- General Comments that relate to this Inspection
Notes:Hot holding: Shredded beef 145 f; Sauces 150 f. All serving utensils clean and stored properly.Observed proper cooling of meat products in cooler @ 70 f. No issues observed.Walk in cooler @ 40 f. All food products stored properly. Beef @ 40 f; Chicken 40 f; Deli meat 38 f; Veggies 38 f; Cheese 38 f. All food stored in food grade containers. Floors and shelving clean and well maintained. All food products labeled properly. Walk in freezer @ 0 f. All food products frozen. Pie cooler @ 40 f. Milk Cooler @ 38 f. Small freezers 0 f. All product frozen. Reach in coolers @ 40 f; Diced ham 38 f; tomatoes; meat patties 38 f; cube steak 37 f; turkey 38 f. Prep areas - clean and organized. Observed proper food handling onsite. Equipment clean and in good condition. Sani Bucket @ 50ppm. Cookware; utensils; plates; glassware clean and stored in clean location. Server stations - ice bins clean and scoops stored in clean location.Ice machines clean and scoops ok. Handsink stocked and accessible in server area.Handsink stocked and accessible in kitchen area. Scullery sinks operational. No leaks observed. Dish machine @ 50ppm. Dry storage all can products have current dates and in good condition.Customer area clean and well maintained.Discussed no bare hand contact to ready to eat food items with staff - no issues observed - utensils gloves being used. No employee failed serve safe exam in last year. Paul Jenning & Jacin To Salas are the CFPMS for the facility. No additional CFPMS.
- General Comments that relate to this Inspection
Notes:Bar gun and holder clean. Drain hose secure over ice bin. Ice bin clean and scoop ok.Barware clean and stored in clean location. Reach in cooler @ 40 f. All dates current on drink products. Handsink stocked and accessible. Glass washer @ 50ppm.Floors and bar area clean.
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12/1/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:Walk in cooler @ 40 f. All food products stored properly. Beef @ 40 f; Chicken 40 f; Deli meat 38 f; Veggies 38 f; Cheese 38 f. All food stored in food grade containers. Floors and shelving clean and well maintained. All food products labeled properly. Walk in freezer @ 0 f. All food products frozen. Pie cooler @ 40 f. Milk Cooler @ 38 f. Small freezers 0 f. All product frozen. Reach in coolers @ 40 f; Diced ham 38 f; tomatoes; meat patties 38 f; cube steak 37 f; turkey 38 f. Prep areas - clean and organized. Observed proper food handling onsite. Equipment clean and in good condition. Sani Bucket @ 50ppm. Cookware; utensils; plates; glassware clean and stored in clean location. Server stations - ice bins clean and scoops stored in clean location.Ice machines clean and scoops ok. Handsink stocked and accessible in server area.Handsink stocked and accessible in kitchen area. Scullery sinks operational. No leaks observed. Dish machine @ 50ppm. Dry storage all can products have current dates and in good condition.Customer area clean and well maintained.**Discussed cooling procdedure - no issues noted.
- General Comments that relate to this Inspection
Notes:Bar gun and holder clean. Drain hose secure over ice bin. Ice bin clean and scoop ok.Barware clean and stored in clean location. Reach in cooler @ 40 f. All dates current on drink products. Handsink stocked and accessible. Glass washer @ 50ppm.
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11/6/2014 | Routine Inspection 1st | 100 |
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.Cook station not being used dirty with standing water and food debris in steam table and around flat top grill. Clean on regular basis to maintain sanitary conditions and prevent vermin attraction. Correct by the end of 12/5/13.
- General Comments that relate to this Inspection
Notes:Walk in cooler @ 40 f. All food products stored properly. Beef @ 40 f; Chicken 40 f; Deli meat 38 f; Veggies 38 f; Cheese 38 f. All food stored in food grade containers. Walk in freezer @ 0 f. All food products frozen. Pie cooler @ 40 f. Milk Cooler @ 38 f. Small freezers 0 f. All product frozen. Reach in coolers @ 40 f; Diced ham 38 f; tomatoes; meat patties 38 f; cube steak 37 f; turkey 38 f. Prep areas - clean and organized. Observed proper food handling onsite. Seafood thawing under running water @ 43 F. Equipment clean and in good condition. Sani Bucket @ 50ppm. Cookware; utensils; plates; glassware clean and stored in clean location. Server stations - ice bins clean and scoops stored in clean location.Ice machines clean and scoops ok. Handsink stocked and accessible in server area.Handsink stocked and accessible in kitchen area. Scullery sinks operational. No leaks observed. Dish machine @ 50ppm. Dry storage all can products have current dates and in good condition.Customer area clean and well maintained.
- General Comments that relate to this Inspection
Notes:Bar gun and holder clean. Drain hose secure over ice bin. Ice bin clean and scoop ok.Barware clean and stored in clean location. Reach in cooler @ 40 f. All dates current on drink products. Handsink stocked and accessible. Glass washer @ 50ppm.
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12/6/2013 | Routine Inspection 1st | 99 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
310) Back kitchen hand sink not stocked at time of inspection Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing. Corrected
- General Comments that relate to this Inspection
Notes:-cook-line and front hand sinks stocked-discussed future requirement of no bare-hand contact with ready-to-eat foods-hot holding: -soups; chili; gravy; mashed potatoes 160F-178F-back make-up unit at 42F-45F -potatoes salad 43F -deli meats and cheeses 40F -cook-line walk-in 43F-38F -cooked and cooled beef; marina sauce and meats 39F-40F -raw sea fish 37F-containers labeled and dated-discussed cooking and cooling procedures with no problems noted-raw product stored properly- no cross-contamination issues noted-meat/produce walk-in at 40F -beef; chicken 39F-41F-dessert walk-in at 40F-cook-line make-up units at 40F-dishwasher checked at 100 ppm chlorine-chemical test kits available-ice machine clean; scoop stored properly-discussed cleaning schedule; ensure facility is maintained on cleaning-food and single service items stored 6" above ground-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 additional CFPM:Howard S WotringM110327exp: 2/17/16
- General Comments that relate to this Inspection
No violations noted at time of inspectionNotes:-hand sink stocked-reach-ins less than 40F-ice scoop stored properly-dishwasher sanitizer checked at 50 ppm chlorine *ensure dishwasher sanitizer level is checked on a daily basis and prior to running glassware through machine - machine had to be primed several times during the inspection and bleach container changed out before sanitizer level reached 50 ppm chlorine-chemical test kits available-alcohol advisory sing posted as required-restrooms stocked and clean
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9/21/2012 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
Previous violations from 5/12/2011 have been corrected. Chlorine sanitizer in dish machine @ 100 ppm All cleaning has bee completed as required.Reminder to keep hand sink for hand washing only. Second sink can be used for dump sink.
- SECTION XVII: ABATEMENT DATE
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5/17/2011 | Routine Reinspection 1st | 100 |
- [5] Hands washed and cleaned; good hygienic practices
110) All employees must wash hands with soap and water and dry hands with disposable paper towels. Noted bus staff clearing table and resetting tablrs with clean table ware without washing hands. Noted cook line staff breaking shell eggs; then touching lettuce to apply to sandwich without washing hands.110) Employees must eat or smoke in designated areas away from all food operations. Noted coffee cup used by staff in service area. Noted drink on salad prep table on cook line. Cook staff can use a covered container with a plastic straw stored away from prep area on line. Wait staff must drink coffee in designated break area.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
140) Dishwasher not dispensing proper levels of sanitizer. Repair unit to dispense adequate amounts of sanitizer to ensure proper sanitization.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
170) Food contact surfaces dirty. All food contact surfaces must be clean and free of debris.Soda gun cup dirty. Clean daily at end of shift.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
210) Non food contaact surface not maintained properly. All non food contact surfaces must be maintained properly.Dusty counters; dirt under sink; equipment and chemical bottles dirty--needs a thorough cleaning.
- General Comments that relate to this Inspection
No other violations noted. All temps are now logged and monitored. Temps recorded during inspection include:•Back walk in @ 38 F-40 F•Front walk in @ 36 F; internal temps: cooked foods @ 38 F – 41 F; raw meat; chicken @ 38 F.•Walk-in freezer @ -5 F; Storage freezer @ -3 F.•Storage refrigerators in prep area at 34 F -40 F. Internal temp of cube steak cooling from this AM at 44 F. •Salad prep table @ 40 F ambient below (internal: Caesar dressing @ 39 F; sliced turkey on top at 42 F) Prep table on cook line: potato salad @ 39 F (top); sliced tomatoes @ 42 F (top).•All hot-holding temps of soups; sauces; and meats at 163 F- 185 F.•Cook temp on hamburger: 163 F.•Service line temps: desert storage @ 38 f- 40 F for cream deserts; soup @ 163 F.; milk dispenser @ 23 F; Noted improvement in overall cleanliness since last few routine inspections. Also noted following good management practices:•Noted good separation of raw and cooked product in refrigerators. Separate storage for seafood. Well-organized storage and foods are date-marked and well covered.•Pasteurized eggs used for French toast – good practice.•Sanitizer rag bucket at 100 ppm on cook line and service line. Issues to work on:•Sanitizer rags are not kept in buckets but are changed out regularly. Need to find a method of time marking so that staff changes out to new wiping rag every hour.•Employee hygiene and hand washing after potential hand contamination from food product such as shell eggs.--CFPMs took recertification classes as needed. Get WCHD card by 6/1/2011. Post a copy of certificate or card as required by law.
- General Comments that relate to this Inspection
No other violations. Not open during inspection.Dairy at 34 F.
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5/12/2011 | Routine Inspection 1st | 88 |
- [5] Hands washed and cleaned; good hygienic practices
110) Observed evidence of smoking in employee restroom located in back kitchen area. Employees must eat or smoke in designated areas away from all food operations.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
140) Dishwasher not dispensing proper levels of sanitizer. Repair unit to dispense adequate amounts of sanitizer to ensure proper sanitization.
- General Comments that relate to this Inspection
Notes:-hand sinks properly stocked-hot holding: -chili 150F-168F -mashed potatoes 155F -beans 158F-observed properly thawing-stand-up reach-in at 40F -raw chicken at 39F-salad make-up reach-in at 40F -deli meats 38F-40F-cook-line reach-in at 38F -egg salad 40F-produce walk-in at 38F -raw fish 39F -raw pork 39F -raw beef 38F-39F -raw chicken 39F-walk-in freezer and stand-up freezer all less than 0F-cook-line walk-in at 38F -cooked and cooled chili 40F -hamburger 40F-raw product properly stored - no cross-contamination issues noted -deli meats 39F-desert and dairy reach-ins all 38F-40F-dairy dates current; FIFO policies in place-waitress station salad make-up unit at 40F-observed equipment logs with no problems noted-food all stored 6" above ground-sanitizer buckets checked at 50ppm chlorine-chemical test kits available-restrooms stocked and clean-discussed cooking and cooling procedures with no problems noted-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.*continue to clean; seal holes in walls and base coving throughout.*per operator; all refrigeration gaskets are scheduled to be replaced within the next 3 months*per operator; a second CFPM will be completing the 16 hour course before the end of the year.
- General Comments that relate to this Inspection
Notes:-hand sink stocked-ice scoop properly stored-reach-ins less than 40F-dishwasher checked at 50 pprm chlorine. *Ensure dishwasher sanitizer is checked on a daily basis-chemicals labeled and properly stored-alcohol advisory signs posted as required
- General Comments that relate to this Inspection
All violations noted on previous inspection have been corrected. Dishwasher sanitizer checked at 100 ppm chlorine. Ensure sanitizer is checked on a daily basis.
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9/28/2010 | Routine Inspection 1st | 91 |
- General Comments that relate to this Inspection
All violations noted on previous inspection (6/15/09) have been corrected.
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6/23/2009 | Routine Reinspection 2nd | 100 |
- [4] Facilities to maintain product temperature
040) Cold holding unit (cook line reach-in) not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) No stem thermometer available. Must provide accurate thermometers to verify product tempertures.
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces (walls and reach-in) of equipment dirty on west side of kitchen. All non food contact surfaces of equipment must be clean.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
360) Wall in need of repair. Repair following areas to maintain a smooth; durable; and easily cleanable surface: -seal holes and provide coving around base of wall in kitchen area.
- General Comments that relate to this Inspection
Notes:-hand sinks properly stocked-front waitress reach-ins all 40F-center waitress station reach-in at 40F-fish reach-in at 38F -shrimp at 39F -cooked and cooled chicken at 40F -freezers less than 0F-walk-in at 42F -cooked and cooled pork at 50F -raw steak at 49F -raw chicken at 37F -rice pilaf at 50F*Ensure walk-in is serviced to maintain consistent product temperatures at 40F or less. Operator must provide stem thermometer to double check temperatures.-produce walk-in at 40F -raw chicken at 39F-food stored properly - 6" off the ground and no cross-contamination issues noted-containers labeled-product dates current; FIFO policies in place-dishwasher checked at 50 ppm chlorine. Ensure chorine test strips are readily available.-ice machine clean; scoops stored properly-hot holding: -mashed potatoes 171F -beans 165F -gravy 173F-discussed cooking and cooling procedures - ensure stem thermometers are on-site do verify cooling processes.-restrooms properly stocked-chemicals labeled and stored properly-regular pest control by Orkin-discussed employee health policies. Ensure ill employees exhibiting GI symptoms (vomiting; diarrhea; jaundice) are excluded from work for at least 48 hours after their last bout of illness.
- General Comments that relate to this Inspection
No violations noted at time of inspection:-hand sink properly stocked-ice scoops stored properly-speed gun nozzle and cup clean-reach-ins at 40F-glassware washer sanitizer checked at 50 ppm chlorine; test strips available-chemicals labeled and stored properly-alcohol advisory posted as required
- [4] Facilities to maintain product temperature
040) Cold holding unit (walki-in) not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.
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6/18/2009 | Routine Inspection 1st | 88 |
- [1] Wiping clothes: clean; use restricted
Chlorine sanitizer missing in bucket with wiping rag.
- General Comments that relate to this Inspection
All previous violations have bee corrected. Pressure washing the floors is now part of the routine cleaning schedule.Strongly recommend that a second employee receive training as a CFPM. The fact that this establishment is open 24 hours a day 7 days a week requires more than one manager to adequately monitor the work load.
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5/6/2008 | Routine Reinspection 1st | 99 |
- [4] Facilities to maintain product temperature
040) Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.
- [1] Wiping clothes: clean; use restricted
Sanitizing solution in bucket completely disipated. Current practice is to make fresh buckets of sanitizer at beginning of shift. May need to make up sanitizer more often during an 8 hr shift.
- [1] Installed; maintained
290) Must have hot and cold water under adequate pressure with no leaks.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floors have grease buildup. Currently pressure wash every 3 months. Pressure wash every month to 6 weeks.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Food splash on some of the walls in storage are; cook line; etc. Clean up daily.
- General Comments that relate to this Inspection
Sanitizer in dishwaster at 50 ppm chlorine.All reach ins other than that mentioned above at 40 F. or below. Freezers at 5 F. to -10 F. Good.Reviewed cooling procedures for potentially hazardous foods. CFPM uses plastic trays to cool food in second container of ice. Suggested adding water to ice to make ice water bath. Also recommended using ice sticks made from water bottles to stir food product during cooling.
- General Comments that relate to this Inspection
Chlorine sanitizer at 50 ppm in glass washer.Reach in with dairy at 38 F.
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4/1/2008 | Routine Inspection 1st | 91 |
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