- [2] Food protected during storage; preparation; display; service; transportation
-Observed water leaking in the walk in the freezer. Ensure leak is fixed within 14 days; 10/27/15.-Observed 3 pieces of breaded chicken on a shelf in the walk in freezer. Discarded during inspection. Ensure food products are stored properly to reduce contamination
- General Comments that relate to this Inspection
Notes: Discussed hand washing policy and employee sick policy. Ensure employees sick with vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped.-Handsinks clean and stocked.-Restrooms clean and stocked.-Cooking temperatures good. Facility is using whole muscle intact beef. Surface temperature of steak at 189F and internal temperature was 143F; hamburger 171F; salmon 166F.-Cooling process good. Facility is using shallow metal pans in walk in cooler. At 11:45 am beans at 71F; rice at 63F. At 1:00 pm beans at 40F; rice at 36F.-Walk in cooler at 36F. Steak 34F; fish 33F; baked potato 35F; brocoli 38F.-Walk in freezer at -2F. See violation above.-Make up unit across from cook line temperatures good. Tomato 39F; beans 37F; lettuce 40F.-Reach in cooler at cook line at 36F. Steak 36F; grilled onion 36F. Food items stored properly.-Sanitizer on cook line at 100 ppm Chlorine.-Reach in cooler at 40F. Tomato 40F; salad 36F; meat balls 40F; cantelope 38F.-Reach in cooler at server station at 40F. Crab 39F.-Ice machines clean and scoops stored properly.-Dishwasher at 100 ppm Chlorine.-Test strips available.-Utensils clean and stored properly.-Observed proper food storage and proper chemical storage.-Observed proper glove use.-Salad bar temperatures were good. Hot holding (ground beef 138F; beans 155F; meat balls 160F) Cold holding (boiled egg 39F; tomato 39F; brocoli salad 40F)-Observed proper scoop and utensil storage at salad bar.-Salad bar is changed out every 4 hours.In addition to the CFPM listed above the following individuals also have CFPM certificates:Guadalupe FloresM12050508/15/17George WolfeM12025404/25/17Per manager; no individulas have taken a CFPM exam and failed the exam within the past year.
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10/13/2015 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
All violations from the last inspection have been correctedWall paneling has been installed and the intersection between the two panels is getting caulked. intersection to coving tiles is smooth; sealed and easily cleanable. Wall behind the mop sink is repaired and is in the process of being painted.Contact said floors a scheduled to be regrouted in 2015
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10/29/2014 | Routine Reinspection 2nd | 100 |
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Still need to repair the wall behind the server station.
- General Comments that relate to this Inspection
The broken tiles have been repaired and the wall behind the mop sink. Spoke to manager about repairs to the wall in the server station.
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10/10/2014 | Routine Reinspection 1st | 99 |
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
The plastic board coving the back wall behind the server station is torn and is pulling away from the wall. Need to replace/repair so the surface is smooth; sealed and easily cleanable. Need to install coving so junction with floor is sealed; smooth and easily cleanable.Facility has tiles on site to repair broken tiles throughout the facility. Ensure all missing and broken tiles in the floors and coving are repaired or replaced.Need to repair hole in the wall in the room with the mop sink to prevent access by vermin or insects. Ensure wall is repaired so it is smooth; sealed and easily cleanable.
- General Comments that relate to this Inspection
All food items are dated; covered and labeled in the cold holding units. Recommend chilling all ingredients prior to prep of ready-to-eat foods (e.g tuna salad; etc.) to maintain cold holding temperature. Discussed how baked potatoes are cooked; cooled and reheated. Ensure all baked potatoes are cooled properly after cooking to prevent contamination and temperature abuse. Observed good thawing of imitation crab meat in fridgeHandsink clean and stockedEnsure any buy lights are not installed over food storage or prep areas to prevent contaminationAll fridges <=40FFreezers <=0FAll meat is cut and prepped in the walk-if fridgeSanitizer bucket 300-400 ppm QuatDishwasher 100 ppm ClAll food items on salad bar are on ice with proper utensil storage Cold held items in salad: 40-41FAll hot held items 177-180FContact said they are in the process of installing a bigger weather strip under the back door and replacing the broken baffle in the hood above the cook lineContact said they are also having the drainage pipe on the compressor unit checked for leaks
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9/9/2014 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
Ice machine clean/ice scoops storage goodAll cold holding units <=41FFreezers <=0FFood storage goodHandsinks clean and stockedReviewed rotation process of salad bar itemspotato salad 40Ffried chicken 153FDishwasher 50 ppm Cl200-300 ppm Quat
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11/25/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at time of inspection. Thank you.Cold holding temperatures recorded: Vegetable beef soup prepared the day before cold holding at 39 F. Baked beans at makeup table at 36 F. Buffet line temps recorded:Cottage cheese @ 41 F; crispy creme 40 F; guacamole @ 40 F; torn lettuce @ 39 F; brocolli salad @ 42 F; and potato salad @ 42 F.Walk in refer recorded at 36 F; walk in freezer < 0 F and all other cold holding units checked OK. * DO acquire a thermometer for reach in freezer in cook station room. External thermometer reads 20 F and all food observed frozen. Hot holding temperatures recorded:Taco meat @ 149 F; chicken wings @ 164 F; meat balls in marinara sauce @ 160 F; vegetable soup @ 170 F; spagetthi @ 170 F and clam chowder @ 155 F. Final cook temperature of hamburger patty @ 172 F. All hamburgers are cooked medium well to a final cook temperature of 165 F and temped using a thermocouple. Observed proper cooling of baked beans. Operator was able to describe two step cooling process. 1) Cool foods rapidly from 170 F to 70 F within 2 hours and than from 2) 70 F to 40 F within another 4 hours. The first step must be met and verified. Food that is not rapidly cooled within first two hours to 70 F it must be reheated to 165 F and than cooling process started again or food product used for immediate service after reheating. Chlorine dishwasher recorded with 100 ppm. Quat sanitizer at vegetable wash station and at sanitizer buckets recorded with 400 ppm.Discussed with operator to monitor for proper handwashing. Dishwasher must wash hands with soap and water between going from dirty and than to clean dishes. Restaurant uses date coding and all prepared foods is discarded within 7 days. Reviewed temperature logs for cold and hot holding; all checked OK. Discussed with operator TIME used as a public heatlh control. Foods cannot be stored in the temperature danger zone on the buffet line for longer than four hours. Foods stored in the temperature range between 40 F-140 F must be discarded after four hours. Food kept in this temperature danger zone must be discarded and cannot be rechilled or reheated for use. Observed good handwashing. Handsinks properly stocked and restrooms observed clean. Dumpster area checked OK. Facility tenderizes whole cuts of beef and pinning machine is broken down daily and cleaned and sanitized. Do clean all food containers in dry storage area on a periodic and routine basis to prevent food debris buildup. 2nd CFPM: George A Wolf;M120254 exp. date: 04/25/17.Consumer advisory posted on menu board regarding undercooked foods such as steaks cooked to order.
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10/22/2012 | Routine Inspection 1st | 100 |
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
410) Store all personal items away from food; food preparation areas; and food contact surfaces; including dishware.Observed employee personal jacket and handbag stored directly on top of food. * Corrected on site.Reviewed with operator to have all employees place their personal belongings in designated employee break room.
- General Comments that relate to this Inspection
Cold holding units checked Ok and under 40 F. Cold holding food temps. recorded:Cheese @ 41 F; beans @ 38.7 F; food stored on buffet line are not kept out longer than 4 hours and temps recorded: Potato salad @ 42 F; pasta salad @ 42 F; seafood salad @ 35 F; blue cheese crumbles @ 42 F; guacomole @ 36 F; diced tomatoes @ 36 F; diced ham 42. Discussed with operator to adjust thermostat at cold holding buffet line to cold hold food at 40 F or lower. Hot holding temps. recorded:Chicken noodle soup @ 181 F; clam chowder @ 168 F; meat balls in marinara sauce @ 168 F; spaghetti @ 183 F; taco meat @ 178 F; and pinto beans 186 F. Chlorine sanitizer at dishwasher recorded @ 100 ppm. Quat at sanitizer buckets recorded @ 200 ppm. All chemicals properly stored and labeled.All food properly stored and covered. Observed date marking being used and all dairy dates current.Action items to be corrected by 12/09/11:1) Replace missing floor tile in dishwasher room.2) Shield light in reach in refrigerator; replace torn gasket.3) Post alcohol warning in women's restroom and repair all exposed areas of countertop that are bare and porous. Observed good handwashing and reviewed proper handwashing procedures and appropriate times. Handsinks properly stocked
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12/2/2011 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
New cold holding reach in reefer recorded @ 34 F.New makeup table/cold holding unit recorded @ 42 F. Beans temped @ 42 F; sliced tomatoes @ 42 F.Discussed with operator to lower temp. of makeup table to cold hold foods at 40 F or lower. Thermostat adjusted at time of inspection. Facility does complete time/temp logs for foods hot and cold holding. Reviewed with operator handwashing procedures and appropriate times for handwashing.
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7/28/2010 | Routine Reinspection 3rd | 100 |
- General Comments that relate to this Inspection
Cold holding temps. recorded:Raw steaks between 32.8 F- 36.8 F. raw chicken @ 32.4 F; salmon @ 34 F; shrip @ 32.4 F. All food in makeup table/cold holding unit recorded < 40 F. All food stored in makeup table is being stored in ice/water baths. The unit is powered but not cold holding food at temperatures under 40 F without the aid of icing down food. All food is bagged in plastic and placed in metal hotel pans in a ice/watery slurry. Lids are placed on top of plastic bags and ice. All food is removed and placed in walk in reefer at night. Do continue this process/standard operating procedure in the interim until new unit is installed.Facility will be installing a new makeup table/cold holding unit on 07/27/10. A reinspection will be conducted to verify that unit is cold holding properly on 07/28/10. Do verify that the new unit is operational and that ambient air temp. is between 36 - 38 F prior to stocking unit.
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7/23/2010 | Routine Reinspection 2nd | 100 |
- General Comments that relate to this Inspection
Makeup table/cold holding unit recorde @ 38 F.Food temped from 41-36 F.Cold holding unit is an older NSF piece of equipment. Health inspector recommends replacing unit by next annual inspection.Facility is currently using ice/water baths in conjunction to cold holding. This is corporate policy. Reviewed temperature logs with operators. Discussed with operator to document all corrective action on food found out of temperature both cold or hot holding. Facility will incorporate this in their temp. logs by next re-inspection on 07/22/10.All violations corrected at time of inspection.
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7/15/2010 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
030) Potentially hazardous food found out of temperature. Ensure all cold foods maintain 40 degrees F or less and hot foods maintain 140 degrees F or more to prevent bacteria growth.Recorded temperatures of food cold holding at makeup table across from grill:Ribs @ 50 F; raw cod @ 49 F; raw muscle steaks @ 50 F; ham and cheese wraps @ 60 F.* All food voluntarily discarded.Instructed operator to use ice water baths to store food on makeup table and monitor temps. to be at 40 F or lower. Operator will time and date food stored in ice water baths and to time and date all food to ensure that food does not stay in ice water baths longer than 4 hours.
- [4] Facilities to maintain product temperature
040) Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.Recorded temp. of makeup cold holding reefer across from grill @ 56 F. Foods found to be at temp. at 45 F were transferred to walk in reefer. Food stored at top of makeup table will be placed in ice water baths and monitored for temp. of 40 F or lower. Operator to time and date food stored on makeup table to ensure procedure is followed until unit is repaired to properly cold hold at 40 F or lower.
- General Comments that relate to this Inspection
All food displayed on buffet line recorded at 42 F - 37 F. Clam chowder recorded @ 176 F.Chemicals properly stored.Handsinks properly stocked. Handles to serving spoons extended out of food product. Facility shall fill all holes in FRP board in back kitchen and caulk seam in FRP board in dry storage room.
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7/13/2010 | Routine Inspection 1st | 91 |
- [2] Food protected during storage; preparation; display; service; transportation
Discontinue using garbage bags for food storage. Use food grade containers or bags for food storage to prevent possible cross contamination. Garbage bags are often treated with an insecticide.
- General Comments that relate to this Inspection
Notes:Cold holding temps. recorded: Buffet line: Potato salad @ 45 F; macaroni salad 43 F; 1000 island dressing @ 45 F. Do lower thermostat on buffet line so that food is cold holding below 40 F. Facility also uses time as a control barrier; no foods are kept out of temp. > 4 hours. Hot holding temps. recorded:Taco meat @ 158 F; refried beans @ 157 F; vegetable soup @ 168 F.All chemicals properly stored. All cold holding equipment checked OK and below 40 F. Quat sanitizer @ 200 ppm; dishwasher @ 200 ppm chlorine. Do lower conc. of chlorine at dishwasher.Reviewed temp./time logs; all checked OK.Discussed with operator handwashing procedures and employee sick policy.
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6/23/2009 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Hot-holding/ cooking temperatures checked good; chicken cooking at 169 degrees; vegetable soup at 169 degrees; pizza holding > 140 degrees.Cold-holding produce on salad bar checked good with a maximum hold time of 3-4 hours.Cold-holding checked good; beef steaks at 39 degrees; shrimp @ 38 degrees.Ecolab multi quatinary ammonia sanitizer checked good at 200-400ppm. Sanitizer buckets available throughout the entire facility.All vegetable and produce washed with Victory wash solution prior to slicing of any produce.All handsinks and restrooms stocked with sanitary towels and soap.Dishwasher sanitization checked good at 50-100ppm chlorine.All reach-in refrigeration temperatures checked good with-in acceptable limits. Main walk-in refrigeration checked at 38 degrees.NOTES:Soda station area has several areas not smooth and cleanable. Facility is currently in the process of remodel. The non-cleanable areas will be replaced with NSF cleanable materials.Facility has some missing/broken tiles in main kitchen and base coving areas. Tiles shall be replaced/ repaired by the next annual inspection.
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4/8/2008 | Routine Inspection 1st | 100 |
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