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08/09/2021
Inspection, Re-Inspection
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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Inspector Comments:
2-102.12(A) Certified Food Protection Manager (C)
The restaurant could not provide a certified food protection manager certificate.
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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 items located at the right side cold-top refrigerator measured greater than 41°F: marinara (49°F), guacamole (48°F), blue cheese dressing (47°F), ranch dressing (44-48°F), diced tomatoes (50°F), mozzarella (50°F), sliced tomatoes (50°F), sauted onions (47°F), caramelized onions (47°F), and shredded cheese (48°F).
Corrective Action: The above food items were moved to the freezer so they may rapidly cool. An employee will create an ice bath within the cold-top unit and regularly take temperatures to ensure the food items stay at 41°F or below. The inspector advised the person in charge that taking temperatures immediately after stocking the unit from the walk-in doesn't adequately capture the efficiency of the cold-top and to instead wait at least an hour.
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| 25 - Foodborne Illness Risk Factors |
| Consumer advisory provided for raw/undercooked food |
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Inspector Comments:
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (Pf)
Eggs and steak on the menu that can be cooked to order were not identified with an asterisk indicating that they may be served undercooked.
Corrective Action: Educated the person in charge to asterisk items that may be served undercooked and to remove asterisks from items that are always fully cooked.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments:
7-102.11 Common Name-Working Containers (Pf)
A spray bottle with a clear liquid located at the 3-compartment sink in the bar area was not labeled as to its contents.
Corrective Action: The person in charge agreed to label the bottle.
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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)
The concentration of residual chlorine in a sanitizer bucket located at the bar measured less than 50 ppm. A wet wiping cloth was left outside of a sanitizer bucket in-between uses.
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| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
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Inspector Comments:
6-202.11 Light Bulbs, Protective Shielding (C)
A panel of light bulbs above the right side cold-top refrigerator was not shielded or otherwise shatter-resistant.
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07/29/2021
Inspection, Routine
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| 01 - Foodborne Illness Risk Factors |
| Person in charge present, demonstrates knowledge, and performs duties |
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Inspector Comments:
2-103.11(I) Person-In-Charge-Duties (Pf)
The person in charge did not ensure through routine monitoring that a refrigeration unit in use could maintain temperatures 41°F or below.
Corrective Action: The inspector discussed and educated the person in charge to monitor temperatures of food items through line checks.
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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Inspector Comments:
2-102.12(A) Certified Food Protection Manager (C)
The facility could not provide a certified food protection manager certificate.
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| 09 - Foodborne Illness Risk Factors |
| No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed |
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Inspector Comments:
3-301.11 Preventing Contamination from Hands (P)
An employee at the bar was observed using their bare hands to grab mint and make a mixed drink.
Corrective Action: The inspector had the employee recreate the drink using gloved hands and educated the person in charge to train their employees to utilize utensils when touching ready-to-eat foods.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments:
5-202.12 Handwashing Sinks, Installation (Pf)
The water (66°F) at the handsink located in the warewashing area did not reach 100°F.
Corrective Action: The person in charge adjusted the regulator so the water could measure at least 100°F.
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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)
A container of raw fish was located over an open container of lettuce in the two-door reach-in refrigerator located at the cook line.
Corrective Action: An employee moved the food items so the raw fish was no longer over ready-to-eat food.
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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 food items located in the cold-top refrigerator across from the grill measured greater than 41°F: salsa (49-52°F), ranch (52-54°F), sour cream (52-54°), diced tomatoes (51°F), sliced tomatoes (51-53°F), horseradish cream cheese (58°F), sliced mozzarella (61°F), shredded cheese (59°F), carmelized onions (57°F), guacamole (49°F), and diced turkey (58°F).
Corrective Action: The above food items were discarded (see voluntary condemnation). The person in charge determine the cold-top unit was not working and was able to correct the issue.
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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)
The following refrigerated, ready-to-eat, time/temperature control for safety foods located in the walk-in refrigerator were held longer than seven days as of the date of the inspection (7/29): (date-marked 6/26) sliced ham, (date-marked 7/10) veggie green chili, (date-marked 7/16) corned beef, sliced ham, (date-marked 7/19) gravy, (date-marked 7/21) beer cheese, shredded pork, and white rice.
Corrective Action: The above food items were discarded (see voluntary condemnation).
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| 25 - Foodborne Illness Risk Factors |
| Consumer advisory provided for raw/undercooked food |
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Inspector Comments:
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (Pf)
Eggs and steak on the menu that can be cooked to order were not identified with an asterisk indicating that they may be served undercooked.
Corrective Action: Educated the person in charge to asterisk items that may be served undercooked and to remove asterisks from items that are always fully cooked. Emailed a handout concerning the consumer advisory.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments:
7-204.11 Sanitizers, Criteria-Chemicals (P)
A bucket of sanitizer located under the prep sink in the food prep area measured greater than 200 ppm residual chlorine concentration.
Corrective Action: An employee recreated the sanitizer solution at a concentration that measured between 50-200 ppm residual chlorine.
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| 35 - Good Retail Practices |
| Approved thawing methods used |
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Inspector Comments:
3-501.13 Thawing (C)
Reduced oxygen packaged salmon in the walk-in refrigerator was not removed from the reduced oxygen environment prior to thawing.
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| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
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Inspector Comments:
4-302.14 Sanitizing Solutions, Testing Devices (Pf)
The facility could not provide chlorine test strips to test the concentration of their sanitizer buckets or mechanical dish machine.
Corrective Action: The person in charge agreed to order test strips.
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02/06/2020
Inspection, Routine
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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Inspector Comments: The facility could not provide a certificate for a certified food protection manager. Corrective Action: Discussed requirements with manager.
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| 09 - Foodborne Illness Risk Factors |
| No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed |
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Inspector Comments: An employee at the bar was observed cutting ready to eat limes with bare hands. Corrective Action: Discussed importance of no bare hand contact with ready to eat foods with manager to review with employees.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: A scrubber pad was stored in the wait station area handsink. Corrective Action: The scrubber pad was removed.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments: A chemical spray bottle near the grill was unlabeled as to its contents. Corrective Action: The chemical bottle was properly labeled.
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| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
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Inspector Comments: Several sanitizer buckets throughout the kitchen contained a concentration less than 100 ppm quaternary ammonia.
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| 43 - Good Retail Practices |
| In-use utensils: properly stored |
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Inspector Comments: Tongs hanging off the oven handle door were not stored in a manner that protects them from contamination.
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| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
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Inspector Comments: Sanitizer testing strips for quaternary ammonia was not available on-site. Corrective Action: The manager ordered testing strips.
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01/30/2020
Inspection, Routine
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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Inspector Comments: The facility could not provide a certificate for a certified food protection manager. Corrective Action: Provided handout to facility on requirements.
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| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
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Inspector Comments: An employee was observed wiping their hands on a common towel and proceeded on to food preparation activities without first washing their hands. Corrective Action: Discussed importance of handwashing with manager to review with employees.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: Soap was not readily available at the handsink by the fryer and at the wait station area handsink. Paper towels were not readily available at the bar handsink and at the wait station area handsink. Corrective Action: Soap and paper towels were provided to the handsinks.
Handwashing signs notifying employees to wash their hands were not posted at the restroom handsinks.
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| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
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Inspector Comments: A dented can of artichokes was stored with other wholesome cans in the can storage area. Corrective Action: The can was moved to an approved area for credit.
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| 19 - Foodborne Illness Risk Factors |
| Proper reheating procedures for hot holding |
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Inspector Comments: Various soups, chicken, and beans on the steam table were 110-125°F (an employee stated that they are reheated on the steam table). Corrective Action: Discussed proper reheating requirements with the manager.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments: Shredded cheese was 46°F and dressings were 45-49°F in the grill line cold-top coolers. Corrective Action: Additional ice was added to hold the products at 41°F and below.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments: Several items throughout the facility requiring date marking were not properly labeled. Chicken pot pie mix in the walk-in cooler was past the 7 day discard date on the label. Corrective Action: Provided handout on date marking requirements.
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| 25 - Foodborne Illness Risk Factors |
| Consumer advisory provided for raw/undercooked food |
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Inspector Comments: A consumer advisory was not provided on the menu for undercooked hamburgers.
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| 35 - Good Retail Practices |
| Approved thawing methods used |
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Inspector Comments: Salmon was observed thawing in the 2-door reach-in cooler in its original reduced oxygen packaging.
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| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
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Inspector Comments: Several boxes of food were stored on the floor in the walk-in freezer.
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| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
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Inspector Comments: Wiping cloths at the grill line and bar were not stored in sanitizer between use.
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| 43 - Good Retail Practices |
| In-use utensils: properly stored |
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Inspector Comments: Tongs hanging off the oven handle door were not stored in a manner that protects them from contamination.
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| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
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Inspector Comments: Single service lids were stored under the drainpipe of the wait station area handsink.
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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 handle to the main walk-in cooler was missing.
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| 50 - Good Retail Practices |
| Hot & cold water available; adequate pressure |
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Inspector Comments: Hot water was not readily available at the grill line dumpsink, left faucet at the bar 4-compartment sink, and at the 2-compartment preparation sink.
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| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
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Inspector Comments: Several lights in the ventilation hood were not functioning.
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07/24/2019
Inspection, Routine
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: Soap and paper towels were not provided to the hand sink at the cook line. An employee was observed washing hands in the food preparation sink. The hand sink at the bar and at the coffee station were not equipped with a required signage.
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| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
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Inspector Comments: A dented can of red peppers was stored on the main food preparation table at the kitchen. One dented can of artichokes was stored with wholesome cans in the can rack at the food preparation area.
Corrective Action: the manager moved the dented cans away from food preparation areas and wholesome cans.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments: Ice wands were stored with the food contact surface in touch with the floor. Utensils and the bin where they were stored under the main food preparation area were observed soiled with food debris.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments: Cooked tomatoes in oil (46°F), roasted chiles (46°F), ranch dressing prepared at the facility (46°F) and shredded cheese (48°F) in the cold top refrigerators at the cook line were stored above 41°F.
Corrective Action: food containers were moved to cool down in the walk-in refrigerator.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments: Some containers stored in the bottom compartment of the cold top refrigerator at the cook line were not date marked with preparation or expiration date.
Corrective Action: Date marking was discussed at the time of inspection.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments: Employee medicine was stored on a shelf above the food preparation table at the back food preparation area.
Corrective Action: an employee discarded the medicine in the trash at the time of inspection.
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| 37 - Good Retail Practices |
| Food properly labeled; original container |
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Inspector Comments: Bulk containers observed on the bottom shelf of the main food preparation area were not labeled as to their content.
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| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
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Inspector Comments: Boxes with lemons and limes were stored directly on the floor in the beer walk-in refrigerator.
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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 cutting boards on the cold top refrigerators were scored.
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| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
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Inspector Comments: Test strips for chlorine based sanitizer used in the dish machines were not available at the facility.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments: Faucets of hand sinks and food preparation sinks at the cook line and food preparation area/ware washing area were soiled with grease and sticky to the touch. The caulking on the drain board of the dish machine was soiled with a mold like substance. The interior of the expo line refrigerator was soiled with food debris. Shelves in the walk-in refrigerator were soiled with food debris.
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| 50 - Good Retail Practices |
| Hot & cold water available; adequate pressure |
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Inspector Comments: Water was not provided to the hand sink at the food preparation/ware washing area.
Corrective Action: water shut off valves under the hand sink basin were open and water was provided at the time of inspection.
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| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
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Inspector Comments: The hot water handle in the two compartment sink by the dish machine was missing and hot water was not accessible to employees.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments: Walls by the dish machine were soiled with food splashed and grease. The floor in the walk-in refrigerator was soiled with liquid splashes. Floor grout throughout the kitchen food preparation area and ware washing area was soiled with food debris.
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