- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Sanitizer dispenser is dispensing quat sanitizer below 200-400ppm range. Multiple sanitizer buckets measured at approximately 100-200ppm. Air bubble in hose from sanitizer to dispenser is preventing proper amount of chemical. Repair unit to dispense properly and verify with test strips at beginning of operations.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Repair gasket on door of ice machine and clean dust from vent grates on upper portion of unit. Ensure that the ice machine is on a regular (i.e. monthly) schedule to clean internal and external surfaces.
- General Comments that relate to this Inspection
**No violations noted at the time of inspection**Notes:Handsink stocked and availableAlcohol advisory posted in bar area (next to soda fountain)Restrooms stocked and availableProduct dates and temps okIce scoops properly storedSanitizer bucket measured low (see restaurant permit F110139 for additional detail)Bar area clean and well maintained
- General Comments that relate to this Inspection
Notes:Handsinks stocked; available; and usedAll food and equipment temps measured in proper range throughout; thermometers availableDishwasher measured at 100ppm bleach; quat and bleach test strips availableDiscussed upcoming regulation change concerning no bare hand contact with ready to eat foodFacility is generally well maintained
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5/22/2015 | Routine Inspection 1st | 97 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Soap not immidiately available at handsink. Inspection conducted shortly after operations began. Soap and towels should be available at handsinks at all times. CORRECTED AT THIS TIME
- General Comments that relate to this Inspection
Notes:Quat sanitizer measured at 300-400ppm; test strips availableAll food product properly stored throughoutRefer and freezer units at proper temps with thermometersPizza held at 135; operator notes that pizzas are discarded if not sold after a couple hoursFacility is clean and well maintainedInformed operator to wash hands often due to working alone and handling money -long handled utensils used -pump condiments available
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5/20/2015 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
All items from the previous inspection (6/11/14) have been correctedThe walk-in refer is currently at 39; but all potentially hazardous product has not been moved back into unit as a precaution. Operator notes that High Country Refridgeration is currently en route to ensure all is functioning properlyThe ice scoop container has been cleanedAll quat sanitizer buckets measured between 200-400 ppm. Operator indicates that Ecolab was onsite to verify proper operation of dispensing units.**Please provide a copy of any documentation left by High Country
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6/13/2014 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Walk-in refer unit ~49 @ 1620 (unit turned down). Temperature ~47 @ 1650. All potentially hazardous product measured between 44-46; all potentially hazardous product (chicken; beef; pork; cheese) moved to freezer at this time. Unit must be able to maintain food product under 41 at all times. REINSPECTION REQUIRED.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Ice scoop holder for main ice bin is dirty (food debris in container). Clean this container and maintain the food (ice) contact surface in clean condition.
- [1] Wiping clothes: clean; use restricted
Multiple sanitizer buckets measured below 200 ppm quat. Quat sanitizer must be maintained between 200-400 ppm. Dispensing unit is providing product @ 200 ppm and test strips area available. Buckets changed out at this time.
- General Comments that relate to this Inspection
**No Violations Noted**Handsink is stocked and availableIce bin and scoop okAlcohol advisory posted by soda fountain unitBarware is washed in kitchen dishwasher (100 ppm chlorine @ 120)Bar area is adequately maintained
- General Comments that relate to this Inspection
Handsinks stocked and available; good handwashing practices observedWalk-in freezer @ -10; all product frozen solidOther than noted above; all other refer units maintaining product under 40 with thermometers availableHot holding: beans 150+; all other product cooked to orderDishwasher sanitizing @ 100 ppm chlorine with a final rinse of 120
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6/12/2014 | Routine Inspection 1st | 93 |
- [1] Non-food contact surfaces of equipment and utensils clean
Food debris noted inside microwave and floor of the rear reach-in refer unit. Clean these surfaces and maintain free of food build up.
- General Comments that relate to this Inspection
Handsink stocked and available; observed useRear freezer @ 0; all product frozenKeg cooler @ 42; all other refer units maintaining proper tempsThermometers available in refer unitsQuat sanitizer dispenser dispensing sanitizer @ 300-400ppm -operator indicates that test strips are available at the facility; but they cannot be located at the moment -> FIND THEMNo hot product prepared at this timeAll food product properly storedAlcohol advisory postedSingle employee operating facility; be sure to have good handwashing practices as the only money handler
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6/5/2014 | Routine Inspection 1st | 99 |
- [1] Thermometers provided and conspicuous
Ensure all reach-ins are equipped with conspicuously placed thermometers.
- General Comments that relate to this Inspection
General Notes:-hand sink stocked-ice bin scoop stored properly-all glassware washed in kitchen dishwasher - checked at 100 ppm chlorine; chemical test kits available-alcohol advisory sign posted as required
- General Comments that relate to this Inspection
No violations noted at time of inspectionGeneral Notes:-hand sink stocked - observed employee hand washing-discussed future WCHD requirement of no bare hand contact with ready to eat foods-hot holding: beans 145F to 150F-make-up units all less than 40F -cheese; turkey; ham pepperoni; chicken 38F to 40F-cold holding drawers 38F -raw beef; sausage 39F to 41F-walk-in 37F; cooled beans 38F; raw chicken 37F-raw product stored properly - no cross-contamination issues noted-discussed cooling procedures with no problems noted-wiping cloth sanitizer bucket at 200 ppm quat-dishwasher at 100 ppm chlorine; chemical test kits available-ice machine clean; scoop stored properly-chemicals labeled and stored properly-restroom stocked and clean-discussed employee health policies. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for 48 hours after symptoms stop.
- General Comments that relate to this Inspection
No violations noted at time of inspectionGeneral Notes:-hand sink stocked-freezer less than 0F-reach-ins less than 0F-product dates current-walk-in at 37F -hot dogs at 38F-food and single service items stored 6" above ground-all dishes/utensils washed/sanitized in kitchen dishwasher; checked at 100 ppm chlorine-alcohol advisory sign posted as required
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11/21/2013 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
One Certified Food Protection Manager who has been issued the WCHD's certificate in now employed full time at this facility. Mark Johnny; cert #M100617 expires on 9/23/2015. Have CFPM bring WCHD's certificate to post and keep posted in establishment.
- General Comments that relate to this Inspection
Cleaning of floor under equipment has been done. Ensure to clean floor frequently from now on to prevent future build up.WCHD's CFPM certificate issued on 8/15/2012 to manager Nicholas Mullins; cert #M120473 expires on 10/5/2016. Post certifcate in estbalishment when certificate is received in the mail.
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8/16/2012 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Noted 3 bottles of liquor stored in ice bin with customers' ice. Do not store any articles other than an ice scoop with the handle off the ice in ice bin; corrected at this time.
- [3] CFPM or person in charge present; certificates posted as required
CFPM completed an on-line cerfication course and national exam but has not yet applied for WCHD's certificate from last year's inspection notice. CFPM must apply for WCHD's CFPM certificate at Health Department by 8/8/2012;
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Noted build-up of debris and fallen cups and lids under refrigerated units and under counters. Clean floor frequnelty under equipment to prevent build-up; floor to be cleaned today per manager.
- General Comments that relate to this Inspection
Noted bar hand sink stocked and functional.Bar refrigerator with milk jug at less than 40 F.Noted alcohol warning singn posted as required.
- General Comments that relate to this Inspection
Sliced tomatoes 34 F; shredded cheesed 36 F on top of refirgerated prep unit. Sliced cheese 32 F in refrigerated chef base.Sliced tukey 39 F; guacamole 39 F on top of refrigerated salad prep unit.Sliced canadian bacon 40 F; grilled cubed chicken breast 40 F in refrigerated pizza prep unitWalk-in cooler at 35 F. Sliced roast beef 36 F; sliced turkey 36 F in walk-in cooler.Dish washer observed operating at 120 F and 50 ppm chlorine concentration; ensure to keep chlorine test strips available and monitor chlorine daily as for proper concnetrations.Noted hand sinks stocked and functional.
- General Comments that relate to this Inspection
Walk-in cooler at 38 F.Noted hand sink stocked and functional.This facility does not meet conditions for exemption given to snack bars operated in little league baseball fields.Facility must have one CFPM who has completed an approved certification course and has applied for WCHD's CFPM certificate and who is assigned solelyy to this facility by 9/1/2012
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8/1/2012 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
The items noted on the previous routine inspection conduicted on 6/15/2011have been corrected.Walk-in cooler was serviced on 6/16/2011; ambient temperatrure at 38 F. Sliced roast beef 38 F; sliced cheese package 38 F in walk-in cooler.CFPM for this facility; Mark Schloss M070445 exp 5/8/3012; is covering two other facilities and is not on full time basis at thsi facility as noted on the previous report; therefore; one CFPM must be obtained who is full time at this facility by 7/21/2011 Follow-up on this requirement to be conducted on deadline date.
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6/20/2011 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Temperature of chese packages at 45 F and hot dogs at 42 F to 45 F in walk-in cooler. Ambient temperature of walk-in cooler registered at 45 F. Some ice build-up noted on coil unit. Have walk-in cooler serviced to maintain product temperatures at 40 F or below.
- [1] Thermometers provided and conspicuous
- [1] Thermometers provided and conspicuous
Built-in thermometer of walk-in cooler not functional. Fix thermometer or place one accurate thermometer inside walk-in cooler.
- [3] CFPM or person in charge present; certificates posted as required
CFPM Mark aSchloss is provided coverage for this and two other establishments and not covering full time in this establishment. Must provide on CFPM who is full time in this establishment by 7/15/2011. No points deducted at this time on this requirement.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Quats test strips not available in facility. Quats sanitizer being used in 30-comp-artment sink and sanitizer buckets. Must acquire and keep quats test strips to monitor sanitizer for proper concentrations of 200 ppm to 300 ppm.
- [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required
- [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required
Final cooking temperature of burger beef patties taken at 140 F and 145 F. burger patties were cooked medium per customers' request but no consumenr health advisory is provided for risk of foodborne illness when consuming raw or undercooked animal foods. Copy of consumer adicory handed out to staff to make up notice and post conspicuously to customers.
- General Comments that relate to this Inspection
Noted bar hand sink stocked and functional.Noted alcohol warning sign posted as required.
- General Comments that relate to this Inspection
Product temperatures taken in all refrigerated units were at 40 F or below.Dishwasher checked at 120 F and 100 ppm chlorine concentration.Noted hand sink in prep area stocked and functional.Walk-in freezer at 10 F.
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6/15/2011 | Routine Inspection 1st | 92 |
- General Comments that relate to this Inspection
Walk-in cooler at 35 F.Noted hand sink stocked and functional.Temperature of hot dogs at 130 F on top to 165 F on bottom; rotate hot dogs in pan to keep temperature at 140 F or above on all hot dogs.
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5/31/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Okay to issue permitno signatures see hard copy for signatures.
- General Comments that relate to this Inspection
Okay to issue permitOkay to openProvide a no Smoking signNote: no signatures see hard copy for signatures
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4/4/2011 | Opening Inspection | 100 |
- [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required
Alcohol warning sign not found posted. Copy of sign provided to staff and was posted at this time. Keep sign posted as required.
- General Comments that relate to this Inspection
Hot dog at 143 F and 154 F in warmer unit.Walk-in cooler and other refrigerated equipment at below 40 F.Freezer at 5 F.Noted hand sink stocked and functional.
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6/8/2010 | Routine Inspection 1st | 99 |
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