- General Comments that relate to this Inspection
Notes:Walk in cooler @ 41 f; All drink and food products stored properly. All have current dates.Reach in coolers 41 f; All food products have current dates.Freezers @ 0 f; All ice from glacier ice & food products frozen. 3 compartment sink operational and no leaks in plumbing. All food products on shelving - fifo method - all have current dates.Can products free from damage. Aisles and floors clean.Restrooms clean and stocked.
- General Comments that relate to this Inspection
Notes:Walk in cooler @ 41 f; All food product stored on shelving. All product prepackaged and sealed. Freezer @ 0 f; All food frozen. Reach in cooler @ 41 f; Relish; onions @ 40 f - All serving utensils clean and stored properly. Hot holding: Hot dogs @ 140 f; Taquito @ 136 f; Chicken wings @ 137 f. Handsink stocked and accessible. Floors and counters clean. Gloves on hand.
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2/23/2016 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at the time of reinspection.Floors observably cleaner. Continue to maintain cleaning schedule to address the areas under the grocery shelves and behind the refrigeration and beverage coolers/units.Continue to store "Refrigerate After Opening" items at 40F or below after putting into service.Thank you for your efforts in correcting the violations.
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2/11/2015 | Routine Reinspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at the time of reinspection.Please remind employees to note the package instructions on relish and jalapenos; etc. If a container states that it must be refrigerated after opening; it must be stored at 40F or below to ensure product stability.
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2/6/2015 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
050) Food product stored on floor. Store all food product at least 6 inches off floor to prevent potential cross contamination.Noted several cases of chips in boxes stored directly on the floor. Store all food 6" off the floor.Ensure proper refrigeration of relish after opening.050) Food not covered. Except during cooling; all food products must be covered to prevent potential contamination. Bag of sugar in the back store room not in a food grade container or properly stored.
- [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.No soap or paper towel stocked at the 3-compartment sink in the back store room.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floors dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions.Floors under sales racks need to be swept and mopped. Check behind refrigeration units to ensure no product has fallen behind. Clean up any residue beverages from the drain hose leaking (behind Slurpee machine).
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
- General Comments that relate to this Inspection
The following temperatures were noted:Milk Fridge; 36FDisplay fridges: 25.2F; 40F; 36FIce Cream Freezer -15FFloors throughout the facility need to be decluttered (back storage room) and product stored 6" off the floor.Replace the grate over the floor drain in the mop sink.
- General Comments that relate to this Inspection
The following termpertares were noted:Reach-in fridge behind counter: 36FOnions: 40FSpicy Bite: 36.7FTaquito: 38.7Hot holding:Taquito: 152FHot Dog 143FBathroom properly stocked with paper towel and soap and hot/cold running water.Discussed pest management program with operator.Discussed hot/cold holding termperartures.Discussed 3-compartment sink procedures.Ensure that all employees are utilizing thermometers to monitor tempertaures of hot/cold items for sale to customers.
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2/4/2015 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionDeli display cases @ 38FCupboards cleanTrash enclosure cleanIce is purchased commerciallyFreezers okAll food stored off floorChemical storage separate from food storageRestrooms stocked
- General Comments that relate to this Inspection
**No violations observed during inspectionHand sink stockedGloves worn for all food handling*Reviewed hand washing and food handling with cashiers; all were knowledgeable about processHot holding good-all items discarded after 4 hours-hot dogs - 165F-taquitos - 155FAll thawing done under refrigerationMake up unit @ 39FThree compartment sink @ 200ppm quatTest strips available
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11/5/2014 | Routine Inspection 1st | 100 |
- [3] CFPM or person in charge present; certificates posted as required
No CFPM on staff. Obtain a CFPM within 60 days (2-3-2014).
- General Comments that relate to this Inspection
Notes-Dented cans removed during previous inspection.-Thermometer on order.-All items stored at least 6" off the ground.
- General Comments that relate to this Inspection
Notes-Test stripes available.-Cover for hot holding unit repaired.-Water cleaned from bootom of reach-In.-All items stored at least 6" off the ground.-Hand sink open and available.
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12/10/2013 | Routine Reinspection 1st | 97 |
- [2] Food protected during storage; preparation; display; service; transportation
Dented cans on the shelf for sale. Remove dents cans to ensure the safety of the food sold to customers.
- [3] CFPM or person in charge present; certificates posted as required
No CFPM on staff. Obtain a CFPM with in 60 days (2-3-2014).
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Inaccurate/broken thermometer. Must provide accurate thermometer.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
No chemical test kits available. Must provide chemical test kits.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Non food contaact surface not maintained properly (cover for hot holding unit). All non food contact surfaces must be maintained properly.
- [1] Non-food contact surfaces of equipment and utensils clean
Non food contact surfaces of equipment dirty (water in bottom of reach-In). All non food contact surfaces of equipment must be clean.
- [1] Single service: articles; storage; dispensing; used
Improper storage of single service articles. Store all single service articles at least 6" off ground to avoid cross contamination.
- [1] Single service: articles; storage; dispensing; used
Improper storage of single service articles. Store all single service articles at least 6" off ground to avoid cross contamination.
- [4] Number; convenient; accessible; designed; installed
Blocked hand sink. All hand washing sinks must remain unobstructed and accessible during operation to ensure proper hand washing.
- General Comments that relate to this Inspection
Notes-Walk-In 40F.-Reach-In 36F.-Reach-In 37F.-Reach-In 33F.-Dairy dates ok.-Deli dates ok.-Can dates ok.-Bread dates ok.-Freezer 13F.-Freezer -20F.-All lights properly shielded.-Bathroom properly stocked.-Mop sink ok.
- General Comments that relate to this Inspection
Notes-Hand sink properly stocked.-Hot holding-Hot dogs 142-147F.-Sausage rolls 158F.-Taquitos 145-150F.-Reach- In 36F.-Freezer -5F.-Bathroom properly stocked.-All lights properly shielded.-Three compartment sink ok.-Chemicals properly stored.
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12/3/2013 | Routine Inspection 1st | 83 |
- [3] CFPM or person in charge present; certificates posted as required
No CFPM on staff. 60 days to obtain a CFPM (11-4-2013).
- General Comments that relate to this Inspection
Notes-Reach-In holding at 38F.
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9/6/2013 | Opening Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.
- [1] Thermometers provided and conspicuous
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.
- [3] CFPM or person in charge present; certificates posted as required
No CFPM on staff. 60 days to obtain a CFPM (11-4-2013).
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
No chemical test kits available. Must provide chemical test kits.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.
- [1] Lighting provided as required; fixtures shielded
Lights not shielded. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food.
- General Comments that relate to this Inspection
NotesOK TO ISSUE HEALTH OPERATING PERMIT.This permit will be risk level 1.-Walk-In 37F.-Reach-In 39F.-Dairy dates ok.-Reach-In 30F.-Reach-In 36F.-Deli dates ok.-Freezer -4F.-Freezer -10F.
- General Comments that relate to this Inspection
NotesOK TO ISSUE HEALTH OPERATING PERMIT.This permit will be risk level 2.-Hot holding-Hot dogs 150-156F.-Tornados 145-150F.-Three compartment sink ok.
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9/4/2013 | Opening Inspection | 100 |
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