- General Comments that relate to this Inspection
Cooling procedure for cooked chicken wings has been adjusted and now being cooled within required timeframes. Cooling logs being filled out for cooling of foods. Cooling of chicken wings started 4 hours ago and verified temperature of wings at 40 F at this time.Noted gloves now being used by staff to handle ready to eat foods.Garlic butter and sliced cheeses are now being kept out in smaller amounts to either use up during lunch or to have very little remaining to cool to 40 F within 4 hours from the time they are removed from refrigeration.
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6/22/2015 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
One bucket of cooked chicken wings in prep refirgerated prep unit at various product temperatures; all above 40 F and mostly between 46 F and 47 F; chicken wings cooked last night. Product was voluntarily discarded. Use logs to verify that cooling is done within required time frames from 140 F to 40 within six hours and 140 F to 70 F within first two hours
- General Comments that relate to this Inspection
Glasswasher checked at 135 F and 100 ppm chlorine concentration.Noted bar hand sink stocked and functional.Noted alcohol warning sign posted as required.Noted bar to be kept very clean.
- General Comments that relate to this Inspection
Other product temperatures on refrigerated prep unit: roast beef 43 F; corn beef 43 F; shredded cheese 42 F.Product temperatures in refirgerated salad prep unit: cut melon 40 F; cut romaine lettuce 40 F; small pan of grilled chicken breast strips at 47 F; cooked less than 4 hours ago; pan placed in walk-in cooler to cool to 40 F. Ensure to cool products to 40 F before placing them in refrigerated prep unit.Noted cook handling lettuce for salad withn bare hands; current regulations require use of utenslis to minnimize handling; new regulations to be adopted soon require gloves with ready to eat foods; should implement gloves at this time. Small stacks of cheese and one small pan of garlic butter being kept at room temperature during lunch time. Products were placed under refrigeration at this time; keep small container of butter in ice as garlic may grow C. Botulinum if left more than 4 hours at more than 41 F. Keep just few slices of cheese at room temperature and discard slices not used.Sliced roast beef and ham package at 40 F in back area refrigerator.Dishwasher checked at 150 F and 100 ppm chlorine concentration.Noted hand sinks stocked and functional in prep areas and in restrooms.Noted facility to be kept very clean.
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6/15/2015 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
Glass washer checked at 120 F and 50 ppm chlorine concnetration.Noted bar hand sink stocked and functional.Bar refrigerator at 34 F.Noted alcohol warning sign posted as required.Bar noted to be kept very clean.
- General Comments that relate to this Inspection
Temperatures taken in refrigerated prep units: guacamole 38 ; sliced turkey 36 F; sliced corn beef 36 F; mixed cut fruit; grilled chicken strips 40 F; Grilled mushrooms 162 F; cream of potatoe and cheesei soup 176 F on hot holding unit.Walk-in cooler at 35 F.Dish washer checked at 122 F and 100 ppm chlorine concentration.Cooling logs are filled out for cooling of foods. Proper food cooling practices are in place.Glove use for handling of ready to eat foods not fully implemented; employees observed wearing gloves but no bare hand contact with ready to eat foods not always practiced. Owner will do full implemetation to be in compliance when the new regulations are passed. Noted hand sinks in prep areas and in restrooms stocked and functional. Facilty and equipment noted to be kept very clean.Employee health poilcy discussed; communicate to employees illness symptoms and exclusion/return to work requirements.
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6/18/2014 | Routine Inspection 1st | 100 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Hole in bottom of in-use ie scoop holder noted covered up with duct tape and ce scoop's tip coming in contact with tape. Holder removed and discarded at this time. Ice scoop placed in clean bucket which is to be run throughh the dish washer to clean and sanitize daily.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Noted in-use knife stored in between two adjacent refrigerated prep units. Do not store knives this way as cross contamination may occur from sides of units which are not clean and sanitized. Knife removed to run through dishwahser. Keep knives on clean and sanitized surfaces only.
- General Comments that relate to this Inspection
Product temperatures taken in refrigerated prep units: shredded cheese 47 F on top of two units; guacamole 44 F; sliced ham 39 F; roast beef 48 F sliced about one hour ago; chicken salad 39 F; tunal salad 34 F.cram of chicken & wild rice Soup 160 F; onion soup 165 F; mushrooms 158 F; cooked onions 152 F.Two pans of grilled chciken breast strips at 58 F and 50 F cooling for about 3 hours in reach-in refrigerator; chicken wasa spread out on sheet pan and placed in walk-in cooling for faster cooling. Ensure to cool chicke inb shallow pans and monitor cooling temperature to verify cooling from 140 F to 40 F within 4 hours takes place.Noted hand sinks in prep areas and in restrooms stocked and functional.Dishwasher checked at 100 ppm chlorine concentration and temperature observed at 124 F.Tempperatures loigs filled out twice daily.Alll areas noted to de very clean in general. Some builf-up of debris on floor under two adjacent refrigerators cleaned up at this time.
- SECTION XVI: GENERAL COMMENTS
Glasswasher checked at 100 ppm chlorine concentration and temperature at 120 F.Noted bar hand sink stocked and functional.Bar refrigerator with dairy product at below 40 F.Acohol warning sign noted posted; provided additional copy of sign to have posted in more conspicuous location to customers.Bar noted to be very clean in general.
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8/8/2013 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
All violations noted on the previous inspection (dated 8-13-12) have been corrected.
- General Comments that relate to this Inspection
All violations noted on the previous inspection (dated 8-13-12) have been corrected. Also; the dish machine was corrected while on site but after the initial inspection report was generated on 8-13-12).
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8/20/2012 | Routine Reinspection 1st | 100 |
- [1] Original container; properly labeled
At least two separate bulk containers of unlabeled product (flour?; sugar?; etc.) observed in the dry storage room. Label all product not easily identified by sight (e.g. white powders).
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Operator attempting to heat potentially hazardous food product in the steam table (marinera tested 89F; french onion soup 120F). Steam tables are designed only to hold already hot food hot; not to cook or reheat foods. Potentially hazardous foods must be heated rapidly to a minimum temperature of 165F (leftover or freshly made product) or 140F (commercially pre-packaged food) prior to hot holding on the steam table at 140F or hotter. Per operator product was placed out from the walk-in about one hour prior. Product was reheated on the stove (tested marinera at 165F; french onion soup at 178F) prior to placing back on the steam table. Corrected on-site.
- [2] Handling of food; ice; minimized
Operator using single use cups as scoops in food product (e.g. mornay sauce and bulk sugar). Use food grade scoops with handles only so that you minimize operator hand contact with the food.
- [2] Potentially hazardous food properly thawed
Observed improper thawing at the time of inspection. Operator was thawing product (frozen chicken breasts) inside the bag and only partially submerged. When thawing under cold running water the product must be out of the bag and fully submerged. Alternatively; thaw under refrigeration. Corrected on-site.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Dish machine not operating properly. Machine won't hold water. Continuously draining. Repair or replace.Operator must wash; rinse and sanitize in the 3-compartment sink until the dish machine has been repaired; is operational and is sanitizing properly. This is a 48 hour correction (by 11AM on Wednesday 8/15/12).
- [1] Lighting provided as required; fixtures shielded
The light over the south side ice bin is not working - Repair or replace. All lights above foods must be shielded.
- General Comments that relate to this Inspection
OBSERVATIONS:- No thermometer in the cooler with juice; dairly - Install and monitor to ensure unit is holding 40F or less.- There is a visible buildup of debris (e.g. liquid; dried syrup; etc.) on the floor under the south side ice bin near and around the soda system carbonator. Clean and maintain clean. The floor on the north side was very clean.- Do not block access to the hand sink or the soap and towel dispensers. (e.g. trash can in front of towel dispenser). If the sinks are not easy to use; employees will tend not to use them. Ensure that employees are washing hands prior to handling/preparing customer food/drink; whenever there is a change in duty; break or as often as needed to help prevent disease transmission.
- General Comments that relate to this Inspection
OBSERVATIONS; REQUIREMENTS AND RECOMMENDATIONS:- Move the thermometer in the large reach in cooler so that it is easily visible. Currently located in the back of the unit; facing to the side.- Ensure that all chemicals are clearly labeled to prevent misuse (e.g. one spray bottle unlabeled under the 3-compartment sink).- The cold water valve at the 3-compartment sink is very difficult to turn and the cold water is flowing very slowly when the valve is in the full on position - Repair or replace.- Ensure that raw product is always stored on the bottom and under any ready to eat (RTE) foods to prevent any potential for cross contamination (e.g. raw eggs in pan above other RTE items in the walk-in cooler; corrected on-site).- All other product and ambient temperatures observed were at or near that required by regulation (sliced tomato 47F; salsa 43F; guacamole 43F; chicken wings 42F; sliced chicken 62F (made 1 hr. prior); cooked onion 146F; chicken noodle 157F; cooked mushroom 144F; walk-in 40F; reach-ins 40F; 42F).- Sanitizer wipe down bucket tested 200ppm quat ammonia. Ensure that sanitizing solutions are made at or before the start of shift; changed frequently enough to maintain concentration and visibly clean.- All hand washing stations were stocked and operational.
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8/13/2012 | Routine Inspection 1st | 85 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection.OBSERVATIONS & RECOMMENDATIONS:- All product observed was properly stored and at or near regulation temperature with thermometers visible. Cooler = 32F.- Dish machine tested 100ppm chlorine residual.
- General Comments that relate to this Inspection
No violations observed at the time of inspection:- All product temperatures observed were at or near regulation (i.e. - reach-ins 34F; 40F; 35F; sliced tomato 46F; chicken 192F; cooked mushrooms 146F; cooked onion 190F; italian wedding soup 187F; reach in freezer 0F).- Ensure that all chemicals are clearly labeled to prevent misuse (e.g. spray bottle at 3-compartment sink dish washing area).- Dish machine tested 50ppm chlorine residual. Test strips available. Quatenary ammonia sanitizer wipe down bucket water tested 100ppm. Maintain at 200ppm or per manufacturer's labeled instructions.
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6/13/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The following was observed during the inspection:Handsinks stocked w/ soap and p-towelsBar guns and holders cleanGlasswasher @ 100ppmReach in 38 f; All drink products have current dates. All glassware stored properly.
- General Comments that relate to this Inspection
The following was observe during the inspection:Handsinks stocked properly w/ Soap and P-towelsWalk ins @ 38 f Cheese 38 f; Lettuce 38 f; Veggies 38 f;Reach ins @ 38 f; Tomatoes 38 f; Mayo 38 f; H-patties 38 fHot holding Chix 169 f. Dishwasher 100ppm Chlorine Sani buckets @ 200ppmCounters; floors; handles; very cleanUtensils & cookware storage cleanIce machine clean and scoop stored properlyFreezer @ 0 f all food frozen
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4/9/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The following was observed during the inspection:Handsinks stocked w/ soap and p-towelsBar guns and holders cleanGlasswasher @ 100ppmReach in 38 f; All drink products have current dates. All glassware stored properly.
- General Comments that relate to this Inspection
The following was observe during the inspection:Handsinks stocked properly w/ Soap and P-towelsWalk ins @ 38 f Cheese 38 f; Lettuce 38 f; Veggies 38 f;Reach ins @ 38 f; Tomatoes 38 f; Mayo 38 f; H-patties 38 fHot holding Chix 169 f; Clam Chowder 175 fDishwasher 100ppm Chlorine Sani buckets @ 200ppmCounters; floors; handles; very cleanUtensils & cookware storage cleanIce machine clean and scoop stored properlyFreezer @ 0 f all food frozenItems discussed w/ Justin - Sick employee policy; Handwash policy; temp logs; & cleaning schedule.
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12/11/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**All violations corrected from original inspectionMake up unit @ 38FSpoons being used for salad service
- SECTION XVII: ABATEMENT DATE
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3/13/2008 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Make up unit for potato salad and tuna salad holding @ 60F. Product discarded. Repair unit to hold 40F or below. *Violation must be corrected within 48 hours - repairman contacted while on site*
- [2] Handling of food; ice; minimized
060) Inappropriate scoop used for food service. Potato salad; cole slaw; and tuna being scooped with sauce cup. Use an approved; food grade scoop with a handle to minimize hand contact with food product.
- General Comments that relate to this Inspection
**No violations observed during the inspectionSanitizer bucket @ 200ppm quatHand sinks stockedDishwasher @ 100ppm chlorineScoops okSpeed guns clean
- General Comments that relate to this Inspection
Hand sinks stockedDishwasher @ 100 ppm chlorineMake up unit @ 38F; upright reefer @ 40FProduct stored correctly - raw below ready to eatFacility very cleanRestrooms stockedIce machine clean; scoop stored correctly**Discussed hot holding of chicken breasts and hamburgers for lunch rush. A small number are cooked in advance and then stored in hot water until ordered. They are then cooked again and served. Any left over in the water are discarded. Temperature of product in water @ 110F. Discussed keeping on heat - but this will overcook. Lunch rush is approximately 2.5 hours. This process is ok as long as leftovers are discarded. Otherwise; hot food must be held @ 140F or above.
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3/5/2008 | Routine Inspection 1st | 94 |
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