- Reminder statement
Observation:No consumer advisory present on the lunch menu. The dinner menu is correct. Person in charge added the correct reminder and is reprinting the menu.
- Sanitizers
Observation: Chlorine sanitizer at the bar three compartment sink tested high, >200 ppm. Employee added water to the sanitizer to dilute it down to the correct concentration.
- Bare hand contact with ready to eat foods
Observation: Food employee working on the line observed handling ready to eat food items with bare hands while preparing orders. Employee put on gloves. Inspector discussed the bare hand contact observation with person in charge so that retraining can be done.
- Eating, drinking, or using tobacco
Observation: Employee observed drinking and storing an employee drink in the kitchen with no tight fitting lid. Drink removed and discarded.
- Shellstock, maintaining identification
Observation: Fresh oyster shellstock tag was not kept with oysters stored in the walk in cooler. Person in charge placed the tag with the batch.
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08/27/2015 | Regular |
| No violation noted during this evaluation. | 02/10/2015 | Physical Recheck |
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: Thermometers not available in coolers on the front food service line.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No chlorine test strips available to test the concentration of the bar sanitizer solution..
- Established procedures for responding to vomiting and diarrheal events
Observation: No verifiable Norovirus Bodily Fluids cleanup procedure onsite.
- Disclosure of menu items offered or served raw or undercooked
Observation: No disclosure statement available on the lunch and dinner menu.
- Light bulbs, protective shielding
Observation: Bulb shield missing over lights upstairs over the rack storing large tea bags.
- Common name-working containers
Observation: Two multi-purpose spray bottles stored in the kitchen were not labeled with the commom name of the contents. PIC labeled the bottles.
- Posting inspection reports
Observation: Current routine inspection report is not posted.
- Handwashing signage
Observation: No hand washing reminder sign posted at the bar hand sink or the front prep line hand sink.
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: No verifiable Employee Health/Sick Policy available onsite.
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01/28/2015 | Regular |
- Test kit provided and used to measure sanitizing solution concentration
Observation: No quat or chlorine test strips to test the sanitizer concentration of the two sanitizers.
- Bare hand contact with ready to eat foods
Observation: Observed chef on front prep line prepare salads and assemble food items on plates without wearing gloves or using utensils. Discussed with person in charge.
- Hand drying provided
Observation: No hand towels available at the bar hand sink. PIC stated towel dispenser was knocked down. Towels supplied.
- Sanitizers
Observation: Quat sanitizer solution in kitchen spray bottles tested too strong, above 500 ppm. PIC made new bottles at the correct concentration of 200-300 ppm.
- Separation from food, equipment, utensils, linens, and single service
Observation: Sanitizer spray bottles were stored hanging on the kitchen dish storage racks. Removed by PIC.
- Food storage - preventing contamination from the premises
Observation: Cases of pop syrup stored on the floor at the bar and upstairs in dry storage area.
- Handwashing signage
Observation: No hand washing reminder sign posted at the bar hand sink or the front prep line hand sink. Signs left by inspector.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Debris build up on the inside plate of the ice machine. Cleaned.
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05/12/2014 | Routine |
- Disclosure of menu items offered or served raw or undercooked
Observed establishment has posted a Consumer Advisory Disclaimer at entrance.
- Food employees hair is effectively restrained
Observed food employee with no hair restraint.
- Eating, drinking, or using tobacco
Observed employee with an open beverage. Corrected at time of inspection.
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10/01/2013 | Routine |
- Eating, drinking, or using tobacco
Observed employee with an open beverage. Corrected at time of inspection.
- Disclosure of menu items offered or served raw or undercooked
Observed establishment has posted a Consumer Advisory Disclaimer at entrance.
- Food employees hair is effectively restrained
Observed food employee with no hair restraint.
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10/01/2013 | Routine |
- Material characteristics of non-food contact surfaces
Observed food product in the walk-in cooler and salad preparation make-top unit in contact with white absorbant cloth.
- In-use utensils, between-use storage
Observed Molcajete bowl used to ground ingredients. Observed deli meat slicer with food residue build up behind the blade. Food employee cleaned/sanitized deli slicer. Corrected at time of inspection. Observed plastic containers used as a scoop stored in dry ingredients at upstairs dry storage. Observed ice scoop handle in contact with consumable ice in ice machine and ice bin.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observed residue build-up behind the oven.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed Molcajete bowl used to ground ingredients. Observed deli meat slicer with food residue build up behind the blade. Food employee cleaned/sanitized deli slicer. Corrected at time of inspection. Observed plastic containers used as a scoop stored in dry ingredients at upstairs dry storage. Observed ice scoop handle in contact with consumable ice in ice machine and ice bin.
- Equipment and utensils-durability and strength
Observed Molcajete bowl used to ground ingredients. Observed deli meat slicer with food residue build up behind the blade. Food employee cleaned/sanitized deli slicer. Corrected at time of inspection. Observed plastic containers used as a scoop stored in dry ingredients at upstairs dry storage. Observed ice scoop handle in contact with consumable ice in ice machine and ice bin.
- Common name-working containers
Observed chemical spray bottles without the common name of product. Corrected at time of inspection.
- Disclosure of menu items offered or served raw or undercooked
Observed no consumer advisory disclaimer for cook to order cheeseburger and no asterisk identifying item disclaimer pertains to.
- Food storage - preventing contamination from the premises
Observed dry ingredients such as sugar and whole wheat flour stored on the ground of the upstairs dry storage. Observed food employee store a cooking sheet of french fries above trash can.
- Bare hand contact with ready to eat foods
Observed employee slicing limes and fresh squeezing at the bar with no gloves. Instructed employee to wash hands and put on gloves. Corrected at time of inspection.
- Food storage containers identified with common name of food
Observed ingredient squirt bottles in kitchen not labeled with the common name of the product.
- Roasts held at a temperature of 130°F or above
Observed make top table refrigeration unit was at a temperature between 43-45*F. Person in charge adjusted the temperature dial at time of inspection.
- Food employees hair is effectively restrained
Observed food employee was not wearing hair restraint. Corrected at time of inspection.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observed interior of ventilation hood with residue build up on the opposite of the filters, sprinkle,r and light shields.
- Outer openings are protected
Observed gap under back exit door dead bolt with light shining through.
- Eating, drinking, or using tobacco
Observed food employees drinking out of open beverages in kitchen.
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09/20/2013 | Routine |
- Food storage containers identified with common name of food
Observed ingredient squirt bottles in kitchen not labeled with the common name of the product.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observed residue build-up behind the oven.
- Common name-working containers
Observed chemical spray bottles without the common name of product. Corrected at time of inspection.
- Material characteristics of non-food contact surfaces
Observed food product in the walk-in cooler and salad preparation make-top unit in contact with white absorbant cloth.
- Roasts held at a temperature of 130°F or above
Observed make top table refrigeration unit was at a temperature between 43-45*F. Person in charge adjusted the temperature dial at time of inspection.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed Molcajete bowl used to ground ingredients. Observed deli meat slicer with food residue build up behind the blade. Food employee cleaned/sanitized deli slicer. Corrected at time of inspection. Observed plastic containers used as a scoop stored in dry ingredients at upstairs dry storage. Observed ice scoop handle in contact with consumable ice in ice machine and ice bin.
- In-use utensils, between-use storage
Observed Molcajete bowl used to ground ingredients. Observed deli meat slicer with food residue build up behind the blade. Food employee cleaned/sanitized deli slicer. Corrected at time of inspection. Observed plastic containers used as a scoop stored in dry ingredients at upstairs dry storage. Observed ice scoop handle in contact with consumable ice in ice machine and ice bin.
- Food employees hair is effectively restrained
Observed food employee was not wearing hair restraint. Corrected at time of inspection.
- Eating, drinking, or using tobacco
Observed food employees drinking out of open beverages in kitchen.
- Food storage - preventing contamination from the premises
Observed dry ingredients such as sugar and whole wheat flour stored on the ground of the upstairs dry storage. Observed food employee store a cooking sheet of french fries above trash can.
- Bare hand contact with ready to eat foods
Observed employee slicing limes and fresh squeezing at the bar with no gloves. Instructed employee to wash hands and put on gloves. Corrected at time of inspection.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observed interior of ventilation hood with residue build up on the opposite of the filters, sprinkle,r and light shields.
- Disclosure of menu items offered or served raw or undercooked
Observed no consumer advisory disclaimer for cook to order cheeseburger and no asterisk identifying item disclaimer pertains to.
- Equipment and utensils-durability and strength
Observed Molcajete bowl used to ground ingredients. Observed deli meat slicer with food residue build up behind the blade. Food employee cleaned/sanitized deli slicer. Corrected at time of inspection. Observed plastic containers used as a scoop stored in dry ingredients at upstairs dry storage. Observed ice scoop handle in contact with consumable ice in ice machine and ice bin.
- Outer openings are protected
Observed gap under back exit door dead bolt with light shining through.
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09/20/2013 | Routine |
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