- General Comments that relate to this Inspection
All violations from previous inspection have been corrected: - Dishwasher is now dispensing 50 ppm Chlorine. With the exception of Saturday and Sunday this facility has been dark due to no games; therefore the reason for not reinspecting within 48 HRS. - Mold and mildew has been cleaned from behind dishwasher. Re-caulking still to be completed.
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7/17/2015 | Routine Reinspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Observed dishwasher not dispensing sanitizer and unit not being checked routinely. Facility contacted maintenance staff to have unit serviced. Facility shall utilize three compartment sink for all items until unit is able to dispense 50-100 ppm Chlorine. Dishes can be washed and rinsed in machine but must be sanitized in three compartment sink with 200-400 ppm Quat. Once the unit is properly dispensing sanitizer; chemical sanitizer logs are required daily for this unit until further notice.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed mold and mildew build up along wall behind chemical tubes behind dishwasher. Thoroughly clean these areas to prevent cross contamination.
- General Comments that relate to this Inspection
Hand sinks clean and stocked. Restrooms clean and stocked. Reach in fridge on line @ 38F. Hamburger patties @ 36F. Make up unit on line @ 40F. Wings @ 39F. Facility currently purchases raw wings and par cooks and cools down. Planning to switch to precooked wings within a week so cooling step to be eliminated. No issues with current procedures noted. Separate utensils used for raw and cooked burgers on grill. Hot holding good. Cheese and beans @ 175F. Salad make up unit @40F. Onions and parmesan cheese @ 41F. Pizza make up unit @ 41F. Chicken and cheese @ 41F. Walk in @ 40F. Mushrooms @ 40F. Discussed no bare hand contact with ready to eat foods with staff. Good glove use policy in place for ready to eat foods (salads and burgers). *Ensure employee drinks have lids and straws to prevent cross contamination and hand to mouth contact. *Recommend operator establish a designated area for personal items such as purses; cell phones; backpacks etc.
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7/13/2015 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
All violations from previous inspection have been corrected. Reach in unit near cook line is holding @ 38F. According to operator the coils on the top of the unit were coated with grease. Temperature logs will be kept for this unit.
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5/30/2014 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Reach in unit near cook line not maintaining proper temperature. Holding @ 45F and chicken temped @ 44F. All food will be cooked up tonight and cooks will work out of walk-in until this unit is repaired to maintain 40 degrees F or below. After tonight's shift this unit should not be utilized until it can be reinspected by WCHD.
- General Comments that relate to this Inspection
Hand sink clean and stocked and accessible. Restrooms clean and stocked. Raw food advisory on menu. Walk in @ 34F. Sausage @ 37F. Chicken @ 36F. Hot holding good. Chili @ 155F. Make unit on line @ 35F. Ham @ 40F. Pineapply @ 32F. Final burger cook temp of 189F. Sanitizer buckets in place with Quat barely @ 50ppm. Operator will contact service company to reajdust mixing ratio. Dishwasher dispensing Chlorine @ 100 ppm. Pizza make up unit @ 35F. Ham and Pineapple @ 40F. Salad make up unit @ 35F. Dressing @ 39F.Facility recently lost their CFPM. Charlie Gray presented proof of attending an approved course and will register with WCHD within 14 days.
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5/29/2014 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionDishwasher @ 100ppm chlorine-test strips on site*Discussed testing and priming with sanitation monitorHand sinks stockedFacility cleanMake up units @ 39F; 40F-sauce @ 39f-ham @ 39fWalk in @ 40F-cooling chicken @ 50F after 2 hours-raw product storage okNo other products cooledHot holding @ 150F plusNo sign of pests
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7/30/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:RE-INSPECTION.DISHWASHER PROPERLY DISPENSING SANITIZER AT 100PPM CHLORINE. OK TO USE.
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8/27/2012 | Routine Reinspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
DISHWASHER NOT PROPERLY DISPESING SANITITZER. TRIED PRIMING MACHINE AND IT STILL DIDN'T WORK. MUST HAVE MACHINE SERVICED TO DISPENSE SANITIZER AT 50-100PPM CHLORINE. DO NOT USE DISHWASHER UNTIL REPAIRED AND RE-INSPECTED. SET UP 3-COMP SINK WHILE ON SITE TO WASH; RINSE AND SANITIZER DISHWARE.
- General Comments that relate to this Inspection
NOTES:HANDSINK AVAILABLE AND STOCKED.GOOD HOT HOLDING TEMPS - SHREDDED CHICKEN AT 156F.GOOD COLD HOLDING TEMPS - RAW HAMBURGER 42F; CHICKEN 43F; PEPPERONI 43F.PROPER FOOD STORAGE.ALL FOOD IS STORED IN WALK-IN AT 250 LOUNGE AND BROUGHT ACROSS TO DUFFY'S FOR PREP; COOK AND SERVICE.
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8/15/2012 | Routine Inspection 1st | 96 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
NO PAPER TOWELS AT WAIT STATION HANDSINK. MUST PROVIDE PAPER TOWELS AT ALL TIMES FOR PROPER HAND DRYING. CORRECTED ON SITE.
- General Comments that relate to this Inspection
NOTES:HANDSINKS IN KITCHEN AVAILABLE AND PROPERLY STOCKED.GOOD HOT HOLDING TEMPS - PULLED PORK 158F; ONIONS 145F.GOOD COLD HOLDING TEMPS IN WALK-IN AND IN PREP REACH-INS. CHICKEN 39F-42F; SAUSAGE 41F.PROPER FOOD STORAGE.DISHWASHER GOOD AT 100PPM CHLORINE.SANITIZER BUCKETS GOOD AT 200PPM QUAT.FACILITY VERY CLEAN AND ORGANIZED.DISC. EMPLOYEE HEALTH - NO PROBLEMS.
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8/10/2011 | Routine Inspection 1st | 98 |
- [1] Non-food contact surfaces of equipment and utensils clean
Clean the bottom of the two beer coolers at the outside center bar. There is an accumulation of spilled beer (sticky surfaces) in the bottom of the two beer reach-in coolers.
- General Comments that relate to this Inspection
NOTES & RECCOMENDATIONS:- Stock soap and towels at the drink/service side station so that servers are able to wash hands.- All storage and food product temperatures were within regulation (e.g. meatballs just made being hot held on the stove = 130-145F).- Reviewed temperature and sanitation logs - No obvious problems observed or noted.
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8/4/2010 | Routine Inspection 1st | 99 |
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