- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed hand sink not stocked with soap. Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing. This item corrected on site.
- General Comments that relate to this Inspection
Hand sink clean and accesible. Large reach in unit @ 40F. All food at 39F or below. Good ice scoop storage. Hot holding good. All hot dogs @ 135F. Chili @ 160F. Make up unit @ 41F. All food @ 43F. *Turn this unit down slightly to ensure all food is kept at 41F or below.All dishes washed in main kitchen or are disposable.No additional CPFM's and no fails.
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11/12/2015 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
All violations from previous inspection have been corrected: - Ketchup is no longer being stored in opened metal cans. - Ice scoop in place and properly stored. - Sanitizer bucket has been replaced. Other notes: - Wing fridge hodling @ 40F. - Floor behind wing freezer has been cleaned.
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10/13/2014 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed an opened can of ketchup being stored in fridge. Do not store food in original metal containers as it can leach metal into food. Food voluntarily discarded.
- [1] In-use food; ice dispensing utensils properly stored
Observed a plastic cup being used as an ice scoop. Replace this with a handled scoop that can be cleaned and sanitized.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed sanitizer bucket very dirty with a thin layer of grim surrounding the water line. Replace this bucket.
- General Comments that relate to this Inspection
Hand sink clean and stocked. Make up fridge holding @ 39F. Ranch at 39F. Reach in unit @ 40F. Olives @ 39F. Freezers @ 0F. Wing fridge thermometer displayed at 42F. Wings @ 45F. *Have this unit serviced to ensure food is holding at 41F or below. Sanitizer bucket in place @ 50ppm Chlorine. Test strips on site. All dishes sent to main kitchen.Facility very clean. *Ensure floor behind wing freezer is cleaned regularly.
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10/3/2014 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionMake up unit @ 40F-jalepenos @ 40FHot dogs @ 180F -product discarded if not soldFreezer okUpright @ 40FUnder counter reefer @ 40F-cooled chicken wings @ 38FHot holding ok-chili @ 155FSanitizer bucket @ 100ppm chlorineTest strips availableHand sink okFacility clenaDishes sent to main kitchen for cleaning
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11/25/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INPSECTION.HANDSINK AVAILABLE AND STOCKED.GOOD HOT HOLDING TEMPS CHILI 164F; TACO MEAT 156F; HOT DOGS 145FGOOD COLD HOLDING TEMPS CHEESE 43FFACILITY CLEAN AND ORGANIZED.
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4/25/2012 | Routine Inspection 1st | 100 |
- [1] Single service: articles; storage; dispensing; used
FOUND SINGLE SERVICE UTENSILS IMPROPERLY STORED. MUST STORE ALL UTENSILS WITH HANDLES IN THE SAME DIRECTION TO ELIMINATE CONTAMINATION OF MOUTH PART OF UTENSILS.
- General Comments that relate to this Inspection
NOTES:HANDSINK AVAILABLE AND PROPERLY STOCKED.SANITIZER BUCKETS GOOD AT 100PPM CHLORINE.TEST STRIPS AVAILABLE.GOOD HOT HOLDING TEMPS. CHILI 163F; TACO MEAT 152F; HOT DOGS 145F.THERMOMETERS AVAILABLE IN ALL REACH-INS.GOOD COLD HOLDING TEMPS.FACILITY CLEAN AND ORGANIZED.
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9/15/2011 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
No violations observed at the time of inspectionOBSERVATIONS AND RECOMMENDATIONS:1) All temperatures observed were at or near regulation (i.e. turkey legs 138F-141F; taco meat 142F; 135F; chili 140F; hot dogs 151F).2) Sanitizer bucket observed at 50ppm chlorine residual (regulation requires 50-100ppm).3) Hand washing station was stocked and operational.
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11/22/2010 | Routine Inspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
- [4] Facilities to maintain product temperature
- [1] Thermometers provided and conspicuous
- [1] Storage; handling of clean equipment / utensils
Improper storage and handling of used utensils. Used ladle stored in hand sink. Place all dirty equipment directly in the bus tub so that the hand sink is used for hand washing only.
- General Comments that relate to this Inspection
No other violations noted. Cold table @ 40 F. Sliced tomatoes on top @ 44 F. Grated chees on botton @ 41 F.Hot holding: hot dogs @ 137 F. - 150 F. Taco beef @ 165 F. Chili @ 178 F.Chlorine sanitizer in wiping rag bucket @ 75 ppm.Recommend storing plastic tableware for customer self-service so the the handles face out. This should minimize potential hand contamination on the eating surface of the plastic ware.
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7/27/2009 | Routine Inspection 1st | 99 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
The hand fabricated ice bin cover is not NSF approved. There is an accumulation of food debris underneath the piano hinge on the cover. Remove and replace this cover with a NSF stainless steel cover.
- General Comments that relate to this Inspection
NOTES:1) Be sure to cook hot dogs initially to 165F prior to hot holding at 140F or higher.
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9/22/2008 | Routine Inspection 1st | 98 |
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