- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINK AVAILABLE AND PROPERLY STOCKED.OBSERVED GOOD HANDWASHING WHILE ON SITE.ALL FOOD PROPERLY STORED.GOOD HOT HOLDING TEMPS - CHILI 157F; SOUP 164F.GOOD COLD HOLDING TEMPS - ALL AT 40F AND BELOW.DISHWASHER GOOD AT 100PPM CHLORINE.TEST STRIPS AVAILABLE.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.DISCUSSED COOLING PRACTICES AND NO PROBLEMS NOTED.REMIND STAFF TO TAKE FOIL OFF OF BAKED POTATOES BEFORE COOLING THEM. RECOMMEND SLICING POTATOES IN HALF TO HELP COOL FASTER. BAKED POTATOES IN WALK-IN AT 39F.DISCUSSED NEW FOOD REGULATIONS.DISCUSSED NO BARE HAND CONTACT WITH READY TO EAT FOODS.FACILITY HAS NOT HAD ANYONE FAIL CFPM TEST IN THE LAST YEAR.
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9/16/2015 | Routine Inspection 1st | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
REPLACE TORN DOOR GASKETS TO THE LEFT DOOR OF PREP REACHIN TO ENSURE UNIT PROPERLY SEALS.WATER IN BOTTOM OF PREP REACHIN UNIT. MUST FIND OUT WHERE WATER IS COMING FROM AND REPAIR AND ALSO REMOVE WATER FROM BOTTOM OF REACHIN TO REDUCE THE RISK FOR BACTERIAL GROWTH.
- General Comments that relate to this Inspection
NOTES:HANDSINK AVAILABLE AND PROPERLY STOCKED.ALL FOOD PROPERLY STORED.GOOD HOT AND COLD HOLDING TEMPS - ALL WITHIN REGULATION.DISCUSSED COOLING ISSUES - FACILITY USES ICE WATER BATHS TO HELP WITH COOLING - NO PROBLEMS NOTED WITH PROCESS.DISHWASHER GOOD AT 50PPM CHLORINE.TEST STRIPS AVAILABLE.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.CFPM FRANCISCO MARISCAL-LIZAOLA'S CERTIFICATE EXPIRED ON 6/24/14. MUST OBTAIN A CURRENT CFPM FOR THIS FACILITY WITHIN 30 DAYS; BY 8/31/14
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7/30/2014 | Routine Inspection 1st | 99 |
- [1] Installed; maintained
LEAK UNDERNEATH HANDSINK AT COOK LINE. REPAIRE LEAK. PLUMBING COMPANY SCHEDULED.
- General Comments that relate to this Inspection
NOTE:HANDSINK AVAILABLE AND PROPERLY STOCKED.SANITIZER BUCKET GOOD AT 100PPM CHLORINE.GOOD COLD HOLDING TEMPS - BETWEEN 38F-41FGOOD HOT HOLDING TEMPS - BETWEEN 152F-165FALL FOOD PROPERLY STORED.DISHWASHER GOOD AT 100PPPM CHLORINE.NO PEST CONTROL PROBLEMS NOTED.NO EMPLOYEE ILLNESS ISSUES.REMIND STAFF TO RE-LABEL SPRAY BOTTLES WHEN IT WEARS OFF.
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9/24/2013 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
Refer unit improved; however observed product holding at 41 f on the top and 45 f on the bottom. Unit needs to be able to hold product at 40 f or below at all times. Adjust and monitor refer unit.
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9/28/2012 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Stand up reach in cooler holding at 52 f. Product temped between 44 f and 50 f. Repair cooler to ensure that it maintains food product at 40 f or below. Product moved to alternate coolers. (This cooler also needs a light).
- General Comments that relate to this Inspection
Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing. Observed handwashing - good.Discussed employee health. Ensure employees ill with gastrointestinalsymptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.All other coolers at 40 f or below-ham 36 -cheese 40 f-rice 41 f-chicken 36 fHot holding temps good-soups 144 f- 157 f-chili 177 f-au jus 170 fDiscussed cooling procedures. Per facility; an ice bath is utilized. Facility can also cool using shallow pans and ice wands. Discusssed importance of properly cooling baked potatoes. Ensure potatoes are not piled up while cooling and are in a single level to facilitate air flow. Product must cool from 140 f to 70 f within 2 hours and from 70 f to 40 f within an additional 4 hours. Ensure product that has been cooked and cooled is reheated to 165 f minimum.Observed good food storageDishwasher sanitizing at 50 ppm chlorineSanitizer bucket at 100 ppm chlorineFacility clean and well kept. (Clean deflector plate on ice machine)
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9/26/2012 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
No violations noted;Notes:Handsinks/restrooms properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill w/ gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Make-up cooler at 38 f-turkey 40 f; hamburger 38 f; cheese 39 - 41 fWalk-in cooler at 40 f-soup 40 f; pork 39 f; rice 40 fHot holding temps good-soups 170 - 180 f; aus jus 165 f; chili 155 fDishwasher at 50 ppm chlorine. Test strips available.San. bucket about 200 ppm chlorine. (reduce to 50 - 100 ppm chlorine). Facility very clean and well kept
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10/11/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINKS AVAILABLE AND STOCKED.GOOD COLD HOLDING TEMPS. RAW HAMBURGER 41F; RAW SALMON 40F; TUNA SALAD 43F.DISHWASHER GOOD AT 50PPM.WALK-IN AT 36F; AND PROPER FOOD STORAGE.DISCUSSED COOLING PROCEDURES. HAVE STAFF PLACE UTENSILS IN PANS OF FOOD COOLING TO REMIND THEM TO STIR THE PRODUCT DURING THE COOLING PROCESS. ONCE PRODUCT HAS REACHED 40F REMOVE UTENSILS AND COVER PRODUCT.REMIND STAFF TO CLEAN UP WATER AT BOTTOM OF REACH-IN BY COOK-LINE.
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11/16/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Handsinks and restrooms properly stockedDiscussed importance of handwashing/employee hygieneDiscussed sick leave policies and 48 hour exclusion requirementAll refer units at 40 f or below-Salmon 38 f; chicken 33 f; hamburger 33fHot holding temps good-Soup 180 f; chili 185 fFood storage good facility clean and well keptDishwasher sanitizing at 50 ppm chlorine
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9/24/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:DISHWASHER HAS BEEN REPAIRED AND IT IS NOW PROPERLY DISPENSING SANITIZER AT 100PPMFACILITY MAY NOW USE DISHWASHER.DOOR GASKETS STILL NEED TO BE REPLACED.
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11/14/2008 | Routine Reinspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
DISHWASHER NOT PROPERLY SANITIZING. MUST HAVE MACHINE REPAIRED SO THAT IT PROPERLY DISPENSES SANITIZER AT 50-100PPM. SERVICE COMPANY WAS OUT TODAY TO SERVICE MACHINE AND NOTED NO PROBLEMS. SERVICE COMPANY CALLED WHILE ON SITE. ALL CUSTOMER DISHWARE MUST BE WASHED AND RINSED IN KITCHEN DISHWASHER AND THEN MUST BE SANITIZED IN THE BAR GLASSWASHER UNTIL KITCHEN DISHWASHER IS REPAIRED.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
REPLACE TORN DOOR GASKETS TO REACH-IN AT COOK LINE.
- General Comments that relate to this Inspection
NOTES:HANDSINK AVAILABLE AND PROPERLY STOCKED. OBSERVED GOOD EMPLOYEE HANDWASHING WHILE ON SITE.FOODS BEING PROPERLY COOLED WHILE ON SITE.COOK TEMP OF HAMBURGER WAS 167FGOOD COLD AND HOT HOLDING TEMPS.PROPER FOOD STORAGE AND CLEAN FACILITY.
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11/13/2008 | Routine Inspection 1st | 95 |
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