- [3] CFPM or person in charge present; certificates posted as required
-Facility did not have the CFPM certificate available. Per owner he will e-mail certificate 02/24/16. If facility does not have CFPM certificate verified within 30 days the permit will be suspended.
- General Comments that relate to this Inspection
Notes: Facility was clean and organized. Discussed hand washing policy and employee sick policy. Ensure employees sick with vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped. Discussed no bare hand contact regulation.-Handsinks clean and stocked.-Restroom clean and stocked.-Rover make up station at 40F. Ham 40F; pineapple 40F.-Sandwich board station at 39F. Turkey 40F; ham 40F; cheese 40F. Tomato 44F (just sliced).-Reach in freezer at -2F. All product frozen and stored properly.-Walk in cooler at 32F. Ham 39F; turkey 36F; sprouts 36F. All product stored properly; dated; clean and organized. Lights properly shielded.-Observed proper thawing.-3 compartment sink set up properly. Quat at 300 ppm. Test strips available.-Sanitizer bucket at 300 ppm Quat.-Cutting boards smooth and clean.-Knives clean and stored properly.-Slicer clean. Reviewed cleaning and sanitizing procedures. Good.-Observed proper chemical storage.-Observed proper food storage.-Observed proper utensil storage.-Facility just added eggs to the menu. Eggs are from the carton and pasturized.Per owner no other individuals have a CFPM certificate and no individuals have taken a CFPM exam and failed the exam within the past year.
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2/24/2016 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
Handsinks clean and stockedBathrooms clean and stockedSanitizer buckets 50 ppm Cl3 compartment sink 300-400 ppm Quat Observed good handwashing by staff Staff wipes down and sanitize games in the other room at the end of the dayAll fridges <=40Ftwo door make up tablepasta salad 39Fpork 42Fmeatballs 44FEnsure the top of the unit is closed when not in use to maintain temperature; especially since this facility is serving raw sproutsthree door make up tablesliced turkey 39FSliced ham 40FSalami 40FFood storage goodObserved good cleaning and sanitizing of meat slicer prior to use Discussed ways to reduce bare hand contact with ready to eat foodsReviewed cleaning and sanitizing process for meat slicer
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5/6/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:RE-INSPECTION FROM 8/29/14 ROUTINE INSPECTION.SANDWICH PRE UNIT HAS BEEN REPAIRED AND IS NOW HOLDING PROPER TEMP. THERMOMETER INSIDE AT 33F. HAM AND TURKEY INSIDE AT 41F. MEAT ON TOP OF UNIT BETWEEN 42-42F.
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9/12/2014 | Routine Inspection 2nd | 100 |
- [4] Facilities to maintain product temperature
Observed make up unit for sandwiches with an ambient temp of 47F and most food in top of unit @ 45-47F. All food moved out of this unit and into other make up unit and walk-in. Refrigeration technicians arrived during re-inspection and thermostat will be repaired. Unit should not be used to store potentially hazardous foods unitl it's able to hold temperature at 40F. Unit will be reinspected Tues 9/2/14.
- General Comments that relate to this Inspection
Violation from 8/26 has been corrected but the following items were observed during reinspection:
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8/29/2014 | Routine Reinspection 1st | 96 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Observed no thermometer in condiment make up unit and inaccurate thermometer in main sandwich make up unit. Must provide accurate thermometers/chemical test kits and monitor these units to ensure they are holding proper temperatures.
- General Comments that relate to this Inspection
Hand sink clean and stocked. Observed good handwashing by employees. Restrooms clean and stocked. Three compartment sink in use with 300 ppm Quat. Reach in freezer @ 9F. Sandwich make up unit- no thermometer but Ham and Turk temped @ 41F in bottom of unit. Peppers & Onions temped @ 44F in top of unit.Condiment make up unit- no thermometer but Potato Salad @ 40F. Pineapple @ 44F. Walk in @ 38F. Cooked meatballs @ 37F. Dressing @ 40F. Discussed slicer cleaning procedure. No issues. Night crew slices meats and cheeses and then completely cleans and sanitizes unit. Day crew only will use slicer for vegetables and then wipe down unit with sanitizer cloths.
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8/26/2014 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionFacility very cleanHand sinks stocked-proper hand washing observed by all employeesRestrooms stockedMake up units @ 40F-pesto @ 39F-turkey @ 40F-tuna @ 40FWalk in @ 40F-no raw product-no coolingFreezer okSlicer clean*Reviewed cleaning process with employees. Process is good.Three compartment sink @ 200ppm quatTest strips availableSanitizer bucket in place @ 200ppm quat*Reviewed need to change out sanitizer buckets every 4 hours or when visibly dirty
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11/21/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**Ok to operate; ok to issue permitHand sinks okRefrigeration okThree compartment sink okSurfaces smooth and cleanableFreezer okBackflow preventer in placeMop sink okRestrooms ok*Operator will ensure that all surfaces are cleaned and sanitized prior to operation.
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4/3/2013 | Opening Inspection | 100 |
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