| No violation noted during this evaluation. | 3/28/2016 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Facility is not currently preparing any food or operating under the snack bar permit; and does not have any equipment on site to preform snack bar activities. Facility wishes to keep snack permit open at this time. IF FACILTY WISHES TO OPERATE THIS PERMIT; MUST CONTACT WCHD BEFORE OPENING OR SERVING.
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3/28/2016 | Routine Inspection 1st | 100 |
| No violation noted during this evaluation. | 2/9/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Snackbar not operating. Operator wishes to keep snackbar permit open in case of future use. Contact WCHD at 328-2434 if operator wishes to close permit. Also; contact WCHD prior to re-opening snackbar.
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2/9/2015 | Routine Inspection 1st | 100 |
| No violation noted during this evaluation. | 4/30/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The following was observed:No longer serving Hot Foods. Pre-packaged foods only and ice for soda machine.Snack bar not operating at this time.Equipment clean. Handsink stocked and accessible. 3 compartment sink is not in use; but is functional
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4/30/2014 | Routine Inspection 1st | 100 |
| No violation noted during this evaluation. | 2/26/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:All food products @ 40 f. Hot dogs 39 f. Snack bar not operating at this time.Equipment clean. Handsink stocked and accessible. 3 comp sink operational.
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2/26/2013 | Routine Inspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
30) Potentially hazardous food found out of temperature (Pizza at 90F-98F). Ensure all cold foods maintain 40 degrees F or less and hot foods maintain 140 degrees F or more to prevent bacteria growth. Pizza voluntarily discarded by operator.
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6/18/2012 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
Notes:-hand sink stocked-hot holding: hot dogs; taquitos; corn dogs 170F-173F-freezer less than 0F-stem thermometer available-food and single service items stored 6" above ground-three-comp sink used for wash; rinse; sanitize-chemical test kits available-restrooms stocked and clean-discussed employee health policies. Ensure ill employees exhibiting gastrointestinal symptoms (diarrhea; vomiting; fever; jaundice) are excluded from work for at least 48 hours after symptoms stop.
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6/18/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Violations noted on previous inspection have been corrected. Operator enrolled in CFPM course to start 8/14/11. Call WCHD once certificate is obtained. Once certificate is obtained; operator must provide proof of 16 hour course and passing test score to WCHD to obtain CFPM ID card. Post a copy (front and back) of WCHD ID card at facility at all times.Permit re-instated. Ok to operate.
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7/29/2011 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
30) Potentially hazardous food found out of temperature (taquitos; hot dogs; corn dogs all 90F-119F - discarded on-site by operator). Ensure all cold foods maintain 40 degrees F or less and hot foods maintain 140 degrees F or more to prevent bacteria growth. Corrected.
- [2] Potentially hazardous food properly thawed
070) Incorrect thawing. Thaw all foods under continuously cold running water; under refrigeration; in the microwave; or as part of the cooking process to prevent bacteria growth.
- [3] CFPM or person in charge present; certificates posted as required
No CFPM. Operator has not made an attempt to obtain a CFPM by the date required in the opening inspection (7/24/11). Operator must provide WCHD with proof of enrollment for a CFPM prior to permit being re-instated. List of WCHD approved instructors provided to operator at time inspection.
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
No sanitizer available for sanitizing utensils. Operator must obtain an approved sanitizer for proper sanitizing. Utensils must be washed; rinsed; sanitized in three-comp. sink and air dried.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) No chemical test kits available. Must provide chemical test kits to verify sanitizer concentration. Chlorine bleach must be maintained between 50ppm and 100ppm.
- [1] Installed; maintained
290) No hot water available in restroom and front hand sink has a leak in the drain line. Must have hot and cold water under adequate pressure with no leaks. Water damage under leaking hand sink drain line must also be repaired.
- General Comments that relate to this Inspection
Snack Bar permit suspended until (no hot food service) above violations are corrected. Operator can call for re-inspection once all of the above violations are corrected.
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7/25/2011 | Routine Inspection 1st | 85 |
- General Comments that relate to this Inspection
-hand sink functional with hot and cold running water-hand sink stocked with soap and paper towels-three-comp sink to be used for wash; rinse; sanitize-freezer holding at 0F-stem thermometer available-ensure hot dogs are cooked to 165F for at least 15 sec and held at 140F or above-restroom stocked and clean - ensure hot water heater remains on to provide hot water at all times of operationOk to issue permit to operate.Facility approved to serve hot dogs; taquitos; and various other pre-packaged frozen foods. Facility will be a Risk Category 2 and will need to obtain at least one Certified Food Protection Manager within 60 days; by 7/24/11.
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5/24/2011 | Opening Inspection | 100 |
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