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05/07/2019
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) Fruit flies were present in a bottle of vermouth and a bottle of campari at the bar. The bottles were discarded.
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| 21 - Foodborne Illness Risk Factors |
| Proper hot holding temperatures |
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Inspector Comments: 3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) The pizza in the snack bar measured 120°F. The hot holding unit was turned up to hold food 135°F or higher.
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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) Smoked chicken(47°F) in the pizza prep cold holding drawer, sour cream(48°F) and sliced tomatoes(45°F) in the reach-in refrigerator off of the cook's line and precooked chicken(47°F) in the salad cold top measured above 41°F. The items were discarded.
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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) Concentrated sanitizer was stored in a single use cup and unlabeled at the three compartment sink at the bar. The container was discarded.
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| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
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Inspector Comments: 4-901.11 Equipment and Utensils, Air-Drying Required (C) Dishes were stacked wet on the shelves in the warewashing area.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments: 4-501.11 Good Repair and Proper Adjustment-Equipment (C) The gaskets on the cold holding drawer and reach-in refrigerator on the cook's line were torn. Heavy condensation build up was present in the upright reach-in refrigerator in the snack bar.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments: 4-602.13 Nonfood Contact Surfaces (C) The groove of the door on the cubed ice machine in the main kitchen and the ice machine in the snack bar were soiled.
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05/15/2018
Inspection, Routine
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: Employees in the main kitchen and in the snack bar were observed donning gloves without first washing their hands. Hand washing education was provided to employees.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: Employees at the bar washed their hands and dried with a common towel. Hand washing education was provided to employees.
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| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
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Inspector Comments: Pepperoni pizza in the warmer at the snack bar was 122°F. The operator was instructed to discard after 4 hours and turn temperature of warmer up.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: The hand sinks at the snack bar, main bar and pizza oven did not reach 100°F. The water was adjusted to provide water at 100°F.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Cooked noodles were cooling in large covered containers in the main walk-in refrigerator.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: The sliding door of the ice machine in the snack bar was soiled.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The main bar's south hand sink was slow to drain.
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05/30/2017
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: A dented can of mandarin oranges and a dented can of artichokes were stored with wholesome cans on the can rack near the dry storage area.
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| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
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Inspector Comments: A consumer advisory was not provided for items that could be served undercooked (over easy burger).
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: An employee was observed garnishing tacos with their bare hands. Straws and drink garnishes were present in the bar hand sink.
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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: Raw chicken and chicken ting were 74°F while being thawed in the preparation sink.
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| 11c - Non-Critical |
| Testing Devices: Chemical test kits provided and accessible |
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Inspector Comments: Test strips for quaternary ammonium sanitizer were not available in the facility.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: Heavy ice buildup was present inside the reach-in freezer at the snack bar.
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| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
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Inspector Comments: The sanitizer bucket at the snack bar was not at the minimum 200ppm quaternary ammonium.
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