- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
No chlorine test strips available; manager expects to have test strips delivered tomorrow.Ensure to keep chlorine test strip available for daily monitoring of chlorine sanitzer for proper concentrations of dish machine.
- General Comments that relate to this Inspection
Product temperatures on hot holding equipment at 140 F and above.Product temperatures in cold holding equipment at 40 F or below.Walk-in cooler at 38 F. Cooked pork 39 F; cooked beef 39 F; beans 39 F; chopped tomatoes 38 F in walk-in cooler.Dish machine checked at 120 F and 100 ppm chlorine concentration.Quat santizer checked at 150 ppm concentration in 3-compartment sink. sanitzer ok between 150 and 400 ppm per manufacturer sepcifications.Noted hand sinks stocked and functional in prep areas and in restrooms.Noted good hand washing and glove use practices of employees.Noted pile of steamed rice spilled under front side of dumpster in enclosure. Clean up today to prevent attraction of vermin.
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2/23/2015 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
New dish racks have been acquired.Walk-in cooler at 38 F. Shredded beef 39 F; pinto beans 39 F in walk-in cooler.Noted some cardboard and trash on dumpster enclosure floor. Enclosure was cleaned at this time. Ensure to check and clean enclosure daily as needed.
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5/14/2014 | Routine Reinspection 3rd | 100 |
- General Comments that relate to this Inspection
Product temperatures in walk-in cooler: beef 39 F; pork 38 F; sausage 39 F; ground beef 37 F.pinto beans 39 F; black beans 40 F. Walk-in cooler at 37 F.DIsh racks have been cleaned but still have soil build-up remaining; New racks are on order and will obtain wihtin one week.
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5/1/2014 | Routine Reinspection 2nd | 100 |
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Replace the uncleanable dish racks as indicated on the inspection report of 4/21/2014 by 4/29/2014
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
Noted large amount of food spilled between yesterday and today on trash enclosure floor. Clean enclosure today to prevent attraction of vermin.
- General Comments that relate to this Inspection
The walk-in cooler was at 42 F today at 10:45 AM. Cooked and cooled food products were at 44 F to 45 F. All foods were cooked and cooled last night and cooling is done in ice until products reach 40 F or below in less than 4 hours Refrigeration staff serviced walk-in cooler yesterday and called at this time to check cooler again today.Returned to establishment at 3:40 PM. Checked thefollowing temperatures: ground beef 39 F; susage 40 F; shredded pok 44 F and shredded beef 45 F; pinto beans 44 F; black beans 45 F guacamole 41 F. Ambient temperature of cooler at 36 F. Continue monitoring temperatures of food product to ensure that temperatures continue to drop and are mainatined at 40 F or below in walk-in cooler.
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4/22/2014 | Routine Reinspection 1st | 97 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
All pans with precooked and cooled foods in walk-in cooler checked at 50 F to 56 F; pans of pinto beans; black beans; precooked pork; shredded beef; gorund beef and sausage; all had been in walk-in cooler for one or more days and were voluntarily discarded at this time. Ambient temperature of walk-in cooler at 50 F. Per manager temperature started rising in walk-in cooler this morning and service company had already been called. Other TCS food made from cold ingredients and raw meats were allowed to be kept provided that temperature of walk-in drops to 40 F or less whithin 4 hours; otherwise all these must be discarded as well.
- [4] Facilities to maintain product temperature
Walk-in cooler holding products at 50 F or more. Service company was called again during time of inspection and will be in wihtin one hour; service company rep arrived during inspction time. All TCS foods remaining in walk-in cooler must be discarded and put walk-in cooler out of service if temperature has not dropped down to 40 F within next 4 hours.Re-inspection for tomorrow before noon; Permit may be suspended if any remaining TCS foods in walk-in cooler are at more than 40 F.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Dish racks used for dish washer are dirty with sediment build-up and providing non cleanable surfaces; replace dish racks.
- General Comments that relate to this Inspection
Temperatures on hot holding table: soup 163 F; pinto beans 166 F; steamed rice a50 F; ground beef 155 F. Grilled chopped chicken 120 F and chopped beef 125 F; these items are held for not more than 4 hours.Diced tomatoes 40 F; shredded cheese 40 F.Noted all hand sinks stocked and functional.Dishwasher at 110 F and 100 ppm chlorine concnetration; keep temperature at 120 F.Quats anitizer checked at 400 ppm concentration in 3-compartment sink.
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4/21/2014 | Routine Inspection 1st | 89 |
- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 9/10/2013 have been corrected.Temperature of black and pinto beans at 44 F; beef and chicken at 40 F in the walk-in cooler. Ensure to keep all products at 40 F or below.
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10/8/2013 | Routine Reinspection 1st | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Noted dish table and 3-compartment sink separating from wall. Re-affix the latter equipment to wall and re-caulk.
- [1] Non-food contact surfaces of equipment and utensils clean
Clean top of dich machine of debris build-up. Clean interior surfaces of dish machine and dish racks of sediment build-up where occurring.
- General Comments that relate to this Inspection
Product temperatures on prep station equipment: diced tomatoes 40 F; guacamole 37 F; shredded cheese 37 F; chicken 170 F; pork 145 F; cheese sauce 160 F.Walk-in cooler at 40 F. pinto beans 40 F; black beas 42 F; beef 42 F; pork 40 F; groun beef 39 F in walk-in cooler.Noted hand sinks in all prep areas and in restrooms stocked and functional.Temperatures for cooking; cooling and cold and hot holding recorded on logs daily. Proper cooling time and temperatures of cooked and coooled foods observed on logs.Observed good hand washing/glove use practices of employees.
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9/10/2013 | Routine Inspection 1st | 98 |
- [4] Number; convenient; accessible; designed; installed
Observed operator storing two fry baskets in the hand sink at the dish washing area making the sink inaccessible for hand washing. Hand sinks must remain free and clear at all times during operation. Corrected on-site.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
No operable hand drying device at the hand sink (dish washing area). The wall mounted paper towel dispenser was not functional at the time of inspection. Repair or replace. Until such time as the dispenser is repaired; stock a supply of paper towels near the hand washing sink. Corrected on-site.
- General Comments that relate to this Inspection
OBSERVATIONS; REQUIREMENTS AND RECOMMENDATIONS:- Grilled chicken breast in the small 3-bin hot holding steam table was under required holding temperature (tested 120F). Operator advised it was fully cooked on the grill at approximately 9:30am (~20-30 minutes prior). Advised operator to rethermalize to a minimum internal temperature of 165F prior to hot holding. Ensure product is hot held at 140F or hotter. Retested Product at 10:30am = 190F.- All other product and ambient temperatures observed were at or near that required by regulation (steamed rice 135F - line; steamed rice 165F - hot box backup; cheese 144F; salsa 150F; black beans 162F; beans 162F hot line; 172F hot box backup; chicken 155; shred pork 154F; steak 140F; shred beef 148F; ground beef 159F; guacamole 44F; tomato salsa 42F; reach in 42; corn salsa 44; walk in 36F).- Sink and bucket sanitizers tested 150ppm quat ammonia. Dish machine tested 50ppm bleach. Ensure that sanitizers (pre-mix and dish machine) are tested daily; prior to the start of shift to ensure proper operation. Do not rely solely on the periodic visits from the chemical supply company. Sanitizer concentrations need to be verified frequently.
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10/5/2012 | Routine Inspection 1st | 94 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
There is some visible mold build up on the ice machine drop chute - Clean and maintain clean.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
No test strips available for checking the dish machine sanitizer level (chlorine based). Obtain and have available. The machine should be tested by staff on a daily basis prior to operation to ensure the unit is functioning properly.
- [1] Installed; maintained
- The condensate drain/evaporator pan system for the 2-door reach in refrigerator at the front make line is not working properly. Water is overflowing the drip pan and filling the bottom of the cooler. Repair.- The hand sink faucet in the Women's restroom is a self activating type which by regulation must run for a minimum of 15 seconds without the need to reactivate the faucet. The unit currently runs 3-5 seconds. Repair or replace.
- General Comments that relate to this Inspection
OBSERVATIONS & RECOMMENDATIONS:- Ensure that all held products (cold and hot) are frequently rotated/stired to ensure adequate temperature throughout the depth of the product. - Ensure that hot holding cabinets are set at a level which is able to maintain the product at 140F or higher.- Product temperatures observed were at or near regulation (HOT LINE - white rice 138F; chili sauce 137F; cheese sauce 142F; pink beans 138F; black beans 166F; chicken 134F surface 148F bottom; beef 138F; shred pork 138F; chopped tomato 44F [the maximum hold time for any single item at the hot make line is 2 hours per operator]; HOT HOLD CABINET FRONT beef 138F; pink beans 168F; white rice 166F; chicken 146F; HOT HOLD CABINET BACK pink beans 164F; shred pork 133F; shred chicken 133F; chunk chicken 136F; white rice 168F; ground beef 142F; WALK-IN COOLER 37F ambient via internal and external thermometers).- All sanitizers in use tested at appropriate levels (3 comp. sink 200ppm quat; dish machine 50ppm bleach).- Hand washing stations were stocked and operational. Observed good employee hygiene and glove use in conjunction with hand washing and hand sanitizer use.
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10/18/2011 | Routine Inspection 1st | 95 |
- [1] Installed; maintained
There is a buildup of debris in the floor sink under the soda machine cabinet. Clean and maintain clean.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
- The hand washing sink faucet in the Men's restroom is a automatic type faucet. Pursuant to regulation; the faucet; once activated; must run for a minimum of 15 seconds without the need to reactivate. The faucet currently runs about 3 seconds before shutting off. Repair or replace.- The automatic paper towel dispenser at the front area of the kitchen and at the dish washing area do not dispense smoothly or accurately. Employees will tend to not wash hands if the equipment is faulty or not efficient and convenient. Repair; remove or replace these two devices.
- General Comments that relate to this Inspection
NOTES:- All food product temperatures were within regulation (i.e. cooked veg. 150F; shred beef in altosham cab. = 147F; beans 159F; rice 153F; walk-in ambient 37F). Please be advised that in order to maintain adequate temperature throughout the product in the open steam table; the product must be rotated/stirred often as the top layer will cool off rapidly as evidenced in observed temperatures. (black beans 113F top before stir; 153F throughout after stir; chicken 93F top; 143F throughout after stir). An alternative method would be to cover the foods during times of low usage. Despite the temperature variations; the product is intrinsically safe as it is discarded after 50 minutes out on the steam table (timers observed in use).- All sanitizer levels were within regulation (quat. ammonia in bucket and sink = 200ppm; bleach in dish machine = 50ppm).- Good employee hygiene observed.- The cooling fans in the walk-in cooler are unusually loud. Please have the units checked and repair as needed or failure may be imminent.
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9/1/2010 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection.NOTES:1) When not busy routinely stir or cover product at the hot and cold front line make tables to ensure adequate holding temperature throughout the product. After stirring all product temperatures were at required holding temperatures however prior to stirring product near the top of the bins tended to be out of temperature. 2) All sanitizer levels were at proper concentration and test strips were available.3) Facility was clean and well organized.
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8/31/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:All violations corrected at time of reinspection on 11/20/08-Thank you. Reviewed with operator bleach sanitizer at dishwasher to be monitored between 50-100 ppm and Quat sanitizer at 3 compartment sink and at Quat sanitizer bucket at 200 - 400 ppm.Cold holding temps. recorded:Guacomole @ 39 F; sourcream 40 F; makeup table reach in reefer @ 34 F.
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11/20/2008 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
040) Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.Observed sourcream and pesto improperly cold holding between 45 - 46 F.
- [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.Observed handle of measuring cup in oil container. Observed handle of measuring spoon in salt. Corrected on site.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) Inaccurate thermometeres/no chemical test kits available. Must provide accurate thermometers/chemical test kits.Observed no chemical test kit for chlorine dish washer. Recorded @ 100 ppm bleach.
- [1] Wiping clothes: clean; use restricted
Observed 4 sanitizer buckets with dirty sanitizer water. Do change saniitizer buckets when sanitizer becomes visibly dirty or at least once every 4 hours.Corrected on site.
- General Comments that relate to this Inspection
Notes:Hot holding temps. recorded: Steak cubes @ 154 F; shredded chicken @ 155 - 159 F; rice @ 147 F; black beans @ 149 F; pinto beans @ 152 F; shredded beef @ 149 F.Cold holding temps. recorded: Guacomole @ 41 F; sourcream @ 45 F; pesto @ 46 F. Operator lowered themostat at time of inspection. Recorded temp. of reach in/makeup table @ 41 F.Items that need to corrected that are not violations:1) Slide ceiling tile back into postion above dishwasher.2) Pick up and dispose of loose debris around shared dumpster enclosure.3) Lable the spray bottle that contains plain water. Label all spray bottles to its contents. Lable the spray bottles that are labeled sanitizer with the chemical contents; ex. Quat. Reviewed with operator HACCP plan and temp. logs. All OK. Walk-in reefer cold holding at 37 F; all reach in;s cold holding between 30 -40 F. All food properly covered. Reviewed with operator handwashing training and monitoring.
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11/18/2008 | Routine Inspection 1st | 92 |
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