- [1] Original container; properly labeled
-Observed bags of ice that was bagged by the facility for sale with no trace back label. Ensure all ice for sale is labeled with store name and address for trace back purposes. Corrected during inspection.-Observed containers of pasta salad for sale in the reach in cooler with no trace back label. Ensure all products for sale are labeled with store name and address for trace back purposes. Corrected during inspection.
- [2] Food protected during storage; preparation; display; service; transportation
-Observed make up unit at 44F. Facility had the lid open and had just finished lunch rush. Tomato at 49F; lettuce at 49F; egg salad at 49F; chicken at 43F; pastrami at 47F; ham at 50F(voluntarily discarded.) Unit was turned down during the inspection.At the end of the inspection make up unit was 42F. Tomato at 46F; lettuce 45F; egg salad 47F. *Ensure make up unit is keeping temperatures at 41F or below to reduce the growth of bacteria and viruses and reduce spoilage.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
-Observed yellow mold like build up in the ice machine. Ensure ice machine is cleaned and sanitized on a more routine basis to reduce the growth of mold and bacteria. *Ice in the machine must be discarded and the ice machine clean and sanitized by 09/24/15. Ensure first batch of ice after cleaning and sanitizing is discarded.-Observed ice scoops being stored on a shelf that was dirty. Ensure ice scoops are cleaned sanitized and stored properly. Corrected during inspection.-Observed dried and crusted build up on the meat slicer. Per owner the meat slicer is cleaned and sanitized in the 3 compartment sink at the end of each day. Ensure meat slicer has no food debris build up by 09/24/15 to reduce the growth of bacteria and viruses and to reduce cross contamination.
- General Comments that relate to this Inspection
Notes: Discussed hand washing policy and employee sick policy. Ensure employees sick with vomitting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped.-Handsink clean and stocked.-Restroom clean and stocked.-Reach in cooler at 44F. Ham 41F; pastrami 41F; meat balls 41F.-Reach in cooler at 37F. Whole produce and dairy.-Make up unit at 42F. Turned down during the inspection. See notice above.-3 compartment sink set up properly. Sanitizer at 200 ppm Quat.-Sanitizer bucket at 200 ppm Chlorine.-Test strips available.-Observed good hand washing and glove use.-Cutting boards clean and smooth.-Observed good utensil storage.-Observed good chemical storage.Per owner no other individuals in the facility have a CFPM certificate. Per owner no individuals have taken a CFPM exam and failed the exam within the past year.
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9/23/2015 | Routine Inspection 1st | 95 |
- [5] Hands washed and cleaned; good hygienic practices
Observed multiple employees washing gloves during handwashing. Prior to handwashing; employees must remove gloves; then wash hands; and then put on new gloves. Educated operator - corrected on site.
- General Comments that relate to this Inspection
Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Prep cooler at 36 fObserved bottom temps in low 40's f and top temps in mid 40's f. Temperatures were taken during lunch rush. Recommend adjusting cooler thermostat down to compensate for periods of busy times. Product should maintain 40 f or below at all times; even during rushes. Highly recommend taking product temps frequently to monitor temps of this unit.Back cooler at 38 f-raw shell eggs at 41 fSoup hot holding at 156 f. Per operator; soup is mostly discarded or taken home at end of day. If facility cools down soup; it must cool from 140 f to 40 f within 4 hours OR from 140 f to 70 f within 2 hours and 70 f to 40 f within and additional 4 hours. Facility does not have walk-in cooler. Recommend setting up an ice bath in prep sink and place soup in ice bath; and stir frequently.Sanitizer in three compartment sink at 200 ppm quat. Ensure sanitizer is being replaced every two hours or more often if needed.Facility overall clean and well kept.
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11/21/2014 | Routine Inspection 1st | 95 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed slime build-up inside ice machine. Clean and sanitize ice machine on a more frequent basis.
- [1] Installed; maintained
Observed drain lines under three compartment sink in need of cleaning. Clean on a more frequent basis.
- General Comments that relate to this Inspection
Notes:Handsinks and restrooms properly stocked.Discussed importance of handwashing. Handwashing observed - good.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Stand-up reach in cooler at 40 f-ham 41 f-pastrami 41 fPrep unit at 45 f (after lunch rush)-cheese 41 f-ham 42 fSmall reach in unit below 40 f-meatballs 38 f-sausage 39 fOnly raw product is chicken. Chicken is cooked to 165 f minimum; per operator. Chicken is shredded for chicken salad. Items are pre-chilled first - good.Discussed wash; rinse; sanitize procedures - goodSanitizer bucket at 200 ppm chlorine. (Reduce to 50 - 100 ppm chlorine.Test strips on site.
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12/4/2013 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
The items noted on the routine inspection conducted on 7/25/2012 have been corrected.Refrigerated prep unit was serviced. Product temperatures on top of unit at 43 F; adjust thermostat to keep product temperatures at 40 F or below.
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8/9/2012 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Sliced cheese 46 F; tunal salad 46 F; sliced ham 46 F; sliced turkey 47 F on top of refrigerated sandwich prep unit. Ambient temperature inside unit checked at 46 F. Service this unit to keep product temperatures at 40 F or less.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Noted top and bottom surfaces of cutting boards on 3 prep units to be very rough and to have stains due to excessive scoring of surfaces. Replace cutting boards to provide smooth and easy cleanable surfaces.
- General Comments that relate to this Inspection
Refrigerator in back room at below 40 F. Refrigerated prep unit for storage of eggs and butter at 35 F.Noted hand sinks at front and back areas and in both restrooms to be stocked and functional.Observed good hand washing practices of employees.
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7/25/2012 | Routine Inspection 1st | 94 |
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
Noted trash build-up and one trash bag inside trash enclosure and one trash bag outside of enclosure. All trash appears to be from other businesses in strip mall. Have trash enclosure cleaned and trash bags placed inside dumpster when removed from establishments. Have property management clean the enclosure frequently to keep it clean at all times.
- General Comments that relate to this Inspection
Temperatures taken in two refrigerated prep units: provolone cheese 41 F; cooked chicken breast 41 F; sliced ham 39 F sliced turkey 39 F; tuna salad 41 F;Roast beef piece 40 F; sliced swiss cheese 48 F; sliced salami 39 F.Noted hand sinks in prep areas and restrooms stocked and functional.Ensure to take slicer apart at least every four to clean and sanitize in 3-compartment sink and in place.Reviewed sick employee policy / exclusion requirements with owner.
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8/31/2011 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
Owner / manger has successfully completed and been issued the WCHD's Certified Food Protection Manager's certificate. Facility is now in compliance with this requirement.
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6/20/2011 | Routine Reinspection 2nd | 100 |
- General Comments that relate to this Inspection
The items noted on the previous inspection conducted on 9/22/2010 have been corrected with the exception of the Certified Food Protection Manager requirement for which the current deadline is 10/28/2010.Owner has completed an on-line certification course and has been issued the national ServSafe certificate; however; the latter on-line course is not approved by WCHD. Owner must either receive approval for the course completed by having course reviewed by the WCHD for its approval or take another course that is approved by WCHD. Owner must apply for the WCHD certificate immediately after having WCHD's approval on course completed.Follow-up to be conducted by 11/10/2010 to verfify that CFPM requirement has been met.
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10/21/2010 | Routine Reinspection 1st | 100 |
- [1] Original container; properly labeled
Noted individual servings of salad containers in glass refrigerator with no labels. Label salad containers with product name; list of ingedients and busines name.
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
Trash build-up noted inside dumpster enclosure serving strip mall. Have dumpster enclosure cleaned by 9/23/2010.
- General Comments that relate to this Inspection
Noted all refrigerated untis operating at 40 F or below.Noted hand sinks in prep area and in resrtrooms stocked and functional.Temperatures checked in refrigerated equipment: Sliced pastrami package at 40 F; slice cheese at 38 F.Certified Food protection Manager deadline of 9/8/2010 issued on previous inspection; owner to complete on-line curse within one week. Must have certification exam completed by 10/07/2010. Follow-up tobe conducted on this requirement to verifiy that WCHD's CFPM certificate has been issued by 10/28/2010
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9/22/2010 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
Ok to issue permit to operateAll refrigerated equipment checked at below 40 F.Discontinue use of sponges to wash utensils; replace with scrub pads without sponge.Raise ice machine's drain lines above the floor sink to provide them with required air gap (minimum one inch air gap). Ensure that sofas and carboard left behind dumpster enclosure which serves strip mall are removed from premises.Risk category 1 assigned. Facility must have at least one Certified Food Protection Manager on staff full time by 9/8/2010.
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7/8/2010 | Opening Inspection | 100 |
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