- General Comments that relate to this Inspection
All items from previous inspection have been corrected and hand sink has been recaulked.
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11/13/2015 | Routine Reinspection 1st | 100 |
- [1] Original container; properly labeled
Observed numerous items unlabeled w/ product name or use-by date. Some items labeled w/ prep dates by system is inconsistent. Facility needs to ensure all tiems are labeled unless they are to be used w/in 24 HRS.
- [2] Food protected during storage; preparation; display; service; transportation
Observed improper storage of raw meat & shell eggs in reach in fridge on line. Chicken was stored next to beef and seafood and shell eggs were above all raw meat. Proper storage explained to operator and will be reinspected in 7 days.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed numerous area of kitchen w/ dirt and food debris build up. Kitchen needs a deep cleaning.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed main hand sink accessible to serves and dishwasher not stocked w/ paper towels. Corrected on site.
- General Comments that relate to this Inspection
Hand sink on line clean & stocked. Main reach in @ 40F. All food @ 39F or below. All food on ice on line @ 41F or below. All Hot Holding good. Meatballs @ 145F. Soups @ 145F. Reach in freezer @ 4f. Reach in Produce/Bread fridge @ 39F. Artichoke Dip @ 40F. Small reach in freezer @ 0F. Server reach in @ 36F. Salad Bar- All food @ 40F or below. Server area clean. Good ice scoop storage. Dishwasher dispensing 50 ppm Chlorine. Discussed no bare hand contact with ready to eat food w/ chef. They are implementing system. *Keep lid on empty well of soup hot holding unit to prevent heat loss. *Recaulk hand sink on line to wall.
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11/10/2015 | Routine Inspection 1st | 94 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed chicken being stored next to fish and pork on bottom shelf of reach in fridge. Raw meat should be stored according tof final cooking temperature in the following order from bottom to top: Chicken; Beef; Pork/Shrimp; Veggies and ready to eat food. This item corrected on site.
- [1] In-use food; ice dispensing utensils properly stored
Observed ice scoops with handles in ice.Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product. This item corrected on site.
- General Comments that relate to this Inspection
Hand sinks clean and stocked. Reach in fridge for beverages @ 34F. Reach in unit for cook line @ 40F. All food temped @ 41F or below. All hot holding good. Prime Rib; meatballs; italian sausage; alfredo sauce; soups @ 145F and above. Reach in freezer @ 2F. Reach in fridge for desserts @ 33F. Dishwasher dispensing 50ppm Chlorine. Sani buckets in place @ 100 ppm Chlorine. *Ensure wiping cloths are kept in buckets when not in use. Reach in unit near dishwasher @ 39F. Make up unit in dishwasher area @ 40F. Tomato @ 40F. Salad bar- all items temped @ 40F-43F. Set up nightly and placed in dessert reach in.
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10/13/2014 | Routine Inspection 1st | 97 |
- [2] Food protected during storage; preparation; display; service; transportation
Raw product stored above ready to eat foods. Store all raw product (and raw shell eggs) below ready to eat foods and in the following order from bottom to top - poultry; beef; pork; fish. **Violation corrected on site**
- General Comments that relate to this Inspection
Hand sinks stocked Facility cleanSanitizer bucket @ 100ppm chlorineTest strips availableCooling practices ok-cooled noodles @ 38F-cooled under cold running waterHot holding ok-reheat completed on stove-temperatures ranged from 155F - 180FNo sign of pestsScoops and dispensing utensils stored correctlyDishwasher @ 50ppm chlorine**Unit started without registering but after two cycles was functional. Operator called to have maintenance personnel repair unit to work at all times. Main cook will test each day prior to use.Very little cooling - most cooling comes from main kitchenProduce upright @ 38FDisplay upright @ 39F-beef @ 39FFreezer unit okServer station stocked
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11/25/2013 | Routine Inspection 1st | 98 |
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
REMOVE BLACK CAULKING AROUND DISHWASHING COUNTER. MOLD AND DEBRIS HAS BUILT UP ON CAULKING AND IS NO LONGER CLEANABLE.CLEAN WALL BEHIND DISHWASHER TO REMOVE ALL BUILD-UP.
- General Comments that relate to this Inspection
NOTES:HANDSINK AVAILABLE AND STOCKED.GOOD HOT HOLDING TEMPS - 140F-167F.GOOD COLD HOLDING TEMPS - 40F-45F.PROPER FOOD STORAGE.DISHWASHER GOOD AT 50PPM CHLORINE.NO EVIDENCE OF PESTS.DISCUSSED EMPLOYEE HEALTH - NO PROBLEMS.NOTIFIED FACILITY OF INCREASE IN NOROVIRUS IN COMMUNITY. NOTIFIED FACILITY TO CONTACT THE WCHD AT 328-2434 WITH ANY INCREASE IN ILLNESS OF VOMITING AND/OR DIARRHEA FROM STAFF OR CUSTOMERS.
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11/9/2012 | Routine Inspection 1st | 99 |
- [2] Food protected during storage; preparation; display; service; transportation
MARINERA AND ALFREDO SAUCE AT 120F IN HOT HOLDING UNIT. ALL HOT HOLDING MUST BE AT 140F OR ABOVE. SAUCES HAD BEEN HEATED ON STOVE TOP AND PLACED IN HOT HOLDING UNIT. WATER IN HOT HOLDING UNIT WAS NOT HIGH ENOUGH FOR PANS TO BE IMMERSED IN AND WATER WAS NOT PRE-HEATED PRIOR TO ADDING PANS OF FOOD. MUST PRE-HEAT WATER PRIOR TO PLACING PANS IN AND RAISE WATER LEVEL TO IMMERSE PANS AT PRODUCT LEVEL. CORRECTED ON SITE AND SAUCES RE-HEATED.
- General Comments that relate to this Inspection
NOTES:HANDSINK AVAILABLE AND PROPERLY STOCKED.GOOD COLD HOLDING TEMPS - ALL BETWEEN 39F-44F.HOT HOLDING GOOD EXCEPT MENTIONED ABOVE. - SOUP 165F; SAUCE BY PASTA STATION 147F.PROPER FOOD STORAGE; PANS COVERED AND LABELLED.DISHWASHER GOOD AT 100PPM CHLORINE.DISCUSSED WITH CHEF TO KEEP LIDS ON EMPLOYEE DRINKS IN KITCHEN AND STORE THEM IN A PLACE THAT DOESN'T RISK FOOD CONTAMINATION.
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10/17/2011 | Routine Inspection 1st | 98 |
- [2] Food protected during storage; preparation; display; service; transportation
Operator storing an open tin can of anchovies in the salad reach-in cooler. Once tin cans with liquid contents are open to the atmosphere; the contents must be immediately transfered to a food grade (stainless steel or plastic) container to prevent leaching of metals from the can into the food. - Corrected on site.
- General Comments that relate to this Inspection
NOTES; COMMENTS AND OBSERVATIONS:- There is a separator in the ice cream dipper well (@ the dog house) that is preventing one side of the container from flushing food debris out the overflow tube. Remove the separator or only store utensils on the flushing side of the well.- All food product temperatures observed were at or near regulation (i.e. clam chowder 157F; minestrone soup 160F; meatballs 142F).- All sanitizers tested within regulation (i.e. wipe down bucket water 100ppm chlorine; dish machine 100ppm chlorine).- All hand washing sinks were stocked and operational.
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12/10/2010 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
No violations noted. Reach in with shelfish; raw fish; etc. @ 38 F. Dairy reach in @ 40 F. Vegetable reach in @ 36 F.Hotholding temps.: marinara sauce @ 151 F.; meat balls @ 167 F.; Alfredo sauce @ 200+ F. Minestroni @ 168 F.All temps. are logged daily. Recommended to cook that cooking temps. of fish; meats etc. also be logged once each day.Shellfish tags are kept for 90 days in Ron Swift's office.
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7/24/2009 | Routine Inspection 1st | 100 |
- [1] Installed; maintained
The pre-rinse spray arm hangs below the flood level rim of the sink. The spray arm must hand above the flood level rim of the sink to prevent a backflow situation. - Repair or replace.
- General Comments that relate to this Inspection
The facility was not currently operating at the time of inspection. The refrigeration and other equipment was inspected and any violations that were observed were noted above.
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11/24/2008 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
All items noted on previous inspection dated 3-10-08 have been corrected.OK TO ISSUE PERMIT TO OPERATE60 days to obtain a Certified Food Protection Manager (by 5-12-08)
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3/13/2008 | Opening Reinspection 1st | 100 |
- [3] CFPM or person in charge present; certificates posted as required
Must obtain a Certified Food Protection Manager within 60 days of permit issuance
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Dish machine sanitizer chemical not hooked up. Dish machine must sanitize with 50-100ppm chlorine residual or by high temperature (180 degrees F at the jacket on the rinse cycle).
- General Comments that relate to this Inspection
THE FOLLOWING ITEMS MUST BE CORRECTED PRIOR TO HEALTH APPROVAL AND THE ISSUANCE OF THE HEATLH PERMIT TO OPERATE:1) Dish machine must be sanitizing properly2) A Certified Food Protection Manager must be provided within 60 days of permit issuance.A final opening inspection is scheduled for Wednesday 3/12/08 at 10am. Please call Mike Lupan @ 328-2425 to reschedule or if you have questions.
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3/11/2008 | Opening Inspection | 100 |
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