- Food storage containers identified with common name of food
Observation: Unlabeled containers of dry food ingredients. Corrected by labeling.
- Air drying of equipment and utensils
Observation: Wet nesting of containers in kitchen area dish room.
- Mechanical warewashing equipment, hot water sanitizing temperatures
Observation: The dish machine in the bakery department is not sanitizing. Final rinse temperature was under 160 degrees.
- Separation from food, equipment, utensils, linens, and single service
Observation: Buffering solutions were stored together and/or over food and single service items in the sushi area and in the back storage area. Cappuccino cleaner stored together with food products in the kitchen area. Corrected by moving.
- Backflow protection
air gap, device standard, when required
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths not stored in sanitizer in the kitchen area. Corrected by placing in sanitizer.
- Eating, drinking, or using tobacco
Observation: Employee had open beverage in back storage area sitting on food product. Corrected by removing.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The cappuccino machine and the nozzles were heavily soiled.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw pork was stored above a ready to eat sliced ham in the meat departments cooler. Corrected by moving.
- Food on display is protected from contamination by consumers
Observation: Samples set out for customers were not covered and did not have a serving utensil. Corrected by removing.
- Food reheated to 165°F or above in a microwave for hot holding within 2 hours
Observation: Pasta was at 55 degrees, reheating was being done in the steam table. Corrected by instruction.
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01/14/2016 | Regular |
| No violation noted during this evaluation. | 09/16/2015 | Regular |
- Multiuse food contact surfaces are cleanable
Observation:Cardboard is used as a liner in the deli/kitchen cooler.
- Safe, unadulterated, honestly presented
Observation:Dented can in the kitchen. Removed during this inspection.
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01/14/2015 | Regular |
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Tomatoes in deli sandwich make stations stacked higher than top of container lip and holding at 45 degrees. Corrected on site.
- Where to wash
Food worker in meat department picked garbage off of floor and returned to service without washing hands. Manager spoke with employee during inspection.
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05/15/2014 | Routine |
- Single use glove use
Employees in several areas move from station away from work area to return with the same gloves.
- Using a handwashing sink- operation and maintenance
Meat department: meat stacked in front of hand wash sink. All hand wash sinks need to stay clear for use.
- When to wash
Hands not washed between loading washer and moving clean dishes to dry rack. Meat department: employee scratched head and continued to work with food.
|
08/28/2013 | Routine |
- Single use glove use
Employees in several areas move from station away from work area to return with the same gloves.
- Using a handwashing sink- operation and maintenance
Meat department: meat stacked in front of hand wash sink. All hand wash sinks need to stay clear for use.
- When to wash
Hands not washed between loading washer and moving clean dishes to dry rack. Meat department: employee scratched head and continued to work with food.
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08/28/2013 | Routine |
- Compliance with submitted HACCP plans and approved variance procedures
HACCP inspection revealed variations between plan and practice. Differences include improper calibration of equipment, improper testing of rice, temp not taken of cooked rice, unauthorized equipment used (rice cooker).
- When to wash
Employee exited work area and did not wash hands prior to dawning gloves when returning to work area.
- Using a handwashing sink- operation and maintenance
Employee used hand sink as a dump sink.
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05/30/2013 | Routine |
- Using a handwashing sink- operation and maintenance
Employee used hand sink as a dump sink.
- Compliance with submitted HACCP plans and approved variance procedures
HACCP inspection revealed variations between plan and practice. Differences include improper calibration of equipment, improper testing of rice, temp not taken of cooked rice, unauthorized equipment used (rice cooker).
- When to wash
Employee exited work area and did not wash hands prior to dawning gloves when returning to work area.
|
05/30/2013 | Routine |
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