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09/21/2021
Inspection, Routine
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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Inspector Comments:
2-102.12(A) Certified Food Protection Manager (C)
The facility did not have a current certified food protection manager.
Corrective action: Inspector provided the certified food protection manager handout.
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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)
A dented can of pineapple was stored with wholesome cans in the dry storage area.
Corrective action: The person in charge moved the can to the dented can area.
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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)
Milk (53°F) was stored above 41°F on ice in the bar area.
Corrective action: Discussed having the product submerged in the ice. The person in charge discarded the milk.
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05/21/2019
Inspection, Routine
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments: Strawberry smoothie mix(51°F) was stored above 41°F on an ice bath at the bar.
Smoothie mix was immediately discarded.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments: Tape was observed on the lip of the lid on the ice bin at the wait station next to the bar.
The shelves in the walk in refrigerator were rusty.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments: The interior of the reach in refrigerator at the bar was soiled with food debris.
The interior of the microwave above the breading station on the cook line was soiled with food splash.
The interior of the microwaves above the steam table on the cook line was soiled with food splash.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments: Holes were observed in the wall behind the three compartment sink.
The wall to the right of the soda gun at the bar was soiled with food splash.
The left side of the dish machine at the bar was soiled.
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06/01/2018
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: A dented can of cocktail sauce was stored with wholesome cans in the dry storage area. Manager moved the dented can to a designated area immediately. Discussed dented can policy with the manager. A bottle of liquor was adulterated with a fruit fly in the bar. Manager discarded the liquor bottle immediately.
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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: Guacamole was 45°F in the cold top reach in refrigerator across from the grill on the cook line. Manager discarded the guacamole immediately. Sliced cheddar cheese (52°F) and blue cheese crumbles (46°F) were above 41°F in the refrigerator drawers underneath the grill. Discussed cold holding temperatures with the manager.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: Several squeeze bottles were not labeled as to their contents by the grill in the kitchen and at the server area.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The gasket was torn on the cold top reach in refrigerator to the right of the hand sink. The caulking on the hood was in disrepair above the cook line. The caulking was soiled behind the grill.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The hood was soiled above the cook line. The salamander was soiled on the cook line. The refrigerator drawers were soiled throughout the cook line. The racks were soiled in dry storage. There was ice accumulation on the condenser in the cold top reach in refrigerator in the server area and on the fan in the walk in freezer.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Forks were stored with their food contact surface unprotected from contamination in the server station across from the bar.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The faucet was not secured on the sink to the left of the dish washing machine in the bar.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The tile was missing from the walls throughout the kitchen. The floor was soiled underneath the soda storage in the dry storage area. The vent in the ceiling was dusty on the cook line and in the food preparation area.
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05/25/2017
Inspection, Follow-Up
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: New Violation: Two unapproved employee beverage containers were observed in the employee drink tray across from the grill station 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: Repeat Violation: Hamburgers measured 50°F in the cold top unit in the grill station of the cook line area.
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05/17/2017
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: A dented can of sliced pineapple was observed on the can storage shelf in the dry 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: Guacamole measured 47°F in the cold top refrigerator across from the stoves in the cook line area. Raw hamburger patties and raw chicken measured 50°F in the cold top storage section in the grill station of the cook line area.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: The cutting board was heavily scored on the steam table across from the stoves in the cook line area.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: Dishes were stacked wet on the shelf above the dish machine in the ware wash area.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The mop sink faucet was leaking in the chemical storage room.
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05/18/2016
Inspection, Routine
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: Employee beverages were stored on a shelf above the breading and frying station and on the cook line counter next to clean dishes.
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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-top refrigerator: salsa (47°), cut tomatoes (48-51°) and hard boiled eggs (45°). Cheddar (46°), pepper jack (48°) and swiss (47°) cheeses were above 41°F in the cold-top refrigerator below the grill.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: The hot water on the left faucet of the food preparation sink was not functioning.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The interior of the cook line and server station reach-in refrigerators were soiled with food debris.
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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 dish machine 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 box of single service articles was stored on the floor in the dry storage area.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: Several lights in the cook line hood were not functioning.
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06/25/2015
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 at the cook-line was observed wiping their hands on their pants.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An employee beverage was stored on the bar hand sink.
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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: Coleslaw was 55F and artichoke dip was 45°F in the cooler next to the saute grill. Pepper jack cheese was 58°F, provolone cheese was 56°F, and cheddar cheese was 52°F in the cooler by the chargrill. Salsa was 50°F in the cook-line cold-top across from the saute grill.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Cutting boards throughout the cook-line 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 cook-line reach-in freezer was torn. Caulking on the cook-line ventilation hood was torn. The door gasket on the walk-in refrigerator was torn. The walk-in refrigerator shelves were rusted. Shelves in the keg cooler were lined with cardboard. Caulking on the three compartment sink was torn. Caulking on the clean side of the dish machine drainboard was torn. Caulking on the pre-rinse side of the dish machine drainboard was torn. The door gasket on the bar cabinets were torn.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The interior of the cook-line reach-in refrigerator was soiled with food debris. The interior of the soda gun at the bar 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 door gasket on the cook-line reach-in freezer was soiled with food debris. The door gasket on the breading station reach-in refrigerator was soiled with food debris. The door gasket on the cook-line reach-in refrigerator was soiled with food debris. The door gasket on the bar cooler was soiled with food debris.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: Holes were observed on the wall across from the chargrill on the cook-line. Holes were observed on the wall next to the mop sink. A tile was missing in the corner of the mop sink. The keg cooler had ice-build up on the ceiling. Several tiles under the dish machine were missing.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: A light above the mop sink area, in the bread room, and in the dry storage area were not functioning.
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06/27/2014
Inspection, Routine
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: An employee was observed donning gloves without washing their hands first. An employee was observed cracking an egg and then handling ready to eat food without washing their hands in between.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: A sanitizer towel was stored in the basin of the cook line hand sink by the reach-in refrigerator.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An approved employee beverage was stored on a shelf above the preparation table across from the mop sink and above clean dishes on the three compartment sink.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: The cold-top refrigerator cutting board on the cook line was 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 cook line reach in freezer was torn. The drainboard of the dish machine was not sealed to the wall.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The cold-top refrigerator had ice build-up. The cutting board by the three compartment sink was stained. The ice cream freezer on the expo line had ice build-up.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The door gasket on the cook line reach-in refrigerator by the hand sink was soiled with food debris. The shelves in the liquor room were soiled with debris.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: Dishes in the dish area were stacked wet.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The dump sink faucet on the cook line was loose. The mop sink faucet was leaking. The cover on the atmospheric vacuum breaker in the dish machine area was missing.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The wall behind the cook line grill was soiled with grease. The wall in the mop sink area was chipped. The floor in the outside walk in freezer was soiled with food debris. The wall in the dry storage area was chipped. The floor under the dish machine had standing water.
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| 15a - Non-Critical |
| Other Operations: Personnel: clean clothes, hair restraints, authorized |
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Inspector Comments: A food employee by the three compartment sink was wearing a watch.
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07/12/2013
Inspection, Follow-Up
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments:
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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:
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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:
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