Annual permit issued
- Temperature Measuring Devices (corrected on site)
Observation: Observed a broken thermometer in the waitress station dairy low boy reach-in refrigerator.
Correction: Supply an operable thermometer in each refrigeration unit.
- Non-Food Contact Surfaces
Observation: Observed residue/oil build up on the rear of deep fryer.
Correction: Clean the affected surfaces.
- Light Bulbs Protective Shielding
Observation: Observed 2 inoperable light bulbs in the cook line hood system.
Correction: Replace the 2 inoperable light bulbs.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: Observed the lack of a handwashing sign in the female restroom.
Correction: Supply a handwashing sign at each handsink used by foodservice personnel. Sign supplied.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Observed a wiping cloth bucket of sanitizer sitting on top of a cook line cutting board.
Correction: Store toxic items separate from foods/food equipment. Bucket was removed.
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01/11/2016 | Routine | |
This is a reinspection for the proper temperature of the cook line 2 drawer refrigeration unit. This violation has not been abated. Refrain from using the unit
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed the temperatures of foods in the cook line drawer registered above 41 degrees (raw chicken breast 51 degrees, raw shrimp 50 degrees, corn fritters 51 degrees, ambient air 54 degrees).
Correction: Cold foods must be maintained at 41 degrees or below. Refrain from storing foods in this unit until serviced. Refrain from using foods if above 41 degrees for more than 4 hours.
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09/17/2015 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed the temperatures of foods in the cook line drawer registered above 41 degrees (raw chicken breast 51 degrees, raw shrimp 50 degrees, corn fritters 51 degrees, ambient air 54 degrees).
Correction: Cold foods must be maintained at 41 degrees or below. Refrain from storing foods in this unit until serviced. Refrain from using foods if above 41 degrees for more than 4 hours.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Observed a wiping cloth bucket sitting directly atop of the bread cutting board.
Correction: Refrain from storing toxic items atop of foods/with food equipment.
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09/14/2015 | Risk Factor | |
This is a reinspection for the proper operability/temperature requirements of the 2 door line unit/cook line drawers. These violations have been abated.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: Observed the lack of a handwashing sign at the female restroom sink/handsink across from the walk-in vaults.
Correction: Supply signs.
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05/13/2015 | Follow-up | |
This is a reinspection for the proper operability/temperature requirement of the cook line drawers (meats) and the 2 door line reach-in. Per manager and the invoices, the parts for the drawer have been ordered. Due to the age of the 2 door, a new unit is on order. The foods are placed in the units for approximately 1 1/2-2 hours then placed back in the walk-in.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: 1. Observed foods in the cook line drawer above 41 degrees (lamb chops 54 degrees, ground beef 53 degrees). Observed foods in the cook line drawers above 41 degrees (tomatoes, sliced 46 degrees, guacamole 47 degrees, bags of rice 54 degrees. 2. Observed foods in the walk-in vault above 41 degrees (cooked ribs 46 degrees, beef roast 45 degrees, chili ranch sauce 45 degrees).
Correction: 1. Maintain cold foods at 41 degrees or below (per manager, these foods have been in the unit overnight). Foods in drawer were discarded. 2. Recommendation: refrain from using foods held overnight that exceed 41 degrees. Have the noted refrigeration units serviced immediately/place foods in refrigeration units capable of maintaining foods at 41 degrees or below. Foods discarded.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: Observed the lack of a handwashing sign at the female restroom sink/handsink across from the walk-in vaults.
Correction: Supply signs.
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04/30/2015 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: 1. Observed foods in the cook line drawer above 41 degrees (lamb chops 54 degrees, ground beef 53 degrees). Observed foods in the cook line drawers above 41 degrees (tomatoes, sliced 46 degrees, guacamole 47 degrees, bags of rice 54 degrees. 2. Observed foods in the walk-in vault above 41 degrees (cooked ribs 46 degrees, beef roast 45 degrees, chili ranch sauce 45 degrees).
Correction: 1. Maintain cold foods at 41 degrees or below (per manager, these foods have been in the unit overnight). Foods in drawer were discarded. 2. Recommendation: refrain from using foods held overnight that exceed 41 degrees. Have the noted refrigeration units serviced immediately/place foods in refrigeration units capable of maintaining foods at 41 degrees or below. Foods discarded.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: Observed the lack of a handwashing sign at the female restroom sink/handsink across from the walk-in vaults.
Correction: Supply signs.
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04/27/2015 | Risk Factor | |
| No violation noted during this evaluation. | 03/12/2015 | Complaint | |
This is a reinspection for the proper operability/temperature requirement of the cook line cold table. This violation has been abated. Permit issued
- Gloves - Use Limitation (repeated violation)
Observation: Observed a male cook blow into a pair of gloves before donning them.
Correction: Refrain from blowing into gloves (a source of cross contamination).
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Observed a container of bottles being stored in the ice used for consumption at the bar area.
Correction: Do not store any articles in the ice used for consumption.
- Dressing Rooms - Using Dressing Rooms and Lockers (repeated violation)
Observation: Observed a jacket hanging on a rack with linen/cell phone on drainboard of rear 3 compartment sink.
Correction: Store personal items separate from foods/food equipment.
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01/14/2015 | Follow-up | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed a male employee on the cook line retrieve a bowl of salad from the 2 door refrigeration unit and pick the slice of onion off with his bare hands.
Correction: Do not touch any ready to eat foods with bare hands. Salad was discarded. Gloves put on after handwashing.
- Gloves - Use Limitation
Observation: Observed a male cook blow into a pair of gloves before donning them.
Correction: Refrain from blowing into gloves (a source of cross contamination).
- Food Storage - Clean and Dry Location
Observation: Observed a container of bottles being stored in the ice used for consumption at the bar area.
Correction: Do not store any articles in the ice used for consumption.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed chopped tomatoes on the far end cold table registered 47 degrees (per manager, the establishment has been having a problem with the electrical breaker for the last 2 days).
Correction: Call the service personnel to repair the unit/refrain from using any foods on this unit if above 41 degrees for 6 hours or more. Service personnel phoned, on site.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Observed the sanitizer being dispersed into the dishmachine is less than 50 ppm.
Correction: Refrain from using the dishmachine until serviced/sanitizer strength is between 50-200 ppm. Repaired.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: Observed the lack of a handwashing sign at the rear handsinks across from the walk-in vaults.
Correction: Supply a sign.
- Dressing Rooms - Using Dressing Rooms and Lockers
Observation: Observed a jacket hanging on a rack with linen/cell phone on drainboard of rear 3 compartment sink.
Correction: Store personal items separate from foods/food equipment.
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01/13/2015 | Routine | |
Good handwashing observed. Dish chlorine >50ppm
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed food in drawers above 41F: chicken, shrimp in fryer unit at 47, 48F, rice in 4 drawer unit at 48F.
Correction: Data loggers were run in both units (probe in chicken did not get below 49F, air probe in rice drawer did not get below 56F). Tech services scheduled for work. Repair units to provide even air flow to maintain food at <41F.
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06/11/2014 | Risk Factor | |
Temperature inside drawer was marginal
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Fryer cabinets, fryer wheels and edges to potato warmer drawers are dirty.
Correction: Clean thoroughly.
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01/31/2014 | Follow-up | |
Note: menu indicates that salmon may be cooked to order
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Onion soup and au jus hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. Unit was turned up.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Rice found at 48 F, green beans 45 F and artichoke mix 45 inside cold drawer.
Correction: It appears there is a temperature difference within this piece of equipment depending on location. If unit cannot be repaired so all of it is a consistent temperature then you may have to relocate foods inside drawer.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cardboard has been used to level work table.
Correction: Remove cardboard, find a cleanable alternative.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: oven interior
Correction: Clean these surfaces.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Drip tray to cookline equipment, fryer cabinets, gaskets to refrigerators, potato warmer drawers are soiled.
Correction: Clean.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Sanitizer is not being equally dispersed in dishmachine. Some equipment is not being sanitzed.
Correction: Stop using machine. Service person was called.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the bar.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk in freezer.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
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01/15/2014 | Routine | |
Note: Pasteurized shell eggs used for over easy on steaks/burgers.
Excellent handwashing and glove changing. Cl2 50 ppm, 50 ppm.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed food in the small refrigerated drawer above 41F: tomato 47F, rice 48F.
Correction: Drawers were left a little open. After some time closed, temps were down to 41-44F. Be sure drawers are shut during service to maintain temperature.
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09/25/2013 | Risk Factor | |
Overall good handwashing and glove use. Chlorine 50 ppm.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Observed line cook handle raw meat, steaks then fail to change gloves before handling toasted buns.
Correction: Employees must change gloves between raw/RTE foods.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed food in the cook line drawers above 41 degrees: ribs 66 degrees, Parmesan sauce 64 degrees, steak 62 degrees, corn 48 degrees.
Correction: Be sure unit stays on and maintain food at 41 degrees or less. Unit replugged.
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06/18/2013 | Risk Factor | |
#820 has been corrected. The refrigerated drawer is now maintaining food at 41 degrees or less.
No violation noted during this evaluation. | 03/27/2013 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Refrigerated drawer unit is still not operating correctly. Food above 41 degrees: burger 54 degrees, steak 60 degrees, hot dogs 58 degrees, salmon 59 degrees.
Correction: Repair unit to maintain temperature at 41 degrees or less. Unit was worked on but is still not fully fixed.
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03/21/2013 | Follow-up | |
Excellent handwashing and glove changing observed. Chlorine 50 ppm.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed food in the cook line drawers above 41 degrees: Parmesan sauce 61 degrees, salmon 57 degrees, steaks 59 degrees
Correction: and in the prep drawers: rice 50 degrees, tomato 44 degrees.
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03/11/2013 | Risk Factor | |
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