- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Facility shall clean and sanitize ice-machine; observed build-up. (maintain clean)
- [1] Lighting provided as required; fixtures shielded
370) Lights not shielded. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Cold-holding checked good; cheese at 37F; tuna at 35F; cooked and cooled chicken breast at 37F.Facility mainly a satellite operation of main kitchen***Handsinks stocked and functional; please store food products away from handsink to prevent splash onto the food products. (there is currently no splash guard at this handsink).Reviewed new regulations concerning preventing bare hands with ready-to-eat foods and date marking of all prepared foods. (Maximum hold time of 7 days at 41F or below).All refrigeration and freezer checked within regulation.Certified Food Managers on record:Todd K. Khara; M110668; Exp; 09/13/2016.Heidi Rockburn; M120118; Exp; 02/27/2017Jeffery R. Braido; M110314; Exp; 10/11/2016No new certifications or failed exams***
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9/15/2015 | Routine Inspection 1st | 97 |
- [1] In-use food; ice dispensing utensils properly stored
090) Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall replace refrigeration gaskets as needed; all gaskets must be smooth and easily cleanable.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Cold-holding checked good; tuna at 42F; chicken at 37F; ground beef at 39F; tomatoes at 42F.Dishwasher checked at 50-100ppm chlorine.Handsink checked stocked and functional; reviewed glove use.Refrigeration and freezer systems checked within regulation; products properly stored.Sanitizer buckets checked at 200-400ppm quatinary ammonia.
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9/17/2014 | Routine Inspection 1st | 98 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Dishwasher checked at <50ppm chlorine on final rinse sanitization; repair unit to maintain 50-100ppm chlorine. Ecolab contacted for immediate repair while Inspector was on-site.Correction on-site*****
- General Comments that relate to this Inspection
The following was observed at the time of inspection:(no cooking observed)Cold-holding checked good; fruit at 37F; turkey and ham at 38F; tuna at 42.Handsink checked stocked and functional; observed handwashing.Sanitizer bucket checked at 50-100ppm chlorine.All refrigeration and freezer temperatures checked within regulation.
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7/2/2013 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
*Dishwasher repaired. Sanitizer level at 100ppm chlorine. Discussed having employees testing at least once a day at start up to prevent future issues.
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6/19/2012 | Routine Reinspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Dishwasher not dispensing correct amount of chlorine sanitizer. Repair unit to dispense proper amounts of sanitizer (50-100ppm chlorine). **Violation must be corrected within 48 hours. Until unit is repaired; three compartment sink must be utilized with a washoe; rinse; and sanitize process - 50-100ppm chlorine.**
- General Comments that relate to this Inspection
Hand sink stockedGloves used when handling any raw productFacility clean*Floors behind equipment could use a little detailAll refrigeration @ 40F or below-line drawers (chicken) - 38F-make up unit (tuna) - 40F*Make up unit in dishwashing room has a small condenser leak. Order for repair already in.Upright freezer okChemical storage okWalk in @ 38FNo cooling of product in facilityAll product stored off floor
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6/12/2012 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink stocked-handwashing observed by all employees at appropriate timesDishwasher @ 100ppm chlorineIce machine clean*discussed cleaning schedule with operatorSanitizer bucket ok - 200ppm quat*Discussed need to change bucket every 4 hours or when water becomes visibly soiledAll refrigeration okMake up unit @ 42F (within thermomter error)--chili @ 38F--guac @ 41FLine drawers @ 39F-hot dog @ 38FBack make up unit @ 39F-turkey @ 38FFacility clean*One area under hand sink had what appeared to be coffee grounds all over area. Clean thoroughly.*Discussed storage of single service to go boxes and need to ensure they are kept away from hand sink splash hazard.
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7/29/2011 | Routine Inspection 1st | 100 |
- [3] CFPM or person in charge present; certificates posted as required
No certified food manager on site. A minimum of one full time certified food manager must be on staff. List of instructors provided. Recommend staff member who manages the snackbar most is the one certified.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Countertop peeling away from wall. Repair and seal to maintain smooth and easily cleanable surface.
- General Comments that relate to this Inspection
Hand sinks stockedTest strips on siteDishwasher @ 100ppm chlorine**Discussed need for at least once daily checking of dishwasher with operatorAll refrigeration 40F or below-tuna - 39F-ham - 40FAll product stored off floorIce machine clean**Discussed storing clean utensil containers farther away from hand sink to reduce potential splash hazard.
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6/23/2010 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sinks stockedDishwasher @ 100ppm chlorineRefrigeration ok - 40F or below - turkey - 39F - tuna salad - 40FSantizer bucket @ 50ppm chlorineNo cooling at this facility - all products cooked to serve**No certified food manager. Facility has 60 days to obtain a minimum of one full time certified food manager. List of instructors provided.
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9/28/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
All violations noted in inspection of 5-8-2008 have been addresses.
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6/13/2008 | Routine Inspection 2nd | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Employee drinks/food being stored with customer food; Place employee in separate marked area away from employee food.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Ice machine has mold and calcium buildup; need to keep machine on a frequent cleaning schedule.
- [1] Installed; maintained
Need to repair leaking piping on top of dishwasher.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Need to clean condenser fan covers in walk-in refrig.
- General Comments that relate to this Inspection
Reach-in refrif @39FReach-in Frzr @-2Walk-in Refrig @35FSanitizer buckets used - tested - 100 ppm ClDishwasher used for utensils - tested - 100 ppm CLTemps noted: Raw burger patties @39F; Raw chicken breast @39FRestroom areas were clean and stockedDumpster area clean
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5/8/2008 | Routine Inspection 1st | 94 |
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