- General Comments that relate to this Inspection
Facility has a label maker is is making labes for the ice bags and the food items wrapped/packaged on site
- General Comments that relate to this Inspection
Facility has a label maker is making labels for the bagged ice and the food items packaged/wrapped on siteHandsink clean and stockedBathroom clean and stocked
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4/13/2015 | Routine Reinspection 1st | 100 |
- [1] Original container; properly labeled
Observed small containers of potato salad and wrapped sandwiches that are not labeled. All food items labeled on site must have the facility name; address and contact information for traceability.
- [1] Original container; properly labeled
Observed bagged ice in the outside freezer without a label. All food items packaged on site must have the facility name; address and phone number for traceability.
- General Comments that relate to this Inspection
Meat slicer cleanSanitizer solution 200 ppm Cl; recommend maintaining between 50-100 ppm ClFood storage goodFridges <=40FFreezer <0FObserved good handwashing by staff during the inspectionHandsink clean and stockedBathrooms clean and stockedHot holding:Corn dog 136FBurrito 140FFried chicken 141FTamales 139FExpiration dates current
- General Comments that relate to this Inspection
Food storage goodBathrooms clean and stockedHandsink clean and stockedFood expiration dates current Ice machine clean/scoop storage good
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3/23/2015 | Routine Inspection 1st | 98 |
- [1] Original container; properly labeled
Observed bagged ice without the facility's name; address and contact information. All ice bagged on site must have the facility's contact information for tracability. Contact said they are infrequently bagging ice at this time.
- [4] Facilities to maintain product temperature
Display case fridge was at 53F; also tested other food items in the case and they were at 53F. Contact turned down the thermostat and by the end of the inspection the temperature was 48F. Need to remove all food items from the display case and place in a fridge unit <=40F. Need to repair/replace unit to maintain at least 40F.
- General Comments that relate to this Inspection
Bathroom clean and stockedHandsink clean and stockedSanitizer bucket 100 ppm ClFood storage goodHot holding: burrito 163Ffried chicken 142FMake up table 40Fsliced deil meats 38-39FWalk-in fridge <=40FFreezers <=0FIce machine clean/scoop storage good
- General Comments that relate to this Inspection
Food storage goodBathroom clean and stockedHandsink clean and stockedSanitizer bucket 100 ppm ClFridges <=40FFreezer <=0F
- General Comments that relate to this Inspection
All violation(s) from the last inspection have been correctedDispaly case fridge is <=40FFood storage goodRecommend hceking temperature on cold holding units daily to ensure proper food storage and temperature control
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4/23/2014 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
All violations from the last inspection have been correctedSplash guard installedFloors cleanAll fridges <=41FFreezer <=0Fburrito 145Ffried chicken 143Fsliced ham 36FMeat slicer clean Handsinks clean and stockedReviewed the proper way to don gloves and that hands should be washed prior to donning new gloves
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2/13/2013 | Routine Reinspection 1st | 100 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed pink mold formation in the ice machine. Staff said the ice machine are cleaned quarterly; this was a violation during the last inspection. Need to clean and sanitizer more often to prevent the growth of mold in ice machine.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Need to install a splash guard between the handsink and the area where sandwiches are plastic wrapped to prevent cross contamination. Splash guard must be smooth; sealed and cleanable.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floors under reach-in deli fridge is dirty and has a built up of debris. Need to clean and scrape black grease of floor wax to prevent the accumulation of food matter and debris. Need to clean floor under 3 compartment sink and remove all unnecessary items to facilitate cleaning.
- General Comments that relate to this Inspection
All fridges <=41FSliced meat 43Fegg salad 41FFreezer <=0FTamales 145FBurrito 153FAll food storage good3 compartment sink 100 ppm ClHandsinks clean and stockedBathrooms clean and stockedFacility is going to label sandwiches with a label maker. Label will include the name of the product; current address; ingredients and date madeOperator requested electronic copy and waived right to paper copy.
- General Comments that relate to this Inspection
All food storage good fridges <=41FFreezers <=0 Handsinks clean and stocked Bathrooms clean and stoclkedOperator requested electronic copy and waived right to paper copy.
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1/29/2013 | Routine Inspection 1st | 96 |
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1/30/2012 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed recorded temperature of potato salad; macaroni salad and chili made on premise with temperatures from 46 - 50 F.Observed fried chicken and fried potato wedges with hot holding temperatures between 120-124 F. * Approximately 10 pounds of food voluntarily discarded; corrected on site. Potentially hazardous food found out of temperature. Ensure all cold foods maintain 40 degrees F or less and hot foods maintain 140 degrees F or more to prevent bacteria growth.
- [4] Facilities to maintain product temperature
Observed deli meats on makeup table with recorded temperatures between 43-46 F. Do lower temperature of cold holding unit to maintain proper temperature. Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.
- [1] Thermometers provided and conspicuous
Observed missing thermometers in the following unit:1) Reach in reefer holding condiments. Ranch sauce temped at 40 F. 2) Reach in upright freezer. All food observed frozen.3) Reach in deep freezer. All food observed frozen. Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature. This is a repeat violation from 2011.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed ice machine lid with heavy soil. Observed a slime layer on deflector plate of ice machine. Discussed with operator to incoporate routine ice machine cleaning at least once per week. * Corrected on site.
- [1] Lighting provided as required; fixtures shielded
Observed lights in reach in cooler display not shielded. Shield all lights. Lights not shielded. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food.
- General Comments that relate to this Inspection
Handsinks properly stocked with liquid soap and sanitary disposable towels.No chemicals stored next to food.Discussed with operator to monitor food temperatures by monitoring final cook temperatures and hot holding temperatures at least once per shift. Hot foods to be hot held at 140 F or higher. Cold foods at 40 F or lower. A reinspection is required.
- General Comments that relate to this Inspection
All cold holding checked OK.Discussed with operator to rotate foods first in first out method of rotation. It is good consumer practice to observe use by or best by dates on all food products sold in store. No chemicals observed stored next to food. All food properly stored off ground.
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1/27/2012 | Routine Inspection 1st | 87 |
- [1] Thermometers provided and conspicuous
080) Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.Observed misssing thermometers in the following cold holding units:1) Condiment reach in reefer under Point of Sales machine. Temped. 38 F.2) Deep freezer in back room. All food observed frozen.3) Reach in upright freezer. All food observed frozen.
- [1] Thermometers provided and conspicuous
080) Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.Provide thermometers at the following cold holding units:1) Deli express sandwich center reach in. Temped. 37 F.2) Walk in reefer. Temped. @ 36 F.3) Ice cream reach in freezers x 2. All food observed frozen.
- [1] Lighting provided as required; fixtures shielded
370) Lights not shielded. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food.Observed flourescent lights not shielded in beverage walk in cooler. Shield all lights.
- General Comments that relate to this Inspection
Hot holding temps. recorded:Chimichangas @ 159 F; eggrolls @ 163 F.Chlorine sanitzer recorded at 100 ppm. Reviewed with operators proper makeup of chlorine sanitizer for 3 compartment sink and for sanitizer buckets. Do change sanitizer water when visibly dirty or at least once per shift. Reviewed proper handwashing. Employees know when to wash hands. Deli and store is clean.
- General Comments that relate to this Inspection
No chemicals stored next to food.All use by dates current on food.All food stored properly 6 inches off floor.Grocery store does not sell damaged food products.All handsinks with liquid soap and sanitary disposable towels .Do declutter employee back bathroom. Remove all items not used for business.
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2/25/2011 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
CFPM update only.No site visit.
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6/16/2010 | Routine Reinspection 1st | 100 |
- [1] Original container; properly labeled
Facility shall label all bags of ice made at facility with name of facility; and address for traceback capabilities. Observed all bagged ice in reach in freezer with no labels to manufacturer.
- [4] Facilities to maintain product temperature
040) Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.Reach in produce reefer and deli cold holding case recorded with temps. between 44-45 F.* Both units adjusted at time of inspection.040) Hot holding unit not maintaining proper temperature. Repair unit to maintain 140 degreees F or above to prevent bacteria growth.Recorded broasted chicken with temps. between 120-138 F. Operator to temp. chicken to verify proper hot holding. Reviewed how to calibrate bi-metallic thermometer with ice cold water bath and adjust nut to 32 F.* Water added to steam table; corrected on site.
- [1] Thermometers provided and conspicuous
080) Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.
- [1] Thermometers provided and conspicuous
Facility shall provide thermometers in the following cold holding units:1) Reach in freezer in back room. All food observed frozen.2) Makeup table/cold holding reefer. * Corrected on site and recorded temp. of roast beef @ 39 F.3) Deli reach in case in grocery store. Thermocouple recorded temp of 45.5 F. 4) Walk in reefer; thermocouple temp of 37 F.
- [3] CFPM or person in charge present; certificates posted as required
Facility shall acquire a full time Certified Food Protection Manager (CFPM) for facility by 04/15/10. Failure to comply may result in immediate suspension of health permit. Additionally; CFPM must be present or be readily available via telephone.
- General Comments that relate to this Inspection
Notes:Ice cream freezer @ - 20 FFood properly stored 6 " off groundNo chemicals stored next to food. Dumpster area clean.Bathroom clean and properly stocked.Facility shall repair or replace broken bathroom door (employee restroom) to be self closing and in good repair by 04/15/10.
- General Comments that relate to this Inspection
Notes:Chemicals stored properly.Handsinks properly stocked.Use by dates current.All food hot holding is made fresh every 4 hours.Reviewed with operator final cook temp. of broasted chicken. Chicken must meet final cook temp. of 165 F and hot held at 140 F.Facility shall monitor all cold holding equipment on a daily basis to verify that equipment is operating properly.Fred is to call health inspector when CFPM has been completed.
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4/2/2010 | Routine Inspection 1st | 91 |
- [1] Original container; properly labeled
Facility shall label bags of ice for traceback address where ice is made.
- [1] Thermometers provided and conspicuous
080) Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.Observed missing thermometers in deep freezer; reach in freezer and reach in reefer under point of sales.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed icemachine dirty. Facility shall maintain daily and routine cleanliness of icemachine.
- [1] Lighting provided as required; fixtures shielded
370) Lights not shielded. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food.Shield light in deli display case.
- General Comments that relate to this Inspection
Notes:Hot holding temps. checked OK: broasted chicken @ 158 F; burritos @ 162 F; corn dogs @ 143 f; all food discarded and made fresh every two hours. Reviewed with operator handwashing procedures. Do provide a covered trash can in unisex bathroom.
- General Comments that relate to this Inspection
Notes:Walk-in reefer @ 38 F; all other cold holding units checked OK >40 F. Install a thermometer in the reach in icecream case. Provide a covered trash can in the unisex bathroom for the public. Food properly stored; all dates current. Facility is clean and organized.
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2/10/2009 | Routine Inspection 1st | 95 |
- [1] Thermometers provided and conspicuous
Facility shall provide thermometers in all reach-in refrigeration units.
- [1] Thermometers provided and conspicuous
Facility shall provide thermomters in all reach-in refrigeration systems. Please keep thermomters in a visable location to ensure units operate at 40 degrees or below.
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean all fan guards in walk-in refrigeration unit. Fan guards observed with debris.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Restroom properly stocked with sanitary towels and soap.Dairy walk-in unit observed at 37 degrees; all date marking codes checked ok.Reach-in unit with sandwiches checked below 40 degrees.Facility shall post non-smoking sign on front entrace door; sign provided to operator.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; burritos observed at 159 degrees; chicken breast holding at 154 degrees. All products are deep fried at greater then 335 degrees.Handsink properly stocked with sanitary towels and soap.Restrooms properly stocked with sanitary towels and soap.Three-compartment sanitization procedures checked ok; facility currently uses chlorine at 50-100ppm.
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5/19/2008 | Routine Inspection 1st | 97 |
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