| No violation noted during this evaluation. | 08/27/2015 | Physical Recheck |
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
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08/18/2015 | Pre Opening |
- Foods are cooled using appropriate methods
Observation:turkey breast taken out of smoker were tightly wrapped in plastic wrap. Temps were not monitored during cooling, uncertain of when food went from 135...temp is not yet to 70. internal temps b/w 90-104F. Taken from smoker at 12:30, time now 2:45... staff is working to correct violation. Reviewed cooling requirements and parameters that need to be ensured.
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08/06/2015 | Other |
- Unpackaged food protected from contamination during preparation
Observation:barriers to protect against construction dust are not fully in place. please correct this ASAP.
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08/03/2015 | Other |
- Test kit provided and used to measure sanitizing solution concentration
Observation:test strips not available upon arrival. This was corrected on site.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation:please see below- correct prior to opening.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
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07/24/2015 | Pre Opening |
| No violation noted during this evaluation. | 06/23/2015 | Follow Up LOC |
- Package integrity
Observation:damaged cans
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06/23/2015 | Pre Opening |
- Capacity, availability, and pressure of hot and cold water
Observation: Ensure that hot water is maintained and available at 100F or higher. Metered faucets are shutting off pretty quickly--plumber will be back to make that correction.
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06/18/2015 | Regular |
| No violation noted during this evaluation. | 06/02/2015 | Regular |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Items in walk in at bakery area that are ready to eat in nature-date marks are missing.
- Food is properly labeled
Observation:Ingredient labels are missing on some products. See notes in 3-602.11 (B)(5)
- Food properly labeled with major food allergens
Observation:Some packaged items are missing ingredient labels and if major food allergens are present. ie-Olives in aisle 3 in cold unit
- Physical facilities maintained in good repair
Observation:Produce area-dropped ceiling is not secured and condensor is sagging, additionally ceiling tile is missing.
- Slash-resistant and cloth gloves used properly
Observation:Cloth gloves in bakery have hardened product on them. Ensure that these are routinely run through proper wash steps. (in-use items like this must be at least once every 24 hours)
- Light bulbs, protective shielding
Observation:Light shield cracked in meat frig, light shield open in the dairy freezer
- 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:"Kraft Bunker cold hold unit" located in dairy area- product temp at top is at a high of 59F. This product therefore is placed on hold pending verification of pH and water activity. Do not sell, donate or otherwise disperse this product.
- Safe, unadulterated, honestly presented
Observation:Infant formula-multiple outdates, some damage to cans.
- Miscellaneous sources of contamination
Observation:Food containers on floor in bakery, some containers open side up in back storage area, soiled foot stool is sitting on top of unpeeled/ripe container.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Honey comb vent covers over area with produce misters/foggers has mildew on it. This is right above fresh produce.
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11/13/2014 | Regular |
- Established procedures for responding to vomiting and diarrheal events
Observation:A procedure for clean up of vomit/diarrhea is needed.
- Eating, drinking, or using tobacco
Observation:Observed Staff with open glass of ice water sitting on a stack of clean plates on the food prep surface. corrected on site.
- Foods are cooled using appropriate methods
Observation:A few different large plastic tubs were found in the walk in cooler. The fats have solidified in one container around the meat and is indicative of the level of food at the time of cooling. Additionally, ground meat on north wall also has a solidified grease line at the top part of the food product indicative of cooling in the large plastic container. Additionally, during visit observed staff go to the smoker and return with meat product in like tubs.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:raw chicken next to cheesecake dessert...fully cooked brats next to raw meat on bottom shelf. brats-corrected on site. will recheck.
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06/25/2014 | Regular |
- Foods are cooled using appropriate methods
Ensure proper cooling- some items in walk-in @ deli-covered and at 90ish. Upon review w/ chef-proper cooling parameters were not described.
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12/22/2013 | Routine |
- Foods are cooled using appropriate methods
Ensure proper cooling of foods-some items in walk in deli-covered and at 90F. Upon review w/ staff- proper cooling parameters were not describe. 3-501.14
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12/06/2013 | Routine |
- Disclosure of menu items offered or served raw or undercooked
Breakfast menu does not identify foods of animal origin that can be served less than well done.
- Clean in place equipment is designed and constructed to ensure adequate sanitizing
*slicer has food debris on it*food splashes noted on food equipment*detail cleaning needed.
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05/31/2013 | Routine |
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