| No violation noted during this evaluation. | 02/27/2015 | Follow Up LOC |
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: Meat Dept- employee stated that cutting tables are used throughout the day without cleaning/sanitizing every 4 hours.
- Food shall be obtained from sources that comply with law
Observation: Frozen pie crusts procured from a home food establishment that is unauthorized to sell this product. Products were removed from sale.
|
02/26/2015 | Non Illness Complaint |
- Food storage containers identified with common name of food
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observed sinks in bakery and meat departments not able to provide 100*F water.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observed dented cans in the Chinese area. Cans were removed. Observed outdated baby formula. Formula was removed. Corrected at time of inspection
- Food storage - preventing contamination from the premises
Observed boxes of food stored on the floor in kitchen area freezer.
- In-use utensils, between-use storage
Observed scoops without handles stored in products in Chinese and kitchen areas. Observed slicer soiled in deli department.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed scoops without handles stored in products in Chinese and kitchen areas. Observed slicer soiled in deli department.
- Cleanability of floors, walls, and ceilings
Observed wrapping losening on wrapped pole in bakery freezer.
- Bare hand contact with ready to eat foods
Observed kitchen employee pick up cooked chicken with bare hands and put it on a serving dish. Inspector asked employee to make a new chicken portion. Employee voluntarily complied. Corrected 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
- Roasts held at a temperature of 130°F or above
Observed turkey and roast beef deli meat with a temperature of 44*F. Observed tomatoes in deli prep cooler of 53*F.
|
12/19/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
Observed scoops without handles stored in products in Chinese and kitchen areas. Observed slicer soiled in deli department.
- Food storage - preventing contamination from the premises
Observed boxes of food stored on the floor in kitchen area freezer.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observed dented cans in the Chinese area. Cans were removed. Observed outdated baby formula. Formula was removed. Corrected at time of inspection
- Cleanability of floors, walls, and ceilings
Observed wrapping losening on wrapped pole in bakery freezer.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observed sinks in bakery and meat departments not able to provide 100*F water.
- In-use utensils, between-use storage
Observed scoops without handles stored in products in Chinese and kitchen areas. Observed slicer soiled in deli department.
- Food storage containers identified with common name of food
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
- Bare hand contact with ready to eat foods
Observed kitchen employee pick up cooked chicken with bare hands and put it on a serving dish. Inspector asked employee to make a new chicken portion. Employee voluntarily complied. Corrected at time of inspection.
- Roasts held at a temperature of 130°F or above
Observed turkey and roast beef deli meat with a temperature of 44*F. Observed tomatoes in deli prep cooler of 53*F.
|
12/19/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
Observed can opener soiled in bakery area. Observed ice wand not wrapped stored in walk-in freezer near deli.
- Food storage containers identified with common name of food
Observed food working containers in the bakery without labels.
|
08/02/2013 | Routine |
- Food storage containers identified with common name of food
Observed food working containers in the bakery without labels.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed can opener soiled in bakery area. Observed ice wand not wrapped stored in walk-in freezer near deli.
|
08/02/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Observed temperatures of various Chinese dishes with temps of 119*F - 133*F. It was determined products were within time wi ndow. Warmers were turned up. Inspector suggested stiring product on a consistant basis to keep product temperatures warmer and more uniform. --Observed cut tomatoes in deli area with temps of 53*F and 54*F. Tomatoes were voluntarily discarded.
- Using a handwashing sink- operation and maintenance
Observed hand sinks in deli and deli warewashing areas blocked by carts. Carts were moved at time of inspection. Corrected at time of inspection
- Single use glove use
Observed scoops without handles. Observed can opener soiled in bakery area. Observed ice wand not wrapped stored in walk-in freezer near deli. Observed bakery employee toch papers with gloved hands, adjust glasses and tocuh bread products. Inspector requested gloves to be changed and asked for bread products to be discarded. Employee complied. Bread products were voluntarily discarded.
- Food storage containers identified with common name of food
Observed working containers without labels.
- In-use utensils, between-use storage
Observed scoops without handles. Observed can opener soiled in bakery area. Observed ice wand not wrapped stored in walk-in freezer near deli. Observed bakery employee toch papers with gloved hands, adjust glasses and tocuh bread products. Inspector requested gloves to be changed and asked for bread products to be discarded. Employee complied. Bread products were voluntarily discarded.
- 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 over pork in meat department. Observed pork over containers of flour, brown sugar and corn starch in Chinese prep. area.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed scoops without handles. Observed can opener soiled in bakery area. Observed ice wand not wrapped stored in walk-in freezer near deli. Observed bakery employee toch papers with gloved hands, adjust glasses and tocuh bread products. Inspector requested gloves to be changed and asked for bread products to be discarded. Employee complied. Bread products were voluntarily discarded.
|
06/27/2013 | Routine |
- Single use glove use
Observed scoops without handles. Observed can opener soiled in bakery area. Observed ice wand not wrapped stored in walk-in freezer near deli. Observed bakery employee toch papers with gloved hands, adjust glasses and tocuh bread products. Inspector requested gloves to be changed and asked for bread products to be discarded. Employee complied. Bread products were voluntarily discarded.
- 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 over pork in meat department. Observed pork over containers of flour, brown sugar and corn starch in Chinese prep. area.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed scoops without handles. Observed can opener soiled in bakery area. Observed ice wand not wrapped stored in walk-in freezer near deli. Observed bakery employee toch papers with gloved hands, adjust glasses and tocuh bread products. Inspector requested gloves to be changed and asked for bread products to be discarded. Employee complied. Bread products were voluntarily discarded.
- In-use utensils, between-use storage
Observed scoops without handles. Observed can opener soiled in bakery area. Observed ice wand not wrapped stored in walk-in freezer near deli. Observed bakery employee toch papers with gloved hands, adjust glasses and tocuh bread products. Inspector requested gloves to be changed and asked for bread products to be discarded. Employee complied. Bread products were voluntarily discarded.
- Roasts held at a temperature of 130°F or above
Observed cut tomatoes in deli area with temps of 53*F and 54*F. Tomatoes were voluntarily discarded. --Observed temperatures of various Chinese dishes with temps of 119*F - 133*F. It was determined products were within time wi ndow. Warmers were turned up. Inspector suggested stiring product on a consistant basis to keep product temperatures warmer and more uniform.
- Food storage containers identified with common name of food
Observed working containers without labels.
- Using a handwashing sink- operation and maintenance
Observed hand sinks in deli and deli warewashing areas blocked by carts. Carts were moved at time of inspection. Corrected at time of inspection
|
06/27/2013 | Routine |
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