|
11/01/2024: Routine Inspection
|
| Violations: | Major - 0 |
| | Minor - 2 |
|
Observed sanitizer bucket with less than 200 ppm of quaternary ammonium.
Approved sanitizer solutions consist of 100 ppm of chlorine and 200 ppm of quaternary sanitizer.
Increase Quaternary ammonium concentration for the linen buckets.
Supply the facility with the appropriate test strips.
|
Ceiling Ventilation over the 3 compartment sink was observed with excessive debris. Clean and sanitize all ceiling ventilations to remove excess build up.
|
| Inspection Memo: |
Observations:
-Warm water/front and Back Hand wash sinks/100 degrees F
-WArm water/Restroom Hand wash sinks/100 degrees F
-Hot water/3 compartment sink/138 degrees F
-Hot water/Food prep sink/
-Quaternary ammonium/Linen bucket/<200 ppm
-Sliced tomatoes/Main prep unit/40 degrees F
-Roast Beef/Main prep Unit/40 degrees F
-Boiled eggs/SAlad prep unit/37 degrees F
-Mac salad/Back 2 door unit/40 degrees F
-
|
04/05/2024: Routine Inspection
|
| Violations: | Major - 0 |
| | Minor - 2 |
|
Observed sewage odor in back area due to the grease trap.
Grease trap shall be cleaned daily and regularly pumped to prevent odor.
Provide maintenance for grease trap and clean exterior surfaces.
|
Wiping cloth was observed outside of the sanitizer bucket. Keep all in use cloths inside approved sanitizer solution.
Approved sanitizer solutions consist of 100 ppm of chlorine and 200 ppm of quaternary sanitizer.
|
| Inspection Memo: |
Observations:
-Warm water/Front and Back hand wash sink/100 degrees F
-Warm water/Restroom hand wash sink/100 degrees F
-Hot water/3 compartment sink/130 degrees F
-Quaternary sanitizer/linen bucket/200 ppm
-Sliced tomatoes/Prep unit/36 degrees F
-Turkey/Prep unit/40 degrees F
-Soup/back upright unit/39 degrees F
|
08/31/2023: Routine Inspection
|
| Violations: | Major - 0 |
| | Minor - 1 |
|
Observed grime build up on floor surfaces around the meat slicer prep table.
Clean floor surfaces around the prep table where meat slicer is located.
|
| Inspection Memo: |
Observations:
-Warm water/Front and back hand wash sink/100 degrees F
-Warm water/Restroom hand wash sink/100 degrees F
-Hot water/3 compartment sink/130 degrees F
-Hot water/Food prep sink/130 degrees F
-Sliced tomatoes/Prep unit/39 degrees F
-Corn salad/Salad prep unit/39 degrees F
-Roast beef/Meat prep unit/39 degrees F
-Black forest ham/Meat prep unit/39 degrees F
-Quaternary sanitizer/Linen bucket/200 ppm
-Cheese/Back 2 door upright unit/36 degrees F
|
03/09/2023: Routine Inspection
|
| Violations: | Major - 0 |
| | Minor - 1 |
|
1) No food manager's certificate available. One employee shall have a food manager's certification. Provide within 60 days.
Note: New employees shall have a food handlers card within 30 days.
|
| Inspection Memo: |
Other observations:
-Warm water/Hand wash sinks/100 degrees F
-WArm water/Restroom hand wash sinks/100 degrees F
-Hot water/3 compartment sink/136 degrees F
-Ambient/Back 2 door unit/41 degrees F
-Pepperoni/Back 1 door unit/41 degrees F
|
09/14/2022: Routine Inspection
|
| Violations: | Major - 0 |
| | Minor - 1 |
|
Observed employees switching between cleaning prep tables and food handling.
Whenever an employee handles the linen cloth, gloves shall be discarded, hands washed, and don a new fresh of gloves.
|
| Inspection Memo: |
