- General Comments that relate to this Inspection
Notes: No violations in need of correction.-Facility clean and well maintained.-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.-Handsink clean and stocked. Centrally located to allow proper hand washing.-Observed good hand washing procedures.-Restrooms clean and stocked.-Hot holding temperatures good. Eggs 151F.-Food temperatures off the grill good. Hamburgers 175F. Chicken 187F.-Reach in cooler at 38F. Lettuce 41F; Tomato 39F.-Reach in freezer for chicken and hamburger patties at 18F. All product frozen. Employees are in and out of this freezer often. Facility goes through 2 to 3 bags of product a day.-Walk in freezer at 5F. All product frozen.-Walk in cooler at 42F. Facility called maintenance to look at cooler. Operator said they had just received a truck and employees had been in and out of the cooler. All product temperatures in walk in cooler were good. Cucumbers 40F; Cheese 38F; Icing 38F.-Cold holding unit temperatures good. Cheese 39F; Tomato 39F.-Front counter reach in cooler at 32F.-Thermometers in all cases.-Sanitizer bucket at 50 ppm Chlorine. Change sanitizer buckets often to ensure proper sanitizer levels.-Mop area clean and organized.-Food storage and chemical storage good.-Floors clean and facility was clean and organized.*Discussed putting in more storage racks for clean dishes.*Discussed keeping reach in freezer less full so that the door maintains a good seal.
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4/20/2015 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed cookies and pies stored on top of raw meat. Ensure ready to eat foods and raw foods are stored seperately to prevent cross contamination. Corrected on site.
- [1] Thermometers provided and conspicuous
Observed two freezers and one cooler without thermometers. Provide thermometers in these units in order to help monitor cooler/freezer temps.
- General Comments that relate to this Inspection
Notes:Handsinks and restrooms properly stocked.Discussed importance of handwashing and proper glove use. Observed use of "double glove" procedure. Ensure that employees are careful to not contaminate food handling gloves. If food handling gloves become contaminated; ensure employees wash hands and change gloves.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 at 40 f-scrambled eggs 39 f-canadian bacon 39 fPrep unit at 38 f-corn salsa 41 f-canadian bacon 41 fHot holding temps good-hamburger 155 f-grilled chicken 163 f-chicken nuggets 161 fFinal cook temp on hamburger patty checked at 171 f - goodSanitizer bucket at 100 ppm chlorine.Test strips on site. *Garbage dumpster very full at time of inspection. Per Manager; pick up is today. Facility currently has garbage picked up 1x week. If current service level is not adequate; facility must either increase pick-ups or obtain a larger dumpster. *Spray nozzle on three compartment sink hangs below rim of sink creating potential for a backflow situation. Either "re-spring" spray nozzle or ensure that spray nozzle is not stored in sink. Spray nozzle hung up at time of inspection.
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5/7/2014 | Routine Inspection 1st | 97 |
- 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.Walk-in cooler at 35 f-liquid egg product 37 f-scrambled eggs 37 fWalk-in freezer at -2 fReach in coolers at 40 f; 38 fOne prep cooler ambient air reading at 40 f. Canadian bacon temped at 45 f. Facility will continue to monitor.Hot holding temps good-chicken wings 155 f-fish fillet 155 f-grilled chicken 148 f-hamburger 152 fDiscussed final cook temps - good.Reviewed temperature logs - logs accurate and completeSanitizer buckets at 200 ppm quat. Test strips available.Facility clean and well kept
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9/11/2013 | Routine Inspection 1st | 100 |
- [1] Installed; maintained
Noted pre-rinse spray unit hanging below rim of 3 compartment sink. Must provide air gap by keeping spray unit above rim of sink. Spring of unit adjusted while on site and air gap has now been provided.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Noted build-up of cups; lids and trash on floor under equipment in drive through station and under shelving racks in walk-in freezer. Floor in these areas to be cleaned at this time. Ensure to clean floor more frequently in these areas to prevent trash build-up.
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Scrambled egg with potaotes 160 F; srcambled egg 164 F; sausage pattie 161 F in hot holding unit.Walk-in cooler at 39 F. Sliced american cheese package 39 F; scrambled egg package 38 F in walk-in cooler.Walk-in freezer at 3 F.Chlorine concentration checked at 100 ppm in buckets with wiping cloths.Quats sanitizer checked at 300 ppm concentration in 3-compartment sink.Noted hand sinks in prep area and in restrooms stocked and functional.TIme tracking in place for lettuce; tomato; sliced cheese. Products held not more than 2 hours at ambient temperature.
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3/21/2012 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
All items noted on the previous routine inspection conducted on 3/7/2011 have been corrected.
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3/18/2011 | Routine Reinspection 1st | 100 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
No chlorine test strip available for monitoring of chlorine sanitizer for wiping cloths' buckets.Provide chlorine test strips and keep them available at all times.Noted thermometers missing in two refrigerated untis and two feezer untis in prep areas. Provide thermometers for all untis.
- [1] Wiping clothes: clean; use restricted
No chlorine registered in two sanitizer buckets with wiping cloths; santizing solution was changed and chlorine tetsted at 100 ppm.Ensure to monitor chlorine sanitizer with test strips to keep at required concentrations.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Noted come debris build-up and sticky spills on floor underneath self selrice beverage counter. Clean floor frequently to prevent build-up.Noted water splill under drive trhough station's soda dispenser. One drain line dripping outside of floor sink; adjust drain line to drain into floor sink and to eliminate water spills on floor and to keep floor dry.Noted hole on wall base next to ice machine due to missing coved tiles. Install tiles to seal hole.
- General Comments that relate to this Inspection
Product temperatures taken in hot holding unit: fried chicken breast 184 F; chicken nuggets 152 F; small beef pattie 165 F; large beef pattie 170 F; grilled chicken breast 166 F.Walk-in cooler at 33 F.Walk-in freezer at 0 F.Noted kitchen hand sink and restrooms' hand sinks stocked and functional.Quats sanitizer tested at 200 ppm in 3-compartment sink.Noted ice machine interior clean.Noted some grease spills on dumpster enclosure floor. Floor to be washed and cleaned within next two days.Upgrades currently taking place in clothes washer area. FRP wall liner and floor tiling being installed. Noted water pooling in lower floor area where tile not yet isntalled; Keep floor dry by removing pooled water frequently every day.
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3/7/2011 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
The items noted on the previous inspection conducted on 5/24/2010 have been corrected.
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6/1/2010 | Routine Reinspection 1st | 100 |
- [1] Installed; maintained
Raise drain lines to provide required air gap for ice machine in back area and for soda dispenser at drive-up window.Repair leak on pre-rinse spray unit at 3-compartment sink.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Clean floor of trash and debris build-up under soda dispenser's cabinet at drive-up window.
- General Comments that relate to this Inspection
Temperatures in hot-holding equipment: fried crispy chicken breast 180 F; chicken nugget 147 F; beef pattie 164 F; grilled chicken breast 167 F.Walk-in cooler 38 F. Walk-in freezer 0 F.Other refrigerated units at below 40 F.Dates on food products checked were ok.Noted hand sink stocked and functional.Quats sanitizer at 400 ppm concentration in sanitizer bucket for wiping cloths.employess must wash hands after handling frozen patties with bare hands; hand sanitizer in not approved to replace hand washing; or gloves may be used; if handled properly and replaced each time; as barrier for bare hand contact to eliminate need to wash hands after each handling of patties.Keep WCHD certificate of CFPMs posted in establishment.
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5/24/2010 | Routine Inspection 1st | 98 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Repair hand sink paper towel dispenser. Towels are available; but push button does not reset.
- General Comments that relate to this Inspection
Hand sinks stockedWalk in @ 38FHot foods ok -sausage - 180F (fresh of grill)-burger patty - 160F-Time controls also used; product discarded after short periodSanitizer bucket ok - 200ppm quatProduct stored correctly*Discussed the need to keep pasturized eggs on ice after opening with operator*Walk in freezer is being repaired due to condensate build up. Servicer has already been out several times and problem is still not fixed.
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11/24/2009 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
All required corrections have been made. Ok to issue permit to operate.
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8/13/2008 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
Ok to issue permit to operate on the following conditions:1. Recaulk handsink (near office) to ensure cleanability.2. Hot water at south handsink in women's restroom not working. Ensure hot water is functional for proper handwashing.
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8/6/2008 | Opening Inspection | 100 |
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