|
08/30/2022
Inspection, Routine
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments:
An employee was observed washing their hands for less than 20 seconds at the hand sink next to the dish machine in two occasions.
Corrective action: the inspector educated the person in charge that employees must wash their hands for at least 20 seconds.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments:
The hand sink next to the dish machine was not supplied with a sign reminding employees to wash their hands.
Corrective action: the inspector provided the person in charge with two signs, one in English and the other one in Spanish.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments:
Raw shelled eggs were observed stored above a container of dill pickles in the downstairs walk-in refrigerator.
Corrective action: the items were moved and storage to limit cross contamination was discussed.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments:
All of the sanitizer buckets around the facility had a concentration less than 200 ppm residual quaternary ammonium. The bar dish machine had a concentration less than 50 ppm residual chlorine.
Corrective action: the person in charge agreed to get the quat sanitizer chemical tower and the bar dish machine serviced, and to fill sanitizer buckets with a different method of sanitizer.
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments:
Corn beef in the downstairs walk-in refrigerator was marked with a use by date (September 20) that exceeded 7 days after opening. Individually portioned cooked pasta was not marked with a preparation or use by date to be kept at the facility for 7 days or less.
Corrective action: date marking requirements were discussed. The items were marked with their appropriate date.
|
| 27 - Foodborne Illness Risk Factors |
| Food additives: approved & Properly used |
|
Inspector Comments:
Soap was observed dripping onto cut celery placed in the 3 compartment sink.
Corrective action: the inspector let an employee know to move the item and to rinse it with water.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments:
Ice in the bar was being used for both cooling drinks, as well as to add onto drinks.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments:
The interior of the ice machine was visibly soiled.
|
|
09/22/2021
Inspection, Routine
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments:
2-301.12 Cleaning Procedure (P)
An employee was observed washing their hands for less than 20 seconds at the cook line.
Corrective action: proper hand washing procedures were discussed with the person in charge.
|
| 09 - Foodborne Illness Risk Factors |
| No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed |
|
Inspector Comments:
3-301.11 Preventing Contamination from Hands (P)
An employee at the cook line was observed handling ready-to-eat fried pickles with their bare hands.
Corrective action: the inspector educated the person in charge on proper ways to handle ready-to-eat foods with a barrier such as gloves or utensils
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments:
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (P)
The concentration of chlorine residual at the dish surface after the final rinse of the dish machine in the back kitchen did not range between 50-200 ppm.
Corrective action: ware washing operations were moved to the dish machine at the wait station. The person in charge agreed to service the dish machine.
|
|
02/26/2020
Inspection, Routine
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments:
5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf)
The dish washing area hand sink was not maintained for use as the drain line was not fully attached.
6-301.11 Handwashing Cleanser, Availability (Pf)
6-301.12 Hand Drying Provision (Pf)
Soap and paper towels were not provided at the far bar hand sink.
Corrective action: The operator placed soap and paper towels at this sink.
|
| 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)
Sliced roast beef (49°F) in the first row in the grill line low boy cooler (door not fully closed) and cut romaine lettuce (50°F) above the fill line in the salad cold-top refrigerator were greater than 41°F.
Corrective action: The low boy doors were maintained shut to keep temperature, the romaine was moved to the interior of the refrigerator, and the operator was informed to monitor food temperatures.
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments:
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf)
Sliced turkey (frozen on 12/19), sliced ham (frozen on 1/12), green chile, portioned roast beef, and portioned cooked chicken in the beer walk-in refrigerator were not marked once thawed or prepared to be used or discarded within 7 days.
Corrective action: The foods were marked with a correct preparation/discard date.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments:
3-304.12 In-Use Utensils, Between-Use Storage (C)
The raw chicken tong handle in the grill line low boy cooler was stored touching the food. A knife at the salad cold-top refrigerator cutting board was stored under the cutting board. The expo line ice bin scoop handle was stored touching the ice.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments:
4-101.11 Characteristics-Materials for Construction and Repair (C)
The grill line cold-top refrigerator cutting board was stained.
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments:
5-203.14 Backflow Prevention Device, When Required (P)
A hose under the basement hand sink was not provided backflow protection, e.g. in the form of a hose bib atmospheric vacuum breaker.
Corrective action: The operator was educated on how to obtain this.
|
|
08/16/2019
Inspection, Routine
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments:
An employee in the kitchen touched his face and went to work with food without washing his hands. Employees in the kitchen were not washing their hands before donning gloves and working with food.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments:
The back kitchen hand sink was blocked by pans and bus tubs. The outdoor bar hand sink did not have hot water.
The hand sinks in the outside bar and basement employee bathroom did not have signs that told employees to wash their hands.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments:
The following foods were stored above 41°F: (in the back kitchen cold top refrigerator) milk (66°F), cut tomatoes (44-47°F), hard-boiled eggs (47°F), swiss cheese (47°F), cheesecake (46°F), blue cheese (50°F), cottage cheese (49°F), cut kale (53°F), red chile (51°F), (in the basement walk-in refrigerator) tomato sauce (44°F), and green chile (44°F). Corrective action: The foods in the cold-top refrigerator were voluntarily condemned. The basement walk-in refrigerator temperature was turned down.
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments:
Cut lettuce in the basement walk in refrigerator was marked with a discard date (8/23) that was 8 days since preparation rather than 7. Marinara sauce in the front kitchen cold top refrigerator was marked 8/8 for discard and was not discarded. Milk in the wait station standing refrigerator expired on 8/14 and was not discarded.
|
| 33 - Good Retail Practices |
| Proper cooling methods used; adequate equipment for temperature control |
|
Inspector Comments:
Cut lettuce and cut tomatoes in covered plastic containers in both basement walk-in refrigerators and in the back kitchen cold-top refrigerator were not cooling properly to 41°F within 4 hours.
|
| 37 - Good Retail Practices |
| Food properly labeled; original container |
|
Inspector Comments:
A food container and bottles of oil and tomato sauce in the kitchen were not labeled as to their contents.
|
| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
|
Inspector Comments:
Several flies were observed in the kitchen, and at least one touched food.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments:
The back kitchen cold-top refrigerator food was not protected from splash from the three-compartment sink.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments:
The tomato sauce scoop in the back kitchen cold-top refrigerator did not have a handle. The basement ice machine scoop and the bar ice bin scoop were stored with the handle touching the ice.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments:
The front kitchen cold-top refrigerator cutting board was stained.
|
| 54 - Good Retail Practices |
| Garbage & refuse properly disposed; facilities maintained |
|
Inspector Comments:
One of the outdoor dumpster lids was missing.
|
|
02/19/2019
Inspection, Routine
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments: Employees failed to wash hands for the 20 seconds required per regulation for proper hand washing procedures. Inspector discussed making sure staff wash hands for the full 20 seconds for every hand wash.
2-301.12 Cleaning Procedure (P)
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments: Hand washing signs were not present at the downstairs preparation area hand sink and at the men's restrooms hand sink. Corrective action: Inspector discussed the requirement of hand washing signs and provided stickers to place at required hand sinks.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments: Kitchen staff failed to let sanitizer sit and remain wet on the cold-top refrigerator cutting board on the cook's line for the required 60 seconds as required per the manufacturer's label. Corrective action: Inspector discussed procedures for proper sanitization of food contact surfaces with kitchen manager. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (Pf). The bowl used to toss cooked fries in seasoning was soiled to sight. Corrective action: Inspector discussed properly cleaning utensils to ensure utensils are clean to sight and touch. 4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf)
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments: The following items were time/temperature control for safety food items and were not provided with a date mark or were not discarded once the date-mark had lapsed: In the the cook's line cold-top refrigerator: jalepeno cream cheese (no date-mark). In the warewashing area cold-top refrigerator: cheese cake (no date-mark), shredded lettuce (no date-mark), two packages of roasted garlic (one manufacturer's expire date December 2018 and other manufacturer's expire date February 16, 2019). In the downstairs walk-in refrigerator: Prepared gravy (2/10), prepared tomato-basil soup (2/18), prepared onion soup (2/18), sliced deli ham (no date-mark), portioned cooked salmon (no date-mark). In the front kitchen service line cold-top refrigerator: cut tomatoes (2/18). In the front service area stand-up reach-in refrigerator: prepared tomato salsa (no date-mark). Corrective action: Inspector discussed date-marking requirements and protocols and procedures to ensure proper date-marking.
3-501.18 Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P)
|
| 25 - Foodborne Illness Risk Factors |
| Consumer advisory provided for raw/undercooked food |
|
Inspector Comments: The consumer advisory was not provided with a clear reminder statement that disclosed items that can be ordered or come raw or undercooked and items that are cooked to customer specifications were not included as part of the consumer advisory. Corrective action: Inspector discussed consumer advisory requirements and left educational handouts regarding the consumer advisory on-site. Follow-up needed.
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (Pf)
|
| 37 - Good Retail Practices |
| Food properly labeled; original container |
|
Inspector Comments: Liquid butter, oil, and water in condiment squeeze bottles were unlabeled as to their contents ont he cook's line. 3-302.12 Food Storage Containers Identified with Common Name of Food (C)
|
| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
|
Inspector Comments: Dishes stored above the cold-top refrigerator in the warewashing area were stacked wet and nested. 4-901.11 Equipment and Utensils, Air-Drying Required (C)
|
| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
|
Inspector Comments: Single-service to-go containers were stored with their food contact surface up and not protected from contamination on the top storage shelf above the toaster on the cook's line.
4-903.11(C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing (C)
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: The cook's line cold-top refrigerator cutting boards were stained and grooved. 4-202.11 Food-Contact Surfaces-Cleanability (Pf)
|
| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
|
Inspector Comments: Staff were observed washing dishes in the wash basin of the three-compartment sink and the wash water was tested at less than 110°F (84°F) Corrective action: Inspector discussed with bar staff making sure wash water is at least 110°F for dish washing operations. 4-501.19 Manual Warewashing Equipment, Wash Solution Temperature (Pf). The temperature measuring device on the mechanical warewashing machine at the front service area did not function at the time of the inspection. 4-302.13 Temperature Measuring Devices, Manual and Mechanical Warewashing (Pf)
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments: The cooling rack tray holders in the downstairs walk-in refrigerator were heavily soiled with food debris. 4-602.13 Nonfood Contact Surfaces (C)
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments: The holsters of the soft drink syrup guns did not drain and slime residue was present in the holster. 5-205.15 System Maintained in Good Repair (C)
|
|
02/27/2018
Inspection, Routine
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Cut tomatoes in the wait station cold-top refrigerator were 44-45°F. Employees were educated to close the door more often to maintain food temperatures or stock less product.
|
| 06b - Critical, Food Borne Illness Risk |
| Hand Washing: Accessible |
|
Inspector Comments: The far bar hand sink basin was blocked by an apron and an employee's personal effects. These items were removed so that the hand sink was accessible.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: A burger patty in the standing grill line reach-in freezer was stored directly on the shelf.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: A scoop without a handle was observed in the tuna salad in the grill line refrigerator drawer.
|
| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
|
Inspector Comments: The grill line refrigerator drawers' thermometer measured 56°F, and the internal temperature was 30-35°F.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: Two wiping cloths at the grill line cutting boards were not stored in sanitizer solution between uses.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Tongs at the grill line were stored on the oven handle and were not protected from contamination. An employee in the kitchen stated that in-use utensils were not replaced or cleaned and sanitized at least every four hours.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: Water was leaking drip by drip from the ceiling into a bucket in the center of the basement, presumably from the bar dump basin floor drain.
|
|
02/17/2017
Inspection, Routine
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee at the wait station hand sink washed their hands without soap.
|
| 03b - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly heat foods to 165°f or greater |
|
Inspector Comments: Commercially processed, ready-to-eat cheese sauce (100°F) and marinara sauce (110°F) in the steam table were not rapidly reheated to 135°F prior to hot holding.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The door gasket in the Arctic Air brand chest freezer in the basement was not fully attached to the unit. The door gaskets in the cold-top refrigerator were torn. The gasket in the grill side reach-in freezer was torn.
|
| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
|
Inspector Comments: A thermometer was not provided in the cold-top refrigerator. The thermometer in the grill line cold holding drawers read 56°F, and the internal temperature was 32-36°F.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The interiors of all the chest freezers in the basement were soiled with ice accumulation.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: The temperature of sanitizer water (60°F) in the bar three-compartment sink was less than 75°F.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The women's restroom hand sink was slow to drain.
|
| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
|
Inspector Comments: Garbage bags and trash were observed on the dumpster area grounds, and the dumpster lids were open.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor under the wait station standing reach-in refrigerator and the floor under the wait station dish machine were soiled with standing water. The bar three-compartment sink floor drain was soiled with grime.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Several light bulbs in the wait station area were not functioning.
|
|
05/10/2016
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A damaged can on the basement dry storage shelf was stored with other wholesome cans.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee at the hand sink near the dish machine washed their hands for less than 20 seconds.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: A scrub brush and sponge were stored in the basin of the hand sink near the mop sink. An employee used the hand sink across from the soda machine to dilute a sanitizer bucket.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Employee food was observed next to the deli slicer in the basement. An employee beverage and employee food above the kitchen food preparation sink were stored next to clean dishes.
|
| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
|
Inspector Comments: An employee was observed handling ready-to-eat cut tomatoes with their bare hands.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Marinara sauce (45°F), sliced cheese (47°F), blue cheese dressing (51°F), and coleslaw (45°F) in the produce walk-in refrigerator were stored above 41°F for less than four hours. Cut tomatoes (43°F) and raw fish (45°F) in the upper portion of the kitchen cold-top refrigerator were stored above 41°F for less than four hours. Raw chicken (44-47°F) in the grill line refrigerator drawer was stored above 41°F for less than four hours.
|
| 04a - Critical |
| Sanitation: Manual |
|
Inspector Comments: The concentration of quaternary ammonium sanitizer at the three-compartment sink and throughout the facility was greater than 400 ppm residual.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Paper towels were not provided at the west bar hand sink.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: A box of limes in the small walk-in refrigerator was stored on the floor. Yellow onions in the dry storage room were stored in a bin on the floor.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The soap dispenser push button in the men's restroom was in disrepair and did not easily dispense soap. A scoop without a handle was observed in the chicken salad in the refrigerator drawer at the grill line.
|
| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
|
Inspector Comments: The thermometer for the grill line refrigerator drawers read 55°F with an internal temperature of 41°F. The thermometer for the single-door True brand reach-in refrigerator across from the dish machine read 50°F with an internal temperature of 41°F.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: Ice accumulation was present in the interiors of the chest freezers throughout the basement. The blade of the table-mounted can opener in the kitchen was soiled with food residue.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: Clean dishes above the kitchen food preparation sink were stacked wet and nested.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: A pair of tongs on the oven handle at the grill line were stored at knee level and were not stored to prevent contamination.
|
| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
|
Inspector Comments: The outdoor garbage lids were open. The trash receptacles for sanitary products in the women's restroom toilet stalls were not covered.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The basement ice machine floor drain was soiled with food debris.
|
|
01/13/2016
Inspection, Routine
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee in the kitchen area was observed donning gloves without first washing hands. Corrected on-site, provided education.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: A plastic container was observed in the basin of the bar hand sink.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An unapproved, open-top employee beverage was stored on the rim of the cold top refrigerator above customer food in the kitchen. Employee food was stored above and next to customer food in the wait station reach-in refrigerator. Fried potatoes and cheese above the toaster oven in the kitchen belonged to an employee.
|
| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
|
Inspector Comments: An employee in the kitchen was observed handling ready-to-eat hamburger buns with bare hands.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle adjacent to the mop sink was unlabeled as to its contents.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: Food squeeze bottles at the grill were unlabeled as to their contents.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Cut avocados in the cold top refrigerator were not washed properly with stickers removed. Limes in the small walk in refrigerator in the basement were stored uncovered on the floor.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Cutting boards at the cold top refrigerator in the kitchen were scored.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Aluminum foil under the grill was not a smooth and easily cleanable surface. The door gasket of the reach in refrigerator at the bar was torn.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The soda gun nozzle at the bar was soiled with syrup residue.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The gas line behind the grill in the kitchen was soiled with grease. The soda gun holster at the bar was soiled with syrup residue.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Tongs at the grill line were stored at knee level and not protected from contamination.
|
| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
|
Inspector Comments: Aluminum, single-use containers at the food preparation line in the kitchen were stored open to contamination.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: Caulking on the men's restroom hand sink was torn.
|
| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
|
Inspector Comments: The garbage dumpster was open.
|
|
01/14/2015
Inspection, Routine
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw shell eggs were stored directly adjacent to ready to eat Avacado slices and eggs were stored spilling out of the containers load limit in the grill line cold top cooler.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Red bean chili was 127°F in the grill line steam table.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: Two food squirt bottles on the shelf to the left of the grill were unlabeled as to their contents.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Limes were stored on the floor of the produce walk in cooler.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The black painted wood shelves in the bar area were chipped. The door gaskets on the waitstation two door reach in cooler were torn. The caulking on the metal flashing under the ventilation hood was torn. The drain pipe on the three compartment sink was repaired with tape. The shelves in the produce walk in cooler were rusted. The caulking on the customer restroom sinks and toilets was torn.
|
| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
|
Inspector Comments: The thermometer in the waitstation two door reach in cooler was not accurately functioning.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The door gasket on the single door reach in freezer near the fryers was soiled with food debris. The metal shelves in the downstairs dry storage room were soiled with food debris.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The caulking on the handsink near the three compartment sink was torn.
|
| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
|
Inspector Comments: The dumpster lids were open and accessible to pest entrance.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: A large hole was present in the wall above the soda syrup rack.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
|
Inspector Comments: A gap larger than 1/4 inch was present under the back door.
|
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01/22/2014
Inspection, Routine
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An unapproved twist top beverage was stored with customer food in the reach in cooler across from the grill.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: A chemical spray bottle at the bar area was unlabeled as to its contents.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: A sticky liquid substance in the downstairs walk in cooler was leaking from the top shelf of the storage rack onto sealed foods on the bottom shelves.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: The interior of the waitstation 2 door reach in cooler was rusted.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The door gasket on the waitstation single door reach in cooler was torn. The door gaskets on the reach in cooler below the grill line cold top cooler were torn. The caulking on the three compartment sink was moldy.
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| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
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Inspector Comments: The sanitizer bucket in the bar area contained a concentration of less than 50ppm chlorine residual.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: A scoop without a handle was stored in a bag of salt in the dry storage area. Tongs were hanging over the ventilation hood fire suppression system in the kitchen.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The caulking on the grill line handsink was torn. The chemical tower at the mopsink was not provided with a dedicated hot and cold water faucet. The caulking on the mopsink was moldy.
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07/24/2013
Inspection, Critical Item
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: A dented can of cheese sauce in the dry storage area was stored with other wholesome cans. A container of raw beef was stored above ready to eat foods in the grill line reach-in cooler.
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| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
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Inspector Comments: A consumer advisory for raw/undercooked foods was not provided.
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| 03b - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly heat foods to 165°f or greater |
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Inspector Comments: Chili was 125°F on the kitchen steam table.
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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 readily available at the far inside bar handsink.
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