|
06/15/2022
Inspection, Routine
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments:
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P)
-Raw fish was stored above ready-to-eat butter in the walk-in refrigerator.
Corrective action: The person in charge moved the raw fish to the bottom shelf. Discussed storing raw foods below ready-to-eat foods with the person in charge.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments:
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
-The following items measured greater than 41°F in the two door cold top reach-in refrigerator at the entrance to the main cook line: feta cheese (46°F), chopped tomatoes (49°F), and shredded colby jack cheese (46°F).
Corrective action: The person in charge turned down the temperature of the refrigeration unit, and will continue to monitor the internal temperature of the above food product. Discussed proper cold holding temperatures and techniques with the person in charge.
|
| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
|
Inspector Comments:
4-901.11 Equipment and Utensils, Air-Drying Required (C)
-Clean dishes were stacked wet on the shelf above the three compartment sink in the warewashing area.
|
| 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 on the hand sink at the end of the main cook line across from the fryers was torn.
-The caulking on the preparation sink on the secondary cook line was torn.
-The caulking on the vent hood above the secondary cook line was torn.
4-501.11 Good Repair and Proper Adjustment-Equipment (C)
-The door gasket on the two door cold top reach-in refrigerator at the entrance to the main cook line was torn.
-The door gasket on the two door cold top reach-in refrigerator next to the flat top grill on the main cook line was torn.
-The door gasket on the two door cold top reach-in refrigerator next to the fryers on the main cook line was torn.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments:
4-601.11(B) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
-The cutting board to the right of the flat top grill on the main cook line was stained.
4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
-The hanging fan at the entrance to the main cook line was soiled.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments:
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
-Numerous ceiling tiles near the fire exit door on the secondary cook line were in disrepair.
6-501.12 Cleaning, Frequency and Restrictions (C)
-The floor in the walk-in freezer was soiled.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments:
6-303.11 Intensity-Lighting (C)
-A light in the vent hood above the secondary cook line was not in service.
|
|
07/07/2021
Inspection, Routine
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments:
5-202.12 Handwashing Sinks, Installation (Pf)
- Hot water was not provided to the hand sink in the wait station area.
Corrective action: Correct immediately.
6-301.11 Handwashing Cleanser, Availability (Pf)
- Soap was not provided at the hand sink in the ware washing area.
Corrective action: The person in charge provided soap.
|
| 20 - Foodborne Illness Risk Factors |
| Proper cooling time and temperature |
|
Inspector Comments:
3-501.14 Cooling (P)
- Cooked baby carrots (75°F) measured greater than 70°F after 3 hours of cooling in the ice bath on the back cook line.
Corrective action: The person in charge reheated the carrots to 165°F and restarted the cooling process. A handout was provided on proper cooling.
|
| 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)
- The following food product measured greater than 41°F in the cold-top reach-in refrigeration unit across from the oven on the front cook line: diced tomatoes (52°F), sliced tomatoes (54°F), pico de gallo (54°F), shredded cheddar and mozzarella cheese (49°F), chopped iceberg lettuce (54°F), and chopped romaine lettuce (52°F).
Corrective action: The person in charge turned down the temperature on the unit and will monitor internal food temperatures to ensure all food product measures 41°F or below.
|
| 33 - Good Retail Practices |
| Proper cooling methods used; adequate equipment for temperature control |
|
Inspector Comments:
3-501.15 Cooling Methods (C)
- Shredded iceberg lettuce, shredded romaine lettuce, and pico de gallo were stored in tightly sealed containers while actively cooling in the walk-in refrigerator.
|
| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
|
Inspector Comments:
6-202.15 Outer Openings, Protected (C)
- A gap was present at the base of the exterior door at the bar.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments:
3-304.14 Wiping Cloths, Use Limitation (C)
- The wiping cloth bucket under the oven on the cook line was stored on the floor.
|
| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
|
Inspector Comments:
4-901.11 Equipment and Utensils, Air-Drying Required (C)
- Numerous dishes were stacked wet above the three compartment sink.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments:
4-501.12 Cutting Surfaces (C)
- The cutting boards on the cold-top refrigeration units on the front cook line were scored.
4-501.11 Good Repair and Proper Adjustment-Equipment (C)
- The door gasket on the refrigeration unit near the fryer on the front cook line was torn.
4-202.11 Food-Contact Surfaces-Cleanability (Pf)
- Numerous plastic food storage container in the dry storage area were cracked or chipped.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments:
4-601.11(B) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
- The food contact surface of the can opener on the back cook line was soiled.
- The green scrubbers in the ware washing area were soiled.
4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
- The vent above the dish machine was soiled.
- The door gaskets on the reach-in refrigerator to the right of the flat top grill on the front cook line were soiled.
- The interior of the reach-in freezer across from the fryers on the front cook line was soiled.
- The exterior of the bulk baking powder containers across from the back cook line were soiled.
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments:
5-203.14 Backflow Prevention Device, When Required (P)
- A spray nozzle was attached downstream of the atmospheric vacuum breaker on the mop sink without a
backflow prevention device.
|
| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
|
Inspector Comments:
6-501.18 Cleaning of Plumbing Fixtures (C)
- The caulking on the drain boards of the dish machine was soiled.
- The caulking on the hand sink on the cook line was soiled.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments:
6-303.11 Intensity-Lighting (C)
- Two bulbs under the vent hood on the back cook line were non-functioning at the time of inspection.
|
|
10/30/2019
Inspection, Routine
|
| 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 (Pf)
- The sanitizer buckets throughout the facility measured less than 100 ppm quaternary ammonium.
Corrective action: The person in charge corrected the solutions to measure 200 ppm quaternary ammonium.
|
| 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)
- Whipped butter (62°F) measured greater than 41°F on a shelf below the service window.
Corrective action: The person in charge moved the whipped butter to the reach-in refrigerator.
|
| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
|
Inspector Comments:
6-202.15 Outer Openings, Protected (C)
- A gap was present in the outer door to the bar.
6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest (C)
- The sticky fly trap near the soda syrup storage area was not changed out as often as necessary.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments:
3-304.14 Wiping Cloths, Use Limitation (C)
- A wiping cloth bucket was stored on the floor below the front cook line oven.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments:
3-304.12 In-Use Utensils, Between-Use Storage (C)
- A couple pairs of tongs were stored in a sanitizer solution on the cook line.
- Ice cream scoops were stored in stagnant water (68°F) on the FC Area counter.
- A spatula was stored in the crevice between the dish machine drain board and the wall in the ware washing area.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments:
4-202.11 Food-Contact Surfaces-Cleanability (Pf)
- Numerous food storage containers throughout the facility were cracked.
4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
- The caulking on the vent hood above the back cook line was torn.
- The cooling preparation sink on the back cook line was separated from the wall.
- The preparation sink on the back cook line was separated from the wall.
- The caulking on the preparation table across from the back cook line was torn.
- The caulking on the vent hood above the front cook line was torn.
- The caulking on the hand sink on the front cook line was cracked.
- The caulking on the three compartment sink was cracked.
- The caulking on the hand sink in the ware washing area was torn.
- The caulking on the dish machine drain boards was torn.
- The caulking on the hand sink at the bar was torn.
- The caulking on the hand sink in the men's restroom was cracked.
4-501.12 Cutting Surfaces (C)
- The cutting boards on all cold holding units on the front cook line were scored.
4-501.11 Good Repair and Proper Adjustment-Equipment (C)
- Ice accumulation was present on the condenser unit in the walk-in freezer.
- The shelving units in the walk-in refrigerator were rusted.
- Paint was chipped on the shelving units in the dry storage area.
- The door gasket on the cold-top reach-in refrigerator to the right of the grill on the front cook line was torn.
- The door gasket on the reach-in freezer across from the fryers on the front cook line was torn.
- Paint was chipped on the shelving units throughout the ware washing area.
- Porous wood was present at the bar.
- The door gasket on the reach-in refrigerator to the right of the FC Area was torn.
- The door gasket on the reach-in refrigerator to the left of the FC Area was torn.
- Paint was chipped on the shelves near the reach-in refrigerator to the right of the FC Area.
4-202.16 Nonfood-Contact Surfaces (C)
- The handles of numerous utensils throughout the facility were not smooth and easily cleanable.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments:
4-601.11(B) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
- Numerous food storage containers throughout the facility were soiled.
- The dish trays for the dish machine were soiled.
- The soda gun holder at the bar was soiled.
- The deflector in the ice machine was soiled.
4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
- The ansel system above the back cook line was soiled.
- The exterior of the oven on the back cook line was soiled.
- The can opener on the preparation table across from the back cook line was soiled.
- The stand up mixer across from the back cook line was soiled.
- The exterior of the preparation sink across from the back cook line was soiled.
- The fan guards on the condenser units in the walk-in refrigerator were soiled with dust.
- The interior of the reach-in refrigerated drawers below the flat top grill on the front cook line was soiled.
- The shelves above the cold-top reach-in refrigerator across from the front cook line were soiled.
- The bottom of the shelf above the service window was soiled.
- The interior of the cold-top reach-in refrigerator to the right of the grill on the front cook line was soiled.
- The door gaskets of the cold-top reach-in refrigerator to the right of the grill on the front cook line were soiled.
- The exterior of the fryers on the front cook line were soiled.
- The interior of the reach-in freezer across from the fryers on the front cook line was soiled.
- The sanitizer shelf near the front cook line was soiled.
- The soap dispenser above the hand sink in the ware washing area was soiled.
- The vent above the dish machine was soiled.
- The door gaskets on the reach-in refrigerator to the left of the FC Area were soiled.
- The door gaskets on the reach-in refrigerator to the right of the FC Area were soiled.
- The interior of the bread warmer in the FC Area was soiled.
- The cords above the service window were soiled.
- The interior of the reach-in refrigerator to the right of the FC Area was soiled.
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments:
5-205.15 System Maintained in Good Repair (C)
- The faucet on the preparation sink across from the back cook line was leaking upon inspection.
- The faucet on the hand sink near the front cook line was leaking upon inspection.
5-202.13 Backflow Prevention, Air Gap (P)
- The sprayer on the pre-rinse side of the dish machine was hanging below the flood rim upon inspection.
|
| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
|
Inspector Comments:
6-501.18 Cleaning of Plumbing Fixtures (C)
- The faucets on the three compartment sink were soiled.
- The sprayer faucet handles on the pre-rinse side of the dish machine were soiled.
|
| 54 - Good Retail Practices |
| Garbage & refuse properly disposed; facilities maintained |
|
Inspector Comments:
5-501.113 Covering Receptacles (C)
- The lids to the dumpsters were open upon inspection.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments:
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
- Numerous floor tiles throughout the facility were cracked.
- Porous ceiling tiles were present in the ware washing area.
- Holes were present in the wall above the hand sink in the bar.
- Holes were present to the left of the paper towel dispenser in the men's restroom.
6-501.12 Cleaning, Frequency and Restrictions (C)
- The caulking on the preparation table across from the back cook line was soiled.
- The floor below the stand up mixer across from the back cook line was soiled.
- The ceiling throughout the facility was soiled.
- The floor drain below the preparation sink across from the back cook line was soiled.
- The floor in the walk-in freezer was soiled.
- The wall behind the three compartment sink was soiled.
- The wall below the three compartment sink at the bar was soiled.
- The floor below the three compartment sink at the bar was soiled.
|
|
11/07/2018
Inspection, Routine
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw chicken was stored above ground beef in the walk-in refrigerator.
Raw chicken was stored above raw intact steaks in the walk-in refrigerator.
Corrective action: The person in charge arranged the raw food product properly.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: Ice and a brown liquid was observed in the basin of the hand sink near the coffee makers.
Corrective action: The person in charge was educated on proper hand sink usage.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An unapproved employee beverage was stored on the top shelf in the cold-top reach-in refrigerator across from the cook line.
Corrective action: The person in charge moved the beverage to an approved location.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Ranch dressing measured 45°F and tartar sauce measured 46°F in the ice bath on the expo line.
Corrective action: The person in charge rapidly cooled the food product in the walk-in refrigerator and added ice water to the ice bath.
|
| 08c - Critical |
| Poisonous Or Toxic Items: Properly used |
|
Inspector Comments: The sanitizer bucket near the register in the kitchen measured greater than 400 ppm quaternary ammonium.
Corrective action: The person in charge diluted the solution to measured 200 ppm quaternary ammonium.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: An unlabeled squeeze bottle of water was stored above the cold-top reach-in refrigerator across from the cook line.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The food contact surface on a spatula stored above the three compartment sink was cracked. The cutting board on all the cold-top refrigerator units on the cook line were scored. Numerous food storage containers throughout the facility were cracked.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The handle on a pair of tongs stored on the expo line were chipped. The caulking around the ice bath on the expo line was torn. The shelves inside the west and east reach-in refrigerator were rusted. A metal panel on the dish machine drain board was separated from the drain board. The door gaskets on the cold-top reach-in refrigerator across from the cook line were torn. The door gasket on the reach-in freezer across from the cook line was torn. The door gaskets on the reach-in hot holding unit across from the cook line were torn. The door gaskets on the cold-holding drawers below the grill on the cook line were torn. The caulking on the vent hood above the fryer on the cook line was torn. The caulking on the vent hood above the back of house cook line was torn. The preparation sink was not properly sealed to the wall. The shelving units throughout the walk-in refrigerator were rusted.
|
| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
|
Inspector Comments: The caulking on the three compartment sink in the ware washing area was torn.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The food storage containers in the ware washing area were soiled. The sheet pans above the three compartment sink were soiled. The food storage containers in the back food preparation area were soiled. The sheet pans stored below the oven on the back of house cook line were soiled.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: Ice build-up was present in the reach-in ice cream freezer on the expo line. The interior and exterior of the bread warmer on the expo line was soiled. The shelves in the ware washing area were soiled. The caulking on the dish machine drain board was soiled. The vent hood above the dish machine was soiled. The dish machine trays were soiled. The shelves above the cold-top reach-in refrigerator across from the cook line were soiled. The food storage containers in the hot holding unit across from the cook line were soiled. The interior and exterior of the reach-in freezer across from the cook line was soiled. The interior of the reach-in hot holding unit across from the cook line was soiled. The door gaskets on the cold-top reach-in refrigerator near the fryer on the cook line were soiled. The interior of the cold-top reach-in refrigerator near the fryer on the cook line was soiled. The door gaskets on the cold-top reach-in refrigerator near the flat top grill on the cook line were soiled. The shelves in the dry storage area were soiled. The large mixer in the back of house preparation area was soiled. The can opener on the preparation table in the back of house preparation area was soiled. Ice build-up was present on the condenser unit in the walk-in freezer.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: Clean dishes were stacked wet in the dry storage area.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The basin of the hand sink near the coffee makers was soiled. The caulking on the hand sink near the coffee makers was soiled. The faucet on the hand sink near the coffee makers was loose. The caulking on the hand sink in the ware washing area was cracked. The hand sink near the cook line was not properly sealed to the wall. The hand sink in the bar area was not properly sealed to the wall.
|
| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
|
Inspector Comments: The lids to the dumpsters were missing.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor throughout the facility was soiled. Grout was missing between the floor tiles throughout the facility. Floor tiles were cracked throughout the facility. The coving throughout the facility was soiled. Coving tiles were cracked throughout the facility. The ceiling throughout the facility was soiled. Walls throughout the facility were soiled. Holes were present in the wall above the preparation sink. Holes were present in the wall above the hand sink in the bar area.
|
| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
|
Inspector Comments: A jacket was stored on top of clean dish containers in the dry storage area.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
|
Inspector Comments: The side door at the bar had an opening greater than 1/4 inch.
|
|
12/04/2017
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Two dented cans of California tomato sauce were stored with wholesome cans in the dry storage area. Inspector discussed with employees the facility's dented can policy and monitoring for dented cans. Dented cans were moved to the office to be returned to the supplier. Violation corrected on site.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw beef was stored directly behind precooked ribs in the drawer style refrigerator under the cook line grill. Inspector discussed with employees proper storage of raw and cooked food items in order to prevent possible cross contamination. The raw beef was moved in front of the precooked ribs in the drawer style refrigerator. Violation corrected on site.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: Two employees on the cook line was observed washing their hands improperly for less than 20 seconds as required. Inspector discussed with employees and management proper hand washing procedures. Employees on the cook line were observed washing their hands properly for the required 20 seconds. Violation corrected on site.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Precooked pasta and cooked beef measured 45°F in the reach in left reach in refrigerator on the cook line. A bin of cut leafy greens in the reach in refrigerator across from the cook line measured 49°F. Inspector discussed with employees on the cook line ensuring all food items maintain a temperature of at least 41°F or below at all times when food is being held for later service or preparation. Bags of ice were placed on top of the precooked pasta and the bin of cut leafy greens was moved into the walk-in refrigerator to reach proper temperature of 41°F or below. Whipped butter and margarine mixture cups measured 52°F stored at room temperature on a shelf below the wait station food service window. Inspector discussed with management creating a time as a public health control plan for the whipped butter and margarine mixture cups and a time as a public health control plan handout was provided during the time of the inspection. The whipped butter and margarine mixture cups were placed back into the wait station west side reach in refrigerator. Violation to be corrected within 10 days
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle below the dish machine was unlabeled as to its contents. Inspector discussed with employees proper labeling of all chemical bottles. The chemical spray bottle was dumped out in the mop sink. Violation corrected on site.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: Two spray bottles of cooking oil on the cook line were unlabeled.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The cutting boards on the cook line were scored and not smooth and easily cleanable.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The door gaskets on the hot holding unit next to the cook line hand sink was in poor repair. The wait station ice cream freezer lid was in disrepair. The left cook line cold top refrigerator door was in disrepair. The caulking behind the two compartment sink, back preparation area tables and chill table were inadequately sealed to the walls. Shelves in the walk-in refrigerator and in the west side wait station reach in refrigerator were rusty. The drain board liner next to the bar three compartment sink was not smooth and easily cleanable.
|
| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
|
Inspector Comments: The caulking behind the three compartment sink and dish machine drain boards were in poor repair and inadequately sealed to the wall. The dish window drain board was in disrepair and not smooth and easily cleanable. Acoustic ceiling tiles present with water stains were above the dish area hand sink. Several floor tiles in the dish area were chipped, in poor repair, and/or pooled with water. Holes were present in the wall behind the kitchen three compartment sink. Areas of floor grout in the dish area was missing and in poor repair and pooled with water. The left faucet on the three compartment sink was leaking. The caulking behind the bar three compartment sink was in poor repair and inadequately sealed to the wall.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: Several sheet pans above the preparation area stove and the three compartment sink were soiled with burnt food and not smooth and easily cleanable. The roll making machine was soiled and was not clean daily as required.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The interior of the hot holding unit next to the cook line hand sink was soiled. The shelves in the dry storage area, walk-in refrigerator, above the three compartment sink, and above the large mixer. The chemical storage shelf in the mop sink was rusty.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: Clean pans were stacked wet in the dry storage area.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The caulking behind all of the kitchen hand sinks and bar hand sink were in disrepair and inadequately sealed to the walls. The mop sink was leaking. The basin of the wait station hand sink was stained with food debris. The bar hand sink was slow to drain.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Areas of floor grout, floor tiles, and floor coving throughout the kitchen and wait station were soiled cracked, missing, pooled with water and/or not smooth and easily cleanable. The paint on several ceiling vents above the cook line were chipping and not smooth and easily cleanable. Holes were present in the walls behind several of the hand sinks throughout the facility, behind the two compartment sink, roll making machine next to the back door, and next to the fryers. A light shield above the cook line was missing. The floor in the walk-in freezer was soiled with dirt. Ice build up was observed on the ceiling and floor in the walk-in in freezer. The wall paper behind the bar three compartment sink was in poor repair and not smooth and easily cleanable.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
|
Inspector Comments: The side door at the bar had an opening greater than 1/4 inch.
|
| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
|
Inspector Comments: The women's restroom hand sink was slow to drain.
|
|
10/07/2016
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A dented can of marinara sauce was stored with wholesome cans in the dry storage area.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee at the wait station area was observed donning clean gloves to cut fruit without first washing their hands.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Whipped butter measured 67°F stored at room temperature on the counter next to the wait station point of sale station. Whipped butter measured 48°F in the wait station fruit cold top refrigerator.
|
| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
|
Inspector Comments: A large accumulation of flies were present on a fly strip above the carbon dioxide tank next to the ice machine.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: Three chemical spray bottles above the mop sink and one chemical spray bottle stored under the water sink at the wait station were unlabeled as to their contents.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: The wait station ice bin was uncovered and the ice was unprotected from possible contamination.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Several clean pan lids in the dry storage area were cracked and in poor repair. Multiple dish racks in the dish area were in poor repair and not smooth and easily cleanable. Several cutting boards on and across from the cook line were scored and not smooth and easily cleanable.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Door gaskets on several cold holding units on the cook line were torn and in poor repair. The caulking around the cook line ventilation hoods were inadequately sealed and in disrepair. The cold top refrigerator lid next to the cook line grill was in disrepair. The wait station ice cream freezer lid was in disrepair. The caulking behind the wait station beverage counter and behind the two compartment preparation sink were soiled with mold and in disrepair. Several shelves in the walk-in refrigerator were rusty. Soiled tape that was not smooth and easily cleanable was observed on the wall next to the dish area window. Several sheet pans above the three compartment sink were soiled with burnt food and not smooth and easily cleanable. The left three compartment sink faucet was soiled with grime.
|
| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
|
Inspector Comments: The caulking behind the three compartment sink and throughout the dish area was soiled with mold and in disrepair. The bar three compartment sink was inadequately sealed to the wall.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: Several cutting boards on and across from the cook line were stained with food. Several dish machine racks in the dish area were soiled with grime.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: Door gaskets on several cold holding units on the cook line were soiled with food and debris. Multiple shelves throughout the facility were soiled with dust, food, grime and/or debris. The interior of the ice machine lid was soiled with grime. The walk-in refrigerator door gasket was soiled with mold. The drains on the sides of the three compartment sink basins were soiled with grime. The pre-rinse sprayer nozzle was soiled with grime. The bottom of the reach-in refrigerator next to the grill was pooled with water. The mixer stand was heavily soiled with food and debris.
|
| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
|
Inspector Comments: Coffee filters were stored uncovered and unprotected from possible contamination above the wait station coffee machine.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The caulking behind all of the hand sinks throughout the kitchen, dish area and bar were inadequately sealed to the wall and soiled with grime. The wait station hand sink faucet was loose and the hand sink was inadequately sealed to the wall. The cook line hand sink soap dispenser was soiled with grime and debris. The mop sink faucet, bar three compartment sink faucet and dish area hand sink faucet were leaking. The basin of the bar hand sink was stained.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Areas of floor grout and floor tiles throughout the kitchen, wait station and dish area were cracked, missing, pooled with water and/or not smooth and easily cleanable. Several ceiling vents above the cook line were chipping of paint and not smooth and easily cleanable. Holes were observed behind the bar hand sink. Holes were observed in the walls next to the cook line hand sink,
Several acoustic ceiling tiles in the dish area were stained with water. The bar three compartment sink floor drain cover was rusty. The floor coving next to the cook line hand sink and next to the walk-in refrigerator door were cracked, missing, not smooth and easily cleanable and/or inadequately sealed with the wall. Areas of the walls in the dish area and dry storage were soiled with food, dirt and/or debris. The walk-in freezer floor was soiled with food and dirt. The walk-in freezer ceiling was soiled with ice.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
|
Inspector Comments: The outside door in the bar had an opening of greater than 1/4 inch.
|
| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
|
Inspector Comments: The caulking around the restroom toilets were soiled and in poor repair.
|
|
12/07/2015
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Three bottles of liquor in the bar area were adulterated with fruit flies. Parasite destruction could not be verified for salmon, tilapia, cod, and catfish able to be ordered raw or undercooked.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw, uncovered hamburger was stored next to corn on the cob in the cold-top refrigerator next to the fryers.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee was observed not washing their hands for a minimum of 20 seconds in the kitchen area. An employee was observed handling dirty dishes and then returned back to food preparation without first washing hands.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Two unapproved, pop-top employee beverages were stored on the shelf below the beverage station in the kitchen. An unapproved employee, twist-top beverage was stored next to and above customer food items in the walk-in refrigerator.
|
| 03d - Critical, Food Borne Illness Risk |
| Food Temperature Control: Required cooking temperature |
|
Inspector Comments: Chicken was not adequately cooked to the required internal temperature of 165°F on the flat top grill on the cook line.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: The following items were above 41°F in the cook line cold-top refrigerator across from the grill: chili butter (56°F0, bleu cheese crumbles (52°F), sour cream (52°F), and diced tomatoes (52°F).
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: There was no hot water present at the two compartment food preparation sink. Hot water was not present at the four compartment sink in the bar area.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: One chemical spray bottle on the shelf under the beverage station in the kitchen was unlabled as to its contents. Two chemical spray bottles on a shelf across from the flat-top grill were unlabeled as to their contents.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: A spray bottle of oil was not labeled as to its contents on the cook line. Boxes of flour were unlabeled as to their contents on a shelf above the back food preparation table. A metal pan containing oil was not labeled as to its contents in the dry storage area.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Ice was uncovered and unprotected from contamination at the beverage station in the kitchen area. Tortilla strips and shaved almonds were uncovered and unprotected from contamination on the cook line.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The cutting boards on the cook line were severely scoured.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Several door gaskets were torn and in disrepair throughout the facility. The two compartment food preparation sink was not adequately sealed to the wall. Tape was present on the left faucet on the three compartment sink in the ware washing area. Double-sided tape was present on the exterior of the fryer ventilation hood on the cook line. Tape was present wrapped around the handle of tongs on the cook line. A shelf was in disrepair in the walk-in refrigerator. Shelf liner that was not smooth and easily cleanable was present on the glass shelves in the bar area and on the four compartment sink drainboard in the bar area. The three compartment sink was not adequately sealed to the wall in the ware washing area. Unfinished plywood was present next to the bar four compartment sink. A wood shelf was in disrepair above the bar four compartment sink.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: An onion dicer was soiled with food debris in the dry storage area. The interior of the doors on the cook line reach-in refrigerators were soiled with food debris.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The microwave door was soiled with food debris in the kitchen area. The door gasket on the walk-in refrigerator was soiled. The exterior of the bread warmer was soiled in the kitchen area.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: Dishes were stacked while wet on a shelf in the dry storage area.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: The sanitizer in the bar area contained less than 100 parts per million of quaternary ammonium.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Tongs were stored unprotected from contamination at knee height on the cook line. Forks were not stored with the handles facing one direction to protect the food contact surface from contamination in the reach-in refrigerator in the kitchen wait station. A utensil was stored in standing, 106°F water next to the hand sink in the front wait station area.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The faucet fixture was loose on the hand sink in the kitchen wait station area.
|
| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
|
Inspector Comments: The outdoor dumpsters were not equipped with lids to prevent rodent harborage.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor in the walk-in freezer was soiled. A floor tile was missing under the dish machine in the ware washing area. Several holes were present in the wall next to the kitchen first aid station. Holes were present in the wall next to the hand sink in the bar area. A ceiling tile was missing above the soda tower in the kitchen.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: A light was not adequately functioning in the following areas: the walk-in refrigerator, the dry storage area, and in the bar area.
|
| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
|
Inspector Comments: An employee sweatshirt was stored next to customer food items and utensils in the dry storage area.
|
|
12/19/2014
Inspection, Routine
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: Lemons were present in the wait station hand sink.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Cooked peppers were 92°F on the cooks' line.
|
| 04b - Critical |
| Sanitation: Mechanical |
|
Inspector Comments: The dish machine's final rinse cycle contained less than 50ppm chlorine residual.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: Bulk food containers in the back preparation area were not labeled.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Several cutting boards on the cooks' line were not smooth and easily cleanable.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The caulking around the hood was in disrepair. The ice bath sink, three compartment sink, dish machine drainboards, and food preparation sink were not sealed to the wall. The dish machine drainboard was in disrepair and not smooth and easily cleanable.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The table top can opener blade was soiled. Several trays being stored with clean dishes were not completely clean.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The storage shelf next to the fryer was soiled. Door gaskets on the cooks' line reach-in refrigerators were soiled.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: A scoop without a handle was present in the bulk flour container.
|
| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
|
Inspector Comments: Coffee filters in the wait station were being stored unprotected from contamination.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The preparation area, ware washing area, and bar hand sinks were not sealed to the wall.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Standing water was present on the cooks' line floor. Floor tiles at the end of the cooks' line were in disrepair. Ice build-up was present on the floor of the walk-in freezer. The floor of the walk-in freezer was soiled. The floor of the ware washing area was soiled.
|
|
11/26/2013
Inspection, Routine
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee at the cook line was observed washing their hands for 5 seconds, as opposed to the minimum requirement of at least 15 seconds.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee at the cook line was observed wiping their hands on their apron.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An unapproved employee beverage was stored in the wait station reach-in refrigerator across from the register next to and above customer food items.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Sour cream was 46°F in the front wait station cold-top refrigerator. Pasta was 60°F in the cook line reach-in refrigerator to the right of the stove. Raw ribs were 60°F, thawing at room temperature, in the back preparation area.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Pies in the back preparation area were uncovered.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Shelves in the front wait station reach-in refrigerators were rusty. Several cutting boards at the cook line were scored. Shelves in the cook line reach-in refrigerators were rusty. The shelves in the cook line reach-in freezer were rusty.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Caulking on the three compartment sink was in disrepair. Caulking on the cook line ventilation hood was in disrepair. Shelves in the walk-in refrigerator were rusty. The door gasket on the walk-in freezer was torn. Caulking on the preparation sink was in disrepair. The door gasket on the bar reach-in refrigerator was torn.
|
| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
|
Inspector Comments: Caulking on the dish machine drainboard was in disrepair.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: Spoon utensils above the three compartment sink were soiled with food debris. The racks in the cook line salamander were soiled with food debris. The interior basin of the cook line reach-in refrigerator was soiled with food debris.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The dish machine pre-rinse sprayer was soiled with food debris. The door gasket on the cook line reach-in refrigerator was soiled with food debris. The walk-in refrigerator shelves were soiled with food debris. The racks above the mixer in the back preparation area were soiled with food debris and dust. The door gasket at the bar reach-in refrigerator was soiled with food debris.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: Dishes in the dry storage area dish rack were stacked wet.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: In-use tongs on the cook line stove handles were stored with the food contact surface exposed. The handle of the ice scoop in the bar ice machine was stored in contact with the ice.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The caulking on the dish area hand sink was in disrepair.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Ceiling tiles in the dish machine area were missing. A tile at the end of the cook line floor was chipped and broken. The walk-in refrigerator fan was soiled with dust. Ice buildup was observed on the walk-in freezer door. The floor of the walk-in freezer was soiled with dirt.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: A light in the walk-in refrigerator was not functioning. A light in the back preparation area was not functioning.
|
| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
|
Inspector Comments: Caulking on the men's and women's restroom toilets was in disrepair.
|
