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09/10/2021
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 facility did not have a Certified Food Protection Manager at the time of the 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 procedures instructing employees how to properly clean up vomit/fecal accidents.
Corrective Action: Vomit/fecal cleanup procedures were provided to the owner.
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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 in the kitchen and bar area were missing signs to remind employees to wash their hands.
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| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
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Inspector Comments:
6-404.11 Segregation and Location-Distressed Merchandise (Pf):
A dented can chopped jalapeños and a dented can of tomatoes were stored along side other wholesome canned food in the kitchen area by the walk in refrigerator.
Corrective Action: The items were removed by the manager.
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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 three compartment sink and the hand sink in the kitchen area were not properly sealed to the wall.
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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):
Two ceiling lights in the kitchen area were in disrepair.
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11/29/2018
Inspection, Routine
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: Chemical wood finish was stored above food contact pans. Corrective action: Manager moved chemical to an approved location.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: Ice build was present in the chest freezer. Cook line ventilation hoods were soiled with grease.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The mop sink basin was soiled.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor in the bar area and kitchen was in disrepair in several locations.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: Lights were observed non-functioning in the bar area.
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| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
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Inspector Comments: A greater than 1/4 inch gap was observed in the rear kitchen exit.
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12/20/2017
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: Moldy tomatoes, avocados, and radishes were stored with wholesome vegetables in the kitchen reach-in refrigerator.
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| 11c - Non-Critical |
| Testing Devices: Chemical test kits provided and accessible |
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Inspector Comments: No chlorine test strips were available at the time of the inspection.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor at the mop sink room was soiled with debris.
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| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
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Inspector Comments: The back door to the dumpster area had large gaps at the floor level. Several unused kitchen equipment such as stove tops, grills, and used boxes were stored throughout the kitchen.
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06/06/2016
Inspection, Routine
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: Several plastic bottles and wash cloths were stored in the basin of the hand sink at the ware washing area (overnight).
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An employee twist top beverage was stored on the preparation table next to the cook line grill.
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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: Marinated raw pork was 50°F to 52°F in the cook line reach-in refrigerator (overnight). Marinated raw pork was 71°F to 75°F while at room temperature (overnight) inside a bucket next to the cook line grill.
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| 03f - Critical |
| Food Temperature Control: Food thermometer (probe type) |
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Inspector Comments: A probe type thermometer for temperatures between 0°F to 220°F was not provided at the time of the inspection.
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| 04a - Critical |
| Sanitation: Manual |
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Inspector Comments: Continuously used equipment and utensils such as frying pans, skillets, food storage containers plastic and stainless steel, spatulas, and tongs were not manually cleaned and sanitized every four hours (overnight) at the three compartment sink in the ware washing area.
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| 06b - Critical, Food Borne Illness Risk |
| Hand Washing: Accessible |
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Inspector Comments: Three propane gas tanks and grilling equipment were blocking access to the hand sink at the ware washing area.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: No soap or drying devices were provided at the ware washing area hand sink.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: A bottle of de-greaser and a bottle of floor cleaner were stored with clean utensils on the three compartment sink drainboard at the ware washing area.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Single service sour cream buckets were used to store food items at the cook line reach-in refrigerator and the food preparation table on the mobile flat top grill.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: A couple of tennis balls were used to line the legs of the mobile flat top grill near the cook line grill area.
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| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
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Inspector Comments: The thermometer at the cook line reach-in refrigerator (east) did not provide accurate temperature.
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| 11c - Non-Critical |
| Testing Devices: Chemical test kits provided and accessible |
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Inspector Comments: No chemical test kits were provided at the time of the inspection.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The cooking grid at the cook line grill was heavily soiled with debris. The frying basket at the cook line fryer was soiled with debris.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The hot holding drop-in pan unit was heavily soiled with food debris at the cook line grill area. The ventilation hoods at the cook line grill were heavily soiled with grease and debris.
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| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
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Inspector Comments: Single service sour cream buckets were reused throughout the facility.
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| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
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Inspector Comments: Waste removal was inadequate with garbage containers overstuffed and stored overnight in front of the cook line reach-in refrigerator and kitchen entrance.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floors under the cook line reach-in refrigerators and the food preparation sink at the ware washing area were soiled with debris. The wall and floor under the three compartment sink at the ware washing area were soiled with debris. The wall at the three compartment sink in the ware washing area was soiled with debris. The floors under the cook line grill and fryer were soiled with debris. The wall behind the cook line grill was soiled with debris. The floor under the cook line food preparation table was soiled with debris. The floor at the water heater and mop sink room was heavily soiled with debris.
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| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
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Inspector Comments: Unused flat top grills, reach-in refrigerator, and several unused articles and equipment were stored throughout the facility.
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11/06/2015
Inspection, Routine
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| 01a - Critical, Food Borne Illness Risk |
| Food Source: Approved source |
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Inspector Comments: Deer steak from an unapproved source was stored in the reach-in freezer.
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| 01d - Critical |
| Food Source: HACCP plan |
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Inspector Comments: Vacuum packaged deer steak was observed in the facility. The facility did not have an approved HACCP plan for vacuum packaging.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: Utensils were stored in the kitchen hand sink.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An uncovered employee beverages was stored on the preparation table.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: Soap was not provided to the kitchen hand sink.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Tennis balls were used to line the legs of the flat top grill.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The soda gun holder at the bar was heavily soiled with mold.
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| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
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Inspector Comments: The back door in the kitchen had a gap at the bottom.
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12/18/2014
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: A container of limes and two containers of juice were stored in with drink ice for customers at the bar.
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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 cilantro in the kitchen reach-in cooler.
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| 03f - Critical |
| Food Temperature Control: Food thermometer (probe type) |
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Inspector Comments: A food probe thermometer, 0°F-220°F, was not provided.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: Soap was not provided to the bar hand sink.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: A spray bottle of glass cleaner was labeled as "totally awesome all purpose cleaner".
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The caulking was loose on the three-compartment sink.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The soda nozzles 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 walk-in cooler fan guard was soiled with debris. The exterior of the oven was soiled with debris.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: There was unsealed wood on the wall under the preparation sink. Porous ceiling tiles were present above the walk-in cooler and above the soda syrup tower in the kitchen. The floor of the walk-in cooler was chipped.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: A light was missing from the cook line grill hood.
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| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
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Inspector Comments: There was many different pieces of unused equipment stored on the east side of the kitchen.
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12/31/2013
Inspection, Critical Item
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An open employee beverage was observed on the kitchen preparation table next to the microwave.
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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 handling ready to east limes with bare hands at the bar.
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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 to the kitchen hand sink.
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| 07b - Critical |
| Pest Control: Pesticide application |
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Inspector Comments: Several cans of bug spray "for home use only" were observed in the kitchen closet.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: A chemical spray bottle was unlabeled as to its contents by the mop sink.
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| 08c - Critical |
| Poisonous Or Toxic Items: Properly used |
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Inspector Comments: A bucket labeled as "ice melt" was being used to transport ice to the bar from the kitchen ice machine.
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