- General Comments that relate to this Inspection
All violations noted on previous inspection have been corrected.-door reach in - ambient air at 36F; relish at 40F; cheese 39F-operator has purchased new tubs to allow for tomatoes to be stored on ice.
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7/22/2015 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Observed 2 door reach in with an ambient air temperature of 44F and the following food temperatures: tomatoes 46F; relish 48F. All potentially hazardous foods moved to another unit. Repair or replace unit to hold food at 41F or below.
- [2] Food protected during storage; preparation; display; service; transportation
Observed tomatoes on counter at 64F and cheese at 57F. Per operator these are left out for the lunch rush only. Institute date/time marking system. Ensure all potentially hazardous food is marked with the time it enters the temperature danger zone to ensure it is not kept above 41F for more than 4 hours.
- General Comments that relate to this Inspection
CFPM - no one has failed an initial exam in the last year.Notes:-handsink stocked; observed good employee handwashing and proper glove use; discussed no bare hand contact with no issues noted-operator stated chili may be cooled at the end of the night by placing it in a bowl in the walk in. Discussed proper cooling procedures; logs provided to operator. Document process to verify food is cooled from 135F to 70F within 2 hours and from 70F to 41F within an additional 4 hours. -1 door reach in ambient air at 30F; hot dogs at 35F-2 door small reach in - pasta salad at 38F-hot holding - chili at 171F; hot dogs 182F-3 compartment sink and test strips available. Sink measured at 200ppm chlorine. Maintain sink between 50-100ppm chlorine.-no raw products on site; no thawing takes place-food properly stored-chemicals labeled and properly stored-restrooms stocked and clean-ice machine clean; scoop ok-regular pest control by Bonanza; no pest issues noted at time of inspection-dumpster ok-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.
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7/20/2015 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
Violation noted on previous inspection has been corrected. 3-comp. sink installed and functional with hot and cold running water.
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4/27/2015 | Routine Reinspection 3rd | 100 |
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
Facility required to replace single basin sink with a three-comp (NSF or equivalent) sink to allow for proper wash; rinse; sanitize of dishes/utensils. Abetment date of 1/30/15 not met. A reinspection fee will be charged.Operator must schedule installation of sink with a licensed plumber by 3/2/15. Failure to contact the WCHD with the name of the plumbing company and schedule of installation will result in additional reinspection fees and possible permit suspension.
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2/27/2015 | Routine Reinspection 2nd | 98 |
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
Facility required to replace single basin wash sink with a three-comp. (NSF or the equivalent) sink to allow for proper wash; rinse and sanitize of dishes/utensils. Several extensions have been issued to original compliance date of 8/21/14.
- General Comments that relate to this Inspection
Per operator; sink is on order and will be installed by January 30; 2015. Failure to install the three-comp. sink by 1/30/15 will result in re-inspection fees and possible permit suspension.
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12/29/2014 | Routine Reinspection 1st | 98 |
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
Facility equipped with single basin wash sink. Per operator; facility generates the following dishes/utensils requiring washing/sanitizing: cutting boards; hot dogs tongs; chili warmer pan; hot dog steamers; knives and various condiment plastic storage containers. Operator must install a three-compartment sink (NSF or the equivalent) as several above utensils are used for preparation of potentially hazardous foods - items must be washed; rinsed and sanitized and air dried.
- General Comments that relate to this Inspection
General Notes:-front and back hand sinks stocked; gloves and tongs in use for ready-to-eat foods-reach-ins less than 40F; hot dogs; pasta salad; sausage 36F to 40F-hot holding: chili 153F; hot dogs/sausage 199F-per operator; no cooling conducted-ice machine clean; scoop stored properly-wiping cloth sanitizer bucket at 100+ ppm chlorine *ensure cloths are stored in sanitizer between uses; chemical test kits available-food and single service items stored 6" above ground-restrooms stocked and clean-discussed employee health policies. Ensure employees ill with gastrointestinal symptoms (vom. and/or dia.) are excluded for 48 hours after symptoms stop.*ensure all food prep. is conducted on-site in permitted facility
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7/24/2014 | Routine Inspection 1st | 98 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Provide chlorine chemical test strips to verify bleach sanitizer and maintain at 50ppm to 100 ppm chlorine
- General Comments that relate to this Inspection
General Notes:-hand sinks stocked*discussed future WCHD requirement of no bare hand contact with ready-to-eat foods-hot holding: -chili 158F -hot dogs/polish dogs 178F-198F-front reach-in 37F -hot dogs/sausages 36F-40F-back reach-ins 37F-39F -hot dogs; cheese 38F-40F-ice machine clean; scoop stored properly-facility previously approve to wash/sanitize in single basin sink *WCHD to conduct file review re: no 3-comp. sink required-wiping cloth sanitizer bucket at 100 + ppm chlorine-food and single service items stored 6" above ground-restrooms 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
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2/4/2013 | Routine Inspection 1st | 98 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed pink moldy substance build up inside ice machine. Clean ice machine on regular basis to prevent cross contamination issues. Correct by the end of 1/5/12.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
360) Wall in need of repair. Repair following area(s) to maintain a smooth; durable; and easily cleanable surface.Observed above handsink in front area - wall has water damage. Repair and patch wall to make surface smooth; sealed; durable; and easily cleanable. Correct by 1/12/12.
- General Comments that relate to this Inspection
Notes:Hot holding: Hot dogs 188 f; Chili 169 f. All serving utensils clean and stored properly. Refrigerator @ 40 f. All food products have current dates and stored properly. Prep areas clean and well maintained. Reach in cooler @ 40 f. Hot dogs 38 f. Cheese 38 f. Counters and floors clean. Handsink stocked properly w/ soap and p-towels. Prep sink and 3 comp sink operational no leaks. Sani bucket 50 ppm. Customer area clean and well maintained.
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1/5/2012 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
The following was observed during the inspection:Large refrigerator; Hot dogs 36 f; Cheese 36 f.Reach in units @ 38 f: Hot dogs 36 f.Hot holding: Hot dogs 176 f; Chili 150 f.Drink cooler @ 38 f. Dairy products have current dates. Prep area; utensils; cook ware; and knives clean and stored properly. Ice machine clean and scoop stored properly.**Sliced tomatoes on ice. Fountain soda area clean.Handsink stocked properly w/ soap & p-towels.Floors; handles; counters; and walls cvery clean.Dining room clean and well maintained.
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1/5/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The following was observed during the inspection:Large refrigerators @ 38 F. All food products stored properly. Tomatoes 38 f; Cheese 38 f; Hot dogs 34 f. All dates current on food products.Drink cooler @ 38 f. Hot Holding: Hot dogs @ 168; Corned beef 170 f.Cold holding: Tomatoes 40 f.Prep area clean and organized. Utensil; knive storage clean.Bathrooms clean and stocked.Handsink stocked w/ soap and p-towels.Facility very clean.Observed handwashing in between duties in facility. Observed proper food prep in facility.
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3/11/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The following was observed during the inspection:Handsinks accessible and stocked properly w/ soap and p-towels.Reach in units @ 34 f. All food stored properly.Hot holding: Chili @ 163 f; Hot dogs @ 180 f. All serving ladles handle up.Food prep area clean and organized. Utensil clean and organized.Counters and floors clean.Dry storage: All bread and food products stored properly. Iced machine clean and scoop stored properly.Microwave clean.Bathrooms clean stocked properly.Dumpster area clean.Items discussed w/ Kristine: Handwashing and sick employee policies.Observed frequent handwashing while serving food and in between duties.
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2/18/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The items noted on the previous inspection of 8/13/08 have been corrected.CFPM certificate has been obtained and posted.Proper installation of RP backflow preventer has been completed.
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10/24/2008 | Routine Reinspection 1st | 100 |
- [3] CFPM or person in charge present; certificates posted as required
Certified Food Protection Manager certificate issued to owner; Kristine Catron on 8/11/08 kept in the establishment. Must apply for WCDHD's CFPM by 8/20/2008
- [1] Installed; maintained
Carbonator for soda dispenser not equipped with backflow preventer. Must provide RP backflow preventer or other UPC approved backflow preventer by 9/15/2008
- General Comments that relate to this Inspection
Temperature of hot dogs in back area refrigerator at 32 F to 34 F; in prep area refrigerator at 28 F.Chili bean at 196 F; Cheese in dispenser at 153 F; hot dogs in warmer unit at 195 F.All hand sinks found stocked and functional.Facility found to be clean in general.
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8/13/2008 | Routine Inspection 1st | 96 |
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