- General Comments that relate to this Inspection
No violations observed at the time of inspection:Cold-holding checked good; cheese at 41F; ham; turkey; and roast beef at 39F (make-up unit); tomatoes at 38F; tuna also 38F.Hot-holding checked good; cheese soup at 153F; vegetable soup at 151F.Handsinks checked stocked and functional; observed handwashing and glove use with food preparation.Refrigeration and freezer units checked within regulation; walk-in ambient temperature at approximately 37F.Observed proper three-compartment sanitization procedures; chlorine checked at 50-100ppm; sanitizer buckets checked at 50-100ppm chlorine.Reviewed employee illness protocols****
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3/19/2015 | Routine Inspection 1st | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall repair shelves under make-up refrigeration/food preparation counter; observed formica/laminate damaged. Maintain all surfaces in food preparation area to be smooth and easily cleanable.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; chili at 167F; broccoli cheddar soup at 157F; chicken/vegetable soup at 164F.Cold-holding checked good; pastrami at 36F; ham also 36F; tuna at 33F; cheese at 38F; tomatoes also 38F.Sanitizer buckets available with 50-100pm chlorine at all stations.Handsinks stocked and functional; observed handwashing and glove use with ready-to-eat foods.All refrigeration and freezer temperatures checked within regulation; walk-in refrigeration checked at approximately 36F.Employee illness policies ok.
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1/21/2014 | Routine Inspection 1st | 99 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed several areas on (front food preparation line) with bare wood exposure; facility shall repair all bare wood exposed areas with a smooth and easily cleanable material.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Cold-holding checked good; turkey at 39F; roast beef at 40F; ham at 41F; tuna at 42F; pastrami at 38F.Handsink stocked and functional; observed glove use with ready-to-eat foods (good); employee illness policies ok.All refrigeration and freezer temperatures checked within regulation; walk-in ambient temperature at approximately 36F.Slicer observed clean; facility has good SOP for routine cleaning of slicers.Restrooms stocked and clean.
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2/5/2013 | Routine Inspection 1st | 99 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Two minor maintenance issues were observed:1) Tile base coving piece missing at entryway into kitchen. Gaps into wall are exposed. Repair to seal access to inside wall and to prevent damage to structure through water damage.2) Back door has approximately 1/2 inch exposed to outside. Weather stripping should be installed to prevent potential pest access.
- General Comments that relate to this Inspection
Hand sinks stocked-proper hand washing observedMeat holding case @ 39F-ham @ 39FSalad display case @ 39FWalk in @ 40F-tuna salad @ 39FTuna salad pre-chilled prior to preparationSanitizer buckets @ 100ppm chlorineTest strips availableNo raw productThawing done in three compartment sinkSlicer wiped down with sanitizer after each customer; then broken down and washed; rinsed; and sanitized after each shiftEggs used are pastuerized*Three compartment sink had small leak in drain pipe. Plumber already scheduled.
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2/28/2012 | Routine Inspection 1st | 99 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Slicer in back had not been cleaned since last used. The slicer is primarily used for catering jobs - the slicer in front is used for most things. Slicers should be cleaned and sanitized after every use to prevent potential bacteria build up.
- General Comments that relate to this Inspection
Hand sinks stocked-gloves worn by food handlers-cash handlers separate from food handlers*Reviewed hand washing practices with operatorNo sign of pestsAll refrigeration operating @ 40F or below-roast beef @ 38F-salami @ 41FNo raw productProduct stored off floor3 compartment sink @ 100ppm chlorineSanitizer buckets @ 100ppm chlorineFacility cleanFreezer okRestroom stocked*Discussed slicer cleaning policy. Policy is very good - slicer is wiped down with sanitizer cloth after each use; then broken down twice a day for a complete cleaning. Catering slicer should be treated the same way and completely broken down and washed; rinsed; and sanitized within 4 hours of use.*Discussed the need to make sure that non-food contact surfaces are kept clean (such as handles of equipment; under counter top near garbage bins) to prevent potential hand/glove contamination and recommended training employees to hit these areas on a regular basis when wiping down counters.
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7/15/2011 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sinks stocked3 comp sink @ 100ppm chlorineRefrigerator temps @ 40F or belowAll product stored correctlyHam - 42Fturkey - 40FNo raw product; except for shell eggs in the morningSanitizer buckets okFacility clean**Reviewed temperature charts with operator. Not all dates were filled out. Stressed that the morning temps on the meat stored overnight in the bins was a very important temp to take; as any product out of temp would have been so for 12 or more hours.**Reviewed slicer break down and cleaning with operator.
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8/11/2010 | Routine Inspection 1st | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Freezer condenser unit is leaking frozen condensate. Unit needs to be maintained to prevent condensate from contacting food product.
- General Comments that relate to this Inspection
Hand sinks stockedSanitizer bucket @ 100ppm chlorineTuna scoops stored in ice waterMeat bins @ 40F; ham 39F; salami 40FReefer units @ 40F Facility cleanSteam table ok; chili @ 155F**Reviewed with operator need to cook foods in microwave prior to placing in steam table. This is current policy.
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3/12/2009 | Routine Inspection 1st | 99 |
- [1] Original container; properly labeled
Must use NSF or equivalent food storage containers.
- [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.
- [2] Containers or receptacles: covered; adequate number; insect/rodent proof; frequency; clean
320) Garbage enclosure area is dirty. Clean thoroughly to prevent vermin harboarge. Need to provide a covered waste container in women's restroom.
- General Comments that relate to this Inspection
Handsinks fully stockedDry goods storage cleanWalk-in refrig @34FWalk-in Frzr @1FAll reach-in refrig were <40FTEmps noted: Tortilla soup @175F; Vegetable soup @171F; roast beef @33F; Salami stick @34F; Tuna salad mix @33F; Turkey breast @35F3-comp sink used for utensils - tested - 100 ppm ClSanitizer buckets used for countertops and tables - tested - 150 ppm Cl** Observed both wash hands multiple times during insp - Great job!!!Dumpster area clean
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2/19/2008 | Routine Inspection 1st | 96 |
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