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12/30/2019
Inspection, Routine
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| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
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Inspector Comments: 2-301.14 When to Wash (P)
-An employee on the cooks line was observed wiping their hands on a common towel then proceeding to prepare food items without first washing their hands. An employee on the cooks line was observed donning gloves without first washing their hands after a change in task. Corrective Action: Education was provided regarding proper hand washing times.
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| 09 - Foodborne Illness Risk Factors |
| No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed |
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Inspector Comments: 3-301.11 Preventing Contamination from Hands (P)
-An employee on the cooks line was observed touching a tortilla with their bare hands. Corrective Action: Education was provided regarding using a barrier such as gloves or utensils when handling ready to eat food items.
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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)
-The hand sinks throughout the kitchen, in the bar area, and in the employee restrooms did not have proper signage. Corrective Action: Staff will place a sign at each of the hand sinks.
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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)
-3 spoiled tomatillos were stored with wholesome tomatillos in a box in the walk in refrigerator. Corrective Action: Staff discarded the tomatillos and education was provided regarding monitoring foods.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments: 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency (P)
-Per staff, cutting boards on the cooks line were wiping down with sanitize clothes throughout the day but not washed rinsed and sanitized every 4 hours. Corrective Action: Education was provided regarding following a wash, rinse, and sanitize procedure at a 4 hour frequency for food contact surfaces coming into contact with temperature controlled for safety food items.
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| 21 - Foodborne Illness Risk Factors |
| Proper hot holding temperatures |
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Inspector Comments: 3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
-Cooked peppers, mushrooms, onions, and spinach measured 89°F - 91°F on the grill on the cooks line. Corrective Action: Staff discarded the food items and turned the grill temperature hotter to maintain temperatures at 135°F and above.
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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)
-Cooked and cooled chicken wings, facility prepared queso, and cut tomatoes were not date mark labeled in the walk in refrigerator. Corrective Action: TCHD provided guidance on date mark labeling and staff will date mark all required food items.
3-501.18 Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P)
-Cabbage, facility prepared asian slaw, facility prepared salsa, and facility prepared hummus located in the walk in refrigerator exceeded 7 days per the date mark label on the container. Corrective Action: Staff discarded the food items and education was provided regarding time and temperature combination for foods requiring date mark labeling.
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| 25 - Foodborne Illness Risk Factors |
| Consumer advisory provided for raw/undercooked food |
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Inspector Comments: 3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (Pf)
-The consumer advisory on the menus did not included a disclosure statement and the food items that can be served undercooked were not identified by asterisking them to the footnote.. Corrective Action: A consumer advisory handout with an example was provided and staff will update the menus.
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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 box of gel chafing fuel containers was stored directly above single service articles on a rack in the dry storage area across from the office. Corrective Action: Staff relocated the chafing fuel containers to an approved location away from all single service articles, equipment, and food.
7-102.11 Common Name-Working Containers (Pf)
-Two chemical spray bottles located in the keg room and on the shelf above the laundry machine were unlabeled as to their contents. Corrective Action: Staff discarded the chemicals.
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| 29 - Foodborne Illness Risk Factors |
| Compliance with variance / specialized process / HACCP |
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Inspector Comments: 8-201.13 When a HACCP Plan is Required (C)
-Staff is reduced oxygen packaging raw steaks and storing them in the walk in refrigerator for more than 48 hours without an approved variance and HAACP plan. Corrective Action: Staff placed all steaks currently stored in reduced oxygen packaging in the freezer. Education was provided regarding options surrounding reduced oxygen packaging foods, including applying for a variance and submitting a HAACP plan, only storing foods in packaging for less than 48 hours, or no longer using reduced oxygen packaging.
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| 37 - Good Retail Practices |
| Food properly labeled; original container |
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Inspector Comments: 3-302.12 Food Storage Containers Identified with Common Name of Food (C)
-Multiple squeeze bottles container oil, water, and juice were unlabeled as to their contents on the cooks line and in the bar area.
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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)
-The facility outer openings near the walk in freezer and leading to the keg refrigerator outside had a gap greater than 1/4 inch and were not maintained for pest control.
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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)
-Multiple wet wiping cloths were observed on cutting boards and food contact surfaces throughout the cooks line and were not stored in a sanitizer solution between uses.
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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 bulk containers of dry food ingredients had scoops stored inside with the handle in direct contact with the food. Multiple containers of dry spices had scoops without handles stored inside.
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| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
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Inspector Comments: 4-903.11(A) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing (C)
-Multiple boxes of single service articles were stored directly on the floor in the dry storage shed located outside of the back entrance near the walk in freezer.
4-502.13 Single-Service and Single-Use Articles-Use Limitations (C)
-Single service dressing containers were being re-used to store other food items.
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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)
-Multiple gaskets on refrigeration units throughout the cooks line were torn.
4-501.12 Cutting Surfaces (C)
-The cutting boards on the cooks line were heavily grooved.
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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 floors below the equipment, walls, and the ceiling throughout the kitchen were heavily soiled with grease, dust, and food debris/residue.
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
-The wall next to the fryers on the cooks line was in disrepair.
6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed (C)
-The floor coving was missing and in disrepair in several locations throughout the kitchen.
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| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
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Inspector Comments: 6-202.11 Light Bulbs, Protective Shielding (C)
-Several lights in the walk in refrigerator and walk in freezer did not have protective shielding.
6-303.11 Intensity-Lighting (C)
-All of the lights under the hood in the back cooks line area were not functioning.
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10/09/2018
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: Dented cans were stored among wholesome cans on dry storage shelves in the kitchen. The cans were separated from wholesome food.
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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: Buttermilk batter mixture was out on the shelves near the stove and measured 55°F. The buttermilk was placed in an ice bath.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: Hot water was not available at the hand sink near the warewashing area. Follow-up inspection required.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: Multiple spray bottles stored in the breakdown area were unlabeled. The bottles were labeled as to their contents.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Containers of green chili were cooling in deep containers stacked on top of each other in the walk-in refrigerator.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The gaskets on the reach-in refrigerators throughout the kitchen were torn.
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| 11c - Non-Critical |
| Testing Devices: Chemical test kits provided and accessible |
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Inspector Comments: Chemical test strips for chlorine sanitizer were not available at the facility.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The hoods on both cook's lines, the exterior and interior of the convection oven, and the fryers were heavily soiled.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Tongs were stored hanging from the pizza oven.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The floor drain beneath the three compartment sink was slow to drain.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor coving was missing in multiple locations of the kitchen. The floors and walls beneath the cook's line equipment was soiled. Holes were present in the walls in the warehouse area.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: The lights in the hood in on the back line did not work.
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10/19/2017
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: A dented number 10 can was stored with wholesome cans on the dry storage rack located across from the wooden topped baking area.
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: Raw beef was stored over raw seafood in the cold top refrigerator closest to the fryers.
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| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
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Inspector Comments: A consumer advisory with asterisks, a disclosure and a reminder statement was not provided to the menu.
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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 hands on their pants before returning to food preparation.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The area near the walk-in refrigerator fans was soiled with dust.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: Caulking on sinks throughout the facility was in disrepair or missing.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: Floor coving was not provided to the wall around the corner from the large ice machine. A large hole was observed in the wall around the corner from the ice machine. Paint was in disrepair on the wall around from the large ice machine. Various corners on walls throughout the facility were in disrepair.
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04/25/2016
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: Containers of strawberries in the walk-in refrigerator were spoiled with mold. Moldy yellow peppers were observed in a box in the walk-in refrigerator.
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| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
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Inspector Comments: Rodent droppings were observed in the bottom of the tall 3 door reach-in refrigerator.
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| 07b - Critical |
| Pest Control: Pesticide application |
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Inspector Comments: Unapproved snap mouse traps were observed in the bottom of the tall 3 door reach-in refrigerator.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: A container of lotion observed on the small end table near the dish machine was stored above clean condiment containers.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Several cutting boards in the kitchen were scored.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The door gasket on the walk-in refrigerator was in disrepair. Shelving throughout the establishment was rusted.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: Equipment on the cooks line was soiled with grease. The fan guards in the walk-in refrigerator were soiled with dust.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The three compartment sink was not completely plumbed to the floor drain. Caulking on sinks throughout the kitchen were cracked and in disrepair.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The base coving in several areas throughout the kitchen was missing. Walls throughout the kitchen exhibited chipped paint and were in disrepair.
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| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
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Inspector Comments: A gap greater than 1/4 inch was observed between the floor and the back door creating potential access for pests.
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11/02/2015
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: A severely dented can of hot fudge was stored with wholesome cans in dry storage. Moldy blueberries and strawberries were stored in packages with wholesome berries in the walk-in refrigerator.
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| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
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Inspector Comments: Sliced deli turkey and ham were 53°F, sliced deli chicken was 48°F, and sliced tomatoes were 54°F on a tray in the kitchen.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: Paper towels were not provided to the women's employee bathroom.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: The large preparation table at the far back cook line was not sealed to the wall. Food storage shelves in the walk-in refrigerator were rusted. The blade of the table mounted can opener was rusty.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The caulking of the large sink to the left of the dishwasher was soiled with mildew and grime.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The grill top at the back cook's line was heavily soiled with grease build up. The blade of the table mounted can opener was soiled with dried food debris.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The fanguards in the walk-n refrigerator were heavily soiled with dust build up. The tops of the cans in dry storage were soiled with flour dust.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The wall behind the back cook's line was heavily soiled with grease and food debris build up. The coving of the wall at the mop sink, drying rack, and under the dish washer was pulling from the wall and cracked. Two ceiling tiles were absent in the dish washing area. The walls in the walk-in refrigerator were rusty. The floor under the fryer was soiled with pooled grease. The ceiling above the three door standing refrigerator was heavily soiled with dust. The wall and floor under the dish washer were soiled with mildew and grime.
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10/09/2014
Inspection, Routine
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An unapproved pop-top employee beverage was stored above food items in the back dry storage area.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: The bulk container of sugar was unlabeled.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: An employee stated that vegetables were not washed prior to cutting and service.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The preparation table on the cook line was not adequately sealed to the wall. Unfinished wood which was not smooth and easily cleanable was used as shelving in the back storage area. The shelves beneath the cook line preparation table were in poor repair.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: Ice build-up was observed in the walk-in refrigerator and freezer. Black mold was observed on the caulking behind the pre-wash dish sprayer.
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| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
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Inspector Comments: The sanitizer bucket on the cook line measured less than 50 ppm chlorine.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: The scoop handles in the bulk container of flour were in direct contact with the product.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The handles on the pre-wash dish sink were broken. A leak was observed from the mop sink faucet.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The walls throughout the facility contained small chips, cracks, and holes. The floor in the walk-in freezer was cracked and in poor repair and soiled with food debris. The coving throughout the kitchen was in poor repair. The walls behind the cook line preparation area and dish area were 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 walk-in refrigerator and freezer.
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09/03/2013
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 gloves without first washing their hands at the preparation table outside the dry storage area.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: An employee was observed washing their hands in the preparation sink. Two employees were observed handling food while wearing rings and or bracelets.
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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: Ground beef (49°F) and shredded cheese (48°F) were above 41°F in the reach-in refrigerator at the end of the cook line. See voluntary condemnation form.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: A chemical spray bottle was stored next to clean dishes in the storage area next to the dish machine.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The door gaskets on the walk-in refrigerator and freezer were cracked and in poor repair. The shelving in the dry storage area was rusted and in poor repair. The walk-in refrigerator walls were rusted and in poor repair. The cook-line preparation table was not adequately sealed to the wall. The dish drainboard was cracked and in poor repair. Duct tape was used to repair the dish machine and drain board.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The reach-in refrigerator door gaskets at the end of the cook-line were soiled with grime.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Tongs were hanging at knee level from the handle on the range at the cook-line. The scoop handle in the flour next to the mop sink area was in direct contact with the product.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The caulking at each hand sink throughout the facility was soiled with grime.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The walk-in freezer floor was cracked and in poor repair and soiled with food debris under the shelving. The wall behind the chemical storage was cracked and in poor repair. The floor beneath the dish machine was soiled with black grime.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: Multiple lights in the walk-in freezer and refrigerator were uncovered. A light bulb above the grill in the hood was not operational.
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