Welcome Diner

Inspector's notes

Observed broken atmospheric breaker valve with hose below flood rim at time of inspection. PIC stated he was aware prior to inspection. PIC removed hose at time of inspection. Observed leaking handwash sink by back door at time of inspection. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Establishment has CFPMs but none were onsite at time of inspection. Informed PIC that a CFPM needs to be available onsite during all hours of operation. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Establishment has CFPMs but none were onsite at time of inspection. Informed PIC that a CFPM needs to be available onsite during all hours of operation. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a large amount of ice sitting in the hand sink nearest the grill up front. Employee stated that the servers will sometimes dump ice in the hand sink or other liquids. Discussed with PIC that hand sinks are to be used for hand washing only. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the ware-washing machine actively in use at the bar and outputting 0ppm of chlorine. Informed PIC that the front dishes need to be washed and sanitized in the back ware washing machine until it is outputting an approved sanitizer concentration. PIC agreed and moved the dishes to be sanitized at the dish washer in the back. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Food-contact surfaces were properly sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a large toddy of cold brew coffee that was brewed under refrigeration, date marked "4/13 6pm". Informed PIC that cold brew brewed under refrigeration is a TCS food product and must adhere to the seven-day date mark. PIC discarded the cold brew at time of inspection. Cold brew embargoed. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed expired and discolored quat test strips. Informed PIC quat test strips must be obtained prior to reinspection on 5/1/2026. Corrective Action: Correct prior to re-inspection on 5/1/2026

Inspector's notes

In the prep cooler located in front of the handwashing sink, observed sliced tomatoes, aioli (eggs), cut lettuce, raw chicken, raw beef, chicken salad, pickled cabbage, breaded tomatoes, and bread cut tomatoes having internal temperatures of 51-62*F. Person in charge states these foods had been in the unit for more than 4 hours. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the prep cooler in front of the handwashing station having an ambient temperature of 55*F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Please do not use this unit until working properly. Reinspection will be conducted within 10 days. Corrective Action: Correct prior to re-inspection.

Inspector's notes

This establishment has certified food-service managers, but they were not present during the inspection. Provide a certified food-service manager during all hours of service. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

There was a tortilla press made of soft wood, with exposed nuts, bolts and hinges. Use a metal tortilla press that is easily cleanable. The manager then discarded the tortilla press. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a cook grab raw chicken, dispose of their gloves but proceeded to glove back up before washing their hands. Employee then proceeded to touch utensils and bread. Employee was instructed to dispose of the bread and wash their hands before working with more ready to eat foods. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Also, reviewed different procedures that could help with the flow of the kitchen when working with raw animals products. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following TCS foods being dated: in house cheese sauce (3/7), mixed green salad (3/11), and Bird Mix [(buttermilk)(3/11)]. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chemical warewashing machine in warewashing area dispensing chlorine solution of 0ppm. Sanitizer hook-up observed empty. Dishwasher stated there is no sanitizer available on-site to restock and new supply is expected to be delivered later today. All warewashing shall be conducted at 3-comp sink until unit has been fixed. PIC relocated all food-contact surfaces washed using chemical warewashing machine to 3-compartment sink to be washed, rinsed, and sanitized at the time of inspection. Chlorine sanitizer solution shall be between 50-100ppm. PIC agreed to not use unit in question until it is fixed to dispense chlorine sanitizer solutions within approved concentration. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sliced dairy butter (67'F) stored at ambient room temperature at service station. Chef stated item is not on time as control and has been out since about an hour prior. Observed cooked pasta (51'F) stored above fill line in tabletop prep cooler unit located closest to coffee station. PIC stated items were stocked about 2 hours prior. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed blanched fries (48-51'F) with no time stamps stored at ambient air temperature on food prep table located next to stovetop. Chef stated food item is on time as control and was put on time as control at 12:30pm for lunch. Chef was instructed to time stamp item at time of inspection. Reviewed proper time as control usage and documentation requirements. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following TCS foods being dated: in house cold brew coffee (9/31), opened butter (9/31), and tofu scramble (9/30). RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.