HACCP = proper hand washing
- Critical: Hands washed, good hygienic practices (observed).
1) An employee was seen washing hands and turning the faucet off with his bare hands instead of the paper towel. 2) An employee was seen washing hands for a couple of seconds prior to putting on gloves.
Food service employees shall use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a hand-washing sink or the handle of a restroom door. Food service employees shall clean their hands and exposed portions of their arms for at least 20 seconds, using a cleaning compound. Employees were educated and corrected during this inspection.
- Food contact surfaces of equipment and utensils clean
The dispensing nozzles for the soft drink machine are soiled.
Maintain food-contact surfaces clean and sanitized.
Clean these nozzles by dissambling them on a regular/daily basis.
- Walls, ceilings, and attached equipment, properly constructed, clean
The vent covers on the ceiling of the men's and women's restrooms are soiled.
Maintain all ceilings and attached equipment clean.
- No Certified Manager Present
The manager on duty stated he has his Food Sanitation Manager Certification, but it is not available to record the necessary information.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
Provide this by the next routine inspection.
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10/7/2015 | Routine | 92 |
Spoke to manager Liz about the nature of the complaint. She stated that they have not received any complaints. Items involved: sausage, egg, bread. Eggs and sausage are stored in the walk in freezer then pulled to thaw in walk in cooler as needed. Egg item #S004145M, Sausage item # S003978P, Bread item #S0005225E. Sanitzer concentration was at 200ppm. No hygiene issues or ill emplyees in last week. All hand sinks were functioning and stocked. Facility does have temperature documentation from Tuesday. All items on log were well below 41*F. Please include sausage and eggs on to the temperature logs. Please clean the handles to the walk in cooling units.
Thanks you for your cooperation.
RFS#15-0425
No violation noted during this evaluation. | 9/17/2015 | Complaint Investigation | |
HACCP = hand washing procedures
quat sanitizer in third compartment of three-compartment sink = 400ppm
quat sanitizer in small red bucket = 200ppm
- Critical: Hands washed, good hygienic practices (observed).
1) Several employees were observed improperly washing their hands. 2) Two employees were observed not washing their hands prior to putting on gloves (one had just handled money and one had just returned from a break). It is required that the final step of hand washing is to turn the water off with paper towels, not your bare hands, in order to prevent re-contaminating your hands. Also, hands shall be wash prior to putting on gloves and between tasks. Corrected through education and a hand washing HACCP form.
- Non-food contact surfaces clean
1) The interior surface of the cabinet below the customer self-serve soft drink machine is soiled. 2) The water pipe located below the dump sink in the kitchen area is heavily soiled. Maintain all non-food contact surfaces clean. Clean these areas.
- Floors properly constructed, clean, drained
1) The hard to reach areas at the service line, between coolers especially are soiled. 2) The floor drain below the dump sink in the kitchen area is soiled. Maintain all floors clean. Clean these areas.
- Walls, ceilings, and attached equipment, properly constructed, clean
The vent cover on the ceiling of the men's restroom is soiled. Maintain all ceilings and attached equipment clean. Clean these areas.
- No Certified Manager Present
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection. Provide a Food Service Sanitation Manager Certificate by the next routine inspection.
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4/10/2015 | Routine | 92 |
HACCP: Food Protection. Always leave an empty tray on the top most rack of a baker' s rack to protect the bread below from contamination by dust, etc.
Quats is the sanitizer used in the establishment.
Frozen foods stored frozen.
- Critical: Sanitizing concentration
No detectable sanitizer in third compartment of three compartment sink. Temperature of water at 55 degrees F. Corrected: Remade to proper sanitizer strength and temperature. The food-contact surfaces of all equipment and utensils shall be sanitized by immersion in a clean solution containing any other chemical sanitizing agent allowed under 21 CFR 178.1010, that will provide the equivalent bactericidal effect of a solution containing at least 50 parts per million of available chlorine as a hypochlorite and having a temperature of at least 75 degrees F. for one minute. The sanitizer used in the establishment (Quats) is effective at 400 ppm according to package provided by manager.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: Amana microwave behind deli case, vents in reach in display cooler, shelves in reach in display cooler, soda fountain nozzles and ice chute.
The food-contact surfaces of all surfaces shall be kept free of encrusted grease deposits, dust, and other accumulated soil.
- Non-food contact surfaces clean
The following non food contact surfaces are soiled: black chip holders at front of deli case, black condiment packets holder at soda fountain, shelves beneath soda fountain, shelves beneath prep table in kitchen. Clean and sanitize all non food contact surfaces as often as necessary to maintain clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walk in cooler vents are soiled. Vents in restrooms are soiled. Clean and sanitize routinely.
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9/24/2014 | Routine | 92 |
HACCP: Ensure personal belongings are stored in designated areas that do not provide the potential for contamination of food or food contact surfaces, including soda syrup boxes. Personal belongings include beverages, keys, coats, purses, and any other items that are not necessary for day to day business operations.
Quats is the sanitizer used in the establishment.
Frozen foods were frozen.
- Food protection during storage, prepartion, display, service, transportation
Baked loaves of bread were not protected while being cooled on racks. Corrected by covering top part of rack.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Non-food contact surfaces clean
1. Black chip display units on front of counter are soiled. 2. Black condiment holders near the soda fountain are soiled. Clean and sanitize all non-food contact surfaces as often as necessary to maintain clean.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Floors properly constructed, clean, drained
1. Black build up present on tiles in front of prep table in back room. 2. Floors of walk-in cooler and walk-in freezer are soiled. Clean and sanitize all floors as often as necessary to maintain clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
1. Ceiling and attached grates in walk-in cooler are soiled. 2. Ceiling and attached grates in walk-in freezer are soiled. 3. Vents in the men's and women's restrooms are soiled. Clean and sanitize ceilings and attached equipment as often as necessary to maintain clean.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Lighting provided as required. Fixtures shielded
Light bulb in walk-in freezer is burnt out. Replace light bulb.
Permanently fixed artificial light sources shall be installed to provide, at a distance of thirty inches above the floor at least 10 foot-candles of light in walk-in refrigerating units, dry food storage areas, and in all other areas to include dining areas during cleaning operations.
- Critical: Toxic items labeled and used properly
Clear plastic spray bottle with blue liquid inside stored beneath counter by soup station was not labeled with contents. Corrected by labeling contents.
Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents.
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1/17/2014 | Routine | 89 |
HACCP: Discussed proper labeling and storage or toxic items. Provided HACCP bulletin.
Frozen foods are frozen.
Quats is the sanitizer used in the establishment.
- Food protection during storage, prepartion, display, service, transportation
1) Bag of onions stored on the floor in the back storage area. 2) Baked bread was found uncovered at time of arrival.
1) Corrected
- Critical: Sanitizing temperature
The temperature of the sanitizing water in the three compartment sink was found to be at 60F.
Corrected
- Non-food contact surfaces clean
The following non food contact surfaces are soiled: 1) black condiment holders near the soda fountain are soiled, 2) storage containers for coffee cups next to microwave ovens are soiled, 3) counter under Turbo Chef oven soiled, 4) interior of the cabinet under soda fountain soiled, 5) dry storage shelving soiled.
Clean and sanitize all non food contact surfaces routinely.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Storage/handling of clean equipment, utensils
Clean/sanitized equipment was found stored close to the hand wash sink with potential splash contamination.
Corrected
- Floors properly constructed, clean, drained
The floor drain at the prep sink area was heavily soiled. The floors under the shelving at the dry storage area are soiled. The floors in the walk in freezer are soiled.
Clean all floors routinely and maintain clean.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Rooms clean, lockers provided and used, clean
Purse and other personal items found stored on soda syrup boxes.
Corrected
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8/13/2013 | Routine | 90 |
HACCP: Discussed procedures for boil orders. Provided HACCP bulletin.
Frozen foods are frozen.
Chlorine bleach is used for the restrooms. Quats is used for general sanitizing.
Good job at following proper thawing procedures.
- Food protection during storage, prepartion, display, service, transportation
Prepared bread on 'cooling racks' are not properly protected.
Corrected
- Critical: Sanitizing concentration
There was no detectable sanitizer in the 3rd compartment of the 3 compartment sink.
Corrected
- Food contact surfaces of equipment and utensils clean
The interior of the cooler cabinet at the front prep area is soiled. The interior of the apple/drink self serve cooler is soiled.
Clean sand sanitize routinely.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
The following non food contact surfaces are soiled: 1) counter top at the olive oil storage table, 2) the exterior of the prep cooler table next to the walk in cooler, 3) the silver storage shelving with black and clear plastic storage containers.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Storage/handling of clean equipment, utensils
The grey storage 'drying' bins at the three compartment sink shelving are heavily soiled and have pooling water.
Cleaned and sanitized utensils and equipment shall be stored in a clean, dry location that provides protection from contamination by splash, dust and other means.
- Single service items properly stored, handled, dispensed
1) The soup container storage shelving is soiled. 2) The condiment/utensil storage racks by the soda are soiled.
Clean and sanitize routinely.
Single-service articles shall be handled and dispensed in a manner which prevents contamination of surfaces which may come in contact with food or with the mouth of the user.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
1) The paper towel dispenser next to the three compartment sink is in disrepair. 2) There is no dedicated waste receptacle for the hand wash sink next to the three compartment sink.
Repair the paper towel dispenser and provide a waste receptacle to the sink.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be maintained in good repair. Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities where disposable towels are used.
- Floors properly constructed, clean, drained
The floor in the walk in cooler is soiled. The floor is heavily soiled under the olive oil table and the three compartment sink.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Green scouring pad was found stored on the 'sanitized and drying' green racks.
Corrected
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1/21/2013 | Routine | 85 |
HACCP: Discussed proper protection of water supply and storage of hoses in/around sinks to minimize and prevent any backflow/contamination of water supply.
Frozen foods are frozen.
Quats is the sanitizer used in the facility.
- Potentially hazardous foods properly thawed
Two frozen food items were being thawed at room temperature on the old display tables across from the walk in coolers.
Corrected
- Food protection during storage, prepartion, display, service, transportation
Bread that is being prepared was not properly protected during preparation.
Provide a top empty pan or inverted pan to protect the top level of foods from any potential contamination.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Personal drinks were being stored on top of boxes of soda syrups.
Corrected
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The shelving and racks at the rear dry storage area of the facility are rusting and in disrepair.
Provide smooth, easily cleanable, non absorbent materials that are in good repair to all nonfood contact surfaces.
Equipment, utensils, and single-service articles shall not impart odors, color, or taste, nor contribute to the contamination of food.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1) Interior of the cooler under the turbo chef cooker, 2) shelving in the walk in cooler.
Clean and sanitize routinely and maintain clean.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
The following non food contact surfaces are soiled:1) Exterior of the soda fountain cabinets, 2) black lid storage containers, 3) soda fountain storage bins for condiments/sugar.
Clean and sanitize routinely and maintain clean.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Storage/handling of clean equipment, utensils
The utensils that have been cleaned and sanitized are being stored in soiled bins at the storage racks by the three compartment sink.
Cleaned and sanitized utensils and equipment shall be stored in a clean, dry location that provides protection from contamination by splash, dust and other means.
- Walls, ceilings, and attached equipment, properly constructed, clean
The wall by the food preparation sink is heavily soiled.
Clean the walls routinely and maintain clean.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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4/16/2012 | Routine | 85 |
NOTE: The facility is currently undergoing a remodel, of which this Department was not notified about. There is a new three compartment sink. Also, there is remodeling of the walls and other areas. It is imperative that this Department obtains the following information: letter which includes the changes being made to the facility, a drawing showing the proposed layout and any equipment specification sheets which show what equipment is being added to the facility (or replaced). A plumbing referral will be made to ensure all plumbing and newly installed plumbing is properly installed. Ensure that all hand wash sinks, prep sinks, and other large equipment is properly labeled on the drawing.
HACCP: Discussed proper storage of gloves at the sandwich preparation sink to prevent potential contaminatino of the gloves and to ensure that the gloves are being used properly.
Frozen foods are frozen.
Quats is the sanitizer used in the facility.
- Food protection during storage, prepartion, display, service, transportation
1) Bread in front of the walk in coolers was not protected/covered at the time of inspection. 2) Drinks and other items are being stored on soda syrup boxes at the rear of the facility.
1) Provide a top empty tray or other method to protect foods. 2) Protect foods at all time, store personal items away or off of the soda syrup boxes.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
Food not subject to further washing or cooking before being served shall be protected from further contamination.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Employee's were observed moving from the front of the prep line, to the rear of the facility, opening coolers and performing other tasks without removing their gloves or washing their hands upon returning to the prep line.
Corrected, educated.
Hands shall be washed thoroughly before using utensils, including: deli tissues, spatulas, tongs or single-use gloves. Gloves used to handle ready-to-eat food, shall be single-use gloves (used for only one task). Single-use gloves shall be discarded when damaged or soiled or when interruptions occur in operations.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The dry storage shelving at the rear of the facility is rusted.
Repair, replace or resurface the shelving to ensure that all non food contact surfaces are smooth, easily cleanable and non absorbent.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1) The shelving in the walk in cooler, 2) interior of the metal cabinet in the walk in cooler, 3) Interior of green cooler at the front prep area.
Clean and sanitize all food contact surfaces routinely.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
The following non food contact surfaces are soiled: 1) Black condiment holder by the soda fountain, 2) Shelving storing dry goods, 3) condiment and utensil holder at the hand wash sink.
Clean and sanitize all non food contact surfaces routinely.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Storage/handling of clean equipment, utensils
The grey condiment holder storing clean and sanitized equipment, which is next to the prep sink is soiled.
Cleaned and sanitized utensils and equipment shall be stored in a clean, dry location that provides protection from contamination by splash, dust and other means.
- Single service items properly stored, handled, dispensed
Salad bowls, covers and trays, in the dry storage area, are being stored with the food contact surfaces exposed.
Corrected
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
There is no waste receptacle at the hand wash sink by the three compartment sink.
Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used.
- Floors properly constructed, clean, drained
The floors in the walk in cooler and freezer are soiled.
Clean all floors routinely and maintain clean.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The walls in the walk in cooler are soiled. The vents in the restrooms are soiled. The ceiling fans in the facility are soiled. The window sills are soiled.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean. Light fixtures, vent covers, wall-mounted fans, decorative materials and similar equipment attached to walls and ceilings shall be easily cleanable.
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1/16/2012 | Routine | 83 |
HACCP: Discussed proper storage and labeling of toxic items.
Quats is the sanitizer used in the facility.
Frozen foods are frozen.
- Thermometers provided and conspicuously placed
There were no thermometers present inside the walk in Cooler, freezer and the small Coca Cola Cooler at the front of the store.
A numerically scaled indicating thermometer/recording thermometer, accurate to plus or minus 3°F, shall be provided and conspicuously placed in each mechanical refrigerator and each hot food storage facility.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The dry storage racks are rusty. The soda storage racks are also heavily rusted.
Repair, resurface or replace the racks.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that is corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Food contact surfaces of equipment and utensils clean
The interior of the microwave is soiled. The shelving of the walk in cooler is soiled.
Clean and sanitize routinely.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
The food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens shall be cleaned at least once a day.
- Non-food contact surfaces clean
The exterior of the microwave is soiled. Condiment holder at drink area is soiled. The soda catching bin is soiled.
Clean and maintain clean.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Storage/handling of clean equipment, utensils
Clean and sanitized utensils next to the 3 compartment sink are stored in a soiled container.
Re-wash, rinse and sanitize the equipment.
Cleaned and sanitized utensils and equipment shall be stored in a clean, dry location that provides protection from contamination by splash, dust and other means.
- Floors properly constructed, clean, drained
The floors near the rear exit, in the walk in cooler and in the walk in freezer are soiled. The drain under the 3 compartment sink is soiled.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Critical: Toxic items properly stored
Can of bug spray stored above bread prep area.
Corrected
- Critical: Toxic items labeled and used properly
Two bottles with blue liquid and another with clear liquid are not labeled.
Corrected
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7/12/2011 | Routine | 88 |
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