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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: 6-301.12 Hand Drying Provision (Pf)
Paper towels were not available at the hand sink located in the family restroom. Corrective Action: paper towels were provided to the facility restroom hand sink.
6-301.11 Handwashing Cleanser, Availability (Pf)
Soap was not available at the hand sink in the women’s employee restroom. Corrective Action: Soap was provided to the women’s employee restroom hand sink.
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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 directly on the floor 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: 4-202.16 Nonfood-Contact Surfaces (C)
The door gaskets located on the linguine refrigerator and the reach in freezer on the cookline were cracked.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments: 6-501.13 Cleaning Floors, Dustless Methods (C)
The floor located to the left of the three compartment sink was soiled with food debris.
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| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
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Inspector Comments: 6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition (C)
The hood vent panels located above the grill were soiled with debris.
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02/28/2018
Inspection, Routine
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| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
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Inspector Comments: The bartender handled ready-to-eat fruit garnish with their bare hands within the bar. The manager on duty instructed the employee to use tongs moving forward, violation corrected.
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| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
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Inspector Comments: The air gap provided for the kitchen food preparation sink was insufficient to prevent back siphonage due to the waste line located under the sink hanging approximately 1/4" below the maximum flood rim of the waste water receptor. Re-inspection required.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: No single-use paper towels were available within the men's employee restroom. The manager on duty stocked the restroom with a roll of paper towels, violation corrected.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Several handles of cooking utensils were no longer smooth and easily cleanable. Torn or missing caulking was observed around the kitchen food preparation sink.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: Several containers were observed stacked wet on a shelf located above the kitchen's three compartment sink.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: The lighting fixture located in the hall to the men's employee restroom was not operational.
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02/27/2017
Inspection, Routine
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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: Pico de gallo (46°F) was stored above 41°F in an ice bath on the cook line preparation table. Corrected on-site.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: Cold water was not provided at the wait station handsink. Water was not provided to the right handsink in the mens' restroom.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: A door gasket was torn in the cook line, fry, reach-in refrigerator. Two door gaskets were torn in the fry reach-in freezer. A door gasket was torn in the cook line, four-door, reach-in refrigerator. The top, right door of the cook line, four-door, reach-in refrigerator was in disrepair.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The sides of the dirty dish bin at the cook line was soiled. The sides of the broiler were soiled. The handles of the cook line microwaves were soiled.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The caulking at the cook line handsink was torn.
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| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
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Inspector Comments: Trash was observed on the ground surrounding the establishment's dumpster.
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10/25/2016
Inspection, Routine
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| 01a - Critical, Food Borne Illness Risk |
| Food Source: Approved source |
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Inspector Comments: An oyster tag stored by the establishment was not adequately labeled with the empty date.
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: Strawberries stored in the walk-in refrigerator were adulterated with mold.
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: An employee on the cook line was observed wearing gloves and proceeded to leave the cook line, handle the spray arm at the dish machine, and returned to the cook line without removing their gloves and washing their hands first.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: An employee at the bar was observed rinsing their hands in the three-compartment sink.
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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 at the bar was observed placing a lime in a drink with their 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: Pico de gallo (60-61°F) was stored above 41°F in a plastic, squirt bottle on the wait station adjacent to the whipped butter containers. Bags of house salad mix, containing cut lettuce, were 45-47°F in the wait station, reach-in, salad refrigerator. Cooked jumbo shrimp (47°F) were stored above 41°F for an unknown length of time in the wait station, reach-in, refrigerator.
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| 04b - Critical |
| Sanitation: Mechanical |
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Inspector Comments: The high heat sanitizing dish machine failed to meet the minimum heat sanitizing temperature of 160°F after being run multiple times.
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| 07b - Critical |
| Pest Control: Pesticide application |
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Inspector Comments: An unapproved, spray bottle of pesticide was observed adjacent to the back door of the kitchen.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The low, left door of the cook line, four-door, reach-in refrigerator did not firmly seal.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The handles of various refrigerator doors were soiled throughout the cook line.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The cook line handsink was not firmly attached to the wall.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: Several holes were observed in the wall adjacent to the three-compartment, dish machine, and preparation sink.
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| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
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Inspector Comments: The doors for the employee restrooms were not self-closing.
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02/10/2015
Inspection, Routine
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: Several employees were observed putting on new gloves and did not wash their hands beforehand in the kitchen and wait station areas.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: The men's and womens' restroom handsinks did not meet or exceed the required hot water temperature of 100°F.
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| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
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Inspector Comments: A hose with an attached spray nozzle was connected to the utility room faucet, which allowed the integral atmospheric vacuum breaker to be left under continuous pressure. Corrected on-site.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: An unlabeled container of water was observed on a cook line shelf adjacent to the microwaves.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Cutting boards stored across from the breading station were scored and stained.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The 3-compartment sink was not attached to the wall.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The shelves in the cook line reach-in freezer 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 caulking on the cook line handsink was soiled. Door handles on several pieces of cold holding equipment were grimy with food debris. The door frame of the men's employee restroom was stained and otherwise soiled.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Clean forks on the serving line were not stored with their handles presented or in such a way as to prevent them from contamination.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor coving was torn beneath the 3-compartment sink. The light in the women's employee restroom was dusty. The wall beneath the garbage grinder was soiled with grime.
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