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12/29/2021
Inspection, Routine
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| 05 - Foodborne Illness Risk Factors |
| Procedures for responding to vomiting and diarrheal events |
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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 fecal events.
Corrective action: Inspector provided the vomit and fecal even clean up handout.
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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 deflector in the ice machine in the kitchen was soiled.
Corrective action: Discussed cleaning frequency with the person in charge.
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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)
The following items were stored above 41°F in the cold top three door reach-in refrigerator across from the pizza oven: fontina cheese (46°F), cooked sausage (46°F), mozzarella cheese (44-45°F), cooked eggs (44-45°F), calabrian chili pepper sauce (45°F).
Corrective action: All items were moved to the walk-in refrigerator. Discussed turning the unit colder or having it serviced with the person in charge.
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| 35 - Good Retail Practices |
| Approved thawing methods used |
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Inspector Comments:
3-501.13 Thawing (C)
Salmon was being improperly thawed in a cryovac bag in the refrigerated drawers below the cook line.
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11/21/2019
Inspection, Routine
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments:
6-301.14 Handwashing Signage (C)
- Hand washing signage was not present at the hand sinks throughout the kitchen and bar.
Corrective action: The inspector provided signage.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments:
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (P)
- The dish machine in the kitchen failed to measure 50 ppm chlorine.
Corrective action: The person in charge adjusted the machine to measure 50 ppm chlorine.
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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)
- Raw chicken (46°F) and risotto (50°F) were stored above 41°F in the cold-top refrigeration unit on the cook line.
Corrective action: The person in charge moved the above food product to the walk-in refrigerator.
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| 35 - Good Retail Practices |
| Approved thawing methods used |
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Inspector Comments:
3-501.13 Thawing (C)
- Green chilies were observed thawing in stagnant water in the preparation sink.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments:
4-501.11 Good Repair and Proper Adjustment-Equipment (C)
- The door gasket on the cold-top reach-in refrigerator on the cook line was torn.
- The cutting boards on the cold-holing units throughout the kitchen were scored.
4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
- The pre-rinse side of the dish machine was not properly sealed to the wall.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments:
4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
- The door gaskets on all cold-top reach-in refrigerators throughout the kitchen were soiled.
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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 caulking on the three compartment sink was soiled.
- The ceiling vents in the men's and women's restrooms were soiled.
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11/20/2018
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 changing tasks without first changing their gloves and washing their hands. Discussed proper hand washing procedures with manager.
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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 were above 41°F in the reach in refrigerators on the cook line: cut cherry tomatoes (48°F), basalmic vinaigrette (64°F), ranch (64°F). Employee discarded tomatoes and relocated dressings. See voluntary condemnation.
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| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
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Inspector Comments: The dipper well nozzle was below the flood rim near the fryers. Correct immediately.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: Paper towels were not present at the hand sink in the far corner of the kitchen across from the fryers. Correct immediately.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: Squeeze bottles were not labeled as to their contents throughout the kitchen. Spice containers were not labeled as to their contents throughout the kitchen. The flour bin was not labeled as to its contents near the hobart mixer.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Food products were stored in the cabinet directly under the hand sink in the bar.
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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 reach-in refrigerators and freezers throughout the kitchen. The door gaskets were torn on the walk-in refrigerator. The door handle was broken on the single door cold top reach in refrigerator. The wooden preparation table was deeply scored on the cook line.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The blade can opener was soiled on the preparation table.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The hobart mixer was soiled. The vents in the grill hood were soiled.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: Dishes were stacked wet in the ware wash area.
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| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
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Inspector Comments: Single service boxes were stored with their food contact surface facing upward in the togo order area.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The ceiling vents in the walk in refrigerator were soiled. The walls in the dry storage area were chipped and dented to the right of the mop sink.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: Several lights were not functioning in the hood above the stove and pizza oven.
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| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
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Inspector Comments: The ceiling vent in the women's restroom was soiled with dust.
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12/13/2017
Inspection, Routine
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An unapproved, twist top employee beverage was observed on the cutting board on the make line cold top, reach in refrigerator. An employee beverage was observed above the expo station. Corrected onsite by discussing with management and employees and moving to approved locations.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: Squirt bottles of oil in front of the steam table were not labeled.
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| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
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Inspector Comments: The prewash sprayer was not completely sealed to the wall.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The blade of the table mounted can opener was soiled.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: Several dishes were stacked wet on the rack above the preparation table.
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