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06/28/2022
Inspection, Routine
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| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
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Inspector Comments:
3-202.15 Package Integrity (Pf)
Three dented cans of garbanzo beans were stored with wholesome cans on the dry storage shelf across from the preparation sinks.
Corrective action: Discussed dented can policy with the person in charge. The cans were moved to be returned.
3-101.11 Safe, Unadulterated and Honestly Presented (P)
Moldy strawberries were stored in the single door reach-in refrigerator in the upstairs bar area.
Corrective action: The person in charge discarded the strawberries.
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| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
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Inspector Comments:
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P)
Eggs were stored directly next to raw chicken in the walk-in refrigerator.
Corrective action: Discussed storing items according to cook temperature to prevent cross contamination with the person in charge. The items were rearranged to prevent cross contamination.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments:
4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf)
The soda gun nozzles in the downstairs bar area were soiled.
The right soda gun nozzle in the upstairs bar area was soiled.
Corrective action: Discussed proper cleaning frequency with the person in charge.
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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)
Buttermilk dredge (50-61°F) was stored above 41°F on ice next to the fryers along the cook line.
Corrective action: Discussed proper ice bath techniques with the person in charge. The ice bath was remade.
The following items were stored above 41°F in the reach-in refrigerator in the downstairs bar area: cranberry juice (48°F), orange juice (49°F), lime juice (49°F), lemon juice (48°F).
Corrective action: Discussed storing the juices at 41°F or below per the manufacturer instructions. The items were moved to the walk-in refrigerator across from the bar area. Discussed turing the unit colder or having it serviced with the person in charge.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments:
3-501.18 Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P)
Milk was stored past its expiration date in the single door reach-in refrigerator in the upstairs bar area.
Corrective action: The person in charge discarded the milk.
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06/03/2021
Inspection, Routine
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| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
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Inspector Comments: Several cook line employees were observed touching their mask or apron then returning to food preparation, without first washing their hands and donning a new pair of gloves. (Priority)
An employee was observed touching raw beef then touching kitchen utensils, without first washing their hands. (Priority)
Corrective Action: Provided education on proper handwashing procedures.
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| 19 - Foodborne Illness Risk Factors |
| Proper reheating procedures for hot holding |
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Inspector Comments: Per the kitchen manager time/temperature control for safety foods, previously cooked and cooled, are reheated for hot holding to a minimum of 141° F. (Priority)
Corrective Action: Provided education on proper reheating procedures.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments: Several items in the reach-in refrigerator across from the cook line hand sink measured 44-47° F. (Priority)
Corrective Action: Items were moved to an approved refrigeration unit, some items held over four hours were voluntarily discarded.
Several items in the walk in refrigerator measured 43° F. (Priority)
Corrective Action: The refrigeration unit holding temperature was lowered.
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| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
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Inspector Comments: Employee glasses were stored on the clean dish drying rack in the warewashing area. (Core)
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10/22/2019
Inspection, Routine
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| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
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Inspector Comments: 3-101.11 Safe, Unadulterated and Honestly Presented (P) Bottles of rum, sweet vermouth, and dry vermouth were adulterated with winged insects in the downstairs bar area. The bottles were discarded.
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| 33 - Good Retail Practices |
| Proper cooling methods used; adequate equipment for temperature control |
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Inspector Comments: 3-501.15 Cooling Methods (C) Pork and pastrami were portioned before measuring below 41°F in the reach in refrigerator across from the hand sink in the cook line area.
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| 35 - Good Retail Practices |
| Approved thawing methods used |
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Inspector Comments: 3-501.13 Thawing (C) Tuna steaks were being thawed without removing the packaging per manufacturer's label.
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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 caulking was in disrepair and separating from the wall on the dump sink in the ware wash area.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments: 4-601.11(B) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C) The top of lids covering chicken were soiled with food debris in the cold drawers under the flat top in the cook line area.
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10/25/2018
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: A bottle of whiskey was adulterated with a winged insect in the downstairs bar area. Staff discarded the bottle of whiskey. A bottle of gin was adulterated with a winged insect in the upstairs bar area. Staff discarded the bottle of gin.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: Unapproved employee beverage containers were observed in the employee drink trays in the facility kitchen area. Staff discarded the unapproved beverage containers.
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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: Hot dogs, raw burger patties, and sliced cheese measured 46°F in the lower reach in refrigerator next to the flat top stove in the cook line area. Staff placed ice bags in the containers to lower the consumer food temperature. Milkshake mix measured 50°F in the milk shake machine in the downstairs bar area. Staff will lower the holding temperature setting of the machine.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: Paper towels were not readily accessible at the preparation line hand sink. Staff placed paper towels at the area hand sink.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: Three bulk bins were not labeled as to their contents below to to the utility sink in the preparation line area.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The potato cutter was soiled with food debris in the preparation line area.
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11/16/2017
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: Two bottles of liquor had fruit flies. One bottle of liquor in the upstairs bar was contaminated with a foreign object.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: A pitcher was present in the basin of the expo hand sink.
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| 04b - Critical |
| Sanitation: Mechanical |
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Inspector Comments: The upstairs bar dishwasher did not have a concentration of at least 50ppm residual chlorine during the final sanitation rinse.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: A chemical spray bottle in the ware washing area was unlabeled.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Gaskets in the reach-in refrigerators on the cooks line were slightly torn. The 3 compartment sink was not sealed to the wall. The caulking around the dish table was in poor repair.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The soda guns in the bars were soiled with debris.
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| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
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Inspector Comments: Plastic to-go containers on the shelf between the cooks line and expo line were stored uncovered with their food contact surface facing up.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor corners of the downstairs bar were soiled with debris.
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| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
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Inspector Comments: The back exit door would not shut completely, leaving a gap of greater than 1/4 inch between the door and the floor.
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11/30/2016
Inspection, Critical Item
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: Raw shell eggs were stored above ready to eat foods in the middle reach-in refrigerator on the grill prep line.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: An apron was stored on the cook line hand sink. An employee was observed wiping hands on a cloth on the cook line.
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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: Sour cream and blue cheese in the right cook line cold top were 54°F.
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05/26/2016
Inspection, Routine
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: Raw chicken was stored in the back portion of a cold drawer beneath the cook line allowing for potential cross contamination of raw cook to order burgers.
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: Employees were observed donning gloves without washing hands prior.
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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: Sliced tomatoes (49°F) and chopped lettuce (50°F) on the cold top wells across from the cooks line were not held at 41°F.
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| 04b - Critical |
| Sanitation: Mechanical |
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Inspector Comments: The dish machine on the lower level bar area was less than the required minimum of 50ppm chlorine residual.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: Hand towels were not provided to the hand sink located to the left of the prep sink.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: A spray bottle of chemical liquid located above the mop sink in the back of the upper bar area was not labeled as to its contents.
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