- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats by 3 bay sink, in danish display case, and by milk pitchers. Exterminate. Note: on follow up inspection gnats in with pastries in display case. Dispose of food and exterminate gnats.
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: No hand washing. Both hand sinks are dry and front hand sink has paper in it. Back hand sink is blocked by a cart. Please wash hands when appropriate.
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Back kitchen hand sink blocked by cart. Remove.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Light guards in back soiled. Clean
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: No cold water at dump sink. Provide.
|
09/16/2014 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats by 3 bay sink, in danish display case, and by milk pitchers. Exterminate. Note: on follow up inspection gnats in with pastries in display case. Dispose of food and exterminate gnats.
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: No hand washing. Both hand sinks are dry and front hand sink has paper in it. Back hand sink is blocked by a cart. Please wash hands when appropriate.
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Back kitchen hand sink blocked by cart. Remove.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Light guards in back soiled. Clean
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: No cold water at dump sink. Provide.
|
09/04/2014 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats by 3 bay sink, in danish display case, and by milk pitchers. Exterminate.
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: No hand washing. Both hand sinks are dry and front hand sink has paper in it. Back hand sink is blocked by a cart. Please wash hands when appropriate.
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Back kitchen hand sink blocked by cart. Remove.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Light guards in back soiled. Clean
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: No cold water at dump sink. Provide.
|
08/28/2014 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Coolers overfilled with milk and doors not closing securely. Do not over fill coolers. 2. Front display cooler at 56 deg F. Repair to hold foods at 41 deg F or below. Do not use until repaired.
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Back hand sink blocked by cart. Remove. Do not block hand sink.
- Improper storage location (corrected)
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: Clean dishes below waste water line of one bay sink. Please move.
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Cove molding missing by entrance. Provide.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Lights/ light guards soiled in back. Clean.
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: Three mini coolers missing thermometers. Provide.
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Boxes of food on the floor in the back. Store 6 inches off the floor.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Broken one bay sink. Repair.
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Plastic wrap on cooler shelf. Remove.
|
03/04/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Coolers overfilled with milk and doors not closing securely. Do not over fill coolers. 2. Front display cooler at 56 deg F. Repair to hold foods at 41 deg F or below. Do not use until repaired.
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Back hand sink blocked by cart. Remove. Do not block hand sink.
- Improper storage location
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: Clean dishes below waste water line of one bay sink. Please move.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Cove molding missing by entrance. Provide.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Lights soiled in back. Clean.
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: Three mini coolers missing thermometers. Provide.
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Boxes of food on the floor in the back. Store 6 inches off the floor.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Broken one bay sink. Repair.
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Plastic wrap on cooler shelf. Remove.
|
02/24/2014 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. One door mini cooler by swing door is at 45-46 deg F. repair to hold at 41 deg F or below. 2. Display cooler is at 50 deg F below. Repair to hold foods at 41 deg F or below. Foods just brought over at 12 noon - sandwiches, cut fruit, juice, yoguart/fruit moved to walk in cooler at King David dogs.3. Cream cheese in top of display cooler at 66.5 deg F. Disposed of 12 individual packets of cream cheese . Hold at 41 deg F or below. Display cooler on top at 75.5 deg F to 78.5 deg F. Repair to hold at 41 deg F or below if using for potentially hazardous foods.
Location: Kitchen
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. One door mini cooler by swing door is at 45-46 deg F. repair to hold at 41 deg F or below. 2. Display cooler is at 50 deg F below. Repair to hold foods at 41 deg F or below. Foods just brought over at 12 noon - sandwiches, cut fruit, juice, yoguart/fruit moved to walk in cooler at King David dogs.3. Cream cheese in top of display cooler at 66.5 deg F. Disposed of 12 individual packets of cream cheese . Hold at 41 deg F or below. Display cooler on top at 75.5 deg F to 78.5 deg F. Repair to hold at 41 deg F or below if using for potentially hazardous foods.
Location: Sales floor
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats by display cooler and in where muffins, bagels, etc are in display cooler. Exterminate.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean spills insdie 2 door coffee area cooler.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Back hand sink blocked with box on it. Remove. Do not palce anything in or on hand sinks.
Location: Kitchen
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: No reading at in place sanitizers. Maintain at proper concentration. CORRECTED
Location: Kitchen
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: Box of cup sleeves on the floor in back kitchen. Store 6 inches off the floor.
Location: Kitchen
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Cove molding missing behind display cooler at entrance. Replace.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean spills on red wall in back kicthen.2. Clean lights in back kitchen.
Location: Kitchen
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: Display cooler thermometer is broken. Replace.
Location: Sales floor
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Hinge loose on door in cabinet for trash cann. Repair.
Location: Kitchen
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels at front hand sink. Provide.
Location: Kitchen (front)
Equipment: Hand sink
|
07/10/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. One door mini cooler by swing door is at 45-46 deg F. repair to hold at 41 deg F or below. 2. Display cooler is at 50 deg F below. Repair to hold foods at 41 deg F or below. Foods just brought over at 12 noon - sandwiches, cut fruit, juice, yoguart/fruit moved to walk in cooler at King David dogs.3. Cream cheese in top of display cooler at 66.5 deg F. Disposed of 12 individual packets of cream cheese . Hold at 41 deg F or below. Display cooler on top at 75.5 deg F to 78.5 deg F. Repair to hold at 41 deg F or below if using for potentially hazardous foods.
Location: Kitchen
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. One door mini cooler by swing door is at 45-46 deg F. repair to hold at 41 deg F or below. 2. Display cooler is at 50 deg F below. Repair to hold foods at 41 deg F or below. Foods just brought over at 12 noon - sandwiches, cut fruit, juice, yoguart/fruit moved to walk in cooler at King David dogs.3. Cream cheese in top of display cooler at 66.5 deg F. Disposed of 12 individual packets of cream cheese . Hold at 41 deg F or below. Display cooler on top at 75.5 deg F to 78.5 deg F. Repair to hold at 41 deg F or below if using for potentially hazardous foods.
Location: Sales floor
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats by display cooler and in where muffins, bagels, etc are in display cooler. Exterminate.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean spills insdie 2 door coffee area cooler.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Back hand sink blocked with box on it. Remove. Do not palce anything in or on hand sinks.
Location: Kitchen
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: No reading at in place sanitizers. Maintain at proper concentration. CORRECTED
Location: Kitchen
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: Box of cup sleeves on the floor in back kitchen. Store 6 inches off the floor.
Location: Kitchen
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Cove molding missing behind display cooler at entrance. Replace.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean spills on red wall in back kicthen.2. Clean lights in back kitchen.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Hinge loose on door in cabinet for trash cann. Repair.
Location: Kitchen
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels at front hand sink. Provide.
Location: Kitchen (front)
Equipment: Hand sink
|
07/03/2013 | Routine |
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: Make sure to set timer when putting out milk/creamers. CORRECTED
Location: Sales floor
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats in back kitchen. Exterminate.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean inside of 2 door cooler below milk steaming machines.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Sanitizer bucket in back hand sink. Remove so hand sink can be accessed at all times. CORRECTED
Location: Kitchen
Equipment: Hand sink
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: Duster on back hand sink soap dispenser. Please move.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean wire light guards in back kitchen.
Location: Kitchen (back)
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: Facility has bleach test strips and is using quat product. Please provide quat test strips.
Location: Kitchen
|
01/16/2013 | Recheck |
- Time vs. temperature (corrected on site)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: Make sure to set timer when putting out milk/creamers. CORRECTED
Location: Sales floor
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats in back kitchen. Exterminate.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean inside of 2 door cooler below milk steaming machines.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Sanitizer bucket in back hand sink. Remove so hand sink can be accessed at all times. CORRECTED
Location: Kitchen
Equipment: Hand sink
- Mops and brooms
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: Duster on back hand sink soap dispenser. Please move.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean light guards in back kitchen.
Location: Kitchen (back)
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: Facility has bleach test strips and is using quat product. Please provide quat test strips.
Location: Kitchen
|
01/09/2013 | Routine |
| No violation noted during this evaluation. | 07/11/2012 | Non-Illness Complaint |
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Provide cove molding on both sides of wall by new water softener.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Repair wall by water softener to smooth, non absorbent, easily cleanable surface
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean floor by wall on both sides by new water softener.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloths on counter. Please store in approved strength sanitizer solution.
Location: Kitchen
|
06/26/2012 | Routine |
| No violation noted during this evaluation. | 12/30/2011 | Routine |
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