|
10/19/2021
Inspection, Routine
|
| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
|
Inspector Comments:
2-401.11 Eating, Drinking, or Using Tobacco (C)
An employee beverage was stored next to the sliced cheese cold top refrigerator and hamburger grill.
Corrective action: The beverage was moved.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments:
6-301.11 Handwashing Cleanser, Availability (Pf)
Soap was not available at the hand sink next to the hostess stand in the exposition area.
Corrective action: The person in charge refilled the soap.
6-301.12 Hand Drying Provision (Pf)
Paper towels were not available at the hand sink next to the office.
Corrective action: The person in charge refilled the paper towels.
|
| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
|
Inspector Comments:
3-101.11 Safe, Unadulterated and Honestly Presented (P)
A bottle of rum was adulterated with fruit flies in the bar area.
Corrective action: The person in charge discarded the bottle. Discussed regularly checking for fruit flies with the person in charge.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments:
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
Raw hamburger patties (54°F) were stored above 41°F in the cold top single door reach-in refrigerator next to the hamburger grill.
Corrective action: Discussed not overfilling the cold top with the person in charge. The patties were moved to the refrigeration unit below.
The following items were stored above 41°F in the cheese cold top refrigerator next to the hamburger grill: sliced provolone cheese (46°F), sliced cheddar cheese (46°F), sliced pepperjack cheese (46°F).
Corrective action: Discussed keeping the lid closed on the cold top with the person in charge. All items were moved to the refrigeration drawers below.
|
| 36 - Good Retail Practices |
| Thermometer provided & accurate |
|
Inspector Comments:
4-203.12 Temperature Measuring Devices, Ambient Air and Water-Accuracy (Pf)
A thermometer was not available to measure the ambient air temperature of the cold top single door reach-in hamburger refrigerator next to the hamburger grill.
Corrective action: Discussed purchasing an additional thermometer with the person in charge.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments:
6-303.11 Intensity-Lighting (C)
The lights were not functioning in the walk-in freezer.
|
|
05/03/2019
Inspection, Routine
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments: 6-301.14 Handwashing Signage (C)
Signage stating that employees must wash hands were not present at the hand sinks throughout the facility.
|
| 18 - Foodborne Illness Risk Factors |
| Proper cooking time & temperatures |
|
Inspector Comments: 3-401.11 Raw Animal Foods-Cooking (Pf)
Cooked chicken temperature after removing from the grill for service was measured at 149° F.
Corrective action: Chicken was placed back on the grill and cooked to 165° F for food service.
|
| 21 - Foodborne Illness Risk Factors |
| Proper hot holding temperatures |
|
Inspector Comments: 3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
Onion strings (78° F) were hot held below 135° F on the cook line.
Corrective action: Discussed Time as A Public Health Control policy with manager.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments: 4-601.11(B) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
The exterior of the stand up two door freezer on the cook line was soiled with food splash.
The ceiling vent in the employee restroom was soiled with dust.
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments: 5-203.14 Backflow Prevention Device, When Required (P)
A shut off valve was present downstream of the atmospheric vacuum breaker on the mop sink.
Corrective action: The kitchen manager removed the shut off valve that was downstream from the atmospheric vacuum breaker.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C)
The walls behind the hand sinks were not smooth and easily cleanable.
The floor underneath the soda syrup storage was soiled.
The toilet seals throughout the facility were soiled.
The wall behind the three compartment sink was soiled.
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
Numerous holes were observed in the walls throughout the facility.
|
|
04/26/2018
Inspection, Routine
|
| 01d - Critical |
| Food Source: HACCP plan |
|
Inspector Comments: Facility could not provide a HACCP plan for bare hand contact with ready to eat food. Staff reminded the HAACP plan is required to be held on site.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee was observed cracking a shelled egg with their bare hands and proceeding to handle ready to eat food in the cook line area. Discussed proper hand washing practices with manager.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: Food was observed in the hand sink next to the dish area. Ice was observed in all of the hand sinks at the wait station area. Discussed proper use of hand sinks with the manager.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An employee drink was stored on the shelf above the ice cream area on the cook line. Discussed proper employee beverage storage practices with manager.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: The sprayer at the dish area was hanging below the flood rim. Management called maintenance to shorten the sprayer.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: Multiple consumer food bottles were not labeled as to their contents throughout the cook line area.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: A scoop without a handle was stored in the fruit cocktail in the cook line area.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The caulking on the mop sink was soiled. The interior door of the hamburger cold top cooler was in disrepair. The gasket was torn on the hamburger cold top cooler refrigerator across from the exposition area.
|
| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
|
Inspector Comments: Coffee filters were observed stored on top of boxes of sandwich bags at the back preparation area.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The pipe underneath the back preparation area hand sink was in disrepair.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The drain at the center of the cook line was soiled. The floor of the keg walk in cooler was soiled.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: A light bulb in the ventilation hood above the Cleveland steamer was not functioning.
|
|
04/26/2017
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A bottle of Southern Comfort was adulterated with a fruit fly.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Burgers (49°F) and chicken (44°F) were above 41°F in the grill refrigeration unit. Cheddar (50°F), swiss (49°F) and provolone (45°F) cheeses were above 41°F in the cheese cold top in front of the grill.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: A spray nozzle was present downstream of the atmospheric vacuum breaker on the mop sink.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The interior of the door on the cook line burger refrigerator was in disrepair. The door gaskets on the fryer freezer were torn.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The interior of the front dressing refrigerator was soiled. Standing water was present on the interior of the bar reach in refrigerator. The pre-wash area caulking was soiled with mold.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The cook line hand sink and kitchen restroom hand sink were not sealed to the wall.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: The light shield in the kitchen restroom was missing.
|
|
04/13/2016
Inspection, Routine
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: Employees were observed returning to the cook line to prepare food without first washing their hands.
|
| 04b - Critical |
| Sanitation: Mechanical |
|
Inspector Comments: The dish machine did not produce 50-200 ppm chlorine during the sanitizing rinse cycle.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Paper towels at the ware washing hand sink were not accessible.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Several cutting boards below the back preparation table were scored and not smooth or easily cleanable.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The interior of the cook line microwaves were soiled with food debris.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The cook line and ware washing hand sinks were not adequately sealed to the wall.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor tiles in front of the ice machine were in disrepair.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: The light shield in the kitchen restroom was missing.
|
|
04/01/2015
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Two bottles of liquor in the bar were adulterated with fruit flies.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: A employee on the cook line was observed changing gloves without washing their hands in between. Employees were observed washing their hands for fewer than the required 15 seconds.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: Several shakers of seasoning on the cook line were unlabeled.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: A box of french fries was stored on the ground in the walk-in freezer. The ice bin at the bar was stored open and unprotected from contamination.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The cutting board on the cook line was not smooth and easily cleanable.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Gaskets on the reach-in refrigerator and reach-in freezer on the cook line were torn. Foil used to line the cook top was not smooth and easily cleanable. The caulking on the three compartment sink was in disrepair. Cardboard used to line the syrup shelf in the dry storage area was not smooth and easily cleanable. Wood used to line the alcohol storage racks was not smooth and easily cleanable. Adhesive strips on the kitchen restroom door were not smooth and easily cleanable.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The interior of the microwave on the cook line was soiled with food debris. The interior of the salad dressing reach-in refrigerator in the front service area was soiled.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The vent above the cold top on the cook line and above the dishwasher was soiled with dust.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: Dishes stored on the shelf above the dish machine drain board were stacked wet.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: A scoop in fruit on the cook line cold top did not have a handle.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The caulking on the mop sink was in disrepair. The preparation sink in the back across from the walk-in refrigerator had a leak.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: A ceiling tile above the dish machine drain board was missing. The floor in the back by the soda boxes was soiled. Floor tiles between the walk-in refrigerator and walk-in freezer were in disrepair. A hole was present in the wall in the walk-in refrigerator next to the door.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: A light guard was not present on the light in the kitchen restroom.
|
| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
|
Inspector Comments: The caulking on the toilet in the first stall of the women's restroom was in disrepair.
|
|
04/17/2014
Inspection, Routine
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Sliced American, provolone, cheddar, pepper jack and swiss cheese ranged from 46°F-51°F at the cook line beneath the grill.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: A Y valve with shut-offs was present downstream of the atmospheric vacuum breaker on the mop sink.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: Oil out of its original container was unlabeled in the back preparation area.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The interior of the microwave next to the batter station was cracked and in poor repair.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The caulking on the preparation table next to the back prep area hand sink was cracked and in poor repair. The door gasket on the reach-in freezer next to the batter station was cracked and in poor repair. The salamander on the cook line was lined with foil.
|
| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
|
Inspector Comments: The caulking behind the pre-wash dish sprayer was cracked and in poor repair.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The inside of the microwave next to the batter station was soiled with food debris.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: A scoop with no handle was observed in the seasoning in the back preparation area.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: A slow leak was observed at the base of the three compartment sink faucet.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: A light above the fryers was not functioning.
|
