| 5-22-2024 |
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114192.1, 114193, 114193.1, 114195, 114197, 114199, 114201, 114269)
| 1.00 |
All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair.
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1. Observed that food equipment was draining into floor sink underneath 3-comp and the line was below the rim of the flor sink. adjust/trim line to be 1 inch above the rim of the floor sink.
2. Observed food equipment draining to the floor sink below the dump sink. the drain line was below the flood rim of the floor sink. correct so drains have 1in air gap above floor sink.
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0123 BAR
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| 5-22-2024 |
Handwashing soap and single use towels or drying device shall be provided in dispensers adjacent to each handwashing facility; dispensers shall be maintained in good repair. (113953.2) Adequate separate facilities shall be provided for handwashing, food preparation, and the washing of utensils and equipment. (113953, 113953.1)
| 0.00 |
Handwashing facilities shall be sufficient in number and conveniently located so as to be accessible at all times for use by food employees. Employees shall not clean their hands in a sink used for food preparation, warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. Do not place objects in front of the handwashing station, and do not place items, utensils or wiping cloths in the handwashing sink.
Handwashing facilities shall be equipped to provide warm water under pressure for a minimum of 15 seconds. If the temperature of water provided is not readily adjustable at the faucet, the temperature of the water shall be at least 100°F, but not greater than 108°F. Soap shall be provided in approved dispensers at, or adjacent to, handwashing facilities (no bars of soap). Single-use sanitary towels or hot-air blowers shall be provided at handwashing facilities in approved dispensing devices.
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1. Observed that facility had paper towels however they were not inside the paper towel dispenser. Paper towels shall be inside an approved dispenser. stock in dispenser at all times.
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0123 BAR
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| 5-22-2024 |
All clean and soiled linens shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185 - 114185.4) Utensils and equipment shall be handled and stored so as to be protected from contamination. (114067, 114074 - 114075, 114081, 114083, 114119, 114121, 114161, 114178, 114179, 114185, 114185.2, 114185.5)
| 1.00 |
Storage space for food, utensils, single-use articles, clean linens, and food-related equipment shall not be located in locker rooms, refuse rooms, mechanical rooms, under open stairwells, under lines on which water has condensed, under leaking water lines, under sewer lines that are not shielded to intercept potential drips, or under other sources of contamination.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in one of the following ways:
(1) in a potentially hazardous food with their handles above the top of the food and the container.
(2) if not a potentially hazardous food, with their handles above the top of the food within containers that can be closed.
(3) on a clean portion of the food preparation table or equipment if cleaned and sanitized at the required frequency.
(4) in running water of sufficient velocity to flush particulates to the drain.
(5) in a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous.
(6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned at least every 24 hours or at a frequency necessary to preclude the accumulation of soil residues.
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1. Observed an additional room that had extra utensils stored in the room. utensils were stored on the floor. Do not store extra utensils on the floor. food utensils and equipment must be stored at least 6in off the floor. if the facility does not have the space to store the equipment then they must get rid of it or supply appropriate storage.
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0103 FOOD ESTAB. W/FOOD PREP 150+ SEATS
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| 5-22-2024 |
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114065, 114067, 114069, 114175, 114143, 114257, 114259.2, 114266, 114268, 114268.1, 114271, 114272)
| 2.00 |
All food facilities shall be kept clean, fully operative, and in good repair. Floor surfaces in all areas in which food is prepared, packaged or stored, where any utensil is washed, where refuse or garbage is stored, where janitorial facilities are located, and in all restrooms and hand washing areas shall be smooth and of durable construction and made from non absorbent material that is easily cleanable.
Each permanent food facility shall be fully enclosed in a building consisting of permanent floors, walls, and an overhead structure that meets minimum standards. Food facilities that are not fully enclosed on all sides and that are in operation on January 1, 1985, shall not be required to meet the requirements of this section until the facility is remodeled or has a significant menu change or a change in its method of operation. Full enclosure is not required for dining areas and certain other areas when approved for outdoor food services.
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1. Observed that coving on both sides of hallway entrance to dry goods storage/chem room. were no longer smooth and easily cleanable and had debris accumulation. Repair and remove debris.
2.REPEAT Observed that the metal coving in the walk in cooler was no longer smooth and easily cleanable and needed to be repaired. Must install like for like coving. no 90 degree angles, must be integral with wall and floor. vinyl topset is not approved.
3.Observed that the door inside the chemical storage room has started to lose paint. All floors walls and equipment shall be well maintained. repair/repaint.
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0103 FOOD ESTAB. W/FOOD PREP 150+ SEATS
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| 5-22-2024 |
Handwashing soap and single use towels or drying device shall be provided in dispensers adjacent to each handwashing facility; dispensers shall be maintained in good repair. (113953.2) Adequate separate facilities shall be provided for handwashing, food preparation, and the washing of utensils and equipment. (113953, 113953.1)
| 6.00 |
Handwashing facilities shall be sufficient in number and conveniently located so as to be accessible at all times for use by food employees. Employees shall not clean their hands in a sink used for food preparation, warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. Do not place objects in front of the handwashing station, and do not place items, utensils or wiping cloths in the handwashing sink.
Handwashing facilities shall be equipped to provide warm water under pressure for a minimum of 15 seconds. If the temperature of water provided is not readily adjustable at the faucet, the temperature of the water shall be at least 100°F, but not greater than 108°F. Soap shall be provided in approved dispensers at, or adjacent to, handwashing facilities (no bars of soap). Single-use sanitary towels or hot-air blowers shall be provided at handwashing facilities in approved dispensing devices.
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1.HANDWASH NEAR FRYER Observed that the hand wash sink next to the Fryer could not measure higher than 81F. Provide Warm water of 100-108F at all times.
2.HANDWASH NEAR FRYER Observed that soap dispenser was blocked by cooking aprons. do not block soap dispenser as this can cause additional contamination and make hand washing ineffective.
3. DISHWASH MACHINE HANDWASH Observed that the handwash next to the dish machine was blocked with dirty dishes. Do not block, hand wash stations as this discourages handwashing. dishes removed from sink.
4. Observed womans restroom left sink could not be adjusted by user and premixed water went past 108F Repair sink to have warm water of 100-108F for at least 15 seconds. premixed water should not exceed 108F
5. 4 NOZZLE HAND WASH faucets 1/2/4 all could not be adjusted to 100-108F and temped at 118F. Ensure all faucets do not exceed 108F when premixed or repair to allow for adjustments by user to lower water to between 100-108F.
6. 4 NOZZLE HAND WASH Observed the 3rd nozzle was blocked from being used. repair so all nozzles work.
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0103 FOOD ESTAB. W/FOOD PREP 150+ SEATS
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| 5-22-2024 |
Failure to keep food pure and free from contamination, adulteration and spoilage. Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. (113967, 113976, 113980, 113988, 113990, 114035, 114254(c), 114254.3)
| 3.00 |
Provide adequate protection at all times to keep food pure and free from contamination, adulteration and spoilage. Destroy all contaminated, adulterated and spoiled food.
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1.Observed staff stored a personal beverage in the ice machine to keep it cold. the ice is used for drinks. Cease this practice, ice is used for consumption and the soda can is not a sanitized surface and can contaminate the ice. All contaminated ice removed from machine.
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0103 FOOD ESTAB. W/FOOD PREP 150+ SEATS
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| 5-22-2024 |
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114192.1, 114193, 114193.1, 114195, 114197, 114199, 114201, 114269)
| 0.00 |
All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair.
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1. Observed that there was a leak occurring from behind the chip/ice machines. evaluate repair.
2. Handwash by fryer has a hot and cold nozzle however inspector observed that cold water nozzle does not function. Correct.
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0103 FOOD ESTAB. W/FOOD PREP 150+ SEATS
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| 5-22-2024 |
All utensils and equipment shall be fully operative, clean, and in good repair. (114115, 114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114130.6, 114132, 114133, 114137, 114139, 114143, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114175, 114177, 114180, 114182)
| 1.00 |
Equipment food-contact surfaces and utensils shall be clean to sight and touch. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other debris accumulations.
Keep all food facilities, and all utensils, display cases, windows, counters, shelves, tables, refrigeration units, sinks, dishwashing machines, and other equipment or utensils used in the storage, preparation, sale, service, and display of food, clean, fully operative, and in good repair.
The non-food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Equipment shall be reassembled so that food-contact surfaces are not contaminated.
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1.Observed that red caulking on hood near 3-comparmtnet dish washing sink was starting to flake and cause possible contamination from above. Repair.
2.Observed that the green metal shelving in the walk in unit had deteroiorated shelving legs with peeling paint and rust. Repair.
3.Observed that the 2-drawer refrigerator underneath the vucan griddle had both handles broken. Repair both handles so they are smooth and easily cleanable.
4. Observed conveyor oven fire suppression nozzles were caked with grease. clean and increase frequency and efficacy of cleaning
5.Observed that all hood has grease accumulation on grease filters leading to grease accumulation on adjacent paneling and causing grease to create droplets on the equipment. Increase frequency and efficacy of cleaning of grease filters and hoods. Remove grease droplets.
6.Observed buildup of grease and grime on wheels of fryer. Clean so equipment is smooth and easily cleanable.
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0103 FOOD ESTAB. W/FOOD PREP 150+ SEATS
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| 5-22-2024 |
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2°F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
| 1.00 |
Have a thermometer accurate to within 2°F or 1°C in each hot and cold holding unit. Have a metal probe type thermometer readily available on premises (to all appropriate staff) that is calibrated in accordance with the manufacturer's specifications as necessary to ensure accuracy.
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1. Observed that the 2door refrigerator under the vulcan griddle did not have a thermometer inside. provide a thermometer inside at all times.
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0103 FOOD ESTAB. W/FOOD PREP 150+ SEATS
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| 5-22-2024 |
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185, 114185.1, 11485.2, 114185.3)
| 1.00 |
Cloths used to wipe service counters, scales, and other surfaces that may directly or indirectly contact food shall be used only once until laundered or may be used repeatedly if held in a sanitizing solution, as described below. Cloths used with raw foods of animal origin shall be used only once until laundered or may be used repeatedly if kept in a separate container of sanitizing solution, as described below:
(1) Contact with a solution of 100 ppm available chlorine solution for at least 30 seconds.
(2) Contact with a solution of 25 ppm available iodine for at least one minute.
(3) Contact with a solution of 200 ppm quaternary ammonium for at least one minute.
(4) Contact with any chemical sanitizer that meets the requirements of Section 180.940 of Title 40 of the Code of Federal Regulations when used in accordance with the manufacturer's use directions.
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1. Inspector observed that multiple sanitizer cloths were left out in the facility. store sanitizer cloths in a mixture of proper PPM sanitizer.
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0103 FOOD ESTAB. W/FOOD PREP 150+ SEATS
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| 5-22-2024 |
All food shall be separated and protected from contamination. (113984, 113986, 113988, 113990, 114060, 114067, 114069, 114077, 114079, 114089.1 (c), 114143 (c))
| 1.00 |
Destroy all contaminated food. All food shall be prepared, stored, displayed, dispensed, placed, transported, sold, and served as to be protected from dirt, vermin, unnecessary handling, droplet contamination, overhead leakage, or other contamination.
If unpackaged food is displayed and sold in bulk in other than self-service containers, then it shall be served by an employee of the food establishment directly to a consumer and shall be displayed in clean, sanitary, and covered or otherwise protected containers.
For bulk customer self-service food items, such as salad bars, buffet type foods, and other ready-to-eat food, install sneeze guards that intercept a direct line between the customer's mouth and the food being offered, dispense from approved mechanical dispensers, or employ other effective means to protect ready-to-eat food from contamination.
Protect all cartons, boxes, or other materials used in the packaging of any food from dirt, vermin, and other forms of contamination or adulteration.
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1. Observed chips, salsa, chicken, ice, beverage garnishes, and all prep fridges were left open and exposed to contamination from above. Make sure all prep fridges remain closed when not in use and food is covered at all times to protect from sneeze and contamination.
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0103 FOOD ESTAB. W/FOOD PREP 150+ SEATS
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| 5-22-2024 |
Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash hands after using the restroom. (113953.5)
No smoking signs shall be posted in food preparation, food storage, and warewashing areas. (113978)
Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. (114075)
Any food facility constructed before January 1, 2004 without public toilet facilities shall prominently post a sign within the food facility in a public area stating that toilet facilities are not provided. (113725.1, 114276, 114381 (e))
| 1.00 |
Post permit in a conspicuous place (It is recommended that the permit be in customer view.). Post a notice advising patrons that a copy of the most recent routine inspection report is available for review by interested parties. Keep a copy of the most recent health inspection report at the facility for customer review purposes.
Post and maintain a legible and conspicuous sign in each toilet room directing attention to the need to thoroughly wash hands after using the toilet.
Post and maintain a legible "No Smoking" sign in food preparation, food storage, and utensil washing areas.
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1. Observed lack of an inspection report to provide to customers. ensure staff can provide a copy of the inspection report inside the facility. (showing customers how to access online is ok)
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0103 FOOD ESTAB. W/FOOD PREP 150+ SEATS
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| 5-22-2024 |
Food employees shall keep their hands and exposed portions of their arms clean, and shall maaintain fingernails so they are cleanable. Employees are required to wash their hands: before beginning work; before handling food / equipment / utensils; as often as necessary during food preparation to remove soil and contamination; when switching from working with raw to ready-to-eat foods; after touching body parts; after using the toilet room; or any time when contamination may occur. (113952, 113953.3, 113968, 113973 (a-g). Whenever gloves are worn, they shall be changed as often as handwashing is required.
| 7.00 |
The food employee shall wash their hands and portion of arms as required, and use utensils and gloves appropriately.
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1. Observed staff using personal phone then proceeding to continue serving ready to eat food. Continue to wash hands in between switching tasks. Employee stopped to wash hands by inspector prior to continuing.
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0103 FOOD ESTAB. W/FOOD PREP 150+ SEATS
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| 5-22-2024 |
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
| 3.00 |
A food facility that prepares food shall not be operating if there is no method to properly clean and sanitize equipment or utensils. A food facility shall not be operating if there is gross contamination of food contact surfaces that may result in the contamination of food products.
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1. Observed that the knife holder had buildup of dust and grime. this surface contacts knives every time they are removed and must consistently sanitized. Increase frequency and efficacy of cleaning.
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0103 FOOD ESTAB. W/FOOD PREP 150+ SEATS
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| 5-22-2024 |
Potentially hazardous foods shall be held at or below 41°/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
| 3.00 |
Hold potentially hazardous foods either at or above 135°F or at or below 41°F. Hold the following potentially hazardous foods at 45°F: raw shell eggs, unshucked live molluscan shellfish, pasteurized milk and pasteurized milk products in original, sealed containers. Potentially hazardous foods held for dispensing in a serving line or a salad bar (not in a display case) may be held at 45°F or less during periods not to exceed 12 hours in any 24-hour period. Discard all potentially hazardous food that has been out of an approved time and temperature range.
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1. Observed that frozen chicken was left out at room temp for over 10 minutes for prepping while staff left unattended to continue other tasks. Do not leave potentially hazardous food left unattended and out of temperature control or without time control. Chicken immediately prepped and returned to refrigerator once inspector acknowledged it.
2. Observed that chicken inside hot holding unit measure between 121-138F. Evaluate this unit to determine how to keep all food consistently above 135. May include regularly turning food. Food moved and re temped at 135F
3. Observed that 2 door refrigerator below griddle was not keeping all food below 41F Food that was temped above 41 but below 51 was moved to a colder portion of the refrigerator. do not store PHF food in this unit unless it is temped below 41F regularly. Keep unit closed as often as possible.
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0103 FOOD ESTAB. W/FOOD PREP 150+ SEATS
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