|
07/05/2022
Inspection, Routine
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments: An employee at the grill line went from working with raw beef patties to working with ready-to-eat foods without a glove change in between.
Corrective Action: Glove usage was discussed with the employee.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments: The following food items in the 4 door refrigerator by the expo line were above 41°F: Tartar sauce (49°F), sour cream (48°F), and shrimp cocktail sauce (51°F).
Corrective Action: Tartar sauce and shrimp cocktail sauce were moved to the walk-in refrigerator. Sour cream was voluntarily discarded (see voluntary condemnation). Cold holding temperatures were discussed.
|
|
07/21/2021
Inspection, Routine
|
| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
|
Inspector Comments:
3-101.11 Safe, Unadulterated and Honestly Presented (P)
A fruit fly adulterated a bottle of whiskey located on a shelf in the bar under the television.
Corrective Action: The person in charge discarded the liquid (see voluntary condemnation).
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments:
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
The following items located in the ice bath in the cook line measured greater than 41°F: garlic alfredo sauce (51°F), lobster cream sauce (51°F), and crab meat (52°F).
Corrective Action: The ice bath was refilled with ice so the above items could cool to 41°F or below.
|
| 24 - Foodborne Illness Risk Factors |
| Time as a Public Health Control; procedures & records |
|
Inspector Comments:
3-501.19 Time as a Public Health Control (Pf)
Written procedures were not available for diced tomatoes held under a time as a public health concern plan at the cook line.
Corrective Action: A template was emailed to the person in charge.
|
|
09/09/2019
Inspection, Routine
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments: An employee at the dish machine was observed handling dirty and then clean dishes without first washing their hands. Corrective Action: Discussed proper handwashing procedures with manager to review with employees. A handsink will be installed by 10/1/19 to give proper access to handwashing to employees in this area.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments: A handwashing sink was not available in the warewashing area/corner preparation area for employees to wash their hands.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments: A sanitizer bucket on the grill line was stored on the floor.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments: The ice cream scoop was stored in a container of standing room temperature water. The handle of the tongs for the lemons at the serving line were stored in direct contact with the lemons. Tongs hanging off the handle of the grill were not stored in a manner that protects them from contamination.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: The base of the small walk-in cooler door was in disrepair.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments: The fan guards in the walk-in freezers were soiled with dust. The bottom seal area on the top of the large ice machine was soiled with mold.
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments: Adequate backflow prevention was not provided to the left wall hose connection at the warewashing area. Corrective Action: A atmospheric vacuum breaker hose bib was installed at the connection to provide adequate protection.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: A hole was observed in the wall above the dish sprayer. The wall below the wall mounted hose connections at the ware washing area was in disrepair. A gap was observed between the walls at the dish drop-off area at the warewashing area.
|
|
02/19/2019
Inspection, Routine
|
| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
|
Inspector Comments: 2-401.11 Eating, Drinking, or Using Tobacco (C): Employee food was stored above the service line food preparation table in the kitchen.
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments: 2-301.12 Cleaning Procedure (P): An employee was observed wiping hands on a common towel. Inspector educated an employee on proper hand washing.
|
| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
|
Inspector Comments: 3-101.11 Safe, Unadulterated and Honestly Presented (P): Moldy tomatoes were stored with wholesome tomatoes in a box in the dry storage area. An employee moved the unwholesome tomatoes to an approved location.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments: 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P): Cut cabbage was 65°F and corn with guacamole was 45°F in an ice bath on the grill line. Inspector had an employee move the cut cabbage and corn and guacamole to a reach in refrigerator to cool to 41°F or lower before returning.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C): Multiple sanitizer buckets were stored directly on the floor in the kitchen.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-101.11 Surface Characteristics-Indoor Areas (C): The floor of the walk in beer refrigerator was soiled with pooled water.
|
|
02/28/2018
Inspection, Routine
|
| 04b - Critical |
| Sanitation: Mechanical |
|
Inspector Comments: The final sanitization rinse of the dish machine did not leave a minimum of 160°F on dish surface.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Multiple reach-in freezers at the cook line had torn door gaskets.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Holes were present on the wall by the cook line microwave. Holes were present in the wall by the sprayer and the soaking bins in the ware wash area.
|
|
02/22/2017
Inspection, Routine
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An employee beverage container was stored at the preparation sink counter top.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The door gasket to the Victory Ultraspec reach-in refrigerator across from the salad bar was torn.
|
| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
|
Inspector Comments: The caulking to the dirty dish side of dish machine was torn.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: Dishes were stacked wet on the rack above the clean dish side of the dish machine.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Holes were present in the wall behind the dish area spray nozzle. Holes were present in the wall in the dry storage room.
|
| 14e - Non-Critical |
| Physical Facilities: Ventilation |
|
Inspector Comments: The cook line ventilation hood filter were dusty.
|
|
03/21/2016
Inspection, Routine
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Tong handles were observed touching lemons used for garnish at the kitchen exposition line. Non-commercial grade containers were observed storing food throughout the facility.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Torn door gaskets were observed in the bottom reach-in cooler and the reach-in shrimp freezer next to the grill line.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The vent hoods were soiled throughout the facility.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Plates and bowls were uncovered throughout the facility.
|
|
03/17/2015
Inspection, Routine
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Diced tomatoes in large ice bath bin on food preparation table were at 47°F.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: A bottle of cooking oil was not labeled on shelf above food preparation table.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: The ice was not protected by a cover in the ice bin next to the bar in a customer service area.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The condensate line for the condenser in the walk in freezer was leaking.
|
| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
|
Inspector Comments: A thermometer was not provided for the sliding door reach in cooler in bar area.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The shelving throughout the cooking and food preparation area was soiled with food debris.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: The plastic and metal food storage containers were stacked wet and nested.
|
| 14e - Non-Critical |
| Physical Facilities: Ventilation |
|
Inspector Comments: There was a gap in the grease filters on the ventilation hood on the cooking line.
|
