General Comments that relate to this Inspection NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINKS AVAILABLE AND PROPERLY STOCKED.OBSERVED EMPLOYEE HANDWASHING WHILE ON SITE.UNIT TEMPS TAKEN EVERYDAY AND DOCUMENTED ON LOGS.FOOD TEMPS TAKEN 2 TIMES PER DAY AND DOCUMENTED ON LOGS. LOGS REVIEWED AND GOOD.GOOD COLD HOLDING TEMPS - RANGED BETWEEN 36F-41F.GOOD HOT HOLDING TEMPS - RANGED BETWEEN 153F-175F.3-COMP SINK GOOD AT 200PPM QUAT - TEST STRIPS AVAILABLE.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.FACILITY DOES ROP PROCESS FOR COOK-CHILL. FACILITY HAS HACCP PLAN AND ELECTRONIC MONITORING. COOLING BEING DONE WHILE ON SITE. NO PROBLEMS WITH PROCESS. ENSURE THAT STAFF IS COMPLETING COOLING LOGS WITH FINAL TEMPERATURE TO ENSURE THAT IT IS AT 40F OR BELOW. THIS IS PART OF HACCP PLAN.
3/2/2015
Routine Inspection 1st
100
General Comments that relate to this Inspection NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.NOTES:HANDSINKS AVAILABLE AND PROPERLY STOCKED. OBSERVED GOOD EMPLOYEE HANSWASHING AND PROPER GLOVE USE.ALL HOT AND COLD HOLDING TEMPS GOOD - WITHIN REGULATION.FACILITY HAS HACCP PLAN IN PLACE FOR COOK/CHILL PROCESS - REVIEWED HACCP LOGS - GOOD.TEMPS TAKEN EVERY 2 HRS.USES COLOR CODED TONGS AND CUTTING BOARDS - GOOD.REHEATING IS DONE ON STOVE TOP.NO PEST CONTROL ISSUES.3-COMP SINK GOOD.ALL FOOD PROPERLY STORED.FRANCISCO VELAZQUEZ MUST BRING SERVE SAFE CERTIFICATE TO HEALTH DEPT. TO OBTAIN HEALTH DEPART CERT AND ID CARD. MUST BE DONE BY 7/9/14.
7/14/2014
Routine Inspection 1st
100
General Comments that relate to this Inspection Closure strips were installed to seal top and sides of drink station's cabinet to window behind it. One small opening remaining on each side of cabinet; will submit work order to have closure pieces installed for proper closure shortly.HACCP plan for temperature monitoring of cook and chill products in sealed bags is in place. reviewed temperature logs for cooking; cooling and storage time and temperature requirements. All temperatures wetre ok; except for time/temperaature records between 135 F and 70 F in two sheets that did not include a 2 hour lapse in between them. Ensure that HACCP plan is followed to record temperatures on logs for a cooling time not exceed 2 hours.
3/6/2014
Opening Reinspection 1st
100
General Comments that relate to this Inspection OK to issue permit to operate.All items noted on the previous inspection conducted on 2/13/14 have been corrected except for closing off of back and top of drink station's cabinet to window and framing behind it. This item to be ccorrected by 2/28/2014.All refrigeratros and freezer operating at proper air temperatures. All equipment provided with thermometers. Quat sanitizer at 200 ppm in 3-compartment sink.Facility has HACCP plan in place. Temperature logs filled out daily. Temperature monitoring and recording will be done on cooling of foods. HACCP plan must include shelf life of not more than 72 hours after proper cooling as per FDA Reduced Oxigen Packaging temperature and time requirements.Risk category 4 assigned. Facility must have Certified Food Prpotection Managers to provide coverage all hours of food operations by 4/21/2014. CFPMs must have completed a WCHD approved course by 4/21/2014. CFPM certificates issued by WCHD must be posted in the establishment. Facility has sick employee policy in place to notify employees of exclusion from work and return to work requirements when symptoms of vomiting or diahrrea or jaundice are present.Plans to open on 2/26/2014.
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