- General Comments that relate to this Inspection
Notes:Reach in coolers @ 38 f. Ham 39 f; Cheeses @ 41; veggies 39-42 f; Sauces - 39-42 f. Large refrigerators @ 40 f; All food products stored properly and in food grade containers. Eggs stored on bottom shelf. Deli meat @ 38 f; Macroni salad @ 38 f. Freezers @ 0 f. All food products frozen. Prep area clean and organized. Drawer coolers: Beef patties @ 38 f; Turkey 38 f. Hashbrowns cooking @ 150 f. Server coolers @ 40 f. All whipped and dairy prodcuts have current dates. Ice machine and bins clean. Scoops stored in clean containers. *Handsink stocked and accessible. Dish Machine @ 50ppm. Sani bucket @ 200ppm. Scullery sink operational. No leaks in plumbing. Floor & counter clean.Cabinets have been replaced for soda fountain area. Observed proper food prep and handwashing onsite.**Gloves changed frequently when onsite.*Discussed no bare hand contact with ready to eat food items with Manager - Gloves on hand. No employee failed serve safe exam in last year. CFPMS for facility are - Jodi Lee M140968; 1/21/19; Alejandro Luna M130483 - 1/20/18. Handwash stickers handed out for handwash stations.
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10/27/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:Reach in coolers @ 38 f. Ham 40 f; Cheeses @ 41; veggies 39-42 f; Sauces - 39-42 f. Large refrigerators @ 40 f; All food products stored properly and in food grade containers. Eggs stored on bottom shelf. Deli meat @ 38 f; Macroni salad @ 38 f. Freezers @ 0 f. All food products frozen. Prep area clean and organized. Drawer coolers: Hamburger patty @ 38 f. Hashborwns cooking @ 168 f.Omlette @ 169 f. Server coolers @ 40 f. All whipped and dairy prodcuts have current dates. Ice machine and bins clean. Scoops stored in clean containers. *Handsink stocked and accessible. Dish Machine @ 50ppm. Sani bucket @ 200ppm. Scullery sink operational. No leaks in plumbing. Floor & counter clean.Observed proper food prep and handwashing onsite.**Gloves changed frequently when onsite.**Replace fans and shelving where dry product is stored becoming worn. Jodi is in talks to replace with stainless steel.
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11/5/2014 | Routine Inspection 1st | 100 |
- [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.Observed on sugar food container and coco container stains on top of lid. Clean all surface to maintain sanitary condtions. Dry storage shelving needs to be wiped down. Paint has come off and shows exposed wood. Paint shelving to maintain smooth; sealed; durable surface. Correct by 10/25/13.Observed knife sharpener dirty with food stains. Clean on regular basis to maintain sanitary condtions. Correct by the end of 10/10/13.
- General Comments that relate to this Inspection
Notes:Reach in coolers @ 40 f. Ham 40 f; Cheeses @ 42; veggies 39-42 f; Sauces - 39-42 f. Large refrigerators @ 40 f; All food products stored properly and in food grade containers. Eggs stored on bottom shelf. Deli meat @ 38 f; Macroni salad @ 38 f. Freezers @ 0 f. All food products frozen. Prep areas - rice cooling @ 120 (on ice); Gravy cooling ice bath @ 128 f. Prep area clean and organized. Drawer coolers: Hamburger patty @ 38 f. Corned beef cooking @ 170-200 f. Server coolers @ 40 f. All whipped and dairy prodcuts have current dates. Ice machine and bins clean. Scoops stored in clean containers. *Handsink stocked and accessible. Dish Machine @ 100ppm. Sani bucket @ 200ppm. Scullery sink operational. No leaks in plumbing. Floor & counter clean.Observed proper food prep and handwashing onsite.**Gloves changed frequently when onsite.
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10/10/2013 | Routine Inspection 1st | 99 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
30)Potentially hazardous food found out of temperature. Found rice in warmer/cooker at 120F. Operator instructed to re-heat rice to 165F and hold at 140F or above. Corrected on-site. Ensure all cold foods maintain 40 degrees F or less and hot foods maintain 140 degrees F or more to prevent bacteria growth. If time is used as a control; potentially hazardous foods must not be held out of temperature for more than 4 hours (total) and a written log system must be in place to verify this process. Ensure the same written log system is used for holding hollandaise sauce.
- [2] Food protected during storage; preparation; display; service; transportation
050) Raw product stored incorrectly -raw steak stored above pancake batter. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination. Corrected on-site.
- General Comments that relate to this Inspection
Notes:-hand sinks stocked -observed employee hand washing-cook-line make-up units all less than 40F -cheese; ham; turkey; pasta salad; raw beef all 38F-42F-cook-line cold holding drawers less than 40F -raw hamburger 39F*ensure all cold holding units are stocked with conspicuously placed thermometers-freezer less than 0F-hot holding: -chicken; beans 178F-dairy reach-in less than 40F-single door large reach-in at 40F -cooked and cooled chili at 39F-observed proper cooling procedures for beans – discussed cooking and cooling procedures with no problems noted-ice machine clean; scoop stored properly-dish washer checked at 100 ppm chlorine-chemical test kits provided-wiping cloth sanitizer buckets checked at 200 ppm quat-back storage room reach-ins less than 40F -deli meats and raw chicken and beef all less than 40F-freezer in back storage room less than 40F-food and single service items stored 6" above ground-chemicals labeled and stored properly-restrooms stocked and clean*discussed ensure entire facility is on a regular cleaning schedule including handles of reach-ins; inside reach-ins (shelving and bottom of unit) and under/behind equipment including hard to reach areas-restrooms stocked and clean-discussed employee health policies. Ensure ill employees exhibiting gastrointestinal symptoms (diarrhea; vomiting; fever; jaundice) are excluded from work for at least 48 hours after symptoms stop.
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9/10/2012 | Routine Inspection 1st | 93 |
- General Comments that relate to this Inspection
Violations noted on previous inspection have been corrected. Dishwasher sanitizer checked at 100 ppm chlorine. Ensure dishwasher sanitizer concentration is checked on a daily basis.
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3/21/2011 | Routine Reinspection 1st | 100 |
- [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. Facility must use three-comp. sink to wash; rinse; and sanitize until dishwasher is repaired.
- General Comments that relate to this Inspection
Notes:-hand sinks properly stocked-back kitchen reach-in at 40F -cooked and cooled chicken at 39F -cooked and cooled rice in the cooling process checked at 75F-85F-Discussed proper cooking and cooling procedures. Ensure potentially hazardous foods are cooled from 140F to 40F in 6 hours provided that the product temperatures reaches 70F within 2 hours. Ensure foods remain uncovered during the cooling process until product reaches 40F or less.-ice machine clean; scoop stored properly-cook-line reach-ins at 38F-42F -tuna salad 41F -potato salad 38F -ham 40F -turkey 38F -raw chicken 40F-no cross-contamination issues noted - raw product stored on bottom shelf-dairy reach-in at 40F-wiping cloth sanitizer bucket checked at 200 ppm quat-food and single service items stored 6" above ground-back room produce reach-in at 40F-back rooms 2-door reach-ins at 38F-40F -raw meat products all less than 40F-chemicals labeled and properly stored -restrooms stocked and clean-discussed employee health policies. Ensure ill employees exhibiting gastrointestinal symptoms (diarrhea; vomiting; fever; jaundice) are excluded from work for at least 48 hours after symptoms stop.
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3/18/2011 | Routine Inspection 1st | 96 |
- [2] Food protected during storage; preparation; display; service; transportation
050) Food not covered. Except during cooling; all food products must be covered to prevent potential contamination. Corrected on-site.
- General Comments that relate to this Inspection
Notes:-hand sinks all properly stocked-observed employee handwashing-front make-up units 37F-40F -deli meats 38F-40F -cheeses 38F-40F -chorizo 41F-45F Per operator; chorizo patties were out of the refrigerator as they were just prepped. Ensure chorizo is held at 40F or below*ensure eggs are kept under refrigeration between uses-hot holding -beans 158F -chicken 147F-dairy reach-in 40F-product dates current; FIFO policies in place-containers labeled-ice machine clean; scoops properly stored-checked dishwasher at 100 ppm chlorine-chemical test kits available-food and single service items all stored 6" off the ground-back freezers all less than 0F-back 2 and 3 door reach-ins 36F-38F -chicken 35F -beef 38F -corn beef hash 40F-chemicals labeled and properly stored-restrooms stocked and clean-discussed employee health policies. Ensure ill employees exhibiting gastrointestinal symptoms (diarrhea; vomiting; fever; jaundice) are excluded from work for at least 48 hours after symptoms stop.Facility clean and well maintained
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6/9/2010 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
CFPM Update
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3/17/2009 | Routine Reinspection 1st | 100 |
- General Comments that relate to this Inspection
CFPM expired 1/14/09 - Re-certification class completed. Operator waiting for certificate. Will check for updated CFPM information in approximately 14 days.Notes:Back store room: Freezer 10°FMeat reach-in 35°FVegetable reach-in 40°FDairy reach-in 45°F. All dairy dates current.Back Kitchen:Reach-in refrigerator at 40°FShredded chicken in reach-in at 38°F - continue to label and date containers.Discussed cooling procedures - continue to use cooling charts and ensure shallow pans are used to separate large batches of chicken during the cooling process. Dishwasher checked at 50 ppm chlorine.Front/cook-line:Wiping cloth sanitizer bucket at 200 ppm quat.Hot holding;seafood chowder at 168°Fgrits at 154°Fchicken at 164°Fgravy at 178°Fbeans at 145°F-155°FCold holding (cook line prep. reach-in) at 45°F - adjust cold holding unit to maintain a temperature of 40°F or less during extensive use.chorizo at 47°F - ensure chorizo is held at 40°F or less - discard within two hours. turkey at 39°F ham at 38°FRestrooms properly stocked and clean.Chemicals properly labeled and stored.Discussed employee health practices - no problems noted.
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2/6/2009 | Routine Inspection 1st | 100 |
- [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.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) No stem thermometer available onsite. Chemical test kits available. Must provide accurate thermometers/chemical test kits.Chlorine test Kit not working. Obtain and check dishwasher at least lx/ week for Chlorine at a minimum of 50 ppm.
- General Comments that relate to this Inspection
Cooled beans in frig. at 118 F. Removed to ice bath to cool to 70° F. before putting beans in storage frig. Leave uncovered in storage frig. to cool down to 40 F. Use "ice stick" to stir beans to speed cooling. Use stem thermometer to check temp. before storing beans in frig.
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1/29/2008 | Routine Inspection 1st | 96 |
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