- Handwashing cleanser, availability
Observation:MEAT DEPARTMENT: No soap available at the hand sink. Provided by the PIC to correct. Inspector will recheck at the next regular inspection.
- Equipment location, installation, repair, and adjustment
Observation:KITCHEN: Hot case door in poor condition with gaps on the edges.Rice container lid with a broken piece. BAKERY: Mixer with duct tape on top.
- Outer openings are protected
Observation:STORAGE:back loading door with gaps between the bottom door and floors
- Separation from food, equipment, utensils, linens, and single service
Observation:KITCHEN: sanitize container placed on prep table. Removed to correct. Recheck at the next inspection
- Discarding or reconditioning unsafe, adulterated, or contaminated food
Observation: KITCHEN, cooked ribs dated 11/6, green bean casserole dated 11/8. PRODUCE CASE: Spinach dip dated 11/1. MAIN RETAIL: baby formula dated dated 10/31. ALL items removed to correct. Inspector will recheck at the next regular inspection
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:PRODUCE, DAIRY, MEAT DEPARTMENTS cooler floors soiled. Schedule to be clean today. MEAT DEPARTMENT, floors in poor condition, water coming from the ground to the surface.
- Untreated eggs stored in 45°F ambient air temperature
Observation:KITCHEN: raw eggs @64. Eggs will be placed on an ice bath, time of the product being left out will be limited. Eggs placed in the cooler. Inspector will recheck at the next regular inspection.
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11/09/2015 | Regular |
- Plumbing system maintained in good repair
Observation:MEAT DEPARTMENT, hand wash sink with leaking pipes. Department has two sinks available.
- Handwashing cleanser, availability
Observation:PRODUCE DEPARTMENT, no soap available for hand washing. Inspector will re-check at the next regular inspection
- Air drying of equipment and utensils
Observation:Employee drying plates with a towel. Employee was instructed to air dry.
- Separation from food, equipment, utensils, linens, and single service
Observation:DELI DEPARTMENT, sanitize container stored on a prep table for sub sandwiches. Container removed to correct. Inspector will re-check at the next regular inspection
- Cleaning procedure
Observation:PRODUCE DEPARTMENT, sink with a broken soap dispenser, does not dispense adequate soap if any. Inspector will re-check at the next regular inspection.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:KITCHEN (CHINESE) container with flour, sugar spices with heavy residue (roll out container with 3 basins) BAKERY, roll out container with 3 basins for sugar flour and spices with residue
- Using a handwashing sink- operation and maintenance
Observation:KITCHEN DEPARTMENT, hand wash sink with food residue on the drained. Cleaned by the PIC. Inspector will re-check at the next regular inspection
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10/29/2014 | Regular |
- equipment food contact surfaces and utensils clean to sight and touch.
Tables and shelf in the kitchen with food residue.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Floor with residue behind the fryers, chineese area floor with residue.
- Bare hand contact with ready to eat foods
Employee making toast with bare hands. Toats was discarded to correct. Corrected at inspection. manager instructed employee to place gloves when touching ready to eat foods.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
KITCHEN, egg rolls, rice and veggie little trays, pizza calzone, cooked shrimp, refried beans, cooked turkey not dated. Items will be dated at a alter time to correct. Establishment has a dating policy they will remind employees of it.
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12/17/2013 | Routine |
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- 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
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08/30/2013 | Routine |
- Frozen PHF/TCS foods are properly slacked and thawed
Marinara sauce unthawing inside a sink with water driping on it. Item place into a container to correct
- Roasts held at a temperature of 130°F or above
Rotisserie chicken @119 and 110, as high as 125 was temping today. Establishment is controlling the time on the item, however, for further use after is remove from the line the item needs to hold 135 or higher at all times, Chicken will be discarded at the end of the end of the 4h. Baked chicken @110, fryed chicken wings @118. Items will be control by time rather than temperature. Items discarded at the end of the 4h limit. --Breakfast prep cooler @51 air temperature, Milk temp @47, cooked ham @47, sausage @46. Reparman was called today to correct.
- Compliance with submitted HACCP plans and approved variance procedures
HACCP or Time as a control procedures are not in compliance. Establishment controlling the time rather than temperature for some items, pizza, chicken, tender loins. A written SOP must be provided, identify which items will be included in the plan and how will they be monitored.
- In-use utensils, between-use storage
Scoops for rice stored in a container with water. Inspector explained to the PIC the correct way to stored utensils between uses. Corrected at inspection
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08/20/2013 | 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
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
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07/03/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- 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
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07/03/2013 | Routine |
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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04/19/2013 | Routine |
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
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04/19/2013 | Routine |
- 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, Walk in cooler, rotisserie chicken placed in the cooler fvrom the night before at 58, discarded to correct. Chinese prep cooler, cooked chicken from earlier in the morning at 75, discussed several ways to cool daown meat with the person in charge to correct. PIC decided to control the time with the meat and discard within 4hours. Violations corrected at inspection Walk in cooler, cooked roast beef placed in the cooler in the aerly morning at 85, PIC will place the meats on ice prior to the walk in cooler to correct.
- Drying mops
KITCHEN, mop not inverted
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
KITCHEN, walk in cooler, smoked meats and cooked potatoes without dates. dated to correct, Corrected at inspection.
- Foods are cooled using appropriate methods
KITCHEN, Walk in cooler, rotisserie chicken placed in the cooler fvrom the night before at 58, discarded to correct. Chinese prep cooler, cooked chicken from earlier in the morning at 75, discussed several ways to cool daown meat with the person in charge to correct. PIC decided to control the time with the meat and discard within 4hours. Violations corrected at inspection Walk in cooler, cooked roast beef placed in the cooler in the aerly morning at 85, PIC will place the meats on ice prior to the walk in cooler to correct.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
KITCHEN, walk in cooler afew items discarded today passed the 7days date mark, rice, cooked meats, corrected at inspection
- Roasts held at a temperature of 130°F or above
KITCHEN, tomatoes on the prep table at 50, PIC will discard at the end of the 4hour mark to correct. GENERAL STORE, produce/meat cooling unit at 56, all meat product removed and placed in another cooler to correct. Corrected at inspection
- Indoor and outdoor surfaces
MEAT department, floors in poor condition, missing title has left a hole where water settles difficult to clean
- Laundry facilities
requirement, location, and use
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04/08/2013 | Routine |
- Drying mops
KITCHEN, mop not inverted
- 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, Walk in cooler, rotisserie chicken placed in the cooler fvrom the night before at 58, discarded to correct. Chinese prep cooler, cooked chicken from earlier in the morning at 75, discussed several ways to cool daown meat with the person in charge to correct. PIC decided to control the time with the meat and discard within 4hours. Violations corrected at inspection Walk in cooler, cooked roast beef placed in the cooler in the aerly morning at 85, PIC will place the meats on ice prior to the walk in cooler to correct.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
KITCHEN, walk in cooler afew items discarded today passed the 7days date mark, rice, cooked meats, corrected at inspection
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
KITCHEN, walk in cooler, smoked meats and cooked potatoes without dates. dated to correct, Corrected at inspection.
- Laundry facilities
requirement, location, and use
- Indoor and outdoor surfaces
MEAT department, floors in poor condition, missing title has left a hole where water settles difficult to clean
- Roasts held at a temperature of 130°F or above
KITCHEN, tomatoes on the prep table at 50, PIC will discard at the end of the 4hour mark to correct. GENERAL STORE, produce/meat cooling unit at 56, all meat product removed and placed in another cooler to correct. Corrected at inspection
- Foods are cooled using appropriate methods
KITCHEN, Walk in cooler, rotisserie chicken placed in the cooler fvrom the night before at 58, discarded to correct. Chinese prep cooler, cooked chicken from earlier in the morning at 75, discussed several ways to cool daown meat with the person in charge to correct. PIC decided to control the time with the meat and discard within 4hours. Violations corrected at inspection Walk in cooler, cooked roast beef placed in the cooler in the aerly morning at 85, PIC will place the meats on ice prior to the walk in cooler to correct.
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04/08/2013 | Routine |
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