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Date: 2018-10-17
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Type: Inspection |
Violations:
0 critical,
0 noncritical
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Comments: Restrooms: OK Handwash Station: OK Mop Sink: OK Indirectly Drained Sink: OK 3-Bay Sink (wash>rinse>sanitize [150-400 ppm Quat]>air dry): OK Cl- Based Dish Machine (50 ppm Cl-): OK Wipe Cloth Bucket (150-400 ppm Quat): OK Food Testing Thermometer: OK/Calibrated/Used Properly Cold Holds/Coolers: <45oF Hot Holds: >140oF Cooking Temps: OK Cooling Procedure (120-70oF in two hours; 70-45oF in additional four hours): OK/Discussed Reheating Procedure (>165oF in less than two hour): OK/Discussed Storage Practices: OK Outside Coolers/Storage: OK Hand Barriers: OK Hair Restraints: OK Choke Poster: OK CPR Kit: OK Permit Posted: OK Note: Application, Fee, Proofs of Insurance already rcv'd in office.
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Date: 2018-03-12
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Type: Inspection |
Violations:
0 critical,
0 noncritical
|
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Comments: hot holds station 1: chicken-178oF, ground chicken-176oF, ground beef - 175oF, rice-185oF, nacho cheese sauce-188oF, beans-185oF, steak- 171oF, chili-185oF. hot holds station 2: chicken-172oF, ground chicken-178oF, ground beef - 168oF, rice-162oF, nacho cheese sauce-178oF, beans-178oF, steak- 171oF, chili-172oF. cold holds- diced tomatoes- 41oF, cheese- 44oF, cream cheese-45oF, guac- 45oF. multiple accuate digital thermometers available, gloves used, proper handwashing witnessed, tongs used, all other refridgeration under 45oF, freezer ok, walk-in cooler- diced tomatoes- 41oF, vent hoods ok, all lights properly shielded, Cl- dish machine ok at 50ppm, veg. rinse sink ok, 3 bay sink ok, dry storage area ok, multiple quat buckets ok at ~250ppm, restrooms ok, permit posted.
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Date: 2017-10-20
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Type: Inspection |
Violations:
0 critical,
0 noncritical
|
|
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Date: 2017-03-06
|
Type: Inspection |
Violations:
0 critical,
0 noncritical
|
|
Comments: Food testing thermometer ok, coolers and cold holds <45°, hot holds >140°, gloves ok, hair restraints ok, sanitizer ok, sinks ok, walk in cooler and freezer ok, storage ok, choking ok, cpr ok, restrooms ok
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Date: 2016-10-18
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Type: Inspection |
Violations:
0 critical,
0 noncritical
|
|
Comments: Note: Food testing thermometers accurate/used, gloves & hats used, coolers < 45 degrees F/thermometers ok, all hot holds > 140 degrees F, storage ok, quat sanitizer 400 ppm ok, chlorine dishwasher 50-100 ppm ok, freezer ok, restrooms ok, handwash station ok, permit posted, CPR sign & kit, choking poster
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Date: 2016-02-09
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Type: Inspection |
Violations:
0 critical,
1 noncritical
|
Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Comments: Notes: Food Testing thermometer ok, All hot holds >140F-ok, all commercially pre-cooked products, All cold holds <45F-ok, All coolers <45F with thermometers-ok, Handwashing and glove use ok, restrooms ok. Dish machine sanitizes to 50ppm Cl-ok, Quat in wiping buckets at 200ppm-ok. Temperature logs kept and reviewed-ok. Storage ok, CPR Kit/Sign and Choking Poster ok. Gave and Reviewed Food Worker Sick Policy and conducted Complaint Investigation.
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Date: 2015-10-22
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Type: Inspection |
Violations:
0 critical,
2 noncritical
|
Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
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Date: 2014-10-09
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Type: Inspection |
Violations:
0 critical,
0 noncritical
|
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Date: 2014-03-10
|
Type: Inspection |
Violations:
0 critical,
0 noncritical
|
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Date: 2013-10-29
|
Type: Inspection |
Violations:
0 critical,
0 noncritical
|
|
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Date: 2012-10-31
|
Type: Inspection |
Violations:
0 critical,
0 noncritical
|
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