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02/06/2020
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 staff did not have an employee with a certified food protection manager certificate.
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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) Several hand sinks were missing the employee hand wash command signage in the facility.
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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) All required consumer foods were not date marked in the walk in refrigerator and left cold top refrigerator in the kitchen. Staff discussed date marking procedure and will date mark all required consumer foods.
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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) Three chemical spray bottles were not labeled as to their contents in the facility. Staff discarded all contents in unlabeled spray bottles.
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| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
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Inspector Comments: 3-305.11 Food Storage-Preventing Contamination from the Premises (C) Food containers were stored directly on the floor in the walk in refrigerator.
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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) Several in use utensils were stored in room temperature water in the cook line area.
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| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
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Inspector Comments: 4-903.11(A) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C) The ice scoop was stored in ice in the bar area.
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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 was soiled and separating from the wall on the three compartment sink in the ware wash area.
4-501.11 Good Repair and Proper Adjustment-Equipment (C) Several shelf and table surfaces were in disrepair with rust throughout the kitchen. The ice machine door was in disrepair and separating from the ice machine in the kitchen area.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments: 4-601.11(B) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C) The interior was soiled in the 2 door reach in refrigerator in the cook line area. The shelves were soiled with dust and food debris in the walk in refrigerator in the kitchen area.
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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 (P) The three compartment sink faucet was leaking in the bar area.
5-203.14 Backflow Prevention Device, When Required (P) A shutoff was downstream of the the atmospheric vacuum breaker on the mop sink faucet. Staff will place a hose bib on the shutoff and remove the sprayer when not in use.
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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 walls were soiled around and below the three compartment sink drainboard in the ware wash area. The floor was soiled in the preparation area and ware wash area.
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| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
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Inspector Comments: 6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition (C) The ventilation hood system was soiled with dust in the cook line area.
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10/04/2019
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 did not have a staff member with a certified food protection manager certificate. Staff will obtain the certificate to be in compliance with regulations.
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| 05 - Foodborne Illness Risk Factors |
| Procedures for responding to vomiting and diarrheal events |
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Inspector Comments: 2-501.11 Clean-up of Vomiting and Diarrheal Events (Pf) Facility staff did not have a procedure for vomit and diarrhea cleanup. TCHD provided a clean up procedure for vomit and diarrhea.
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| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
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Inspector Comments: 2-301.12 Cleaning Procedure (P) An employee was observed washing hands with gloves on in the ware wash area. Staff will follow the required hand washing procedure during operation.
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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) Food was observed in the hand sink in the cook line area. Staff will only use the hand sinks for hand washing.
6-301.12 Hand Drying Provision (Pf) Paper towels were not readily available for staff at the hand sink in the bar area. Staff placed paper towels at the hand sink.
6-301.14 Handwashing Signage (C) The kitchen and bar area hand sinks were missing the employee command hand washing signage.
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| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
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Inspector Comments: 3-101.11 Safe, Unadulterated and Honestly Presented (P) A bottle of vermouth was adulterated with winged insects in the bar area. Staff discarded the vermouth.
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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) Cooked spinach slaw measured 48°F in the walk in refrigerator in the kitchen area. Staff discarded the spinach.
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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) Several containers of cooked chicken and rice were not date marked in the facility. Staff was educated on date marking and will date mark required consumer items.
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| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
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Inspector Comments: 3-305.11 Food Storage-Preventing Contamination from the Premises (C) The ice machine door was broken and not protecting the ice from contamination in the cook line area.
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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 was in disrepair and soiled on the three compartment sink in the ware wash area and on the hand sink in the ware wash area.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments: 4-601.11(B) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C) The gaskets were soiled on the cold top refrigerator in the cook line area. The interior of the cold top refrigerator was soiled in the cook line area. The shelf was soiled across from the preparation sink in the kitchen area.
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| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
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Inspector Comments: 5-202.14 Backflow Prevention Device, Design Standard (P) A shutoff valve was downstream of the atmospheric vacuum breaker on the mop sink. Staff will remove the shutoff from the mop sink 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 walls were soiled in the cook line, ware wash, and preparation areas. The ceiling tiles were stained above the preparation area.
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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) A light was not functioning in the ventilation hood in the cook line area. A light was in disrepair above the preparation area.
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09/28/2018
Inspection, Critical Item
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: The bar area hand sink and the service station hand sink had supplies stored in the basin. Corrective action: Manager removed the supplies.
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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: Tandoori chicken in the lunch buffet line measured 117°F. Corrective action: Manager rapidly reheated the chicken.
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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 measured above 41°F in the cold top refrigerator across from the cook line: Cubed cheese (52°F), cut tomatoes (50°F), lentil daal (52°F), chicken (55°F), lentil mix (50°F). Corrective action: manager rapidly cooled the items or items wer voluntarily discarded (see voluntary condemnation).
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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 readily available at the hand sink next to the dish machine and the bar area hand sink. Corrective action: Manager provided paper towels at both locations.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: Chemical cleaning powder was stored above the clean side of the three compartment sink. Corrective action: Manager moved the chemicals to an approved location.
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05/15/2018
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: Two dented #10 cans were stored with wholesome cans in the dry store area. A bottle of liquor in the bar had fruit flies.
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: Raw chicken and raw shell eggs were stored above ready to eat food 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 at the warewashing station was observed handling dirty dishes then clean dishes without 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 kitchen was observed filling a container in the handsink.
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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: A large container of tomato sauce was 46-50°F after cooling for more than 6 hours ( see voluntary condemnation form)
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| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
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Inspector Comments: A sprayer was present downstream of the atmospheric vacuum breaker on the mopsink faucet.
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| 06a - Critical, Food Borne Illness Risk |
| Hand Washing: Adequate number, location |
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Inspector Comments: The handsink next to the grill area was removed.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: The bar handsink lacked soap and paper towels.
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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.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The cutting boards in the kitchen were stained.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The grill hood was soiled with grease. Several refrigerator door gaskets throughout the kitchen were soiled with debris. The exterior of several pieces of equipment were 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: Bags of single use drink lids and to-go containers were stored on the bar floor.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The women's restroom handsink on the left side was slow to drain. The mopsink was soiled with debris.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor corners throughout the kitchen, warewashing, and prep areas were soiled with debris.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: A ceiling light in the kitchen was burned out.
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| 15a - Non-Critical |
| Other Operations: Personnel: clean clothes, hair restraints, authorized |
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Inspector Comments: An employee in the kitchen was observed handling food while wearing a watch.
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10/03/2017
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 among wholesome cans on the dry storage shelves.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: An employee was observed rinsing and ringing out a rag in the warewashing hand sink.
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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: A cooked spinach, onion and cream mixture (103°F) did not cool to 70°F from 135°F in 2 hours.
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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: Cooked chicken (54°), fried chicken (47°F), tofu (47°F), cooked cauliflower (47°F), Pokara (47°F), cooked goat (50°F), and half & half (53°F) in the cook's line cold top reach-in refrigerator were not 41°F or below.
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| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
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Inspector Comments: A shut off valve was present downstream of the atmospheric vacuum breaker on the mop sink.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: Soap and paper towels were not provided at the cook's line hand sink, bar hand sinks, and wait station hand sink.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: A chemical spray bottle in the bar was not labeled as to its contents.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: A spray bottle of lemon juice on the cook's line was not labeled. Flour in a 5 gallon bucket near the dry storage shelves was not labeled.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The caulking around the 3 compartment sink was in poor repair.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The door gaskets on the reach-in refrigerators were soiled.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The caulking at the warewashing hand sink was soiled. The caulking around the mop sink was in poor repair.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor beneath the dish table, the back walk-in refrigerator, and dry storage shelves were heavily soiled. The walls near the prep table were soiled.
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10/31/2016
Inspection, Routine
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: A container of raw lobster was stored above diced onions in the walk-in refrigerator.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: A scrub pad was stored in the basin of the grill handsink. An employee in the kitchen was observed rinsing a cloth in the handsink.
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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 chicken and a container of lamb in the grill cold top refrigerator were 46-47°F. Two large containers of tomato sauce and onion sauce in the walk-in refrigerator were between 47-58°F for longer than 4 hours ( see voluntary condemnation).
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: The prep sink lacked hot water under pressure.
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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 not being washed prior to cutting.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: The cutting board in the grill area was gouged.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: 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: A box of single use drink lids was stored on the dry store room floor.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor sink for the ice machine 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 was left open.
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