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04/20/2022
Inspection, Routine
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments:
5-202.12 Handwashing Sinks, Installation (Pf)
Cold water was not available to the left grill line hand sink to moderate the hot water temperature, which reached 129°F and was not a reasonable temperature to wash hands. The women’s restroom hand sink hot water (83°F) did not reach at least 100°F.
Corrective action: The person in charge agreed to service these sinks. Recommended acceptable combined hand sink water temperature is 100-110°F.
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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 (P)
Two cutting boards across from the grill line were soiled to sight and were not being adequately cleaned at least every four hours.
Corrective action: These cutting boards were put through the dish washer, and cleaning frequencies/methods were discussed with the person in charge.
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| 18 - Foodborne Illness Risk Factors |
| Proper cooking time & temperatures |
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Inspector Comments:
3-401.11 Raw Animal Foods-Cooking (P)
Raw chicken coming out of the fryer was cooked to an internal temperature of 125-145°F.
Corrective action: The chicken was re-cooked to reach a temperature of at least 165°F. The employee in charge of cooking was given a food probe thermometer to monitor cooking temperature.
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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)
Racks of pork butt in the walk in refrigerator were not cooling at the proper rate to reach 41F within 6 hours of starting the cooling process (77°F-70°F in 1 hour and 33 minutes).
Corrective action: The operator was reminded of proper cooling time/temperatures and put the pork butt in the freezer to cool rapidly.
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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)
Ribs (114-119°F) in the cooks’ line steam table were less than 135°F.
Corrective action: These were moved to the hot box to maintain appropriate temperature.
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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)
Bleu cheese dressing (46-54°F) in an ice bath near the expo line and cheddar cheese (45°F) in an ice bath near the expo line were held above 41°F.
Corrective action: The operator removed half of the bleu cheese dressing from the container and moved it to the walk in, and added more ice to surround the container of cheese in the ice bath.
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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)
The following items in the walk in refrigerator were held past their best by date, held past their 7 day discard date, or did not have a date mark: heavy whipping cream (best by 4/19/2022), tomato puree (opened 4/3/22, and no date mark), cooked meat sauce (no date mark), several containers of cooked chili (no date mark).
Corrective action: The heavy whipping cream and tomato puree were discarded. The operator placed a date on the cooked meat sauce and containers of cooked chili. The operator was instructed on proper date marking procedures.
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| 42 - Good Retail Practices |
| Washing fruits & vegetables |
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Inspector Comments:
3-302.15 Washing Fruits and Vegetables (Pf)
The veggie wash concentration at the food prep sink was greater than 5.88 milliliters/liter -- greater than the manufacturers concentration recommended concentration.
Corrective action: The operator was instructed to use water to wash fruits and vegetables until they could have their veggie wash dispensing system serviced.
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10/04/2021
Inspection, Routine
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments: A container of coleslaw in the reach-in refrigerator on the left side of the cooking line was stored between 49°F and 52°F. Two containers of coleslaw in the walk-in refrigerator were stored between 48°F and 53°F.
Corrective Action: The containers of coleslaw were voluntarily discarded as they had been out of temperature for more than 4 hours. See voluntary condemnation.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments: The concentration of sanitizer in the three-compartment sink was more than 400 ppm quaternary ammonium.
Corrective action: The sanitizer was re-mixed to be between 200-400 ppm.
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11/18/2019
Inspection, Routine
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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 their hands in 62°F. Corrective Action: Hand washing was discussed with the employee.
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| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
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Inspector Comments:
3-304.15(A) Gloves, Use Limitation (P)
On two separate occasions, an employee at the cook line was observed handling raw meats then going to work with other foods withouts removing their gloves and washing their hands. Corrective Action: Hand washing and glove usage was discussed with the manager.
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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)
Rice in a hot holding case was 95-107°F. Corrective Action: The rice was moved to the refrigerator to cool.
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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)
Milk on a food preparation counter not in-use was 54°F. At the cook line north cold-top refrigerator, overstocked cooked ribs were 47°F and cooked steak was 49°F. Corrective Action: The milk was moved into the walk-in refrigerator and the meats were moved into the interior of the cold-top refrigerator.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments:
7-204.11 Sanitizers, Criteria-Chemicals (P)
Sanitizer at the bar measured over 400ppm quaternary ammonium residual. Corrective Action: The sanitizer at the bar was remade to about 300ppm quaternary ammonium residual.
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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)
Wiping cloths were stored outside of sanitizer in the back kitchen.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments:
4-101.11 Characteristics-Materials for Construction and Repair (C)
A couple wire shelves in the walk-in refrigerator were rusted.
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| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
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Inspector Comments:
5-202.13 Backflow Prevention, Air Gap (P)
The faucet for the kettle was below the flood rim.
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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 in the walk-in freezer was soiled with food debris. Vents above the cloth storage area was soiled with dust. Ceiling at the exposition line was soiled with dust. The wall by the bun machine was soiled with food debris.
6-501.114 Maintaining Premises, Unnecessary Items and Litter (C)
Miscellaneous unused equipment was stored in the outside storage area.
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
The front paneling near the floor to the walk-in refrigerator was in disrepair.
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