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01/04/2022
Inspection, Routine
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments:
4-501.12 Cutting Surfaces (C):
The cutting board used at the the wet grill was heavily scored.
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| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
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Inspector Comments:
5-202.14 Backflow Prevention Device, Design Standard (P):
A shutoff valve was observed downstream of the atmospheric vacuum breaker at the mop sink.
Corrective Action: Education on proper back flow prevention was provided to the manager.
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05/26/2021
Inspection, Routine
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| 20 - Foodborne Illness Risk Factors |
| Proper cooling time and temperature |
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Inspector Comments:
A container of white gravy measured 77° F after the first two hours of cooling in the walk-in freezer. Multiple containers of shredded hash browns measured between 44° F - 53° F after improperly cooling overnight.
Corrective action: the above TCS food items were discarded (see voluntary condemnation).
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| 46 - Good Retail Practices |
| Gloves used properly |
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Inspector Comments:
An employee was observed cracking raw shelled eggs and then touching in-use utensils and equipment without first changing their gloves.
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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 facilities three compartment ware washing sink was not properly sealed to the wall. The stainless steel shelving located above the two flat top grills were soiled with rust and in disrepair.
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| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
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Inspector Comments:
A Y-shut off valve was located downstream of the atmospheric vacuum breaker at the facilities utility sink.
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02/07/2020
Inspection, Routine
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| 21 - Foodborne Illness Risk Factors |
| Proper hot holding temperatures |
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Inspector Comments:
Breakfast sausages in the steam table were 125°F and salsa was 84°F next to the grill in the kitchen area.
Corrective Action: All food was reheated to 165°F and returned to hot holding units.
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| 43 - Good Retail Practices |
| In-use utensils: properly stored |
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Inspector Comments:
Utensils throughout the kitchen were stored in sanitizer solution in between uses.
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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 caulking in the vent hood above the grill was in disrepair.
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06/04/2019
Inspection, Routine
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: The hand sinks in the kitchen and restrooms were not equipped with signage reminding staff to wash their hands.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments: Sliced yellow and white cheese (48°) was stored above 41° in the top portion of the reach-in cooler across from the flat grill. Corrective action: The product was placed inside the reach in cooler to rapidly chill it.
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| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
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Inspector Comments: Several sanitizer buckets were stored on the floor throughout the kitchen.
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| 43 - Good Retail Practices |
| In-use utensils: properly stored |
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Inspector Comments: Several rubber spatulas were stored in a container of ice at the cook line grill 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: The caulking on the dishmachine drainboard was soiled with mold.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments: Several handles on the grill line reach in coolers were soiled with grease.
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| 54 - Good Retail Practices |
| Garbage & refuse properly disposed; facilities maintained |
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Inspector Comments: The dumpster did not have a drain plug installed.
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06/05/2018
Inspection, Routine
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: An employee was observed handling ready to eat food after handling raw food without washing hands and dawning new gloves in between. Inspector had employee discard the ready to eat food item and instructed employee on best hand washing practices.
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| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
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Inspector Comments: Employee was observed handling ready to eat food with bare hands. Inspector had employee discard the ready to eat food item and instructed the employee on best hand washing practices.
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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: Cheese was stored at 48°F in the cold top refrigerator for more than four hours. Whipped butter was stored between 44-55°F in the cold top refrigerator in the servers area. Inspector had employee discard the whipped butter and cheese and educated employee on proper cold holding temperatures.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: Hot water with a temperature of at least 100°F was not provided to the hand sink in the coffee area.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Door gaskets were torn on the doors of the reach in cold top refrigerator in the cook line and the reach in refrigerator in the prep area. Blue plastic was observed on the microwave on the cook line.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: A cutting board was soiled with food debris.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: A door gasket of a reach in refrigerator was soiled with food debris in the coffee area.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: Running water was not provided to the dump sink in the serving area.
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06/26/2017
Inspection, Routine
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: Cups and spoons were present in the basin of the coffee station hand sink.
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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 cook line right side hand sink.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: A package of breakfast sausage was thawing improperly by the hot holding station. Ice bin at the wait station was improperly covered when not in use.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Multiple refrigeration units along the cook line had torn door gaskets.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: Multiple refrigeration units along the cook line had soiled door gaskets. The caulking to the ware washing sprayer sink was moldy.
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