- General Comments that relate to this Inspection
Food storage goodHand wash clean and stocked3 compartment sink 200-300 ppm Quat; test strips availableAll fridges <=41F; all fridges are not NSF commercial fridges Ensure no bare hand contact with ready to eat foodFacility only serves snack and meals are catered from next door at Boys & Girls Club which has a permitted kitchenFacility has not had employee(s) take and fail one of the recognized CFPM exams in the past year. No other CFPM's at this facility.
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11/9/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Handsink clean and stockedFridges <40FTest strips availableMost of food is coming from Boys and Girls club next door; minimal snacks on siteFacility has another staff member who is Servsafe certified; need to register with was county
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10/7/2014 | Routine Inspection 1st | 100 |
- [1] Non-food contact surfaces of equipment and utensils clean
Observed a dried liquid spill on the bottom of reach-in fridge. Need to clean to prevent food contamination.
- General Comments that relate to this Inspection
Fridge <=41F/ Freezer <=0F and cleanAll food prep is done prior to cleaning of toys and sanitized between activitiesFood storage good and all items labeledHandsink clean and stockedPrep sink clean and stockedIf food is going to also be prepared in the new building across the street; that stie will also need a kitchen premit
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10/14/2013 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing.Discussed employee health. Foodhandlers ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Cooler at 40 f-pastrami 40 f-canadian bacon 41 fAll product is commercially precooked and frozen. Facility reheats and hot holds only.Reheated chicken breast temped at 181 fDiscussed wash; rinse; and sanitize procedures - good. Quat sanitizer at 200 ppm. Test strips on site.Produce sink washed and sanitized prior to useFacility overall clean and well kept (clean drawers under counters).
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11/27/2012 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed improper cooling method of hot dogs. Hot dogs prepared the day before temped at 47 f. Discussed proper cooling methods. Ensure product cools uncovered in shallow stainless steel pans and cools from 140 f to 40 f within 4 hours. Facility does not have a walk-in cooler and only has a three door reach in cooler. Facility should limit cooling to the bare minimum. Product voluntarily discarded.
- General Comments that relate to this Inspection
Notes:Handsink properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Cooler at 40 f-milk at 41 fDiscussed three step dishwashing procedure. Sanitizer at 200 ppm chlorine. Adjust down to 50 - 100 ppm chlorine.Food is cooked from a frozen state. No raw meats; etc. Ensure product reaches and maintains 140 f . If product has been cooled; product must be reheated to 165 f. Discussed obtaining a stem thermometer to monitor temps. Stem thermometer should range from 0 f to 220 f. Discussed how to calibrate thermometer.Facility overall clean and well kept
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11/3/2011 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
No violations noted at time of inspection.Notes:-hand sink properly stocked-observed employee hand washing-food-grade gloves in use-reach-in at 40F -sliced fruit and melons all less than 40F-food and single service items stored 6" above ground-food scoops properly stored-freezer less than 0F-all foods are prepackaged frozen foods and are prepared from frozen state and re-heated and hot held at 140F or above or served immediately after cooking.-three-comp sink sanitizer is quat. Ensure quat concentration is maintained between 200 ppm and 400 ppm quat.-sanitizer spray container checked at 100 ppm chlorine. Ensure chlorine concentration is maintained between 50 ppm and 100 ppm chlorine-chemical test kits for both quat and chlorine available-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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9/24/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
CFPM Update:Kim Stevens M09056011/4/2014
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9/9/2009 | Routine Reinspection 1st | 100 |
- [2] Handling of food; ice; minimized
060) Inappropriate scoop used for food service. Use an approved; food grade scoop with a handle to minimize hand contact with food product.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) No chemical test kits available. Must provide chemical test kits to verify sanitizer solution. Ensure solution is maintained between 50-100 ppm chlorine.
- [1] Storage; handling of clean equipment / utensils
230) Improper storage of utensils. Store all utensils with handles facing the same direction to avoid cross contamination.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths/sponges must be kept in sanitizing solution between uses to prevent bacteria growth.
- General Comments that relate to this Inspection
Operator must apply for WCHD reciprocity for the CFPM by August 18; 2009. Operator must provide proof of passing the test as well as proof that a 16 hr course was completed by a WCHD approved instructor.Notes:-hand sink properly stocked-reach-in at 40F-dairy/product dates current-chemical bottles labeled and stored properly-three-compartment sink used for wash; rinse; sanitize-restrooms properly stocked and clean-discussed employee health and hygiene policies. Ensure ill employees exhibiting GI symptoms (diarrhea; vomiting; jaundice) are excluded from work for at least 48 hours after their last bout of illness.
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8/11/2009 | Routine Inspection 1st | 94 |
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