- General Comments that relate to this Inspection
No problems noted at time of inspectionProper storage of itemsSandwich unit Thermometer 30 F Ham/roastbeef/turkey/guacamole/bacon 38-40 FDeli case Thermometer 38 F Basalmic chicken/macaroni salad/potato salad/meat loaf/chicken breast/roast beef/ham/turkey/cheese 39-40 FHot holding rotisserie chicken/fried chicken/mashed potatoes/macaroni & cheese 151-170 FRotisserie chicken and turkey breast out of unit 180 + FCooking/cooling logs reviewed3 compartment sink available / Test strips availableSanitizer buckets 300-400 quatHat and food grade gloves worn by prep and service personnel
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9/4/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No problems noted-Sanitizer buckets available > At 300ppm-Test strips available-Freezer <0 Walkin <40-Handsinks available and stocked > Observed using-Hats and food grade gloves worn by personnel-Display case unit thermometer at 36 -Meats 36-39 Cheeses 35-40 Salads 36-38-Hot Holding -Chicken 144-151 Corn Dogs 154 Potatoes/Pasta 147-151-Cook and termperature logs available-discussed cooling procedures-Discussed health and exclusion policies
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5/9/2014 | Routine Inspection 1st | 100 |
- [1] Non-food contact surfaces of equipment and utensils clean
Several non food contact areas could use some detailed cleaning throughout the deli/bakery area; including handles of equipment; soap and towel dispensers; between display cases; fronts of display cases and door runners; some shelving; floors; etc. Clean thoroughly to prevent potential pest attraction.
- General Comments that relate to this Inspection
Hand sinks stockedFood safety operations ok-finished whole chickens @ 170F+ final temp-logs keptHot holding @ 140F +-chx @ 150F-mashed pots @ 140F-product is discarded after 4 hoursCold display @ 40F or less-mac salad @ 39F-turkey @ 39FSlicers clean*Discussed importance of double checking that slicers are fully cleaned and sanitized correctlySanitizer buckets @ 200ppm quat-changed every 4 hoursTest strips available**Overall facility functions well. Some of the cleaning issues may be due to the age/maintenance of construction items such as the flooring and shelving.
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11/8/2013 | Routine Inspection 1st | 99 |
- [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. Temperature is checked twice daily; but still need thermometers in the cold holding units.
- General Comments that relate to this Inspection
Bathrooms clean and stockedHandsinks clean and stocked3 compartment sink 400 ppm QuatSanitizer bucket 400 ppm QUatAll fridges <=41FCooked chicken 136-147FPotato salad 37FMeat slicers clean
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10/11/2012 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
Handsinks were fully stockedWalk-in Refrig @36FWalk-in Frzr @-3FTemps noted: Baked chicken - H-held @162F; Hot Tamales @155F; Cheddar-Broccoli soup @149F; Turkey Roast @37F; Roast Beef @ 35F;Macaroni salad @34F; Pre-baked Quiche @35FReach-in Display cases were all <40FTemp Logs used - inspected - OK3-comp sink used for utensilsDiscussed Emp. illness exclusion policies
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9/29/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at time of inspection.Notes:-hand sinks properly stocked-observed employee hand washing-food-grade gloves in use-display case at 36F -cheeses 39F-41F -deli meats 39F-41F -meat loaf 38F -pasta salad 39F-sandwich make-up unit at 38F -chicken 39F-walk-in at 36F -raw chicken 37F -meat loaf 37F -deli meats 38F-39F-hot holding: -mashed potatoes 145F -chicken wings 142F -corn dogs 140F -soups 168F-175F -rotisserie chicken 158F-185F-discussed cooking and cooling of rotisserie chicken with no problems noted-observed temperature logs-wiping cloth sanitizer bucket at 200 ppm quat-3-comp. sink sanitizer at 200 ppm quat-chemical test kits available-chemicals labeled and properly stored-food stored 6" above the ground-raw product stored properly; no cross-contamination issues noted-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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10/26/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at time of inspection.Notes:-hand sinks properly stocked-observed employee hand washing-walk-in at 30F -cooked and cooled chicken at 29F -deli meats at 35F-38F-observed cooling charts for chicken with no problems noted-freezer at -10F-hot holding: -potato soup 178F -beans 168F -rice 167F -pork 170F -mashed potatoes 158F -lasagna 145F-per operator; hot and cold temperatures recorded 4 times per day-salad display case at 38F -pasta salad at 37F -chicken salad at 39F-deli meat/cheeses display case at 40F -turkey 38F -ham 37F -cheese 40F-wiping cloth sanitizer bucket checked at 200 ppm quat-chemical test kits available-3-compartment sink used for wash; rinse; sanitize-food all stored 6" off the ground-chemicals labeled and properly stored-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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10/20/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:-Hand sink properly stocked and used.-Wiping cloth sanitizer at 200 ppm quat.-Cold holding -Roast beef 39F. -Turkey 39F. -Hamd 39F. -Macaroni salad 36F. -Potatoe salad 36F. -Chicken & tomatoe salad 37F.-Reach-In 32F.-All chemicals labeled and stored properly.-Walk-In 38F.-Three compartment sink OK to wash; rinse; and sanitize.-All items stored at least 6" off the ground.
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10/20/2008 | Routine Inspection 1st | 100 |
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