- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
MULTIPLE DRAWER GASKETS ARE TORN; WORN OR ILL FITTING. MUST REPLACE WITH NEW DRAWER GASKETS TO ENSURE THAT DRAWERS SEAL PROPERLY AND ARE ABLE TO MAINTAIN PRODUCT AT PROPER TEMPERATURES.
- General Comments that relate to this Inspection
NOTES:RE-INSPECTION FROM 2/20/15 ROUTINE INSPECTION.ALL PREVIOUS NOTED VIOLATIONS HAVE BEEN CORRECTED.ALL CURRENT USE BY DATES IN WALK-IN.HIGH TEMP DISHWASHER AT 188F AT MANIFOLD. THERMOSTAT HAD TO BE REPLACED.REMIND STAFF TO NOT COVER ANY FOOD ITEMS DURING THE COOLING PROCESS. DISCUSSED THIS WITH STAFF AND MANAGEMENT.
- General Comments that relate to this Inspection
NOTES:RE-INSPECTION FROM 2/20/15 ROUTINE INSPECTION.NO TEMPERATURE VIOLATIONS NOTED ON THE COOK LINE. FACILITY IS ONLY STORING FISH WITH ICE IN COLD DRAWERS UNTIL DRAWER GASKETS ARE REPLACED.DRAWER GASKETS TO BE REPLACED BEFORE ABATEMENT DATE OF 3/21/15
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2/26/2015 | Routine Reinspection 1st | 99 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
FOUND COOKED TURKEY IN COLD DRAWER AT 50F. ALL COLD HOLDING OF POTENTIALLY HAZARDOUS FOODS MUST BE AT 40F OR BELOW. PRODUCT WAS VOLUNTARILY DISCARDED.
- [2] Food protected during storage; preparation; display; service; transportation
FOUND MULTIPLE PANS OF FOOD IN WALK-IN WITH EXPIRED USE-BY DATES. FACILITY MUST ENSURE STAFF IF CHECKING DATES AND DISCARDING PRODUCT ACCORDING TO THEIR POLICY. THIS IS A REPEAT VIOLATION FROM LAST YEAR.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
HIGH TEMP DISHWASHER ABOVE 220F AT FINAL RINSE. AT THIS TEMPERATURE THE WATER IS JUST TURNING TO STEAM AND NOT PROPERLY SANITIZING DISHWARE. MUST HAVE DISHWASHER REPAIRED TO ENSURE THAT FINAL RINSE IS BETWEEN 180F-200F. MUST USE 3-COMP SINK TO WASH RINSE AND SANITIZER DISHWARE UNTIL DISHWASHER HAS BEEN REPAIRED. RE-INSPECTION WITHIN 48 HOURS BY 2/23/15
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
MULTIPLE DRAWER GASKETS ARE TORN; WORN OR ILL FITTING. MUST REPLACE WITH NEW DRAWER GASKETS TO ENSURE THAT DRAWERS SEAL PROPERLY AND ARE ABLE TO MAINTAIN PRODUCT AT PROPER TEMPERATURES.
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINK AVAILABLE AND STOCKED.SPEED GUN AND HOLDER CLEAN.ICE SCOOP PROPERLY STORED.GLASSWASHER GOOD AT 100PPM CHLORINE.DISCUSSED NOT STORING DIRTY WIPING CLOTHS ON LEDGE ABOVE CUSTOMER ICE AND ALSO TO TRIP OFF OLD FOAM INSULATION ABOVE CUSTOMER ICE.
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINK AVAILABLE AND STOCKED.GOOD EMPLOYEE HANDWASHING.ALL FOOD PROPERLY STORED.GOOD HOT AND COLD HOLDING TEMPS - COLD 37F-45F; HOT 173F.REACHIN COOLER AT 38F.
- General Comments that relate to this Inspection
NOTES:HANDSINK AVAILABLE AND PROPERLY STOCKED.OBSERVED GOOD EMPLOYEE HANDWASHING WHILE ON SITE AND PROPER GLOVE USE.ALL FOOD PROPERLY STORED EXCEPT FOR USE BY DATES.COOLING TORTILLA SOUP IN WALK-IN DURING INSPECTION; ENSURE THAT THE PRODUCT IS STIRRED DURING THE COOLING PROCESS TO HELP FACILITATE COOLING. AT BEGINNING OF INSPECTION SOUP AT 144F; 30 MINUTES LATER AT 102F. PROCESS GOOD; COOLING LOGS KEPT.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND PROPERLY STOCKED.OBSERVED GOOD EMPLOYEE HANDWASHING WHILE ON SITE AND GOOD GLOVE USE.GOOD COLD HOLDING - MEATLOAF 37F; BEEF 37F; TOMATOES 40F; FISH 36F.GOOD HOT HOLDING - MASHED POTATOES 163F.SANITIZER BUCKETS GOOD AT 200PPM QUAT.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.DISCUSSED NOT STORING ANY FOOD IN COLD DRAWERS OVER NIGHT. DISCUSSED TAKING TEMPS OF FOOD PRODUCT IN COLD DRAWERS TO ENSURE THEY ARE 40F OR BELOW DURING SHIFTS.
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2/20/2015 | Routine Inspection 1st | 88 |
- General Comments that relate to this Inspection
NOTES:RE-INSPECTION FROM ROUTINE INSPECTION ON 7/25/14TEMP GAUGE ON DISHWASHER HAS BEEN REPLACED.FREEZER DOOR HAS BEEN REPAIRED AND IT PROPERLY CLOSES.
- General Comments that relate to this Inspection
NOTES:RE-INSPECTION FROM ROUTINE INSPECTION ON 7/25/14.COLD DRAWERS HAVE BEEN REPAIRED AND NOW HOLDING PROPER TEMPERATURE. TUNA 45F; FRUIT 45F AT LUNCH RUSH.
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8/4/2014 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
COLD DRAWERS ACROSS FROM FLAT TOP ARE NOT PROPERLY HOLDING COLD TEMPERATURES. TUNA 52F; RIBS 60F; COOKED PASTA 52F; SLICED ROAST BEEF 61F. FOOD PRODUCT HAD BEEN PLACED IN DRAWERS ABOUT 45 MINS PRIOR TO INSPECTION - ALL FOOD PRODUCTS WERE PLACED IN A DIFFERENT REFRIGERATION UNIT PRIOR TO LUNCH RUSH. UNIT MUST BE REPAIRED AND ABLE TO HOLD FOOD TEMPS AT 40F OR BELOW. REFRIGERATION SERVICE CALLED WHILE ON SITE AND THEY WILL BE AT FACILITY THIS AFTERNOON. A RE-INSPECTION IS REQUIRED ON MONDAY 7/28/14.
- [2] Food protected during storage; preparation; display; service; transportation
FOUND PANS IN WALK-IN REFRIGERATOR WITH EXPIRED USE BY DATES (7/21/14 AND 7/24/14). MUST ENSURE THAT ALL DATES ARE CHECKED AND IF EXPIRED THAT THE PRODUCT IS DISCARDED. PRODUCT VOLUNTARILY DISCARDED WHILE ON SITE. ALSO ENSURE THAT PRODUCT IS BEING PROPERLY ROTATED WHEN PLACED IN WALK-IN TO ENSURE OLDEST PRODUCT IS USED FIRST.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
TEMPERATURE GUAGE OF HIGH TEMP DISHWASHER IS NOT PROPERLY WORKING. MUST HAVE GUAGE REPLACED WITH A WORKING GUAGE TO EASILY MONITOR UNIT TEMPERATURE. ECOLAB WAS ON-SITE MONDAY 7/21/14 AND INTERNAL TEMP WAS AT 185F AND THEY ARE ORDERING A NEW GUAGE THAT WILL BE INSTALLED NEXT WEEK.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
WALK-IN FREEZER DOOR DOES NOT PROPERLY CLOSED. MUST HAVE DOOR REPAIRED SO IT PROPERLY CLOSES AND SEALS TO PREVENT THE BUILD-UP OF ICE AROUND DOOR FRAME. REFRIGERATION SERVICE CALLED WHILE ON SITE.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
NO PAPER TOWELS AT DELI HANDSINK. MUST PROVIDE PAPER TOWELS AT HANDSINK AT ALL TIMES FOR PROPER HAND DRYING. ENSURE THAT HANDSINKS ARE PROPERLY SET UP AND AVAILABLE PRIOR TO ANY FOOD HANDLING; EVEN IS RESTAURANT IS NOT OPEN TO THE PUBLIC. CORRECTED ON SITE.
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINK AVAILABLE AND STOCKED.GLASSWASHER GOOD AT 100PPM CHLORINE.SPEED GUN AND HOLDER CLEAN.ICE SCOOP PROPERLY STORED.
- General Comments that relate to this Inspection
NOTES:GOOD HOT AND COLD HOLDING TEMPS - CHEESE 42F; COOKED MUSHROOMS 43F; CUT TOMATOES 39F; ONION SOUP 181F; TORTILLA SOUP 161F.ALL FOOD PROPERLY STORED.ALL UTENSILS PROPERLY STORED.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND PROPERLY STOCKED.DURING COOLING PROCESS FOOD IS PLACED ON ICE AND STIRRED WHILE IN WALK-IN. OBSERVED START OF THIS PROCESS.NO PEST CONTROL ISSUES NOTED - FACILITY HAS MONTHLY PEST CONTROL OPERATOR.WALK-IN TEMPS GOOD.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND PROPERLY STOCKED.FINAL COOK TEMP OF ROTISSERIE CHICKEN AT 200F. HOT HOLDING GOOD - ALL WITHIN REGUALTION.ALL OTHER COLD DRAWERS HOLDING AT PROPER TEMPERATURE.ALL PRODUCT PROPERLY STORED.SANITIZER BUCKETS GOOD AT 200PPM QUAT.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.
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7/25/2014 | Routine Inspection 1st | 89 |
- [2] Food protected during storage; preparation; display; service; transportation
FOUND OUT DATED 1/2 AND 1/2 IN REACHIN DATED 8/18/13. ALL USE BY DATES MUST BE CURRENT. ENSURE IS CHECKING USE BY DATES ON A DAILY BASIS AND REMOVE ANY OUT DATED PRODUCT. VOLUNTARILY DISCARDED.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
THERMOMETER INSIDE PIZZA PREP REACH-IN WAS AT 60F AND FOOD INSIDE WAS BETWEEN 43F-46F. ENSURE THERMOMETERS ARE ACCURATE AND EMPLOYEES ARE MONITORING THEM FOR ACCURACY. THERMOMETER REMOVE AND WILL BE REPLACED WITH A NEW ONE.
- [1] Non-food contact surfaces of equipment and utensils clean
REACH-IN DOORS AND DOOR HANDLES ARE DIRTY AND STICKY. MUST CLEAN TO REMOVE ALL DEBRIS BUILD -UP. THIS SHOULD BE DONE ON A REGULAR BASIS.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
CLEAN UP FOOD DEBRIS ON FLOOR OF WALK-IN FREEZER AND REMOVE ICE BUILD-UP.
- General Comments that relate to this Inspection
NOTES:SPEED GUN AND HOLDER CLEAN.REFRIGERATION TEMPS GOOD; THERMOMETERS AVAILABLE.ICE SCOOP PROPERLY STORED.HANDSINK GOOD.GLASSWASHER GOOD AT 100PPM CHLORINE.
- General Comments that relate to this Inspection
NOTES:HANDSINK AVAILABLE AND PROPERLY STOCKED.GOOD HOT AND COLD HOLDING TEMPS. TOMATOES 42F; SOUP 162F.DISCUSSED EMPLOYEE HEALTH AND NO ISSUES.NO PEST CONTROL ISSUES.REMIND STAFF TO KEEP DIPPER WELLS TURNED ON WHEN UTENSILS ARE STORED IN THEM; CORRECTED.DID NOTICE A SEWER GAS SMELL IN DELI AREA; ALL FLOOR SINKS CLEAN AND DRAINING. CALL TO HAVE LINES FLUSHED.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND STOCKED.ALL FOOD PROPERLY STORED; DATED AND LABELLED.GOOD FOOD TEMPS.DRY STORAGE AREA GOOD; NO PEST ISSUES.DISCUSSED EMPLOYEE HEALTH - NO ISSUES.HIGH TEMP DISHWASHER IS ABOVE 200F AT MANIFOLD; HAVE MACHINE SERVICED TO LOWER TEMP TO BETWEEN 180-195F TO ENSURE IT IS FUNCTIONING PROPERLY.DISCUSSED PROPER COOLING PROCEDURES. PANS ARE PLACED ON ICE IN WALK IN UNIT; HOWEVER; INSTRUCT EMPLOYEES TO PLACE A UTENSILS IN PRODUCT TO STIR IT TO HELP FACILITATE THE COOLING PROCESS AND NOT ALLOWING A THICK FILM TO FORM ON TOP OF PRODUCT. ALSO; WHEN COOLING ON SPEED RACKS ENSURE EMPLOYEES ARE LEAVING SPACE IN BETWEEN PANS TO ENSURE THE HEAT HAS ROOM TO DISIPATE AND NOT HEAT UP PANS ABOVE THEM.
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINKS AVAILABLE AND PROPERLY STOCKED.ALL FOOD PROPERLY STORED; DATED AND LABELLED.GOOD HOT AND COLD HOLDING TEMPS - ALL WITHIN REGULATION.FINAL COOK TEMP OF CHICKEN IN ALFREDO SAUCE AND PASTA WAS 168F.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.KEEP AN EYE ON COLD DRAWER TEMPS AND ENSURE DRAWERS PROPERLY CLOSE.NOTICED A SEWER GAS SMELL ON COOK LINE; ALL FLOOR SINKS AND DRAINS ARE CLEAN AND FLOOR IN GOOD REPAIR. HAVE DRAINS FLUSHED TO HELP WITH ODOR.
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8/21/2013 | Routine Inspection 1st | 94 |
- [4] Facilities to maintain product temperature
Salad unit holding at 60 f. Product temped between 58-60 f. Ensure refer units maintain 40 f or below. Product had been in cooler for 2 hours - product relocated to adjacent cooler and cooler taken out of use.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Glasswasher not sanitizing properly. Ensure glass washer maintains 50 -100 ppm chlorine. Corrected. Sanitizer buckets at 0 ppm quat. Change at least every two hours. Corrected.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
No soap @ handsink. Ensure handsinks are stocked for proper handwashing. Corrected.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Paper towel dispenser not working properly. Ensure handsinks are properly stocked. - Corrected.
- General Comments that relate to this Inspection
Notes:Restrooms properly stocked. Discussed importance of handwashing. Discussed employee health. Ensure employees ill w/GI symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Coolers at 40 f or belowFacility clean and well kept
- General Comments that relate to this Inspection
Notes:Handsinks/restrooms properly stocked. Install paper towel holder to prevent paper towels from "wandering off".Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomitng and/or diarrhea) are excluded for at least 48 hours after their last bout of illness.Pizza cooler at 40 f-sausage at 41 f; turkey 42 fHot holding temps good-french onion soup at 180 f-potato soup at 191 fFacility clean and well kept* Tony Salazar needs to obtain WCHD CFPM Certificate.
- General Comments that relate to this Inspection
Notes:Restrooms properly stocked. Discussed importance of handwashing.Discussed employee health. Enusre employees ill with GI symptoms (vomiting & diarrhea) are excluded for at least 48 hours after symptoms stop.Walk-in cooler at 37 fcalamrai 39 f; artichoke dip 41 fpot pie filling at 64 f - prepared 45 minutes prior - good cooling observed.Meat cooler at 38 fchicken at 36 f*Facility using cook/chill method for soups/sauces. Facility appears to be following proper procedures; but needs to do a HACCP Plan for this process. Inspector supplied HACCP Plan info and cook/chill requirements. Facility must submit a 1st draft HACCP Plan by 8/26/12. * Contact Krista at 328-6164 w/ questions.Antoinette Coleman needs to obtain WCHD CFPM Certification.
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms/handsinks properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with Gi symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Coolers holding at 40 f or below. -shrimp 41 f; steak 42 f; pasta 41 f; beans 41 fHot holding temps good-marinara 145 f; aus jus 171 f; chicken 135 fDishwasher ok-Wash 150 f-Rinse 200f +* Ensure facility follows manufacturer guidelines on dishwasher tempsSanitizer buckets at 200 ppm quat*Replace lights in cooler on south end of lineCynthia Farrant needs to obtain WCHD CFPM Certification.
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8/1/2012 | Routine Inspection 1st | 88 |
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
Temperature gauges on dishmachine not reading accurately. Repair gauges to help ensure dishmachine is maintaining proper temperatures.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed make-up cooler with water pooled in bottom of unit. Repair to ensure unit does not continue to pool/leak.Observed stand-up refer (south wall) unit in need of new gasket. Repair to ensure door seals tightly.
- General Comments that relate to this Inspection
No violations noted.Notes:Handsinks and restrooms properly stocked. Discussed importance of handwashing. Handwashing observed – good.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Refer unit at 39 fIce scoops okDishmachine sanitizing at 100 ppm chlorine. Test strips on site.Sanitizer bucket at 200 ppm quat.Facility clean and well kept.
- General Comments that relate to this Inspection
No violations noted.Notes:Handsinks and restrooms properly stocked. Discussed importance of handwashing. Handwashing observed – good.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Salad cooler at 40 fPizza cooler at 38 f-steak 41 f; chicken 42 fDessert cooler at 37 fHot holding temps good-french onion soup at 190 f; clam chowder at 175 fSanitizer bucket at 200 ppm quat.Facility clean and well kept
- General Comments that relate to this Inspection
No violations noted.Notes:Handsinks and restrooms properly stocked. Discussed importance of handwashing. Handwashing observed – good.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 40 f-pasta 41 f; tuna salad 44 f (just prepped)Meat cooler 36 fObserved good food storage- raw foods below ready to eat foodsFacility using cook chill method for soups/sauces. Facility appears to be following proper procedures (ie bagged hot; proper cooling; date marking; temperature monitoring). Inspector will follow-up with facility further about HACCP/Operational plan for this procedure.Facility clean and well kept.-Tony scheduled for CFPM class first week of August.
- General Comments that relate to this Inspection
Notes:Handsinks and restrooms properly stocked. Discussed importance of handwashing. Handwashing observed – good.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.All coolers at 40 f or below. Continue to monitor refer drawers under grill. Food product temped between 45 -47 f after lunch. If units do not recover rapidly; facility must adjust units lower. Also recommend staging small amounts of product when product is not being turned over rapidly.Hot holding temps good-au jus 167 f; gravy 152 fGood food storage - raw product below RTE foodsFacility clean and well kept
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7/22/2011 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
Drain line repaired. Ok to issue permit to operate.
- General Comments that relate to this Inspection
Required corrections have been made. (Light/part for freezer on order)*Ok to issue permit to operate*Jeff has obtained WCHD Certification. Inspector will verify. (see above)
- General Comments that relate to this Inspection
Required corrections have been made. Ok to issue permit to operate.Len has obtained WCHD Certification. Inspector will verify. (See above).
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4/6/2011 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
Ok to issue permit to operate on the following condition:1. Repair drain line on handsink
- General Comments that relate to this Inspection
Ok to issue permit to operate on the following condition:1. Ensure handsink is accessible - corrected
- General Comments that relate to this Inspection
Ok to issue permit to operate on the following conditions:1. Provide light in french fry freezer2. Provide thermometers on refer drawers on line3. Jeff Graf needs to obtain WCHD Certification
- General Comments that relate to this Inspection
Ok to issue permit to operate on the following condition:1. Repair hot water at handsink (other handsinks ok)2. Len Bauer needs to obtain WCHD CFPM Certification.
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2/25/2011 | Opening Inspection | 100 |
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