|
04/17/2019
Inspection, Routine
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments: 6-301.12 Hand Drying Provision (Pf)
-Paper towels were not provided at the hand sink in the silverware rolling room across from the ware washing area. Corrective Action: Staff provided paper towels to the hand sink.
6-301.14 Handwashing Signage (C)
-The hand sinks throughout the kitchen, bar areas, and employee restrooms did not have proper signage. Corrective Action: Staff placed signs at each of the hand sinks.
|
| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
|
Inspector Comments: 3-101.11 Safe, Unadulterated and Honestly Presented (P)
-A bottle of whiskey and a bottle of infuser were adulterated with a winged insect in the downstairs bar area. Corrective Action: The bottles of alcohol were discarded.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments: 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (Pf)
-The high temperature dish machine located in the ware washing area of the kitchen did not achieve a dish surface temperature of at least 160°F to properly sanitize dishes. Corrective Action: Staff called the dish machine servicer and the dish machine was adjusted until a dish surface temperature of at least 160°F was achieved.
-Sanitizer buckets measured less than 200 ppm quaternary residual throughout the kitchen area. Corrective Action: New sanitizer was remade with chlorine until the correct chemical range was achieved and staff had their chemical tower adjusted.
4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf)
-A pink moldy substance was present on the interior of the ice machine.
|
| 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)
-Raw beef patties measured 51°F and raw beef fillets measured 55°F in the left facing top cold holding drawer on the cooks line. Corrective Action: The raw animal products were discarded.
-Black bean salsa measured 45°F and coleslaw measured 46°F in the exposition cooler in the kitchen. Corrective Action: The black bean salsa was discarded and the coleslaw was moved to the walk in refrigerator to rapidly cool and maintenance for the cooler was called by staff.
-Arugula measured 54°F, fresh mozzarella cheese measured 52°F, shredded cheese measured 56°F, mixed greens measured 51°F, and individual portioned hummus containers measured 54°F in the salad cold top refrigerator and cold holding drawers. Corrective Action: All food items were moved to the walk in refrigerator to rapidly cool and maintenance for the cooler was called by staff.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments: 7-201.11 Separation-Storage (P)
-A container of vegetable wash was stored above the two compartment preparation sink across from the dry food storage area. Corrective Action: Staff will contact maintenance to move the container to an approved location.
7-102.11 Common Name-Working Containers (Pf)
-A chemical spray bottle was not labeled as to its contents in the chemical storage closet next to the downstairs employee restroom. Corrective Action: Staff identified and labeled the chemical spray bottle.
|
| 37 - Good Retail Practices |
| Food properly labeled; original container |
|
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 across from the dessert deep freezer. Salt in large working containers was not labeled as to its contents in the upstairs bar area.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments: 3-305.11 Food Storage-Preventing Contamination from the Premises (C)
-The ice bins in the downstairs and upstairs bar areas were uncovered and unprotected from contamination. Tortilla chips were uncovered on the top shelf above the sushi station cold top refrigerator.
|
| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
|
Inspector Comments: 4-901.11 Equipment and Utensils, Air-Drying Required (C)
-Dishes were stacked wet on the drying rack across from the dish machine in the ware washing area.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: 4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
-The caulking around the mop sink in the downstairs kitchen area was in disrepair. The caulking behind the hand sink in the ware washing area was moldy. The caulking behind the pre-rinse sprayer in the ware washing area was moldy and in disrepair. The caulking behind the hand sink in the downstairs employee restroom was in disrepair. The caulking behind the three compartment sink in the upstairs bar area was moldy. The hand sink in the left facing upstairs wait station was in disrepair.
4-501.11 Good Repair and Proper Adjustment-Equipment (C)
-Gaskets on refrigeration units throughout the facility were torn.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments: 4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
-Several gaskets on refrigeration units throughout the facility were soiled with food debris. The vent on the outside of the ice machine in the upstairs ware washing area was soiled with dust.
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments: 5-202.14 Backflow Prevention Device, Design Standard (P)
-A y-valve with shut offs was present downstream of the atmospheric vacuum breaker on the upstairs mop sink in the ware washing area. Corrective Action: Staff will either remove the y-valve or attach a hose bib AVB to each side of the y valve.
5-205.15 System Maintained in Good Repair (C)
-The right faucet on the downstairs three compartment sink in the ware washing area was leaking. The hand sink in the downstairs ware washing area was slow to drain.
|
| 54 - Good Retail Practices |
| Garbage & refuse properly disposed; facilities maintained |
|
Inspector Comments: 5-501.113 Covering Receptacles (C)
-The lids on several dumpsters were open.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
-The center condenser fans were leaking water onto the floor in the right facing walk in refrigerator. Several floor tiles throughout the facility were chipped and disrepair. Several ceiling tiles were missing or in disrepair throughout the facility.
6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed (C)
-The floor coving in several areas throughout the facility was in disrepair or missing.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments: 6-202.11 Light Bulbs, Protective Shielding (C)
- A light fixture shield was cracked and in disrepair in the dry food storage area of the kitchen.
6-303.11 Intensity-Lighting (C)
- A light bulb was not functioning under the hood in the salad refrigerator area of the kitchen.
|
|
04/10/2018
Inspection, Routine
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee in the warewash area was observed touching dirty dishes then touching clean dishes without washing their hands prior. An employee on the cook line was observed changing their gloves without washing their hands prior. The employees were reminded of the correct times to wash their hands and they washed their hands.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Shredded cheddar cheese and sprouts measured 47°F to 48°F in the middle cold top cooler on the cook line. The lids were closed and the cooler was turned to a lower temperature.
|
| 04a - Critical |
| Sanitation: Manual |
|
Inspector Comments: An employee in the upstairs bar failed to soak the dishes in the chlorine sanitizer for at least two minutes. The employees were reminded to let the dishes soak in the sanitizer for at least two minutes.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: Bottles of oil and water were not labeled as to their contents on the cook line.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The pizza preparation table was chipped. The end of the ice scoop stored by the ice machine was in disrepair.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The cutting boards on the cook line were stained.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: The caulking behind the three compartment sink was soiled.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: Standing water was observed to the left of the ice machine on the cook line, in the beer walk in cooler, the keg walk in cooler, and the floor sink at the downstairs bar. The north three compartment sink at the downstairs bar was leaking. The hand sink in the silverware rolling room was soiled with hard water.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor throughout the kitchen was chipped. The base coving to the right of the door in the silverware rolling room was missing. The floor paint was chipped in the downstairs bar.
|
| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
|
Inspector Comments: Toilet paper was stored outside of the dispensers and not protected from contamination in several restrooms.
|
|
08/28/2017
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Multiple bottles of liquor were adulterated with fruit flies at the bar upstairs and the bar downstairs and were found to be unwholesome. Raspberries and blackberries had a mold like substance present on their surface and were found to be unwholesome in the East glass door reach in refrigerator at the downstairs bar.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee was observed taking out a piece of cardboard to the dumpster area then returned to a food preparation area without first washing their hands.
|
| 03a - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly cool foods to 41°f or less |
|
Inspector Comments: Containers of pulled pork, chicken, beans, and cheese sauce in the walk-in refrigerator were 44-61°F after cooling for more than 6 hours (see voluntary condemnation form).
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Artichokes , peppers, and cut tomatoes in the pizza cold top refrigerator were 44-47°F.
|
| 04b - Critical |
| Sanitation: Mechanical |
|
Inspector Comments: The dish machine in the upstairs area across from the ice machine had a final sanitizer rinse <50 ppm residual chlorine.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: A shut off was present downstream of the atmospheric vacuum breaker on the mopsink faucets on the kitchen and upstairs bar.
|
| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
|
Inspector Comments: Multiple flies were present in the kitchen and dining room areas.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: The sugar container in the prep area was unlabeled. Multiple containers of food were unlabeled as to their contents in the glass door refrigerator in the upstairs bar, and the glass door refrigerator at the downstairs bar.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Multiple door gaskets throughout the kitchen were torn. Foil was used to line the salamanders in the kitchen. The door gaskets on multiple glass door refrigerators at the upstairs bar to the South and the West were cracked.
|
| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
|
Inspector Comments: The caulking on the upstairs and downstairs bar three compartment sink were cracked and in disrepair. The drain board to the upstairs dish machine was not properly sealed to the wall.
|
| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
|
Inspector Comments: A thermometer was not present in the upstairs and downstairs glass door refrigerators storing potentially hazardous food items.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The interior of the upstairs ice machine was soiled with a mold like substance. Multiple bar soda guns were soiled with debris at the upstairs and downstairs bars.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: Several door gaskets were soiled with debris throughout the kitchen.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: The sanitizer was <100 ppm quaternary ammonia in a bucket in the cabinet next to the fireplace upstairs.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The prep area hand sink was slow to drain. The floor drain to the ice sink at the North downstairs bar was slow to drain. The downstairs bar three compartment sink was dripping onto the floor. Water was pooled on the floor underneath the large ice machine upstairs. The caulking on the hand sinks in the Men's and Women's restroom downstairs was cracked/not sealed. The caulking on the hand sink at the upstairs bar to the West and the downstairs bar to the South were cracked. The East ice sink at the downstairs bar was dripping water onto the floor from its waste line. A metal pan was filled with water that drained from a condenser line at the upstairs area wait station. The staff restroom handsink caulking was missing.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The bottle walk-in refrigerator floor was not sealed. The keg walk-in refrigerator floor had several puddles of water. The floor underneath various pieces of equipment at the upstairs bar was soiled with debris.
|
|
02/16/2016
Inspection, Routine
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw chicken was stored above cheese in the walk-in refrigerator.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An open twit top employee beverage was store in the grill area.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Mashed potatoes were 125°F in the hot holding unit across from the warewashing area for less than an hour.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Several potentially hazardous food items were held above 41°F for longer than 4 hours in the glass reach-in refrigerator across from the warewashing area. Waffle batter in the grill area as 46 degrees F. The batter at the fry station was 53 degrees F.
|
| 04b - Critical |
| Sanitation: Mechanical |
|
Inspector Comments: The dish machine in the upstairs break room tested < 50 ppm residual chlorine.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: The prep sink lacked cold water under pressure.
|
| 08c - Critical |
| Poisonous Or Toxic Items: Properly used |
|
Inspector Comments: The sanitizer in the downstairs bar three compartment sink was tested at > 400 ppm quaternary ammonia.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Multiple ice sinks at both the upstairs bar and down stairs bar were uncovered.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: A piece of cloth used to secure the sprayer near the dish washing machine was not constructed to be smooth and easily cleanable. The caulking on the three compartment sink at the upstairs bar was cracked and the sink was not properly sealed to the wall.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: Various soda dispensing guns throughout both bars had a mold-like substance present on their interior. The interior of the ice machine in the upstairs break room had a pink mold-like substance present.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Utensils in the silverware wrapping station were stored with their food contact surface face upwards.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The hot handle on the mop sink was leaking. An ASSE 1022 dual check valve was not provided on the coffee machine in the South East corner of the upstairs bar area.
|
| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
|
Inspector Comments: Dumpster lids were left open allowing for potential pest harborage.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: A grill hood light was burned out. A walk-in refrigerator ceiling light was burned out.
|
|
11/23/2015
Inspection, Critical Item
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Multiple bottles of liquor in the upstairs and downstairs bar had fruit flies.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: Several employees in the grill line were observed changing gloves without washing their hands or washing their hands for less than 20 seconds.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: Ice was present in the basin of the grill handsink.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Unapproved employee beverages were present in the grill area.
|
| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
|
Inspector Comments: Employees in the grill area were observed garnishing plates and handling ready to eat french fries with their bare hands.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Whipped butter and shredded cheese in the grill area were 50-51°F. Grilled onions and hummus in the salad cold top refrigerator were 45-55°F.
|
| 04b - Critical |
| Sanitation: Mechanical |
|
Inspector Comments: The upstairs dishwasher did not reach at least 50 ppm residual chlorine during the final sanitization rinse.
|
|
07/20/2015
Inspection, Critical Item
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Several bottles of liquor in the upstairs and downstairs bars had fruit flies.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw shell eggs were stored above half and half in the grill reach-in refrigerator.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee in the salad prep area was observed donning gloves without washing their hands.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An employee beverage was stored customer food in the grill area.
|
| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
|
Inspector Comments: An employee in the salad station was observed handling ready to eat chicken with their bare hands.
|
| 03d - Critical, Food Borne Illness Risk |
| Food Temperature Control: Required cooking temperature |
|
Inspector Comments: Pans of brisket in the walk-in refrigerator were partially cooked prior to cooling.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Cooked potatoes in the grill cold top refrigerator were 48°F. Sliced cheese in the grill cold top refrigerator was 47°F.
|
| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
|
Inspector Comments: Multiple flies were present in the kitchen.
|
|
04/02/2015
Inspection, Critical Item
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Several bottles of liquor in the upstairs bar and one bottle of liquor in the downstairs bar had fruit flies.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: A tray of raw shell eggs was stored above coleslaw in the grill reach-in refrigerator.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee in the upstairs bar was observed pouring a bottle of liquor in to the handsink.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: A container of swiss cheese was 47°F in the grill area counter. Tomatoes and salsa were 45°F and 44°F in the burger cold top refrigerator.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: The east grill handsink lacked paper towels.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: A bottle of glass cleaner was stored on top of dishes in the back bar area.
|
|
01/29/2015
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Multiple bottles of liquor in both bars had fruit flies.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Shell eggs were stored over cooked brownies and egg white wash was stored over salad dressing in the walk-in refrigerator.
|
| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
|
Inspector Comments: The consumer advisory was not provided on the large menu and brunch menu. A disclosure statement was not provided on the brunch menu.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee in the pizza prep area was observed changing gloves without washing their hands.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee in the grill area was observed wiping their hands on their pants.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Cooked chicken located in the pizza cold top refrigerator was 64°F. Cut tomatoes in the pizza cold top refrigerator were 55°F. Cooked onions located next to the panini maker were 55°F. Cooked fingerling potatoes and Brussels sprouts in the grill area cold top refrigerators were 45-55°F.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: The walk-in refrigerator handsink lacked hot water under pressure. The downstairs front men's restroom lacked hot and cold running water. The handsink located near the warewashing area lacked cold water under pressure.
|
| 06b - Critical, Food Borne Illness Risk |
| Hand Washing: Accessible |
|
Inspector Comments: The walk-in refrigerator handsink was clocked by boxes.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle below the four compartment sink was unlabeled.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Raw vacuum packaged tuna was thawing in its original package.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The grill upright reach in freezer door gasket was torn. The walk-in refrigerator door gasket was torn. The three compartment sink caulking was molded and in poor repair. Duct tape was present on the door of the hot holding unit located next to the bulk onions. The preparation table located next to the hot holding unit near the bulk onion storage area was not sealed to the wall or on casters. The caulking on the preparation sink located next to the large mixer was torn.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The cutting boards in the grill area and exposition line were stained.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Tongs were stored at knee level on the oven door handle in the grill area and on the clean dish rack in the ware washing area.
|
| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
|
Inspector Comments: Boxes of single use straws were stored underneath the wait station drain line at the upstairs bar.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The caulking on the hand sinks located next to the ice cream freezer and in the pizza area were torn.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Holes were present in the wall located above the preparation table below the preparation area spice rack.
|
|
10/15/2014
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A bottle of whiskey at the upstairs bar was contaminated with a fruit fly.
|
| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
|
Inspector Comments: No consumer advisory was present on the menu for all of the raw or undercooked animal products that are served.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee in the downstairs pizza oven was observed donning gloves without first washing their hands. An employee in the dish washing area was observed touching dirty dishes and then clean dishes without washing their hands in between.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Several approved and unapproved employee beverage containers were being stored above food contact surfaces throughout the kitchen area. Several unapproved uncovered employee beverages were present under the downstairs side beverage station area.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Chicken tinga was 115°F in the cook line hot holding unit. Pork was 127°F in the cook line hot holding unit.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Goat cheese in an ice bath at the downstairs pantry area was 47°F. Herb butter in the cook line cold top was 47°F.
|
| 04a - Critical |
| Sanitation: Manual |
|
Inspector Comments: An employee at the upstairs bar was observed not leaving a glass in the sanitizing compartment of the 3 comp sink for at least 60 seconds.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: No cold water was available at the downstairs pantry area hand sink.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: No paper towels were present at the outdoor bar area hand sinks. No soap and no paper towels were available at the upstairs drink station hand sink.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: Two chemical spray bottles in the upstairs bar area were stored next to customer food.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle was present under the upstairs bar area three compartment sink and was not labeled.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The soda gun holster at the upstairs bar was soiled with slime mold.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: The sanitizing solution of the downstairs bar area was below 150ppm quat ammonium residual.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Tongs were stored at knee level on the dish area drying rack and were not protected against contamination.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Several holes were present in the wall of the downstairs pantry area. Several ceiling vents in the kitchen were soiled with dust.
|
