- [1] Non-food contact surfaces of equipment and utensils clean
Cleaning should continue to include handles of equipment and floors under shelving. Clean and maintain to ensure a sanitary environment.
- General Comments that relate to this Inspection
**Facility risk category changed from 2 - 1 due to regulation change. No Certified Food Manager is required.Cleaning has made progress but cleaning should continue to maintain sanitary conditions.
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7/9/2015 | Routine Reinspection 3rd | 99 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Thawing refrigerator found at 60F. All food product was at 60F. Unit had last been checked 4 hours previously. Food product must be stored at 40F or below. **All product voluntarily discarded.**No product may be stored in unit until repaired**
- [3] CFPM or person in charge present; certificates posted as required
Old CFM left months ago. Owner has CFM but has several facilities. Facility is required to to have a minimum of one full time CFM on staff at all times. **45 days to obtain**
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Sanitizer dispenser not dispensing proper amount of sanitizer. Repair dispenser to dispense 200ppm quat.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Freezer in back room has had condensate leak that is freezing on bottom. Repair unit to prevent potential contact with food product of condensate.
- [1] Non-food contact surfaces of equipment and utensils clean
Several non food contact areas need cleaning; to include: handles of equipment; door handles; mop sink dispenser handle; handles of cabinets; etc. Clean and sanitize thoroughly and maintain to prevent potential hand contamination.
- [4] Number; convenient; accessible; designed; installed
Three compartment sink hand sink blocked at time of inspection by boxes; garbage can; etc. Sink must remain accessible and stocked with soap and paper towels to ensure proper hand washing.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floors need deep cleaning. Under three compartment sink; large amount of mold build up was observed (also in floor sink). Under soda boxes and other shelving; build up of debris and dust was observed. Clean all floors throughout facility thoroughly and maintain to prevent potential pest harborage.
- General Comments that relate to this Inspection
**Permit to operate remains suspended. Owner called for inspection and it was clear within minutes that issues had not been resolved - staff was unaware of how to sanitize their dishes. Inspection report left the same as previously. Items for reinstatement remain the same as listed below.**Deli permit to operate suspended.No food operations may be conducted until Health District provides written permission. The following must be corrected and in place prior to reinstatement of permit:1) Three compartment sink system must be working. All staff must be trained and/or written instructions provided for the testing of the sanitizer. Test strips must be accessible and known to employees.2) Cleaning items listed must be at least minimally completed.3) No food may be stored in contact with condensate4) No food may be stored in refrigeration unit not holding 40F5) Repair orders must be in place for all equipment items.
- [3] CFPM or person in charge present; certificates posted as required
Old CFM left months ago. Owner has CFM but has several facilities. Facility is required to have a minimum of one full time CFM on staff at all times. **Obtain by 7/17/15**
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
- [1] Non-food contact surfaces of equipment and utensils clean
Several non food contact areas need cleaning; to include: handles of equipment; door handles; mop sink dispenser handle; handles of cabinets; etc. Clean and sanitize thoroughly and maintain to prevent potential hand contamation.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Hand sink at three compartment sink not stocked with soap and paper towels. Stock to encourage proper hand washing.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floors still need cleaning. Clean floor sinks under soda boxes and other shelving; and throughout facility to prevent potential pest harborage and maintain sanitary conditions.
- General Comments that relate to this Inspection
**Permit to operate reinstated. The following items have been corrected:1) Three compartment sink sanitizing @ 200ppm quat. Test strips available.2) Cleaning has begun - mold under three compartment sink has been cleaned and some other items. **Cleanliness still needs to be improved and maintained.*3) Food not stored in contact with condensate4) Front reefer unit @ 38F5) Repairs ordered or complete.
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6/10/2015 | Routine Reinspection 1st | 74 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Thawing refrigerator found at 60F. All food product was at 60F. Unit had last been checked 4 hours previously. Food product must be stored at 40F or below. **All product voluntarily discarded.**No product may be stored in unit until repaired**
- [3] CFPM or person in charge present; certificates posted as required
Old CFM left months ago. Owner has CFM but has several facilities. Facility is required to to have a minimum of one full time CFM on staff at all times. **45 days to obtain**
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Sanitizer dispenser not dispensing proper amount of sanitizer. Repair dispenser to dispense 200ppm quat.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Freezer in back room has had condensate leak that is freezing on bottom. Repair unit to prevent potential contact with food product of condensate.
- [1] Non-food contact surfaces of equipment and utensils clean
Several non food contact areas need cleaning; to include: handles of equipment; door handles; mop sink dispenser handle; handles of cabinets; etc. Clean and sanitize thoroughly and maintain to prevent potential hand contamination.
- [4] Number; convenient; accessible; designed; installed
Three compartment sink hand sink blocked at time of inspection by boxes; garbage can; etc. Sink must remain accessible and stocked with soap and paper towels to ensure proper hand washing.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floors need deep cleaning. Under three compartment sink; large amount of mold build up was observed (also in floor sink). Under soda boxes and other shelving; build up of debris and dust was observed. Clean all floors throughout facility thoroughly and maintain to prevent potential pest harborage.
- General Comments that relate to this Inspection
**Deli permit to operate suspended.No food operations may be conducted until Health District provides written permission. The following must be corrected and in place prior to reinstatement of permit:1) Three compartment sink system must be working. All staff must be trained and/or written instructions provided for the testing of the sanitizer. Test strips must be accessible and known to employees.2) Cleaning items listed must be at least minimally completed.3) No food may be stored in contact with condensate4) No food may be stored in refrigeration unit not holding 40F5) Repair orders must be in place for all equipment items.
- General Comments that relate to this Inspection
**No violations observed during the inspectionFood product stored off floorChemical products stored separately from food productsGarbage area cleanWalk in cooler @ 40FIce is commercialy producedDeli display case @ 40FFreezer okCabinets clean
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6/2/2015 | Routine Inspection 1st | 81 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHot dogs @ 145FTaquitos @ 150FProduct discarded within 4 hoursAll thawing done under refrigerationGloves worn by food handlersHand sink stockedProper hand washing observedThree compartment sink @ 200ppm quatFreezer okFacility clean
- General Comments that relate to this Inspection
**No violations observed during the inspectionChemical storage separate from food storageRaw shell eggs on bottomDeli display case @ 40FFreezers okIce is Artic GlacierAll food stored off floorFacility cleanCabinets cleanGarbage enclosure cleanRestrooms stocked
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2/12/2014 | Routine Inspection 1st | 100 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Replace broken and missing floor tiles by three compartment sink.
- General Comments that relate to this Inspection
Notes-Door seal on reach-In has been replaced.
- General Comments that relate to this Inspection
Notes-All lights properly shielded.-All door seals on reach-In have been replaced.
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2/19/2013 | Routine Reinspection 1st | 99 |
- [2] Food protected during storage; preparation; display; service; transportation
Expired dairy products on shelves. Removed at time of inspection.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Door seals on Reach-In for snackbar need replaced
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Replace door seals onf main Reach-In cooler.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Replace missing and broken floor tiles by three compartment sink.
- [1] Lighting provided as required; fixtures shielded
Shield lights above back storage and deli Reach-In.
- General Comments that relate to this Inspection
Notes-Reach-In 32F.-Freezer -20F.-Thongs ok.-Hand sink properly stocked and used.-Hot Holding-Spicy bites 147F.-Taquitos 148-152F.-Sausage rolls 149F.-Hot dogs 153-161F.-Bathroom ok.-Three compartment sink ok.Test stripes available.
- General Comments that relate to this Inspection
Notes-Bathroom ok.-Three compartment sink ok.-Test stripes available.-Chemical storage ok.-Mop sink ok.-Reach-In 32F.-Reach-In 35F.-Deli dates ok.-Walk-In 36F.-Fan guards clean.-Bread dates ok.-Freezer -20F.-Can dates ok.-Freezer 8F.-Freezer 1F.-
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2/5/2013 | Routine Inspection 1st | 94 |
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
The area between backdoor and trash area has boxes and other stuff disorganized need to organized and clean up unused boxes etc to help protect against vermin.
- General Comments that relate to this Inspection
Notes: Below noted at time of inspection:1) Hot holding at 155 degree F; corn dog 145; hot dogs 150-155; taquitos 148-150 degree F.2) Condiment are good.3) Soda/coffee area good.4) Handsink stocked observed5) Three comp sink 6) Test strips and thermometers present.
- General Comments that relate to this Inspection
Notes: Below noted at time of inspection:1) Store clean and orgaized2) Beer refer at 35 degree F all product properly stored and product dates good.3) All store product dates good.4) Restroom/mop ok
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1/11/2012 | Routine Inspection 1st | 99 |
- [3] CFPM or person in charge present; certificates posted as required
No certificatre or person in system.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
No test strips on hand for the three comp sink need to obtain.
- General Comments that relate to this Inspection
Notes: Below noted at time of inspection:1) Chemicals stored ok2) Hot holding ok hot dogs 152-157 degree F; taquito 147 degree F3) Cold holding ok onion 41 degree F tomato 40 degree F4) Three comp sink no dishwasher
- General Comments that relate to this Inspection
Notes: Below noted at time of inspection:1) Store clean and storage ok2) All product dates good3) Trash area ok4) Beer refer 40 degree F5) Buy Ice
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1/7/2011 | Routine Inspection 1st | 95 |
- [4] Number; convenient; accessible; designed; installed
Handsink in back room observed full of cups. Handsink must be kept accessible for handwashing at all times. Corrected on site.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
No paper towels at back handsink. Provide paper towels for proper handwashing at all times. Corrected on site.
- General Comments that relate to this Inspection
Notes:Restrooms properly stockedReach in cooler at 37 fHot dog at 141 fTaquitos at 143 f**Please note that Virgina's CFPM Certiification expires in October of this year.
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms properly stockedWalk-in cooler at 36 fSandwich cases at 38 f and 36 fFood storage good
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2/16/2010 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
Facility very clean and orgainzedHot dogs 149FTaquito 139FUtensils stored correctly in condiment bins; packets also availableHandsinks properly stocked
- General Comments that relate to this Inspection
Walk in 38FSandwich 37FGood separation of chemicalsRestrooms cleanAll dates on perishables checked good
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1/26/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations notedNotes:Handsinks properly stockedHot dogs at 152 degrees FTaquitos at 145 degrees FReach in cooler at 38 degrees FFacility clean and well-kept
- General Comments that relate to this Inspection
No violations notedNotes:Restrooms properly stockedWalk-in cooler at 37 degrees FDates checked okSandwich cooler at 24 and 33 degrees FDiscussed proper storage of food equipment
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8/11/2008 | Routine Inspection 1st | 100 |
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