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06/21/2021
Inspection, Routine
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: 5-205.11: Using a Handwashing Sink-Operation and Maintenance (Pf):
A pitcher was stored in the handsink across from the office.
An accumulation of food debris was observed in the handsink near the fryers.
Corrective action: Discussed proper handsink use with the manager.
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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):
Containers of salt were unlabeled in a cabinet to the right of the fryers.
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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 on the walk-in cooler was torn.
4-101.19 Nonfood-Contact Surfaces (C):
The racks in the walk-in cooler were rusty.
4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C):
The caulking on the handsink across from the office was torn.
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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 paper towel holders and soap dispensers in the facility were soiled with dust and grime.
The interior of the vent hood was soiled with grease.
The exterior of equipment throughout the operation was soiled with grime and debris.
The interior of the vent hoods above the autosham and near the 3-compartment sink was soiled with debris.
The racks in the walk-in cooler were soiled with debris.
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| 50 - Good Retail Practices |
| Hot & cold water available; adequate pressure |
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Inspector Comments: 5-103.12 Pressure (Pf):
Hot water was not accessible on-demand at the food preparation sink.
Corrective action: The manager stated that they would put a work order in for the issue.
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| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
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Inspector Comments: 6-501.18 Cleaning of Plumbing Fixtures (C):
The caulking on the toilets in both restrooms was soiled with debris.
The handsink in the men's restroom was soiled with debris.
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| 54 - Good Retail Practices |
| Garbage & refuse properly disposed; facilities maintained |
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Inspector Comments: 5-501.115 Maintaining Refuse Areas and Enclosures(C):
The outdoor dumpster area had a large accumulation of trash.
5-501.113 Covering Receptacles (C):
The outdoor dumpster lids were open.
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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 floor areas in the walk-in cooler were chipped.
6-501.12 Cleaning, Frequency and Restrictions (C):
The floor areas throughout the establishment, under equipment, and in walk-ways, had an accumulation of grease and debris. The wall areas throughout the establishment, behind equipment and in preparation areas, were soiled with grease and debris. Water was observed ponding to the right of the 3-compartment sink. Light fixtures above the front service area were soiled with dust. Floor coving throughout the operation was soiled with debris. The ceiling area and vents throughout the operation were soiled with dust. The floor drains under equipment throughout the establishment had an accumulation of debris.
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| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
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Inspector Comments: 6-303.11 Intensity-Lighting (C):
A light in the vent hood near the fryers was not functioning.
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02/11/2020
Inspection, Routine
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: The hand sink at the cook line and the hand sink at the service line were not equipped with signage dictating employees must wash hands. (Core)
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| 21 - Foodborne Illness Risk Factors |
| Proper hot holding temperatures |
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Inspector Comments: A container of cooked steak was 118°F in the steam table on the service line. (Priority)
Corrective Action: The steak was reheated to 165°F to be hot held at 135°F in the steam table.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments: Bottles of sour cream and caesar salad dressing were between 55°F and 58°F for more than four hours in the cold top on the service line. (Priority)
Corrective Action: The items were discarded (see voluntary condemnation) and education was provided about proper cold holding temperatures.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments: Cans of chafing fuel were stored in a bag with single-use articles on a shelf next to the food preparation sink. (Priority)
Corrective Action: The chafing fuel was moved to an approved location.
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| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
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Inspector Comments: Several damp wiping cloths were stored out of sanitizer solution throughout the kitchen. (Core)
The sanitizer buckets under the cash register and the cold top on the service line measured below the minimum required concentration for quaternary ammonium. (Core)
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| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
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Inspector Comments: Single-use food containers and lids were stored facing up and were not protected from contamination on the service line. (Core)
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| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
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Inspector Comments: The faucet on the food preparation sink was leaking when turned off. (Core)
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments: The floors throughout the facility were soiled with food debris and grease. The ceilings throughout the kitchen were soiled with dust and food debris. The walls along the cook line were soiled with food debris and grease. (Core)
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| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
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Inspector Comments: The vent hood above the grill was soiled with grease. (Core)
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03/05/2019
Inspection, Routine
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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) The dish racks for the dish machine were soiled with residue.
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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 faucet on the cook's line hand sink was in poor repair.
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03/07/2018
Inspection, Routine
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Boxes of food were stored directly on the floor in the walk-in refrigerator. Bins of pinto and black beans were stored under the warewashing hand sink with lids open.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The caulking at the 3 compartment sink was in poor repair. The door to the walk-in refrigerator was not adequately self-closing and was left open.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The equipment on the cook's line was heavily soiled. The warewashing machine was soiled with chemical buildup.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: Clean dishes were stacked wet and not allowed to air dry in the warewashing area.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: The handle of the scoop was in direct contact with the ice in the ice machine
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: A heavy leak was present from the pipes beneath the three compartment sink.
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09/12/2017
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 was observed donning gloves without washing hands prior. An employee sneezed and did not immediately wash their hands afterwards.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: An employee was observed wiping their gloves on the side of their pants and then continued to serve a customer.
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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: Three containers of cooked chicken measured 118-119°F in the hot holding unit located directly to the left of the grill line.
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| 04b - Critical |
| Sanitation: Mechanical |
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Inspector Comments: The dish machine failed to reach a minimum of 50ppm chlorine residual.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: Paper towels were not readily accessible at the grill line hand sink. Soap was not provided to the hand sink near the four compartment sink.
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| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
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Inspector Comments: Numerous flies were observed throughout the kitchen and dining area.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The door gasket on the walk-in refrigerator was torn.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The interior of the two single door reach-in refrigerators located to the left of the preparation sink were soiled with food debris.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The interior of the soda cartridge storage cabinet located to the right of the grill line was soiled with food debris. The ventilation hoods on the cooks line were soiled with grease.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The following walls were soiled with various food residue: the wall near the cooks line hand sink, the half wall between the cooks line and the serving area, the wall behind the knife rack, and the wall behind the preparation table in the back area. The floor tiles in the walk-in refrigerator were in disrepair.
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09/14/2016
Inspection, Routine
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: The wicker basket containing shelled bowls was not constructed of easy to clean material.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Caulking on the hood of the main grill line was in disrepair.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: A sticky residue was present on the dry storage cabinet across from the topping cold top refrigerator.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: Holes in the wall behind the preparation sink were not sealed.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: A light shield was not provided to the light fixture located left of the cooks line. Light bulbs were not functioning in light fixtures throughout the facility.
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09/15/2015
Inspection, Routine
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: A rubber spatula was chipped and stored with clean equipment above the three compartment sink.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The walk-in refrigerator had a torn door gasket.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The cold-top refrigerator on the South cook line was soiled with food debris.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The short refrigerator next to the food preparation sink had door gaskets that were soiled with food debris. The three compartment sink caulking was moldy. The hood vent above the griddle was soiled with grease.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: Plastic pans were stacked wet on the drying rack next to the dish machine.
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| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
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Inspector Comments: A soiled towel was stored on the South cook line preparation table and not in a sanitizer bucket.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The caulking on the hand sink in the Women's restroom was cracked. The caulking on the hand sink on the North cook line was cracked.
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| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
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Inspector Comments: The dumpster lids were open.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor underneath the storage racks on the South cook line was moderately soiled with food debris.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: The light above single-service items in the storage area on the South cook line was uncovered.
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| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
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Inspector Comments: A cellular phone was present on the storage rack on the South cook line with single service gloves. A radio was stored with clean equipment on the drying rack next to the dish machine.
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09/18/2014
Inspection, Routine
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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: Cooked vegetables were 120°F in the front hot holding unit.
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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 vegetables were 53°F in the cook line reach-in refrigerator. Sour cream and cut lettuce were 46°F on the front cold top refrigerator.
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| 04b - Critical |
| Sanitation: Mechanical |
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Inspector Comments: The final sanitation rinse of the dish machine did not reach at least 50 parts per million chlorine.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: A container of salt was unlabeled as to its contents on the shelves next to the back hot holding unit.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The door gasket on the cook line reach-in freezer was soiled with food debris. The caulking behind the three compartment sink was soiled.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: Dishes were not air dried prior to being stacked on the shelf next to the dish machine.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The hot water valve on the three compartment sink was leaking. The front cook line hand sink was not adequately sealed to the wall.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: Holes were observed in the walls throughout the back of the facility. The floor next to the mop sink was chipped and in disrepair.
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| 15a - Non-Critical |
| Other Operations: Personnel: clean clothes, hair restraints, authorized |
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Inspector Comments: An employee in the preparation area was observed wearing a bracelet while handling food items.
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