- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw eggs were stored above ready to eat food in prep cooler. Removed. Corrected.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: 1) Outside of prep cooler has become soiled 2) Food debris buildup on the floor in walk-in freezer.
- Food storage - preventing contamination from the premises
Observation: Single service items were stored lower than 6" off floor in basement.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: The facility turned off hot water line on hand sink in smoker room. Corrected.
- Handwashing signage
Observation: Didn't post handwashing sign at several handwashing stations.
- Toilet room
receptacle, enclosed, fixtures clean
- Cleanability of floors, walls, and ceilings
Observation: Recaulk the wall behind hand sink in Men's restroom.
- Posting inspection reports
Observation: Most recent inspection report was not posted.
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12/11/2015 | Regular |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The following areas have become soiled and must be cleaned: Dish machine area, dish machine food trap, cart next to steam table, bulk flour and cornmeal containers, smoker room hand sink wall, freezer floor, and dry storage shelves (basement).
- Plumbing system maintained in good repair
Observation: Dish machine hand sink is broken, and the hand sink by the pop machine does not have hot water. Both are on order and will be replaced soon.
- Posting inspection reports
Observation: Most recent inspection report was not posted. Must post inspection report and license in area easily accessible by the public.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Microwave on line and smoker have become soiled. Must keep clean to prevent buildup of bacteria.
- Food on display is protected from contamination by consumers
Observation: Candied bacon is not covered in front retail area. Must cover bacon to prevent contamination.
- Food in a hermetically sealed container
Observation: Two cans of sauce were found in the prep cooler. May not use hermetically sealed items that have not been commercially processes and obtained from a source approved by law. Discarded at time of inspection.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Observed chicken wings thawing at room temp. Wings will be cooked very shortly. Must thaw food in one of four approved methods: under cold running water, in a refrigerator, as part of the cooking process, and or in a microwave as part of a continual cooking process.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Observed several items that were past holding time (smoked meats, cooked meats, deli salads, sauces, lunch meats, muffaleta sandwiches, jaternice, olive salad, etc.). Potentially hazardous, ready to eat food may not be held for longer than 7 days after opened/prepared. All items were discarded at time of inspection.
- Material characteristics of non-food contact surfaces
Observation: Observed towels used to absorb moisture in deli case cooler by the pop machine. May not use towels to absorb moisture to prevent buildup of bacteria.
- Handwashing signage
Observation: Hand sinks in the kitchen area did not have a hand washing sign posted. Must post a hand washing sign at all hand sinks used by food service employees.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Observed opened jugs of milk without date marks. Must date mark all ready to eat food with date opened/prepared and then discard within 7 days.
- Food storage - preventing contamination from the premises
Observation: Shelves in walk in freezer are not 6 inches off the floor. Must raise shelves to at least 6 inches off the floor.
- In-use utensils, between-use storage
Observation: Observed cups used as scoops in dry products. Must use a scoop with a handle and the handle must be outside of the product to prevent contamination.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Hood filters have become soiled and must be cleaned.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Observed raw fish stored above ready to eat food in prep cooler on line. Must store all raw food below all ready to eat food to prevent contamination.
- Cutting surfaces maintained
Observation: Cutting boards on the Delfield prep table, and the 3 door True cooler have become soiled and scored. Must resurface or replace to prevent buildup of bacteria.
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07/15/2014 | Routine |
- Hand drying provided
1) Fan was blocking the handsink by the prep sink. Handsink must be easily accesible at all times to facilitate proper handwashing. 2) Handsink by pop fountain did not have paper towels. Facility was sent wrong paper towels, but are on order.
- equipment food contact surfaces and utensils clean to sight and touch.
Smoker room floor was soiled at time of inspection. Must keep clean to prevent buildup of bacteria and spread of disease. --1) Long cutting board on prep table and blue cutting board both have deep scores and stains. Must resurface or replace both to prevent buildup of bacteria and contamination. 2) Observed one knife that was badly burned. Must keep all utensils in good working order to prevent buildup of bacteria. Discarded at time of inspection. 3) The following areas have become soiled and must be cleaned: slicers, burners, bandsaw, and smoker. Must keep all areas clean to prevent buildup of bacteria and spread of disease. 4) Observed food items stored on the floor in the breezeway and dry storage. Must store all food items (equipment, single use items, etc.) at least 6 inches off the floor.
- Utensils and pressure measuring devices maintained
1) Long cutting board on prep table and blue cutting board both have deep scores and stains. Must resurface or replace both to prevent buildup of bacteria and contamination. 2) Observed one knife that was badly burned. Must keep all utensils in good working order to prevent buildup of bacteria. Discarded at time of inspection. 3) The following areas have become soiled and must be cleaned: slicers, burners, bandsaw, and smoker. Must keep all areas clean to prevent buildup of bacteria and spread of disease. 4) Observed food items stored on the floor in the breezeway and dry storage. Must store all food items (equipment, single use items, etc.) at least 6 inches off the floor.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
1) Observed several items that were past 7 day shelf life ( meats, salads, pancake mix, sauces, etc.). Ready to eat food can only be held for 7 days to prevent buildup of bacteria to dangerous levels. All outdated items were discarded at time of inspection. 2) Observed smoked meats being held for longer than 7 days, adding curing agents to smoked products for preservation, and vac packing smoked meats. All processes must be approved by the state for a variance to prevent dangerous conditions in food. MAY NOT CONTINUE TO DO ANY OF THE ABOVE MENTIONED PROCESSES UNTIL VARIANCE HAS BEEN APPROVED BY THE STATE.
- Plumbing system repaired according to law
Floor sink in office area has standing water inside. Must repair as necessary to prevent buildup of bacteria.
- Handwashing signage
Did not have a hand washing sign posted @ sink by dish machine. Must post a sign informing employees when to wash hands at all handsinks used by food service employees.
- Food employees hair is effectively restrained
Observed employees handling food without wearing hair restraints. Must wear effective means of hair restraints to prevent contamination. Hair net, visor, hat, bandanna, etc.
- Light bulbs, protective shielding
Lights in basement dry storage are not shatter resistant or covered. Must provide a shatter resistant bulb or adequate cover to prevent contamination.
- Test kit provided and used to measure sanitizing solution concentration
Did not have test strips for dish machine. Must have test strips for checking concentration of dish machine sanitizer.
- Outer openings are protected
1) Door to smoker room was open at time of inspection. Doors to food prep areas must be either closed at all times or protected from entry of pests by other means (screens, air curtain, etc.). 2) Fruit fly's are very prevalent in dish machine area. Must contact pest control to have area serviced.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed ready to eat food without date mark (lunch meat, salads, smoked meats, etc.). Must date mark all ready to eat food with date opened/prepared and then discard within 7 days.
- Using a handwashing sink- operation and maintenance
1) Fan was blocking the handsink by the prep sink. Handsink must be easily accesible at all times to facilitate proper handwashing. 2) Handsink by pop fountain did not have paper towels. Facility was sent wrong paper towels, but are on order.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Eggs stored above ready to eat foods in prep cooler. Must adequately separate raw products from ready to eat food by storing raw products below ready to eat foods.
- Bare hand contact with ready to eat foods
Observed gloves used incorrectly in regards to bare hand contact and ready to eat food. Must not contact ready to eat food with bare hands to prevent contamination and spread of disease. Educated on site. Corrected at time of inspection.
- Linens- cleaning and storage
1) Long cutting board on prep table and blue cutting board both have deep scores and stains. Must resurface or replace both to prevent buildup of bacteria and contamination. 2) Observed one knife that was badly burned. Must keep all utensils in good working order to prevent buildup of bacteria. Discarded at time of inspection. 3) The following areas have become soiled and must be cleaned: slicers, burners, bandsaw, and smoker. Must keep all areas clean to prevent buildup of bacteria and spread of disease. 4) Observed food items stored on the floor in the breezeway and dry storage. Must store all food items (equipment, single use items, etc.) at least 6 inches off the floor.
- Maintaining premises free of litter and unnecessary equipment
Several items in smoker room do not appear to be in use. Must remove any items that are not essential to the function of the operation.
- Variance obtained for specialized processing methods
1) Observed several items that were past 7 day shelf life ( meats, salads, pancake mix, sauces, etc.). Ready to eat food can only be held for 7 days to prevent buildup of bacteria to dangerous levels. All outdated items were discarded at time of inspection. 2) Observed smoked meats being held for longer than 7 days, adding curing agents to smoked products for preservation, and vac packing smoked meats. All processes must be approved by the state for a variance to prevent dangerous conditions in food. MAY NOT CONTINUE TO DO ANY OF THE ABOVE MENTIONED PROCESSES UNTIL VARIANCE HAS BEEN APPROVED BY THE STATE.
- Cutting surfaces maintained
1) Long cutting board on prep table and blue cutting board both have deep scores and stains. Must resurface or replace both to prevent buildup of bacteria and contamination. 2) Observed one knife that was badly burned. Must keep all utensils in good working order to prevent buildup of bacteria. Discarded at time of inspection. 3) The following areas have become soiled and must be cleaned: slicers, burners, bandsaw, and smoker. Must keep all areas clean to prevent buildup of bacteria and spread of disease. 4) Observed food items stored on the floor in the breezeway and dry storage. Must store all food items (equipment, single use items, etc.) at least 6 inches off the floor.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Sanitization of food contact surfaces - before use and after cleaning
Sanitizer was tested too strong at time of inspection. Must maintain quat sanitizer between 200-400ppm for adequate sanitation.
- Disclosure of menu items offered or served raw or undercooked
Consumer advisory does not identify what foods may be served undercooked, and does not have the consumer advisory statement. Must provide both in next menu printing. Can consult with the Health Dept. for advisory.
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08/20/2013 | Routine |
- Plumbing system repaired according to law
Floor sink in office area has standing water inside. Must repair as necessary to prevent buildup of bacteria.
- Light bulbs, protective shielding
Lights in basement dry storage are not shatter resistant or covered. Must provide a shatter resistant bulb or adequate cover to prevent contamination.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
1) Observed several items that were past 7 day shelf life ( meats, salads, pancake mix, sauces, etc.). Ready to eat food can only be held for 7 days to prevent buildup of bacteria to dangerous levels. All outdated items were discarded at time of inspection. 2) Observed smoked meats being held for longer than 7 days, adding curing agents to smoked products for preservation, and vac packing smoked meats. All processes must be approved by the state for a variance to prevent dangerous conditions in food. MAY NOT CONTINUE TO DO ANY OF THE ABOVE MENTIONED PROCESSES UNTIL VARIANCE HAS BEEN APPROVED BY THE STATE.
- Linens- cleaning and storage
1) Long cutting board on prep table and blue cutting board both have deep scores and stains. Must resurface or replace both to prevent buildup of bacteria and contamination. 2) Observed one knife that was badly burned. Must keep all utensils in good working order to prevent buildup of bacteria. Discarded at time of inspection. 3) The following areas have become soiled and must be cleaned: slicers, burners, bandsaw, and smoker. Must keep all areas clean to prevent buildup of bacteria and spread of disease. 4) Observed food items stored on the floor in the breezeway and dry storage. Must store all food items (equipment, single use items, etc.) at least 6 inches off the floor.
- Maintaining premises free of litter and unnecessary equipment
Several items in smoker room do not appear to be in use. Must remove any items that are not essential to the function of the operation.
- Using a handwashing sink- operation and maintenance
1) Fan was blocking the handsink by the prep sink. Handsink must be easily accesible at all times to facilitate proper handwashing. 2) Handsink by pop fountain did not have paper towels. Facility was sent wrong paper towels, but are on order.
- equipment food contact surfaces and utensils clean to sight and touch.
Smoker room floor was soiled at time of inspection. Must keep clean to prevent buildup of bacteria and spread of disease. --1) Long cutting board on prep table and blue cutting board both have deep scores and stains. Must resurface or replace both to prevent buildup of bacteria and contamination. 2) Observed one knife that was badly burned. Must keep all utensils in good working order to prevent buildup of bacteria. Discarded at time of inspection. 3) The following areas have become soiled and must be cleaned: slicers, burners, bandsaw, and smoker. Must keep all areas clean to prevent buildup of bacteria and spread of disease. 4) Observed food items stored on the floor in the breezeway and dry storage. Must store all food items (equipment, single use items, etc.) at least 6 inches off the floor.
- Bare hand contact with ready to eat foods
Observed gloves used incorrectly in regards to bare hand contact and ready to eat food. Must not contact ready to eat food with bare hands to prevent contamination and spread of disease. Educated on site. Corrected at time of inspection.
- Outer openings are protected
1) Door to smoker room was open at time of inspection. Doors to food prep areas must be either closed at all times or protected from entry of pests by other means (screens, air curtain, etc.). 2) Fruit fly's are very prevalent in dish machine area. Must contact pest control to have area serviced.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Eggs stored above ready to eat foods in prep cooler. Must adequately separate raw products from ready to eat food by storing raw products below ready to eat foods.
- Test kit provided and used to measure sanitizing solution concentration
Did not have test strips for dish machine. Must have test strips for checking concentration of dish machine sanitizer.
- Sanitization of food contact surfaces - before use and after cleaning
Sanitizer was tested too strong at time of inspection. Must maintain quat sanitizer between 200-400ppm for adequate sanitation.
- Variance obtained for specialized processing methods
1) Observed several items that were past 7 day shelf life ( meats, salads, pancake mix, sauces, etc.). Ready to eat food can only be held for 7 days to prevent buildup of bacteria to dangerous levels. All outdated items were discarded at time of inspection. 2) Observed smoked meats being held for longer than 7 days, adding curing agents to smoked products for preservation, and vac packing smoked meats. All processes must be approved by the state for a variance to prevent dangerous conditions in food. MAY NOT CONTINUE TO DO ANY OF THE ABOVE MENTIONED PROCESSES UNTIL VARIANCE HAS BEEN APPROVED BY THE STATE.
- Utensils and pressure measuring devices maintained
1) Long cutting board on prep table and blue cutting board both have deep scores and stains. Must resurface or replace both to prevent buildup of bacteria and contamination. 2) Observed one knife that was badly burned. Must keep all utensils in good working order to prevent buildup of bacteria. Discarded at time of inspection. 3) The following areas have become soiled and must be cleaned: slicers, burners, bandsaw, and smoker. Must keep all areas clean to prevent buildup of bacteria and spread of disease. 4) Observed food items stored on the floor in the breezeway and dry storage. Must store all food items (equipment, single use items, etc.) at least 6 inches off the floor.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed ready to eat food without date mark (lunch meat, salads, smoked meats, etc.). Must date mark all ready to eat food with date opened/prepared and then discard within 7 days.
- Hand drying provided
1) Fan was blocking the handsink by the prep sink. Handsink must be easily accesible at all times to facilitate proper handwashing. 2) Handsink by pop fountain did not have paper towels. Facility was sent wrong paper towels, but are on order.
- Disclosure of menu items offered or served raw or undercooked
Consumer advisory does not identify what foods may be served undercooked, and does not have the consumer advisory statement. Must provide both in next menu printing. Can consult with the Health Dept. for advisory.
- Cutting surfaces maintained
1) Long cutting board on prep table and blue cutting board both have deep scores and stains. Must resurface or replace both to prevent buildup of bacteria and contamination. 2) Observed one knife that was badly burned. Must keep all utensils in good working order to prevent buildup of bacteria. Discarded at time of inspection. 3) The following areas have become soiled and must be cleaned: slicers, burners, bandsaw, and smoker. Must keep all areas clean to prevent buildup of bacteria and spread of disease. 4) Observed food items stored on the floor in the breezeway and dry storage. Must store all food items (equipment, single use items, etc.) at least 6 inches off the floor.
- Food employees hair is effectively restrained
Observed employees handling food without wearing hair restraints. Must wear effective means of hair restraints to prevent contamination. Hair net, visor, hat, bandanna, etc.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Handwashing signage
Did not have a hand washing sign posted @ sink by dish machine. Must post a sign informing employees when to wash hands at all handsinks used by food service employees.
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08/20/2013 | Routine |
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