- General Comments that relate to this Inspection
Notes:Reach in coolers @ 40 f; Tomatoes @ 38 f; Cheese 38 f; Burger patties 38 f; Raw chicken 38 f.Makeup cooler @ 40 - cutting boards clean and in good condition.Large refrigerator @ 40 f; All food stored properly and dates current. Equipment clean and well maintained. Freezer @ 0 f; All food frozen.Dry storage clean and all food products stored properly. Handsink stocked and accessible. 3 compartment sink operational - no leaks. Shelving; utensils; slicer; microwave clean and well maintained. Restrooms clean and stocked properly w/ soap; p-towels; and t-paper. Customer area and floors clean and well maintained.
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2/26/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No Violations Noted During InspectionThe following observed during inspection:-Employees washing hands/handsink properly stocked/accessible-Refrigeration units holding b/n 35-40F-Temps taken: Deli meats (turkey; pastrami ; ground beef– makeup unit reachin & top) at 42-45F; cheese 42-45F. All product dated. -Facility clean-Condiment area clean/organized
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11/26/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at time of inspectionGeneral Notes:-hand sink stocked-discussed future WCHD requirement of no bare hand contact with ready-to-eat foods-make-up unit at 40F -cheese; deli meats; raw chicken in bottom of unit at 39F-41F -cheese and deli meats in top load at 43F to 50F *ensure lid remains closed and unit is adjusted to maintain 40F or less even during busy times-reach-in at 38F -raw hamburger at 37F-freezers all less than 0F-single door reach-in at 39F -deli meats and cheeses at 38F to 40F-raw product stored properly - no cross-contamination issues noted-hot holding: -chili 163F-wiping cloth sanitizer bucket at 100 ppm chlorine-three-comp. sink available for wash; rinse; sanitize *ensure all utensil used for potentially hazardous food preparation are washed; rinsed; sanitized and air dried-food and single service items stored 6" above ground-chemicals labeled and stored properly-restrooms stocked and clean-discussed employee health policies. Ensure ill employees with gastrointestinal symptoms (vomiting; diarrhea; jaundice; fever) are excluded for duration of illness and 48 hours after symptoms stop.-alcohol advisory sign provided to operator. Ensure sign is posted in a conspicuous location.
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9/11/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:Reach in cooler @ 40 f. Cheese 38 f; Deli meat 39 f; Sliced Tomatoes 39; Mayo 40 f. All serving utensils clean and stored properly. Stand up refrigerators @ 40 f; Cheese 39 f. All shelving clean and food stored properly. All food products have current dates. Freezers @ 0 f. All food products frozen. Equipment clean and in good condition. Soda/condiment area clean. Hood/ fryer area clean and well maintained. Handsink stocked properly and accessible. 3 compartment operational - no leak observed.*Customer area clean and well maintained. Observed proper food preparation and handwashing onsite.
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9/13/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The following was observed during the inspection:Large (True) Refrigerators @ 40 f. Cheese @ 40 f; Hot dogs 39 f; Ground Beef 38 f. Reach in cooler @ 40 f. Tomatoes 38 f. Lettuce 38 f. Dry storage clean & Food products stored properly (All have current dates).Prep areas; handles; equipment; and microwaves clean.Fryers; hood/grill area very clean.Meat slicer very clean.Handsink stocked properly w/ soap & p-towels.3 compartment sink stocked properly - no leaks.Floors and counters clean. Sani bucket @ 50ppm**Customer area very clean and maintained.
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9/7/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The following was observed during the inspection:Large refrigerator @ 40 f. Burrger Patties 38 f. Cheese 38 f. Deli meat 38f. Freezer 0 f. All food products frozen.Reach in unit @ 40 f. Roast beef 38 f; Turkey 38 f. Makeup unit: Tomatoes 38 f; Lettuce 38 f.Handsink stocked properly and accessible.Hood/ grill area clean.Sani bucket 100ppmBathroom clean and stocked.Facility in good condition.Chemicals stored in location away from food products.Observed proper food prep while onsite. Facility very clean.
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11/10/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The following was observed during the inspection:Large refrigerators @ 38 f. All food properly stored. Hamburger @ 38 f.Freezer @ 0 f. All food frozen.Reach in units @ 38 f. H - Patties @ 38 f; Roast Beef @ 38 f; Turkey @ 38 f; Tomatoes 38 f; Lettuce @ 38 f.Chili @ 160 f; Use commercially made chili.Dry Storage clean and organized.All counters and floors clean.Sanitizer @ 100ppm.Bathrooms clean and stocked.Microwave clean.Meat slicer clean.Observed proper thawing of chicken under running water. Chicken @ 31 f. Observed handwashing while prepping food and in between duties.
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2/18/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionAll reefers 40F or belowSanitizer bucket @ 100ppmHand sink stockedRaw store below ready to eatDry goods off groundFacility very cleanTuna 38FChili 150F
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3/20/2008 | Routine Inspection 1st | 100 |
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