- General Comments that relate to this Inspection
No violations noted.Restrooms/handsinks properly stockedDiscussed importance of handwashingDicsussed no bare hand contact w/ ready to eat foodsDiscussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) or sore throat w/ fever are excluded for at least 48 hours after symptoms stop.All coolers at 40 f or below-steak 37 f; chicken 41 f; salmon 33 f; fish 38 f; ground 37 f; london broil 37 fShellfish tags retained for 90 days minimumDiscussed wash; rinse sanitize procedures - good
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11/24/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Handsinks/restrooms properly stocked. Discussed importance of handwashing. Ensure employees wash hands frequently.Discussed no bare hand contact w/ ready to eat foods.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) or sore throat w/fever are excluded for at least 48 hours after symptoms stop.All coolers at or below 40 fAll freezers at 0 FObserved good food storage
- General Comments that relate to this Inspection
No violations noted.Notes:Handsinks/restrooms properly stocked. Discussed importance of handwashing. Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) or sore throat w/fever are excluded for at least 48 hours after symptoms stop.Discussed no bare hand contact w/ ready to eat foods.All coolers at 40 f or belowObserved wash; rinse; sanitize proceures - goodquat sanitizer at 200 ppmtest strips onsiteObserved good food storage
- General Comments that relate to this Inspection
Notes:Restrooms properly stocked. Discussed importance of handwashing. Discussed no bare hand contact w/ ready to eat foods.Discussed employee health. Ensure employees ill with gastrointestinal symptoms or sore throat w/fever are excluded for at least 48 hours after symptoms stop.All coolers at 40 f or below - pepperoni 41 f; cheese 41 f; turkey 39 f; potato salad 38 f; mac salad 39 fHot holding good - enchilladas 150 f; pot wedges 141 f; fried chicken 145 f; soups 149 fDiscussed wash; rinse; sanitize procedures - goodquat sanitizer at 300 ppm. Test strips on site.
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11/10/2015 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed batter used for breading chicken in tub next to fryer. Per operator raw chicken is tossed in batter; then fried. As needed; flour is added to flour mixture and thrown out at the end of the day. Raw chicken juice in the flour can cause cross contamination. Flour mixture should be discarded every 4 hours to prevent bacterial growth. Discussed a time marking system to ensure flour is discarded. Corrected on site.Observed tongs used to serve chicken in pan of water. Tongs should be stored in clean dry container or in the product with the handle up; and washed; rinsed; sanitized; and allowed to air dry every 4 hours.
- [1] Thermometers provided and conspicuous
Thermometer missing in sandwich make up unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.
- [1] In-use food; ice dispensing utensils properly stored
Observed spice bins with plastic cups used for dispensing product. Scoops with handles stored up and out of the product should be used to minimize hand contact with the product
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed bulk bins under bakery counter with build up in bottom and on lids. Clean bulk bins and maintain regular cleaning schedule.
- General Comments that relate to this Inspection
No violations noted at time of inspection.Notes:-produce handsink stocked-discussed first in; first out with no issues noted-display freezers 5F to -10F; display refrigeration 28F - 40F-food stored properly - no cross contamination issues noted-dates checked ok - have internal date checking process-regular pest control by Bonanza; no issues noted at time of inspection-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) are excluded for 48 hours after symptoms stop.
- General Comments that relate to this Inspection
Notes:-hand sink stocked-chemicals labeled and stored properly-date marking system in place-food stored properly-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) are excluded for 48 hours after symptoms stop.
- General Comments that relate to this Inspection
Notes;-hand sinks stocked; observed employee washing hands before serving customer; discussed importance of handwashing even with glove use-deli display cases all under 40F; all product temped 40F or less-final cook temp on chicken - 188F-hot holding chicken; egg rolls and soup all over 150F-discussed cooling procedure for whole chickens with no issues noted-date marking system in place-freezer at 10F-deli walk in - all product 39F or less-discussed slicer cleaning with no issues noted-dishwasher final rinse at 167F at plate level - gauge not working. Repair gauge to accurately monitor dishwasher-sanitizer bucket at 400ppm quat-food stored properly - no cross contamination issues noted-discussed first in; first out with no issues noted-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) are excluded for 48 hours after symptoms stop.
- General Comments that relate to this Inspection
No violations noted at time of inspection.notes:-Hand sinks stocked-shell fish tags in order-3 compartment sink at 300ppm quat-meat walk in at 32F - all product 39F or below-display case - all product 39F or below-slicer clean - discussed cleaning with no issues noted-ice machine clean; scoop stored properly-date marking system in place-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) are excluded for 48 hours after symptoms stop.
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11/3/2014 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 8/20/2013 have been corrected.
- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 8/20/2013 have been corrected.
- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 8/20/2013 have been corrected.
- General Comments that relate to this Inspection
The item noted on the previous routine inspection conducted on 8/20/2013 has been corrected.
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9/5/2013 | Routine Reinspection 1st | 100 |
- [1] Non-food contact surfaces of equipment and utensils clean
Calcium and debris build up noted on top of pan washer. Clean pan washer.
- [1] Non-food contact surfaces of equipment and utensils clean
Clean counter under soda dispenser of dried-on spills and dust build-up.
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
Clean outside area by dumpster of trash build-up.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Clean floor of trash and debris build-up under shelves in walk-in cooler and walk-in freezer
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Diirt build-up noted on floor and floor sink next ovens; under shelving racks; under pan washer and floor sink under pan washer; in bakery cooler. debris build-up noted on walk-in freezer floor under shelves.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Dirt and grease build-up noted on floor under stove and deep fryer; under counters and deli prep refrigerator and along base of hot food case. clean floor in these areas more frequently to prevent build-up.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Clean walk-in freezer floor of debris build-up under shelves.
- [1] Lighting provided as required; fixtures shielded
Noted most light tubes not shielded and two light tubes with shields but no end caps in doughnut case. Provde light shields and end caps for all light tubes.
- General Comments that relate to this Inspection
Walk-in cooler at 35 F. Walk-in freezer at 0 F.Thermometers of all refrigerated and freezer cases observed at proper temperatures.Noted hand sinks in restrooms and in produce prep area stocked and functional.Current dates noted on food products checked.
- General Comments that relate to this Inspection
Pan washer observed at 168 F on wash and 180 F on final rinse.Noted hand sinks stocked and functional.
- General Comments that relate to this Inspection
Sliced meats on top and inside of prep refrigertaor at 47 F to 48 F; unit had been kept open during preparation of batch of sandwiches. Ensure that product temperatures drop to 40 F in less than 4 hours. When preparing sandwiches to stock deli merchandiser; prepare small batches at one time to reduce time meat foods are kept at room temperature to prevent high temperature rise on foods.Deli walk-in cooler thermometer observed qt 45 F and shortly after temperature droped to 36 F.Product temperatures in refrigerated deli case at 42 F on salads and 37 F on deli meats and cheeses.Product temperatures in hot food case at 140 F to 180 F.Noted hand sinks stocked and functional;Quats anitizer checked at 200 ppm concentration in 3-compartment sink.
- General Comments that relate to this Inspection
Meat walk-in cooler at 45 F; cooler just came off of defrost cycle; ensure that temprature below 40 F is mainatined.Qiuats sanitizer checked at 200 ppm concentration in 3-compartment sink.Shellstock tags being kept on file more than 90 days.Walk-in freezer at 10 F.Meat prep room kept under refrigeration. No thermometer in room. Provide thermometer to ensure that ambient temperature is kept at 50 F or less.Noted hand sinks stocked and functional.Thermoemteres of all refrigerated meat and seafood cases observed at below 40 F.
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8/20/2013 | Routine Inspection 1st | 92 |
- [2] Food protected during storage; preparation; display; service; transportation
Operator storing raw eggs above ready to eat (RTE) foods (produce) in the produce walk-in cooler. Always store raw below RTE to prevent the potential for contamination.
- [1] Non-food contact surfaces of equipment and utensils clean
There is some visible accumulation of dried soda syrup on the soda machine drip tray and in the cabinet under the soda machine. Clean and maintain clean to prevent pest attraction.
- General Comments that relate to this Inspection
OBSERVATIONS:- The exterior walk-in freezer thermometer (unit B-6) is not functional (pegged) - repair or replace.- No out of date product observed on the sales floor.- Chemicals were clearly labeled and properly stored away from foods.- Reviewed pest control logs. Preventative maintenance is being performed once monthly.- Post a copy of the Certified Food Protection Manager at the facility.
- General Comments that relate to this Inspection
No violations observed at the time of inspection.- Post a copy of the Certified Food Protection Manager at the facility.
- General Comments that relate to this Inspection
OBSERVATIONS & RECOMMENDATIONS:- Temperatures observed were at or near required regulations (potato wedges 162F; fried chicken 170F; burritos 152F; walk-in 32F; potato salad 40F; fruit salad 40F). Corn dogs at 117F. Out since 8:30. Reheated to 165+. Ensure that all hot held potentially hazardous foods are held at 140F or hotter and if out of temperature for 4 hours or longer the product must be discarded.- All sanitizers observed were at required levels (quat ammonia for the 3-compartment sink = 300ppm; for the wipe down bucket water = 200ppm). Observed high temperature dish machine rinse temperature of 182F at the jacket.- Reviewed temperature logs on hot case. No deficiencies observed.- Post a copy of the Certified Food Protection Manager at the facility.
- General Comments that relate to this Inspection
No violations observed at the time of inspection.OBSERVATIONS & RECOMMENDATIONS:- Facility is clean and well maintained.- All hand sinks were stocked and operational.- All refrigeration was at proper temperature with proper storage (walk-in freezer 4F; walk-in cooler 32F; dairy 30F).- Post a copy of the Certified Food Protection Manager at the facility.
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6/27/2012 | Routine Inspection 1st | 97 |
- [2] Handling of food; ice; minimized
Operator using non-handled plastic containers as scoops in the bulk dry spices (honey lemmon; bbq and garlic pepper). Use food grade scoops with handles only so that you minimize hand contact with the food.
- [1] In-use food; ice dispensing utensils properly stored
Operator storing the ice scoop on top of the ice machine. This is not a clean surface. Store in a food grade easily cleanable surface or container. (Corrected on-site).
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
The external thermometer for the walk-in freezer (unit B6) is not accurate (pegged at the negative end of the scale -80F). Repair or replace.
- [1] Non-food contact surfaces of equipment and utensils clean
There is an accumulation of debris inside the cabinetry under the self-service soda machine and coffee area. Clean and maintain clean.
- [1] Installed; maintained
The water valve was turned off at the wall (single compartment food prep. sink) due to a leak at the valve. Repair.
- General Comments that relate to this Inspection
OBSERVATIONS & RECOMMENDATIONS:- Do not store knives or other utensils in sanitizer water. If knives and utensils need to be stored in water; use plain water only so that you do not risk imparting any chemicals directly into the foods (per FDA). Change out the bucket; water and utensil with clean every couple of hours. Never exceed 4 hours before changing out.- Always store all chemicals below and away from foods to prevent any potential for contamination (e.g. sun dry laundry soap over canned drink product and pasta).- ***POST THE CERTIFIED FOOD PROTECTION MANAGER CERTIFICATE OR A COPY WITHIN 7 DAYS (BY 8-17-11)***
- General Comments that relate to this Inspection
OBSERVATIONS & RECOMMENDATIONS:- Temperatures observed were at or near regulation (ambient seafood case 44F with product on ice; walk-in freezer 10F; walk-in cooler 32F).- Install a NSF listed room thermometer in the meat processing room so that you can easily monitor the condition of the room refrigeration units.- Wipe down sanitizer water tested 300ppm quat ammonia.- Ensure that slicers are cleaned thoroughly and frequently (never exceed 4 hours unless the equipment is to be cleaned prior to its next use). Copy of FDA slicer safety and cleaning handout to operator. ***POST THE CERTIFIED FOOD PROTECTION MANAGER CERTIFICATE OR A COPY WITHIN 7 DAYS (BY 8-17-11) OBTAIN RECIPROCITY AT THE HEALTH DEPARTMENT TO OBTAIN THE WCHD CERTIFICATE AND PICTURE ID CARD***
- General Comments that relate to this Inspection
No violations observed at the time of inspection.OBSERVATIONS AND RECOMMENDATIONS:- Walk-in freezer at 0F.- Hand sink functional and stocked.- No food storage issues.- ***POST THE CERTIFIED FOOD PROTECTION MANAGER CERTIFICATE OR A COPY WITHIN 7 DAYS (BY 8-17-11)***
- General Comments that relate to this Inspection
OBSERVATIONS & RECOMMENDATIONS:- Do not store knives or other utensils in sanitizer water. If knives and utensils need to be stored in water; use plain water only so that you do not risk imparting any chemicals directly into the foods (per FDA). Change out the bucket; water and utensil with clean every couple of hours. Never exceed 4 hours before changing out.- Ensure that slicers are cleaned thoroughly and frequently (never exceed 4 hours unless the equipment is to be cleaned prior to its next use). Copy of FDA slicer safety and cleaning handout to operator.- All product and ambient temperatures observed were at or near regulation (walk-in 36f; display cooler 32f; tuna salad 37f; maccaroni salad 39f; potato wedge 164f; fried chicken 167f; 168f; salad reach-in 28f).- All sanitizer levels observed were at regulation concentration (quat sanitizer bucket water 300ppm; dish machine final rinse 182f at the jacket thermometer). ***POST THE CERTIFIED FOOD PROTECTION MANAGER CERTIFICATE OR A COPY WITHIN 7 DAYS (BY 8-17-11) OBTAIN RECIPROCITY AT THE HEALTH DEPARTMENT TO OBTAIN THE WCHD CERTIFICATE AND PICTURE ID CARD***
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8/10/2011 | Routine Inspection 1st | 93 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
170) Food contact surfaces dirty. All food contact surfaces must be clean and free of debris.Above dishwasher observed dust/grease/ detergent buildup - All surfaces must be cleaned on regular basis to maintain sanitary conditions. Clean by the end of 8/17/10.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
310) Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.Handsink in back room not stocked w/ p-towels. Corrected onsite.
- General Comments that relate to this Inspection
The following was observed during the inspection:All coolers 35-40 f. All food products dated and labeled. All food products stored properly.Freezers @ 0 f. All food products frozen.All food products stored on shelves. All aisles and floors clean.Produce area clean and food products stored properly. Veggie prep area - cutting boards clean. Veggie cooler @ 40 f. All product stored properly.Dairy/drink cooler @ 36 f. All dairy products have current fresh dates. Eggs stored in proper location.Dry storage - All food products stored properly.PCO - monthly visits.Facility in good condtion.
- General Comments that relate to this Inspection
The following was observed during the inspection:Walk in @ 36 f. All food products stored properly and are labeled and dated. All food items stored in specific areas. Floor; walls; fan guards clean.Freezer @ -10 f. All food products frozen.Display cooler: Shrimp @ 34 f; Halibut 31 f; Salmon 34 f. Knives clean.All meat equipment; cutting boards clean.All floors; walls; counters clean.Sani bucket @ 200ppm. Handsinks stocked properly w/ soap and p-towels. All handsinks accessible.Observed changing of gloves and handwashing.Shellfish tags on site and in a organized file.Items discussed w/ David & Rick: Handwash policy; sick employee policy; and cleaning & sanitizing meat prep area.
- General Comments that relate to this Inspection
The following was observed during the inspection:Walk in 38 f. All products stored properly.Freezer -5 f. All products frozen.Bakery prep area clean and organized.All food bin containers clean and scoops/utensil stored properly.Oven areas; counters; handles; and floors clean.Bakery display cooler @ 40 f; All cakes stored properly. Dough mixers clean. Pan racks clean.3 compartment @ 200pp snaitizer. Sani Bucket 200ppm.
- General Comments that relate to this Inspection
The following was observed during the inspection:Walk in @ 38 f. All food products stored properly. Tomatoes @ 38 f; Cheese 38 f. Freezer @ -5; All products frozen.Make up/ reach in cooler @ 38 f. Deli meat 38 f; Cheese 38 f; Tomatoes 38 f.Deli display cooler: Whole deli meat Ham 37 f; Salami 37 f; Pasta Salad 37 f.Hot holding: Fried chicken 162 f; Sausage 155 f.Deep fryer: Corn dog 147 f; Burrito 152 f; Egg roll 150 f.Floor display cooler @ 30 f. All food products stored properly. All food products labled and dated.
- SECTION XVII: ABATEMENT DATE
No violations.
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8/18/2010 | Routine Inspection 1st | 96 |
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.Observed on top of dishwasher grease food buildup clean surface to maintain sanitary condtions. Complete by 12/10/09.
- General Comments that relate to this Inspection
The following was observed during the inspection:All cold cases 40F or below - average 35FAll food products - Dates okStore very clean; including floor sinksChemicals stored correctlyShell eggs stored separatelyItems discussed w/ Glenn: Handwash policies; Sick employee policy; can food policies.
- General Comments that relate to this Inspection
The following was observed during the inspection:Handsink stocked properly w/ Soap & P-towelsAll bakery products stored properlyCounters and floors cleanAll Scoops & Utensils stored properly Dishwasher @ 180 f final rinseWalk in 0 f; Walk in reefer @ 38 f; All produts stored properly and labeledHood and oven area cleanDry Storage clean and organized
- General Comments that relate to this Inspection
The following was observed during the inspection:Deli coolers @ 35 f. All food products stored properly and have current fresh dates.All counters; meat slicers; handles clean.Cold holding temps: Whole ham 38; Turkey 38 f; Cheese 38 f.Hot holding: Chicken 163 f; Potatoes 165 f; Lasagna 162 f.All serving spoons stored properly. Observed frequent changing of gloves and handwashing.
- General Comments that relate to this Inspection
The following was observed during the inspection:Meat display @ 34 f. All products stored properly. Walk in @ 33 f; Steak 33 f; Pork 33 f.Floors; Meat slicing equipment clean.Shell fish tags on file in Meat Dept.Sani @ 200ppm
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12/9/2009 | Routine Inspection 1st | 99 |
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces of equipment dirty. Clean paper product shelves of food debris build up. All non food contact surfaces of equipment must be clean.
- [1] Non-food contact surfaces of equipment and utensils clean
Microwave observed with food build up. Clean thoroughly and sanitize. Unit should be wiped down regularly with sanitizer cloth and cleaned regularly.
- [1] Non-food contact surfaces of equipment and utensils clean
Exterior of fish case had build up of food. Clean and sanitize thoroughly to prevent potential cross contamination.Shelving for packaging had build up. Clean and sanitizer thoroughly to prevent potential cross contamination.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Keep employee drinks stored separately from prep areas and below any food product to prevent potential spillage and contamination of product.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
- General Comments that relate to this Inspection
**No violations observed during the inspectionAll cold cases 40F or below - average 35FDates okStore very clean; including floor sinksChemicals stored correctlyShell eggs stored separately
- General Comments that relate to this Inspection
Hand sink stockedProduct stored correctlySanitizer bucket ok - 200ppm quatChemicals stored correctly
- General Comments that relate to this Inspection
Hand sink stockedHot holding cabinet ok- Chx - 145Chicken just cooked - 170F - store will not pull until temps out at 180FCold holding cabinet ok - pot salad - 40FStaff very knowledgable on food safetyGloves wornRaw product stored correctlyDishwasher final rinse 180**New gaskets are on order for freezer. These need to be replaced ASAP to prevent condensation build up and leakage onto product.
- General Comments that relate to this Inspection
Hand sinks stockedCutting room @ 50FRaw product separated by speciesSanitizer water @ 100ppm chlorineAll surfaces cleaned and sanitized between speciesPoultry done on separate counterGloves wornNo direct contact of product with ice**Reviewed importance of handwashing with operator**Reviewed ice machine cleaning and maintenance needs with operator
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8/29/2008 | Routine Inspection 1st | 96 |
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