- [1] In-use food; ice dispensing utensils properly stored
Observed numerous scoops being stored with handles in food. Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product. All instances corrected on site but staff needs to be properly trained on this issue to avoid possible contamination of food.
- General Comments that relate to this Inspection
All hand sinks clean and stocked. Walk in F4 @ 38F. All food at 38F or below. Good storage practices of all raw meat in this unit. Walk in F3 @ 40F. All food @ 39F or below. Good storage practices. Walk in F2 @ 40F. All food @ 39F or below. Reach in fridge @ 0F. Reach in fridge @ 38F. All food @ 34F or below. Hot Box reach in Sausage @ 145F. Reach in fridge C2 @ 41F. Cucumbers @ 39F.High temp dishwasher @ 210F. Hobby Horse Walk in @ 40F. Pico @ 39F. Hobby Horse Freezer @ 0F.Good cooling procedures throughout. Facility is clean and well organized.CFPM (list all CFPMs in facility): See above. Facility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.
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12/4/2015 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
All violations from 7/17/14 have been corrected: - Drawers under grill line are holding @ 40F. - Scoop in flour has been removed and flour has been placed in a new bin with a new lid. - Sushi rice from 7/17 and 7/18 cooked and cooled and temped @ 40F.
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7/18/2014 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed sushi rice in reach-in fridge holding between 55F-60F. Rice was prepared the day before and cooled down. It was acidified but facility was not able to test the pH during inspection. Rice voluntarily discarded and facility will institute cooling logs temporarily for this product and consider obtaining a pH meter for verifying acidification.
- [4] Facilities to maintain product temperature
Observed refrigerated drawers under grill holding @ 55F. Fish temped @ 65F and chicken @ 58F. Fish and chicken had just been placed in this unit so they were transferred to another holding unit. Shredded cheese was discarded as time in unit was unknown. This unit must be serviced and should not be utilized until food can be held at 40F or below. This unit will be reinspected by WCHD within 48 HRS.
- [1] In-use food; ice dispensing utensils properly stored
Observed scoop for bulk flour lying in food. Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product. Also replace lid for flour container as it has a large portion missing and the food can be contaminated.
- General Comments that relate to this Inspection
Hand sinks clean and stocked. *Ensure handsink near dishwasher is kept clean and accessible at all times. Restrooms clean and stocked. Meat walk in @ 40F. Chicken @ 37F. Ribs @ 41F. Salad walk in @ 36F. Pasta @ 42F; Cocktail sauce @ 39F. Observed chicken being defrosted under running water. This and thawing under refrigeration are preferred methods. Thaw/Cooling Walk-in @ 40F. Chili @ 39F. Whole Chicken @ 41F; White Rice @ 42F. Discussed cooling procedures- no issues noted other than Sushi Rice noted in Item #30. Large cuts of meat are sliced up and shallow hotel pans are utilized to accelerate cooling. Asian station reach-in @ 32F. Chicken @ 38F. Pork @ 38F. Hot holding reach-in unit good. Prime Rib @ 135. Enchiladas @ 145F. Produce Reach in fridge @ 40F. All freezers holding @ 0F or below. Soup hot holding good. Corn @ 180F. Chicken soup @ 150F and gravy @ 150F. Stir fry walk-in @ 35F. Peppers @ 41F. Good food storage practices throughout facility. All food product stored 6" off floor and all food covered in hot and cold holding units. High temp dishwasher reaching approximately 185F during final rinse. Clean and dirty side have separate employees. Sanitizer buckets in place with 200 ppm Quat. Numerous slicers in facility. None in use during inspection. Discussed cleaning procedures. No issues noted. *Drain pipe from convection oven needs to terminate closer to trough to keep water directed toward the drain and not under equipment.*A piece of coving has broken away under handsink near produce reach in fridge. Repair this area.
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7/17/2014 | Routine Inspection 1st | 90 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Slicer and mixer stored without cleaning. Units must be broken down; cleaned and sanitized within 4 hours of use to prevent potential bacteria growth. *Corrected on site*
- General Comments that relate to this Inspection
Hand sinks stockedAll food handlers wear gloves*Discussed importance of changing gloves with a hand wash after job changesWalk ins @ 39F; 40F; 40F (meat; product; meals)-raw product stored correctly-dating system in place-cooled rice @ 39F-all product off floorFacility cleanCooling is minimal**Reviewed critical control points for cooling. All cooked items need to be cooled from 140F to 40F within 4 hours. Systems seem ok; but not visually verified. Discussed need to temp large cuts of meat that are cooled prior to use in other food items. If cuts do not reach 40F; item must be discarded. Cutting large pieces down may increase speed of cooling**Discussed sushi rice with operator. Current procedures are to treat sushi rice according to time/temperature requirements; even though vinegar mix is used. Informed chef that unless a pH meter is obtained and the rice is acidified to 4.2 pH or below; it must be held cold (40F or below) or hot (140F or above).Dishwasher @ 190F final rinse-clean and dirty side have separate employeesNo sign of pests
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5/30/2013 | Routine Inspection 1st | 98 |
- [2] Food protected during storage; preparation; display; service; transportation
FOUND FOOD UN-COVERED IN WALK-IN COOLER. ALL FOOD MUST BE COVERED IN STORAGE EXCEPT DURING COOLING PROCESS TO PREVENT CONTAMINATION OF PRODUCT.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
RE-ATTACH AND SEAL HANDSINK BY OVEN STATION TO THE WALL.INSTALL SPLASH GUARD ON SIDE OF HAND SINK BY F4 WALK-IN TO PREVENT WATER FROM SPLASHING ON FOOD STORED BY SINK.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND PROPERLY STOCKED.HIGH TEMP DISHWASHER GOOD AT 190F.DRY STORAGE AREA GOOD.PCO ON CONTRACT - NO ISSUES.NO CROSS CONTAMINATION ISSUES.DISCUSSED COOLING PROCESS. FACILITY NEEDS TO RE-EVALUATE THEIR COOLING PROCESS TO ENSURE THAT FOOD IS PROPERLY COOLED FROM 140-70F IN 2 HOURS AND FROM 7--40F IN AN ADDITIONAL 4 HOURS. DO NOT COVER FOOD UNTIL IT IS COOLED TO 41F OR BELOW.
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5/17/2012 | Routine Inspection 1st | 97 |
- [2] Handling of food; ice; minimized
FOUND BOWL BEING USED AS SCOOP IN BULK RICE IN DRY STORAGE ROOM. MUST ONLY USE SCOOP WITH A HANDLE TO REDUCE THE RISK OF CONTAMINATION OF PRODUCT.
- General Comments that relate to this Inspection
NOTES:HAND SINKS AVAILABLE AND STOCKED.GOOD HOT AND COLD HOLDING TEMPS. COLD 38F-44F; HOT 145F-157F.PROPER FOOD STORAGE.FOOD COVERED AND LABELLED.DISHWASHING MACHINE NOT WORKING; USING DISHWASHER IN CONVENTION KITCHEN.
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4/18/2011 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
Notes:Violation corrected; dishwasher sanitizing at >180 degrees on final rinse sanitization.
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8/31/2010 | Routine Reinspection 2nd | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Hobart high temperature dishwasher machine for buffet and restaurant sanitizing below 180 degrees on final rinse sanitization. Verfied final rinse on reinspection at approximately 145-150 degrees.Unit must be repaired to hold 180 degrees on final rinse sanitization.notes: Final rinse temperature veries.... Reinspection on 8/31/2010
- General Comments that relate to this Inspection
Reinspection on 8/31/2010
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8/30/2010 | Routine Reinspection 1st | 96 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Hobart high temperature dishwasher machine for buffet restaurant and buffet kitchen sanitizing at approximately 155 degrees. All dishes must move to the third floor dishwasher machine for sanitization (banquet kitchen) Hobart contacted to repair machine.(mandatory reinspection required)
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Please ensure dishwasher machine is checked throughout the day to ensure a minimum sanitization rinse of 180 degrees.Hot-holding checked good; corn at 190 degrees; country gravy at 161 degrees; brown gravy at 158 degrees; steam table at 201 degrees.Walk-in refrigeration checked at 38 degrees; please ensure all products are covered after cooling to help prevent cross-contamination.Sanitizer buckets checked at approximately 200ppm quatinary ammonia.Handsinks stocked with sanitary towels and soap; handwashing procedures checked ok.All refrigeration units checked within acceptable ranges; cold-holding checked ok. ( rice at 41 degrees; ribs at 42 degrees; and sausage at 43 degrees)
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8/27/2010 | Routine Inspection 1st | 96 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall repair reach-in doors at unit F7 so they maintain a tight seal; in addition; the gaskets shall be replaced.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; chicken wings at 152 degrees; chili at 155 degrees; potatoes at 167 degrees; corned beef hash at 164 degrees.Cold-holding checked good; ham at 38 degrees; cheese at 39 degrees; raw chicken at 37 degrees.Observed good date marking codes on product in walk-in refrigeration units; in addition; product rotations checked good.All handsinks stocked with sanitary towels and soap.High temperature dishwasher checked at ~184 degrees on final rinse.Ecolab quatinary ammonia dispensing at proper concentrations.
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10/5/2009 | Routine Inspection 1st | 99 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Chili; bbq sauce; enchilada sauce; fried chicken from asian side and alfredo sauce from buffet line had all been prepared between 8-9am today. All were in hot holding units and were large volumes that were out of temperature. 107F-118F in baine marie; alfredo in hot hold cabinet 128F and fried chicken in hot hold cabinet at 128F. Product did not appear to be prepared properly (to kill temperatures) prior to placing in their respective hot holding units. All product was <4 hours old and all were immediately reheated to 165F minimum. (Corrected on-site)
- [1] Installed; maintained
Two of the hand sinks in the main kitchen were without cold water. It was later determined that a valve had been turned off within the building. (Corrected on-site)
- General Comments that relate to this Inspection
NOTES:1) Okay to remove the hand sink next to the Hobart mixer and opposite the walkin cooler F2. There is adequate handwashing sinks available without this sink.2) Do no use bowl as scoops in food product. Use a handled food grade scoop only so that you minimize hand contact with the food (e.g. rice in dry storage room).
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11/18/2008 | Routine Inspection 1st | 94 |
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