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11/27/2019
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 on the service line was observed donning gloves after changing tasks from cleaning to preparing food without first washing their hands. A gloved employee was observed wiping their hands on their apron then continuing to prepare ready to eat foods without first changing their gloves and washing their hands. Corrective Action: Education was provided regarding proper hand washing times.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: 5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf)
-A spatula was observed in the basin of the hand sink near the entrance to the front service area from the back preparation kitchen. The hand sink near the entrance to the front service area from the back preparation kitchen was blocked by a speed rack storing clean utensils. Corrective Action: The speed rack was moved to an approved location and the spatula was removed from the basin and education was provided regarding hand sink accessibility.
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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)
-2 moldy zuchinnis were stored in a container in the produce walk in refrigerator. Corrective Action: Staff discarded the zuchinnis.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments: 4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf)
-The ice and soda dispensers on the soda machine in the consumer self service area were soiled with a slimy substance. Corrective Action: Staff cleaned and sanitized the food contact surfaces to prevent contamination to the ice.
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency (C)
-Per staff, the blenders and steam cups in the coffee bistro area are cleaned and sanitized at the end of each day. Corrective Action: Education was provided regarding cleaning and sanitizing utensils/equipment in contact with temperature controlled for safety foods at a 4 hour frequency.
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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)
-The sandwiches and salads located in the to-go refrigerator in the consumer self service area were not date mark labeled. A container of cut lettuce in the produce walk in refrigerator was not date mark labeled. Corrective Action: TCHD provided guidance on date mark labeling and staff will date mark all required foods.
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| 37 - Good Retail Practices |
| Food properly labeled; original container |
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Inspector Comments: 3-302.12 Food Storage Containers Identified with Common Name of Food (C)
-Several squeeze bottles containing water and oil and working containers of salt were not labeled as to their contents on the service line.
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| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
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Inspector Comments: 3-305.11 Food Storage-Preventing Contamination from the Premises (C)
-Containers of ice cream were stored directly on the floor under the racks in the walk in freezer.
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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 racks across from the three compartment sink in the washing area.
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| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
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Inspector Comments: 4-903.11(A) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing (C)
-Several boxes of single service articles in the dry storage area of the kitchen and across from the three compartment sink in the coffee bistro area were stored directly on the floor.
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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)
-Multiple cutting boards throughout the kitchen were scored.
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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)
-Multiple pieces of unused equipment were stored throughout the kitchen.
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11/30/2018
Inspection, Routine
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: The hand sink across from the ice machine on the preparation line failed to reach 100°F. Staff will have maintenance conducted on the hand sink.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: A squirt bottle on a shelf across from the tilt skillet did not have a label as to its contents.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Apples were not stored protected from contamination in the consumer service area.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The can opener blade was soiled on the preparation line next to the office area.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The interior cabinet of the cold holding drawers under the cooking equipment on the cook line was heavily soiled.
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| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
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Inspector Comments: A towel used for sanitizing was not stored in sanitizing solution when not in use in the coffee bistro.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The ventilation fan of the produce walk in cooler was soiled with dust.
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05/22/2018
Inspection, Routine
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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 on the menus indicating items that can be served raw or undercooked.
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: An employee in the main preparation area and in the front service area changed gloves without washing their hands prior. The employees were educated on the correct times to wash their hands and they washed their hands.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: A metal piece of equipment was stored in the basin of the hand sink near the dish machine. An employee was observed wiping their hands on their pants. The employees were educated on the correct use of the hand sink and not to wipe their hands on their pants, a common towel, or an apron.
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| 03a - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly cool foods to 41°f or less |
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Inspector Comments: A large, deep, plastic container of macaroni and cheese measured 90°F in the reach in cooler after cooling for over 2 hours. The chef stated the macaroni and cheese measured above 135°F when initially cooked and they moved the item to a shallow pan and placed it in the freezer to cool down.
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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: Cooked hamburgers measured 115°F in a double pan on the stove in the front service area. The hamburgers were reheated to maintain temperature.
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| 06b - Critical, Food Borne Illness Risk |
| Hand Washing: Accessible |
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Inspector Comments: Food carts were blocking the hand sink to the right of the stove in the front service area and the hand sink in the preparation area to the right of the ovens. The carts were moved to make the hand sink accessible for hand washing.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: Two lights were not functioning in the vent hood in the front service area. Two lights were missing in the vent hood in the preparation area.
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