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08/26/2022
Inspection, Routine
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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Inspector Comments:
2-102.12(A) Certified Food Protection Manager (C)
The facility could not provide a Certified Food Protection Manager certificate.
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| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
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Inspector Comments:
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P)
Raw, shelled eggs were stored over cheese and potatoes.
Corrective Action: The person in charge moved the eggs.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments:
4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf)
The holster of the soda gun located at the bar was soiled. The interior of the ice machine in contact with the ice was soiled.
Corrective Action: An employee cleaned the holster. The person in charge contacted their contractor to service the ice machine.
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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)
Blue cheese (42-50°F) and sour cream (48°F) in the cold-top refrigerator and sliced turkey (48°F) in the bottom drawer of the cold-top refrigerator measured greater than 41°F.
Corrective Action: The person in charge replaced the blue cheese and sour cream and moved the turkey to the walk-in so it may rapidly cool.
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04/29/2019
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 at the cook line was observed donning gloves after changing tasks without first washing hands.
Corrective Action: Hand washing was discussed with staff at the cook line.
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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) Food items in the reach-in refrigerator at the cook line were stored above 41°F: coleslaw was 54°F, sliced green tomatoes were 56°F and raw chicken was 41-46°F.
Corrective Action: Coleslaw was discarded by operator and other items that were fresh were moved to the walk-in refrigerator. The unit was adjusted as it was found unplugged.
In the cold top refrigerator by the muffin salad dressing made in house was 46°F and blue cheese was 46°F.
Corrective Action: the operator adjusted the settings of the unit. Temperatures were re-checked at the end of the inspection and were 41°F.
At the server station at the kitchen whipped butter was 64°F stored at room temperature.
Corrective Action: Whipped butter at the station was discarded and temperature control for whipped butter was discussed.
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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) Working food containers used to store spices and bulk items were not labeled as to their content.
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| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
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Inspector Comments: 3-306.11 Food Display-Preventing Contamination by Consumers (P) Tortilla bowls were stored unprotected from contamination at the cook line shelf above the serving line.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments: 4-501.12 Cutting Surfaces (C) Cutting boards at the cook line were deeply scored. 4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C) Several refrigeration units had the gasket in disrepair. The caulking on the ventilation hood at the cook line was in disrepair. The caulking on the hand sink at the food preparation area was in disrepair. The caulking on the drainboards at the ware washing area were in disrepair. The caulking on the table at the auxiliary server station were in disrepair.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments: 4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C) The outside of the refrigerated drawers at the cook line were soiled and sticky to the touch. Shelving units in the dry storage room were dusty. The soda gun holder at the bar was soiled with grime.
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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) Floors in the facility were observed soiled with food debris including inside the walk-in refrigeration units. The wall adjacent to the oven was observed soiled with grease. 6-201.11 Floors, Walls and Ceilings-Cleanability (C) Floor tiles were observed cracked and floor grout was observed in disrepair such that water was pooled in several areas at the kitchen. The floor at the auxiliary serving station were observed in disrepair and with pooled water.
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04/10/2018
Inspection, Routine
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: A spray bottle of cooking oil was not properly labeled as to its content at the grill line.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Cutting boards along the cook line were scorned.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Preparation tables across from the dish area were not sealed or on casters.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: Knives on magnetic block were soiled. Slime mold was observed in the ice machine at the wait station. The interior of the cook line microwave door 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: Ceiling vent in the ware-wash area were soiled with dust. Caulking were soiled with mold in the ware-wash area. The bar area soda gun holster were soiled. Multiple storage racks in the walk-in refrigerator were soiled with food debris. Frost was observed on the bottom of the door to the walk-in freezer.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The ice bin drain pipe in the wait station was leaking.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The FRP boards by the handsink in the ware-wash area were cracked. Floor coving tiles by the hand sink in the ware-wash area were missing. Floor tiles throughout the facility were cracked.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: A light in the walk-in freezer was not properly shielded.
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04/19/2017
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: A fruit fly was present in a bottle of liquor at the bar.
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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 not washing hands between handling dirty dishes to clean dishes.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An employee beverage container was observed at the exposition line reach-in refrigerator. An employee beverage was observed in the reach-in refrigerator at the cook line next to onion rings.
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| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
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Inspector Comments: The sprayer nozzle at the ware washing area was hanging below the flood rim.
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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 wait station was uncovered when not in use. The ice cream bin at the exposition line was uncovered.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Foil was used to line the cook line grill.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The reach-in refrigerator door gasket at the exposition line was torn.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The interior of the exposition line microwave was soiled with food debris. Caulkings at multiple sinks were moldy. Multiple ceiling vents were dusty. Ice accumulation was observed at the walk-in freezer door and the chicken breading station reach-in refrigerator.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Ice cream scoop was stored in standing 65°F water at the ice cream station.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: Floors were unleveled in multiple spots throughout the kitchen and wait station. Floors were in disrepair at the upper level dry storage.
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04/18/2016
Inspection, Routine
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: An employee was observed changing gloves without washing hands at the grill line. An employee was observed putting on new gloves over old gloves without washing hands at the grill line.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: Ice was observed in the hand sink basin by the service station in the kitchen.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An employee beverage was stored above food items in the reach in refrigerator at the service 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: The following items at the cold-top refrigerator across from the grill line were not stored at or below 41°F: diced tomatoes (51°F), sliced tomatoes (51°F), shredded cheese (49°F), sliced lettuce (61°F), and hardboiled egg (51°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 was uncovered at the kitchen service station.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The door gaskets at the reach in refrigerators under the grill (top right of the four door cooler) and next to the grill line were torn. A bungee cord tied to a shelf in the walk in refrigerator was not smooth and easily cleanable. The door gasket at the hot holding oven across from the grill line was torn.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: Ice accumulation was observed in ice cream freezer at the service station.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The hot holding lamp next to the hot holding table at the grill line was soiled with grease. The salamander at the grill line was soiled with grease. The vent hoods at the grill line were soiled with grease. The soda nozzle holster at the bar was soiled with slime mold. The door gasket at the reach in refrigerator next to the hold holding table was soiled with food debris.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: The spray hose spring at the ware washing area was soiled with food debris.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Utensils were stored in standing room temperature water by the ice cream freezer at the service station.
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| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
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Inspector Comments: Re-use of single service containers were observed in the facility.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The right hand sink faucet handle in the womens restroom was broken. The spray hose hot water handle at the ware washing station was broken.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The wall behind the cold top refrigerator was soiled with grime. Tiles throughout the facility were cracked or in disrepair.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: The lights above the service line and ice cream bar were unshielded.
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| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
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Inspector Comments: The second floor was cluttered and not free of unused equipment and supplies.
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02/27/2015
Inspection, Routine
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: A large pan of raw hamburger patties was stored directly on top and next to ready to eat foods in the walk in cooler.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: A twist top bottle and uncovered employee beverage were stored on the beverage shelf near the cooking line of the kitchen.
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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 available at the hand sink on the cooking line.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: The cutting boards throughout the facility were deeply scored and gouged. The shelving in the reach in coolers is starting to rust. The door gaskets on the reach in coolers of the cooking line were torn.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: A raw wood shelf was located above the employee beverage shelf near the cooking line. The shelving in the walk in cooler is starting to rust.
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| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
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Inspector Comments: The caulking in the dish washing area is chipped and torn. The caulking on the three compartment sink is chipped and torn.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The door gaskets for the reach in coolers on the cooking line were soiled with food debris. The blade of the table mounted can opener 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 shelving throughout the facility in the cooking line, dry storage, cooking, food preparation areas were throughly soiled with food debris.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: The back wall of the three compartment sink an the dish washing area were soiled with food debris.
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| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
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Inspector Comments: The wiping cloth solution on the cooking line was at 0ppm of Quats sanitizer.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The caulking on the hand sinks throughout the facility was soiled.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The walls throughout the facility in the dish washing area, food preparation area, cooking area, waiter area, dry storage area were in general disrepair with holes in the walls. The tile flooring throughout the food preparation, dish washing, cooking and storage areas was in disrepair with chipped, cracked and tiles missing. The ceiling tiles in the waiter station were not smooth and easily cleanable.
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02/25/2014
Inspection, Routine
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: Raw beef, pork, and chicken were stored directly above and next to ready to eat foods in the walk in cooler.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: Unapproved twist top bottle and uncovered employee beverages were stored on the shelf near the waiter station.
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| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
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Inspector Comments: A shut off was installed downstream of the AVB (Atmospheric Vacuum Breaker) in the mop sink area.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: Two chemical spray bottles stored on the hand sink near the cooking line were not labeled.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: The plastic cutting boards throughout the facility are scored and stained.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The wire shelving in the reach in and walk in cooler is starting to rust.
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| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
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Inspector Comments: The caulking on the three compartment and two compartment sinks is chipped and torn.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: Clean food equipment soiled with food debris was stored on the clean equipment shelving.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The bulk food storage equipment was soiled with food debris.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: The metal cooking and holding equipment was stacked wet and nested.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The caulking on the hand sinks throughout the facility is chipped and torn.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The walls and floors are in disrepair throughout the facility with holes in the walls, the flooring is chipped, cracked, porous, and missing tiles.
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