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06/20/2019
Inspection, Routine
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| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
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Inspector Comments: 2-301.14 When to Wash (P)
-An employee was observed donning gloves without first washing their hands. Corrective Action: Education was provided regarding proper hand washing times.
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| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
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Inspector Comments: 3-202.15 Package Integrity (Pf)
-A dented can of clam juice was stored next to wholesome cans on the dry storage rack in the upstairs area. Corrective Action: Staff removed the dented can from the shelf and placed it in an approved location.
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| 21 - Foodborne Illness Risk Factors |
| Proper hot holding temperatures |
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Inspector Comments: 3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
-A container of culinary creme sauce measured 100°F in the hot box holding unit on the cooks line across
from the grill. Corrective Action: The sauce was reheated on the stove to 165°F and placed back in the hot
box holding unit.
|
| 35 - Good Retail Practices |
| Approved thawing methods used |
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Inspector Comments: 3-501.13 Thawing (C)
-Frozen tuna was observed thawing in vacuum packaging in which the supplier specifications indicated to remove/open packaging prior to thawing.
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| 43 - Good Retail Practices |
| In-use utensils: properly stored |
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Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C)
-Tongs were stored hanging from handles and unprotected from contamination on the cooks line.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments: 4-501.11 Good Repair and Proper Adjustment-Equipment (C)
-Several gaskets on the pizza area cold top reach in refrigerator were torn.
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| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
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Inspector Comments: 5-205.15 System Maintained in Good Repair (C)
-The left faucet on the three compartment sink in the bar area closest to the facility front entrance was in
disrepair. The hand sink in the employee women's restroom was slow to drain.
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02/28/2019
Inspection, Routine
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| 09 - Foodborne Illness Risk Factors |
| No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed |
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Inspector Comments: 3-301.11 Preventing Contamination from Hands (P)
- Several employees were observed using bare hand contact with ready to eat foods on the cook line and in the preparation area. Corrective Action: Proper use of gloves was discussed with staff.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: 6-301.14 Handwashing Signage (C)
Hand sinks throughout the kitchen, the bar area, and the employee restrooms did not have proper signage. Corrective Action: Staff placed a sign at each of the hand sinks.
5-202.12 Handwashing Sinks, Installation (C)
-The hand sink next to the mop sink area measured at 132°F on a mixed valve making it inaccessible for hand washing. Corrective Action: Staff adjusted the temperature to approximately 113°F.
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| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
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Inspector Comments: 3-202.15 Package Integrity (Pf)
- 9 dented cans of green peppercorns were stored next to wholesome cans on the dry storage rack in the upstairs area. 2 dented cans of apple sauce were stored next to wholesome cans on a rack in the liquor walk in cooler in the upstairs area. Corrective Action: the dented cans were moved to an approved location away from wholesome cans.
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| 20 - Foodborne Illness Risk Factors |
| Proper cooling time and temperature |
|
Inspector Comments: 3-501.14 Cooling (P)
- Cooked sushi rice measured 73°F - 76°F after cooling for more than 2 hours in the cold top reach in refrigerator in the pizza station area. Corrective Action: the sushi rice was discarded and proper cooling parameters discussed with staff.
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| 21 - Foodborne Illness Risk Factors |
| Proper hot holding temperatures |
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Inspector Comments: 3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
- Lemongrass Burre Blanc sauce measured 122°F in the hot box holding unit on the cooks line across from the grill. Corrective Action: the sauce was reheated on the stove to 165°F and placed back in the hot box holding unit.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments: 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
- The following items measured above 41°F in the pull out cold holding drawers across from the fryers on the cooks line: cooked veggies (52°F), roasted corn (48°F), cooked cubano meat (46°F), shredded cheese (48°F), shredded cabbage (48°F), sliced cheese (46°F), and raw pork burgers (44°F). Corrective Action: the cooked veggies, roasted corn, shredded cheese, shredded cabbage, sliced cheese, and raw pork burgers were prepared less than 4 hours prior and were moved to the walk in refrigerator to rapidly cool. The cooked cubano meat had been stored overnight in the cold holding drawer and was voluntarily discarded by staff. Staff turned down the temperature of the cold holding unit.
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| 37 - Good Retail Practices |
| Food properly labeled; original container |
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Inspector Comments: 3-302.12 Food Storage Containers Identified with Common Name of Food (C) - Several squeeze bottles and bulk bins containing food were not labeled as to their contents throughout the kitchen.
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| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
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Inspector Comments: 6-202.15 Outer Openings, Protected (C)
-The facility outer opening located to the right of the staircase leading upstairs was not maintained for pest entry.
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| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
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Inspector Comments: 3-305.11 Food Storage-Preventing Contamination from the Premises (C)
-Several containers of tortilla chips were stored unprotected from contamination on the counter next to the pizza station cold top refrigerator. Several boxes of tea bags were stored on the floor next to the dry storage racks in the upstairs area.
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| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
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Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C)
- Several wet wiping clothes were not stored in a sanitizer solution.
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| 43 - Good Retail Practices |
| In-use utensils: properly stored |
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Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C)
- A pizza cutter was stored in ice water in the pizza station area. Tongs were stored hanging from oven handles on the cooks line.
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| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
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Inspector Comments: 4-903.11(A) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing (C)
- Several boxes of single service ice tea filters were stored on the floor next to dry storage racks in the upstairs area.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments: 4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
- The caulking around the mop sink was in disrepair.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments: 4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
- Several gaskets on cold holding units throughout the kitchen were soiled with food debris.
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| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
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Inspector Comments: 5-205.15 System Maintained in Good Repair (C)
-The left faucet on the three compartment sink in the bar area closest to the facility front entrance was in disrepair. The hand sink in the employee women's restroom was slow to drain.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments: 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
-The coving on the wall between the mop sink area and the preparation area was missing.
6-501.12 Cleaning, Frequency and Restrictions (C) - The caulking behind the dish machine was moldy. The caulking on the toilets in the employee men's and women's restrooms was soiled.
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09/24/2018
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: A bottle of whiskey at the bar was adulterated with multiple fruit flies and was found to be unwholesome. Corrective action: operator voluntarily discarded whiskey during inspection.
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| 01d - Critical |
| Food Source: HACCP plan |
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Inspector Comments: The facility was performing reduced oxygen packaging (cook-chill) without properly labeling the bagged product.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: Ice was present in the basin of the South wait station hand sink. Corrective action: educated operator on proper hygienic practices.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An employee beverage was stored directly above the back preparation table. An employee beverage was stored above a container of salt on a cart on the cook line.
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| 03a - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly cool foods to 41°f or less |
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Inspector Comments: Cooked rice (47°F) in a deep covered container was present in the walk in refrigerator did not properly cool to 41°F within the required 6 hour time limit.
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| 03d - Critical, Food Borne Illness Risk |
| Food Temperature Control: Required cooking temperature |
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Inspector Comments: Steak and ahi tuna were being partially cooked without having an approved noncontinuous cooking plan in place.
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| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
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Inspector Comments: Sliced tomatoes (46-47°F), cut melon (46°F), ground chicken (56°F), various aioli sauces (52-56°F), boiled eggs (46-48°F) in the pantry station cold top refrigerators cold holding above 41°F.
Crab mix (46-48°F), barbecue chicken (46-48°F), ground sausage (46-48°F), spinach dip (46-47°F) in the pizza station cold top refrigerator cold holding above 41°F.
Cut cabbage (44-47°F) in the refrigerated drawer across from the fryer. Raw chicken (46-52°F) in the batter station cold top refrigerator. Cumin creme (52-56°F), cut iceberg lettuce (53°F) in the West cook line cold top refrigerator cold holding above 41°F.
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| 06b - Critical, Food Borne Illness Risk |
| Hand Washing: Accessible |
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Inspector Comments: The hand sink at the East cook line near the fryers was measured at 137°F on a mixed valve making it inaccessible for hand washing. Corrective action: operator adjusted temperature to ~115°F during inspection.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Spinach dip and shredded chicken were improperly cooling in deep pans stacked and covered with lids in the walk in refrigerator. Portions of cooked noodles wee improperly cooling stacked deeply in a metal pan in the walk in refrigerator. The ice sink at both wait stations was uncovered during the inspection.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Unapproved foam margarita pads were being used at the bar.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The door gaskets were torn or missing on various refrigeration units on the cook line, pantry, and pizza station.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: A knife stored as clean was soiled with food debris in the back preparation area.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: Door gaskets on various refrigeration units on the cook line, pantry, and pizza station were soiled with debris.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: Multiple plastic pans were stacked and stored wet above the vegetable preparation sink.
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| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
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Inspector Comments: A visibly soiled, damp cloth towel was stored on the cutting board at the pantry area and not in a solution of sanitizer as required.
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| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
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Inspector Comments: Boxes of single service containers were stored on the floor in the upstairs storage room.
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10/23/2017
Inspection, Routine
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: An employee in the grill area was observed handling raw beef then equipment without washing their hands. An employee in the exposition line was observed donning a blue glove without washing their hands.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: An employee in the grill area was observed wiping their hands on a common towel.
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| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
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Inspector Comments: A container of beurre blanc sauce in the grill hot holding unit next to the ovens was 118°F. Chowder and Au Jous in the exposition line hot holding unit were 108°F.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The caulking of the three-compartment sink and and prep sink were moldy.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: The stainless steel containers on the clean dish shelves in the warewashing area were stacked wet.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor sink of the grill area sauté station was soiled with debris.
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05/31/2016
Inspection, Routine
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: Employees in the kitchen were observed donning gloves without washing their hands.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: An employee in the satellite wait station was observed scooping ice with cups.
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| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
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Inspector Comments: An employee in the kitchen was observed handling ready to eat food with their bare hands.
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| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
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Inspector Comments: A container of jambalaya sauce in the sauté cold top refrigerator was 56°F. Containers of batter next to the fryers were 55-56°F.
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| 04b - Critical |
| Sanitation: Mechanical |
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Inspector Comments: The bar dishwasher did not have a concentration of at least 50 ppm residual chlorine during the final sanitization rinse.
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| 06b - Critical, Food Borne Illness Risk |
| Hand Washing: Accessible |
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Inspector Comments: The handsink next to the ovens on the grill line was blocked by a speed rack.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Bags of chicken in the prep sinks were thawing in standing water in sealed bags.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Tongs were stored at hip level throughout the grill area.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor paint of the keg walk-in refrigerator was chipped.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Several grill hood lights were burned out.
|
| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
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Inspector Comments: The toilet paper in the staff restrooms were stored outside of the dispensers.
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08/25/2015
Inspection, Critical Item
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: Multiple raw, whole onions were moldy and unwholesome and were stored with wholesome onions in the upstairs dry-storage area.
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee was observed washing hands without using soap on the cook line.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An employee unapproved, uncovered beverage was stored in the kitchen at the expo line next hand sink.
|
| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
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Inspector Comments: An employee at the bar was observed handling ready-to-eat limes with bare hands.
|
| 03a - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly cool foods to 41°f or less |
|
Inspector Comments: Cooked rice (49°F) was not cooled to 41°F or below in the 6 hour time limit and was stored in the walk-in refrigerator.
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| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Buttermilk (56°F) was present in the cold-top refrigerator next to the frying station on the cook line. Roasted tomatoes (45°F) were present in the cook line cold-top across from the convection ovens.
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02/26/2015
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A moldy loaf of bread was stored with wholesome bread in the grill area. A moldy potato was stored with wholesome potatoes in the dry store area.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
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Inspector Comments: Bean sauce in the grill area was 125°F.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: A few customer restroom handsinks did not reach at least 100°F.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: The wait station handsink lacked paper towels.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Several refrigerator door gaskets were torn.
|
| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
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Inspector Comments: The trash cans in the grill area were not lined.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: A light in the dry store area was burned out.
|
| 15a - Non-Critical |
| Other Operations: Personnel: clean clothes, hair restraints, authorized |
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Inspector Comments: An employee in the exposition line was observed handling food while wearing bracelets.
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05/22/2014
Inspection, Critical Item
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: An employee on the cook line was observed handling raw chicken and then a ready-to-eat bun without washing hands and changing gloves. Raw Beef in the reach in freezer near the mop sink was stored above french fries.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: An employee in the ware washing area was observed handling dirty dishes and then handling clean dishes without washing their hands in between.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Mashed potatoes in the lower cook line hot box were 130°F.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: A container of cooked chicken was 57°F in an ice bath near the pizza area.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: Hot water (metered) of 100°F was not provided to the two left mens customer restroom hand sinks.
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|
02/24/2014
Inspection, Routine
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: Employees were observed putting on their gloves without first washing their hands.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Tomato bernaise (97°F), bernaise (122°) and fry mushrooms (68°F) were below 135°F, without an approved time as a public health control plan.
|
| 04b - Critical |
| Sanitation: Mechanical |
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Inspector Comments: The final sanitizing rinse of the bar dish machine had a concentration of less than 50ppm chlorine residual.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Soap was not provided to the hand sink in the ware washing area.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle of sanitizer under the exposition line hand sink was unlabeled as to its contents.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The door gasket on the pizza refrigerator and on the left side of the bar reach in refrigerator was torn. Foil was used to line the rack above the fryers.
|
| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
|
Inspector Comments: A thermometer was not provided in the pizza reach in refrigerator.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: Several dishes on the rack next to the three compartment sink and above the preparation table were stacked wet.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Tongs were stored at knee height on the handle by the fryers.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The drain pipe below the three compartment sink was leaking.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The wall behind the preparation table was soiled with food debris. The floor below the mixer and below the soda syrup boxes was soiled with food debris.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: The light above the three compartment sink was uncovered. The light in the hot line hood was not functioning.
|
| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
|
Inspector Comments: Toilet paper in the men's restroom was not stored in the dispenser.
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