- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floor sink under 3 compartment sink observed with black build up. Clean and maintain on regular cleaning schedule.
- General Comments that relate to this Inspection
Notes:-hand sinks stocked; observed employee handwashing. Reviewed no bare contact procedures and handwashing procedures with no issues noted-hot holding checked ok - 135F to 200F-cold holding checked ok - condiment make up unit 34-36F; pizzas at 41F; freezer at -4.5F; walk in at 39F-per operator tongs are changed out with the taquitos every 2 hours. -food properly stored-chemicals labeled and properly stored-restrooms stocked and clean-dates checked ok; FIFO procedures in place-regular pest control by Clark; no pest issues noted at time of inspection-dumpster ok-3 compartment sink and test strips available-thermometers available-general cleanliness good-discussed employee health - ensure anyone with gastrointestina symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.
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1/14/2016 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
All violations corrected at time of reinspection. Thank you. Handsink accessible at time of inspection and properly stocked. Light observed adequate in dish room. Discussed with operator to remove the nozzled screen from handsink faucet to prevent excessive water spray and provide sufficient waterflow.
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1/16/2015 | Routine Reinspection 1st | 100 |
- [4] Number; convenient; accessible; designed; installed
300) All hand washing sinks must remain unobstructed and accessible during operation to ensure proper hand washing.Observed handsink in dish room next to 3 compartment sink obstructed with several rolling carts.Please remove all carts from under handsink to provide accessibility to handsink for proper handwashing.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
310) Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.Observed handsinks with no paper towels at either handsink in dish room and in employee restroom. Observed no liquid handsoap at handsink in dish room.
- [1] Lighting provided as required; fixtures shielded
370) Adequate lighting not provided. Provide sufficient lighting to ensure food protection and proper cleaning.Facility shall provide adequate lighting in dish room. Light observed not working at time of inspection.
- General Comments that relate to this Inspection
Hot holding termperatures recorded:Pork egg rolls 138 - 143 F; hot dogs @ 154 - 158 F; taquitoes @ 157 - 159 F and chili @ 141 F.Cold holding temperatures recorded:Pico de gallo @ 42 F and salsa @ 42 F. *** Please lower the thermostat at the 1 door reach in and makeup table to cold hold food at 40 F or lower. External thermometer recorded at 40.3 F for this unit.Food properly stored at makeup table. In use spoons properly stored with handles facing up. Observed good handwashing between handling money and food at front counter. A reinspection is required.
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1/14/2015 | Routine Inspection 1st | 93 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
1) Clean gasket of all food debris buildup at makeup table; Non food contact surface not maintained properly. All non food contact surfaces must be maintained properly. * Corrected on site;2) Wipe down interiors of all metal cabinets of all pooled liquid spills. Please wipe down the interior of the cabinets including interior doors and shelves on a routine basis.3) Clean floor sink under 3 compartment sink. Floor sink observed heavily soiled.
- [1] Wiping clothes: clean; use restricted
Observed wet wiping cloth stored on side of handsink. Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.Facility must acquire a sanitizer bucket and store wet wiping cloths in sanitizer solution in between uses.
- [4] Number; convenient; accessible; designed; installed
Observed box of banannas placed directly on top of handsink at snack bar station. All hand washing sinks must remain unobstructed and accessible during operation to ensure proper hand washing.This is a repeat violation from 2014. Discussed with operator to discontinue placing items on top or around handsink. Handwashing is very important and must occur after handling any point of sales transaction and than handling food at snackbar station. * Corrected on site; box of banannas moved.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed no paper towels at handsink in dish washing room. Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.* This is a repeat violation from 2013.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Wall in need of repair. Repair following area(s) to maintain a smooth; durable; and easily cleanable surface.1) Door to employee back room must be replaced to be smooth and easily cleanable. Observed several large holes where vermin can harbor. 2) Please provide a cover for the hole next to employee bathroom. This hole is an access point for plumbing and is required to be covered to prevent vermin entrance into wall space.
- General Comments that relate to this Inspection
Hot holding temperatures recorded:Hot dogs recorded between 147-156 F and taquitoes 142-146 F.Cold holding temperatures recorded:Deli cases at 36-38 F. Makeup table recorded @ 41 F; all other cold holding units checked OK and within regulation. Lights shielded in walk in reefer. 2 door reach in freezer recorded at -10 F.Dairy dates current.Store does not sell any damaged food products. Discussed with operator to consider replacing flooring in employee bathroom and in dish room. Floors are aging and look dirty despite daily cleaning;
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1/15/2014 | Routine Inspection 1st | 91 |
- [3] CFPM or person in charge present; certificates posted as required
This facility is a risk category 2 snackbar and requires a Certified Food Protection Manager to be designated as managerial oversight for safe food handling operations. This employee must be a 30 hour a week employee at the physical site. Failure to comply will result in immediate suspension of the snackbar permit to operate. Please call health inspector if this requirement cannot be met before the abatement date of 02/28/13. A reinspection fee will be assessed if violation is not corrected at time of reinspection date on 02/28/13.
- General Comments that relate to this Inspection
All other violations corrected of reinspection 1st. Wiping cloths stored in Quat sanitizer bucket with 400 ppm.No open employee beverages behind snackbar.Handsinks properly stocked with liquid soap and sanitary disposable towels and accessible. Please have a Certified Food Protection Manager for this snackbar by 02/28/13. A copy of CFPI given to operator at time of inspection.
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1/31/2013 | Routine Reinspection 1st | 97 |
- [3] CFPM or person in charge present; certificates posted as required
Observed no Certified Food Protection Manager designated to this snackbar.Section 015.117 (1) (B) states; “Each Risk Level II and Risk Level III Food Establishment; as defined in Sections 010.117 and 010.118; shall employee a minimum of one full time Certified Food Protection Manager.†Section 010.058 states Full Time; “Means 30 hours per week or the length of time the food establishment is in operation; whichever is less.†This snackbar is a Risk Level II establishment and must employ a CFPM a minimum of 30 hours per week barring incidental absences and the employee; during this minimum 30 hour work week; must be supervising and managing on-site. Furthermore; when not on this minimum 30 hour work week; the CFPM must be available via telephone communication when needed and a foodservice manager needs to be present when the CFPM is absent and this foodservice manager must be acting under the authority of the CFPM.
- [1] Wiping clothes: clean; use restricted
Observed two wet wiping cloths stored at handsink in snack bar area. Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.
- [4] Number; convenient; accessible; designed; installed
Observed several cases of beer stacked in front of handsink next to 3-compartment sink in back and handsink full of dirty food service equipment. All hand washing sinks must remain unobstructed and accessible during operation to ensure proper hand washing.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed no soap and sanitary disposable towels in employee restroom. Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Observed 2 open drink containers in snackbar area. Please store all employee drinks in a covered container. Store all personal items away from food; food preparation areas; and food contact surfaces; including dishware.
- General Comments that relate to this Inspection
Cold holding checked OK and recorded < 40 F. Hot holding temperatures recorded:157-163 F Hotdogs. Taquitoes 165+ F; and cheesy beef bites @ 156 F. Hand sinks at snackbar handsink properly stocked. Reviewed with operator proper handwashing and proper times.A reinspection is required.
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1/28/2013 | Routine Inspection 1st | 89 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean floor drain under handsink; observed build-up.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Observed open employee drink in snackbar area; maintain all employee drinks in snackbar with a lid/straw/cover.(correction on-site)
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; taquitos checked between 143-147F; hot-dog checked at 144F.Handsink stocked with sanitary towels and soap; employees wear gloves before handling food.Refrigeration unit checked at approximately 33F.Reviewed employee illness policies/procedures for snackbar area.
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5/29/2012 | Routine Inspection 1st | 98 |
- [1] Installed; maintained
Facility shall secure faucet to handsink in snackbar; faucet observed loose.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean and sanitize floor drain in snackbar area; drain observed with debris.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; taquitos checked at 159 degrees; hot-dogs holding at 133 degrees (grill with hot-dogs turned up on-site).Reach-in unit for snackbar checked at <40 degrees ambient temperature.Handsink stocked with sanitary towels and soap; observed handwashing.Facility following proper three-compartment sanitization procedures.
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8/9/2011 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionAll product is handled by employees onlyHand sink stockedThawing done under refrigerationHot temps okdogs - 160FTaquitos - 160FSoda area cleanProduct stored correctlyFacility clean**Discussed storage of cups off ground and making sure that when mopping; the mop doesn't run into single service items.
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8/2/2010 | Routine Inspection 1st | 100 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Install covered receptacle for sanitary items in rest room.
- General Comments that relate to this Inspection
Hot holding hot dogs at 150 F. Temperature logs for hot held items in place. Previous violations from last routine inspection have been repaired.
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2/20/2009 | Routine Inspection 1st | 98 |
- [1] Installed; maintained
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
No soap available in soap dispenser for hand sink in ware washing room. Fix dispenser and stock with soap; provide a liquid soap bottle with pump in mean time.
- [1] Lighting provided as required; fixtures shielded
Provide shield for light tube in ware washing washing room.
- General Comments that relate to this Inspection
Temperatures taken in hot holding equipment:Taquito 142 F; hot dog 153 F. Hot dogs stored in refrigerator were at 36 F.Hand sink in food prep area was properly stocked and functioning.
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3/3/2008 | Routine Inspection 1st | 97 |
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