- [4] Facilities to maintain product temperature
-Observed marinara sauce that was prepared at 12:15 pm cooling in the walk in cooler. Temperature taken at 2:15 pm was 95F. *Ensure foods are cooled from135F to 70F within 2 hours AND from 70F to 40F within the next 4 hours. Foods have to be completely cooled within 6 hours.*Corrected during the inspection. The facility reheated the marinara sauce on the stove to at least 165F before starting the cooling process again.
- [2] Handling of food; ice; minimized
-Operator was using bare hands to scoop onions; tomato; etc. onto ready to eat hamburgers. Discussed no bare hand contact with ready to eat foods and the use of gloves; tongs; tissue paper etc. to act as a barrier between hands and ready to eat foods. Also; discussed that the operator may apply for a variance at the health department.*Corrected during the inspection. Operator placed tongs to scoop vegetables and cheese and got gloves to handle ready to eat foods.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
-Observed a large amount of grease build up on the floor under the cook line. Ensure floor under the cook line is cleaned on a more routine basis to reduce the attraction of pests and vermin and to reduce the risk of fires.*Facility has 30 days; 11/14/15; to ensure the floors under the cook line are cleaned.
- General Comments that relate to this Inspection
Notes: 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.-Handsinks clean and stocked.-Restrooms clean and stocked.-Observed good hand washing.-Cold holding temperatures good. Products on ice. Tomato 37F; onion 33F; cheese 40F.-Hot holding temperature good. Hamburgers 148F. Discussed final cook temperature of hamburgers of 155F. No hamburgers cooked during the inspection. Facility precooks hamburgers and hot holds them. At the end of the day hamburgers are placed in the walk in cooler to cool. Hamburgers are discarded every other day.-Walk in cooler at 34F. Tomato 36F; hamburger 38F; chicken 38F; chili 45F. All products stored properly.-Walk in freezer at -10F. All product frozen and stored properly.-Knives and utensils stored properly.-Ice machine clean and scoop stored properly.-3 compartment sink set up properly. Sanitizer at 200 ppm Chlorine.-Test strips avaiable.-Sanitizer bucket set up properly. Levels not checked.-Facility does not have a PCO. No signs of pests or vermin. Per operator the facility sometimes has ants that they spray with Raid. Discussed using a certified PCO for insect problems instead of over the counter insecticide.-Observed good chemical storage.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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10/15/2015 | Routine Inspection 1st | 93 |
- [1] Installed; maintained
Observed leaking/broken faucet on cold side of three compartment sink. Ensure that both hot and cold water are available at three compartment sink. (Hot water fine).
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed base coving throughout facility in need of cleaning. Clean on a more frequent schedule.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed FRP; especially in three compartment sink area in need of cleaning. Clean walls on a more frequent schedule. Observed three compartment sink in need of re-caulking. Recaulk to ensure smooth easily cleanable surface.
- General Comments that relate to this Inspection
Notes:Handsinks properly stocked.Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Walk-in cooler at 36 f-chicken breast 36 f-bacon 37 f-cheese 39 fTemps on prep line ice bath good-cheese 38 f-cut tomatoes 39 fFacility cooks hamburgers well done only. Ensure hamburgers reach internal temp of 155 f for 15 seconds. Observed hamburgers hot holding at 156 fDiscussed wash; rinse; sanitize procedures - goodSanitizer bucket at 100 ppm chlorine.Test strips available
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11/21/2014 | Routine Inspection 1st | 97 |
- [1] Installed; maintained
Observed leak on hot water side of three compartment sink. Repair link.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Soap dispenser broken on back handsink. Repair/replace soap dispenser or provide pump style soap to ensure proper handwashing.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed grease build-up on floors; especially under and behind equipment. Also; in corners; along base coving; etc. Clean these areas.
- General Comments that relate to this Inspection
Notes:Restrooms and other handsink properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Walk-in cooler at 35 f-hamburger patties 37 f-cheese 39 fIce bath on line temps checked ok-bacon 38 fFinal cook temp on hamburger at 188 fObserved good food storageDiscussed wash; rinse; sanitize procedures - goodSanitizer bucket at 100 ppm chlorine.Test strips available*Clean deflector plate on ice machine.
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10/10/2013 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 6/20/2012 have been corrected.
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7/9/2012 | Routine Reinspection 1st | 100 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Noted dirt layer build-up on floor under 3-compartment sink and ice machine and under cold prep station in cook line and in mop sink basin. Do deep cleaning of floor under equipment to rid of dirt.
- General Comments that relate to this Inspection
Walk-in cooler at 38 F. cooked pasta 39 F; sliced cheese package 39 F in walk-in cooler.Walk-in freezer at -10 F.Sliced cheese and vegetables kept in pans inserted in ice on prep station.Tomatoe meat sauce at 164 F on steam table.Noted hand sinks in prep areas and in restrooms stocked and functionalNoted outside enclosure where dumspter and grease bin located to be in clean condition.
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6/20/2012 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 8/5/2011 have been corrected.Product temperatures in walk-in cooler checked at 40 F.
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8/10/2011 | Routine Reinspection 1st | 100 |
- [1] Original container; properly labeled
Noted buckets of sugar and salt no labled. Keep buckets labeled at to contents.
- [4] Facilities to maintain product temperature
Thermometer of walk-in cooler at 46 F. Temperature of two pans of cooked pastas at 47 F and packaged slice cheese at 47 F in walk-in cooler.Walk-in coler was serviced on 8/3/11 and service person is due to return later today to continue servicing this cooler. Walk-in cooler must be fixed as to maintain product temperatures at 40 F or less.
- [1] Thermometers provided and conspicuous
No thermometer found in refrigerated prep unit. Provide a thermometer for this unit.
- General Comments that relate to this Inspection
Temperatures taken on steam table: spaghetti meat sauce 173 F; barbecued pulled pork 157 F.Pan of crumbled bacon at 43 F in prep unit; keep at 40 F or below.Noted hand sinks in prep areas and in restrooms stocked and functional.Ice cream scoops are stored in electric warmer at above 140 F; ok. Change water in warmer frequently to keep it from getting too cloudy.
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8/5/2011 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
Ok to issue permit to operate.Walk-in cooler at 38 F.Noted all hand sinks stocked and functional.Clean rubber base where coming off the stainless steel flashing of grease build-up nad re-affix ruber base or remove and caulk bottom of flashing to floor if no wide gaps found.Provide a dipper well or a warmer pot to keep ice cream scoop and paddle stored in.Replace the worn down lid of ice machine.Wash enclosure floor of grease build-up in front of grease bin.RIsk category 3 assigned. facility requires minimum of one Certified Food Protection Manager on staff full time within 60 days.Owner has completed and approved certification class and pending to receive national and WCHD's certificates by mail from the instructor. Post certificates in the establishment upon receipt.Facility currently open for business.
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5/6/2011 | Opening Inspection | 100 |
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