- General Comments that relate to this Inspection
All violations from previous inspection have been corrected. - Walk in fridge has been holding @ 40F and food 36F-41F. - Pest Control Operator Bonanza Pest has treated facility and will treat again in one week. Operator seems to be on track to deal with problem. More activitiy has been seen in recent days as they are coming out of hiding. Entire kitchen has been deep cleaned and should help minimize attraction of vermin.
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10/7/2015 | Routine Reinspection 2nd | 100 |
- [4] Facilities to maintain product temperature
Observed walk in fridge at ambient of 42F and most food from 43F-46F. Operator contacted service company but was only able to triage unit over the phone and adjusted thermostat. Unit must be serviced within 24HRS and temperature logs must be maintained for this unit twice a day until further notice. When logging temps must take ambient temp and at least one food temp each time. Food must be kept on ice thru the weekend if unit is not able to maintain food at 41F. The unit will be re-inspected Monday 10/5. If at that time unit is still not able to hold food at 41F the permit to operate will be suspsended.
- [4] Presence of vermin; outer openings protected; no prohibited animals
Observed more evidence of live roaches throughout kichen. Kitchen is cleaner but operator still plans to conduct a thorough deep cleaning this weekend. Pest Control Operator (PCO) is scheduled for tomorrow (10/2). Operator shall keep all PCO reports and receipts for WCHD re-inspection on Monday 10/5/15.
- General Comments that relate to this Inspection
Servesafe Certificate for Phil available. Cert # 12720561. Exp 8/27/20No failed exams in the last year.
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10/1/2015 | Routine Reinspection 1st | 92 |
- [4] Facilities to maintain product temperature
Observed condensor on walk in fridge frozen up and ambient temperature in unit @ 50F. All food in walk in @ 46F and very little food stored in unit. Operator states this has not happened in months but since this exact same issue occured on the last Routine inspection this unit must be serviced by a qualified individual within 48 hours. A copy of the receipt must be made available to WCHD upon reinspection.
- [3] CFPM or person in charge present; certificates posted as required
Owner stated he took Servesafe course August 2015 but could not produce certificate. Certificate must be produced in order to be considered valid. Operator will attempt to produce certificate at 48 HR reinspection for other items.
- [4] Presence of vermin; outer openings protected; no prohibited animals
Observed live roaches crawling on surfaces of dishwasher and bread prep area during inspection. Facility must conduct a deep cleaning of entire kitchen area to eliminate all food sources. This includes behind and underneath all equipment; storage bins; shelving units; wall hangings; floors and walls; etc. Once a deep cleaning is performed a Pest Control Operator must be scheduled to perform a thorough evaluation of the facility and flushing and treatment of all areas. Receipts of pest control service must be kept for WCHD evaluation.Monthly pest control reports/receipts must be supplied to health inspector until further notice.
- General Comments that relate to this Inspection
Hand sink clean and stocked. Dishwasher dispensing 50 ppm Chlorine. Discussed no bare hand contact with owner. Ensure servers use tongs or gloves for bread service. No other issues noted as tongs or utensils used for all other food service.Reach in freezer @ 0F. Good dry good storage throughout.
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9/30/2015 | Routine Inspection 1st | 89 |
- General Comments that relate to this Inspection
No violations noted during inspection. Hand sink clean and stocked. Dishwasher @ 50 ppm Chlorine. Test strips available. Soups and beans hot holding @ 160F. Good food storage throughout facility. Raw meat stored properly. Ice purchased. Walk in temp displaying @ 52F upon first entry. Operator had noticed temperature flucutation earlier in the day and condensor line had frozen up. Operator was actively trying to adjust temperature during inspection and food in walk-in was very limited and nothing had raisesd above 45F. Ambient temp came down to 48F by end of inspection. *WCHD staff will revisit facility 10/24/14 to check unit again to ensure it's holding proper temps.
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10/23/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during inspectionHand sink stocked with soap and paper towels*Reviewed importance of hand washing in the prevention of pathogen transmission. Discussed times that hands must be washed - after handling raw meat; after eating; after smoking; etc.Walk @ 36F-all cooled products @ 40F or below-raw meat stored correctly*Discussed cooling practices with operator. No out of temperature cooled products were observed. Practices seemed adequate and operator was knowledgeable about proper temperature requirements. All hot foods must be cooled from 140F to 40F within 4 hours.Bonanza is Pest Control OperatorUnder counter reefer @ 40FIce is from commercial storeFacility cleanDishwasher @ 50ppm chlorine-test strips availableFood stored off floor
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10/31/2013 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
FOUND CONTAINERS OF FOOD UN-COVERED IN WALK-IN. MUST COVER ALL FOOD CONTAINERS UNLESS DURING COOLING TO PROTECT AGAINST POSSIBLE CONTAMINATION.
- General Comments that relate to this Inspection
NOTES:HANDSINK AVAILABLE AND STOCKED.DISHWASHER GOOD AT 50PPM CHLORINE.GOOD COLD HOLDING TEMPS - ALL WITHIN REGULATION.USES ICE WATER BATHS FOR COOLING.PROPER FOOD STORAGE IN WALKIN.FACILITY CLEAN AND ORGANIZED.NO EVIDENCE OF PESTS.DISCUSSED EMPLOYEE HEALTH - NO PROBLEMS.INFORMED PHIL OF INCREASE IN NOROVIRUS IN COMMUNITY AND IF THEY SEE AND INCREASE IN ILLNESS OF VOMITING AND DIARRHEA WITH STAFF OR CUSTOMERS TO CONTACT WCHD AT 328-2434.
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11/9/2012 | Routine Inspection 1st | 98 |
- [2] Food protected during storage; preparation; display; service; transportation
FOUND FOOD STORED PLASTIC CHEMICAL CONTAINERS IN WALK-IN. MUST NOT USE ANY NON-FOOD CONTAINERS TO STORE FOOD IN. CHEMICAL CONTAINERS EVEN WHEN WASHED AND SANITIZER ARE NOT MENT TO HOLD FOOD. ONLY USE FOOD GRADE CONTAINERS TO STORE FOOD IN.
- General Comments that relate to this Inspection
NOTES:HANDSINK AVAILABLE AND STOCKED;DISHWASHER OK AT 50PPM.WALK-IN IN GOOD ORDER AND TEMPS GOOD. 38F-43FDISCUSSED COOLING PROCEDURES AND USING ICE WATER BATHS TO COOL FOOD PRIOR TO STORING IN WALK-IN.
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10/26/2011 | Routine Inspection 1st | 98 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
FOUND A CONTAINER OF BEANS AT 51F; AND A CONTAINER OF SPAGHETTI SAUCE AT 60F. PRODUCT WAS MADE THE NIGHT BEFORE. ALL POTENTIALLY HAZARDOUS FOODS MUST BE AT 41F OR BELOW OR AT 140F OR HIGHER. FOODS MUST PROPERLY BE COOLED DOWN PRIOR TO STORAGE. ALL FOOD MUST BE COOLED FROM 140F TO 70F WITHIN 2 HOURS AND THEN FROM 70F TO 41F IN AN ADDITIONAL 4 HOURS. PLACE PRODUCT IN SHALLOW PANS OR USE ICE WATER BATHS TO FACILITATE PROPER COOLING. FOOD WAS VOLUNTARILY DISCARDED ON SITE.
- General Comments that relate to this Inspection
NOTES:HANDSINK AVAILABLE AND STOCKED.REACH-IN COOLER GOOD AT 40F.DISHWASHER GOOD AT 50PPM CHLORINE.FACILILTY CLEAN AND ORGANIZED.NO INCREASE IN EMPLOYEE ILLNESS.DISCUSSED PROPER COOLING METHODS.
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11/19/2010 | Routine Inspection 1st | 95 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
REPLACE MISSING LATCH TO REACH-IN REFRIGERATOR IN KITCHEN. DOOR IS UN-ABLE TO CLOSE PROPERLY.
- General Comments that relate to this Inspection
NOTES:ALL VIOLATIONS HAVE BEEN CORRECTED EXCEPT NOTED.DISHWASHER WORKING PROPERLY NOW AT 50PPM CHLORINE.FOOD IS COVERED IN WALK-IN UNIT.
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12/18/2009 | Routine Reinspection 1st | 99 |
- [2] Food protected during storage; preparation; display; service; transportation
FOUND CONTAINERS OF FOOD UNCOVERED IN THE WALK-IN. MUST COVER ALL FOOD ONCE IT IS COOL TO PROTECT FOOD FROM POSSIBLE CONTAMINATION.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
SANITIZER AT DISHWASHER IS OLD AND NOT REGISTERING ON TEST STRIP. MUST REPLACE WITH NEW CONTAINER AND SANITIZER MUST REGISITER BETWEEN 50-100PPM. FACILITY WILL MANUALLY ADD BLEACH TO MACHINE TONIGHT. VERIFIED THIS PROCESS WHILE ON SITE AND DISHWASHER WAS REGISTERING 100PPM BLEACH. FACILITY TO CALL TOMORROW WHEN NEW CONTAINER IS IN PLACE AND WORKING PROPERLY.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
REPLACE MISSING LATCH TO REACH-IN REFRIGERATOR IN KITCHEN. DOOR IS UN-ABLE TO PROPERLY CLOSE.
- General Comments that relate to this Inspection
NOTES:HANDSINK AVAILABLE AND STOCKED.GOOD COLD HOLDING TEMPS. REACH-IN 40F; WALK-IN AT 40F.DRY STORAGE AREA CLEAN.DISCUSSED COOLING METHODS WITH OPERATOR. FACILITY IS UTILIZING ICE WATER BATHS TO COOL DOWN LARGE QUANTITIES OF FOOD. DISCUSSED COOLING PROTOCOL FOR MEAT THAT IS USED IN GRAVIES. DISCUSSED EMPLOYEE ILLNESS WITH OPERATOR; NO INCREASE IN ILLNESS REPORTED.
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12/17/2009 | Routine Inspection 1st | 93 |
- [3] CFPM or person in charge present; certificates posted as required
No Certified Food Protection Manager at time of re-inspection.
- General Comments that relate to this Inspection
4/3/09 - Site visit. Spoke with Phil Zubillaga. He advised that the took the CFPM test and passed and was going to go down to the Health Department and get his ID and certificate next week. I verbally gave him an additional 7 days (by 4-10-09) to do this.4/10/09 - Phone call from Mr. Zubillaga. He advised me that he still needs to take the test and have it proctored. I advised him over the phone that I would give an additional 30 days and charge an additional reinspection fee.
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4/13/2009 | Routine Reinspection 3rd | 97 |
- [3] CFPM or person in charge present; certificates posted as required
Certified Food Protection Manager not available at time of re-inspection.
- General Comments that relate to this Inspection
A reinspection fee has been charged for this inspection.FAILURE TO CORRECT THE LISTED VIOLATION WITHIN THE SPECIFIED TIME FRAME MAY RESULT IN THE ISSUANCE OF A REINSPECTION FEE AND/OR THE SUSPENSION OF THE HEALTH PERMIT TO OPERATE UNTIL SUCH TIME AS THE VIOLATIONS HAVE BEEN CORRECTED.
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2/27/2009 | Routine Reinspection 2nd | 97 |
- [2] Food protected during storage; preparation; display; service; transportation
Open containers of food buckets (cut potato) on the floor in the walk-in cooler. Keep covered and/or raise up off the floor to minimize the potential for contamination.
- [3] CFPM or person in charge present; certificates posted as required
A Certified Food Protection Manager was not available at the time of inspection. Must provide within 30 days (by 1-5-09)
- General Comments that relate to this Inspection
All other violations no re-listed above have been corrected on the 7-30-08 initial inspection.
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12/5/2008 | Routine Reinspection 1st | 95 |
- [2] Food protected during storage; preparation; display; service; transportation
Operator storing tomato sauce in open #10 can - Once tin cans with liquid product are opened to the atmosphere; the contents must be transferred to a food grade container (stainless or plastic) to prevent the leaching of metals from the tin into the foods. (Corrected On-Site).Open containers of food (cut potato) on the floor in the walk-in cooler. All food must be a minimum of 6" above the floor for ease of cleaning and to prevent contamination of the food.
- [3] CFPM or person in charge present; certificates posted as required
Certified Food Protection Manager not available at the time of inspection - Must obtain within 60 days (by 9-30-08)
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Ice buildup in the chest freezer - defrost.Condensate leak in the reach-in cooler - repair.
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7/30/2008 | Routine Inspection 1st | 94 |
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