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09/19/2022
Inspection, Routine
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments:
Multiple sanitizer and cleaning buckets were observed in the basin of the ware washing hand sink thus making it inaccessible for use.
Corrective action: the inspector removed the items from the hand sink basin to make it accessible for use.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments:
Both sanitizer buckets located at the front service counter measured greater than 700 parts per million lactic acid residual.
Corrective action: water was added to both sanitizer buckets to reduce the concentration of lactic acid to below 700 parts per million residual.
An unlabeled spray bottle of glass cleaner was observed in the facilities utility closet.
Corrective action: the person in charge labeled the chemical spray bottle.
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| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
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Inspector Comments:
Multiple plastic food grade containers were observed stacked when wet on the shelf located across from the three compartment ware washing sink.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments:
A torn door gasket was observed at the two door reach-in refrigerator across from the service line hand washing sink.
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| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
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Inspector Comments:
The facility could not provide lactic acid based sanitizing testing strips upon request. The facility could not provide chlorine based sanitizing testing strips upon request.
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| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
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Inspector Comments:
The trash cans located in both restrooms did not have lids.
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| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
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Inspector Comments:
Multiple light bulbs located beneath the cook line ventilation hood were non-functional.
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09/23/2021
Inspection, Routine
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| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
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Inspector Comments: 2-301.12 Cleaning Procedure (P)
An employee was observed washing a single hand which prevented them from vigorously rubbing their hands together for the required 10-15 seconds. An employee was observed drying their hands with a reusable towel.
Corrective Action: The inspector educated the person in charge that employees must wash both hands at the same time in order to create enough friction to remove bacteria. The person in charge also made paper towels available.
2-301.14 When to Wash (P)
An employee was observed washing soiled dishes and then proceeding to handle sanitized dishes without washing their hands in-between.
Corrective Action: The inspector educated the person in charge that hands must be washed when switching tasks, such as when switching from soiled to clean dishes.
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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)
An approved hand drying mechanism (disposable paper towels, heated air-drying device, or high velocity hand drying device) was not available at the hand sink located adjacent to the warewashing area was not available.
Corrective Action: The person in charge placed a roll of disposable paper towels at the hand sink.
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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 refrigerated, time/temperature control for safety food items measured greater than 41°F: (in the cold-top at the food assembly line) pasta (47°F), blue cheese (48°F), goat cheese (48°F), cooked quinoa (52°F), (in the dressing cold-top at the food assembly line) caesar dressing (45°F), ranch dressing (44°F), and (in the two-door dressing reach-in) blue cheese dressing (45°F).
Corrective Action: The pasta was moved to the walk-in so it may rapidly cool. The temperature of the cold-top was reduced to allow the unit to rapidly cool the items. A stand was removed from the dressing cold-top so that the bottles of dressing may sit fully in the cold-top. A new door gasket is on order for the two-door dressing reach-in to allow it to better maintain temperature.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments:
4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
The back of the 3-compartment sink was not properly sealed to the wall.
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08/21/2019
Inspection, Routine
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: Handwashing signs notifying employees to wash their hands were not posted at several handsinks throughout the facility.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments: Cooked pasta was 61°F and cut leafy greens were 58°F at the open air reach-in cooler. Corrective Action: The products were moved to a reach-in cooler to properly hold at 41°F and below. A Time as Public Health Control plan was approved and provided to the facility for use.
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| 43 - Good Retail Practices |
| In-use utensils: properly stored |
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Inspector Comments: The tongs for the pasta at the serving area were stored directly in the pasta. Tongs and scoops were stored in a container of ice at the front serving area.
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| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
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Inspector Comments: Bowls stored near the front serving area were stored upright with their food contact surfaces exposed.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments: The door gaskets on the protein area reach-in cooler were torn. Several cutting boards throughout the facility were grooved. The caulking on the ventilation hood was torn.
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| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
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Inspector Comments: Chlorine testing strips were not available for the dish machine. Corrective Action: An employee ordered testing strips.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments: The caulking on the 3-compartment sink was soiled with mold. The fan guards in the walk-in cooler were soiled with dust.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments: The wall behind the dish machine was soiled with food debris. The ceiling above the 3-compartment sink was soiled with dust.
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07/31/2018
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: A dented can of artichokes was observed stored with other wholesome cans in the walk-in refrigerator. Corrective Action: The unwholesome can was removed and set aside to be claimed for credit from supplier.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Multiple refrigeration unit door gaskets were torn.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: Multiple refrigeration unit door gaskets were soiled. Mold was observer along the caulking to the three compartment sink.
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09/16/2016
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 preparation table in the the service area.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: Chemicals were stored on the shelf above the sanitizing basin of the three compartment sink.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Several torn door gaskets were observed on the reach in refrigerators throughout the facility.
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09/21/2015
Inspection, Routine
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: Several twist top employee beverages were stored on a rack above customer food items in the back kitchen area.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: Soap was not available at the front corner hand sink in the service area.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: A spray bottle of glass cleaner was stored on the preparation table located near the soup wells.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The kitchen can opener blade was soiled with food debris.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: Holes were present in the wall above the back kitchen preparation table.
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