- General Comments that relate to this Inspection
No violations observed at the time of inspection:Hot-holding checked good; cream of potato soup at 174F; au jus at 144F.Cold-holding checked good; cooked and cooled meatsauce at 38F; salmon at 37F; cooked and cooled rice at 36F. Good cooling procedures observed.Handsinks checked stocked and functional.Reviewed new date marking regulations and no bare hand contact with ready-to-eat foods.All refrigeration and freezer systems checked within regulation.High temperature dishwasher sanitizing at >180F on final rinse.Sanitizer buckets checked at 200-400ppm quaternary ammonia.Observed excellent sanitation****
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6/17/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Hot-holding checked good; au jus at 157F; mashed potatoes at 138F; Italian meatballs at 155F.Cold-holding checked good; ham at 37F; turkey at 36F; cooked and cooled chicken breast at 36F; cooked and cooled sausage at 34F.Handsink checked stocked and functional; observed handwashing and glove use during food preparation.All refrigeration and freezer systems checked within regulation; walk-in refrigeration units checked between 34F and 36F.Ice machine clean; scoops properly stored.Observed proper thawing procedures.Blast chiller on-site for rapid cooling of food products.
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4/17/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Hot-holding checked good; au jus @147F; chicken tortilla soup at 151F; rice cooking at 167F. (recommend NOT using plastic when rethermalizing on steam table)**Cold-holding checked good; pot-roast at 41F; ham at 38F; prime rib at 39F; chicken noodle broth at 42F.High temperature dishwasher sanitizing at >180F on final rinse sanitization.Sanitizer bucket with at least 200ppm quatinary ammonia available in food preparation area.All refrigeration and freezer temperatures checked within regulation.Handsinks checked stocked and functional; observed handwashing.Observed good Managerial Control****
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4/2/2013 | Routine Inspection 1st | 100 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Slicer not correctly cleaned. Build up from prior evening observed on underside. Slicer needs to be completely broken down and washed; rinsed and sanitized within 4 hours of use to prevent potential cross contamination issues. *Violation corrected on site. Chef will review proper cleaning procedures with employees.*
- General Comments that relate to this Inspection
Restrooms stocked-Observed employee washing hands after using restroomDishwasher @ 180F final rinseIce machine cleanPrep area walk in @ 40F- cooled rice - 38F- cooled meat sauce - 40F- cooled torilla soup - 38F- cooled pasta - 39F- cooled mushroom sauce - 39FHand sinks stockedGloves worn for handling of ready to eat foodWalk ins @ 40F; 37F-cooled mac salad @ 42; prepped on current dayRaw product stored correctlySanitizer buckets available and at 200 ppm quatFacility very clean
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5/31/2012 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionFacility spotlessAll refrigeration @ 40F or belowSanitizer buckets @ 200ppm quatDishwasher @ 180F final rinseAll product stored correctly-everything off floor-raw meats stored below ready to eat productsBlast chiller in kitchen- most items; unless a small portion; cooled in blast chiller*Reviewed need to discuss small portion cooling with employees; to ensure that items which are not going through blast chiller are cooled from 140f to 40f within four hours.**Dishwashing area has had hand sinks pulled to facilitate OSHA eye washes. It would be preferable to have a hand sink directly available to dishwashers. There are hand wash sinks available in the vicinity and dishwashers do not handle food at any time; which minimizes risk.
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12/8/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sinks stockedHand washing observedWalk ins @ 40F or belowDishwasher @ 180F final rinseBlast chiller used for coolingCooled product temps ok-sausage - 38FFacility very clean**Discussed cooling with operator. Suggested that if a product has to come out of the blast chiller before reaching 40F; marking the time it came out of the blast chiller on it would help to monitor the full cooling time to 40F.
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7/22/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violation observed during the inspectionHand sinks stocked; hand washing observedBlast chiller used on all cooled down products-rice 40F; chili 40FAll refrigeration @ 40F or belowFacility very cleanDishwasher @ 190F; secondary dishwasher @ 180F**Reviewed cooling practices with Chef. Blast chiller is used on all products
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4/7/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:All handsinks properly stockedWalk-in cooler at 40 degrees FCorned Beef at 39 degrees FBeef steak at 40 degrees FSalmon at 37 - 40 degrees FRice at 40 degrees FHot holding temps goodMeat loaf at 158 degrees F; Chilli at 161 degrees FHigh temp dishwashers sanitizing at 180 degrees F and 182 degrees FQuat sanitizer at 200 ppmDiscussed importance of proper handwashing/employee hygieneDiscussed mandatory 48 hour exclusion policy. Employees ill with vomiting or diarrhea must be excluded for a minimum of 48 hours after their last bout of illness.
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7/9/2008 | Routine Inspection 1st | 100 |
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