- General Comments that relate to this Inspection
No violations observed at the time of inspection:Hot-holding checked good; chicken breast at 211F; potatoes at 157F; corn dogs at 155F; brown gravy at 200F.Cold-holding checked good; fruit at 44F (just sliced); "thanksgiving salad" at 41F; ham at 36F; cheese at 40F.Quaternary ammonia at >200ppm at all sanitizer buckets and three-compartment sink.Facility in compliance with new date marking regulations and no bare hands with ready-to-eat foods. Gloves and handwashing observed****Handsinks stocked***All refrigeration and freezer tempeatures checked within regulation; walk-in freezer at -10F; walk-in at 35F.Certified Food Managers on record:Shawn P. Clark; M120348; Exp; 06/12/2017Bopha J. Duch; M130363; Exp; 05/22/2018Angelina Avila Martinez; M110751; Exp; 11/02/2016Julie Curran; ET20611955; The National Registration of Food Safety Professionals; Exp; 04/16
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10/21/2015 | Routine Inspection 1st | 100 |
| No violation noted during this evaluation. | 10/21/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Hot-holding temperatures checked good; corn-dogs at 154F; riblet at 162F; chicken at 156F; rice at 161F.Cold-holding checked good; salami at 36F; meat loaf at 38F; ham also 38F; pasta salad at 39F.All refrigeration and freezer temperatures checked within regulation; deli walk-in ambient temperature at ~37F. All products properly stored and labeled.Handsinks checked stocked and functional; observed handwashing and glove use.Reviewed employee illness protocols; all procedures checked good.Observed proper three-compartment sanitization; quatinary ammonia dispensing at 200-400ppm.
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10/23/2014 | Routine Inspection 1st | 100 |
| No violation noted during this evaluation. | 10/23/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:All handsinks checked stocked and functional; observed glove use with all food preparation.Hot-holding checked good; corn-dogs at 148F; fries at 141F; fried chicken at 172F.Cold-holding checked good; chicken at 37F; beef at 38F; potato salad at 39F; turkey at 37-40F; ham at 36F.Quatinary ammonia dispensing at 200-400ppm; sanitizer buckets available at all stations. (sanitizer buckets marked to be changed out every 2 hours)All refrigeration and freezer temperatures checked within regulation.All products properly stored and labeled.
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10/2/2013 | Routine Inspection 1st | 100 |
| No violation noted during this evaluation. | 10/2/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink stockedGloves wornAll display case temperatures 40F or below-pot salad @ 38F-meatloaf @ 40FHot holding temps 140F or above-chicken @ 142FTemperature logs kept on all product-observed cooling meatloaf - product at 45F after two hours; matched logsThree compartment sink @ 200ppm quatSanitizer buckets @ 200ppm quatRaw product stored correctly*Facility is undergoing construction. Several items were borderline such as missing tile; however; it is intended to be fixed within one day. Construction must not risk contamination of food or create health hazards such as elimination of hand washing.
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12/18/2012 | Routine Inspection 1st | 100 |
| No violation noted during this evaluation. | 12/18/2012 | Routine Inspection 1st | 100 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Drain area in prep kitchen is peeling back and creating standing water and non-cleanability issues. This flooring area must be repaired to be smooth and easily cleanable.In addition; numerous areas of flooring in the bakery area are starting to peel; creating the same problem. These should be repaired to be smooth and easily cleanable.
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6/7/2011 | Routine Inspection 1st | 99 |
| No violation noted during this evaluation. | 6/7/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Hand sink stockedFacility clean overall*See discussion with bakery on non-food contact surfacesTemperature and cooling logs kept*Reviewed need for follow up on cooling logs to ensure that employees are accurately recording themOperator was knowledgeable of food safetyHot holding temps @ 140F+*Food discarded after 4 hoursRotisserie chicken hot held @ 159F; cooked to 185F+Sandwich cold holding @ 39FWalk in @ 39FSanitizer @ 200ppm quat*Discussed having operator discuss sanitizer level with provider to make sure that hot water is manufacturer specified.Test strips on siteDeli cold display case @ 38F - 40FCooled fried chicken @ 39F*Reviewed cooling requirements with operator and verified methods on meatloaf that was cooling at the time.
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6/7/2011 | Routine Inspection 1st | 100 |
| No violation noted during this evaluation. | 8/30/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionFacility cleanSanitizer buckets @ 200ppm quatIce machine cleanGloves wornCold holding units ok-cole slaw - 38F-sandwich - 40F-chicken salad - 38F-ham - 37FHot holding unit ok-Fried chicken - 175F (when coming out of oven)-All items discarded after 4 hoursRotisserie Chicken @ 150F -After 4 hours; cooled and used for other productsTemperature and cooling logs kept**Discussed making sure to clean and drippings from Rotisserie chicken with sanitizer cloth.**Discussed egg recall with operator. Raleys has an ongoing system in place - no recalled egg products in facility. When recall information goes out; managers must respond within 1.5 hours.**Overall; temperature logs good. However; it was observed that cooling logs had not been completed for meatloaf and lasagna from 8/28. In addition; there were discrepancies between temperatures taken during inspection and hot holding temps on log. Manager will review logging requirements with staff.
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8/30/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Hand sinks stockedRefrigeration okChemicals okSanitizer buckets @ 200ppm quat3 comp sink @ 200ppm Crab salad - 40FColeslaw - 38FTamales - 38FFried Chx - 170FMashed pots - 150F
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9/15/2009 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Chicken battering boxes stored at room temperature. Current process is to discard at the end of the day. The presence of chicken juice requires that this item be stored under refrigeration (40F) or discarded within 4 hours to prevent bacteria growth. This practice should be modified immediately.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Several maintenance items are needed in deli in order to facilitate easy cleaning:1) Seal area under hot holding unit (fried chx; etc) marked "no storage". Conduit comes up through bottom of cabinet and lots of food debris has collected there. Clean and seal to prevent pest attraction.2) The power line to the scale is peeling back from the wall creating a trap for food debris. This needs to be resealed for easier cleaning.3) Cabinets under rotisserie and in coffee area need to be resealed on all areas of exposed wood and cupboard door needs to be repaired. In addition; one bottom of a cupboard is badly cracked and warped and needs repair.
- [1] Non-food contact surfaces of equipment and utensils clean
Cleaning systems need to improve overall. Sides of holding units; chicken drips from the rotisserie; and other "out of the way" places need some focus. Cleaning must be done to prevent potential pest attraction.
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9/15/2009 | Routine Inspection 1st | 96 |
| No violation noted during this evaluation. | 9/15/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Handsinks fully stocked3-comp sink used for cleaning utensils - tested - 200 ppm QuatTemps noted: Turkey breast @37F; Mac Salad @35F; Beef @38F; Potato salad @35F;Counters cleanFrequent employee handwashing
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8/12/2008 | Routine Inspection 1st | 100 |
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