- General Comments that relate to this Inspection
The items noted on the previous routine insoection conducted on 3/18/2015 have been corrected.Walk-in cooler at 38 F.Temperatures in walk-in cooler: sliced cheese 38 F; sliced tomatoes 40 F; two tubs of cut lettuce at 45 F to 46 Fago; ensure that lettuce cools to 40 F within 4 hours from the time when lettuce is cut up.
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4/1/2015 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Noted one package of raw beef patties set on shelf above boxes of milk and juice in walk-in cooler shelving. Keep raw meats stored always below cooked or ready to eat foods or keep in separate area. Corrected while on site.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Noted wall base behind bag in box soda rack damaged and missing tile base. Per manager tile has been acquired and will have installed soon.FRP on mop sink wall is separatring from wall. Repair FRP and seal to wall along edges. Install two missing tiles on wall base under 3-compartment sink.
- General Comments that relate to this Inspection
Chili 157 F to 173 F in back area hot holding pan. Chili 168 F in front area hot holding pan.Large beef pattie 201 F; small beef pattie 183 F hot holding on griddle.Baked potatoe 168 F; fried chicken breast 184 F; grilled chicken breast 138 F - keep at 140 F or above; chicken nuggets 191 F; fried fish fillet 172 F in hot holding equipment.Walk-in cooler at 38 F; shredded cheese 42 F; diced tomatoes 42 F; cheddar cheese 41 F in wallk-in cooler keep at 40 F or below.Quat santizer checked at 200 ppm concentration in 3-compartment sink.Noted hand sinks stocked and functional in prep areas and restrooms.Noted facility and equipment to be kept clean.
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3/18/2015 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 3/21/2014 have been corrected.Keep CFPM certficate from WCHD posted.Employee health policy in place per manager. Employees are advissed on illness symptoms and exclusion requirements
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5/12/2014 | Routine Reinspection 1st | 100 |
- [3] CFPM or person in charge present; certificates posted as required
Certification of CFPM is expired. Must take a certifcation class by 4/21/2014 or if a recertification class was taken prior to certificate expiration; must apply for WCHD certificate by 4/2/2014
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Grease build-up noted on floor under grilddle used for cooking chciken. Clean floor more frequently there to prevent build-up.
- SECTION XVI: GENERAL COMMENTS
Baked potatoe 174 F; regular fried chicken breast 167 F; grilled chicken breast 135 F; this item has 10 minutes before due to be discarded; product is hot theld for one hour only; time marked on hot holding drawers.Beef patties 143 F and 151 F in hot holding drawers.Final cooking temperature of beef patties checked at 172 F; 174 F and 190 F.Walk-in cooler at 35 F; sliced cheese package at 38 F in walk-in cooler.Walk-in freezer at -10 F.Quats sanitizer checked 200 ppm concentration in 3-compartment sink and in sanitizer pan for wiping cloths.Noted all hand sinks stocked and functional.Facility and equipment noted to be kept very clean except where noted aboveTemperatures logs filled out daily.
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3/21/2014 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 4/9/2013 have been corrected.Reviewed time tracking procedures for sliced cheese held at ambient temperature for 8 hours maximun being followed as per company's appoved SSOPs.
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4/15/2013 | Routine Reinspection 1st | 100 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Noted soap dispenser for hand sink in drive through station not dispensing soap. Employees working in this area must wash hands on other hand sink until soap dispenser is fixed to dispense soap.Keep paper towel roll inside dispenser in women's restroom to prevent potential cross-conatmination of hands due to roll being exposed.
- General Comments that relate to this Inspection
Product temperatures taken in hot holding drawers at south station: baked potatoe 189 F; crispy chicken 193 F; grill chicken breast 145 F. At north station: baked potatote 173 F; spicy crispy chicken 193 F; grilled chicken breast 130 F; this item was due to be removed to be discarded in 5 minutes; the holding time for these products is one hour.Sliced toamtoes at 37 F and 40 F on prep stations.Walk-in cooler at 36 F; shredded cheese tub at 40 F in walk-in cooler.Walk-in freezer at -8 F.Quats sanitizer checked at 200 ppm in sanitizer in 3 compartment sink.Reviewed illness symptoms with manager that require exclusion of employees from work and exclusion time before returning to work.
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4/9/2013 | Routine Inspection 1st | 98 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
No soap at the drive thru hand sink. Use of a portable liquid pump type dispenser is advised until the wall mount unit is replaced. All hand washing stations must be stocked with soap and hand drying devices at all times during operation. (Operator advised wall mount unit has been ordered - employees are using the two alternate hand washing sinks until the soap is installed).
- General Comments that relate to this Inspection
Violations noted on the previous inspection (dated 4-4-12) have been corrected except for those relisted above.
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4/6/2012 | Routine Reinspection 1st | 98 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
No soap at the drive thru hand sink. Use of a portable liquid pump type dispenser is advised until the wall mount unit is replaced. All hand washing stations must be stocked with soap and hand drying towels at all times during operation.
- [4] Presence of vermin; outer openings protected; no prohibited animals
Several small ants observed around the upper mop sink faucet (under the mop hanger). Operator advised of a recent syrup spill. Advised to thoroughly clean up the area to prevent attraction. Also required Pest Control Operator treat for the insect within 48 hours (by 11am on 4-6-12).
- General Comments that relate to this Inspection
OBSERVATIONS & RECOMMENDATIONS:- Initial temperatures on the hot held chili at the steam table were 180F+ on the sides of the container and 110F at the center. Operator advised chili was prepared and placed out for service approximately 30 minutes prior (about 9:30AM). Completed a thorough stir of the product and obtained 120F throughout. Advised to re-heat to a minimum of 140F on the stove prior to placing back on the steam table. Corrected on-site. Observed 141F at 11AM.- There is a small drip/leak at the upper mop sink faucet (where the ants were located). This may be contributing to the ant problem. Repair or replace as necessary to stop the leak.- Sanitizer water at the 3-compartment sink tested 200ppm (quaternary ammonia) and 200ppm at the wipe down bucket on the make line. Test strips were available.- All other product temperatures were at or near regulation (cheese on make line 47F; 49F; sliced tomato 45F; tomato salsa 43F; walk-in ambient 32F; walk-in freezer 0F; cooked beef 142F; refrigerated beef 44-48F; salad reach-in 38F).- Overall facility was well organized and clean including the dumpster enclosure area.- Restrooms were clean; stocked and operational.
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4/4/2012 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
There are two banks of fryers with two stations on each bank. One fry station is out per bank. This is not affection the operation of the facility other than limiting production and taking up space that may be used for other equipment. Repair or replace if needed.All other facility deficiencies listed on the previous inspection (dated 1/3/12) have been corrected.OK TO ISSUE PERMIT TO OPERATE.
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1/26/2012 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
Change in OwnershipThe following facility deficiencies were observed at the time of inspection:- There is some base cove tile missing or broken in the Men's restroom. There is some base cove tile broken or missing under the front counter and on the north west corner of the make line. Repair or replace. - There are two non-working fryers however this is not impacting the operations or safety of the facility. Owner advised that the repair of this equipment is in process.OK TO ISSUE PERMIT TO OPERATE W/ CONDITIONS LISTED
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1/3/2012 | Opening Inspection | 100 |
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