- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
-Observed a leak in the walk in freezer. Ice was pooled on the floor under the motor. Ensure freezer is maintained and pipes are not leaking by 06/03/15.
- General Comments that relate to this Inspection
Notes:-Make up unit on the left hand side was working properly. Thermometer at 40F. Ham at 42F; Hot dog at 42F; Sausage patty at 40F. Recommend facility take temperatures of potentailly hazardous foods daily to ensure product stays at 41F or below.
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5/29/2015 | Routine Reinspection 1st | 99 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
-Make up unit on the left; observed potentially hazardous food items in the bottom portion that were out of temperature. Ham 48F and Chicken 48F were voluntarily discarded. Tomato 45F and hot dogs 42F were ok to keep. Thermometer in the unit was 42F. Temperatures in the top of the unit were good. Sausage 39F; Tomato 39F; Chicken 37F.*Ensure potentially hazardous food items are being maintained at a temperature of 41F or below to prevent the growth of bacteria.*Per operator maintenance was called during the inspection to look at the make up unit. Ensure make up unit is cooling properly within 48 Hours; 05/29/15.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
-Observed a leak in the walk in freezer. Ice was pooled on the floor under the motor. Freezer temperature at -2F. All product was frozen. Ensure freezer is maintained and pipes are not leaking within 7 days; 06/03/15.
- [1] Wiping clothes: clean; use restricted
-Sanitizer buckets on the cook line had no detectable sanitizer. Ensure sanitizer is maintained at 200 ppm Quat to allow proper sanitation and prevent cross contamination.*Corrected during inspection. Sanitizer at 200 ppm Quat.
- General Comments that relate to this Inspection
Notes:-Discussed hand washing policy and employee sick policy.-Per operator one employee is out with vomiting. * 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 properly stocked.-Restrooms clean and properly stocked.-Observed good hand washing and good glove use.-Reach in freezer at 0F. All food frozen.-Make up unit; right hand side; at 36F. Top portion temperatures ok. Tomato at 43; potato 45. Unit is next to the cook line; keep lid closed to maintain product temperatures at 41F or below. Bottom portion temperature ok. Chicken wings at 42F.-Reach in cooler at 38F. Nacho cheese 37F.-Observed proper cooling of mashed potatoes on ice. Started at 104F; temperature taken 1 hour later at 75F.-Observed chicken wings in the walk in cooler prepared this morning at 38F. Temperature good.-Cooked eggs plated temperature good 160F.-Cooked beef at 161F-Cooked chicken 181F.-Temperature drawers under cook line good at 37F. Tomato 37F; Ham 37F; Hamburger at 34F; Chicken at 36F. Storage good.-Walk in cooler at 36F. Chicken wings at 38F; Ham 38F; Potato 38F. Food items stored correctly. Neat and clean. Lights properly shielded.-Ice machines clean. Observed good scoop storage.-Dish washer at 200 ppm Chlorine.-Sanitizer in 3 compartment sink at 400 ppm Quat.-PCO is Orkin. Once per month. No signs of pests or vermin.-Outside garbage stored properly.-Consumer advisory posted for raw or undercooked products.-Cutting boards clean and easily cleanable.-Utensils stored correctly and clean.-Food contact surfaces clean.*Recommend replacing broken plastic seal on ice machine to prevent product contamination.*Discussed the storage and use of tongs on the cook line. All tongs were kept in the same container of water at 121F. Yellow tongs were for raw chicken; red tongs were for beef and blue tongs were for cooked products. Recommend storing tongs for raw product in separate containers than cooked product to prevent cross contamination. Corrected during inspection.
- General Comments that relate to this Inspection
Notes: No violations observed during the inspection.-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.-Hand sink clean and stocked.-Restrooms clean and stocked.-Alcohol advisory posted.-Consumer ice stored properly. Scoops stored properly.-Spray nozzles clean and storage clean.-Dishwasher at 200 ppm Chlorine.-Sanitizer bucket at 200 ppm Quat.-Reach in cooler at 32F. Product dates good.-Reach in dairy cooler at 40F. Cream at 42F.-Floors and surfaces were clean.
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5/27/2015 | Routine Inspection 1st | 93 |
- General Comments that relate to this Inspection
Violations noted at 6/16/14 have been corrected;Notes:Facility monitoring temperatures of tritip and prime rib hourly. Please document any corrective actions if taken. Thank you.
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7/31/2014 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed tri-tips hot holding at 120 f. Unable to verify how long tri-tips had been hot holding. Product voluntarily discarded. Potentially hazardous foods must hot hold at 140 f or above OR facility may utilize time as a control for bacterial growth. Food product may be held out of temperature for a maximum of 4 hours. Facility must document the time product is out of temperature and discard any product not used after 4 hours. This was also discussed at least years routine inspection.Aus jus hot holding at 125 f. Must hot hold at 140 f or above. Voluntarily discarded. Observed garlic (dehydrated) butter at room temperature. Voluntarily discarded. Facility may either use time as a control for bacterial growth (again not exceed 4 hours) as long as time is documented or facility may use ice bath in order to keep product at 40 f or below.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Dishmachine observed not dispensing sanitizer as sanitizer container was empty. Ensure staff is checking dishwasher frequently to verify chlorine sanitizer is dispensing at 50 - 100 ppm chlorine. Corrected on site.
- General Comments that relate to this Inspection
Notes:Restrooms and handsinks 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.Reach in prep cooler at 38 f-diced chicken 43 f-chicken wings 41 fUnder grill refer drawers at 36 f- hamburger patty 36 f-chicken 37 fPizza make-up unit at 40 f-chicken 40 f-salami 41 fWalk-in coolers 38 f; 35 f-roast beef 37 f-chicken wings 37 fHot holding temps -marinara 147 f-chicken 178 fDiscussed cooling procedures - goodObserved good food storageSanitizer buckets at 200 - 400 ppm quatFacility clean and well kept
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks 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.Cooler at 37 fDishwasher sanitizing at 100 ppm chlorine. Test strips on site.Ice scoop stored okFacility clean and well kept.
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6/17/2014 | Routine Inspection 1st | 91 |
- [1] Wiping clothes: clean; use restricted
No measurable sanitizer in sanitizer buckets. Maintain sanitizer buckets at 200-400 ppm quat. **Recommend changing at least every two hours**. Corrected.
- [1] Wiping clothes: clean; use restricted
No measureable sanitizer in sanitizer buckets. Maintain sanitizer buckets at 200 - 400 ppm quat. Corrected on site. **Recommend changing at least every 2 hours.**
- General Comments that relate to this Inspection
Notes:Restrooms/handsinks properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill w/ gastrointestinal sympotms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Walk-in coolers all at 40 f or below-chicken 37 f; turkey 38 fHot holding temps good-beans 160 f; aus jus 155 fObserved cooling procedures - goodDiscussed utilizing time (no more than 4 hours) as a bacterial control for tri-tips.Facility clean and well keptDishwasher sanitizing at 50 ppm chlorine.
- General Comments that relate to this Inspection
Notes:Restrooms/handsinks properly stockedDiscussed importance of handwashing.Discussed employee health. Ensure employees ill w/ gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Coolers <40 fBar clean and well keptGlass washer sanitizing at 50 ppm chlorine
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7/30/2013 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 4/4/2012 have been corrected.Temperature of chicken wings cooked this morning in plastic bags in large tub were at 39 F to 40 F in center of tub. Wings now being properly cooled in shallow layers until temperature drops to 40 F before being bagged and placed in deep tubs. Temperature of chicken wings in two other tubs that were cooked 2 and 3 days earlier were at 36 F. Temperature logs have been made and will start using to monitor and record time and temperatures during cooling to verify that wings are cooled within required timeframes.The consumer advisory for raw or undercooked foods has been posted in three locations within public area.
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4/11/2012 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Noted one large tub with about 70 pounds of chicken wings in plastic bags; one-dozen each; being improperly cooled. Temperatute of wings ranged between 44 F to 49 F. Wings cooling for almost 6 hours; initial cooling to 70 F within first two hours was done. Wings removed from bags and placed in shallow layers in pans in walk-in freezer to complete cooling to 40 F before 6 hours lapse.Must review cooling methods with night shift staff to ensure that wings are properly cooled adn cooling temparatures monitored to ensure that required cooling time frames are achieved. Foods must be cooled from 140 F to 40 Fwithin 6 hours and from 140 F to 40 within first two hours of cooling.
- [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required
Facility serves food that may be undercooked per customers request such as hamburger beef; steaks and eggs. No consumer advisory being posted or displayed as required to warn consumers of potential heath effects.Provided copy of consumer advisory to manager to post as required.
- General Comments that relate to this Inspection
Beans 150 F; black beans 142 F in warmer unit.Sliced cheese 45 F; shredded cheese 45 F on top of refrigerated prep unit. keep lid closed when not being used to keep products at 40 F or less;. Cooked potatoes at 39 F inside this unit.Sliced pastrami 40 F; turkey 38 F; meatball 39 F in refrigerated chef base.Shredded cheese 40 F; sliced pepperoni 39 F on top of refrigerated pizza prep unit.Walk-in cooler at 38 F. Sliced ham 39 F; shredded cooked pork 39 F; sliced pastrami 38 F in walk-in cooler.Dish washer checked at 125 F and 100 ppm chlorine concentration.Noted hand sinks in prep areas and in restooms stocked and functional.Noted outside dumspter enclosure in clean condition.
- General Comments that relate to this Inspection
Dish washer checked at 125 F and 100 ppm chlorine concentration.Quats sanitizer checked at 200 ppm concentration in sanitizer bucket for wiping cloth.Noted hand sinks in bar and in restrooms stocked and functional.Refrigerators at less than 40 F.Noted alcohol warning sign posted as required.
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4/4/2012 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 5/24/2011 have been corrected.In-use tongs now being kept on a clean surface and not in pot of water.
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5/31/2011 | Routine Reinspection 1st | 100 |
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
Noted trash and grease spills on floor in trash enclosure. Clean trash enclosure to keep it clean.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Noted grease and debris build-up under cooking equipment in cook line and under main ice machine. Do deep cleaning of floor in these areas to remove build-up.
- General Comments that relate to this Inspection
Temperatures taken inside refrigerated prep unit at 40 F; sliced cheeses on top of unit at 46 F to 50 F; Thermometer inside unit at 38 F; keep lid of unit closed when not being used to keep products on top at 40 F or below.Refrigerated chef base: sliced roast beef 37 F; sliced chicken 37 ; sliced turkey 31 F; sliced ham 31 F.Refrigerated pizza prep unit: sliced ham 37 F; cubed chicken 37 F; sliced linguica 38 F; sliced pepperoni 40 F.Walk-in cooler at 32 F. Chicken wings in 3 larg tubs at 39 F to 33 F. sliced turkey 38 F; sliced chicken 40 F.Dish washer at 120 F and 100 ppm chlorine concentration. Noted interior of two ice machines to be clean.Noted hand sinks in all prep areas and in restrooms stocked and functional.OK to keep tongs on a clean surface as oppossed to being stored in water in pot.Tongs used for raw meats must be separate and not commingled with tongs used for cooked meats. Wash and sanitize tongs in dish washer at least every 4 hours or more often as needed.
- General Comments that relate to this Inspection
Glass washer at 120 F and 100 ppm chlorine concentration.Refrigerators at below 40 F.Noted hand sink in bar and in restrooms stocked and functional.Noted alcohol warning sign posted as required.
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5/24/2011 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
The items noted on the previous inspection conducted on 5/28/2010 have been corrected.
- SECTION XVI: GENERAL COMMENTS
The items noted on the previous i nspection conducted on 5/28/2010 have been corrected.Cooling temperatures of chicken wings are being monitored and recorded since the previous inspection. Per temperature logs; chicken wings are being cooled within required timeframes. Temperaute of batch of chciken wings in walk-in cooler were at 40 F to 41 F; batch cooked yesterday. Batch of chicken wings cooked two days ago were at 38 F.
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6/9/2010 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
One large tub with 80 lbs of chicken wings in plastic bags checked at temperatures between 56 F and 65 F; chicken wings were cooling from previous day. Tub of chicken wings was voluntarily discarded.Other tub with 80 lbs of chicken wings in plastic bags checked at 40 F to 42 F; chicken wings were cooked two days before. This tub was kept for use.Cooling procedures must be changed starting with next batch of chicken wings to cool within required time frames. Cooling must be done from 140 F to 40 F within six hours and from 140 F to 70 F within the first 2 hours of cooling process. Otherwise; cooling must be done from 140 F to 40 F within 4 hours.Staff to monitor cooling temperatures and fill out temperature logs starting on next batch of cooked chicken wings to verify that cooling occurs within required timeframes.
- [1] Non-food contact surfaces of equipment and utensils clean
Clean interior bottom of glass chiller unit of broken glass and spills.
- [1] Installed; maintained
Clean floor sink inside draft beer cabinet of dirt and slime build-up.Clean floor sink for glass washer of dirt and trrash build-up
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
Noted grease and trash build-up in dumpster enclosure; two matresses and one box spring were dropped off inside dumpster enclosure behind dumpster.Must clean dumpster enclosure and wash floor to remove grease build up.
- General Comments that relate to this Inspection
Temperatures checked in cook line'e refrigerated prep unit: shredded cheese 47 F; sliced cheese 49 F; guacamole 47 F; thermometer in unit at 42 F; temperature of unit adjusted to keep colder; themperature dropped to 38 F aferwards.Tempertatures in refrigerated chef base: sliced turkey roll 31 F; sliced roast beef roll 30 F; meat ball 34 F.Salami 40 F; pasta salad 42 F in pizza prep unit.Sliced monterrey jack cheese at 37 F in glass door refrigerator.Walk-in cooler at 38 F. Sliced trkey at 41 F; sliced pastrami at 39 F; sliced roast beef at 38 F in walk-inn cooler.Dish washer checked at 120 F and 100 ppm chlorine concentration.Walk-in freezer at 0 F.Walk-in cooler for beer storage at 50 F; unit to be repaired shortly. No potentially hazardous foods being stored in this unit.Noted all hand sinks stocked and functional.Noted interior of two ice machines clean.
- General Comments that relate to this Inspection
Glass washer checked at 120 F and 100 ppm chlorine concentration.Noted bar hand sink stocked and functional.Bar cooler at 32 F.Noted alcohol warning sign posted as required.
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5/28/2010 | Routine Inspection 1st | 92 |
- [1] Installed; maintained
Floor sink inside beer tower cabinet noted to have build-up of slime; other two floor sinks under bar equipment noted to be dirty; clean floor sinks on regular basis to keep them clean. Floor sinks to be cleaned within three days per mgmt
- General Comments that relate to this Inspection
No violations noted at this timeAll refrigeration units were 40 F or below.Product temperatures in kitchen coolers: chicken wings 40 F; hot dog 35 F; sliced turkey roll 29 F; sliced ham roll 32 F. sausage 40 F; canadian bacon 40 F; shredded cheese 42 F; pepperoni 42 F; sliced cheese 39 F.Two pans of chili beans at 159 F and 165 F on warmer unit.Walk-in cooler at 38 F; chicken wings at 39 F and 40 F in walk-in cooler.Verify proper cooling procedures for chicken wings before they are bagged in order size bags; foods must be cooled from 140 F to 40 F within 6 hours and from 140 F to 70 F within first 2 hours of cooling process.Walk-in freezer at 10 F.Dish washer's temperature at 125 F and chlorine concentration at 100 ppm.Quats sanitizer checked at 200 ppm inb sanitizer bucket for wiping cloths.Ice machine's interior found clean.All hand sinks found stocked and functional.Restrooms found stocked and clean.CFPM Ernesto Amador #M040635 surrently on vacation; keep CFPM certificate from WCHD posted. Mgr. BrandySouza who was presen during inspection has ServSafe certificate and is to apply for WCHD's certificate within few days.
- General Comments that relate to this Inspection
Hand sink found stocked and functional.Glass washer checked at 125 F and 100 ppm chlorine concentration.Alcohol warning sign found posted as required.Coolers checked below 40 F.
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6/19/2009 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
All items noted on the previous inspection conducted on 11/17/08 were corrected.Plans to open by 11/21/08Ok to issue permit to operate.Clean / sanitize all work surfaces; food contact surfaces of equipmet and utensils and complete general clean-up of facility prior to start of food prep activities.Risk category 3 assigned; facility in compliance with Certified Food Protection Manager requirment as of this time.
- General Comments that relate to this Inspection
All items noted on the previous inspection conducted on 11/17/08 were corrected.Ok to issue permit to operate.Clean / sanitize all work surfaces; food contact surfaces of equipmet and utensils and complete clean up of facility prior to start of operations.Risk category 1 assigned; no CFPM required for bar permit.Alcohol warning signs have been posted as required.Plans to open by 11/21/08
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11/19/2008 | Opening Inspection | 100 |
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