- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 6/11/2015 have been corrected.Temperature of cooked potatoes are being monitored and recorded; verified cooling temperatures are meeting required timeframes.Cleaning of common trash enclosure has been done and will have steam cleaned within few days to remove grease adhered to floor and wall where grease bin is located.The Certified Food Protection Manager has CFPM certificate issued by NRA and expires on 2/3/2016; this certificate meets the CFPM requirement under the newly adopted regulations.
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6/18/2015 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Tub of butter kept on counter with ice only at bottom of tub; temperature checked at 55 F; butter requires time/temperature control; must keep refrigerated or keep tub inserted in ice to product level to keep at 40 F or below. Tub was properly iced at this time.Three tubs of cooked potatoes cooling in walk-in cooler at 95 F to 99 F; cooling for more than 2 hours; tubs placed on ice to speed cooling. Must change procedure to cool potatoes immersed in ice when finished cooking to cool within required time frames; from 140 F 40 F within six hours and from 140 F to 70 F within first two hours of cooling.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Quat test strips not available on site. Acquire and keep quat test strips available for monitoring of sanitizer for proper concentrations.
- [1] Installed; maintained
Noted water pooling inside soda cabinet which may be coming from carbonator's back flow preventer's drain tubing; surface of shelf getting damaged from moisture there. Clean and wipe shelf to keep dry and route drain tubing to floor sink to eliminate likely water source.
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
Noted dirt and grease build-up on floor of common trash enclosure of strip mall. Have enclosure cleaned and ensure that it is kept clean.
- [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required
Consumer advisory for raw or undercooked animal foods not posted. provided copy of notice to manager to keep posted conspicuously to patrons.
- General Comments that relate to this Inspection
Walk-in cooler at 37 F;Refrigerated prep untis at 40 F; product temepratgures on top of thses untis at 43 F to 44 F. montior temepratures in units to keep at 40 F or below.Dish washer checked at 120 F and 100 ppm chlorine concentration. Chlorine test strips are available on site.Quat santizier from dispenser at 3-comparmtnet sink checked at 400 ppm concentration. Noted all hand sinsk stocked and functional.Noted good hand washing practices of employees; glove use currently not fully implemented; gloves will be required for handling of ready to eat foods when new regulations are passed soon.The WCHD Certificate of CFPM expired on 3/4/2013; Other employee has National certificate which expires 2/3/2016; have employee apply for WCHD certificate to keep CFPM requirement in compliance.
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6/11/2015 | Routine Inspection 1st | 90 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed raw shell eggs on counter at approximately 53F. Eggs were in ice; however; ice container was not large enough to maintain eggs at 40F or below. Maintain all potentially hazardous foods at 40F or below.050) Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination. Observed cartons of raw shell eggs stored above ready-to-eat foods.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed gaskets on small reach-in refrigeration next to ice-machine with damaged gaskets; repair/replace gaskets to ensure a cleanable surface.Observed damaged lid on make-up refrigeration unit accross from grill; repair lid.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; white gravy at 176F; vegetable soup at 158F; salsa at 152F; cheese sauce at 169F; mushroom sauce at 149F; tomato pesto sauce at 172F.Cold-holding checked good; blue cheese at 43F; garlic butter at 42F; ham at 43F; fruit at 38F; cheddar cheese at 40F. tomatoes at 41F.Handsinks stocked and functional; restrooms stocked.Dishwasher sanitizing at checked at approximately ~100ppm chlorine; sanitizer available at 50-100ppm chlorine.Walk-in refrigeration holding at 36F; reach-in freezer at -1F; all other reach-in refrigeration units holding within regulation.note:Repair base coving under food preparation sink.Please develop a method to drain ice on front counter (self draining ice bin).Please use only approved pest control products and a licensed pest control operator if facility has any problems with pest.Ensure all thermometers are easily accessible in refrigeration units
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3/12/2014 | Routine Inspection 1st | 97 |
- [4] Facilities to maintain product temperature
All make up units on line holding @ 50F. Product temps for several items were temped in each unit to verify. Units must hold 40F or below to ensure safe food holding temperatures. *Units were turned down immediately and will be re-checked before 2pm by inspector to ensure proper holding temps. Any food found to be out of temp at that time will be discarded. Violation must be fully corrected within 48 hours. Until that small amounts of needed food may be held on ice as long as they do not hold above 40F for more than 4 hours. All units must have a hanging thermometer for employees to quickly verify proper temperatures*
- [2] Food protected during storage; preparation; display; service; transportation
Scoop in potatoes was stored with handle in food product. Store scoop with handle out of product or in separate clean and sanitary container to prevent potential cross contamination. * Corrected on site*
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Slicer was not cleaned properly after last use. Food build up was observed on underside of blade. Clean and sanitize thoroughly within 4 hours after use to prevent potential bacteria build up and contamination issues. *Reviewed proper cleaning procedure with employees.*
- General Comments that relate to this Inspection
Hand sinks stockedCleaning has improvedWalk in @ 39F-raw product stored on bottom shelf-clean and organizedSanitizer buckets in place*Reviewed proper concentration with operators and showed test strip usageDishwasher @ 100ppm chlorineTest strips available**Ice machine is ready for a cleaning.
- General Comments that relate to this Inspection
**All violations from original inspection corrected1 - Operator had specialized out to check on make up units. Two units responded to the temperature adjustment and are operating @ 40F. One unit is scheduled for a coil cleaning and other maintenance within 2 days. Until then all food is held on ice to maintain 40F or below. Operator will train line employees to check thermometers in units daily to ensure that the 40F requirement is being met.2 - Slicer cleaned and sanitized properly. Operator will train users in proper cleaning and sanitzing procedures; to be completed within 4 hours of use.
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8/19/2013 | Routine Inspection 2nd | 92 |
- General Comments that relate to this Inspection
**All violations from original inspection correctedSlicer and ice machine cleanFacility has been cleanedLeaks in dishwashing area repairedHand sink in kitchen remountedOutside garbage area cleanedFloors clean*Operator has instituted in house monitoring for basic tasks which will help to maintain improvements.
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2/5/2013 | Routine Reinspection 1st | 100 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Two areas of food contact surfaces need cleaning - slicer and ice machine.Slicer must be broken down and washed rinsed; and sanitized within 4 hours of use to prevent cross contamination.Ice machine needs mold cleaned out and should be maintained at a minimum once every 6 months; or according to manufacturers specifications.
- [1] Non-food contact surfaces of equipment and utensils clean
General deep cleaning of facility is needed. Many areas could use cleaning to create general sanitary conditions and prevent potential cross contamination issues. Areas observed - handles of equipment; ticket machines; shelving; trash in front reefer area; etc.
- [1] Installed; maintained
Two leaks observed in dishwashing area. Repair leaks to prevent standing water issues.Leak observed at server hand sink. Redo caulking to prevent water from dripping underneath in cabinet.Hand sink in kitchen beginning to fall off wall. Mount correctly.
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
Outside garbage enclosure had a lot of garbage. Clean out and keep clean.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floors could use deep cleaning - behind equipment; under shelving; etc. Clean thoroughly and maintain to prevent potential pest attraction.
- General Comments that relate to this Inspection
Hand sink stockedSanitizer buckets @ 100ppm chlorineDishwasher @ 100ppm chlorineRefrigeration @ 40F or below-make up units @ 38F - 40F-ham @ 38F; turkey @ 39F-walk in @ 40F-raw product stored correctlyHot holding ok-gravy @ 155F +*Reviewed cooling requirements with operators. Products should be cooled from 140F to 40F within 4 hours.**Reviewed need to keep butter on ice. If it is needed to be soft; only bring out enough for 4 hours or less to prevent potential bacteria growth.
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1/24/2013 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
Handsinks clean and stockedBathroom clean and stockedAll food storage goodDishwasher 100 ppm CLSanitizer buckets 400 ppm CLAll reach-in fridges <41FWalk-in fridge <41F all food storage good and datedReach-in fridge <0FAll scoop storages goodGeneral cleanliness goodRecommendation: installing a splash guard between the deli prep table and the handwash in the kitchen right of the grill. There is a few inches of space between the two; but a splash guard would further ensure there isnno cross contamination
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3/23/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Handsink fully stockedAll Reach-ins were <40FWalk-in Refrig @33FTemps noted: Raw Scrambled egg mix @35F; Plated Ham Omlette @178F; H-held Black Beans @154F; Macaroni Salad @34FAll Dry goods stored 6" off floorSanitiaer buckets used throughout - tested - 100 ppm ClSanitizer Dishwashwasher used for dishes - tested - 100 ppm ClCustomer restrooms clean and stocked
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3/1/2011 | Routine Inspection 1st | 100 |
- [1] Original container; properly labeled
Label containers as to contents and dates
- [2] Food protected during storage; preparation; display; service; transportation
Must used scoops with handles not touching material.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.
- General Comments that relate to this Inspection
Handsinks fully stockedAll Reach-in Refrig. were <40FAll Reach-in Frzrs. were <0FWalk-in Refrig. @34FTemps noted: Plated Omlette @186F; Ham slices @36F; Raw Egg mixture @38FSanitizer Dishwasher used for utensils - tested - 100 ppm ClCustomer restrooms clean and stocked
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2/12/2010 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
Hand sinks were fully stockedReach-in Frzr @-4FReach-in Refrig. were all <40FWalk-in refrig. @33FTemps noted: Tomato Bisque soup @163F; Cooked burger patty @177F; Mushroom soup @159F; Cold Turkey Breast @38F; Tuna salad mix @35FSanitizer dishwasher used - tested - 100 ppm ClCustomer restrooms clean and stocked
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3/16/2009 | Routine Inspection 1st | 100 |
| No violation noted during this evaluation. | 5/1/2008 | Routine Reinspection 1st | 100 |
- [3] CFPM or person in charge present; certificates posted as required
No CFPM on staff. 60 days to obtain a CFPM (June 25th 2008).
- General Comments that relate to this Inspection
Notes:-Both bathrooms properly stocked.-Reach-In 20F.-Dairy dates OK stock being rotated properly.-Hand sinks properly stocked and used.-Hot holding -Sauces 179-181F. -Soups 152-154F. -Gravy 168F.-Cold holding -Tuna 38F.-Dish washer sanitizer at 100 ppm chlorine.-Walk-In 38F.-Freezer -5F.-Mop sink OK.-Ice machine clean.-Ice scoop properly stocked.-Reach-In 32F.-Reach-In 34F.
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4/30/2008 | Routine Inspection 1st | 100 |
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