- [2] Handling of food; ice; minimized
Noted ice coop handle lying on top of ice in ice bin. Keep handles off of ice to prevent cross-contamination of ice. Corrected at this time.
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Noted line of pink mold on edge of deflector inside ice machine. Clean and sanitize ice machine. Top of ice machine bin is caving in creating gaps around lid and lid is breaking. Repair ice machine to maintain cleanable surfaces and ice bin opening sealed.
- General Comments that relate to this Inspection
Noted hand sink stocked and functional.Glaswasher checked at 135 F and 100 ppm chlorine concentration.Noted facility to be kept ckean in general.
- General Comments that relate to this Inspection
Most product temperatures on refrigeration units in cook line checked below 40 F; few products were up to 47 F in small amounts on top of salad and grill refrigerated units.Walk-in cooler at 34 F. products temperatures checked at 37 F and below in walk-in cooler.Dishwasher checked at 120 F and 100 ppm chlorine concentration.Noted hand sinks stocked and functional.Final cooking temperature of chicken breast fillet checked at 185 F to 202 F.Ensure that employees wash hands in between handling raw meats and ready to eat foods; gloves will be required in addtion to hand washing for handling of ready to eat foods with upcomimg new regulations.Noted facility and equipment to be kept ckean in general.
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4/24/2015 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 6/19/2014 have been corrected.Product temperatures on top and inside of prep tables checked at 40 F and below. Product temperatures checked at 38 F in walk-in cooler.Proper cooling procedures observed; food being cooled in 2 inch pans on ice/watewr baths. Monitor temperatures and record time and temperautres in cooling logs to verify that cooling occurs within required timeframes.
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6/25/2014 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Temperature of food products were above 40 F in walk-in cooler and two prep units. Tamales 43 F; pork 44 F in the walk-in cooler.Pork 46 F; potatoes 48 F; sausage 54 F; butter 54 F F in prep table north of cook line. thermostat was set to colder temperature at this time.Have refrigeration units adjusted to keep product temperatures at 40 F or below.
- [2] Food protected during storage; preparation; display; service; transportation
Observed towels and cloth napkins being used to cover pans with foods in two prep units. Cloth items may not be in contact with foods as they may impart chemicals from laundry to foods; corrected at this time.
- General Comments that relate to this Inspection
Glass washer checked at 120 F and 100 ppm Chlorine concentration.Noted bar hand sink stocked and functional.Bar noted to be kept clean.
- General Comments that relate to this Inspection
Noted hand sinks stocked and functional.DIsh washer checked at 130 F and 100 ppm chlorine concentration.Noted facility to be kept clean.Some pans of foods were in process to be cooled; foods were still hot; foods in 4 inch depth. Ensure to cool foods in 2 inch layers only and place on ice water bath before placing foods in walk-in cooler. Foods must be cooled from 140 F to 40 F within 6 hours and from 140 F to 70 F within the first two hours of cooling.
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6/19/2014 | Routine Inspection 1st | 93 |
- General Comments that relate to this Inspection
Two additional staff members have obtained the WCHD's CFPM certificate since the previous reinspection conducted on 5/1/2013. Facility now in compliance with this requirerment.Verified proper cooling practices in place; foods being cooled on ice/water baths and using shallow pans..
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8/7/2013 | Routine Reinspection 3rd | 100 |
- General Comments that relate to this Inspection
Glaiss washer checked at 100 ppm chlorine concentration. Ensure to monitor glass washer daily with test strips as for proper chlorine concentrations.
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5/1/2013 | Routine Reinspection 2nd | 100 |
- General Comments that relate to this Inspection
Glass washer has been supplied with detergent. AT this time chlorine sanitzer checked at slightly less than 50 ppm concemtration. Company called while on site to check glass washer as for proper sanitizer concentration. Ensure that staff does daily monitoring of sanitizer in glasswasher with test strips.
- General Comments that relate to this Inspection
Improvements observed on cooling from the previous inspection conducted on 4/17/2013; however; more improvemens needed. At this time; pieces of roast meat at 85 F and pot pie filling in 4 inch layer at 55 F to 85 F; both products been cooling for nearly 2 hours. Must ensure that foods are cooled faster by cooling in 2-inch layers and keeping pans on ice/water baths and using ice to cool down pieces of roast meat. Provided temprature log sheets to Chef for monitoring and recording of time and temperatures during cooling. Follow-up inspection on 5/1/2013 to verity proper cooling of foods.
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4/24/2013 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed improper cooling of beef meat in 6 inch pan and not doing ice/water bath at room temperature; cooling for 3 hours and product temperature at 85 F. Must cool foods in 2 pans and using ice/water baths and transfer foods to walk-in cooler within 2 hours keeping foods in same shallow pans and uncovered until product temperatures reach 40 F. Monitoring of cooling temperatures must be done to ensure that foods are cooled with required timeframes from 140 F to 40 F within 6 hours and from 140 F to 70 F wihtin the first two hours of cooling
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
Noted glass washer being operated on empty detergent container. Do not use glass washer until provided with new detergent container. Use dish washer in mean time.Glass washer temperature observed at 130 F and chlorine coincentrartion at 100 ppm.
- General Comments that relate to this Inspection
Noted bar hand sink stocked and functional.Noted alochol warning sign posted as required.Facility noted to be kept very clean in general.
- General Comments that relate to this Inspection
Walk-in cooler at 37 F. Product temperaturs in walk-in cooler ay 36 F to 37 F. All other refrigerated units operating at below 40 F. Some food products on top of units were at 44 F and one product at 47 F although most product temperatures were bettween 38 F to 40 F. keep product temperatures at 40 F or below.Dish washer operating at 130 F and 100 ppm chlorine concentration.Noted all hand sinks stocked and functional.Facility noted to be kept clean in general.Risk category to changed from level 3 to 4 due to cooking cooling and reheating procedures in place. Facility shall obtain additional CFPMs to provide CFPM coverage all hours of food operations by 6/17/2013
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4/17/2013 | Routine Inspection 1st | 93 |
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