- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 1/21/2015 have been corrected.Staff will continue cleaning of floor under fryer and other equipment for further removal of ay remaining grease build-up.
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2/9/2015 | Routine Reinspection 1st | 100 |
- [1] Installed; maintained
Hot water shuff of valve for back area hand sink found closed due leak. shut off valve opened at this time; hot water to hand sink faucet hard to open and close. Service order is already in place to fix hot water valve and will have it fixed soon.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Noted trash build-up on floor under prep table with sink; dirt build-up under ice machine; grease and debris build-up under fry holding station. Do deep cleaning of floor more frequently to keep clean in these areas.
- General Comments that relate to this Inspection
Shre4dded pork 167 F; beans 161 F; rice 168 F; ground beef 170 F on hot holding table. Shredded pork 186 F in hot holding cabinet.Shredded cheese 41 F; lettuce 44 F; diced tomatoes 44 F on refrigertaed prep table. Walk-in cooler at 38 F; shredded cheese 40 F; amrican cheese 40 F in walk-in cooler.Walk-in freezer at 4 F.Quat sanitizer checked at 300 ppm concentration in 3-compartment sink.Noted other hand sinks in prep area aand restrooms stocked and functional.
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1/21/2015 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
The items noted on the previous routine inpection conducted on 1/16/2014 have been corrected.Ensure to continue cleaning of floor under equipmen on frequent scheduled basis to prevent build-up in future.
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1/27/2014 | Routine Reinspection 1st | 100 |
- [1] Installed; maintained
There are several leaks on facucet and pre-rinse spay unit of 3-compartment sink. Managar has work order in place to fix these leaks. Plumber due to come to fix leaks in few days.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Noted dirt build-up on floor under ice maker and large amounts of grease and food debris build-up on floor along wall corner under fryer and fry holding station. Clean floor more in these areas to prevent potential attraction of vermin.
- General Comments that relate to this Inspection
Beans 142 F; rice 170 F; ground beef 145 F; chicken 170 F on steam table.Shredded cheese 45 F; shredded lettuce 47 F on refrigerated table. Pans full to top due to lunch service; after this time pans are kept half full to keep product temperatures at 40 F or below. Shredded cheese 35; precooked bag of beef 36 F in refirgerated prep unit.Noted all hand sinks in prep areas and in restrooms stocked and functional.Walk-in cooler at 38 F. shredded cheese tray 39 F in walk-in cooler.Walk-in freezer at 0 F. Ice build-up noted on walk-in freezer's coil drain pipe; replace frayed heat tape to keep pipe from getting ice build-up.Ice maker interior noted in clean condition; cleaned and sanitized on montlhly basis.Quats sanitizer checked at 400 ppm concentration in the 3-compartment sink.Trash; mainly dry leaves; noted under pallets for cardboard recycling boxes in dumpster enlcosure; manager will have trash cleaned up at next cardboard pick up.Noted employees wearing plastic gloves for handling of ready to eat foods. this will become a requirement when new regulations are soon adopted.
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1/16/2014 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 2/7/2013 have been corrected. Quats sanitizer from pre-mix dispenser checked at 300 ppm concentration.. Dispenser was serviced following the previous inspection.Ensure to clean floor under equipment on more frequent scheduled basis from now own to prevent any future build-up there.CFPM must ensure to take a re-certification course from an approved instructor before 4/3/2013 to keep certification from expiring.
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2/14/2013 | Routine Reinspection 1st | 100 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Noted trash and grease build-up on floor under fryers and adjacent equipment on both sides and dirt build up under ice maker. Deep cleaning of floor already scheduled for Saturday per manager. Do thorough cleaning of floor under the latter equipment more frequently to prevent build-up.
- General Comments that relate to this Inspection
Temperatrures taken on cold holding units: shredded cheese 44 F; shredded lettuce 45 F; diced tomatoes 43 F; sliced tomatoes 43 F; shredded lettuce 35 F.Temperatures taken in hot holding units: ground beef 186 F; chicken 174 F; beans 160 F; rice 173 F in prep station. Chicken 174 F and beans 164 F in hot holding cabinet.Noted hand sinks in prep areas and restrooms stocked and functional.Observed good employee hand washing practices.Walk-in cooler at 38 F; shredded cheese in pan at 39 F and shredded cheese in tub at 38 F.Walk-in freezer at 4 F.Chlorine sanitizer checked at 100 ppm concentration in sanitizer bucket with wiping cloths.Have quats sanitizer dispenser checked by service company to ensure it is being dispensed at the proper concentration of 200 ppm; it seems to be testing below 200 ppm.
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2/7/2013 | Routine Inspection 1st | 99 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed pan of shred lettuce on the make line at 60F. Operator advised that as lettuce is always used within 4 hours however instead of changing the pan; operator has been refilling the pan. Operator advised that the pan is changed once per shift (every 8 hours). Advised operator that shredded lettuce is considered a potentially hazardous food and must be held at 40F or less. This includes the pan as well because when only refilling pan there will be particles of lettuce remaning which could grow pathogenic bacteria if left out of temperature control for 4 hours or longer. Reviewed DelTaco PNP book which states that hold time on the lettuce is maximum 4 hours but does not clearly define that the pan must be changed as well. Operator revised hold time chart to include the lettuce pan change with a clean and saintized pan every 4 hours. Corrected on-site.
- [1] Installed; maintained
Leak on the atmosphereic vacuum breaker on the mop sink faucet. Operator is currently using a hand towel to help prevent from being sprayed when the fauce is activated. Remove the towel and repair or replace the leaking fixture.The fill faucet on the 3-compartment sink is slow running. Repair.
- General Comments that relate to this Inspection
Routine inspection performed in conjunction with complaint CM12000057.OBSERVATIONS & RECOMMENDATIONS:- Temperatures observed as follows (cheese 47F; 42F; chopped tomato 50F; ground beef 145F; shred beef 172F; rice 176F; 150F; refried beans 185F 157F; raw hamburger 42F; walk-in ambient 40F; freezer 2F). Ensure that during periods of low volume/use; close lids on ingredient bins to ensure adequate holding temperature (e.g. diced tomato in small make line unit next to fryers; temperature at surface was 50F; lid was open at the time of inspection.- Do not overfill refrigeration and freezers so much that you can't completely close the lid (e.g. the small chest freezer next to the fryers).- Sanitizer wipe down water tested 100ppm chlorine. Test strips were available.- Facility was overall clean and well maintained.
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1/26/2012 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection.OBSERVATIONS & RECOMMENDATIONS:- The front counter drive thru area hand washing sink is slow draining - Snake the line to ensure free drainage.- All product temperatures observed were at or near regulation (i.e. - rice 160F; 179F; refried beans 167F; 150F; chicken 139-159F; 159F; steak 167F; taco beef 157F; chopped tomato 43F; salsa 45F; reach in ambient 32F; reach in freezer ambient 4F.- Sanitizer wipe down bucket water tested 50ppm residual chlorine and the pre-mix quatenary ammonia system at the 3-compartment sink tested 200ppm residual. Test strips were available for both chemicals.- All hand sinks were stocked and operational.- All areas observed were clean and well maintained.- Advised manager to always store raw below RTE (ready to eat) foods to prevent any potential for cross contamination of foods which may not get cooked as hot or as long as a raw product would. (e.g. pre-cooked steak below raw hamburger patties - reverse order so that raw is below RTE).
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6/16/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Violations noted on the previous inspection (dated 4-27-10) have been corrected.Operator has discontinued the practice of using the single compartment sink to wash towels. Operator is using disposable towels only.
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5/4/2010 | Routine Reinspection 1st | 100 |
- [1] Wiping clothes: clean; use restricted
Wiping cloth water tested 0ppm at the time of inspection. Facility had been in operation since 6AM without sanitizer water being prepared for wipe down cloths. This must be done prior to start of shift in order for the employees to be able to quickly sanitize food contact surfaces when busy. Change every few hours or when visibally dirty or sanitizer falls below the 50ppm minimum concentration for chlorine. Corrected on-site.
- [2] Containers or receptacles: covered; adequate number; insect/rodent proof; frequency; clean
Install COVERED trash cans in Women's restroom for sanitary napkin disposal. One per stall.
- [1] Clean; soiled linen properly stored
Operator is currently washing soiled linen in the food preparation sink. The sink is not used for food preparation; however there is food equipment (cheese grater; etc.) around and on the drainboards of the food preparation sink that are sometimes used to prepare food. Linens may not be washed in any sink utilized for other purposes. Linens must be washed in a laundry machine; sink dedicated for laundry or if none can be provided due to space restrictions as in this instance; a cleaning service must be utilized. Do not wash linens and other laundry in the sinks.
- General Comments that relate to this Inspection
NOTES:- Temperatures observed as follows: Walk-in ref. ambient = 34F; Freezer = 0F; hot make line chicken = 161F; steak = 186F; ground beef = 149F; chili 150F; shred beef = 162F; ref. beans 141F; rice = 175F; cold held chopped onions 46F. All temperatures observed were within regulation.- All hand washing sinks were stocked and operational.- Facility was clean and well organized.- Observed proper hand washing and hair restraints (e.g. tied up; hats).
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4/27/2010 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
NOTES:No violations were observed at the time of inspection. Inspection was performed in conjunction with complaint CM09000254.All temperatures observed were within regulation (tested chicken off the grill 165-170F; hot holding beans in alto sham = 160F; hot holding make table chili = 150F; shred beef = 154F; chicken pieces = 166F).Western Extermination (contracted PCO) treats and inspects once per month. Last two months reports indicate no internal activity observed. Last treatment was on 3/2/09 - copy of report provided and attached to complaint.No evidence of prohibited insects or rodents observed at the time of inspection. No employee or customer complaints with regard to this specific problem (cockroaches). All hand washing stations were stocked with hot and cold water under adequate pressure. Facility was well organized and clean.
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4/3/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:Hot holding temps. recorded:Final cook temp. of refried beans recorded at 175 F; taco meat @ 165 F; steak chunks @ 189 F; chicken pieces @ 174 F; rice @ 169 F.Walk in reefer @ 38 F; freezer food items observed frozen - thermometer reading 2 F at internal and external thermometers. Facility is clean and organized. Handsinks properly stocked. Observed good handwashing. All thermometers present in cold holding. All food properly stored and covered. Reviewed with operator handwashing procedures and employee sick policy.Items to correct that are not violations:1) Caulk small gap at back handsink to wall.2) Clean walk-in reefer wall of food debris.3) Provide a covered trash can in women's bathroom.
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11/7/2008 | Routine Inspection 1st | 100 |
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