- Floors, walls and ceilings: built, maintained, and (-1 point)
The walls / ceilings shall have durable, smooth, nonabsorbent, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114257, 114266, 114268, 114268.1, 114271, 114272) Cleaning must be an approved dustless method. (114268.1) Mats and duckboards, if used, must be removable and easily cleanable. (114272) Open-air barbecues or wood-burning ovens floor surfaces must extend a minimum of five feet and be impervious or easily cleanable. (114143(d))
Observed some water damaged ceiling panels by walkin freezer. Replace ceiling panels as noted on last inpection. Install approved smooth ceiling panels. Repair roof.
- Warewashing facilities: installed, maintained, use (-1 point)
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125) A thermometer must be readily available to monitor the temperature of the water at the warewashing sink. A warewashing sink used to wash wiping cloths, wash produce, or thaw food must be cleaned and sanitized before and after each use.
Observed no color chart for test strips. Obtain some chlorine santiizer test strips as noted on last inspection.
- Plan Review
A person proposing to build or remodel a food facility shall submit plans for approval before starting any new construction or remodeling of any facility for use as a retail food facility. (114380)
Observed that a new oven has been installed and walkin freezer. Submit plans to the health dept. For plan check call Nick at 387-0214.
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1/7/11 | Inspection - Routine | 98 |
- Adequate handwashing facilities supplied & accessi (-2 points)
Handwashing soap and towels or drying device shall be provided in dispensers
dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing. (113953, 113953.1, 114067(f)). Handwashing sink is not separated from a warewashing sink by a 6 inch high metal splashguard or 24 inch separation. (113953) Handwashing sinks shall not be obstructed, inaccessible, used improperly or kept unclean. (113953.1)
- Warewashing facilities: installed, maintained, use (-1 point)
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125) A thermometer must be readily available to monitor the temperature of the water at the warewashing sink. A warewashing sink used to wash wiping cloths, wash produce, or thaw food must be cleaned and sanitized before and after each use.
Observed no color chart for sanitizer test strips. Obtain another box of chlorine test strips.
- Floors, walls and ceilings: built, maintained, and (-1 point)
The walls / ceilings shall have durable, smooth, nonabsorbent, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114257, 114266, 114268, 114268.1, 114271, 114272) Cleaning must be an approved dustless method. (114268.1) Mats and duckboards, if used, must be removable and easily cleanable. (114272) Open-air barbecues or wood-burning ovens floor surfaces must extend a minimum of five feet and be impervious or easily cleanable. (114143(d))
Replace damaged ceiling panels as noted on last inspection.
- Food Worker Certification (-2 points)
All food handlers shall obtain a valid food worker certificate within 14 days of employment. (33.0410, 33.044)
Observed that 2 food worker cards were missing. Provide cards. Submit form to the health dept with a copy of the card.
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7/20/10 | Inspection - Routine | 94 |
| No violation noted during this evaluation. | 1/6/10 | Inspection - Routine | 90 |
| No violation noted during this evaluation. | 11/2/09 | Re-score Grade Inspection | 94 |
| No violation noted during this evaluation. | 10/19/09 | Inspection - Routine | 82 |
| No violation noted during this evaluation. | 1/27/09 | Inspection - Routine | 97 |
| No violation noted during this evaluation. | 4/24/08 | Inspection - Routine | 95 |
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