|
08/09/2021
Inspection, Routine
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments:
5-202.12 Handwashing Sinks, Installation (Pf)
The water (88°F) at the hand sink right of the waffle station and the water (85°F) at the hand sink left of the wait station did not reach 100°F.
Corrective Action: The inspector educated the person in charge that water at a hand sink must reach 100°F.
6-301.12 Hand Drying Provision (Pf)
The paper towel dispenser located at the hand sink left of the wait station was empty.
Corrective Action: An employee filled the dispenser.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments:
3-304.15(A) Gloves, Use Limitation (P)
An employee at the cook line was observed cracking eggs and then wiping their soiled gloves on a common towel.
Corrective Action: The inspector educated the person in charge that gloves must be changed when soiled.
|
| 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 located in the cold-top refrigerator to the right of the coffee station measured greater than 41°F: milk (50°F), half and half (46°F), and whipped cream (48°F).
Corrective Action: The milk was moved to the walk-in refrigerator so it may rapidly cool. The half and half and whipped cream were discarded (see voluntary condemnation). The person in charge put in a service request for the unit.
|
| 25 - Foodborne Illness Risk Factors |
| Consumer advisory provided for raw/undercooked food |
|
Inspector Comments:
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (Pf)
The menu did not disclose that eggs that can be served raw or undercooked.
Corrective Action: The inspector educated the person in charge that these items require an asterisk to refer to the footnote reminder on the menu.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments:
3-304.14 Wiping Cloths, Use Limitation (C)
The sanitizer concentration of the two buckets located at the cook line measured less than 150 ppm quaternary ammonium. Multiple in-use wiping cloths throughout the kitchen were not held in sanitizer buckets between uses.
|
| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
|
Inspector Comments:
4-502.13 Single-Service and Single-Use Articles-Use Limitations (C)
Multiple single-use containers of sour cream and whipped butter were reused to hold various food items throughout the kitchen.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments:
6-501.110 Using Dressing Rooms and Lockers (C)
An open energy drink can was stored in the cold-top refrigerator across from the egg station on the cook line.
|
|
01/17/2020
Inspection, Routine
|
| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
|
Inspector Comments:
3-101.11 Safe, Unadulterated and Honestly Presented (P)
Several moldy red peppers and two spoiled green peppers in the walk-in refrigerator were stored with wholesome food.
Corrective action: The inspector educated the person in charge to sort produce upon delivery and store spoiled produce separately.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments:
3-304.15(A) Gloves, Use Limitation (P)
An employee at the grill line cleaned her gloves on a dry towel. An employee at the grill line used the same glove to handle raw egg then cooked steak. An employee in the dish washing area used to same glove to handle soiled dishes then clean dishes.
Corrective action: The inspector educated the person in charge to use single-use gloves for one task only.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments:
4-602.12 Cooking and Baking Equipment (C)
Per the person in charge, multiple soiled egg pans at the grill line were being cleaned once per week rather than once per day.
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments:
3-501.18 Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P)
Cut lettuce in the middle grill line cold-top refrigerator was marked with a date (1/7) that exceeded 7 days since preparation.
Corrective action: The lettuce was discarded.
|
| 25 - Foodborne Illness Risk Factors |
| Consumer advisory provided for raw/undercooked food |
|
Inspector Comments:
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (Pf)
The paper menu did not mark eggs that were cooked to order with an asterisk to point to the consumer advisory. The specials menu did not include a consumer advisory for eggs cooked to order.
Corrective action: The inspector asked the person in charge to asterisk the eggs cooked to order and provide a consumer advisory for the specials menu.
|
| 36 - Good Retail Practices |
| Thermometer provided & accurate |
|
Inspector Comments:
4-204.112 Temperature Measuring Devices-Functionality (C)
The right grill line cold-top refrigerator did not have a thermometer. The thermometers in the wait station area bread cold-top refrigerator and dish washing area juice refrigerator were not functioning.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments:
3-304.14 Wiping Cloths, Use Limitation (C)
Multiple wiping cloths throughout the kitchen were not stored in sanitizer solution between uses. The concentration of wiping cloth solution in a sanitizer bucket in the back prep area was less than 150 ppm quaternary ammonium.
|
| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
|
Inspector Comments:
4-901.11 Equipment and Utensils, Air-Drying Required (C)
Several containers on the back prep area shelf and at the dish washing area shelf were not air dried before stacking.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments:
4-101.11 Characteristics-Materials for Construction and Repair (C)
Three sour cream containers in the walk-in refrigerator were being reused for cooked vegetables and were not durable.
|
|
10/09/2019
Inspection, Routine
|
| 05 - Foodborne Illness Risk Factors |
| Procedures for responding to vomiting and diarrheal events |
|
Inspector Comments:
2-501.11 Clean-up of Vomiting and Diarrheal Events (Pf)
The restaurant did not have adequate procedures for cleaning up after vomit/diarrhea events. Corrective action: The inspector provided education on this area.
|
| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
|
Inspector Comments:
2-401.11 Eating, Drinking, or Using Tobacco (C)
Employee beverages were stored in the following locations: on the vegetable wash sink drainboard (unapproved with a twist top), next to the ice machine scoop, and on the wait station cold-top refrigerator cutting board.
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments:
2-301.12 Cleaning Procedure (P)
Two employees at the grill line hand sinks washing their hands rubbed their hands together with soap for approximately 5 seconds (less than 10 seconds). Corrective action: The inspector educated the person in charge on monitoring employee hand washing.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments:
6-301.14 Handwashing Signage (C)
The signs at the wait station hand sink and dish washing area hand sink did not clearly tell employees to wash their hands.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments:
3-304.15(A) Gloves, Use Limitation (P)
An employee at the grill line cleaned his soiled gloves on a common towel on several occasions. Corrective action: The inspector educated the person in charge on glove use, including discarding gloves when they are soiled.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments:
4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf)
The following food contact surfaces were soiled: (at the grill) the hash browns spatula, several egg pans, a knife on the far cutting board, and (at the wait station) the bread cutting board. Corrective action: The inspector educated the person in charge on keeping food-contact surfaces clean to sight.
|
| 21 - Foodborne Illness Risk Factors |
| Proper hot holding temperatures |
|
Inspector Comments:
3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
Green chile (100°F) and salsa (125°F) in the grill line steam table were less than 135°F. Corrective action: These foods were reheated.
|
| 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 foods were greater than 41°F: (in the left grill line cold-top refrigerator) hard-boiled eggs (45°F), blue cheese (46°F), (in the grill side cold-top refrigerator) egg beaters (51°F), whipped butter (56°F), egg whites (47°F), hash browns (46°F), and (at the wait station) portioned whipped butter on ice (59°F). Corrective action: The above foods were either discarded or cooled to 41°F by moving to another refrigerator or placing in an ice bath.
|
| 36 - Good Retail Practices |
| Thermometer provided & accurate |
|
Inspector Comments:
4-204.112 Temperature Measuring Devices-Functionality (C)
A thermometer was not provided in the milk and juice glass door refrigerator. The walk-in refrigerator thermometer measured 55°F, and the internal temperature was 40°F.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments:
3-304.14 Wiping Cloths, Use Limitation (C)
Two wiping cloths on the grill line cutting boards were not stored in sanitizer solution in between uses.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments:
4-101.11 Characteristics-Materials for Construction and Repair (C)
The cutting board next to the meat slicer was stained red.
|
| 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 right grill line colt-top refrigerator was soiled with water.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments:
6-303.11 Intensity-Lighting (C)
Two light bulbs in the back oven ventilation hood and one light bulb in the grill line ventilation hood were not functioning.
|
|
08/14/2018
Inspection, Critical Item
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw bacon was stored above ready to eat customer food in the large cold top refrigerator on the far North end of the cook line.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee in the kitchen was observed donning gloves without first washing hands.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee cell phone was located on a food preparation table in the kitchen while active food preparation was occurring on the table.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An unapproved employee beverage was stored next to the large cold top refrigerator on the far North end of the cook line.
|
| 02f - Critical |
| Personnel: Demonstration of knowledge |
|
Inspector Comments: The person in charge of the establishment during the time of inspection was unable to accurately answer questions related to cold holding, hot holding, cooling, reheating, thermometer calibration, and ill employee policy.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Salsa was stored between 128-131°F and green chili was stored between 128-130°F in the hot holding unit in the center of the cook line.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Cubed ham was stored between 44-50°F, shredded white cheese was stored between 45-54°F, cooked sausage was stored between 54-55°F, cooked chicken was stored at 52°, sliced turkey was stored between 44-50°F, and uncooked bacon was stored at 44°F in the large cold top refrigerator on the far North end of the cook line.
|
| 04b - Critical |
| Sanitation: Mechanical |
|
Inspector Comments: The final rinse of the chlorine dish washing machine did not reach between 50-200 ppm chlorine residue.
|
|
03/12/2018
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A moldy red pepper in the walk-in cooler was stored with other wholesome peppers.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee in the back preparation area was observed putting on a pair of gloves without first washing their hands. An employee on the grill line was observed washing their gloved hands. Discussed importance of handwashing and proper glove usage with manager to review with employees. Provided handout.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee on the grill line was observed wiping their hands on a common towel. Discussed importance of hygienic practices with manager to review with employees.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Several unapproved employee beverages were stored throughout the kitchen. The beverages were discarded or relocated. Provided handout.
|
| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
|
Inspector Comments: An employee in the back preparation area was observed handling ready to eat pineapple with their bare hands. Discussed importance of avoiding bare hand contact with ready to eat food with manager to review with employees. Provided handout.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle under the 3-compartment sink drainboard was unlabeled as to its contents. The chemical spray bottle was properly labeled.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Food was stored in several non-commercial grade quality containers throughout the facility. A melted plastic pan on the warewashing area storage rack was in disrepair. The cutting boards on the grill line were grooved and stained.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The door gasket on the middle grill line reach-in cooler was torn.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The door gaskets on the grill line reach-in coolers were soiled with food debris.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: The caulking on the dish machine drainboard was soiled with mold.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: Sanitizer towels on the grill line were not stored in sanitizer between use.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor in the walk-in freezer was soiled with food debris.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: A light in the walk-in cooler was not functioning. Several lights in the kitchen were not functioning.
|
|
02/28/2017
Inspection, Routine
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw hamburger was stored next to ready to eat foods in the walk-in cooler.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee at the grill line was observed putting on a pair of gloves without first washing their hands.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee at the grill line was observed wiping their hands on a common towel.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Sausage patties were 45°F, roast beef was 44°F, cut tomatoes were 46°F, sliced cheeses were 51°F, sliced ham was 52°F, whipped butter was 46°F, and shredded lettuce was 45°F in the middle grill line cold-top cooler.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Several containers storing food throughout the facility were not commercial grade.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The sides of the storage shelves above the juice area were chipped. The storage shelf below the dish machine drainboard was rusted. The caulking on the dish machine drainboard was soiled with mold. The front bottom cover plate on the milk reach-in cooler was missing. The table mixer was chipped and rusted. Several door gaskets on the reach-in coolers and reach-in freezers throughout were torn. The door gasket on the walk-in cooler was torn. The storage shelves to the south of the grill line cold-top cooler were chipped.
|
| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
|
Inspector Comments: A thermometer was not provided to the wait station reach-in cooler.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: Several door gaskets on the reach-in coolers and reach-in freezers throughout the facility were soiled with food debris.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments:
|
| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
|
Inspector Comments: The coffee filters at the wait station were stored with their food contact services upright.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The drain line for the ice machine was leaking onto the floor.
|
| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
|
Inspector Comments: The lids to the dumpster were open. The drain plug for the dumpster was missing.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The wall cover plate by the back preparation sink was chipped.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: A light above the dish machine was not functioning.
|
|
02/16/2016
Inspection, Routine
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee was observed digging through the trash, then proceed to put on gloves at the cook line. An employee was observed spraying dirty dishes, then proceed to handle clean dishes without washing hands.
|
| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
|
Inspector Comments: Employees were observed handling toast with bare hands.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Potatoes (70°F) and sliced turkey (45°) were above 41°F at the cook line.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A spray bottle was not properly labeled as to its content underneath the three-compartment sink.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Multiple non-commercial containers were used to store food.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: Multiple cutting boards were severely soiled.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: Mold were present on the caulking to the spray sink.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: The sanitizer bucket at the wait station did not have a minimum of 50ppm residual chlorine.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The wall underneath the dish machine was not properly sealed.
|
|
01/13/2015
Inspection, Routine
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Employee beverages were stored on the food preparation table across from the cook line.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The cutting boards along the cook line were soiled with food debris. A scraper and knife stored along the cook line were soiled with food debris.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: Clean plastic containers were stacked wet on the clean dish rack in the warewashing room.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: The wiping cloth stored along the cook line was soiled with food debris.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Tongs hanging on a cart handle near the grill were not stored in a manner that protects them from contamination.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: Single service plastic containers were being reused to store food.
|
|
10/10/2014
Inspection, Follow-Up
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee involved in food preparation was observed putting on a pair of gloves without washing their hands beforehand.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An unapproved, open-top employee beverage was stored on a shelf next to customer glasses above the wait station handsink.
|
| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
|
Inspector Comments: An employee on the cook line was observed touching a ready-to-eat sandwich with their bare hands.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Tomatoes (57°F) and diced ham (57°F) were stored on the cook line for less than 4 hours.
|
| 08c - Critical |
| Poisonous Or Toxic Items: Properly used |
|
Inspector Comments: A sanitizer cloth was observed on top of customer food and food-contact surfaces in a way that established direct contact with the food on the cook line.
|
|
10/01/2014
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Several dented cans of beans were stored with wholesome cans on the dry storage rack across from the can opener.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee was observed cracking eggs with gloved hands and proceeded to touch customer plates without first washing their hands. Several employees involved in food preparation failed to wash their hands before putting on a new pair of gloves on the cook line.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee involved in food preparation was observed wiping their gloved hands on a common towel before returning to work on the cook line. An employee was observed filling a water pitcher in the handsink across from the coffee maker.
|
| 02f - Critical |
| Personnel: Demonstration of knowledge |
|
Inspector Comments: Management and food employees do not have a working knowledge of food safety principles, including: thermometer calibration, proper handwashing, and proper glove use.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Whipped butter was 72°F on a plate next to the toaster oven for less than 4 hours. Raw beef was 46-52°F on a prep table next to the rear area grill for less than 4 hours. Chocolate milk was 47°F in the coffee area reach-in cooler.
|
| 03f - Critical |
| Food Temperature Control: Food thermometer (probe type) |
|
Inspector Comments: The cook line food thermometer was 38°F in slushy ice water; a food thermometer is required to be +/-2°F when calibrated.
|
| 04a - Critical |
| Sanitation: Manual |
|
Inspector Comments: A food employee was observed wiping food pots with a common towel instead of washing, rinsing, and sanitizing as needed.
|
| 04b - Critical |
| Sanitation: Mechanical |
|
Inspector Comments: The chlorine sanitizer residual at the dish machine was less than 50 parts per million (ppm).
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: Backflow prevention devices were not observed or identifiable at the coffee maker, iced tea machine, and hot chocolate machine.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Paper towels were not readily available at the handsink adjacent to the prep sink.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: The ice bin in the coffee and drink station did not have a lid to protect the ice.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The cutting board by the toaster oven was scored. Unapproved, non-NSF food containers were observed throughout the facility. A plastic container by the prep area can opener was warped and cracked.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: A plastic plate guard in the microwave was cracked and soiled. The door gasket of the cook line reach-in cooler was torn.
|
| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
|
Inspector Comments: A refrigerator thermometer was not observed in the reach-in milk cooler. A functional thermometer was not observed in the walk-in cooler.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The caulking behind the spray arm in the warewashing area was soiled with grime. A fan in the warewashing area was soiled with dust. The shelving racks in the warewashing area were noticeably soiled. The storage racks across from the prep sink were soiled with debris. The in-place mixer was soiled with food debris. The radio by the prep area stove was soiled with food debris. The handle of the can opener was soiled with grime.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: Dishes were stored and nested wet on the storage racks in the back prep area.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: The sanitizer bucket near the coffee station contained a concentration of less than 50 parts per million (ppm) of chlorine.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Coffee mugs at the drink station were not protected from contamination when individuals washed their hands at the handsink. A scoop without a handle was observed in a food container adjacent to the prep area can opener.
|
| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
|
Inspector Comments: Coffee filters stored in the coffee station were not inverted and protected from contamination.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: A single-use butter container was reused to hold urn cleaner beneath the coffee makers. Single-use food containers were reused for food storage in the back prep area.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The coffee area reach-in cooler was leaking. The spout of the prep sink was not attached to the rest of the sink.
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| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
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Inspector Comments: The lids of the establishment’s dumpster were not covered when not in use.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: Cardboard was observed on the floor of the walk-in freezer. A hole was observed above the entrance of the walk-in cooler.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: A light was not functional in the warewashing area. A light shield was unaligned in the warewashing area. A light was not functioning above the entrance to the walk-in cooler.
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| 15a - Non-Critical |
| Other Operations: Personnel: clean clothes, hair restraints, authorized |
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Inspector Comments: Employees’ personal belongings were stored throughout the food preparation areas in the establishment.
|
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11/05/2013
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: Raw bacon was stored above ready to eat lettuce in the center two door reach in cooler across from the grill.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An open top employee beverage was stored on a shelf above the front handsink next to customer coffee cups.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: Two cans of unapproved Raid insect spray were stored under the front ice bin in the kitchen.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Sausage links in the walk in freezer were open and uncovered. Granola stored in a plastic bucket on the top shelf across from the grill was uncovered from contamination.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: The shelves in the single door glass reach in cooler were rusted.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The door gasket on the two door reach in cooler on the north grill line was torn. The door gasket on the south grill line two door reach in cooler was torn.
|
| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
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Inspector Comments: The coffee creamer reach in cooler was not provided with a thermometer. the two door reach in cooler on the south grill line was not provided with a thermometer.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The caulking on the warewashing area dirty side drainboard was moldy.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: Several dishes stored on the metal rack to the left of the three compartment sink were stacked wet.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Coffee filters on the top shelf across from the grill line were stored upright with their food contact surface exposed.
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| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
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Inspector Comments: Several single service containers throughout the facility were being reused for food storage.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor and base coving tiles to the left of the back door were in disrepair.
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