- General Comments that relate to this Inspection
NOTES:RESTAURANT AREA CLEANBUSPERSON/WAITRESS STATIONS OKHANDSINKS OKSOAK NOZZLES DAILY SCOOPS OKSANITIZER WAS AT 100 PPM
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6/12/2015 | Routine Inspection 1st | 100 |
- [1] Installed; maintained
290) HAD A LEAK UNDER THE SODA MACHINE THAT WAS LEAKING AND PUDDLING WITH ELECTRICAL; MAINTENANCE CALLED AND WERE IN PROCESS OF REPAIR.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) FLOORS UNDER EQUIPMENT IN THE SERVER STATION NEXT TO THE SODA MACHINE NEED TO BE CLEANED ON A NIGHTLY BASIS; UNDER EQUIPMENT. 7 DAYS
- General Comments that relate to this Inspection
NOTES:SERVER AREA OKRESTAURANT AREA GOOD JUST REMODELEDRESTROOMS OKSODA MACHINE OKHANDSINKS OKENSURE PROPER HANDWASHING BY SERVING STAFFENSURE PROPER EMPLOYEE SICK POLICY IN PLACE AND MONITOR.
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2/20/2014 | Routine Inspection 1st | 98 |
- [1] In-use food; ice dispensing utensils properly stored
090) In one of the line refer units had two ice cream style scoops in the potato and cole slaw salads that the thumb lever was in the product. Keep the scoops on the side to prevent this possible contamination. Corrected on site.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
170) All the doors and handles on the line had a build up from not being cleaned. Need to keep up on this at all time to prevent cross contamination; also need to clean the shelves in these units. 7 Days
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
210) In the side service stations; need to clean all the shelves. 7 Days
- General Comments that relate to this Inspection
Notes:Restaurant area cleanLine good; hot holding temps were all at 148 - 157 degree F.Prep refer was at 40 degree F all product at 38-41 degree F.Handsinks were okFood brought up from main kitchen.Raw product on line at 48 - 50 not alot of product only bring out a little at a time should try and lower to maintain at 40 degree F or lower.Line walk in was clean all product properly stored and dated. All product at 40 degree F or lower.Thermometers presentMeat walk in was at 40 degree F all product properly stored.Veggie walk in at 39 degree F all product properly stored.Ok to operate
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5/29/2013 | Routine Inspection 1st | 96 |
- [1] In-use food; ice dispensing utensils properly stored
FOUND IN USE UTENSILS STORED IN WATER. MUST STORE UTENSILS IN ICE WATER TO REDUCE THE GROWTH OF BACTERIA. ONCE ICE HAS MELTED MUST CHANGE OUT WITH CLEAN WATER AND ICE. CORRECTED ON SITE.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND PROPERLY STOCKED.GOOD HOT AND COLD HOLDING TEMPS ON LINE AND WAITRESS STATIONS.PROPER FOOD STORAGE.WALK-IN IN GOOD ORDER AND FOOD PROPERLY STORED.TEMP LOGS KEPT ON EQUIPEMENT.DISCUSSED ENSURING THAT ALL POTENTIALLY HAZARDOUS FOOD PRODUCT PLACED ON PREP LINE IS PRE-CHILLED.
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6/21/2012 | Routine Inspection 1st | 99 |
- [2] Food protected during storage; preparation; display; service; transportation
FOUND PANS OF FOOD IN MIDDLE 4 DRAWERS ON COOK LINE THAT WERE BETWEEN 48F-53F. FOOD PLACED IN DRAWERS FOR LUNCH RUSH. HAVE MIDDLE 4 DRAWES SERVICED TO ENSURE THAT UNIT IS PROPERLY WORKING.
- General Comments that relate to this Inspection
NOTES:HANDSINK AVAILABLE AND STOCKED AT AMERICAN END OF COOK LINE.GOOD HOT AND COLD HOLDING TEMPS ON LINE EXCEPT MENTIONED ABOVE.WALKIN IN GOOD ORDER AND FOOD PROPERLY STORED.DISCUSSED USING ICE WATER TO STORE UTENSILS IN TO REDUCE THE GROWTH OF BACTERIA. CHANGE OUT WHEN ICE MELTS.DISCUSSED INSTALLING A PAPER TOWEL DISPENSER AT HANDSINK BY MEXICAN SIDE BEFORE OPENING THAT COOK LINE.DISCUSSED HAVING THE DRAIN LINE LOOKED AT ON SALAD STATION REACH-IN TO SEE IF THAT IS WHERE WATER IS COMING FROM ON THE BOTTOM OF REACH-IN.
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5/27/2011 | Routine Inspection 1st | 98 |
- [2] Handling of food; ice; minimized
COLD HOLDING DRAWERS TEMP BETWEEN 49-51F. DRAWERS HAD BEEN OPEN AND CLOSED A LOT PRIOR TO INSPECTION. MUST HAVE DRAWERS CHECKED TO MAINTAIN PRODUCT TEMPS AT 40F OR BELOW.
- [1] In-use food; ice dispensing utensils properly stored
FOUND FOOD SCOOPS STORED INSIDE PRODUCT IN REACH-IN. MUST STORE SCOOPS WITH HANDLE OUT OF PRODUCT TO REDUCE THE RISK OF CONTAMINATION OF PRODUCT.
- [1] Installed; maintained
HANDSINK THAT IS SHARED BETWEEN CHINESE SIDE AND AMERICAN SIDE IS CLOGGED. MUST HAVE SINK CLOG FIXED TO ALLOW FOR PROPER HANDWASHING OF EMPLOYEES. THERE ARE 2 OTHER SINKS THAT EMPLOYEES CAN USE.
- General Comments that relate to this Inspection
NOTES:GOOD REFRIGERATION TEMPS ON REACH-INS BETWEEN 39F-43F.PROPER FOOD STORAGE.GOOD HOT HOLDING TEMPS AT 160F.WALK-IN IN GOOD ORDER AND GOOD TEMPS.; ALL FOOD IS COVERED AND PROPERLY STORED.NO RECALLED EGG PRODUCT RECEIVED AT FACILITY.
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9/3/2010 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINK GOOD.GOOD COLD HOLDING TEMPS 40F-44FGOOD HOT HOLDING 157FGOOD FOOD STORAGE.TEMP LOGS ARE TAKEN ON EACH SHIFT.
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9/30/2009 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Containers on salad prep tables; salad dressing continers overfilled. Temps. at top to 50 F.
- General Comments that relate to this Inspection
Internal cook temps. on hamburger 150 F. for rare; 170 F. for med. well.All reachins and cold drawer at 34 - 42 F. on cook line.
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12/1/2008 | Routine Inspection 1st | 98 |
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