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10/14/2021
Inspection, Routine
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| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
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Inspector Comments:
2-301.14 When to Wash (P)
An employee was observed handling a raw ground beef patty with their gloved hands then don a new pair of gloves before first washing their hands.
Corrective action: The employee was educated on properly washing their hands before donning new gloves.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments:
6-301.12 Hand Drying Provision (Pf)
Paper towels were not available at the hand sink near the dish machine in the kitchen.
Paper towels were not available at the hand sink in the downstairs bar.
Corrective action: The person in charge provided paper towels at both hand sinks.
5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf)
Food debris was present in the basin of the hand sink at the downstairs bar.
Corrective action: The person in charge was educated on hand sink use.
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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)
Two dented cans of pumpkin were stored with wholesome cans in the dry storage area.
Corrective action: Discussed dented can policy with the person in charge. The cans were moved to be returned.
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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)
Cooked pasta (47°F), sliced tomatoes (44°F), and guacamole with diced tomatoes (47°F) measured greater than 41°F in the three door cold-top reach-in refrigerator across from the grill on the cook line.
Corrective action: The person in charge put ice on the above food items and called a maintenance company to come repair the unit.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments:
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf)
Bloody mary mix and milk in the black three door reach-in refrigerator at the downstairs bar were not marked with the date they were opened.
Corrective action: A handout was provided with guidance.
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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)
A sanitizer bucket was stored on the floor below the hand sink near the kitchen entrance.
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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 seal behind the clean dish side next to the dish machine was missing.
4-501.11 Good Repair and Proper Adjustment-Equipment (C)
The door gasket on the single-door cold-top reach-in refrigerator below the service window was torn.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments:
6-501.12 Cleaning, Frequency and Restrictions (C)
The seal behind the sprayer next to the dish machine was soiled.
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05/30/2019
Inspection, Routine
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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)
Cooked brisket (125°F) stored in a water bath on the grill measured below 135°F. Corrective action: The brisket was rapidly reheated on the stove top to 165°F for hot holding at or above 135°F.
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| 24 - Foodborne Illness Risk Factors |
| Time as a Public Health Control; procedures & records |
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Inspector Comments:
3-501.19 Time as a Public Health Control (Pf)
Written procedures for the facility's TAPHC plan used on items held in the cold top refrigerators on the cook's line were not available. Corrective action: Management will submit required information to TCHD for approval and maintain the approved plan at all times.
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| 29 - Foodborne Illness Risk Factors |
| Compliance with variance / specialized process / HACCP |
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Inspector Comments:
3-502.11 Variance Requirement (Pf)
Product ph test result for cooked sushi rice (69°F) held out of temperature control were not available. A standardized recipe was available and per the manager, the recipe had been tested in the past. The sushi rice was discarded, see voluntary condemnation. Corrective action: Provide three product ph test results for review and until available, sushi rice must be time tagged with a four hour disposal time.
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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)
Chicken wings (50°F) stored in the walk in refrigerator were being cooled in deep third pans and wrapped with plastic wrap. The chicken wings were transfered to sheet trays to completely cool before storing.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments:
4-402.12 Fixed Equipment, Elevation or Sealing (C)
The three compartment sink was not sealed to the wall.
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12/06/2018
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: A dented can of artichokes was stored with wholesome cans. The can was segregated.
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: Raw beef was stored above chicken salad in the cold top refrigerator across from the grill. The beef moved to an appropriate location.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: An employee was observed wiping hands on a common dry towel. Education was provided on hygienic 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: The following items stored in the cold top refrigerator measured above 41°F : Coleslaw 46°F, shredded cheese 46°F, cooked quinoa 45°F, spinach 45°F, chicken salad 50°F, cooked pasta 49°F, heavy cream 53°F. Items were left out during lunch service and moved back to refrigeration afterwards. Inspector discussed appropriate cold holding methods.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: A butane torch was stored next to clean dishes and over food on the cold top refrigerator next to the walk in refrigerator. The torch was moved to an appropriate location.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: A bottle of soap in the ware washing area was not labeled as to its contents. An employee labeled the bottle.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: Several squeeze bottles were not labeled as to their contents.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Large portions of brisket were not cooling properly in the walk in refrigerator.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The door gasket on the cold top across from the grill and the reach-in refrigerator by the stair were torn.
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| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
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Inspector Comments: Caulking along the three compartment sink and dirty side of the dish washing area was in poor repair.
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| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
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Inspector Comments: Sanitizer buckets on the cook's line failed to measure at least 200 ppm concentration quaternary ammonia .
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: In use tongs were stored at knee level on the cook's line oven handle.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The ceiling of the walk in refrigerator was soiled with dust.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: A light in the ventilation hood was not functioning.
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12/11/2017
Inspection, Routine
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: Raw shelled eggs were stored above ready-to-eat carrots in the cook's line cold-top cooler in front of the stove. Prevention of cross-contamination was discussed and kitchen staff moved eggs to the proper location in the cooler.
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: Staff on the cook's line were observed switching between soiled gloves to clean gloves without washing their hands between glove changes. An employee at the bar was observed picking an item off the ground, then rinsing one hand instead of conducting a full hand washing procedure. Hand washing requirements and procedures were discussed.
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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: Facility is utilizing time as public health control (TAPC) without an approved plan by this department. Inspector discussed the need for a (TAPC) plan for each licensed facility.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Cooking tongs were stored at leg level on cook's line stove handle and not protected from contamination. Tongs and a muddler were stored in standing water in the upstairs bar.
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| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
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Inspector Comments: Dumpster plugs were not present for the outside dumpsters.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor sinks in the upstairs and upstairs and downstairs wait stations were soiled with debris.
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