- General Comments that relate to this Inspection
All violations noted on 7/13/15 inspection have been corrected.Make up table measured: tomatoes 40F; deli meat 38-39F; cheese 39F.
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7/14/2015 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Observed the following products on the top of the make up unit on the cook line: deli meat 54F; cheese 56F; tomatoes 47F. Items voluntarily discarded. Repair or replace unit to maintain food at 41F or below.Do not use unit to hold potentially hazardous/time temperature controlled for safety foods until repaired.Technician called and arrived on site during inspection.
- General Comments that relate to this Inspection
CFPM:Kelly Smiley; WCHD cert#M110349; exp 3/2/16No one has failed an exam in the last year.Notes:-hand sinks stocked; observed good employee handwashing-gloves in use for ready to eat food; discussed no bare hand contact with no issues noted-discussed cooling procedures with no issues noted. Cooled beef and chicken in walk in 41F and below.-walk ins checked ok; deli meat 39F; cheese 39F; tomatoes 40F; walk in freezers ok - all product frozen-hot holding checked ok - all 155F or above-pizza checked at 122F - per operator pizza is changed every hour to hour and a half; if time is used as public health control; it must be documented. Institute a time marking system for pizza to ensure that it does not remain in the temperature danger zone for more than 4 hours; cumulatively.-final cook temperature on burger at 178F; discussed final cook temperatures with no issues noted-food properly stored; no cross contamination issues noted at time of inspection-no thawing takes place; all items cooked fresh-ice machines clean; scoops properly stored-chemicals labeled and properly stored-date marking system in place; discussed first in; first out procedures with no issues noted-dishwasher checked at 100ppm chlorine; test strips available; 3 compartment sink also available-regular pest control by Clark; no issues noted at time of inspection-temperature logs kept; recommend monitoring product temperatures -prep area and prep walk in checked ok-slicer clean-facility clean and well maintained-sanitizer bucket at 200ppm chlorine - lower and maintain between 50-100ppm chlorine-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for the duration of illness and an additional 48 hours.
- SECTION XVII: ABATEMENT DATE
7/15/15
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7/13/2015 | Routine Inspection 1st | 96 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed slicer with food debris build-up. Ensure slicer is dismantled and thoroughly cleaned/sanitized at least every 4 hours while in use and after each use.
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces of equipment dirty (inside and outside of reach-ins including shelving; doors and handles). Ensure facility is maintained on a regular cleaning schedule.
- General Comments that relate to this Inspection
General Notes:-hand sinks stocked-observed employee hand washing-gloves in use for all ready-to-eat food preparation and service-hot holding: chicken; beans; chili; ground bee; hot dogs 150F to180F-discussed final cooking temperature requirements with no problems noted-discussed cooling procedures with no problems noted-observed temperature/equipment logs in use-cook-line reach-in at 38F; sliced tomatoes; deli meats; cheese; and hamburger patties 37F to 40F-walk-ins all less than 40F; cooled chicken; cooled beef; deli meats; cheese all 36F to 41F-raw product stored properly - no cross-contamination issues noted-discussed date marking/tracking procedures with no problems noted-freezers all less than 0F-ice machines clean; scoops stored properly-dishwasher and wiping cloth sanitizer buckets checked at 100 ppm chlorine-chemical test kits available-food and single service items stored 6" above ground-chemicals labeled and stored properly-customer and employee restrooms stocked and clean-discussed employee health policies. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for the duration of the illness and 48 hours after symptoms stop.
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7/28/2014 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
No violations noted at time of inspection.General Notes:-hand sinks stocked-observed employee handwashing-gloves in use for ready-to-eat food preparation/service-main walk-in at 38F -cooked and cooled chicken 40F-42F -raw hamburgers 37F-raw product stored properly; no cross-contamination issues noted-discussed cooling procedures with operator with no problems noted-produce walk-in at 36F -deli meats and cheeses 38F-40F-prep. walk-in at 40F-discussed date marking procedures with no problems noted -product dates current-make-up unit at 37F -deli meats and cheeses 37F-41F-hot holding: -chicken; beans; chili 161F-183F-observed temperature logs in use-freezers all less than 0F-discussed cleaning/sanitizing procedures for meat slicer *ensure slicer is disassembled and cleaned thoroughly after each use or at least every 4 hours-wiping cloth sanitizer buckets at 100 ppm chlorine-dishwasher checked at 100 ppm chlorine-chemical test kits available-ice machines clean; scoops all stored properly-food and single service items all stored 6" above ground-chemicals labeled and stored properly-restrooms stocked and clean-discussed employee health policies. Ensure ill employees with gastrointestinal symptoms (vomiting; diarrhea; jaundice; fever) are excluded for the duration of illness and 48 hours after symptoms stop.
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7/9/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:Walk in cooler 40 f. Chicken 39 f; Beef 39 f; Cheese 39 f; Veggies 39 f. Condensation unit in good condition.Walk in freezer @ 0 f. All food products frozen. Condensation units in good condition. Freezers 0 f. All food products frozen. Reach in coolers (cook line) @ 40 f. Sliced tomatoes 39 f; Sour cream 39 f; Grilled chciken 39 f; Cheese 39 f. All serving utensils stored properly. Pizza Hot holding @ 144 f. Ice machine and bins clean - scoops stored properly. Dry storage clean and food products have current dates and stored properly. Handsinks stocked and accessible. Equipment; drinkware; cookware; and utensils clean and stored properly. 3 compartment sinks operational and no leaks observed. Sprayer in good condition. Can openers; meat slicer clean. Dishwasher @ 50ppm. Floors; prep areas; and counters clean. Facility in good condition.**Observed proper food preparation and handwashing onsite.
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6/25/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The following was corrected:Walls have been frp'd in prep area. Walls in Ice machine room have been patched.Hood area clean and floors have been cleaned.
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7/8/2011 | Routine Reinspection 1st | 100 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floors dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions.Observed by grill and fryers floor dirty with grease and food debris. Clean by the end of 7/1/11 to maintain sanitary conditions.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
360) Wall in need of repair. Repair following area(s) to maintain a smooth; durable; and easily cleanable surface.Prep area wall by dishwasher in need of repair. Wall must be smooth; sealed; durable; and easily cleanable. Install piece of FRP on wall to make wall smooth; sealed; durable; and easily cleanable. Correct by July 8th. Re-inspection will take place July 8th.Observed above ice machine ceiling in need of repair. Paint peeling from ceiling. Repaint area where paint is peeling to make surface smooth; sealed; easily cleanable; and durbale. Correct by July 8th. Observed above ice machine ceiling cracked by light. Repatch crack in ceiling and then paint. Correct by July 8th.Observed in hood area - metal crates dirty w/ grease build up. Clean on regular basis to maintain sanitary conditons and prevent cross contamination. Clean by July 8th.
- [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 light cover damaged in salad prep area. Install new cover by 7/3/11.
- General Comments that relate to this Inspection
The following was observed during the inspection:Walk in coolers @ 40 f. All food products stored properly. Fan condensation unit in good condition and fan guards clean. Cooked Chicken 38 f. Beef 38 f; Cheese 38 f; Beans 38 f; Veggies 38 f. All food products dated and labeled. Freezers 0 f. All food products frozen. Cook line Area: Reach in units @ 38 f. Hamburger patties 38 f; Cheese 38 f. Lettuce 38 f; Sliced Tomatoes 38 f; Hot dogs 38 f. All serving tongs and utensils stored properly.Fryers: Chicken Strips @ 173 f. Heat lamp: Pizza slices 147 f. Steam tables: Beans 170 f; Shredded Chicken 172 f; Beef taco meat 175 f; Cheese 174 f. All serving utensils stored properly. Soda ice bins clean and scoops stored properly. Handsinks stocked properly with soap and p-towels. Dishwasher @ 50 ppm. Sani bucket 100ppm Dry storage clean and food products stored properly. Counters and floors clean. Prep areas; microwaves; handles clean. Customers areas clean and well maintained.
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7/1/2011 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
The following was observed during the inspection:Walk in reefers @ 38 f; All food stored properly. Shredded Chix 40 f; Hot dogs 38 f; Cheese 38 f.Walk in freezers @ 0 f. All food frozen a properly stored.Hot holding; Shredded pork 180 f; Chix 180 f; Beef 180 f; Hot dogs 180 f;In fryer: Chix strips 178 f.Make up unit @ 40 f; Lettuce 40 f; tomatores 40 f; Cheese 40 f;Dishwasher @ 100ppm Chlorine.Ice machine and bins clean scoops stored properly.Can opener clean.Counters and floors clean.Observed employees washing hands and changing gloves.
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7/30/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The following was observed during the inspection:Walk in reefers @ 38 f; All food stored properly. Shredded Chix 40 f; Hot dogs 38 f; Cheese 38 f.Walk in freezers @ 0 f. All food frozen a properly stored.Hot holding; Shredded pork 180 f; Chix 180 f; Beef 180 f; Hot dogs 180 f;In fryer: Chix strips 178 f; Corn dogs 176 f.Make up unit @ 40 f; Lettuce 40 f; tomatores 40 f; Cheese 40 f;Dishwasher @ 50ppm Chlorine.Ice machine and bins clean scoops stored properly.Can opener clean.Counters and floors clean.Discussed w/ Gus: Cooking and cooling procedures; Handwash policies.Observed employees washing hands.
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7/22/2009 | Routine Inspection 1st | 100 |
- [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
Hand sinks stocked and use observedSteam table > 150FHot chicken - 165Hot burger patties - 200FMake up unit 40FDishwasher @ 100ppmWalk in @ 40FTemp logs of coolers kept; logs of dishwasher sanitizer keptIce machine clean**Discussed cooling operations with operator. Suggested ways to monitor process to ensure proper cooling times.**Discussed options for sanitizer bucket use with operator.**Discussed single service item storage with operator.
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6/24/2008 | Routine Inspection 1st | 99 |
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