| No violation noted during this evaluation. | 12/01/2015 | Physical Recheck |
- Records maintained and made available to the regulatory authority up on request
Observation: Refrigerator logs incomplete during inspection.
- Compliance with submitted HACCP plans and approved variance procedures
Observation: HACCP plan temperature logs currently not being used per plan standard operating procedure.
|
10/23/2015 | Physical Recheck |
- Reduced oxygen packaging conducted under a properly prepared HACCP plan, HACCP plan submitted to the Department, and records maintained and available to the regulatory authority
Observation: HACCP record keeping is not being completed per the plan at the facility.
- 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: Tomatoes and lettuce in sandwich prep unit holding at 43F.
|
09/22/2015 | Physical Recheck |
- 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: Employee illness reporting agreement not on file.
- 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: Cut lettuce and sprouts in deli sandwich prep cooler holding at 50F at time of inspection.
- Hand drying provided
Observation: Paper towels missing from hand sink in deli salad area. Manager stocked paper towel dispenser.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Item dated 8/11 noted in walk in cooler.
- Established procedures for responding to vomiting and diarrheal events
Observation: Norovirus clean up procedure not in place. Procedure provided and hung in facility.
- Common name-working containers
Observation: Bottle of spray bleach with no label. Staff labeled bottle.
- Reduced oxygen packaging conducted under a properly prepared HACCP plan, HACCP plan submitted to the Department, and records maintained and available to the regulatory authority
Observation: Meat department staff unable to provide documentation for HACCP.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Date marks missing from items in the 2 door cooler and walk in cooler in the back kitchen area.
- Storage of clean linens, single-service, and single use articles
Observation: Plastic cups, lids, and storage containers stored on floor in the basement.
|
08/26/2015 | Regular |
| No violation noted during this evaluation. | 10/09/2014 | Non Illness Complaint |
- Food is properly labeled
Observation: Packages of granola missing Manufacturer name and address.
- Common name-working containers
Observation: Spray bottle with cleaner not labeled again in production. Corrected while on-site.
- Separation from food, equipment, utensils, linens, and single service
Observation: Spray bottles of cleaners stored above food-use bags in meat department again. Corrected while on-site.
- Air drying of equipment and utensils
Observation: Containers/pans stacked before completely air dry in dishmachine area.
|
08/18/2014 | Physical Recheck |
- Cleanability of floors, walls, and ceilings
Observation: Ceiling tiles missing in old bakery area where walk-in cooler was. Some food prep is occurring in this area.
- Separation from food, equipment, utensils, linens, and single service
Observation: Spray bottles sanitizer stored above vacuum bags in meat department. Corrected on-site.
- Common name-working containers
Observation: Spray bottle cleaner in prepared foods area not labeled. Corrected on-site.
- Using a handwashing sink- operation and maintenance
Observation: Trashcan blocking handwashing sink next to slicer in prepared foods area. Ice dumped in handwashing sink in meat department.
- Air drying of equipment and utensils
Observation: Containers stacked before completely air dry in kitchen.
- Food properly labeled with major food allergens
Observation: No allergen label on packaged peanut butter.
- Operational procedures and training program in place
Observation: Smoked alaskan salmon strips vacuumed packaged with no procedures or training in place.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wet wiping cloth solution too weak in many containers in prepared food areas.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Food is properly labeled
Observation: No label provided on almond butter or peanut butter on end cap. Packaged granola label does not include manufacturer name and address.
- Protecting food from environmental contamination
Observation: Tub of raw meat on floor of walk-in cooler in meat department. Boxes portion cups and container lids on floor in basement.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Raw chicken stored above sausage and raw beef in display cooler of meat area. Corrected while on-site.
- Reduced oxygen packaging conducted under a properly prepared HACCP plan, HACCP plan submitted to the Department, and records maintained and available to the regulatory authority
Observation: No records kept for vacuum packaging smoked salmon strips.
- When to wash
Observation: Foodhandler observed changing gloves with no handwashing in meat department. Food handler observed coming off floor to package cheese and putting on gloves without washing hands.
|
08/07/2014 | Routine |
| No violation noted during this evaluation. | 04/29/2014 | Illness Complaint |
| No violation noted during this evaluation. | 03/06/2014 | Non Illness Complaint |
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
|
11/25/2013 | Routine |
- Miscellaneous sources of contamination
Bag of onions on floor of walk-in cooler. Employee observed placing bag of tortillas on top of uncovered leafy greens in open top cooler.
- Food storage - preventing contamination from the premises
Bag of onions on floor of walk-in cooler. Employee observed placing bag of tortillas on top of uncovered leafy greens in open top cooler.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Chutney dated 10/5, Alfredo dated 10/29, other food products dated in October still in walk-in cooler. Corrected at time of inspection
|
11/14/2013 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
|
07/11/2013 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
06/24/2013 | Routine |
- 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
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
06/24/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
Shelving in kitchen has some build-up.
- Food dispensing utensils provided for each container at a customer self service unit
Customer self-serve knives handle side and food contact side facing different directions in basket by bakery. Pens stored in containers with food paper cups in kitchen.
- Hand and arm jewelry prohibition
Baker observed with watch on wrist.
- Air drying of equipment and utensils
Containers stacked before completely air dry.
- Food storage - preventing contamination from the premises
Boxes of cups and deli containers stored on floor of basement. Boxes of gloves stored on floor of deli area. Hinge of display cabinet dorr in contact with loaf of bread in retail area.
- Food is properly labeled
Bakehouse granola no manufacturer name and address on label. No label at all on half-loaf breads in retail area.
- Sanitization methods - hot water, chemical
Sanitize bucket-sanitizer too strong in deli area.
- Miscellaneous sources of contamination
Boxes of cups and deli containers stored on floor of basement. Boxes of gloves stored on floor of deli area. Hinge of display cabinet dorr in contact with loaf of bread in retail area.
- Roasts held at a temperature of 130°F or above
Cut melon in produce cooler temping at 50 degrees F.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Ceiling soiled in kitchen.
- Linens- cleaning and storage
Customer self-serve knives handle side and food contact side facing different directions in basket by bakery. Pens stored in containers with food paper cups in kitchen.
- Foods are cooled using appropriate methods
Large quantities Plastic containers Covered/sealed containers of spiced tofu, pasta salad and roasted potatoes in kitchen walk-in cooler.
- When to wash
Employee observed putting gloves on to handle foods without washing hands first.
|
06/20/2013 | Routine |
- Hand and arm jewelry prohibition
Baker observed with watch on wrist.
- Food dispensing utensils provided for each container at a customer self service unit
Customer self-serve knives handle side and food contact side facing different directions in basket by bakery. Pens stored in containers with food paper cups in kitchen.
- Food storage - preventing contamination from the premises
Boxes of cups and deli containers stored on floor of basement. Boxes of gloves stored on floor of deli area. Hinge of display cabinet dorr in contact with loaf of bread in retail area.
- Miscellaneous sources of contamination
Boxes of cups and deli containers stored on floor of basement. Boxes of gloves stored on floor of deli area. Hinge of display cabinet dorr in contact with loaf of bread in retail area.
- Foods are cooled using appropriate methods
Large quantities Plastic containers Covered/sealed containers of spiced tofu, pasta salad and roasted potatoes in kitchen walk-in cooler.
- When to wash
Employee observed putting gloves on to handle foods without washing hands first.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Ceiling soiled in kitchen.
- equipment food contact surfaces and utensils clean to sight and touch.
Shelving in kitchen has some build-up.
- Sanitization methods - hot water, chemical
Sanitize bucket-sanitizer too strong in deli area.
- Roasts held at a temperature of 130°F or above
Cut melon in produce cooler temping at 50 degrees F.
- Air drying of equipment and utensils
Containers stacked before completely air dry.
- Linens- cleaning and storage
Customer self-serve knives handle side and food contact side facing different directions in basket by bakery. Pens stored in containers with food paper cups in kitchen.
- Food is properly labeled
Bakehouse granola no manufacturer name and address on label. No label at all on half-loaf breads in retail area.
|
06/20/2013 | Routine |
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
|
06/06/2013 | 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
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
|
06/06/2013 | Routine |
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