|
09/17/2019
Inspection, Routine
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments: A cook line employee was observed touching their pants then returning to food preparation, without first washing their hands and donning a new pair of gloves.(Priority)
Corrective Action: Provided education on proper handwashing procedures.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments: The table mounted can opener in the dry storage area was soiled with grime and debris.
Corrective Action: The blade was removed and sanitized.
The warewashing machine in the dish pit measured less than 25 ppm chlorine residual.(Priority)
Corrective Action: The concentration was corrected prior to the end of inspection.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments: Raw beef patties stored in the bottom stacked cook line reach in refrigerator measured 48-50°F.(Priority)
Corrective Action: The beef was moved to an approved refrigeration unit to be rapidly cooled to 41°F or below.
|
| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
|
Inspector Comments: Food containers on a shelf near the warewashing machine were stacked wet.(Core)
|
| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
|
Inspector Comments: Single service to go containers were stored with their food contact surface facing upward on a cook line top shelf.(Core)
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments: The fan shields in the walk in refrigerator were soiled with dust.(Core)
|
|
10/09/2018
Inspection, Routine
|
| 03d - Critical, Food Borne Illness Risk |
| Food Temperature Control: Required cooking temperature |
|
Inspector Comments: The facility was using a non-continuous cooking method for chicken wings and their written procedures did not meet requirement 3-503 A.6.c (Describe how the foods, after initial heating, but prior to complete cooking, are to be marked or otherwise identified as foods that must be cooked as specified in (4) of this section prior to being offered for sale or service) and requirement 3-503 A.6.d (Describe how the foods, after initial heating, but prior to cooking as specified in section (4) of this section, are to be separated from ready-to-eat foods). Corrective Action: provide updated procedure to TCHD for approval. reinspection required.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Milk in the waitstation reach-in refrigerator was 47°F. The ambient temperature of the refrigerator was also 47°F. Corrective Action: The potentially hazardous food items were moved to a different refrigerator. Reinspection required.
|
| 06b - Critical, Food Borne Illness Risk |
| Hand Washing: Accessible |
|
Inspector Comments: A cart was blocking the hand sink in the warewashing area making it inaccessible for hand washing. Corrective Action: The cart was moved away from the hand sink.
|
| 08c - Critical |
| Poisonous Or Toxic Items: Properly used |
|
Inspector Comments: Quaternary ammonia was mechanically dispensed at the three-compartment sink at a concentration greater than 400ppm. Corrective Action: reinspection required.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Cutting boards on the cook line were scored.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The door gasket on the walk-in refrigerator was torn.
|
| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
|
Inspector Comments: The caulking on the drainboards in the warewashing area was soiled with food debris.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: A bucket of sanitizer solution on the cook line had a concentration less than 200ppm quaternary ammonia residual.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Dishes were stacked wet on a shelf in the warewashing area.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The caulking on the warewashing hand sink was moldy.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The wall under the drainboards in the warewashing area was soiled with food debris.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Lights in the warewashing area and on the cookline were not functioning.
|
|
09/06/2017
Inspection, Routine
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee was observed pulling his pants up and then returned to food preparation without washing his hands and changing his gloves. An employee was observed changing her glove without washing her hands. Corrected on site.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An employee beverage in an open container was stored next to the drink dispenser in the waitstation area. Corrected on site.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Paper towels were not provided at the bar handsink. Corrected on site.
|
| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
|
Inspector Comments: Multiple flies were present throughout the facility.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: A bag of onions was stored on the floor in the back kitchen.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The door gaskets were torn on the reach-in refrigerator in the waitstation, the cold-top refrigerators on the cookline, the walk-in refrigerator, and the bar reach-in refrigerator. The caulking was cracked on the preparation table next to the handsink on the cookline, on the cookline ventilation hoods, and on the wall behind the food preparation sink.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The cutting board on the cold-top refrigerator was stained and soiled with debris.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: Standing water was present inside the reach-in portion of the cold-top refrigerator on the cookline. The table underneath the flat-top grill was soiled with food debris. The interiors of the reach-in refrigerators on the cookline were soiled with food debris. The dish drying rack next to the dish machine was soiled.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The walls were soiled with food debris underneath the dish area handsink, above the pre-rinse section of the dish area, and behind the mop sink.
|
| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
|
Inspector Comments: A toilet in the women's restroom was not sealed to the floor.
|
| 15a - Non-Critical |
| Other Operations: Personnel: clean clothes, hair restraints, authorized |
|
Inspector Comments: Several employees involved in food preparation were wearing bracelets and multiple rings.
|
|
01/19/2017
Inspection, Routine
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: Employees in the kitchen were observed washing their hands at the kitchen hand sink for less than the required twenty seconds.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An employee personal beverage was stored directly next to clean plates and the bun buttering machine on the cook's line food preparation table.
|
| 03b - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly heat foods to 165°f or greater |
|
Inspector Comments: Queso sauce at the cook's line steam table, which was reheated on the stove and placed inside the cook's line steam table approximately an hour ago per employee, measured 68°F. Green chili at the cook's line steam table, which was reheated on the stove and placed inside the cook's line steam table approximately an hour ago per employee, measured 48°F.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Grilled onions, inside a metal pan at the cook's line steam table, measured 128°F.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: The following foods inside the cook's line reach-in refrigerator measured above 41°F overnight: cooked potato fries measured between 47°F to 48°F and shredded cheese measured 51°F (per operator the circuit breaker was tripped overnight rendering the refrigerator non-operational).
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: A shaker of powered sugar at the cook's line was not labeled as to its contents. A squirt bottle of olive oil at the cook's line was not labeled as to its contents.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Several cutting boards in the kitchen were in disrepair.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Several gaskets on reach in refrigerators and a freezer in the facility were torn. The gasket at the bar reach in refrigerator was torn. A bowl was being utilized as a scooping utensil for bulk flour below the food preparation sinks.
|
| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
|
Inspector Comments: The warewashing area three-compartment sink caulking was in disrepair. The warewashing area dish sprayer sink caulking was in disrepair.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: Several plates, on the clean dishware storage rack in the warewashing area, were soiled with dried on food debris.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: Dry storage shelves in the kitchen were soiled. The walk-in refrigerator storage shelves were soiled.
|
| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
|
Inspector Comments: Single service containers and lids at the front service counter were stored with the food contact surface exposed. Spoons at the front service counter were stored in a container with the food contact surface exposed.
|
|
12/06/2016
Inspection, Education
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A blackberry, inside a container in the walk-in keg refrigerator, was spoiled with a gray mold-like residue and stored with wholesome blackberries. A strawberry, inside a container in the walk-in keg refrigerator, was spoiled with a gray mold-like residue and stored with wholesome strawberries.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: Observed an employee at the cook's line wiping their hands on a visibly soiled common cloth towel.
|
| 03a - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly cool foods to 41°f or less |
|
Inspector Comments: Partially cooked potato fries, inside the cook's line single-door reach-in refrigerator, measured 46°F overnight.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Ranch dressing inside a large container at the kitchen wait station measured 54°F, and chipotle ranch 53°F after the four-hour time as a public health control (TAPHC) discard time had expired. Overstocked chopped lettuce cups at the cook's line cold-top refrigerator measured 47°F.
|
| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
|
Inspector Comments: A live bird was present inside the patio dining area.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: Several chemicals were stored directly next to clean pans on the warewashing area storage shelf. A chemical spray bottle containing degreaser and another spray bottle containing glass cleaner were stored on a shelf above single service cups and straws at the bar (next to the hand sink).
|
|
09/30/2016
Inspection, Critical Item
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee in the kitchen was observed donning food service gloves without first washing their hands. Observed employees in the kitchen changing their food service gloves without first washing their hands.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: A plastic filter and blueberries were observed directly inside the only hand sink basin at the bar.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An uncovered employee personal beverage was stored on the cook's line cutting board next to food service gloves as well as another employee personal beverage bottle on the same cutting board next to the fryers.
|
| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
|
Inspector Comments: An employee in the kitchen was observed handling ready-to-eat grapes with their bare hands.
|
| 03a - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly cool foods to 41°f or less |
|
Inspector Comments: Partially-cooked potato fries inside the cook's line reach-in refrigerator measured between 46°F to 49°F and were cooked and cooled from the night before without removal from refrigeration.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: The following potentially hazardous foods measured above 41°F inside the wait station reach-in refrigerator: two gallons of chipotle ranch measured 45°F to 46°F; two gallons of ranch dressing at 45°F; and one gallon of milk at 45°F.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Paper towels were not available at the only bar hand sink.
|
| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
|
Inspector Comments: Several live flies were observed in the kitchen and bar areas landing on food contact surfaces.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: A chemical spray bottle of degreaser was stored above clean glassware in the kitchen. Dish detergent was stored next to soda pop boxes in the kitchen.
|
|
04/19/2016
Inspection, Follow-Up
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: Additional violation: Two soiled rags were stored in the basin of the warewashing area handsink. A fork was stored in the cook line handsink.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Additional violation: An uncovered employee beverage was present in the drink holder on the cook line.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Several squeeze bottles of potentially hazardous sauces were 62°F-72°F in double pans on the cook line. Chopped lettuce and mixed greens were 44°F-48°F in cold top refrigerators on the cook line. Ice cream mix in the bar ice cream machine was 45°F for more than four hours.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: Baby lotion was present on top of an oven on the cook line and was stored next to spices.
|
|
03/17/2016
Inspection, Routine
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw bacon was stored directly above veggie burger mix on a shelf inside the walk-in refrigerator.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee at the cook's line was observed donning gloves without first washing their hands.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An employee personal beverage was stored next to ketchup on the kitchen wait station bottom storage shelf. An employee personal beverage was stored directly above opened soda pop syrup boxes on the rear kitchen storage rack.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: The following potentially hazardous foods inside the cook's line hot holding unit measured below 135°F: cheese queso measured between 97°F to 98°F; cooked mushrooms measured 121°F; and cooked onions measured 131°F.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Cooked and cooled potato fries, inside metal pans stored on a speed rack in the outer area hallway at ambient air temperature, measured 46°F. A squeeze bottle of ranch inside the cook's line cold-top refrigerator measured 55°F. A squeeze bottle of roasted poblano mayo inside the cook's line cold-top refrigerator measured 66°F. A squeeze bottle of spicy roasted garlic ketchup inside the cook's line cold-top refrigerator measured 61°F. A squeeze bottle of chipotle ranch dressing inside the cook's line cold-top refrigerator measured 58°F. Potentially hazardous shake mix, inside the shake machine well at the bar, measured between 52°F to 55°F.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: The bulk fry filter chemical powder, on the warewashing area chemical storage shelf, was not labeled as to its contents.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: Squeeze bottles of oil and shakers of salt at the cook's line were not labeled as to their contents.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Cooked and cooled potato fries were stored in the outer hallway exposed to potential contamination and pests.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The cook's line cold-top refrigerator cutting board was in disrepair with a grooved burn mark.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Cone cups without handles were being utilized as scooping utensils for bulk pepper and bulk salt at the kitchen wait station. The kitchen wait station one-door reach-in refrigerator door gasket was torn. Several cook's line reach-in refrigerator door gaskets were torn. The cook's line drawer refrigerator door gaskets were torn. The one-door reach-in freezer door gasket was torn at the cook's line. A bowl was being utilized as a scooping utensil for the kitchen bulk flour bin.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: Two soda gun interiors, at the bar, were soiled with brown mold-like residue. Several cutting boards in the warewashing area were stained.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: Dry storage shelves throughout the kitchen were soiled with debris. The exteriors of the bulk food storage bins were soiled.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: Clean pans on the warewashing area storage shelf were stacked while wet.
|
| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
|
Inspector Comments: Coffee filters, at the kitchen wait station, were stored uncovered.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Holes were present in the wall above the kitchen food preparation sinks.
|
|
01/20/2016
Inspection, Follow-Up
|
| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
|
Inspector Comments: REPEAT VIOLATION: A disclosure statement was missing on the "featured chef specials" table menu consumer advisory.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: REPEAT VIOLATION: Cooked chili, inside the cooks' line hot holding unit, measured 122°F.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: REPEAT VIOLATION: A squeeze bottle of ranch dressing, inside a metal pan in the cooks' line cold-top refrigerator, measured 50°F.
|
|
12/29/2015
Inspection, Routine
|
| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
|
Inspector Comments: A disclosure symbol was not provided on the magic mushroom burger on the chef specials menu.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: Employees in the kitchen were observed donning gloves without first washing their hands. Employees in the kitchen were observed changing gloves without washing their hands in between glove changes.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An employee personal twist top beverage was stored on the kitchen food preparation table next to food. An employee personal beverage was stored directly next to the soda pop boxes on the soda pop box storage rack.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Triple-panned cheese sauce, inside the cooks' line hot holding unit, measured 118°F. Cooked chili, inside the cooks' line hot holding unit, measured 133°F.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Chopped lettuce, inside the cold-top refrigerator, measured 46°F overnight. A squeeze bottle of chipotle ranch dressing, inside a pan in the cold-top refrigerator, measured 51°F. A squeeze bottle of ranch dressing, inside a pan in the cold-top refrigerator, measured 47°F. A squeeze bottle of chipotle ranch dressing, stored inside an ice water bath at the wait station counter (insufficient ice contact), measured 49°F. A squeeze bottle of ranch dressing, stored inside an ice water bath at the wait station counter (insufficient ice contact), measured 50°F. Chipotle ranch dressing measured 50°F and ranch dressing measured between 46°F to 47°F inside the wait station condiment dispenser.
|
| 04a - Critical |
| Sanitation: Manual |
|
Inspector Comments: The three-compartment sink sanitizing solution measured "0" ppm quaternary ammonia residual while dishware was present in the basin.
|
| 04c - Critical |
| Sanitation: In-place |
|
Inspector Comments: The soft serve shake machine at the bar was not being cleaned and sanitized at least every twenty-four hours.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Soap was not provided at the bar hand sink.
|
| 07b - Critical |
| Pest Control: Pesticide application |
|
Inspector Comments: Fly catching strips were observed hanging above the kitchen food preparation area.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: The bulk sugar bin was not labeled as to its contents. The bulk flour bin was not labeled as to its contents. Squirt bottles of water and oil at the cooks' line were not labeled as to their contents.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Employees in the kitchen were observed chopping/peeling lettuce and potatoes prior to washing. Partially cooked potato fries were being cooled at ambient air temperature at the cooks' line.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Two cutting boards in the kitchen were stained and grooved.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The cooks' line 1-door reach-in refrigerator door gasket was torn, across from the cooks' line hand sink (top). The cooks' line 1-door reach-in refrigerator door gasket was torn, across from the cooks' line hand sink (bottom). The cooks' line drawer refrigerator door gaskets were torn. The 3-door reach-in refrigerator door gasket was torn. A bowl was being utilized as a scooping utensil for the bulk flour bin. Tong utensil handles were in disrepair at the warewashing area.
|
| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
|
Inspector Comments: The three-compartment sink caulking was in disrepair. The dish sprayer sink caulking was in disrepair.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: Tong utensils, on the warewashing area clean utensil storage rack, were soiled with dried on food debris.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The interior of the drawer, beneath the deli meat slicer storage table, was soiled with debris. Kitchen storage shelves were soiled with debris.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: Clean pans on the warewashing area storage shelf were stacked while wet.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Holes were present in the wall above the food preparation sink. The floor beneath the food preparation sink was soiled. The floor beneath the dish machine was soiled.
|
|
10/14/2015
Inspection, Critical Item
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A can of dark red kidney beans contained a severe double seam dent and was stored with wholesome cans on the kitchen dry storage shelf.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee at the cooks' line was observed changing their gloves without washing their hands in between glove changes.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: A large metal container and an empty squirt bottle of dressing were stored inside the cooks' line hand sink basin.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An employee personal beverage was stored directly next to an uncovered pan of fish dredge on the cooks' line food preparation counter. An employee personal beverage was stored directly next to an open box of food service gloves on top of the cooks' line 1-door reach-in refrigerator. An employee personal beverage was stored directly next to a condiment storage rack on the bar storage shelf.
|
| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
|
Inspector Comments: An employee at the cooks' line was observed cutting ready-to-eat chicken with their bare hands immediately prior to service to the customer.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Cooked mushrooms at the steam table measured 122°F.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Chopped lettuce overstocked at the cooks' line cold-top refrigerator (right side of cooks' line) measured 51°F. Shredded cheese measured 48°F and par-cooked potato fries measured between 46°F to 48°F inside the cooks' line 1-door reach-in refrigerator. The following potentially hazardous foods measured above 41°F inside the cold-top reach-in combination refrigeration unit (left side of cooks' line): cut melon measured 48°F; chopped lettuce measured 51°F; sour cream measured 48°F; bleu cheese crumbles measured 48°F; barbecue ranch dressing measured 48°F; chopped mixed greens measured 51°F; feta cheese measured 51°F; black beans measured 51°F; and deli turkey meat measured 48°F.
|
| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
|
Inspector Comments: Live flies were observed in the kitchen and bar areas. A fly catching strip was observed hanging directly above the kitchen deli meat slicer. A fly catching strip was observed hanging directly above clean equipment in the warewashing area.
|
|
04/23/2015
Inspection, Routine
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Ears of corn were stored under raw tuna steaks on a speed rack in the walk-in refrigerator.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: The following foods were observed above 41°F in the cold holding unit nearest to the kitchen entrance: cooked black beans @ 50°F, cooked chickepeas @ 50°F, feta cheese @ 54°F, sour cream @ 48°F, diced tomatoes at 51°F, blue cheese crumbles @ 51°F, mixed greens @ 51°F, blue cheese dressing @ 48°F, BBQ Ranch @ 47°F, cut melon@ 48°F, cooked mushrooms @ 48°F, corn slaw @ 47°F, cut cabbage @ 47°F, cubed cheese @ 47-53°F, cooked chicken @ 48°F, fresh spinach @ 57°F, ranch dressing @ 58-61°F, fat free ranch dressing @ 52°F, and chipotle ranch @ 52°F.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Cooked pastrami was covered with tightly wrapped plastic wrap while cooling in the walk-in refrigerator.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: The scoop for french fries did not have a handle.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Tongs for food preparation were stored knee level on the oven handles on the cook's line.
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