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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: A Certified Food Protection Manager was not associated with the facility. (Core)
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| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
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Inspector Comments: An employee was observed drinking from an open beverage container in the bar area. (Core)
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: An employee in the bar area was observed using the bar hand sink as a dump sink. (Priority Foundation)
Corrective Action: Education provided about hand sink usage.
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| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
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Inspector Comments: A bottle of British Navy Pusser's Rum was adulterated with a fruit fly in the bar. (Priority)
Corrective Action: The bottle was discarded.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments: The soda gun holsters in the bar were soiled with grime and debris. The table-mounted can opener blade was soiled with food debris. The mounted potato peeler above the food preparation sink across from the cook line was soiled with food debris. (Priority)
Corrective Action: The items were cleaned and education was provided about keeping food contact surfaces clean to sight and touch.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments: Uncooked french fries measured 81°F next to the fryer on the cook line. (Priority)
Corrective Action: The french fries were rapidly cooled and education was provided.
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| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
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Inspector Comments: The sanitizer solution measured below 50ppm of chlorine residual in the sanitizer bucket at the cook line. (Core)
Multiple damp wiping clothes were stored out of sanitizer solution throughout the kitchen and bar. (Core)
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| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
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Inspector Comments: Cold water was not available at the food preparation sink across from the cook line. (Core)
A mop sink was not available at the facility. (Core)
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments: The floors throughout the facility were soiled with food debris and grime. Pooled water was observed on the floor in the west corner of the bar. (Core)
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| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
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Inspector Comments: Multiple lights above the cook line were not functioning. The lights throughout the kitchen were unshielded. (Core)
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07/29/2019
Inspection, Routine
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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Inspector Comments: A certified food protection manager was not associated to this facility. (Core)
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: Hot water was not available at the women's restroom hand washing sink. (Priority Foundation)
Proper hand washing signs reminding employees to wash their hand were not available at the hand washing sinks. (Core)
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| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
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Inspector Comments: Raw shelled eggs were stored above ready to eat ham and turkey in the walk in refrigerator.
Corrective Action: Eggs were moved to an approved location. Education and handout were provided. (Priority)
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments: The mounted can opener was soiled with food debris.
Corrective Action: The can opener was removed to be washed, rinsed, and sanitized. (Priority Foundation)
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments: Several foods requiring date marking were not marked to be discarded within seven days. Examples included: cooked beans, cooked rice, and green chili.
Corrective Action: Education and handout were provided. (Priority Foundation)
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments: A unlabeled chemical spray bottle was observed in the bar area.
Corrective Action: Inspector provided education on proper labeling of chemicals. (Priority Foundation)
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| 35 - Good Retail Practices |
| Approved thawing methods used |
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Inspector Comments: A box of raw chicken was thawing in the kitchen preparation sink with no running water. (Core)
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| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
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Inspector Comments: Several soiled wiping cloths were stored outside of their sanitizer buckets. (Core)
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments: The caulking on the kitchen hand washing sink was in disrepair. (Core)
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments: The interior of the cook line drawer refrigerator used for dry storage was soiled with grease.
The soda gun holsters at the bar were soiled with grime. (Core)
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments: The kitchen ceiling was soiled with dust. The kitchen floor was soiled with food debris and dust. (Core)
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| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
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Inspector Comments: Several lights in the kitchen were not functioning. (Core)
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05/03/2018
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 cooked meat in the walk in refrigerator. Corrective action: Manager moved the raw items to an approved location.
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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: Cooked french fries were measured at 73°F next to the fry station. Corrective action: Employee rapidly reheated the food.
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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 bar hand sink. Soap and paper towels were not readily available at employee restroom located at the back of the kitchen. Corrective action: Manager provided soap and paper towels.
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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 in the bar area. Corrective action: Manager labeled the bottle.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: The preparation line cutting board was grooved.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The fan guards in the walk in refrigerator were soiled with dust. The cook line ventilation hood was soiled with debris. The shelves in the walk in refrigerator were soiled with debris.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The bar hand sink caulking was in disrepair.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The base coving near the kitchen entrance was in disrepair. The floor under the food preparation sink was in disrepair.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: Several lights in the kitchen were non-functioning.
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02/23/2017
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: The ice in the kitchen was used as a coolant and sold for consumption (a bowl of food was stored in the ice machine).
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| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
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Inspector Comments: The consumer advisory on the menu did not contain the disclosure statement or asterisks near undercooked items.
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| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
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Inspector Comments: The hose bib in the ware washing area did not have backflow protection.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: A chemical spray bottle at the bar was not labeled as to its contents.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The caulking in the ventilation hood was in disrepair.
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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 containers were reused for food storage.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The faucet on the preparation sink was leaking. The coffee and tea machines were not provided with backflow protection.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor coving was missing throughout the kitchen. Floor tiles throughout the kitchen were missing. Tape was observed on the wall above the preparation sink. The walls below the dish machine were in disrepair.
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02/24/2016
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 with wholesome cans in the dry storage room.
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| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
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Inspector Comments: The consumer advisory on the menu did not have the disclosure statement or asterisks near the undercooked items.
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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: Green chile in the walk-in refrigerator was 64°F after cooling overnight.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: Hot water was not provided to the potato preparation sink.
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| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
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Inspector Comments: The two compartment sink in the ware washing area was directly connected to the waste line and an employee was observed using it as a food preparation sink.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: The customer drink ice at the bar was not provided with a cover.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: The caulking at the ware washing area was in disrepair.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The caulking at the kitchen hand sink was in disrepair. Cold water was leaking from the faucet of the potato preparation sink. The facility was not provided with a mop sink. The water handle on the sprayer at the ware washing area was in disrepair.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: Floor tiles were missing from the floor in the preparation and dry storage areas. The floor of the walk-in refrigerator was in disrepair. The walls under the ware washing area were damaged. Floor coving was missing from the dry storage area. Some of the ceiling tiles in the kitchen were not smooth and easily cleanable.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: The lights in the dry storage room were not shielded. Adequate lighting was not provided to the three compartment sink at the bar.
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07/30/2015
Inspection, Critical Item
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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 kitchen was observed donning gloves without first washing hands.
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| 03b - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly heat foods to 165°f or greater |
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Inspector Comments: Green chile on the flat top at the cook line was only reheated to 155°F.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: Hot and cold water were not provided to the two compartment preparation sink.
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| 06b - Critical, Food Borne Illness Risk |
| Hand Washing: Accessible |
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Inspector Comments: The hand sink for the employee restroom in the kitchen was not located within the restroom.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: A chemical spray bottle in the ware washing area was unlabeled as to its contents.
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01/27/2015
Inspection, Routine
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| 03f - Critical |
| Food Temperature Control: Food thermometer (probe type) |
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Inspector Comments: The probe type food thermometer provided to the facility was not accurately calibrated to 32°F + or - 2°F.
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| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
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Inspector Comments: A backflow prevention device was not provided to the hose connected to the hose bib under the preparation sink near the ware washing area.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: A bucket of customer drink ice at the bar was not self draining.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: A non-commercial refrigerator was used to store customer foods in the liquor storage area.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The two compartment preparation sink near the coffee machine in the kitchen was soiled with food debris. The slicer near the preparation sink was soiled with stuck on grease and food debris.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The reach-in freezer in the kitchen had a frost buildup around the door gaskets. The light switch in the dry storage room was heavily soiled with grease. The storage hooks above the preparation table at the cook line were soiled with grease.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The caulking at the hand sink was in disrepair. The coffee and tea machines in the kitchen were not provided with a back flow prevention device. The hand sink at the bar was not sealed to the bar. The faucet at the three compartment sink at the bar was loose.
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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 below the preparation sink near the coffee machine. The floors at the bar were soiled with debris. Several ceiling tiles in the liquor storage room had water damage.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: The lights above the cook line and preparation area were not shielded.
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01/27/2014
Inspection, Routine
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| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
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Inspector Comments: A consumer advisory was not provided on the menu for the cook-to-order burgers and eggs.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: The cutting board at the cook line was severely scorched.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The interior of the cook line microwave was moderately soiled with food debris.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: The scoops in the bulk flour and corn starch bins did not have handles.
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| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
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Inspector Comments: Multiple single use containers were being re-used at the cook line.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor by the ice machine was missing tiles. The floor of the walk in refrigerator was severely damaged.
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