| No violation noted during this evaluation. | 01/13/2016 | Follow-up Inspection |
| No violation noted during this evaluation. | 01/13/2016 | Standard Inspection |
- Critical: Observed food employee touching ready-to-eat food with bare hands (dicing tomatoes).
To prevent contamination, except when washing raw fruits and vegetables, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils. Cook must wash hands and wear clean disposable gloves when handling tomatoes and other ready to eat foods.
- Utensils, thermometers, and/or pressure guages were not kept in good repair or calibration. Provide a metal stem probe thermometer with a range of 0-220F for monitoring of food temperatures. Ensure that it is properly calibrated and kept clean and sanitary.
(1) Utensils shall be maintained in a state of good repair or shall be discarded
- Observed an accumulation of refuse, recyclables, or returnables. Three garbage dumpsters were observed on the property: one was in use and adequately maintained, the other two were full of garbage and do not appear to have been emptied for some time.
Refuse, recyclables, or returnables shall be removed from the premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents.
- Critical: Observed flies in the kitchen.
To prevent the entry of flies and other insects, provide a screen door for use when the kitchen door is propped open. To prevent illness, the presence of insects, rodents, and other pests shall be controlled by: Routinely inspecting incoming shipments of food and supplies
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06/17/2015 | Follow-up Inspection |
- Equipment and/or components are not maintained in good working order. Deli table observed holding foods at 45F.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. Refrigeration units must be maintained to hold food at temperatures that do not exceed 41F.
- Utensils, thermometers, and/or pressure guages were not kept in good repair or calibration. Metal stem probe thermometer was broken and out of calibration.
Provide a new, properly calibrated metal stem probe thermometer for monitoring the temperature of foods. (1) Utensils shall be maintained in a state of good repair or shall be discarded
- Observed an accumulation of refuse, recyclables, or returnables. Three garbage dumpsters were observed on the property: one was in use and adequately maintained, the other two were full of garbage and do not appear to have been emptied for some time.
Refuse, recyclables, or returnables shall be removed from the premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents.
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05/12/2015 | Standard Inspection |
- Critical: TCS foods were not being held at the proper temperature. Observed tomatoes and lettuce at 46F in the deli table. Cook immediately moved foods to a cooler operating at an adequate temperature and contacted the owner by phone to discuss needed service/repair.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less.
- Equipment and/or components are not maintained in good working order. Deli table observed holding food at 45F at time of kitchen opening.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. Repair the unit to ensure that it holds food at temperatures below 41F.
- Utensils, thermometers, and/or pressure guages were not kept in good repair or calibration. Metal stem probe thermometer broken and unsanitary.
(1) Utensils shall be maintained in a state of good repair or shall be discarded
- Critical: Equipment food-contact surfaces or utensils are dirty.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Non-food contact surfaces of equipment are dirty, including but not limited to sinks, shelves, hood, walls, and floor.
Nonfood-contact surfaces of equipment shall be kept clean.
- Observed accumulation of soil residue on nonfood-contact surfaces. Walls, ceilings, sinks, shelving, etc. observed to be unsanitary.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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04/20/2015 | Follow-up Inspection |
- Critical: TCS foods were not being held at the proper temperature. Observed tomatoes and lettuce at 46F in the deli table. Cook immediately moved foods to a cooler operating at an adequate temperature and contacted the owner by phone to discuss needed service/repair.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less.
- Non-food contact surfaces of equipment are dirty, including but not limited to sinks, shelves, hood, walls, and floor.
Nonfood-contact surfaces of equipment shall be kept clean.
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02/10/2015 | Standard Inspection |
| No violation noted during this evaluation. | 09/15/2014 | Standard Inspection |
- Critical: TCS foods were not being held at the proper temperature. Several foods observed at cold holding temperatures above 41F in the cook line deli cooler. Cook immediately moved all foods to the walk in cooler and contacted the owner by phone to arrange for the unit to be repaired.
Except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except for those roasts that are cooked as required may be held at 130° F), or at 41°F or less. Repair unit to ensure that it holds food at 41F and below.
- Critical: Observed an excessive amount of flies in the kitchen.
Provide a screen door for use when the kitchen door is open to prevent the entry of flies and other insects. The presence of insects, rodents, and other pests shall be controlled by routinely inspecting incoming shipments of food and supplies, and routinely inspecting the premises for evidence of pests, using methods such as trapping devices or pesticides, and eliminating harborage conditions.
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09/04/2014 | Standard Inspection |
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