| No violation noted during this evaluation. | 10/28/2015 | Physical Recheck |
- Foods are cooled using appropriate methods
Observation: Employees are sauteing onions and mushrooms then placing them into a small food contain on the prep line cold rail without using proper cooling methods to ensure rapid cooling. Person in charge removed onions and mushrooms from the cold rail line to rapidly cool properly. Per manager staff will trained to properly cool the sauteed items before placing on the prep line.
- 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: Ambient temperature inside cold rail (34F) Hummus (52F), cooked onions(58F), cooked mushrooms(58F), basil pesto (50F), deli roast beef (47F) held on the cold rail by the turbo chef Heirloom prep line was not able to maintain proper cold holding temperatures. Person in charge stated the foods noted above had been placed on the line around 11:30am. Person in charge moved items form the cold rail into the main kitchen cooler and replaced items on the cold rail with fresh stock from the main kitchen coolers.
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10/22/2015 | Physical Recheck |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Debris build up of the blade of the table mounted can opener in the prep kitchen. Person in charge cleaned and sanitized the can opener.
- 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: Fresh mozzarella (52F), cooked onions(48F), cooked mushrooms(48F), deli salami(47F) held on the cold rail by the turbo chef Heirloom prep line was not able to maintain proper cold holding temperatures. Person in charge stated the cold rail will be service checked and cold perishable items moved around to ensure proper cooling is taking place throughout the cold rail.
- Using a handwashing sink- operation and maintenance
Observation: Debris build on and around the two hand washing sinks on the Heirloom prep line. Person in charge cleaned the sinks.
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10/16/2015 | Regular |
| No violation noted during this evaluation. | 10/27/2014 | Non Illness Complaint |
- Food on display is protected from contamination by consumers
Observation:Croutons and cut banana on the customer service salad prep line were uncovered and susceptible to customer contamination. Products were moved to another location. CORRECTED AT TIME OF INSPECTION.
- Physical facilities maintained in good repair
Observation:Flooring around food storage equipment downstairs(ex. Milk chest freezers, Coffee Bean storage on the east wall) is in bad repair and not easily cleanable.
- Tableware that is not pre-wrapped is presented so that only handles are touched
Observation:Forks stored in container for customer self service with the prongs upright.CORRECTED AT TIME OF INSPECTION. 4-904.11(B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES. and by CONSUMERS if CONSUMER self-service is provided.
- Equipment location, installation, repair, and adjustment
Observation:Door gasket on reach in refrigeration unit in coffee prep area is in bad repair.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Inside of the Kenmore upright freezer (downstairs) has a build up of food debri.
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04/09/2014 | Routine |
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