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05/19/2022
Inspection, Routine
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments:
5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf)
Wash cloths were stored in the basin of the hand sink in the bar.
Corrective action: the inspector educated the person in charge that hand sinks are only for hand washing; no items may be stored in the basins of hand sinks.
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| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
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Inspector Comments:
3-101.11 Safe, Unadulterated and Honestly Presented (P)
A dented can of ripe olives was stored with wholesome cans in the dry storage rack.
Corrective action: the person in charge moved the can to a morgue area to be returned for credit.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments:
4-501.111 Manual Warewashing Equipment, Hot Water Sanitization Temperatures (P)
The temperature of the high heat dish machine in the bar did not reach at least 160° F after the final rinse.
Corrective action: the person in charge agreed to get the dish machine serviced and will utilize the kitchen dish machine or bar 3 compartment sink to wash, rinse, and sanitize the bar dishes.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments:
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf)
The following items in the walk-in refrigerator were not marked with a prepped on or use by date: rice, diced chicken, chicken tenders, cut lettuce, pasta, and sliced tomato.
Corrective action: the person in charge decided to discard the items.
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01/07/2022
Inspection, Routine
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| 04 - Foodborne Illness Risk Factors |
| Proper use of restriction and exclusion |
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Inspector Comments:
2-201.13 Removal, Adjustment, or Retention of Exclusions & Restrictions (P)
A food employee with a cut on his thumb and without an impermeable cover was improperly reinstated to food preparation activities (only a glove was being worn).
Corrective action: The employee was restricted from food preparation, placed an impermeable bandage on his cut, and put on a single-use glove before returning to food preparation.
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| 09 - Foodborne Illness Risk Factors |
| No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed |
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Inspector Comments:
3-301.11 Preventing Contamination from Hands (P)
An employee at the grill line touched ready-to-eat foods, such as hamburgers buns and fried onions, with his bare hands.
Corrective action: The person in charge was informed to monitor employee contact with foods.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments:
5-202.12 Handwashing Sinks, Installation (Pf)
The temperature of hot water (60°F) at the hand sink near the food preparation sink was less than 100°F.
Corrective action: The person in charge agreed to service the hand sink for proper temperatures.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments:
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (P)
The concentration of sanitizing solution in the bar three-compartment sink was approximately 10 ppm chlorine (acceptable range: 50-200 ppm).
Corrective action: Additional chlorine sanitizer was added to create a solution of approximately 50 ppm chlorine.
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| 18 - Foodborne Illness Risk Factors |
| Proper cooking time & temperatures |
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Inspector Comments:
3-401.11 Raw Animal Foods-Cooking (Pf)
A cheeseburger (comminuted meat) on the children's menu was offered to be undercooked according to the consumer advisory.
Corrective action: The person in charge agreed to remove the asterisk from the selection.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments:
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf)
Cut tomatoes in the walk-in refrigerator and milk in the exposition line refrigerator held for longer than 24 hours were not marked with a date when prepared/opened to be used or discarded within 7 days.
3-501.18 Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P)
Two containers of salsa in the walk-in refrigerator were marked with dates (12/29 and 12/31) that exceeded 7 days since preparation and were not discarded. The above cut tomatoes and milk were not date-marked and were not discarded.
Corrective action: The salsa and milk were voluntarily condemned, and the tomatoes were marked to be used within 1 day.
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| 25 - Foodborne Illness Risk Factors |
| Consumer advisory provided for raw/undercooked food |
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Inspector Comments:
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (Pf)
The menu's consumer advisory did not contain a disclosure statement, such as "Cooked to order" or "These items may be served raw or undercooked."
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| 36 - Good Retail Practices |
| Thermometer provided & accurate |
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Inspector Comments:
4-203.11 Temperature Measuring Devices, Food-Accuracy (Pf)
The food probe thermometer measured 24°F in a 32°F ice bath.
Corrective action: The thermometer was calibrated.
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| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
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Inspector Comments:
4-302.14 Sanitizing Solutions, Testing Devices (Pf)
The restaurant did not have chlorine sanitizer test strips.
Corrective action: The person in charge was educated to obtain these.
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08/27/2019
Inspection, Routine
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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Inspector Comments: The facility could not provide a certificate for a certified food protection manager. Corrective Action: Provided handout to facility on requirements.
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| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
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Inspector Comments: An employee was observed handling a raw beef patty with gloved hands and then cutting raw lettuce without removing gloves and washing hands between tasks. An employee was observed wiping their hands on their apron and then proceeded to do food preparation without first washing their hands. Corrective Action: Discussed importance of proper handwashing with manager to review with employees.
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| 09 - Foodborne Illness Risk Factors |
| No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed |
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Inspector Comments: An employee was observed handling a ready to eat apple with bare hands. Corrective Action: Discussed importance of limiting bare hand contact with manager to review with employees.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: Paper towels were not readily available at the bar near the bowling ally. Corrective Action: Paper towels were provided to the handsink.
A sanitizer bucket was stored in the wait station area handsink near the main bar area. Corrective Action: The sanitizer bucket was removed from the handsink.
Handwashing signs notifying employees to wash their hands was not posted in the restrooms.
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| 25 - Foodborne Illness Risk Factors |
| Consumer advisory provided for raw/undercooked food |
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Inspector Comments: The consumer advisory on the menu for cooked to order items did not contain a reminder and asterisk.
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| 33 - Good Retail Practices |
| Proper cooling methods used; adequate equipment for temperature control |
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Inspector Comments: Guacamole tightly cooling in the walk-in cooler measured 50°F after cooling for 2 hours. Corrective Action: Discussed importance of proper cooling techniques with manager to review with employees.
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| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
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Inspector Comments: The sanitizer bucket at the main bar area contained a concentration less than 100 ppm quaternary ammonia.
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| 43 - Good Retail Practices |
| In-use utensils: properly stored |
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Inspector Comments: Spatulas were stored in standing room temperature water near the grill.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments: The oven mitts near the oven area were is severe disrepair. The door gasket on the standing reach-in freezer near the fryer was torn.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments: The orange fan above the grill line was soiled with dust.
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08/08/2018
Inspection, Routine
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Various cutting boards were severely scored.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The soda fountain spout heads were soiled with grime.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The pizza station reach-in refrigerator door gaskets were soiled with food debris.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: A light was not in operational order in the walk-in freezer.
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08/18/2017
Inspection, Routine
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An unapproved employee twist-top beverage container was stored above customer foods in the walk-in refrigerator.
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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: Multiple items at the pizza cold-top refrigerator were 45-52°F.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The pepsi reach-in refrigerator door gasket was torn. The pull-out refrigerator door gaskets were torn.
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| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
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Inspector Comments: The caulking to the dish machine 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 snack bar ice cream chest freezer had moderate frost built-up.
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09/27/2016
Inspection, Routine
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: Multiple employee beverages in approved containers were stored on food preparation surfaces.
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| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
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Inspector Comments: The sprayer at the dirty dish sink was less than one inch above the sink floodline creating a potential backflow issue.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: The hand sink at the snack bar did not have soap for handwashing.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: Two food squirt bottles on the grill line were unlabeled.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: A scoop without a handle was stored in the hot sauce container in the walk in refrigerator. The door gasket on the snack bar reach in refrigerator was torn.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The door gasket on walk in freezer had a layer of accumulated ice.
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| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
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Inspector Comments: A wiping cloth by the pizza preparation station was stored out of the sanitizer.
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| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
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Inspector Comments: The dumpsters did not have drain plug covers on the drains. The lids of the dumpster were left open.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: There were multiple holes in the walls throughout the facility.
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| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
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Inspector Comments: Employee belongings were stored on the food storage rack in the dry storage area and the pizza preparation surfaces.
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04/15/2015
Inspection, Routine
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: Multiple unapproved employee beverages were observed being stored on the dry storage rack in the rear of the kitchen.
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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 were 57°F in the drawer coolers under the stove for more than 4 hours: Hamburger patties, bacon, steaks, cooked chicken, veggie hamburger patties, beef hot dogs, and sliced cheese.
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| 04b - Critical |
| Sanitation: Mechanical |
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Inspector Comments: The high temperature sanitizing dish machine only reached 152°F during the final sanitization rinse.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: An unlabeled chemical spray bottle was stored under the nacho cheese dispenser in a cabinet in the snack bar area.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: Condiment squirt bottles on the cook's line were unlabeled as to their contents.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Food was stored on the floor in the walk-in freezer.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: A spatula on the dish storage rack in the warewashing area was cracked, melted, and not smooth and easily cleanable.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Door gaskets throughout the kitchen area and the snack bar area were torn. The rubber glove covering the solenoid on the mechanical dish machine was not smooth and easily cleanable.
|
| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
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Inspector Comments: No thermometer was present in the single glass door reach in cooler under the utensil storage rack in the warewashing area.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The bottom interior of the two door standing reach-in cooler in the back storage area of the snack bar area 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 cook's line ventilation screens were soiled with grease. The cabinet under the service line soft drink dispenser was soiled with debris. The fan guards in the reach-in cooler in the back snack bar storage area were soiled with dust.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: The ice cream scooping utensil was stored in a dipper well of standing, room temperature water near the service area soft drink dispenser.
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05/13/2014
Inspection, Routine
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An employee involved in food preparation in the kitchen was observed drinking an open top beverage.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: A chemical spray bottle was stored above food items in the dry storage area.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: A chemical spray bottle in a cabinet in the snack bar was unlabeled as to its contents.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: Several food squirt bottles near the grill were unlabeled as to their contents.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The grill line cold top cooler cutting board was deeply grooved.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The door gasket on the pizza preparation reach in cooler was torn.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The snack bar reach in ice cream freezer contained an ice build up.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The pull out cold drawer gaskets on the grill line were soiled with food debris.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: A light in the walk in freezer was not functioning.
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10/15/2013
Inspection, Routine
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An employee beverage was stored next to single service lids under the front counter.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Paper towels were not readily available at the back porch grill handsink.
|
| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
|
Inspector Comments: Several flies were observed near the 3-compartment sink.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Boxes of food were stored on the floor in the walk-in freezer.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The cutting boards on the kitchen cold-top coolers were severely grooved. The storage racks in the kitchen reach-in coolers were chipped.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The cover on the ice machine was not secure.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: Ice build-up was present in the kitchen ice cream tub reach-in freezer and in the snack bar ice cream reach-in freezer.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The door gaskets on the kitchen reach-in coolers were soiled with food debris. The top of the pizza oven was soiled with dust.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: Food containers on the storage rack near the dish machine were stacked wet.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The base coving by the mopsink was torn.
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