- General Comments that relate to this Inspection
The following was inspected:The following was inspected:Walk in refer temped @ 40f; pepperoni @ 40f; sliced tomatoes @ 39fPrep table cleanSausage @ 41f; chicken @ 40f; bacon @ 39freach in: chicken wings @ 40fhand sinks stocked with paper towel and soap; all sinks have hot watermop sink accessible and available for useSanitizer strips available for 3 compartment sink. no leaks observed.Discussed new food regulations that are approved with operator.
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6/5/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The following was inspected:Walk in refer temped @ 36fchicken @ 40fmushrooms @ 40FPrep table cleanchicken @ 40f; bacon @ 39f; steak @ 40fChicken wings wrapped in foil were in reach in; prepped 30 min earlier and temped at 50f. Ensure all food product is at the propper temperature within required time frames. Operator has handheld thermometer to verify all temps during cooling process.hand sinks stocked with paper towel and soap; all sinks have hot watermop sink accessible and available for useThree compartment sink in use; with automatic disinfectanct dispenser and test strips available. Operator demonstrated knowledge of how to operate disinfectant and test strips.Ensure all floors and surfaces are cleaned nightly.
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7/18/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:Walk in temp @ 40 f. All food products labeled and dated properly. Pepperoni 38 f; Cheese 38 f. Floors and condensation unit in good condition. Reach in cooler @ 40 f (Pizza Makeup) - Pepperoni 38 f; Sausage 38 f; Cheese 38 f; Roast beef 38 f. Coke coolers @ 40 f. Prep area clean and well maintained. Handsink stocked and accessible. 3 compartment sink @ 200ppm Quat. No leaks in plumbing. Utensils; cookware; and equipment clean and well maintained. Dry storage clean. All food products stored properly. Chemicals stored in secure area away from food products. **Observed proper handwashing onsite**
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5/15/2013 | Routine Inspection 1st | 100 |
- [3] CFPM or person in charge present; certificates posted as required
2nd Notice - CFPM certificate expired. Operator did not provide proof of CFPM by required date (noted on previous inspection conducted 2/3/12) of 2/10/12. Operator must provide current CFPM or proof of enrollment in a WCHD approved class by 3/6/12. If WCHD does not obtain CFPM (or proof of enrollment) by the above date; the health permit will be suspended.
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3/5/2012 | Routine Reinspection 1st | 97 |
- [5] Hands washed and cleaned; good hygienic practices
110) Observed Employee changing tasks without washing hands. All employees must wash hands with soap and water and dry hands with disposable paper towels after changing tasks; using the restrooms and returning from breaks. Hand sanitizer is not a substitute for hand washing. Employee was instructed to wash hands prior to continuing food prep. - corrected on-site.
- [3] CFPM or person in charge present; certificates posted as required
No CFPM on-site and no CFPM certificate posted in facility. Operator was not aware of who was the current CFPM at time of inspection. Note: facility had CFPM at time of opening inspection conducted on 9/29/11; however certification expired on 10/16/11. Operator was instructed to obtain a current CFPM and post certificate on-site. Facility must provide proof of CFPM by 2/10/12.
- General Comments that relate to this Inspection
Notes:-hand sinks stocked-make-up unit at 35F -sausage 36F-39F -pepperoni 37F -pre-cooked/packaged chicken wings 35F-38F-walk-in at 35F -cheese; sausage; pepperoni 35F-40F-discussed final cook temps. for chicken wings with no problems noted-food and single service items stored 6" above ground-three-comp. sink sanitizer at 200 ppm quat-chemical test kits available-temperature/equipment logs in use-restrooms stocked and clean-chemicals labeled and stored properly-discussed employee health policies. Operator could not locate written health policies. Ensure all ill employees exhibiting gastrointestinal symptoms (diarrhea; vomiting; fever; jaundice) are excluded from work for the duration of the illness and 48 hours after symptoms stop. Ensure all employees are trained on what symptoms they must report and managers are aware of proper exclusion (48 hrs after last symptom) periods.
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2/3/2012 | Routine Inspection 1st | 92 |
- General Comments that relate to this Inspection
Ok to issue permit to operate.Walk-in cooler at 38 F; pizza prep table at 34 F.Noted all hand sinks stocked and functional.Clean and sanitize all work surfaces; food contact surfaces of equipment and utensils and clean floors ao construction dust and debris and remove all construction equipment prior to start of food prep activities.Risk category 2 assigned. Facility requires minimum of one Certified Food Protection Manager on staff ful time. One CFPM already in staff; facility in compl;iance with this requirement as of thiis day.CFPM Leslie Salaz's certification expires on 10/16/2011; has recertification class scheduled on 10/9/2011. Must apply for WCHD's certificate upon receipt of new ServSafe certificate. Keep WCHD's certificate posted in establishment.Plans to open this day when ready.
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9/29/2011 | Opening Inspection | 100 |
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