- General Comments that relate to this Inspection
Product temperatures checked at 41 F or below in refrigerated units.Cooling of foods being done within required time frames. One tub of chicken breasts covered with plastic checked at 48 F. chicken was cooled to 70 F within 2 hours and had been cooling in refrigerator one hour; chicken breasts were transferred to a shallow pan for faster cooling. Cool foods in 2 inch or less layers and leave uncovered until cooled to 41 F.Facility does not have glove use policy in place. Glove use implemented as of this time. New regulations now require gloves to prevent bare hand contact with ready to eat foods.Noted hand sinks stocked and functional in prep areas and in restooms.Noted facility to be kept clean.High temperature dish washer noted operating at 160 F on wash and 190 F on sanitization rinse cycle.One CFPM on staff full time and no additional CFPM's. Manager has class scheduled this month to renew certificate which expires on 9/26/2015
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8/14/2015 | Routine Inspection 1st | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall defrost front display refrigeration case; observed substantial ice build-up. (Defrost to maintain good air circulation around food products.)
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; vegetable soup cooking at 177F; au jus at 151FCold-holding checked good; roast beef at 38F; turkey at 37F; tomatoes at 42F; cheese at 37F; chicken 38F.Dishwasher sanitizing at >180F.All refrigeration and freezer units checked within regulation; food product date codes checked good.NOTE: Thank-you for replacing counter surface with stainless steel from last inspection.
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9/16/2014 | Routine Inspection 1st | 99 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall repair/resurface counter around three-compartment sink; observed bare wood exposure. All areas must be smooth and easily cleanable.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Cooking temperatures checked good; vegetable soup at 196F; tomato soup checked at 154F.Cold-holding checked good; turkey at 36F; roast beef at 37F; chutney chicken at 42F; cheese at 43.High temperature dishwasher checked at >180F on final rinse sanitization.All refrigeration temperatures checked within regulation at <40F.Sanitizer buckets checked at 50-100ppm chlorine.Handsink stocked and functional; reviewed the importance of glove use and not using bare hands. Procedures checked good*****
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8/21/2013 | Routine Inspection 1st | 99 |
- 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.All reach in coolers at 40 f or below-chicken salad 39 f-turkey 40 f-cheese 39 fObserved good cooling proceduresObserved good food storageFacility uses three compartment sink to wash and rinse and then high temp dishwasher to sanitize. High temp dishmachine rinse at 190 fFacility very clean and well kept
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11/15/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms/handsinks properly stocked. Discussed importance of handwashing. Discussed employee health. Ensure employees ill with GI symptoms (vomiting & diarrhea) are excluded for at least 48 hours after symptoms stop.All coolers at or below 40 f-turkey 38 f-roast beef 41 f-chicken 41 fDiscussed cooling procedures - goodHigh temp dishwasher - Rinse 195 fFacility clean and well kept* Saul Martin needs to obtain WCHD Certification by 9/13/11
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8/31/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Handsinks/restrooms properly stockedDiscussed importance of handwashingDiscussed employee health policiesEmployees ill with vomiting and/or diarrhea must be excluded for at least 48 hours after last bout of illnessRefer units at 40 f; 33 f; 38 f-chicken 38 f; roast beef 39 fFacility uses ice bath for cooling down chicken breasts. Cooling procedures checked ok.Facility clean and well keptFacility uses household bleach type cleaner. Solution is over 100 ppm. Ok to use as long as facility follows directions for contact time; etc. Explained how to mix chlorine/H20 solution of 50-100 ppm
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6/24/2010 | Routine Inspection 1st | 100 |
- [1] Original container; properly labeled
Unlabeled white powder in the cupboard (salt). All food product not easily identified by sight and not in its original labeled container must be clearly labeled to prevent misuse. (Corrected on-site).
- [2] Food protected during storage; preparation; display; service; transportation
Operator storing two open tin cans of mustard in the reach-in cooler. Once tin cans with liquid contents are opened to the atmosphere; the contents must be immediately used or transferred to a food grade stainless steel or plastic container to prevent leaching of metals from the tin can into the food. (Corrected on-site).
- [1] Installed; maintained
The faucet on the single compartment sink will not stay on. Repair or replace.
- General Comments that relate to this Inspection
NOTES:1) Please ensure that all chemicals and chemical containing spray bottles are labeled to prevent misuse.2) Make sure that product pulled from the cooler to make food items (pesto; grilled mushrooms; grilled chicken) is not sitting out on the counter unrefrigerated for prolonged periods of time. Use immediately and then place back under refrigeration.All food product was within required temperature (roasted red pepper soup 67F @ 1040am; 143F @11pm - cooking on stove); (pesto 57F - pulled out to make a product then placed back into the cooler).High temperature dish machine tested ~184F rinse temperature.Hand washing and restroom hand washing sinks were fully stocked and operational.Surfaces cleaned with Chlorox surface cleaner.
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6/5/2009 | Routine Inspection 1st | 96 |
- [2] Food protected during storage; preparation; display; service; transportation
050) Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination.Observed Dijon mustard stored in original metal cans. Do not store foods in cans in reefer. Remove mustard and store in a food grade container.observed one spray bottle of unknown Substance found in reach in reefer. Properly label all food products to its proper contents to prevent misuse.Recommend labeling all squeeze bottles (condiments/ dressings) to its proper contents.
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.Clean gaskets in display (cold) holding case. Clean cabinets directly above cutting board and replace handle/ knob.Fix repair all cabinets of all missing sections of Formica to provide a smooth and cleanable surface.
- General Comments that relate to this Inspection
Notes: 1) Secure soda gas containers to wall.2)Do not store food in grocery bags. *Corrected on site.3) Dishwasher (high temp) @ 180.F final rinse temp. 4) Pototaileak & artichoke soup find cook temp of 166'F. Au jus @ last final cook temp.5) Reviewed employee side policy and hand washing training and procedures wt operator.Facility is clean organized. observed good hand washing!
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4/15/2008 | Routine Inspection 1st | 97 |
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