- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Dishwasher not sanitizing at proper concentration; Ensure sanitizer maintains 50 - 100 ppm chlorine. Corrected.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Observed broken thermometer in prep unit. Replace. Facility using quaternary ammonia for sanitizer buckets. Obtain quat san test strips to verify sanitizer at 200 - 400 ppm.
- General Comments that relate to this Inspection
Notes:Walk-in cooler at 38 f-cooked chicken 38 f; ham 41 f; burgers 41 fPrep unit 30 f-steak 33 fUnder grill drawers at 38 f - product 44 f. Recommend turning down unit or staging less product to increase product turnover.Salad dressing cooler at 34 fMilk cooler at 38 fHot holding temps good - oatmeal 155 f; pinto beans 157 f; gravy 153 fDiscussed cooling procedures - ice baths/ice wands are used. Ensure employees are cooling properly.Discussed handwashing. Facility already has a no bare hand contact policy in place.Discussed employee health. Ensure employees ill w/ gastrointestinal illness are excluded for at least 48 hours after symptoms stop.
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7/6/2015 | Routine Inspection 1st | 94 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed cutting boards with deep groves and holes. Resurface or replace these boards and do so routinely to prevent cross contamination.
- General Comments that relate to this Inspection
With the exception of the above the violations from the 6/30/14 inspection have been corrected. Dishwasher dispensing proper sanitizer levels. Checked @ 50ppm Chlorine and sanitizer logs have been started.
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7/2/2014 | Routine Reinspection 1st | 98 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Observed dishwasher not dispensing sanitizer solution. Solution was changed and unit primed during inspection. Facility should keep daily sanitizer logs until further notice. All dishes from today shall be rewashed to ensure proper sanitization.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed cutting boards with deep grooves and holes. Resurface or replace these boards and do so routinely to prevent cross contamination.
- General Comments that relate to this Inspection
Hand sinks clean and stocked. Restrooms clean and stocked. Walk in fridge @ 34F. Chicken soup and corn beef hash @ 38F. Reach in freezer @ 0F.Ice machine clean and good scoop storage. Sanitizer buckets in place with 200 ppm Quat. Test strips on site. Small make up unit on line @ 34F. Salsa @ 35F and sirloin @ 39F. Large make up unit on line @ 42F. Macaroni Salad @ 42F. Hot holding good. Ranchero sauce @ 145F and Soup @ 159F. Prep fridge for servers @ 38F. Pineapple @ 42F. Reviewed slicer cleaning procedure. No issues. Server fridge in back area @ 40F. Oatmeal @ 42F. Observed cooling of oatmeal and pinto beans. No issues noted. Left example cooling logs per operator request. Salad dressing fridge for servers @ 30F. Ranch @ 42F. Ranch made on site from pre-chilled ingredients. Server station fridge @ 30F. All milk dates current. Good product storage througout facility. Facility very clean and orderly. Staff very knowledgeable about food safety procedures.
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6/30/2014 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionFacility cleanHand sinks stocked-hand washing observedDishwasher @ 50ppm chlorineSanitizer buckets @ 200ppm quat-tablets usedTest strips availableRestrooms stockedChemical storage ok**Reviewed slicer cleaning process. Slicer is broken down and cleaned. Went over the importance of slicer cleaning with manager and employee in charge. Pointed out areas that are often overlooked and emphasized the necessity of ensuring full cleaning.Discussed cooling policy -ice baths and wands usedWalk in @ 40F-cooled products all at 40F or below-gravy @ 39F-shell and raw meat storage separate from ready to eat productsAll make up units on line @ 40F*Discussed only keeping enough hollandaise out for the current period and to begin cooling process for any extra immediately to ensure that unused sauce will be properly cooled.*Discussed using sanitizer cloths for wiping down often overlooked areas such as the handles of equipmentStaff is very knowledgable about food safety
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8/20/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionStaff very focused and knowledgeable about food safetyHand sinks stocked-hand washing by server observed**Emphasized the need for management to constantly reinforce handwashing with employees; as it is the number one mode of transmission for foodborne illnessesSanitizer buckets ok-quat tablets used-test strips availableDishwasher @ 50 ppm chlorineFacility clean overall*A few areas could use some detailing such as underneath equipment; ticket machines; no slip pads under glasses and handles of equipmentRestrooms stockedPest control in place and no sign of pestsAll product stored off floorAll refrigeration @ 40F or less-salad make up unit @ 40F-line drawers @ 41F-walk in @ 38FCooling is done with ice bath and ice wand-cooled beans from day before @ 38FFreezer okIce machine cleanButter and hollandaise sauce are stored at room temperature and discarded after 4 hours**Reviewed the importance of completely breaking down and washing; rinsing and sanitizing slicer within 4 hours after use to prevent potential Listeria issues. Also pointed out the can opener as another area that needs to be cleaned on a regular basis. **Current policy is for cooks to handle raw meat products with their hands for placement on grill and then wash their hands. Recommend modifying policy to use a disposable glove for that purpose or tongs to prevent potential for contamination of surfaces; plates; etc; in the event the cook is too busy to wash hands.
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10/30/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Serv-Safe Cert. 8319176 Exp. 8-13-2016 Ms. Farrell will obtain WCHD CFPM tomorrow (11-16-2011).Handsinks were all fully stockedAll Reach-in Refrig. were <40FReach-in Frzr's were <0FWalk-in Refrig @35FTemps noted: Country Gravy @188F; Plated scrambled eggs @191F; Cooked sausage patty @172F; Raw beef patty @36F; Raw scramble egg mix @35F; Deli Turkey roast @38FDiscussed employee exclusions for recognition of illlness symptomsSanitizer dishwasher used for utensils - tested - 100 ppm ClSanitizer buckets throughout food prep areasCustomer restrooms were clean and stockedEmp restroom clean and stocked
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11/15/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Hot-holding/cooking temperatures checked good; country gravy at 158 degrees; chicken at 161 degrees; beans cooking at 191 degrees; beans holding at 154 degrees; potatoes holding at 171 degrees.Cold-holding checked good (walk-in) refrigeration checked at approximately 34 degrees ambient temperature; turkey at 36 degrees; roast beef at 35 degrees; sausage at 36 degrees. (good)****Dishwasher sanitizing at 50-100ppm chlorine on final rinse sanitization.Sanitizer buckets available at all stations with pre-mix quatinary ammonia; recommend daily sanitization with chlorine/water solution.All reach-in refrigeration units and freezer units holding within acceptable ranges.Handsinks stocked with sanitary towels and soap; handwashing procedures checked good.Restrooms stocked with sanitary towels and soap.
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11/15/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Handsinks fully stockedWalk-in refrig @35FAll reach-in refrig. were <40FReach-in Frzr @-6FTemps noted: Raw scrambled egg mix @#6F; Raw Grnd. Beef patties @37F; Raw Linguicia @37F; cooked Ham and eggs @192FSanitizer buckets used throughout - tested - 100 ppm ClSanitizer dishwasher used for utensils - tested - 100 ppm ClCustomer and Employee restrooms clean and stockedAll Dry goods stored 6" off floor
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12/10/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:-Hand sink properly stocked and used.-Reach-In 38F.-Sanitizer buckets at 200 ppm Quat.-Ice machine clean.-Ice scoops properly stored.-Reach-In 32F.-Hot holding -Soup 170F. -Gravy 151F. -Beans 156F.-Cold holding -Ham 38F. -Hamburger 39F. -Sauage 37F.-Walk-In 36F.-Freezer -2F.-Bathrooms properly stocked.-All items stored at least 6" off the ground.-All containers properly labeld and dated.-All lights properly shielded.-DIsh washer sanitizer at 100 ppm chlorine.-Dairy dates OK stock being properly rotated.
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12/4/2008 | Routine Inspection 1st | 100 |
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