- General Comments that relate to this Inspection
Notes: No violations observed during the inspection. Discussed hand washing policy and employee sick policy. Ensure employees sick with vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped.-Restrooms clean and stocked.-3 compartment sink set up properly. Sanitizer at 100 ppm Chlorine.-Test strips available.-Speed guns clean.-Customer ice stored properly and scoops stored properly.-Clean and organized.-Alcohol advisory posted.
- General Comments that relate to this Inspection
Notes: No violations observed during the inspection.-Restrooms clean and stocked.-Reach in cooler at 30F. Burritos 40F. Thermometer is at the very back of the cooler. A more accurate reading may be recorded if the thermometer was near the door.-Reach in freezer at -15F. All product frozen.-Product dates good.-Observed proper food storage.-Observed proper chemical storage.-Ice is bagged in the store and properly labeled.-Ice machine clean and scoop stored properly.-No signs of pests or vermin.
- General Comments that relate to this Inspection
Notes: No violations observed during the inspection. Discussed hand washing policy and employee sick policy. Ensure employees sick with vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped. Discussed new regulations and no bare hand contact with ready to eat foods.-Handsink clean and stocked.-Restrooms clean and stocked.-Hot holding temperature good. Chili at 137F.-Cooked cheeseburger temperature good at 170F.-Make up unit behind counter at 34F. Tomato 37F; polish dog at 41F.-Make up unit in front of counter at 37F. Onion 37F; hot dog 27F.-Reach in freezer temperature good. All product frozen.-Utensils clean and stored properly.-Customer utensils are disposable.-Cutting boards clean and smooth.-Facility has a 2 compartment sink where they wash and rinse dishes. Facility then uses Quat tablets in a compartment to sanitize dishes. Procedure good.-Test strips available.-Observed proper food storage.-Observed proper chemical storage.-Ice machine clean and observed proper scoop storage.-No signs of pests or vermin.Per owner no other individuals have a CFPM certificate.Per owner no individuals have taken a CFPM exam and failed the exam within the past year.
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11/16/2015 | Routine Inspection 1st | 100 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
No soap at kitchen handsink. Ensure that handsinks are properly stocked at all times for proper handwashing. Corrected on site.
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing. Discussed that handsink may be required at next year's inspection;Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stopCooler 32 fIce scoop properly storedSpeed gun cleanDiscussed wash; rinse; and sanitize procedures - good. Test strip on site.Bar very clean and well kept
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms properly stocked.Discussed importance of handwashing.Walk-in cooler at 38 f (Ensure staff is rotating product and checking code dates).Walk-in freezer at 28 f - on defrost cycleFacility clean and well kept
- General Comments that relate to this Inspection
Notes:Restrooms properly stocked. Discussed importance of proper handwashing.Reach in refer at 36 fFood prep cooler was in the process of being cleaned. Product temped at 42 - 45 f. Checked thermometer at end of inspection - internal temp at 32 fChili hot holding at 170 f +Reviewed cooling procedures - goodDiscussed wash; rinse; and sanitize procedures - good. Test strips on siteFacility very clean and well kept.
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11/4/2014 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
No violations noted.Notes:Handsinks and resrtooms properly stocked. Discussed importance of proper handwashing. Facility to look into installing handsink located in actual bar area.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Discussed wash; rinse; and sanitize procedures - good. Sanitizer tested at 100 ppm chlorine. Test strips on site.Facility very clean and well kept
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms properly stocked.Discussed importance of handwashing.Walk-in cooler at 35 fWalk-in freezer at 5 fGood food storageFacility clean and well kept
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stocked. 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 symptoms stop.Coolers all at 40 f or below and stocked with thermometers-hot dogs 39 fChili hot holding at 180 fDiscussed cooling procedures. Product must cool from 140 f to 40 f within 4 hours. Recommend stainless steel pans; no more than 2 inches of product; cooled uncovered in walk-in cooler. Ice baths also ok.Discussed reheating of product to 165 f minimum.Discussed wash; rinse; and sanitize procedure - goodFacility clean and well kept
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10/1/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 7/12/2012 have been corrected.
- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 7/12/2012 have been corrected.Sliced cheese on top of prep unit at 45 F and aliced ham at 44 F inside unit. Thermometer of unit at 44 F; lower thermostat of unit to keep it at 36 F to 38 F ambient temperature.
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7/23/2012 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Noted several food products with expired dates on shelves; expired products to be removed at this time. Ensure to monitor dates on food products periodically to remove when they expire.Do not store food jars stored on walk-in cooler floor; keep these items on shelves.
- [1] Installed; maintained
Noted ice machine's drain line going into mop sink. Must raise drain line to provide with required air gap of one inch above top of mop sink.
- [1] Lighting provided as required; fixtures shielded
Light tubes on fixture in back prep area have not been shielded as noted on last year's inspection. Must provide light tubes with shields.
- General Comments that relate to this Inspection
Noted designated bar hand sink stocked and functional.Noted alcohol warning sign posted as required.Refrigerator where milk kept at 36 F.
- General Comments that relate to this Inspection
Walk-in cooler at 38 F.Walk-in freezer at 0 F.Noted hand sinks in restrooms stocked and functional.Noted refuse area outside to be kept clean.
- General Comments that relate to this Inspection
Temperatures taken in refrigerated prep unit on top: sliced cheese 44 F; large hot dog 45 F; corn dog 42 F. Sliced cheese package inside unit at 42 F. Must keep product temperatures at 40 F or below. Plastic pans being used in unit; recommend metal pans for better temperature transfer.Chilii at 150 F in warmer unit.Noted hand sinks in prep area and in restrooms stocked and functional.Ham package 40 F; sliced cheese package 39 F in walk-in cooler.Walk-in cooler at 38 F.
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7/12/2012 | Routine Inspection 1st | 96 |
- [2] Food protected during storage; preparation; display; service; transportation
Noted some food products with past dates. Produts removed from shelves at this time.
- [2] Food protected during storage; preparation; display; service; transportation
Noted two stacked one-gallon containers with food products set on floor in walk-in cooler. Keep all containes with foods on shelves above the floor. Corrected at this time
- [1] Wiping clothes: clean; use restricted
Chlorine concentration checked much higher than 200 ppm in sabitizer bucket. Keep chlorine concentration bewteen 100 and 200 ppm. Corrected at this time.Noted soap foam forming on top of sanitizer when water was being added. Do not add soap to bucket. Sanitizer solution must contain water and chlorine only.
- [1] Lighting provided as required; fixtures shielded
Provide light shiled for light tubes in back prep room next to freezer. Correction to be done by 7/1/2011
- [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required
- General Comments that relate to this Inspection
Refrigerator checked at below 40 F.Noted acohol warning sign posted as required.Chlorine sanittizer and and test strips are available. 3-compartment sink not set up at this time.
- General Comments that relate to this Inspection
Walk-in cooler at 36 F.Noted hand sinks in restrooms stocked with soap and provided with hand dryers.
- SECTION XVI: GENERAL COMMENTS
Sliced cheese 44 F; shredded cheese 44 F. large hot dog sausage 44 F on top of refirigreated prep unit. Keep prodcut temperatures at 40 F or below. Thermometer inside this unit at 38 F. Walk-in cooler at 36 F. sliced cheese package 38 F; bag of beans 37 F in walk-in cooler.Ensure to keep bottle of windex away from prep table.Noted hand sink back prep stocked and functional.
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6/17/2011 | Routine Inspection 1st | 94 |
- [1] Installed; maintained
Noted ice machine's drain lline reaching into mop sink. Adjust drain line to provide required one-inch air gap above the rim of mop sink.
- [1] Lighting provided as required; fixtures shielded
Noted light tubes over food prep area not shielded. Provide light shield for light tubes.
- General Comments that relate to this Inspection
No violations noted at time of inspection.Refrigerated equipment at below 40 F.Noetd hand sink stocked and functional.Noted alcohol warning sign posted as required
- General Comments that relate to this Inspection
Walk-in cooler at 36 F.Walk-in freezer at 0 F.Some food items with expired dates removed from shelves at this time.Noted restrooms' hand sinks stocked and functional.
- General Comments that relate to this Inspection
Refrigerated prep unit at 38 F. corn dog in this unit at 37 F.Chilii bean at 168 F in warmer unit.Noted hand sinks in prep area and in restrooms stocked and functional.Chlorine concentration at 100 ppm in sanitizer bucket.Items noted above to be corrected by 7/9/2010 per operator
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6/25/2010 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
Hand sink's drain has been serviced. Hand sink noted to be draining properly now.
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10/1/2009 | Routine Reinspection 2nd | 100 |
- [1] Installed; maintained
Hand sink drain draining very slowly; may cause hand sink to over flow. Rapir hand sink properly; This violation has been recurring from previous inpsetions. Hand sink drain to be serviced right away.48 hour reinpsection to be conducted; failure to correct this item will result in assessment of reinspection fees and further enforcement.
- General Comments that relate to this Inspection
Operator has taken certification class and been issued WCHD's CFPM ertificate. Facility now in compliance with CFPM requirement. Keep certificate posted.Deli prep cooler at 40 F; ok
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9/28/2009 | Routine Reinspection 1st | 99 |
- [3] CFPM or person in charge present; certificates posted as required
Certification of CFPM has expired. CFPM Judy Crosby and other employee to sign up for next class available. Follow-up on this requirement to be conducted by 8/29/2009
- [1] Installed; maintained
Hand sink's drain not draining too slow. Fix drain to ensure water drains without pooling in sink.
- General Comments that relate to this Inspection
No violations noted at this time.Bar area found clean.Restrooms found stocked and cleam.Alcohol warning sign found posted as required.
- General Comments that relate to this Inspection
No violations noted at this time.Product dates checked were ok.Walk-in cooler at 37 F.Walk-in freezer at 0 F.Facility found clean in general.Restrooms found stocked and clean.
- General Comments that relate to this Inspection
Sandwich prep cooler at 40 F. Sliced cheese on top of unit at 42 F.Hand sink found stocked.Restrooms found stocked and clean.Facility found clean in general.
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7/30/2009 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionTest strips okSanitizer rinse @ 100ppm chlorineSpeed guns cleanClean glasses stored correctly
- General Comments that relate to this Inspection
**No violations observed during the inspectionReach in @ 40FFreezer okDates okTiffin Box handles sandwich rotation
- General Comments that relate to this Inspection
**No violations observed during the inspectionRaw product stored correctlyHand sink stockedSink being used as a two compartment with appropriate sanitizer stepCooking temperatures goodPrecooked chili reheated to 165FHamburgers cooked to 155F
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12/4/2008 | Routine Inspection 1st | 100 |
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