kitchen had areas that were not smooth and easily cleanable.
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12/09/2016
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: A bottle of liquor at the bar was contaminated with fruit flies.
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| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
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Inspector Comments: The consumer advisory did not include a reminder. Add the following sentence to advisory before the warning. **These items can be served raw or undercooked or may contain raw or undercooked ingredients.**
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Door gaskets on the grill line cold top were torn. Door gaskets on the cook area freezer were torn. The caulking around the prep sink was not sealed to the wall.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Tongs were present hanging from oven door on cook line. Utensils in wait staff area were stored with their food contact surface facing up.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The ceiling to the left of the grill hood, above the fryers was soiled with grease. The coving in the cook area was soiled and detached from the wall. The ceiling in the kitchen dry storage closet had evidence of leakage.
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12/23/2015
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: A can of tomato sauce was dented on the seam and was unwholesome and stored with wholesome cans in the dry storage closet.
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: Raw beef was stored above ready-to-eat hot dogs in the lower portion of the cook line cold-top 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: Sliced tomatoes (45°F) were present in the cook line cold-top refrigerator.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: An unlabeled squirt bottle of water was present on the cook line next to the flat-top grill.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: The ice sink at the bar was uncovered.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Non-commercial containers were used to store whole onions in the dry storage closet.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Aluminum foil was lining the bottom portion of the salamander oven, the burners on the oven range, the electrical conduit leaving the breaker box, and a sheet pan storing utensils next to the flat-top grill. The preparation sink in the kitchen had cracked caulking. The door gasket on the cook line cold-top refrigerator was torn.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The table mounted can opener blade was soiled with food debris.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The cook line cold-top refrigerator had door gaskets soiled with food debris. The caulking on the three compartment sink was moldy.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: Multiple pans were stacked wet and stored above the three compartment sink.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Utensils on a preparation table across from the three compartment sink were stored with their food contact surfaces facing up. A scoop without a handle was present in a bin of flour underneath the preparation table across from the three compartment sink.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: The hood vent above the flat top grill had a light that was non-functioning.
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05/30/2014
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: A bottle of whiskey had several fruit flies inside it.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An unapproved uncovered employee drink was observed stored next to food items on the back kitchen food preparation table.
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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 food items were found holding between 45°F and 53°F; sour cream 50°F, pepper jack cheese 53°F, egg batter mix 50°F in the cold top refrigerator on the east side of the kitchen.
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| 03f - Critical |
| Food Temperature Control: Food thermometer (probe type) |
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Inspector Comments: The kitchen food probe thermometer was not properly calibrated.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: No hot water was available at the kitchen food preparation sink.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: A bag of onions was observed stored on the kitchen floor.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The three compartment sink was not adequately sealed to the wall. The back bar soda gun holder did not have a drainage line.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The kitchen storage shelves were soiled with food debris.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The kitchen hand sink was not adequately sealed to the wall.
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| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
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Inspector Comments: The outside dumpster lids were left open.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: A hole was observed in the wall over the kitchen hand sink. The kitchen floors were observed in poor condition.
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12/06/2013
Inspection, Critical Item
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: Two bottles of alcohol were adulterated behind the main bar.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An employee twist-top beverage was observed behind the kitchen bar.
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| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
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Inspector Comments: A screw on atmospheric vacuum breaker was not provided on the main bar three compartment sink faucet which had a hose running to a dump bucket.
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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 provided at the kitchen bar hand sink.
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| 07b - Critical |
| Pest Control: Pesticide application |
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Inspector Comments: A fly trap without a catchment device was hanging above the preparation table in the kitchen.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: A chemical spray bottle by the main bar three compartment sink and the kitchen three compartment sink were unlabeled as to their contents.
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