- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Drop chute of ice machine with pink mold growth. Clean; sanitize and maintain clean.
- [1] Non-food contact surfaces of equipment and utensils clean
Clean the accumulation of debris in the cabinet under the non-working freeze machine. Maintain clean.
- General Comments that relate to this Inspection
OBSERVATIONS:- Do not store items in the hand sink (e.g. leaking beverage containers) and/or in the mop sink (shelving racks). Sinks should remain accessible at all times during operation.- Ensure that hot dogs are maintained at 135F or hotter. Product on the left side tested 136F; 140F; 132F. Product on the right hand side tested 113F and 115F. Operator advised product was just placed on the roller approximately 30 minutes prior. Advised operator that product must be maintained at 135F or hotter or a log must be maintained of when product was placed on the roller and then when product was discarded (may not exceed 4 hours).
- General Comments that relate to this Inspection
OBSERVATIONS:- Repair; replace or remove the non-working freeze machine.- Ensure all chemicals are clearly labeled to prevent misuse (e.g. Windex in the simple green spray bottle) - corrected on-site.- All ambient refrigeration observed holding temperature at or near that required by regulation (Ice cream freezer 10F; Pre-packaged meal freezer 14F; deli cooler 28F; walk-in cooler 37F; backup freezer 0F).
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3/11/2016 | Routine Inspection 1st | 97 |
- [3] CFPM or person in charge present; certificates posted as required
Certified Food Protection Manager Certificate for Amolak Powar expired 6/19/14. No current certificate on file with WCHD. Obtain Certified Food Protection Manager.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed mold like build-up on ice deflector plate. Clean and sanitize more frequently. Do not use chemicals while ice is in machine. Also; burn next load of ice prior to using ice for sale.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Unable to locate test strips. Provide test strips to verify that chlorine sanitizer is at 50 - 100 ppm.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed three gaskets on dairy/deli cooler in need of replacement. Replace to ensure proper seal and to help maintain temperature.
- [4] Number; convenient; accessible; designed; installed
Observed handsink in back room blocked by door/cases of soda. This was noted last year as well. Handsinks must be clear and accessible for handwashing at all times. Corrected on site.
- [5] Necessary toxic items properly stored; labeled; used
Observed chemicals stored over soda bags. Store all toxic items away from food; food preparation areas; and food contact surfaces; including dishware.Observed one bottle of unkown substance in hair coloring bottle. Do not use botles designed for other pruposes for chemical storage. Label all containers of toxic chemicals with name of contents.Corrected on site.
- General Comments that relate to this Inspection
Notes:Restrooms properly stocked. Facility has pump soap; but also has a bar of soap on sink. Utilize pump soap only. Discard bar soap.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.Discussed (self/serve hot dog/taquito cooking/holding procedures. Facility must have a way to identify which are ready for sale and which are still cooking. Utilize signs to identify which are not ready. Observed hot dogs at 144 f and taquitos at 112 f. Per operator; taquitos had recently been placed on grill. Utilize a thermometer to verify that temperatures are at 140 f prior to allowing for sale. Also; provide a cleanable container to store tongs in.Discussed wash; rinse; sanitize procedures.
- General Comments that relate to this Inspection
Notes:Restrooms properly stocked.Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal illness (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Walk-in cooler at 38 fIce cream freezer at 10 fDeli/dairy cooler at 35 fReminders:Do not store personal items with customer food/itemsEnsure employees are diligent about placing proper dates on foods. I.E. - frozen burritos are pulled from freezer and; per operator; stored in cooler for 7-10 days prior to pulling. Ensure employees are following this process and placing accurate dates on burritos.
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1/14/2015 | Routine Inspection 1st | 83 |
- General Comments that relate to this Inspection
-no violations noted--hot dogs on roller grill @ 165 F--ready-to-serve-kept well-frozen in storage freezer prior to placement on grill--hand-sink stocked with soap/paper towels--ice machine had just been professionally cleaned--all service items with handles out---public rest room cleaned and stocked with soap and paper towels--chlorine sanitizer used in 3 compartment sink; test strips available--was not made up at time of inspection--Reminded CFPM to sign up for recert class as certificate to expire within 6 month--remind all staff not to store items in hand sink--a second hand sink was available in nearby bathroom--therefore did not deduct points
- General Comments that relate to this Inspection
-no violations noted--storage refrigerator @ 40 F.-all product dates current--storage frezer @ -4 F--all dry foods properly stored at least 6" off floor--all areas of store and storage area are clean and well-organized-
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1/14/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
-no viloations noted--hand sink in rest room used for hand washing by staff--hot dogs @ 137 F--145 F. on grill-storage and service areas are clean and well-organized-Remind Mr. Powar that he needs to take an 8 nr CFPM recertification class before next June 2014 so that his certificate doesn't expire.
- General Comments that relate to this Inspection
-no violations noted-storage units @ 40-41 F. burritos @ 39 F. cold sandwiches @ 41 F.--freezer @ -4 F.-all cold storage units hav thermometers-facility is clean and weel-organized
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6/18/2013 | Routine Inspection 1st | 100 |
- [1] Original container; properly labeled
Noted a couple of yogurt containers and 1 cottage cheese container with expired use-by dates. Make sure to remove food product with expired dates from sale.
- [2] Food protected during storage; preparation; display; service; transportation
Hots dogs on service line at 123 F--140 .F. Hot dogs must be cooked to 140 F before placing serving. Use back grill for cooking. Move to front grill for ghot-holding. Post a sign to customers indicating that only hot dogs in front are ready for consumption.
- General Comments that relate to this Inspection
No other violations noted. Facility is particularly clean and well-organized. Hand sink stocked with soap and paper towels Checked calibration of food thermometer with ice water--was already well-calibrated.
- General Comments that relate to this Inspection
No other violations noted. Display cooler at 38 F. Freezers at 0 F-5 F.All food product properly stored.
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4/5/2012 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
No violations observed. All food products properly stored.Refrigerator at 26 F for TTS foods. Freezer at -8 F. All dates are current on food products. This establishment is particulary clean and well-organized.
- General Comments that relate to this Inspection
No violations observed. Hot dogs hot holdong at 133 F-147 F. Hand sink stocked. 3 compartment sink used for utensits with chlorine bleach sanitizer at 50 ppm. Obtain test strips for chlorine sanitizer. Make sure hot dogs are cooked to 145 F before they are put on hot holding part of unit.Facility is clean and well-organized.
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4/29/2011 | Routine Inspection 1st | 100 |
- [1] Original container; properly labeled
About 1/2 of the bags of ice were unlabeled (not stamped with the store Name; Address and Phone Number). Label/stamp all bags for trace back purposes. Label the bags prior to filling with ice to ensure that the label or stamp sticks.
- [1] Thermometers provided and conspicuous
No thermometer in the chest freezer in the back room - Provide (Corrected on-site).
- [3] CFPM or person in charge present; certificates posted as required
No Certified Food Protection Manager certificate at the time of inspection. The CFPM certificate or a copy of the certificate or I.D. card must be posted within the facility pursuant to regulation.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
There is significant ice buildup in the chest freezer and also some to a lesser degree in the ice cream freezer - Defrost to help maintain adequate cooling throughout stocked product.
- General Comments that relate to this Inspection
NOTES:- Please stock the single use utensil container with the handles of the utensils facing up towards the customer. Use 3 labeled bins; one each for forks; knives and spoons so that customers know which utensil is in which bin.- The facility was neat; clean and well organized. All hand washing stations were operational and stocked. All food holding temperarures were within regulation (taquito hot hold tested 138F; hot dog 137F and 145F). Hot hold at 140F or higher.
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5/19/2010 | Routine Inspection 1st | 94 |
- [2] Food protected during storage; preparation; display; service; transportation
Individual containers of half and half for coffee at room temperature. Label reqiuires that they be refrigerated.
- General Comments that relate to this Inspection
No other violations noted. Hot dohgs @ 140 F. Discussed requirement under current Health District regulations to cook hot dogs to 165 F. prior to hot holding at 140 FRefrigeration unit for sandwiches; dairy; cold cuts @ 39 F.Hand sinks stocked with soap and paper towels.
- General Comments that relate to this Inspection
No violations noted.
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6/3/2009 | Routine Inspection 1st | 98 |
- [1] Installed; maintained
Clean floor sink located beneath cabinet of beverage counter and keep free of standing water; to be corrected later this day per person in charge.
- [1] Installed; maintained
- General Comments that relate to this Inspection
All volations noted on previous inspections have been corrected.Product temperatures on hot dog grill: spicy hot dog 148 F; regular hot dog 140 F and 142 F; taquito 140 F.All hand sinks found stocked and functioning properly.
- General Comments that relate to this Inspection
All violations noted on previous inspections have been corrected.Deli cooler's templerature at 38 F; product temperatures in this unit at 40 F.Walk-in cooler at 37 F.Ice machine's interior found to be clean.Date markings of products checked were ok.Ice bagged on site is stamped with store information.Hand sinks found stocked and functioning properly and accessible.
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2/13/2008 | Routine Inspection 1st | 99 |
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