- Equipment location, installation, repair, and adjustment
Observation: Handle of pineapple can opener was wrapped by duck tape. Employee stated that is for security reason. Removed and corrected on site.
- Storage or display of food in contact with water or ice
Observation: The following freezers have excessive build up and packaged food is exposed to contact with ice: reach-in freezer in pizza section, chest freezer with bacon, and chest freezer with chicken in retail area.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Handles and doors of reach-in cooler cleaned but, there is dusty build up above the doors.
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02/03/2016 | Physical Recheck |
| No violation noted during this evaluation. | 01/25/2016 | Follow Up LOC |
- Package integrity
Observation: Chinese can rack has a dented can. Removed and corrected.
- Plumbing system maintained in good repair
Observation: Both three compartment sinks have leaks on faucets (with vacuum breaker) in the kitchen.
- Food storage containers identified with common name of food
Observation: 1) Pickle juice in a plastic containers in produce cooler is not labeled.2) Sprayer bottles with different sauces and butter are not labeled in the kitchen.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: 1) Handwashing sink in employee women restroom did not have hot temperature of at least 100°F(87*).2) Handsink at Starbucks have only reached 61* F.
- Drying mops
Observation:Mop was found wet in empty mop bucket.Moved and corrected on site.
- Food temperature measuring devices are provided and readily accessible
Observation:The following coolers did not have thermometers inside: 1)meat display cooler at meat department. 2) cheese cooler in Deli, 3) retail display butter cooler,4) dairy open cooler,and 5) pizza display cooler.
- Food storage - preventing contamination from the premises
Observation:1)Several boxes of food in the meat walk-in freezer are being stored on the floor.2) Several shelving units in meat walking cooler are less then 6" off the floor.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Shell eggs are being stored above yogurt in Dairy walking-cooler. Removed corrected.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Vents and vent cover in walk-in cooler and vents in the "Express" have accumulations of dust and need to be cleaned as often as necessary to prevent future accumulation.
- Equipment location, installation, repair, and adjustment
Observation: Pineapple can opener (handle) is repaired by wrapping it by duct tape in produce kitchen.
- Air drying of equipment and utensils
Observation: Plastic glass handed to a customer was still wet and not air dried first.
- 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: Container with corn in hot holding equipment was temperature tested at 126*F. Removed and corrected.
- Storage or display of food in contact with water or ice
Observation: The following freezers have excessive build up inside:1) Reach-in freezer located in the pizza section, 2) chest freezer with bacon 3) chest freezer containing the chicken in retail area.
- Safe, unadulterated, honestly presented
Observation: Several baby food formulas found past the shelf life date in September 2015 in retail area shelves. Removed and corrected.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Door of reach-in cooler and handles in the kitchen have build-up.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Dough kneader (puffer) machine has excessive build up on the top in the kitchen bakery, the food contact surfaces need more cleaning.
- Storage of clean linens, single-service, and single use articles
Observation:Boxes of single use items (napkins and to-go boxes) are being stored on the floor in dry storage area.
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01/15/2016 | Regular |
- Backflow protection
air gap, device standard, when required
- Posting inspection reports
Observation: Must post most recent inspection report in area viewable to the public.
- Plumbing system repaired according to law
Observation: The following areas are leaking: 1) Faucet on wash basin in bakery department 2) Faucet on vegetable sink in produce department 3) Sprayer faucet on three compartment sink in meat department. Must maintain all plumbing in good working order to prevent contamination.
- Cleanability of floors, walls, and ceilings
Observation: Caulk the edges of bottom of mop sink to provide smooth, and easy cleanable surface.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Pizza employee started to thaw food in standing water in meat department compartment sink. Must either keep water running slowly over produce or thaw in cooler. Corrected at time of inspection
- Food is properly labeled
Observation: 1) Several condiment containers on condiment cart not labeled in Chinese Department. Containers holding food which could be mistaken for other foods must be identified with the common name of the food. 2) Bakery Department: Must provide an ingredients label for all self-serve donuts. Can post labels in Donuts case or keep a booklet near register and post a sign in donuts case stating "ask employee for food ingredients"
- Test kit provided and used to measure sanitizing solution concentration
Observation: Out of QA test strips in Starbucks. Must have test strips to check sanitizer concentration. Corrected at time of inspection.
- Storage of clean equipment and utensils
Observation: Single service packaged utensils were stored on the floor in kitchen department. All utensils must be 6" off the floor to prevent contamination and cleaning purposes.
- Handwashing signage
Observation: Handwashing sign was no posted on hand sink nearby walk-in cooler in meat department. Must has sign posted reminding employees to wash their hands.
- In-use utensils, between-use storage
Observation: Bowl being used as scoop in cut vegetable buck in Chinese department walk-in cooler. Must use utensil with handle stored outside of food and keep inverted to prevent contamination. Corrected at time of inspection.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: Observed employee dipped cleaned utensils into sanitizer just for second at Starbucks.For a sanitizer solution to kill pathogens, it must make contact with the object being sanitized for a specific amount of time. Corrected at time of inspection
- Sanitization methods - hot water, chemical
Observation: Sanitizer in three compartment sink was weak in Starbucks. Employee added warm water into pre-made sanitizer. QA sanitizer concentration must be maintained between 200 to 400ppm. Change sanitizer method if there is no warm water can be provided through dispenser.
- Outer openings are protected
Observation: Exit door in Chinese Department has light showing around outer edges. Must replace weather striping or door sweep.
- Equipment location, installation, repair, and adjustment
Observation: Handle on meat slicer is cracked in Chinese department. Replace as needed. All equipment must be maintained in good condition.
|
12/29/2014 | Regular |
| No violation noted during this evaluation. | 09/05/2014 | Non Illness Complaint |
- Food storage containers identified with common name of food
Observation: No food labeling on condiment containers (such as sugar and salt) in Chinese Dept. Containers holding food which could be mistaken for other foods must be identified with the common name of the food.
- Plumbing system repaired according to law
Observation: The follow areas have faucet leaks problem: 1)Hand sink in Chinese Dept. 2)Three compartment sink in Deli Dept. 3)Three compartment in Seafood Dept. 4) Food prep sink in Produce Dept. (Shut cold water down, and waiting for repair). Must maintain all plumbing in good working order to prevent contamination.
- 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: The following prep coolers were out of temperature: 1) Kitchen breakfast prep cooler: Food was temped at 44-49*F, and cooler surface temperature was 46*F. 2)Mini cooler in Starbucks was temped at 44.7*F. All potentially hazardous foods have been discarded or removed. May not use cooler for PHF until cooler can maintain at 41*F or below.
- Food temperature measuring devices are provided and readily accessible
Observation: Missing a thermometer in appetizer reach-in cooler in Chinese Dept. Must provide a thermometer to monitor temperature.
- Food storage - preventing contamination from the premises
Observation: The bottom shelf of green rack less than 6" off the floor in Bakery Dept. walk-in cooler. Adjust lower shelf to be at least 6" off the floor for cleaning purpose.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: 1)Top of the inside of microwave has food buildup in Kitchen Dept. 2)Scoops not clean to touch in large bulk storage bins in Chinese Dept. Clean more frequently to prevent contamination.
- Equipment location, installation, repair, and adjustment
Observation: Gasket on Victory reach-in freezer door is torn in Kitchen Dept. Equipment need to be maintained in good condition. Replace as needed.
- Light intensity
Observation: Couple lights burnt out in ice cream reach-in freezer. Repair as needed.
- Handwashing signage
Observation: Handwashing sign not posted at hand sink in Produce Dept. Must has sign posted reminding employees to wash their hand.
- Cleanability of floors, walls, and ceilings
Observation: Missing flooring tiles nearby dish machine in Bakery Dept. Must install new tiles to provide smooth, nonabsorbent, and easily cleanable flooring surface.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Hand sink has no hot water provided in Deli Dept. Fix hot water system to ensure washing is at least 100*F.
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07/10/2014 | Routine |
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
The thermometer in kitchen line cooler in Deli meat department is not working properly. The thermometer must be accurate to +/- 2*F in the intened range of use.
- Light intensity
1) Light in ice cream reach-in freezer were not working. The senser of light is broken. Replace or repair. 2) Used mops were stored in mop container in the following areas: a. Kitchen, b. Public Restroom. Must provide a hook for mop or drape over bucket to allow to air dry in between uses.
- Discarding or reconditioning unsafe, adulterated, or contaminated food
Observed several boxes of moldy strawberries and raspberries on the shelving. Discarded. Corrected at time of inspection
- Sanitization of food contact surfaces - before use and after cleaning
1) Sanitizer in the bucket in kitchen 2) Sanitizer in the bucket in Starbucks were too weak. Replace more frequently to ensure the concentration can be maintained between 200 to 400 ppm for QA sanitizer. Corrected at time of inspection
- Drying mops
1) Light in ice cream reach-in freezer were not working. The senser of light is broken. Replace or repair. 2) Used mops were stored in mop container in the following areas: a. Kitchen, b. Public Restroom. Must provide a hook for mop or drape over bucket to allow to air dry in between uses.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Dust buildup in ventilation system and ceiling tiles in Bakery department. Must clean off to provent dust contamination.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Gasket on Expree Dairy reach-in cooler is torn. Replace. All equipment must be in good condition. 2) Dish machine in Bakery department have visable buildup on the door. Clean as needed. 3) Observed several boxes of roll towels and plastic bags were stored on the floor in back storage. All single service & use items must be stored 6" off the floor to prevent contamination. --1) Floor in walk-in freezer is not clean in Bakery department. Must mop floor more frequently to provent contanimation. 2) Mold buildup on the wall behind 3 comparment sink in Bakery deparment. Clean as needed.
- Light bulbs, protective shielding
One of the light bulbs was not covered in Chinese department. Light bulbs must be shielded or shatter-resistant in area where there is exposed food. Install a new cover.
- Laundry facilities
requirement, location, and use
- Mechanical warewashing equipment, sanitization pressure
Pressure gauge on machine is reading 10psi in kitchen dish machine. Hot water sanitization is required to be maintained between 15 - 25 psi. Repair. Make adjustment as needed. Must adjust to ensure water pressure is giving enough contact time to surfaces to properly sanitize.
- Plumbing system repaired according to law
Backflow prevention divice on sanitize basin in compartment sink is leaking in meat department. Must repair or replace to maintain in good condition.
- Handwashing signage
Observed several hand sinks have no handwashing sign. Every hand sink to be used by employees must has sign posted remiding employees to wash their hands.
- Linens- cleaning and storage
1) Gasket on Expree Dairy reach-in cooler is torn. Replace. All equipment must be in good condition. 2) Dish machine in Bakery department have visable buildup on the door. Clean as needed. 3) Observed several boxes of roll towels and plastic bags were stored on the floor in back storage. All single service & use items must be stored 6" off the floor to prevent contamination.
|
12/03/2013 | Routine |
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
The thermometer in kitchen line cooler in Deli meat department is not working properly. The thermometer must be accurate to +/- 2*F in the intened range of use.
- Mechanical warewashing equipment, sanitization pressure
Pressure gauge on machine is reading 10psi in kitchen dish machine. Hot water sanitization is required to be maintained between 15 - 25 psi. Repair. Make adjustment as needed. Must adjust to ensure water pressure is giving enough contact time to surfaces to properly sanitize.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Floor in walk-in freezer is not clean in Bakery department. Must mop floor more frequently to provent contanimation. 2) Mold buildup on the wall behind 3 comparment sink in Bakery deparment. Clean as needed. --1) Gasket on Expree Dairy reach-in cooler is torn. Replace. All equipment must be in good condition. 2) Dish machine in Bakery department have visable buildup on the door. Clean as needed. 3) Observed several boxes of roll towels and plastic bags were stored on the floor in back storage. All single service & use items must be stored 6" off the floor to prevent contamination.
- Linens- cleaning and storage
1) Gasket on Expree Dairy reach-in cooler is torn. Replace. All equipment must be in good condition. 2) Dish machine in Bakery department have visable buildup on the door. Clean as needed. 3) Observed several boxes of roll towels and plastic bags were stored on the floor in back storage. All single service & use items must be stored 6" off the floor to prevent contamination.
- Drying mops
1) Light in ice cream reach-in freezer were not working. The senser of light is broken. Replace or repair. 2) Used mops were stored in mop container in the following areas: a. Kitchen, b. Public Restroom. Must provide a hook for mop or drape over bucket to allow to air dry in between uses.
- Discarding or reconditioning unsafe, adulterated, or contaminated food
Observed several boxes of moldy strawberries and raspberries on the shelving. Discarded. Corrected at time of inspection
- Plumbing system repaired according to law
Backflow prevention divice on sanitize basin in compartment sink is leaking in meat department. Must repair or replace to maintain in good condition.
- Light intensity
1) Light in ice cream reach-in freezer were not working. The senser of light is broken. Replace or repair. 2) Used mops were stored in mop container in the following areas: a. Kitchen, b. Public Restroom. Must provide a hook for mop or drape over bucket to allow to air dry in between uses.
- Laundry facilities
requirement, location, and use
- Sanitization of food contact surfaces - before use and after cleaning
1) Sanitizer in the bucket in kitchen 2) Sanitizer in the bucket in Starbucks were too weak. Replace more frequently to ensure the concentration can be maintained between 200 to 400 ppm for QA sanitizer. Corrected at time of inspection
- Handwashing signage
Observed several hand sinks have no handwashing sign. Every hand sink to be used by employees must has sign posted remiding employees to wash their hands.
- Light bulbs, protective shielding
One of the light bulbs was not covered in Chinese department. Light bulbs must be shielded or shatter-resistant in area where there is exposed food. Install a new cover.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Dust buildup in ventilation system and ceiling tiles in Bakery department. Must clean off to provent dust contamination.
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12/03/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Preventing contamination when tasting
|
09/30/2013 | Routine |
- Preventing contamination when tasting
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- 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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09/30/2013 | Routine |
- Plumbing system repaired according to law
One hand sink is not working, but has been taking care. Part on order. Need to repair or replace to maintain in good condition.
- equipment food contact surfaces and utensils clean to sight and touch.
Most food contact surfaces are clean. Observed the cabinet uses for single service items storage has some food debris. Clean more frequently. --1) All racks need to clean. 2) Clean the floor under/ behind large equipment.
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09/26/2013 | Routine |
- Plumbing system repaired according to law
One hand sink is not working, but has been taking care. Part on order. Need to repair or replace to maintain in good condition.
- equipment food contact surfaces and utensils clean to sight and touch.
1) All racks need to clean. 2) Clean the floor under/ behind large equipment. --Most food contact surfaces are clean. Observed the cabinet uses for single service items storage has some food debris. Clean more frequently.
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09/26/2013 | Routine |
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- 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
- Eating, drinking, or using tobacco
|
07/03/2013 | Routine |
- 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
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
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07/03/2013 | Routine |
- Plumbing system repaired according to law
Faucet on food prep sink was leaking. Must repair or replace to maintain in good condition.
|
06/21/2013 | Routine |
- Plumbing system repaired according to law
Faucet on food prep sink was leaking. Must repair or replace to maintain in good condition.
|
06/21/2013 | Routine |
- Separation from food, equipment, utensils, linens, and single service
A bottle of sanitizer was stored on handle of flour container. Must separate chemical items from food or cleam equipment. CORRECT ON SITE.
- Food storage containers identified with common name of food
Butter in squeez bottle not labled. Containers holding food that can be readily and mistakable recognized must be identified with the common name of the food.
- Light bulbs, protective shielding
The ligher cover is broken in chinese walk-in cooler. Replace.
- Plumbing system repaired according to law
Faucet on food prep sink was leaking. Must repair or replace to maintain in good condition.
- When to wash
Observed employees work at kitchen and starbucks didn't wash hands between touch food and money. Food employees must clean their hands and exposed portions of their arms immediately before engaging in food preparation.
- In-use utensils, between-use storage
1) Togo containers in kitchen 2) food sigle service items in bakery were stored on the floor. All food contact surface items must be stored 6" off the floor to prevent contamination and cleaning perpose. 3) a bowl was using as scoop in viggies container in chinese walk-in cooler. Must use scoop with handle and keep inverted out of the product. 4) Meat slicer holder in chinese is damaged. Must replace to keep in good condition. 5) One plastic container has cracked surface. Discarded. CORRECT ON SITE. 6) Some of the bread pans not cleaned daily after use. Must clean all baking pans daily if used. 7) Outdoor grill, tongs were stored under the grate. Must stored on cleanable surface.
- Food temperature measuring devices are provided and readily accessible
In breakfast kitchen line cooler has no thermometer provided. Must provide thermometer to monitor temperature.
- Storage and maintenance of wet and dry wiping cloths
1) Sheeter in bakery area has worn surface. Must resurface to make smooth cleanable surface. 2) Outdoor grill area, wriping cloth was not stored in sanitizer bucket. Wriping cloth must be stored in sanitizer between usage. 3) Cardboard box reused in chinese 4) cardboard on the racks in meat dep. walk-in cooler 5) caps were stored in banana box in salad prep area. Cardboard is not cleanable and nonabsorbent surface. Do not reuse. 5) the table in bakery has missing laminate. Repair to prevent bactria buildup, and make easily cleanable.
- Roasts held at a temperature of 130°F or above
Breakfast kitchen line cooler was out of temp. The first check: ham 46.5*F, sausage 47*F, ham from underneath 51*F. Recheck: ham 47.3*F, sausage 47.8*F, ham from underneath 46*F. All potentially hazardous foods must be cold hold at 41*F or Below. Removed all foods from this cooler.
- Cleaning of cooking and baking equipment
1) Togo containers in kitchen 2) food sigle service items in bakery were stored on the floor. All food contact surface items must be stored 6" off the floor to prevent contamination and cleaning perpose. 3) a bowl was using as scoop in viggies container in chinese walk-in cooler. Must use scoop with handle and keep inverted out of the product. 4) Meat slicer holder in chinese is damaged. Must replace to keep in good condition. 5) One plastic container has cracked surface. Discarded. CORRECT ON SITE. 6) Some of the bread pans not cleaned daily after use. Must clean all baking pans daily if used. 7) Outdoor grill, tongs were stored under the grate. Must stored on cleanable surface.
- Linens- cleaning and storage
1) Togo containers in kitchen 2) food sigle service items in bakery were stored on the floor. All food contact surface items must be stored 6" off the floor to prevent contamination and cleaning perpose. 3) a bowl was using as scoop in viggies container in chinese walk-in cooler. Must use scoop with handle and keep inverted out of the product. 4) Meat slicer holder in chinese is damaged. Must replace to keep in good condition. 5) One plastic container has cracked surface. Discarded. CORRECT ON SITE. 6) Some of the bread pans not cleaned daily after use. Must clean all baking pans daily if used. 7) Outdoor grill, tongs were stored under the grate. Must stored on cleanable surface.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
1) Eggs above cheese sauce and potato 2) raw chicken above stack in kitchen walk-in cooler. Raw animal food must be stored below ready to eat food. Raw meat must be stored by the cook temperature: higher cook temp items must be stored on the lower shelf.
- Outer openings are protected
1) Back door in chinese dep. 2) Back door in storage area have light showing around outer edges. Replace weather striping and gasket to prevent entry of pest.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
1) several ready to eat/cooked foods in kitchen walk-in cooler ( mac cheese, bake beans, cooked vegetables) 2) Choc. milk in reach-in cooler in kitchen were not date marking. Must date marking all potentially hazardous foods if not used within 24hrs after open or preparation. Have7 days from date marking to use or discard.
- Material characteristics of non-food contact surfaces
1) Sheeter in bakery area has worn surface. Must resurface to make smooth cleanable surface. 2) Outdoor grill area, wriping cloth was not stored in sanitizer bucket. Wriping cloth must be stored in sanitizer between usage. 3) Cardboard box reused in chinese 4) cardboard on the racks in meat dep. walk-in cooler 5) caps were stored in banana box in salad prep area. Cardboard is not cleanable and nonabsorbent surface. Do not reuse. 5) the table in bakery has missing laminate. Repair to prevent bactria buildup, and make easily cleanable.
- Laundry facilities
requirement, location, and use
- Food storage - preventing contamination from the premises
1) Crackers in kitchen area 2) candy in the storage 3) a few boxes in barkery walk-in freezer were stored on the floor. All foods must be 6" of the floor to prevent contamination and cleaning purposes. 3) roak in Deli cooler 4) roak in kitchen freezer has the lowest shelf less than 6" off the floor. Ajuest lower shelf to be at least 6" off the floor.
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06/20/2013 | Routine |
- Food temperature measuring devices are provided and readily accessible
In breakfast kitchen line cooler has no thermometer provided. Must provide thermometer to monitor temperature.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
1) Eggs above cheese sauce and potato 2) raw chicken above stack in kitchen walk-in cooler. Raw animal food must be stored below ready to eat food. Raw meat must be stored by the cook temperature: higher cook temp items must be stored on the lower shelf.
- Outer openings are protected
1) Back door in chinese dept. 2) Back door in storage area has light showing around outer edges. Replace weather striping and gasket to prevent entry of pests.
- Food storage containers identified with common name of food
Butter in squeeze bottle not labeled. Containers holding food that can be readily and mistakable recognized must be identified with the common name of the food.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
1) Several ready to eat/cooked foods in kitchen walk-in cooler (mac cheese, bake beans, cooked vegetables) 2) Choc. milk in reach-in cooler in kitchen were not date marked. Must date mark all potentially hazardous foods if not used within 24hrs after opening or preparation. Have 7 days from date mark to use or discard.
- Laundry facilities
requirement, location, and use
- Material characteristics of non-food contact surfaces
1) Sheeter in bakery area has worn surface. Must resurface to make smooth cleanable surface. 2) Outdoor grill area, wiping cloth was not stored in sanitizer bucket. Wiping cloth must be stored in sanitizer between usage. 3) Cardboard box reused in chinese 4) cardboard on the racks in meat dept. walk-in cooler 5) caps were stored in banana box in salad prep area. Cardboard is not a cleanable and nonabsorbent surface. Do not reuse. 5) the table in bakery has missing laminate. Repair to prevent bacteria buildup, and make easily cleanable.
- Cleaning of cooking and baking equipment
1) To go containers in kitchen 2) food single service items in bakery were stored on the floor. All food contact surface items must be stored 6" off the floor to prevent contamination and for cleaning purposes. 3) a bowl was using as scoop in veggies container in chinese walk-in cooler. Must use scoop with handle and keep inverted out of the product. 4) Meat slicer holder in chinese is damaged. Must replace to keep in good condition. 5) One plastic container has cracked surface. Discarded. CORRECTED ON SITE. 6) Some of the bread pans not cleaned daily after use. Must clean all baking pans daily if used. 7) Outdoor grill, tongs were stored under the grate. Must stored on cleanable surface.
- Light bulbs, protective shielding
The light cover is broken in chinese walk-in cooler. Replace.
- Food storage - preventing contamination from the premises
1) Crackers in kitchen area 2) candy in the storage 3) a few boxes in bakery walk-in freezer were stored on the floor. All foods must be 6" off the floor to prevent contamination and for cleaning purposes. 3) Rack in Deli cooler 4) Rack in kitchen freezer has the lowest shelf less than 6" off the floor. Adjust lower shelf to be at least 6" off the floor.
- Roasts held at a temperature of 130°F or above
Breakfast kitchen line cooler was out of temp. The first check: ham 46.5*F, sausage 47*F, ham from underneath 51*F. Recheck: ham 47.3*F, sausage 47.8*F, ham from underneath 46*F. All potentially hazardous foods must be cold hold at 41*F or below. Removed all foods from this cooler.
- When to wash
Observed employees work at kitchen and starbucks didn't wash hands between touch food and money. Food employees must clean their hands and exposed portions of their arms immediately before engaging in food preparation.
- In-use utensils, between-use storage
1) To go containers in kitchen 2) food single service items in bakery were stored on the floor. All food contact surface items must be stored 6" off the floor to prevent contamination and for cleaning purposes. 3) a bowl was using as scoop in veggies container in chinese walk-in cooler. Must use scoop with handle and keep inverted out of the product. 4) Meat slicer holder in chinese is damaged. Must replace to keep in good condition. 5) One plastic container has cracked surface. Discarded. CORRECTED ON SITE. 6) Some of the bread pans not cleaned daily after use. Must clean all baking pans daily if used. 7) Outdoor grill, tongs were stored under the grate. Must stored on cleanable surface.
- Plumbing system repaired according to law
Faucet on food prep sink was leaking. Must repair or replace to maintain in good condition.
- Separation from food, equipment, utensils, linens, and single service
A bottle of sanitizer was stored on handle of flour container. Must separate chemical items from food or clean equipment. CORRECTED ON SITE.
- Storage and maintenance of wet and dry wiping cloths
1) Sheeter in bakery area has worn surface. Must resurface to make smooth cleanable surface. 2) Outdoor grill area, wiping cloth was not stored in sanitizer bucket. Wiping cloth must be stored in sanitizer between usage. 3) Cardboard box reused in chinese 4) cardboard on the racks in meat dept. walk-in cooler 5) caps were stored in banana box in salad prep area. Cardboard is not a cleanable and nonabsorbent surface. Do not reuse. 5) the table in bakery has missing laminate. Repair to prevent bacteria buildup, and make easily cleanable.
- Linens- cleaning and storage
1) To go containers in kitchen 2) food single service items in bakery were stored on the floor. All food contact surface items must be stored 6" off the floor to prevent contamination and for cleaning purposes. 3) a bowl was using as scoop in veggies container in chinese walk-in cooler. Must use scoop with handle and keep inverted out of the product. 4) Meat slicer holder in chinese is damaged. Must replace to keep in good condition. 5) One plastic container has cracked surface. Discarded. CORRECTED ON SITE. 6) Some of the bread pans not cleaned daily after use. Must clean all baking pans daily if used. 7) Outdoor grill, tongs were stored under the grate. Must stored on cleanable surface.
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06/20/2013 | Routine |
Restaurant representatives - add corrected or new information about Hy-Vee, 3600 Business Highway 151 E, Marion, IA 52302 »