- General Comments that relate to this Inspection
No violations observed at the time of inspection:Cooked to order hot-dogs/chili dogs/ pizza/ and corn-dogs only. All product goes from frozen to cook/fry. No hot-holding/cooling/ or re-heating. (minimal food operations)All products observed solid in freezer; storage ok.Ice-machine clean***Handsink stocked and functional; reminded staff about new regulations concerning no bare hands with ready-to-eat foods and date labels on any prepared foods.Refrigeration checked at approximately 33F.Excellent sanitation****One Certified Food Manager on record; Terra Taylor; M120521; Exp; 08/16/2017....no new certifications***
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8/19/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations at the time of inspection:Deli has very limited menu items and all products are commercially pre-packaged and processed. Only frozen products on-site which are thermalized for immediate service. Menu items include corn dogs; pizza; hot-dogs; hot-pockets; and drinks.Handsink stocked and functional.Refrigeration system and freezer well checked within regulation; freezer well at -3F; refrigeration system at approximately 36F.Handsink stocked and functional.Facility has a three-compartment sink; however; very little warewashing conducted here. (mainly single service utensils etc.)
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9/2/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Facility has a very limited menu with very limited food preparation. (mostly pizza and hot-dogs) All hot-dogs and pizza are commercially pre-packaged and heated for immediate service.Reviewed proper three-compartment sanitization procedures.Freezer chest checked at <0F; three-door refrigeration unit checked at approximately 30F. Very small quantity of hazardous foods in units.Handsink stocked and functional; reviewed handwashing; limiting bare hands with ready-to-eat foods; and employee illness policies.Ice machine checked clean.Facility organized and clean****
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8/15/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionFacility only does commercial food - pizzas; hot dogs; soda; etc.All utensils and plateware are disposableSingle service utensils all stored in same directionHand sink stockedPest control in placeNo sign of pestsThree compartment sink okFacility cleanFreezer okRefrigeration @ 40F or below*Facility uses a slicer on weekends. Reviewed need to break down and wash; rinse; and sanitize slicer within 4 hours after each use.*Shirley has been the Certified Food Manager but has recently left. A new candidate is in place and is halfway completed the course. Operator will contact inspector when course is completed. Course should be finished within 30 days.
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5/9/2012 | Routine Inspection 1st | 100 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Slicer had built up meat product on back. Slicer is used predominately in the summer for BBQs. Clean and sanitize slicer thoroughly to prevent potential bacteria growth. Slicer should be completely broken down; cleaned; and sanitized after each use. **This is second year in a row that operators have not cleaned this slicer after a BBQ. Re-iterated the importance to operator.**
- General Comments that relate to this Inspection
Hand sink stocked3 compartment sink okQuat tablets usedHot water ok*Took a while to warm up; but sufficient hot water. Operators should run water until warm in the pipes prior to any operationUpright @ 40FNo raw productAll items; when facility is in operation; are frozen and heated; with the exception of small bbqs in the summer*make up unit only used for dried storage.
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6/27/2011 | Routine Inspection 1st | 98 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Slicer had built up meat product on back. Slicer is used predominately in the summer for BBQs. Clean and sanitize slicer thoroughly to prevent potential bacteria growth. Slicer should be completely broken down; cleaned; and sanitized after each use.
- General Comments that relate to this Inspection
Facility has limited snack bar menu; hot dogs; pizze; hot pockets; etc. Summers occasionally do small BBQ.Hand sink stocked3 compartment sink okChemicals stored correctlyRefrigerator @ 40FFreezer okIce machine cleanFacility clean*Floors underneath make up unit (not in service) and refrigerator could use a cleaning; as some items have fallen underneath.
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11/15/2010 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink stockedRefrigeration @ 40F3 comp sink okFacility cleanChemical storage okSingle service items stored off ground*Facility makes hot dogs; pizza; etc. Product frozen before preparation.
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9/23/2009 | Routine Inspection 1st | 100 |
- [1] Thermometers provided and conspicuous
080) Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.
- General Comments that relate to this Inspection
Handsink fully stockedReach-in cooler @37FReach-in Frzr @-2FHot Dogs temp'd @ 152FIce Scoops properly storedAll utensils are cleaned in adjacent Bar's 3-comp sink
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9/22/2008 | Routine Inspection 1st | 99 |
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