- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
MIDDLE DOOR OF 3 DOOR REACHIN HAS A TORN GASKET. MUST REPLACE TORN GASKET TO ENSURE THE DOOR COMPLETELY SEALS. CORRECT IN 30 DAYS BY 7/24/15
- General Comments that relate to this Inspection
NOTES:- HANDSINK AVAILABLE AND PROPERLY STOCKED.- OBSERVED VERY GOOD HAND WASHING WHILE ON SITE.- HIGH TEMP DISHWASHER GOOD AT 180F AT MANIFOLD.- GOOD COLD HOLDING TEMPS; HOT DOG 40F; GRAVY 41F.- GOOD HOT HOLDING TEMPS; HOT DOG 146F; CHILI 156F.- ALL FOOD PROPERLY STORED.- NO PEST CONTROL ISSUES.- NO EMPLOYEE HEALTH ISSUES.DISCUSSED PROPER COOLING METHODS FOR THEIR CATERING MEALS. ENSURE PRODUCT IS COOLED FROM 135F TO 70F IN 2 HOURS AND FROM 70F TO 40F WITHIN AN ADDITIONAL 4 HOURS. NO COOLING DONE FOR THE RESTAURANT; ALL MEALS ARE MADE TO ORDER AND IF LEFT OVER IT IS DISCARDED.DISCUSSED SOME OF THE NEW REGULATIONS:- NEW HOT HOLDING TEMPERATURE IS 135F.- NO BARE HAND CONTACT OF READY TO EAT FOODS; MUST EITHER USE GLOVES; TONGS; TISSUE PAPER OR UTENSILS.- MUST DATE AND LABEL ALL PRODUCT AND ENSURE THAT IT IS DISCARDED AFTER 7 DAYS.
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6/23/2015 | Routine Inspection 1st | 99 |
- [1] Thermometers provided and conspicuous
PROVIDE A THERMOMETER IN THE COLD CASE WITH PRE-MADE SANDWICHES AND ALSO THE COLD CASE THAT STORES MILK. THIS WILL ALLOW FOR EASIER TEMPERATURE MONITORING OF UNITS. THERMOMETERS WERE ORDERED WHILE ON SITE.
- [1] In-use food; ice dispensing utensils properly stored
FOUND KNIFE STORED BETWEEN EQUIPMENT. MUST NOT STORE UTENSILS IN-BETWEEN EQUIPMENT TO AVOID CROSS CONTAMINATION. MUST STORE ON A CLEANABLE SURFACE. CORRECTED ON SITE.
- General Comments that relate to this Inspection
NOTES:HANDSINK AVAILABLE AND PROPERLY STOCKED.OBSERVERED VERY GOOD EMPLOYEE HANDWASHING WHILE ON SITE.ALL COLD HOLDING TEMPS GOOD - HAM 39F; CHEESE 40F.NO COOLING OF FOOD DONE; USE ALL SMALL BATCHES AND DISCARD LEFT OVER AT END OF DAY.HIGH TEMP DISHWASHER GOOD AT 185F AT MANIFOLD.SANITIZER BUCKETS GOOD AT 100PPM CHLORINE.DISCUSSED ENSURING HOT DOGS ARE AT PROPER TEMP BEFORE PLACING IN BUN AND WRAPPER IN STEAM UNIT. THEY HEAT HOT DOGS UP ON GRILL.NO PEST CONTROL ISSUES NOTED - FACILITY IS VERY CLEAN.NO EMPLOYEE HEALTH ISSUES..
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6/24/2014 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
NOTES:RE-INSPECTION FROM 10/9/13 INSPECTION.ALL PREVIOUS VIOLATIONS HAVE BEEN CORRECTED.ON 10/11/13 SERVICE COMPANY CAME OUT TO REPAIR DISHWASHER. MEASURED FINAL RINSE AT 190F; BUT HAD TO ORDER A NEW THERMOSTAT AND DOOR GASKETS.NEW THERMOSTAT INSTALLED AND MACHINE AT 188F AT MANIFOLD.NEW DOOR GASKETS REPLACED.
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11/5/2013 | Routine Reinspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
HIGH TEMP DISHWASHER NOT REACHING PROPER SANITIZING TEMPERATURE OF 165F AT PLATE LEVEL. TEMP IS 145F AT PLATE LEVEL. TEMP GUAGE ON OUTSIDE OF MACHINE NOT PROPERLY WORKING. MUST HAVE MACHINE SERVICED AND TEMP GUAGE FIXED TO ENSURE TEMPERATURE IS REACHING 180F AT MANIFOLD AND 165F AT PLATE LEVEL. MUST HAVE TEMP GUAGE FIXED TO MONITOR TEMPERATURE OF MACHINE. FACILITY HAS A 2-COMPARTMENT SINK; MUST WASH IN ONE COMPARTMENT; RINSE IN DISHWASHER AND SANITIZE IN 2ND COMPARTMENT WITH EITHER BLEACH OR QUAT. RE-INSPECTION REQUIRED ON 10/14/13.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
TORN DOOR GASKET ON MIDDLE DOOR OF 3-DOOR STAND UP REACH-IN. REPLACE WITH NEW DOOR GASKET TO ENSURE PROPER SEAL OF REFRIGERATION UNIT. BY 11/10/13.
- General Comments that relate to this Inspection
NOTES:HANDSINK AVAILABLE AND PROPERLY STOCKED.OBSERVED GOOD EMPLOYEE HANDWASHING WHILE ON SITE.FINAL COOK TEMP OF CHEESEBURGER WAS 161F.GOOD COLD HOLDING TEMPS - TURKEY AND HAM 41F.PROPER FOOD STORAGE.NO PEST CONTROL ISSUES NOTED.NO EMPLOYEE HEALTH ISSUES.
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10/9/2013 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing. Employee handwashing observed - goodDiscussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Stand-up reach in cooler at 40 f-cheese 41 f-ground beef 41 fPrep unit at 38 f-ham 40 fAu jus hot holding at 178 fObserved good food storage - raw foods observed below ready to eat foodsHigh temp dishwasher checked fine-wash 151 f-rinse 180 fSanitizer bucket at 50 ppm chlorine - Test strips on site. Ensure wiping towels are kept in sanitizer solution at all times to prevent bacterial growth.Facility very clean and well keptBar permit not required at this time. This may be re-evaluated and a seperate permit may be required in the future.
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11/7/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Ok to issue permit to operate.Notes:-Clean and sanitize all equipment prior to opening.-Facility still working on cleaning basement. Continue cleaning prior to using for storage.-Facility ok to set up hot dog machine downstairs as long as hot dogs/buns are prewrapped in kitchen and condiments are packaged. All food prep must occur in kitchen. Recommend checking temperature of hot dogs daily to ensure they maintain 140 f minimum.-Facility must apply for and be approved for snackbar permit prior to operating "The Doghouse".Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Ivan Cortez scheduled for CFPM class. CFPM Certification must be obtained within 60 days (3/13/12).
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1/13/2012 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
The following items must be corrected prior to permit to operate being issued:*1. Ensure handsinks are stocked with soap*2. Ensure dishmachine is washing/sanitizing at proper temperatures3. Ensure make-up cooler is holding at 40 f or below4. Provide test strips (chlorine) to verify sanitizer levels5. Repair leak on 2 comp. sink6. Ensure all surfaces are sealed; smooth; non absorbant; and easily cleanable7. Deep clean facility8. Remove any unused equipment* Contact Krista at 328-6164 to schedule reinspection *Ivan Cortez scheduled for CFPM class. CFPM Certification must be obtained within 60 days of permit being issued.
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1/4/2012 | Opening Inspection | 100 |
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