| No violation noted during this evaluation. | 07/17/2014 | Pre Opening |
| No violation noted during this evaluation. | 06/23/2014 | Illness Complaint |
| No violation noted during this evaluation. | 04/29/2014 | Routine |
| No violation noted during this evaluation. | 02/11/2014 | Illness Complaint |
- Compliance with submitted HACCP plans and approved variance procedures
Sushi Area: Establishment has a variance in place. Logs were not completed for sushi products made under the variance on 12/4/13 or 12/5/13. Violation was addressed at time of inspection. Documentation will be completed immediately after process steps are completed (ph, temp, etc)
- Food storage containers identified with common name of food
Observed several unlabeled ingredient containers at the sushi prep area.
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12/05/2013 | Routine |
- Food storage containers identified with common name of food
Observed several unlabeled ingredient containers at the sushi prep area.
- Compliance with submitted HACCP plans and approved variance procedures
Sushi Area: Establishment has a variance in place. Logs were not completed for sushi products made under the variance on 12/4/13 or 12/5/13. Violation was addressed at time of inspection. Documentation will be completed immediately after process steps are completed (ph, temp, etc)
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12/05/2013 | Routine |
- Discharge from eyes, nose, and mouth
- Preventing contamination from equipment, utensils, and linens
- Shellstock, maintaining identification
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
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09/06/2013 | Routine |
- Shellstock, maintaining identification
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Preventing contamination from equipment, utensils, and linens
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09/06/2013 | Routine |
- Food storage containers identified with common name of food
Working containers of ingredients stored in unlabeled containers in the delil meat area (salt and pepper), bakery area (large bins of ingredients), self service area of Caribbou coffee (sugar), and chinese Food area (large bins by walkin freezer).
- Roasts held at a temperature of 130°F or above
"Kitchen" food service area: Land O Lakes individual butter packets on the top portion of the container are held at room temperature because the container is sitting on top of ice, not allowing for the entire container of butter packets to be surrounded by the ice. Repeat Violation. Sausages in the breakfast prep table held above the rim of the container temped at 44 F. Employee placed the product in the lower portion of the unit and said they would not fill the containers so full of sausage. Corrected at time of inspection. "Salad Bar": the following potentially hazardous food products on the western most side of the salad bar were held above 41 F: chopped tomatos=46 F
- 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
"Kitchen" food service area-Rotisserie chicken from last night was not cooled from 135 F to 41 F within the IA Food Code time parameters: Packages of hot rotisserie chicken prepared onsite was placed in the walkin cooler in the original covered containers last night. The temperature of the chicken at 9:30 AM this morning was 45 F. The chicken meat was being pulled from the bone at the time of inspection to be used in other food product. All of the already pulled chicken and the remaining packages of Rotisserie chicken from last night were disposed of during the inspection. Corrected at time of inspection.
- Food temperature measuring devices are provided and readily accessible
"Kitchen" food service area: thermometer was not provided inside the Coca Cola refrigeration unit containing milk products. Corrected at time of inspection.
- equipment food contact surfaces and utensils clean to sight and touch.
Can opener base in the Chinese/Sushi prep area is soiled with food residue.
- Outer openings are protected
Observed large gap under the delivery door on the NW side of the building allowing for adequate space for pest entry.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw animal foods not adequately separated from precooked or ready-to-eat foods during storage:Observed packages of raw fish sushi products stored above packages of pre- cooked/ready to eat sushi products. Corrected at time of inspection. Observed raw hamburger meats stored directly next to and in some areas on top of packages of cheese in refrigerated bunkers on the selling floor. Raw animal species not adequately separated during storage: In the Chinese Food walkin cooler, I observed boxes of battered pork bites stored below pans of raw beef and packages of raw duck meat. Product was rearranged to ensure raw product requiring the highest cooking temperature was stored below product requiring lower cooking temperatures.
- Separation from food, equipment, utensils, linens, and single service
Bakery Area: pans that are reused are stored below the handsink soap dispenser and hand sanitizer in between use. Meat dept: observed spray bottle of glass cleaner stored on shelf above food contact items. Corrected at time of inspection. "Old Dairy Walkin Cooler": observed chemical bottle stored on a box of Egg Beaters. Corrected at time of inspection.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed an undated container of Pico De Gallo (not shelf-stable) produced by La Reyna in a refrigerated unit on the selling floor. Product was removed from sale by the manager. Corrected at time of inspection.
- Food storage - preventing contamination from the premises
Observed open bag of wheat bran stored on the floor in the walkin cooler referred to as the Old Dairy Cooler.
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08/28/2013 | Routine |
- Separation from food, equipment, utensils, linens, and single service
Bakery Area: pans that are reused are stored below the handsink soap dispenser and hand sanitizer in between use. Meat dept: observed spray bottle of glass cleaner stored on shelf above food contact items. Corrected at time of inspection. "Old Dairy Walkin Cooler": observed chemical bottle stored on a box of Egg Beaters. Corrected at time of inspection.
- Food temperature measuring devices are provided and readily accessible
"Kitchen" food service area: thermometer was not provided inside the Coca Cola refrigeration unit containing milk products. Corrected at time of inspection.
- Roasts held at a temperature of 130°F or above
"Kitchen" food service area: Land O Lakes individual butter packets on the top portion of the container are held at room temperature because the container is sitting on top of ice, not allowing for the entire container of butter packets to be surrounded by the ice. Repeat Violation. Sausages in the breakfast prep table held above the rim of the container temped at 44 F. Employee placed the product in the lower portion of the unit and said they would not fill the containers so full of sausage. Corrected at time of inspection. "Salad Bar": the following potentially hazardous food products on the western most side of the salad bar were held above 41 F: chopped tomatos=46 F
- equipment food contact surfaces and utensils clean to sight and touch.
Can opener base in the Chinese/Sushi prep area is soiled with food residue.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw animal foods not adequately separated from precooked or ready-to-eat foods during storage:Observed packages of raw fish sushi products stored above packages of pre- cooked/ready to eat sushi products. Corrected at time of inspection. Observed raw hamburger meats stored directly next to and in some areas on top of packages of cheese in refrigerated bunkers on the selling floor. Raw animal species not adequately separated during storage: In the Chinese Food walkin cooler, I observed boxes of battered pork bites stored below pans of raw beef and packages of raw duck meat. Product was rearranged to ensure raw product requiring the highest cooking temperature was stored below product requiring lower cooking temperatures.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed an undated container of Pico De Gallo (not shelf-stable) produced by La Reyna in a refrigerated unit on the selling floor. Product was removed from sale by the manager. Corrected at time of inspection.
- Outer openings are protected
Observed large gap under the delivery door on the NW side of the building allowing for adequate space for pest entry.
- 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
"Kitchen" food service area-Rotisserie chicken from last night was not cooled from 135 F to 41 F within the IA Food Code time parameters: Packages of hot rotisserie chicken prepared onsite was placed in the walkin cooler in the original covered containers last night. The temperature of the chicken at 9:30 AM this morning was 45 F. The chicken meat was being pulled from the bone at the time of inspection to be used in other food product. All of the already pulled chicken and the remaining packages of Rotisserie chicken from last night were disposed of during the inspection. Corrected at time of inspection.
- Food storage containers identified with common name of food
Working containers of ingredients stored in unlabeled containers in the delil meat area (salt and pepper), bakery area (large bins of ingredients), self service area of Caribbou coffee (sugar), and chinese Food area (large bins by walkin freezer).
- Food storage - preventing contamination from the premises
Observed open bag of wheat bran stored on the floor in the walkin cooler referred to as the Old Dairy Cooler.
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08/28/2013 | Routine |
- 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
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
|
05/02/2013 | Routine |
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