- [2] Food protected during storage; preparation; display; service; transportation
-Reach in freezer was at 10F. Ice cream in the freezer was semi-soft and containers were easy to squeeze. Also; buns and ice cream sandwhiches were semi-soft to the touch. *Ensure freezer is maintained at 0F or below within 7 days; 06/16/15; to maintain product integrity.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
-Caulking needs to be replaced around the sink in the restroom to prevent the build up of water and grime behind the sink. Ensure caulking is replaced within 7 days; 06/16/15; so that surfaces are smooth and easily cleanable.
- General Comments that relate to this Inspection
Notes: Discussed hand washing policy and employee sick policy. Ensure employees sick with gastrointestinal symptoms ie. vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped.-Facility was clean and organized.-Handsink was clean and properly stocked.-Restroom was clean and properly stocked.-Hot holding temperatures and procedure good. Small hot dogs at 161F; large hot dogs at 158F; tornados 142F; egg rolls at 110F. All items had the still cooking signs on them. Per manager the items are held until the temperature is between 140F-165F. Stem thermometer is being used.-Sanitizer bucket at 400 ppm Quat.-Observed good food storage.-Observed good chemical storage.-Outside garbage stored properly.-No signs of pests or vermin.-Food contact surfaces clean.
- General Comments that relate to this Inspection
Notes: Discussed hand washing policy and employee sick policy. Ensure employees sick with gastrointestinal symptoms ie. vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped.-Facility was clean and organized.-Restroom clean and properly stocked.-Outside garbage stored correctly.-Reach in cooler at 38F. All product dates good.-Observed proper food storage and dates good.-Observed proper chemical storage.-Ice from Arctic Glacier.-No signs of pests or vermin.
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6/9/2015 | Routine Inspection 1st | 96 |
- [1] Non-food contact surfaces of equipment and utensils clean
Observed cabinet bottoms under soda and icee fountains in need of cleaning. Clean on a more frequent basis.
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stocked.Discussed importance of handwashing.Discussed employee health. Ensure food handlers ill with gastrointestinal symptoms (vomiting;diarrhea; fever) are excluded for at least 48 hours after symptoms stop.Hot holding temps good-tornados 152 f-hot dogs 151 fFacility cooks food to 165 f minimum. Temperatures are verified prior to service to consumer.Discussed wash; rinse; sanitize procedures - good. Facility using quat sanitizer. Test trips on site.Cooler where hot dogs stored at 35 fFacility clean and well kept.
- General Comments that relate to this Inspection
Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure foodhandlers ill with gastrointestinal symptoms (vomiting; diarrhea; fever) are excluded for at least 48 hours after symptoms stop.Dairy/deli cooler at 34 fWalk-in cooler at 35 fReach in freezer at -10 fFacility overall clean and well kept
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1/28/2014 | Routine Inspection 1st | 99 |
- [1] Wiping clothes: clean; use restricted
No measurable sanitizer in sanitizer bucket. Ensure quat sanitizer buckets maintain 200-400 ppm quat. Receommend changing at least every two hours or more often if needed. Corrected on site.
- General Comments that relate to this Inspection
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.-Hot dogs hot holding at 160-180 f-Chicken Tornados at 130 f - note that both products were put on about a half hour prior. Facility verifies that product is at 140 f minimum prior to service. Tornados seem to take longer to reach temperature; ensure both types of product are at temped 140 f minimum before service.-Discussed wash; rinse; and sanitizer procedures. Test strips available.Facility has recently changed from chlorine sanitizer to quat sanitizer. -Automated dispensers are in back room above mop sink. As three compartment sink is not in close proximity to automated dispensers; recommend having container of non-diluted quat (labeled as such) in close proximity to three compartment sink to make it more accessible to staff. Also recommend having extra set of drain plugs.Facility overall clean and well kept
- 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.Deli/Dairy cooler at 38 fFreezer -20 fBeer cooler at 40 fCode dates checked okFacility overall clean and well kept
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2/13/2013 | Routine Inspection 1st | 99 |
- [1] Installed; maintained
Noted slime build-up in floor sinkt for soda machine's drawin line located inside cabine. Clean floor sink more frequently to prevent build-up. Floor sink to be cleaned before 1/19/2012
- General Comments that relate to this Inspection
Temperatures taken on Hot dog grill: hot dog 142 F; Chile verde tornado 142 F; jalapeno & cheese sausage 147 F.Hot dog in tub qt 40 F in walk-in cooler.Noted hand sink at prep area and in restroom stocked and functional.
- General Comments that relate to this Inspection
Walk-in cooler at 37 F.Dates on food products checked were current.Noted hand sink at prep area and in restroom stocked and functional.
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1/12/2012 | Routine Inspection 1st | 99 |
- [1] Installed; maintained
Noted mold build-up in floor sink located inside of soda dispenser's cabinet. Clean flor sink frequently to prevent mold build-up. Floor sink to be cleaned by 1/29/2011 per staff.
- General Comments that relate to this Inspection
Hot dog at 135 F and cheese smokie sausage at 135 F in roller grill; keep product temperatures at 140 F or above.Ambient temperature of hot food case at 136 F; keep at temperature above 140 F in order to keep product temperatures at 140 F or above.Noted hand sinks stocked and functional.No WCHD or national CFPM certificates found posted for Certified Food Protection Manager. Must keep the WCHD CFPM certificate available and posted in the establishment.
- General Comments that relate to this Inspection
Walk-in cooler at 37 F.Dates on food products checked were current.Noted hand sinks strocked and functional.
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1/27/2011 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
Brittney Delaney has completed certification class and pending to receive WCHD CFPM certificate by mail. Keep certificate posted upon receipt.Hot dog 140 F; taquito 140 F on roller grill.Hot dog 37 F; taquito 37 F in walk-in cooler.Chlii sauce 143 F; nacho cheese sauce 140 F nacho dispenser unit.
- SECTION XVI: GENERAL COMMENTS
Drain pipes of soda/ice dispenser unit have been provided with ab air gap above the floor sink.Walk-in cooler at 38 F.
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6/16/2010 | Routine Reinspection 1st | 100 |
- [3] CFPM or person in charge present; certificates posted as required
No CFPM has been acquired; compliance deadline for 2/22/2010 issued on opening inspection.Facility must have at least one Certified Food Protection Manager on staff full time by 5/28/2010
- [1] Installed; maintained
Shorten drain lines of soda dispenser and ice maker to provide required air gap at floor sink. Clean floor sink inside soda dispenser cabinet.
- General Comments that relate to this Inspection
Hot dog at 163 F; sausage at 163 F and taquito at 165 F on roller grill.Noted hand sinks in prep area and restroom stocked and functional.
- General Comments that relate to this Inspection
Walk-in cooler at 38 F.Deli cooler at 37 F.Dates on products checked were ok.
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4/27/2010 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
3-compartment sink has been installedOk to issue permit to operate.Monitor temperature of products on roller grill. Hot dogs must be heated to 165 F minimum initially and held at 140 F or above thereafter. Other food products must be heated to 140 F minimum and be held at 140 F or above.Risk catgfory 2 assigned. Musst have at least one Certifed Food Protection Manager on staff full time by 2/22/2010
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12/22/2009 | Opening Inspection | 100 |
- General Comments that relate to this Inspection
The items noted on the inspection of 9/21/2009 were corrected.
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9/29/2009 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
Ok to issue permit to operate.The following items must be corrected by 9/28/2009:Fix non-working lights in freezer unti and one non-working light in walk-in cooler.Clean floor sink inside soda dispenser's cabinet of slime build-up. Clean floor sink next to dishwasher of dirt build-up.Ensure to keep hand sink stocked with soap at all times.Walk-in cooler at 38 F.Freezer unit below 0 F.counter top deli cooler at 34 F.
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9/21/2009 | Opening Inspection | 100 |
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