- General Comments that relate to this Inspection
Notes:This facility serves sandwiches; burgers; and breakfast.-hand sink stocked; observed good employee handwashing-gloves in use - discussed proper glove use with no issues noted-all dishes are done in the main kitchen-cold holding drawers under cook line checked at 43F and below. Monitor make up unit to ensure food is kept at 40F or below. Make up units - foods temped at 41F and below. Walk in foods temped at 40F and below.-hot holding at 170F and above-final cook temp on burger at 180F -discussed thawing and cooling procedures with no issues noted-food stored properly-chemicals labeled and properly stored-date marking system in place; discussed first in; first out with no issues noted.-health advisory for raw/undercooked food posted in menu-regular pest control by Ecolab - no pest issues noted at time of inspection-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.
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3/24/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
violation noted on previous inspection has been corrected - reach-in holding at 39F
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5/13/2014 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
40) Cold holding unit (cook-line cold holding drawers) not maintaining proper temperature - raw bee; raw fish; and cooked chicken at 50F to 53F - voluntarily discarded by operator. Repair unit to maintain 40 degrees F or below to prevent bacteria growth. All potentially hazardous foods moved to alternate unit until cold holding drawers are repaired.*Observed equipment temperature logs in use. Per operator; logs for current day not completed. Ensure logs are completed as required and checked/verified on a regular basis for consistency and accuracy.
- General Comments that relate to this Inspection
General Notes:-hand sinks stocked-observed employee hand washing-discussed future WCHD requirement of no bare hand contact with ready-to-eat foods-cook-line make-up units all holding at less than less than 40F -cheese; turkey; ham; chicken salad; dressings less 38F to 43F-reach-ins less than 40F -sausage patties; hamburgers patties 38F to 43F-hot holding: -potatoes; soups; sauces; pot roast 150F to 180F-discussed final cooking temperatures with no problems noted-final cook temp. of hamburger checked at 164F-waiter station hand sink stocked-ice bin scoops stored properly-wiping cloth sanitizer buckets 200 ppm-chemical test kits available-discussed employee health policies. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea).are excluded for the duration of illness and 48 hours after symptoms stop.
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5/7/2014 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
Violation noted on previous inspection has been corrected - reach-in checked at 38F
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7/22/2013 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
40) Cold holding unit (east side cook-line make-up unit) not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth. All food product inside; cheese; produce voluntarily discarded by operator.
- General Comments that relate to this Inspection
No violations noted at time of inspectionGeneral Notes:-hand sinks stocked-walk-in less than 40F -deli meats and cheeses 38F-40F -cooked and cooled stuffing 42F -ROP meats and soups/sauces 39F-43F -raw beef 38F-products labeled and dated-raw product stored properly; no cross-contamination issues noted-cook-line make-up units less than 40F-hot holding: -mashed potatoes; soups 160F-170F-wiping cloth sanitizer buckets at 200 ppm quat-food and single service items stored properly-chemicals labeled and stored properly-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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7/18/2013 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
Notes:Reach in cooler temps @ 40 f. Cheese 38 f; Dressings 38 f. Large cooler temps @ 40 f. Hashbrowns 38 f; Eggs stored on bottom shelf. Make up cooler @ 40 f; Deli meat 38 f; Cheese 38 f; Tomatoes 38 f; Mushrooms 38 f. Drawer coolers: Beef 38 f; Hamburger patties 38 f; Chicken wings 37 f. Steam tables: Gravy 170 f; Taco meat 175; Potatoes 168 f; Sauces 159 f. On grill - Stuffing 169 f. Equipment and handles clean. Handsinks stocked properly and accessible. Counters and floors clean. **Observed proper food preparation and handwashing onsite.
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9/7/2012 | Routine Inspection 1st | 100 |
- [1] In-use food; ice dispensing utensils properly stored
090) Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.Observed ice scoop handle in ice in server area. Correct onsite.***Ice bins in customer areas will need covers to protect ice from any contamination. Correct by 10/4/11.
- [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 dirty ticket machine. Clean on daily basis to prevent cross contamination of food products. Correct by 9/30/11
- [1] Installed; maintained
Observed ice building up on condensation unit inside reach in cooler. Remove ice to prevet cooling issues or even the reach in cooler breaking down. Correct by 10/3/11.
- General Comments that relate to this Inspection
The following was observed during the inspection;Walk in cooler @ 40 f. Deli meat 38 f; Veggies 38 f. Pork 38 f. Condensation unit in good condition. Fan guards clean. Reach in cooler @ 40 f. Tomatoes 38 f; Cheese 38 f; Sauces 38 f. All serving utensils stored properly. Drawer coolers: Chicken wings 38; Cod 38 f; Beef 38 f; Steak 38 f. Large refrigerators 38 f; All food products labeled and dated. Handsinks stocked properly w/ soap and p-towels.Hood area/ fryers clean.Counters; shelving; equipment clean. Server areas clean. Ice bins clean and scoops ok. Front server area: Reach in cooler 40 f. All prodcuts labeled and dated. Ice bins clean. Glassware and plates clean.
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9/30/2011 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
All violations corrected at time of inspection. Thank you.Food temped on makeup table recorded < 38 F. Facility will cover all food on makeup table with lids to keep foods cold. No food found improperly cooling or out of temperture.
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7/23/2010 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Observed foods temped between 46-51 F. All food placed in ice water baths and no foods out of temp. longer than 4 hours. 040) Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.
- [2] Food protected during storage; preparation; display; service; transportation
Observed ribs improperly cooled in walk in reefer. Do not cover ribs when cooling. Reviewed with operator two tier cooling process. Do cool foods from 120 F to 70 F within first two hours and than from 70 F to 40 F within 4 hours. It was determined that the ribs were not properly cooled in the proper time frame. Do utilize a cooling curve investigation to ensure that foods are properly cooled within the proper time limits. * Corrected on site.
- General Comments that relate to this Inspection
Cold holding temps. recorded:Walk in reefer @ 40 F; ham 42 F; sourcream @ 45 f Hot holding temps. recorded:Zuchinni @ 195 F; rice @ 186 F; brown 167 F; taco meat @ 166 F; pork loin 150 F.High temp. dishwasher recorded @ 190 F; quat sanitizers recorded @ 200 ppm.Proper scoop storage; handsinks properly stocked.Reviewed with operators handwashing procedures and proper times for handwashing.
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7/20/2010 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
All items from previous inspections have been corrected
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4/20/2009 | Opening Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
030) Potentially hazardous food found out of temperature. Ensure all cold foods maintain 40 degrees F or less and hot foods maintain 140 degrees F or more to prevent bacteria growth.Observed country gravy hot holding in 5 gallon plastic bucket hot holding @ 120 F; observed mashed potatoes hot holding @ 120 F. * Country gravy voluntarily discarded; mashed potatoes rethermalized to 180 F for 1 hour. Corrected on site.
- [1] Thermometers provided and conspicuous
080) Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.Install working and accurate thermometers in the following units:1) Salad reach in2) Dessert reach in
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
210) Non food contact surface not maintained properly. All non food contact surfaces must be maintained properly.Replace all torn and in poor repair rubber gaskets at all reach in units including ice machines.
- [1] Lighting provided as required; fixtures shielded
370) Adequate lighting not provided. Provide sufficient lighting to ensure food protection and proper cleaning.Fix broken lighting in front server reach in units.
- General Comments that relate to this Inspection
Notes:Hot holding temps. recorded:Final cook temp. of hamburger(beef) at 170 F.Green chile soup @ 148 F; au jus @ 157 F; chicken vegetable @ 152 F; cooked ground beef @ 150 F; beef gravy @ 176 F; Spanish rice @ 178 F; beans 140 F; Hollaindaise sauce @ 146 F; marinara sauce @ 146 F; beef 176 F; mashed potatoes 150 F; and vegetable soup @ 147 F.Cold holding temps. recorded:Walk-in reefer 34 F; all other cold holding checked OK. Ham @ 41 F; roast beef 42 F.Proper scoop storage observed throughout facility. All food properly stored. All chemicals properly stored. Handsinks properly stocked. Do caulk handsink next to server pass through and replace missing floor tiles at corner at said handsink.Fix broken handle at reach in at cook line. Dishwasher recorded @ 200 F final rinse temp. Quaternary Ammonia @ 200 ppm in sanitizer bucket. Reviewed with operator use of handsinks for handwashing only and reviewed handwashing procedures and training for staff. Discussed with operators using time as an control for holding food out of temp. Facility uses temp. logs and date coding. A reinpsection is required.
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3/5/2009 | Routine Inspection 1st | 92 |
- General Comments that relate to this Inspection
No violations observed during inspection:Notes:All handsinks stocked properly and accessible.Hamburger on grill 160 f.Hot Holding: Pulled pork @ 167 f; Chicken 167 f; Potatoes 165 f; Bacon 140 f.Reach in units @ 38 f; Sliced tomatoes 38 f; Cheese 38 f.Discussed w/ Dean: Cleaning procedures; Handwash policy and sick employee policy. Floors and counters clean.Sani bucket @ 300 ppm.
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10/23/2008 | Routine Inspection 1st | 100 |
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