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09/09/2022
Inspection, Routine
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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)
-Cooked southwest chicken (47°F-51°F) in the cold top refrigeration unit on the front service line measured greater than 41°F.
Corrective action: The above food product was moved to the walk-in refrigerator to cool down. Discussed proper cold holding temperatures and techniques with the person in charge.
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| 33 - Good Retail Practices |
| Proper cooling methods used; adequate equipment for temperature control |
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Inspector Comments:
3-501.15 Cooling Methods (C)
-Cooked chicken, cooked quinoa, and cooked shrimp were observed improperly cooling in containers with sealed lids in the two door reach-in refrigerator across from the vent hood.
Corrective action: The person in charge removed the lids. Discussed proper cooling methods with the person in charge.
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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 on the three compartment sink in the warewashing area was torn.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments:
4-601.11(B) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
-The cutting board near the walk-in refrigerator in the dry storage area was stained.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments:
6-501.12 Cleaning, Frequency and Restrictions (C)
-The caulking on the hand sink to the left of the three compartment sink was soiled.
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| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
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Inspector Comments:
6-202.11 Light Bulbs, Protective Shielding (C)
-A ceiling light above the preparation counter across from the vent hood was not shielded.
6-303.11 Intensity-Lighting (C)
-An overhead light in the vent hood near the three compartment sink was not in service.
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09/03/2021
Inspection, Routine
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: 6-301.12 Hand Drying Provision (Pf) A drying device such as paper towels were not readily accessible by staff at the back hand sink. Staff placed paper towels at the hand sink.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments: 4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf) The can opener blade was soiled with food debris in the preparation area. Staff washed, rinsed, and sanitized the can opener blade.
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (P) The facility sanitizer dispenser measured below 200 parts per million quaternary ammonia in the ware wash area. Staff made and tested chlorine sanitizer. Staff will call for dispenser maintenance.
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| 33 - Good Retail Practices |
| Proper cooling methods used; adequate equipment for temperature control |
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Inspector Comments: 3-501.15 Cooling Methods (C) Several recently prepared items such as cooked chicken and cooked quinoa were cooling whilst covered and in deep pans throughout the facility.
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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 three compartment sink was separating from the wall in the ware wash area.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C) The floor was soiled under the soda syrup dispenser in the storage closet.
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11/25/2019
Inspection, Routine
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments: 4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf): The following food contact surfaces were not clean to sight and touch: the facility's can opener and the cutting board attached to the humus preparation cooler located in the rear food preparation area.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C) Dust was visible on the ceiling vents located in the rear food preparation area.
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09/05/2018
Inspection, Routine
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| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
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Inspector Comments: Steak served undercooked that did not meet the requirements of whole muscle intact meat was not marked on the menu with an asterisks.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: A large grill brush was stored in the basin of the ware wash hand sink. Corrective action: operator removed grill brush from sink during inspection.
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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 (46-47°F), cooked steak (46°F), fresh mozzarella cheese (45-46°F), cooked shrimp (45°F-46°F), and shredded cheddar cheese (49°F) cold holding above 41°F in the main cold top refrigerator. Corrective action: operator moved items to 41°F refrigerator.
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| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
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Inspector Comments: Multiple live flies (more than 3) were observed in the facility during the time of inspection. Corrective action: operator was able to remove flies during inspection.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Recently cooked southwest chicken was improperly cooling in a deep plastic pan covered with plastic wrap in the walk in refrigerator. Multiple containers of ready-to-eat produce were stored directly underneath the condenser fans in the walk in refrigerator.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Multiple cutting boards in the back preparation area were deeply grooved with knife marks.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Shelves inside the walk in refrigerator were rusty and in disrepair.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: A knife and a pair of tongs were soiled with food debris and stored as clean in the back preparation area. The blade to the table mounted can opener was soiled with debris.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: Various shelves inside the walk in refrigerator 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 on the shelf in the back preparation area.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The mop sink was not properly sealed to the wall. The splash guards on the cook line hand sink were not properly sealed to the adjoining walls. A plastic pan was being used to catch condensate drippings from the short, reach in refrigerator condenser in the front service area.
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| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
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Inspector Comments: The dumpster lid was open.
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10/25/2016
Inspection, Follow-Up
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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 picking up a pair of tongs from the floor then proceeded to prepare food at the front service area without first washing hands.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: An employee was observed washing hands in the ware washing sink.
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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: Ranch dressing (was 48°F) and caesar dressing was (46°F) in the dressing portion of the service line cold-top refrigerator. Cut lettuce was 46°F in the salad open-air refrigerator on the South of the front service line.
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10/17/2016
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: A can of roasted red peppers and a can of garbanzo beans were dented on their seams or found to be severely dented and were unwholesome and stored with wholesome cans on the can rack.
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: Multiple employees were observed donning gloves without first washing hands. An employee was observed handling dirty dishes then proceeding to handle clean dishes without first washing hands.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An uncovered employee drink was present on the shelf across from the office and was stored above clean equipment. An employee beverage was stored on the preparation sink drain board.
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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: Ranch dressing was 49°F, caesar dressing was 50°F, bleu cheese dressing was 51°F and low fat caesar dressing was 57° and were stored in the top and the bottom portion of the front service line cold-top refrigerator. Cooked pasta was 58°F and cut lettuce was 46°F in the open air refrigerator on the South front service line area.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: Single-service tissue paper used to wrap food was stored underneath the hand soap at the front service area hand sink area. A bottle of glass cleaner was placed on the preparation area directly next to uncovered food items on the front service cold top refrigerator while she was in the process of cleaning.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Various food items inside the walk-in refrigerator were not cooling properly inside of plastic containers that were tightly covered. Soy beans were improperly thawing in the preparation sink. An uncovered plastic container of sliced meat was present on the top shelf of the cold-top refrigerator in the back area.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: The cutting board on the cold-top refrigerator in the back area had deep scores on its surface.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Aluminum foil was present around the griddle in the back area. The door gasket on the left side of the back area cold-top refrigerator was torn. The caulking on the three compartment sink was moldy and in disrepair. The caulking on the dish machine drain board was not properly sealed to the wall.
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| 11c - Non-Critical |
| Testing Devices: Chemical test kits provided and accessible |
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Inspector Comments: Chemical test strips used to measure residual chlorine were not provided upon the inspection.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The interior of the convection ovens were soiled with debris. Multiple cutting boards in the facility were stained with food debris.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The top portion of the convection oven was soiled with debris. The door gaskets on the back area cold-top refrigerator were soiled with debris. The drink cooler at the self service area next to the cashier's stand had frost built up in it.
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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 on the shelf across from the walk-in refrigerator.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Plastic lids were not properly stored at least 6" off the ground underneath the shelf across from the walk-in refrigerator.
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| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
|
Inspector Comments:
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The splash guard on the hand sink next to the three compartment sink was not properly sealed to the wall.
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| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
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Inspector Comments: A dumpster had a lid that was open.
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| 15a - Non-Critical |
| Other Operations: Personnel: clean clothes, hair restraints, authorized |
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Inspector Comments: An employee was observed wearing a bracelet while preparing food.
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10/07/2015
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: A can of artichoke hearts with a dent on the side seam was stored with wholesome cans.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: A spray bottle of glass cleaner was stored on a food prep counter with customer dishes.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: A bottle of glass cleaner was not labeled as to its contents.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Croûtons and other dry salad toppings were not protected from contamination with lids.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The back cold top door gaskets were torn.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: Pans were stacked wet, not allowed to air dry.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: Lights under the vent hood were not functioning.
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10/30/2014
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 ware washing area was observed touching dirty dishes and then handling clean dishes without washing their hands first.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: Several unapproved employee beverages were present in the beverage rack near the office area.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The wall caulking on the side of the back hand sink was in disrepair.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The ceiling vents in the mens and womens restrooms were soiled with dust.
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