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07/26/2022
Inspection, Routine
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| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
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Inspector Comments:
2-401.11 Eating, Drinking, or Using Tobacco (C)
An employee beverage was observed stored over the pizza prep station.
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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)
Blue cheese (48°F-50°F), parmesan cheese (46°F-47°F), and cut lettuce (48°F-49°F) in the wing station refrigerated drawers were more than 41°F.
Corrective action: The above items were moved to a working refrigerator to rapidly cool.
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| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
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Inspector Comments:
4-302.13 Temperature Measuring Devices, Manual and Mechanical Warewashing (Pf)
The facility could not provide heat based test strips for their heat-based dish machine.
Corrective action: The person in charge was instructed on the importance of heat-based test strips.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments:
6-501.114 Maintaining Premises, Unnecessary Items and Litter (C)
Standing water was observed in the reach-in refrigerator below the pizza station.
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09/23/2021
Inspection, Routine
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| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
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Inspector Comments:
An employee beverage was stored on the cook line cutting board.
Corrective action: the employee beverage was relocated to an approved location.
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| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
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Inspector Comments:
Multiple employees were observed washing their hands for less than 20 seconds on multiple occasions at the front service station hand sink. An employee was observed rinsing soiled dishes in the ware washing area and then handling clean dishes without first washing their hands.
Corrective action: discussed proper hand washing procedures with the person in charge.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments:
The hot water located at the ware washing hand sink measured between 86° F - 90° F after continuous use.
Corrective action: discussed with the person in charge that hot water at all hand sinks must reach 100° F.
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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 in brine was stored with wholesome cans in the dry storage area.
Corrective action: the dented can was placed in a morgue area to be returned for credit.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments:
The sanitizer basin located in the bar area measured less than 50 parts per million chlorine residual during active ware washing.
Corrective action: discussed increasing the sanitizer concentration to 50 parts per million chlorine residual with the person in charge.
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| 21 - Foodborne Illness Risk Factors |
| Proper hot holding temperatures |
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Inspector Comments:
A container of waffle fries measured 108° F beneath the heat lamp on the cook line pass through window.
Corrective action: the person in charge discarded the waffle fries.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments:
A container of sour cream was past its 7 day date marking label in the walk-in refrigerator.
Corrective action: the container of sour cream was discarded (see voluntary condemnation).
The following required items were missing their date marking labels in the walk-in refrigerator: cooked chicken wings, cut coleslaw cabbage, cooked ground sausage, and cream.
Corrective action: discussed proper date marking procedures with the person in charge.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments:
A spray bottle of degreaser was unlabeled as to its contents behind the bar.
Corrective action: the chemical spray bottle was labeled as to its contents.
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| 37 - Good Retail Practices |
| Food properly labeled; original container |
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Inspector Comments:
Multiple containers of white powdered substances were unlabeled as to their contents throughout the back preparation area.
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| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
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Inspector Comments:
The sanitizer bucket located at the end of the pizza cold top refrigerator was stored on the ground.
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| 43 - Good Retail Practices |
| In-use utensils: properly stored |
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Inspector Comments:
Multiple in-use utensils were stored in ice water at the flat top grill. Multiple ice cream scoops were stored in standing water that measured between 131° F - 132° F at the front beverage preparation station.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments:
Multiple plastic, food grade containers containing cut coleslaw cabbage were cracked and chipped in the walk-in refrigerator.
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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 high heat testing strips for its mechanical ware washing machine upon request. The facility could not provide quaternary ammonium testing strips or chlorine testing strips upon request.
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| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
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Inspector Comments:
The drain pipe located beneath the facilities food preparation sink was leaking. A sprayer head was connected to the hose located at the facilities utility sink thus placing the atmospheric vacuum breaker under continuous pressure.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments:
The wall located behind the sprayer head in the ware washing area was soiled with food debris and grime. The ceiling and ventilation cover located in the front server area was soiled with dust.
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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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