- General Comments that relate to this Inspection
Notes:Refrigerator @ 40 f. All food products stored properly. All food products labeled and dated. Cheese 39 f; Deli meat 39 f. Beef 38 f. All food products stored in food grade containers. Freezer @ 0 f. All food products frozen. All food products wrapped properly.Equipment clean and well maintained. Hood/ grill area clean and well maintained.All spice and food containers clean and well maintained.Handsink stocked and accessible. Dish machine 180 final rinse. Sprayer in good condition. Floors and counters clean.Customer areas clean and well maintained.
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7/27/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:Refrigerator @ 40 f. All food products stored properly. All food products labeled and dated. Cheese 38 f; Deli meat 38 f. Beef 38 f; All ground beef contained in food container. Freezer @ 0 f. All food products frozen. Equipment clean and well maintained. Hood/ grill area clean and well maintained.All spice and food containers clean and well maintained.Handsink stocked and accessible. 3 compartment sink operational and no leaks. Sprayer in good condition. Floors and counters clean.
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3/12/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:Refrigerator @ 40 f. Deli meat @ 38 f; Burger patties @ 38 (stored in food grade container). Reach in cooler/Makeup unit @ 40 f; Veggies @ 38 f; Cheeses 38 f. Inside cooler very clean. Thermometers inside all cooler units. Large refrigerator @ 40 f. Deli meat 39 fLarge freezer @ 0 f. All food products frozen.Chest freezer 0 f; All food products frozen.Meat slicer blade and plastic parts clean.Knives and storage clean.Utensils and cookware stored properly and clean.Hood/grill area clean and well maintained;Handsink stocked properly and accessible. Dish machine @ 182 f. Final Rinze. Scullery sinks operational and no leak in plumbing. Sprayer in good condition. Floors and counters clean. Customer area clean and well maintained.
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11/19/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at time of inspectionNotes:-hand sink stocked-single door small reach-in at 38F -cooked and cooled chili 39F-40F -raw hamburger; chicken; steak all less than 40F-discussed cooking and cooling procedures with no problems noted-all raw product stored on bottom shelf - no cross-contamination issues noted-freezers less than 0F-large single door reach-in and make-up unit at 45F -potato salad; deli meats; cheeses at 45F-48F *unit adjusted by operator and checked at less than 40F at the end of inspection. Ensure units are monitored daily and temperatures are maintained at 40F or less-high temp. dishwasher checked at 180F for the rinse cycle-discussed cleaning procedures for slicer *ensure slicer is cleaned and sanitized between use. -food and single service items stored 6" above ground-chemicals labeled and stored properly-restrooms stocked and clean-discussed employee health policies. Ensure ill employees exhibiting gastrointestinal symptoms (diarrhea; vomiting; fever; jaundice) are excluded from work for at least 48 hours after symptoms stop.Facility allowing smoking area; but is age restricted - observed signs posted for age restriction.
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9/21/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:-hand sink properly stocked-make-up units at 38F-40F -deli meats and cheeses 38F-41F -cooked and cooled chicken 40F -steak 40F-single door reach-in at 40F -deli meats and cheese 40F-freezers all less than 0F-2-door reach-in at 38F-containers labeled and dated-food stored 6" above ground-no cross-contamination issues noted - all raw product stored on bottom shelf-discussed cooking and cooling procedures with no problems noted-wiping cloth sanitizer bucket at 100 ppm chlorine-chemical test kits available-dishwasher checked at 180F for rinse cycle-chemicals labeled and properly stored-restrooms stocked and clean-facility extremely clean and well maintained-discussed employee health and hygiene practices. Ensure employees ill with GI symptoms are excluded for at least 48 hours aftersymptoms stop.
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5/23/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at time of inspectionNotes:-hand sink properly stocked-make-up unit at 38F -deli meats and cheeses 38F-41F-cook-line reach-ins at 30F and 40F -steak 40F -cooked and cooled chili 41F -raw chicken 39F-single door reach-in at 40F -cheese 40F-freezers all less than 0F-2-door reach-in at 38F-containers labeled and dated-food stored 6" above ground-no cross-contamination issues noted - all raw product stored on bottom shelf-discussed cooking and cooling procedures with no problems noted-wiping cloth sanitizer bucket at 100 ppm chlorine-chemical test kits available-dishwasher checked at 180F for rinse cycle-chemicals labeled and properly stored-restrooms stocked and clean-facility extremely clean and well maintained-discussed employee health and hygiene practices. Ensure employees ill with GI symptoms are excluded for at least 48 hours after symptoms stop.
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10/14/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at time of inspectionNotes:-hand sink properly stocked-make-up unit at 38F -gravy at 39F -potato salad at 40F-large reach-in at 35F -sliced turkey at 37F-meat reach-in at 38F -cooked and cooled chicken at 37F -cooked and cooled ground beef at 36F -raw chicken at 38F-all freezers less than 0F-container labeled-food stored 6" off the ground-all raw product stored correctly - no cross contamination issues noted-discussed cooking and cooling procedures with no problems noted-wiping cloth sanitizer bucket at 100 ppm chlorine-high temp. dishwasher checked at 180F for rinse cycle-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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8/19/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:-Hand sink properly stocked and used.-Freezer -10F.-Reach-In 39F.-Reach-In 35F.-Wiping cloth sanitizer at 100 ppm chlorine.-All lights properly shielded.-All containers properly labeled.-Freezer 0F.-Reach-In 36F.-Reach-In 34F.-Reach-In 32F.-Cold holding -Steak 39F. -Hot dogs 38F. -Chicken 40F.-Dish washer final rinse above 180F.-Both bathroom properly stocked.
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7/15/2008 | Routine Inspection 1st | 100 |
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