- General Comments that relate to this Inspection
All violations noted on previous inspection have been corrected:-reach in at 41F-hobart mixer clean-hot cocoa dispenser clean-restroom clean and stocked
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1/21/2016 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Observed back reach in at 46F. Repair or replace unit to maintain food at 41F or below to prevent bacterial growth.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed guard of hobart mixer with food build up. Clean unit to prevent potential cross contamination. Observed hot cooa dispenser with encrusted build up on dispenser cups. Clean + maintain on regular cleaning schedule.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed restroom without paper towels. Provide soap + paper towles at all times to facilitate proper handwashing. Corrected on site.
- General Comments that relate to this Inspection
Notes: Handsink stocked; observed good employee handwashing- No bare hand contact procedures in place-Milk fridge @ 40F-3 compartment sink + test strips available-Food and single service items properly stored-Chemicals labeled + properly stored-Scoops stored properly-Ice machine clean-Discussed FIFO procedures with no issues noted-Discussed need for licesenced pest control operator for any spraying-may not be done by opertor- Dumpster ok-Discussed employee health- ensure anyone with gastrointestinal symptoms is excluded for 48 hours after symptoms stop
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1/19/2016 | Routine Inspection 1st | 93 |
- General Comments that relate to this Inspection
**No additional violations noted at this time**Notes:Continue to clean all areas of the facility on a regular basis so that build does not occur. -barewood surfaces have been eliminated -scoops and fridge handles have been cleaned
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2/4/2015 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Prepared dough in rear refer unit sitting on top of bucket uncovered. Personal items are open stored above. Food product must be stored on a tray and covered during storage.
- [2] Handling of food; ice; minimized
Ice scoop and donut bin ingredient scoops found buried in food product. All scoops must be stored with the handle out of food/ice. All ingredient scoops have caked on product. Clean all scoops and ensure proper storage.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Barewood (uncleanable surface) noted around crumb storage bin. Seal barewood to provide a cleanable surface.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
No soap available in public restrooms. Soap and towels must be available at all times. Corrected at this time.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
A large amount of cleaning is needed on floors throughout; particularly around mixers; 3-comp sink; and prep tables. Clean food debris from fridge handles and metal storage racks by 3-comp sink. Repair 6"x6" hole in wall by door between rear area and dispaly area.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Remove large amount of cans/bottles built up under handsink.
- General Comments that relate to this Inspection
Notes:Handsink stocked; bleach test strips available
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1/21/2015 | Routine Inspection 1st | 90 |
- General Comments that relate to this Inspection
-observed food service-baking is done during night shift--no violations noted--hand sinks stocked with soap and paper towels-observed staff washing hands at appropriate times-also have opertions separated so that person taking money doe not serve food-no direct; bare-hand contact with foods-servers use tongs and wear gloves on washed hands--milk cooler @ 34 F.; storage frig @ 35 F.; all foods stored correctly with raw shell eggs on bottom shelf--chlorine test strips available--tested sanitizer bucket @ 100 ppm--facility is clean and well-organised-Focus for improvement: only use hand sink for washing hands; 3 compartment sink is just for dish washing.
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5/7/2014 | Routine Inspection 1st | 100 |
- [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.Chlorine sanitizer test strips missing. Obtain and check sanitizer in 3 compartment sink @ 50-100 ppm.
- General Comments that relate to this Inspection
-no other violations noted--storage refrigerators @ 32 F-42 F. Foods storage freezer are well-frozen. @ -5 F.-much improvement noted in this facility-it is clean; well-organized--hand sinks are stocked with soap and paper towels; raw shell eggs properly stored below ready-to-eat foods--personal items are stored propery away from foods--sanitizer in 3 compartment sink @ about 150 ppm-make sure and test sanitizer often for concentration to make sure it isn't too high or low-reminded CFPM of 48 hr exclusion for all kitchen employees who are sick with nausea; vomiting; and diarrhea--employees must stay home until they have been well again for 48 hours after all signs and symptoms have passed due to the shedding of virus
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6/18/2013 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
Previous violations from 2/9/2012 have been corrected.Three compartment sink now used correctly with sanitizer in 3rd compartment. Chlorine bleach sanitizer in 3rd compartment of sink at 50 ppm. (Obtain test strips to test routinely.)Damp wiping rags have been removed and are no longer used in facility.All hand sinks; including rest rooms; stocked with soap and paper towels. CFPM now has schedule in place to check. Rest room is restocked after busy times like lunch.Discussed hand wash program and employee training with CFPM. Provided signs in Spanish for employees.All employee cups have been removed from the cooler. Remind staff to store hard shell eggs beneath or away from ready-to-eat foods.
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2/14/2012 | Routine Reinspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
140) Sanitizer level in 3 compartment sink not adequate. Maintain adequate amounts of sanitizer to ensure proper sanitization.Sanitizer is not being used in 3 compartment sink. Trays; mixing bowls; etc. are only washed with detergent and rinsed.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.Same wiping cloth is used for drying hands; wiping counters; etc. and does not have sanitizer.
- [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.Rest room used by food service staff and public was lacking paper towels. Employee observed using rest room.
- General Comments that relate to this Inspection
CFPM was not onsite during inspection-arrived after. Several additional issues noted but did not deduct points as these were less critical.Employee drinking cup with straw found in storage cooler near butter and uncovered food product.Contact surfaces of equipment such as refrigerators have dirt build-up. No points deducted. No other violations noted.Coolers at 36 F and 38 F. Freezer at 2 F. Foods stored 6" off floor.
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2/9/2012 | Routine Inspection 1st | 93 |
- [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.
- [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.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.
- General Comments that relate to this Inspection
No other violations noted. Facility has improved cleanliness since last inspections. Also; eggs are rarely used for baking now as this had been written up in past. No eggs found at time of inspection; as these are now only used for French cruellers.Temp. in both refrigerators at 41 F. Noted handsinks stocked. BNo direct contact with food product--staff using tongs to serve do nuts.Facility has a driver who transport do nuts in covered trays or mostly boxes to other food establishments daiy.Obtain test strips for chlorine bleach at Resco or by calling 1-888-685-TEST. Discussed sick leave policy and requirement that employees with diarrhea or vomiting illness should not comme to work for 48 hrs after their symptoms stop.Obtain chlorine test strips and keep sanitizeer for wiping rags at 50 ppm - 100 ppm. Teach staff how to make up correct concentration.
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5/6/2011 | Routine Inspection 1st | 96 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Eggs stored at room temperature. This is a repeat violation from last year. Eggs discarded. Eggs must be stored at 40F or below.
- [5] Hands washed and cleaned; good hygienic practices
Employees not washing hands after eating; handling money; etc. This is a repeat violation from last year. While generally no direct hand contact with food product (gloves worn during prep and tongs used for service) hands come into contact with trays; cups and other items that will be handled by consumers. Maintaining general hand cleanliness is very important to food safety.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
No sanitizing step in place on three compartment sink. While most items do not need to be sanitized (ktichen ware); items such as serving trays and tongs should be sanitized; in particular with the current cleaning issues. Reviewed proper sanitizing procedure with operator. **Violation must be corrected within 48 hours**
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Handles on topping scoops very dirty. These items should be cleaned regularly; throughout the day if needed to keep them clean and sanitary.
- [1] Non-food contact surfaces of equipment and utensils clean
Essentially all non-food contact surfaces in kitchen are covered in grease; dough; and dirt. Handles of refrigerators; prep surfaces; etc. Entire facility needs to be deep cleaned and sanitized to prevent potential contamination of product.
- [1] Wiping clothes: clean; use restricted
No sanitizer solution used in facility. Wiping cloths must be stored in sanitizer solution between uses. Surfaces should be sanitized to maintain sanitary conditions.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
No paper towels in restroom or service area hand sink (though towels were nearby in service area). This is done to prevent theft by customers. Restroom hand sink must have paper towels - restroom does not have to be available to customers; but employees must wash their hands after using restroom.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floors need deep cleaning; in particular behind equipment; where grease and food build-up is large. In the near future; the floors will need a regrouting to allow for thorough cleaning of grout lines. All floors must be cleaned to prevent potential harborage of pests.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Walls need deep cleaning; to include thermostat and other attachments which are covered in grime; grease; and dust buildup.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Many personal and extra items stored incorrectly. Dirty flashlights and tools stored on prep tables. Money handling (counting) done on prep table. All personal and non food related items must be stored separately to prevent potential contamination of food.
- General Comments that relate to this Inspection
The facility needs a complete deep cleaning. There are some items that cannot be addressed until cleaning is completed. Cleaning needs to be maintained on a routine schedule to prevent the current level of cleaning needed.Refrigeration was 40F or belowBulk products labeledHot water ok**Discussed cardboard being used as a shield against splashes. Current policy is to change once a week. Carboard should be changed as soon as dirty to prevent the attraction of pests.**This facility had two 5 point - high risk violations last year that were repeated this year. In addition; many other items were noted. The Certified Food Manager must establish policies to reduce the occurrence of high risk violations and maintain a clean facility. If inspections continue to receive low scores; additional enforcement action will occur.
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4/28/2010 | Routine Inspection 1st | 79 |
- General Comments that relate to this Inspection
All previous violations from 2/23/2009 have been corrected.CFPM has explained handwashing to staff; especially after taking money. All wiping rags in sanitizer at time of inspection.
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2/25/2009 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Shell eggs stored at room temperature. Discarded voluntarily.
- [5] Hands washed and cleaned; good hygienic practices
Food handler took money from customer and returned to preparing dough without washing hands. Observed food handler touching dough directly with bare hands.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Thermometer in reach in broken. Replace.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.Many damp cloths on counters; etc. No sanitizer buckets made up. Keep wiping rags in buckets with sanitizer at all times.
- [4] Number; convenient; accessible; designed; installed
- [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.Covered receptacle for feminine sanitary items needed. Install.
- General Comments that relate to this Inspection
Five point items corrected immediately. Spoke with food handler about hand washinfg after taking money.Discarded shell eggs that were stored at room temperature.Reach in with dairy at 36 F.CFPM not onsite at time of inspection.
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2/23/2009 | Routine Inspection 1st | 87 |
- General Comments that relate to this Inspection
No violations noted at this time.Two in-use refrigeration units were below 40 F. One refrigerator not in use; used for dry storage only.Hand sinks were stocked and functioning properly. Facility found to be clean in general.
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1/18/2008 | Routine Inspection 1st | 100 |
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