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08/01/2022
Inspection, Routine
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments:
6-301.11 Handwashing Cleanser, Availability (Pf)
The hand sink at the end of the cook line across from the pizza station was not stocked with hand soap.
Corrective action: The person in charge was instructed on proper hand soap availability.
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| 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)
Guacamole (44°F-49°F) and relish (44°F-51°F) in the right cold top on the cookline, and cut lettuce (59°F-60°F), blue cheese (49°F-51°F), parmesan cheese (52°F-53°F), cooked beans (48°F-49°F), and cooked corn (54°F-55°F) in the left coldtop on the cookline were above 41°F.
Corrective action: The cut lettuce was voluntarily discarded. The rest of the above items were covered with bags of ice to rapidly cool. The person in charge showed S. Williams work orders to have the right cold top repaired.
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| 24 - Foodborne Illness Risk Factors |
| Time as a Public Health Control; procedures & records |
|
Inspector Comments:
3-501.19 Time as a Public Health Control (Pf)
The facility could not provide written procedures for leaving their cooked onion straws out of temperature. The facility was not using their designated half hour timer for discarding their cooked onion straws.
Corrective action: The person was instructed than any time as a public health control procedures should be written and made available to the regulatory authority, and the facility must use a method of identifying when their cooked onion straws are more than 4 hours out of temperature.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments:
7-202.12 Conditions of Use (P)
The facility was storing 2 cans of flying insect killer near the back door of the establishment.
Corrective action: The facility was instructed that only chemicals approved for a food establishment can be on site.
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|
07/15/2021
Inspection, Routine
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments: An employee in the assembly line was observed touching a dirty rug and then proceeded to work with customer food without first washing their hands.
Corrective action: The inspector reviewed proper hand washing times with the person in charge.
|
| 09 - Foodborne Illness Risk Factors |
| No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed |
|
Inspector Comments: An employee at the grill line touched ready-to-eat salad with their bare hands.
Corrective Action: Education was provided regarding using a barrier, such as gloves or utensils, when working with ready to eat foods.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments: Several food items located in the cold well next to the cook line were stored between 45-52°F: salsa (47°F), cut lettuce (48°F), cheddar cheese (45°F), cooked corn (47°F), diced chicken (47°F), sliced turkey (49°F) and hard boiled eggs (52°F).
Corrective Action: Staff added ice to the wells to store the foods on ice baths to rapidly cool the foods. Discussed methods to maintain temperatures at 41°F or below.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: The door gasket on the grill line two door reach in cooler was soiled with food debris.
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10/23/2019
Inspection, Routine (Enforcement)
|
| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
|
Inspector Comments:
3-101.11 Safe, Unadulterated and Honestly Presented (P)
A bottle of whiskey was adulterated by a winged insect.
Corrective Action: The whiskey was voluntarily condemned.
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| 21 - Foodborne Illness Risk Factors |
| Proper hot holding temperatures |
|
Inspector Comments:
3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
A container of fried onion strings measured 81°F in the hot holding pass through window.
Corrective action: an employee discarded the fried onion strings voluntarily.
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| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments:
3-304.12 In-Use Utensils, Between-Use Storage (C)
A scoop without a handle was observed in a container of macaroni and cheese located in the right-side cook line cold top refrigerator. A scoop without a handle was observed in the flour located in the cook line breading station. A set of tongs used of lemons was stored in ice water.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments:
4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
The sauce shelf in the walk-in refrigerator was soiled with food residue. Ice build-up was observed on the interior of the reach-in freezer and the cold top refrigerator located in the front service area. The interior of the right-side microwave located above the cook line breading station was soiled with food debris.
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09/11/2019
Inspection, Routine (Enforcement)
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments:
6-301.14 Handwashing Signage (C)
The bar hand sink sign did not clearly tell employees to wash their hands.
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| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments:
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (C)
Four food garnish containers on the bar counter were unprotected from contamination, for example from customers. Several foods in the fryers area reach-in freezer were not covered.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments:
4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf)
The grill spatula was visibly soiled.
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| 36 - Good Retail Practices |
| Thermometer provided & accurate |
|
Inspector Comments:
4-204.112 Temperature Measuring Devices-Functionality (C)
The following refrigerator units did not have thermometers: left grill line cold-top refrigerator, salad reach-in refrigerator, salad dressing exposition line refrigerator, and grill line low boy cooler.
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08/21/2019
Inspection, Routine (Enforcement)
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments:
4-501.11 Good Repair and Proper Adjustment-Equipment (C)
Caulking to the ventilation hood was torn and in disrepair.
|
| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
|
Inspector Comments:
4-603.15 Washing, Procedures for Alternative Manual Warewashing Equipment (C)
Staff stated that the heated food preparation counter at the cook line was not washed and rinsed prior to sanitizing.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments:
4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
The fire protection sprayers at the cook line were soiled with grease. The cook line south side electrical panel was soiled with grease and food debris.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments:
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
Multiple holes were observed in the walls at the cook line ventilation area.
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07/16/2019
Inspection, Routine
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments:
A container of chopped romaine lettuce measured 44°F for longer than 4 hours in the left side cook line cold top refrigerator.
Corrective action: corrected by discarding (see voluntary condemnation).
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments:
A spray canister of insecticide was stored above single use items on the exterior dry storage shelves.
Corrective action: the canister of insecticide was relocated to an approved location.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments:
Paper was observed lining the interior of the cook line microwaves above the hot holding table. Paper was observed lining the cook line breading station refrigerator. The plastic lining the computer keypad located above the cook line breading station was torn and in disrepair.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments:
Ice build-up was observed on the interior of the cook line breading station refrigerator. Ice build-up was observed on the interior of both cold top refrigerators located in the front service area.
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|
07/23/2018
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Two rotten lemons in the walk-in refrigerator were stored with wholesome lemons. These lemons were discarded.
|
| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
|
Inspector Comments: Three employees at the grill line touching ready-to-eat food with their bare hands did not use a hand antiseptic after handwashing as part of their control measures to provide additional safeguards to hazards associated with bare hand contact. Corrected by educating employees to use hand antiseptic after every hand wash when they are touching ready-to-eat foods with their bare hands.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Spinach dip in the cold-side fish station cold-top refrigerator was 49°F. Chicken was 46-48°F, bruschetta was 46°F, diced tomatoes were 44°F, and cut tomatoes were 45°F in the cold-side sandwich cold-top refrigerator. Whipped cream at the exposition line was 61°F. Whipped cream at the bar was 58°F. The above items were rapidly chilled with ice baths or by moving to interior refrigerators.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: The length of time that the warewashing area metered faucet hand sink provided a flow of water without reactivating the faucet (1 second) was less than 15 seconds.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The door gasket in the fryers reach-in freezer was torn. A door gasket in the two-door reach-in freezer was torn.
|
| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
|
Inspector Comments: A thermometer was not provided in the appetizer cooler.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The door gasket in the fryers reach-in freezer was soiled with food debris. The interior of the appetizer cooler was soiled with pooled water.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The mop sink hot water handle was leaking when in use.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The walk-in freezer floor was soiled with dirt. A base cove tile at the mop sink was missing.
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|
11/28/2017
Inspection, Education
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: Cold water was not provided at the north side cooks' line hand sink as the control valve was turned off; this control valve was turned back on to provide cold water to the sink.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Paper towels were not easily available at the warewashing area hand sink as the dispenser would not dispense paper towels; the unit was opened, the batteries were reset, and the dispenser was again functional.
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06/12/2017
Inspection, Routine
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: The east side wait station area hand sink was being used as a dump sink, as evidenced by ice in the basin.
|
| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
|
Inspector Comments: Food employees were contacting ready-to-eat foods with their bare hands, and only one control measure, hand antiseptic after hand washing, was utilized to provide additional safeguards to hazards associated with bare hand contact.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Diced tomatoes were 48°F and sliced tomatoes were 44-45°F in the hamburger station cold-top refrigerator. Milk was 60°F in an ice bath at the bar.
|
| 04b - Critical |
| Sanitation: Mechanical |
|
Inspector Comments: The concentration of chlorine residual after the final rinse at the bar dish machine was less than 50 ppm at the dish surface.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: Cold water was not provided at the grill line hand sink across from the hamburger oven.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Paper towels were not provided at the hand sink by the office as the dispenser was not functioning.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The steam table cutting board and the wrap station cutting board were scored.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The wrap station cutting board was stained. The interior of the ice machine was soiled with rust and mold residues.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The dry storage shelves were soiled with food residue.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: Utensils above the three-compartment sink were not cleaned sufficiently to remove food residues.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The caulking of the hand sink by the entrance to the kitchen was torn. The caulking of the kitchen dish machine hand sink was torn.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Pooled water was observed under the warewashing area rinse sprayer sink. Base cove along the north wall at the ice machine was not sealed to the wall. A floor tile in front of the ice machine was cracked. A floor drain under the ice bin at the bar was soiled with slime mold.
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|
07/12/2016
Inspection, Routine
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Milk located in the beer refrigerator at the bar was 47 F.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: Cold water was not available at the far right exposition line hand sink.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The caulking on the dirty dish drainboard on the ware washing sink was torn.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The face plates of the wall plugs located above the back kitchen hand sink and back kitchen vegetable washing area were missing face plates. The wall located behind the chemical rack next to the mop sink was soiled with debris.
|
|
07/24/2015
Inspection, Routine
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Cutting boards were scored throughout the facility.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The interior of the cooks line reach-in refrigerator was soiled with food debris.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Spoons were stored with their food contact surface pointed upward on the wait station counter the right of the kitchen doors.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: A light above the raw meat cold top was not shielded.
|
|
05/22/2014
Inspection, Routine
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: A sanitizer bucket was stored in the basin of the bar hand washing sink.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An employee beverage in a twist-off lid container was present on the kitchen chemical shelves by the mopsink. An uncovered employee milk shake was stored in the walk-in refrigerator, above raw tomatoes.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Boiled eggs were 47°F in the salad station cold top refrigerator.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: The bulk sugar container on the dry storage shelves was not labeled as to its contents.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The cutting boards on the cooks' line cold top refrigerators had chipped edges, that were no longer smooth and easily cleanable.
|
| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
|
Inspector Comments: The wall caulking was torn on the automatic dish machine dirty side drain board.
|
| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
|
Inspector Comments: The cooks' line cold top refrigerators were not provided with thermometers.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The cooks' line Delfield double-door freezer bottom door hinges were soiled with accumulated food debris. The wheel brackets on the fry line reach-in freezer were soiled with greasy food residue. The cooks' line cold drawer handles were soiled with greasy residue.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: Wiping cloths were stored in quaternary ammonia solution that had a concentration less than 100 ppm, in the front service line wiping cloth bucket.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Food debris was present on the floor, beneath most of the refrigerators on the cooks' line. The light shields were soiled with dust above the dish pit area.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: One light bulb did not function in each of the grill line ventilation hoods.
|
| 15a - Non-Critical |
| Other Operations: Personnel: clean clothes, hair restraints, authorized |
|
Inspector Comments: One cook wore wrist bands while preparing food.
|
|
11/15/2013
Inspection, Critical Item
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee removed soiled gloves and put on clean gloves without washing his hands before putting on the clean gloves.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Fish fillets were 46°F while thawing in the food preparation sink. Cut lettuce was 50°F, and sliced turkey was 46°F in the right cold drawer in the cold side set cooler. Portioned meat was 48°F, cole slaw was 48°F, sautéed onions were 44°F in the right cold side set cooler on the cooks' line.
|
| 03g - Critical, Food Borne Illness Risk |
| Food Temperature Control: Adequate equipment to maintain food temperatures |
|
Inspector Comments:
|
