- General Comments that relate to this Inspection
No violations noted at the time of reinspection.All food properly stored in the walk-in 6" off the ground.Operator located chemical test kits for quat sanitation. Sanitizer buckets measured 300-400ppm on the sandwich prep line.Towels properly stored in the sanitizer solution except when used for cleaning.Thank you for correcting the violations.Operator lowered the temperature of the flip-top meat/cheese refrigerator by 5F. Thermometer measured at 38F. Meats andcheeses observed between 36F and 42F. Operator was actively using product to create party platters. Operator will continue toeducate staff about closing the lids to maintain temperature below 40F and bringing out 1/4 blocks of product instead of 1/3 blocks.This will ensure that even if the product is slightly out of temperature; it will be used before 4 hours.
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3/16/2015 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed cases of lettuce stored on the floor in the walk-in. Ensure all food is stored 6" off the ground to allow proper cleaning of the floor and to prevent cross-contamination of food products.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) Inaccurate no chemical test kits available. Must provide accurate chemical test kits.Operator uses quat for sanitation but has chlorine strips for testing. Operator must procure the proper strips to test the chemical sanitation in use (i.e. aquire quat test strips).
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.Observed towels on the sandwich line that were not stored in sanitizer. Sponges may not be used for cleaning. The green scrubbers; steel wool or towels may be used for dishes and general cleaning.
- General Comments that relate to this Inspection
Handsinks and restrooms stocked with soap; paper towel and hot/cold running water. Observed good employee handwashing practices during inspection.Vegetable soup hot holding at 190FSingle door refrigerator colding holding 36F- Turkey 40F- Salami 37F- Cheese 40F- Roast Beef 37F- Pastrami 38FMeats and cheeses in sandwich prep top were at 45F. Operator states that the product was out for less than 2 hours and rotates in less than 4 hours; especially during lunch rush. Ensure that equipment can maintain 40F or below by:- reducing temperature of unit- bring out smaller portions of product at a time- keep the lids on the unit closed when not actively being used.Ice machine clean and ice scoop properly stored.Discussed three-compartment sink setup with operator. Wash; rinse; sanitize. Operator uses quat for sanitation.Discussed employee exclusion policy with vomiting and diarrhea (48 hours after last bout); discussed pest control (PCO comes out once per month - no evidence of vermin observed); discussed new food regulations and public workshops on March 11th and 12th
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3/5/2015 | Routine Inspection 1st | 95 |
| No violation noted during this evaluation. | 1/16/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes-Hand sink properly stocked and used.-Observed several staff members washing hands.-Freezer 0F.-Ice machine clean.-Ice scoop properly stored.-Test stripes available.-All items stored at least 6" off the ground.-All lights properly shielded.-Walk-In 36F.-Date labeling observed.-Freezer 2F.-Reach-In 38F.-Cold holding-Meat 36-38F.-Cheese 35-37F.-Bathroom properly stocked.
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1/16/2014 | Routine Inspection 1st | 100 |
| No violation noted during this evaluation. | 2/7/2013 | Routine Inspection 1st | 100 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Deflector plate in ice machine had mold. DIscard ice and clean machine.
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2/7/2013 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
Notes-Hand sinks properly stocked and used by staff.-Three compartment sink ok.-Test stripes available.-Quat buckets at 300.-Freezer 0F.-Walk-In 38F.-Meat holding between 33-39F.-Freezer 10F.-Reach-In 38F.-Ice scoop ok.-Single service storage ok.-Glove use ok.-Lights properly shielded.-Bathrooms properly stocked.-Chemical storage ok.
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2/7/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes: Below noted at time of inspection:1) Store clean and organized.2) Handsinks stocked hot water (observed)3) ALl sanitizing buckets at 300-400 ppm4) Ice machine good5) Line prep onion 42; tomato 41; potatoe salad 43; all degree F.6) ine refer at 39 degree F all product properly stored and below 40 degree F.7) All scoops good8) SLicer is very clean good job9) Mop sink/trash ok10) Restrooms ok11) Walkin at 40 degree F all product properly stored; dated; labelled and at proper temp.12) Glove use in place13) PEst and sick policy in place.14) Three comp sink15) Test strips thermometers available. (quat)
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1/23/2012 | Routine Inspection 1st | 100 |
- [1] Wiping clothes: clean; use restricted
Sanitizer bucket was at a very faint blue need to change frequently.
- General Comments that relate to this Inspection
Notes: Below noted at time of inspection.1) All handsinks stocked hot/cold observed2) Ice machine - ok3) Freezer in back 7 degree F storage good all product frozen.4) Main refer at 40 degree F all product stored and dated 5) Bread freezer at 0 degree all frozen6) Line temps good between 37-40 degree F.7) Refer by register needs replaced rusting; sealed food only so ok for now. 8) Glove use*****CFPM coming up make sure to renew*************
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1/18/2011 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
Handsinks fully stockedWalk-in Refrig. @33FReach-in Refrig @36FTemps noted: Turkey Roast @36F; Ham @37F; Salami @36F;Roast Beef @38FSanitizer buckets used to wipe surfaces - tested - 200 ppm Quat3-comp sink used for utensils - tested - 200 ppm QuatCustomer Restrooms clean and fully stockedVery Clean Facility - Thank You !!!
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2/9/2010 | Routine Inspection 1st | 100 |
- [1] Lighting provided as required; fixtures shielded
370) Adequate lighting not provided. Provide sufficient lighting to ensure food protection and proper cleaning.
- General Comments that relate to this Inspection
Handsinks fully stockedAll reach-ins were <40FWalk-in Refrig. @34FTemps noted: Roast Beef @41F; Roast Turkey Breast @38F;Ham @40F; Chicken Noodle Soup @163FSanitizer buckets used - tested - 200 ppm Quat3-comp sink used for utensils - tested - 200 ppm QuatCustomer restrooms clean and stocked
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2/19/2009 | Routine Inspection 1st | 99 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Shall repair all areas in kitchen with bare wood. Areas at front counter under make-up refrigeration unit need to have the bare wood areas sealed. All surfaces shall be smooth and easily cleanableFacility shall remove all duct tape from any surfaces and replace with a cleanable material such as stainless.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding good; vegetable soup at 169 degrees; cheese soup at 159 degrees.Cold-holding good; tuna salad at 39 degrees; ham at 38 degrees.Three compartment sanitization procedures checked ok; test strips available.Sanitizer buckets checked ok at 50-100ppm chlorine.Refrigeration temperatures checked ok with-in acceptable limits; main walk-in unit at 39 degrees.All reach-in refrigeration checked ok; <40 degrees.
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4/10/2008 | Routine Inspection 1st | 99 |
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