- General Comments that relate to this Inspection
Notes:Walk in coolers throughout 39 f. All food products labeled and dated properly. All food products stored properly. All food products stored in food grade containers. Walk in freezer @ 0 f. All food prodcuts frozen. Grill drawers: H-patties @ 38 f; Raw chicken @ 38 f; Salmon 38 f; Veggies 38 f. Drawers clean. Cook line steam table: Mashed potatoes @ 175 f; Chicken breast @ 162.Cook line cooler: Sliced tomatoes @ 38 f. Serving utensils clean and stored properly.Hot holding units Rice @ 170 f; Mashed Potatoes 180 f.Burger cooking on grill @ 158 f.Roasts that are cooking in ovens @ 160 -178 f.Bakery area - food bins clean-Scoops stored properly. Cookware; utensils clean and stored properly. Prep areas - cutting boards clean and well maintained. Knives clean and stored in clean area. Prep sink working properly and no leaks observed. Hood/kettle area clean and in good condition. Dish machine area: Dish machine @ 185 f final rinse. - 3 compartment sink operational - no leaks in plumbing - Sani @ 200ppm. Ice machine - clean and scoop clean. Server area: Reach in cooler @ 40 f. All serving utensil clean and stored properly. Salad coolers @ 40 f. inside coolers clean. All handsinks in facility stocked properly and accessible. All scullery sinks operational and no leaks observed.Dry storage - all food products stored properly and have current dates. **Observed proper food preparation onsite and handwashing*Discussed no bare hand contact with ready to eat food items with Jason Dunmeyer. Hand wash stickers handed out to Jason Dunmeyer - post at all handwash stations.No employees have failed serve safe exam in last year. CFPM's listed for facility are: Jason Dunmeyer M100783 6/13/16; Liz Lisenbee M130060 11/4/15; Marian Ritt M130381 11/4/15; Steve Purcell M100763 10/31/17; Manuel Marquez M120063 1/27/17; Rob Swanson M141008 6/10/19; Marcia Lowe M140780 6/10/19; Joel Cancino M120024 7/17/16; Natalee Kizer M150336 4/8/20.
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11/13/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:Walk in coolers throughout 40 f. All food products labeled and dated properly. All food products stored properly. All food products stored in food grade containers. Walk in freezer @ 0 f. All food prodcuts frozen. Grill drawers: H-patties @ 38 f; Raw chicken @ 38 f; Salmon 38 f; Veggies 38 f. Drawers clean. Cook line steam table: Mashed potatoes @ 175f; Chicken breast @ 162.Cook line cooler: Sliced tomatoes @ 38 f. Serving utensils clean and stored properly.Hot holding units Rice @ 163f; Mashed Potatoes 188 f.Bakery area - food bins clean-Scoops stored properly. Cookware; utensils clean and stored properly. Prep areas - cutting boards clean and well maintained. Knives clean and stored in clean area. Prep sink working properly and no leaks observed. Hood/kettle area clean and in good condition. Dish machine area: Dish machine @ 189 f final rinse. - 3 compartment sink operational - no leaks in plumbing - Sani @ 200ppm. Ice machine - clean and scoop clean. Server area: Reach in cooler @ 40 f. All serving utensil clean and stored properly. Salad coolers @ 40 f. inside coolers clean. All handsinks in facility stocked properly and accessible. All scullery sinks operational and no leaks observed.Dry storage - all food products stored properly and have current dates. **Observed proper food preparation onsite and handwashing**Small buildup on fan guard clean on regular basis.
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11/5/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:Walk in coolers throughout 40 f. All food products labeled and dated properly. All food products stored properly. All food products stored in food grade containers. Walk in freezer @ 0 f. All food prodcuts frozen. Grill drawers: H-patties @ 38 f; Raw chicken @ 38 f; Salmon 38 f; Veggies 38 f. Drawers clean. Cook line steam table: Mashed potatoes @ 158 f; Chicken breast @ 169.Cook line cooler: Sliced tomatoes @ 38 f. Serving utensils clean and stored properly.Hot holding units Rice @ 171 f; Mashed Potatoes 180 f.Bakery area - food bins clean-Scoops stored properly. Cookware; utensils clean and stored properly. Prep areas - cutting boards clean and well maintained. Knives clean and stored in clean area. Prep sink working properly and no leaks observed. Hood/kettle area clean and in good condition. Dish machine area: Dish machine @ 184 f final rinse. - 3 compartment sink ooperational - no leaks in plumbing - Sani @ 200ppm. Ice machine - clean and scoop clean. Server area: Reach in cooler @ 40 f. All serving utensil clean and stored properly. Salad coolers @ 40 f. inside coolers clean. All handsinks in facility stocked properly and accessible. All scullery sinks operational and no leaks observed.Dry storage - all food products stored properly and have current dates. **Observed proper food preparation onsite and handwashing.
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8/30/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at time of inspectionNotes:-hand sink stocked-discussed hand washing between raw egg/meat preparation and ready-to-eat food preparation-gloves in use on cook/assembly line - discussed future WCHD requirement/regulation of no bare hand contact with ready-to-eat foods-observed use of color-coded thongs on cook-line-prime rib holding at 129F-130F-hot holding steam table: -rice; beans; chicken; mashed potatoes 177F-180F-cook-line cold holding drawers at 38F-45F -deli meats 41F-50F *ensure cold holding unit is adjusted to maintain product at 40F or below even during busy times -raw chicken; beef; and fish 38F-43F-cook-line make-up unit at 40F-45F -cheese 45F -raw chicken 40F-per operator; equipment temperature monitoring logs are in the process of being developed -bakery and produce/dairy walk-in less than 40F-handled scoops in use for bulk flour; sugar; etc.-main walk-in 38F -cooked and cooled rice; stew; soups all 37F-40F -deli meats 39F-containers labeled and dated-discussed cooking and cooling procedures with no problems noted-wiping cloth sanitizer buckets checked at 200-400 ppm quat-high temp. dishwasher checked at 190F for rinse cycle-large pot sanitizer level checked at 200 ppm quat-hot holding in warmer units: -soup; chicken 135F-150F-ice machine clean; scoop stored properly-employee dining room hand sink stocked-employee dining hot holding: chicken at 170F-employee dining make-up and cold holding units at 40F-45F -deli meats and cheese 41F-45F *unit adjusted by operator to maintain product at 40F or below-food and single service items stored 6" above ground-chemicals labeled and stored properly-restrooms stocked and clean-discussed employee health policies. Ensure ill employees exhibiting gastrointestinal symptoms (diarrhea; vomiting; fever; jaundice) are excluded from work for at least 48 hours after symptoms stop.*discussed facility plan for flooring construction. Facility working with WCHD plans/permit subprogram staff on operational plan for flooring upgrade and permitting issues with employee dining room. During flooring up-grade; ensure areas were base coving is pealing away from wall are re-sealed.Facility has additional CFPMs:Jason DunmyerM100763 Exp: 6/13/16 Jason LadrigonM100762Exp: 11/4/15
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9/19/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at time of inspectionNotes:-hand sinks stocked-observed employee hand washing-walk-in at 37F -cooked and cooled meat loaf; meat balls; rice; ground beef 36F-40F -raw seafood; pork; beef and chicken at 36F-38F -deli meats 39F-41F-raw product stored on bottom shelf; no cross-contamination issues noted-products labeled and dated-freezer at 15F-produce walk-in at 38F-desert walk-in at 40F-hot holding: -whole prim rib at 134F -meat sauce; chicken breast; rice; mashed potatoes; soups 145F-168F-cook-line cold holding drawers at 39F-43F -raw chicken and beef 39F-45F *monitor food temperatures and ensure product is held at 40F or above even during busy times of the day-dairy reach-in at 40F-discussed cooking and cooling procedures with no problems noted-wiping cloth sanitizer buckets at 200 ppm quat-chemical test kits available-high temp. dishwasher checked at 180+ for rinse cycle-food stored 6" above ground-chemicals labeled and stored properly-restrooms stocked and clean-discussed employee health policies. Ensure ill employees exhibiting gastrointestinal symptoms (diarrhea; vomiting; fever; jaundice) are excluded from work for at least 48 hours after symptoms stop.Facility has multiple employees that have current ServSafe certificates. Ensure employees apply for reciprocity with the WCHD.
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7/28/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINKS AVAILABLE AND PROPERLY STOCKED.GOOD COLD HOLDING TEMPS 38-42F.GOOD HOT HOLDING TEMPS 145-164FPROPER FOOD STORAGE IN WALK-INS.HIGH TEMP DISHWASHER GOOD AT 190F.DISCUSSED EMPLOYEE HEALTH POLICIES - NO INCREASE IN ILLNESSES.STORE BUTTER SCOOP IN CONTAINER OF ICE WATER INSTEAD OF WATER AT ROOM TEMPERATURE TO REDUCE THE GROWTH OF BACTERIA. CORRECTED ON SITE
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12/8/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at time of inspection.Facility has multiple CFPMs :Jason T. Dunmyer M0807506/13/2011Elizabeth LisenbeeM0504215/9/2010Paul J. SuperganM0504115/9/2010Jerry NelsonM0508208/22/2010Notes:-hand sinks properly stocked-observed employee handwashing-hot holding: -chili 158F -mashed potatoes 167F -meat sauce 165F -whole prime rib at 120F *per operator; time used as control for prime rib - roast held for maximum of 2 hours and then re-heated to proper temperature prior to service-walk-in at 38F -cooked and cooled beans 40F-43F -cooked and cooled soups 40F -raw chicken 39F -raw beef 38F -deli meats 38F-40F-no cross-contamination issues noted - all raw product stored properly-discussed cooking and cooling procedures with no problems noted-freezer at 5F-produce walk-in at 40F-food all stored 6" off the ground-scoops all stored properly in dry storage area-wiping cloth sanitizer bucket at 400 ppm quat-dishwasher checked at 50 ppm chlorine-chemical test kits available-cook-line cold holding drawers: -deli meats 40F-43F -raw chicken 39F -cubed ham 40F-hot holding on cook-line: -meat sauce 150F-158F -mashed potatoes 155F-160F -gravy 150F-160F -soups 155F-165F*per operator salad make-up unit no functioning. Repair company already called for repairs. All food stored under unit was moved to walk-in food on top of unit stored in ice: -slaw checked at 40F -dressings 40F-ice machine clean; scoop stored properly-chemicals labeled and properly stored-restrooms properly stocked and clean-discussed employee health and hygiene policies. Ensure ill employees exhibiting GI symptoms (diarrhea; vomiting; jaundice) are excluded from work for at least 48 hours after their last bout of illness.
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11/2/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:-Hand sinks properly stocked.-Dish washer final rinse at 185F.-Three compartment sink sanitizer at 200 ppm Quat.-Wiping cloth sanitizer at 200 ppm Quat.-Reach-In 36F.-Hot holding -Au Jus 189F. -Mashed potatoes 179F. -Country gravy 176F.-Cold holding -Steak 36F. -Shrimp 37F. -Chicken 39F.-All containers properly labled.-All lights properly shielded.-Walk-In 39F (Bakery).-Walk-In 39F (Meat).-Walk-In 32F (Produce).-Freezer 3F.-Ice machine clean.-Ice scoops properly stored.-Bathrooms properly stocked.-All items stored at least 6" off the ground.
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12/12/2008 | Routine Inspection 1st | 100 |
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