- [3] CFPM or person in charge present; certificates posted as required
CFPM not present during inspection. Facility has 30 days to get enough CFPMs to allow for at least one CFPM to be on property during all hours of high risk food activity. MUST BE CORRECTED BY 4/25/2016.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Gasket on reach in fridge still ripped. Part is on order from company and should be intalled by 4/25/2016. FACILITY CANNOT USE THIS REACH IN COOLER UNTIL THE UNIT IS MAINTAINING FOOD AT 41F OR BELOW.
- General Comments that relate to this Inspection
Sanitizer levels in dishwasher now between 50-100ppm; facility is okay-ed to use this machine and discontinue use of three-compartment sink. Sanitizer levls in sani buckets over 200ppm. ****Sanitizer should be between 50-100ppm*****Facility is not using the broken reach-in cooler; and cannot until it is fixed. Handsink has been designated with WCHD stickers; and is accesible and stocked. Margerine on counter is now stored on ice to ensure it is kept at 41F or below. WCHD gave facility alcohol sign. ****Must be posted by next inspection*****WCHD gave facility dishwasher sanitizer level logs; cooler temperature logs; and thermometer calibration logs. These logs must be used and kept on site to ensure that all sanitizer and coolers are working properly. THESE LOGS MUST BE AVAILABLE AT THE NEXT INSPECTION or facility may have to fax them weekly.
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3/28/2016 | Routine Reinspection 1st | 96 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed potentially hazardous food out of temperature in tall reach in out of temperature (beans @ 46F; hamburger @ 50F; rice @ 46F). Thermometer on reach in read 55F; WCHD stem thermometer read 50F. Food was moved to walk in cooler. Food that is cold held for service must maintain a temperature of 41F or below to prevent pathogen growth. Corrected on site.Observed margerine stored on counter above 41F for more than 4 hours. Facility must keep cold held foods at 41F or below to prevent pathogen growth.
- [4] Facilities to maintain product temperature
Tall reach in cooler not maintaining temperature; internal thermometer reads 55F; WCHD stem thermometer reads 50F. This cooler cannot be used until the interior temperature can maintain food at 41F or below to keep foods safe.Maintenance on site during inspection- stated reach-in cannot be fixed immediately; and since parts need to be ordered; should be fixed by the end of the week (4/1/2016).
- [3] CFPM or person in charge present; certificates posted as required
Current CFPM is not working in kitchen full time (at least 30 hours per week) and there is a lack of oversight. Due to this; and the facillity recategorization as a risk category 3; a CFPM is required to be on site during all hours of high risk food activity. FACTILITY HAS 30 DAYS TO OBTAIN ENOUGH CFPM TO COVER ALL HOURS OF HIGH RISK FOOD ACTIVITY. All CFPM certificates should be faxed to WCHD no later that 4/25/2016.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Observed dishwasher with no sanitizer and not reaching manufacturer recommended temperature. In order to properly sanitize utensils; dishware; and serveware; dishwasher must have 50-100ppm of sanitizer and must reach manufacturer recommended temperature. Facility cannot use dishwasher until sanitizer levels are appropriate. FACILITY IS REQUIRED TO USE 3-COMPARTMENT SINK UNTIL DISHWASHER SANITIZER LEVELS ARE FIXED.Dishwasher maintenance called on site during inpsection.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed gasket on the reach-in fridge ripped/broken. Facility must repair and maintain gasket to ensure proper refrigeration of cold held food.
- [1] Wiping clothes: clean; use restricted
Observed sanitizer bucket with no measurable sanitizer and in-use wiping cloths stored outside of sani buckets. Sanitizer buckets must be replaced every 4 hours or when dirty; whichever comes first. Wiping cloths must be stored in sanitizer buckets to ensure clothes do not harbor pathogen growth. Corrected on site.
- [4] Number; convenient; accessible; designed; installed
Observed no designated handsink. All sinks were being used for washing; dumping; or storage. A dedicated handsink must be designated; accesible; and stocked at all times to maintain cleanliness and sanitary conditions. Handsink designated with stickers on site.
- [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required
No alcohol advisory posted. Per WCHD regulations; liquor birth defect warning sign must be posted in facility. Corrected on site.
- [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required
- General Comments that relate to this Inspection
Observed:Floor sinks clean.Reach in coolers clean and maintained. Restrooms clean and well stocked. Speedgun and holder clean.Service ice storage good; scoop storage good.Discussed:Sanitizer buckets must be replaced every 4 hours or when dirty; staff must check concentration to ensure proper sanitizer levels. No bare hand contact with ready to eat foods; including drink garnishes.
- General Comments that relate to this Inspection
Observed: Prep unit temperatures good- tomatoes @ 39F; chicken @ 40F; burritos @ 32F.Walk in cooler clean and organized- potato salad @ 39F; cooked potatoes @ 39F.Final cook temp good- hamburger@ 169F.No undercooked food- no advisory needed. Bathrooms clean and well stocked. Ice machine clean; scoop storage good. Pest control by CAD regularly.Dry storage good; chemical storage good.Rough floors noted in 2015 inspection have been replaced.Reviewed date marking with facility; any foods that are prepared and ready-to-eat and then held for more than 24 hours must be marked with the date so they can then be discarded after 7 days. Discussed no bare hand contact with ready to eat foods.
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3/25/2016 | Routine Inspection 1st | 77 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floor in need of repair. Repair the following area(s) to maintain a smooth; durable; and easily cleanable surface.Green tiles underneath grill; large refrigerator; and prep table area in need of repair. Surfaces are becoming hard to clean and new tiles will need to be installed to make surface smooth; sealed; easily cleanable; and durable. Correct by July 10; 2015.
- General Comments that relate to this Inspection
Notes:Handsink stocked properly and accessible.Reach in coolers @ 40 f. All dates current on drink products. Glassware clean and stored in clean location. Barware clean and stored in clean location. Ice machine clean and scoop storedr properly.Ice bin - ok. Scoops stored properly. Floors and bar area clean and well maintained.
- General Comments that relate to this Inspection
Notes:Walk in cooler @ 40 f. Ground beef (contained properly) @ 38 f; Baked potatos 38-40 f; Cheese 38 f; Salads 38 f. Condensation unit in good condition.Cooling procedures conducted properly - no issues. Refrigerator @ 40 f. Cheese 39 f; Deli meat 38 f; Sliced tomatoes 38 f. Reach in coolers @ 40 f; Deli meat 39 f; Beef patty @ 39 f; Tomatoes 39. Grill/ hood area clean and well maintained. Utensils & cookware clean and stored in clean location. 3 compartment sink operational and no leaks in plumbing. Cutting boards and equipment clean.Dish machine @ 50ppm. Ice machine clean and scoops stored properly. Dry storage clean and all food products stored properly.Handsinks stocked and accessible.Server area clean and all utensils & trays clean. Customer area clean and well maintained.Trash area clean and well maintained.Cook very knowledgable about food handling operation.
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6/19/2015 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
Notes:Handsink stocked properly and accessible.Reach in coolers @ 40 f. All dates current on drink products. Glassware clean and stored in clean location. Barware clean and stored in clean location. Ice bin - ok. Scoops stored properly. Floors and bar area clean and well maintained.
- General Comments that relate to this Inspection
Notes:Walk in cooler @ 40 f. Ground beef (contained properly) @ 39 f; Baked potato 38 f; Cheese 38 f; Salads 38 f. Condensation unit in good condition.Discussed cool procedures with operator about baked potatoes - no issues. Refrigerator @ 40 f. Cheese 39 f; Deli meat 39 f. Reach in coolers @ 40 f; Deli meat 39 f; Beef patty @ 39 f; Tomatoes 39. Grill/ hood area clean and well maintained. Utensils & cookware clean and stored in clean location. 3 compartment sink operational and no leaks in plumbing. Cutting boards and equipment clean.Ice machine clean and scoops stored properly. Dry storage clean and all food products stored properly.Handsinks stocked and accessible.Server area clean and all utensils & trays clean. Customer area clean and well maintained.
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2/11/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:Handsink stocked properly and accessible. Reach in coolers @ 40 f. All drink products have current dates.Bar gun and holder clean. Drain hose securely fastened to drain properly. Ice machine and bins clean. Scoops stored properly and clean.3 compartment sink. set up properly for wash; rinse; and sanitize. No leaks in plumbing.
- General Comments that relate to this Inspection
Notes:Walk in cooler @ 40 f. Beef @ 38 f; Cheese 38 f. All food products stored properly in food containers. Reach in cooler @ 40 f. Sliced tomatoes @ 38 f; Cheese 38 f; Deli meat 38 f. Microwave clean.Utensils and cookware clean and stored properly. Hood/grill area clean and well maintained. Prep areas clean and well maintained. Handsink stocked properly and accessible.3 compartment sink operational - no leaks. Dish Machine @ 50ppm.Floors and counters clean.
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9/3/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The dishwasher has been repaired and is ok to use - was at 50 - 100 ppm cl
- General Comments that relate to this Inspection
The dishwasher has been repaired and is ok to use - was at 50 - 100 ppm cl
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10/3/2012 | Routine Reinspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
140) Dishwasher not dispensing proper levels of sanitizer. Repair unit to dispense adequate amounts of sanitizer to ensure proper sanitization.Operator instructed to use the following process for washing dishes until dishwasher is repaired:1) wash glassware in sink with splash gaurd next to dishwasher2) rinse in 2nd compartment of 3-comp. sink3) sanitize in 3rd compartment of 3-comp. sink 4) allow dishes to air dry on drain board5) use sink near top load reach-in coolers for a dump sinkEnsure hand sink is available at all times in 1st compartment of 3-comp. sinkOnce dishwasher is repaired; ensure that sinks are used as outlined below in the general comments section of this report.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
140) Dishwasher not dispensing proper levels of sanitizer. Repair unit to dispense adequate amounts of sanitizer to ensure proper sanitization.Operator instructed to use the following process for washing dishes until dishwasher is repaired:1) wash glassware/dishes in sink with splash guard closest to dishwasher (or use prep. sink as outlined below)2) rinse in 2nd compartment of 3-comp. sink3) sanitize in 3rd compartment of 3-comp. sink 4) allow dishes to air dry on drain boardEnsure hand sink is available at all times in 1st compartment of 3-comp. sinkOnce dishwasher is repaired; ensure that sinks are used as outlined below in the general comments section of this report.
- General Comments that relate to this Inspection
Notes:-hand sink stocked-reach-ins less than 40F-ices scoop stored properly-chemical test kits available-restrooms stocked and clean*Normal usage of sinks when dishwasher is functional: Inspector agreed to allow the following non-standard uses of the various sinks: 1) Designated hand wash sink is in the 3rd sink closest to the cook line of the 3 compartment bar sink.2) glassware washed in sink with splash guard next to dishwasher3) glassware sanitized in dishwasher4) sink next to top load cooler in bar is used for dump sink*operator must label sinks to verify that the above process is correctly used by all employees
- General Comments that relate to this Inspection
Notes:-hand sink stocked-make-up unit at 38F -cheese; deli meats all less than 40F-single door reach-in at 38F -cooked and cooled beans at 39F -chicken 40F-walk-in at 37F -potato salad at 39F -cheese and deli meats at 38F-40F -raw hamburger at 39F-discussed cooking and cooling procedures with operator with no problems noted *note: facility has improved on maintaining organization and storage areas and containers to facilitate proper cooling considering a small space for food preparation.-discussed proper cooking temperatures with operator-ice machine clean; scoop stored properly-food and single service items stored 6†above ground-chemicals labeled and stored properly-restrooms stocked and clean-wiping cloth sanitizer bucket at 100 ppm chlorine-chemical test kits available-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.*Normal usage of sinks when dishwasher is functional: Inspector agreed to allow the following non-standard uses of the various sinks: 1) Designated hand wash sink is in the 3rd sink closest to the cook line of the 3 compartment bar sink.2) Prep sink is being used to wash pots; pans and bowls too large for the dish washer.3)The cook uses a large plastic container to wash tomatoes and other produce so that there is no contact with any of the sinks. The produce is then drained in a colander. Make sure that sink is clean and well-rinsed prior to putting a calendar in it.*operator must label sinks to verify that the above process is correctly used by all employees
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9/21/2012 | Routine Inspection 1st | 92 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
030) Potentially hazardous food found out of temperature. Ensure all cold foods maintain 40 degrees F or less and hot foods maintain 140 degrees F or more to prevent bacteria growth.Reheating corned beef on cook line on hot holding area at 101 F. Time-temperature sensitive foods (meats; beans; rice) that have been previously cooked and cooled onsite; must be reheated to 165 F within 30 minutes. Corrected immediately as cook heated beef to 175 F; the put it back on the hotholding area.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Noted bar tender using glass to scoop ice rather than scoop. Use ice scoop to prevent potential hand contamin ation of ice.
- General Comments that relate to this Inspection
No other violations noted. Non-dairy products are used. Instruct all bar staff to use appropriate sink which is the same as the cooking area sink for hand washer.
- General Comments that relate to this Inspection
No other violations observed during inspection. Temps good: walk in at 38 F; cooked chili @ 38 F; cooked chicken @ 38 F. Storage refrig @ 40 F. (internal temp. of refried beans @ 41 F; sour cream @ 41 F). Prep table temps. @ 38 F below; sliced tomatoes on top @ 42; cooked chicken on top @ 42 F.Dish washer: chlorine sanitizer @ 50 ppm. Clorine sanitizer in wiping rag bucket a bit strong >200 ppm. Monitor staff and determine set measurements so that staff understand exact amounts to use.Wiping rags stored appropriately in bucket and raw meat storage on bottom shelf observed. (Previous violations that have been corrected.)Checked calibration of stem thermometer in ice water bath--it is accurate at 32 F.Discussed usage of various sinks with the CFPM. Inspector agreed to allow the following non-standard uses of the various sinks: 1.) Hand sink with splash guard to be used for glass and cup washing before placement in dish washer to sanitize. 2.) Designated hand wash sink is in the 3rd sink closest to the cook line of the 3 compartment bar sink.3.) The compartment closest to the bar area will be used as a dump sink for bar drinks. 4.) Prep sink is being used to wash pots; pans and bowls too large for the dish washer.5.)The cook uses a large plastic container to wash tomatoes and other produce so that there is no contact with any of the sinks. The produce is then drained in a colandar. Make sure that sink is clean and well-rinsed prior to putting a calendar in it. (CFPM agreed to label the hand sink and bar dump sink so that staff are clear on the use of each.)Discussed cooling of cooked foods such as rice and beans that have been cooked onsite. Questionable practices are being used including cooling beans and rice in large plastic containers. Foods must be cooled from 130 F to about 70 F in 2 hrs prior to placement uncovered in walk in where foods must be cooled from 70 F to 41 F in 4 additional hours. Focus for next routine inspection:CFPM is requested to monitor this process to makes sure that these parameters are being met. May need to use metal containers including 2" metal hotel pans; and ice water bath in the prep sink; or ice paddles to achieve these requirements.Post CFPM ceertificates by next routine inspection to avoid a 3 point deduction.
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5/11/2011 | Routine Inspection 1st | 93 |
- [2] Food protected during storage; preparation; display; service; transportation
050) Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination. Corrected on-site.
- [1] In-use food; ice dispensing utensils properly stored
090) Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product. Corrected on-site.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.
- General Comments that relate to this Inspection
Notes: -hand sink properly stocked-reach-in at 40F-product dates current-dishwasher checked at 50 ppm chlorine-chemical test kits available-restrooms stocked and clean
- General Comments that relate to this Inspection
Notes:-hand sink properly stocked-walk-in at 40F -chicken at 39F -beef at 40F -cheeses at 40F-front single door reach-in at 38F -rice at 40F -cooked and cooled beans at 39F-sandwich make-up unit at 40F -chicken at t 41F -cheese at 40F-discussed cooking and cooling procedures. Ensure potentially hazardous foods are cooled from 140 F to 70F within 2 hours at room temperature and then put in walk-in uncovered to cool to 40F in an additional 4 hrs. Ensure stem thermometers are available to monitor product temperatures. Recommend using cooling logs to verify cooling process. Discussed limiting the amount of product cooked and cooled as facility has limited space and equipment.-dishwasher checked at 50ppm chlorine-chemical test kits available-food stored 6" off the ground-chemicals labeled and properly stored-restrooms properly stocked and clean-discussed employee health and hygiene policies. Ensure ill employees exhibiting GI symptoms (diarrhea; vomiting; jaundice; fever) are excluded from work for at least 48 hours after symptoms stop.
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9/14/2010 | Routine Inspection 1st | 96 |
- [2] Food protected during storage; preparation; display; service; transportation
050) Raw product stored incorrectly (raw beef stored above ready to eat foods in walk-in and reach-in). Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination. Corrected on-site.
- [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.
- [1] In-use food; ice dispensing utensils properly stored
090) Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product. Corrected on-site.
- [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
310) No paper towels at front hand 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
Notes:-hand sink properly stocked-dishwasher checked at 100 ppm chlorine-ice machine clean; ice scoop properly stored-chemicals labeled and properly stored-restrooms properly stocked and clean-alcohol advisory posted as required.
- General Comments that relate to this Inspection
Notes:-reach-in at 38F -raw beef at 39F -cooked and cooled beans at 39F -cooked and cooled rice at 40F-sandwich make-up unit at 40F -ham at 38F -cheese at 40F-walk-in at 35F -raw beef at 37F -cooked and cooled beef at 36F-discussed cooking and cooling procedures. Ensure potentially hazardous foods are cooled from 140 F to room temp. (70F) within two hours and then put uncovered under refrigeration to cool to 40F within an additional 4 hours.-three-comp. sink used for wash; rinse; sanitize-chemical test kits available-food stored 6" off the ground-chemicals labeled and properly stored-restrooms properly stocked and clean-discussed employee health and hygiene policies. Ensure ill employees exhibiting GI symptoms (diarrhea; vomiting; jaundice) are excluded from work for at least 48 hours after their last bout of illness.
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8/17/2009 | Routine Inspection 1st | 93 |
- General Comments that relate to this Inspection
All violations noted on opening inspection have been corrected. Ok to issue permit to operate.
- General Comments that relate to this Inspection
All violations noted on opening inspection have been corrected. Ok to issue permit to operate.
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5/13/2009 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
The following must be corrected by 5/6/09 prior to permit issuance:-general gleaning under all equipment in bar area.-clean inside all beverage reach-ins including gaskets-repair gasket on beverage reach-in-provide covers or shatterproof bulbs on lights above 3-comp. sink and ice bin. -reseal silicon between hand sink and 3-comp. sink-reseal silicon between ice bin and hand sink-provide backflow prevention device for carbonator-clean and paint walls including ceiling in ice machine room-post alcohol advisory sign in a conspicuous location-post no-smoking sign in a conspicuous location
- General Comments that relate to this Inspection
The following items must be corrected by 5/6/09 prior to permit issuance:-clean wall behind grill-clean gaskets on reach-in refrigerator-remove sheetrock between microwaves - surface must be smooth; nonabsorbent and easily cleanable-remove duct tape and repair gaskets on make-up unit-reseal sinks to wall in both men's and women's restrooms-repair vent fans in both men's and women's restrooms-repair tile floor in back dry storage area-reseal coving to wall in back dry storage area (between ice machine/mop sink room and dry storage area)-repair/repaint chipped paint in walls and ceiling in back dry storage area-seal hole in wall in back dry storage area-clean inside walk-in including under shelving-seal space around back door
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4/21/2009 | Opening Inspection | 100 |
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