- [1] Storage; handling of clean equipment / utensils
-Observed spoons being stored in the condiments that had fallen into the product. Ensure serving utensils are properly stored with handles out of the product to prevent contamination. Corrected during inspection.
- [4] Number; convenient; accessible; designed; installed
-Observed handsink blocked by garbage can and ice melt distributer. Ensure handsink is accessible to allow proper handwashing. Corrected during inspection.
- General Comments that relate to this Inspection
Notes:-Restroom clean and stocked.-Observed proper thawing of hotdogs in the walk in cooler. Walk in cooler at 40F.-No products were being hot held at time of inspection. Facility only cooks hot dogs for the lunch hour. Hot dog cooker was clean. Facility was aware of proper hot holding procedures.-Sanitizer at 200 ppm chlorine. Test strips available.-PCO is Bonanza. No pests or vermin observed during the inspection.
- General Comments that relate to this Inspection
Notes: No violations observed during inspection.-Outside garbage properly stored.-Reach in cooler at 36F. All dates good.-Walk in cooler at 40F. All dates good and food stored properly.-Ice machine clean. Scoop stored properly. Ice properly labeled.-Chemicals stored properly.-Sanitizer solution 200 ppm Chlorine. Recommend 50-100 ppm.
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3/30/2015 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stocked.Discussed importance of handwashing.Discussed employee health. Ensure foodhandlers ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.No food hot holding at time of inspection. Reviewed processes with no problems noted.Sanitizer bucket at 100 ppm chlorine. Test strips available.Facility clean and well kept.
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms properly stocked.Discussed importance of handwashing.Walk-in cooler at 35 fReach in deli cooler at 36 fCode dates checked fineObserved good food storageFacility clean and well kept*Remind staff to check appropriate facility location box on ice bags for traceback purposes
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1/16/2014 | Routine Inspection 1st | 100 |
- 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.Hot holding temps good-corn dogs 145 fFinal cook temperatures taken to ensure product reaches 140 f minimumDiscussed wash; rinse; and sanitizer procedures - goodSanitizer bucket 200 ppm + chlorine. Maintain 50-100 ppm chlorine and change at least every two hours.Test strips availableFacility clean and well kept
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms properly stocked (handsink in need of recaulking).Discussed importance of handwashingWalk-in cooler at 32 fReach in cooler at 38 fCode dates checked fineFacility clean and well kept
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2/25/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
CFPM has applied for WCHD's certificate and pending to receive certificate in the mail. Post WCHD's certificate upon receipt and keep posted in the establishment.The burnt out light in the hot food case has been replaced.
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3/29/2012 | Routine Reinspection 1st | 100 |
- [3] CFPM or person in charge present; certificates posted as required
CFPM has ServSafe certificate issue date 7/27/2011; No WCHD's certifcate has been issued to CFPM. CFPM must come to health department to apply for WCHD's certificate by 3/29/2012
- [1] Lighting provided as required; fixtures shielded
Replace the burnt out light bulb in hot food case to ensure proper ambient temperature is maintained in all areas.
- General Comments that relate to this Inspection
Hot dog 156 F; corn dog 42 F in hot food case.Hot dog at 36 F in walk-in cooler.Noted hand sinks in prep area and in restroom stocked and functional.
- General Comments that relate to this Inspection
Walk-in cooler at 36 F.Deli refrigerator at 38 F.Daes on food products checked werew current in general.Noted hand sink in prep area and in restroom stocked and functional.
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3/23/2012 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 3/8/2011 have been corrected.
- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 3/8/2011 have been corrected.
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3/18/2011 | Routine Reinspection 1st | 100 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Noted wrong type of test strips available for sanitizer employed. Provide chlorine test strips for monitoring of chlorine sanitizer for proper concentrations.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Re-affix rubber base to wall and repair hole in same spot of wall next to 3-compartment sink.Noted dirt build-up under ice machine. Clean floor frequently under ice machine to prevent build-up.
- [1] Lighting provided as required; fixtures shielded
Replace burnt out light and one missing light in hot food case.
- General Comments that relate to this Inspection
Food temperatures taken in hot food case: hot dog 152 F. tamal 152 F; chicken strips 142 F.Temeperature of hot dog 38 F in walk-in cooler.Noted hand sinks in back area and in restroom stocked and functional.Manager completed and approved certtifcation class on 2/28/2011 and will apply for WCHD's certificate as soon as ServSafe certifcate is received.
- General Comments that relate to this Inspection
Noted dates on food products checked to be current.Noted hand sinks in back area and in restoom stocked and functional.Open sandwich cooler at 32 F.Walk-in cooler at 38 F.
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3/8/2011 | Routine Inspection 1st | 96 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Clean floor in walk-in cooler under front side shelving of debris build up and fallen articles.Clean floor under ice machine of debris build-up.Cleaning of these areas to be completed by 4/1/10 per mgmt.
- General Comments that relate to this Inspection
Temperatures taken in hot holding units: corn dog 140 F; hamburger 152 F; chili bean sauce 140 F; cheese sauce 140 F.Hot dog at 36 F; italian sausage at 37 F; sliced cheese at 40 in walk-inn cooler.Prep area and restroom hand sinks found stocked and functional.Noted dumpster area clean
- General Comments that relate to this Inspection
Walk-in cooler at 38 F. Other refrigerated equipment at below 40 F.Dates checked on food products were ok.Facility found very clean and well organized in general.
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3/30/2010 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
The items noted on the previous inspection conducted on 4/20/09 have been corrected.Printing on boxes of chili bean sauce and sauce bags states to keep temperature of unopened bags between 30 F and 80 F ; ok to keep stored at room temperature as found on previous inspection provided it does not exceed 80 F.CFPM James K. Whitew completed recertification class on 4/26/09; James White to be assigned to other location.CFPM Patric G. Jones to apply fro duplicate certificate at WCDHD shortly. keep certificate posted upon receipt.
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4/27/2009 | Routine Reinspection 1st | 100 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Test strips not found. Provide test strips to monitor sanitizer in 3-compartment sink.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Re-affix and caulk 3-compartment sink to wall.
- General Comments that relate to this Inspection
Walk-in cooler at 38 F.Walk-in freezer at -5 F.Temperatures checked in hot holding units: chicken strips 146 F; corn dog 135 F; hamburger 166 F. Hot dogs at 168 F and 157 F; ensure hot dogs are heated to 165 F first and held at 140 F thereafter.Nacho cheese 143 F; chili bean sauce 142 F.Ice machine's interior will need cleaning in near future.Sealed bags of nacho cheese and chili bean sauce found stored in cabinet at room temperature. Per Mgmt; these products are safe for storage at room temperature as per manufacturer. Provide written verification from manufacturer.Servsafe certificate of one CFPM found posted; WCHD's CFPM certificate of either of two CFPM's not being kept in the establishment. Must keep WCHD's CFPM certificate posted.
- General Comments that relate to this Inspection
Deli cooler at 34 F.Walk-in cooler at 38 F.Walk-in freezer at -5 F.Product dates checked were okRestroom stocked.
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4/20/2009 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
Handsink and restroom properly stocked.Hot holding unit at 155 degrees F.Sanitizer and test strips on site.Facility clean and well kept.
- General Comments that relate to this Inspection
Restroom properly stocked.Walk-in cooler at 40 degrees F.Walk-in freezer at 0 degrees F.Food storage good.
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2/26/2008 | Routine Inspection 1st | 100 |
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