- General Comments that relate to this Inspection
Violation from last inspection is correctedIce bags now bare stickers with address and contact information of the store Contact has extra labels for future bags
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2/18/2016 | Routine Reinspection 1st | 100 |
- General Comments that relate to this Inspection
All violations from the last inspection have been correctedSplash guard has been installed Hand towel dispenser has been relocated above the handsinkHandsink clean and stocked
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2/10/2016 | Routine Reinspection 2nd | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Need to install splash guard next to back handsink
- General Comments that relate to this Inspection
All other violations from last inspection; except for splash guard; have been corrected.Contact said the hot holding until near the cash register has been repaired: Both food items in the unit were >135FAll food items on the rollers were >135FReviewed hot holding logs and they look complete and are properly updated.Contact said he is checking proper final cooking temperatures on food items and confirmed proper temperatures Tong storage good for hot held items
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2/1/2016 | Routine Reinspection 1st | 98 |
- [1] Original container; properly labeled
Ice is bagged on site but the address listed on the bags is for the corporate facility in Freemont California. Need to label all current and future bags with the name; address and contact information of the facility where bagged for traceability. Can use new bags; rubber stamp or stickers.
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Hamburgers and burritos in the hot holding unit in the front of the store near the cash registers were between 122-125F. Contact said the until was turned all the way on high and usually the food items are discarded after four hours but none of the items were time stamped. Contact said the food items had been out since noon. Need to either discard food items or reaheat to 165F and held in another hot holding until. Contact discarded food items - Corrected on site. If facility wishes to only use time as a public health control for holding of these food items; they must submit a written plan for approval. Otherwise; all food items must be hot held at 135 or greater.
- [4] Facilities to maintain product temperature
Hot holding unit near the front counter is not holding food items at 135F or greater. Unit must be repaired or replaced so it can hold 135F and cannot be used in the interim.
- [2] Food protected during storage; preparation; display; service; transportation
Reviewed cold holding and hot holding logs which are to be done every 2 hours. When I reviewed the hot holding logs at 13:11; the temperatures for 14:00 had already been written on the log and the temperatures were between 10-15 degrees different then what I had tested with my thermocouple. I requested the staff start a new temperature log for the day and retest the temperatures so they accurately reflected the current temperatures. Contact said they are using a stem thermometer to test the food items but he said they were not calibrating the thermometer. I explained how to calibrate the thermometer and explained this should be done on a routine basis and after the thermometer is dropped. Food items are cooked in the back convection oven based on specific times stated by corporate. However; contact said he never checked the final cooked temperatures. Need to periodically test the final cook temperatures to ensure oven is working properly. Recommend maintaining a cooking log for verification by CFPM.Need to install a splash guard between the back handsink the the prep area used to cut pizzas to prevent cross contamination. Need to relocate the handtowel dispensor directly abvoe the hand sink so it is not over the prep area.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Tongs for the hot dogs and taquitos were sitting on a round non-slip pad that was dirty. Need to discard pads and ensure tongs are being placed on cleanable surfaces or on disposable items like plates to prevent cross contamination. Corrected on site.
- General Comments that relate to this Inspection
Handsink clean and stockedExpiration dates current for food items Fridges <=41FFood frozen in the freezer Bathrooms clean and stocked
- General Comments that relate to this Inspection
Currently this facility is only a risk level one which means a CFPM is not required. However; due to the number of operational issues related to food safety; continuous issues at this location may result in a CFPM being required; possibly during all hours of operation. Handsink clean and stockedFridges <=41FFood in freezers is frozen solid Observed good thawing of frozen food items in the walk-in fridge Bathrooms clean and stockedStaff verbalized how to set up 3 compartment sink and proper sanitizer level of Quat; test strips availableIce machine clean Reviewed no bare hand contact with ready to eat food regulations and reminded staff to wash hands prior to donning gloves Hot hold: tamales 135Fhot dogs; 135-137FTaquitos 135-138FCorn dogs 141FPizza 135FObserved proper handwashing prior to donning gloves by staffFacility has not had employee(s) take and fail one of the recognized CFPM exams in the past year. No other CFPMs at this location.
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1/28/2016 | Routine Inspection 1st | 86 |
- General Comments that relate to this Inspection
The items noted on the previous routine inspcetion conducted on 3/19/2015 have been corrected.
- General Comments that relate to this Inspection
Products sold of discarded before 4 hours and temperature is targeted at 140 F or above.The following temperatures were taken: taquitoes at 155 F; 147 F and 135 F; large hot dog 135 F on roller grill; pizza at 150 F in hot holding case. Keep all proucts at 140 F or above since time is not being recorded for time tracking; employees do mental time tracking only.Other item noetd on the previous routine inspection has been corrected.
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4/2/2015 | Routine Reinspection 1st | 100 |
- [1] Non-food contact surfaces of equipment and utensils clean
Defrost and clean interior of worktop freezer to remove ice build-up inside. Ice build-up may be due to condensate leak; have unit checked to fix leak for proper condensate drainage.
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
Noted trash and dirt build-up on dumpster enclosure floor. Clean enclosure on more frequent scheduled basis to keep it clean.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Notted trash build-up and driesd spills in some areas under front and back shelving on walk-in cooler floor; dirt and trash build-up under dry storage shelves and under the two freezer and ice maker on back room floor.Clean floor on more frequent scheduled basis under shelves and equipment in these areas to keep floor clean.
- General Comments that relate to this Inspection
Noted current dates on food products checked.Noted hand sinks stocked and functional in prep area and in restrooms.Walk-in cooler and other refrigerated units checked at 40 F or below.
- General Comments that relate to this Inspection
Temperature of some of the taquitoes and hot dogs were below 140 F. All these are commercially fully cooked and just need heating to 140 F or above for hot holding. Products are held for not more than 4 hours but no written time tracking is in place. All products have turn over of much less than 4 hours per owner. Monitor heating temperatures to ensure that all products are heated to 140 F minimum and at less than 4 hour intervals on grill to keep products at 140 or above.Noted hand sinks stocked and functional in prep area and in restrooms.Quat sanitzer from pre-mix dispenser at 3-comaprtment sink checked at 200 ppm concentration. Ensure to monitor sanitizer periodically with test strips as for proper concentrations.
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3/19/2015 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
The CFPM has obtained WCHD's certificate; #M140731 expires 5/26/2019. Keep the latter Certificate posted in the establishment.Ensure to clean the dumpster enclosure on more frequent scheduled basis; dirt and trash build noted at this time. Per manager; dumpster enclosure will be cleaned up today.
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6/25/2014 | Routine Reinspection 1st | 100 |
- [3] CFPM or person in charge present; certificates posted as required
Owner was the CFPM for this facility; Owner assigned to new facility acquired over 60 days ago. This facility has not had a CFPM assigned to it full time since. Must have one CFPM complete an approved certification class by 4/30/2014.
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
Noted large amount of trash and dirt behind dumpster on enclosure floor. Clean the enlosure more frequently to keep clean.
- General Comments that relate to this Inspection
Walk-in cooler at 40 F.Other refrigerators at 40 F or less.Current dates noted on food products checked.
- General Comments that relate to this Inspection
Product temperatures checked above 140 F. Couple of prodcuts were 134 F. keep all products at 140 F or above.Products in hot holding units are discarded at end of 4 hours if not sold.Temperatures taken and recorded on logs every 2 hours.Noted hand sink in prep area and restrooms stocked and functional.
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3/25/2014 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 4/25/2013 have been corrected.
- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 4/25/2013 have been corrected.
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5/13/2013 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Noted several food products with expired dates on shelves. All expired products removed from shelves at this time. Ensure to check products peroidically to remove when they expire.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Noted scale build-up inside ice maker. Clean and sanitize ice maker more frequently to preventt build-up inside.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Quats trest strips not available. Provide test strips to monitor sanitizer in 3-compartment sink as for proper sanitizer concentrations.
- [1] Non-food contact surfaces of equipment and utensils clean
Defrost ice crem freezer to remove ice build-up and to keep it clean.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Noted dust build-up and fallen drink cans and boxes under and behind ice maker. Keep floor clear under and behind ice maker and clean more frequenlty to prevent build-up.
- [1] Lighting provided as required; fixtures shielded
Light tubes above food service counter not shielded. Provide light tubes with shields.
- General Comments that relate to this Inspection
Walk-in cooler at 38 F.Noted hand sinkis in back prep rooom and in restrooms stocked and functional.Refrigerated equipment at below 40 F.
- General Comments that relate to this Inspection
Tornadoes at 135 F to 145 F; chicken sausage 130 F; corn dog 130 F; products hot held on roller grill for a time not to exceed 4 hours. Ensure that time is being tracked to remove products to discard if not sold at end of 4 hours.Barbeque rib sandwich 162; cheesesburger 148 F in hot food case.Walk-in cooler at 38 F.Noted hand sinks in back prep room and in restrooms stocked and functional.
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4/25/2013 | Routine Inspection 1st | 91 |
- [1] Thermometers provided and conspicuous
- No thermometer in the dedicated bagged ice freezer - Install. Maintain at 0F or less.- Non-working thermometer in the ice and ice cream freezer case. Repair or install a working thermometer. Maintain at 0F or less.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
No soap and towels at the customer area front food counter hand sink. Stock this area with soap and paper towels. Be advised that it is the policy of this agency that hand washing stations be stocked and operational at all times during operation and must be located within 25 feet of the food preparation and are within line of sight.
- General Comments that relate to this Inspection
OBSERVATIONS:- All ambient refrigeration temperatures observed were at or near required levels (walk-in 40F; display cooler 30F).- All product was well organized with chemicals properly labeled and stored in designated areas away from foods.- Restrooms were stocked; clean and operational.- Raw foods (eggs) were properly stored on the bottom of the display shelf in the walk in.
- General Comments that relate to this Inspection
OBSERVATIONS & REQUIREMENTS:- Temperatures observed as follows: white freezer ambient -2F; philly steak in hot hold 177F; sausage & egg griddle cake in hot hold 151F; tamales in hot hold 153F; pork chili verde tornado in hot hold 157F; ranchero steak and cheese in hot hold 157F; cheesy pepperjack tornado in hot hold 148F; **bahama mama hot dog in hot hold 130F (after 5 minutes 136F); **gourmet hot dog 122F (after 5 minutes 130F); **corn dog 103F (after 5 minutes 116F).**These food items were not at appropriate hot holding temperature (minimum 140F). Operator stated the product had been placed out ~ 30 minutes prior and were continuing to heat. It appears that the rollers will be able to heat the product to a minimum of 140F in a short period of time. Operator also advised product does not last but that if it does it will be discarded after 4 hours. Advised operator that if time is used as a control barrier to pathogenic bacterial growth; the time in and out must be documented.
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6/18/2012 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
All violations noted on the previous inspection (dated 9-16-11) have been corrected.
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9/26/2011 | Routine Reinspection 1st | 100 |
- [3] CFPM or person in charge present; certificates posted as required
The Certified Food Protection Manager has expired as of 9/12/11. Also; the CFPM certificate and/or identification was not available at the time of inspection. Please be advised that the CFPM certificate must be posted within the facility per regulation. Obtain a valid CFPM within 60 days (by 11-16-11)
- [1] Installed; maintained
The instant water heater in the Men's restroom is not functioning. Unable to obtain hot water at this sink. Repair or replace.
- [5] Necessary toxic items properly stored; labeled; used
Observed several chemical containers unlabeled (1 spray bottle on the 3 compartment sink and two containers on the shelf above the 3 compartment sink). Ensure all chemicals are clearly labeled to prevent misuse. Corrected on-site.There must be no chemical storage above the clean side of the 3-compartment sink. Store all chemicals below the sink or away from food and food equipment to prevent the potential for contamination. Corrected on-site.
- General Comments that relate to this Inspection
OBSERVATIONS AND RECOMMENDATIONS:- Store the raw eggs on the bottom shelf to prevent any potential for contamination from broken eggs onto other foods or drink containers.- All temperatures observed were at or near regulation (e.g. walk in ambient 40F; freezer -14F; deli cases 32F; 27F).
- General Comments that relate to this Inspection
OBSERVATIONS & RECOMMENDATIONS:- All food product observed was at or near regulation temperature (e.g. tamales = 158F; tornados = 156F; hot dogs = 138F). Per manager all hot held food is kept out for a maximum time of 4 hours with the exception of the tamales. Advised manager that any food out for longer than 4 hours must be held at 140F or hotter and if the product has been out of temperature for 4 hours or longer it must be removed from sale and discarded.
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9/16/2011 | Routine Inspection 1st | 91 |
- General Comments that relate to this Inspection
Opening inspection -Change of Ownership:Walk in @ 40 f. Condensation unit and fan in good condition and clean.All Refrigeration in good condition and temperatures at 40 f.All freezers in good condition and reading at 0 f - 10 f. All product frozen.All aisles; shelving; floors; and base coving in good condition and clean.Lighting - ok.Bathrooms clean and in good condition.Risk 1 grocery.
- General Comments that relate to this Inspection
Opening inspection/ Change of ownership:Hot holding@ 140 f.Counters and floors clean and in good condition.Soda area clean.Microwave clean.Handsink stocked and accessible.Freezer for snackbar products @ 0f. All product frozen.Dry storage ok.3 compartment sink - ok no leaks in piping. All floor sinks clean and ok.Risk 2 facility.
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1/19/2010 | Opening Inspection | 100 |
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