- General Comments that relate to this Inspection
-observations made suring lunch prep--no violations noted--hand sink sto ked with soap/paper towels; observed CFPM and assistant washing hands prior to applying gloves to assemble tacos; properly removed gloves when leaving line to complete other tasks;goo personal hygiene--all temperatrues within acceptable parameters-storage refrigerators at 34 F. and 34 F.; all foods properly stored and date-labeled--beef for tacos in steam table @ 61--175 F.-tacos are wrapped quickly and then immediately stored back on steam until lunch service--all logs reviewed;current; no problems noted--quats sanitizer in 3 compartment sink @ 400 ppm; rag bucket @ 300 ppm--discussed employee health policy: CFPM was a bit unsure of 48 hour; symptom-free exclusion for kitchen staff suffering from nausea; vomiting; and diarrhea. CFPM has several assistants which rotate days in the kitchen. She also has a substitute in case she must remain away from the kitchen due to illness.CFPM (list all CFPMs in facility): Employee Name; Program and Cert #; Expiration Date--NONEFacility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.
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3/7/2016 | Routine Inspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Potentially hazardous food found out of temperature. Ensure all cold foods maintain 41 degrees F or less and hot foods maintain 135 degrees F or more to prevent bacteria growth.Ground beef in tacos @ 80 F. Had been cooked within the past 2 hours and left out at room temperature. Even though tacos were reheated to 158 F. ; foods cooked for subsequent; additional preparation must be held at 135 F.; quickly assembled and kept in a warmer at 135 F. or above. They may not be left at room temperature as was observed.
- General Comments that relate to this Inspection
-observations made during lunch set-up and service--no additional violations noted--storage refrigerators @ 38 F. and 39 F.;-all temperatures and sanitizer concentrations are being logged; cook temperature of ground beef was logged @ 180 F.-chlorine sanitizer in 3-compartment-sink @ 100 ppm; rag bucket @ 50 F.-handsink stocked with soap and paper towels; observed staff washing hands at appropriate times; good personal hygiene--facility is clean and well-organizedImprovement focus:1.) calibrate thermometer to 32 F. using a crushed; ice water bath 2.) better temperature control on tacos by batching the assembly process and then putting foods back in oven to stay at 135 F. or above until serviceCFPM (list all CFPMs in facility): Employee Name; Program and Cert #; Expiration Date--NONE--manager to complete CFPM test by Jan. 4.Facility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.
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11/16/2015 | Routine Inspection 2nd | 95 |
- General Comments that relate to this Inspection
-observations made during lunch prep--no violations noted--had sink stocked with soap/paper towels--obseved hand washing at approprate times-hands washed prior to applying gloves--gloves are used only when handling ready-to-eat foods or food contact surfaces-good personal hygiene observed--all temps. within appropriate parameters- storage refrigerator @ 45 F-came down to 38 F. within 10 minutes--hot dgs @ 36 F.-chlorine sanitizer in rag bucket was too high >200 ppm. -however CFPM had not diluted it whci is usually done after it is tested-did not deduct points; but may on next routine inspection if chlorine conc. is too strong-3 compartment sink not tested as solution had not been made up for say--logs are kept on cook temperatures; refrigerator--noted one reading on refrigerator was too high @ 46 F.--must show a corrective action if temp. is greater than 41 F. (if temp. returns to 41 F. or below within 5-10 minutes; this should be noted: a corrective action may also include testing the food temperature and notingit on the log)-foods are well-frozen instorage freezer--facility is clean and well-maintained-Improvemenmt focus: 1.) if tempratures or bleach concentration are too high; include the corrective action on the log sheet 2.) recommend using only 1/4 tablet of bleach in bucket to eliminate the need to dilute w/ water 3.) keep daily logs on chlorine sanitizer in 3 compartment sink and rag bucket 4.) take a food temperature at least once a week and note it on the refrigerator log
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4/20/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
-observations made during lunch prep--no violations noted--temperatures are within aceptable limits-storage frig @ 34 F.-foods in freezer are well-frozen--bleach sanitizer in 3 compartment sink @ 10 ppm--in bucket @ 100 ppm--all logs reviewed; current; no problems noted--improvement noted in that CFPM stared keeping cook when foods like hot dogs; meat balls are prepared--hand sink stocked with soap/paper towels--observed CFPM washing hands; wearing gloves when touching ready-to-eat foods like biscuits--facilty is clean and well-organized-Improvement focus: make sure to remove gloves when outside becomes contaminated from touching equipment; utensils; etc. Hands MUST be washed every time gloves are changed out and new ones are applied--best practice is not to wear gloves all the time. The only time that gloves are needed is when directly touching foods during prep that will not be cooked (ready-to-eat) to avoid bare-hand contact of food.At any other time; gloves are not needed.
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10/6/2014 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
-observations dmade during lunch set-up--cheese pizza delivery s cheduled fpr today; so no food prep was observed--storage refrigerators both @ 40 F.---foods well-frozen in non-commercial freezer--CFPM is now keeping cook temp.; as well as refrigerator temp. logs per recommendation on last inspection--from cook logs: ground beef for tacos @ 170 F.; hot dogs @ 160 F.--all logs reviewed; current; no problems noted--hands-ink stocked w/ soap/paper towels--did not have opportunity to observe hygiene practices--3 compartment sink not in use today-proper test strips available and CFPM uses them daily when sink is in use for washing dishes--kitcnen is clean and well-organized-No problems noted that need improvement.
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3/28/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
-observations made during sandwich prep for lunches--no violations noted--observed CFPM wearing gloves during sandwich preparation--said that she washes her hands before applying them--chlorine sanitizer in rag bucket at 50 ppm chlorine--test strips available--storage refrigerators @ 38 .f; 32 F.; and 43 F. (prepared sandwiches put in causing temp. increase)-checked foods that had been stored overnight is same unit-food @ 41 F.-Note: area to focus attention--1.) keep temperature logs on refrigerators (left form). Keep monthly logs in folder for Health Dept. review-2.) check food product temperature in addition to thermometer to make sure foods are holding at 41 F. or below-
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9/26/2013 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
-observations made during lunch service--storage refrigerators @ 40 F and 34 F.; storage freezer @ -10 F.--foods properly stored--spaghetti and meatballs @ 130 F. on serve line---meatballs are a pre-cooked beef product that only need to be reheated--hand wash sink stocked; observed CFPM washing hands and applying gloves appropriately; good personal hygiene-chlorine bleach sanitizer in 3 compartment sink and rag bucket @ 50 ppm.-recommend that CFPM keep temperature charts on refrigeration units and log cook temperatures-this will be required under local Food regulations soon
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5/1/2013 | Routine Inspection 1st | 100 |
- SECTION XVI: GENERAL COMMENTS
-observations made during lunch prep prior to service- lunch served at 11:30 AM-no violations noted-storage refrigerator @ 38 F -turkey and ham sandwiches @ 43 F (had just been prepared)-chlorine sanitizer in 3 compartment sink and wiping rag bucket @ 100 ppm.-noted CFPM preparing cups with grapes wearing disposable gloves to touch ready-to-eat foods such as grapes-noted CFPM washing hands after removing gloves prior to applying fresh ones-facility is clean and well-organized-all foods prepared for same day service-foods not served are discarded
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9/26/2012 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
NO VIOLATIONS NOTED.REACHIN COOLERS @ 38; 40 DEGREESINDIVIDUAL MILK CARTONS AND GRATED CHEESE ARE ONLY POTENTIALLY HAZARDOUS FOODS IN STORAGE.HOT DOGS IN PREPARATION AT TIME OF INSPECTION. CFPM BOILS TO 155 DEGREES OR ABOVE; THEN PLACES IN BUN AND BAKES UNTIL SERVICE. DISCUSSED GLOVE USE AND HANDWASHING POLICY. ADEQUATE.CFPM IS KNOWLEDGEABLE ABOUT 48 HR WORK EXCLUSION FOR VOMITING/DIARRHEAL ILLNESS. NOTED ON LAST INSPECTION MILK IN CARTONS ON SERVICE LINE HAD WARMED TO 47 DEGREES. CFPM HAS IMPLEMENTED PRACTICE ON PUTTING MILK OUT FOR SERVICE IMMEDIATELY PRIOR TO LUNCH. DISHES ARE WASHED IN 3 COMPARTMENT SINK WITH QUATS SANITIZER AT 200 PPM.MILK IS DELIVERED ON MONDAY AND IS GONE BY FRIDAY. OTHER FOODS ARE PURCHASED RETAIL WEEKLY. ANY LEFT OVER FOODS ARE DISCARDED AT END OF LUNCH.
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2/1/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NO VIOLATIONS NOTED.REFRIGERATOR @ 41 DEGREES. COOK TEMP CHICKEN NUGGETS @ 170 DEGREESSTEM THERMOMETER CALIBRATED AND IN USE. DISHES AND TABLEWARE ARE DISPOSABLE.THREE COMPARTMENT SINK USED FOR COOKWARE AND BAKING TRAYS. QUATS @ 200 PPMMENU IS VERY SIMPLE. ALSO INCLUDES HOT DOGS; PIZZA AND SPAGHETTI WITH SAUCE (PRE COOKED MEATBALLS. NO RAW HAMBURGER OR POULTRY SERVED.CARTON OF MILK TESTED AT 47 DEGREES. RECOMMEND WAITING UNTIL JUST BEFORE LUNCH SERVICE TO PUT MILK ON LINE.DISCUSSED SCREENING OF ILL EMPLOYEES TO DETERMINE DIARRHEA AND/OR VOMITING AND REQUIREMENT THAT EMPLOYEE BE EXCLUDED FROM KITCHEN FOR 48 HRS AFTER LAST BOUT OF THIS TYPE OF ILLNESS. DISCUSSED FUTURE CHANGE IN REGULATIONS TO INCLUDE USE OF PROTECTIVE GLOVES FOR DIRECT HAND CONTACT OF READY-TO-EAT FOODS.
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9/27/2011 | Routine Inspection 2nd | 100 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
- General Comments that relate to this Inspection
2205-00200 - QUATS SANITIZER USED IN 3 COMPARTMENT SINK FOR POTS PANS AND TRAYS. DISPOSABLE PLATES AND TABLEWARE USED. TEST STRIPS ARE FOR CHLORINE. OBTAIN CORRECT TEST STRIPS AND MONITOR SANITIZER DAILY.NO OTHER VIOLATIONS NOTED.STORAGE FREEZER AT -5 DEGREES. STORAGE REFRIGERATORS AT 38 DEGREES AND 42 DEGREES. INTERNAL TEMP ON MILK AT 36 DEGREES.COOK TEMPERATURES ON MEATBALLS AND SPAGHETTI SAUCE AT 188 DEGREES. DISCUSSED COOKING TEMPS FOR RAW HAMBURGER AND POULTRY. SHE DEMONSTRATED GOOD WORKING KNOWLEDGE. RECOMMENDED DAILY TEMPERATURE LOGS FOR REFRIGERATION UNITS AS WELL AS COOK TEMPERATURES AND SANITIZER LEVELS.
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2/24/2011 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
Items noted on previous inspection have been corrected.-NSF approved hand sink and three-compartment sink installed and functional with hot and cold water under pressure.-All refrigeration units are equipped with functional thermometers-Facility clean and in good condition.Ok to issue permit to operateFacility must obtain a CFPM within 60 days; by 1/19/11
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11/19/2010 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
The following items must be corrected prior to permit issuance:-provide separate NSF hand sink with splash guards - sink must have separate drain line from 3-comp. sink. No direct drainage.-remove caulking around steam table and reseal compartments to counter to provide a smooth and easily cleanable surface-seal front counter to wall-provide missing panel to back room freezerensure all cold holding equipment is functional and thermometers are provided-must remove non NSF 3-comp. sink and provide an NSF 3-comp sink.*Facility must obtain a CFPM within 90 days; by 12/7/10. List of approved CFPM instructors will be emailed to operator.Call for re-inspection once above items are corrected
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9/8/2010 | Opening Inspection | 100 |
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