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04/07/2022
Inspection, Routine
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: 5-202.12 Handwashing Sinks, Installation (Pf)
Hot water (92-93° F) at the front service hand washing sink measured less than 100° F at the time of inspection.
Corrective action: The person in charge will put in a maintenance request to ensure the hand washing sink will measure at least 100° F at all times.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments: 7-102.11 Common Name-Working Containers (Pf)
A chemical spray bottle near the dry storage area in the dining room was not labeled as to its contents.
Corrective action: The person in charge labeled the chemical spray bottle immediately.
7-201.11 Separation-Storage (P)
Multiple chemical bottles were stored on the food preparation surface next to the coffee marker in the front service area.
Corrective action: The person in charge moved the chemical bottles for proper storage to prevent contamination.
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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)
The door gasket was torn on the two door reach in refrigerator across from the food preparation table.
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07/16/2019
Inspection, Routine
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments: Items throughout the facility were not properly date marked. Education was provided regarding date marking procedures.
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| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
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Inspector Comments: Single service wax papers were stored directly beneath the paper towel dispenser at the hand sink on the service 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: The back of the stove was in poor repair.
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07/12/2018
Inspection, Routine
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: Employees were observed washing their hands without soap. Education on proper hand washing was provided.
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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: Precooked french fries on the counter near the fryer were 77°F. The french fries were placed back in the refrigerator until they were ready to be fried and served.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: Soap was not available at the front service line hand sink. The soap was refilled.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: An open container of butter was stored beneath the soap dispenser at the front service hand sink.
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| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
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Inspector Comments: Single use wax paper sheets for food service were stored directly beneath the paper towels at the front service hand sink.
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07/13/2017
Inspection, Routine
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: Employee food was stored above costumer food in the kitchen two door reach in refrigerator.
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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: Fully cooked french fries (76°F) were observed sitting out at room temperature adjacent to the fryers.
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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: The following items were not below 41°F on the front cold top: sliced tomatoes (50°F), sliced cooked ham (52°F), sliced provolone cheese (50°F), bean sprouts (50°), pooled raw eggs (50°F), and chopped romaine lettuce (49°F).
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Dishes were observed soaking in chlorine bleach in the food preparation sink in the ware washing area.
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| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
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Inspector Comments: Single-use containers were being reused to hold food product.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: Dust and debris were observed on the air vent and surrounding ceiling tiles located above the front hot holding counter.
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07/11/2016
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: An onion with mold was stored with wholesome onions in a bin to the right of the three-compartment sink. A dented can of olives was stored with wholesome cans in the dry storage area.
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: A food employee did not wash their hands after changing tasks.
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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: Various potentially hazardous food items were held in the back 2 door refrigerator with an ambient temperature of 54°F including cooked chicken (50°F) and pooled eggs (54°F). Cooked pasta (60°F) was held at room temperature on the counter to the left of the hand sink. The ambient temperature of the reach-in cooler on the served line was 49°F. Boiled eggs were being held at room temperature to the left of the serving line.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Non food grade sandwich bags are used to hold various food items throughout the kitchen.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The ice cream freezer had excessive ice accumulation. The slicer to the left of the prep sink had a build-up of food matter.
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| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
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Inspector Comments: Various food containers were being used to hold other food items.
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| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
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Inspector Comments: Personal food was stored with customer food in the 2 door cooler in the back area.
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07/28/2015
Inspection, Routine
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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: Cooked chicken was 88°F, stored on the preparation table in the kitchen. A bottle of milk was 48°F in the double door standing refrigerator in the kitchen. Cooked chicken was 48°F, egg salad and tuna salad were 49°F all stored in the double door standing refrigerator in the kitchen.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: Bleach was stored in a plastic tub labeled as "cookie dough", A chemical was stored in a plastic tub labeled as "cottage cheese".
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Cooked beef was observed being cooled in a plastic tub with a tightly covered lid, stored on the preparation table in the kitchen.
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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 use plastic food service bowls were being re-used to store dry ingredients and spices.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The faucet at the three compartment sink was leaking.
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07/21/2014
Inspection, Routine
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: An employee was observed filling a container in the kitchen hand sink.
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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 was observed handling ready to eat broccoli 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: Whipped butter (55°F), pooled eggs (52°F) and sliced lettuce (55°F) were stored above 41°F in the cold top refrigerator located next to the flat top grill.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: A chemical spray bottle located above the reach in refrigerator in the kitchen was unlabeled as to its contents.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The rolling shelf in the back kitchen area was lined with cardboard.
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| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
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Inspector Comments: Multiple single service containers were reused to store food items.
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