|
01/04/2022
Inspection, Routine
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments:
6-301.11 Handwashing Cleanser, Availability (Pf):
The hand sink at the bar area was not supplied with soap.
Corrective Action: The soap was replaced by the manager.
6-301.14 Handwashing Signage (C):
Multiple hand sinks throughout the facility did not have a sign reminding employees to wash their hands.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments:
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P):
Multiple foods in the small reach-in refrigerator across from the grill and the walk-in refrigerator were stored above 41°F (43-45°F) for less than four hours.
Corrective Action: All refrigerators were adjusted to read 41°F or below during the inspection.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments:
7-204.11 Sanitizers, Criteria-Chemicals (P):
Multiple sanitizer spray bottles used throughout the kitchen measured above 400 parts per million quaternary ammonium residual.
Corrective Action: The sanitizer was diluted by the employees.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments:
3-304.12 In-Use Utensils, Between-Use Storage (C):
The ice scoop at the bar was stored with the handle touching the ice.
|
| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
|
Inspector Comments:
4-901.11 Equipment and Utensils, Air-Drying Required (C):
Metal containers at the dish area were stacked and nested while still wet.
|
| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
|
Inspector Comments:
6-202.14 Toilet Rooms, Enclosed (C):
The door to the employee restroom in the kitchen did not self- close.
|
|
06/25/2019
Inspection, Routine
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments: Hand washing signs were not available at the hand sinks used by employees in the kitchen, bar and restroom.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments: The sanitizer buckets located on the cook line had a concentration below 50-200 ppm chlorine residual.
CORRECTIVE ACTION: Inspector had an employee remix the sanitizer buckets to the correct concentration.
|
| 21 - Foodborne Illness Risk Factors |
| Proper hot holding temperatures |
|
Inspector Comments: Cooked baked potatoes wrapped in foil were 122°F stored at room temperature on top of the kitchen convection oven.
CORRECTIVE ACTION: Inspector educated employees on proper hot holding techniques and had an employee move the baked potatoes to the grill for proper hot holding.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments: Whipped butter stored in the front kitchen reach in refrigerator was 47°F. The ambient temperature of the reach in refrigerator was 46-47°F.
CORRECTIVE ACTION: Inspector had the facility move the whipped butter to another refrigerator and had an employee adjust the reach in refrigerator temperature to hold below 41°F.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments: An unlabeled spray bottle of glass cleaner was stored in the bar area.
CORRECTIVE ACTION: Inspector had the facility relabeled the spray bottle as to its contents.
|
| 33 - Good Retail Practices |
| Proper cooling methods used; adequate equipment for temperature control |
|
Inspector Comments: Bagged chicken wings that were cooling in the cook line cold top refrigerator and the walk in beer refrigerator were between 45-60°F.
CORRECTIVE ACTION: Inspector had the facility move the chicken wings to the freezer to cool down rapidly and discussed proper cooling methods which included cooling the chicken wings down to 41°F before bagging.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments: Sanitizer buckets in the kitchen were stored directly on the floor.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments: Utensils were stored in buckets of sanitizer solution on the floor on the grill line. Tongs were stored on the rim of the cook line trash cans.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: The caulking on the kitchen hand sink was cracked. The door gasket on the bar center door refrigerator was torn.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: A hole was present in the celling on the cook line.
|
|
05/15/2018
Inspection, Routine
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw fish was stored above ready to eat limes in the walk in refrigerator. Corrective action: Manager moved the fish to an approved location.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: The following items were measured above 41°F in the salad cold top: cut lettuce (45°F), shredded cheese (46°F). Cook line cold top: cut lettuce (50°F), cooked chicken (50°F). Corrective action: Manager rapidly cooled the items.
|
| 04b - Critical |
| Sanitation: Mechanical |
|
Inspector Comments: The dish washing machine measured less than 50ppm chlorine residual on the final rinse cycle. Corrective action: Follow up required.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: The bar hand sink did not have soap and paper towels. Corrective action: Manager provided soap and paper towels.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle located in the bar area was unlabeled as to its contents. Corrective action: Manager labeled the bottle.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: Wiping cloths not in use were stored outside of a sanitizing solution in the bar area.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The hand sink by the rear exit was not sealed to the wall.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Base coving throughout the facility was in disrepair. Holes were observed in the wall by the back cook line area. Holes were observed in the ceiling throughout the facility.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments:
|
|
05/02/2017
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A bottle of whiskey at the bar was adulterated with a fruit fly. Corrected on-site.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee in the ware washing area was observed handling soiled dishes and proceeded to handle clean dishes without removing their gloves and washing their hands. Corrected on-site.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An unapproved, open-top, employee beverage was observed on the shelf above the preparation sink. Corrected on-site.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Soap was not readily available at the employee restroom handsink. Corrected on-site.
|
| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
|
Inspector Comments: A fly strip with a significant amount of flies upon it was observed above the ware washing area. Corrected on-site.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Cooked chicken was left to cool in a thick, plastic container in the keg walk-in refrigerator. Cooked potatoes were left to cool while wrapped in aluminum foil, out of temperature control on top of the preparation area oven.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: A spatula stored in the preparation area drawer was worn.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: A door gasket was torn in the cook line, reach-in freezer. Two door gaskets were torn in the cook line, cold-top refrigerator. A door gasket was torn in the keg walk-in refrigerator. Cardboard was used to line shelves in the keg walk-in refrigerator. Scoops with no handles were observed in containers of sugar, flour, and salt across from the walk-in refrigerator.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The door and door frame of the employee restroom was soiled. The fan guards in the walk-in refrigerator were dusty.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: The caulking at the dish machine was soiled. The top of the dish machine was soiled with debris.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Two knives were stored in a crevice between the wall and a piece of metal pipe to the left of the preparation area table.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: A single-use, plastic container of mayonnaise was reused to store flour on a shelf across from the walk-in refrigerator.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The preparation area handsink was not firmly attached to the wall. The caulking at the ware washing area handsink was torn. A dump sink was not provided for the bar.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Several holes were observed in the wall behind the preparation area handsink. Several holes were observed in the wall behind the preparation area fryers. A hole was observed in the ceiling above the cook line. The floor tiles adjacent to the dish machine were cracked. The paint on the wall adjacent to the dish shelves was chipped.
|
| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
|
Inspector Comments: The door of the employee restroom was not self-closing.
|
|
04/14/2016
Inspection, Routine
|
| 04b - Critical |
| Sanitation: Mechanical |
|
Inspector Comments: The chlorine sanitizing dish machine had a chlorine residual that failed to meet or exceed 50 ppm after the final rinse. Corrected on-site.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Paper towels were not readily available at the bar handsink. Corrected on-site.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: The ice bins at the bar where uncovered when not in use.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The cook line cutting board was grooved. Four spatulas in the drawer of the preparation table adjacent to the cook line were chipped.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The panel cover for the kitchen ice machine was missing. A door gasket was torn in the cook line cold drawers. A door gasket was torn in the cook line reach-in freezer. Two door gaskets were torn in the wait station, three-door, reach-in refrigerator.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The fan guards in the walk-in refrigerator were dusty. The caulking at the dish machine was soiled with grime. The handles of the cook line handsink were soiled.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: The top of the dish machine was soiled with food debris. Clean, metal drop pans were stored and nested while wet on shelves in the preparation area.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Scoops without handles were stored in containers of sugar, seasoned salt, flour and corn meal in the dry storage area. A scoop without a handle was observed in a container of sugar in the preparation area.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: Single-use, plastic, food containers were reused throughout the kitchen to store chicken, pork, sugar, and various other foods.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: A dump sink was not present at the bar. The handsink adjacent to the ware washing area had a leak.
|
| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
|
Inspector Comments: The lids of the dumpster were open when not in use.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The coving behind the kitchen ice machine was torn. Several holes were observed in the wall by the dish machine. Several holes were observed in the wall behind the preparation area slicer. A ceiling tile was moved above the cook line. Paint was chipped on the cook line ceiling. The wall behind the soda lines in the breakroom was soiled.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: An unshielded, glass light bulb was observed in the cook line reach-in freezer.
|
| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
|
Inspector Comments: The door of the employee restroom was not self-closing.
|
|
10/13/2015
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: One dented can of raspberry preserves was stored with dented cans on the dry food shelves. Corrected on-site.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Two cooked potatoes (118-125°F) were stored out of temperature control on top of the warming oven. Corrected on-site.
|
| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
|
Inspector Comments: Numerous live flies were observed in the kitchen and in the back preparation areas. Corrected on-site.
|
| 07b - Critical |
| Pest Control: Pesticide application |
|
Inspector Comments: Several fly strips in the back preparation areas and adjacent to the wait station had significant numbers of flies present. Corrected on-site.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Raw steak was observed thawing in a container of cold water on a shelf above the preparation sink.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The caulking at the three-compartment sink was in disrepair. The caulking at the preparation sink was worn. Paint was chipped on several shelves adjacent to the cook line entrance. A significant amount of ice build-up was observed on the fan guards of the walk-in freezer. The door gasket on the standing, cook line reach-in freezer was torn. A door gasket was torn on the condiment reach-in refrigerator.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: Grease was observed beneath the flat-top grill on the cook line. The caulking at the dish machine was soiled with grime.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The caulking at the handsink adjacent to the ice machine was in disrepair. The caulking at the preparation area handsink was torn. The three-compartment sink faucet had a continuous leak when in-use. The faucet of the three-compartment sink was loose. The faucet on the preparation sink was loose.
|
| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
|
Inspector Comments: The lids of the dumpster were open when not in use.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The wall coving adjacent to the ice machine was torn away from the wall. The wall was torn adjacent to the entrance of the dish machine area. Several holes were observed in the wall across from the three-compartment sink. The wall coving in the water heater room was in disrepair. The light switch and its wall in the employee restroom were soiled. The ventilation grate on the ceiling of the employee restroom was soiled. The wall to the left of the handsink in the back women's restroom was in disrepair.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Several lights were not operational in the back women's restroom.
|
| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
|
Inspector Comments: The caulking at the base of the employee restroom toilet was soiled.
|
|
09/26/2014
Inspection, Critical Item
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee was observed using the hand sink next to the back door to wet a towel.
|
| 03a - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly cool foods to 41°f or less |
|
Inspector Comments: A 4-quart tub of dirty rice was 68°F in the walk-in refrigerator after cooling for more than 6 hours.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Guacamole (47°F) and hard boiled eggs (48°F) were above 41°F in the walk-in refrigerator. Raw fish fillets (50°F), shredded lettuce (46°F), sliced tomatoes (52°F), cole slaw (47°F), shredded cheese (50°F), and hard boiled eggs (47°F) were above 41°F on the north and south cold top. Raw beef patties (46°F), raw chicken (46°F), sliced cheese (49°F), and raw steaks (48°F) were above 41°F in the cold drawers under the grill on the cook line.
|
|
03/17/2014
Inspection, Routine
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw chicken was stored over raw fish in the walk-in refrigerator.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee was observed changing gloves without first washing hands on the cook line.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An employee beverage was stored on the cook line cold top cutting board where customer food is prepared.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Paper towels were not available in the employee restroom.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: Dry food containers were not labeled as to its contents on the rack in the dry storage area.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Non-commercial containers were used to store cooked fries and was in poor repair.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The caulking on the 3-compartment sink was dirty.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The soda dispenser covers at the bar were soiled with debris.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: Dishes were stacked wet in the warewashing area.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: The oven mitts used to handle customer food were in poor repair. Metal utensils were stored in standing water in a bucket on the cook line.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: The lights over the preparation area were not covered.
|
| 14e - Non-Critical |
| Physical Facilities: Ventilation |
|
Inspector Comments: The vent covers on the ceiling on the cook line were soiled with dust.
|
|
10/14/2013
Inspection, Routine
|
| 01a - Critical, Food Borne Illness Risk |
| Food Source: Approved source |
|
Inspector Comments: Oyster shell tags were not marked with an empty date and were not stored in chronological order.
|
| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
|
Inspector Comments: A consumer advisory was not provided for oysters served raw, undercooked eggs, steak, or hamburgers.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee was observed handling dirty dishes and then clean dishes without first washing their hands.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An employee beverage was observed stored above the clean dish area of the dish washing area.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Sausage and sliced turkey were stored at 45°F in cold hold drawers under the cook line. Raw chicken was stored at 50°F in a bucket under the two compartment sink. Dressings (ranch, bleu cheese, 1,000 island) were at 46°F in the salad station cold top and reach in refrigerators.
|
| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
|
Inspector Comments: Numerous flies were observed in the kitchen.
|
| 07b - Critical |
| Pest Control: Pesticide application |
|
Inspector Comments: Chemicals were stored above dressing/sauce containers in the chemical storage closet.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: Household use only pesticide spray was stored at the facility.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Wood was around the drain under the ware washing area.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: Lemons were stored in reused sour cream containers.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Floor tiles were missing in front of the beverage station.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: A light in the kitchen was not in operation.
|
| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
|
Inspector Comments: An employee beverage was stored on the bottom shelf of the front reach in refrigerator.
|
