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06/11/2019
Inspection, Routine
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: 5-202.12 Handwashing Sinks, Installation (Pf)
The water temperature at the right mens restroom hand sink only reached 88°F.
5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf)
The wait station area hand sink next to the bar contained strawberries in the basin.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments: 7-201.11 Separation-Storage (P)
A bottle of window cleaner was stored next to food handlers gloves at the wait station area near the customer restrooms.
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| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
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Inspector Comments: 6-501.18 Cleaning of Plumbing Fixtures (C)
Bottle caps were observed clogging the floor drain in the bar area causing the waste water to drain slowly.
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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)
Food debris was observed on the wall below the bar beer taps.
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04/09/2019
Inspection, Routine (Enforcement)
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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 on the line was observed handling a tomato slice and egg with bare hands when putting them on a hamburger.
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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)
Cooked mushrooms on the cook line next to the french fry holder were 121°F.
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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 in front of the grill was 59°F.
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01/08/2019
Inspection, Routine
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| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
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Inspector Comments: 2-301.14 When to Wash (P): An employee was observed handling food and then wiped their hands on their pants and continued with food preparation.
2-301.12 Cleaning Procedure (P) An employee was observed handling raw food with a glove and then washed their hands in a sanitizer bucket with sanitizer solution and then handled ready-to-eat food. Corrective Action: Discussed hand washing with the manager and he educated the staff.
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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 washing their hands and did not use hand antiseptic and then handled ready-to-eat food with bare hands. The facility handles ready-to-eat food with bare hands and did not have the following parts of the regulations to do this procedure: 3-301.11.E.2.b. (diagrams and other information showing that hand washing facilities, installed, located, equipped, and maintained, etc.), 3-301.E.6 (documentation that food employees contacting ready-to-eat food with bare hands use two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact) only one method was used which was hand antiseptic after hand washing.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: 5-202.12 Handwashing Sinks, Installation (Pf): The temperature of the metered faucet in the women's restroom hand sink only reached 80°F. Corrective Action: The water temperature was adjusted so it was above `100°F.
6-301.14 Handwashing Signage (C): The hand washing signage located at the facility did not have a statement notifying employees to wash their hands.
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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): Waste water from the bar area soda gun was dripping into the drink ice bin located below in the bar area. Corrective actions: The bar area soda gun dispenser was equipped with a drain line and the ice located in the bin was discarded.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments: 3-501.16(B) Time/Temperature Control for Safety Food, Hot and Cold Holding (P): Ranch dressing located in the wait station area dressing station was 51°F.Mac and cheese in the cold well was 65°F. Corrective Action: The food was discarded and the unit was turned on. Re-inspection required.
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| 37 - Good Retail Practices |
| Food properly labeled; original container |
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Inspector Comments: 3-302.12 Food Storage Containers Identified with Common Name of Food (C): A bulk container of flour was not labeled as to its common name.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments: 4-101.19 Nonfood-Contact Surfaces (C): The kick plate was missing on the cold-top refrigerator under the microwaves. The inside door of the cold-top refrigerator under the microwaves was chipped.
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| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
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Inspector Comments: 4-501.14 Warewashing Equipment, Cleaning Frequency (C): The caulking on the dirty dish drainboard was soiled with mold.
4-2-204.120 Equipment Compartments, Drainage (C): A drain line was missing from the bar soda gun holster.
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02/14/2018
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: Cooked mushrooms were 103°F in the cook line hot hold table across from the grill. The mushrooms were discarded by the manager. Corrected on-site.
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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: Brushcetta was 45°F in the cook line cold hold drawer across from the cook line grill. The bruschetta was discarded by the manager. Corrected on-site.
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| 04b - Critical |
| Sanitation: Mechanical |
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Inspector Comments: The dish machine failed to reach at least 50 ppm chlorine residual in the final sanitization cycle.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: Spray bottles of stainless steel polish were stored next to clean utensils in the cupboard by the bar reach in refrigerator. The stainless steel polish was removed from the cupboard. Corrected on-site.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: A grooved cutting board was observed on the storage rack across from the food preparation sink.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: A torn door gasket was observed at the walk-in refrigerator. A torn door gasket was observed on the two door reach in freezer by the fish station. The caulking of the food preparation sink was in disrepair.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The interior of the microwave above the fish station at the cook line was soiled with food debris.
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| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
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Inspector Comments: Trash and other debris was observed on the ground around the outside dumpster.
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02/23/2017
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: Two dented cans of pineapple slices were stored with wholesome foods on the shelves adjacent to the manager's office. Corrected on-site.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An unapproved, open-top employee beverage was observed on a shelf above the preparation table next to the pasta cooker. Corrected on-site.
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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: Milk (46-47°F) and whipped cream (47-49°F) were stored above 41°F for an undetermined length of time in the bar reach-in refrigerator. Corrected on-site.
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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 provided to the cook line handsink. Corrected on-site.
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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 bar was left uncovered when not in use.
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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 grooved.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: A door gasket was torn in the cook line "over under" refrigerator. A door gasket was torn in the cook line, fry reach-in freezer.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: An electrical cord observed above the french fry holder on the cook line was soiled with food debris. The shelves in the chemical storage room were dusty.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: Clean dishes were stored and nested while wet on the shelves across from the preparation sink. The left faucet at the three-compartment sink was soiled.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Tongs stored in the wait station, cold-top salad refrigerator were stored in contact with lettuce.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The ceiling tiles above the dish machine were dusty.
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02/29/2016
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: The following potentially hazardous foods were above 41° F in the walk-in refrigerator: sliced American cheese (45° F), coleslaw (45° F), shredded lettuce (45° F) and diced tomatoes (45° F). American cheese (51° F), sliced pepperjack cheese (50° F), and sliced provolone cheese (49° F) were stored in a cold drawer on the cook line underneath the grill. Shredded lettuce was 45° F in the cook line, cold drawer across from the breading station.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: A single-use container used for pickles was reused to store chemicals in the dry storage closet. Corrected on-site.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Several cutting boards on the cook line were grooved and scored. A cutting board in the preparation area was grooved.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The handsink in the employee restroom was torn from the wall. The door gasket in the cook line, poultry cold drawer was torn. The cold drawers underneath the cook line cold tower did not close firmly. A door gasket was torn in the cook line, reach-in freezer.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: Several door gaskets on the cook line cold drawers were soiled with food debris.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: Clean dishes were stored and nested while wet on shelves in the warewashing area.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The right faucet at the bar's three-compartment sink was leaking.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: A ceiling tile was moved above the dry storage closet. The walls underneath the dish machine were soiled.
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08/17/2015
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: Two bottles of whiskey at the bar were adulterated with fruit flies.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: A blender was stored in the basin of the bar handsink. Corrected on-site.
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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: Diced tomatoes (57°F), black beans (47°F), and pico de gallo (49°F) were stored in the cook line cold-top refrigerator adjacent to the handsink. Salsa with cut tomatoes was 65°F in the cook line cold-top refrigerator across from the burger grill. Raw chicken was 44°F in a cold drawer beneath the cook line grill.
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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 readily available at the warewashing area handsink.
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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 bar was not covered or otherwise protected when in use. The ice bin at the wait station was not covered or otherwise protected when not in use.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: An excessive amount of ice build-up was observed in the cook line seafood cold-top refrigerator. The cutting boards on the cook line were deeply grooved and stained.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The door gasket on the standing, cook line reach-in refrigerator was torn. The caulking on the dish machine spray arm was in disrepair. The motor for the cook line cold-top refrigerator was not adequately covered.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The caulking at the dish machine spray arm was heavily soiled.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The handsink in the employee restroom was not firmly attached to the wall.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The wall beneath the preparation sink was soiled with grime. The wall behind the dish machine was heavily soiled.
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| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
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Inspector Comments: The caulking at the base of the toilet in the employee restroom was torn. The doorknob for the employee restroom was missing.
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12/16/2014
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: A can of beans stored on the dry storage rack near the office was dented and stored with wholesome cans. A bottle of whiskey at the bar was adulterated with fruit flies.
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: Ground beef patties were stored above shelled eggs in the walk-in refrigerator.
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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 cold drawer refrigerator below the grill, swiss cheese was 58°F and pepper jack cheese was 60°F.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The caulking at the spray sink in the ware washing area was in disrepair.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: There was a large hole in the wall below the spray sink at the ware washing area. The ceiling above the ware washing area was dirty and in disrepair.
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12/20/2013
Inspection, Follow-Up
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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 handling raw beef with gloved hands and then removed the outer glove and handled buns/bread without first washing their hands.
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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 by the grill was 48°F.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: The water supplied to the faucet on the warewashing hand sink was 133°F and was not supplied with cold water.
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12/12/2013
Inspection, Routine
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: Employees were observed handling raw beef with gloves then ready-to-eat buns after removing gloves but without first washing their hands.
An employee was observed wiping their hands on their pants then handling fries without first 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: Employees were observed handling ready-to-eat foods, including sliced tomatoes, sliced cheese, buns, and lemons with their bare hands. Only one control measure (sanitizing hands) was used before handling ready-to-eat foods. An employee training program that documents completion of the following training areas: when to wash their hands, where to wash their hands, proper finger nail maintenance were not available.
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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: Cooked mushrooms were 100°F in the hot holding unit on the cook-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 64°F in the refrigerator drawer under the grill. Cut lettuce was 47°F and cut tomatoes were 52°F in hamburger cook line cold-top refrigerator.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: Water supplied to the mixing valve faucet on the ware-washing area hand sink had a maximum temperature that was less than 100°F.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: The ice bin behind the bar was not adequately covered to prevent contamination.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Foil was used as a surface between the fryer and the fish breading station.
The door gasket was torn on the reach in cooler under the reach in freezer.
Tape was wrapped around the legs of the three-compartment sink.
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| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
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Inspector Comments: The ware-washing machine drainboards were not sealed to the wall.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The dry-storage shelves were soiled with dust.
The freezer had excessive ice build-up.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Knives were stored under the metal board on the hamburger line.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: There was no splash guard between the bar hand sink and the clean side of the three-compartment sink.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor in the dry storage area was soiled with food debris.
The ceiling in the ware-washing area was a porous material.
The ceiling was rusty in walk-in beer cooler where milk was also stored.
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| 15a - Non-Critical |
| Other Operations: Personnel: clean clothes, hair restraints, authorized |
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Inspector Comments: Employees were observed wearing bracelets and watches while handling food.
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