|
09/30/2021
Inspection, Routine
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments:
5-202.12 Handwashing Sinks, Installation (Pf)
- The hot water (87°F) at the hand sink near the dry storage area measured less than 100°F upon inspection.
Corrective action: The person in charge was educated on ensuring hot water of 100°F or greater is available at all hand sinks at all times.
6-301.14 Handwashing Signage (C)
- Hand washing signage was not present at the hand sinks throughout the facility.
Corrective action: The inspector provided signage.
|
| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
|
Inspector Comments:
3-101.11 Safe, Unadulterated and Honestly Presented (P)
- A bottle of Canadian Mist Whiskey was adulterated with fruit flies at the bar.
Corrective action: The person in charge discarded the bottle, see voluntary condemnation.
3-202.15 Package Integrity (Pf)
- A dented can of tuna was stored with wholesome cans in the dry storage area.
Corrective action: The person in charge separated the dented can for return.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments:
7-102.11 Common Name-Working Containers (Pf)
- The chemical spray bottle on top of the dish machine was not labeled as to its contents.
Corrective action: The person in charge labeled the bottle correctly.
|
|
05/03/2019
Inspection, Routine
|
| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
|
Inspector Comments: 2-401.11 Eating, Drinking, or Using Tobacco (C)
An approved employee beverage was stored on the dish storage shelf across from the three compartment sink.
Corrective action: The person in charge moved the beverage to an approved location. Follow-up needed.
|
| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
|
Inspector Comments: 3-202.15 Package Integrity (Pf)
A dented can of chili beans was stored with wholesome cans on the dry storage rack.
Corrective action: The person in charge disposed of the can, see voluntary condemnation. Follow-up needed.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments: 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P)
Raw shelled eggs were stored above ready to eat sandwiches in the walk-in refrigerator.
Corrective action: The person in charge moved the raw shelled eggs to the bottom shelf. Follow-up needed.
|
| 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 was out of temperature control for longer than four hours in the cold-top reach-in refrigerator across from the salamander on the cook line: sour cream (60°F), blue cheese dressing (62°F), 1000 Island Dressing (61°F), mayonnaise (59°F).
Corrective action: The person in charge disposed of the food product, see voluntary condemnation. Follow-up needed.
|
| 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 on the shelf below the preparation sink.
Corrective action: The person in charge labeled the bottle as to its contents. Follow-up needed.
|
| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
|
Inspector Comments: 6-202.15 Outer Openings, Protected (C)
A gap was present in the back door.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments: 3-305.11 Food Storage-Preventing Contamination from the Premises (C)
Coffee filters were stored unprotected on top of the coffee maker.
|
| 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 dish storage rack across from the three compartment sink.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: 4-501.11 Good Repair and Proper Adjustment-Equipment (C)
The handles on numerous spatulas across from the three compartment sink were melted; therefore, not smooth and easily cleanable.
|
| 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 interior of the reach-in freezer on the cook line was soiled.
The fan guards on the condenser unit in the walk-in refrigerator were soiled with dust.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
A ceiling tile was missing above the clean dish storage rack across from the three compartment sink.
|
|
10/23/2018
Inspection, Critical Item
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A bottle of rye whiskey at the bar was adulterated with fruit flies.
Corrective action: The person in charge disposed of the bottle. See voluntary condemnation.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee was observed changing tasks between soiled and clean dishes without washing their hands in between.
Corrective action: The employee was educated on proper hand washing.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An approved employee beverage was stored on the preparation table across from the dish machine.
An approved employee beverage was stored on the preparation table to the right of the cold-top refrigerator across from the cook line.
Corrective action: The person in charge moved the beverages to an approved location.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: An unlabeled chemical spray bottle was stored on the bottom shelf of the preparation table across from the cook line.
Corrective action: The person in charge labeled the bottle as to its contents.
|
|
04/17/2018
Inspection, Routine
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: Squeeze bottles stored on the prep table by the toasters were not labeled in the cook line area. A white powder stored on the shelf in the dry storage room was not labeled.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: A scoop with no handle was stored in the container of salsa in the preparation cooler on the cook line area.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The three compartment sink was separating from the wall in the ware wash area.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The can opener blade was soiled on utility table in the preparation area.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The hand sink next to dry storage area was separating from the wall. The hand sink at the dish area was separating from the wall.
|
|
10/18/2017
Inspection, Routine
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Potato salad, cole slaw, tuna salad, and cottage cheese measured 52°F next to the steam well on the main cold top refrigerators across from the stove in the cook line area.
|
| 04a - Critical |
| Sanitation: Manual |
|
Inspector Comments: Sanitizer was not readily accessible for sanitizing food contact surfaces and utensils in the kitchen area.
|
| 07b - Critical |
| Pest Control: Pesticide application |
|
Inspector Comments: Several fly swatters were present throughout the kitchen area. A spray can of insecticide was present in front of the walk in refrigerator door containing the walk in freezer in the kitchen area.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: A squirt bottle of consumer food was not labeled as to its contents next to the steam well on the right cold top refrigerator in the cook line area.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The gaskets were torn on the right cold top refrigerator doors in the cook line area.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The gaskets were soiled with food debris on the left cold top refrigerator doors in the cook line.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: Dishes were wet stacked on the dish shelf across from the three compartment sink in the ware wash area.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The hand sink drained slowly next to the can storage shelf in the dry storage area.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The wall was soiled behind the three compartment sink in the ware wash area.
|
|
03/09/2017
Inspection, Routine
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw ground beef was stored directly above deli meats in the walk-in refrigerator.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee in the kitchen was observed washing their hands improperly without soap and for less than 15 seconds and then donned clean gloves to continue with food preparation.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee in the kitchen was observed wiping their hands on their soiled apron multiple times and continued with food preparation without first washing their hands.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An employee beverage was stored on the preparation table next to the microwave.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Hot dogs stored in a metal pan of water on the grill measured 105°F-114°F.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: A spice shaker and two bottles of oil and water across from the cook line were unlabeled.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: The sanitizer in the bar three compartment sink measured less than 200 ppm quaternary ammonia.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: The sanitizer bucket at the bar measured less than 200 ppm quaternary ammonia.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The hand sink next to the dry storage area was inadequately sealed to the wall.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The wall above the broom storage area was soiled with dirt and debris.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
|
Inspector Comments: The kitchen back door had an opening greater than 1/4 inch.
|
|
09/01/2016
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: One can of nacho sliced jalapeños, two cans of diced tomatoes and green chillies, and one can of sauerkraut were dented and stored with wholesome cans on the can storage rack. Several moldy strawberries were stored with wholesome ones in the walk-in refrigerator.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An unapproved employee beverage was stored on the shelf above the convection oven next to clean oven mitts.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Green chili measured 125°F in the hot well across from the cook line.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Whipped butter measured 76°F stored on the table across from the cook line grill. The following food items measured greater than 41°F in the drawer style refrigerators on the cook line: raw chicken 52°F, precooked hot dogs (49°F), corned beef (51°F), sliced turkey (51°F), sliced ham (52°F) and shredded cheese (53°F) for longer than 4 hours. The following food items measured greater than 41° in the drawer style refrigerators on the cook line : raw hamburger patties (45°F), shredded cheese (57°F), precooked hot dogs (48°F), and pre cooked bratwursts (48°F).
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: Two bottles of oil and water across from the cook line were unlabeled.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The interior of the drawer reach-in drink cooler at the bar was rusty.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Foil that was not smooth and easily cleanable was lining the shelf under the hot wells. The dump sink strainer was rusty.
|
| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
|
Inspector Comments: The caulking behind the three compartment sink was soiled with mold and inadequately sealed to the wall.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The can opener blade was soiled. The interior of the cold top reach-in refrigerator across from the flat top grill was soiled with food,
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: Several door gaskets on cold holding units were soiled with food debris.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: An employee was observed towel drying clean dishes in the dish area.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The caulking behind the hand sink in the storage area was inadequately sealed to the wall. The dish area hand sink was leaking.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Water was pooled on the floor under the coffee machines. Holes were present in the wall behind the dish machine. The wall behind the garbage disposal was soiled with food. The floor near the entrance of the walk-in refrigerator and freezer were in disrepair, soiled with dirt and debris and not smooth and easily cleanable. The floor tiles on the cook line were in poor repair and not smooth and easily cleanable. The floor drain at the bar was soiled with grime. The floor under the bar hand sink was soiled with dirt and debris. The floor grout in the bar area was not smooth and easily cleanable.
|
|
05/06/2015
Inspection, Routine
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee was observed not washing their hands after returning to the kitchen from outside.
|
| 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 reach-in refrigerator: Caesar dressing (52°F) and Honey Mustard dressing (52°F).
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: The solenoid valve was downstream of the atmospheric vacuum breaker on the food disposal sink.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Food items were stored in non-NSF approved containers throughout the kitchen.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The plastic film on the microwave was not smooth and easily cleanable.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The hood above the cook top was soiled with grease. The surface under the stove was soiled with food debris. The ventilation covers on the cook line and in the dry storage area were soiled with dust. Insect remains were present in a light shield in the dry storage area.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: A light in the walk-in refrigerator was not functioning. A light above the preparation sink was not functioning. A light in the hood was not functioning.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
|
Inspector Comments: A greater than 1/4 inch gap was present in the back door leading from outside into the kitchen.
|
|
03/25/2014
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A dented can of baked beans was stored with wholesome cans in the dry storage area.
|
| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
|
Inspector Comments: The facility's consumer advisory did not contain a disclosure statement stating: "These items are served raw or undercooked, or contain raw or undercooked ingredients."
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Caulking on the hand sink by the dish machine was torn.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The interior of the bar area beer reach-in refrigerator was soiled with food debris.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The exterior of the cook-line fryer was soiled with grease. The shelving under the hot holding units was soiled with food debris.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The wall by the dry storage area hand sink was soiled with food debris. The ceiling above the dry storage area was soiled with dust.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: A light in the cook-line area was not functioning. A light near the dish machine area was not functioning.
|
