FOOD SAFETY EVALUATION REPORT
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- Gary Hancock
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1 (559) PR June 01, 2018 None Noted The operator has requested a follow-up inspection to verify compliance with the violations noted on May 31, The following observations were made: 1) The kitchen equipment was observed clean and most of the grease build-up has been removed. 2) All equipment that comes in contact with food: pans, dishes, utensils etc has been washed and sanitized. 3) The refrigerator in the kitchen was clean and spoiled foods were discarded. 4) Foods were observed covered and in proper food containers to prevent cross-contamination. 5) The chlorine sanitizer level for the dishwasher was observed at 50ppm. 6) The hand washing station had adequate hand soap, paper towels and hot water available. 7) Previously the dishwasher was not properly draining to the floor sink and this has been corrected. The floor drain was cleaned and the drain pipe sits 1/4 inch above the floor drain. A drain cover is also in place. In addition, some of the counters and walls have been primed for painting. Consider replacing all wooden shelving with FRP or stainless steel since these are materials that are easy to clean and durable. Sufficient cleaning of the kitchen and cooking equipment was completed which should prevent contamination of foods during preparation. As such, the facility can now reopen to the public. Please continue to work with your staff to conduct daily cleaning and address the hard to reach areas for deep cleaning on a routine basis. Thank you for your cooperation. DAP0LNW7S 12:54 PM
2 (559) PR June 01, 2018 Reinspection Date (on or after): N/A DAP0LNW7S 12:54 PM
3 (559) PR May 31, 2018 ROUTINE INSPECTION FOODS & EQUIPMENT NOT PROTECTED FROM CONTAMINATION [HSC , ] The kitchen was observed unsanitary and in need of immediate attention. The kitchen was closed and the following must be done before it is permitted to re-open. 1) Remove excess grease build-up from all cooking equipment. 2) Every piece of equipment that comes in contact with food: pots, pans, cutting boards, dishes, knives etc must be washed with soap and hot water, rinsed and sanitized with 100ppm bleach solution (manually) or 50ppm chlorine solution through the dishwasher. 3) Floors, walls counters and areas surrounding cooking equipment must be deep cleaned. 4) Clean out refrigerators and freezers that have food debris and beverage spills. The kitchen must meet sanitary standards to prevent cross contamination of food during preparation. Contact the Department prior to reopening. SPOILED OR ADULTERATED FOOD PRODUCTS DISPLAYED [HSC & ] Raw meats were observed uncovered, sitting directly over the refrigerator racks. Discontinue this practice immediately. Remove and discard all spoiled foods from the refrigerators and keep all foods (raw and cooked) inside proper food containers with proper fitting lids. Store raw meats below cooked and ready to eat foods to prevent cross-contamination. IMPROPER CLEANING OF UTENSILS AND EQUIPMENT [HSC & ] The chlorine sanitizer level for the dishwasher was noted at 25ppm. The chlorine level must be at 50 ppm. IMPROPER MAINTENANCE OF HANDWASH FACILITIES [HSC ] Replace the soap dispenser and use a properly labeled hand soap container instead of the squeeze bottles. Anytime employees enter the kitchen or begin to perform tasks in the kitchen,they must follow proper hand washing procedures. IMPROPER MAINTENANCE OF FACILITY OR EQUIPMENT [HSC & ] DA08RKC 11:34 AM Page 1 of 2
4 (559) PR May 31, 2018 ROUTINE INSPECTION Cleaning of all cooking equipment must be done on a daily basis and deep cleaning that includes floors, walls, counters and all hard to reach equipment surfaces must be done on a routine schedule to prevent the build-up. Daily cleaning should be done at the end of each workday. The unsanitary conditions of the kitchen create an unsafe environment for food preparation. You cannot prepare any food for the public until the violations indicated on this report are corrected. A re-inspection has been scheduled on or before Monday, June 4, 2018 to verify compliance. If you're able to correct the noted violations prior to this date, you may contact the Department for an opening inspection of the kitchen. You cannot open the kitchen without the Department's written approval. Thank you for your anticipated attention. Reinspection Date (on or after): 6/4/2018 DA08RKC 11:34 AM Page 2 of 2
5 (559) PR November 07, 2017 None Noted Conducting a follow-up inspection to verify compliance for violations noted during the routine inspection conducted on 10/17/17. Facility manager contacted the Health Dept on 10/18/17 for compliance specifically on the dish washing machine. It was verbally authorized the approval of using the dish wash machine since a professional technician service the unit on 10/17/17 and retested for sanitizer minimal concentration of 50ppm Chl. The Health Dept. has verify today that all violations noted on 10/17/17 have been corrected and in compliance with the Food Retail Code. It is recommended to check sanitizer concentration solution on a daily basis with Chl test strips. Thank You! Reinspection Date (on or after): N/A DAIPE0VBH 8:57 AM
6 (559) PR November 07, 2017 None Noted Conducting a follow-up inspection to verify compliance for violations noted during the routine inspection conducted on 10/17/17. Facility manager contacted the Health Dept on 10/18/17 for compliance specifically on the dish washing machine. It was verbally authorized the approval of using the dish wash machine since a professional technician service the unit on 10/17/17 and retested for sanitizer minimal concentration of 50ppm Chl. The Health Dept. has verify today that all violations noted on 10/17/17 have been corrected and in compliance with the Food Retail Code. It is recommended to check sanitizer concentration solution on a daily basis with Chl test strips. Thank You! Reinspection Date (on or after): N/A DAIPE0VBH 10:08 AM
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