- BAKERY:
- C/*4.4 No chlorine residual observed on the sanitizing rinse of the dish machine. Repair this in order to maintain chlorine sanitizer at 50-200ppm in order to properly sanitize. Dishwasher was repaired during inspection and sanitizer was maintained at 200ppm.
- 6.4 Take safe steps necessary to limit the number of flying insects.
- C/3.5 Chocolate dipped pretzels in retail area did not have ingredient labels. Packaged foods shall be labeled with the common name of the food and ingredients in descending order. PIC moved pretzels behind the counter
- 6.4 Observed dirt and/or debris between ovens in bakery area and grease under the donut fryer cabinet. Physical facilities shall be cleaned as often as necessary to keep them clean.
- 3.5 Poppyseed and sesame seed bagels did not have an ingredient sheet in the binder and self-serve donuts did not have labels for the different types of donuts on the shelf. Label donuts to prevent confusion.
- 4.5 The following equipment had debris on them:
- - Traulsen freezer door gaskets
- - door handle to walk in freezer
- - dirt/dust on condenser fans in walk-in cooler
- C/6.2 Lightbulb out in walk-in freezer. Provide adequate lighting in this area. Bulb was replaced during inspection.
- -Observed gloves and deli tissue available in order to prevent bare hand contact with ready-to-eat foods.
- -Potentially hazardous foods (PHFs) were cold holding properly below 41°F.
- PRODUCE:
- C/6.2 Lightbulb out in the walk-in cooler over strawberries. Provide adequate lighting in this area. Bulb was replaced during inspection.
- C/3.5 Peanut and coconut dips and orange slice candies were not labeled. Food shall be labeled with ingredients to prevent confusion. Chocolates were labeled during inspection and orange slices were moved out of retail area.
- -Cut melons were properly date-marked and cold holding properly below 41°F.
- DELI:
- 4.4 Back wall of deli meat/cheese open cooler is peeling. Equipment shall be in good repair.
- 5.1 Handsink near store room shut off because of a leak. Plumbing shall be in good repair. Repairs are scheduled to repair sink.
- C/*7.0 Degreaser sprayer was lacking a label. Poisonous/toxic chemicals shall be labeled with common name to prevent confusion and/or misuse.
- -3 accurate long stem thermometers available for use. Sprayer was labeled during this inspection.
- -PHFs were cold holding properly below 41°F and hot holding properly above 135°F.
- -Observed employees wearing single-use gloves to prevent bare hand contact with ready-to-eat foods.
- -Observed proper raw animal food storage throughout.
- PREPARED FOODS
- C/*4.4 Cooler by Hobart with can opener had an ambient temperature of 53°F. Equipment shall be in good repair. Cooler was repaired during this inspection.
- C/6.2 Two bulbs were out in the hot chicken display in retail area. Provide adequate lighting in this area. Bulbs were replaced during this inspection.
- OVEN WORKS:
- Note: Reach in had an ambient temperature of 46°F due to preparing for lunch rush. Please monitor this cooler to make sure it maintains 41°F or lower to prevent potentially hazardous foods from cold-holding improperly.
- -Observed employees wearing single-use gloves to prevent bare hand contact with ready-to-eat foods.
- -Observed proper time-in-lieu of temperature procedures with the pizza. See Process Review dated 2/2/2012
- MEAT/SEAFOOD:
- C/3.2 Unlabeled spray bottle of water on counter in seafood area. Food containers shall be labeled with the name of the food. Spray bottle was labeled during this inspection.
- -PIC knowledgeable of proper cleaning/sanitizing procedures when cutting different species of meat.
- -Observed proper raw animal food storage in the walk-in coolers.
- -Observed 90 days+ of shellfish tags on site.
- -Fish in the display case are cold holding properly below 41°F.
- FROZEN FOODS:
- C/6.2 Bulbs out in the back of the walk-in freezer. Provide adequate lighting in this area. Bulbs were replaced during this inspection.
- -Foods were maintained frozen.
- DAIRY:
- -Observed proper raw egg storage in the cooler.
- COFFEE:
- -Beverages were cold holding properly below 41°F.
- RETAIL:
- Note: Bulk water machine on-premise must have water sampled for coliform bacteria testing at least bi-annually and retain records for review. Refer to (8.3) (H)
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2/2/2012 | Standard2 | |
- BAKERY:
- *4.4 No chlorine residual observed on the sanitizing rinse of the dish machine. Repair this in order to maintain chlorine sanitizer at 50-200ppm in order to properly sanitize. Manually sanitize in the 3-compartment sink until repairs are made. Fax MCHD a copy of the completed work order.
- 6.4 Take safe steps necessary to limit the number of flying insects.
- C/3.2 Observed insect spray, in the bakery, that is not safe for use around food. Use pest control sprays/devices that are approved for use around food and equipment in order to prevent possible contamination.
- -Observed gloves and deli tissue available in order to prevent bare hand contact with ready-to-eat foods.
- -Potentially hazardous foods (PHFs) were cold holding properly below 41°F.
- PRODUCE:
- NOTE: Reportedly, a separate indirectly drained sink will be installed in order to alleviate the need to wash produce in the indirectly drained 3-compartment sink. Contact Brunswick City Plumbing Dept to obtain any necessary permits.
- -Cut melons were properly date-marked and cold holding properly below 41°F.
- DELI:
- -3 accurate long stem thermometers available for use.
- -PHFs were cold holding properly below 41°F and hot holding properly above 135°F.
- -Observed employees wearing single-use gloves to prevent bare hand contact with ready-to-eat foods.
- -Observed proper raw animal food storage throughout.
- OVEN WORKS:
- *3.4/4.4 Observed PHFs in the prep/reach-in salad/sandwich cooler cold holding improperly at 43°F-45°F. Ambient air temperature of this unit was 44°F. Maintain PHF's and coolers with PHFs at 41°F or below in order to limit bacterial growth. Repair the cooler.
- PIC agreed to fax a copy of the completed work order. PIC agreed to relocate the PHFs and use this cooler for non-PHF produce until repairs are made.
- -Observed employees wearing single-use gloves to prevent bare hand contact with ready-to-eat foods.
- -Observed proper time-in-lieu of temperature procedures with the pizza. See Process Review dated 8/18/11.
- MEAT/SEAFOOD:
- C/*3.2 Observed raw sausage patties stored above sauerkraut and deli ham in the display cooler. Store raw animal foods separate from and below ready-to-eat foods in order to prevent possible cross-contamination.
- -PIC knowledgeable of proper cleaning/sanitizing procedures when cutting different species of meat.
- -Observed proper raw animal food storage in the walk-in coolers.
- -Observed 90 days+ of shellfish tags on site.
- -Fish in the display case are cold holding properly below 41°F.
- FROZEN FOODS:
- -Foods were maintained frozen.
- DAIRY:
- -Observed proper raw egg storage in the cooler.
- COFFEE:
- -Beverages were cold holding properly below 41°F.
- RETAIL:
- C/*901:3-4-15 Observed the following baby food items for sale beyond the expiration date:
- -Gerber Graduates Seashell Pasta Primavera August 8, 2011
- -Nutramigen Enfamil for Colic August 1, 2011
- Do not sell expired baby food. Remove expired product from shelves and discard.
- -Canned foods were in good condition.
- -Cooler holding chip dip was properly below 41°F.
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8/18/2011 | Standard 1 | |
- PREPARED FOODS/DELI:
- C/*3.2 Observed raw shell eggs stored above salad in the upright cooler. Store raw animal foods separate from and below readyto- eat foods in order to prevent possible cross-contamination.
- 6.2 Observed burned out lights under the vent hood. Replace these.
- -2 accurate long stem thermometers available for use.
- -Observed employees wearing single use gloves to avoid bare hand contact with ready-to-eat foods.
- -Chicken was cooked properly above 165°F.
- PRODUCE:
- 4.4 Observed produce being washed in the front 3 compartment sink and reportedly, dishes and produce washing are done in both front and back sinks. Designate one sink for food preparation only and one for equipment washing only in order to prevent possible contamination.
- -Observed the melon cut date labeled in the reach-in cooler.
- BAKERY:
- *4.4 Observed the sanitizing rinse of the dish machine below 180°F. Repair this in order to effectively sanitize equipment.
- Sanitize in the 3 compartment sink until repairs are made. Fax a copy of the completed work order to MCHD.
- 6.4 Observed an insect control device located above the 3 compartment sink and air drying utensils. Store pest control devices separate from food and clean equipment in order to prevent possible contamination. Take safe steps to control the presence of small flying insects.
- 6.2 Observed 1 burned out light bulb in the walk-in freezer. Repair this.
- -Observed proper labeling of bakery items in the retail area.
- SEAFOOD:
- C/*3.2 Observed raw shell eggs and raw fish stored above and beside ready-to-eat foods in the walk-in cooler. Store raw animal foods separate from and below ready-to-eat foods in order to prevent possible cross-contamination.
- -Observed 90 days+ of shellfish tags on site.
- -Fish in the display case are cold holding properly below 41°F.
- MEAT:
- -No violations
- -Observed proper raw animal food storage in the walk-in cooler and retail area.
- FROZEN FOODS:
- -No violations
- DAIRY:
- 4.1 Provide a thermometer in the small cheese display cooler in order to monitor ambient air temperature. Ambient air temperature was below 41°F today.
- -Observed proper storage of raw shell eggs separate from ready-to-eat foods.
- OVEN WORKS:
- -No violations
- -Observed proper time in lieu of temperature procedures.
- GROCERY/RETAIL:
- -No violations
- -Baby foods were all within their expiration dates.
- COFFEE:
- -No violations
- -Beverages were cold holding properly below 41°F.
- NOTE: A Magic Pop rice cake machine was added to the operation in the retail area of deli/prepared foods.
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2/2/2011 | Standard2 | |
- *3.4 The pizza reach-in unit contained and air temperature of 45°F, and the foods in this unit were ranging from 41-49°F.
- Potentially hazardous foods and refrigeration units shall be maintained at 41°F and below. Refrigeration repair man was contacted during this inspection.
- 4.5 Clean the hood filters which are dusty/soiled.
- 4.4 Repair the damaged door seals on the reach-in unit. Reportedly, these seals are on order.
- 6.4 Repair the damaged wall surface under the soap dispenser in the restroom.
- Note: The back storage room flooded during this inspection because of heavy rainfall. PIC was cleaning the pooling water is reportedly investigating solutions.
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10/26/2010 | Standard2 | |
- PREPARED FOODS/DELI:
- *3.4 Observed the following foods lacking a date mark or held beyond 7 days:
- -C/French fries with a discard date of 8/22 in the deli case
- -No dates observed on opened/cut deli meat in the open air cooler
- Ready-to-eat, potentially hazardous foods (PHF) shall be dated the day of opening or prep and used or discarded within 7 days.
- The french fries were made on 8/24 and PIC forgot to re-date. Discussed using a paper log for the lunch meat dates.
- *3.4 Observed the following foods holding at improper temperatures:
- -C/Chicken on the bottom shelf of the open hot case at 110-122°F
- -C/General Tso, Buffalo, and BBQ wings at 45°F in the open cold case
- -Lasagna in the deli case at 46°F
- -Pulled Pork in the deli case at 44°F
- -Salsbury Steak in the deli case at 45°F
- Maintain PHFs hot holding at 135°F or above and cold holding at 41°F or below in order to limit bacterial growth. PIC reduced the portions of chicken wings in order to increase contact with the cold surface. Recommended turning the cold case down in order to compensate for the air loss due to the gaps in the deli case.
- 4.4 Observed water leaking onto the bottom shelf of the Delfield 3-door reach-in cooler. Repair this and keep foods protected from possible contamination.
- -Observed employees wearing single-use gloves in order to prevent bare hand contact with ready-to-eat foods.
- -Several long stem thermometers were available for use.
- PRODUCE:
- -No violations at today's inspection.
- -Observed the melon cut date labeled in the reach-in cooler.
- -Observed employee use gloves in order to avoid bare hand contact with ready to eat food.
- BAKERY:
- *4.5/4.6 Observed donut racks with food debris/build-up. Reportedly, these are cleaned weekly due to the fact that they must be dipped in grease to avoid donuts sticking to the racks. Advised PIC to wash, rinse, and sanitize the racks daily in order to prevent possible contamination.
- 4.5 Observed ice build-up in the walk-in freezer. Repair this and keep foods protected from possible contamination.
- 6.4 Take safe steps to control the presence of small flying insects.
- NOTE: Discussed cleaning donut frying area after food prep.
- -Observed proper product labeling in the retail bakery area.
- SEAFOOD:
- -No violations observed today.
- -Observed 90 days+ of shellfish tags on site.
- -Fish in the display case is cold holding properly below 41°F.
- MEAT:
- C/*3.2 Observed raw steaks stored on a shelf above lunchables in the walk-in cooler. Store raw animal foods separate from and below ready-to-eat foods and each other in order to prevent possible cross-contamination.
- *3.4 Observed the following foods cold holding at improper temperatures in the meat case:
- -Steak 43°F
- -Stuffed Chicken 43°F
- -Seasoned Burgers 43°F
- Maintain PHFs cold holding at 41°F or below. PIC relocated the products to the cooler in order to reach proper temperature.
- R/4.4 Observed a torn door seal on the door leading to the stock area. Repair this.
- -Observed proper raw animal food storage in the retail area.
- FROZEN FOODS:
- 4.5 Observed ice build-up in the walk-in freezer. Repair this and maintain foods protected from possible contamination.
- DAIRY:
- -No violations at today's inspection.
- -Observed proper storage of raw shell eggs separate from ready-to-eat foods.
- OVEN WORKS:
- *3.4 Observed chicken hot holding at 124°F in the case. Maintain PHFs hot holding at 135°F or above in order to limit bacterial growth. PIC turned up the temperature of the hot case.
- -Observed proper time in lieu of temperature procedures.
- GROCERY/RETAIL:
- C/*901:304-15 Observed the following baby food for sale beyond the expiration date:
- -Gerber Graduates Shell Pasta Primavera (case) July 2010
- -Gerber Graduates Cheesy Pasta (1 box)-June 2010
- PIC discarded expired baby food.
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8/25/2010 | Standard 1 | |
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