|
12/30/2021
Inspection, Routine
|
| 11 - Foodborne Illness Risk Factors |
| Food obtained from approved source |
|
Inspector Comments:
One raw shell egg in its carton in the produce walk-in refrigerator was cracked and leaking its contents, i.e. a "loss".
Corrective action: The egg was voluntarily condemned.
|
| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
|
Inspector Comments:
Multiple red peppers in the produce walk-in refrigerator were moldy.
Corrective action: The person in charge was instructed to segregate the moldy produce into a morgue area.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments:
The concentration of sanitizer during manual sanitization at the three-compartment sink was less than 50 ppm chlorine (acceptable range: 50-200 ppm). Additionally, the dish machine was not sanitizing.
Corrective action: The person in charge was instructed to change the concentration of chlorine during manual sanitization to reach 50-200 ppm chlorine. The dish machine was primed to reach approximately 50 ppm chlorine at the dish surface after rinsing. Note: dishes need not be doubly cleaned and sanitized, but it is permitted.
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments:
Bacon beans, tuna, and salsa in the produce walk-in refrigerator were marked with a date (12/21) that exceeded 7 days since preparation and were not discarded. The following foods were not marked with a date once prepared/opened to be used or discarded within 7 days and were not discarded: (in the produce walk-in refrigerator) goat cheese, (in the meat walk-in refrigerator) roast beef, ham, and breakfast potatoes. Two containers of milk in the produce walk-in refrigerator were marked best by 12/29 (expired) and were not discarded.
Corrective action: The expired foods were voluntarily condemned and the unmarked items were appropriately date-marked or discarded.
|
| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
|
Inspector Comments:
An employee at the dish machine towel-dried two tea dispensers rather than letting them air dry after sanitizing.
|
| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
|
Inspector Comments:
Two restroom doors were not self-closing.
|
|
12/05/2019
Inspection, Routine
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments: Various sanitizer buckets throughout the facility were stored directly on the floor.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments: The door gaskets to various reach-in refrigerators at the cook line were soiled with food debris.
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments: The sprayer to the three compartment sink was hanging below the flood rim. The floor drain below the preparation sink was slow to drain.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: Multiple ceiling tiles throughout the facility were yellowed and the metal strips had chipped paint.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments: A light cover above the ware washing area was torn and in disrepair.
|
|
06/12/2019
Inspection, Routine
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments: Not all food items were properly date marked as required per regulation. Corrective Action: Proper date marking requirements were discussed with employee.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments: A chemical spray bottle located in the mop sink closet was not properly labeled as to its content. Corrective Action: Employee promptly labeled the bottle.
|
| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
|
Inspector Comments: Single use plates were stored unprotected above the cook line storage shelvings.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments: The cook line ventilation hood was soiled with grease.
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments: The preparation sink was not properly sealed to the wall. The mens restroom hand sink was not properly sealed to the wall.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments: A light at the cook line ventilation hood was not in operational order. A light cover above the ware wash area was broken.
|
|
02/26/2019
Inspection, Routine
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments: 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (P); The final sanitizing rinse of the dish machine was less than the required concentration of chlorine sanitizer. Corrective Action: Facility operator changed to a new bottle of chemical sanitizer and the concentration was tested at 100ppm residual chlorine.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments: 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P); Various items at the cookline cold-top refrigerators were above 41°F. See voluntary condemnation.
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments: 3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf), Not all food items were properly date marked as required.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments: 7-204.11 Sanitizers, Criteria-Chemicals (P); Sanitizer bucket at the preparation station was tested at above 200ppm residual chlorine. Corrective Action: The proper concentration of sanitizer was discussed and facility operator made a new sanitizer solution.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C); Sanitizer buckets were stored on the floor in the main cook line and preparation area.
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments: 5-205.15 System Maintained in Good Repair (C); Caulking along the utility sink and the hand sink by the preparation sink were in disrepair. The overflow drains were in poor repair at the three compartment sink.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C); Ceiling tiles in the main cookline area were visibly yellowed.
6-201.11 Floors, Walls and Ceilings-Cleanability (C); A hole was present in the wall next to the utility sink faucet hot water handle. Multiple holes were present along the walls above the three compartment sink, preparation sink and utility sink.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments: 6-303.11 Intensity-Lighting (C); Multiple lights in the main cookline area were not in operational order. A light was out at the cook line ventilation hood.
|
|
08/23/2018
Inspection, Critical Item
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Several dented cans in the can storage area were stored with other wholesome cans. The cans were moved to a separate morgue area. Several moldy lemons were stored with wholesome lemons in the walk-in cooler. The moldy lemons were discarded.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Roast beef was 48°F and sliced cheese was 50°F in the cold-top cooler below the microwave. Products were adjusted to fall below the food level line of the containers to properly hold at 41°F and below.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle under the 3-compartment sink was unlabeled as to its contents. The chemical spray bottle was properly labeled.
|
| 08c - Critical |
| Poisonous Or Toxic Items: Properly used |
|
Inspector Comments: Several liquid food products on the grill line and walk-in cooler were stored in chemical spray bottles designed and labeled only for chemical products. The facility was informed to only use the chemical bottles for chemicals with proper labels, and to use food contact approved spray bottles for any liquid food products.
|
|
02/13/2018
Inspection, Routine
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: Several employees in the kitchen were observed putting on disposable gloves without washing their hands first. Educated employees on proper times to wash hands.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An employee beverage was stored next to the meat slicer. Educated staff on appropriate locations for employee beverage containers in the kitchen.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle near the mopsink was unlabeled as to its contents. Informed staff to check for appropriate labels on all chemicals, bottle was labeled.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Raw hamburger was observed thawing at room temperature in a pan on top of the food preparation sink drainboard.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Several non commercial grade containers were being used to stored food items throughout the facility. Two glass door coolers in the rear storage area labeled for the storage of non potentially hazardous bottled items were being used to store multiple food items requiring refrigeration. Several bulk storage bins near the walk in cooler were not constructed of commercial grade materials.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The door gasket on the walk in freezer in the catering room was torn. Several unfinished wood boards were used to line the storage shelves in the catering room.
|
| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
|
Inspector Comments: The three comportment sink was not sealed to the wall.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The single door reach in freezer in the catering storage room contained an ice build-up.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The faucet on the mopsink was leaking. The caulking around the kitchen handsink was torn.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: A ceiling vent cover above the grill line cold top cooler was missing. A hole was present in the wall near the mopsink. The floor edges throughout the kitchen area were soiled with debris. The floor seal near the back garage door was worn. The floor in the walk in cooler was rusted.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: several light bulbs in the kitchen were not functioning.
|
|
08/16/2017
Inspection, Critical Item
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: Several employees in the kitchen area near the grill line were observed putting on gloves and failed to wash their hands first. An employee in the warewashing area was observed switching from dirty to clean dishes and failed to wash their hands in between.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Various sliced cheeses were 48 - 52°F, various cut lunch meats were 50°F, raw beef was 46°F, and pooled eggs were 47°F in the grill line reach in cooler under the cold top refrigerator. Assorted dressings were 70 - 75°F on the table near the grill line cold top cooler.
|
| 05d - Critical |
| Water, Sewage, Plumbing Systems: Sewage disposal |
|
Inspector Comments: The condenser drain line from the walk in cooler was draining to a 5 gallon bucket on the floor.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: The main kitchen handsink was not provided with soap.
|
| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
|
Inspector Comments: Several live flies were observed throughout the kitchen.
|
|
01/24/2017
Inspection, Routine
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee on the grill line was observed wiping their hands on a common towel.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An employee beverage was being stored on top of clean sheet pans below the main kitchen preparation table.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Sliced cheeses were 45° - 47°F in the grill line cold top cooler.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle stored under the three compartment sink was unlabeled as to its contents.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Several potentially hazardous foods were being stored in a glass door reach in cooler marked for the storage of bottled beverages only in the rear storage area.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The caulking around the three compartment sink was moldy. The caulking in the ventilation hood was torn.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The fan on top of the two door standing reach in freezer in the main kitchen area was soiled with dust. An ice build up was present in the rear catering area reach in freezers. The bottom fan guard in the walk in cooler was soiled with dust.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The two door glass door reach in cooler in the rear storage area drained to a bucket. The caulking around the warewashing area handsink was torn.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The ceiling vent cover above the grill line cold top cooler was missing. The floor under the food preparation sink was soiled with grime. The floor drain under the food preparation sink was slow to drain. A ceiling tile in the mopsink closet was in disrepair.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Several light tubes throughout the kitchen were not functioning.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
|
Inspector Comments: A gap larger than .25 inches was present under the back room garage door.
|
|
03/15/2016
Inspection, Routine
|
| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
|
Inspector Comments: The consumer advisory provided does not contain a reminder.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: Employees were observed failing to wash hands when required to before wearing gloves and handling ready to eat foods.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An employee beverage was observed above the preparation sink.
|
| 02f - Critical |
| Personnel: Demonstration of knowledge |
|
Inspector Comments: The person in charge and employees failed to demonstrate food safety knowledge in regards to proper warewashing procedure, cooling procedures, hot and cold holding temperatures, sanitation concentration requirements.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: Chemical bottles were observed being stored above food storage containers in the storage closet and at the bottom of a preparation table in the main storage area in contact with food preparation utensils.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: Unlabeled chemical bottles were observed throughout the facility.
|
| 08c - Critical |
| Poisonous Or Toxic Items: Properly used |
|
Inspector Comments: A chemical sanitizer concentration of chlorine was observed to be above the maximum concentration of 200ppm.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Improper thawing was observed with a bucket of meat that was on the ground.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Noncommercial grade food containers were used to store food.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Torn door gaskets were observed throughout the facility. The ice machine front panel cover is in poor repair.
|
| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
|
Inspector Comments: Thermometers were not available in either of the reach-in cold top coolers in the kitchen area.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The cold-top cooler cutting board by the grill line was soiled.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: Ice accumulation was observed on the condenser in the walk-in refrigerator and in the white reach-in freezers in the back of the facility.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: Wiping clothes were observed being stored in chlorine sanitizing solutions with concentrations less then 50 ppm.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Plates were uncovered and unprotected from contamination. Clean pans were being stacked wet. Improper utensil storage was observed in a utensil tub on a preparation table with the food-contact surface of the utensils exposed.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The mop sink is not fully sealed to the wall. Reach-in refrigerator condenser lines were observed not being indirectly drained in the front and back kitchen areas. Hand sink was not fully sealed to the wall in the main kitchen area.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The walls were soiled with grime around the dish washing facilities.
|
| 14e - Non-Critical |
| Physical Facilities: Ventilation |
|
Inspector Comments: A steam producing machine was observed in use outside of a Type 2 ventilation hood.
|
| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
|
Inspector Comments: Employee belongings were observed on top of the cold top coolers opposite of the grill line.
|
|
06/08/2015
Inspection, Routine
|
| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
|
Inspector Comments: A proper consumer advisory was not provided and the establishment serves undercooked hamburgers and eggs.
|
| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
|
Inspector Comments: An employee was observed cutting ready-to-eat lettuce with their bare hands.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Refried beans were 125°F on the steam table on the cook's line for less than 4 hours.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: The following items were greater than 41°F for less than 4 hours: pooled eggs (47°F), cucumber sauce (46°F). The following items were greater than 41°F for longer than 4 hours: 2 dozen shelled eggs (50°F), liquid egg whites labeled keep refrigerated (49°F-50°F). The above items were stored in the cook's line cold-top cooler in front of the grill line. The ambient temperature was determined to be 46°F.
|
| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
|
Inspector Comments: Rodent droppings were observed under the dry storage racks in the warehouse storage area.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: Condiment bottles on the cook's line were unlabeled as to their contents.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Beverage coolers labeled for packaged and bottled items only were being used for storage of potentially hazardous foods in the rear of the kitchen in the dry storage area.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The door gasket of the walk-in cooler was torn. The caulking on the three-compartment sink was cracked and molded.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The table mounted can opener blade on the prep table in front of the cook's line was soiled with food debris.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The fan guards of the condenser in the walk-in cooler were soiled and dusted. The fan guards on the condenser in the walk-in freezer were soiled.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: The scooping utensils for the bulk storage items on the storage rack next to the walk-in cooler were not provided with handles.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The caulking on the warewashing area hand sink was cracked. The basin of the mop sink was soiled. The caulking around the women's restroom hand sink was cracked.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Wood blocks on the floor around the single-door reach-in freezers in the warehouse storage area were porous and not smooth and easily cleanable. The floor under the three-compartment sink was chipped. The flooring along the cook's line was chipped.
|
|
01/09/2014
Inspection, Routine
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: There were several food items stored on the floor of the walk-in freezer.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: A non-commercial freezer was present in the grill area.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The caulking on the interior of the hood was torn.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The cutting boards were stained.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floors in the equipment storage area were not sealed fully. Several ceiling tiles were stained.
|
