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03/22/2019
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: 2-101.11 Assignment (Pf)
A person in charge of the retail food establishment was not present at the beginning of the inspection. Corrective Action: Discussed with a manager that a person in charge must be present at all times the retail food establishment, including the bar, are in operation.
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C)
An employee with a supervisory role of the kitchen did not have a certification as a food protection manager.
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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 kitchen worker was unaware of a vomit/fecal clean up procedure for food establishment areas of the facility. Corrective Action: An example of a procedure was reviewed with the manager and a hand out was left on site.
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| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
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Inspector Comments: 2-301.15 Where to Wash (Pf)
A food worker stated they use the preparation sink to wash their hands. Corrective Action: Discussed where to wash hands with the food worker.
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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 kitchen hand sink was blocked by the cold-top refrigerator making it inaccessible for hand washing. Corrective Action: The cold-top refrigerator was moved so the sink was usable.
6-301.11 Handwashing Cleanser, Availability (Pf)
The kitchen and bar hand sinks were not equipped with soap.
6-301.12 Hand Drying Provision (Pf)
The bar hand sink was not equipped with paper towels.
6-301.14 Handwashing Signage (C)
The bar, kitchen, and employee restroom were not equipped with signs reminding employees to wash their hands.
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| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
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Inspector Comments: 3-301.11 Preventing Contamination from Hands (P)
Strawberries and lemons in the walk-in refrigerator were moldy and stored with wholesome food. Corrective Action: The food items were discarded.
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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)
Shell eggs were stored over packets of butter, cream cheese, and lettuce in the walk-in refrigerator. Corrective Action: The eggs were moved to the bottom shelf.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments: 3-501.16(B) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
Corn beef and milk in the walk-in refrigerator were 46°F.
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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)
Open packages of cooked meat and opened containers of milk in the walk-in refrigerator and a container of coleslaw in the cold-top refrigerator were not date marked. The containers of milk were past the manufacturer's expiration date of 3/15/19. Corrective Action: The meat and coleslaw were date marked and the milk was discarded.
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| 25 - Foodborne Illness Risk Factors |
| Consumer advisory provided for raw/undercooked food |
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Inspector Comments: 3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (Pf)
Eggs that are served raw or undercooked on the breakfast board menu do not have a reminder identifying them to the footnote statement that they are served raw or undercooked.
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| 36 - Good Retail Practices |
| Thermometer provided & accurate |
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Inspector Comments: 4-302.12 Food Temperature Measuring Devices (Pf)
The facility did not have a metal probe thermometer that reads 0-220°F.
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| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
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Inspector Comments: 4-302.13 Temperature Measuring Devices, Manual and Mechanical Warewashing (Pf)
The facility did not have irreversible registering temperature indicators to monitor the temperature at the utensil surface in the high temperature dish machine.
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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 gasket on the cold-top refrigerator was soiled with food debris.
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| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
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Inspector Comments: 5-501.17 Toilet Room Receptacle, Covered (C)
The staff restroom did not have a covered trash receptacle for sanitary items.
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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 wall by the pre-rinse sprayer was soiled with food debris. The wall behind the oven was soiled with dust. Trash was present under the shelves in the dry storage room attached to the kitchen.
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02/22/2017
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: Three dented cans were stored with other wholesome cans on the dry storage shelf.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: A strainer was observed in the basin of the bar hand sink.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An unapproved pop top beverage was observed stored on the preparation table in the kitchen.
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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: Sandwiches on the hot hold table were 111°-118°F.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Boxes of egg patties were stored directly on the ground in the walk-in refrigerator.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: The wooden preparation table in the kitchen was deeply grooved. The cutting board at the bar was deeply grooved.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: A torn door gasket was observed on the reach in refrigerator at the bar.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The gasket to the kitchen walk-in refrigerator was soiled with debris.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The wall next to the coffee maker in the kitchen was stained with debris. The ceiling tile above the door to the kitchen walk-in refrigerator was damaged.
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02/17/2015
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 at the preparation station was observed donning and changing gloves without washing hands.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: The main preparation counter was constructed of wood.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The interior of the microwave at the breakfast bar 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 ventilation panel above the dry storage rack was dusty.
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| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
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Inspector Comments: To-go boxes above the preparation counter was stored with the food contact surface facing up.
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| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
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Inspector Comments: Single use container was used to store brown sugar above the preparation counter.
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02/05/2014
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: A bottle of liquor at the bar was adulterated with insects.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: A strainer basket was stored in the bar hand sink.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An open employee beverage was stored on the prep table in the kitchen.
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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 tater tots on the breakfast bar were 82°F.
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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: Milk by the customer coffee was 47°F. Cheese in the bar reach-in cooler was 44°F.
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| 04b - Critical |
| Sanitation: Mechanical |
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Inspector Comments: The dish machine was not functioning in the kitchen.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: The bar dump sink did not have working hot and cold water.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: The kitchen hand sink did not have paper towels.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: Multipurpose cleaner was stored on the can opener on the prep table.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: The bar reach-in cooler was not NSF approved and contained potentially hazardous foods.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The table under the bar reach-in cooler was unpainted (not smooth and easily cleanable).
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The bottom shelf in the kitchen reach-in freezer was soiled with food debris. The bottom shelf in the bar reach-in freezer 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 table under the bar oven was soiled with food debris. The door gaskets on the bar reach-in freezer was soiled with food debris. The ice bin hose at the bar was moldy.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The basin of the bar hand sink was soiled with debris.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The wall behind the bar oven was soiled with food debris.
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| 15a - Non-Critical |
| Other Operations: Personnel: clean clothes, hair restraints, authorized |
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Inspector Comments: An employee was observed preparing food wearing a bracelet.
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