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4/15/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:Hot holding: Soup @ 154 f; Serving ladle stored properly and clean.Walk in cooler @ 40 f. Deli meat @ 40 f. All packaged and sealed. All food products stored properly. Condensation unit in good condition - no leaks. Fan guards clean.Walk in freezer @ 0 f. All food products frozen. Reach in cooler @ 40 f. Chicken (Cooked) 38 f; Deli meat 38 f; Sliced cheeses 38 f; Tuna 38 f. All surfaces insides cooler clean. Prep area clean and well maintained. Bread racks clean and well maintained.Utensils; cookware; knives & storage clean. Handsink stocked and accessible. 3 compartment sink operational. Sprayer in good condition. No leaks in plumbing. Customer area clean and well maintained.Observed proper food prep and handwashing onsite.Mop sink area - ok. Trash area - ok.
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2/5/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:Hot holding: Soup @ 154 f; Serving ladle stored properly and clean.Walk in cooler @ 40 f. Deli meat @ 40 f. All packaged and sealed. All food products stored properly. Condensation unit in good condition - no leaks. Fan guards clean.Walk in freezer @ 0 f. All food products frozen. Reach in cooler @ 40 f. Chicken (Cooked) 38 f; Deli meat 38 f; Sliced cheeses 38 f. All surfaces insides cooler clean. Prep area clean and well maintained. Bread racks clean and well maintained.Utensils; cookware; knives & storage clean. Handsink stocked and accessible. 3 compartment sink operational. Sprayer in good condition. No leaks in plumbing. Customer area clean and well maintained.Observed proper food prep and handwashing onsite.
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9/10/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at time of inspectionNotes:-hand sink stocked-discussed future WCHD requirement of no bare hand contact with ready-to-eat foods-make-up unit at 37F -deli meats and cheeses 36F-40F -pre-cooked and prepackaged meat balls at 39F-walk-in at 36F -deli meats and cheeses 39F-40F-containers/foods labeled and date marked-freezer at -10F-discussed cooling procedures for soups with no problems noted-three-comp. sink used for wash; rinse; sanitize-chemical test kits available-food and single service items stored 6" above ground-restrooms stocked and clean-discussed employee health policies. Ensure ill employees exhibiting gastrointestinal symptoms (diarrhea; vomiting; fever; jaundice) are excluded from work for at least 48 hours after symptoms stop.
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10/15/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at time of inspection.Notes:-hand sink stocked-make-up unit at 35F -deli meats and cheeses 37F-40F -tuna salad 38F -egg salad 39F-walk-in at 38F -deli meats and cheeses 40F-41F-hot holding: -soup at 200+F-wiping cloth sanitizer bucket at 100 ppm chlorine-chemical test kits provided -three-comp. sink used for wash; rinse; sanitize-food and single service items stored 6" above ground-restrooms stocked and clean-discussed employee health policies. Ensure ill employees exhibiting gastrointestinal symptoms (diarrhea; vomiting; fever; jaundice) are excluded from work for at least 48 hours after symptoms stop.
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7/15/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violation noted at time of inspection.-hand sink stocked-walk-in at 35F -deli meats and cheeses 38F-40F -tuna salad 37F-walk-in freezer at -3F-sandwich make-up unit at 38F -deli meats and cheeses 40F -meat balls 35F-discussed cooking and cooling procedures for soups with no problems noted-wiping cloth sanitizer checked at 100 ppm chlorine-chemical test kits available-3-comp. sink used for wash; rinse; sanitize-food and single service items stored 6" above ground-chemicals labeled and properly stored-restrooms stocked and clean-discussed employee health policies. Ensure ill employees with gastrointestinal symptoms are excluded for a t least 48 hrs after symptoms stop.
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12/8/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at time of inspection.Notes:-hand sink properly stocked-observed employee handwashing-make-up units at 40F -deli meats 38F-40F -cheese 39F -tuna salad 38F-walk-in at 35F -deli meats 37F-39F -cheeses 36F-40F-freezer at -10F-hot holding: -soup 141F-discussed cooking and cooling of soups with no problems noted-three-compartment sink used for wash; rinse; sanitize-chemical test kits available-food all stored 6" off the ground-chemicals labeled and properly stored-restrooms properly stocked and clean-discussed employee health and hygiene policies. Ensure ill employees exhibiting GI symptoms (fever; diarrhea; vomiting; jaundice) are excluded from work for at least 48 hour after their last bout of illness.
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11/9/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:All items corrected at time of reinspection except:1) Enclose the space above the walk-in reefer and ceiling. Discussed with operator to contact Environmentalist if item cannot be corrected by 11/27/08. Environmentalist to call food establishment for compliance on 12/01/08. This is a second request.
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11/25/2008 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
Final opening inspection notes:The following items need to be corrected:1) Enclose the space above the walk-in reefer and freezer to ceiling.2) Encloser the space/junction where the walk-in box and wall meet on west side of kitchen.3) Provide a covered sanitary trash receptacle in the women's bathroom.4) Stock all handsinks with soap and single service paper towels prior to opening/operating.Health permit application approved and fee collected on 11/12/08 at health dept. All equipment working and in good repair. Cold holding walk in reefer recorded @ 36 F; walk in freezer @ -10 F. OK to operate; OK to issue health permit.
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11/13/2008 | Opening Inspection | 100 |
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