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09/29/2021
Inspection, Routine
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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)
The hand washing sink in the warewashing area was blocked and inaccessible.
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| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
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Inspector Comments: 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P)
Raw ground beef was stored above raw fish and shrimp in the walk-in refrigerator. Operator rearranged foods based on internal cooking temperatures.
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| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
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Inspector Comments: 4-501.110 Mechanical Warewashing Equipment, W ash Solution Temperature (Pf)
The temperature of the wash solution for the mechanical warewasher that use hot water to sanitize measured 148*F, and failed to measure at 160*F.
Operator will utilize three compartment sink until the dish machine is serviced.
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12/18/2019
Inspection, Routine
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| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
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Inspector Comments:
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P)
Raw bacon was stored over ready to eat lamb shanks in the walk in cooler. In house packaged proteins were stored commingled in the walk in freezer. Corrective action: Store foods based on minimum safe internal cooking temperatures.
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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 bar dish machine measured 0ppm chlorine residual. Corrective action: The chemical concentrate was replaced, the machine was primed, and measured 50-200 ppm chlorine residual. Recommended daily testing of all sanitizing solutions.
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| 18 - Foodborne Illness Risk Factors |
| Proper cooking time & temperatures |
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Inspector Comments:
3-401.14 Non-Continuous Cooking of Raw Animal Foods (P)
The facility pre sears chicken without procedures of a non-continuous cooking plan in place. Corrective action: Education was provided to the operator of the required information of a NCC plan and that the plan must be submitted and approved prior to engaging in partially cooking raw animal foods for later service. .
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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)
Spinach dip (48°F) and beef stock (46°F) stored in the cook's line single door reach in refrigerator measured above 41°F. The door to the unit may have been left open in the morning, all other foods in the refrigerator measured 42°F or below. The dip and stock were discarded, see voluntary condemnation. Corrective action: Ensure all portions of cold held foods are at or below 41°F. Discussed incorporating a daily food safety line check.
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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)
Ready to eat items held longer than 24 hours that require date marking were not marked with a preparation or discard date (Opened milk, opened half and half, opened hot dogs). Corrective action: Label all required items with an opened, prepared, or discard date and ensure the items are used or disposed of within seven days. Guidance on proper date marking was provided.
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| 29 - Foodborne Illness Risk Factors |
| Compliance with variance / specialized process / HACCP |
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Inspector Comments:
3-502.12 Reduced Oxygen Packaging, Criteria (P)
The facility packages chicken and beef products into vacuum sealed, reduced oxygen bags, and stores the items in reduced oxygen packaging for longer than 48 hours without an approved variance or HACCP plan in place. Corrective action: Discontinue reduced oxygen packaging until a variance and HACCP plan has been submitted to TCHD, reviewed, and approved.
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| 42 - Good Retail Practices |
| Washing fruits & vegetables |
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Inspector Comments:
3-302.15 Washing Fruits and Vegetables (C)
Asparagus was being prepared and put on sheet trays for cooking but was not washed before food preparation. Discussed ensuring all employees know all fruits and vegetables must be washed prior to preparation and identifying what produce stored in the facility has already been washed by staff members or not.
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10/25/2018
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: Fruit flies were present in a bottle of vermouth at the main bar. The bottle was discarded. A dented can was present among wholesome cans in the dry storage closet. The can was discarded.
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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: Cooked baked potatoes in the walk-in refrigerator were 54°F. The potatoes were discarded.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: Large bins of baking ingredients in the dry storage room were unlabeled.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: A single use container of caraway seeds on the seasonings shelves was broken, exposing the food to contamination.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The gaskets on the reach-in refrigerators on the cook's line were torn.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The interior of the ice machine was soiled.
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| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
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Inspector Comments: Single service to-go containers were stored uncovered with their food contact surface facing up.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The hand sinks in the kitchen were slow to drain.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor near the ice machine and the wall near the dish machine were in poor repair.
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10/24/2017
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: A fruit fly was observed in a bottle of liqueur at the upstairs bar.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: Single service to go containers were stored in the basin of the hand sink in the downstairs bar. The hand sink at the upstairs bar had been re-purposed as a dump sink.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: Employee beverages throughout the kitchen were stored next to and above clean dishes/food prep surfaces.
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| 04b - Critical |
| Sanitation: Mechanical |
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Inspector Comments: The main kitchen dish machine failed to reach a minimum of 160°F.
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| 06a - Critical, Food Borne Illness Risk |
| Hand Washing: Adequate number, location |
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Inspector Comments: Facility removed hand sink located to the left of the cooks line.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Caulking on the area near the sprayer sink in the ware washing area was moldy. Caulking around the hand sink of the warewashing area was in disrepair. Caulking on the three compartment sink in the ware washing area was missing.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: Mold was observed in the interior of the large ice machine across from the main kitchen office.
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06/15/2016
Inspection, Routine
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: Raw chicken was stored over raw beef in the left walk-in refrigerator.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: The hand sink located closest to the ice machine was utilized as a dump sink as evident by the lemons and straws in the basin.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An unapproved employee beverage (opened energy can) was stored in the wait station reach-in refrigerator. An employee was observed eating off of a customer vegetable tray.
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| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
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Inspector Comments: An employee was observed slicing oranges in the bar area with their bare hands. An employee was observed handling cheese with their bare hands in the main kitchen.
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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: Several potentially hazardous foods in the reach-in refrigerator across from the stove top on the grill line were 48-54°F for longer than 4 hours. Milk in the wait station reach-in refrigerator was 53°F.
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| 04b - Critical |
| Sanitation: Mechanical |
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Inspector Comments: The dish machine in the bar failed to reach a minimum of 50ppm chlorine residual.
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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 accessible at the hand sink on the cooks line across from the right walk-in refrigerator.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: A cloth towel was used to cover beef patties in the pull out drawer beneath the grill line.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: Standing water was observed near the ice machine beneath the dry storage shelves and beneath the glass two door reach-in refrigerator.
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12/16/2015
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: Five cans of applesauce and one can of tomato sauce were severely dented and stored with wholesome cans on the dry storage can rack. Several moldy strawberries and jalapenos were stored in boxes with wholesome ones in the walk-in refrigerator.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: A plate of employee food was stored on the coffee preparation counter in the kitchen.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: Soap was not available at the bar hand sink.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The gaskets were torn on the cook's line cold hold drawers.
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| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
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Inspector Comments: A conspicuously displayed thermometer was not provided to the single door standing refrigerator at the far end of the cook's line.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The self-serve snack dispenser at the bar was heavily soiled with food debris.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The bottom interior surface was soiled in the beverage cooler by the coffee machines. The interior top surface of the ice machine was soiled with mildew.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: A scoop handle was stored in contact with cooked chicken in the cold holding drawers on the cook's line.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The floor drain next to the ice machine was heavily soiled with rust, grime, and food debris.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor under the cook's line grills was heavily soiled with food debris. The floor underneath the ice machine was soiled with dust and dirt.
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12/09/2014
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: One dented can of red peppers was stored among wholesome cans in the dry storage area. One bottle of vermouth was adulterated with fruit flies at the bar.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An employee beverage was stored above food items in the walk-in refrigerator.
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| 04b - Critical |
| Sanitation: Mechanical |
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Inspector Comments: The dish machine final sanitizing rinse measured less than 160°F.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: One unlabeled chemical spray bottle was present in the mop sink closet.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: Unlabeled bottles of water and oil were observed on the cook line.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Food items were stored directly on the ground in the walk-in freezer.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The door gaskets on the stand up reach-in refrigerator and freezer on the cook line were ripped and in poor repair.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The caulking behind the pre-wash dish sprayer was soiled with black mold.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The hand sink in the dish area was not adequately sealed to the wall.
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12/03/2013
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: One dented can of diced tomatoes was stored among wholesome cans in the dry storage area.
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| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
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Inspector Comments: A consumer advisory for raw or undercooked products was not provided on the menu.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: Employee beverages were observed above and next to utensils and single service items at the kitchen wait station.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: Soap and paper towels were not provided at the bar hand sink.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Boxes of food were stored on the floor in the freezer.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The door gaskets on both walk-in refrigerators and the reach-in refrigerator next to the fryers were ripped and in poor repair. The back of the range was lined with foil.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The table mounted can opener blade was soiled with food debris.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The caulking on the pre-wash dish sprayer sink was soiled with black mold. The door gasket on the reach-in refrigerator next to the fryers was soiled with food debris.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: The handle of the scoop in the bulk flour bin in the dry storage area was in direct contact with the product. Tongs were observed hanging from the range handle at knee height.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: An ASSE 1022 dual check valve was not provided on the water line for the coffee machine in the storage area by the ice machines.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: A light above the range was not functioning.
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