- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINK AVAILABLE AND PROPERLY STOCKED.ALL REFRIGERATION UNITS AT PROPER TEMPS AND THERMOMETERS AVAILABLE.ALL FOOD PROPERLY STORED IN WALK-IN.GOOD COLD HOLDING TEMPS.HIGH TEMP DISHWASHER GOOD AT 180F @ MANIFOLDNO COOLING DONE AT THIS FACILITY.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.OBSERVED NO BARE HAND CONTAC WITH READY TO EAT FOODS.A LIST OF ADDITIONAL CFPM'S HAS PREVIOUSLY BEEN SUBMITTED TO WCHD.FACILITY HAS NOT HAD ANYONE FAIL CFPM TEST WITHIN THE PAST YEAR.
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9/30/2015 | Routine Inspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
FOUND 3 PLASTIC CONTAINERS OF BROWN GRAVY IN WALK-IN AT 53F. GRAVY WAS PREPARED YESTERDAY ON 11/17/14 AND NOT COOLED PROPERLY. WHEN COOLING FOODS MUST BE COOLED FROM 140F-70F IN 2 HOURS AND THEN FROM 70F-40F IN AN ADDITIONAL 4 HOURS. PRODUCT WAS VOLUNTARILY DISCARDED AND COOLING PROCESS REVIEWED.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND PROPERLY STOCKED.OBSERVED GOOD EMPLOYEE HANDWASHING WHILE ON SITE.HIGH TEMP DISHWASHER AT 167F AT PLATE LEVEL.ALL FOOD PROPERLY DATED AND LABELLED.ICE MACHINE GOOD.NO PEST CONTROL ISSUES.
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11/18/2014 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINKS AVAILABLE AND PROPERLY STOCKED.ALL FOOD PROPERLY STORED; COVERED AND DATED.HIGH TEMP DISHWASHER GOOD AT 180F AT MANIFOLD.GOOD HOT AND COLD HOLDING TEMPS - ALL WITHIN REGULATION;ALL REFRIGERATION PROPERLY WORKING.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.
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11/27/2013 | Routine Inspection 1st | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall repair refrigeration units to eliminate water collection; replace all damaged gaskets as needed. (remodel scheduled)Single door freezer unit on front line no longer smooth and easily cleanable (repair/replace)... (remodel scheduled)
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean and sanitize refrigeration units; observed some units with build-up.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall repair floors/tile work to ensure a smooth and easily cleanable surface (base coving too); remodel is scheduled.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding/cooking temperatures checked good; bacon at 157F; country gravy at 152F; rice at 186F; mashed potatoes at 167F; chicken breast cooking at 169F; beans at 145F; clam chowder holding at 150F.Cold-holding checked good; turkey at 41F; spare ribs at 35F; tomatoes at 38F; potato salad at 42F.High temperature dishwasher sanitizing at 185F.Handsinks checked stocked and functional; observed handwashing and glove use.Sanitizer buckets available throughout food preparation area with 50-100ppm chlorine.All refrigeration and freezer temperatures checked within regulation.Recommend using ice around all food products in cold-holding units under grill******* Ensure all products stay at 40F and below.
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9/28/2012 | Routine Inspection 1st | 97 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall replace very old single door freezer near front line. Unit is no longer cleanable; in addition; freezer is not capable of staying at the required 0 degrees or below.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed water collection/pooling on food preparation line in grout areas and where there are missing tiles. Repair damaged floor areas to ensure a smooth and easily cleanable surface.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Facility shall repair damaged base coving and damaged walls where there is detached (FRP)/stainless steel in various areas throughout food preparation areas.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; cheese checked at 154 degrees; chili at 171 degrees; gravy at 155 degrees; chicken and rice at 177 degrees; clam chowder at 153 degrees.Cold-holding checked good; tuna salad at 39 degrees; potato salad at 41 degrees; tomatoes at 36 degrees.High temperature dishwasher checked approximately 183 degrees on final rinse santization.Handsinks stocked and functional; please do not leave any items in handsink. Reviewed handwashing procedures with staff.Walk-in refrigeration checked at approximately 36 degrees ambient temperature; products observed properly stored and labeled.
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7/26/2011 | Routine Inspection 1st | 97 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Facility shall clean and sanitize ice-machine; observed with growth.
- [1] Installed; maintained
Facility shall repair leaks under dishwasher; observed three leaks.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; vegetable soup at steam table checked at 177 degrees; clam chowder checked at 158 degrees.Cold-holding checked good; cod at 39 degrees; turkey at 42 degrees; ham at 43 degrees.Dishwasher final rinse sanitization checked at 191 degrees (repair leaks as indicated above)Handsinks stocked with sanitary towels and soap; handwashing observed.Walk-in refrigeration checked at approximately 34 degrees ambient tempeature. Observed food products properly stored and date labeled.Sanitizer buckets available with 50-100ppm chlorine.note: repair pealing paint near salad make-up refrigeration unit
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3/11/2010 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Observed glove use and proper handwashing during the inspection; all employees on food preparation line with gloves.All refrigeration and freezer temperatures checked good; walk-in refrigeration checked at 35 degrees. All food products properly stored and date labeled.Hot-holding checked good; clam chowder at 167 degrees; vegetable soup at 161 degrees.Cold-holding checked good; salmon at 35 degrees; tuna at 36 degrees; raw chicked at 29 degrees.Dishwasher final rinse temperature checked at 185 degrees.All handsinks properly stocked with sanitary towels and soap.
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6/3/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Handsinks properly stocked Observed employee handwashingAll refrigeration checked goodHalibut 39FPrime rib 140FFinal cook temperature on fish 165FMashed potatoes 178FRice 160FDishwasher Wash 165F; Rinse 180F
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12/1/2008 | Routine Inspection 1st | 100 |
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