- General Comments that relate to this Inspection
Shelves for bag in box system cleaned; Floor under soda machine cleaned.
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3/14/2016 | Routine Reinspection 3rd | 100 |
- [1] Non-food contact surfaces of equipment and utensils clean
Dried soda syrup buildup on shelving for bag-in-box system still present. Shelving MUST be cleaned on a regular basis to prevent attraction of vermin. Previously noted.
- [1] Installed; maintained
Floors under soda machines still dirty. Previously noted. ALL floors must be cleaned on a regular basis to ensure a sanitary facility.
- General Comments that relate to this Inspection
Door sweep installed.
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3/10/2016 | Routine Reinspection 2nd | 98 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Repair or replace door sweep on back door by 3/10/2016.
- [1] Installed; maintained
Observed basin of mop sink with caked-on dirt and gunk. Previously noted- must be cleaned to ensure a sanitary facility.All floors must be cleaned regularly; including areas under machinery. Previously noted. WCHD highly recommends facility develops cleaning schedule to ensure all areas are cleaned routinely.
- General Comments that relate to this Inspection
Hand sink reattached; paper towel dispenser filled.Wall next to three compartment sink resurfaced to smooth and easily cleanable. Floor coving in bathroom resealed.
- General Comments that relate to this Inspection
Floor sink build up near back soda storage area cleaned. **Make sure to clean build up on shelving as well.Walk in cooler temperature at 30F; new thermometer in place.Open deli case temperature at 30F; new thermometer in place.Wall gap fixed in back room.**Must remove all rodent bait from facility; cannot bait inside a food establishment.
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2/10/2016 | Routine Reinspection 1st | 98 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Replace door sweep on right side door at back entrance to seal gap between door and floor to eliminate access to vermin from outside. correct by 3/10/2016
- [1] Installed; maintained
Clean floor sink of dirt builld-up under freezer unit in back room. Clean mop sink basin of dirt build-up.
- [4] Number; convenient; accessible; designed; installed
Noted box of wiping tissues stored in hand sink in back area. Must keep hand sink clear to be accessible at all times. Hand sink is coming off of wall; Reattach hand sink to wall. Paper towels being kept out of dispenser due to key missing. Obtain key to keep paper towels inside dispenser.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Noted Floor under coffee counter; under and behind drink counter and under counters in food service area with dirt and trash build-up. Noted Floor in back storage area under shelving and under bag in box rack dirty and sticky with spills. Do deep cleaning of floors in all these areas and clean on frequent scheduled basis to keep floors clean.Install vinyl base on all walls in back storage room to seal gaps between floor and walls. Install vinyl base at end of wall next to mop sink. correct by 3/10/2016Seal linoleum coved edge to walls and seal gap in floor linoleum seam in bathroom by 3/10/2016
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Noted paint peeling off on wall next to 3-compartment sink. Repaint wall to provide smooth and cleanable surface on wall. Correct by 3/10/2016
- General Comments that relate to this Inspection
Steak taquito 150 F; jalapeno cream cheese taquito 142 F; brat sausage 142 F; hot dog 143 F on roller grills. All products on grill are discarded at end of hours; other food products in hot food case have 1 and 2 hour holding times. Proper time tracking system is in place for food products in hot holding.Hot dog 29 F in refrigerator.Quat sanitizer checked at 300 ppm in 3-compartment sink.CFPM is no longer required due to risk category 1 assigned; however one CFPM is on staff and passed exam in 2012.
- General Comments that relate to this Inspection
Walk-in cooler temperature at 37 F. Ensure that one thermometer is kept inside walk-in cooler. Outside mounted thermometer is not easily accessible to read.Product temperatures in refrigerated case on right side at checked at 40 F or below; Product temepratures refrigerated case on left side at 36 F to 42 F; lower the temperature of this unit to keep products at 41 F or below.
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2/3/2016 | Routine Inspection 1st | 92 |
- General Comments that relate to this Inspection
All violations corrected at time of inspection. Thank you.Walls in back storage room observed painted to be smooth and easily cleanable in a light color. Thermometer in walk in observed at 44 F. Unit in defrost cycle at time of reinspection.
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1/21/2015 | Routine Reinspection 1st | 100 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) Inaccurate thermometeres/no chemical test kits available. Must provide accurate thermometers/chemical test kits.Observed thermometer in walk in cooler with an inaccurate temperature reading of 70 F. Do provide an accurate thermometer in walk in unit to monitor proper cold holding at 40 F or lower.
- General Comments that relate to this Inspection
Handsink in dishroom operating with hot and cold running water and draining properly into floor sink.Handsink observed properly stocked with liquid soap and sanitary disposeable towels.
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1/15/2015 | Routine Reinspection 1st | 98 |
- [1] Thermometers provided and conspicuous
080) Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.Walk in refrigerator must have a cold holding thermometer provided in a conspicous spot. Ambient air temped at 39 F with thermocouple by health inspector.
- [4] Number; convenient; accessible; designed; installed
300) All hand washing sinks must remain unobstructed and accessible during operation to ensure proper hand washing.Observed only handsink in dishroom with bundles of paper towels stored inside sink. Observed handsink improperly draining to floor sink. Repair sink so that both hot and cold water under mechanical pressure is provided and that the water drains into the floor sink and not onto the floor of dishroom. This handsink must be operational and used especially when going from dirty and clean food service equipment.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
360) Wall in need of repair. Repair following area(s) to maintain a smooth; durable; and easily cleanable surface.Walls in back room where bag in the box soda system is stored must be painted or sealed to be smooth; durable and easily cleanable. ** This is a repeat violation from 2014. A reinspection is required. Failure to correct this violation within 7 days will result in reinspection fees being assessed.
- General Comments that relate to this Inspection
Hot holding temperatures recorded:Chicken roller @ 148 F; hot dogs @ 163 - 164 F; and taquitoes @ 161 - 164 F. Cold holding temperatures recorded:Diced tomatoes @ 41 F and pico de gallo @ 41 F.
- General Comments that relate to this Inspection
Cold holding units checked okay and within regulations. Food properly stored. Dairy dates current.No chemicals stored next to food. All chemical bottles properly labeled. Grocery store is cleaned and organized.
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1/13/2015 | Routine Inspection 1st | 94 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Please wipe down interior of all metal cabinets at soda fountain station. This is a repeat violation.
- General Comments that relate to this Inspection
All other violations corrected at time of inspection. Back egress/exit door unlocked during operating hours. Verified.Action items to be corrected:1) Paint all bare wood and textured sheetrock walls in back storage room by next annual inspection.
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1/30/2014 | Routine Reinspection 1st | 99 |
- [2] Food protected during storage; preparation; display; service; transportation
All food must be stored away from chemicals. Do provide a definite barrier between chemicals and food in back storage room. Observed bag in the box sodas stored directly on ground. Observed boxes of chips and tortilla chips stored directy on ground.050) Food product stored on floor. Store all food product at least 6 inches off floor to prevent potential cross contamination.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
No chemical test kits available. Must provide chemical test kit for Quaternary Ammonia used as sanitizer for facility. Quat sanitizer tested at 400 ppm at sanitizer dispensor at 3 compartment sink.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed interior of metal cabinets under soda fountain station and at trash bins visibly dirty. Observed floor drains throughout facility dirty. Non food contact surface not maintained properly. All non food contact surfaces must be maintained properly.Clean walls around mop sink and clean mop sink. Replace old and dirty looking mop heads.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Clean all fanguards in walk in refer of all dust debris buildup.Clean behind door in walk in refer and remove all dust at copper condensate line in walk in refer behind door. Clean floor drain outside walk in refer.
- [1] Installed; maintained
Observed handsink at deli station with a slow drain. Please repair line. Must have hot and cold water under adequate pressure with no leaks at handsink in washware area. Observed no cold water on cold water side of handsink.
- [4] Number; convenient; accessible; designed; installed
Observed handsink in dishroom with wiping cloths stored inside basin and sink observed not being utilized for handwashing; All hand washing sinks must remain unobstructed and accessible during operation to ensure proper hand washing.Reviewed with operator importance of handwashing between handling dirty and clean equipment. All handsinks must be stocked with liquid soap and sanitary disposable towels at all times to promote proper hand washing.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floor in need of repair. Repair the following area(s) to maintain a smooth; durable; and easily cleanable surface. Observed floor under 3 compartment sink in need of repair. Linoleum is lifted and is peeling away from subfloor.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Paint textured drywall in back storage room to be smooth and easily cleanable. Resurface or repair ceiling in office to be in good repair.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Clean all loose leaves and loose debris around dumpster enclosure.
- General Comments that relate to this Inspection
Hot dogs temped at 147 F; taquitoes temped between 140 - 143 F. Reviewed temperature logs; logs completed daily and retained for 6 weeks. Do document corrective action when temperatures do not meet specified temperature ranges. Tongs for meat sticks are washed and sanitized daily. Tissues and bags provided for donuts. Dairy cold coffee machine recorded at 36 F. Soda fountain spigots observed clean. Please declutter cabinet under handsink at deli station area. Clean floor sink at this handsink. Grocery store practice FIFO; first in first out method of rotation. Use by and sell by dates observed good. Single use wiping cloths used.
- General Comments that relate to this Inspection
All cold holding temperatures checked OK and within regulation. Thermometers present. Bathroom observed clean and stocked. Dairy dates observed current. No damaged food product is sold at grocery store.Manufacturered bags of ice properly labeled for traceback capabilities.
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1/10/2014 | Routine Inspection 1st | 86 |
- [2] Food protected during storage; preparation; display; service; transportation
Please monitor for final cook temperatures of hot dogs to 165 F prior to hot holding at 140 F. Temped final cook temperatures of hot dogs at 135 F. Reviewed with operator to montior temperatures using bi-metallic probing thermometer. Thermometers must be calibrated daily.
- [1] Thermometers provided and conspicuous
Observed missing thermometer at makeup table/cold holding unit. Temperature recorded at 41 F. Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.
- [1] Thermometers provided and conspicuous
Observed missing thermometer at ice machine/pizza upright reach in freezer. Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature. All food observed frozen.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Do calibrate bimetallic probing thermometers in a ice and water bath to 32 F; and adjust nut at base. Thermometers should not be calibrated to 0 F. Inaccurate thermometeres/no chemical test kits available. Must provide accurate thermometers/chemical test kits. Please provide chemical test kit for sanitizing step at 3-compartment sink. All food service equipment must go through a 3-step cleaning process: 1) soap and water 2) Clear water rinse 3) Sanitize. Do test sanitizer to be at levels for chlorine to be at 50-100 ppm. Quat sanitizer to be at levels between 200-400 ppm.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed no paper towels at handsink next to 3-compartment sink. Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.* Corrected on site.
- General Comments that relate to this Inspection
Hot holding temperatures recorded:Hot dogs at 142 F; taquitoes @ 147 F and corn dogs @ 153 F. All cold holding temperatures checked OK and below 41 F. Please properly clean all of the in-use utensils every four hours using 3-step cleaning and sanitizing process. Wash; rinse and sanitize. This pertains to the scoops at the condiment station.All food properly stored. Quat sanitizer recorded at 400 ppm.Garbage enclosure observed free of loose garbage and kept tidy.
- General Comments that relate to this Inspection
All cold holding checked OK and recorded < 40 F. All food properly stored and all use by dates current.No chemicals stored next to food. Bathrooms observed clean and properly stocked. Walk in refer at 36 F. Slurpee machine is flushed and cleaned daily.
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1/29/2013 | Routine Inspection 1st | 92 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall replace damaged reach-in refrigeration door gasket on reach-in refrigeration in deli area. Gasket is torn and damaged (no longer cleanable).
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean floor drain near soda dispensing station in back storage area; in addition; clean floors in this area.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Facility shall patch holes on restroom door to ensure a smooth and easily cleanable surface.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Facility shall ensure all employee drinks in food preparation area have a lid and straw; observed open drink containers.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Facility shall designate another location of uniforms; uniforms currently stored in restroom. The uniform shirts are worn in food preparation areas; please store uniforms in another designated location out of restroom.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding temperatures checked ok; taquitos checked at 153F; hot-dogs checked at 144F. All items removed from grill after 2 hours (this process is recorded).Handsink stocked with soap and sanitary towels; soap pump was repaired on-site.... Ensure soap pump is checked and working at all times.Small deli reach-in refrigeration checked at <40F.Quatinary ammonia dispensing at a minimum of at least 200ppm; chemical test kits available.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:All refrigeration and freezer temperatures checked within regulation; sandwich display case at 34F; walk-in ambient temperature checked at approximately 43F (unit being stocked); freezer checked at -10F.Date marking codes on potentially hazardous food products checked good.Ice-bags commercially pre-packaged and labeled for traceback.Restroom stocked with sanitary towels and soap.
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1/9/2012 | Routine Inspection 1st | 95 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Facility shall maintain soap at front handsink at all times for effective handwashing. Handwashing shall occur under warm water with soap for (20) seconds.Facility shall install a sanitary towel dispenser at front handsink for multi-fold towels.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean and sanitize floor drains in back storage area and under three-compartment sink.Facility shall repair damage flooring near three-compartment sink to ensure a smooth and easily cleanable surface.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Facility shall patch repair hole in door going into ware washing area. Facility shall patch/repair hole in back storage room next to floor drain.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; hot-dogs and taquitos holding between 142-148 degrees (maximum hold time is (4) hours for all hot-holding foods.Quatinary ammonia dispensing at 200-400ppm at three-compartment sink.Small storage freezer checked at 2 degrees; all date marking codes checked good.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:All refrigeration display cases; walk-in refrigeration; and freezer units holding within regulation.Food storage checked good****Restroom stocked with sanitary towels and soap.Date marking codes on dairy products checked good.Ice-bags commercially packaged by Glacier Ice.
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1/12/2011 | Routine Inspection 1st | 96 |
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean fan guard in front make-up refrigeration unit; fan guard observed dirty.
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean fan guards in walk-in refrigeration unit; fan guards observed with debris.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Facility shall repair sanitary towel dispenser at front snackbar handsink area.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean floor drain near walk-in refrigeration unit; observed with some growth.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Facility shall patch holes in walls in employee restroom and back storeroom area.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; hot-dogs checked at ~137 degrees; taquitos checked at 136 degrees.... Keep all hot foods at 140 degrees minimum.(maximum holding time is four hours) Facility should keep logs for this time/temperature control.Restroom stocked with sanitary towels and soap.Please practice good handwashing at front hot foods display case!!!!!
- General Comments that relate to this Inspection
The following was observed at the time of inspection:All refrigeration temperatures and freezer temperatures checked within acceptable limits.Ice-bags properly labeled for traceback...All date marking codes checked ok...Recommend internal gauge for walk-in refrigeration unit; external gauge is not accurate.
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1/14/2010 | Routine Inspection 1st | 93 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Facility shall repair liquid soap dispenser at handsink and discontinue using bar soap immediately. (temporary liquid soap dispenser placed at the handsink)
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Facility shall repair sanitary towel dispenser in restroom so towels can be stored inside the dispenser.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Facility shall clean and sanitize all floor drains. Drains observed very dirty with "mold-like" substance.
- General Comments that relate to this Inspection
Notes:Maximum hot-hold time of no more then four hours for hot-dogs and taquitos. Hot-dogs checked at 152 degrees.Handsink soap dispenser must be repaired as indicated above. A liquid bottle of soap placed at the handsink until regular soap unit repaired.Ice-bags properly labeled for traceback purposes.Deli reach-in refrigeration unit checked at 34 degrees; all products properly labeled and stored.Please remember to attend a Certified Food Protection Manager renewal course before expiration on 6/22/2009. A list of instructors provided to operator.
- General Comments that relate to this Inspection
Notes:All reach-in refrigeration units and freezers observed working within acceptable ranges. Walk-in dairy box checked at 38 degrees ambient temperature.All food storage and date marking codes checked ok.Facility shall clean area under soda automated dispensers. Area observed dirty.
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1/29/2009 | Routine Inspection 1st | 95 |
- [2] Food protected during storage; preparation; display; service; transportation
FOUND BOXES OF FOOD STORED ON FLOOR IN BACK HALLWAY BY BATHROOM. ALL FOOD MUST BE STORED AT LEAST 6INCHES OFF OF THE GROUND.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
NO SOAP AT FRONT HANDSINK. MUST PROVIDE SOAP AT ALL TIMES FOR PROPER HANDWASHING.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
FLOOR SINK NEXT TO WALK-IN DOOR DIRTY. CLEAN TO REMOVE ALL BUILD-UP.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
PERSONAL COAT STORED ON SHELF NEXT TO HOTDOG BUNS. STORE PERSONAL ITEMS AWAY FROM ANY CUSTOMER FOOD TO ELIMINATE THE CHANCE OF CONTAMINATION.
- General Comments that relate to this Inspection
NOTES:GOOD COLD HOLDING TEMPS. REACH-IN UNIT AT 38fGOOD HOT HOLDING TEMPS. HOTDOGS AT 157f; SAUSAGE 154f
- General Comments that relate to this Inspection
NOTES:GOOD FOOD STORAGEREFER TEMPS GOOD 32.1FSHELVES CLEAN AND ORDERLY
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5/5/2008 | Routine Inspection 1st | 94 |
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