- General Comments that relate to this Inspection
All items from previous inspection have been corrected: - Dishwasher dispensing 100 ppm Chlorine. - All other items were corrected during inspection.
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6/30/2015 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed mac and cheese being hot held @ 120F as the grill below it was not turned on. Product had only been there approx 4 hours but still voluntariliy discarded by operator. Staff needs to monitor these temps to ensure all hot holding stays @ 135F or above. This item considered corrected on site.
- [1] In-use food; ice dispensing utensils properly stored
Observed spoons being stored with handles down so customer contact area could be contaminated by servers. Ensure handles remain up to prevent cross contamination. Corrected on site.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Observed dishwasher not dispensing sanitizer. All dishes must be sanitized in Main Kitchen dishwasher until this unit is reinspected by WCHD. Sanitizer logs required until further notice. Call for reinspection.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed hand sink not stocked w/ paper towels. Corrected on site.
- General Comments that relate to this Inspection
Walk in @ 39F. Beans @ 39F. Good no bare hand contact procedures in place. Good scoop storage.
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6/29/2015 | Routine Inspection 1st | 91 |
- General Comments that relate to this Inspection
No violations observed during inspection. Hand sinks clean and stocked. Walk in @ 35F. Turkey and par-cooked Chicken @ 39F. Reach in freezer @ 0F. Make up unit @ 40F. Sausage @ 40F. Garlic Aoili @ 40F. Make up unit near grill @ 40F. Crab @ 43F. 50 ppm Chlorine @ Dishwasher. Sanitizer buckets in place with 200 ppm Quat. Good food storage throughout faciltiy. Good ice scoop storage.
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5/28/2014 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Hot dog buns set on prep sink being splashed with water splashing off of wrapped hamburger patties. Keep ready to eat foods away from potential cross contamination from raw products. *Violation corrected on site*
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Dishwasher not dispensing proper amount of sanitizer. Unit was repaired during inspection - issue was lack of proper priming after switching out sanitizer bottle. *Reviewed proper operation of dishwasher with operator and reviewed need to test machine at least once daily.
- General Comments that relate to this Inspection
Test strips availableThawing done correctlyWalk in @ 40F-cooled products @ 40F or below-raw product stored correctlySanitizer buckets @ 200ppm quatHandling of raw product on line okMake up unit @ 38F; 41F-slaw @ 40FHot holding 160F or aboveFacility cleanMicrowaves cleanIce machine cleanScoop stored correctly
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7/30/2013 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION;HANDSINK AVAILABLE AND STOCKED.OBSERVED GOOD HAND WASHING AND PROPER GLOVE USE WHILE ON SITE.GOOD HOT AND COLD HOLDING TEMPS- ALL WITHIN REGULATION.DISHWASHER GOOD AT 50PPM CHLORINE.PROPER FOOD STORAGE IN WALK-IN.
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8/15/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
RE-INSPECTION FROM 7/17/11 INSPECTION.NOTES:ALL PREVIOUS VIOLATIONS HAVE BEEN CORRECTED.DISHWASHER IS PROPERLY DISPENSING SANITIZER. ECOLAB SWTICHED OUT SANITIZER. SANITIZER WAS OLD AND NO LONGER ACTIVE. NOW USING 1 GALLON CONTAINERS OF SANITIZER INSTEAD OF 5 GALLON CONTAINERS.
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7/20/2011 | Routine Reinspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
DISHWASHER NOT DISPENSING SANITIZER. TRIED PRIMING MACHINE AND IT DIDN'T WORK. MUST HAVE DISHWASHER SERVICED/REPAIRED TO PROPERLY DISPENSE SANITIZER AT 100PPM CHLORINE. USE 3-COMP SINK UNTIL DISHWASHER IS REPAIRED.
- General Comments that relate to this Inspection
NOTES:GOOD HOT AND COLD HOLDING TEMPS.3-COMP SINK GOOD AT 200PPM QUAT.PROPER FOOD STORAGE IN WALK-IN.DISCUSSED EMPLOYEE HEALTH - NO ISSUES.
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7/18/2011 | Routine Inspection 1st | 96 |
- [2] Handling of food; ice; minimized
Observed bartender with bare hands dip a plastic cup into the bulk cambro ice container. Employee contact with the food must be minimized by use of a food grade ice scoop with a handle.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Ice machine not-operational. Currently under repair. Ice is currently being obtained from alternate machines within the facility.
- [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required
When offering raw or undercooked foods to the customer; a comsumer advisory must be posted or placed on the menu pursuant to WCHD regulation. There was no advisory on the menu at the time of inspection and operator advised that raw or undercooked meats are being offered at the request of the consumer.
- General Comments that relate to this Inspection
NOTES:All food product temperatures were within regulation. Observed the following (steak 37F; ground beef 37F; cooked mushrooms 40F; chicken 140F; bratwurst 97F (fresh commercially precooked and prepackaged product) and Jalapeno dogs (prepackaged; precooked). Ensure that all foods are hot held at 140F or hotter. Rapidly heat to 140F on the stove or in the microwave prior to hot holding on the steam table. All reheated leftover product must be initially heated to 165F prior to hot holding at 140F.All food and chemicals observed to be properly storedAll hand washing stations were stocked and operationalTested ~50ppm chlorine residual at the dish machine.
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8/2/2010 | Routine Inspection 1st | 96 |
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