- [1] Installed; maintained
Noted large amount of water pooling on shelf inside soda dispenser cabinet. Fix leaks coming from top of cabinet and piping to keep cabinet interior dry. Service call was made and expects to have fixed in one or two days
- General Comments that relate to this Inspection
Fried chicken breast 152 F; chicken strips 196 F; scrambeld eggs 177 F; rice 172 F jumbo patties 188 F; signature patties 171 F; regular patties 169 F in hot holding units.Sliced cheese 39 F on prep station.Sliced salami 41 F; sliced ham 41 F; sliced cheese tray 43 F; beef and cheese tray 43 F sliced cheese package 42 F in walk-in cooler. Ambient temperature at front area of walk-in cooler checked at 41 F and back area at 38 F; Open and close doors quickly to minimize temperature rise at front area of cooler.Dishwasher checked at 120 F and 100 ppm chlorine concentration.Quat santizer in wiping cloths' bucket checked at 300 ppm concentration.Noted good hand washing and glove use practices of employees. No bare hand contact with ready to eat foods policy is in place and observed.Noted all hand sinks stocked and functional.Noted trash enclosure to be kept clean.Noted facility and equipment to be kept very clean.Facility has total of 3 CFPM's. All took exam more than one year ago.Yesenia Soto / ServSafe #10526703 exp 11/12/2018. Victoria L. Fitzgerald / ServSafe #10676315 exp 1/9/2019
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7/22/2015 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
The CFPM has applied for WCHD certificate and waiting to recieve certificate; #M140497 expires 10/21/2018. Post and keep the latter certificate posted in the establishment upon receipt.Quat sanitizer checked at 200 ppm concentration in sanitzer buckets with wiping gloths.Two thermometers in walk-in cooler at 37 F; product temperatures in walk-in cooler checked between 37 F and 41 F.
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9/9/2014 | Routine Reinspection 1st | 100 |
- [3] CFPM or person in charge present; certificates posted as required
There are 4 staff memebers bearing current ServSafe certificate but no one has obtained the WCHD certificate. Facility must have at least one manager who has a current WCHD certificate. One manager must apply for the latter certifcate by 8/27/2014.
- [1] Wiping clothes: clean; use restricted
Quat sanitizer checked low in sanitizer buckets with wiping cloths; sanitizer changed out at this time and checked at 200 ppm concentration. Enusure to change sanitizer frequently to keep at 200 ppm concentration.
- General Comments that relate to this Inspection
Sliced ham 40 F; shredded cheese 41 F in reach-in refrigerator.Walk-in cooler at 39 F. Sliced white american cheese 43 F; cooked beef pattie 43 F; grilled onion trays 40 F; shredded cheese trays 42 F at front side of cooler; keep product temperatures at 40 F or less. grill chicken breast 37 F; egg roll 39 F; sliced ham 39 F; sliced ham package 39 F in walk-in cooler.Sirloin pattie 185 F; jumbo pattie 172 F in hot holding unit. Steamed rice 205 F in rice warmer.Dishwasher checked at 120 F and 100 ppm chlorine concentration.All food items held at ambient temperature have time monitoring in place for which time as public health control is used.Observed good hand washing practices and glove use of employees.Employee health policy for exclusion from end return to work requirements is in place.
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8/20/2014 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
The items noted on the pervious routine inspection conducted on 10/14/2013 have been corrected.Thermometer inside walk-in cooler at 35 F. Precooked beef patties 41 F; grilled chicken 39 F; sliced cheese 41 F; egg rolls 34 F.CFPM has completed a ceetification class and is scheduled to take exam on 10/22/2013. Follow-up to be conducted on 11/22/2013 to verify that CFPM requirement is met.
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10/18/2013 | Routine Reinspection 1st | 100 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Paper towel dispnser for men's restroom's hand sink not operating. Manager wil have dispenser fixed today.
- General Comments that relate to this Inspection
Sliced american cheese 39 F sliced ham 38 F in refrigerators in prep area.grilled chicken 152 F; fried chciken 184 F; steamed rice 200 F in hot holding units.Product temperatures in walk-in cooler were at 38 F and 39 F at back and mid areas and 42 F to 43 F at front end's racks; pans of sllced cheese 38 F and 39 F; precooked beef patties 43 F; precooked grilled chicken 42 F to 43 F; Sliced cheese package 43 F. Manager will have walk-in cooler's temperature adjusted to keep all product temperatures at 40 F or below.DIsh washer checked at 120 F and 100 ppm chlorine concentration.Have dish washer's mounted thermometer replaced.Floors noted to be kept clean under equipement in all areas; ensure to do more detailed cleaning under dsh machine and behind large CO2 tank.Noted good hand washing practices of employees.Observed thermometers in all refrigerated equipment.CFPM is currently taking a new certification class and will take exam for ServSafe certicate next week. CFPM must apply for WCHD certificate upon receiving ServSafe certificate.
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10/14/2013 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Walk-in cooler 39 fReach in coolers 35 f; 38 f; 37 f; 40 f-ham 38 -40 f-chicken breast 39 f-cheese 38 fWalk-in freezer at -10 fHot holding temps good-eggs 170 f-chicken 171 f-hamburgers 154-181 f-rice 147 fFinal cook temperature on egg 180 fFacility utilizing time as a control for certain items (lettuce; tomatoes; cheese; etc). Facility has an effective system in place.Quat sanitizer buckets at 200 ppmDishmachine sanitizing at 100 ppm chlorineQuat and chlorine test strips on siteObserved good food storageFacility very clean and well keptTemp logs and SOP's reviewed - goodFacility will email or fax "Egg handling procedure after cracking eggs" for review.
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11/21/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Handsinks/restrooms properly stocked. Observed handwashing - goodDiscussed importance of employee health policies. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Reach in refer 36 f; front 2 door refer 40 f; milk cooler 37 f; salad cooler 35 fWalk-in cooler 39 f-beef patties 41 f; chicken 36 f; salami 41 fHot holding temps good-chicken patties 148 f - 172 f; rice 195 f; sausage 190 f; eggs 180 fFinal cook temp on hamburger 180 fFood storage goodQuat sanitizer at 200 ppmDishmachine sanitizing at 100 ppm chlorineFacility very clean and well keptGood job
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12/5/2011 | Routine Inspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed rice at 75 f in rice cooker. Potentially hazardous food must hot hold at 140 f minimum. Rice was voluntarily discarded.
- General Comments that relate to this Inspection
Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing. Handwashing observed - good.Discussed employee health. Ensure employees ill with gastrointestinal (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Reach in coolers at 40 f; 39 f; 41 f; 38 f-hamburger patty 40 f; chicken breast 37 fChicken patties 142 f- 185 fHamburger 165 fFinal cook temp of hamburger at 172 fFood storage goodSanitizer buckets at 50 ppm chlorineDishwasher sanitizing at 100 ppm chlorine.Facility to do inventory on chemical bottles and ensure they are accurately labeled to prevent misuse.
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11/29/2010 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
No violations noted.Notes:Handsinks/restrooms properly stocked. Handwashing observed - good.Walk-in cooler at 40 degrees F-chicken 40 f; steak 32 fReach in cooler at 30 f-ham 38 fHot holding temps good-sausage 160 f; hamburgers 170-190 f; chicken strips 155 fDishwasher sanitizing at 100 ppm chlorineSanitizer buckets checked at 200 ppm quatFacility clean and well-kept*Monitor temperature of rice. Rice checked at 82 f. Rice was discarded. Rice is held for a 6 hour time period. Rice must maintain at least 140 f.
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10/7/2009 | Routine Inspection 1st | 100 |
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
Observed garbage and other debris around dumpster area enclosure. Clean all debris from dumpster area. * This is a repeat violation.
- General Comments that relate to this Inspection
Notes:All other violations corrected at time of re-inspection. Do monitor reach in freezer for cold holding at 0 F or lower. Observed thermometer at 8 F. Frozen products stored are all either french fries or precooked breaded items. Food moves from walk-in freezer to reach in freezer to fryer very quickly.
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11/17/2008 | 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.040) Freezer unit not maintaining proper temperature. Repair unit to maintain 0 degrees F or below to ensure proper holding temperatures of frozen foods.Observed salad and fruit reach in reefer with recorded temp. of 50 F. 11 premade salads w/cheese and 7 cut fruit cups voluntarily discarded at time of inspection. Facility to discontinue using reach in unit at counter until unit is repaired. * Corrected on site.Observed walk-in reefer @ 11 F; reach in freezer @ 10 F. All food observed frozen. Recorded temp. w/thermocouple at both units 10 F.
- [1] Thermometers provided and conspicuous
080) Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.Observed missing thermometers at the following cold holding units:Reach in reefer under cash registers; reach in reefer next to drive through; reach in freezer next to fryers. * Corrected on site at all three units.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) Inaccurate thermometeres/no chemical test kits available. Must provide accurate thermometers/chemical test kits.Observed inaccurate thermometer at reach in reefer next to fryer. Recorded temp. w/thermocouple @ 40 F. * Corrected on site.Observed no chemical test kit for chlorine/bleach sanitizing dishwasher. Recorded @ 100 ppm bleach sanitizer.
- [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.Observed gaskets and doors both interior and exterior dirty with food debris buildup. Clean on a routine basis to prevent possible cross contamination.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
310) Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.Observed no paper towels in men's restroom.
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
Observed garbage and other debris around dumpster enclosure. Clean all debris from ground to prevent possible vermin attraction.
- [5] Necessary toxic items properly stored; labeled; used
400) Label all containers of toxic chemicals with name of contents.Observed 1 spray bottle not labeled to its chemical contents. * Corrected on site.
- General Comments that relate to this Inspection
Notes:Reviewed with operator employee sick policy and handwashing procedures. All hot holding temps. OK with recorded temps from 150-172 F. Reviewed HACCP plan for facility. Discussed with operator to monitor restrooms to ensure handsinks are properly stocked. Dry storage area clean and organized.
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11/12/2008 | Routine Inspection 1st | 84 |
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