|
10/05/2021
Inspection, Re-Inspection
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments: The facility did not have a certified food protection manager (core).
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments: The bar hand sink was not equipped with paper towels (priority foundation). Corrective Action: Paper towels were placed at the sink.
|
| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
|
Inspector Comments: High temperature test strips were not available for the bar dish machine (priority foundation). Corrective Action: The test strips were ordered during the inspection.
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments: The sprayer in the kitchen warewashing area hung below the flood rim (priority). Corrective Action: A work order for the parts was placed last week.
The three-compartment sink in the kitchen was leaking (core).
|
|
09/27/2021
Inspection, Routine
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments: The facility did not have a certified food protection manager (core).
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments: The kitchen hand sink in the warewashing area was not equipped with soap. The bar hand sink was not equipped with soap or paper towels (priority foundation). Corrective Action: Soap and paper towels were placed at the sinks.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments: Sanitizer was not in use when food preparation was occurring (priority). After multiple run cycles on the kitchen dish machine a minimum sanitizer reading of 50ppm chlorine was not reached. The bar dish machine was not sanitizing to at least 160°F (priority). Corrective Action: A re-inspection was conducted on 10/05/2021 and the dish machine was not in use and a work order had been placed. The bar dish machine was functioning during the re-inspection.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments: A lighter (chemical) was stored above the cold-top refrigerator (priority). Corrective Action: The lighter was moved to an appropriate location.
A chemical spray bottle at the bar was unlabeled as to its contents (priority). Corrective Action: The spray bottle was labeled.
|
| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
|
Inspector Comments: Clean silverware on the kitchen preparation table was stored with their food contact surface exposed (core).
|
| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
|
Inspector Comments: High temperature test strips (at least 160°F) were not available (priority foundation). Corrective Action: The test strips were ordered during the re-inspection on 10/05/2021.
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments: The sprayer in the warewashing area hung below the flood rim (priority).
The three-compartment sink faucet leas when turned off. The piping below the kitchen dish machine and the bar dish machine were leaking (core). Corrective Action: Work orders were placed prior to the re-inspection on 10/05/2021.
|
|
03/28/2019
Inspection, Routine
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C)
The facility did not have an employee in a supervisory role with the food protection certification.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments: 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (P)
The level of sanitizer solution at the dish surface at the bar dish machine was less than 50ppm chlorine.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments: 3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
Cut melons (watermelon 54°F, honeydew 48°F, cantaloupe 49°F) in the reach-in refrigerator next to the oven were above 41°F for more than 4 hours. Corrective Action: The cut melon was discarded. The facility did some maintenance on the refrigerator and it was holding at 41°F at the end of the inspection.
|
| 25 - Foodborne Illness Risk Factors |
| Consumer advisory provided for raw/undercooked food |
|
Inspector Comments: 3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (Pf)
The facility did not have a consumer advisory for their eggs which are served undercooked at the customer's request.
|
| 36 - Good Retail Practices |
| Thermometer provided & accurate |
|
Inspector Comments: 4-204.112 Temperature Measuring Devices-Functionality (C)
Multiple refrigeration units in the kitchen and the bar were not equipped with thermometers.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments: 3-306.12 Condiments, Protection (C)
The toppings for the bread (raisins and brown sugar) on the buffet line were stored on plates in a manner that does not protect them from contamination.
|
| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
|
Inspector Comments: 4-903.11(A) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C)
Tongs were stored on the oven door handle in a manner that does not protect them from contamination.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: 4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
Scoops without handles were stored in the brown sugar and granola containers in the dry storage room.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments: 4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
The door gasket on the reach-in refrigerator/freezer combo was soiled with food debris. The fan shield and shelves in the tall reach-in refrigerator next to the oven were soiled with dust.
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments: 5-202.13 Backflow Prevention, Air Gap (P)
The sprayer at the kitchen dish machine hung right at the flood rim and was not hanging at least twice the diameter of the water inlet or at minimum 1 inch above the flood rim. Corrective Action: Maintenance was able to secure the hose so the sprayer hung above the flood rim.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C)
The top of the dish machine was soiled with food debris. The wall behind the dish machine was soiled with food debris.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments: 6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition (C)
The interior of the pipe in the vent hood above the kitchen dish machine was soiled with dust.
6-303.11 Intensity-Lighting (C)
A light was not functioning in the stove ventilation hood.
|
|
03/09/2018
Inspection, Routine
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: A container of raw beef patties was stored on top of a box of ready-to-eat tortillas located within the single-door stand up grill line cooler. The cook relocated the container of beef patties below the tortillas, violation corrected.
|
| 04b - Critical |
| Sanitation: Mechanical |
|
Inspector Comments: The kitchen mechanical ware washing machine measured 0ppm residual chlorine. The cook replaced the sanitizing concentrated and ensured all dish ware would be sanitized at 50ppm residual chlorine moving forward, violation corrected.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: No single-use paper towels were available at the bar area hand sink. The bartender supplied the hand sink with paper towels, violation corrected.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: Two spray bottles of window cleaner and degreaser were stored hanging on the drying board of the bar area three compartment sink with their nozzles facing toward several containers of salt and pepper. The bartender relocated the spary bottle beneath the three compartment sink, violation corrected.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The grill line preparation cooler cutting board was heavily worn with deep grooves and pitting. Torn door gaskets were observed within both the grill line preparation cooler and the bar area dairy cooler. Torn or missing caulking was observed around the kitchen's food preparation sink.
|
| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
|
Inspector Comments: Torn or missing caulking was observed around both the kitchen three compartment sink and the kitchen mechanical ware washing machine.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: Food particle or grime was observed within all cabinets located within the bar area.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Several in-use tongs were stored knee level on the grill line oven handle.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: Torn or missing caulking was observed around all hand sinks located within the kitchen and bar areas.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Coving was in general disrepair within the bar area.
|
|
09/07/2017
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Fruit flies were observed in multiple liquor bottles of Jack Daniels, Bacardi Superior, Bacardi Gold, and Bulleit Bourbon at the bar. A container of customer food was stored in direct contact with ice for human consumption in the ice bin at the bar.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw hamburger patties were stored directly on top of ready-to-eat yellow tortillas in the reach-in refrigerator next to the microwave along the cook line.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An unapproved open top employee beverage was stored on a food preparation counter at the bar. A employee lunch was stored on the food preparation table along the cook line.
|
| 04b - Critical |
| Sanitation: Mechanical |
|
Inspector Comments: The kitchen dish machine measured less than 50 ppm on the chlorine test strip after several rinse cycles.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: A shut off valve was observed downstream of the atmospheric vacuum breaker at the mop sink.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Paper towels were not provided to the cook line hand sink.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The cutting board at the cook line cold top refrigerator was grooved and scored.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The door gasket of the cold-top refrigerator adjacent to the cook line stove was torn. The door gasket of the tall reach-in refrigerator next to the hot holding unit was torn. The cabinet door handle next to the kitchen entry from the bar was in disrepair. The caulking at the kitchen preparation sink was in disrepair. A torn pair of oven mitts were observed on the clean dishes rack in the ware washing area.
|
| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
|
Inspector Comments: Multiple refrigeration units were not provided with a thermometer throughout the establishment.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The exterior vents on the ice machine in the kitchen were dusty.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: A pair of in-use tongs were stored on the oven handle at the cook line.
|
| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
|
Inspector Comments: An employee cell phone was stored on the cook line cold top refrigerator cutting board. An employee purse was stored directly on top of clean glasses next to the ice machine. Employee cigarettes, lighter and cell phone were stored on a preparation counter next to the ice bin at the bar.
|
|
03/22/2017
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Moldy onions were observed stored with wholesome produce in the dry storage room. A fruit fly was observed in a bottle of whiskey and in a bottle of vermouth at the bar.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw hamburger patties were stored above a container of ham in the cold top refrigerator.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: A container of employee food was observed in the refrigerator next to customer items in the two door refrigerator/freezer unit.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Raw hamburger was 44°-49°F in the reach in refrigerator by the kitchen entrance. Sliced cheese was 44°-48°F in the top of the cold top refrigerator on the cook line.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: A container of glass cleaner was stored above clean pots on the shelf above the three-compartment sink.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: An unlabeled chemical spray bottle was observed by the dish machine. An unlabeled chemical spray bottle was observed at the mop sink. Two unlabeled chemical spray bottles were observed near the reach in refrigerator at the bar.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The cold top refrigerator cutting board was deeply grooved. Cutting boards throughout the facility were deeply grooved.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Torn door gaskets were observed at the cold top refrigerator. The door gasket to the reach in refrigerator beneath the coffee machine at the bar was torn. A cupboard handle at the bar was damaged.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The interior of the microwave by the cook line reach in refrigerator was soiled with debris.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The interior of the keg refrigerator was heavily soiled with debris.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Some lights above the cook line in the kitchen were not working properly.
|
|
11/23/2016
Inspection, Routine
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw turkey was inappropriately stored above ready-to-eat yogurt in the reach-in keg refrigerator. Raw shell eggs were stored next to ready-to-eat tomatoes in the cook line, reach-in refrigerator.
|
| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
|
Inspector Comments: The noted reminder symbols used on the establishment's menus were not adequately placed on foods that are served raw or undercooked to customers, such as hamburgers.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee in the ware washing area was repeatedly observed handling dirty dishes and proceeded to touch clean dishes without washing their hands in between.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee was observed using a glass cup to scoop ice from ice machine rather than using a scoop with a handle.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An unapproved, open-top, employee beverage was observed on a preparation table adjacent to the warming oven. An employee in the kitchen was observed eating bacon.
|
| 02f - Critical |
| Personnel: Demonstration of knowledge |
|
Inspector Comments: Staff in the kitchen failed to demonstrate a working knowledge of food safety topics including cooling, final cooking temperatures, cold and hot holding temperatures, hand washing, and thermometer calibration.
|
| 03a - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly cool foods to 41°f or less |
|
Inspector Comments: Cooked pasta (44-48°F) failed to cool within the required cooling parameters after being stored overnight in the cook line, reach-in refrigerator. Cut cantaloupe (55-59°F) was placed to cool in the cook line, reach-in fruit refrigerator and failed to meet the required cooling parameters after four hours.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Cut cantaloupe (46°F) and cut honeydew melon (47°F) were stored above 41°F on ice at the breakfast buffet line. Sliced pepperjack cheese was 44°F in the cook line, cold-top refrigerator. Cut watermelon (46°F) was stored above 41°F for an undetermined length of time in the cook line, reach-in fruit refrigerator. Tapenade, made with cooked artichokes, was 47°F in the cook line, reach-in refrigerator across from the reach-in warmer. Raw beef patties (49°F) were stored above 41°F for an undetermined length of time in the reach-in refrigerator adjacent to the kitchen door.
|
| 04b - Critical |
| Sanitation: Mechanical |
|
Inspector Comments: The chlorine sanitizing dish machine had a chlorine residual that failed to meet or exceed 50 ppm on the test strip after the final rinse.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: Soap was inappropriately stored above various condiment containers at the bar handsink. Hand sanitizer was inappropriately stored next to clean utensils next to the bar coffee machine. A spray bottle of cleaner was inappropriately stored on the bar preparation station adjacent to the ice bin.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle of cleaner was unlabeled as to its contents on the shelf above the three-compartment sink. An unlabeled spray bottle of cleaner was observed adjacent to the bar's dish machine.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The cutting board on the cook line, cold-top refrigerator was deeply grooved and scored.
|
| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
|
Inspector Comments: Several reach-in refrigerators on the cook line were not equipped with ambient thermometers for measuring internal refrigerator temperatures.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The interior of the bar's reach-in dairy refrigerator was soiled with debris. The interior of the reach-in keg refrigerator was soiled with grime.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: The top of the dish machine in the kitchen was soiled.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor drain adjacent to the bar's ice bin was soiled.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: A light shield was moved above the cook line preparation table.
|
| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
|
Inspector Comments: An employee's cell phone was observed next to clean dishes above the cook line preparation table.
|
|
07/01/2016
Inspection, Critical Item
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Moldy onions were stored with other wholesome produce in the dry storage room.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw shelled eggs over cheese in the short reach in refrigerator across from the standing reach in refrigerators in the kitchen. Raw fish was stored above smoked ham in the reach in refrigerator next to the cold top refrigerator.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Cut watermelon was 60°F and cut honeydew was 46°F in the reach in refrigerator next to the cook line.
|
| 04b - Critical |
| Sanitation: Mechanical |
|
Inspector Comments: The bar dish machine failed to reach 50 ppm chlorine residual in the final sanitization cycle.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: No soap was available at the north hand sink in the kitchen. No paper towels were available at the bar hand sink.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: A container of scented lotion was stored on the preparation table by the cold top refrigerator.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: 2 unlabeled chemical spray bottles were stored by the refrigerator at the bar.
|
|
01/13/2016
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: One dented can of artichoke hearts and one dented can of marinara sauce were stored with other wholesome cans on the dry storage shelf.
|
| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
|
Inspector Comments: An employee was observed touching ready to eat muffins with their bare hands.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Sliced cheese in the cook line cold top refrigerator was 46°48°F.
|
| 04b - Critical |
| Sanitation: Mechanical |
|
Inspector Comments: The bar dish machine failed to reach 50 ppm chlorine residual in the final sanitization cycle.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: No paper towels were available at the cook line hand sink.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The cook line cold top refrigerator cutting board was deeply grooved.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: A torn door gasket was observed on the cold top refrigerator.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The interior of the beer refrigerator was soiled.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Plates were stored with the food contact surface exposed to contamination in the kitchen above the preparation tables. Tongs were stored at knee level on the cook line oven handle.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor beneath the cupboard at the bar was soiled with dirt and debris. Stains were observed on the ceiling by the cook line vent hood.
|
|
10/20/2015
Inspection, Critical Item
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: One dented can of green chiles, one dented can of tomato paste, one dented can of cranberry sauce, and one dented can of marinara sauce were stored with other wholesome cans in the dry storage room. Three containers of strawberries with moldy strawberries stored with other wholesome strawberries were observed in the east reach-in refrigerator.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw turkey patties were stored above ready to eat sandwich meat in the cold top refrigerator. Raw chicken was stored above an open container of tea and precooked chicken in the tall reach in refrigerator.
|
| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
|
Inspector Comments: A reminder was not present on the establishments menus for raw/undercooked eggs.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee was observed filling a container of water from the hand sink next to the cook line stove.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An unapproved, open, pop top employee beverage was stored above customer items in the reach-in refrigerator by the cold-top refrigerator.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Cut tomatoes were 46°F in the reach-in refrigerator by the cold top refrigerator. Sliced cheese was 48°F and swiss cheese was 46°F in the cold top refrigerator.
|
| 03f - Critical |
| Food Temperature Control: Food thermometer (probe type) |
|
Inspector Comments: A food probe thermometer was not available on-site.
|
| 04b - Critical |
| Sanitation: Mechanical |
|
Inspector Comments: The bar dish machine failed to reach 50 ppm chlorine residual in the final sanitization cycle.
|
| 06b - Critical, Food Borne Illness Risk |
| Hand Washing: Accessible |
|
Inspector Comments: Carts were blocking access to the hand sink next to the preparation sink.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: A container of hand lotion was stored next to tortillas on the small reach in refrigerator next to the reach in freezer.
|
|
07/27/2015
Inspection, Critical Item
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A dented can of tomato paste was stored with other wholesome cans on the storage rack in the dry storage area.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: A raw turkey patty was stored above deli/sandwich meat in the cook line cold top refrigerator.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Salsa was 44°-45°F and marinara sauce was 45°F in the standing reach in refrigerator on the cook line. Cooked pasta shells were 46°F in the reach in refrigerator by the cold top refrigerator. Half and half was 53°F in the customer self serve pitcher by the customer coffee units at the barista station. A ham sandwich was 51°F, caesar salads were 52°-28°F and cut watermelon was 51°-55°F in the air curtain cooler by the barista station.
|
| 04b - Critical |
| Sanitation: Mechanical |
|
Inspector Comments: The bar dish machine failed to reach 50 ppm chlorine residual on the final sanitization cycle.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: No soap was available at the kitchen hank sink near the preparation sink.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: Scented hand lotion was stored next to clean utensils and above the short reach in refrigerators on the cook line.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: An unlabeled chemical spray bottle was observed on the storage rack by the mop sink. An unlabeled chemical bottle was observed below the coffee machines in the kitchen.
|
|
02/17/2015
Inspection, Routine
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee at the cook line was observed donning gloves without washing hands. An employee at the cook line was observed changing tasks and changing gloves without washing hands.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: A sanitizer bucket was present in the basin of the hand sink at the bar.
|
| 04b - Critical |
| Sanitation: Mechanical |
|
Inspector Comments: The final sanitization rinse of the kitchen dish machine was less than 50ppm chlorine residual.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Soap was not available at the bar area hand sink.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The kitchen preparation line cold top refrigerator door gaskets were torn.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The ventilation hood above the cook station was greasy.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Single use cups were not stored at least 6" above ground in the dry storage unit.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Multiple ceiling tiles in the kitchen were dusty. Multiple holes were present in the walls in the kitchen. The wall behind the cook line was severely soiled with grease and food debris.
|
| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
|
Inspector Comments: Employee personal items were stored above clean linens in the dry storage unit.
|
|
02/05/2014
Inspection, Routine
|
| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
|
Inspector Comments: The breakfast menu does not asterisk the food items that are served raw or undercooked to link them to the footnote. The breakfast and lunch/dinner menus did not have a disclosure as part of the consumer advisory.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Cooked potatoes on the breakfast bar were 104°F.
|
| 04b - Critical |
| Sanitation: Mechanical |
|
Inspector Comments: The concentration of sanitizer solution at the end of the dish machine cycle was less than 50ppm chlorine.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: The hot water temperature on the back women's restroom hand sink only reached 88°F.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: The kitchen hand sink by the stove did not have paper towels.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: Chemicals were stored above clean pots and the clean side of the three-compartment sink.
|
| 08c - Critical |
| Poisonous Or Toxic Items: Properly used |
|
Inspector Comments: The container of sanitizer solution in the kitchen had a concentration greater than 400ppm quaternary ammonia.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The cutting board on the cold-top cooler was deeply grooved.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The door gasket on the cold-top cooler was torn.
|
| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
|
Inspector Comments: The caulking on the warewashing drainboards were moldy.
|
| 11c - Non-Critical |
| Testing Devices: Chemical test kits provided and accessible |
|
Inspector Comments: Chlorine test strips were not available at the facility.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: Clean cups/glasses were stored next to the hand sink and a splash guard was not present.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Lights were not functioning in the kitchen and in the vent hood.
|
