- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed a water stained and sagging ceiling panel in dry storage room that needs to be replaced. Operator has been in contact with property owner. This tile must be replaced by next routine inspection.
- General Comments that relate to this Inspection
The following violations have been corrected: - Food in reach in units are covered and lights are on. These items need to continue to be performed on a regular basis- not just in response to a health inspection. -Shelves in reach in unit have been recoated where they were peeling away. These shelves must be monitored to ensure they stay sealed and do not peel again as this can contaminate food.
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6/2/2015 | Routine Reinspection 1st | 99 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed various items in reach in units uncovered that were not in the cooling process. Except during cooling all food products must be covered to prevent potential contamination. Note: This continues to be a repeat violation. Facility must develop a system to ensure all food is covered during storage. Future reinspections to verify this issue has been corrected may result in assessment of a reinspection fee.Observed shelves in reach in near grill and reach in near dishwasher with peeling plastic coating. These shelves should be replaced to prevent potential contamination of food.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed a water stained and sagging ceiling panel in dry storage room that needs to be repaired. Operator has been in contact with property owner.
- [1] Lighting provided as required; fixtures shielded
Observed all reach in units with lights turned off during service hours or light bulbs have burned out and have not been replaced. . Lights must be turned on and working during all service hours to ensure food protection; proper cleaning and proper temperatures. NOTE: This continues to be a repeat violation and the facility must ensure lights are turned on and working at all times. Future reinspections to confirm this issue has been corrected may result in a reinspection fee.
- General Comments that relate to this Inspection
The following items from 2/25/15 inspection have been corrected: - Laundry deteregent is properly stored in dry storage area. - Scoops are being stored properly. - Non food contact surfaces in need of cleaning that were pointed out during previous inspection have been cleaned. - Hand sink at server station stocked with soap. Note: During this reinspection blue sponges were being stored in soapy water that was being used to soak silverware. These sponges are not recommended at all but if desired they must be stored in sanitizer solution of 50-100 ppm Chlorine or 200-400 ppm Quat when not in use. Sponges discarded during inspection.
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3/24/2015 | Routine Reinspection 1st | 96 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed various items uncovered in reach in refrigerators. Except during cooling; all food products must be covered to prevent potential contamination. Also observed shelves in reach in near grill and reach in near dishwasher with peeling plastic coating. These shelves should be replaced to prevent potential contamination of food.Observed opened metal cans of food being stored in reach in near dishwasher. Once opened the contents of these cans must be transferred to an approved food grade container to prevent leaching of the metal into food. Per operator these items were just placed in the fridge on 2/24/15 so both items were transferred to plastic containers. Observed laundry detergent being stored above oranges and onions in back storage area. Ensure chemicals are stored below food at all times.
- [1] In-use food; ice dispensing utensils properly stored
Observed numerous scoops being stored in food with handles lying in food. Also observed a disposable paper cup being used as a scoop in dry storage. All scoops must be plastic or metal that can be cleaned and sanitized and must be stored within separate clean containers or in product with handle up to minimize hand contact with product. Please note this is a repeat violation from 2014 and must be addressed facility wide.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed various non food contact surfaces of equipment and containers dirty. All non food contact surfaces of equipment must be clean. This includes but is not limited to the following areas: lids to all dry storage containers; handles to fridges; inside of microwave; wall near trash in dishwasher area; wall near light switch in dry storage; etc.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed hand sink at server area not stocked with soap. Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing. Corrected on site.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed a water stained and sagging ceiling panel in dry storage room that needs to be replaced.
- [1] Lighting provided as required; fixtures shielded
Observed all reach in units with lights turned off during service hours. Lights must be turned on to ensure food protection and proper cleaning. Please note this is a repeat violation from 2014.
- General Comments that relate to this Inspection
Hand sinks clean and accessible. Restrooms clean and stocked. Small reach in unit on line with biscuits temped @ 41F. *Replace broken thermometer in this unit. Bread reach in fridge @ 35F. Creamer temped @ 43F. Prep reach in thermometer @ 40F. All food temped between 41F-44F. *Requested operator turn unit down slightly and place an additional thermometer in bottom of unit to ensure unit is holding food @ 41F even though it's opened frequently and right across from grill. Dishwasher dispensing 50 ppm Chlorine. Staff checks unit 3X daily. Back reach in unit @ 38F. Gravy @ 41F. Observed spanish rice cooling on ice baths during inspection. Product temped between 64F-68F. Operator states he places it in fridge @ 40F. Ice machine clean and good scoop storage.
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2/25/2015 | Routine Inspection 1st | 92 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed shelves under coffee bins and under cooling station in need of paint or sealant as they are bare wood. Seal all bare wood as needed to make surfaces cleanable.
- General Comments that relate to this Inspection
The following items from the 3/26/14 inspection were corrected: Reach in temperature reading @ 36F. Scoops in food stored with handles up. Dishwasher dispensing 100ppm sanitizer. Ice machine clean. Slicer clean. Wiping cloths utilized. Floors cleaner; walls cleaner. Lights working in hood and reach-ins. Facility cleanliness is much improved.
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3/27/2014 | Routine Reinspection 1st | 99 |
- [4] Facilities to maintain product temperature
Line reach-in next to cook line not maintaining proper temps. Temped (ambient) @ 56F. Beans @ 53F; all product transferred from unit to prep reach-in. Discontinue use of unit until repaired. Recommend posting "do Not Use" sign to ensure other staff do not utilize this unit. Maintenance repair man contacted on site.
- [2] Handling of food; ice; minimized
Observed numberous scoops with handles in food. Also observed plastic cup in dry storage used as scoop. Scoops must be plastic or metal that is cleanable and non breakable and stored with handles upright.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Observed dishwasher not dispensing sanitizer. Replaced sanitizer solution and primed machine and it checked @ 100ppm. Corrected on site and notified operator of need to check sanitizer levels 3 times each day and maintain written logs until further notice. Repeat violation; noted on previous inspections. As noted on 8/21/13 inspection a repeat violation will result in requirement of full installation of a 3 compartment sink.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed ice machine with mold; rust and dust build up. Must be thoroughly cleaned and sanitized. Clean and sanitize slicer.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed shelves under coffee bins and under cooling station in need of paint or sealant as they are bare wood. Seal all bare wood as needed to make surfaces cleanable.
- [1] Wiping clothes: clean; use restricted
Observed numerous wiping cloths being used without sanitizer solution. Corrected on site and Quat @ 300ppm. Ensure all wiping cloths are kept in sanitizer solution with Quat levels between 200-400ppm.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed floors throughout the facility in need of a deep cleaning. Ensure all floors are cleaned thoroughly to prevent attraction of vermin. Noted on previous inspections. A cleaning schedule will be discussed during re-inspections.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed walls throughout the facility in need of a deep cleaning. Ensure all walls; counters; food prep areas are cleaned thoroughly. Noted on previous inspections. A cleaning schedule will be discussed during re-inspections.
- [1] Lighting provided as required; fixtures shielded
Observed lights in reach-ins turned off or not working and ligths in hood turned off and not working. Ensure all lighting is operational at all times.
- General Comments that relate to this Inspection
General Notes: Discussed cooling procedures. Operator utilizing ice baths for cooling used 140 --> 70 --> 40 within 6 hours. Observed rice @ cook line @ 110F that; per operator; was cooked 30 minutes prior. Product transferred to ice baths and cooled during inspection. Operator required to maintain written temp logs on cooling procrss to ensure above process is being followed until further notice. Handsinks clean and stocked. Observed proper handwashing. All reach-ins temped @ 38f. All internal food temps OK. Bathrooms clean and stocked. Reminded operator to cover all products in reach-ins. Operator removed paint and unused chemicals from dishwasher area during inspection. Ensure these products are stored in another location.
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3/26/2014 | Routine Inspection 1st | 83 |
- General Comments that relate to this Inspection
**Violations correctedCoving and wall repairedCleaning is continuing*Dishwasher tested @ 50ppm chlorine
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8/30/2013 | Routine Reinspection 2nd | 100 |
- [1] Non-food contact surfaces of equipment and utensils clean
General cleaning needs to continue regulalary to ensure sanitary conditions and prevent potential pest issues.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Several areas of coving are missing or damaged throughout the facility. All coving must be repaired/replaced where need to facilitate cleaning and protect against potential pest issues.
- General Comments that relate to this Inspection
The following violations were corrected:1) Dishmachine functioning correctly. Sanitizer concentration @ 100ppm chlorine*Re-iterated with operator that failure to maintain a functioning machine will cause a requirement that facility replaces two compartment sink with a three compartment sink. Advised operator that machine should be tested daily at a minimum.2) Chemical test kits provided3) Cleaning has been done but should continue4) All hand sinks and restrooms stocked correctly
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8/21/2013 | Routine Reinspection 1st | 98 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Dishwasher not dispensing any sanitizer. Appeared to not be dispensing any soap so unit may not be used for washing. Repair unit to dispenser 50-100ppm chlorine. *Repair must be completed within 48 hrs. This is the third consecutive inspection for this violation. Facility is only equipped with a 2 compartment sink. Reviewed proper use of 2 compartment sink for the special circumstance. However; if facility cannot maintain a functioning dishwasher; they will be required to replace the 2 compartment sink with a 3 compartment sink in the future.*
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
No chemical test kits provided. Employees indicated that they might be locked in office. Chemical test kits must be stored where employees can test dishmachine. Based on machine problems; unit must be tested at least daily.
- [1] Non-food contact surfaces of equipment and utensils clean
General cleaning of facility is required. Shelving; underneath shelving; cupboards; and handles of equipment all need deep cleaning. Clean thoroughly to prevent potential cross contamination issues and potential pest attraction.
- [1] Wiping clothes: clean; use restricted
No sanitizer buckets set out for wiping cloths. This is a recurring violation for several years. Keep sanitizer buckets available for wiping cloths and use on surfaces to maintain clean and sanitary conditions.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
No paper towels at line hand sink. No soap at mens restroom hand sink. Keep all hand sinks stocked with soap and paper towels to facilitate proper hand washing.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Several areas of coving are missing or damaged throughout the facility. All coving must be repaired/replaced where needed to facility cleaning and protect against potential pest issues.
- General Comments that relate to this Inspection
Restrooms cleanDry storage okNo sign of pestsAll refrigerationh @ 40F or below-raw product stored correctly-sausage @ 38F-pot salad @ 38FButter and other potentially hazardous products in use stored on ice*Discussed the problems with sponges as a cleaning tool; as they can breed bacteria. Proper best pratice is wiping cloths so they can be washed.Chemical storage ok
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8/19/2013 | Routine Inspection 2nd | 89 |
- [1] Non-food contact surfaces of equipment and utensils clean
Several areas of non food contact surfaces could use a detailed cleaning. These include underneath line equipment; shelving for clean dishes; door knobs; and light switches.There are also several minor construction items that need attention - missing baseboard behind coving; wall penetrations that are not sealed; and press board that is not sealed. Reviewed these with operator and he will address over the next year.
- General Comments that relate to this Inspection
Violations corrected from original inspection:1) Dishwasher dispensing 100ppm chlorine. Operator to test daily.2) Raw product stored on bottom of reefer unit3) Sanitizer buckets set out for cloths. Water for coffee stirring spoons clean.4) Many areas cleaned.Note - cleaning should continue and been done regularly to ensure sanitary conditions. Construction items will be checked at end of year to ensure completion
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1/17/2013 | Routine Reinspection 1st | 99 |
- [2] Food protected during storage; preparation; display; service; transportation
Raw product (chicken and beef) stored over ready to eat foods such as lettuce. Store all raw product on bottom shelf to prevent potential cross contamination issues.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Dishwasher not dispensing sanitizer. Repair unit to dispense proper amount of sanitizer - 50 - 100ppm chlorine. **Violation must be corrected with 48 hours. Until unit is repaired; dishes must be washed in one side of two compartment sink; washed in dishwasher; and sanitized in second side of two compartment sink with 50-100ppm chlorine solution. Violation is repeat from last year's inspection. Operator should check dishwasher daily.**
- [1] Non-food contact surfaces of equipment and utensils clean
Several areas of non food contact surfaces could use a detailed cleaning. These include underneath line equipment; shelving for clean dishes; door knobs; and light switches.There are also several minor construction items that need attention - missing baseboard behind coving; wall penetrations that are not sealed; and press board that is not sealed. Reviewed these with operator and he will address over the next year.
- [1] Wiping clothes: clean; use restricted
No sanitizer buckets set out for cloths. Keep buckets with 50-100ppm chlorine solution available at all times for wet cloths to prevent bacteria growth and allow for proper cleaning. Change buckets every 4 hours or when the water becomes visibly soiled. *Second year for violation.* Water that coffee stirrers are stored in should be changed with sanitizer buckets - 4 hours maximum; or more often if water is visibly soiled.
- General Comments that relate to this Inspection
Hand sinks stockedAll refrigeration @ 40F or below-upright (dishroom) @ 38F--chicken @ 39F--beef @ 40F-upright (front) @ 40F--cooled beans @ 40F--cooled potatoes @ 39F*Reviewed proper cooling practices with operator and requirement to cool from 140F to 40F within 4 hours.Restrooms stockedGarbage area cleanTest strips availableChemicals stored away from food productNo signs of pests
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1/14/2013 | Routine Inspection 1st | 92 |
- General Comments that relate to this Inspection
All violations from last inspection on 3-37-28 have been corrected.All handwashes clean and stockedAll reach-in fridges <41FReach-in freezer <32FDishwasher 50-100ppm CLRecommendation: Check dishwasher once a day to ensure correct sanitation and check sanitizer buckets to ensure the dispenser is working correctly.
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3/28/2012 | Routine Inspection 2nd | 100 |
- [1] In-use food; ice dispensing utensils properly stored
090) Store ice/food scoops within separate clean container to minimize hand contact with product.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
140) Dishwasher not dispensing proper levels of sanitizer. Repair unit to dispense adequate amounts of sanitizer to ensure proper sanitization. Until they have repaired dishwasher they will use 3 step wash-rinse-sanitizer steps in sink. The repair company was called while I was on site and they will be coming in today to repair.
- General Comments that relate to this Inspection
Handwashes stocked and clean Bathrooms clean and stocked All breakfast items near grill are on iceReach-in fridges <41FReach-in freezer <32FAll food storage goodSanitizer buckets 100 ppm ClGeneral cleanliness good
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3/27/2012 | Routine Inspection 1st | 95 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) No chemical test kits available. Must provide accurate thermometers/chemical test kits.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Need to replace broken plastic @side of sandwich prep area.
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean. Need to clean clean dish rack and Dishwasher areas.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.
- General Comments that relate to this Inspection
Handsinks fully stockedReach-in Refrig(s) were <40FTemps noted: Scrambled eggs (plated) @183F; Beef Burrito (plated) @177F; Ham lunchmeat @35F; Tuna salad mix @35FSanitizer dishwasher used for dishes - tested - 100 ppm ClCustomer restrooms clean and stocked
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3/10/2011 | Routine Inspection 1st | 95 |
- [2] Food protected during storage; preparation; display; service; transportation
050) Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination.
- [1] In-use food; ice dispensing utensils properly stored
090) Store food scoops within separate clean container or in product with handle up to minimize hand contact with product.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.
- [1] Lighting provided as required; fixtures shielded
370) Adequate lighting not provided. Provide sufficient lighting to ensure food protection and proper cleaning.370) 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 fully stockedAll Reach-in REfrig. were <40FReach-in Frzr @1FTemps noted: Pork Tamale @183F; Refried Beans @167F; Cooked Ham steak @154FSanitizer dishwasher used for utensils - tested - 100 ppm ClCustomer restrooms clean and stocked
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3/15/2010 | Routine Inspection 1st | 95 |
- [1] Lighting provided as required; fixtures shielded
370) Adequate lighting not provided. Provide sufficient lighting to ensure food protection and proper cleaning.370) Lights not shielded. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food.
- General Comments that relate to this Inspection
Handsink fully stockedReach-in Refrig were both <40FReach-in Frzr @-3FTemps noted: Cooked burger @177F; Raw chicken Breast @35F; Cooked Cold Ham slices @35F; Egg salad mix @36FSanitizer dishwasher used for utensils - tested - 100 ppm ClCustomer restrooms clean and stocked
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3/17/2009 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
Notes:-Dish washer sanitizer at 100 ppm chlorine.-Cutting boards clean.
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5/9/2008 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Cutting boards used to prepare food dirty. Clean cutting boards to enusre safety of food served to customers.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Dishwasher not dispensing proper levels of sanitizer. Repair unit to dispense adequate amounts of sanitizer to ensure proper sanitization.
- General Comments that relate to this Inspection
Notes:-Hand sinks properly stocked.-Ice machine clean.-Ice scoops properly stored.-Reach-In 39F.-Dairy dates OK stock being properly rotated.-All containers properly labeled.-Reach-In 20F.-Freezer 20F.-All lights properly shielded.-Reach-In 40F.-Reach-In 40F.-Cold holding -Ham 38F. -Bacon 39F. -Hamburger 37F.-Test stripes available.-Dry stock OK all items stored at least 6" off the ground.-Both bathrooms properly stocked.
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5/7/2008 | Routine Inspection 1st | 94 |
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