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03/02/2022
Inspection, Routine
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments:
5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf)
-A chair was blocking the hand sink at the end of the exposition line next to the office, making it inaccessible to handwashing.
Corrective action: The person in charge moved the chair. Discussed keeping hand sinks accessible to handwashing at all times with the person in charge.
6-301.12 Hand Drying Provision (Pf)
-Paper towels were not provided at the hand sink at the end of the exposition line next to the office.
Corrective action: The person in charge provided paper towels.
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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 handling dirty dishes and then proceeded to immediately handle clean dishes while wearing the same gloves in the warewashing area.
Corrective action: Discussed proper glove changing frequency and hand washing procedures during the warewashing process with the person in charge. The employee removed their gloves and washed their hands.
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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)
-Food debris was observed in the basin of the preparation sink near the end of the cook line after a manual wash, rinse, and sanitize procedure was conducted by an employee.
Corrective action: Discussed keeping food-contact surfaces of equipment clean to sight and touch with the person in charge.
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| 18 - Foodborne Illness Risk Factors |
| Proper cooking time & temperatures |
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Inspector Comments:
3-401.11 Raw Animal Foods-Cooking (P)
-Fried shrimp (110°F-123°F) and a filet of fish (130°F) were not cooked to a minimum internal temperature of 145°F or above for 15 seconds on the cook line.
Corrective action: The person in charge immediately recooked the above food product so that it measured 145°F or above for 15 seconds. Discussed monitoring frequency of cook temperatures with the person in charge.
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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)
-Time/temperature control for safety marinara sauce (117°F) measured less than 135°F in the hot holding unit across from the fryers.
Corrective action: The person in charge reheated the marinara sauce until it measured 165°F before being returned to the hot holding unit. The person in charge turned up the temperature of the hot holding unit to ensure that the marinara sauce is hot held at 135°F or above. Discussed proper hot holding temperatures and techniques with the person in charge.
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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 time/temperature control for safety foods measured greater than 41°F in the cold holding units on the exposition line in the kitchen: to go containers of ranch (64°F) and to go containers of coleslaw (64°F).
Corrective action: The person in charge poured ice around the containers. Discussed proper cold holding temperatures and techniques with the person in charge.
-Frozen yogurt beverage mix (51°F) measured greater than 41°F on the counter at the bar.
-A can of whipped cream was stored on the counter by the ice cream station across from the exposition line in the kitchen.
Corrective action: The person in charge moved the above food product to refrigeration.
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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 shrimp was observed improperly cooling in a container with a sealed lid in the clear door refrigeration unit across from the exposition line in the kitchen.
Corrective action: The person in charge removed the lid. Discussed proper cooling methods with the person in charge.
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| 36 - Good Retail Practices |
| Thermometer provided & accurate |
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Inspector Comments:
4-302.12 Food Temperature Measuring Devices (Pf)
-Probe-type food temperature measuring devices were not stored in a location that made them readily accessible for use at the time of inspection.
Corrective action: Discussed keeping food probe thermometers stored so that they are always readily accessible for use with the person in charge.
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| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
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Inspector Comments:
4-904.14 Rinsing Equipment and Utensils after Cleaning and Sanitizing (C)
-The basin of the preparation sink near the end of the cook line was observed being rinsed directly after being cleaned and sanitized by an employee.
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| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
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Inspector Comments:
4-302.13 Temperature Measuring Devices, Manual and Mechanical Warewashing (Pf)
-The facility did not have an irreversible registering temperature indicator for measuring the utensil surface temperature in the hot water mechanical warewashing machine.
Corrective action: The inspector provided high temperature test strips to the person in charge.
4-302.14 Sanitizing Solutions, Testing Devices (Pf)
-The facility did not have chlorine test strips for measuring the sanitizing solution used at the bar.
Corrective action: The person in charge will obtain chlorine test strips.
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03/19/2019
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)
-The hand sink next to the left of the exposition line next to the office was inaccessible due to being
blocked by empty bulk containers. Corrective Action: Staff moved the containers to an approved location and education was provided regarding hand sink accessibility.
6-301.14 Handwashing Signage (C)
-The hand sinks throughout the kitchen, wait stations, and bar area did not have proper signage. Corrective Action: Staff placed a sign at each of the hand sinks.
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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)
-A mold like substance was present on the interior of the ice machine. Follow-up required.
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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)
-Baked potatoes measured 125°F-130°F under the heat lamp on the counter across from the grill on the cooks line. Corrective Action: The potatoes were reheated to 165°F and staff will get the heat lamps adjusted.
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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)
-Caesar salad measured 49°F in a container placed in an ice bath on the exposition line. Corrective Action: Staff voluntarily discarded the remaining lettuce and discussed using a deeper container that comes in direct contact with the ice bath.
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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 containing food were not labeled as to their contents.
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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 boxes of food were observed on the floor in the dry storage area of the kitchen.
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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)
-The handle of the scoop in the ice bin in the bar area was in direct contact with the ice. Several scoop handles were in direct contact with food in bulk bins containing dry food in the back preparation area of the kitchen.
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| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
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Inspector Comments: 4-901.11 Equipment and Utensils, Air-Drying Required (C)
-Clean dishes were stacked wet on the dish rack located between the ware washing area and 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 were torn on refrigeration units throughout the kitchen and in the bar area. The kick plate on the cold holding unit next to the grill on the cooks line was in disrepair.
4-501.12 Cutting Surfaces (C)
-The knife sharpening cutting board located on the wall between the cooks line and preparation area was deeply scored.
4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
-The caulking behind the right preparation sink/table located on the wall by the small walk in refrigerator was in disrepair. The caulking behind the dish machine 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 refrigeration units throughout the kitchen and in the bar area were soiled with food debris. The base of the conveyor oven on the cooks line was 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 faucet on the hand sink of the north side wait station was leaking. The hose attached to the mop sink was leaking. The left faucet on the three compartment sink located in the bar area was loose.
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| 52 - Good Retail Practices |
| Sewage & waste water properly disposed |
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Inspector Comments: 5-402.13 Conveying Sewage (P)
-The basin of the right preparation sink/table located on the wall by the small walk in refrigerator was leaking onto the floor. Staff placed a "do not use" sign at the sink. Follow-up required.
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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)
-Several floor tiles throughout the kitchen and in the walk in freezer were in disrepair. Several floor tiles in the mop sink were in disrepair.
6-501.12 Cleaning, Frequency and Restrictions (C)
-Several floor sinks located under the preparation sinks in the back preparation area of the kitchen were soiled with food debris.
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| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
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Inspector Comments: 6-501.110 Using Dressing Rooms and Lockers (C)
-Employee personal belongs were stored next to single use gloves in a cabinet next to the ice bin in the bar area.
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07/24/2018
Inspection, Routine
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: A soiled dish was observed soaking within the preparation area hand sink. A food preparation employee removed the dish from the sink, violation corrected.
A food preparation employee used their apron to wipe their face while preparing food products in the food preparation area. The manager on duty instructed the employee to change their apron, violation corrected.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An unapproved employee drink was improperly stored on a shelf above the main food preparation table in the food preparation area. The manager discarded the drink, violation corrected.
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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 full pan of mixed leafy greens stored within the salad cold top cooler located in the expo area measured 40°F to 58°F. The inspector noted that the pan was filled above the fill line of the cooler. The manager on duty removed the excess leafy greens and rapidly cooled them within the walk-in cooler, violation corrected.
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| 04a - Critical |
| Sanitation: Manual |
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Inspector Comments: The sanitizing solution located within the bar three compartment sink measured below 50 ppm residual chlorine. The bartender mixed a new sanitizing solution measuring 50ppm chlorine, violation corrected.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Torn door gaskets were observed within the four drawer cooler located on the main grill line and within the two door stand up cooler located near the employee break area.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: Base coving located throughout the kitchen was in poor repair.
A hole was observed in the wall above the left grill line hand sink.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: The lighting fixture located in the employee break area was not operational.
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06/29/2017
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 exposition line was observed donning gloves without washing their 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 sliced tomatoes on the exposition line were 50°F.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: A chemical spray bottle was stored next to condiments in the North area satellite station.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The door gasket padding of the walk-in freezer was split. The gasket of the ice machine was torn. Cellophane was used to line the pipe of the sprayer in the warewashing area as well as the drain pipe of the warewashing handsink.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The exterior of the conveyor oven in the grill area was soiled with debris. The door of the small reach-in refrigerator across from the conveyor oven was soiled with debris.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: The clean stainless steel containers next to 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 North wait station was soiled with debris.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: Lights were burned out in the oven hood and the grill hood.
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08/01/2016
Inspection, Routine
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: Employee drinks were stored next to customer glassware in the wait stations.
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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: Cheesecake and cooked shrimp measured 46°F to 50°F in the dessert stand up cooler in the expo line. Cooked lemons held at room temperature on the expo line measured 72°F. The cheddar biscuit batter in the back prep area measured 56°F.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: The water at the prep area hand sink did not reach 100°F. The water at the south area wait station handsink did not reach 100°F.
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| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
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Inspector Comments: Several flies were observed throughout the kitchen.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: Chemical spray bottles were stored next to napkins, customer plates, and gloves throughout the expo line and wait stations.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Cardboard was used to line shelves in the dry storage area.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: Oven mitts on the cook line were soiled with debris.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The handles to several reach-in coolers were soiled with food debris in the kitchen.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floors in the walk-in cooler and walk-in freezer were soiled with debris.
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| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
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Inspector Comments: The caulking on the toilets in the mens and womens restroom was soiled with debris.
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02/23/2015
Inspection, Routine
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An employee beverage was stored on the ice machine in the kitchen.
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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: Coleslaw stored on ice in the grill area was 48°F.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: A lime juicer hanging in the back prep area had chipped paint.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: A few door gaskets of the kitchen refrigeration units were torn.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The exterior of the large toaster in the grill area was soiled with food debris.
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| 15b - Non-Critical |
| Other Operations: Linen properly stored |
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Inspector Comments: Bags of linens in the back store room were stored on the floor.
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