| No violation noted during this evaluation. | 09/02/2015 | Physical Recheck |
- Food shall be obtained from sources that comply with law
Observation:Outdated baby formula on the shelf.
- Bare hand contact with ready to eat foods
Observation: Staff not wearing gloves when handling english muffins after coming out of the toaster.
- Mechanical warewashing machine temperature measuring devices, heaters and baskets, and automatic dispensers, and alarms
Observation: Gauge on the dishmachine is not reading temperature. Message P2
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Did not get any hot water at the handsink at the deli or meat department.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation:Meat department condenser full of dust.
- Physical facilities maintained in good repair
Observation: Floors in several walk-in coolers soiled (produce, deli, bakery)
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Mopsink in the back by dairy has a strong odor.
- Plumbing system maintained in good repair
Observation: Backflow device leaking on the dishmachine. Drains on the handsinks in the deli kitchen and meat department draining very slowly.
|
08/12/2015 | Regular |
- Protecting food from environmental contamination
Observation: Food items on the floor in the walk-in freezer.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Several cement floor throughout establishment are no longer non-absorbent and black. Bakery, area just behind bakery, meat dept. walk-in, large freezer, and produce cooler and prep area.
- Preventing contamination from equipment, utensils, and linens
Observation: Hot mitts are very soiled and staff were continuing to use them. Staff placed in the dirty basket. Corrected on site.
- Plumbing system maintained in good repair
Observation: Faucet on the 3-bay sink in the bakery is leaking.
|
07/09/2014 | Routine |
- 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
- 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
|
11/26/2013 | Routine |
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- 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
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
|
11/26/2013 | Routine |
- Material characteristics of non-food contact surfaces
All walk-in coolers/freezers no longer have a sealed floor. Floors appear very black. Milk cooler appears better than the rest.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Restroom water was ice cold.
- Responsibilities of Permit Holder
FE license is posted but not the RS license. Establishment should have two licenses.
- Mechanical warewashing machine temperature measuring devices, heaters and baskets, and automatic dispensers, and alarms
During the rinse cycle thermometer only read 63 degrees.
- Designated areas for employees
use of designated areas by employees
- Roasts held at a temperature of 130°F or above
Several cheeses out at room temperature in the produce dept.
|
11/20/2013 | Routine |
- Material characteristics of non-food contact surfaces
All walk-in coolers/freezers no longer have a sealed floor. Floors appear very black. Milk cooler appears better than the rest.
- Mechanical warewashing machine temperature measuring devices, heaters and baskets, and automatic dispensers, and alarms
During the rinse cycle thermometer only read 63 degrees.
- Roasts held at a temperature of 130°F or above
Several cheeses out at room temperature in the produce dept.
- Responsibilities of Permit Holder
FE license is posted but not the RS license. Establishment should have two licenses.
- Designated areas for employees
use of designated areas by employees
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Restroom water was ice cold.
|
11/20/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- Shellstock, maintaining identification
|
07/12/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Shellstock, maintaining identification
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
|
07/12/2013 | Routine |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Milk cooler floor very soiled. Bakery walk-in cooler floor soiled.
- Food storage - preventing contamination from the premises
Candy on the floor in the hallway by the restrooms. Also several items on the floor in the back storage area. Food items on the floor in the milk cooler.
- equipment food contact surfaces and utensils clean to sight and touch.
Hot mits very soiled in the deli area. Double door cooler in the produce prep area is soiled.
- Using a handwashing sink- operation and maintenance
Caribou coffee handsink.
- Mechanical warewashing equipment, hot water sanitizing temperatures
Both dishmachine units (deli & Bakery) did not get to 180 degrees in the final rinse.
- Maintaining premises free of litter and unnecessary equipment
Milk cooler floor very soiled. Bakery walk-in cooler floor soiled.
- Handwashing cleanser, availability
Caribou coffee handsink.
- Food shall be obtained from sources that comply with law
Outdated infant formula
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
No hot water in the restrooms.
|
07/10/2013 | Routine |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Milk cooler floor very soiled. Bakery walk-in cooler floor soiled.
- Food storage - preventing contamination from the premises
Candy on the floor in the hallway by the restrooms. Also several items on the floor in the back storage area. Food items on the floor in the milk cooler.
- Maintaining premises free of litter and unnecessary equipment
Milk cooler floor very soiled. Bakery walk-in cooler floor soiled.
- equipment food contact surfaces and utensils clean to sight and touch.
Hot mits very soiled in the deli area. Double door cooler in the produce prep area is soiled.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
No hot water in the restrooms.
- Using a handwashing sink- operation and maintenance
Caribou coffee handsink.
- Food shall be obtained from sources that comply with law
Outdated infant formula
- Handwashing cleanser, availability
Caribou coffee handsink.
- Mechanical warewashing equipment, hot water sanitizing temperatures
Both dishmachine units (deli & Bakery) did not get to 180 degrees in the final rinse.
|
07/10/2013 | Routine |
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