- General Comments that relate to this Inspection
No violations noted at time of inspectionNotes:-hand sink stocked; discussed hand washing procedures and proper glove use with no issues noted-all food prep and cooking is done in Aruba kitchen; food is transported hot to Calypso and hot held-hot holding chicken; beef and beans at 167F and above-all dishes are done in Aruba Cafe Kitchen-items served on single service-dairy reach in at 36F-make up table - tomatoes; cheese and lettuce at 39F or below-food stored ok; no cross contamination issues noted -chemicals stored and properly labeled-employee restrooms ok-sanitizer bucket at 200ppm chlorine - decrease and maintain 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.
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7/13/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at time of inspectionGeneral Notes:-hand sink stocked-gloves in use for ready-to-eat food preparation/service-all food prepared and cooked in Aruba Cafe-hot holding: beans; chicken; ground beef 165F to185F-reach-in at 37F; sliced tomatoes; cheese; dressing all less than 40F-ice bin scoops stored properly-all dishes/utensils washed/sanitized in Aruba Café-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 | 100 |
- General Comments that relate to this Inspection
No violations noted at time of inspectionGeneral Notes:-hand sink stocked-gloves in use for all ready-to-eat food preparation/service-make-up unit 38F -cheese 40F -sliced tomatoes and lettuce less than 40F-no hot holding at time of inspection-facility receives cooked chicken; beans etc from main kitchen and hot holds only; no cooking and no raw processing of raw product*dairy reach-in at 45F-48F *unit adjusted by operator. Monitor unit and ensure temperatures is maintained below 40F-product dates current-sanitizer bucket at 100ppm chlorine-all dishware and utensils washed/sanitized in main kitchen-chemicals labeled and stored properly-food and single service items stored 6" above ground-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:Hot holding: Shredded Chicken 178 f; Rice 175 f; Beans 173 f.Reach in cooler @ 40 f. Tomatoes 38 f; Cheese 38 f. All serving utensils stored properly. Cookware; utensils clean and stored properly. Handsink stocked properly and accessible. 3 compartment operational - no leaks observed. Floors and counters clean.
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6/25/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The following was observed during the inspection:Hot holding: Shredded chicken 175 f; Taco meat (Beef) 168 f; Cheese 170 f; Beans 175 s. Reach in cooler @ 40 f. Cheese 38 f; Lettuce 38 f; Tomatoes 38 f. Large Refrigerator @ 40 f. All food stored properly. All food products dated and labeled. Handsink stocked properly w/ soap & p-towels. 3 compartment sink - ok. Counters and floors clean. Facility in good condition.
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7/1/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The following was observed during the inspection:Make up units @ 40 f; Cheese 38 f; Lettuce 38 f.Hot holding: Shredded Pork 175 f; Chix 180; Beef 178 f; Beans 180 f.All ladles stored properly.Handsink accessible and stocked properlySani bucket @ 100ppmFloors; Counters; Cutting boards very clean.
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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:Make up units @ 40 f; Cheese 38 f; Lettuce 38 f.Hot holding: Shredded Pork 175 f; Chix 180; Beef 178 f; Beans 180 f.All ladles stored properly.Handsink accessible and stocked properlySani bucket @ 50ppmFloors; Counters; Cutting boards very clean.
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7/22/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink stockedFacility very cleanFacility does not cook - food is prepared in Aruba and brought over for holding.Steam table > 170FMake up unit @ 38FSanitizer bucket in place
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6/24/2008 | Routine Inspection 1st | 100 |
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