| No violation noted during this evaluation. | 03/26/2015 | Follow Up LOC |
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: Letter of Correction from establishment did not address this violation. Establishment is required to implement Employee Health form 1B or the equivalent.
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02/20/2015 | Follow Up LOC |
- 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: omelet station holding at 47-53*F -- manager called service company
- When to wash
Observation: hands not washed before donning gloves
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Certified Food Protection Manager now required
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: numerous TCS foods not dated in sandwich cooler
- Handwashing signage
REPEAT VIOLATION: signage not placed at handsink
- Bare hand contact with ready to eat foods
upon arrival, inspector observed food employee slicing strawberries without donning gloves
- Storage and maintenance of wet and dry wiping cloths
Observation: wiping cloths not stored in sanitizer between use
- Food on display is protected from contamination by consumers
Observation: --REPEAT VIOLATION: pastries on display for customer self-service not properly covered and protected from contamination
- Posting inspection reports
Observation: inspection not posted for consumers to view
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
implement Employee Health form 1B or the equivalent
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01/26/2015 | Regular |
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observed quiche that has exceeded 7 day requirement. Voluntarily discarded.
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09/24/2013 | Routine |
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observed quiche that has exceeded 7 day requirement. Voluntarily discarded.
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09/24/2013 | Routine |
- Toilet room
receptacle, enclosed, fixtures clean
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Observed creamy zuchinni soup not being properly re-heated. Corrected at time of inspection.
- Smoke free air act
Observed no smoking signage not posted at both entrances.
- Light bulbs, protective shielding
Observed light shields missing on some lights in bakery. Observed employee restroom door in bakery is not self-closing.
- Food temperature measuring devices are provided and readily accessible
Establishment must provide thermometers in all cooler units.
- Frozen PHF/TCS foods are properly slacked and thawed
Observed pastries on display for customer self-service not properly covered and protected from contamination. Observed ice for customer self service not covered and protected from contamination. Observed thawing at room temperature.
- Linens- cleaning and storage
Observed ice scoop stored on unclean surface.
- Roasts held at a temperature of 130°F or above
Observed pastry cooler holding at 46*. Observed quiche holding at 50*. Observed pre-made sandwiches holding at room temperature. All products were moved to coolers.
- Test kit provided and used to measure sanitizing solution concentration
Establishment unable to provide test strips for checking concentration of chlorine sanitizer.
- Hand drying provided
Observed no paper towels available at bakery handsink.
- Posting of a valid license
Observed most recent inspection report not displayed in view of customers.
- Sanitizers
Observed chlorine sanitizer used for wiping cloths exceeds 50-100ppm requirement. Corrected at time of inspection.
- Food on display is protected from contamination by consumers
Observed pastries on display for customer self-service not properly covered and protected from contamination. Observed ice for customer self service not covered and protected from contamination. Observed thawing at room temperature.
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09/05/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Observed pastry cooler holding at 46*. Observed quiche holding at 50*. Observed pre-made sandwiches holding at room temperature. All products were moved to coolers.
- Food on display is protected from contamination by consumers
Observed pastries on display for customer self-service not properly covered and protected from contamination. Observed ice for customer self service not covered and protected from contamination. Observed thawing at room temperature.
- Food temperature measuring devices are provided and readily accessible
Establishment must provide thermometers in all cooler units.
- Test kit provided and used to measure sanitizing solution concentration
Establishment unable to provide test strips for checking concentration of chlorine sanitizer.
- Light bulbs, protective shielding
Observed light shields missing on some lights in bakery. Observed employee restroom door in bakery is not self-closing.
- Toilet room
receptacle, enclosed, fixtures clean
- Hand drying provided
Observed no paper towels available at bakery handsink.
- Posting of a valid license
Observed most recent inspection report not displayed in view of customers.
- Sanitizers
Observed chlorine sanitizer used for wiping cloths exceeds 50-100ppm requirement. Corrected at time of inspection.
- Frozen PHF/TCS foods are properly slacked and thawed
Observed pastries on display for customer self-service not properly covered and protected from contamination. Observed ice for customer self service not covered and protected from contamination. Observed thawing at room temperature.
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Observed creamy zuchinni soup not being properly re-heated. Corrected at time of inspection.
- Linens- cleaning and storage
Observed ice scoop stored on unclean surface.
- Smoke free air act
Observed no smoking signage not posted at both entrances.
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09/05/2013 | Routine |
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