- Using a handwashing sink- operation and maintenance
Observation: 1) Both handwashing sinks at meat counter area had ice in bottom of basin. Discussed with department manager proper use of handwashing sinks. 2) Handwashing sink at coffee service area being used as dump sink. Discussed options for area to meet needs of staff. Possible solution to put dump sink attachment onto handwashing sink area or to cart all utensils/wares to back area/ deli 3 compartment sink.
- When to wash
Observation: Staff member in sandwich prep cooler observed donning gloves without first washing hands. Staff member was stopped and educated on proper procedures. Corrected on site.
- Food storage - preventing contamination from the premises
Observation: 1) Cases of food being stored on floor in bakery walk in freezer. 2) Several cases of chips being stored on floor in back area dry storage.
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01/25/2016 | Regular |
- Established procedures for responding to vomiting and diarrheal events
Observation:Does not have a written procedure for V&D yet, given examples again for reference and aid in developing own.
- Handwashing cleanser, availability
Observation:Hand sink in deli prepare was blocked by waste basket, must keep accessible at all times, basket moved.
- Posting inspection reports
Observation:Does not have past inspection report posted, must post this one in public view.
- Chemicals and devices that generate chemicals that are applied to fruits and vegetables are approved and used in accordance with the manufacturers instructions
Observation:Unable to locate chemical testing strips for food wash product, must keep on hand to test chemical for concentration.
- Food storage - preventing contamination from the premises
Observation:1)Has cases of food on floor in dry storage area, ie cabbage, apples, and buckets of frosting in bakery on floor, must store all foods at least 6 inches off floor, provide more storage. 2)Has plastic shelving unit in back end dry storage area that is set up 1 inch off floor, must have at least 6 inches clearance to aid cleaning. 3)Deli prep room has large metal shelving unit with adjustable shelves set up less than 6 inches off floor, raise lowest shelf to 6 inches off floor to aid cleaning.
- Storage of clean linens, single-service, and single use articles
Observation:Back end dry storage area has cases of single use pans and tray stacked on floor, must store all food service items at least 6 inches off floor, provide more storage.
- Air drying of equipment and utensils
Observation:Deli area has stacked plastic trays that are still wet on interior, must allow to fully air dry before invert and stack for future use.
- Separation from food, equipment, utensils, linens, and single service
Observation:1)Has stainless steel spray cleaner on shelf with meat tray papers and single service items, moved to separate area. 2)Has spray bottle of sanitizer over clean items air drying in deli produce area, must store at area separate from food and food service items, moved to lower area.
- 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:Cooler opposite warewashing area has dressings at 52 degrees F, all PHF must be discarded and this cooler not used until maintains temp at 41 degrees F or less.
- Posting of a valid license
Observation:Does not have most current license posted within public view.
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01/23/2015 | Non Illness Complaint |
| No violation noted during this evaluation. | 09/24/2014 | Physical Recheck |
| No violation noted during this evaluation. | 09/15/2014 | Physical Recheck |
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Bathroom exhaust fans are not functional.
- Cleanability of floors, walls, and ceilings
Observation: Cover plate for the cleanout cover on the mop sink has not been installed.
- Plumbing
materials, design, construction and installation
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09/11/2014 | Physical Recheck |
- 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: Some units were operational at time of inspection, but not all. All cooling units must maintain 41*F or below.
- Plumbing
materials, design, construction and installation
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: None of the exhaust fans in the bathrooms were functional.
- Toilet room
receptacle, enclosed, fixtures clean
- Cleanability of floors, walls, and ceilings
Observation: The following areas are not smooth, easily cleanable, and nonabsorbent: floor under the produce coolers, cover plate for the cleanouts in dry storage (mop sink), cove base in dry storage, expansion cuts in dry storage, and the cleanout covers behind the bakery oven.
- Material characteristics of non-food contact surfaces
Observation: Seal edges of the bulk food container holder (round containers) and caulk the edges of the prep sink in the bakery area.
- Light bulbs, protective shielding
Observation: Lights in dry storage area are not shielded or shatter resistant.
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09/08/2014 | Pre Opening |
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