- General Comments that relate to this Inspection
Notes: No violations observed during the inspection.-Handsink clean and stocked.-Restroom clean and stocked.-Hot holding temperatures good. Taco taquito 143F; Monterey chicken taquito 147F; hot dog 140F; bacon dog 141F.-Hot holding case 151F. Pizza 138F.-Cold holding temperatures ok. Salsa 40F; onion 42F.-Reach in cooler 40F. Hot dog 33F; bacon dog 38F.-Reach in cooler 35. Hot dog 28F. Pizza 37F.-Observed proper thawing.-Reach in freezer -1F. All product frozen.-3 compartment sink set up properly. Sanitizer at 300 ppm Quat.-Test strips available.-Sanitizer at 300 ppm Quat.Per manager the above CFPM left 2 weeks ago. Current manager is enrolled in a CFPM class for February 2016. Facility has an individual with a CFPM certificate that is alternanting between this facility and a different facility untill the manager is able to get a CFPM certificate. Because the faciltiy is a risk catagory 1 a CFPM certificate is not required; but because the facility is cooking and hot holding numerous items including chicken wings; pizza; and mozzerela sticks; at least one individual with a CFPM certificate is highly recommended.
- General Comments that relate to this Inspection
Notes: No violations observed during the inspection.-Restroom clean and stocked.-Reach in cooler at 36F. Dates good.-Reach in ice freezer at -20F. All frozen.-Ice from Arctic Glacier.-Reach in ice cream freezer -10F. All product frozen.-Observed proper chemical storage.-Observed proper food storage.-Outside garbage stored properly.-No signs of pests or vermin.
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1/15/2016 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
-Operator was unable to verify the temperature that food was being cooked to before hot holding. Operator was not taking temperatures of the cooked food products and operator did not know what temperature food should be cooked to.Ensure all food products are cooked to 165F before being placed for hot holding at 135F.Corrected during the inspection. Operator voluntarily discarded the product in the hot holding unit per store policy.
- General Comments that relate to this Inspection
Notes: The routine inspection 2nd was generated from complaint #CM15000735. Complainant was concerned that pizza was not being cooked to the proper temperature. During the routine inspection 1st the facility was not serving pizza or chicken wings.The complaint was valid. Facility was cooking pizza and chicken wings; but the operator did not know what temperature to cook the product to before hot holding. Operator was not taking cooked product temperatures. Discussed cooking products to at least 165F before moving to hot holding.-Hot holding temperatures ok at 151F. Pizza at 138F and 145F. Chicken wings at 178; 156F; 162F. Discussed that hot holding must be to 135F.Per operator pizza is held for 1 hour before discarding and chicken wings are held for 2 hours before discarding. Discard time is tracked with a timer.Discussed the complaint with Manager Kathleen in addition to proper training of emplyees.No other individuals in the facility have a CFPM certificate. No individuals have taken the CFPM exam and failed the exam within the past year.
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9/11/2015 | Routine Inspection 2nd | 98 |
- General Comments that relate to this Inspection
Notes: All violations have been corrected.-New freezers installed on the retail floor. Ice cream freezer at -15F. All product organized and frozen. Ice freezer at -15F.-New freezer installed in the back room at -10F. All product organized and frozen.-Floor sink under the slush machine was clean.-No spills observed around the slush line.
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5/1/2015 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
-Observed a leak in freezer in back room. Ice is building up along the back wall inside the freezer and dripping onto the product. Ensure ice and water is not falling on food product to prevent contamination.-Observed freezer on the retail floor that was not working. All product that was in the freezer is currently being stored in another freezer on the retail floor. The second freezer is at -1F.*Ensure freezers are fixed within 30 days; 04/23/15; to prevent product contamination and damage to product.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
-The facility did not have test strips for sanitizer. Facility needs test strips within 5 days; 03/28/15; to ensure sanitizer solution is the proper concentration.
- [1] Installed; maintained
-Observed black mold like substance in the floor sink under the slush machine. Ensure floor sinks are clean within 7 days; 03/30/15; to prevent contamination.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
-Observed spills from the slush lines on the floor; walls and door in the back room. Ensure spills are clean within 7 days; 03/30/15 to prevent the attraction of pests and vermin
- General Comments that relate to this Inspection
Notes:-Discussed hand washing policy and employee sick policy. Ensure employees sick with gastrointestinal symptoms ie. vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped.-Handsinks clean and properly stocked.-Restroom clean and properly stocked.-Hot holding temperatures - Hot dog 139F; Cheeseburger bite 141F; Egg Roll 125F; Steak taquitos 135F; Chicken taquitos 138F. The operator turned up the temperature on the hot holding unit.-Cold holding good - Pico de gallo 38F; Onion 41F.-Chilli Cheese 145F.-Reach in cooler 38F.-Chlorine sanitizer at 200ppm. Recommend between 50-100ppm.
- General Comments that relate to this Inspection
Notes:-Discussed hand washing policy and employee sick policy. Ensure employees sick with gastointestinal symptoms ie. vomiting; diarrhea; jaundice stay out of work at least 48 hours after symptoms have stopped.-Food storage on shelves and reach in cooler good.-Reach in cooler at 27F.-Reach in freezer at -1F.-Product dates good.-Chemicals stored correctly.
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3/23/2015 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing.Handwashing observed - goodDiscussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Condiment cooler at 35 f-hot dogs 33 fHot holding temps good-hot dogs 155-158 f-taquitos 156 fFacility verifies that hot dogs/taquitos reach 145 f minimum prior to offering for saleDiscussed wash; rinse; sanitize procedures - goodFacility using quat sanitizer for three compartment sink. Test strips on site.Sanitizer bucket at 100 ppm chlorine. Facility overall clean and well kept.
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing. Handwashing observed - goodDiscussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Walk-in cooler at 36 f2 door reach in freezer on sales floor at -10 fBack room freezer at - 5 fDisplay coolers at 30 f; 25 fCode dates okFacility clean and well kept
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3/7/2014 | Routine Inspection 1st | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
- General Comments that relate to this Inspection
Floor sink draining properly - Thank youFreezer set to be defrosted.
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4/22/2013 | Routine Reinspection 1st | 99 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Two door reach in freezer in back room has excess build-up of ice. Defrost freezer and clean. Continue to monitor to ensure this is not a mechanical problem. Also; unable to locate thermometer. Provide thermometer to ensure unit maintains 0 f or below.
- [1] Installed; maintained
Back floor sink draining slowly. Floor sink must drain freely. This is the floor sink where the three compartment sink drains. Facility has enough clean utensils to get through day as utensils were already washed today with no drainage issues. Facility to have repaired today. A re-inspection will occur tomorrow. If floor sink is still not draining freely; snackbar permit may be suspended.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed area under soda racks in back room with buid-up of dirt/syrup and debris. Clean this and other hard to reach areas on a more frequent basis. Also; replace broken floor tiles to ensure smooth; easily cleanable surface.
- General Comments that relate to this Inspection
Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded from work for at least 48 hours after symptoms stop.Hot holding temps good-hot dogs 144 - 147 f-taquitos 167 fCondiment/deli cooler at 30 f-hot dog 37 fDiscussed wash; rinse; sanitize procedures. Facility using quat sanitizer and test strips on site.
- General Comments that relate to this Inspection
Notes:Restrooms and handsinks properly stocked; Discussed importance of handwashing.Walk-in cooler at 40 fDeli display coolers at 23 f and 35 fFreezers at -20 f and - 5 fCode dates checked fineObserved proper food storage
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4/15/2013 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
Cleaning of floor under equiipment required on the previous inspection conducted on 3/26/2012 has been done. Staff to continue to do deep cleaning of floor under counters at corner and at back of soda dispenser until all caked on dirt is removed.
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4/3/2012 | Routine Reinspection 1st | 100 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Noted large amounts of dirt and/or trash build-up on several areas of floor under the following equipmnent: slurpee and soda counter; coffee island counter; freezer and soda box rack in back room.Must clean floors more frequently in these areas to prevent build-up.
- General Comments that relate to this Inspection
Temperature of sausage 140 F;taquitoes 140 F; other products were below 140 F and not ready for sale. se thermometer used by staff to check temperatures to know when products are ready. Time products held on grill is recorded; products not sold are discarded after 4 hours.Chili sauce 150 F; chii sauce 150 F in nacho dispenser.Noted hand sinks in front and back areas and in restroom stocked and functional.
- General Comments that relate to this Inspection
Walk-in cooler at 38 F.Deli refrigerator at less than 40 F.Dates checked on food products were current.
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3/26/2012 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
Cleaning of floor has been completed in most areas as noted on the previous routine inspection conducted on 3/11/2011.Floor area under beverage counter still being done and to be completed within next 2 days.
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3/18/2011 | Routine Reinspection 1st | 100 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floors must be thoroughly cleaned to remove dirt and debris build-up and sticky spills underneath beverage counter; coffee counter; nacho chili & cheese dispenser counter and bag-in-box soda rack in back room.Floors must be cleaned frequently under all counters to keep them free of build-up and clean.
- General Comments that relate to this Inspection
Temperature of bite de cheeseburger at 140 F on grill. Other food products had been placed recently on grill and were still getting warmed up and not ready for sale yet. Staff check temperature of products on grill for proper temperatures.Noted hand sinks at front and and back areas and in restroom stocked and functional.
- General Comments that relate to this Inspection
Walk-in cooler at 40 F. Refrigerated deli case at 32 F.Freezer at -10 F in back room.Dates on most food products checked were current. Very few products with expired dates were removed at this time.
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3/11/2011 | Routine Inspection 1st | 99 |
- [1] Lighting provided as required; fixtures shielded
Provide shields for fluorescent light tubes above 3-compartment sink.
- General Comments that relate to this Inspection
Temperatures taken on grills: taquitoes 156 F and 142 F. different types of hot dogs from 118 F to 130 F. sausage 120 F. All products were ready for sale.Products on grill are discarded every 4 hours.Hot dogs must be heated to 165 F or above initially and held at 140 F or above afterward. Other products must be heated to 140 F or above and be held at 140 F or above.Hot dog at 29 F and corn dog at 35 F inside prep cooler.Hand sinks stocked and functional.Keep WCHD's Certificate of Certified Food Protection Manager posted on site.
- General Comments that relate to this Inspection
Dates on products checked were ok.Walk-in cooler at 36 F.Sandwich display cooler at 33 F.
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3/3/2010 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
Handsinks properly stockedHot Dog155FCorn Dog 135FSingle service utensils and condimentsReach in 34FAll dates checked good
- General Comments that relate to this Inspection
Store clean and organizedSandwich reach in 23F; dates checked goodTissues/tongs available for donutsFreezer -18FWalk in 38F; all dates checked good
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2/18/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:Handsinks and restrooms properly stocked. Remind employees to keep all handsinks accessible for handwashing.Taquitos at 141 degrees F.Two door reach in cooler at 38 degrees F.
- General Comments that relate to this Inspection
Notes:Walk-in cooler at 40 degrees F.Food storage good.Restrooms properly stocked.
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3/3/2008 | Routine Inspection 1st | 100 |
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