Discussed exclusions and restrictions
Employees changed gloves and washed hands as needed
ready to eat foods were handled with proper glove, utensil use
Employees knowledgeable to food safety
Food products received from approved sources
- PHF's (ex=sour cream, mayo, tartar sauce) were holding at 54F to 60F in the prep top cooler.
PHF's shall be cold held at or below 41F to minimize microbial growth.
PHF's were hot held, cooked and date marked properly. Discussed cooling, thawing and reheating
raw animal foods were properly stored in a manner to prevent cross contamination
Consumer advisory observed in menu
chemicals were properly stored in a manner to prevent chemical contamination
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12/10/2015 | Critical Control Point Inspection |
- In-use utensils are improperly stored. Observed utensils being stored in sanitizer
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule.
- Observed improper storage of food items. Observed food products on floor of walk-in freezer.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor.
- Critical: TCS foods were not being held at the proper temperature. PHF's (ex=individual portions of tartar sauce, sour cream, mayo) were holding at 54F to 60F in the prep top cooler.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less. Items voluntarily discarded.
- Observed light bulbs or heat lamp that were not properly shielded or coated where required. Observed no light shield over light in walk-in coolers.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
- Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s). Didn't observe any soap at bar area handwashing sink.
To ensure proper cleaning of hands, each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
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12/10/2015 | Standard Inspection |
- Observed a build-up of dirt/dust on several areas of the ceiling immediately adjacent to HVAC exhaust grates .
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. Clean HVAC exhaust grates and adjacent ceiling throughout the kitchen, employee coat room, liquor storage room, etc where needed to remove build-up of dirt/dust.
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05/28/2015 | Standard Inspection |
- Observed food employee washing hands when required.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Employees were found to be knowledgeable when answering food safety questions.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Discussed cooling cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours.
- Discussed reheating foods for hot holding to 165°F within two hours.
- Observed food employee cooking foods to the required temperatures.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed raw animal foods separated by type during storage, preparation, holding, and display.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Observed a disclosure and reminder to inform consumers about increased risk when eating animal foods in a raw or undercooked form.
- Toxic materials are properly identified and stored.
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05/28/2015 | Critical Control Point Inspection |
- Person in charge did not ensure their employees are properly trained in food safety.
To prevent foodborne illness, the person in charge shall ensure that employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.
- Critical: TCS foods were not being held at the proper temperature. PHF's (ex=raw chicken, raw ground meat, cooked potatoes, corned beef, etc.) were holding at 47F to 52F in the cooler drawers below cookline.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less. Items 50F and above were voluntarily discarded. Manager had discussed that the refrigeration company will be contacted.
- Critical: Ready-to-eat, TCS food that had been date marked was not properly discarded when required. Observed cooked corned beef cold holding in a five gallon bucket in cooler date marked as 2/24.
PHF's shall be date marked to ensure a one week rotation if product is not used within 24 hours. Item voluntarily discarded.
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03/05/2015 | Follow-up Inspection |
Employees knowledgeable to exclusions and restrictions
Discussed glove use and handwashing procedures
Discussed handling ready to eat foods with proper glove, utensil use
- Employees not knowledgeable to food safety questions
Ensure employees are knowledgeable to proper temperatures, procedures and food handling
Food products received from approved sources
- Ground meat was holding at 120F in the steam table.
PHF's shall be date marked to ensure a one week rotation.
- Corned beef was cooling at 48F in bulk.
Ensure PHF's are cooled to 41F within the 4 or 6 hour process.
PHF's were reheated properly. Discussed cooking procedures.
- PHF's in the coolers were not date marked.
PHF's were not date marked to ensure a one week rotation.
Raw animal foods were properly stored in a manner to prevent cross contamination
Consumer advisory observed in menu
Chemicals were properl stored in a manner to prevent chemical contamination
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02/10/2015 | Critical Control Point Inspection |
- Critical: Person in charge did not ensure their employees are properly trained in food safety.
To prevent foodborne illness, the person in charge shall ensure that employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.
- Critical: Observed improper method for cooling TCS foods. Observed corned beef stacked on top of eachother in a covered gallon container at 48F from overnight.
PHF's shall be cooled to 41F within the 4 or 6 hour process using an ice bath, ice wands, shallow pans or a blast chiller. Items voluntarily discarded. Recommended placing on sheet pans to rapidly cool.
- TCS foods were not being held at the proper temperature. Ground meat was holding at 120F in the steam table.
PHF's shall be hot held at or above 135F to minimize microbial growth. Item reheated to 165F.
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. PHF's in coolers were not date marked.
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one.
- Critical: The rinse temperature in a mechanical warewashing operation is not adequate to sanitize dishes and utensils. During inspection, the HTDM had a maximum temperature of 156.6F at the plate.
repair HTDM to have a minimum temperature of 160F at the plate and 180F at the manifold. Until repaired, manually sanitize dishes and utensils.
- The physical facilities are not being maintained in good repair. Per conversation with PIC, there is a leak in the roof that is causing leak into the FSO near the hood system.
The physical facilities shall be maintained in good repair. Repair leak to prevent water leakage and possible contamination to the equipment and food.
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02/10/2015 | Standard Inspection |
Employees are knowledgeable to exclusions and restrictions
Employees changed gloves as needed and washed hands as necessary
Ready to eat foods were handled with proper glove, utensil use
- Ensure employees are knowledgeable to food safety questions
Employees shall be knowledgeable to proper temperatures, procedures and food handling
Food products received from approved sources
- Chicken was cooked to 157F
Chicken shall be cooked to a minimum temperature of 165F for proper destruction of organisms.
- Chili was hot holding at 131F.
PHF's shall be cold held at or below 41F to minimize microbial growth.
PHF's were cold held, thawed, cooled and date marked properly, Discussed reheating procedures
Raw animal foods were properly stored in a manner to prevent cross contamination
Consumer advisory observed in menu
- Observed chemical spray bottles not properly labeled.
Ensure all chemical spray bottles are labeled to their contents to prevent chemical contamination
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09/16/2014 | Critical Control Point Inspection |
- Critical: The person in charge was unable to demonstrate proper knowledge of food safety and prevention. Employees shall be knowledgeable to food safety questions
Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection.
- In-use utensils are improperly stored. Discontinue storing untensils in sanitizer water.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule.
- Critical: Raw animal food was not being cooked to the required temperature. Chicken was cooked to 157F.
Raw animal foods shall be cooked to heat all parts of the food to a temperature and for a time that complies with the requirements described in this rule to prevent illness. Ensure chicken has a minimum intermal cooking temperature of 165F and above for proper destruction of organisms. Item placed back on grill to have an internal temperature above 165F.
- Critical: TCS foods were not being held at the proper temperature. Chili was holding at 131F in the steam table.
Except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except for those roasts that are cooked as required may be held at 130° F), or at 41°F or less Item reheated to 165F.
- The surfaces of cutting blocks or boards were severely scratched or scored and could not be effectively cleaned and sanitized.
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Equipment food-contact surfaces and utensils were not being sanitized.
Equipment food-contact surfaces and utensils shall be sanitized. Thoroughly clean and sanitize pop nozzles to remove build-up.
- Critical: Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material.
Working containers used for poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
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09/16/2014 | Standard Inspection |
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