| No violation noted during this evaluation. | 08/07/2015 | Physical Recheck |
- Test kit provided and used to measure sanitizing solution concentration
Observation:NEED TEST KIT FOR MEAT DEPT.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:VENTS ABOVE STOVE/FREYER NEED CLEANING. FLOOR IN DELI KITCHEN, DIRT, GREASE & GRIME ACCUMULATION. REPEAT VIOLATION MEAT DEPT. DIRT, GRIME ACCUMULATION PER OUR DISCUSSION BY CASE.
- Capacity, availability, and pressure of hot and cold water
Observation:NEED TO REPAIR HANDSINK IN DELI ALLOWING AUTOMATIC DISTRIBUTION OF HOT WATER WHEN FAUCET TURNED ON.
- Food temperature measuring devices are provided and readily accessible
Observation:NEED THERMOMETER IN JACKS PIZZA BIN AND BIN ACROSS FROM JACKS.
- Light intensity
Observation:NEED BRIGHTER LIGHTS IN VEGETABLE COOLER.
- Physical facilities maintained in good repair
Observation:FLOOR BY CARTS AND FIRST CASH REGISTER NEEDS REPAIR, REPEAT VIOLATION.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation:CASSEROLES 3 SINGLE SERVICE OUTDATED, DISGARDED. COS
- Equipment location, installation, repair, and adjustment
Observation:FREEZER WALK CONTAINTING ICE CREAM MEAT ETC. ACCUMULATING ICE ON CEILING, REPAIR.
- Unpackaged food protected from contamination during preparation
Observation:NEED TO WASH RINSE AND SANITIZE 3 COMP SINK THEN WASH CELERY. COS
|
07/27/2015 | Regular |
- Preventing contamination from equipment, utensils, and linens
Observation:SANDWICH SPREAD PINK CONTAINERS NEED TO BE CLEANED/SANITIZED AROUND COVER BEFORE DISPLAYING.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:SANITIZE INSIDE HOT AND COLD CASES AROUND REACH-IN GLASS DOORS.
- 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:NEED A THERMOMETER FOR HOT HOLING CASE IN REST., COS.
- Sponges-use limitations
Observation:SPONGES ARE NOT ALLOWED ON FOOD CONTACT SURFACES IN MEAT DEPT.
- Outer openings are protected
Observation:GAP IN NORTHEAST DOUBLE DOOR.
- Physical facilities maintained in good repair
Observation:FLOOR BY REGISTERS 1, 2 & 3 NEED REPAIR. PLAN TO REPAIR IN JAN. FEB.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:IN RESTAURANT KITCHEN SEVERAL AREAS OF FLOOR HAS ACCUMULATED GRIME, GREASE, DIRT.
- Toilet room
receptacle, enclosed, fixtures clean
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation:NEED TO CORRECTLY DATE MARK FOOD ITEMS, SANDWICH SPREAD PINK, CRAB SALAD, PICKLED HERRING, OYSTERS. CAN HOLD FOR 7 DAYS ONLY INCLUDING PREP DATE. COS NEED TO DATE MARK CUT WATERMELON, MUSK MELLON, HONEYDEW, COS.
- Food is properly labeled
Observation:TORN PACKAGE OF FROZEN ROLLS. DISCARDED COS.
|
12/16/2014 | Regular |
- Air drying of equipment and utensils
Observation:WASH RINSE AND SANI ITEMS NEED TO BE AIR DRIED ON RACKS, NO DIRECT USE OF DRYINGS RAGS WITH SANITIZED ITEMS. COS
- Outer openings are protected
Observation:NEED A TIGHT SOLID CLOSING DOOR ON EAST WALL IN BACK.
- 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:WONDER CHICKEN IN DELI NEEDS TO BE HELD AT 135. INCREASED TEMP CHECKED BACK IN 40 MINUTES AND COS.
- Physical facilities maintained in good repair
Observation:FLOOR AREA BY FRON CASH REGISTERS 1, 2, 3 NEEDS REPAIR/REPLACES.
- Bare hand contact with ready to eat foods
Observation:NEED TO WASH HANDS PRIOR TO DONING GLOVES AND WORKING WITH READY TO EAT FOODS, CHICKEN SANDWICH SLICES. WENT OVER HAND WASHING AND GLOVE USE. COS MANAGER WILL MONITER.
- Material characteristics of non-food contact surfaces
Observation:SHELVES IN VEGETABLE AND MILK WI COOLERS NEED TO BE REPAIRED/REPLACED. WALK IN FREEZER SHELVING RUSTY.
- Food is properly labeled
Observation:CHICKEN NEEDS TO BE PROPERLY LABELED PER OUR DISCUSSION OF CODE, ADDING RIB MEAT TO LABEL. COS
- Backflow protection
air gap, device standard, when required
|
06/25/2014 | Regular |
| No violation noted during this evaluation. | 05/30/2014 | Follow-up |
- Multiuse food contact surfaces are constructed of safe materials
Observation:VEGETABLE PREP AREA NEEDS A SMOOTH SURFACE COUNTER 5/24/14. SHELVES IN WI COOLER NEED REPAIR/REPLACED PER OUR DISCUSSION 6/1/2014
- 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:NEED THERMOMETER IN REACH IN COLD HOLD AND REACH IN HOT HOLD DELI.
- Packaged food shall be labeled as specified in law
Observation:LABEL BACON, CHICKEN. COS
- Physical facilities maintained in good repair
Observation:NEED TO REPAIR/REPLACE 2 CHAIRS IN DELI DINING ROOM. FLOORS AREA BY FRONT CASH REGISTERS 1, 2, 3, NEEDS REPAIR. MEAT DEPT WI COOLER FLOOR NEEDS CLEANING/RESURFACING, BUMPY DIRTY.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation:NEED ALL READY TO EAT FOODS ON TOP SHELF IN FRIDGE.
- Food is properly labeled
Observation:BACON AND CHICKEN NEED TO BE LABELED IN WI NEED TO BE LABELED ACCORDING TO CODE. COS
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:SHELVING IN RETAIL AREA NEEDS CLEANING IN ALL PARTS OF STORE.
- Food temperature measuring devices are provided and readily accessible
Observation:NEED THERMOMETERS IN COLD UNITS ON BACK WALL AND FREEZER PER OUR DISCUSSION.
- Demonstration of Knowledge
Observation:NEED BETTER DEMONSTRATION OF KNOWLEDGE, TIME TEMPS. WENT OVER SHORT COURSE WITH MONICA.
- Equipment and utensils-durability and strength
Observation:NEED TO REPAIR/REPLACE HOBART MEAT TENDERIZER COVER PER OUR DISCUSSION.
- Warewashing equipment, determining chemical sanitizer concentration
Observation:NEED PROPER AMOUNT OF SANI IN SOLUTION AND KNOW WHEN TO CHANGE. COS REVIEWED PROCEDURES.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:NEED TO DO A BETTER JOB OF CLEANING COUNTER TOP ABOVE 3 COMP SINK AND FLOORS IN DELI KITCHEN.
|
05/21/2014 | Pre Opening |
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