- In-use utensils, between-use storage
Observation: Rice scoops stored in standing water
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Dicer, knives have food debris on them, removed to be cleaned and sanitized
- Shellstock, maintaining identification
Observation: Not dating shell stock tags.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Prep table not holding 41 degrees, deli meats and tomatoes on top 52 degrees, crab rangoon salad on bottom 48 degrees.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Thawing at room temperature in standing water.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Preparing raw chicken on same board and location as preparation is done for salads and sandwiches.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Working container of deli meat with expiration date of 12/11/15, working container of crab rangoon with expiration date of 12/16/15 - both disposed of at time of inspection.
- Light intensity
Observation: Light not working in dairy cooler.
- Bare hand contact with ready to eat foods
Observation: Touching food and plate with bare hand "finishing touch".
- Food is properly labeled
Observation: Missing "Safe food handling" labeling on some meat packages.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Baked chicken in display case temping between 118 - 127, removed to be reheated at time of inspection.
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12/18/2015 | Regular |
| No violation noted during this evaluation. | 10/06/2014 | Follow Up LOC |
- Plumbing system maintained in good repair
Observation:Kitchen: Three compartment sink severely leaking.
- Foods are cooled using appropriate methods
Observation: Placing hot foods, in same pans used for hot holding, tightly covering and placing in walk-in to cool.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Meat department - raw turkey stored over raw beef in walk-in cooler.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Due to lack of working equipment, breakfast items stored in tubs of ice, not keeping temp: Sliced ham - 49.1 degrees, sausage 45.7 degrees, hash browns 43 degrees.
- Bare hand contact with ready to eat foods
Observation: Produce area. Employee packing grapes with bare hands, corrected at time of inspection.
- Maintaining premises free of litter and unnecessary equipment
Observation: Kitchen - prep table does not work.
- Food storage - preventing contamination from the premises
Observation: Kitchen/Bakery Cans of Guavas sitting directly next to and under hand sink - no barrier
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Kitchen - wall around three compartment sink soiled.
- 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
Observation:Items removed from hot hold case on 9/30/14 not cooled to proper temps stored in walk-in cooler: Fried chicken - 54.3 degrees, Chinese food 56.8 degrees, Lasagna - 56.4 degrees, beef and noodles - 49.6 degrees - cannot be used.
- Handwashing aides and devices, use restrictions
Observation: Bakery - storage rack sitting in front of hand sink.
- Packaged foods shall comply with standard of identity requirements
Observation: Meat Department - following raw products not labeled with safe food handling requirements: Ground pork sausage, Bacon and cheddar bratwurst burgers, strawberry, jalapeno pork roast.
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10/01/2014 | Routine |
- 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
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
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10/31/2013 | Routine |
- Discharge from eyes, nose, and mouth
- 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
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
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10/31/2013 | Routine |
- Cleaning frequency of food contact surfaces (PHF/TCS)
KITCHEN: When asking food handler how often cutting board on prep table is cleaned, she stated once per week. This is a food contact surface and required by code to be washed, rinsed, sanitized and air dried at a minimum of every four hours. Surfaces that store single use plates, bowls and to go containers in hot hold area are soiled. Surfaces that store single use plates above grill heavily soiled. Interior of rotesserie machine soiled *. Bowl laying in graham cracker crumbs. MEAT DEPARTMENT: Slicer soiled - cleaned and sanitized at time of inspection.
- In-use utensils, between-use storage
KITCHEN: When asking food handler how often cutting board on prep table is cleaned, she stated once per week. This is a food contact surface and required by code to be washed, rinsed, sanitized and air dried at a minimum of every four hours. Surfaces that store single use plates, bowls and to go containers in hot hold area are soiled. Surfaces that store single use plates above grill heavily soiled. Interior of rotesserie machine soiled *. Bowl laying in graham cracker crumbs. MEAT DEPARTMENT: Slicer soiled - cleaned and sanitized at time of inspection.
- 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
KITICHEN:Meatloaf removed from hot hold case at 8:00 pm on Monday, 10/21/13 temping at 44.8 degrees on 10/22/13 @ 11:25 am. Fried chicken handled the same way as meatloaf at 44.5. degrees. Voluntarily disposed of product at time of inspection. Inspector requested that kitchen manager temp remaining items on cooling rack.
- Foods are cooled using appropriate methods
KITICHEN:Meatloaf removed from hot hold case at 8:00 pm on Monday, 10/21/13 temping at 44.8 degrees on 10/22/13 @ 11:25 am. Fried chicken handled the same way as meatloaf at 44.5. degrees. Voluntarily disposed of product at time of inspection. Inspector requested that kitchen manager temp remaining items on cooling rack.
- Roasts held at a temperature of 130°F or above
KITHCEN: Deli ham at 52 degrees, sliced tomatoes at 53.8 degrees. These items were for preparing wraps, however, food handler mulit-tasking at same time, causing these items to remain at room temperature for a period of time.
- Designated areas for employees
use of designated areas by employees
- Light intensity
DAIRY COOLER - only one light working. PRODUCE: Floor eroding *.
- Food shall be obtained from sources that comply with law
Expired baby formula ( Similac Soy) on shelving.
- equipment food contact surfaces and utensils clean to sight and touch.
KITCHEN: When asking food handler how often cutting board on prep table is cleaned, she stated once per week. This is a food contact surface and required by code to be washed, rinsed, sanitized and air dried at a minimum of every four hours. Surfaces that store single use plates, bowls and to go containers in hot hold area are soiled. Surfaces that store single use plates above grill heavily soiled. Interior of rotesserie machine soiled *. Bowl laying in graham cracker crumbs. MEAT DEPARTMENT: Slicer soiled - cleaned and sanitized at time of inspection. --KITCHEN: Foil pans that store spices soiled. Surface under slicer soiled.
|
10/22/2013 | Routine |
- Light intensity
DAIRY COOLER - only one light working. PRODUCE: Floor eroding *.
- Foods are cooled using appropriate methods
KITICHEN:Meatloaf removed from hot hold case at 8:00 pm on Monday, 10/21/13 temping at 44.8 degrees on 10/22/13 @ 11:25 am. Fried chicken handled the same way as meatloaf at 44.5. degrees. Voluntarily disposed of product at time of inspection. Inspector requested that kitchen manager temp remaining items on cooling rack.
- equipment food contact surfaces and utensils clean to sight and touch.
KITCHEN: When asking food handler how often cutting board on prep table is cleaned, she stated once per week. This is a food contact surface and required by code to be washed, rinsed, sanitized and air dried at a minimum of every four hours. Surfaces that store single use plates, bowls and to go containers in hot hold area are soiled. Surfaces that store single use plates above grill heavily soiled. Interior of rotesserie machine soiled *. Bowl laying in graham cracker crumbs. MEAT DEPARTMENT: Slicer soiled - cleaned and sanitized at time of inspection. --KITCHEN: Foil pans that store spices soiled. Surface under slicer soiled.
- Designated areas for employees
use of designated areas by employees
- In-use utensils, between-use storage
KITCHEN: When asking food handler how often cutting board on prep table is cleaned, she stated once per week. This is a food contact surface and required by code to be washed, rinsed, sanitized and air dried at a minimum of every four hours. Surfaces that store single use plates, bowls and to go containers in hot hold area are soiled. Surfaces that store single use plates above grill heavily soiled. Interior of rotesserie machine soiled *. Bowl laying in graham cracker crumbs. MEAT DEPARTMENT: Slicer soiled - cleaned and sanitized at time of inspection.
- Cleaning frequency of food contact surfaces (PHF/TCS)
KITCHEN: When asking food handler how often cutting board on prep table is cleaned, she stated once per week. This is a food contact surface and required by code to be washed, rinsed, sanitized and air dried at a minimum of every four hours. Surfaces that store single use plates, bowls and to go containers in hot hold area are soiled. Surfaces that store single use plates above grill heavily soiled. Interior of rotesserie machine soiled *. Bowl laying in graham cracker crumbs. MEAT DEPARTMENT: Slicer soiled - cleaned and sanitized at time of inspection.
- Roasts held at a temperature of 130°F or above
KITHCEN: Deli ham at 52 degrees, sliced tomatoes at 53.8 degrees. These items were for preparing wraps, however, food handler mulit-tasking at same time, causing these items to remain at room temperature for a period of time.
- Food shall be obtained from sources that comply with law
Expired baby formula ( Similac Soy) on shelving.
- 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
KITICHEN:Meatloaf removed from hot hold case at 8:00 pm on Monday, 10/21/13 temping at 44.8 degrees on 10/22/13 @ 11:25 am. Fried chicken handled the same way as meatloaf at 44.5. degrees. Voluntarily disposed of product at time of inspection. Inspector requested that kitchen manager temp remaining items on cooling rack.
|
10/22/2013 | Routine |
- Preventing contamination when tasting
- 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
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
|
06/19/2013 | Routine |
- 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
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Preventing contamination when tasting
|
06/19/2013 | Routine |
- Light bulbs, protective shielding
Kitchen: lights in salad display case are not shielded *.
- Roasts held at a temperature of 130°F or above
Kitchen : Potentially hazardous foods in walk-in cooler not at 41 degrees
- Duties of PIC
Staff not familiar with reportable diseases.
- Designated areas for employees
use of designated areas by employees
- Eating, drinking, or using tobacco
Kitchen: Eating while preparing food.
- Linens- cleaning and storage
Kitchen: utensil tubs soiled *. Interior of rotisserie heavily soiled *. Store: Misters soiled, Single use containers in store room not in original package, not stored inverted.
- equipment food contact surfaces and utensils clean to sight and touch.
Kitchen: Bottom of prep table and reach-in freezer soiled. Shelving under grill soiled.Table under slicer soiled. Spray hose leaking. Meat: Spray hose leaking. Table under slicer soiled. --Kitchen: utensil tubs soiled *. Interior of rotisserie heavily soiled *. Store: Misters soiled, Single use containers in store room not in original package, not stored inverted.
- Laundry facilities
requirement, location, and use
- Miscellaneous sources of contamination
Kitchen: Slices of bacon falling out of pan and laying in ice water.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Meat: working packages of deli meats expired (roast beef 5/10/13, turkey 5/10/13 and ham 5/12/13) disposed of at time of inspection.
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05/14/2013 | Routine |
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Meat: working packages of deli meats expired (roast beef 5/10/13, turkey 5/10/13 and ham 5/12/13) disposed of at time of inspection.
- Light bulbs, protective shielding
Kitchen: lights in salad display case are not shielded *.
- Designated areas for employees
use of designated areas by employees
- Eating, drinking, or using tobacco
Kitchen: Eating while preparing food.
- Linens- cleaning and storage
Kitchen: utensil tubs soiled *. Interior of rotisserie heavily soiled *. Store: Misters soiled, Single use containers in store room not in original package, not stored inverted.
- Miscellaneous sources of contamination
Kitchen: Slices of bacon falling out of pan and laying in ice water.
- Duties of PIC
Staff not familiar with reportable diseases.
- equipment food contact surfaces and utensils clean to sight and touch.
Kitchen: utensil tubs soiled *. Interior of rotisserie heavily soiled *. Store: Misters soiled, Single use containers in store room not in original package, not stored inverted. --Kitchen: Bottom of prep table and reach-in freezer soiled. Shelving under grill soiled.Table under slicer soiled. Spray hose leaking. Meat: Spray hose leaking. Table under slicer soiled.
- Laundry facilities
requirement, location, and use
- Roasts held at a temperature of 130°F or above
Kitchen : Potentially hazardous foods in walk-in cooler not at 41 degrees
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05/14/2013 | Routine |
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