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11/09/2021
Inspection, Routine
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments:
6-301.11 Handwashing Cleanser, Availability (Pf)
Soap was not available at the hand sink across from the office.
Corrective action: Discussed always having soap available at all hand sinks. The person in charge stated they would refill the soap.
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| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
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Inspector Comments:
3-101.11 Safe, Unadulterated and Honestly Presented (P)
A bottle of whiskey was adulterated with fruit flies in the bar area.
Corrective action: The person in charge discarded the bottle.
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| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
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Inspector Comments:
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P)
Raw chicken was stored over fried pickles in the single door reach-in refrigerator across from the fryers.
Corrective action: Discussed storing items according to cook temperature with the person in charge. The person in charge rearranged the refrigerator so that the items were stored according to cook temperature.
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| 36 - Good Retail Practices |
| Thermometer provided & accurate |
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Inspector Comments:
4-204.112 Temperature Measuring Devices-Functionality (C)
A thermometer was not available to measure the ambient air temperature in the single door reach-in refrigerator across from the fryers.
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10/16/2019
Inspection, Routine
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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 seal was missing from the wall on the hood flashing above the cook line.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments: 4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
The exterior was soiled of the fryers.
The interior was soiled of the salamander.
The interior was soiled in the six drawer refrigerator across from the conveyor oven.
The interior was soiled of the four drawer refrigerator below the conveyor oven.
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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 ceiling vent was dusty above the three compartment sink.
The ceiling vent and wall were dusty above the middle section of the cook line.
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
Grout was missing from the floor tile in the ware washing area.
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10/26/2018
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: A dented can of oranges was stored with wholesome cans in the walk in refrigerator. The manager removed the dented can immediately. Discussed dented can policy with the manager.
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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: Cod was 62°F in the refrigerator drawers underneath the fish station. The cod was iced immediately. Discussed proper cold holding temperatures with the manager.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The exterior and interior of the two door reach in freezer was soiled to the right of the fish station.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The faucet was leaking on the preparation sink across from the walk in refrigerator.
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| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
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Inspector Comments: The vent was dusty on the ceiling in the women's restroom.
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10/23/2017
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 on the cook line was observed cleaning and handling dirty dishes then prepared food for customers without washing their hands prior.
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| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
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Inspector Comments: Two employees on the cook line failed to use hand antiseptic after washing their hands as specified in the facility's bare hand contact variance.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: Cold water was not available at the bar area hand sink.
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04/07/2016
Inspection, Routine
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: An employee was observed transferring raw cracked and shell eggs into another container directly over uncovered containers of cheese slices on the cook line.
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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 taking a dirty utensil back into the dish area, sprayed it off, and returned back to food preparation without first washing their hands.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: An employee on the preparation line was observed wiping their hands multiple times with a common towel and proceeded to use the towel to wipe down the preparation line cutting boards.
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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: A container of chipotle aioli stored at room temperature on a shelf above the preparation table next to the back three compartment sink was 61°F.
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| 04b - Critical |
| Sanitation: Mechanical |
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Inspector Comments: The dish machine final sanitizing rinse measured <50ppm chlorine residual.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: A chemical container under the dish area three compartment sink was unlabeled as it its contents.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: Several bottles of butter were unlabeled on the cook line.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: The ice bin at the wait station was uncovered and unprotected from possible contamination.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Several cutting boards on the preparation line were scored and not smooth and easily cleanable.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The sealant around the ware washing area was soiled with mold and/or in poor repair.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: Several cutting boards on the preparation line were stained with food debris.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The door gaskets on multiple reach in and drawer style cold holding units on the cook line were soiled with food and debris. The cook line ventilation hoods were soiled with grease. The pre-rinse spray nozzle was heavily soiled with grime. The sealant around the cook line equipment and on the wall behind the equipment were inadequately sealed. The milk and keg walk-in refrigerator door gasket was soiled with mold.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The sealant around the the right cook line and dish area hand sinks were in poor repair. Pooled water was present on the floor in between the dry storage shelves and in the back storage room. The dish machine floor drain was clogged with food and debris and the water was running out onto the floor in the dish area. The left faucet at the ware washing three compartment sink was leaking.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor grout throughout the kitchen area was missing and/or in poor repair. Ice accumulation was present on the walk-in freezer ceiling. The floors in the milk and keg walk-in refrigerator was soiled with dirt and debris. Floor tiles were missing in front of the back door. The ceiling vents in the back storage room were soiled with dust. A light shield in the dish area was soiled with debris. The floor around the hot water heater was soiled with dirt and debris. Holes were present in the walls in the back storage room. The wall next to the right cook line hand sink was soiled with food debris. The wall next to the pre-rinse sink was soiled with food and debris. The floor tiles under the bar soda machine were missing and in disrepair.
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04/09/2015
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: A dented can of chipotle peppers was stored on the dry storage rack with wholesome cans.
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: An employee on the cook line was observed washing their hands for less than the required 20 seconds. An employee on the cook line was observed not washing their hands after touching their face.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An unapproved employee beverage was stored on a shelf above the cook line. An approved employee beverage was stored next to the soda ice bin in the bar. A bowl of employee food was sitting on top of soda boxes in the back storage area.
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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 were above 41°F in the cook line cold tops: tomato slices (50°F) and macaroni and cheese packets (51°F).
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: Cold water was not available on the right faucet of the three compartment sink.
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| 06b - Critical, Food Borne Illness Risk |
| Hand Washing: Accessible |
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Inspector Comments: Water at the ware washing and cook line hand sinks was 127°F and too hot to comfortably wash hands.
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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 hand sink in the kitchen restroom.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: A tub of sugar in the dry storage area was not labeled as to its contents.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Ice bins in the front service area and in the bar were stored open and unprotected from contamination.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Cutting boards on the cook line were scored and not smooth or easily cleanable.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The gasket on the cook line tall reach-in freezer was torn. The gasket on the reach-in refrigerator next to the fryer was torn. The caulking on the cook line hood was torn. A brush handle on the cook line was melted and in disrepair. The preparation table next to the burger grill was not sealed to the wall. Shelving in the walk-in refrigerator was rusty and had chipped paint. The caulking on the dish machine drainboard was in disrepair. A hole was present in the dish machine drain board. A piece of cardboard used to cover a hole in the wall behind the dish machine drain board was 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: Gaskets on the tall reach-in freezer on the cook line were soiled with food debris. The ventilation covers above the mop sink and the soda box storage were soiled with dust.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: Dishes on the rack above the preparation sink were stacked wet.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: A scoop in the cook line cold top drawer for fruit and mushrooms did not have a handle. Tongs stored on the front of the stove were not protected from contamination.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The hand sink next to the bun station on the cook line was not sealed to the wall. The ware washing hand sink had a leak.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: A floor tile in front of the burger station cold top was chipped and in disrepair. A hole was present in the wall behind the dish machine drainboard. A floor tile next to the ice machine was chipped. Several small holes were present in the wall next to the mop sink. A ceiling tile above the soda box storage was missing.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: A light in front of the bun station on the cook line was not functioning.
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| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
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Inspector Comments: Toilet paper was stored unwrapped and out of the dispenser in the kitchen restroom.
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04/07/2014
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: Grilled onions were between 115°F and 124°F in the cooks' line steam table.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The caulking along the hood was in disrepair. Door gaskets on the reach-in refrigerators on the cooks' line were torn. Shelves in the walk-in refrigerator were rusty.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: Dishes in the ware washing area were being stacked wet.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Tongs on the cooks' line were being stored unprotected from contamination.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The faucet on the cooks' line hand sink was not secured to the sink.
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09/11/2013
Inspection, Routine
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: An employee on the cooks' line was observed wiping their hands on their apron.
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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: Mushrooms were 114°F and chicken was 126°F on the cooks' line.
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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 cheese was 48°F on the cooks' line.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The door gasket on the cooks' line freezer was torn. Foil was present next to the cooks' line grill. Shelves in the walk-in refrigerator were rusty.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The fan covers in the keg refrigerator were dusty. The caulking along the dish machine drainboard was moldy.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: Dishes in the ware washing area were being stacked wet.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: The ice cream scoop on the cooks' line was being stored in standing room temperature water.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: A light bulb in the hood was not functioning.
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| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
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Inspector Comments: Unwrapped toilet paper in the employee restroom was not being stored in the dispenser.
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