|
11/23/2021
Inspection, Routine
|
| 09 - Foodborne Illness Risk Factors |
| No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed |
|
Inspector Comments:
3-301.11 Preventing Contamination from Hands (P)
- An employee was observed handling ready to eat bread with their bare hands.
Corrective action: The employee was educated on proper glove use.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments:
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (P)
- The solution in the actively used sanitizer buckets throughout the kitchen measured less than 200 ppm quaternary ammonium.
Corrective action: The person in charge replaced the solutions to measure 200-400 ppm quaternary ammonium.
|
| 18 - Foodborne Illness Risk Factors |
| Proper cooking time & temperatures |
|
Inspector Comments:
3-401.14 Non-Continuous Cooking of Raw Animal Foods (Pf)
- The facility was utilizing a Non-Continuous Cooking procedure for chicken breast and chicken wings without an approved plan.
Corrective action: Submit a plan for review.
|
| 24 - Foodborne Illness Risk Factors |
| Time as a Public Health Control; procedures & records |
|
Inspector Comments:
3-501.19 Time as a Public Health Control (Pf)
- The facility was utilizing a Time as a Public Health Control procedure with the chicken breading flour without an approved plan.
Corrective action: An approval letter was issued.
|
| 31 - Good Retail Practices |
| Water & ice from approved source |
|
Inspector Comments:
5-102.14 Sample Report (C)
- The person in charge was unable to provide the annual nonpublic water system sample report for the facility.
|
| 35 - Good Retail Practices |
| Approved thawing methods used |
|
Inspector Comments:
3-501.13 Thawing (C)
- Raw salmon was observed thawing in their original reduced oxygen packages.
Corrective action: The person in charge immediately opened the packages.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments:
3-304.14 Wiping Cloths, Use Limitation (C)
- The wiping cloth buckets throughout the kitchen were stored on the floor.
|
| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
|
Inspector Comments:
4-903.11(B) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C)
- Pairs of tongs were stored at knee level on the oven handle.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments:
4-202.11 Food-Contact Surfaces-Cleanability (Pf)
- The food contact surface of spatulas above the cold-holding unit across from the fryers were chipped.
Corrective action: The person in charge immediately discarded the spatulas.
4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
- The caulking under the vent hood was torn.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments:
4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
- The fan guard on the condenser unit in the walk-in refrigerator was soiled.
- The fall fans on the cook line were soiled.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments:
6-501.12 Cleaning, Frequency and Restrictions (C)
- The wall below the dish machine in the ware washing area was soiled.
- The ceiling vents throughout the kitchen were soiled.
|
|
11/04/2019
Inspection, Routine
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments: 7-102.11 Common Name-Working Containers (Pf)
A chemical spray bottle was unlabeled as to its contents in the dry storage area.
Corrective action: The person in charge discarded the chemical spray bottle.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: 4-202.11 Food-Contact Surfaces-Cleanability (Pf)
The food contact surface of a spatula on the cook line was not smooth and easily cleanable.
Corrective action: The person in charge discarded the spatula.
4-501.11 Good Repair and Proper Adjustment-Equipment (C)
The door gasket on the walk in refrigerator was torn.
4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
The caulking on the vent hood on the cook line was peeling.
4-101.19 Nonfood-Contact Surfaces (C)
The shelves in the two door reach in refrigerator at the bar were rusting.
|
| 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 fan guard covers in the walk in refrigerator were soiled.
The shelves storing clean dishes in the dry storage area were soiled.
The ceiling vent above the dish washing area was soiled.
The fan at the entrance of the kitchen was soiled.
|
| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
|
Inspector Comments: 5-501.17 Toilet Room Receptacle, Covered (C)
The trash receptacles in the womens restroom were not covered.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-201.11 Floors, Walls and Ceilings-Cleanability (C)
Numerous floor tiles were cracked in the bar area.
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
Multiple holes were present in the ceiling of the mens restroom.
Two holes were present in the ceiling of the womens restroom.
6-501.12 Cleaning, Frequency and Restrictions (C)
The wall on the side of the cook line was soiled with food debris.
|
|
10/09/2018
Inspection, Routine
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Cutting boards throughout the facility were scored.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The door gasket on the left cold-top reach-in refrigerator was torn. The caulking under the hood vent above the cook line was in disrepair.
|
| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
|
Inspector Comments: The caulking on the dish machine drain board was in disrepair.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The hood vent above the cook line was soiled with grease. The shelves in the walk-in refrigerator were soiled.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Clean dishes were stacked wet above the preparation sink.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The faucet on the preparation sink was leaking upon inspection. The faucet on the hand sink at the bar was leaking upon inspection.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The walls throughout the facility were soiled. The floor throughout the facility was soiled. The walls in the bar area were soiled.
|
|
08/24/2017
Inspection, Routine
|
| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
|
Inspector Comments: A complete consumer advisory was not present on the menu for items served raw or undercooked.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An employee beverage was stored on the back preparation table next to the walk-in refrigerator. An employee beverage was stored in the right side beer cooler at the bar.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: The following potentially hazardous foods were stored below 135°F in the hot holding unit to the right of the flat top grill: black beans (80°F).
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: The following potentially hazardous food items were stored above 41°F in the cold top refrigerator across from the fryer: pork egg rolls (47°F), jalapeño poppers (50°F). In the cold top refrigerator across from the flat top grill: sliced tomatoes (46°F), sliced roast beef (46°F), shredded cheese (50°F), pork (48°F), lettuce (48°F).
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: A bulk container of sugar was unlabeled as to its contents in the dry storage area.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Grilled chicken was inappropriately cooling in the cold top refrigerator across from the grill. Containers of croutons and tortilla strips were stored uncovered on the top shelf above the cold top refrigerator across from the flat top grill. Raw meat was stored on the floor of the walk-in refrigerator.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Cutting boards along the cook line and back preparation table were grooved.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The door gasket of the walk-in freezer was torn. The handle of an in-use spatula was in disrepair at the cook line grill. Duct tape was observed on the cook line hood vents.
|
| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
|
Inspector Comments: The three compartment sink at the bar was not properly sealed to the wall.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The interior of the ice machine was soiled with debris.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The caulking at the pre-wash sink next to the dish machine was in disrepair. The cook line ventilation hood was soiled with debris. The fan guards of the walk-in refrigerator were dusty
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: The quaternary ammonia sanitizer in the three compartment sink at the bar was below 100 ppm. Dishes were stacked wet on the shelf above the three compartment sink.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: The quaternary ammonia sanitizer bucket measured less than 100 ppm at the bar.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: The handle of a scoop was stored in direct contact with raw, ground beef in the cold top refrigerator drawer across from the flat top grill. A spatula was stored in the crevice between the cook top grill and the wall. An in-use knife was stored in a sanitizer bucket with a common towel at the back preparation station.
|
| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
|
Inspector Comments: Coffee filters were stored in a manner that did not protect them from contamination at the coffee station in the back of the kitchen
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: A leak was observed under the pipes of the hand sink next to the ice machine. A leak was observed from the faucet of the three compartment sink.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The wall behind the preparation sink was in disrepair. The wall below the bar hand sink was in disrepair.
|
|
08/09/2016
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A bottle of spiced rum at the bar was adulterated with fruit flies.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: An employee was observed handling raw hamburger meat and then a hamburger bun without washing their hands in between.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: A bottle of liquid nicotine was stored in the walk in refrigerator above open containers of food.
|
| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
|
Inspector Comments: An employee was observed handling a ready to eat hamburger bun with their bare hands.
|
| 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 on the right side of the cold top refrigerator across from the fryer: lettuce (50°), tomatoes (50°), roast beef (50°) and bison (51°).
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Bags of onions were stored on the floor in the dry storage room. Chicken breasts were cooling in the top portion of the cold top refrigerator on the cook line.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The door gasket on the fry refrigerator was torn.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The caulking on the pre-wash area of the three compartment sink was soiled with mold. The cook line hood was soiled.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Standing water was present on the floor next to the large cook line cold top refrigerator. Wall coving was missing from the wall across from the dish machine.
|
|
07/16/2015
Inspection, Routine
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An unapproved open-top employee beverage was present on the storage shelf next to the cold top refrigerator.
|
| 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 left cold top reach-in refrigerator: chicken (48°), pico de gallo (49°), sour cream (45°) and spinach (49°).
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Boxes of food were stored on the floor of the walk-in freezer. Ice bins were left uncovered between use in the bar.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The caulking on the hood was torn. The gaskets on the left cold top reach-in refrigerator were torn. The gasket on the walk-in refrigerator was torn.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The caulking on the drainboard by the pre-wash station was soiled with mold.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The faucet on the three compartment sink at the bar was leaking.
|
|
06/04/2014
Inspection, Routine
|
| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
|
Inspector Comments: A consumer advisory for raw and undercooked foods was not provided on the menu.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: A beer bottle was observed in the basin of the bar hand sink.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An unapproved employee beverage was observed in the kitchen preparation area.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Sliced cheeses and sliced roast beef, ham, and turkey ranged from 48-50 in the cook line cold-top.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: Two unlabeled chemical spray bottles were observed next to the pre-wash dish sprayer.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The door gasket on the reach-in refrigerator beneath the cook line colt-top was ripped and in poor repair.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The caulking behind the dish drain board was soiled with black mold.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Small holes were observed on the wall by the walk-in refrigerator.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: The light in the walk-in refrigerator was uncovered.
|
|
11/08/2013
Inspection, Routine
|
| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
|
Inspector Comments: The facility lacked a consumer advisory for their raw and undercooked animal products that are served.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee in the ware washing area handled dirty dishes then clean dishes without washing their hands in between.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: A twist top employee beverage was stored in the walk in refrigerator next to customer food. Employee food items were stored on customer food items in the bar walk in refrigerator.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Pork was 50°F in the cold refrigerator near the cook line hand sink. Sliced turkey was 48° and sliced mozzarella cheese was 48°F in the cold top refrigerator across from the office.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: Chaffing fuel was stored next to to-go bags and above sugar packets in the dry storage area.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle in the ware washing area was not labeled.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: A box of potatoes was being stored on the floor of the cook line.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The cook line cold top cutting board was scored.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The door gasket of the walk in freezer was torn. A door on the cook line reach in refrigerator was broken. The caulking of the cook line hood was in disrepair.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The blade of the table mounted can opener was soiled with food. The inside of the cook line salamander was soiled with food debris.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: Several clean dishes in the preparation area were stacked wet.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The basin of the mop sink was soiled with grime. The cook line hand sink was leaking.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: A wall near the mop sink was in disrepair.
|
| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
|
Inspector Comments: The floor caulking of several toilets in the mens and womens restrooms was in disrepair.
|
