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10/22/2021
Inspection, Routine
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: 5-202.12 Handwashing Sinks, Installation (Pf)
Hot water was not provided at the bar hand washing sink.
Corrective action: The person in charge stated that they have the part in order to repair the sink to provide hot water and will do so immediately.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments: 4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf)
The food contact surface of the ice deflector shield in the ice machine was soiled.
Corrective action: Discussed cleaning frequencies of food contact surfaces with the person in charge.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments: 7-201.11 Separation-Storage (P)
A chemical spray bottle was improperly stored hanging on a hand washing sink in the ware washing area.
Corrective action: The person in charge moved the chemical spray bottle for proper storage.
7-102.11 Common Name-Working Containers (Pf)
A chemical spray bottle near the exit by the employee restroom was unlabeled as to its contents.
Corrective action: The person in charge labeled the chemical spray bottle immediately.
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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 floor was in disrepair under the dish machine in the bar area.
6-501.12 Cleaning, Frequency and Restrictions (C)
Standing water was present on the floor next to the mop sink.
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| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
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Inspector Comments: 6-303.11 Intensity-Lighting (C)
A light was not fully functioning in the walk in freezer.
A light was not functioning in the vent hood on the front cook line.
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06/24/2019
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)
Employee beverages were stored on a food preparation table on the cook line.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: 6-301.12 Hand Drying Provision (Pf)
Paper towels were not provided at the second hand washing sink on the cook line.
Corrective action: Paper towels were provided.
6-301.14 Handwashing Signage (C)
Employees must wash hands signage was not provided at the hand washing sinks throughout the facility.
6-301.11 Handwashing Cleanser, Availability (Pf)
Soap was not provided at the first hand washing sink on the cook line.
Corrective action: Soap was provided.
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| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
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Inspector Comments: 3-202.15 Package Integrity (Pf)
Two dented cans of jalapeņo cheese sauce was stored with wholesome cans in the dry storage area.
Corrective action: Discussed dented can policy with the chef.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments: 4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf)
The ice deflector shield in the ice machine was soiled.
Corrective action: Discussed cleaning frequency with the chef.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments: 7-102.11 Common Name-Working Containers (Pf)
A chemical spray bottle stored across from the employee restroom was unlabeled as to its contents.
Corrective action: The employee labeled the spray bottle.
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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)
A wiping cloth was stored outside of the sanitizer bucket on the cook line.
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| 43 - Good Retail Practices |
| In-use utensils: properly stored |
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Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C)
Multiple scoops without handles were being used in the cold top reach in refrigerator across from the grill.
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| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
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Inspector Comments: 4-903.11(A) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C)
To-go containers were stored under a drain line in the wait station 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 door gaskets on multiple cold holding units on the cook line were torn.
4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
The seal on the hood vent was peeling.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments: 4-601.11(B) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
The interior of the freezer on the cook line was soiled.
The exterior of the freezer on the cook line was soiled.
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| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
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Inspector Comments: 5-205.15 System Maintained in Good Repair (C)
The faucet on the hand washing sink by the bulk storage of flour was leaking.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C)
The floor underneath the table storing the deli slicer was soiled.
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| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
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Inspector Comments: 6-303.11 Intensity-Lighting (C)
A light was not functioning in the hood vent on the cook line.
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06/05/2018
Inspection, Routine
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| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
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Inspector Comments: The sprayer nozzle hung below the flood rim on the dish machine sink in the ware wash area. A plumber will be call to remediate.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: Several consumer food bottles were not labeled as to there contents throughout the cook line area.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The interior was soiled in the glass door beverage refrigerator across from the walk in refrigerator in the back kitchen area.
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| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
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Inspector Comments: Several wiping clothes were left out of sanitizer buckets throughout the facility.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The hand sink drained slowly next to the hot water heater in the ware wash area.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The wall behind the dish machine had holes present and was soiled in the ware wash area. The floor was soiled under the dish machine in the ware wash area.
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05/11/2017
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: The following items in the left cold top refrigerator on the cook line were above 41°F: diced chicken (48°), hard boiled eggs (51°), blue cheese (54°), salad greens (49°), taco meat (53°), pork (52°), steak (51°), mashed potatoes (53°). Shredded cheese was 46°F in the center cook line cold top refrigerator.
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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 present at the cook line hand sinks. Paper towels were not present at the right cook line hand sink.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Chicken wings were cooling while wrapped in plastic bags in the walk-in refrigerator.
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