- General Comments that relate to this Inspection
Notes: No violations observed during the inspection.-Ensure employees wash hands between tasks.-Ensure employees sick with vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped.-Handsink clean and stocked.-Observed good glove use and hand washing.-Restroom clean and stocked.-Walk in cooler at 32F. Light properly shielded. Items organized and stored correctly. Cake batter at 36F.-Make up unit at 36F. Tomato 33F; onion 34F; ham 37F; chicken 37F.-Reach in cooler at 38F. Ham 39F; cheese 39F. Dates good.-Prep surfaces clean.-Food contact surfaces clean ie. knives; utensils; meat slicer.-Tongs and tissue paper provided for pastries.-Observed proper food storage at least 6 inches from ground.-Observed good chemical storage.-No signs of pests or vermin.-Outside garbage stored properly.-Mop sink organized.-3 compartment sink was not set up during the inspection.-Test strips available.
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7/14/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks are properly stockedEnsure employees are washing hands frequently and in between changing task.Employees ill with gastrointestinal illness (vomiting and/or diarrhea) must not work until they have been 48 hours without symptomsWalk-in cooler at 38 f-turkey 39 f-cheese 39 fReach in coolers at 39 f; 38 fEnsure that when cooling food down; it cools from 140 f to 40 f within 4 hoursFacility using bleach as a sanitizer. Test strips on site.Ensure that employees wash; rinse; and sanitize equipment/utensils.Facility clean and well keptGabriel's CFPM Certification expired on 11/3. If he is currently not recertified; facility must have a CFPM by 1/10/15.Contact Krista at 328-2690 if there are any questions
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11/10/2014 | Routine Inspection 1st | 100 |
- [4] Number; convenient; accessible; designed; installed
Observed sanitizer bucket sitting inside handsink. Ensure handsinks are kept clear and accessible at all times to ensure proper handwashing. 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.Walk-in cooler below 40 fPrep unit at 35 f-carnitas 39 f-turkey 41 fDiscussed cooling procedures for carnitas - goodMilk/deli cooler at 35 fObserved good dispensing procedures for baked goods.Sanitizer bucket at 50 ppm chlorine. Test strips on site.Three compartment sink not set up at time of inspection. Discussed wash; rinse; and sanitize procedures - goodFacility clean and well kept.*Replace missing lights in hood to ensure adequate lighting.
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11/25/2013 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
The item noted on the previous routine inspection conducted on 6/4/2012 has been corrected.
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6/19/2012 | Routine Reinspection 1st | 100 |
- [1] Original container; properly labeled
Noted flour wheels product made and packaged on site with no lables. Provide labels with business information for packaged product.
- General Comments that relate to this Inspection
Sliced ham 37 F; Sliced cheese in 36 F; cooked pork chunk 37 F in refrigerated prep unit.Turkey 38 F; ham 38 F in walk-in cooler.Chlorine concentration checked at 100 ppm in sanitizer bucket for wipin cloths.Noted hand sinks in prep area and restroom stocked and functional.
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6/4/2012 | Routine Inspection 1st | 99 |
- [2] Food protected during storage; preparation; display; service; transportation
Whole roasted turkey breast package with use by date of 6/2/2011 found in walk-in cooler. Per owner; turkey package was delivered by provider 3 days ago; will return package to provider today for credit. Ensure that all food products are delivered are not expired.
- General Comments that relate to this Inspection
Thermometer of refrigerated prep unit at 38 F. Sliced ham 36 F; sliced ham 36 F and sliced turkey 38 F in prep unit.Walk-in cooler at 48 F. whole ham package 37 F; whole turkley package at 37 F; american sliced cheese package 37 F in walk-in cooler.Noted hand sinks in prep area and restroom stocked and functional.merchandiser with dairy products ar 38 F.
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6/13/2011 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
Light shields for light fixtures have been provided.Temperature of sliced ham; turkey and cheese checked at 40 F inside of refrigerated prep unit and mayonnaise at 40 F on top of unit. Thermometer inside unit at 39 F. Unit was serviced since time of previous inspection conducted on 7/22/2010.
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7/29/2010 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
- [1] Wiping clothes: clean; use restricted
- [1] Lighting provided as required; fixtures shielded
Noted one light fixture above prep area not shielded. Provide shields for the light tubes of this light fixture.
- General Comments that relate to this Inspection
Walk-in cooler at 36 F. ham package at 38 F; turkey package at 36 F.Noted hand sinks in prep area and restroom stocked and functional.Chorine concentration at 200 ppm in sanitizer bucket for wiping cloths.Employee with false nails and polish must wear gloves when handlling foods. Hands must be washed before putting on gloves.Thermometer of refrigerated prep unit at 36 F. Temperature of sliced ham; turkey and cooked pork at 50 F or higher. Products had been placed about one hour earlier; products transferred to walk-in cooler to lower temperature to 40 F quickly. Ensure that product temperatures are maintained at 40 F or below.
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7/22/2010 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink stockedRestrooms stockedReefer unit @ 40FEggs stored correctlyFacility very clean**Discussed use of poison in facility to control pests. Recommend using sticky traps to prevent potential cross contamination of food products.**Discussed cooling of meat products cooked for sandwiches. Process seems ok. All hot product must go from 140F to 40F within 4 hours.**CFM is about to expire. Gabriel has already scheduled new class. Must have one full time CFM on site at all times.
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12/2/2009 | Routine Inspection 1st | 100 |
| No violation noted during this evaluation. | 12/22/2008 | Routine Reinspection 1st | 100 |
- [1] Installed; maintained
Handsink counter top worn and cracking. Replace counter top to ensure a smooth; cleanable; non-absorbant surface.
- General Comments that relate to this Inspection
Notes:Handsink and restrooms properly stockedWalk-in cooler at 38 degrees FReach in cooler at 40 degrees FFacility very clean and well-kept***Maria Castillo's Certified Food Manager Certification expired on 8/5/2008. Recertify Maria or provide a Certified Food Manager by 9/27/08. List of instructors left at facility. Contact Krista at 328-6164 when completed.***
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8/28/2008 | Routine Inspection 1st | 99 |
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