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05/07/2019
Inspection, Routine
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| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
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Inspector Comments: 2-401.11 Eating, Drinking, or Using Tobacco (C) - An employee was observed grabbing a beverage from the drying racks across from the dish machine. Corrective Action: Remind employees to use a dedicated drink area that is located away from food and food contact surfaces.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: 6-301.14 Handwashing Signage (C) - Signs that state that employees must wash hands were not provided to hand sinks throughout the kitchen and bar.
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04/18/2018
Inspection, Routine
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| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
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Inspector Comments: Pooled eggs (46-50°F), shell eggs (50°F), sliced ham (45°F), sausage patties (45°F), raw turkey and beef burger patties (45°F), ground sausage (45°F) in the refrigerated drawer underneath the griddle on the cook line above 41°F. Ranch dressing and caeser dressing in plastic squirt bottles (52°F) in the Cook line cold top refrigerator above 41°F.
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| 07b - Critical |
| Pest Control: Pesticide application |
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Inspector Comments: An unapproved insecticide was present in a cabinet at the coffee station. Corrective action: operator discarded upon time of inspection.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: Multiple unlabeled bulk bins of flour and sugar were present in the back preparation area.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Grilled chicken was less than 135°F and not actively cooling on a speed rack at room temperature across from the walk in refrigerator. Cooked pablano peppers and breakfast potatoes were not properly cooling in metal pans with tightly closed plastic wrap covering them. The coffee station ice sink was uncovered upon the time of inspection.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Door gaskets were torn on the cook line cold top refrigerator to the West, and the coffee station reach in refrigerator. Shelves inside the walk in refrigerator were rusty.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The table mounted can opener blade was soiled with debris.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: Door gaskets were soiled with food debris on the cook line cold top refrigerators, and the coffee station reach in refrigerator.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: Multiple non-functioning lights were present in the hood vent above the smoker.
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04/27/2017
Inspection, Routine
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: An employee did not wash hands after handling dirty dishes and before handling clean dishes.
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| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
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Inspector Comments: A shut off was downstream of the atmospheric vacuum breaker at the mop sink.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Refrigerator door gaskets were torn and in poor repair.
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04/26/2016
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: One severely dented can of tomatoes was stored with other wholesome cans on the can rack.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: A rag was present in the East cook line hand sink. An employee was observed dumping sanitizer in the back kitchen hand sink.
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| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
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Inspector Comments: A y-valve with shut offs was present downstream of the atmospheric vacuum breaker on the mop sink faucet.
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| 08c - Critical |
| Poisonous Or Toxic Items: Properly used |
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Inspector Comments: The sanitizer bucket on the cook line contained greater than 400 ppm quat.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The door gaskets on the East cook line cold top were torn. The caulking on the 3-compartment sink was in poor repair.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The can opener blade was soiled.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: ASSE 1022 dual check valves were not provided on the water lines supplying the coffee machines in the kitchen, and the espresso machine at the bar.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor drains below both kitchen prep sinks were soiled.
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11/02/2015
Inspection, Critical Item
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An uncovered employee beverage and employee beverages with screw caps were present at the front wait station.
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| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
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Inspector Comments: A shutoff was present downstream of the atmospheric vacuum breaker on the mop sink faucet. The spray nozzle at the 3-compartment sink hung below the flood rim of the sink.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: Glass cleaner was stored next to clean plates at the front wait station.
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07/15/2015
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: A severely dented can of tomatoes was stored with other wholesome cans on the can rack.
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: An employee on the cook-line was observed changing gloves without first washing his hands.
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| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
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Inspector Comments: Chicken (cooked) in the west cold top was 60°F, french fries (blanched) were 52°F.
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| 04b - Critical |
| Sanitation: Mechanical |
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Inspector Comments: The dish machine did not provide a temperature of at least 160°F on the utensil surface after completion of the final rinse.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: Cold water was not provided at the back kitchen hand sink.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: Unlabeled bottles of oil were present on the main cook line and in the main kitchen area.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: A spatula in the main kitchen area was chipped. A domestic blender was present at the bar.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The caulking on the dish area sprayer sink had mold present. The caulking on the three compartment sink was in poor repair. The door gaskets on the cook-line drawer coolers were torn. The left and right door gaskets on the east cook-line cold top were torn.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The interior of the back prep oven was soiled.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The door gaskets on the middle cook-line cold top were soiled.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: Plastic utensils were stacked wet on the shelf across from the dish machine.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Tongs were stored at knee level on the oven handle on the cook line.
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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 plastic containers on the shelf across from the dish machine were stacked to be reused.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The caulking on the East cook-line hand sink was not smooth, easily cleanable.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: The light in the East cook line vent hood was not operational. The light at the entrance to the walk-in cooler was not operational.
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12/23/2014
Inspection, Critical Item
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An employee beverage was stored next to cellophane wrap in the grill area. An employee beverage was stored on the back room prep table.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: The warewashing handsink did not reach at least 100F.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: Glass cleaner was stored next to plates in the exposition line.
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09/17/2014
Inspection, Critical Item
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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 shredded cheese in the walk-in refrigerator.
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| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
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Inspector Comments: Sausage on the grill line was 56°F.
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| 04b - Critical |
| Sanitation: Mechanical |
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Inspector Comments: The dishwasher did not reach at least 160°F on the surface of a pan during the final sanitization rinse.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: The warewashing handsink hot water did not reach at least 100°F.
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| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
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Inspector Comments: A shut off was present downstream of the atmospheric vacuum breaker on the mopsink faucet.
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06/11/2014
Inspection, Routine
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: Raw bacon was stored above ready to eat food in the walk-in refrigerator.
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| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
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Inspector Comments: An employee in the grill area was observed handling ready to eat lettuce with their bare hands.
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| 03d - Critical, Food Borne Illness Risk |
| Food Temperature Control: Required cooking temperature |
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Inspector Comments: The facility was observed partially cooking hamburgers for an event without an approved par cook plan.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: The fryer handsink lacked paper towels.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: Canned heat was stored next to single use food containers in the exposition line. A bottle of cleaner was stored next to single use spoons in the exposition line.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: A white powder container in the back room was unlabeled.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Bags of green chiles were thawing at room temperature in the prep area.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The door gasket for the grill col top refrigerator was torn. The caulking of the three-compartment sink was moldy.
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| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
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Inspector Comments: The caulking for the dishwasher was moldy.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The side of the flat grill and the shelf underneath the flat grill were soiled with food debris. The exterior of the blender in the prep area was soiled with food debris.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: The stainless steel containers on the clean dish racks were stacked wet.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The caulking of the grill handsink was split.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor corners of the grill were soiled with food debris.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: Several ceiling lights in the prep and warewashing area were burned out.
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12/30/2013
Inspection, Critical Item
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: Employee beverages were stored above the back room prep table.
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| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
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Inspector Comments: Salmon, corn, beans, pasta salad, and cooked portabellas in the grill cold top refrigerators were between 53°F to 57°F.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: Hand sanitizer and cleaning wipes were stored next to and above coffee in the coffee station.
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07/03/2013
Inspection, Follow-Up
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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 changing gloves without washing their hands.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: A cup was present in the grill handsink.
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| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
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Inspector Comments: Half and half in the espresso area was 70 degrees F.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: The women's restroom handsink lacked soap.
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