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10/21/2024: Routine Inspection
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| Violations: | Major - 0 |
| | Minor - 1 |
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Observed foods sitting out of temperature control without time labeling. These foods included chicken salads with shredded lettuce, shredded lettuce with ranch packets, and crispy chicken wraps. When temped the salads and wraps were at 52*F. Per manager, any product not sold is temped and then put back in refrigeration. Since the products are above 41*F and not being held by temp, they need to be labeled with a hold time of no longer than 4 hours. This is an accumulating hold time. For example, if the salad is held on Monday above 41*F for 1 hour, then it may only be held 3 more hours out of temp control before it must be discarded. Alternatively, these foods can be held on ice or below 41*F.
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| Inspection Memo: |
Routine Inspection Performed:
-Facility is clean and well organized.
-Food manager cert provided and up to date.
-Hand wash sinks fully stocked and accessible.
-3 comp sink provided hot water >120*F.
-Dish machine provided final rinse temp >160*F.
-Hot-holding in compliance >135*F.
Green Placard issued on this date.
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04/02/2024: Routine Inspection
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| Violations: | Major - 0 |
| | Minor - 1 |
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Observed the liquid waste discharge pipe of the dish washer to be sitting ~1/2 inch below the flood plane of the floor sink into which it drains. Provide an air gap above the flood plane of floor sink at least twice diameter of the liquid waste discharge pipe.
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| Inspection Memo: |
Routine Inspection Performed:
-Facility is clean and well organized.
-Food Manager Cert Provided and up to date.
-3 compartment sink provided hot water >120*F.
-Dish washer provided chlorine residual compliant at 100PPM.
-Hot-holding in compliance >135*F.
-Cold-holding in compliance <41*F.
-Hand wash sinks fully stocked and accessible.
Green Placard issued on this date.
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11/13/2023: Routine Inspection
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| Violations: | Major - 0 |
| | Minor - 3 |
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Observed top shelf on right side (when opening walk-in cooler) to have rust build up which can be scraped off shelf. This presents a contamination risk and makes cleaning difficult. Please repair/replace top shelf of walk-in cooler.
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Observed expired permit posted in cafeteria. Please post the current health permit (expires 6/2024).
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Observed an unlabeled squeeze bottle of blue liquid near pre-rinse sprayer next to dish machine. Ensure all chemicals are labeled with the common name of product in order to prevent employee misuse and potential contamination. Per manager, this squeeze bottle contains soap.
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| Inspection Memo: |
Routine Inspection Performed:
-Facility is clean and well organized.
-Food manager cert up to date.
-Pre-rinse faucet of dish machine and 2 comp sink provided hot water >120*F.
-Quat sanitizer provided compliant in buckets at 200PPM.
-Dish machine provided residual chlorine compliant at 100PPM.
-Cold-holding in compliance <41*F.
-Hot-holding in compliance >135*F.
-Hand wash sinks fully stocked and accessible.
Green Placard issued on this date.
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05/04/2023: Routine Inspection
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| Violations: | Major - 0 |
| | Minor - 0 |
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| Inspection Memo: |
Routine Inspection Performed:
-Facility is clean and well organized.
-Two comp sink provided hot water >120*F.
-Food manager cert up to date and available.
-Hand wash sinks fully stocked and accessible.
-Dish wash machine provided residual chlorine of 50PPM.
-Quat sanitizer provided compliant at 200PPM.
-Cold-holding in compliance <41*F.
-Hot-holding in compliance >135*F.
Reminder: Please place small free standing thermometer into small chest cooler that had cream cheese spread and apple sauce in it.
Green Placard issued on this date.
Provided education to facility operator on upcoming SB1383 Tier 2 requirement via in person discussion and follow up email.
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11/10/2022: Routine Inspection
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| Violations: | Major - 0 |
| | Minor - 1 |
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Observed pink mold build up inside the ice machine.
Maintain food contact surfaces clean and sanitize.
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| Inspection Memo: |
Observation:
Hot water from 2 comp sink at 120F
Warm water from hand sinks at 100F
Cold holding temperatures at <41F
Hot holding temperatures at >135F
Quat sanitizer from sanitizer bucket at 200ppm
Chlorine sanitizer from dish machine at 50ppm
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05/18/2022: Revisit/Reinspection
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| Violations: | Major - 0 |
| | Minor - 0 |
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| Inspection Memo: |
Notes:
On-site for a re-inspection of facility.
Facility had removed all rodent droppings and cleaned facility.
No new evidence of rodents was present at time of inspection.
Continue routine pest control inspections.
Keep all doors closed when not in use.
Keep facility clean and organized to prevent creating harborage locations for vermin and pests.
Green Placard issued on 5/18/2022.
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05/16/2022: Routine Inspection
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| Violations: | Major - 0 |
| | Minor - 1 |
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MAJOR VIOLATION:
Observed rodent droppings in dry storage area of kitchen.
All food facilities shall be free of vermin and pests.
Remove all droppings from the facility, clean and sanitize all contaminated surfaces.
Correct immediately.
A re-inspection shall be conducted on or around 5/17/2022.
Failure to comply may result in a red placard and/or a re-inspection fe of $410.00.
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| Inspection Memo: |
Notes:
1. Food Safety Manager Certificate is current.
2. Cold holding is in compliance.
3. Hot water is available at prep sinks (120F).
4. Ware washing is in compliance (50ppm Chlorine).
5. Sanitizer buckets are in compliance (200ppm Quat).
Yellow Placard issued on 5/16/2022.
