|
01/26/2022
Inspection, Routine
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments:
2-102.12(A) Certified Food Protection Manager (C)
- A Food Protection Manager course had not been completed for the facility.
Corrective action: A handout was provided with guidance.
|
| 03 - Foodborne Illness Risk Factors |
| Management, food employee and conditional employee; knowledge, responsibilities and reporting |
|
Inspector Comments:
2-103.11(O) Person-In-Charge-Duties (Pf)
- A written employee illness policy was not in place at the facility.
Corrective action: A handout was provided.
|
| 14 - Foodborne Illness Risk Factors |
| Required records available: shellstock tags, parasite destruction |
|
Inspector Comments:
3-402.12 Records, Creation, & Retention (Pf)
- The oyster tags on file were not marked with the date the last oyster was served.
Corrective action: The person in charge was educated on proper retention of shellfish tags.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments:
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
- Cooked chicken wings (48°F) measured greater than 41°F on the cutting board on the cold-top reach-in refrigerator.
Corrective action: The person in charge moved the chicken wings to the refrigeration unit.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments:
7-204.11 Sanitizers, Criteria-Chemicals (P)
- The sanitizer solution in the wiping cloth bucket below the hand sink near the walk-in refrigerator measured greater than 400 ppm quaternary ammonium.
Corrective action: The person in charge diluted the solution to measure 200-400 ppm quaternary ammonium.
|
| 35 - Good Retail Practices |
| Approved thawing methods used |
|
Inspector Comments:
3-501.13 Thawing (C)
- Raw sockeye salmon and raw mahi mahi were observed thawing in their original vacuum sealed packages in the refrigerated drawers below the flat top grill.
Corrective action: The person in charge immediately cut open the packages.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments:
3-304.14 Wiping Cloths, Use Limitation (C)
- The wiping cloth bucket below the hand sink near the walk-in refrigerator was stored on the floor.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments:
4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
- The caulking under the vent hood above the cook line was torn.
4-202.16 Nonfood-Contact Surfaces (C)
- Tape was lining the three compartment sink upon inspection.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments:
6-501.12 Cleaning, Frequency and Restrictions (C)
- The caulking on the three compartment sink was soiled.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments:
6-501.110 Using Dressing Rooms and Lockers (C)
- An employee cell phone was stored on consumer trays near the cook line.
|
|
06/15/2021
Inspection, Routine
|
| 01 - Foodborne Illness Risk Factors |
| Person in charge present, demonstrates knowledge, and performs duties |
|
Inspector Comments:
2-101.11 Assignment (Pf)
- A designated person in charge was not available at the facility at the time of inspection.
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments:
2-102.12(A) Certified Food Protection Manager (C)
- A Certified Food Protection Manager course had not been completed for the facility.
|
| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
|
Inspector Comments:
2-401.11 Eating, Drinking, or Using Tobacco (C)
- An unapproved employee beverage was stored on the preparation table during active food preparation.
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments:
2-301.14 When to Wash (P)
- An employee was observed donning gloves before first washing their hands.
Corrective action: The employee was educated on proper hand washing.
|
| 09 - Foodborne Illness Risk Factors |
| No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed |
|
Inspector Comments:
3-301.11 Preventing Contamination from Hands (P)
- An employee was observed handling ready to eat chips with their bare hands.
- An employee was observed handling ready to eat bread and buns with their bare hands.
Corrective action: The employees were educated on proper glove use.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments:
6-301.12 Hand Drying Provision (Pf)
- Paper towels were not available at the hand sink on the cook line.
Corrective action: An employee provided paper towels.
5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf)
- An employee was observed wetting a wiping cloth in the hand sink near the preparation area.
|
| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
|
Inspector Comments:
3-202.15 Package Integrity (Pf)
- Dented cans of kernel corn, cheddar cheese sauce, and chile verde were stored with wholesome cans on the shelving unit near the walk-in refrigerator.
Corrective action: An employee was educated on dented can separation.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments:
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P)
- Raw salmon and raw mahi mahi were stored below raw ground beef patties in the refrigerated drawers below the flat top grill.
Corrective action: An employee arranged the food product properly.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments:
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency (C)
- The preparation table was not washed, rinsed, and sanitized after the preparation of raw shrimp was completed.
Corrective action: The employee was educated on proper cleaning of surfaces to prevent potential contamination.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments:
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
- Hard boiled eggs (50°F) and shredded cabbage (47°F) measured greater than 41°F in the cold-top refrigeration unit.
Corrective action: An employee was educated on keeping the cold-top lid closed.
|
| 24 - Foodborne Illness Risk Factors |
| Time as a Public Health Control; procedures & records |
|
Inspector Comments:
3-501.19 Time as a Public Health Control (Pf)
- Raw calamari breading mixtures near the cook line were not marked with their discard time.
Corrective action: An employee labeled the food product appropriately.
|
| 25 - Foodborne Illness Risk Factors |
| Consumer advisory provided for raw/undercooked food |
|
Inspector Comments:
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (Pf)
- A consumer advisory was not present on the menu.
Corrective action: A handout was sent to the person in charge.
|
| 35 - Good Retail Practices |
| Approved thawing methods used |
|
Inspector Comments:
3-501.13 Thawing (C)
- Raw salmon was observed thawing in the original cryovac package in the refrigerated drawers below the flat top grill.
|
| 36 - Good Retail Practices |
| Thermometer provided & accurate |
|
Inspector Comments:
4-204.112 Temperature Measuring Devices-Functionality (C)
- An ambient air thermometer was not present in the cold-top reach-in refrigeration unit.
4-203.12 Temperature Measuring Devices, Ambient Air and Water-Accuracy (Pf)
- The thermometer for the refrigerated drawers below the flat top grill on the cook line was non-functioning.
|
| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
|
Inspector Comments:
6-202.15 Outer Openings, Protected (C)
- The back door to the kitchen was propped open upon inspection.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments:
3-303.11 Ice Used as Exterior Coolant, Prohibited as Ingredient (P)
- A container of oranges and limes was stored in direct contact with ice meant for consumption in the left ice well at the bar.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments:
3-304.14 Wiping Cloths, Use Limitation (C)
- The sanitizer bucket near the cook line was stored on the floor.
- The solution in the sanitizer bucket near the cook line measured less than 200 ppm quaternary ammonium.
|
| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
|
Inspector Comments:
4-904.11 Kitchenware and Tableware-Preventing Contamination (C)
- Single service straws near the soda machine were not individually wrapped.
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments:
5-202.13 Backflow Prevention, Air Gap (P)
- The sprayer on the three compartment sink hung below the flood rim upon inspection.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments:
6-501.12 Cleaning, Frequency and Restrictions (C)
- The caulking on the hand sink near the cook line was soiled.
- The caulking on the three compartment sink was soiled.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments:
6-501.110 Using Dressing Rooms and Lockers (C)
- An employee cell phone was stored on the preparation table during active food preparation.
|
|
12/23/2019
Inspection, Routine
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments:
2-102.12(A) Certified Food Protection Manager (C)
- A Certified Food Protection Manager course had not been completed for the facility.
|
| 09 - Foodborne Illness Risk Factors |
| No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed |
|
Inspector Comments:
3-301.11 Preventing Contamination from Hands (P)
- An employee was observed handling ready-to-eat foods with their bare hands.
Corrective action: The employee was educated on proper glove use to minimize bare hand contact.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments:
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P)
- Raw chicken was stored above raw ground beef in the reach-in refrigerated drawers below the flat top grill on the cook line.
Corrective action: The person in charge moved the raw chicken to the bottom drawer.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments:
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (P)
- The dish machine at the bar measured less than 50 ppm chlorine.
Corrective action: The person in charge replaced the chlorine and the dish machine measured 50-200 ppm chlorine.
|
| 24 - Foodborne Illness Risk Factors |
| Time as a Public Health Control; procedures & records |
|
Inspector Comments:
3-501.19 Time as a Public Health Control (Pf)
- The raw calamari breading mixtures near the cook line were not marked with their discard time.
Corrective action: The person in charge labeled the containers appropriately.
|
| 37 - Good Retail Practices |
| Food properly labeled; original container |
|
Inspector Comments:
3-602.11 Food Labels (C)
- The sauce bottles in the cold-top refrigeration unit were not labeled as to their contents.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments:
3-304.14 Wiping Cloths, Use Limitation (C)
- The wiping cloth bucket near the walk-in refrigerator was stored on the floor.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments:
4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
- The caulking under the vent hood was torn.
4-501.11 Good Repair and Proper Adjustment-Equipment (C)
- The door gasket on the reach-in freezer was torn.
- The paint on the shelf below the preparation table was chipped.
|
| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
|
Inspector Comments:
4-302.14 Sanitizing Solutions, Testing Devices (Pf)
- Quaternary ammonium test strips were not available at the facility.
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments:
5-202.13 Backflow Prevention, Air Gap (P)
- The sprayer on the three compartment sink was hanging below the flood rim upon inspection.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments:
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
- Holes were present in the wall above the hand sink near the cook line.
|
|
08/29/2019
Inspection, Routine
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C)
The person in charge has not obtained a certified food protection certification from an accredited program. Provided the certified food protection manager hand out at the time of inspection.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments: 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P)
Raw chicken was stored above ready to eat food in the walk in refrigerator.
Raw ground beef was stored above raw fish in the refrigerated drawers below the flat top grill on the cook line.
Correct immediately.
|
| 21 - Foodborne Illness Risk Factors |
| Proper hot holding temperatures |
|
Inspector Comments: 3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
Queso (122°F) was stored below 135°F in the hot holding unit across from the cold top reach in refrigerator.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments: 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
Onion rings (69°F) and french fried (70°F) measured greater than 41°F on the preparation sink.
Raw fish breading mixture (81°F) and raw calamari breading mixture (79°F) measured greater than 41°F on the cart to the right of the cook line.
House made ranch dressing (46°F) and house made blue cheese dressing (52°F) measured greater than 41°F in the ice bath on the wait station counter.
Correct immediately. See voluntary condemnation for discarded food product.
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments: 3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf)
Date marking was not utilized for time/temperature control for safety foods throughout the facility.
Correct immediately.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments: 7-207.11 Restriction and Storage-Medicines (P)
Personal medications were stored next to consumer napkins above the microwave on the dry storage shelf near the walk-in refrigerator.
Correct immediately.
|
| 35 - Good Retail Practices |
| Approved thawing methods used |
|
Inspector Comments: 3-501.13 Thawing (C)
Reduced-oxygen packages salmon was not thawed according to the instructions on the package.
|
| 36 - Good Retail Practices |
| Thermometer provided & accurate |
|
Inspector Comments: 4-203.12 Temperature Measuring Devices, Ambient Air and Water-Accuracy (Pf)
A thermometer was not conspicuously located in the cold-top reach-in refrigerator.
|
| 37 - Good Retail Practices |
| Food properly labeled; original container |
|
Inspector Comments: 3-602.11 Food Labels (C)
Numerous sauce bottles on the cart to the right of the cook line were not labeled as to their contents.
|
| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
|
Inspector Comments: 6-501.111 Controlling Pests (C)
A fly strip was present above the food preparation area.
A gap was present in the back door.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C)
Tongs were stored at knee level on the cart to the right of the cook line.
|
| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
|
Inspector Comments: 4-901.11 Equipment and Utensils, Air-Drying Required (C)
Numerous clean cups were stacked wet to the left of the soda dispenser.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: 4-501.11 Good Repair and Proper Adjustment-Equipment (C)
The door gasket was torn on the walk in refrigerator.
Ice accumulation was present in the white chest freezer.
The door gasket on the reach-in freezer was torn.
4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
The caulking below the vent hood above the cook line was torn.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments: 4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
The exterior was soiled on the ice machine.
The rack was soiled across from the back kitchen exit door.
The sides of the fryers on the cook line were soiled.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C)
The caulking on the hand sink near the preparation sink was soiled.
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
Holes were present in the wall above the hand sink near the preparation sink.
|
|
04/25/2019
Inspection, Routine
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C)
The person in charge has not obtained a certified food protection manager certification from an accredited program.
|
| 03 - Foodborne Illness Risk Factors |
| Management, food employee and conditional employee; knowledge, responsibilities and reporting |
|
Inspector Comments: 2-103.11(O) Person-In-Charge-Duties (Pf)
The person in charge could not provide a verifiable employee illness policy.
Corrective action: Provided employee illness flowchart.
|
| 05 - Foodborne Illness Risk Factors |
| Procedures for responding to vomiting and diarrheal events |
|
Inspector Comments: 2-501.11 Clean-up of Vomiting and Diarrheal Events (Pf)
The facility did not have a procedure to clean up vomit and diarrheal events.
Corrective action: Provided the clean up procedures for vomit and diarrheal events handout.
|
| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
|
Inspector Comments: 2-401.11 Eating, Drinking, or Using Tobacco (C)
An employee beverage was observed near the food contact surface of containers.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments: 6-301.14 Handwashing Signage (C)
Hand washing signage was not provided at the hand sink in the bar area and the restrooms.
5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf)
Bar mats were stored in the basin of the hand sink at the bar area.
Corrective action: Discussed using hand sinks for hand washing only with the owner.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments: 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (P)
The sanitizer cycle of the dish machine did not produce 50ppm of chlorine residual at the time of inspection.
Corrective action: Correct immediately.
|
| 20 - Foodborne Illness Risk Factors |
| Proper cooling time and temperature |
|
Inspector Comments: 3-501.14 Cooling (P)
Chicken (85° F- 90° F) was improperly cooling in the walk in refrigerator for more than two hours.
Corrective action: Product was discarded and discussed proper cooling with owner.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments: 3-501.16(B) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
The following items were above 41° F in the cold top reach in refrigerator: Mayonnaise (45° F), Chipotle Mayo (51° F), Ranch (54° F), Caesar (45° F), Tartar (45° F).
Garlic oil (75° F) was above 41° F on the shelf above the three door cold top reach in refrigerator.
The barbecue sauce (81° F) was stored above 41° F on the shelf near the two door reach in refrigerator.
Hamburger patties (45° F) were stored above 41° F in the refrigerated drawers underneath the flat top.
Ranch (45° F) was stored above 41° F in an ice bath in the front of the kitchen.
Corrective action: Discussed proper cold holding temperatures.
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments: 3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf)
Commercially prepared containers of dressings were not date marked as to the date that they were opened in the walk in refrigerator.
|
| 35 - Good Retail Practices |
| Approved thawing methods used |
|
Inspector Comments: 3-501.13 Thawing (C)
Raw fish was thawing in its original packaging in the refrigerated drawers below the flat top.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments: 3-305.11 Food Storage-Preventing Contamination from the Premises (C)
The ice in the soda machine was not protected from contamination near the front of the kitchen.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C)
A wiping cloth was stored outside of the sanitizer bucket in the bar area.
|
| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
|
Inspector Comments: 4-901.11 Equipment and Utensils, Air-Drying Required (C)
The cups near the soda machine were stacked wet.
|
| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
|
Inspector Comments: 4-904.11 Kitchenware and Tableware-Preventing Contamination (C)
Single use straws were not stored protected from contamination.
4-502.13 Single-Service and Single-Use Articles-Use Limitations (C)
Single use containers were reused to store other food products.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: 4-101.19 Nonfood-Contact Surfaces (C)
The shelves in the walk in refrigerator were rusting.
The shelf underneath the preparation table near the ware washing are were rusting.
The shelf underneath the preparation table near the flat top were rusting.
4-501.11 Good Repair and Proper Adjustment-Equipment (C)
The door gaskets were torn on all the doors of the three door reach in refrigerator.
The door gaskets were torn on the two door stand up reach in freezer.
4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
The seal was missing on the ventilation hood above the flat top.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments: 4-601.11(B) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
The shelves were soiled on the dirty dishes rack.
The fan guard in the walk in refrigerator was soiled.
Th exterior of the following equipment on the cook line were soiled: the fryer, saute oven, and flat top.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C)
The floor in the walk in refrigerator was soiled.
The walls in the walk in refrigerator was soiled.
The wall behind the saute stove was soiled.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments: 6-501.110 Using Dressing Rooms and Lockers (C)
Employee belongings throughout the kitchen were stored with consumer items.
|
|
11/01/2018
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A bottle of vermouth was adulterated with a fruit fly at the bar. Corrective action: The manager drained and discarded the bottle.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: Employees in the kitchen changed tasks from working with raw food to ready to eat food without first changing gloves and washing hands. Corrective action: Discussed proper hand washing with the manager.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: A pitcher was stored in the hand sink by the fryers in the kitchen. Corrective action: Discussed proper use of hand sink with the manager.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: French fries (88°F) were held below 135°F on the cold-top reach in refrigerator. Corrective action: Discussed proper hot holding methods with the manager.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Blue cheese (56°F) was stored above 41°F in a bucket on the preparation table at the entrance to the kitchen. Corrective action: The manager switched the containers of the blue cheese dressing and added more ice to the container.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: The spray nozzle was below the flood rim on three compartment sink. Correct immediately.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: Two chemical spray bottles were not labeled to their contents on the host table and on the three compartment sink in the bar. Corrective action: Discussed labeling spray bottles with the manager.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: Sauce bottles throughout the kitchen were not labeled as to their contents.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The gasket was torn on the door to the chest reach-in white freezer. The door gasket was torn on the walk in refrigerator.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The catch trays for the soda spray nozzles were soiled at the bar.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The reach-in white chest freezer contained ice build-up.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: A light was not functioning in the grill hood.
|
| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
|
Inspector Comments: An employee phone and speaker was stored next to clean dishes and utensils in the ware wash area.
|
