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08/28/2019
Inspection, Routine
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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 was observed handling cooked sweet potato fries with their bare hands on the cooks line. An employee was observed touching ice with their bare hands in the large ice machine next to the cooks line. Corrective Action: Staff washed their hands and donned gloves and education was provided regarding using a barrier, such as gloves or utensils, when working with ready to eat foods.
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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)
-A soiled cloth was observed in the basin of the hand sink on the cooks line closest to the large ice machine. Corrective Action: Staff removed the cloth from the hand sink and education was provided regarding using hand sinks for hand washing only.
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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)
-A pan of cooked mushrooms measured 100°F - 112°F in the steam well on the cooks line. Cooked steak fries measured 99°F - 110°F in a pan next to the steam well on the cooks line. Corrective Action: Staff reheated the mushrooms above 165°F on the stove on the cooks line and placed them back in the steam well. Staff discarded the steak fries per company standards and indicated that they utilize a 3 minute timer for their fries.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments: 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
-Sliced cheese measured 45°F - 51°F in the right bottom cold holding drawer below the grill on the cooks line. Corrective Action: Staff moved the cheese to the walk in refrigerator to rapidly cool and removed a piece of plastic that was blocking the fan to that cold holding drawer. A gallon of milk measured 48°F in the left side reach in refrigerator in the bar area next to the soft serve machine. Corrective Action: Education was provided regarding maintaining milk in the refrigerator between uses.
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| 33 - Good Retail Practices |
| Proper cooling methods used; adequate equipment for temperature control |
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Inspector Comments: 3-501.15 Cooling Methods (C)
-Several containers of cut tomatoes were observed cooling while tightly covered in the walk in refrigerator.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments: 4-501.11 Good Repair and Proper Adjustment-Equipment (C)
-The cutting boards on the cooks line were scored.
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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 fan guards in the walk in refrigerator were soiled with dust. The light covers under the grill hood on the cooks line were soiled with dust. Several gaskets on refrigeration units throughout the kitchen were soiled with food debris.
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| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
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Inspector Comments: 5-205.15 System Maintained in Good Repair (C)
-The hand sink closest to the soda machine in the bar area was slow to drain.
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07/20/2018
Inspection, Routine
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: Employees at the cook's line were observed donning gloves without first washing their hands. Employees at the cook's line were observed changing gloves without first washing their hands. Corrective Action: Hand washing and glove use requirements were discussed with the person in charge. Violation corrected.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An employee personal beverage was stored directly next to single service food containers on the cook's line storage shelf. An uncovered employee personal beverage, on the wall-mounted employee beverage storage rack, was stored directly above an open box of food service gloves. Corrective Action: Person in charge relocated employee personal beverages to an approved location. Violation corrected.
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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: Overstocked chopped salad mix, at the salad cold-top refrigerator, measured between 47°F to 58°F. Two gallons of milk inside the bar reach-in refrigerator measured between 44°F to 45°F as they were out at ambient air temperature on top of ice (insufficient ice contact) prior to being placed inside the bar reach-in refrigerator. The following items stored on top of ice at the wait station ice bath measured above 41°F (insufficient ice contact): poppy seed dressing measured 50°F, tartar sauce measured 51°F, and ranch dressing measured 51°F. Corrective Action: Person in charge relocated above noted foods to the walk-in refrigerator to cool down to 41°F and below. Violation corrected.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: A large bag of full strength chemical detergent was stored directly above cleaned and sanitized dishware on the warewashing area drainboard (clean side). Corrective Action: Person in charge relocated clean dishware to be stored in an approved location. Violation corrected.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The interior of the soup warmer was soiled with food debris.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The ceiling air vent in the warewashing area was soiled with dust. The cook's line two-door reach-in refrigerator bottom and door gasket were soiled with food debris. The dry storage racks near the walk-in refrigerator were soiled. The interior bottom of the glass chest refrigerator was soiled.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: Clean pans were stacked while wet on the warewashing area clean dishware storage rack. Clean glasses were stacked while wet on the bar shelf.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The caulking of both cook's line hand sinks was in disrepair.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The wall behind the soup warmer was in disrepair.
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| 15a - Non-Critical |
| Other Operations: Personnel: clean clothes, hair restraints, authorized |
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Inspector Comments: Employees in the kitchen were observed preparing food without wearing hair restraints.
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04/20/2017
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: A bottle of liquor in the bar had fruit flies.
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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: Containers of American, provolone, and bleu cheese were 48-57 in the cold top refrigerator in front of the burger grill. A bag of milk in the bar reach-in refrigerator was 49°F.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The interior of several reach-in refrigerators in the grill area were soiled with food debris. The interior of the reach-in freezer was soiled with food debris.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: The clean stainless steel containers in the back prep area were stacked wet.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The prep sink faucet, mopsink faucet and bar dumpsink faucet were leaking.
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04/27/2016
Inspection, Routine
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| 03d - Critical, Food Borne Illness Risk |
| Food Temperature Control: Required cooking temperature |
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Inspector Comments: The internal temperature of a hamburger ready to be served was 146°F.
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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 provolone cheese in the grill area was 49°F. Raw chicken next to the grill was 46°F.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Boxes of food were stored on the walk-in freezer floor.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: The cutting boards in the kitchen were gouged.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The caulking for the prep sink in the back room was missing.
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10/12/2015
Inspection, Critical Item
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: A bottle of liquor at the bar had fruit flies.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: An employee in the exposition line was observed handling food with nail polish on.
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| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
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Inspector Comments: Multiple flies were present in the kitchen.
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03/25/2015
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: Two bottles of liquor in the bar had fruit flies.
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| 04b - Critical |
| Sanitation: Mechanical |
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Inspector Comments: The dishwasher did not have a concentration of at least 50 ppm residual chlorine during the final sanitization rinse.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: The cutting boards in the grill area were gouged.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Foil was used to line the salamander in the grill area.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The door gaskets for the grill area was soiled with food debris.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: A container of shredded cheese in the grill area cold top refrigerator had a scoop inside with no handle.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The mopsink was soiled with debris. The caulking for the prep sink was missing. The caulking for the grill handsink was moldy.
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| 14e - Non-Critical |
| Physical Facilities: Ventilation |
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Inspector Comments: The vent next to the dishwasher was dusty.
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03/26/2014
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: A dented can of green chiles was stored with wholesome cans on the rack by the back door. (Corrected on site)
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: The shelves were rusted and the interior of the door was broken on the reach in hamburger refrigerator by the grill.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The door gasket on the stacked reach in freezer next to the fish station was torn.
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| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
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Inspector Comments: The caulking behind the pre wash sink was in poor repair.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The interior of the fish station reach in refrigerator was soiled with grease and ice accumulation.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The door tracks on the IO freezer were soiled with syrup. The door gasket on the stacked reach in freezer next to the fish station was soiled with food debris.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: Several dishes above the clean side drain board of the dish machine were stacked wet.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The caulking on the hand sink by the kitchen entrance was in poor repair. The bell cover on the atmospheric vacuum breaker on the pre wash sink was missing. The caulking surrounding the mop sink was in poor repair.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: Holes were present in the wall above the three compartment sink. The floor of the walk in freezer was soiled with food debris.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: A light in the walk in freezer was not functioning. A light in the hood above the burger grill was not functioning.
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