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10/14/2022
Inspection, Re-Inspection
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| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
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Inspector Comments:
An employee at the cook line cleaned off their hands with a cloth towel before putting on clean gloves, instead of washing their hands. An employee touched their nose and then continued food prep at the cook line.
Corrective action: the person in charge was educated on times that hand washing is required for employees.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments:
The back prep area hand sink was not equipped with soap. The hand sink at the ware washing area was not equipped with soap and paper towels.
Corrective action: the person in charge agreed to change out the dispensers at these sinks to equip them fully.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments:
The bar high heat dish machine (152° F) did not reach at least 160° F after the final rinse.
Corrective action: the person in charge contacted EcoLab to service the machine.
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| 18 - Foodborne Illness Risk Factors |
| Proper cooking time & temperatures |
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Inspector Comments:
Chicken wings only cooked to 155° F in the proteins walk-in refrigerator were not labeled as "Not Ready to Eat."
Corrective action: the inspector educated the person in charge that the chicken wings must be labeled as they are not cooked to 165 and still need a heat step to be served.
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| 20 - Foodborne Illness Risk Factors |
| Proper cooling time and temperature |
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Inspector Comments:
Chicken wings (84° F) in the proteins walk-in refrigerator were not in the parameter to correctly cool down to 70° F from 135° F in less than 2 hours. Marinara sauce (50° F) in the salad prep area was not in the parameter to correctly cool down to 41° F in less than 4 hours.
Corrective action: methods of proper cooling were discussed with the person in charge for the foods to properly cool down.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments:
Mashed potatoes (44°-46° F) in the 3 door reach-in refrigerator in front of the grill measured greater than 41° F.
Corrective action: the person in charge decided to discard the item.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments:
Marinara sauce in the standing refrigerator of the salad prep area, (10/7) green salsa (9/17), and ham in the proteins walk-in refrigerator (10/7) were kept past 7 days after their preparation dates.
Corrective action: the items were discarded (see voluntary condemnation).
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10/05/2022
Inspection, Routine
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| 03 - Foodborne Illness Risk Factors |
| Management, food employee and conditional employee; knowledge, responsibilities and reporting |
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Inspector Comments:
The facility did not have a verifiable employee illness policy for food borne illness.
Corrective action: the inspector provided the person in charge with the verifiable employee illness policy handout from TCHD and educated him on the reportable illnesses and symptoms for employees.
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| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
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Inspector Comments:
An employee at the grill line was eating a sandwich and placed it on the cold-top refrigerator cutting board between bites.
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| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
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Inspector Comments:
An employee at the grill line did not wash their hands after eating and before handling food. An employee at the grill line did not wash their hands after touching their face and pants multiple times and then handling food.
Corrective action: The inspector informed the person in charge to educate his employees on this.
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| 09 - Foodborne Illness Risk Factors |
| No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed |
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Inspector Comments:
An employee at the grill line touched a ready-to-eat hamburger bun with their bare hands.
Corrective action: The inspector informed the person in charge to educate his employees to not do this.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments:
The hand sink at the bar had a container placed in the basin.
Corrective action: the person in charge removed the container.
The right grill line hand sink did not have a sign that told 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:
Artichokes in the proteins walk-in refrigerator and fennel in the produce walk-in refrigerator were moldy.
Corrective action: The artichokes were voluntarily condemned, and the fennel was moved to a morgue area.
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| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
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Inspector Comments:
Raw salmon and raw pork chops in the proteins walk-in refrigerator was stored above cooked salmon and cooked roast beef. Raw shell eggs in the produce walk-in refrigerator were stored above cheese and vegetables. Raw salmon in the salad preparation area cold-top refrigerator was stored above ready-to-eat condiments.
Corrective action: The inspector educated the person in charge on preventing cross-contamination.
An employee at the grill line did not change their gloves and wash their hands after changing tasks and touching their face and pants multiple times.
Corrective action: the inspector educated the person in charge that employees must change their gloves and wash their hands after contamination and changing of tasks.
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| 18 - Foodborne Illness Risk Factors |
| Proper cooking time & temperatures |
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Inspector Comments:
The facility was doing non-continuous cooking for chicken breasts without proper documentation of procedures and approval from TCHD.
Corrective action: the inspector educated the person in charge on the requirements for non-continuous cooking (NCC) and provided educational material via email.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments:
Butterballs (46°-47° F) in the wait station area reach-in refrigerator and mixed greens (54 °F) in the salad preparation area cold-top refrigerator were greater than 41° F. Sour cream on top of the reach-in freezer of the cook line (58° F) was greater than 41° F.
Corrective action: the items were moved to rapidly cool.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments:
The following refrigerated, ready-to-eat, time/temperature control for safety foods were not marked with a date when opened/prepared/thawed to be used within 7 days: (in the proteins walk-in refrigerator) ribs, potatoes, pulled pork, macaroni noodles, (in the produce walk-in refrigerator) heavy cream, and whole milk.
The following foods were marked with a date that exceeded 7 days since opening/preparation and were not discarded: (in the proteins walk-in refrigerator) anchovies (8/25), pasta salad (9/27), cooked baby corn (9/17), artichokes (9/23), watermelon (9/25 and 9/27), (in the 3-door reach-in refrigerator of the cook line) green chile (9/27) and black beans (9/27).
Corrective action: The expired foods were voluntarily condemned, and the inspector educated the person in charge on date marking.
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| 25 - Foodborne Illness Risk Factors |
| Consumer advisory provided for raw/undercooked food |
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Inspector Comments:
The facility's menu did not have a complete consumer advisory statement that included a disclosure informing consumers on the foods that may be undercooked or served raw.
Corrective action: the inspector educated the person in charge on the requirements for a consumer advisory statement.
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| 33 - Good Retail Practices |
| Proper cooling methods used; adequate equipment for temperature control |
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Inspector Comments:
Cut tomatoes (51° F) and cut lettuce (51° F) in the upper portion of the salad preparation area cold-top refrigerator were not cooling using an effective method since the top lid was left open.
Corrective action: The inspector educated the person in charge to rapidly cool prepared foods.
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| 35 - Good Retail Practices |
| Approved thawing methods used |
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Inspector Comments:
A single thawed vacuum packaged raw salmon in the salad preparation area cold-top refrigerator was not removed from the reduced oxygen environment and bore a label indicating that it be kept frozen until time of use.
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| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
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Inspector Comments:
An employee at the dish machine was towel drying dishware.
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09/02/2021
Inspection, Routine
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| 20 - Foodborne Illness Risk Factors |
| Proper cooling time and temperature |
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Inspector Comments: A tray of mashed potatoes measured 54°F after cooling overnight in the walk-in the refrigerator.
Corrective Action: Reviewed cooling temperatures with the operator. Improperly cooled mashed potatoes were voluntarily discarded. See voluntary condemnation.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments: Milk in the wait station standing refrigerator expired on 8/28 and was not discarded.
Corrective Action: Expired milk was voluntarily discarded. The inspector reviewed date-marking requirements with the person in charge. See voluntary condemnation.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments: Butane fuel canisters were observed stored with clean dishes on a rack in the dish washing area.
Corrective Action: Butane fuel canisters were moved to an approved location.
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| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
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Inspector Comments: A food container in the walk-in refrigerator was not stored at least 6" off the floor. Multiple food containers in the dry storage area were not stored at least 6" off the floor.
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