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03/07/2022
Inspection, Routine
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| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
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Inspector Comments: A cook line employee was observed cracking eggs and began working with ready-to-eat foods (bread) and did not wash his hands in between.
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 large plastic jug was located in the front hand sink basin, making it inaccessible for hand washing. On numerous occasions, employees used the front hand sink for washing dishes.
Corrective action: The container was removed, and the inspector reviewed hand sink use with the person in charge.
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| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
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Inspector Comments: Plates above the ware washing sink were stored with their food contact surface upright and unprotected from possible contamination.
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09/03/2019
Inspection, Routine
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments:
The hand sinks throughout the facility did not have signs that remind employees to wash their hands.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments: Sliced ham(52°F), burger patties(54°F) and vegetable salad(48°F) were stored in the refrigerator at the cook line above 41°F.
Corrective Action: Items were moved to the walk-in refrigerator. Cold holding was discussed.
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| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
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Inspector Comments: Wet wiping cloths were stored in a chlorine sanitizer solution with concentration less than 50 ppm chlorine residual.
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| 43 - Good Retail Practices |
| In-use utensils: properly stored |
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Inspector Comments: A scoop handle was stored in contact with cheese in the kitchen cold top refrigerator.
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| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
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Inspector Comments: Coffee filters near the coffee machine were not stored to protect them from contamination.
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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 door gasket in the refrigerator near the grill line was soiled with grime. The caulking on the back kitchen hand sink was in disrepair.
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| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
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Inspector Comments: The facility could not provide heat test strips upon request.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments: Water was observed pooled on the floor throughout the facility.
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| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
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Inspector Comments: Lights in the grill line were not shielded.
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02/12/2019
Inspection, Follow-Up
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments: The high temperature dish machine at the cook line did not reach at least 160°F on the dish surface.
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| 48 - Foodborne Illness Risk Factors |
| Warewashing facilities: installed, maintained, & used; test strips |
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Inspector Comments: Dishes were being washed in the dish machine and the soap dispenser was not operating.
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02/11/2019
Inspection, Follow-Up
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments: The dish washer at the cook line was being used and the hot water did not reach at least 160°F on the dish surface as measured with a test strip.
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| 48 - Foodborne Illness Risk Factors |
| Warewashing facilities: installed, maintained, & used; test strips |
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Inspector Comments: The dish washer at the cook line was being used without detergent
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02/05/2019
Inspection, Routine
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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) A procedure for cleaning vomit and diarrheal incidents was not available at the facility. Written procedures in spanish were given to manager. English procedures were emailed to manager.
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| 07 - Foodborne Illness Risk Factors |
| No discharge from eyes, nose, and mouth |
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Inspector Comments: 2-401.12 Discharges from the Eyes, Nose, and Mouth (C) An employee with visible discharges from the nose was observed handling dishes at the ware washing area.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: 5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf) The hand sink at the ware washing area was being used to store maintenance supplies. An employee removed the items from the hand sink basin at the time of inspection.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments: 4-703.11 Hot Water and Chemical-Methods (P) The high temperature dish machine at the cook line did not reach at least 160°F on the dish surface.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments: 4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C) The three compartment sink was not properly sealed to the wall and caulking was missing. 4-501.11 Good Repair and Proper Adjustment-Equipment (C) The gaskets of the two door reach-in refrigerator at the cook line were in disrepair. The gaskets of the reach-in refrigerator under the cold top were in disrepair.
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| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
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Inspector Comments: 4-603.14 Wet Cleaning (C) The detergent was not connected to the dish machine at the cook line, which was needed to effectively wash the surface of the dishes before sanitation.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments: 4-602.13 Nonfood Contact Surfaces (C) The fan guard in the walk-in refrigerator was dusty. The floor in the walk-in freezer was soiled with food debris.
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| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
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Inspector Comments: 6-501.18 Cleaning of Plumbing Fixtures (C) The hand sink at the ware washing area was soiled with grime.
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02/05/2018
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 was observed changing gloves without washing their hands inbetween while working with food. Education was provided as to when staff should wash their hands.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An approved employee beverage container was stored next to the front counter soda machine. Three unapproved open cup employee beverage containers were stored on the food preparation table in the back kitchen. The employee beverage containers were moved to appropriate locations.
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| 04a - Critical |
| Sanitation: Manual |
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Inspector Comments: Several employees stated that dishes sanitized at the 3-compartment sink were not stored in the chlorine sanitizer for at least 2 minutes. Employee were educated as to proper sanitizing times.
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| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
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Inspector Comments: The integral atmospheric vacuum breaker at the mop sink was left under continual pressure from a shut-off valve located downstream. The shut-off valve was removed.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The fan guard in the walk-in refrigerator was soiled with dust.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Plates above the ware washing sink were stored with their food contact surface upright and unprotected from possible contamination.
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| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
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Inspector Comments: Coffee filters above the coffee machine were stored uncovered and unprotected from possible contamination.
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03/13/2017
Inspection, Routine
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: Raw beef was stored next to ready to eat lettuce in the walk-in refrigerator.
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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 their hands for at least 20 seconds at the grill line prior to handling clean dishes. An employee was observed donning gloves without washing their hands first.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: Dish cloths and scrubbers were stored in the hand sink basin by the dish machine.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: A first aid kit was stored on top of the ice machine in the back of the kitchen.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The gasket to the walk-in freezer was torn. The door gasket to the 2-door reach-in refrigerator by the grill line was torn. Knives at the grill line had melted handles that were not smooth and easily cleanable.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The fan guards in the walk-in refrigerator were soiled with dust.
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| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
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Inspector Comments: Wiping clothes were stored in sanitizer that measured below 50ppm for chlorine residual. Wiping clothes were stored out of cleaning solutions at the grill line.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Plates next to the grill line and above the dish machine were stored upright in a manner that does not protect against contamination.
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| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
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Inspector Comments: Coffee filters above the coffee maker were stored upright in a manner that does not protect against contamination.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The hand sink in the mens restroom was cracked and in disrepair.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor under the 3-compartment sink was soiled with grime. The floor in front of the grill line was soiled with food debris.
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| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
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Inspector Comments: The mens toilet caulking was torn and soiled.
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04/06/2016
Inspection, Follow-Up
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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: Country gravy was being held at 112°F and chili was being held at 114-120°F at the service line steam table. This product was held below 135°F for longer than 4 hours and was voluntarily condemned.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: The hand sink located at the front service counter by the grill line did not have adequate access to hot water above 100°F.
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| 06b - Critical, Food Borne Illness Risk |
| Hand Washing: Accessible |
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Inspector Comments: The hand sink in the back kitchen by the three compartment sink was inaccessible due to a container of utensils sitting in the basin.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: The hand sink in the back kitchen by the three compartment sink was not provided with paper towels or an approved drying device.
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03/29/2016
Inspection, Routine
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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: Country gravy was being held at 129°F in the service line steam table. This product was held below 135°F for longer than 4 hours and was voluntarily condemned.
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| 04b - Critical |
| Sanitation: Mechanical |
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Inspector Comments: The mechanical ware washing machine did not provide at least 160°F at the dish surface after the final rinse. The dish machine was detained.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: A torn door gasket was observed on the reach-in refrigerator in the back kitchen. The case of the open condenser unit in the walk-in freezer was not smooth and easily cleanable. The three compartment sink was not fully sealed to the wall.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: A spatula was stored in the utensil drawer below the flat grill, and the spatula blade was soiled with food residue.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The condenser fan guards in the walk-in refrigerator were soiled with dust. The interior of the soda carbonator cabinet was soiled with dried beverage residue. The underside of the soda fountain was soiled with soda splatter, around the soda dispenser nozzles. The sides of most of the cooking equipment along the cooks' line were soiled with an accumulation of grease.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Utensils were stored in the cooks' line utensil drawers with their handles in disarray.
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| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
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Inspector Comments: Coffee filters were stored upright and uncovered, on the coffee grinder.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The hand sink in the back kitchen was not fully sealed to the wall. The women's restroom hand sink wall caulking was soiled with dirty residue.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor was soiled with a large accumulation of grime below the automatic ware washing machine.
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03/04/2015
Inspection, Routine
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: A container was stored in the kitchen 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: Ham was 52°F and sliced cheese was 50°F in the cold-wells near the grill.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: Clean food containers were stacked wet above the three-compartment sink. Clean cups were stacked wet along the food preparation line.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor sink below the warewashing machine was soiled with mold and debris.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: The light inside the two-door reach-in cooler was not functioning.
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03/28/2014
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 was observed donning new gloves and did not wash their hands prior.
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| 04b - Critical |
| Sanitation: Mechanical |
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Inspector Comments: The final rinse sanitization cycle did not reach 160°F at the dish surface in the warewashing machine.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The handle for the warewashing machine was constructed of porous wood that was not smooth and easily cleanable.
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| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
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Inspector Comments: A thermometer was not provided to the two-door cooler near the coffee machines.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: Clean food containers were stacked wet above the three-compartment sink.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: A waffle iron was stored directly below the back handsink. A scoop handle was stored in contact with food along the food preparation line.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The back room handsink caulking was torn. The mopsink was soiled with debris.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: A light was not functioning in the back two-door reach-in cooler.
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| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
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Inspector Comments: The back door was propped open.
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