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01/13/2022
Inspection, Routine
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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)
3 3/4 liters of whiskey, bourbon and italian in the bar area contained winged insects.
Corrective action: Manager discarded items in the trash.
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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 tomatoes located in the pizza station measured at 46° F. Milk located in the bar area measured at 45° F.
Corrective action: The manager placed the items into different refrigerators.
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| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
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Inspector Comments: 3-305.14 Food Preparation (C)
Water dispenser located in the corner bar service station did not contain a lid.
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03/27/2019
Inspection, Routine
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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) - The ice scoop was stored with the handle in direct contact with the ice used for beverages.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments: 4-101.11 Characteristics-Materials for Construction and Repair (C) - The handles on the cold drawers on the cooks line were in disrepair.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments: 4-602.13 Nonfood Contact Surfaces (C) - The sides of various equipment located on the cooks line was soiled with grease.
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02/06/2018
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: A can of cut pineapple was dented on its seam and was found to be unwholesome stored in the outside walk in refrigerator with wholesome cans. Corrective action: operator moved dented can to morgue area to be returned.
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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: Cut wedge lettuce (44-45°F) in the main walk in refrigerator. Bruschetta topping (47°F), sliced tomatoes (48-53°F), pickled onions treated with hot water (45-46°F) in the cook line cold top refrigerator across from the griddle. Shredded cheese (44°F) and coleslaw (45°F) in the cold top refrigerator nearest the walk in refrigerator on the cook line. Raw chicken 44-45°F) in the batter station cold top refrigerator. Buttermilk (53°F) in a squirt bottle on the bottom shelf of the East cook line reach in refrigerator above 41°F. Corrective action: operator moved items to 41°F refrigerator or voluntarily discarded the food.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: Portioned bags of cut tortillas were stored directly underneath a concentrated solution of vegetable wash at the East Preparation area. Corrective action: operator moved tortillas to appropriate location.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: All of the ice sinks throughout the facility were observed uncovered exposing the drink ice to potential contamination.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: The cutting boards on the cook line were deeply grooved. An unapproved foam dipping pad used for margarita glasses was present at the bar.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Various shelves in the main walk in refrigerator were chipping paint.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The cutting boards on the cook line were stained.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The exterior portion of the stereo located on the cook line was soiled with grease and debris. The door gaskets and bottom shelf of the North East cook line reach in freezer were soiled with debris.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: Water was pooled on the floor at the ware washing area. The caulking on the mop sink was moldy.
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02/01/2017
Inspection, Routine
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: Employees touched their pants then handled food without washing their hands.
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| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
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Inspector Comments: An employee did not sanitize his hands after washing them in accordance with the bare hand contact policy.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: Refrigerator door gaskets were soiled.
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07/26/2016
Inspection, Critical Item
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: Unapproved employee beverages were stored above clean utensils at the bar wait station.
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| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
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Inspector Comments: Hand sanitizer was not provided at multiple hand sinks in accordance with the bare hand contact policy.
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| 03d - Critical, Food Borne Illness Risk |
| Food Temperature Control: Required cooking temperature |
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Inspector Comments: A cooked hamburger patty measured 150°F for service without a consumer advisory.
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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: Tarter sauce (47°F), bacon aoli (44°F), and cooked turkey (45°F) measured above 41°F in cold holding drawers on the cook line. Ranch measured 68°F in an ineffective ice bath in the expo area.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: Cold water at the bar wait station was not under adequate pressure.
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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 accessible at the kitchen wait station.
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01/28/2016
Inspection, Routine
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: Ice was present in the West kitchen wait station 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: In the West cook line cold top: diced tomatoes were 48°F, shredded lettuce was 46°F. Ranch dressing at the front dining area wait station was 47°F. Raw burgers in the upper and lower portions of the West cook line burger refrigerator were 44-45°F.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: One unlabeled chemical spray bottle was present below the 3-compartment sink in the kitchen.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Foil was present on the bun toaster on the cook line.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The lower door gasket on the East cook line freezer was torn. The door gasket on the juice storage cabinet at the bar was torn. The door gasket on the North dry storage cabinet at the bar was torn.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The shelf inside the cook line salamander was soiled.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: Pans were stacked while wet on the shelves in the veggie prep room.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: ASSE 1022 dual check valves were not provided on the water lines supplying the coffee machines at the kitchen wait station, and the tea machine at the front dining area wait station.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The wall below the kitchen sprayer sink was soiled. The floor beneath the front dining area wait station hand sink was soiled.
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07/27/2015
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 cook line was observed wiping hands on a common towel then handling clean utensils.
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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: In the walk in cooler: cod was 47-48°F. Batters on the West end of the cook line were 45-47°F. In the West cook line cold top: shredded lettuce was 46°F. In the West cook line drawer coolers: swiss cheese was 50°F, cheddar was 47°F, pepper jack was 45°F, provalone was 50°F, mac & cheese was 54°F, turkey burgers were 47°F. Raw chicken in the small refrigerator at the West end of the cook line was 47°F. Roast beef was 47°F, shell eggs were 44°F, macaroni was 44°F, in the drawers below the small grill. Shredded cheese was 50°F in the cold top by the steam table. In the West cook line cold top: shredded lettuce was 51°F, portioned chicken was 58-62°
F, cut tomatoes were 44°F, roasted corn was 53°F.
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| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
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Inspector Comments: The hand sink at the bar and the hand sink nearest the back side of the walk in refrigerator were fitted with 3/4" hose bib adapters, and did not have atmospheric vacuum breakers provided.
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| 06b - Critical, Food Borne Illness Risk |
| Hand Washing: Accessible |
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Inspector Comments: The hand sink near the ware washing area was blocked by a push cart.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The door gaskets on the West cook line drawer coolers were torn. Foil lined the salamander, the bun toaster, breading cold top, and the top of the small cook line freezer. The door gasket on the small cook line freezer was torn. The back door gasket on the walk in cooler was torn. The caulking on the right side of the 3-compartment prep sink was in poor repair. The door gasket on the glass door cooler at the East end of the cook line was torn.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: An ice buildup was present on the interior of the cold top next to the cook line steam table. The interior of the left cook line microwave was soiled.
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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 small cook line freezer was soiled.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The prep area hand sink nearest the back door to the walk in cooler was not properly sealed to the wall. The filler spout on the cook line dipper well hung below the flood rim of the well. The faucet base on the bar 3-compartment sink was loose.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: Some ceiling tiles in the kitchen and ware washing area were out of place. Grout was missing between the floor tiles between the kitchen and ware washing areas. Acoustical ceiling tiles were present in the back kitchen prep area.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: One light was burnt out in the vent hood.
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12/09/2014
Inspection, Critical Item
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: An employee in the kitchen was observed handling food while wearing nail polish.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: Employee beverages were stored next to thermometers in the exposition line. A twist top employee beverage was present in the bar reach-in refrigerator.
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05/08/2014
Inspection, Routine
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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: Ranch, blue cheese, and tartar sauce in the exposition line cold top refrigerator were 44°F to 45°F.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The salamander in the grill area was lined with foil. The gasket of the glass front reach-in refrigerator was torn.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The cutting boards in the kitchen were stained. The interior of the fry reach-in freezer 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 grill hood fire extinguisher system was soiled with grease.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: Clean stainless steel containers in the prep area were stacked wet.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The caulking of the warewashing handsink was moldy.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The wall behind the dishwasher was soiled with food debris. The wall behind the fryers was soiled with grease. The paint on the dry store floor was chipped.
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11/19/2013
Inspection, Critical Item
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: Twist top employee beverages were stored in the bar wait station and in the bar.
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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: Beer batter in the fry area was 45°F.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: A bottle of window cleaner was stored next to food containers in the bar.
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