- General Comments that relate to this Inspection
Manager has completed certification class and obtained WCHD's CFPM certificate. CFPM requirement has been met. Post and keep the latter certificate posted in the establishment.
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3/24/2015 | Routine Reinspection 1st | 100 |
- [3] CFPM or person in charge present; certificates posted as required
The WCHD certificate of Certified Food Protection Manager expired on 10/27/2014; CFPM is currently registered for a certification class. Follow up to be conducted on CFPM certificate on 3/18/2015
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2/18/2015 | Routine Inspection 1st | 97 |
| No violation noted during this evaluation. | 2/18/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Burger patties: large 157 F; small 181 F; Jr 171 F; scrambled egg 160 F; chicken nuggets 172 F; sausage patties 165 F; spicy chicken 148 F; fish pattie 178 F in hot holding units.Lettuce; tomatoes; sliced cheeses and ham kept on table at ambient temperature; all products are labeled with time to discard at end of 4 hours. Walk-in cooler at 33 F; cut lettuce 37 F in walk-in cooler.Walk-i n freezer at 0 F.Quat sanitizer checked at 200 ppm concentration in 3-compartment sink and in sanitizer bucket with wiping cloths.Noted hand sinks stocked and functional in prep areas and restrooms.Trash enclosure noted to be clean. Buckets of grease in trash enclosure will be picked up by Friday. Grease vacuum and storage tank inside facility not operating; will be fixed by Friday as well.Ice maker interior noted to be clean. Both ice makers are cleaned and sanitized on regular scheduled basis.Temperature logs are filled out daily. All temperatures on logs checked ok.Noted facility and equipment to be kept clean in all areas.
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2/18/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Small beef pattie 161 F; grilled chicken breast 188 F; scrambled egg 171 F; tender crisp chicken 148 F; spicy fried chicken 149 F in hot holding units.Sliced cheese 35 F in salad prep refrigerator.Walk-in cooler at 38 F; sliced cheese packages at 36 in walk-inn cooler.Walk-in freezer at 0 F.Sliced tomatoes and sliced cheeses held at room temperature on prep station; pans of products are marked with time to be discarded at end of 4 hours.Noted hand sinks in prpe areas and in restrooms stocked and functional.Noted facility and equipment to be kept very clean. Noted dumpster enclosure very clean.Noted good hand washing and glove use practices of empployees.Temperatures of foods and equipment monitored and recorcded daily on logs were good.Employee health policy for exclusion and return to work when GI symptom occur is in place.
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3/11/2014 | Routine Inspection 1st | 100 |
- [1] Installed; maintained
Two leaks noted on water line and drain line under soda dispenser at drive through station being contained in small pans. Mananger had already reported leaks to maintenance and expects to have fixed within 24 hours.
- General Comments that relate to this Inspection
Product temperatures taken in hot holding units: stuffed pattie 186 F; burger pattie 176 F; grilled chicken breast 149 F; whopper burger pattie 147 F.Sliced cheese and vegetables held at ambient temperature on prerp table for not more than 4 hours. time to discard product by kept on label attached to each pan with food items.Walk-in cooler at 35 F. Sliced cheese block at 37 F in walk-in cooler.Walk-in freezer at 5 F.Chlorine concentration checked at 100 ppm in 3-compartment sink and sanitizer buckets with wiping cloths.Noted hand sinks in prep areas and in restrooms stocked and functional.Noted good hand washing practices of employees.Facililty noted to be kept clean in general.
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3/21/2013 | Routine Inspection 1st | 99 |
- [1] Thermometers provided and conspicuous
No thermometers in the two chest freezers (fry and hamburger) - Install.
- General Comments that relate to this Inspection
OBSERVATIONS & RECOMMENDATIONS:- All potentially hazardous food product was observed at proper temperature or was clearly marked for using time as a control for safety (tomatoes maximum hold time is 4 hours from slicing; same for cheese and lettuce). Temperatures observed: beef patty 172F; 169F; 175F).- Most refrigeration within the facility is centrally monitored and alarmed. Observed walk-in 35F; specialty freezer 5F; walk-in freezer -7F; front counter reach in cooler 34F). Other coolers have internal or external thermometers - Salad cooler 32F; smoothie drink cooler 30F. All ambient refrigeration and freezer temperatures were at or near regulation.- Sanitizer water tested 100ppm bleach at the 3-compartment sink and in all sanitizer buckets. Test strips were available. Ensure that sanitizer bucket water is changed on a frequent enough basis to maintain adequate sanitizer levels and clean water.- Certified Pest Control logs reviewed. No issues reported. Preventative treatment is on a monthly basis.- Observed good employee hygiene and handwashing.
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2/29/2012 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection.OBSERVATIONS & RECOMMENDATIONS- All product and ambient hot hold and cold hold temperatures were at or near regulation at the time of inspection (front counter reach-in ambient 30F; chicken hot hold 152F; 178F; fish 176F; beef 184F; walk-in ambient 38F; walk-in freezer ambient -27F). Reviewed past several days of cook out logs.- All sanitizer levels observed were within regulation (e.g. sanitizer buckets tested 100ppm chlorine residual; sink sanitizing compartment tested 100ppm chlorine residual).- Ensure that the thermometers in equipment are checked often and are reading accurately (e.g. innaccurate thermometer in the beef patty chest freezer behind the flame broiler).- All areas observed were clean and well maintained.- Observed good hand washing and personal hygiene at the time of inspection.- CFPM had a thorough understanding of safe food handling practices.- This routine annual inspection was conducted in conjunction with complaint CM11000123.
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2/16/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection.NOTES:- All product temperatures were within regulation (sausage patty 170F; whopper beef patty 170F; chicken tender 165F; fish 169F; spicy chicken 149F; tendercrisp 164F; tengergrill 174F). Walk in ambient 35F and -28F.- All hand washing sinks were stocked and operational- Tested sanitizer buckets and sink = 100ppm residual observed.- Areas were clean and well organized- Good employee hygiene observed.
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8/16/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection.All holding (cold and hot) temperatures within limits. All handwashing sinks stocked and operational. Observed employees washing hands. Sanitizing levels within range. Observed temp. logs. No problems observed. No recent sick employees or equipment problems. Facility was clean; organized and well run.
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7/29/2009 | Routine Inspection 1st | 100 |
- [4] Facilities to maintain product temperature
040) Hot holding unit not maintaining proper temperature. Repair unit to maintain 140 degreees F or higher to prevent bacteria growth.Observed chicken tenders hot holding @ 112-120 F. Chicken tenders voluntarily discarded and new batch made with a final cook temp. of 185 F. Monitor hot holding equipment for chicken tenders.
- [1] Single service: articles; storage; dispensing; used
Observed improper storage of single service cups. Observed employee handle cups from mouthed end of cup. Invert cups or use dispensing device for single service cups already at facility. Corrected on site.
- General Comments that relate to this Inspection
Notes:1) Provide a thermometer in the reach in freezer where raw hamburger patties are kept. Observed hamburger patties frozen.2) Designate an area for employee drinks that is not next to food service areas and food. Cover all drinks with a lid.Hot holding temps. recorded: Whopper patties @ 172 - 188 F; final cook temp of Whopper patties @ 189 F; fish patties @ 157 F; chicken breasts @ 180 F; cheesy tots @ 146 F; final cook temp. of chicken tenders @ 185-188 F. Walk in freezer @ 0 F; walk -in reefer @ 39 F. Bleach sanitizer @ 100 ppm at 3 compartment sink and in sanitizer buckets. Handsinks properly stocked. Dumpster area clean. Facility is clean and organized. Reviewed with operator employee handwashing procedures.
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7/23/2008 | Routine Inspection 1st | 95 |
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