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07/07/2021
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)
The following food items measured greater than 41°F: (in the cold-top refrigerator behind the batter station) sliced tomatoes (46°F), cut melon (45°F), greek vinaigrette (47°F), deviled egg mix (48°F), cut romaine lettuce (48°F), cut salad mix (49°F), spinach (46°F); (in the reach-in refrigerator to the right of the hamburger station) hot dogs (48°F), american cheese singles (47°F), pre-cooked philly mix (48°F), and pre-cooked mushroom mix (48°F).
Corrective Action: The person in charge created ice baths for the above food items so they may rapidly cool.
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| 24 - Foodborne Illness Risk Factors |
| Time as a Public Health Control; procedures & records |
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Inspector Comments:
3-501.19 Time as a Public Health Control (Pf)
A written plan was not available for the crispy onion straws that were held for four hours without temperature control.
Corrective Action: The inspector emailed a template for a time as a public health concern plan to the person in charge.
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| 35 - Good Retail Practices |
| Approved thawing methods used |
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Inspector Comments:
3-501.13 Thawing (C)
Frozen fish was not removed from its reduced oxygen packaging prior to thawing under refrigeration.
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12/13/2019
Inspection, Routine
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments: An employee was observed washing their hands for less than 20 seconds before donning gloves and working with food.
Corrective Actions: The inspector reviewed proper hand washing procedures with the person in charge.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: The hand sinks in the downstairs womens bathroom did not have signs that told employees to wash their hands.
Corrective Action: hand washing signs were left on site.
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| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
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Inspector Comments: Multiple cartons of raw shelled eggs were stored above chicken in the walk-in refrigerator.
Corrective Action: Staff moved all food items to approved locations based off cooking temperature/hierarchy.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments: A knife soiled with cilantro on the cold holding unit was not clean to touch and sight.
Corrective Action: The inspector educated the person in charge to clean the knives with an adequate frequency to prevent visible soil.
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| 18 - Foodborne Illness Risk Factors |
| Proper cooking time & temperatures |
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Inspector Comments: The facility was cooking their chicken drumsticks with a non-continuous cooking process without first obtaining an approval from the regulatory authority.
Corrective Action: handouts on non-continuous cooking process were attached to the email.
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| 19 - Foodborne Illness Risk Factors |
| Proper reheating procedures for hot holding |
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Inspector Comments: A container of green chile in the hot holding unit measured 125°F after the reheating process.
Corrective Action: the operator reheated the green chilies to reach 135°F.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments: A container of milk in the upstairs bar expired on 12/10 and was not discarded.
Corrective Action: expired milk was discarded by the operator.
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| 37 - Good Retail Practices |
| Food properly labeled; original container |
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Inspector Comments: A squeeze bottle food container on the food preparation table on the cooks line was not labeled to its contents.
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| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
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Inspector Comments: The sanitizer solution for quaternary ammonium in the upstairs bar was less than a100ppm.
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| 43 - Good Retail Practices |
| In-use utensils: properly stored |
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Inspector Comments: A scoop handle was stored in contact with flour in the the bulk bin located in the dry storage area.
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| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
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Inspector Comments: Plates above the cold top refrigerator were stored with their food contact surface upright.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments: A cutting board near the cold holding unit was scored and stained.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments: The front face plate of the kitchen ice machine was soiled with dust.
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| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
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Inspector Comments: An employee phone was stored on the cutting board near the grill line.
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03/05/2019
Inspection, Routine
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| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
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Inspector Comments: 2-401.11 Eating, Drinking, or Using Tobacco (C)
An employee open drink was stored on the salad cold-top refrigerator at the grill line. An employee open cup beverage container was stored on boxes of potatoes in the back kitchen.
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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 handling dirty dishes and then handling clean dishes at the dish pit without washing their hands in between. Corrective Action: The manager had the employee wash their hands.
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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)
An employee was observed handling ready to eat cilantro and buns with their bare hands. Corrective Action: Staff discarded the buns and cilantro without inspector request.
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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)
The hand sinks at the expo line, by the food preparation sink, at both bars, and in all the restrooms were not equipped with signage reminding staff to wash their hands.
5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf)
The hand sink at the end of the grill line was used as a dumpsink as evidenced by ice in the basin. Corrective Action: Hygienic practices were discussed with management.
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| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
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Inspector Comments: 3-304.15(A) Gloves, Use Limitation (P)
An employee was observed using their gloved hands to place beef patties onto the grill and then using the same gloved hands to slide cooked burgers off spatulas and onto burger buns without changing their gloves and washing their hands. Two employees were observed wiping their gloved hands on their soiled aprons. Corrective Action: The employee at the grill line was provided on-site training to prevent cross-contamination and hygienic practices were discussed with the manager.
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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 mounted can opener blade was soiled with food debris. A whisk and several tongs stored with clean dishes above the 3-compartment sink were soiled with food debris. The soda gun nozzles at the downstairs and upstairs bar were soiled with a slime mold-like substance. Corrective Action: The manager had staff clean the soiled equipment and utensils during the inspection.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments: 3-501.18 Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P)
Cream cheese in the walk-in refrigerator was prepared on 3/3 and labeled for discard end of the day on 3/10. Corrective Action: Education was provided to proper date marking the the label was corrected.
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf)
Cut lettuce in the walk-in refrigerator was not date marked. Corrective Action: Staff added a date label to the lettuce.
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| 36 - Good Retail Practices |
| Thermometer provided & accurate |
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Inspector Comments: 4-204.112 Temperature Measuring Devices-Functionality (C)
Refrigerator #8 at the grill line was not equipped with a thermometer.
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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)
Sanitizer buckets were stored on the floor throughout the facility. Wiping cloths in the kitchen were not stored in sanitizer while not in use.
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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 knife at the cold-top refrigerator at the end of the grill line was stored in a crevice for the lid at the refrigerator. Tongs and utensils at both bars were stored in standing cold water (68°F).
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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 hand sink at the end of the grill line was not fully sealed to the wall.
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| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
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Inspector Comments: 4-603.14 Wet Cleaning (C)
The cyclone mixer at the downstairs bar was not washed with detergent prior to sanitizing.
4-603.16 Rinsing Procedures (C)
The cyclone mixer at the downstairs bar was not rinsed after washing and before sanitizing.
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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 interior of the oven was soiled with food residue and food debris. The left ventilation hood was soiled with grease. The caulking to the 3-compartment sink was soiled with grime. The soda gun holsters at the downstairs bar were soiled with a slime mold-like substance.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments: 6-201.15 Floor Covering, Mats and Duckboards (C)
The light shield in the dish pit was soiled with dust. The floor in the wall in beer refrigerator and walk-in freezer were soiled with grime and food debris.
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07/10/2018
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 first washing hands. Inspector educated employee on proper hand washing.
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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 customer food without wearing gloves. Inspector educated employee on preventing food contamination from 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: Corn salsa was stored at 51°F, cut tomatoes were stored at 51°F, a bag of spinach was stored at 51°F, caesar dressing was stored at 52°F, and sour cream was stored at 56°F in the cold top refrigerator on the cook line. Guacamole was stored at 46°F and bacon mayonnaise was stored at 46°F in the cold top reach in refrigerator at the cook line. Soft serve mix was stored at 59°F in the soft serve machine at the first floor bar.
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| 04b - Critical |
| Sanitation: Mechanical |
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Inspector Comments: The chlorine dish washing machine at the second floor bar was not provided with chemical sanitizer reaching between 50-200 ppm chlorine.
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| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
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Inspector Comments: A spray nozzle was located downstream of an atmospheric vacuum breaker in the kitchen mop sink. Inspector educated employee on backflow.
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| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
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Inspector Comments: Multiple flies were observed in the facility.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: Bulk white powder was unlabeled as to its contents in the preparation area of the kitchen.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The door gaskets to various refrigeration units at the cook line were torn.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The blade of the can opener in the kitchen was soiled with food debris.
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| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
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Inspector Comments: Multiple wiping cloths were stored out of a chemical sanitizer bucket throughout the kitchen.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The caulking behind the kitchen hand sink in the cook line was torn.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor of the walk in refrigerator was soiled with mop water.
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|
03/28/2017
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: A dented can of tomatoes was stored with other wholesome cans on the dry storage rack.
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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.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An unapproved twist-top employee beverage was stored in the reach-in refrigerator at the cook line.
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| 03d - Critical, Food Borne Illness Risk |
| Food Temperature Control: Required cooking temperature |
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Inspector Comments: Procedure for non-continuous cooking of wings were not available.
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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: Thousand island dressing was 45°F and cole slaw was 52°F at the cook line.
|
| 04a - Critical |
| Sanitation: Manual |
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Inspector Comments: Employee stated that cutting boards and multiple continuous food contact surfaces were not washed, rinsed and sanitized at least every four hours.
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| 04b - Critical |
| Sanitation: Mechanical |
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Inspector Comments: The dish machines at the upstairs and downstairs bar area did not leave a minimum of 50 ppm residual chlorine on dish surface.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: Metering faucets at all restroom hand sinks did not operate for at least 15 seconds without having to reactivate the faucet.
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| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
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Inspector Comments: The mop sink threaded faucet in the ware washing room was not equipped with a screw-on atmospheric vacuum breaker.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Avocados were not washed prior to cutting.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: A non-commercial grade mixer was present at the back preparation area.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Storage racks were rusted in the far side reach-in refrigerator next to the grill line. The tater tot scoop was not equipped with a handle at the fryer station. The door gasket to the downstairs bar area reach-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 downstairs bar area soda gun spout was soiled with grime.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: Storage racks were soiled with grease in the far side reach-in refrigerator next to the grill line. Broken glass was observed at the bottom of the glass refrigerator at the lower level bar. The shelving unit above the cook line fryer station was soiled with grease. The caulking along multiple preparation area equipments were soiled.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: Cleaned dishes were wet nesting on the storage rack in the ware washing room.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Plates were stored unprotected at the shelving above the main cook line. Spoons were stored unprotected at the downstairs bar area shake station. Tongs were stored touching strawberries at the wait station.
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| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
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Inspector Comments: A single use paper cup was used as a scoop for the bulk sugar container.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The caulking along multiple preparation area equipments were torn. The preparation area hand sink caulking was torn. Caulking to the upstairs dump sink was in disrepair. The caulking was missing next to the sprayer area in the ware wash room. The mop sink in the dish machine area had no cold running water. The mop sink upstairs had no hot running water.
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| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
|
Inspector Comments: The outside dumpster lids were open during the inspection
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: Multiple holes were present in the walls throughout the ware washing area and the preparation area.
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| 15a - Non-Critical |
| Other Operations: Personnel: clean clothes, hair restraints, authorized |
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Inspector Comments: An employee at the cook line was not wearing proper beard restraint.
|
|
05/02/2016
Inspection, Routine
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The door gasket located on the far left cook line cold top refrigerator door was torn. The caulking on the dirty dish side of the dish machine and on the back kitchen preparation sinks were torn.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The can opener blade located in the back kitchen can opener was soiled with food debris. The bar soda gun nozzles were soiled with slime mold.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The vent hood covers were soiled with grease.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: The sanitizer located in the three compartment sink sanitizing compartment that was not in use was below 100 ppm quaternary ammonia. The sanitizer located in the sanitizing buckets within the facility were below 100 ppm quaternary ammonia.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Tongs were observed hanging at knee level from the cook line oven handle.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The caulking on the cook line hand sink and back kitchen hand sinks were torn.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Holes were present in the walls located in the ware washing area.
|
|
11/13/2014
Inspection, Routine
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: The basin of the upstairs bar handsink contained ice and straws thus evident of its use as a dumpsink.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: A unapproved twist top employee beverage was stored above the back kitchen area preparation sink.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: A food squirt bottle at the grill line near the hamburger grill was unlabeled as to its contents.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The fan guard on the ice machine was soiled with dust.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: Several wiping cloths at the main level bar were stored outside of the sanitizing bucket.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor in the walk in freezer was soiled with food debris.
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