- General Comments that relate to this Inspection
No violations noted @time of insp.Handsinks were fully stockedSnackbar temps noted:Polish Dogs @153FTaquitos @156FCheddarwurst Dogs @149FAll Deli items had current datingAll food refrigerators were <41FCFPM listed is the only CFPM attached to this facilityFacility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.
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1/26/2016 | Routine Inspection 1st | 100 |
| No violation noted during this evaluation. | 1/27/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINK AVAILABLE AND PROPERLY STOCKED.GOOD HOT HOLDING TEMPS; HOT DOGS 145F; TAQUITOS 148F.GOOD COLD HOLDING TEMPS; ALL 40F AND BELOW.ALL FOOD PROPERLY STORED.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.3-COMP SINK GOOD.CHEMICALS PROPERLY STORED.
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1/27/2015 | Routine Inspection 1st | 100 |
| No violation noted during this evaluation. | 1/13/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINK AVAILABLE AND PROPERLY STOCKED.ALL USE BY DATES CURRENT AND PROPERLY ROTATED.GOOD COLD HOLDING AT 35F-38F.GOOD HOT HOLDING TEMPS 138F-142F.TONGS AVAILABLE AND PROPERLY STORED.3-COMP SINK GOOD.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.
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1/13/2014 | Routine Inspection 1st | 100 |
| No violation noted during this evaluation. | 2/27/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINK AVAILABLE AND STOCKED.HOT HOLDING GOOD - CHEESEBURGER 140F; PULLED PORK 142F; HOT DOGS AND QUESIDILLAS COOKING WHILE ON SITE - SIGNAGE IN PLACE NOTIFYING CUSTOMERS.COLD HOLDNG GOOD - HOT DOGS 38F.RESTROOMS AVAILABLE; STOCKED AND CLEAN.ICE MACHINE CLEAN.
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2/27/2013 | Routine Inspection 1st | 100 |
| No violation noted during this evaluation. | 1/30/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks proplerly 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 at 38 fHot holding temps good. Product pulled every 4 hours.-pulled pork sandwich at 144 f-hot dogs 143 fOperator checks temps to verify temperatures hold above 140 f. Recommend doing this at least daily.Sanitizer bucket at 50 ppm chlorine. Test strips on site. Also discussed wash; rinse; and sanitize procedures.Discussed monitoring self serve hot dogs; doughnuts etc to prevent contamination from customers.
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1/30/2012 | Routine Inspection 1st | 100 |
| No violation noted during this evaluation. | 3/25/2011 | Routine Inspection 1st | 100 |
- 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 wtih Gastrointestinal symptoms (vomiting; diarrhea; jaundice) are excluded for at least 48 hours after last bout of illness.Pulled pork sandwich at 137 f +Hot dogs at 130 f after 2 hours on grill. Employees pull product after 4 hours. Ensure hot dogs hold at 140 f or above and ensure employees document what time hot dogs are put out or what time to pull product. Manager adjusted case. Continue to monitor to ensure hot dogs hold at 140 f or above.Sanitizer bucket at 50 ppm chlorine. Test strips on site.Discussed 3 step dishwashing procedures - good.Facility clean and well kept
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3/25/2011 | Routine Inspection 1st | 100 |
| No violation noted during this evaluation. | 9/27/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINK AVAILABLE AND PROPERLY STOCKED.SANITIZER BUCKET GOOD AT 50 PPM CHLORINE.GOOD HOT HOLDING TEMPS. PULLED PORK SANDWICH AT 140F; HOT DOGS 150F; TAQUITOS BETWEEN 145-148F.3-COMPARTMENT SINK GOOD.PRODUCT HOT HELD FOR 4 HOURS AND THEN DISCARDED.ALL USE-BY DATES CURRENT.PREVIOUS CFPM DEBBIE LENGELE M090649 EXP 8/22/14 IS NO LONGER EMPLOYED AT THIS LOCATION. NEW MANAGER IS JULIE CHAPMAN. FACILITY MUST OBTAIN A NEW CERTIFIED FOOD PROTECTION MANAGER WITHIN 30 DAYS; BY 10-28-10. A LIST OF INSTRUCTORS WAS LEFT WITH OPERATOR.
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9/27/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
CFPM update only:Debbie LengeleM0906498/22/2014
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10/29/2009 | Routine Reinspection 1st | 100 |
| No violation noted during this evaluation. | 9/23/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
By 10/9/09; CFPM must apply for WCHD reciprocity. CFPM must provide proof of passing test score and proof of attendance of at least a 16 hour course by an approved WCHD instructor. Once WCHD CFPM certificate is obtained; certificate must remain posted in facility at all times.Notes:-hand sink properly stocked-hot holding: -taquitos 145F-150F -hot dogs 140F-155F -chicken sandwich 143F -breakfast burrito 141F-wiping cloth sanitizer bucket at 50 ppm chlorine-chemical test strips available-walk-in at 36F -breakfast burrito at 38F -taquitos at 37F-freezer at 3F-3-comp. sink used for wash; rinse sanitize-food containers labeled and dated-chemicals labeled and stored properly-restrooms properly stocked and clean-discussed employee health and hygiene policies. Ensure ill employees exhibiting GI symptoms (diarrhea; vomiting; jaundice) are excluded from work for at least 48 hours after their last bout of illness.
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9/23/2009 | Routine Inspection 1st | 100 |
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