- General Comments that relate to this Inspection
No violations observed at the time of inspection:Reviewed new regulations and policies concerning ready-to-eat foods and date marking. (facility already in compliance with new regulations)***Cold-holding checked good; cream dressing at 38F; cheese/tortilla at 39F; prepared sandwiches 36-38F; fruit at 36F.All warewashing conducted in main kitchen; however; facility has three-compartment sink.All refrigeration and freezer systems checked within regulation; freezer at -3F; walk-in refrigeration at 37F.Sanitizer buckets available with 200-400ppm quatinary ammonia.Ice properly dispensed; scoop stored properly.Excellent sanitation****
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6/12/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Hot-holding checked good; chicken strips cooking at 204F.Cold-holding checked good; chicken salad at 42F; hot-dogs at 39F; ground beef at 42F; tomatoes at 38F.Observed proper three-compartment sanitization procedures; quatinary ammonia at 200-400ppm.Handsinks stocked and functional; observed handwashing.All refrigeration and freezer systems checked within regulation; food products properly stored and dated.Ice properly dispensed***
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6/13/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection (Snackbar and Bar combined):NO final cook temperatures observed at pool bar.Cold-holding checked good; mahi mahi at 36F; chicken salad at 41F; cheese at 42F; fruit at 42F.Sanitizer buckets available at all stations with 200-400ppm quatinary ammonia.Handsinks checked stocked and functional.Ice properly dispensed.Speed guns and cup holders checked clean.All refrigeration and freezer temperatures checked within regulation.Most warewashing conducted in main kitchen.
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5/31/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink stockedSanitizer buckets @ 200ppm quatIce machine cleanUprights @ 40F or belowMake up unit @ 40FTemperature logs kept*Discussed a few above temperatures in log book with employee. She indicated that corrective action was to discard product when it was found out of temperature. Reviewed the importance of also checking the equipment when temps were out of the safe range to see if the unit also needed maintenance*Discussed that practice of storing tongs in chemical sanitizer is no longer accepted. Tools must be stored in ice water or in water 140F or above.*Discussed the ice storage for small amounts of product on line and the need to sink those items into the ice completely.
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9/28/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sinks stockedAll refrigeration @ 40F or below-burger patties - 38FIce machine clean; on set twice yearly scheduleSanitizer bucket @ 200ppm quat3 comp sink okMost dishes go to main kitchen*Discussed need to wipe down ticket machines and other often overlooked areas with sanitizer cloths to prevent potential hand contamination.
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9/21/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sinks stockedAll refrigeration @ 40F or below-burger patties - 36FHot holding ok-hot dogs - 180F+Ice machine clean; on set twice yearly scheduleSanitizer bucket @ 200ppm quat
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9/2/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during inspectionHand sinks stockedRefrigeration 40F or below- turkey - 39FArea cleanProduct only stored during operational hours-only enough product brought to facility for that dayStorage areas ok*Floors could use cleaning**Discussed refrigeration in outside storage sheds. All coolers 40F or below; though storage areas get very hot. Operator is aware and has not had any problems with temperature control.**Discussed pest control for outside storage sheds. No evidence of pests observed but suggested some monitoring to ensure that sheds are adequately sealed.
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9/9/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Handsinks fully stockedReach-in Refrig were all <40FUtensils washed in Main KitchenWalk-in Frzr @-2FSanitizer buckets used - tested - 200 ppm QuatTemps noted: Raw burger patties @ 37F; cold hold cooked chicken breast 36F; 1000 island dressing @38FSolid wastes collected 3X/Day by janitorial staff**Observed both employees wash their hands 2X during insp.- Excellemt!!
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8/29/2008 | Routine Inspection 1st | 100 |
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