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07/01/2021
Inspection, Routine
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| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
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Inspector Comments: An employee was observed working with raw food and then proceeded to work with ready-to-eat food without first washing their hands.
Corrective Action: The inspector reviewed proper hand washing times with the person in charge.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: A cleaning rag was observed in the front hand sink basin.
Corrective action: The inspector discussed the appropriate use of a hand sink.
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| 21 - Foodborne Illness Risk Factors |
| Proper hot holding temperatures |
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Inspector Comments: The following foods on the grill were stored between 124°F and 127°F: brown sauce (127°F), sausage patties (124°F) and sausage links (124°F).
Corrective Action: The food items were rearranged to maintain the correct temperature.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments: The following food items stored in the reach in refrigerator located on the far right side of the cook line were stored between 45-53°F: Eggs (51°F), sliced ham (48°F), sliced american cheese (45°F), mayonnaise (53°F), cut sausage (52°F), chorizo (53°F) and raw shell eggs (49°F). Ambient temperature: 54°F
Corrective Action: Staff agreed to add ice to the cold wells to store the foods in ice baths to rapidly cool the foods. Discussed methods to maintain temperatures at 41°F or below.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments: Date marking was not being used for required foods in the walk in refrigerator and in the reach in refrigerator by the ware washing unit.
Corrective Action: Date marking was extensively discussed with operator.
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| 25 - Foodborne Illness Risk Factors |
| Consumer advisory provided for raw/undercooked food |
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Inspector Comments: The menu's consumer advisory did not have a disclosure statement that stated "these items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients", or other similar language.
Corrective Action: Disclosure statement will be added to the menu.
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| 37 - Good Retail Practices |
| Food properly labeled; original container |
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Inspector Comments: Several food containers on the food preparation table and in the dry storage area were not labeled to its contents.
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| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
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Inspector Comments: An open hot water pot in the assembly line was stored directly under dusty light cover.
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| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
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Inspector Comments: Single use sour cream container was reused to reheat green chili in the microwave. Multiple single service food containers were reused throughout the kitchen.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments: Ice build-up was observed on the interior of the chest freezer.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments: Base coving throughout the facility was in disrepair. The tiles around the floor drain in the water heater room were found cracked or missing.
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| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
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Inspector Comments: Employee personal items were observed stored on multiple preparation surfaces within the kitchen area.
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09/25/2019
Inspection, Routine
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| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
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Inspector Comments: The sanitizer at the preparation line and waiter stations were tested at below 50ppm residual chlorine.
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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 cook line side reach-in refrigerator door gasket was torn.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments: The cook line equipment sides were soiled with grease and food debris.
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| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
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Inspector Comments: The left sink of the three compartment sink was leaking from the drain.
The sprayer at the ware washing area was hanging below the flood rim.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments: The floor corners and crevices between equipments at the cook line were soiled with food debris and grime. Wall along the grill line was soiled with grime. Several walls in the main kitchen area were in disrepair. Multiple floor tiles throughout the facility were chipped and in disrepair. The base coving along wall corners were missing. The floors in the customer restrooms were in disrepair. The wall around and underneath the ware washing equipment were soiled with grime.
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03/15/2019
Inspection, Routine
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C); Facility does not have a certified food protection manager course certificate.
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| 05 - Foodborne Illness Risk Factors |
| Procedures for responding to vomiting and diarrheal events |
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Inspector Comments: 2-501.11 Clean-up of Vomiting and Diarrheal Events (Pf); Facility does not have a vomit and diarrhea cleanup procedure. Corrective Action: Proper cleanup procedure was discussed with facility operator and an informational handout was provided.
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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 to remind employees to wash hands were not available at all hand sinks throughout the facility.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments: 3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf); Not all food products throughout the facility were properly date marked as required per regulation.
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| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
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Inspector Comments: 6-202.15 Outer Openings, Protected (C); A gap was observed on the bottom of the back door.
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| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
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Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C); Sanitizer containers were stored on the ground at the three-compartment sink area.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments: 4-501.11 Good Repair and Proper Adjustment-Equipment (C); The cook line reach-in refrigerator door gaskets were torn.
4-501.12 Cutting Surfaces (C); Multiple cutting boards along the cook line were severely pitted.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments: 4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C); The sides of the cook line stove tops were severely soiled with grease and food debris builtup.
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| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
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Inspector Comments: 5-501.17 Toilet Room Receptacle, Covered (C); The trash receptacle in the womens restroom had no lid.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments: 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C); The wall ledge above the cook line hot holding line had chipped paint. Floor area by the hot water heater were in disrepair. Ceiling and wall area by the hot water heater were in disrepair. Multiple floor tiles throughout the facility were cracked and chipped. Wall panel above the sprayer sink was busted. Holes were present in the ceiling of the ware washing area. Floors and walls in the employee restroom were not smooth and easily cleanable. Walls in the mens restroom was in disrepair.
6-501.12 Cleaning, Frequency and Restrictions (C); Wall area above the sprayer sink were soiled with food debris. Dust was observed on the ceiling of the ware washing area.
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03/07/2018
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 in the rear kitchen was observed washing hands without using soap. Inspector spoke with employee and manager regarding proper handwashing, and numerous other correct handwashing practices were observed during the inspection.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: An employee conducting dish washing operations was observed wiping their hands on a common towel. An employee was observed rinsing a cloth towel in the main kitchen handsink.
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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: The following foods were hot holding below the requirement of 135°F in the grill line steam table: Corned beef was 117°F, gravy was 110°F, refried beans were 119°F, sausage links were 121°F, and mashed potatoes were 111°F.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: A chemical spray bottle located under the dish machine drainboard was unlabeled as to its contents. Bottle was labeled during the inspection.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Several grill line cutting boards were grooved.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The wood shelves and trim along the grill line serving window were chipped. The door gaskets on both grill line single door reach in coolers were torn. The dish machine drainboard was leaking into a bucket. The storage shelf under the dishmachine drainboard was rusted. A shelf underneath the rear kitchen preparation table was rusted. The storage racks in the walk in cooler were not smooth and easily cleanable. The door gasket on the walk in cooler was torn. The reach in cooler under the front waitstation counter was in disrepair.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The interior of the standing reach in cooler in the kitchen hallway was soiled with food debris.
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| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
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Inspector Comments: Soap was being added to the sanitizer bucket at the front waitstation area.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Tongs and utensils were being stored over the ventilation hood fire suppression system.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The wall in the employee restroom was in disrepair. The floor in the employee restroom was in disrepair. The ceiling in the womens customer restroom was in disrepair. The wall in the mens customer restroom near the toilet was in disrepair. The floor in the kitchen area warewashing area was in disrepair. The wall behind the dishmachine was in disrepair. A wall in the can storage room was constructed out of raw wood. Base coving throughout the kitchen was missing.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: Several light bulbs throughout the kitchen were not functioning.
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| 14e - Non-Critical |
| Physical Facilities: Ventilation |
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Inspector Comments: The facility was engaged in cooking on a preparation table near the back door with no vent hood present in that location.
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| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
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Inspector Comments: A gap larger than .25 inches was present under the back door to the kitchen.
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09/06/2017
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 on the grill line was observed putting on a pair of gloves without washing their hands first.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: Open top employee beverage containers were observed on top of the dishmachine and on the grill line.
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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: Shredded lettuce and shredded cheese in metal pans on ice near the grill line steam table were 54°F.
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| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
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Inspector Comments: Live and dead cockroaches were observed on the grill line under the steam table and inside the unused reach in coolers.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: A personal medication was stored above the three compartment sink in the food preparation area.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: The ice bin at the waitstation area was uncovered.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: The cutting boards on the grill line were pitted.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The door on the reach in cooler at the waitstation was in disrepair. Several door gaskets on multiple reach in coolers in the kitchen were torn. The shelves in the walk in cooler were rusted. The toilet caulking in the employee restroom was torn. The dishmachine drainboard was in disrepair and leaking.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The ventilation hood was soiled with grease. The light shields on the grill line were soiled with grease. The interior of the unused reach in coolers on the grill line were soiled with food debris.
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| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
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Inspector Comments: Several single service containers were being reused for food storage throughout the facility.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The wall along the grill line was soiled with grime. The floor along the grill line was soiled with grease and food debris. Several floor tiles throughout the kitchen were in disrepair. The ceiling throughout the kitchen was peeling. Several walls in the main kitchen area were in disrepair. The ceiling in the walk in cooler was in disrepair. The floor edges along the warewashing area and the preparation area of the kitchen were soiled with grime. The wall in the employee restroom was in disrepair. The ceiling near the warewashing area handsink was soiled with dust.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: Several lights in the kitchen were not functioning.
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| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
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Inspector Comments: Several gaps were present in the back door to the kitchen.
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09/20/2016
Inspection, Routine
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: Soap was not readily available at the waitstation handsink.
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| 07b - Critical |
| Pest Control: Pesticide application |
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Inspector Comments: A can of non commercial grade pesticide was present under the waitstation handsink. A soiled fly swatter was stored on top of a cutting board and several knives in the warewashing area of the kitchen.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: Several personal medications were stored on the shelf above customer drink items in the waitstation area.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: The ice bin at the waitstation was uncovered. Ready to eat ice cream was stored with frozen beef in the chest freezer near the front of the kitchen.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Several door gaskets on reach in coolers throughout the kitchen were torn. The walk in cooler door was constructed of wood and was in disrepair. The storage racks in the walk in cooler were rusted.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The interior of the two door reach in freezer was soiled with food debris.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The ventilation hood filters were soiled with grease.
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| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
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Inspector Comments: The wiping cloth bucket near the three compartment sink contained a concentration of less than 50ppm chlorine residual.
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| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
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Inspector Comments: Several single service containers were being reused for food storage throughout the facility.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The ceiling vent above the warewashing area was soiled with dust. Several floor tiles throughout the kitchen were cracked. The floor near the water heater was in disrepair. The floor and wall in the employee restroom were in disrepair. The floor edges throughout the kitchen under equipment were soiled with grime. The ceiling in the walk in cooler 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 not functioning. A light above the two door reach in freezer was unshielded.
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| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
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Inspector Comments: Personal items were being stored with clean metal pans in the warewashing area.
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| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
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Inspector Comments: A gap larger than .25 inches was present under the back door to the kitchen.
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10/13/2015
Inspection, Routine
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The caulking on the food preparation sink was cracked. The door gasket on the two-door reach-in freezer in the hallway next to the walk-in cooler was torn.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The ventilation cover above the warewashing area was heavily soiled with dust.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The flooring tiles throughout the establishment were cracked and chipped. The ceiling and walls in the walk-in cooler were rusted and paint was chipped. Walls throughout the kitchen area were chipped. The wall behind the mechanical dish machine was heavily soiled. The shelving under the drainboard of the mechanical dish machine was soiled and rusted. The floor and walls in the employee restroom were chipped.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: The lighting fixture above the prep sink in front of the back kitchen door was unshielded.
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| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
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Inspector Comments: The caulking around the employee restroom toilet was molded and cracked.
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07/16/2014
Inspection, Critical Item
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: A dented can of pineapple was stored 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 was observed putting gloves on without washing their hands.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: An employee was observed wiping their gloved hands on wiping cloths.
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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 was observed handling ready-to-eat bacon and toast without gloves.
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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 chile rellenos were at 100°F stored on top of the steam 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: Cubed ham was at 48°F, cut melon was at 52°F and chopped lettuce was at 48°F in the cold top cooler.
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| 04a - Critical |
| Sanitation: Manual |
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Inspector Comments: The cutting boards were being sanitized with cloths that had a residual of less than 50ppm chlorine.
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01/08/2014
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: Raw ground beef was stored over pork in the reach-in freezer.
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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 for raw or undercooked products.
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: The dish employee did not wash their hands in between handling soiled and clean dishes. An employee was observed putting on gloves without washing their hands.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: A wooden preparation table was stored in the back of the facility. The grill line cutting board was heavily scored. The interior of the reach-in freezer was lined with cardboard
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The reach-in cooler door gaskets were torn. The racks in the walk-in cooler rusted, The wait station reach-in cooler door does not close properly.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The interior of the reach-in freezer was soiled with food debris. The interior of the microwave was soiled with debris. The cutting boards throughout the kitchen were stained.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The door handles throughout the kitchen were soiled with debris.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The wall paint throughout the facility was chipped. Several ceiling tiles were missing in the dining room. The ceiling of the walk-in cooler was rusted. The floor tiles throughout the facility were cracked and missing. The ceiling in the back room was covered with a piece of wood.
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| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
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Inspector Comments: The restrooms were soiled with debris. The restroom floor tiles were cracked. The caulking on the toilet was soiled with mold.
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