- [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required
Alcohol warning sign not posted. Provided sign to manager; post and keep sign posted as required. Will post sign today.
- General Comments that relate to this Inspection
Refrigerator went from 43 F to 39 F during inspection; temperature recorded earlier on log at 40 F. Freezer at -5 F. Refrigerator/freezer unit at 38 F and 0 F in back storage room.Scrambeld agg 187 F; sausage 140 F; breakfast burrito 121 F; potaotes 175 F; new batch of scrambled eggs 177 F. Breakfast service operates for 2.5 hours and foods discarded at closing. Time and temperature requirements are met if food temperatures in warmer units drop below 140 F.Dish machine operating at 147 F on wash and 181 F on sanitizing rinse.Quat sanitizer checked at 150 ppm concentration in 3-compartment sink; concentration is ok between 150 and 400 ppm per manufacturer specifications.Noted hand sinks stocked and functional in prep area and in restrooms.
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2/24/2015 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 3/11/2014 have been corrected.One CFPM is on staff. WCHD's CFPM certificate #M120061; expires 2/6/2017.
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5/2/2014 | Routine Reinspection 1st | 100 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Noted two old lemons and food debris build-up on floor at corners behind the freezer and refrigerator in kitchen. Noted floor dirty in back storage room. Clean floors in these areas more frequently to keep clean and free of debris to prevent potential vermin attracttion.
- General Comments that relate to this Inspection
Kitchen refrigerator at 34 F and freezer at -10 F.freezer compartment at - 5 F and refrigerated compartment at 36 F of dual unit in back storage room.Scrambled eggs at 155 F; sausage 125 F and canadian bacon 110 F in buffet bar. Food service runs for 3 hours therefore foods are used or discarded within 4 hours; time as public health control in place.Oat meal pot at 163 F; shredded cheese at 37 F.Noted hand sinks in kitchen and in restrooms stocked and functional.Sausage paties and beef patties and grilled chicken breasts for dinner service are commercially pre-cooked and frozen.Dish machine is not in service. utensils are cleaned and sanitized in 3-compartment sink. Quats sanitizer manually pumped to make up sanitizer in sink. Quats concentration was over 400 ppm. Ensure to use test strips to keep quats concentration at 200 to 400 ppm.Employee health policy for exclusion of employees with GI symptoms is in place.Facility must have a new Certified Food Protection Manager by 4/30/3014 which is 60 days from day when the former CFPM was transferred to other facility.
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3/11/2014 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
The items noted on the previous routine inspcetion conducted on 4/23/2013 have been corrected.Alcoholic beverages served in rhe evenings. Provided copy of health warning sign to staff; keep sign posted conspicuously to patrons as required; sign to be posted today.
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4/30/2013 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed on package of frozen blueberries in kitchen sink which is the designated kitchen hand sink. Do not place any food or utensils in this sinks to prevent contamination of these and to keep sink available for hand washing at all times. This item corrected on site.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Coffee spilled on counter earlier has wet cabinet shelf below and bottom of carboard boxes of creamers have become soaked with coffee spill. Remove all boxes and empty them of their contents that are not damaged and place them in other containers and wipe shelf dry.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Noted debris build-up on floor along wall base under the refrigerator and freezer and dirt on floor under ice maker and keg refrrigertaor. Clean floor under all equipment more frequently..
- General Comments that relate to this Inspection
Temperatures taken on hot holding pans: scrambled eggs 165 F; canadian bacon 147 F; sausage buicuit 140 F. Refrigerator at 30 F. Freezer at 0 F.Noted kitchen and restrooms' hand sinks stocked and functional.Dish washer observed operating at 157 F on wash and 186 Fon final rinse cycle.
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4/23/2013 | Routine Inspection 1st | 96 |
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
The operator has inadvertently installed a container of quatenary sanitizer in place of liquid detergent. The machine is a high temperature sanitizing machine (verified 190F on the rinse cycle). Also verified that the machine pumps from this container on the start of the wash cycle. Replace the sanitizer bottle with detergent for proper operation. Corrected on-site.
- [4] Number; convenient; accessible; designed; installed
The hand sink was blocked with containers and other items at the time of inspection. The hand washing sink must remain open and accessible at all times during operation. Corrected on-site.
- General Comments that relate to this Inspection
OBSERVATIONS & RECOMMENDATIONS:- All product temperatures observed were at or near regulation (outside storage room reach-in freezer -13F; 34F; scrambled eggs 161F; turkey bacon 115F (removed prior to 4 hours); potato pancakes 170F; Sausage 128-135F (removed prior to 4 hours); cut melon 47F; reach-in freezer -6F; cooler 44F).- Install thermometers where missing (ice cream display freezer and closet freezer)
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3/27/2012 | Routine Inspection 1st | 94 |
- [3] CFPM or person in charge present; certificates posted as required
No Certified Food Protection Manager available at the time of inspection. Gave an additional 30 days to provide (by 9-19-2011)
- General Comments that relate to this Inspection
All violations noted on the previous inspection have been corrected except those relisted above.
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8/19/2011 | Routine Reinspection 1st | 97 |
- [3] CFPM or person in charge present; certificates posted as required
No certified food protection manager available at the time of inspection - Obtain within 30 days (by 6-20-2011)
- [1] Non-food contact surfaces of equipment and utensils clean
Buildup of dried syrup on the exterior doors of the cabinetry under the soda and juice machines - Clean and maintain clean.
- General Comments that relate to this Inspection
OBSERVATIONS AND RECOMMENDATIONS:- Operator advised that coffee pot dispensers and the associated nozzles are cleaned a couple of times per month. These units must be broken down; washed; rinsed and sanitized on a daily basis.- Temperatures of product observed were at or near regulation (A pasteurized scrambled egg product 157F; Oatmeal 135F; Sausage Hash 160F; Potato Pancakes 152F; Ambient reach-in cooler 30F; Freezer -5F).- Hand sink was stocked and operational. Ensure that employees are washing hands before handling food; when dawning gloves; or when there is any change in duties.
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5/20/2011 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection.Ensure that the Certified Food Protection Manager certificate is posted and visible.Ambient refrigeration was within regulation limits at the time of inspection.No product out at the time of inspection.Handwashing station was stocked and operational. Dish machine tested 50ppm residual chlorine.
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3/16/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection.Hand sinks were fully stocked and operational. All refrigeration was operating within limits.
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4/13/2009 | Routine Inspection 1st | 100 |
- [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 surfaces inside cabinets dirty. Clean all food debris from all surfaces inside all cabinets in front sitting/eating area and back kitchen.Observed gasket to beer cooler dirty. Clean on a routine basis to prevent food debris build up. Create a routine cleaning schedule for cabinets.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floor in need of repair. Repair the following area(s) to maintain a smooth; durable; and easily cleanable surface.Observed floor tiles broken under handsink. Fix/ repair w/in 30 days. (6/30/08)
- General Comments that relate to this Inspection
Notes:Reviewed facility temp. logs; cleaning schedule and food menu. No leftovers are kept. All cold holding units properly coldholding. 3 compartment sink using Quat sanitizer @ 200 ppm; sanitizer bucket with Quat @ 200 ppm. Observed high temp dishwasher final rinse temp. recorded @ 174 F. Operator to call vendor to fix dishwasher to provide final rinse temp. at min. temp of 180 F or investigate thermometer for accuracy. Reviewed with operator employee sick policy and RTW policy for ill employees. Reviewed with operator proper handwashing procedures. All use by dates current.Hobart; manufacturer
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5/30/2008 | Routine Inspection 1st | 98 |
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