- [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 underneath soda cabinet soda spilled from leak in piping. White bucket under neath pipe where leak is located. Repair leak in pipe to correct issue of leaking soda. Shelving will need to be cleaned on regular basis to maintain sanitary conditions. Correct by the end of 6/30/15.
- General Comments that relate to this Inspection
Notes:Walk in cooler @ 40 f; All food products contained properly in food grade containers. Cheese 38 f; Sliced tomatoes 38 f; Chicken (precooked) 38 f.Walk in freezer 0 f; All food products stored properly and frozen. Condensation unit in good condition. Shelving clean & in good condition in both walk in units. Reach in coolers @ 40 f; All dates current on food products and drink products.Freezer 0 f; All food products frozen.Hot holding unit: Burger patty @ 166 f; Chicken patty 170 f. All containers in good condition and clean.Ice cream machine clean and underneath lid clean.Equipment clean and well maintained.Floors clean and no issues. Prep area organized and no issues with cross contamination. Utensils for prep clean and stored properly. Observed proper food handling in this area.Ice machine clean and scoop stored in clean location.Ice bins covered and scoop stored properly.Handsink stocked with soap and p-towels. 20 secondTimer for handwashing up front for staff on cook lines. Observed employees using and washing hands.3 compartment sink operational and no leaks. Dish machine @ 100ppm. Utensils; cookwares; and equipment clean and well maintained.Dry storage clean and all food items stored properly. Restroom clean and stocked- All sinks and toilets working properly.Trash areas clean and maintained.Observed air chute working when back door was opened to prevent fly from coming into facility.
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6/30/2015 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
Notes-Manager discuss with employee about food prep and the three compartment sink.-All items stored at least 6" off the ground.-Rics cooker now holding rice at 182F.-Door closures on walk-Ins properly adjusted.-Rack in reach-In repaired.
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4/1/2014 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Using three comjpartment sink in food prep. Do not user three compartment sink in any process of food prep. Only use prep sink for food prep.Potentially hazardous food found out of temperature. Ensure all hot foods maintain 140 degrees F or more to prevent bacteria growth.
- [4] Facilities to maintain product temperature
Hot holding unit not maintaining proper temperature (rice cooker holding rice betrween 119-125F). Repair or replace unit to maintain 140 degreees F or above to prevent bacteria growth.
- [2] Food protected during storage; preparation; display; service; transportation
Food product stored on floor. Store all food product at least 6 inches off floor to prevent potential cross contamination.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Non food contaact surface not maintained properly. Have both door closure on walk-In refrigeration units adjusted so the work properly and have the rack in french fry reach-In repaired. All non food contact surfaces must be maintained properly.
- General Comments that relate to this Inspection
Note-All hand sink properly stocked and used.-Freezer -15F.-Walk-In 39F.-Test stripes available.-All chemicals properly labeled and used.-Dish washer sanitizer at 100 ppm chlorine.-Mop sink area ok.-Ice machine clean.-All lights properly shielded.-Reach-In 39F.-Freezer -2F.-Freezer 10F.-Reach-In 38F.-Hot holding-Hamburgers 182 -187F.-Chicken 154-188F.
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3/27/2014 | Routine Inspection 1st | 88 |
- [1] Thermometers provided and conspicuous
- [3] CFPM or person in charge present; certificates posted as required
No CFPM on staff. Facility has 60 days to obtain one.
- [1] Non-food contact surfaces of equipment and utensils clean
Fan guards in freezer have lint build up. Clean fan guards regularly.
- [4] Number; convenient; accessible; designed; installed
Hand sink blocked with boxes. Make sure all hand sink are free of obstructions.
- General Comments that relate to this Inspection
Notes-All hand sinks properly stocked.-Freezer 10F.-Walk-In 28F.-Date labeling observed.-Glove use observed.-Three compartment sink ok.-DIsh washer sanitizer at 100 ppm chlorine.-Wiping cloth bucket sanitizer at 300 oppm quat.-Mop sink ok.-Chemicals properly stored.-Reach-In 39F.-Freezer 0F.-Freezer 8F.-Hot holding-Rice 163F.-Eggs 178F.-Hamburger 182-188F.-Chicken 159-173F.-Reach-In 28F.-All lights properly shielded.-All items stored at least 6" off the ground.
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4/24/2013 | Routine Inspection 1st | 92 |
- [1] In-use food; ice dispensing utensils properly stored
Must store dispensing utensils in seperate container with ice or in a diper well system to avoid the growth of bacteria.
- [3] CFPM or person in charge present; certificates posted as required
Have multiple employee's with serv safe but none registered with the county. Need to bring big certificates to health distrct and pay $28 to obtain county registration:
- General Comments that relate to this Inspection
Notes: Below noted at time of inspection:1) Restaurant clean and organized.2) Hot holding hamburgers 167-177; chicken 182; Fried 156 all degree F; hold only for a half hour.3) Prep refer at 38 degree F all product labelled and properly stored.4) Walkin refer at 34 degree F all product labelled; in proper containers and stored properly.5) Walkin freezer at -10 degree F all product labelled and frozen.6) HAACP in place along with sick policy.7) Handsinks stocked.8) All sanitizer buckets at 300 ppm.9) Dishwasher at 100 ppm chloirine.10) Trash and restrooms ok11) Thermometers and test strips ok12) Dry storage good
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4/25/2012 | Routine Inspection 1st | 96 |
- [2] Food protected during storage; preparation; display; service; transportation
Had a bin of lettuce sittin in the rear handsink.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Thermometer on outside and the one inside of the walk in refer both broken one inside reading at 15 degree F but nothing frozen; temped at 40 degree F. (Corrected on site put a new one inside.)
- [5] Necessary toxic items properly stored; labeled; used
Had a bottle with a blue liquid in it hanging on the front handsink unlabelled. (Corrected on site)
- General Comments that relate to this Inspection
Notes: Below noted at time of inspection:1) Hamburgers at 192; egg roll 152; chicken patties 172; rice 168 all temperatures at degree F.2) Freezer at -10 degree F all product stored correctly and clean.3) Walkin refer all product stored correctly and labelled.4) Mop sink ok5) Handsink stocked and hoit/cold remember must be accesible at all times nothing stored in them.6) Make sure that you clean and keep up on all the floor sinks.7) HAACP log kept daily and hourly8) Prep refer at 3i8 degree F; onion; tomato at 41 degree F.9) Sanitizers ok.10) I was there at lunch but when slow re-sweep floors and try to re-organize and wipe down equipoment handles; doors etc.11) Restrooms and trash area ok.
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4/18/2011 | Routine Inspection 1st | 91 |
- General Comments that relate to this Inspection
The following was corrected from the 12/8/10 routine inspection:Reach in @ 40 F. Stand up refrigerator @ 40 f. Freezer 0 f.Handsink hot water turn on working properly.
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12/15/2010 | Routine Reinspection 1st | 100 |
- [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.Reach in unit under hot holding area running at 50 f. Product is at 50 f. This refrigerator must be emptied and food product stored in another cooler unit until this reach in has been repaired. This Jack in the box has adquate refrigeration. Small reach in must be repaired by 12/10/10.Observed by grill area refrigerator/freezer - bottom unit not working properly @ 85 f. This unit must be repaired by 12/17/10. As of right now no food products are stored in this cold holding unit.
- [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.Microwave by taco shell warmer dirty with melted cheese and food debris. Clean on regular basis to maintain sanitary conditions. Correct by the end of 12/8/10. Observed food debris on bottom shelf of freezer unit that is used to store potatoes. Correct by the end of 12/8/10.
- [4] Number; convenient; accessible; designed; installed
300) All hand washing sinks must remain unobstructed and accessible during operation to ensure proper hand washing.Handsink by salad prep area not accessible. All handsinks must be accessible and free of obstructions to ensure proper handwashing. Corrected onsite.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Handsink by point of service not operating properly. Hot water turn not working - Continously running a small flow of warm water when cold turn off is off. This must be repaired by 12/10/10.
- General Comments that relate to this Inspection
The following was observed during the inspection:Walk in 40 f; Tomaotes 40 f; Taquitoes 38 f; Diced chicken 38 f; Cheese 38 f. All food products have current dates and stored properly. Hard shell eggs stored on bottom shelf.Freezer 0 f. All food product frozen.Hot holding: Chicken Breast 160 f; Hashbrowns 155 f. Handsinks stocked properly with soap and p-towels.Dishwasher 50ppm. Sani Bucket 50ppm.Ice machine and ice bins clean and scoops stored properly. Counters and floors clean.Utensils and storage clean.
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12/8/2010 | Routine Inspection 1st | 89 |
- General Comments that relate to this Inspection
No violationsHandsinks stocked; observed handwashing upon returning to work from break and after touching hair/faceAll refrigeration 26-38FFreezers 0-10FAll raw patties stored frozen. Patties go from freezer to grillFinal cook temp of hamburger patty 198FWalk in refer 30F; date marking and product rotation in placeRaw eggs stored on bottom shelfCooked eggrolls and chicken strips cooling in walk inWalk in freezer 0F; all items frozen solidSanitizer in dishwasher ~100 ppm chlorine
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6/23/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:-Bathrooms properly stocked.-All hand sinks properly stocked and used.-Freezer -2F.-Walk-In 30F.-Dishwasher sanitizer at 100 ppm Chlorine.-Wiping cloth buckets sanitizer at 200 ppm Quat.-Ice machine clean.-Ice scoops properly stored and used.-All chemicals properly labeled and stored.-All items stored at least 6" off the ground.-Reach-In 36F.-Freezer 5F.-Reach-In 40F.-Freezer 5F.-Reach-In 32F.-Hot holding -Hamburgers 177-189F.-Freezer 10F.-Reach-In 38F.-Reach-In 30F.-All dairy and Juice dates OK stock being rotated properly.
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3/17/2008 | Routine Inspection 1st | 100 |
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