|
03/25/2025: Routine Inspection
|
| Violations: | Major - 0 |
| | Minor - 1 |
|
Repeat violation.
Ware wash machine is dispensing chlorine at 0 ppm. Chlorine shall be dispensed at 50-100 ppm per cycle.
Repair or replace unit to allow sanitizing phase to dispense chlorine at 50-100 ppm.
Unit shall not be used until repaired and re inspected.
|
| Inspection Memo: |
Re inspection scheduled for 3/27/2025
Observations:
-Warm water/Hand wash sink/100 degrees F
-Hot water/3 compartment sink/135 degrees F
-Hot water/Food prep sink/133 degrees F
-Chlorine/Ware wash Machine/0 ppm
-Sausage/Hot holding unit/141 degrees F
-Potatoes/Hot holding unit/135 degrees F
-Prepackaged Milk/Ice Bath/44 degrees F
-Cheese/Display container/55 degrees F-Discarded after breakfast time (6am-10am).
|
10/04/2024: Routine Inspection
|
| Violations: | Major - 1 |
| | Minor - 1 |
|
Ware wash machine was dispensing chlorine at 0ppm. Ware wash machine shall dispense chlorine at 50-100ppm.
Corrected on site.
|
Cream cheese packages were measured at 50 degrees F. Cream cheese shall be maintained at 41 degrees F or below if items are planned to be saved.
All items kept over 41 degrees f for more than 4 hours shall be discarded at the end of the breakfast service.
Cream cheese packages shall be stored in ice baths or in the counter unit refrigerator.
|
| Inspection Memo: |
Observations:
-Warm water/Hand wash sink/100 degrees F
-Hot water/3 compartment sink/130 degrees F
-Hot water/Food prep sink/122 degrees F
-CHlorine sanitizer/Ware wash machine/50 ppm
-Shredded potatoes/One door upright/40 degrees F
-Yogurt/One door upright unit/38 degrees F
-Sausage/Hot holding unit/148 degrees F
-Potatoes/Hot holding unit/150 degrees F
-Yogurt/Counter unit/45 degrees F
|
03/08/2024: Routine Inspection
|
| Violations: | Major - 0 |
| | Minor - 1 |
|
Ware wash machine dispensed 0 ppm of chlorine sanitizer in the ware wash machine.
Chlorine sanitizer in ware wash machine shall be dispensed at 50-100 ppm.
Repair or replace ware wash machine to allow chlorine to dispense at 50-100 ppm.
|
| Inspection Memo: |
Call for re inspection.
Observations:
-Warm water/Hand wash sink/100 degrees F
-Hot water/3 compartment sink/120 degrees F
-Tator tots/1 door unit/40 degrees F
-Yogurt/1 door unit/45 degrees F-Unopened containers
Chlorine sanitizer/Ware wash machine/100 degrees F
|
09/07/2023: Routine Inspection
|
| Violations: | Major - 0 |
| | Minor - 0 |
|
| Inspection Memo: |
Observations:
-Warm water/hand wash sink
-Hot water/3 compartments sink/130 degrees F
-Hot water/ware wash machine/<160 degrees F
-Milk/Everest upright unit/32 degrees F
-Cream Cheese/Everest upright unit/32 degrees F
-Egg mix/True upright unit/41 degrees F
-Eggs/Hot holding unit/145 degrees F
-Potatoes/Hot holding unit/140 degrees F
-Ambient/Yogurt reach in/40 degrees F
-Oat milk/Chilled Creamer dispenser/44-46 degrees F
-Quaternary sanitizer/linen bucket/200 ppm
Notes:
-Oat milk and regular milk stored in chilled dispensers are discarded after the breakfast time at 9am.
-Employee stated that ware wash machine is not used to wash dishes and is used as a drying rack. Ware wash machine shall
dispense hot water at 160 degrees F or more if unit is to be used for sanitizing.
Ware wash machine is not approved for use at this time. COntinue to use 3 compartment sink for wash, rinse, and sanitizing.
|
04/10/2023: Revisit/Reinspection
|
| Violations: | Major - 0 |
| | Minor - 0 |
|
| Inspection Memo: |
This is a follow up inspection to the routine inspection dated
The following violations have been corrected:
9) Observed eggs cooling in shallow containers and covered.
14) Manager stated that high temp dishwasher is not currently in use.
Ensure temperature reaches 160 degrees F.
All violations have been corrected.
|
03/23/2023: Routine Inspection
|
| Violations: | Major - 0 |
| | Minor - 2 |
|
Observed cooked potatoes cooling in large zip lock back inside the one door true unit. Cooling shall be done in shallow containers.
Employee moved cooked potatoes into container and placed into the Everest one door unit.
|
Observed high temp dish washer with a sanitizing temperature of 124 degrees F.
High temp dish washer shall have a final temperature of 160 degrees F.
Repair or repair unit to allow for dish washer to reach 160 degrees F.
Dish washer shall not be used for sanitizing until repaired and re inspected by PCEH.
Sanitizing shall be done at the 3 compartment sink.
|
| Inspection Memo: |
Re inspection scheduled for April 6, 2023
Other observations:
-Warm water/hand wash sink/100 degrees F
-Hot water/Food prep sink/130 degrees F
-Hot water/3 compartment sink/130 degrees F
-Ambient/Everest upright unit/32 degrees F
-Ambient/true upright unit/43-47 degrees F
|
09/30/2022: Routine Inspection
|
| Violations: | Major - 0 |
| | Minor - 0 |
|
| Inspection Memo: |
No violations observed on this day. (Note: inspection was conducted at the end of breakfast service, during clean-up)
1) Facility is clean and well organized.
2) Cold holdings in compliance (<41°F).
3) Food Manager's Cert & Food Handler cards up to date.
4) Handwash sinks supplied and accessible.
5) Sanitizer in compliance.
Green Placard issued on this date.
