Overall Rating: | 1.0 | |
Ratings in categories: | ||
Food: | n/a | n/a |
Service: | 1.0 | |
Price: | n/a | n/a |
Ambience: | n/a | n/a |
Cleanliness: | n/a | n/a |
Inspection findings | Inspection date | Type | |
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PIC knew symptoms to send workers home with but did not know the big 5 enteric diseases to exclude workers. Info sheet given to PIC. Burritos found at various temps in walk in. Containers were covered and stacked. It is difficult for proper circulation when stacked and covered to reach all burritos for faster cooling. There is a chance that the time is being abused and management must look closely at this procedure since you are now serving breakfast all day long. I recommend placing a time on each pan of burritos so that the time/temp can be monitored. Too many criticals today. Attention is needed.
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01/13/2016 | Risk Factor | |
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07/06/2015 | Routine | |
No critical violations. Bulk cream tube to be cut at a 45 degree angle with no more than 1 inch of tube showing. WIping cloth solution had no chlorine residual. If equipment does not work, fix it or remove it. Temperature of food in walk in was marginal. Unit's door was open for about 45 minutes today. Manager to recheck in 30 minutes. Facility is fairly clean. Next inspection is a routine inspection for permit renewal. No violation noted during this evaluation. | 02/02/2015 | Risk Factor | |
Fire call to establishment where a suppression system was accidentally discharged onto flat grill. Foaming agent was used (Ansulex low pH liquid fire suppressant). Fire X was called and responded. Three gallons discharged. Lines were cleaned out by service tech. New suppressant to be in place prior to opening. All open containers of food (bread, sauces, spices) and single service items near grills to be discarded. This included sauce bottles on sandwich board, food on sandwich board, jalapeno crispies, food in holding cabinet, open bacon on tray, salt/pepper, sandwich papers, open bun packs. Food contact surfaces to be cleaned and sanitized. Flat top to be thoroughly cleaned and surrounding floor to be done. Sausage inside adjacent freezer was discarded because unit was unplugged. You may reopen when Fire X has completed his job and unit is fully operational and after all cleaning is done. No violation noted during this evaluation. | 09/19/2014 | Other | |
Facility is clean and well kept. Quat sanitizer concentration OK @ 200ppm.
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07/25/2014 | Routine | |
Good handwash and glove use practices observed. Facility is clean and well maintained. No violation noted during this evaluation. | 02/03/2014 | Risk Factor | |
Good use of "burger mitts" and generally good handwash/glove use practices.
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07/29/2013 | Routine | |
Good time control monitoring at make table. Observed good handwash/glove use practices. Quat sanitizer - 200 ppm in 3rd sink. Dehydrated onions were just rehydrated and at 61 degrees. Need to cool to 41 degrees or less in 4 hours.
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01/28/2013 | Risk Factor |
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