- General Comments that relate to this Inspection
Corrections from 8/27/15 inspection have been completed
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10/7/2015 | Routine Reinspection 1st | 100 |
- [1] Wiping clothes: clean; use restricted
25 - Sanitizer buckets less than 50 ppm > Ensure sanitizing buckets are maintained at 50-100 ppm for proper cleaning/sanitizing. *Corrected
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
31 - Hole in wall from door know in men's bathroom. > Repair to provide smooth cleanable surface
- General Comments that relate to this Inspection
Handsinks available and stocked. > Observed usingUnder counter refrigerator Thermometer 36 F Product dates good-meatballs/chicken/bacon 37-41 FUnder counter refrigeration Thermometer 32 F (2nd line)-Salamii/ham/roast beef 35-39 FServe line turkey/ham/epperoni/cheese/guacamole/tomatoes 36-41 F3 door refrigerator Thermometer 40 mac salad/potato salad/bacon 37-39Single door refrigerator Thermometer 42 F meats/cheeses 37-40 FSingle door freezer Thermometer -4 F All items frozen3 door freezer Thermometer 0 F All items frozen3 compartment sink available / Sanitizer test strips availableCFPM Janice Foster serve safe 12450770 ex. 5/31/2020 Jessica Bacon serve safe 12450769 ex. 5/31/2020
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8/31/2015 | Routine Inspection 1st | 97 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
- General Comments that relate to this Inspection
2205-00030: Chili and Baked Potato soup at 120 F. New shift started at time of inspection. Unable to determine length of time soup has been out. Voluntarily discarede. +Maintain food holding temperatures at 140 F or above to ensure safe food storage.2205-00310: Repair ceiling in men's bathroom. Ensure surfaces are smooth and cleanableHandsinks stocked and available / Observed usingFood grade gloves worn by serversSanitizer buckets at 50 ppm / Strips availableFreezer good -15 FReach in units 36 F & 31 F Turkey 40 F Meatballs 41 FUnder counter unit 38 F Bacon 40FServe line meats 38 F Cheese 40 FMeat slicer cleanStore clean
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11/21/2014 | Routine Inspection 1st | 93 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sinks stocked-gloves worn by employeesRestrooms stocked and cleanFacility cleanSantizer buckets @ 100ppm *Reviewed proper concentrations with employeesTest strips availableRefrigeration okSmall front under counter reefer @ 40F-meatballs @ 39FSalad make up unit @ 40FRefrigerated meat holder @ 43F*Turned unit down; operator will check periodically-ham @ 42F-salami @ 43FAll food storage off floorUpright reefer @ 40F-pot salad @ 40F-pulled pork @ 40FFreezers okThree compartment sink okChemical storage separate from food and food container storage**Reviewed importance of cleaning slicer completely. Should be completely broken down and cleaned completely within 4 hours after use. Reviewed the areas that are often overlooked.**Some cabinetry is blistering under the counter. No direct cross contamination issues at this point; but recommend that operator look to repair over the next year to improve cleanability.
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7/17/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Handsink clean and stockedBathrooms clean and stockedAll fridges <=41FHam 42FFreezer <=0FAll food storage goodAll food labeled and items in reach-in fridge datedMeat slicer cleanChlorine test strips available
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10/24/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Handsink fully stockedReach-in Refrig. @34FReach-in Frzr @-3FPrep table @36FTemps noted: Turkey Breast @ 36F; Roast Beef Roast @36F; Ham Roast @35F; Tuna salad mix @ 37FSanitizer buckets used for surface wiping - tested - 100 ppm Cl3-comp sink used for utensils - tested - 100 ppm ClCustomer restrooms clean and stocked
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8/31/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
All violations noted in insp. of 8-9-2010 have been corrected - Thank You
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8/17/2010 | Routine Inspection 2nd | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
030) Potentially hazardous food found out of temperature. Ensure all cold foods maintain 40 degrees F or less and hot foods maintain 140 degrees F or more to prevent bacteria growth. Ham; Pastrami and Turkey all found at 63-64F). **Note: Food product was immediately voluntarily discarded.
- [4] Facilities to maintain product temperature
040) Freezer unit not maintaining proper temperature. Repair unit to maintain 0 degrees F or below to ensure proper holding temperatures of frozen foods. (Freezer temp indicator was reading @11F; Employees will adjust temp setpoint downward).
- [2] Food protected during storage; preparation; display; service; transportation
Turkey Roasts being staged on 3-comp sink. Spoke with Employee who indicated that she felt was OK due to Food product being in their wrappers. Called her attention to fact that the area where product was stored was the the dirty dish area and that the wrappers could become contaminated and that this might spread to meat whe the wrapping was removed.
- [3] CFPM or person in charge present; certificates posted as required
No CFPM; Must obtain CFPM and register with WCHD within 60 days (10-9-2010) or face possible permit suspension.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
140) Sanitizer level in 3 compartment sink not adequate. Maintain adequate amounts of sanitizer to ensure proper sanitization. (Emp. was asked how she cleaned utensils; she explained that utensils were washed and rinsed only and that she did not use a sanitization step. The correct wash/rinse/sanitize procedure was explained to her.
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
Do not use 3-comp sink as a staging area for any food products.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) No chemical test kits available. Must provide chemical test kits.
- General Comments that relate to this Inspection
Handsinks were fully stocked3-comp sink available to wash/sanitize dishware **Note: Not setup @time of insp.Utensils were properly storedCustomer restrooms were clean and stocked
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8/9/2010 | Routine Inspection 1st | 78 |
- General Comments that relate to this Inspection
All violations noted in previous inspection have been corrected.
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8/17/2009 | Routine Reinspection 1st | 100 |
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.
- [1] Installed; maintained
Spray Nozzle retention spring is fatigued and needs replacement.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Need to caulk around sink and toilet basins in both bathrooms.
- [1] Lighting provided as required; fixtures shielded
370) Adequate lighting not provided. Provide sufficient lighting to ensure food protection and proper cleaning. Replace burnt bulbs in Reach-ins.
- General Comments that relate to this Inspection
Handsinks fully stockedAll reach-in refrig. were <40FAll Reach-in Frzr's were <0FTemps noted: Turkey Breast @35F; Salami @36F; Roast Beef @35FCustomer restrooms clean and stocked3-comp sink used for utensils - tested - 100 ppm ClDumpster area clean
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8/14/2009 | Routine Inspection 1st | 91 |
- General Comments that relate to this Inspection
Only CFPM Update
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7/28/2008 | Routine Reinspection 1st | 100 |
- [3] CFPM or person in charge present; certificates posted as required
No CFPM on staff. 30-60 days to obtain a CFPM.
- [1] Lighting provided as required; fixtures shielded
Lights not shielded as required. Shield lights to ensure food safety.
- General Comments that relate to this Inspection
Notes:-Bathrooms properly stocked.-Reach-In 32F.-Cold holding -Smoked Cheddar 40F. -Roast Beef 40F. -Ham 40F.-Wiping cloth sanitizer at 100 ppm Chlorine.-Hand sink properly stocked.-Hot holding -Soups 163-164F.-Reach-In 39F.-Freezer 6F.-Freezer -5F.-Hand sink properly stocked.-All chemicals properly labeled and stored.-All items stored at least 6" off the ground.-Garbage area OK.-Using scoops properly.-Reach-In 30F.
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2/20/2008 | Routine Inspection 1st | 96 |
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