- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: A glass cup was stored in the bar handsink. Handsinks are used for handwashing only. Cup was removed.CORRECTED ON SITE.
Location: Bar
Equipment: Hand sink
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: The ice scooper was stored with the syrups for drinks at the bar. Store ice scooper inside ice bin with the handle sticking up, not touching any ice, or store in separate area/container where it is not expose to contamination.CORRECTED ON SITE.
Location: Bar
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Some cheese sauces and dressings were stored in the cooler drawers uncovered. Food is now covered.CORRECTED ON SITE.
Location: Cook line
Equipment: Cooler drawers
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08/26/2014 | Routine |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: The food in the cooler drawers at the cook line was cold holding at 48 degrees F. The employee corrected the issue on site by transfering the food in the drawers to the walk in cooler to maintain temperature of 41 degrees or below until the cooler drawer was maintaining the proper temperature.
Location: Cook line
Equipment: Cooler drawers
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. The knives used to cut up lettuce was soiled. 2. The can opener was soiled.An employee corrected the issue on site and clean and sanitized the knives and can opener.
Location: Prep area
Equipment: Knife/utensil rack
- Hot water/capacity (corrected on site)
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: The hot water capacity was delayed and took a while to come on due to plumbing equipment issues. The staff notified the plumber who corrected the issue on site. The hot water capacity is now present throughout the establishment effectively.
Location: Kitchen
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: There was no theremometer provided in the reach in cooler at the salad prep area in the kitchen. The manager corrected the issue on site and provided a thermometer for the cooler.
Location: Kitchen
Equipment: Reach in cooler
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03/26/2014 | Routine |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: The shrimp in the cold top in the cook line was holding at 49 degreed F. The manager corrected the issue on site and discarded the shrimp.
Location: Cook line
Equipment: Cold top
- Thermometer, provided (corrected on site)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: There was no theremometer in the reach in cooler in the salad prep area of the kitchen. The Kitchen manager corrected the issue on site and provided a new thermometer for the cooler.
Location: Kitchen
Equipment: Reach in cooler
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11/22/2013 | Routine |
| No violation noted during this evaluation. | 07/19/2013 | Routine |
| No violation noted during this evaluation. | 02/18/2013 | Routine |
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.Ice bin in server station has a container of peppermint mocha coffee creamer stored directly in the ice to be used for beverages.
Correction: Protect food from all sources of contamination.Container was removed during inspection. Ice should be drained and replaced.
Location: Dish machine area
Equipment: -
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.Interior of both large ice machines in back room have build up of mold on interior ceiling. Machines are due to be cleaned this week. However, facility began draining the machine during inspection to begin the cleaning and sanitizing process immediately.
Correction: Clean and sanitize.
Location: Back room
Equipment: Ice machine
- Ventilation soiled (corrected)
Ventilation system soiled.Ventilation hood above dishmachine has dust build up.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Location: Dish machine area
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10/09/2012 | Recheck |
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.Ice bin in server station has a container of peppermint mocha coffee creamer stored directly in the ice to be used for beverages.
Correction: Protect food from all sources of contamination.Container was removed during inspection. Ice should be drained and replaced.
Location: Dish machine area
Equipment: -
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.Interior of both large ice machines in back room have build up of mold on interior ceiling. Machines are due to be cleaned this week. However, facility began draining the machine during inspection to begin the cleaning and sanitizing process immediately.
Correction: Clean and sanitize.
Location: Back room
Equipment: Ice machine
- Ventilation soiled
Ventilation system soiled.Ventilation hood above dishmachine has dust build up.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
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10/02/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.Two containers of french onion soup sitting on the cook line waiting to be placed into cold top unit. One container measured 52 degrees F. and the other container measured 56 degrees F. Food handler states that product was taken from reach in cooler (under counter) which is operating at 41 degrees F. upon inspection. Remaining product was also measured in walk in cooler to ensure proper cooling had occurred. Product in walk in cooler was 39 degrees F. Ensure that product does not spend extended amount of time waiting to be placed in cold top.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.Product was placed in cold top unit.
Location: Cook line
Equipment: -
- Sanitizing exposure time or 160 degrees (corrected)
Hot water sanitizing exposure time or temperature is insufficient.Dishmachine booster heat was not turned on while dishmachine was running. Final rinse temperature was 151 degrees F. Once booster heater was turned on, the temperature did not increase. Chemical sanitizer was installed before conclusion of inspection.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Location: Dish machine area
Equipment: Dishmachine
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05/31/2012 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.Two containers of french onion soup sitting on the cook line waiting to be placed into cold top unit. One container measured 52 degrees F. and the other container measured 56 degrees F. Food handler states that product was taken from reach in cooler (under counter) which is operating at 41 degrees F. upon inspection. Remaining product was also measured in walk in cooler to ensure proper cooling had occurred. Product in walk in cooler was 39 degrees F. Ensure that product does not spend extended amount of time waiting to be placed in cold top.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.Product was placed in cold top unit.
Location: Cook line
Equipment: -
- Sanitizing exposure time or 160 degrees (corrected on site)
Hot water sanitizing exposure time or temperature is insufficient.Dishmachine booster heat was not turned on while dishmachine was running. Final rinse temperature was 151 degrees F. Once booster heater was turned on, the temperature did not increase. Chemical sanitizer was installed before conclusion of inspection.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Location: Dish machine area
Equipment: Dishmachine
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05/24/2012 | Routine |
| No violation noted during this evaluation. | 02/03/2012 | Super Bowl Routine |
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