| No violation noted during this evaluation. | 12/17/2015 | Regular |
- Air drying of equipment and utensils
Observation: Large containers used for soups were stored in the kitchen wet stacked and not allowed to air dry. Person in charge removed the containers to be washed again. Storage will be made available on the top shelf racks in the back of the kitchen to allow drying for the large food containers.
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10/28/2015 | Physical Recheck |
- Reduced oxygen packaging conducted under a properly prepared HACCP plan, HACCP plan submitted to the Department, and records maintained and available to the regulatory authority
Observation: Frozen cuts of fish observed vacuumed sealed inside of the retail grab freezers. Person in charge stated the fish is frozen in a blast chiller then vacuum sealed in the establishment. Establishment does not have an approved HACCP plan to vacuum seal fish. All fish was removed from the freezer and discarded.
- Outer openings are protected
Observation: Exit doors in the back of the kitchen to the garbage area are not tightly sealed.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Minimum of 100F hot water not available at the coffee bar hand washing sink.
- When to wash
Observation: Dish washer not washing hands between handling clean and dirty dishes. Employee and manager provided education. Repeat Violation.
- Posting inspection reports
Observation: Current food inspection report was not posted at time of inspection.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Chicken salad (47F) and sliced tomatoes(47F) in the sandwich prep cooler in the deli kitchen were not properly cold held. Person in charge stated the cooler lid had recently been left open. Perishable foods were moved to the back of the cooler for proper cold holding and non-perishable foods moved to the front of the prep cooler.
- Air drying of equipment and utensils
Observation: Large containers used for soups were stored in the kitchen wet stacked and not allowed to air dry.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Debris build up on the blade of the table mounted can opener in the kitchen. Person in charge had can opener blade cleaned and sanitized.
- Cheeses packaged using a reduced oxygen packaging method are approved
Observation: Multiple cut cheeses vacuum packaged onsite for retail sale. Manager removed and discarded cheese from sales floor. Cheese requires an approved HACCP plan to vacuum seal.
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10/14/2015 | Regular |
| No violation noted during this evaluation. | 03/24/2015 | Follow Up LOC |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Main ice machine still had debris build up on the inside of the unit and on the ice place. Manager on duty had an employee clean and sanitize while inspector was onsite.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation:No hot water available at the meat department hand sink.
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03/17/2015 | Physical Recheck |
- Designated areas for employees
use of designated areas by employees
- Food is properly labeled
Observation: Organic Matters cookies missing facility address on label.
- Cheeses packaged using a reduced oxygen packaging method are approved
Observation: Various cheeses vacuum packaged onsite for retail sale. Manager removed cheese from sales floor to be cut open and removed. Cheese requires an approved HACCP plan to vacuum seal.
- Handwashing cleanser, availability
Observation: Coffee bar handsink had dirty dishes in it. Removed by employee.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation: Broccoli cheddar soup and BPC soup cooked on 03/04 cooling in deli walk in cooler temped at 48F and 52F respectively at time of inspection. Manager discarded soups.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation:No hot water available at the meat department hand washing sink at time of inspection.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Ice machine had buildup on the inside. Manager has employees removing ice to prepare for cleaning. --Observation: Spray nozzle over fresh produce visibly contaminated. Employee cleaned and sanitized. --Observation: Slicer in deli area has food debris from previous evening slicing. Employee cleaned slicer.
- When to wash
Observation: Dish washer not washing hands between handling clean and dirty dishes. Employee and manager provided education.
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03/05/2015 | Regular |
| No violation noted during this evaluation. | 10/07/2014 | Non Illness Complaint |
| No violation noted during this evaluation. | 06/30/2014 | Follow Up LOC |
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Cut watermelon(44.6F) in containers at the deli department grab cooler was not able to maintain 41F or below. Half cut whole watermelon(51F) at the deli department grab cooler was not able to maintain 41F or below. Ambient air temp is 40F. Person in charge discarded all items and called cooler service repair company. Ambient air temperature(45.7F) of the left side large salad bar is not able to maintain cold holding temperature of 41F or below. Cous cous salad(42F) and Lentil salad(43F) were recently placed on salad bar from large walk in cooler. Person in charge called service company to check the unit. Non-potentially hazardous foods will be placed in side of salad bar not maintaining 41F or below.
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06/26/2014 | Physical Recheck |
| No violation noted during this evaluation. | 06/17/2014 | Pre Opening |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Debris build up on the inside of the ice machine. Debris build up on the inside of the pepsi soda nozzles. Debris build up on the blade of the table mounted can opener blade. All items cleaned and sanitized by employee.
- Common name-working containers
Observation: Multiple chemical spray bottles throughout the kitchen where not labeled with name of contents. Corrected. Bottles discarded by person in charge.
- Posting inspection reports
Observation: Most recent inspection report was not posted at time of inspection.
- Reminder statement
Observation: No consumer advisory posted at the meat department which sells raw mussels. ), if an animal FOOD such as beef, EGGS, FISH, lamb, milk, pork, POULTRY, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in READY-TO-EAT form or as an ingredient in another READY-TO-EAT FOOD, the PERMIT HOLDER shall inform CONSUMERS of the significantly increased RISK of consuming such FOODS by way of a DISCLOSURE and REMINDER, as specified in ¶¶ (B) and (C) of this section using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. Pf
- Designated areas for employees
use of designated areas by employees
- In-use utensils, between-use storage
Observation: Utensils used at the coffee service station were stored in sanitizer solution between uses. Utensils removed.
- Food employees hair is effectively restrained
Observation: Employees working in the coffee/gelato service area were not were any kind of hair restraint while preparing food.
- Packaged foods shall comply with standard of identity requirements
Observation: Sushi for retail sale is not labeled with all required information. Missing list of ingredients and allergy warning. (A) FOOD PACKAGED in a FOOD ESTABLISHMENT, shall be labeled as specified in LAW, including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. (B) Label information shall include: (1) The common name of the FOOD, or absent a common name, an adequately descriptive identity statement
- Using a handwashing sink- operation and maintenance
Observation: Cleaning scratch pads stored in the hand sink basin located by the mop sink. Items removed by employee.
- Eating, drinking, or using tobacco
Observation: Employee drinks in the kitchen did not have tight fitting lids. Corrected onsite.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Bean Sprouts(45F), ambient(58F) in the walk in produce cooler was not able to maintain cold temps of 41F or below. Corrected. Person in charge removed sprouts and place in a cooler unit holding at 41F. Bean Sprouts(48F), alfalfa sprouts(50F) at the produce grab cooler were not able to maintain cold temps of 41F or below. Corrected. Person in charge moved sprouts to the top shelf and contacted cooler repair company. Sprouts temperature dropped to 41F. Cous cous(49F), black bean salad(47F), antipasto(48F) at the large salad bar are not able to maintain cold temps of 41F or below. Cooler service company was called. Food items discarded. Market mix(47F), house marinated feta(48F), fresh mozzarela(48,50) at the island cheese cooler where not able to maintain cold temps of 41F or below. Foods discarded by person in charge. A cooler service person was called onsite. Half cantaloupe(62F) and honeydew(54F) in the produce area were was not able to maintain cold temps of 41F or below. Person in charge removed items to discard.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: Missing or damaged thermometers inside reach in coolers throughout the establishment.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Cut watermelon, honeydew, and cantaloupe in the produce are was not date marked. Cut watermelon, honeydew, and cantaloupe in packages at the Grab & Go retail cooler are not date marked.
- Reduced oxygen packaging of foods prepared without a variance control the growth of Clostridium botulinum and Listeria monocytogenes
Observation: Establishment has a cryovac machine in the meat department and vacuum seals raw beef, raw pork, cheese, tuna for retail sale in the store and for use in another restaurant owned by license holder without an approved HACCP Plan. 3-502.12 Reduced Oxygen Packaging Without a Variance, Criteria. (A) Except for a FOOD ESTABLISHMENT that obtains a VARIANCE as specified under § 3-502.11, a FOOD ESTABLISHMENT that PACKAGES POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) using a REDUCED OXYGEN PACKAGING method shall control the growth and toxin formation of Clostridium botulinum and the growth of Listeria monocytogenes. P (B) A FOOD ESTABLISHMENT that PACKAGES POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) using a REDUCED OXYGEN PACKAGING method shall have a HACCP PLAN that contains the information specified under ¶ 8-201.14(D) and that: Pf
- Handwashing cleanser, availability
Observation: No hand soap available at the hand washing sink located by the kitchen walk in cooler. Corrected by person in charge.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No quat test strips available to check the sanitizer concentration.
- Handwashing aides and devices, use restrictions
Observation: Soap and paper towel dispensers at the dump/prep sink in the coffee bar area need to be removed so staff are not washing hands at a dump/prep sink.
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06/17/2014 | Routine |
- Handwashing cleanser, availability
Observed hand sink next to the main walk-in cooler did not have hand soap or paper towels.
- Food on display is protected from contamination by consumers
Observed box of avocados stored on the ground under shelving unit at product walk-in cooler. Observed bags of potatos and onion stored on the ground by the produce walk-in cooler. Observed food product in the walk-in freezer stored on the ground and observed uncovered food product in the walk-in freezer. Observed boxes of apples and oranges stored on the ground at the coffee/juicing area. Observed cookies in a plate for customer self-service was not protected while on display.
- Shellstock, maintaining identification
Observed spray bottle without label at the coffee prep area.
- Roasts held at a temperature of 130°F or above
On this day observed salad bar self-service unit with cut tomatoes between 42-45*F, observed salad cheese tortellini at 53*F, and observed potato salad at 53*F. Person in Charge stated items are constantly changed. Person in charge called maintenance at time of inspection to service unit. Observed alfalfa sprouts between temperatures of 60-65*F. Person in charge discarded sprouts at time of inspection.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed chicken wings stored above jalapeno brats in the meat walk-in cooler. Food employee rearranged unit on this day. Corrected at time of inspection.
- Hand drying provided
Observed hand sink next to the main walk-in cooler did not have hand soap or paper towels.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observed floor surrounding floor drain under the 3-compartment sink in the dish room was soiled.
- Food storage - preventing contamination from the premises
Observed box of avocados stored on the ground under shelving unit at product walk-in cooler. Observed bags of potatos and onion stored on the ground by the produce walk-in cooler. Observed food product in the walk-in freezer stored on the ground and observed uncovered food product in the walk-in freezer. Observed boxes of apples and oranges stored on the ground at the coffee/juicing area. Observed cookies in a plate for customer self-service was not protected while on display.
- In-use utensils, between-use storage
Observed food use utensils stored in sanitizer in between use at coffee area.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observed interior of ventilation unit had residue build up above grill in main kitchen.
- Food employees hair is effectively restrained
Observed food employee in the meat department, employee preparing wraps, and dish room employee did not have a facial hair restraint.
- Hand and arm jewelry prohibition
Observed food employee preparing yogurt parfaits had a watch on. Observed food employee making wraps had a yellow bracelet on. Observed food employee juicing product had a green bracelet on.
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11/06/2013 | Routine |
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
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11/05/2013 | Routine |
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
07/05/2013 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
|
07/05/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- Clean condition-hands and arms
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05/31/2013 | Routine |
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
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05/31/2013 | Routine |
- Linens- cleaning and storage
Observed a single use cup used as a scoop at the pastry area in a white dry ingredient. Corrected at time of inspection. Observed buckets stored upright next to the dish machine area in the kitchen.
- Hand and arm jewelry prohibition
Observed food employee at the juice/beverage area had a bracelet. Corrected at time of inspection.
- Food storage - preventing contamination from the premises
Observed food product stored on the ground of the walk in freezer.
- Design and construction of equipment including
hot oil filtering equipment, can openers, non-food contact surfaces, kick plates, ventilation hood systems filters, bearings and gear boxes, and condenser units
- Roasts held at a temperature of 130°F or above
Observed sprouts at a temperature of 44*F at the open reach-in produce display unit.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed interior of the drawer under prep table containing the meat slicers had residue build up.
- Food employees hair is effectively restrained
Observed food handler was not wearing beard restraint in kitchen.
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05/24/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Observed sprouts at a temperature of 44*F at the open reach-in produce display unit.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed interior of the drawer under prep table containing the meat slicers had residue build up.
- Food employees hair is effectively restrained
Observed food handler was not wearing beard restraint in kitchen.
- Hand and arm jewelry prohibition
Observed food employee at the juice/beverage area had a bracelet. Corrected at time of inspection.
- Design and construction of equipment including
hot oil filtering equipment, can openers, non-food contact surfaces, kick plates, ventilation hood systems filters, bearings and gear boxes, and condenser units
- Linens- cleaning and storage
Observed a single use cup used as a scoop at the pastry area in a white dry ingredient. Corrected at time of inspection. Observed buckets stored upright next to the dish machine area in the kitchen.
- Food storage - preventing contamination from the premises
Observed food product stored on the ground of the walk in freezer.
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05/24/2013 | Routine |
- In-use utensils, between-use storage
Observed ice scoop handle submerged in the ice at the ice bin located in the pastry/beverage area. Observed single use cup used as a scoop at the pastry area in a dry white ingredient. Observed buckets stored upright next to the dish machine area in the kitchen.
- Roasts held at a temperature of 130°F or above
Observed Fresh squeezed orange juice at the pastrie diplay case at 46*F. Observed sprots at the open buffet at 51*F. Observed packaged cheese at the open self-service unit at 44*F.
- Using a handwashing sink- operation and maintenance
Observed hand sink next to kitchen dish machine was storing clean food contact item. Person in charge removed food contact item to be rewashed. Corrected at time of inspection. Observed spatula and green sponge stored in hand sink at the pastry/beverage area.
- Variance obtained for specialized processing methods
Observed chorizo vacuum packaged in the front reach in freezer.
- Design and construction of equipment including
hot oil filtering equipment, can openers, non-food contact surfaces, kick plates, ventilation hood systems filters, bearings and gear boxes, and condenser units
- Food employees hair is effectively restrained
Observed food handler was not wearing beard restraint. Observed food handler not wearing hair restraint at the pastrie/beverage area.
- Disclosure of menu items offered or served raw or undercooked
Observed establishment has a consumer advisory disclosure statement. Disclosure statement does not identify which items it pertains to at the open self-service unit next to deli.
- Hand and arm jewelry prohibition
Observed food handler had bracelets on wrist.
- Food storage - preventing contamination from the premises
Observed food product stored on the ground of the walk in freezer. Observed bags of dry ingredients stored uncovered in the back kitchen dry storage.
- Common name-working containers
Observed windex stored above dry ingredients in the kitchen. Observed chemical spray bottle not labeled with the common name of the product. Corrected at time of inspection.
- Separation from food, equipment, utensils, linens, and single service
Observed windex stored above dry ingredients in the kitchen. Observed chemical spray bottle not labeled with the common name of the product. Corrected at time of inspection.
- Linens- cleaning and storage
Observed ice scoop handle submerged in the ice at the ice bin located in the pastry/beverage area. Observed single use cup used as a scoop at the pastry area in a dry white ingredient. Observed buckets stored upright next to the dish machine area in the kitchen.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed broken pastic container storing single use to go cups and lids. Observed interior of the drawer under prep table containing the meat slicers had residue build up.
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05/15/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
Observed broken pastic container storing single use to go cups and lids. Observed interior of the drawer under prep table containing the meat slicers had residue build up.
- Roasts held at a temperature of 130°F or above
Observed Fresh squeezed orange juice at the pastrie diplay case at 46*F. Observed sprots at the open buffet at 51*F. Observed packaged cheese at the open self-service unit at 44*F.
- Food employees hair is effectively restrained
Observed food handler was not wearing beard restraint. Observed food handler not wearing hair restraint at the pastrie/beverage area.
- Hand and arm jewelry prohibition
Observed food handler had bracelets on wrist.
- Linens- cleaning and storage
Observed ice scoop handle submerged in the ice at the ice bin located in the pastry/beverage area. Observed single use cup used as a scoop at the pastry area in a dry white ingredient. Observed buckets stored upright next to the dish machine area in the kitchen.
- Variance obtained for specialized processing methods
Observed chorizo vacuum packaged in the front reach in freezer.
- Separation from food, equipment, utensils, linens, and single service
Observed windex stored above dry ingredients in the kitchen. Observed chemical spray bottle not labeled with the common name of the product. Corrected at time of inspection.
- In-use utensils, between-use storage
Observed ice scoop handle submerged in the ice at the ice bin located in the pastry/beverage area. Observed single use cup used as a scoop at the pastry area in a dry white ingredient. Observed buckets stored upright next to the dish machine area in the kitchen.
- Using a handwashing sink- operation and maintenance
Observed hand sink next to kitchen dish machine was storing clean food contact item. Person in charge removed food contact item to be rewashed. Corrected at time of inspection. Observed spatula and green sponge stored in hand sink at the pastry/beverage area.
- Common name-working containers
Observed windex stored above dry ingredients in the kitchen. Observed chemical spray bottle not labeled with the common name of the product. Corrected at time of inspection.
- Design and construction of equipment including
hot oil filtering equipment, can openers, non-food contact surfaces, kick plates, ventilation hood systems filters, bearings and gear boxes, and condenser units
- Disclosure of menu items offered or served raw or undercooked
Observed establishment has a consumer advisory disclosure statement. Disclosure statement does not identify which items it pertains to at the open self-service unit next to deli.
- Food storage - preventing contamination from the premises
Observed food product stored on the ground of the walk in freezer. Observed bags of dry ingredients stored uncovered in the back kitchen dry storage.
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05/15/2013 | Routine |
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