- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
-Observed walk in cooler at 50F. Freezer door connecting cooler to freezer was open. Facility was keeping freezer door open to lower the temperature in the cooler. Explained that leaving the door to the freezer open would over work the freezer and cause damage. Also; it would cause the temperature to drop in the freezer and may put product at risk for thawing.Shrimp at 50F; Pastrami 49F; ham 49F; crab 49F; roast beef 50F; talapia 48F; tuna 49F; beef stew 49F. All potentially hazardous food items were voluntarily discarded. Temperature logs were reviewed. Operator had the temperature of the walk in cooler at 40F on 9/8/15 at 6:00 pm. Temperature 9/9/15 at 6:00 am was recorded at 51F. Operator called maintenace to fix the cooler during the inspection.*Inspector reviewed maintenance records for the cooler. Over the last 2 months maintenance has serviced the cooler at least 7 times.
- General Comments that relate to this Inspection
Notes: Facility was clean and organized.-Discussed hand washing policy and employee sick policy. Ensure employees sick with gastrointestinal symptoms ie. vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped.-Handsinks clean and stocked.-Restroom clean and stocked.-Reach in coolers at 38 and 40F. Muffins; dairy and donuts.-Facility was aware of the cucumber recall and had discarded all cucumbers prior to inspection. Cucumbers purchased from Sisco.-Walk in freezer at 0F. All product frozen-All prep surfaces clean; cutting boards clean and smooth; knives and meat slicer clean.-Ice machine clean. Scoop storage good.-Food storage good. Chemical storage good.-Hot holding temperatures good. Gravy 178F; Chicken Cordon Bleu 175.-Observed proper thawing under running water.-Dishwasher at 100 ppm Chlorine.-Sanitizer at 200 ppm Quat.-Test strips available.-Eco lab is PCO on a monthly basis. No signs of pests or vermin.-Garbage area is clean and organized.In addition to the CFPM listed the above the following individuals have a CFPM certificate:Aaron AndersonM13056407/22/18Miguel Vasquez-ReyesM14051103/18/19David Ramirez-GomezM13018602/18/18Per manager no individuals have taken the CFPM test and failed the exam within the past year.
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9/9/2015 | Routine Inspection 1st | 95 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Found rice covered in walk-in at 83F - per operator; rice was cooked approx 3 hours prior - Rice voluntarily discarded. Found zucchini (cooked and covered ) in walk-in at 55F. Per operator; zucchini cooked approx 3 hours prior - operator instructed to uncover product and separate into shallow pans to facilitate cooling to 40F or less within 1 hour. Discussed cooling procedures - ensure potentially hazardous foods are cooled from 140F to 70F in 2 hour and from 70F to 40F or less within another 4 hours.Found rice; chicken and lentil soup in warmer at 80F – 100F. Warmer was found not functioning. Per operator; product was cooked approx 3 hours prior – all products re-heated and checked at 178F-200F by end of inspection.
- [1] In-use food; ice dispensing utensils properly stored
In-use ice scoop found stored with handle in ice - ensue scoop is stored handle up or in a separate; clean container. Corrected on-site.
- General Comments that relate to this Inspection
General Notes:-hand sink stocked-gloves in use for ready-to-eat foods-walk-in at 38F; beans; rice at 38F to 39F-reach-ins all less than 0F-freezer less than 0F-dishwasher at 100 ppm chlorine-chemical test kits available-discussed employee health policies
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4/29/2014 | Routine Inspection 1st | 94 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Unable to locate quaternary ammonia test strips. Obtain quaternary ammonia test strips in order to verify sanitizer levels. Test strips need to be accessible to staff.
- General Comments that relate to this Inspection
Notes:Handsinks and restrooms properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Walk-in cooler at 38 f-beef 31 f-ham lunch meat 39 fTwo door reach in cooler at 36 f-soup 37 fSalad bar at 38 f-chick peas 41 f-kidney beans 41 fReviewed temp logs - logs complete and accurate. Ensure that any corrective action taken is documented.Observed good food storageDishwasher at 100 ppm chlorineQuat sanitizer buckets at 200 ppm quatDiscussed cooling. Per operator; very limited cooling takes place. Product must cool from 140 f to 40 f within 4 hours. Ensure that product is cooled uncovered in stainless steel pans at a level of no more than 2 inches. Ice baths are also an effective way of cooling. Did observe ham steaks leftover from lunch at 116 f covered in plastic container. Ham was portioned into stainless steel container at shallow level. Ensure all staff is trained on this.Also; dust ceiling area in dish area and seal gap by panel above three compartment sink.
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12/6/2013 | Routine Inspection 1st | 98 |
- [1] Lighting provided as required; fixtures shielded
Observed one light fixture with no cover over dish wash board. Provide cover for light. Light fixture to be replaced with a light fixture with cover today per chef.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Noted employees' sweaters and one purse on a stainless steel prep table in prep room. No foods were observed on table and table is not used for food prep per chef. Employees' articles removed from table at this time. Discontinue using this table to store employees' articles.
- General Comments that relate to this Inspection
Product temperatures taken in hot holding table: rice 173 F; fish fillet 183 F; beef stew 164 F.Product temperatures taken in walk-in cooler: ham 38 F; sliced turkey 39 F; sliced roast beef 38 F; sliced cheese 38 F; two pans of cooked ground beef at 37 F and 38 F.Walk-in cooler at 37 F. Walk-in freezer at -12 F. Two other refrigerators at less than 40 F.Dates on food products checked were current.Dish washer checked at 150 F and 100 ppm chlorine concentration.Quat concentration checked at 200 ppm in sanitrizer bucket with wiping cloths.Noted soap dispenser for prep area hand sink running almost empty. Soap restocked at this time. Ensure to keep all hand sinks stocked with enough soap and paper towels at all times. Other hand sinks in dish wash area and in restroom noted stocked and functional..
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2/6/2012 | Routine Inspection 1st | 98 |
- SECTION XVI: GENERAL COMMENTS
Walk-in cooler at 36 F. Temperatures taken in walk-in cooler: turkey 37 F; sliced cheeses at 34 F and 36 F; pan on sliced roast beef at 39 F.Walk-in freezer at -14 F.Pan of mashed potatoes at 145 F to 160 F on steam table.Dates on food productes checked were current.Noted hand sinks in prep areas and restroom stocked and functional.Dish washer observed at 150 F and 100 ppm chlorine concentration.Quats sanitizer from automateed dispenser checked at 200 ppm concentration.Noted facility to be kept clean in general.
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4/13/2011 | Routine Inspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Quats sanitizing solution checked at very high temperature and quats concentration very low.Must keep solution at required temperature of 75 F and concentration at 200 ppm. Follow insptrruction as indicated on poster in dish washing room for proper set up of sanitzing solution; corrected on site.
- General Comments that relate to this Inspection
Pan of corn at 158 F; pan of lasagna at 168 F on steam table.Walk-in cooler at 38 F; walk-in freezer at -5 F.Roast beef 37 F; turkey 37 F; sliced cheese 37 F in walk-in cooler.All refrigerated equipment was at below 40 F.Dish washer at 140 F and 100 ppm chlorine concentration.Noted all hand sinks stocked and functional.All renovation work in kitchen aeas has been completed. Foodservice operations have resumed in kitchen; temporary outdoor kitchen trailer has been removed.
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5/14/2010 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
Ok to issue permit to operateRisk category 4 assigned. Facility currently has CFPM coverage all hours of operations and therefore is in compliance with the CFPM requirement.
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2/3/2010 | Opening Inspection | 100 |
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