- General Comments that relate to this Inspection
No violations notedHandsinks were all fuly stockedAll prep areas were found cleanSanitizer buckets throughout facility - tested - 200 ppm QuatReach-in Dairy Refrig's were all <40FReach-in sandwich refrig. @34FReach-in Frzr @1FAll Dairy was currentIce Machine clean- deep cleaned bi-weeklyHi-temp dishwasher used for utensils - observed rinse cycle temp of 184FBoth customer bathrooms found clean
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4/30/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**Note: Facility is undergoing a remodel; All food prep equipment is draped at the end of the business day to protect all surfaces from construction dust. Mgr. Kathy stated that all prep utensils are washed and sanitized before opening as well as throughout the day. All surfaces were found to be clean.Handsinks were clean and stockedReach-in Refrig.'s were all <40FReach-in Frzr @2FAll Dairy was currentSandwich Display case @38FSanitizer buckets used for surface cleaning - tested - 200 ppm QuatSanitizer Dishwasher (Hi-temp) used for utensils - observed 183F Rinse cycleIce Machine was cleanCustomer Restroom was clean and stocked**Sparks Bldg. Permit # A1302461 issued 3-14-2014
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4/3/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Bathrooms clean and stockedHandsink clean and stockedSanitizer bucket >400 ppm QuatDishwasher: 180F on final rinse Staff member has a Servsafe certificate Tongs and ice scoops changed every 2-3 hours or as neededAll fridges <=41FFood storage goodIce machine clean/ice scoop storage good
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5/9/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at time of inspection.All dairy dates current.All food properly stored.All potentially hazardous foods cold holding at 40 F or lower.Check off lists reviewed and equipment is monitored for proper cold holding daily. High temp. dishwasher recorded at 180 F at rinse cycle.Quat sanitizer recorded at 200 ppm.Handsinks properly stocked with liquid soap and sanitary disposable towels.Observed date marking of food products.Bathrooms observed clean and sanitary.Do move equipments such as rolling reach in units and clean hard to reach areas behind these units on a regular basis.Observed good handwashing.
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4/10/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at time of inspection.All cold holding units with PHF recorded < 40 F.Pastry case recorded with temp. of 76 F. No PHF foods stored in pastry display case.Chemicals propelry labeled.Handsinks properly stocked with liquid soap and sanitary disposable towels. Do investigate dispenser in men's restroom. Soap does not easily dispense out of dispenser. Do clean gaskets in reach in reefers in back room on a routine basis of all visible soil/food debris buildup. Observed good handwashing. Quat sanitizer in sanitzer containers recorded at 200 ppm. Discussed with operator to keep wiping cloths fully submerged in santizer when not in use.High temp dishwasher recorded @ 180 F rinse cycle.This facility is assigned a snackbar and is exempt from a food protection manager requirement. This location does have a food protection manager on site who has taken a WC approved food protection course.
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9/7/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:All cold holding units recorded < 40 FReviewed temp. logs; all checked OKQuat sanitizer recorded @ 400 ppm; high temp dishwasher @ 180 F @ rinse cycle.Discussed employee health/sick policy.Observed rethermalization of packaged sandwiches; observed no bare hand contact to food; all utensils used are cleaned and sanitzed every two hours. All handsinks properly stocked. Observed good handwashing.Facility shall fully immerse wiping cloth(s) in Quat sanitizer.Do move all chemicals stored on top of 3 compartment sink to far end of shelf to prevent possible spill/leak onto equipment below.
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1/25/2010 | Routine Inspection 1st | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
210) Non food contaact surface not maintained properly. All non food contact surfaces must be maintained properly.Observed top of cream dispenser dirty. * Corrected on site. Discussed with operator to clean top of unit on a routine basis.
- General Comments that relate to this Inspection
Notes:High temp dishwasher final rinse temp recorded @ 183 F.Reach in reefer units recorded between 36 - 40 FAll dairy dates currentQuat sanitizer @ 200 ppmDo clean floor under wash sink of all debris. Do clean out unused reach in fridge next to drive through.Reviewed with operator handwashing procedures.
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1/20/2009 | Routine Inspection 1st | 99 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall re-caulk sink area in the main coffee preparation area. Sink caulking observed with growth.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean and sanitize all floor drains.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:High temperature dishwashwer sanitizing at 182 degrees.Three-compartment sanitization and sanitizer buckets checked ok at >200ppm quatinary ammonia; chemical test strips available.All handsinks and restrooms properly stocked with sanitary towels and soap.All creamers holding on counter in public area are held for a maximum of 2 hours before discard.Reach-in refrigeration units operating within acceptable limits. (37-41 degrees) Sandwich display unit holding at 41 degrees.
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5/19/2008 | Routine Inspection 1st | 98 |
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