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04/15/2022
Inspection, Routine
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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)
-Raw chicken (45°F) stored in the reach-in refrigerated drawers below the flat top grill on the cook line measured greater than 41°F.
Corrective action: The person in charge placed the container of raw chicken on ice. Discussed proper cold holding temperatures and techniques with the person in charge.
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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)
-A gallon of milk stored in the walk-in refrigerator was not properly date marked.
Corrective action: Discussed proper date marking techniques with the person in charge.
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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)
-A wiping cloth on the counter to the right of the flat top grill on the cook line was not stored in the sanitizer solution between uses.
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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 fryer on the cook line was soiled.
-The exterior of the ice machine to the left of the cook line was soiled.
-The shelf above the cold holding unit next to the coffee machine in the kitchen was 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 throughout the kitchen was soiled.
-The caulking on the three compartment sink was soiled.
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06/09/2021
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 restaurant did not have a certified food protection manager.
Corrective action: Provided the certified food protection manager certification handout at the time of inspection.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: 6-301.11 Handwashing Cleanser, Availability (Pf)
Soap was not provided at the hand washing sink next to the three compartment sink.
Corrective action: Discussed always having soap available at all hand sinks with the person in charge. The person in charge did not have additional soap on-site to replace it. Employees were instructed to use the other hand sink until the soap is replaced.
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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)
A sanitizer wiping cloth was stored outside of the sanitizer bucket in the preparation sink area.
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03/12/2020
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 restaurant did not have a certified food protection manager.
Corrective action: The owner took the test on Monday 3/9/2020 and is waiting to hear back on the results.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments: 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (P)
The sanitizer cycle of the dish machine did not produce 50ppm of chlorine residual at the time of inspection.
Corrective action: Discussed setting up the three compartment sink for manual cleaning. The person in charge called Autochlor and a maintenance person arrived on-site at the time of inspection. The dish machine was serviced and retested between 50-200ppm chlorine residual.
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| 25 - Foodborne Illness Risk Factors |
| Consumer advisory provided for raw/undercooked food |
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Inspector Comments: 3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (Pf)
Chicken dishes that are fully cooked should not be marked under the consumer advisory.
Corrective action: Discussed proper asterisk use on the consumer advisory with the person in charge.
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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)
Sanitizer wiping cloths were stored outside of the sanitizer bucket on the preparation sink and preparation table.
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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 hand washing sink next to the three compartment sink was slow to drain.
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| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
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Inspector Comments: 6-501.19 Closing Toilet Room Doors (C)
The door to the women's restroom was not self closing.
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10/03/2019
Inspection, Routine
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C)
The restaurant did not have a certified food protection manager.
Corrective action: Provided the certified food protection certification hand out at the time of inspection.
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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)
The facility did not have a procedure to clean up vomit and diarrheal events.
Corrective action: Provided the cleanup procedures for vomit and diarrheal events handout.
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| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments: 2-301.14 When to Wash (P)
An employee was observed not washing their hands with soap in between clean and dirty dishes.
Corrective action: Discussed hand washing policy with the person in charge.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments: 6-301.14 Handwashing Signage (C)
Signs reminding employees to wash their hands were not present at the hand sink next to the three compartment sink or the hand sink in the wait station area.
Corrective action: Inspector provided signs.
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| 20 - Foodborne Illness Risk Factors |
| Proper cooling time and temperature |
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Inspector Comments: 3-501.14 Cooling (P)
Green chile (51°F) was improperly cooled in the walk in refrigerator for more than six hours.
Corrective action: The person in charge discarded the green chile.
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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 seal behind the three compartment sink was missing in parts.
4-101.19 Nonfood-Contact Surfaces (C)
Cardboard was used to line the shelf above the cook line.
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| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
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Inspector Comments: 5-203.14 Backflow Prevention Device, When Required (P)
A hose was directly connected to the mop sink faucet without a proper back flow prevention device.
Corrective action: The person in charge disconnected the hose.
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| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
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Inspector Comments: 6-501.19 Closing Toilet Room Doors (C)
The door was not self closing on the women's restroom.
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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 wall behind the preparation sink was soiled.
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10/10/2018
Inspection, Routine
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: Raw shell eggs were stored above ready to eat foods in the walk-in cooler. Raw chicken was stored over ready to eat foods in the walk-in cooler. Corrective action: Foods were moved to the bottom shelf and education was provided on storage by cook temperature order.
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| 04b - Critical |
| Sanitation: Mechanical |
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Inspector Comments: The dish washing machine tested at less than 50ppm chlorine solution. Corrective action: The manager refilled solution in the machine and the sanitizer tested at 50ppm chlorine.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: Sauce squeeze bottles were not properly 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 caulking was in disrepair on the preparation sink. The door gaskets were torn on the two door reach-in freezer.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The shelves were soiled above the preparation sink. The shelves were soiled underneath the steam table. The shelves were soiled in the walk-in refrigerator.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: The caulking was soiled on the three compartment sink.
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| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
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Inspector Comments: Wet wiping cloths were stored outside of sanitizer buckets on the cook line and on the small preparation table to the left of the walk-in refrigerator.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Tongs were stored unprotected from contamination on the stove top door handle.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: Holes were observed in the wall behind the hand sink to the right of the soda machine. The wall behind the hot holding machine was soiled with food splash.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: The light above the preparation sink was not functional.
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| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
|
Inspector Comments: A pair of keys were stored next to consumer items above the cold top refrigerator.
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|
10/09/2017
Inspection, Routine
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Paper towels were not readily accessible at the hand sink in the server exposition area.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: Several chemical spray bottles were not labeled as to their contents in the mop sink and chemical storage room.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: Several squirt bottles containing consumer food were not labeled as to their contents throughout the kitchen area.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The gasket was torn on the cold top refrigerator door across from the stove in the cook line area.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Tongs were stored not protected from contamination on the oven handle across from the cold top refrigerator in the cook line area.
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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 not protected from contamination on table with the coffee maker in the sever exposition area.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: Holes were observed in the wall behind the three compartment sink in the ware wash area.
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