- General Comments that relate to this Inspection
Notes: All violations have been corrected.-Frier was clean.-Facility is using Chlorine sanitizer and had obtained test strips.-Floors around the frier were clean.-Base covings were attached and holes were fixed in the wall by handsink.-No chemicals or dirty dished were observed by the frier.-Area around the frier was organized.-Area around the 3 compartmnet sink was clean and organized.-No other individuals at this facility have a CFPM certificate.-No individuals have taken a CFPM class and failed the test in the last year.
- General Comments that relate to this Inspection
Notes: All violations have been corrected.-Sticky spill was cleaned under the slushee machine.-Womens restroom had covered recepticals.-Both restrooms were clean and stocked.
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7/31/2015 | Routine Reinspection 1st | 100 |
- [1] Non-food contact surfaces of equipment and utensils clean
-Observed a large amount of grease build up on the sides of the frier and on the frier hood. Ensure frier is cleaned on a more routine basis to reduce the attraction of pests and vermin and to reduce the probability of starting a grease fire.
- [1] Non-food contact surfaces of equipment and utensils clean
-Observed a sticky spill on the shelves under the slushee machine. Ensure sticky spill is cleaned
- [1] Wiping clothes: clean; use restricted
-Per operator the facility is not using wiping clothes or sanitizer because they are only serving limited deli items and the only dishes in use are tongs and the metal serving pans for the food items. Discussed with operator that viruses and bacteria are easily spread just by our touching the handles and surfaces of items and that viruses and bacteria can be brought in from customers as well.*Ensure facility uses sanitizer at 50 ppm - 100 ppm Chlorine Bleach or 200 ppm Quat to wipe down surfaces and to clean the tongs and utensils used to grab food to reduce the spread of bacteria and viruses.*Facility must get sanitizer test strips to ensure the levels of sanitizer being used is sufficient to reduce bacteria and viruses.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
-In womens restroom the facility must provide trash receptacles with lids within 7 days; 07/24/15; to help maintain cleanliness. -In the men's restroom; there were no paper towels. One paper towels dispenser was empty and the other paper towel dispenser was stuck. Per manager they are going to put a roll of paper towels in the restroom for now because they do not have a key to open the dispensers. Ensure paper towels are provided in the restrooms to allow proper hand washing. Corrected during the inspection.-Both the womens and the mens restrooms were dirty. Ensure restrooms are cleaned by 07/18/15; including toilets; floors and garbage that is placed behind the toilet paper dispensers. Ensure restrooms are cleaned on a more routine basis to reduce the spread of bacteria and viruses.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
-Observed a large amount of grease and food debris on the floor under and around the frier. Ensure floors are cleaned on a more routine basis to reduce the attraction of pests and vermin.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
-Observed base coving not attached to the wall under the handsink. Ensure base coving is attached to the wall to keep surfaces smooth; sealed and easily cleanable.-Observed holes in the wall around the pipes opposite the handsink. Ensure holes are sealed to reduce the attraction of pests and vermin and ensure surfaces are smooth and easily cleanable.
- [5] Necessary toxic items properly stored; labeled; used
-Observed open chemicals stored by the frier. Ensure chemicals are stored in a separate area away from food prep areas to reduce the probability of chemical contamination of food.*Corrected during inspection; chemicals were moved.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
-Observed dirty dishes next to the frier. Per manager they are not in use and are left over from the pizza restaurant. -Observed shelving and racks stored on the side of the frier.*Ensure the area around the frier is kept clean of unnecessary items to reduce the attraction of pests and vermin and to prevent food contamination.-Observed items stacked in front of and around the 3 compartment sink in the back room. Per manager they do not use the 3 compartment sink. Ensure unnecessary items are removed from the back room to have access to the sink and to reduce the attraction of pests and vermin.
- General Comments that relate to this Inspection
Notes: -Discussed hand washing policy and employee sick policy. Ensure employees sick with vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped.-Handsink clean and stocked. -Gloves being used.-Hot holding temperatures good. Corndog at 138F.-Facillity is serving only precooked corndogs; chimichangas and burritos.-Outside garbage stored properly.-No signs of pests or vermin.
- General Comments that relate to this Inspection
Notes: -Discussed hand washing policy and employee sick policy. Ensure employees sick with vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped.-Ice cream freezer temperature good. All product frozen-Deli reach in freezer at 38F. Burrito at 40F. Dates good.-Walk in cooler at 38F. All dates good. Lights shielded. -Ice is labeled from Arctic Glacier.-Observed good chemical storage.-Outside garbage stored correctly.-No signs of pests or vermin.
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7/17/2015 | Routine Inspection 1st | 87 |
- General Comments that relate to this Inspection
Required corrections have been made. Garbage pad drain line had been capped under the pad and was unable to drain properly. Line has been repaired and drain is functioning properly. Thank you.
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5/22/2014 | Routine Reinspection 1st | 100 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Observed no test strips for chlorine sanitizer at time of inspection. Ensure that test strips are available at all times to ensure sanitizer concnetrations are 50 -100 ppm chlorine. Corrected on site.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed storage cabinets under coffee bar in need of new laminate. Several areas are missing or falling off. Replace/repair to ensure smooth easily cleanable surface.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed build-up of garbage; soda syrup under soda fountain counter. Clean on a more routine basis
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
Observed grease disposal pad in need of deep cleaning. Recommend steam clean or pressure wash to clean area. Also; it appears drain is not draining properly. Verify that drain is operating correctly.
- General Comments that relate to this Inspection
Notes:Restrooms and handsinks properly stocked. (Ensure there are covered waste containers in women's restroom.)Discussed importance of handwashing. Employees still following oepration plan as outlined at last years routine inspection.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Per operator; corn dogs; burritos; etc are cooked to 140 f minimum. (These items are commercially prepackaged and precooked).Hot holding temps good-burritto 144 - 166 f-corn dogs 144 fHighly recommend doing some reorganizing in back room to allow for more adequate storage.
- General Comments that relate to this Inspection
Notes:Restrooms properly stocked.Discussed importance of handwashingDiscussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Walk-in cooler at 40 fSandwich cooler at 39 fObserved good food storageRecommendations:Supply freezers with accessible thermometers.
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3/11/2014 | Routine Inspection 1st | 95 |
- [1] Thermometers provided and conspicuous
Missing thermometers in small deli cases. Ensure all refrigeration units holding potentially hazardous product are stocked with thermometers in order to help monitor refer units (40 f or below). Corrected on stie.
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
Three compartment sink unaccessible. Clear out three compartment sink to ensure that employees are able to wash; rinse; and sanitize utensils/equipment as required.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
No chemical test strips available to measure sanitizer concentration. Provide test strips in order to verify that chlorine sanitizer is maintaing 50 -100 ppm.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed areas under soda cabinet with trash and slurpee syrup. Clean this area.
- General Comments that relate to this Inspection
Notes:Restrooms properly stocked. One stall in men's restroom dirty and in need of cleaning. Stall was taken out of service until cleaning staff could come. Other stall ok. Per operator; cleaning responsibilities are shared among all tenants. Inspector will talk to other tenants to remind everyone to do their share.Walk-in cooler at 40 fFood storage observed goodFacility overall clean and well keptEnsure staff is checking product dates frequently. Did observe out of date product in walk-in cooler. Product removed at time of inspection.
- General Comments that relate to this Inspection
Notes:Restrooms properly stocked. One stall in men's restrooms dirty and in need of cleaning. Stall was taken out of service until cleaning staff arrives. Other stall ok. Cleaning responsibilites are shared among all tenants. Inspector will talk to other tenants to ensure everyone is doing their share.Discussed importance of handwashing. Ensure employees are washing hands prior to handling food/clean utensils; after using restroom; after handling dirty utensils; etc.Discussed employee health. Ensure food handlers ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Hot holding temps good-chimichanga at 155 f-corn dog at 141 fFacility has never been required to have a handsink in back room with three compartment sink. Employees must wash hands prior to dishwashing and handling clean utensils. Per operator; only small amounts of utensils are washed. Operator must supply WCHD with written operational plan that states employees will wash hands prior to dishwashing/handling clean utensils. This must be reviewed with all staff who do dishes. If the operational plan is found to be ineffective; WCHD may require facility to install a handsink in back room.
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4/22/2013 | Routine Inspection 1st | 95 |
- [2] Food protected during storage; preparation; display; service; transportation
Found several food products on shelves with expired dates; products removed from shleves to return for credit. Ensure to check dates frequently to remove from shleves when dates expire.Noted water and other products' bottles on floor behind front shelves of walk-in cooler. Must keep all bottles and cans that are not in boxes on shelves off the floor.
- General Comments that relate to this Inspection
Noted hand sinks in prep area and in restrooms stocked and functional.Burrito 142 F and chimichanga 162 F in hot case.Noted light amount of trash on dumpster enclosure floor and grease spills where grease bin kept in enclosure. Common dumpster enclosure serves all 3 businesses located in this building. Ensure that enclosure is cleaned daily to keep it clean of trash and grease.
- General Comments that relate to this Inspection
Walk-in cooler at 39 F.Noted light amount of trash on dumpster enclosure floor and some grease spills where grease bin kept in enclosure. Common dumpster enclosure serves all 3 businesses located in this building. Ensure that enclosure is cleaned daily to keep it clean of trash and grease.
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5/17/2012 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 4/28/2011 have been corrected.
- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 4/28/2011 have been corrected.
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5/2/2011 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Some products found on shelves with expired dates. All products were removed to return for credit. Check dates on products frequently to remove when dates expire.Remove all the loose canned drinks from floor under walk-in cooler shelves. Keep this products on shelves above the floor.
- [1] Non-food contact surfaces of equipment and utensils clean
Clean interior of freezer unit in back room of trash and debris.
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
Observed Garbage bags and loose trash and carboard on dumspter enclosure floor. Greas spills noted on floor in grease bin area of enclosure. All garbage was placed inside dumpster at this time.Dumpster area used by other business occupying the same building as well.Garbage on dumpster enclosure is a repeat violation from past inspections. Ensure that all garbage is placed directly inside dumpster when taken out and check enclosure daily for cleaning and clean the area as needed to keep it clean.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Noted trash build up on walk-in cooler floor underneath shelving units. Clean floor on more frequently to keep it clean.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Clean floor and floor sink in back room of trash and debris build-up.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Clean and organize back room to make cleaning of floor easy and to make 3-compartment sink more easily accessible.
- General Comments that relate to this Inspection
Walk-in cooler at 38 F.Noted hand sinks in prep area and in both restrooms atocked and functional.
- SECTION XVI: GENERAL COMMENTS
Burritos checked at 151 F and 157 F in and corn dog at 143 F in hot food case.Noted hand sinks in prep area and in both restrooms stocked and functional.
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4/28/2011 | Routine Inspection 1st | 93 |
- General Comments that relate to this Inspection
The items noted on the previous inspection conducted on 5/10/2010 have been corrected.
- General Comments that relate to this Inspection
The items noted on the previous inspection conducted on 5/10/2010 have been corrected.
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5/21/2010 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Noted all baby foods on shelf to be long expired. All expired foods were removed from shelf to return items for credit.
- [2] Food protected during storage; preparation; display; service; transportation
- [1] Non-food contact surfaces of equipment and utensils clean
Clean counter top under bevare dispensing equipment to wall of dust build-up.
- [1] Non-food contact surfaces of equipment and utensils clean
Clean surfaces of fryer unit of grease build-up.
- [4] Number; convenient; accessible; designed; installed
Noted hand sink blocked with prep table placed in front of it.Relocate table and keep hand sink unobstructed at all times.
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
Trash build-up noted on dumpster enclosure floor. Keep dumpster enclosure clean.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Clean floor under and in front of soada baox rack and shelving rack for cups storage to rid of debris buidl-up and sticky spills.Keep back room organized and uncluttered for easy cleaning of floor.Clean walk-in cooler floor along front area shelving of trash build-up; fallen items and dried-on spills.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Clean floor of grease build under and around fryer unit.Remove clutter around fryer for easy cleaning of floor.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Noted trash build-up on dumpster enclosure floor. Keep dumpster enclosure clean.
- General Comments that relate to this Inspection
Walk-in cooler at 38 F.
- General Comments that relate to this Inspection
Temperatures in hot food case: burrito 172 F; corn dog 171 F.Noted bar soap on hand sink. Bar soap should not replace liquid soap; soap bottle on floor was placed on hand sink to keep within reach.
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5/10/2010 | Routine Inspection 1st | 88 |
- General Comments that relate to this Inspection
Clean up of floor areas has now been completed as required on reinspection conducted on 2/5/2009.
- General Comments that relate to this Inspection
Items pending from the reinspection conducted on 2/5/2009 have been corrected.Product temperatures checked between 140 F and 192 F in hot case.Clean up of trash enclosure has been completed.
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2/11/2009 | Routine Reinspection 2nd | 100 |
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
Cleaning of trash enclosure has not been completed. Build of trash; dirt and grease still observed. Must clean trash enclosure thoroughly.
- [1] Lighting provided as required; fixtures shielded
Several light bulbs in hot case still out; per owner wrong type of light bulbs were acquired. Must replace all burnt out lights.
- General Comments that relate to this Inspection
Failure to comply with above pending items will result in assessment of reinspection fees and further enforcement actions.
- General Comments that relate to this Inspection
More thorough cleaning of floor in walk-in cooler under front area shelving adjacent to walk-in door and undrneath soda syrup rack and other storage racks in back room must be completed.
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2/5/2009 | Routine Reinspection 1st | 98 |
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
Clean 3-comparment sink thoroughly; remove all bottles and cans from top of 3-compartment sink. Sink must be kept clean and accessible for daliy cleaning of food utensils.
- [1] Non-food contact surfaces of equipment and utensils clean
Clean counter top underneath all beverage dispening equipment. Clean interior of beverage cabinets.
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
Large amount of trash noted in trash enclosure. Clean trash enclosure thoroughly and maintain clean.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Clean floor at deep fryer area of debris build-up and remove clutter for easy cleaning.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Clean walk-in cooler floor thoroughly underneath front display shelving to rid of trash build-up and dried-on spills.Clean floor in all areas of back room and remove clutter for easy cleaning of floor.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Seal holes on wall at around pipes at wall penetraions where hand sink located.
- [1] Lighting provided as required; fixtures shielded
Repalce burnt out light in hot food case.
- General Comments that relate to this Inspection
Temperatures taken in hot food case: fried chicken 135 F; corn dog 151 F; burrito 167 F. Keep food temperatures at 140 F or above.
- General Comments that relate to this Inspection
Walk-in cooler at 34 F.Product dates checked were ok.Rest rooms' hand sinks found stocked and functional
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1/29/2009 | Routine Inspection 1st | 92 |
- General Comments that relate to this Inspection
Notes:All violations have been corrected.Installed NSF prep table.Pipe raised off the ground into floor drainHandsink stocked w/ p-towels and soap.Floors and counters clean**Caulk back of the handsink**
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3/10/2008 | Routine Reinspection 1st | 100 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Remove cloth towels in food prep areas to prevent potential contamination of food.
- [1] Non-food contact surfaces of equipment and utensils clean
- [4] Number; convenient; accessible; designed; installed
Handsink not acessible. Make sure handsink is accessible at all times to wash hands. Install paper towel dispenser and soap dispenser for your handsink and food prep services.Raise drain pipe 6 inches off the floor to make clean more accessible.
- General Comments that relate to this Inspection
Notes Counters and floors cleanHot holding:Chicken 190 fChicken 158 fTongs for snack bar stored properly.**Install a NSF food prep table to prepare food and also be able to clean easily.
- General Comments that relate to this Inspection
Notes:Bathrooms stockedWalk in 38 fAll food products stored correctly and labeledFreezer 0 fAll dates current on food products.***Keep 2 compartment sink accessible at all times***
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2/21/2008 | Routine Inspection 1st | 95 |
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