|
07/23/2021
Inspection, Routine
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments:
5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf):
The hand sink in the kitchen area was used as a dump sink. The hand sink at the bar was used to store a sanitizer bucket and a golf ball.
6-301.11 Handwashing Cleanser, Availability (Pf):
There was no soap at the hand washing sink at the bar area.
6-301.12 Hand Drying Provision (Pf):
There was no paper towels at the wait station hand sink.
Corrective Action: All items were removed from the hand sinks and education on proper hand sink usage was provided to the managers. Soap and paper towels were replaced at the time 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 menu was missing the asterisks indicating which foods may be served raw or undercooked.
Corrective Action: Education on how to properly include a consumer advisory on menus was provided to the manager.
|
| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
|
Inspector Comments:
6-202.15 Outer Openings, Protected (C):
There was a gap in the rear door that was greater than 1/4 inch.
|
| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
|
Inspector Comments:
4-302.13 Temperature Measuring Devices, Manual and Mechanical Warewashing (Pf):
The facility did not have test strips for the temperature sanitizing phase of the dish machine.
Corrective Action: Education on which test strips to purchase was provided to the manager.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments:
6-201.17 Walls and Ceilings, Attachments (C):
The lights and ceiling tiles throughout the facility were in disrepair.
6-501.12 Cleaning, Frequency and Restrictions (C):
The floor under the expo line was soiled.
|
|
12/23/2019
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: Several hand sinks throughout the facility were not equipped with paper towels or soap. (Priority foundation)
Corrective Action: Paper towels and hand soap were provided.
Hand sinks at the expo line in the kitchen, women’s restroom, men’s restroom, and the bar did not have hot water of at least 100°F. (Priority foundation)
Corrective Action: Education provided on maintaining water at 100°F at hand sinks.
Utensils were stored in the basin of the hand sink at the bar. A drink mat was stored in the basin of the hand sink the Top Golf station. (Priority foundation)
Corrective Action: The items were removed and education provided on correct usage of hand sink.
Several hand sinks throughout the facility did not have signs instructing employees to wash their hands. (Core)
|
| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
|
Inspector Comments: Dented cans of garbanzo beans and diced tomatoes were stored with wholesome cans in the dry storage area. (Priority foundation)
Corrective Action: The dented cans were moved to an approved location.
Three packages of strawberries and one package of blackberries in the walk-in refrigerator were moldy. (Priority foundation)
Corrective Action: The items were discarded. See voluntary condemnation.
|
| 14 - Foodborne Illness Risk Factors |
| Required records available: shellstock tags, parasite destruction |
|
Inspector Comments: Shellstock tags for oysters were not retained on site for 90 days. (Priority foundation)
Corrective Action: Education provided on shellstock tag retention.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments: The cutting board on the cook line was stained. The blade on the table mounted can opener was soiled with excess food debris. (Priority)
Corrective Action: The items were cleaned.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments: The following items at the buffet cold top were above 41°F: yogurt (49°F), melon (50°F), watermelon (49°F), and eggs (46°F). The milk at the buffet was 66°F. The creamer at the buffet was 60°F. The wait station refrigerator contained milk that was 48°F and creamer that was 50°F. (Priority)
Corrective Action: The items were rapidly cooled.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments: Car windshield washer fluid was stored next to place mats at the wait station. Leak detector fluid was observed at the cook line. A chemical eraser was stored above tea at the wait station. A can of chafing fuel was stored above the food preparation table next to the walk-in refrigerator. A can of aerosolized air freshener was stored next to condiments at the bar. A container of in-home insect killer was stored on a shelf next to the dish machine at the bar. (Priority)
Corrective Action: The items were moved to an approved location.
An employee at the cook line made sanitizer that was above the maximum permitted concentration. (Priority)
Corrective Action: Education was provided on how to make sanitizer with the correct concentration.
Per an employee, a disinfectant cleaner was being used as sanitizer at the bar. (Priority)
Corrective Action: Education provided on making sanitizer.
|
| 32 - Good Retail Practices |
| Variance obtained for specialized processing methods |
|
Inspector Comments: Per the person in charge, chicken and steak are occasionally par-cooked and a written and approved procedure was not available. (Priority foundation)
Corrective Action: Follow up required in 7 days.
|
| 36 - Good Retail Practices |
| Thermometer provided & accurate |
|
Inspector Comments: The ambient air thermometer was not functioning in the two door reach in refrigerator at the cook line. (Core)
|
| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
|
Inspector Comments: An insect stun device was located over clean plates near the warewashing area. (Priority foundation)
Corrective Action: Education provided on location of pest control devices.
A gap was observed on the backdoor near the beer fridge room. Rodent droppings were observed in the dry storage room. (Core)
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments: The ice bin at the bar was not covered to prevent contamination. (Core)
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments: Wet wiping cloths were stored outside of a chemical sanitizing solution in several areas throughout the facility. A sanitizer bucket was stored on the floor at the bar. (Core)
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments: Scoop handles were observed below the surface of the food in the bulk storage bins in the kitchen. (Core)
|
| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
|
Inspector Comments: Dishes were stacked wet at the warewashing area. (Core)
|
| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
|
Inspector Comments: Coffee filters were stored on the floor in the dry storage closet. (Core)
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: Ice accumulation was observed in the buffet cold top. The gasket on the ice machine at the wait station was in disrepair. The gasket was missing on the hot hold unit in the kitchen. A torn door gasket was observed on both of the two door upright refrigerators at the cook line. The caulk was in disrepair in the men’s employee restroom. A torn door gasket was observed on the three door under cabinet refrigerator at the bar. (Core)
|
| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
|
Inspector Comments: Chlorine and high heat test strips were not available at the facility. Quaternary ammonia test strips were not available at the bar. (Priority foundation)
Corrective Action: Education provided on obtaining test strips.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments: The juice machine was soiled with food debris. (Core)
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments: Cold water was not available at the following hand sinks: wait station, rear cook line, and the men’s employee restroom. The faucet was loose on the defrosting sink. The toilet would not flush in the women’s employee restroom. (Core)
|
| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
|
Inspector Comments: The women’s restroom in the lobby did not have covered waste bins. (Core)
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: The base coving tile was in disrepair beside the wait station entrance to the kitchen. Multiple ceiling tiles in the kitchen were in disrepair. Several holes were present in the walls throughout the kitchen. The walls were soiled with food debris throughout the kitchen. A wall panel was not attached to the wall in the kitchen. The base coving and flooring was in disrepair at the beer fridge/storage area entrance. A porous ceiling tile was observed in the kitchen. The flooring was soiled with excess food debris and grease under the cabinets at the exposition line. (Core)
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments: Multiple lights were not functioning in the kitchen. (Core)
|
|
12/04/2018
Inspection, Routine
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: A towel was stored in the basin of the hand sink near the main walk in refrigerator. Corrective action: Manager removed towel and education was provided on hand sink use.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Milk was measured at 44°F in the stand alone refrigerator in the service area. Corrective action: Manager rapidly cooled the item.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: Hot water was not readily available at the hand sink near the main walk in refrigerator. Corrective action: Manager turned on the water supply under the sink.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Soap and paper towels were not available at the women's employee restroom. Soap was not available at the hand sink by the in place mixer. Corrective action: Manager provided soap and paper towels at all locations.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The door gaskets were torn to the reach in refrigerators along the main preparation line.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Tongs were stored at knee level along the rear cook line.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The men's and women's employee restroom hand sinks were not sealed to the wall.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor was soiled by the service area ice machine. Ceiling tiles were missing and the base coving was in disrepair in the dry storage area with the ice machine.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: A light was uncovered in the main walk in refrigerator. Lights were non functioning above the side preparation sink in the kitchen area.
|
|
12/27/2017
Inspection, Routine
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee failed to wash his hands between cracking raw eggs and handling clean utensils on the cook line.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: All potentially hazardous food items (ranch dressing, diced tomatoes, hard boiled eggs, ect.) stored within the salad prep cooler for less than 4hrs measured 50°F or greater.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: Cold water was not provided to any of the water fixtures within the kitchen.
|
| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
|
Inspector Comments: Rodent droppings were observed in the cabinets beneath the salad buffet.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: The drink ice at the bar was not covered.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Several spatulas were stored as clean with deep pits and/or grooves.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Gaskets were torn on the two-door stand-up cooler located on the main cooks line.
|
| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
|
Inspector Comments: The mechanical ware washing located within the bar was leaking water from the door panel when activated.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: Food and debris was accumulated within the interior on the salad prep cooler. Ice accumulation was observed on the condenser unit located within the walk-in produce cooler.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: Caulking was in disrepair at the hand sink located next to the produce cooler. The plumbing beneath the small food prep sink was leaking gray water on to the floor when in use.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Several holes were observed in the walls of the dish pit. The ceiling in the dish pit was in general disrepair. Dust was accumulated on the walls of the produce walk-in cooler. Flooring in the prep walk-in cooler was in general disrepair.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Several lighting fixtures above the prep cook line and within the dish pit were non-operational.
|
|
05/26/2017
Inspection, Routine
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee at the ware washing area was observed washing his single use gloves at the hand sink. A container was stored in the basin of the hand sink at the ware washing area. The hand sink at the server station was used for hand washing and for rinsing utensils/rags.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An uncovered employee beverage was stored on the cook line near foods. A twist top employee beverage was stored near clean utensils at the ware washing area.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: At the ice bath on the cook line cut tomatoes were 58°F, blue cheese was 50°F, and cooked jalapenos were 61°F. In the cold top refrigerator on the cook line cut tomatoes were 54°F, boiled eggs were 53°F, and cheese was 51°F. In walk-in refrigerator #3 cooked potatoes were 46°F, rice was 47°F, cheese was 47°F, chili was 46°F, and gravy was 47°F.
|
| 04b - Critical |
| Sanitation: Mechanical |
|
Inspector Comments: The ware washing machine in the kitchen was unable to provide a dish surface temperature of 160°F. The dish machine at the bar measured less than 50ppm chlorine residual.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Paper towels were not provided to the hand sinks near the preparation area in the kitchen, or at the server station.
|
| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
|
Inspector Comments: Rodent droppings were observed in the dry storage area, and utensil storage area.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The door gaskets on the reach-in refrigerators at the cook line were torn.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The faucets of several hand sinks in the kitchen were loose and leaking.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: The light bulbs in the reach-in refrigerators were not shielded. Several light bulbs in the ventilation hoods were not shielded.
|
|
11/15/2016
Inspection, Critical Item
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: One dented can of tomato paste and one dented can of water chestnuts were stored with wholesome cans at the cans rack in the dry storage area.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: Garbanzo beans and grapes were observed at the basin of two cook line hand sinks at the time of the inspection.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Shaved parmesan cheese was 51°F and shredded parmesan cheese was 47°F at the cook line reach-in refrigerator. The following food items were above 41°F at the walk-in refrigerator: raw marinated chicken breasts were 45°F 46°F (overnight), raw bacon 46°F, and hamburger patties were 45°F to 46°F (overnight).
|
| 04b - Critical |
| Sanitation: Mechanical |
|
Inspector Comments: Utensils and equipment surface temperature at the large dishwasher in the ware washing area and the bar area dishwasher did not achieve a minimum of 160°F during the hot water sanitizing cycle (after 5 attempts on both dishwashers).
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: No hot water under pressure was provided at the ware washing area hand sink.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: No paper towels were provided at two cook line hand sinks and the women's restroom hand sink.
|
|
02/02/2016
Inspection, Follow-Up
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: A container was stored in the basin of the hand sink near walk-in refrigerator #3.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: In the ice bath on the cook line cheese, sliced tomato, cooked mushroom, cooked jalapeños and pico de gallo were all 59-65°F. French fries near the cook line were 65°F. In the cold top salad station refrigerator boiled eggs, sliced tomatoes, crumbled cheese and house made sauces were all 50-55°F. In walk-in refrigerator #5 chili was 44°F, sausage was 49°F and mashed potatoes were 44°F. in walk-in refrigerator #6 all items including cheese, meatballs, stew, ground beef, cooked noodles, milk, cut melon, cottage cheese and yogurt were 46-47°F.
|
| 04b - Critical |
| Sanitation: Mechanical |
|
Inspector Comments: The dish machine at the bar measured less than 50ppm chlorine residual on the final rinse cycle.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: Hot water was not provided to the hand sink at the ware washing area in the kitchen.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Paper towels were not provided to the employee restroom hand sinks. Soap was not provided to the hand sink in the preparation area of the kitchen.
|
|
01/27/2016
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Moldy jalapeños were stored with wholesome foods in the produce walk-in refrigerator.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Sausages on the flat top grill were 105°F while hot holding.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: In the ice bath on the cook line sliced tomatoes were 50°F, shredded cheese was 56°F, dressings were 50°F and boiled eggs were 56°F.
|
| 04b - Critical |
| Sanitation: Mechanical |
|
Inspector Comments: The dish machine at the bar measured less than 50ppm chlorine residual on the final rinse cycle.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: Hot water was not provided to the hand sinks at the preparation area and ware washing area.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Soap was not provided to the hand sinks at the preparation area and bar. Paper towels were not provided to the women's employee restroom.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: The drink ice at the bar was not covered or otherwise protected from contamination.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The spray nozzle at the potato washing sink was wrapped in plastic.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: The sanitizer solution at the bar measured less than 200ppm quaternary ammonium.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The faucet at the two compartment preparation sink was loose.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: The lights throughout the kitchen were not shielded.
|
|
08/12/2015
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Moldy strawberries were stored next to other wholesome strawberries in the vegetables and fruit only walk-in refrigerator. A dented can of artichoke hearts was stored with other wholesome cans in the dry storage room. A 1/3 full bottle of tequila contained one dead winged insect in the bar area.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee on the cook line was observed not washing hands when donning new gloves. An employee in the ware washing area was observed not washing hands when handling dirty then clean utensils.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: Egg shells and ice cubes were observed in the server station hand sink basin. A bucket in the ware washing area was stored in the hand sink basin.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An unapproved twist top beverage was stored next clean utensils in the cook line cold top.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: A block of cream cheese was 45°F in walk-in refrigerator #8.
|
| 04b - Critical |
| Sanitation: Mechanical |
|
Inspector Comments: The dishwasher machine at the bar measured less than 50ppm chlorine residual on the final rinse cycle.
|
| 08c - Critical |
| Poisonous Or Toxic Items: Properly used |
|
Inspector Comments: Freezer deicer was used at the bar dishwasher machine in place of sanitizer solution.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: Bottles containing water on the cook line were not labeled.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: The ice bin in the bar area front counter did not have a lid and was not protected from contamination.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Bulk food containers across from food preparation tables had disposable tape lining the lid for name recognition.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: Ware washing hand sink was observed to have hard water stains.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Light bulbs above food preparation tables were not shielded.
|
