- General Comments that relate to this Inspection
Notes:Walk in cooler @ 40 f. Deli meat @ 38 f; Cheese 38 f; Veggies 38 f. All food products stored properly. Condensation unit in good condition. Freezer @ 0 f. All food products frozen. Stand up refrigerators @ 40 f. Cheese 38 f; Roast beef deli meat 38 f. Reach in coolers @ 40 f; Cooked chicken 38 f; Sliced tomatoes @ 38 f; tuna 38 f; chicken salad @ 38 F. All serving utensils clean and stored properly.Hot holding: Soups @ 170f. All serving ladles clean and stored properly.Chicken breasts just cooked and cooling @ 120 -140 on rack.Front area: Handsink stocked properly and accessible. Display cooler @ 40 f. Refrigerator @ 40 f. All drink products have current dates. Coffee area clean and well maintained. Counters and floors clean. *Prep area clean and well maintained. All knives clean and storage area clean; Cutting boards in good condition. Hood/oven area clean and well maintained. Ice machines clean and scoop stored properly. Handsink stocked and accessible. 2 compartment sink operational - no leaks in plumbing. Sprayer in good condition.Bakery area- Food bins clean and scoops stored properly (clean). Baking racks clean. Prep area clean. Refrigerator @ 40 f; dairy and food products labeled properly and dated.Roast @ 38 f. Handsink operational; stocked; and accessible. Dry storage clean and all products stored properly. Dish machine @ 50ppm. Restrooms clean and stocked. Floors and counters clean. Customer area clean and well maintained.**Discussed no bare hand contact to ready to eat food items with Chef. No employee has failed serve safe exam in last year. CFPM'S for facility are Kaimi Coonrad Serve Safe 12696471; Brittney Birmingham M130250 1/17/18; Jessica Marrufo M120231 4/20/17. No additional CFPM'S.
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11/18/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:Walk in cooler @ 40 f. Deli meat @ 38 f; Cheese 38 f; Veggies 38 f. All food products stored properly. Condensation unit in good condition. Freezer @ 0 f. All food products frozen. Stand up refrigerators @ 40 f. Cheese 38 f; Roast beef deli meat 38 f. Reach in coolers @ 40 f; Cooked chicken 38 f; Sliced tomatoes @ 38 f; tuna 38 f; chicken salad @ 38 F. All serving utensils clean and stored properly.Hot holding: Soups @ 160 f. All serving ladles clean and stored properly.Chicken breasts and tiger shrimp just cooked on ice prepped for lunch cooling @ 55-60 f (will be used up very quick). Front area: Handsink stocked properly and accessible. Display cooler @ 40 f. Refrigerator @ 40 f. All drink products have current dates. Coffee area clean and well maintained. Counters and floors clean. *Prep area clean and well maintained. All knives clean and storage area clean; Cutting boards in good condition. Hood/oven area clean and well maintained. Ice machines clean and scoop stored properly. Handsink stocked and accessible. 2 compartment sink operational - no leaks in plumbing. Sprayer in good condition.Bakery area- Food bins clean and scoops stored properly (clean). Baking racks clean. Prep area clean. Refrigerator @ 40 f; dairy and food products labeled properly and dated.Handsink operational; stocked; and accessible. Dry storage clean and all products stored properly. Dish machine @ 50ppm. Restrooms clean and stocked. Floors and counters clean. Customer area clean and well maintained.
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11/18/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:Walk in cooler @ 40 f. Deli meat @ 38 f; Cheese 38 f; Veggies 38 f. All food products stored properly. Condensation unit in good condition. Freezer @ 0 f. All food products frozen. Stand up refrigerators @ 40 f. Cheese 38 f; Roast beef deli meat 38 f. Reach in coolers @ 40 f. Cooked burger @ 38 f; Cooked chicken 38 f; Sliced tomatoes @ 38 f; tuna 38 f. All serving utensils clean and stored properly.Hot holding: Soups @ 160 f. All serving ladles clean and stored properly.Tri-tip cooling @ 125-140 - cooling about 30 minutes. Tri tip will be sliced for lunch crowd and will be used for salads. Tri tip cooling on racks. Front area: Handsink stocked properly and accessible. Display cooler @ 40 f. Refrigerator @ 40 f. All drink products have current dates. Coffee area clean and well maintained. Counters and floors clean. *Prep area clean and well maintained. All knives clean and storage area clean; Cutting boards in good condition. Hood/oven area clean and well maintained. Ice machines clean and scoop stored properly. Handsink stocked and accessible. 2 compartment sink operational - no leaks in plumbing. Sprayer in good condition.Bakery area- Food bins clean and scoops stored properly (clean). Baking racks clean. Prep area clean. Refrigerator @ 40 f; Duck @ 38 f. dairy and food products labeled properly and dated.Dry storage clean and all products stored properly. Dish machine @ 50ppm. Bathrooms clean and stocked. Floors and counters clean. Customer area clean and well maintained.
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9/4/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at time of inspectionNotes:-hand sink stocked-discussed future WCHD requirement of no bare hand contact with ready-to-eat foods-cook-line reach-in at 44F -potato salad; tuna; deli meats 41F-48F *adjust unit to ensure internal food temperatures are maintained at 40F or less even during busy times-make-up table at 39F -cheese; potato salad 38F-41F-produce reach-in at 38F-hot holding: -soups 145F-155F-discussed cleaning/sanitizing procedures for slicer with no problems noted-walk-in at 38F -deli meats 39F -chicken in the cooling process at 65F-79F *chicken breasts stacked in open zip lock bags - instructed operator to spread chicken breasts on sheet pans to facilitate cooling. Discussed cooling procedures with operator. Ensure potentially hazardous foods are cooled from 140F to 70F within 2 hours and from 70F to 40F within an additional 6 hours-discussed using time as a control for cooked chicken and tri tip during lunch rush. If time is to be used as a control; a written log or time marking system must be in place at all times-raw product stored on bottom shelves - no cross-contamination issues noted-dishwasher checked at 100 ppm chlorine-chemical test kits available-dessert reach-in less than 40F-ice machines clean; scoops stored properly-freezer less than 0F-food and single service items stored 6" above ground-front dairy and display reach-ins less than 40F-customer restrooms stocked and clean-alcohol advisory sign posted as required-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.
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10/4/2012 | Routine Inspection 1st | 100 |
- SECTION XVI: GENERAL COMMENTS
No violations noted. Refrigeration units: walk-in @ 36 F; storage @ 36 F; 34 F; cook line storage @ 32 F; storage freezer @ 6 F; dessert -service area @ 38 F; cheese -service area @ 41 .F. Sandwich prep at 42 F ambient. Tomatoe sou in hot holding at 180 F.Walk in internal temps: soup @ 41 F; cooked ham @ 40 F. Storage: slice tomatoes @ 34 F; pasta salad @ 35 F. Sliced tomatoes iced on cook line @ 48 F (had been prepped and put directly on line.)Cooked tri-tip for salads @ 60 F in sandwich prep unit; cooked chicken @ 54 F--cooked at 10 AM in prep for lunch. Procedure is to leave out to cool until food reaches room temp;; then food is put into reach-in for during lunch service. After lunch; meat & cheicken is put in cold storage unit to be made into soup.Two iaauea for focus for next inspection:1.) CFPM to address this system using time as a control for these foods to make sure that service is within 4 hr time frame. If not; food must be cooled to 41 F within an additional 2 hrs. for use subsequently in soups.2.) CFPM to address use of wiping rags with bleach to make sure they are changed out ev ery 2 nhours or sooner if soiled.Facility is clean and well-organized. Meat slicer is clean including cracks around handles and other hard-to-reach areas.Dish washer sanitizer @ 100 ppm.
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5/18/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Operator must obtain WCHD reciprocity for CFPM by 9/10/10. Must provide proof of at least a 16 hour course from a WCHD approved instructor and proof of a passing test score.Notes:-hand sink properly stocked-hot holding: -soups 160F-170F-make-up unit at 44F -cheese at 40F -cooked chicken breasts at 65F *Per operator; chicken in cooling process. -reach-in at 43F -tuna salad at 41F -chicken 40F-produce reach-in at 40F-back reach-in at 40F -deli meats at 40F-41F -beef at 65F-70F *per operator; beef is in the cooling process and will be transferred to walk-in to complete cooling process-discussed cooking and cooling procedures with no problems noted-freezer less than 0F-walk-in refrigerator at 38F -turkey at 40F-ice machine clean; scoop properly stored-dishwasher checked at 50 ppm chlorine-chemical test kits available-front display reach-ins less than 40F -cheese 40F-dairy reach-in at 40F-product dates current; FIFO policies in place-discussed recent egg recall and safe egg handling process-food all stored 6" above ground-container labeled and dated-chemicals labeled and dated-restrooms stocked and clean-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.
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9/3/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at time of inspection.Notes:-hand sinks properly stocked-walk-in at 40F -roast beef at 40F -turkey at 39F-salad make-up unit at 40F -potato salad in make-up unit at 77F. Per operator; salad made at 11:30am. Salad was transferred to 6" hotel pan for remainder of cooling process. Ensure salad is cooled to 40F or less within one and a half hours or discard.-east reach-in at 40F -orzo salad at 40F -cooked and cooled chicken in sealed plastic bags at 85F. Per operator; chicken was cooked at 11:30. Chicken was removed from plastic bags and put on sheet pans for remainder of cooling process. Ensure chicken in cooled to 40F or less within an hour and a half or discarded.-salad reach-in at 40F-west reach-in at 40F -cooked and cooled chicken breast at 40F -chicken salad at 40F*discussed cooking and cooling procedures. Ensure potentially hazardous foods are cooled from 140F to 70F within 2 hours and put in the refrigerator uncovered and cooled from 70F to 40F within an additional 4 hours. -dishwasher machine sanitizer checked at 100 ppm chlorine-chemical test strips available-ice machine clean; ice scoop stored properly-all food and single service items stored 6" off the ground-no cross-contamination issues noted - raw product stored on bottom of walk-in-hot holding: -soups at 169F -171F-containers labeled-dairy reach-in at 40F-product dates current-dessert reach-in at 40F-cheese reach-in at 40F-chemicals labeled and stored properly-restrooms properly stocked and clean-discussed employee health and hygiene policies with no problems noted-provided alcohol advisory sign to operator. Ensure sign is posted in a conspicuous location.
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7/27/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted. Walkin at 36 degrees F. Other refrigeration units between 36 - 40 F. Quats sanitizer in dishwasher and spray bottles at 200 ppm/A well maintained facility.
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5/23/2008 | Routine Inspection 1st | 100 |
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