| No violation noted during this evaluation. | 02/17/2015 | Follow Up LOC |
- Equipment location, installation, repair, and adjustment
Observation: True cooler on grill line has both door gaskets torn. Must replace.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Observed ready to eat food that was opened and not date marked with date opened. If opening product for use, the accurate use by or prepared on date must be on the product.
- Food is properly labeled
Observation: To-go items in the open air coolers were not properly labeled. The items must have at a minimum: common name of the food, list of ingredients in order or predominance by weight, net contents, name and place of business, list of common allergens contained. Items may either be labeled individually or all products in a book/binder in combination with a sign stating "ingredients available upon request".
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Pop machine ice dispenser in the retail area has become soiled. Must keep clean to prevent buildup of bacteria.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: All coolers in the facility (except loading area) have food debris inside of the units and on the door gaskets. Must keep clean to prevent buildup of bacteria.
- In-use utensils, between-use storage
Observation: Observed scoop stored in products of bulk white powders in kitchen area. If scoop is stored in the product then it must have a handle and the handle must be stored outside of the product.
- 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: Cold well on grill line is broken and not able to maintain 41*F. Unit must be repaired for adequate temp of TCS (time/temp control for safety) food. Ice may not be used a the main control for temperature. Letter of correction will be completed for the repair.
- Material characteristics of non-food contact surfaces
Observation: Wire racks in the Delfield cooler (kitchen area) are peeling paint. Racks must be resurfaced or replaced to prevent contamination.
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02/09/2015 | Regular |
- equipment food contact surfaces and utensils clean to sight and touch.
1) Observed scoops stored inside product (dry bulk). If scoop is stored inside product then it must have a handle and the handle must be stored outside of the product. 2) Coils on coolers in kitchen are becoming soiled. Must clean coils to ensure adequate temp is maintained, and prevent conntamination. 3) The bottom of the True freezer in kitchen has buildup on the inside, and must be cleaned. Must keep clean to prevent buildup of bacteria and contamination. Ice machine is showing signs of buildup. Recommend cleaning and deliming inside of machine to prevent further buildup.
- Handwashing signage
Do not have handwashing signs posted in RR. Must post a sign informing employee when to wash hands at all handsinks used by food service employees.
- Roasts held at a temperature of 130°F or above
Observed the following items out of required temp range: tomatoes (51*F), coleslaw (54*F), and deli salads (45-47*F). All potentially hazardous food must be maintained at 41*F or below to prevent buildup of bacteria and contamination. The current cold line system does not allow for even transfer of cold air to food product. System must allow direct contact with containers to allow even transfer of temp to food. Enclosed system that allows cold air to circulate through the product is recommended as well as gel lined pans. Facility will start using time as a public health control due to inability to keep food under 41*F. Must submit a procedure to the Health Dept. for approval.
- Miscellaneous sources of contamination
Self service deli line does not have adequate protection from contamination. Customers are allowed to take bread from bag without use of barrier. Bread must be handled with a barrier to prevent bare hand contact. Recommend plastic case with tongs for self service.
- Test kit provided and used to measure sanitizing solution concentration
Test strips for sanitizer were expired at time of inspection. Must have test stips that are within expiration date for adequate test results.
- Laundry facilities
requirement, location, and use
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed raw sausage links stored above ready to eat food in kitchen cooler. Must store all raw products below ready to eat food to prevent contamination. Corrected at time of inspection
- In-use utensils, between-use storage
1) Observed scoops stored inside product (dry bulk). If scoop is stored inside product then it must have a handle and the handle must be stored outside of the product. 2) Coils on coolers in kitchen are becoming soiled. Must clean coils to ensure adequate temp is maintained, and prevent conntamination. 3) The bottom of the True freezer in kitchen has buildup on the inside, and must be cleaned. Must keep clean to prevent buildup of bacteria and contamination. Ice machine is showing signs of buildup. Recommend cleaning and deliming inside of machine to prevent further buildup.
- Food is properly labeled
Simply to go items in grab-n-go case are not properly labeled. The label must have at a minimum: common name of product, list of ingredients in order of predominance by weight, net weight, list of common allergens contained, and name and place of business. May also have a sign on case that states ingredient list is available upon request. Then must have a binder with all ingredients included in each product.
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09/24/2013 | Routine |
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