|
08/19/2021
Inspection, Routine
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments:
An employee washed their hands for less than 20 seconds at the cook line hand sink on multiple occasions. An employee washed their hands for less than 20 seconds at the front service area hand sink.
Corrective action: discussed proper hand washing procedures with the person in charge.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments:
The hand washing sink located in the employee restroom measured between 75° F - 76° F after continuous use.
Corrective action: discussed having the hot water turned up at the hand sink with the person in charge.
|
| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
|
Inspector Comments:
A moldy lemon was stored with wholesome lemons in the walk-in refrigerator.
Corrective action: the moldy lemon was discarded (see voluntary condemnation).
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments:
Multiple cases of raw shelled eggs were stored above mangoes in the walk-in refrigerator.
Corrective action: the cases of raw shelled eggs were relocated to the bottom shelf of the walk-in refrigerator.
An employee was observed cracking a raw shelled egg and then touching non-food contact surfaces with a contaminated glove. An employee was observed taking temperatures in the walk-in refrigerator of raw animal foods and then taking temperatures of ready-to-eat foods without sanitizing their food probe thermometer in between foods.
Corrective action: discussed cross contamination and the food safety significance with the person in charge.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments:
A pink colored slime like substance was observed on the interior of the ice machine located in the back food preparation area. A slime like substance was observed in the soda gun nozzle located behind the bar.
Corrective action: discussed with the person in charge that the above food contact surfaces need to be washed, rinsed, sanitized, and air dried before next use.
|
| 21 - Foodborne Illness Risk Factors |
| Proper hot holding temperatures |
|
Inspector Comments:
The following time/temperature control for safety food items measured less than 135° F in the cook line hot holding table and the standing hot holding cabinet: rice (108° F- 110° F), refried beans (110° F- 112° F), and queso dip (110° F).
Corrective action: the above items were reheated to 135° F within 2 hours.
Multiple cooked jalapeņo peppers measured 110° F on the cook line stove top.
Corrective action: the person in charge chose to discard the peppers.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments:
The following time/temperature control for safety foods measured greater than 41° F in the cook line cold top refrigerator: chopped lettuce (45° F- 52° F), lettuce mix (45° F), and pico de gallo (48° F).
Corrective action: The above items were covered with a lid to rapidly cool to 41° F. The inspector confirmed that the above items reached the proper cold hold temperature by the conclusion of the inspection.
|
| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
|
Inspector Comments:
A cockroach (alive) was observed on the interior of the four drawer refrigerator unit located beneath the cook line stove top.
|
| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
|
Inspector Comments:
The facility could not provide chlorine nor quaternary ammonium test strips upon request.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments:
The cook line microwave oven was heavily soiled with food debris.
|
| 52 - Good Retail Practices |
| Sewage & waste water properly disposed |
|
Inspector Comments:
The facilities mop sink was inaccessible for use at the time of inspection thus the facilities waste water was being disposed of in a floor drain beneath the food preparation sink.
|
| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
|
Inspector Comments:
A trash can with a lid was not present in the women's restroom.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments:
Multiple light bulbs throughout the facility were non-functional.
|
|
02/19/2020
Inspection, Routine
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments:
An employee was observed washing their hands for less than 20 seconds at the cook line hand sink on multiple occasions. An employee was observed washing their hands for less than 20 seconds at the hand sink located in the back food preparation area.
Corrective action: discussed proper hand washing procedures with the person in charge.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments:
An employee was observed rinsing off their knife in the cook line hand sink. An employee was observed rinsing out a wiping cloth in the bar hand sink.
Corrective action: discussed with the person in charge that hand washing sinks are to be used for hand washing only.
Proper signage stating that employees must wash their hands was missing from both the womens restroom hand sink and the mens restroom hand sink.
Corrective action: proper signage was provided to the person in charge.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments:
A container of raw chicken was stored above a container of raw whole intact steak in the walk-in refrigerator. A container of raw ground beef was stored above raw pork in the walk-in refrigerator.
Corrective action: the person in charge relocated all of the above items to their required locations.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments:
The soda nozzle located behind the bar was soiled with a "slime-like" residue.
Corrective action: an employee cleaned the soda nozzle.
|
| 35 - Good Retail Practices |
| Approved thawing methods used |
|
Inspector Comments:
Multiple packages of fish were not removed from their reduced oxygen environment prior to thawing from a frozen state in the drawer refrigerators located beneath the cook line.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments:
Multiple buckets of salsa were stored on the ground of the walk-in refrigerator. A bucket of sweet and sour was stored on the ground behind the bar.
|
| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
|
Inspector Comments:
Multiple stainless steel containers were stacked when wet on the shelves located in the back food preparation area.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments:
The cook line cutting boards were severely grooved on the cook line. Multiple torn door gaskets were observed on the drawer refrigerators located beneath the cook line. The facilities utility sink was not properly sealed the wall.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments:
The fan guards located in the walk-in refrigerator were soiled with dust. Multiple door gaskets located throughout the cook line were heavily soiled with food debris.
|
| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
|
Inspector Comments:
The trash can located in the womens restroom did not have a lid.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments:
The ceiling vent located in the womens restroom was not properly attached to the ceiling.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments:
Multiple light bulbs located beneath the cook line ventilation hood were non-functional. Multiple light bulbs located above the cook line were non-functional. A light fixture located above the front service area was not properly shielded. Multiple light bulbs located in the mens restroom were non-functional.
|
|
10/02/2019
Inspection, Routine
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments:
An individual in a supervisory role could not provide a food protection manager certificate upon request.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments:
The hand sink located behind the bar did not have proper signage stating that employees must wash their hands.
|
| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
|
Inspector Comments:
Multiple unwholesome cans of green chiles were stored with wholesome cans in the back dry storage room.
Corrective action: the cans were placed in a morgue area to be returned for credit.
A bottle of banana syrup was adulterated with fruit flies behind the bar.
Corrective action: corrected by discarding (see voluntary condemnation).
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments:
The facilities mechanical ware washing machine measured less than 50 parts per million chlorine residual upon inspection.
|
| 20 - Foodborne Illness Risk Factors |
| Proper cooling time and temperature |
|
Inspector Comments:
A container of ready-to-eat chicken soup measured 74°F after the first two hours of cooling.
Corrective action: corrected by discarding (see voluntary condemnation).
|
| 21 - Foodborne Illness Risk Factors |
| Proper hot holding temperatures |
|
Inspector Comments:
A container of cooked vegetables measured 124°F in the single door standing hot holding cabinet located on the cook line.
Corrective action: the cooked vegetables were reheated to an internal temperature of 165°F before being placed back into hot holding.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments:
Multiple containers of shredded cheese measured between 55°F and 56°F on the cook line.
Corrective action: the containers of shredded cheese were placed in ice baths to rapidly cool to 41°F.
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments:
Required food throughout the facility did not have proper date marking labels.
|
| 35 - Good Retail Practices |
| Approved thawing methods used |
|
Inspector Comments:
Packages of fish were not removed from their reduced oxygen environment prior to thawing in the drawer refrigerators beneath the cook line.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments:
A container of fried tortilla strips were stored uncovered and unprotected on the shelf above the cook line cold top refrigerators.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments:
The cook line wiping cloth bucket was stored on the ground.
|
| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
|
Inspector Comments:
Multiple stainless steel containers throughout the facility were stacked when wet.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments:
The caulking located on the cook line hand sink was torn and in disrepair. The cook line cutting boards were severely grooved. The caulking located at the food preparation was torn and in disrepair. The caulking located at the hand sink adjacent to the food preparation sink was torn and in disrepair. The caulking located behind the sprayer head in the ware washing area was soiled with a "mold-like" substance.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments:
The ceiling vents located above the cook line were soiled with dust. The ceiling vent located in the women's restroom was not properly attached to the ceiling. The floor beneath the mechanical ware washing machine was soiled with debris. The ceiling vent located in the employee restroom was soiled with dust.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments:
Multiple light bulbs located beneath the ventilation hoods were non-functional. Multiple light bulbs located behind the bar were non-functional. Multiple light bulbs located in the walk-in refrigerator were non-functional.
|
|
05/28/2019
Inspection, Routine
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments:
A person in a supervisory role could not provide a food protection manager certificate upon request.
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments:
An employee was observed washing their hands for less than 20 seconds at the cook line hand washing sink.
Corrective action: discussed proper hand washing procedures with the person in charge.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments:
The hand washing sink located next to the back food preparation sink did not have proper signage informing employees to wash their hands. The hand washing sink located in the employee restroom did not have proper signage informing employees to wash their hands. The hand washing sink located in the ware washing area did not have proper signage informing employees to wash their hands. The hand washing sink located behind the bar did not have proper signage informing employees to wash their hands.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments:
A container of raw, ground beef was stored above a container of chopped lettuce in the walk-in refrigerator. A container of raw, ground beef was stored above a container of whole intact steak in the walk-in refrigerator.
Corrective action: both containers of raw, ground beef were relocated to the bottom shelf of the walk-in refrigerator.
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments:
Multiple containers of ready-to-eat foods did not have proper date marking labels in the walk-in refrigerator.
Corrective action: a date marking hand out was reviewed and left on-site with the person in charge.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments:
Multiple cans of sterno fuel were stored above clean stainless steel pans on the shelf adjacent to the back food preparation table.
Corrective action: the person in charge chose to discard the cans of sterno fuel.
|
| 36 - Good Retail Practices |
| Thermometer provided & accurate |
|
Inspector Comments:
An internal thermometer was missing from the interior of the three door reach-in refrigerator located on the cook line. An internal thermometer was missing from the interior of the two door reach-in refrigerator located in the front service area.
|
| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
|
Inspector Comments:
A gap greater than 1/4 inch was observed at the left-side back exterior door.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments:
A container of fried tortilla strips were stored uncovered on top of the cook line cold top refrigerator. A container of fried tortilla shells were stored uncovered on top of the standing two door hot holding cabinet. Multiple jugs of sweet-n-sour drink mix were stored on the ground behind the bar.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments:
The wiping cloth bucket located on the cook line was stored on the ground.
|
| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
|
Inspector Comments:
Multiple stacks of aluminum foil take out containers were stored with their food contact surfaces facing upwards on top of the standing two door reach-in hot holding cabinet. Multiple stainless steel pans were stacked when wet on the shelf adjacent to the back food preparation table.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments:
The cook line hand washing sink was not properly sealed to the wall. Aluminum foil was observed lining the cook line oven and grill. Aluminum foil was observed lining the sandwich press located in the front service area. The cutting board located on the cook line cold top was severely grooved. Four torn door gaskets were observed at the refrigerated drawers located beneath the cook line grill. A plastic food grade container used to store rice in the cook line hot holding table was cracked and chipped. A torn door gasket was observed at the walk-in refrigerator.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments:
The door gaskets located at the three door reach-in refrigerator across from the cook line were soiled with food debris. The caulking located behind the sprayer head adjacent to the mechanical ware washing machine was soiled with a "mold-like" residue. The soda gun holder located behind the bar was soiled with a "slime-like" residue.
|
| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
|
Inspector Comments:
The door located at the employee restroom was not self-closing. The trash can located in the employee restroom did not have a lid despite women using the facility. The trash can located in the women's customer restroom did not have a lid.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments:
The ceiling vents located above the cook line cold top refrigerator were soiled with dust. The ceiling located above the ware washing area was soiled with dust. The ceiling located above the bar area was soiled with dust. The ceiling vent located in the women's customer restroom was not properly attached to the ceiling.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments:
Four light bulbs located beneath the cook line ventilation hoods were non-functional. Two light bulbs located above the cook line cold top refrigerator were non-functional. A light bulb located in the walk-in refrigerator was non-functional. Multiple light bulbs located behind the bar were non-functional. A light bulb located in the women's customer restroom was non-functional. Multiple light bulbs were non-functional in the men's customer restroom.
|
|
02/06/2018
Inspection, Routine
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw beef was stored above ready to eat salad in the walk in refrigerator.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Salsa located in an ice bath near the front wait station area was 46°F. Cut cabbage located in the reach in cook line cold top refrigerator was 56°F.
|
| 04b - Critical |
| Sanitation: Mechanical |
|
Inspector Comments: The final rinse of the kitchen chlorine dish machine did not reach at least 50 ppm chlorine residual.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Food was stored on the floor in the walk in freezer.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: A scoop located in the chicken pull out drawer refrigerator was not equipped with a handle. A domestic grill was observed at the tortilla station.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Tin foil was observed lining the catch basins and side of the oven located on the cook line grill. The caulking on the kitchen preparation sink was cracked. Several door gaskets located throughout the facility were cracked. The counter in the front wait station area was in poor repair. The caulking on the drain boards of the kitchen dish machine were cracked. The storage shelf below the kitchen dish machine was rusted. The door handle on the employee restroom was in poor repair. The dish machine rinse sprayer was in poor repair.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The kitchen can opener blade was soiled with food debris.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The door gaskets located on the cook line cold top refrigerator were soiled with food debris. The surfaces surrounding the cook line hood panels were soiled with grease. Ice build up was observed on the walk in freezer door.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: A wiping cloth located on the cook line was stored outside of the sanitizer bucket on the cook line cutting board.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The caulking on the hand sinks located in the back kitchen area were cracked.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Dust was observed on the ceiling vent above the cook line. The ceiling vent located in the kitchen bar was soiled with dust. Holes were observed in the wall by the dish machine rinse sprayer.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: A light located above the tortilla stacker was not shielded.
|
|
07/05/2017
Inspection, Critical Item
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Two dented cans of pie filling were stored with wholesome cans on the can rack in the back storage area.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw hamburger meat was stored above ready to eat sour cream and lettuce in the walk in refrigerator.
|
| 03a - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly cool foods to 41°f or less |
|
Inspector Comments: Cooked salsa that was 107°F was cooling at room temperature on the rack next to the cook line hand sink in the kitchen area.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Cooked mixed vegetables stored in the stand up hot holding unit were 121°F.
|
|
03/17/2017
Inspection, Routine (Enforcement)
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The hood panel located above stove on the cook line was misplaced. Tin foil was present on the catch basins of the stove in the kitchen. The caulking on the dish machine drain board was soiled with mold. The shelf located under the dish machine drain board was rusted.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The soda gun nozzle located at the bar area was soiled with soda syrup. The blade on the table mounted can opener in the kitchen was soiled with food debris.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The fan vent located in the walk in refrigerator was soiled with dust. The door gaskets located on the cook line refrigerator was soiled with food debris.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The hand sink located in the bar area was not sealed to the wall. The drain pipe for the walk in cooler condenser line located in the employee restroom was leaking onto the floor.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Holes were present in the wall next to the urinal in the mens restroom. The wall panels above the walk in refrigerator were missing. The floor located under the dish machine was soiled with food debris.
|
|
12/13/2016
Inspection, Critical Item
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Two bottles of liquor at the bar were adulterated with insects.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee at the grill line was observed putting on a pair of gloves without first washing their hands.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: A plate was stored in the warewashing area handsink.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Chili rellenos were 46°F in a reach-in cold drawer under the grill. A container of shredded cheese was 56°F in an ice bath near the steam table. Cut tomatoes were 53°F, sour cream was 72°F, shredded cheese was 72°F, cut lettuce was 72°F, whole shell eggs were 67°F, guacamole was 48°F, milk was 60°F, cut spinach was 61°F, sliced cheddar cheese was 57°F, chicken tenders were 58°F, feta cheese was 55°F, and flan was 60°F in the main grill line cold-top cooler.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: A spray nozzle under pressure was located downstream of the atmospheric vacuum breaker on the mopsink faucet.
|
| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
|
Inspector Comments: Several cockroaches and larvae were observed throughout the facility.
|
| 07b - Critical |
| Pest Control: Pesticide application |
|
Inspector Comments: A fly strip with a severe amount of flies was located near the back door.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: Several chemicals were stored on top of the dish machine. Chemicals were stored on top of a box of glasses under the front serving area.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle under the dish machine was unlabeled as to its contents. A chemical spray bottle under the front serving area handsink was unlabeled as to its contents.
|
|
04/19/2016
Inspection, Critical Item
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee at the dish machine was observed handling dirty and then clean dishes without washing their hands between tasks.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: The front serving area handsink was used as a dumpsink by evident of ice in the basin. The grill line area handsink was used as a preparation sink by evident of food in the basin.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An unapproved employee twist-top beverage was stored next to the soda syrup storage racks.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Milk was 51°F in the bottom right section of the grill line cold-top cooler. Shredded cheese in an ice bath near the grill line was 44°F.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: First aid kit supplies were stored with spices on the storage shelf above the rear kitchen preparation table.
|
|
01/28/2016
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A dented can of peeled tomatoes in the dry storage area was stored with other wholesome cans.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: The handsink in the rear preparation area was used as a preparation sink as evident by food debris in the basin.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Several unapproved employee beverages were stored in food preparation areas throughout the facility .
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Shredded cheese in an ice bath near the grill line was 47°F.
|
| 03f - Critical |
| Food Temperature Control: Food thermometer (probe type) |
|
Inspector Comments: A probe thermometer on the rear kitchen preparation table read 120°F at room temperature.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: A spray nozzle under continual pressure was connected downstream of the atmospheric vacuum breaker on the mopsink faucet.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Paper towels were not readily available at the front wait station handsink.
|
| 07b - Critical |
| Pest Control: Pesticide application |
|
Inspector Comments: An unapproved pesticide was stored near the water heater.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle under the dish machine was unlabeled as to its contents.
|
| 08c - Critical |
| Poisonous Or Toxic Items: Properly used |
|
Inspector Comments: The sanitizer bucket on the grill line contained a concentration greater than 200 ppm chlorine residual.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: Several bulk spice containers in the dry storage area were unlabeled as to their contents.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Food was stored on the floor in the walk-in freezer.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The cutting boards on the grill line cold-top cooler were grooved.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The tin foil lining the storage shelf above the soda machine fountain was not smooth and easily cleanable. Several cabinets and the counter top at the wait station area were in disrepair. The caulking on the 3-compartment sink was soiled with mold. The caulking on the dish machine drainboard was soiled with mold. The storage shelf near the grill line was in severe disrepair. The handle on the hot holding unit was missing. The door gasket on the walk-in cooler was torn. The storage shelf below the dish machine drainboard was rusted. The paper towel dispenser in the employee restroom was in disrepair. Cardboard lining storage shelves throughout the kitchen was not smooth and easily cleanable. The door gasket on the ice machine lid was torn. The panel cover on the ice machine was missing. The storage racks in the walk-in cooler were rusted.
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| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
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Inspector Comments: Several thermometers were not provided to coolers throughout the facility.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The blade on the table mounted can opener was soiled with food debris. The interior of the soda gun holster at the bar was soiled with mold.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The exterior of the walk-in cooler door was soiled with debris. The door gasket on several of the reach-in coolers and reach-in freezers throughout the facility were soiled with food debris. The exterior of the hot holding unit was soiled with food debris. The ventilation hood filters were soiled with dust and grease.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The caulking on the bar handsink was torn.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The ceiling throughout the kitchen was soiled with dust. The floor edges throughout the facility were soiled with debris. Several of the light shields throughout the facility were soiled with insect fragments. The wall behind the stove was soiled with food debris.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: Several lights throughout the facility were not functioning.
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| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
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Inspector Comments: A gap greater than 1/4" was observed between the floor and the back door.
|
|
01/15/2015
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A bottle of liquor at the bar was adulterated with insects.
|
| 08c - Critical |
| Poisonous Or Toxic Items: Properly used |
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Inspector Comments: The sanitizer bucket at the grill line contained a concentration greater than 200 ppm chlorine residual.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: The cutting boards on the grill line cold top cooler were grooved.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The cardboard lining the rear preparation table storage shelf was not smooth and easily cleanable. The door gasket on the ice machine was torn. The door gasket on the walk-in cooler was torn. The counter at the serving area was chipped. The caulking on the dish machine drainboard was soiled with mold. The storage shelf below the dish machine drainboard was rusted. The caulking on the 3-compartment sink was soiled with mold. The storage shelf unit by the grill line cold-top cooler was chipped. The tin foil and cardboard lining the top of the oven was not smooth and easily cleanable. The handle on the hot holding unit was missing.
|
| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
|
Inspector Comments: Several reach-in coolers throughout the facility were not provided with thermometers.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The interior of the bar reach-in cooler was soiled with debris. The interiors of the reach-in coolers at the grill line were soiled with food debris.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The faucets on the handsinks throughout the facility were soiled with food debris. The exterior of the bulk rice container in the dry storage area was soiled with food debris. The exterior of the walk-in cooler door was soiled with debris. The door gaskets on the reach-in coolers and reach-in freezers throughout the facility were soiled with food debris. The ventilation hood was soiled with grease.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: Food containers on the storage shelves in the warewashing area were stacked wet.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The mopsink was stained. The bar handsink unit was not secured to the ground. The caulking on several handsinks throughout the facility was soiled with mold.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The walls along the grill line were soiled with food debris. The floor edges throughout the kitchen were soiled with debris. The floor under the ice machine was soiled with debris. The ceiling vents throughout the kitchen were soiled with dust. The ceiling in the front serving area was soiled with dust. The ceiling in the warewashing area was soiled with dust. The floor in the dish machine area was wet. The floor behind the fryer and oven was soiled with grease.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Several lights throughout the kitchen preparation area were not functioning. A light in the ventilation hood was not functioning.
|
|
07/08/2014
Inspection, Critical Item
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A moldy pepper in the grill line cold holding drawer was stored with other wholesome peppers. Moldy heads of lettuce in the walk-in cooler were stored with other wholesome foods. Several dented cans in the dry storage area were stored with other wholesome cans.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: A wire basket was stored in the grill line handsink.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An uncovered employee beverage was stored on the storage shelf above the wait station handsink.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: A spray nozzle under pressure was stored downstream of the atmospheric vacuum breaker on the mopsink faucet.
|
|
03/13/2014
Inspection, Routine
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw beef and raw chicken were stored above ready to eat foods in the walk-in cooler.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: Several cloth towels and tools were stored in the warewashing area handsink.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An employee twist-top beverage was stored on the storage shelf above the front serving area handsink. An employee open-top beverage was stored on top of customer food on the bottom storage shelf of the rear kitchen preparation table.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Boxes of food were stored on the floor in the walk-in freezer. Containers of food were stored on the floor in the dry storage room. Packaged individual sugar packets were stored in a chemical box on the top storage shelf in the dry storage room.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The cutting boards on the grill line cold-top coolers were severely stained and grooved.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The cabinets in the front serving area were in disrepair. The caulking on the 3-compartment sink was soiled with mold. The storage shelf below the dish machine drainboard was rusted. The storage shelf unit by the grill line was in disrepair. The door gaskets on the hot holding unit were torn. The door gasket on the walk-in cooler was torn. The door gasket on the ice machine was torn. The bulk storage container for the rice was in disrepair.
|
| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
|
Inspector Comments: The caulking on the dish machine drainboard was soiled with mold.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The interior of the hot holding cabinet was severely soiled with food debris. The interiors of the soda gun holsters at the bar were soiled with mold. The blade on the table mounted can opener was soiled with food debris. Ice build-up was present in the reach-in chest freezer near the back door.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: Several of the door gaskets on the reach-in coolers and reach-in freezers throughout the kitchen were soiled with food debris. The ventilation hood was soiled with grease. The top of the oven was soiled with food debris. Ice build-up was present on the walk-in freezer door.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: Several of the sanitizer buckets throughout the kitchen contained a concentration less than 50 ppm chlorine residual.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The bar handsink was not sealed to the wall.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The wall behind the fryers and stove was soiled with grease and food debris. The ceiling throughout the kitchen and bar was soiled with dust. The floor under the preparation sink was soiled with food debris. Several holes were present in the wall in the mens restroom. The floor edges throughout the kitchen and bar were soiled with debris.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Several lights throughout the facility were not functioning.
|
| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
|
Inspector Comments: A cell phone was stored next to food on the storage shelf above the rear kitchen preparation table.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
|
Inspector Comments: A gap greater than 1/4 of an inch was observed between the floor and the back door. Several pieces of unused equipment was stored in the facility.
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