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03/18/2022
Inspection, Routine
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| 01 - Foodborne Illness Risk Factors |
| Person in charge present, demonstrates knowledge, and performs duties |
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Inspector Comments:
There was no designated person in charge during the course of the inspection.
Corrective Action: The person in charge appeared at the end of the inspection. The inspector advised the person in charge to designate someone who could recognize and correct food safety violations as a person in charge at all times.
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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 on top of food prep table.
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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 switching task from mopping to food prep without first washing their hands.
Corrective Action: The inspector educated the person in charge regarding when hands should be washed.
2-301.15 Where to Wash (Pf)
Employees were observed washing their hands in the food prep sink.
Corrective Action: The inspector educated the employees that hands should only be washed in the hand sink.
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| 09 - Foodborne Illness Risk Factors |
| No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed |
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Inspector Comments:
3-301.11 Preventing Contamination from Hands (P)
An employee was observing cutting ready-to-eat cucumbers with their bare hands.
Corrective Action: The cucumbers were discarded and the person in charge was educated that gloves should always be used when handling ready-to-eat foods.
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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 sanitizer bucket was stored in the basin of the hand sink.
Corrective Action: The bucket was moved and the inspector advised the person in charge that hand sinks must always be accessible.
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| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
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Inspector Comments:
3-304.15(A) Gloves, Use Limitation (P)
An employee was observed walking outside through the back door then returning to the kitchen and handling sanitized dishes while wearing the same gloves. The same employee was observed handling soiled and sanitized dishes with the same gloves.
Corrective Action: The inspector educated the person in charge regarding when gloves should be changed.
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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)
Mashed potatoes (96°F) in the steam table measured less than 135°F.
Corrective Action: An employee increased the temperature on the steam table so that the temperature would reach at least 135°F.
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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 (47°F) in the mini fridge located to the left of the food prep table measured greater than 41°F for more than 4 hours.
Corrective Action: The chicken was discarded (see voluntary condemnation).
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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)
Date marking was not in use throughout the facility.
Corrective Action: The inspector educated the person in charge regarding which food items require date marking.
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02/04/2019
Inspection, Routine
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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Inspector Comments: A certified food protection manager certificate was not provided upon inspection.
2-102.12(A) Certified Food Protection Manager (C)
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| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
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Inspector Comments: An unwholesome bottle of whiskey that was contaminated with a fruit fly was stored with wholesome liquor bottles in the bar area.
Corrective Action: The unwholesome liquor bottle was discarded.
3-101.11 Safe, Unadulterated and Honestly Presented (P)
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments: Several ready to eat food items that require refrigeration were not date marked at the facility to indicate a 7 day discard date.
Corrective Actions: Inspector educated management on proper date marking requirements and provided management with an informational hand out on date marking.
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf)
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| 43 - Good Retail Practices |
| In-use utensils: properly stored |
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Inspector Comments: A rice scoop was stored in a container of standing water that was 65°F.
3-304.12 In-Use Utensils, Between-Use Storage (C)
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments: The vent panels of the cook line grill were soiled with grease.
4-602.13 Nonfood Contact Surfaces (C)
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments: The ceiling tiles located next to the ceiling vents were soiled with dust.
6-501.12 Cleaning, Frequency and Restrictions (C)
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09/11/2018
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: Two bottles of whiskey were adulterated with fruit flies at the bar. The bottles of whiskey were discarded. Corrected on-site.
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: Employees were observed putting on single use gloves without first washing their hands. An employee was observed handling dirty dishes then proceeding to handle clean dishes without first washing their hands. Corrective Action: Employees must wash their hands in between glove changes and in between changing tasks.
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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: Cut lettuce was 46°F in the cold top refrigerator. Sliced cheese was 49°F in the ice bath on the push cart at the end of the cook line. Egg wash at the cook line breading station was 54°F. Raw chicken was 44°F and cooked pasta was 46°F in the walk-in refrigerator. Coleslaw was 45°F, blue cheese was 52°F, cocktail sauce was 52°F, and italian dressing was 55°F in the cold top refrigerator by the bar. Corrective Action: Potentially hazardous food items must be held at 41°F or below.
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| 04b - Critical |
| Sanitation: Mechanical |
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Inspector Comments: The dish machine failed to reach 50 ppm chlorine residual in the finial sanitization cycle. The dish machine was primed and was properly sanitizing. Corrected on-site.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: Cold water was not available at the kitchen hand sink. Corrective Action: Hot and cold water must be provided to all sinks.
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| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
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Inspector Comments: A shut off spray nozzle was observed downstream of the atmospheric vacuum breaker at the mop sink. The spray nozzle was removed from the hose at the sink. Corrected on-site.
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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 provided to the mens restroom hand sink. Paper towels were provided to the hand sink. Corrected on-site.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: Bottles of bleach and degreaser were stored next to raw chicken on the food preparation table in the kitchen. A container of medication was stored on the storage rack above food items in the steam table. A box of sanitizer packets was stored above single use straws at the bar. The chemical items were moved and stored appropriately. Corrected on-site.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: A bag with heads of lettuce was stored directly on the ground in the walk-in refrigerator. A container of cooked gravy (165°F) was observed cooling in a covered deep container in the walk-in refrigerator.
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| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
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Inspector Comments: Sanitizer solution was below 150 ppm quaternary ammonium or 50 ppm chlorine residual in the wiping cloth bucket at the bar.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Rice scoops were stored in stagnant water by the rice cooker near the kitchen entrance.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor surrounding the mop sink and the water heater was soiled with water and debris.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: A light in the cook line ventilation hood was not working.
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| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
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Inspector Comments: The back door to the kitchen was left open.
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