- [4] Facilities to maintain product temperature
Sandwich station unit is not holding temperature. All product was moved to the walk in refer.Unit must be serviced prior to being utilized for food service.
- General Comments that relate to this Inspection
The following was inspected:Walk in freezer holding at 0fWalk in Refer: sliced roast beef @ 40f; sliced ham @ 39f; chicken breast @ 39f; veggies @ 40f3 compartment sink available for use and no leaksDishwasher in use with chlorinetest strips available for 3 compartment sink and dishwasherracks and storage area are clean and free of debrisAll food product stored properly and away from chemicalsReach in refer unit thermometer reading at 48f; moved all sliced deli meats and cheese to walk in refer. Unit must be serviced prior to use.Discuss no bare hand food contact with ready to eat foods. Must implement process immediately to ensure compliance with new regulations.
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6/19/2015 | Routine Inspection 1st | 96 |
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
FRP is observed to be cracked and broken in one area by mixing station. Must repair and/or replace area as necessary to maintain a smooth and cleanable surface.Correct within 60 days or by September 18; 2014.
- General Comments that relate to this Inspection
The following was inspected:Hand sinks are all stocked with towels; soap; and have hot water;Sanitizer strips available - directions for use are on wall by 3 compartment sink;Dish machine chlorine at 50 ppmFreezer is organized and food product is dated; all product @ 32fWalk in refer is organized and all food product is labeled and dated;salmon @ 40f; sliced roast beef @ 39f; turkey @ 40fprep table clean: sliced tomatoe @ 41f; salami @ 40f; sliced deli meat @ 40fAll food product is properly stored and off ground level;Coffee area is clean; ice scoop stored properlyIce machine has been serviced and cleaned at time of inspection;chemicals all stored away from food product
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7/18/2014 | Routine Inspection 1st | 99 |
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.Observed wire shelving by dish machine dirty with buildup. Wipe all shelving on regular basis to maintain sanitary conditions. Correct by 9/13/13.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
360) Wall in need of repair. Repair following area(s) to maintain a smooth; durable; and easily cleanable surface.Observed wall by soup area in need of repair. Paint has been scraped from wall exposing drywall. Install FRP on wall to make surface of wall smooth; sealed; easily cleanable; and durbale. Correct by 9/25/13.
- General Comments that relate to this Inspection
Notes:Walk in freezer @ 0 f. All food products frozen; labeled; dated; and stored properly. Walk in coolers @ 40 f. All food product labeled; dated; and stored properly. Salmon @ 38 f; Deli meats 34 - 39 f; Tofu burgers @ 38 f; Cheeses 38 f. Reach in coolers @ 40 f. Cooked chicken @ 38 f; Deli meat 38 f; Cheeses 38 f; Sliced tomatoes 38 f. Smoothie cooler @ 40 f. All serving utensils stored properly and clean. Coffee/soda area clean.Prep areas clean; organized; and well maintained. Dry storage - all food products stored properly. Utensils and bakeware clean and stored in clean location. Handsinks stocked and accessible. Dish machine @ 50ppm. Floors; counters; and customer area clean and well maintained.Observed handwashing and food prep onsite.
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9/11/2013 | Routine Inspection 1st | 98 |
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
360) Wall in need of repair. Repair following areas to maintain a smooth; durable; and easily cleanable surface:-re-seal base coving under dishwasher.Clean walls throughout including wire racks near dishwasher and under and behind equipment.
- General Comments that relate to this Inspection
Notes:-hand sinks stocked-make-up units at 36F-40F -pre-cooked chicken breast 39F -pre-cooked sausage 38F -deli meats and cheesed 36F-40F-all meat products are received pre-cooked - no raw meat preparation-hot holding: -soups 167F-177F-discussed cooling procedures for soups with no problems noted-walk-ins 37F-38F -deli meats and cheeses 36F-39F-containers labeled and dated-walk-in freezer at 5F-display reach-in at 40F-dairy reach-in at 38F-product dates current; FIFO policies in place-dishwasher checked at 100 ppm chlorine-wiping cloth sanitizer buckets checked at 200 ppm quat-chemical test kits provided-handled scoops in use for all bulk baking ingredients-food and single service items stored 6" above ground-chemicals labeled and stored properly-customer and employee restrooms stocked and clean-discussed employee health policies. Ensure ill employees exhibiting gastrointestinal symptoms (diarrhea; vomiting; fever; jaundice) are excluded from work for at least 48 hours after symptoms stop.
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4/24/2012 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
No violations noted at time of inspectionNotes:-hand sinks all stocked-observed employee hand washing-produce walk-in at 36F -turkey 38F -salmon 37F-deli meat walk-in at 35F -deli meats and cheeses at 36F-38F-walk-in freezer 0F-product dates currentice machine clean; scoop properly stored-scoops for bulk powders stored properly-dishwasher checked at 100 ppm chlorine-wiping cloth buckets checked at 200 ppm to 400 ppm quat-chemical test kits available-food and single service items stored 6" above ground-make-up units 38F-40F -deli meats and cheeses 39F-41F -salmon 39F-front display reach-in at 40F-dairy reach-in at 40F-front ice bin scoop properly stored-chemicals labeled and properly stored-employee and customer restrooms stocked and clean-discussed employee health policies. Ensure ill employees exhibiting gastrointestinal symptoms (diarrhea; vomiting; fever; jaundice) are excluded from work for at least 48 hours after symptoms stop.
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2/24/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
CFPM Update Only:Jim ZbellaM1002853/1/15
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6/2/2010 | Routine Inspection 2nd | 100 |
- [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.
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces of equipment dirty (outside and tops of bulk storage containers). All non food contact surfaces of equipment must be clean.
- General Comments that relate to this Inspection
Operator has ServSafe certificate; but must apply for WCHD reciprocity for CFPM by 6/1/10. Provide the WCHD with proof of a 16 hour course by an approved WCHD instructor and a passing test score. Once obtained; ensure certificate is posted in facility at all times.Notes:-hand sinks all properly stocked-observed employee handwashing-containers all labeled; scoops stored properly-walk-in freezer at 0F-back walk-in refrigerator at 38F -turkey 40F -salmon 40F-front walk-in refrigerator at 39F -all deli meats 38F-40F-ice machine clean; scoop properly stored-dishwasher checked at 100 ppm chlorine-make-up unit at 39F -deli meats and cheeses 38F-40F -sausage 37F-display reach-in at 40F-dairy reach-in at 40F-product dates current; FIFO policies in place-wiping cloth sanitizer bucket at 200 ppm quat-chemical test kits (chlorine and quat) available-employee restrooms stocked and clean-customer restrooms stocked and clean-chemicals labeled and properly stored-discussed employee health policies. Ensure ill employees exhibiting gastrointestinal symptoms (diarrhea; vomiting; fever; jaundice) are excluded from work for at least 48 hours after symptoms stop.
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5/24/2010 | Routine Inspection 1st | 97 |
- [2] Food protected during storage; preparation; display; service; transportation
050) Food product stored on floor in walk-in. Store all food product at least 6 inches off floor to prevent potential cross contamination. Corrected on-site.
- General Comments that relate to this Inspection
Notes:Hand sinks properly stocked.Walk-in freezer at 10°F – ensure freezer unit is maintained at 0°F or below.Walk-in refrigerator at 35ºF. Pre-cooked chicken in walk-in at 28°F.Deli meat prep. reach-in at 40°F; condiment prep. reach-in at 40°F; beverage display reach-in at 38°F; dairy reach-in at 40°F.Fruit walk-in at 35°F.Dishwasher sanitizer checked at 50 ppm chlorine.Wiping cloth sanitizer bucket at 200 ppm quat.Refrigerated products (deli meats/cheeses) labeled with date and time.Restrooms properly stocked and clean.Discussed employee health policies – no problems noted.
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2/6/2009 | Routine Inspection 1st | 98 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
140) Dishwasher not dispensing proper levels of sanitizer. Repair unit to dispense adequate amounts of sanitizer to ensure proper sanitization.
- General Comments that relate to this Inspection
Call 328-2611 and leave message when sanitizer problem has been resolved.
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1/30/2008 | Routine Inspection 1st | 96 |
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