- General Comments that relate to this Inspection
No violations observed at the time of inspection:Hot-dogs holding at 153F; hot-holding case holding at 170F. (maximum hold time is (4) hours.All handsinks (front and back) checked stocked and functional; observed handwashing and glove use.Quatinary ammonia dispensing at 200-400ppm.All refrigeration units and freezer units checked within regulation; unit with dairy checked at approximately 35F.Observed good date marking on all products (products date marked at recieving and expiration).Restrooms checked stocked and clean.
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2/19/2015 | Routine Inspection 1st | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall repair wood surfaces around ice-cream chest; repaint/reseal wood around ice-cream chest to ensure a cleanable surface.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-dogs checked at 172F hot-holding.Hot-dogs cold-holding at 37F; date codes checked good.Quatinary ammonia dispensing at 200-400ppm at three-compartment sink.Ice properly dispensed; ice-machine clean.All refrigeration checked with regulation at <40F; all food storage checked good.Handsinks checked stocked and functional.Reviewed employee illness policies; all procedures checked good.
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2/11/2014 | Routine Inspection 1st | 99 |
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean and sanitize all three handsink basins and faucets; observed some build-up.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding cases checked at 183F; 187F; and 153F; hot-dogs checked at 154F.Handsinks stocked with sanitary towels and soap; observed handwashing and glove use. Three-compartment sink procedures ok; observed quatinary ammonia dispensing at >200ppm.All refrigeration and freezer temperatures checked within regulation; food product storage good. (date marking codes checked good)
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2/8/2013 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sinks stockedGlove policy in placeHot holding ok-hot dogs @ 140F-All open hot holding is discarded within 4 hoursScoops stored correctlyFacility cleanPopcorn machine cleaning process is correct - wash; rinse; then sanitize3 compartment sink @ 200ppm quatAll food product stored off floorTemperature logs keptRichard was extremely knowledgeable on food safety procedures
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2/14/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sinks stockedProduct stored off floorNo sign of pestsPest Control in place3 comp sink @ 200ppm quatHot holding okHot dogs 140F plusIce machine cleanScoops stored correctly**Discussed cleaning some hard to reach places on floor such as behind butter dispenser to prevent potential pest attraction.
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5/13/2011 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
050) Food product stored on floor - kettle corn. Store all food product at least 6 inches off floor to prevent potential cross contamination. **Violation corrected immediately**
- General Comments that relate to this Inspection
Hand sinks stockedIce machine cleanScoops stored correctlyCold holding @ 38FHot holding @ 140F +-Foods hot held discarded after 4 hoursSanitizer @ 200ppm quatDipper well installed for ice scoops*Discussed importance of cleaning shake machine and thermometer well after each use and at a minimum each four hours. Equipment should be left clean and sanitized before closing each evening.*Discussed complaint that Inspector M. Dougan discussed with other Century facility about handling of popcorn bags for refills. Policy in place is for employees to wear gloves and wash their hands after refilling. *Discussed separate internal complaint about making specialty coffee drinks in customer's cup. Current policy is to make in theater's cup and transfer to customer's. The issues to be aware of are - handling of the cup (like the popcorn bag) and the potential contamination of the steam wand for specialty drinks. Steam wands emit enough heat to most likely not cause an issue; but the best practice is the current practice.
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1/26/2010 | Routine Inspection 1st | 98 |
- [1] In-use food; ice dispensing utensils properly stored
090) Ice scoops stored on top of ice machine. Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product. *Corrected on site*
- General Comments that relate to this Inspection
Hand sinks stockedPizzas made on demandHot dogs 140F; checked every 2 hoursSanitizer spray bottles usedChemical storage in separate areaRefrigeration 40F or below**Discussed keeping hand sink use exclusive to hand washing. All tools and utensils should be washed in main kitchen. Discussed alternative of using a wiping cloth in sanitizer solution as an interim method between washes.
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4/16/2009 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
Handsinks fully stockedSnackbar reach-in Refrig. were all <40FReach-in Frzrs were all <0FTemps noted: Hot Dog H-holding @159F; Nacho Cheese sauce @152FPopcorn and ice scoops properly stowedCustomer restrooms clean and stocked3-comp sink used for utensils - tested - 200 ppm QuatDumpster area clean
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11/24/2008 | Routine Inspection 1st | 100 |
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