- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
No soap ar paper towels available at prep area hadn sink; no soap available at bathroom hand sink. Soap and paper towels were provided at this time. Ensure to keep hand sinks properly stocked at all times.
- General Comments that relate to this Inspection
No gloves available for staff to slice and handle bakery goods that are sliced and wrapped for individual portions. Must keep gloves stocked which are manadatory under new regulations to prevent bare hand contact with ready to eat foods. Employees must wash hands as required and put gloves on before handling any unpackaged food prodcuts.Walk-in cooler at 40 F.Undercounter refrigerator at 38 F.Ensure to set up sanitizer solution at 100 ppm chlorine concentration in the 3rd compartment when 3-compartment sink is used to clean and sanitize utensils in.Noted some trash and used car oil containers in common trash enclosure. Contact property management to have enclosure cleaned; Enclosure must be cleaned routinely to keep it clean.
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7/10/2015 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
Leak in faucet was fixed; hand sink is now supplied with hot water.Bagels and bread obtained from local approved sources; bread sliced on site; bagels and bread slices wrapped individually on site and stored in freezer.
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7/31/2014 | Routine Reinspection 1st | 100 |
- [1] Installed; maintained
Hot water for hand sink found shut off due to leak in faucet. Have leak fixed to keep sink supplied with hot water.
- General Comments that relate to this Inspection
Walk-in cooler at 38 F.Undercounter refrigerator at 36 F.Noted hand sinks stocked.Chlorine test strips are available for monitoring of clhorine concentrations in 3-compartment sin.
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7/25/2014 | Routine Inspection 1st | 99 |
- [2] Handling of food; ice; minimized
Noted ice scoop handle covered in ice in ice maker. Must keep handle always above the ice or outside of ice maker on a clean and sanitized surface. Corrected on site.
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
Several trash bags from this establishment and loose trash and dirt noted in common dumpster enclosure for strip mall. Must clean the enclosure of trash and dirt and place them inside dumpster. Ensure that dumpster enclosure is kept clean.
- General Comments that relate to this Inspection
Walk-in cooler a 37 F.Worktop refrigerator at 38 F.Noted hand sinks in prep area and in restroom stocked and funcional.
- General Comments that relate to this Inspection
Trash from this establishment was placed inside dumpster. At this time; one trash bag and loose trash from other tenant noted on dumspter enclosure floor.. Will follow up with management and tenants to ensure that enclosure is kept clean by all tenants.
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7/2/2013 | Routine Inspection 1st | 97 |
- [1] Thermometers provided and conspicuous
Install a thermometer in the one door reach-in freezer. Ensure that the unit holds 0F or less.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Sanitizer tested 0ppm chlorine residual. Advised operator to makeup and maintain at 50-100ppm for chlorine (bleach) based sanitizers. Tested 100ppm after remake. Corrected on-site.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
There is visible mold accumulation inside the ice machine (on the white plastic ice drip/drop tray). Turn the machine off; wash; rinse; sanitize and allow to airdry prior to restart. Perform this cleaning maintenance as often as needed to prevent this buildup.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
The right hand side door gasket on the 2-door front undercounter refrigeration unit is damaged and hanging off the door in sections. Replace.
- General Comments that relate to this Inspection
OBSERVATIONS:- Handsinks were stocked and operational- Ambient refrigeration temperatures were at or near that required by regulation (walk-in 36F; reach-in 42F).- All chemicals were stored and labeled correctly.
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7/27/2012 | Routine Inspection 1st | 92 |
- [2] Handling of food; ice; minimized
Operator was using a single use cup as a scoop in the beans within the reach-in freezer. Use food grade scoops with handles only so that you minimize operator hand contact with the food. (Corrected on-site).
- [1] Thermometers provided and conspicuous
Install a NSF listed thermometer in the reach-in freezer. Maintain the freezer at 0F or less.
- [1] Installed; maintained
There is a leak on the neck of the faucet at the 3-compartment sink. The operators are currently using a towel to keep the faucet from spraying. Repair or replace the leaking faucet.
- General Comments that relate to this Inspection
OBSERVATIONS & RECOMMENDATIONS:- Sanitizer wipe down water tested 50ppm chlorine residual (50-100ppm required).- All temperatures observed were at or near regulation (i.e. reach in 40F; walk-in 42F)- Ensure that all expired (outdated) product is promptly removed from service.- There were food ingredients (open containers of powder) located within close proximity to the hand washing sink. A minimum 12" separation between the sink and any food or food equipment must be maintained in order to protect the food from hand wash water splash OR a splash guard may be required to be installed. The containers should also be covered to prevent contamination.
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7/6/2011 | Routine Inspection 1st | 96 |
- [1] Thermometers provided and conspicuous
No thermometer in the 2-door reach-in cooler - Install. Maintain all refrigeration at 40F or less.
- [3] CFPM or person in charge present; certificates posted as required
No Certified Food Protection Manager available at the time of inspection. One must be provided within 60 days (by 8-17-10)
- General Comments that relate to this Inspection
NOTES:- All hand washing sinks were stocked and operational- Observed good handwashing- Sanitizer level tested 100ppm bleach- All refrigeration temperatures were within regulation. Walk-in ambient = 40F.
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6/17/2010 | Routine Inspection 1st | 96 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Inaccurate thermometers (broken - split liquid) in the 2-door reach in cooler at the west counter and in the 1-door reach in freezer. Replace.
- General Comments that relate to this Inspection
NOTES:1) Please ensure that sanitizer make-up water is maintained between 50-100 ppm residual chlorine. To strong a level may leave residual on dishes and to little will not be effective in sanitizing the dish or work surface.
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6/25/2009 | Routine Inspection 1st | 98 |
- [2] Food protected during storage; preparation; display; service; transportation
050) Food product stored on floor. Store all food product at least 6 inches off floor to prevent potential cross contamination.Observed several boxes of chocolate chips stored on floor of walk-in reefer.
- [1] Thermometers provided and conspicuous
080) Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.Oserved missing thermometer in reach in freezer.
- [1] In-use food; ice dispensing utensils properly stored
090) Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.Observed several dirty wiping cloths stored on countertops of coffee bar.
- General Comments that relate to this Inspection
Notes:All use by dates current; no expired food. Reviewed with operator set up of 3 compartment sink. Discussed with operator that handwashing sinks are for handwashing only. Do not wash food service equipment at handsink. All food service equipment needs to be washed in 3 compartment sink. 1) Person in charge must review with all staff on all shifts to set up 3 compartment sink properly.2) Provide a covered trash can in employee restroom for sanitary products.3) Remove all sponges from facility. Sponges can harbor bacteria. Abrasive pads are OK.All cold holding units cold holding between 40 - 42 F. Do monitor cold holding units to ensure ambient temp. is below 40 F. Observed good handwashing.
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8/25/2008 | Routine Inspection 1st | 95 |
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