TCHD Health Inspections

Health Inspection Information

The inspection history for the business you selected is displayed below. Each inspection may have zero or more violations. A health inspection report is a "snapshot" of the day and time of the inspection. On any given day, an establishment could have more or fewer violations than noted here. Inspections are based on regulations to eliminate risk factors for illness or injury. Every violation is coded indicating the degree of risk in causing an illness or injury.

Critical, Major, or Foodborne Illness Risk Factor Violations: These violations are more likely than other violations to contribute to illness or injury. Inspectors work with operators to make sure that these violations are corrected whenever feasible before they leave the establishment. A re-inspection may be scheduled to verify compliance.
Non-Critical, Minor or Good Retail Practice Violations: These violations are not directly related to the cause of illness or injury, but if uncorrected, could negatively affect the operation of the facility, such as maintenance and cleanliness.

Please Note: Tri-County converted to a new database in July 2013. Any inspections listed prior to July 2013 only display the date and type of inspection, but not the inspector comments because of the database conversion. For inspection reports prior to July 2013 please submit a written request to EHInspections@tchd.org.

Facility Details

Program	Food
Facility Name	Viet Pho LLC
Business Name	Viet Pho LLC
Address	9231 E Lincoln Ave Lone Tree, CO 80124-5505
Phone	303-662-8830

Inspection Details

04/22/2022 Inspection, Routine
15 - Foodborne Illness Risk Factors
Food separated and protected
Inspector Comments: 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P) -Raw beef was stored above a container of ready-to-eat soup broth in the walk-in refrigerator. Corrective action: The person in charge moved the raw beef to the bottom shelf. Discussed storing raw foods below ready-to-eat foods with the person in charge.
22 - Foodborne Illness Risk Factors
Proper cold holding temperatures
Inspector Comments: 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) -Cooked tofu (46°F) and cooked turkey (46-48°F) stored in the two door reach-in refrigerator near the exit door in the kitchen measured greater than 41°F. Corrective action: The person in charge moved the above food product to the walk-in refrigerator. The temperature of the refrigeration unit was turned down. Discussed proper cold holding temperatures and techniques with the person in charge.
37 - Good Retail Practices
Food properly labeled; original container
Inspector Comments: 3-302.12 Food Storage Containers Identified with Common Name of Food (C) -Numerous bulk containers of rice were not labeled as to their contents below the dry storage rack across from the walk-in refrigerator.
43 - Good Retail Practices
In-use utensils: properly stored
Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C) -Two rice scoops were stored in stagnant water (80°F) on the counter next to the rice cookers.
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 exterior of the fryer on the cook line was soiled. -The interior of the right two door cold top reach-in refrigerator across from the cook line was soiled. -The interior of the left two door cold top reach-in refrigerator across from the cook line was soiled. -The interior of the microwave near the entrance to the kitchen was soiled. -The top of the dish machine was soiled.
55 - Good Retail Practices
Physical facilities installed, maintained, & clean
Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C) -The floor below the storage rack across from the walk-in refrigerator was soiled. -The ceiling vent in the walk-in refrigerator was soiled. -The floor near the exit door in the kitchen was soiled. -The wall behind the cook line was soiled. -The floor below the equipment on the cook line was soiled. -The floor below the left two door left two door cold top reach-in refrigerator across from the cook line was soiled.

05/12/2021 Inspection, Routine
15 - Foodborne Illness Risk Factors
Food separated and protected
Inspector Comments: 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P) - Raw chicken was stored above raw intact steaks in the walk-in refrigerator. Corrective action: The person in charge moved the raw chicken to the bottom shelf.
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 wiping cloth bucket near the cook line measured less than 50 ppm chlorine. Corrective action: The person in charge added bleach to the solution to measure 50-200 ppm chlorine.
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) - Bean sprouts (50°F) measured greater than 41°F on the preparation table to the right of the preparation line. Corrective action: The person in charge moved the bean sprouts to the walk-in refrigerator.
37 - Good Retail Practices
Food properly labeled; original container
Inspector Comments: 3-302.12 Food Storage Containers Identified with Common Name of Food (C) - Numerous bulk containers of baking goods were not labeled with their common name near the walk-in refrigerator.
38 - Good Retail Practices
Insects, rodents, & animals not present
Inspector Comments: 6-202.15 Outer Openings, Protected (C) - The back door was propped open upon inspection.
43 - Good Retail Practices
In-use utensils: properly stored
Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C) - The scoops in the bulk storage bins near the walk-in refrigerator were not equipped with handles.
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) - Numerous tongs were stored on the oven handle on the cook line.
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 shelving units in the walk-in refrigerator were rusted.
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 refrigerator and reach-in freezers near the back door were soiled. - The exterior of the equipment on the cook line was soiled. - The fan guard on the condenser unit in the walk-in refrigerator was soiled. - The interior of the cold-top reach-in refrigeration units across from the cook line were soiled. - The interior of the reach-in freezer to the right of the cook line was soiled.
55 - Good Retail Practices
Physical facilities installed, maintained, & clean
Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C) - The walls in the ware washing area were soiled. - The wall behind the cook line was soiled. - The floor below the cold-top reach-in refrigeration units across from the cook line was soiled.

03/09/2020 Inspection, Routine
02 - Foodborne Illness Risk Factors
Certified Food Protection Manager
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C) The person in charge has not obtained a certified food protection manger certification from an accredited program. Corrective Action: Provided the certified food protection certification hand out at the time of inspection.
06 - Foodborne Illness Risk Factors
Proper eating, tasting, drinking, or tobacco use
Inspector Comments: 2-401.11 Eating, Drinking, or Using Tobacco (C) An employee beverage was stored on the preparation table with clean mugs and iced tea in the service area. Corrective Action: Discussed approved employee beverage locations with the person in charge.
08 - Foodborne Illness Risk Factors
Hands clean & properly washed
Inspector Comments: 2-301.14 When to Wash (P) An employee was observed not washing their hands after touching their glasses and then handling clean dishes. Corrective Action: Discussed the handwashing policy with the person in charge. 2-301.15 Where to Wash (Pf) An employee was observed rinsing their hands at the three compartment sink in the service area multiple times. Corrective Action: Discussed only washing hands in designated handwashing sinks with the person in charge.
15 - Foodborne Illness Risk Factors
Food separated and protected
Inspector Comments: 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P) Raw shell eggs were stored above cooked chicken and vegetables in the walk in refrigerator. Raw chicken was stored above raw beef in the walk in refrigerator. Corrective Action: The person in charge rearranged the food so it was stored according to internal cook temperatures.
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) Condensed milk (73°F) was stored above 41°F above the soda machine in the service area. Corrective Action: The person in charge moved the can of condensed milk to the reach in refrigerator in the service area.
38 - Good Retail Practices
Insects, rodents, & animals not present
Inspector Comments: 6-202.13 Insect Control Devices, Design and Installation (C) An insect control device was hanging above the clean dishes on the shelf above the three compartment sink in the ware washing area. 6-202.15 Outer Openings, Protected (C) A gap was present in the back screen 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) The ice bin in the service area was not covered upon inspection. Two boxes of onions were stored on the floor under the storage racks across from the ware washing area.
41 - Good Retail Practices
Wiping Cloths; properly used & stored
Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C) The sanitizer solution in the three compartment sink in the service area measured less than 200ppm of quaternary ammonium.
43 - Good Retail Practices
In-use utensils: properly stored
Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C) Numerous tongs were stored on the oven handle on the cook line. A scoop without a handle was stored in the bulk storage container of brown rice across from the walk in refrigerator. Spoons were stored in room temperature water next to the two rice cookers.
47 - Good Retail Practices
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector Comments: 4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C) The seal on the ventilation hood was peeling. 4-501.11 Good Repair and Proper Adjustment-Equipment (C) Multiple door gaskets were torn on the two door cold top reach in refrigerator across from the fryer on the cook line.
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 exterior of the stand up refrigerator by the back door was soiled. The interior of the two door cold top reach in refrigerator across from the stoves on the cook line was soiled. The box fans throughout the facility were soiled. The interior of the stand up freezer next to the cook line was soiled. The storage racks throughout the facility were soiled.
53 - Good Retail Practices
Toilet facilities: properly constructed, supplied, & cleaned
Inspector Comments: 6-501.18 Cleaning of Plumbing Fixtures (C) The faucet on the handwashing sink next to the preparation sink was soiled. The exterior of the handwashing sink next to the cook line was soiled.
55 - Good Retail Practices
Physical facilities installed, maintained, & clean
Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C) The floor by the back door was soiled. The ceiling above the stand up freezer next to the cook line was soiled. The wall around the mop sink was soiled. The wall behind the two rice cookers was soiled. The ceiling of the walk in refrigerator was soiled. The wall behind the wok station on the cook line was soiled. The floor below the soda machine in the service area was soiled. The floor under the three compartment sink in the service area was soiled. 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C) A ceiling tile in the mens restroom was missing.

11/19/2019 Inspection, Routine
02 - Foodborne Illness Risk Factors
Certified Food Protection Manager
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C) - A Certified Food Protection Manager course had not been completed for the facility.
06 - Foodborne Illness Risk Factors
Proper eating, tasting, drinking, or tobacco use
Inspector Comments: 2-401.11 Eating, Drinking, or Using Tobacco (C) - A twist top employee beverage was stored next to consumer food in the right cold-top reach-in refrigerator across from the cook line. Corrective action: The person in charge moved the beverage to an approved location.
08 - Foodborne Illness Risk Factors
Hands clean & properly washed
Inspector Comments: 2-301.14 When to Wash (P) - Numerous employees were observed donning gloves before first washing their hands. Corrective action: The employees were educated on proper hand washing.
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: 6-301.14 Handwashing Signage (C) - Proper hand washing signage was not provided at the hand sinks in the kitchen. Corrective action: The inspector provided signage.
15 - Foodborne Illness Risk Factors
Food separated and protected
Inspector Comments: 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P) - Raw beef was stored above vegetables in the reach in refrigerator near the back door. Raw chicken was stored above raw beef in the reach in refrigerator near the back door. Raw chicken was stored in direct contact with raw beef in the walk in refrigerator. Raw shelled eggs were stored above ready to eat foods in the walk in refrigerator. Corrective action: The person in charged organized the raw food product in the proper order.
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 dish machine failed to measure 50ppm chlorine at the time of inspection. Corrective Action: The person in charge will have the machine maintenanced.
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) - Evaporated milk (75°F) measured greater than 41°F above the soda dispenser. Corrective action: The person in charge moved the evaporated milk to the reach in refrigerator.
38 - Good Retail Practices
Insects, rodents, & animals not present
Inspector Comments: 6-202.15 Outer Openings, Protected (C) - A gap was present in the back door.
43 - Good Retail Practices
In-use utensils: properly stored
Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C) -The scoop for the rice was stored in stagnant water (69°F) near the rice makers. Numerous tongs were stored at knee level on the oven handles.
47 - Good Retail Practices
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector Comments: 4-101.19 Nonfood-Contact Surfaces (C) -Porous wood was present under the rice cookers. Porous wood was present on the floor under the wok station. Porous wood was present to the right of the hand sink near the preparation sink. The dinning room doors were made of unfinished wood. Foil was lining the shelf below the grill on the cook line. 4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C) -The caulking on the pre-rinse side of the dish machine was torn. The caulking on the hand sink by the preparation sink was torn. 4-501.12 Cutting Surfaces (C) -The cutting board on the cold top reach in refrigerator across from the wok station was scored.
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 deflector shield in the ice machine was soiled. 4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C) - The vent on the exterior of the ice machine was soiled. The interior of the microwave by the boba station was soiled. The shelving units throughout the facility were soiled. The interior of the reach in freezer to the right of the cook line was soiled. The exterior of the cook line equipment was soiled. The paper towel dispenser above the hand sink near the cook line was soiled. The exterior of the reach in refrigerator and freezer to left of the cook line was soiled. The screen door was soiled. The interior of the cold top reach in refrigerators across from the cook line were soiled. The fan guard in the walk in refrigerator was soiled. The exterior of the rice cookers were soiled. The box fans throughout the facility were soiled.
51 - Good Retail Practices
Plumbing installed; proper backflow devices
Inspector Comments: 5-205.15 System Maintained in Good Repair (C) - The faucet handles on the hand sink in the womens restroom were leaking upon inspection.
53 - Good Retail Practices
Toilet facilities: properly constructed, supplied, & cleaned
Inspector Comments: 6-501.18 Cleaning of Plumbing Fixtures (C) - The basin of the hand sink near the cook line was soiled.
55 - Good Retail Practices
Physical facilities installed, maintained, & clean
Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C) - The walls throughout the kitchen were soiled. The coving throughout the kitchen was soiled. The floor below the equipment on the cook line was soiled. The floor below the boba station was soiled. The floor below the equipment in the wait station area was soiled. The caulking on the three compartment sink was soiled.

07/26/2019 Inspection, Follow-Up

07/24/2019 Inspection, Routine
02 - Foodborne Illness Risk Factors
Certified Food Protection Manager
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C) - A Certified Food Protection Manager course has not been completed for the facility. Corrective action: The inspector provided a handout with guidance.
03 - Foodborne Illness Risk Factors
Management, food employee and conditional employee; knowledge, responsibilities and reporting
Inspector Comments: 2-103.11(O) Person-In-Charge-Duties (Pf) - A written employee illness policy was not in place at the facility. Corrective action: The inspector provided a handout with guidance.
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) - A vomit and diarrhea clean-up kit or procedure was not in place at the facility. Corrective action: The inspector provided a handout with guidance.
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: 6-301.14 Handwashing Signage (C) - Hand sink signage was not present at the hand sinks throughout the facility. Corrective action: The inspector provided a handout with guidance. 5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf) - The hand sink in the wait station area was blocked with numerous employee personal items. Corrective action: The person-in-charge moved the items to make the hand sink accessible.
15 - Foodborne Illness Risk Factors
Food separated and protected
Inspector Comments: 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P) - Raw chicken was stored above raw beef in the glass door reach-in refrigerator. Corrective action: The person-in-charge moved the raw chicken to the bottom shelf.
16 - Foodborne Illness Risk Factors
Food contact surfaces; cleaned & sanitized
Inspector Comments: 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (Pf) - The dish machine failed to measure 50 ppm chlorine on the dish surface after three attempts. Corrective action: 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) - Bean sprouts (66°F) measured greater than 41°F on the preparation table across from the cook line. - Spring rolls with shrimp and cut lettuce (88°F) measured greater than 41°F on the shelf above the left cold-top reach-in refrigeration unit across from the cook line. - Cooked chicken (57°F) measured greater than 41°F in the left cold-top reach-in refrigerator across from the cook line. - Garlic in oil (76°F) measured greater than 41°F on the spice cart near the back door. Corrective action: Correct immediately.
36 - Good Retail Practices
Thermometer provided & accurate
Inspector Comments: 4-203.12 Temperature Measuring Devices, Ambient Air and Water-Accuracy (Pf) - A functioning thermometer was not present in the glass door reach-in refrigerator near the back door.
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) - The ice in the ice basin near the soda dispensers at the wait station was uncovered upon inspection. - A bag of onions was stored on the floor outside the walk-in refrigerator.
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) - Tongs were stored at knee level on the oven handle on the cook line.
47 - Good Retail Practices
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector Comments: 4-501.12 Cutting Surfaces (C) - The cutting boards throughout the facility were scored. 4-402.12 Fixed Equipment, Elevation or Sealing (C) - The caulking on the hand sink near the preparation sink was cracked.
49 - Good Retail Practices
Non-food contact surfaces clean
Inspector Comments: 4-601.11(B) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C) - Numerous food storage containers containing spices on the cart near the back door were soiled. 4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C) - The left side of the reach-in freezer to the right of the cook line was soiled. - The vent hood frame above the cook line was soiled. - The interior and exterior of the microwave across from the cook line was soiled. - The shelving units throughout the facility were soiled. - The exterior of all equipment on the cook line was soiled. - The door gaskets on the right and left cold-top reach-in refrigeration units across from the cook line were soiled. - The interior of the glass door reach-in freezer was soiled. - The exterior of the glass door reach-in freezer was soiled. - The interior of the glass door reach-in refrigerator was soiled. - The exterior of the glass door reach-in refrigerator was soiled. - The fan guard on the interior of the glass door reach-in refrigerator was soiled with dust. - The spice storage cart near the back door was soiled. - The shelves in the walk-in refrigerator were soiled. - The fan guard on the condenser unit in the walk-in refrigerator were soiled. - The vent above the dish machine was soiled. - The exterior of the three compartment sink was soiled. - The top of the dish machine was soiled. - The vent on the ice machine was soiled. - The stand-up fans throughout the facility were soiled. - The exterior of the trash can near the boba station was soiled.
53 - Good Retail Practices
Toilet facilities: properly constructed, supplied, & cleaned
Inspector Comments: 6-501.18 Cleaning of Plumbing Fixtures (C) - The faucet on the hand sink to the left of the cook line was soiled.
55 - Good Retail Practices
Physical facilities installed, maintained, & clean
Inspector Comments: 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C) - A ceiling tile in the men's restroom was missing. 6-501.12 Cleaning, Frequency and Restrictions (C) - The walls throughout the facility were soiled. - The ceiling to the right of the cook line was soiled. - The floor below the equipment on the cook line was soiled. - The caulking on the pre-rinse side of the dish machine was soiled. - The caulking on the three compartment sink was soiled.

08/02/2018 Inspection, Routine
01b - Critical
Food Source: Wholesome, free of spoilage
Inspector Comments: A dented can of mandarin oranges was stored with wholesome cans in the dry storage area by the walk in refrigerator. Manager removed the dented can. Discussed dented can policy with the manager.
01c - Critical, Food Borne Illness Risk
Food Source: Cross-contamination
Inspector Comments: Raw beef was stored above ready to eat food in the cold top reach in refrigerator across from the single burner on the cook line. Raw shell eggs were stored above ready to eat food in the walk in refrigerator. Discussed proper storage levels of food with the manager.
03c - Critical, Food Borne Illness Risk
Food Temperature Control: Hot hold at 135°f or greater
Inspector Comments: Rice noodles were held hot at 111°F on the food preparation table across from the grill on the cook line. Discussed proper hot holding temperatures with the manager.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The caulking was in disrepair on the hood flashing above the cook line. The racks were rusty in the walk in refrigerator.
10c - Non-Critical
Equipment Design, Construction: Dishwashing facilities
Inspector Comments: The caulking was in disrepair and soiled on the pre rinse side of the dish washing machine.
12a - Non-Critical
Cleaning Of Equipment & Utensils: Food-contact surfaces
Inspector Comments: There was paper products stored in the sanitizer basin of the three compartment sink in the bar.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The cold top reach in refrigerator was soiled across from the single burner on the cook line. The glass reach in refrigerator was soiled on the cook line. The racks were soiled in dry storage. The racks were soiled above the three compartment sink across from the dish washing machine. The single door reach in freezer was soiled on the cook line.
12d - Non-Critical
Cleaning Of Equipment & Utensils: Wiping cloths
Inspector Comments: A sanitizer wiping cloth was stored on the food preparation table on the cook line.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: The wall was soiled behind the single door reach in freezer. The floor was soiled underneath the equipment on the cook line. The wall was soiled behind the equipment on the cook line. The ceiling and walls were dusty in the walk in refrigerator. There was pooled water on the floor in the walk in refrigerator. The walls were soiled in dry storage. The floor was soiled in the mop sink room. The wall was soiled in the mop sink room. The drain was soiled underneath the three compartment sink in the bar.

08/04/2017 Inspection, Follow-Up

07/27/2017 Inspection, Routine
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: The following food items measured greater than 41°F in the left reach in refrigerator across from the cook line: cut lettuce (47°F), sliced tomatoes (50°F), sprouts (49°F) and cut cabbage (48°F-50°F). Beef (44°F) and steak (44°F) measured greater than 41°F in the glass reach in refrigerator.
05c - Critical
Water, Sewage, Plumbing Systems: Backflow, back siphonage
Inspector Comments: Two shut off valves were installed directly downstream from the mop sink atmospheric vacuum breaker.
10a - Non-Critical
Equipment Design, Construction: Food-contact surfaces
Inspector Comments: Several food items were stored in non commercial food grade containers in the right reach in refrigerator across from the cook line.
10c - Non-Critical
Equipment Design, Construction: Dishwashing facilities
Inspector Comments: The caulking behind the pre-rinse sink was soiled with mold.
12a - Non-Critical
Cleaning Of Equipment & Utensils: Food-contact surfaces
Inspector Comments: The wash basin of the three compartment soiled.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The shelves and interior of the cold holding units in the kitchen were soiled with food and debris. The door gasket was soiled on the silver reach in freezer next to the cook line. Several shelves throughout the kitchen were soiled with food and debris.
12c - Non-Critical
Cleaning Of Equipment & Utensils: Dishwashing operations
Inspector Comments: The sanitize basin of the three compartment sink was being used to soak dirty dishes and equipment.
12d - Non-Critical
Cleaning Of Equipment & Utensils: Wiping cloths
Inspector Comments: The sanitizer concentration on the cook line measured less than 50 ppm chlorine residual.
13a - Non-Critical
Utensils, Single-Service Articles: Utensils provided, used, stored
Inspector Comments: Several pairs of tongs were stored improperly on the oven handle with the food contact surfaces exposed to possible contamination.
14a - Non-Critical
Physical Facilities: Plumbing: installed, maintained
Inspector Comments: The pre rinse sink spray nozzle and the faucet of the bar three compartment sink were leaking. The walk-in refrigerator fan was leaking.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: The wall behind the cook line was soiled with grease. Several ceiling tiles above the cook line were soiled with grease. The paint was chipping on the wall in the mop closet and was not smooth and easily cleanable. Holes were present in the wall behind the blender. The floor drain below the cook line was soiled with food and debris. The light shield above the glass reach in refrigerator was soiled with debris.

07/26/2016 Inspection, Routine
01b - Critical
Food Source: Wholesome, free of spoilage
Inspector Comments: Moldy tomatoes were stored with wholesome tomatoes in the walk-in refrigerator.
01c - Critical, Food Borne Illness Risk
Food Source: Cross-contamination
Inspector Comments: Raw chicken and raw shell eggs were stored above vegetables and ready to eat food in the rill reach-in refrigerator, the glass-front reach-in refrigerator, and the walk-in refrigerator.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: The beef in the grill cold-top refrigerator was 48°F.
08c - Critical
Poisonous Or Toxic Items: Properly used
Inspector Comments: The sanitizer in the grill area had a concentration of greater than 200 ppm residual chlorine.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The cover for the ice machine was replaced with an item that is not smooth and easily cleanable.
10c - Non-Critical
Equipment Design, Construction: Dishwashing facilities
Inspector Comments: The caulking for the dishwasher was moldy.
12a - Non-Critical
Cleaning Of Equipment & Utensils: Food-contact surfaces
Inspector Comments: The cutting boards in the kitchen were stained. The interior of all refrigeration units and cooking equipment were soiled with food debris.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The exterior of all pieces of equipment were soiled with food debris.
12d - Non-Critical
Cleaning Of Equipment & Utensils: Wiping cloths
Inspector Comments: A rag stored on the cutting board in the grill area had a concentration of less than 50 ppm residual chlorine.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: The floor behind and underneath equipment in the kitchen were soiled with food debris or grease. The walls behind all equipment in the kitchen were soiled with food debris. Several ceiling tiles were soiled with food debris in the kitchen.

08/12/2015 Inspection, Follow-Up

07/29/2015 Inspection, Routine
04b - Critical
Sanitation: Mechanical
Inspector Comments: The final rinse cycle on the kitchen dish machine did not achieve a minimum concentration of 50 parts per million chlorine residual.
09a - Non-Critical
Food Labeling, Food Protection: Original container, properly labeled
Inspector Comments: A container of chicken powder was not labeled as to its contents on a shelf in the dry storage area.
09b - Non-Critical
Food Labeling, Food Protection: Food protected from contamination
Inspector Comments: A container of beef was not stored at least 6 inches off the floor in the walk-in refrigerator.
12c - Non-Critical
Cleaning Of Equipment & Utensils: Dishwashing operations
Inspector Comments: Dishes were stacked while wet on the shelf above the three compartment sink.
13a - Non-Critical
Utensils, Single-Service Articles: Utensils provided, used, stored
Inspector Comments: Non-commercial grade containers were used to store food items in the tall reach-in freezer on the cook line.
14d - Non-Critical
Physical Facilities: Lighting
Inspector Comments: A light was not adequately functioning in the ventilation hood on the cook line.

06/25/2014 Inspection, Follow-Up

06/16/2014 Inspection, Routine
04b - Critical
Sanitation: Mechanical
Inspector Comments: The final sanitizer rinse cycle of the dish machine did not provide the minimum 50ppm of chlorine residual.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: Caulking on the cook line ventilation hood was torn. The shield on the ice machine compressor was missing.
12a - Non-Critical
Cleaning Of Equipment & Utensils: Food-contact surfaces
Inspector Comments: The interior of the cook-line reach-in freezer was soiled with food debris. The interior of the cook-line oven was soiled with food debris.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The exterior of the cook-line reach-in freezer was soiled with food debris. The exterior of the microwave was soiled with food debris. The door gasket on the cook-line cold-top refrigerator was soiled with food debris.
13b - Non-Critical
Utensils, Single-Service Articles: Single service articles stored, used
Inspector Comments: Several single-use containers were being used to store customer food throughout the facility.
14a - Non-Critical
Physical Facilities: Plumbing: installed, maintained
Inspector Comments: The piping on the dish machine was leaking.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: The floor under the cook-line stove was soiled with food debris. The wall behind the cook-line stove was soiled with food debris. The fan above the cook-line cold-top shelves was soiled with dust.
14d - Non-Critical
Physical Facilities: Lighting
Inspector Comments: A light above the cook-line reach-in refrigerator was not functioning. The light above the cook-line reach-in refrigerator did not contain a shield.
14g - Non-Critical
Physical Facilities: Premises maintained
Inspector Comments: The back door screen gap was greater than 1/4 inch allowing the possible intrusion of insects and pests.