TCHD Health Inspections

Health Inspection Information

The inspection history for the business you selected is displayed below. Each inspection may have zero or more violations. A health inspection report is a "snapshot" of the day and time of the inspection. On any given day, an establishment could have more or fewer violations than noted here. Inspections are based on regulations to eliminate risk factors for illness or injury. Every violation is coded indicating the degree of risk in causing an illness or injury.

Critical, Major, or Foodborne Illness Risk Factor Violations: These violations are more likely than other violations to contribute to illness or injury. Inspectors work with operators to make sure that these violations are corrected whenever feasible before they leave the establishment. A re-inspection may be scheduled to verify compliance.
Non-Critical, Minor or Good Retail Practice Violations: These violations are not directly related to the cause of illness or injury, but if uncorrected, could negatively affect the operation of the facility, such as maintenance and cleanliness.

Please Note: Tri-County converted to a new database in July 2013. Any inspections listed prior to July 2013 only display the date and type of inspection, but not the inspector comments because of the database conversion. For inspection reports prior to July 2013 please submit a written request to EHInspections@tchd.org.

Facility Details

Program	Food
Facility Name	Black Eyed Pea
Business Name	Black Eyed Pea
Address	5180 S Broadway Englewood, CO 80113-6706
Phone	303-788-1350

Inspection Details

02/03/2022 Inspection, Routine
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: 6-301.12 (priority foundation) Paper towels were not available at the bar hand sink. Corrective action: paper towels were stocked in the paper towel dispenser.
13 - Foodborne Illness Risk Factors
Food in good condition, safe, & unadulterated
Inspector Comments: 3-202.15 (priority foundation) Multiple number ten cans were stored on the can rack and had seams that were rusty, and one was dented. Corrective action: operator discarded cans during inspection.
15 - Foodborne Illness Risk Factors
Food separated and protected
Inspector Comments: 3-302.11 (priority) Multiple metal pans containing raw meatloaf were stored directly above metal pans storing meatloaf sauce intended to be placed on the meatloaf after the cooking process, and bags of frozen vegetables. Corrective action: person in charge moved raw meatloaf to appropriate location where it is no longer presenting a cross contamination concern.
16 - Foodborne Illness Risk Factors
Food contact surfaces; cleaned & sanitized
Inspector Comments: 4-602.11 (priority foundation) Cutting boards on the cook line used for temperature control for safety food items were not being washed, rinsed, and sanitized at least every 4 hours as stated by the person in charge. Corrective action: educated person in charge on proper frequency of washing, rinsing, and sanitizing equipment used for temperature control for safety food items (every 4 hours).
22 - Foodborne Illness Risk Factors
Proper cold holding temperatures
Inspector Comments: 3-501.16 (priority) Coleslaw (50°F) in the service line cold top unit above the required temperature of 41°F. Cooked pasta (47-50°F) and prepackaged macaroni and cheese (47-50°F) in the cook line cold top refrigerator nearest the fryers above the required cold holding temperature of 41°F. Corrective action: pasta and macaroni and cheese were voluntarily discarded; coleslaw was moved to another cooler to get the temperature down to 41°F.
35 - Good Retail Practices
Approved thawing methods used
Inspector Comments: 3-501.13 (priority foundation) Multiple packages of mahi mahi fish in the walk in cooler were in reduced oxygen environment (vacuum sealed), thawed from frozen, and not removed from the package during the thawing process. Corrective action: fish was removed from reduced oxygen package during inspection.
37 - Good Retail Practices
Food properly labeled; original container
Inspector Comments: 3-302.12 (core) An unlabeled spray bottle of cooking oil and multiple unlabeled squirt bottles containing food product were present on the cook line.
39 - Good Retail Practices
Contamination prevented during food preparation, storage & display
Inspector Comments: 3-305.11 (core) A metal pan containing taco bowls was stored uncovered on the cook line on top of the oven.
43 - Good Retail Practices
In-use utensils: properly stored
Inspector Comments: 3-304.12 (core) Multiple knives were improperly stored in ice inside of a bucket on the cook line.
44 - Good Retail Practices
Utensils, equipment & linens: properly stored, dried, & handled
Inspector Comments: 4-901.11 (core) Multiple metal pans and plastic containers were stacked wet on shelves in the warewashing room, and were not properly air dried before stacking.
47 - Good Retail Practices
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector Comments: 4-501.12 (core) Multiple cutting boards on the cook line and the back prep area were pitted and stained. 4-101.19 (core) The shelves inside the walk in cooler were rusty, and had chipped paint.
49 - Good Retail Practices
Non-food contact surfaces clean
Inspector Comments: 4-602.13 (core) The shelves inside the walk in cooler, and multiple coolers/freezers on the cook line were soiled with debris.
51 - Good Retail Practices
Plumbing installed; proper backflow devices
Inspector Comments: 5-203.14 (priority foundation) A shut-off was present downstream from an atmospheric vacuum breaker on the pot filler. Corrective action: discussed with person in charge installing an ASSE 1022 dual check valve on this line or removing the shut-off from the fill hose.
53 - Good Retail Practices
Toilet facilities: properly constructed, supplied, & cleaned
Inspector Comments: 6-501.18 (core) The faucet handles on multiple hand sinks throughout the kitchen and warewashing area were soiled with debris.
55 - Good Retail Practices
Physical facilities installed, maintained, & clean
Inspector Comments: 6-501.12 (core) Grey water was pooled on the floor in the warewashing room underneath the dish machine. The floor in the walk in cooler/freezer were soiled with food debris .The flooring inside the walk in cooler and along the cook line and warewashing room were in disrepair.

10/31/2019 Inspection, Routine
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: 6-301.14 Handwashing Signage (C) Proper handwashing signage was not provided at all designated hand sinks.
16 - Foodborne Illness Risk Factors
Food contact surfaces; cleaned & sanitized
Inspector Comments: 4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf) Several pans were stored as clean on the drying rack located in the dish washing area. The manager on duty re-washed the pans, violation corrected.
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) A pan of baked potatoes stored out of temperature control on top of the rear food preparation area stand-up oven measured 104°F. The manager on duty discarded the potatoes, violation corrected. A sliced of meatloaf stored within the center grill line steam well measured 120°F. The grill line cook rapidly reheated the meat loaf and covered the pan to retain heat, violation corrected.
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): A double panned container of cole slaw stored within the left side grill line cold top cooler measured 46°F. The manager discussed not double panning the cole slaw in the future, violation corrected. A pan of sour cream stored within the left side expo area cold top cooler measured 48°F. Re-inspection of cooler required.
28 - Foodborne Illness Risk Factors
Toxic substances properly identified, stored & used
Inspector Comments: 7-201.11 Separation-Storage (P) Bulk Sterno gel and liquid fuel were stored directly next to food contact to-go serving spoons and pans.
37 - Good Retail Practices
Food properly labeled; original container
Inspector Comments: 3-302.12 Food Storage Containers Identified with Common Name of Food (C): The bulk flour bins located in the rear preparation area and next the grill line fryer were not labeled as to their contents.
44 - Good Retail Practices
Utensils, equipment & linens: properly stored, dried, & handled
Inspector Comments: 4-901.11 Equipment and Utensils, Air-Drying Required (C) Several pans stored on the drying rack located in the dish washing area were stacked wet.
47 - Good Retail Practices
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector Comments: 4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C) The caulking located around the facility's 2-compartment sink was in poor condition. The caulking located around the right side hand sink was in poor repair. 4-501.11 Good Repair and Proper Adjustment-Equipment (C) The door gasket located around the facility's walk-in cooler was in poor repair.
50 - Good Retail Practices
Hot & cold water available; adequate pressure
Inspector Comments: 5-205.15 System Maintained in Good Repair (P) The hand sinks located in the following areas were slow to drain: the women's restroom hand sinks and the hand sink located near the facility's mop closet. Re-inspection required.
55 - Good Retail Practices
Physical facilities installed, maintained, & clean
Inspector Comments: 6-201.11 Floors, Walls and Ceilings-Cleanability (C) The grout located throughout the kitchen flooring was in poor repair. The walls located in the mop closet were in poor condition. 6-501.12 Cleaning, Frequency and Restrictions (C) The walls located on the cooks line was soiled.

11/27/2018 Inspection, Follow-Up
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: A tray of whipped butter stored on the expo counter measured 68°F. Per the manager, they removed the butter from the cooler and use it for 4 hours or until they run out. The inspector noted that the time from when the butter was removed from the cooler was not documented anywhere within the facility. Provided the establishment a copy of the Time as a Public Health Control application, re-inspection required.

11/08/2018 Inspection, Critical Item
01b - Critical
Food Source: Wholesome, free of spoilage
Inspector Comments: Five large cans stored on the can rack located in the rear of the kitchen had one or multiple dents on the seams. The manager segregated the cans from use, violation corrected.
02e - Critical
Personnel: Smoking, eating, drinking
Inspector Comments: Several unapproved employee drinks were improperly stored above or next to food or food contact surfaces located throughout the kitchen. The manager removed all beverages, violation corrected.
03d - Critical, Food Borne Illness Risk
Food Temperature Control: Required cooking temperature
Inspector Comments: A filet of chicken intended for immediate service measured 156F after plating on the grill line. When notified, the cook placed the filet back on the grill for continued cooking to 165F or greater, violation corrected.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: A tray of whipped butter stored on the expo counter measured 67F. The manager rapidly cooled the butter, re-inspection of process required. A pan of breaded raw fish stored within the grill line lo-boy cooler measured 45F. The manager rapidly cooled the fish, violation corrected.
06c - Critical, Food Borne Illness Risk
Hand Washing: Soap and drying devices
Inspector Comments: Soap was not provided at the bar hand sink. The manager stocked the hand sink with soap, violation corrected.

07/31/2018 Inspection, Follow-Up
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Whipped butter and margarine mixture (47-50°F) in deep covered plastic containers inside the walk in refrigerator. Corrective action: operator voluntarily discarded the butter into the garbage.

07/19/2018 Inspection, Critical Item
01b - Critical
Food Source: Wholesome, free of spoilage
Inspector Comments: Three cans of vanilla pudding and one can of pasta sauce were dented on their seam and found to be unwholesome, stored on the can rack with other wholesome cans. A bottle of dark vermouth at the bar was adulterated with an unknown contaminate and was found to be unwholesome.
01c - Critical, Food Borne Illness Risk
Food Source: Cross-contamination
Inspector Comments: A metal pan containing raw pot roast was stored directly above uncovered boxes of ready-to-eat lettuce in the walk in refrigerator.
02c - Critical, Food Borne Illness Risk
Personnel: Hands washed as needed
Inspector Comments: An employee on the cook line was observed washing their hands for less than 20 seconds. An employee was observed handling dirty dishes with gloved hands then proceeded to handle clean dishes without changing gloves and washing their hands.
02d - Critical, Food Borne Illness Risk
Personnel: Hygienic practices
Inspector Comments: An employee on the cook line was observed wiping their gloved hands on a common towel then proceeded to handle food.
02e - Critical
Personnel: Smoking, eating, drinking
Inspector Comments: An unapproved employee beverage (uncovered cup) was stored on the clean side drain board in the ware washing area.
03a - Critical, Food Borne Illness Risk
Food Temperature Control: Rapidly cool foods to 41°f or less
Inspector Comments: Potato skins (84°F) in a metal pan sitting out at room temperature did not properly cool to 70°f within 2 hours. Baked potatoes (45-46°F) stacked deep in a metal pan did not properly cool to 41°F within the required 6 hour time limit.
03c - Critical, Food Borne Illness Risk
Food Temperature Control: Hot hold at 135°f or greater
Inspector Comments: Baked potatoes (125°F) in the cook line hot box hot holding below 135°F.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Raw chicken (44-46°F) in the cook line refrigerated drawer to the South. Egg wash (48-49°F), shredded cheese (45°F), corn on the cob (52°F) on ice in the top portion of the South cook line cold top refrigerator. Bleu cheese dressing (56°F), sour cream (52°F), pico de gallo (52°F), bleu cheese crumbles (53°F), feta cheese crumbles (52°F), sliced tomatoes (59°F), shredded cheese (45°F), cut leaf salad (45-46°F) in the North cook line cold top refrigerated and refrigerated drawer. Whipped margarine (52-55°F) ranch dressing (49°F) in the South expo station cold top refrigerator. Ranch dressing (49-52°F), thousand island dressing (52°F), and bleu cheese dressing (45°F) in the North wait station cold top refrigerator cold holding above 41°F.

03/21/2018 Inspection, Follow-Up
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Pico de Gallo, sour cream, bleu cheese crumbles, diced tomatoes, and chopped boiled eggs (44-47°F) on ice in the North cook line cold top refrigerator. Corrective action: cook moved food to 41°F refrigerator and made correct ice bath to maintain food at or below 41°F.

03/12/2018 Inspection, Education
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Cut lettuce salad (45°F), cut leaf lettuce (50°F) in the North West cook line cold top refrigerator. Sliced cheese (44°F) in the North East cook line refrigerated drawers above 41°F.

03/06/2018 Inspection, Routine
01b - Critical
Food Source: Wholesome, free of spoilage
Inspector Comments: Multiple jalapeños had a mold-like substance present on their surface and were found to be unwholesome inside the walk in refrigerator. Five cans of cream of mushroom soup and two cans of cranberry sauce were dented or rusty on their seams and were found to be unwholesome on the can rack. A bottle of sparkling wine was stored in direct contact with drink ice in the bar ice sink.
01c - Critical, Food Borne Illness Risk
Food Source: Cross-contamination
Inspector Comments: Multiple boxes of raw shell eggs were stored directly above uncovered boxes of ready-to-eat tomatoes, a box of raw chicken was stored in direct contact contact with multiple boxes of ready-to-eat lettuce in the walk in refrigerator.
02c - Critical, Food Borne Illness Risk
Personnel: Hands washed as needed
Inspector Comments: Multiple employees were observed donning/changing gloves without first washing their hands then proceeded to prepare food. An employee was observed handling raw ground beef with their gloved hands then proceeded to handle a bag of bread without first taking off the gloves and washing their hands.
02d - Critical, Food Borne Illness Risk
Personnel: Hygienic practices
Inspector Comments: An employee on the cook line was observed wiping their hands on a common towel.
03a - Critical, Food Borne Illness Risk
Food Temperature Control: Rapidly cool foods to 41°f or less
Inspector Comments: Cheese soup (45-49°F) in deep plastic containers stacked with lids on did not properly cool to 41°F within the required 6 hour time limit in the walk in refrigerator.
03c - Critical, Food Borne Illness Risk
Food Temperature Control: Hot hold at 135°f or greater
Inspector Comments: Broccoli and vegetable rice (113°F) and cheese sauce (125-127°F) hot holding in the cook line steam table below 135°F.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Milk batter (48°F) in the South cook line cold top refrigerator. Sour cream, ranch dressing, chopped hard boiled eggs, pico de gallo, sliced tomatoes, shredded cheese, bleu cheese crumbles in the top portion of the North cook line cold top refrigerator. Hard boiled eggs, raw fish, and cut lettuce (46°)) in the bottom portion of the North cook line cold top refrigerator. Ranch dressing, southwest sauce, tartar sauce, salads (45-50°F) in the North wait station dressing station. Whipped butter, ranch dressing, sour cream (45-46°F) in the South wait station dressing area. Sliced cheese (44-45°F) in the North cook line refrigerated drawer above 41°F.
05b - Critical
Water, Sewage, Plumbing Systems: Hot and cold water under pressure
Inspector Comments: Hot water (100°F) was not available at any hand sink in the facility other than the wait station hand sink. Actual measured temperatures (64-88°F).
05d - Critical
Water, Sewage, Plumbing Systems: Sewage disposal
Inspector Comments: The floor sink between the ware washing room and the cook line was overflowing waste water into the kitchen while running the hand sink in the back preparation area.
09b - Non-Critical
Food Labeling, Food Protection: Food protected from contamination
Inspector Comments: Bowls of lemons were stored uncovered at the wait station area.
10a - Non-Critical
Equipment Design, Construction: Food-contact surfaces
Inspector Comments: The cutting boards on the cook line were deeply grooved with knife marks. An oven mitt on the cook line was in disrepair. An unapproved foam margarita pad was present at the bar.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The door gaskets were ripped on the refrigerated drawers underneath the griddle, the reach in freezer on the cook line, and the walk in refrigerator. Wood blocks were present underneath the flat top grill, and underneath the refrigerated drawers on the North cook line. The door on the short reach in freezer on the cook line was in disrepair. The side of the steam table was taped. Cardboard was present lining shelves in the walk in refrigerator. Foil was lining the griddle on the cook line. The steam table and the cold top refrigerator on the North cook line were not properly sealed together. Black tape was present ont he South cook line wall, and the wall next to the back door
10c - Non-Critical
Equipment Design, Construction: Dishwashing facilities
Inspector Comments: The caulking on the dish spray sink, and on the two compartment sink was moldy and in disrepair.
11c - Non-Critical
Testing Devices: Chemical test kits provided and accessible
Inspector Comments: Chemical test strips used to measure residual chlorine and quaternary ammonia were not available upon the time of the inspection.
12a - Non-Critical
Cleaning Of Equipment & Utensils: Food-contact surfaces
Inspector Comments: The cutting boards on the cook line were stained. The deli slicer and measuring cups were soiled with food debris. The interior portion of the bar soda gun had a black mold-like substance present.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The top and side of the convection oven was soiled with food and debris. The door gaskets on various refrigerated units on the cook line were soiled with debris. The handles to various knives stored on the magnetic strip above the two compartment sink were soiled with debris. The handle to the microwave on the South cook line was soiled with debris. The door hinges were soiled with food and debris on the South cook line cold top refrigerator. The underneath side of the shelf above the cold top refrigerator next to the fryer was severely soiled with food and debris. Ice was built up on the back side of the walk in freezer condenser, the door to the walk in freezer, and on the condenser to the North cook line cold top refrigerator.
13a - Non-Critical
Utensils, Single-Service Articles: Utensils provided, used, stored
Inspector Comments: A scoop was stored in room temperature water on the cook line.
14a - Non-Critical
Physical Facilities: Plumbing: installed, maintained
Inspector Comments: Water was draining from the North cook line cold top refrigerator onto the floor. The left basin of the two compartment sink was draining water onto the floor. The hand sink on the cook line, ware washing area, and back preparation area were slow to drain. Water was pooled on the floor underneath the dish machine.
14b - Non-Critical
Physical Facilities: Garbage and refuse
Inspector Comments: The dumpster lid was open, and garbage was present on the ground around the dumpster.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: The ceiling in the ware washing room was soiled with dust. The floor tiles underneath the dish machine were in poor repair. Multiple small holes were present on the metal flashing above the two compartment sink. The floor inside the walk in freezer wa soiled with food and debris.
14f - Non-Critical
Physical Facilities: Locker rooms
Inspector Comments: Employee personal food items were stored above customer whipped butter in the tall wait station reach in refrigerator.
15a - Non-Critical
Other Operations: Personnel: clean clothes, hair restraints, authorized
Inspector Comments: An employee on the cook line was observed wearing a bracelet while preparing food.

04/05/2017 Inspection, Routine
01b - Critical
Food Source: Wholesome, free of spoilage
Inspector Comments: A 3 pound 2 ounce can of cream of mushroom soup was stored dented and with other wholesome cans on the can rack in the back kitchen preparation area.
02e - Critical
Personnel: Smoking, eating, drinking
Inspector Comments: An employee beverage container was stored on a preparation surface next to salt and pepper in the bar area next to the drink glass storage cooler.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Sour cream was tested at 47°F in the front kitchen expo line area near the serving window.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The shelves in the walk-in cooler near the walk-in freezer door were heavily rusted. The door gasket to the walk-in cooler door was torn. The door to the reach-in freezer under the warming oven on the cook's line was in disrepair.
14a - Non-Critical
Physical Facilities: Plumbing: installed, maintained
Inspector Comments: The warewashing area hand sink was slow to drain.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: The floor in the walk-in freezer was soiled with food debris.

03/11/2016 Inspection, Follow-Up

02/25/2016 Inspection, Routine
02e - Critical
Personnel: Smoking, eating, drinking
Inspector Comments: An open top employee beverage was observed on the back kitchen preparation table next to the hand sink.
04b - Critical
Sanitation: Mechanical
Inspector Comments: The mechanical dish machine failed to reach 50-200ppm chlorine residual during the final sanitization rinse.
09b - Non-Critical
Food Labeling, Food Protection: Food protected from contamination
Inspector Comments: Food was stored on the floor next to the fry warming table across from the fryer on the cook's line. Food was stored on the floor in the walk-in freezer.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: Multiple door gaskets throughout the kitchen were torn. The caulking on the vent screens was cracked and peeled in multiple locations.
12a - Non-Critical
Cleaning Of Equipment & Utensils: Food-contact surfaces
Inspector Comments: Microwaves throughout the kitchen were soiled with food debris. The interior of the cold-top coolers and reach-in coolers on the cook's line were soiled with food debris.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: Food storage racks in the walk-in cooler were soiled with food debris. The exterior of the reach-in cooler under the fry warmer across from the fryer was heavily soiled.
12d - Non-Critical
Cleaning Of Equipment & Utensils: Wiping cloths
Inspector Comments: The concentration of the sanitizer solution in front service area wiping cloth bucket was less than 200ppm quaternary ammonia.
14a - Non-Critical
Physical Facilities: Plumbing: installed, maintained
Inspector Comments: Heavy ice condensation was observed on the walk-in cooler condensation line. The caulking around the toilets in the women's restroom was heavily soiled and molded.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: Flooring throughout the kitchen was chipped, cracked, and soiled with food debris. The floors and walls in the walk-in cooler were soiled with food debris and the floor was cracked in various locations. A ceiling tile above the ice bath sink in the back kitchen area was in disrepair.
14d - Non-Critical
Physical Facilities: Lighting
Inspector Comments: Light fixtures did not function in various locations throughout the kitchen.
14f - Non-Critical
Physical Facilities: Locker rooms
Inspector Comments: Employee belongings were stored above or next to food products and customer utensils throughout the kitchen.
15a - Non-Critical
Other Operations: Personnel: clean clothes, hair restraints, authorized
Inspector Comments: An employee was observed wearing a wrist band while performing food preparation duties.

09/04/2015 Inspection, Follow-Up

08/19/2015 Inspection, Critical Item
01c - Critical, Food Borne Illness Risk
Food Source: Cross-contamination
Inspector Comments: Raw shelled eggs were observed stored over bread dough and produce in the walk in refrigerator.
02c - Critical, Food Borne Illness Risk
Personnel: Hands washed as needed
Inspector Comments: Kitchen employees were observed putting on food handling gloves with out washing their hands first.
02e - Critical
Personnel: Smoking, eating, drinking
Inspector Comments: An unapproved employee twist top drink was observed stored next to the kitchen microwave over the grill refrigerator.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: The following food items were tested between 52°F-58°F in the grill refrigerator: corn on the cob 64°F; fish fillets 58°F. The following food items were tested between 45°F-50°F in the drawer: refrigerator below the grill: cooked onions 45°F; sliced ham 45°F; turkey burgers 49°F; steak fillets 50°F; chicken breasts 50°F. The following food items were tested at 47°F in the salad refrigerator: tomato mango salad; shelled eggs; diced tomatoes; fish fillets. The following food items were tested between 47°F-48°F in the walk in refrigerator: roast beef 47°F; baked potatoes 48°F; red beans and rice 48°F; cooked beans 48°F.

06/16/2015 Inspection, Follow-Up

06/03/2015 Inspection, Routine
02c - Critical, Food Borne Illness Risk
Personnel: Hands washed as needed
Inspector Comments: Several employees were observed putting on food handling gloves without washing their hands first.
02e - Critical
Personnel: Smoking, eating, drinking
Inspector Comments: Several twist top and uncovered drinks were found throughout the kitchen area.
02g - Critical, Food Borne Illness Risk
Personnel: Preventing food contamination from bare hands
Inspector Comments: Two kitchen employees were observed handling ready to eat foods with their bare hands.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Raw chicken was tested at 48°F, raw fish was tested at 50°F, raw beef steak was tested at 49°F, coleslaw was tested at 49°F, and pooled eggs in a breading mixture was tested at 51°F in the cold top refrigerator on the south side of the kitchen food preparation line.
06c - Critical, Food Borne Illness Risk
Hand Washing: Soap and drying devices
Inspector Comments: No paper towels were available at the back kitchen hand sink.
10a - Non-Critical
Equipment Design, Construction: Food-contact surfaces
Inspector Comments: The kitchen cutting boards were heavily grooved and not smooth and easily cleanable.
12a - Non-Critical
Cleaning Of Equipment & Utensils: Food-contact surfaces
Inspector Comments: The kitchen can opener blade was soiled with food debris.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The back kitchen storage shelves were soiled with food debris.
12c - Non-Critical
Cleaning Of Equipment & Utensils: Dishwashing operations
Inspector Comments: Several pans were stacked wet on the kitchen pan storage shelves.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: The ceiling vent in the dish room was soiled with debris.

01/02/2015 Inspection, Follow-Up

12/10/2014 Inspection, Critical Item
01c - Critical, Food Borne Illness Risk
Food Source: Cross-contamination
Inspector Comments: Raw beef was stored above tortillas in the grill upright reach-in refrigerator. An employee in the grill area was observed cutting ready to eat chicken on a cutting board that was used previously to cut raw fish.
02c - Critical, Food Borne Illness Risk
Personnel: Hands washed as needed
Inspector Comments: An employee in the grill area was observed handling raw fish, then a refrigerator door handle without washing their hands.
03c - Critical, Food Borne Illness Risk
Food Temperature Control: Hot hold at 135°f or greater
Inspector Comments: Green beans and mashed potatoes in the grill hot holding unit were 116°F and 128°F.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Ground turkey and ham in the grill drawer reach-in refrigerator were 45-46°F.

06/23/2014 Inspection, Follow-Up
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Ground turkey patties and ground beef patties were tested between 44°F and 46°F in the top drawer refrigerator beneath the kitchen skillet.

06/18/2014 Inspection, Follow-Up
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Chicken, beef, and cheese in the drawer reach in refrigerator were 46-47°F.

06/11/2014 Inspection, Critical Item
03c - Critical, Food Borne Illness Risk
Food Temperature Control: Hot hold at 135°f or greater
Inspector Comments: Baked potatoes in the hot holding unit were 128°F.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Chicken, hamburger, and ribs in the drawer reach-in refrigerator were 47-50°F. Coleslaw and fish in the fryer cold top refrigerator were 46-51°F.

04/07/2014 Inspection, Follow-Up

04/03/2014 Inspection, Follow-Up
02c - Critical, Food Borne Illness Risk
Personnel: Hands washed as needed
Inspector Comments: An employee in the grill was observed changing gloves without washing their hands.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Beef, chicken, and fish in the fryer cold top refrigerator were between 45°F to51°F.

03/31/2014 Inspection, Routine
01b - Critical
Food Source: Wholesome, free of spoilage
Inspector Comments: A bottle of liquor in the bar had fruit flies.
02c - Critical, Food Borne Illness Risk
Personnel: Hands washed as needed
Inspector Comments: An employee in the grill area was observed handling raw meat then equipment and hamburger buns without washing their hands.
02e - Critical
Personnel: Smoking, eating, drinking
Inspector Comments: Employee beverages were stored above single use utensils in the wait station.
02g - Critical, Food Borne Illness Risk
Personnel: Preventing food contamination from bare hands
Inspector Comments: An employee in the bar was observed garnishing a drink with their bare hands.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Raw beef in the cold top refrigerators next to the fryers was 54° degrees F. Raw beef and raw turkey in the drawer reach-in refrigerator were 48°F.
04b - Critical
Sanitation: Mechanical
Inspector Comments: The dishwasher did not have a concentration of at least 50 ppm residual chlorine during the final sanitization rinse.
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 mopsink faucet.
08b - Critical
Poisonous Or Toxic Items: Properly labeled
Inspector Comments: A chemical spray bottle in the office was unlabeled.
09a - Non-Critical
Food Labeling, Food Protection: Original container, properly labeled
Inspector Comments: A white powder container in the dry store area was unlabeled.
10a - Non-Critical
Equipment Design, Construction: Food-contact surfaces
Inspector Comments: The cutting boards in the grill area were gouged.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The door gaskets for the reach-in refrigerators in the wait station and grill reach-in refrigerators were torn. The exterior of the grill was lined with foil. The exterior edges of the ice machine was rusty. The cover for the ice machine was missing.
12a - Non-Critical
Cleaning Of Equipment & Utensils: Food-contact surfaces
Inspector Comments: The interior for the grill reach-in freezer was soiled with food debris.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The exterior of the salamander in the kitchen was soiled with grease. The exteriors of the muffin tins in the grill area were soiled with food debris. The three-tiered shelf in the grill area was soiled with food debris. The dishwasher hood was soiled with grease. The door gaskets in the grill area were soiled with food debris.
12c - Non-Critical
Cleaning Of Equipment & Utensils: Dishwashing operations
Inspector Comments: The stainless steel containers on the clean dish racks in the warewashing area were stacked wet.
13a - Non-Critical
Utensils, Single-Service Articles: Utensils provided, used, stored
Inspector Comments: The container of croutons in the wait station had a scoop inside with no handle. The bin of cajun seasoning in the dry store area had a scoop inside with no handle.
13c - Non-Critical
Utensils, Single-Service Articles: No reuse of single-service articles
Inspector Comments: Single use honey containers were being reused to store other food containers in the kitchen.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: The floor corner by the ice machine was soiled with food debris. The floor of the walk-in freezer was soiled with food debris. The floor corners of the dry store area were soiled with food debris. The tiles in the walk-in refrigerator were chipped.
14i - Non-Critical
Physical Facilities: Restroom facilities
Inspector Comments: The caulking for the men's and women's restroom toilets was split.

11/15/2013 Inspection, Follow-Up

10/30/2013 Inspection, Follow-Up
02d - Critical, Food Borne Illness Risk
Personnel: Hygienic practices
Inspector Comments: A kitchen employee was observed washing a scoop in the hand sink next to the kitchen deep fryers.
02e - Critical
Personnel: Smoking, eating, drinking
Inspector Comments: Two employees were observed drinking from uncovered unapproved drinks on the kitchen food preparation line.

10/10/2013 Inspection, Routine
02d - Critical, Food Borne Illness Risk
Personnel: Hygienic practices
Inspector Comments: A fryer basket was observed stored in the kitchen hand sink next to the fryers. An employee was observed dumping water form a glass into the bar handsink.
03a - Critical, Food Borne Illness Risk
Food Temperature Control: Rapidly cool foods to 41°f or less
Inspector Comments: Two pans of cooked beans were tested at 101°F-105°F after cooling in a sink with ice and water for more than three hours. The cooling beans did not make the two hour cooling requirement from 135°F to 70°F.
03c - Critical, Food Borne Illness Risk
Food Temperature Control: Hot hold at 135°f or greater
Inspector Comments: A large piece of meat loaf which was hot holding in the kitchen steam table was tested at 110°F.
05c - Critical
Water, Sewage, Plumbing Systems: Backflow, back siphonage
Inspector Comments: A shut off valve was observed down stream of a vacuum breaker on the mop sink faucet.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The three compartment sinks in the back kitchen area and in the dish room were not adequately sealed to the wall. The walk in refrigerator door gasket was in poor repair.
10c - Non-Critical
Equipment Design, Construction: Dishwashing facilities
Inspector Comments: The dish machine drainage board was not adequately sealed to the wall.
11a - Non-Critical
Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer
Inspector Comments: A kitchen food probe thermometer was not accurately calibrated.
12a - Non-Critical
Cleaning Of Equipment & Utensils: Food-contact surfaces
Inspector Comments: The interior of the kitchen microwave was soiled with food debris. The kitchen can opener blade was soiled with food debris. The kitchen potato masher was soiled with food debris.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The back kitchen pan storage rack was soiled with food debris. The hood filters over the fryers were soiled with food debris.
13a - Non-Critical
Utensils, Single-Service Articles: Utensils provided, used, stored
Inspector Comments: A knife was observed stored soiled on a magnetic strip with other clean knives.
14a - Non-Critical
Physical Facilities: Plumbing: installed, maintained
Inspector Comments: The kitchen hand sinks were not adequately sealed to the wall. The kitchen mop sink was not adequately sealed to the wall.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: There was a hole in the wall behind the front kitchen hot box. The wall behind the three compartment sink in the dish room was soiled with food debris.
14i - Non-Critical
Physical Facilities: Restroom facilities
Inspector Comments: The restroom toilets were not adequately sealed to the floor.