- General Comments that relate to this Inspection
Door closer has been installed.All corrections have now been completed.
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1/28/2016 | Routine Reinspection 3rd | 100 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Door closer for restroom door has not been installed.Reinspection fees must be paid prior to additional reinspection on 1/28/2016 on this item.
- General Comments that relate to this Inspection
One staff obtained ServSafe certificate and passed exam on first attempt. There are currently two CFPMs in this facility.Other items have been corrected except noted above.
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1/20/2016 | Routine Reinspection 2nd | 98 |
- [5] Hands washed and cleaned; good hygienic practices
Employee observed working with ready to eat foods not wearing gloves. Employee put on gloves when advised. New regulations require gloves to prevent bare hand contact with ready to eat foods.
- [3] CFPM or person in charge present; certificates posted as required
Additional CFPM has not yet been obtained to meet required CFPM coverage. Must have employee complete and pass certification by 12/30/2015.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Restroom door closer was obtained but has not been installed. Install door closer.
- General Comments that relate to this Inspection
Observed food containers not date marked in refrigerators. New regulations require date marking of food products and use within 7 days. Points will be deducted and foods may be discarded if not corrected in future inspections. Date mark food containers starting today.One CFPM who is on staff full time passed the exam on first attempt when exam was taken in 2013. CFPM works daily and facility is open 7 am to 3 pm on weekdays and closed on weekends. CFPM is in the facility most of time.
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12/9/2015 | Routine Reinspection 1st | 90 |
- [2] Food protected during storage; preparation; display; service; transportation
Noted one package of raw ground beef in contact with package of sliced salami on refrigerator shelf. Must keep raw meats always stored below or in separate location from cooked or eady to eat foods; corrected at this time.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Noted restroom door left open; door closer was removed. Install closer to keep restroom door closed.
- General Comments that relate to this Inspection
Roast beef 33 F; turkey 32 F; roast beef 44 F in reach-in refrigerator; roast beef had been out for a short time to be sliced and placed back in refrigerator.Roas beef 39 F; sliced turkey 39 F; sliced swiss cheese 41 F; alfalfa sprouts 46 F on top of refrigerated prep unit. keep sprouts covered or inside prep unit to keep at 41 F or below. Tuna salad 40 F inside prep unit.Noted hand sinks stocked and functional in kitchen and in restroom.Quat sanitizer checked at 200 ppm in 3-compartment sink.Noted employee handling ready to eat foods with bare hands; manager implemented glove use as of this time. Glove box is avilable on site and will obtain more boxes. Points will be deducted and foods shall be discarded if this is observed again.One Certified Food Protection Manager is on staff all hours of food operations; CFPM obtained WCHD certificate over one year ago. One staff member will take certifcation class to complete by 10/28/2015 to provide coverage when CFPM takes days off.Ensure that common trash enclosure for strip mall is kept clean of trash and dirt behind dumpster.
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8/28/2015 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
The items noted on the previous routine inspcetion conducted on 9/10/2014 have been corrected.Cooling temperatures logs being done; verified proper cooling time and temperatures of foods being cooled and recorded on logs.Manager will implement glove use by employees for no bare hand contact with ready to eat foods.
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9/17/2014 | Routine Reinspection 1st | 100 |
- [1] Wiping clothes: clean; use restricted
Noted moist wiping cloths not being kept in sanitizer. Provide sanitizer buckets to keep cloths in when not in use; sanitzer buckets provided at this time.
- [1] Installed; maintained
Noted leak from RP backflow preventer inside soda dispenser's canbinet being contained in one tub. Must fix leak.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Exterior back door found open and couple of flies observed inside facility. Repeat violation from last inspection. Must keep door closed to prevent entry of vermin. Door was closed at this time.
- General Comments that relate to this Inspection
Temperatures in back area refrigerator:Roas beef 43 F; turkey 43 F; slice roast beef pan 46 F; these products had just beef out for slicing; pastrami 38 F; sliced provolone cheese 38 F.Temperatures taken in two refrigerated prep units: sliced ham 38 F; sliced swiss cheese 40 F; sliced turkey 38 F; sliced ham 38 F; thick sliced turkey 36 F; tuna salad bucket 36 F. meat balls in sauce bucket 42 F.Observed one 2-inch pan of chicken breasts and one sheet pan of whole trip tips being cooled at room temperate with no ice bath. Chicken cooling for few minutes at 135 F and tri tip at 80 F for about one hour. USe water bath on foods that are cooled and monitor temperature to ensure that foods are cooled from 140 F to 40 F within 6 hours and from 140 F to 70 F whithin first 2 hours of cooling.Noted hand sinks properly stocked and functioning.Noted employees not wearing gloves when handling rady to eat foods; gloves will be required when new regulations are adopted soon; recommend to implement no bare hand contact with ready to eat foods now. Hands must be washed every time when putting on or changing gloves.Reviewed with manager employee health policy as for ill employee exclusion from and return to work requirements.
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9/10/2014 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 8/5/2013 have been corrected.
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8/13/2013 | Routine Reinspection 1st | 100 |
- [1] Single service: articles; storage; dispensing; used
Noted single service articles stored inside soda dispenser cabinet. Cabinet bottom noted wet due to a leak from a soda dispenser line. Remove all packages of articles and discard open packages that have been exposed to moisture.
- [1] Installed; maintained
Wipe off moisture inside soda dispenser cabinet and repair leak in soda dispnse line. Keep cabinet empty in the mean time.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Noted debris build up and dried up spills on floor under large refrigerator and under stove.Dirt and debris build up on floor under plastic shelvfing racks at front and back storage areas and corner where mops sink located; spider webs noted in this area.Clean floor more frequently in these areas to preent build-up and to keep floors clean.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Noted rear exterior door left wide open. Must keep door closed to prevent entry to vermin or install a screen door.
- General Comments that relate to this Inspection
All refrigerators and product temperatures under refrigeration checked at 40 F or below.Soup at 175 F in warmer unit.Cooked chicken at 89 F on counter; cooked less than one hour before. Ensure to cool foods following proper cooling methods so as to cool from 140 F to 40 F within 4 hours. Monitor food temperatures during cooling.Noted all hand sinks stocked and functional. Ensure not to keep any articles in hand sinks; one ladle obseved in hand sink which was remoived and placed in ware washing sink when pointed out.Quats concentration at 200 ppm in 3-compartment sink. Facility does not have pest controil service. Should establish service for rotuine monitoring and any needed treatment since spider webs are present in the facility.
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8/5/2013 | Routine Inspection 1st | 96 |
- [3] CFPM or person in charge present; certificates posted as required
No CFPM at the time of inspection. Operator advised that he has been scheduled into a local CFPM class on February 11th & 12th.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
The inside door panel on the large 3-door reach-in cooler remains damaged. The door has been locked and is not in use. Repair.
- General Comments that relate to this Inspection
All violations noted on the previous inspection (dated 11-19-12) have been corrected except for those relisted above.FAILURE TO CORRECT THE ABOVE LISTED VIOLATIONS IN THE TIME FRAME SPECIFIED MAY RESULT IN THE ISSUANCE OF A REINSPECTION FEE AND/OR THE SUSPENSION OF THE HEALTH PERMIT TO OPERATE RESULTING IN THE IMMEDIATE CLOSURE OF THE BUSINESS UNTIL SUCH TIME AS THE LISTED VIOLATIONS HAVE BEEN CORRECTED.
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12/20/2012 | Routine Reinspection 3rd | 96 |
- [3] CFPM or person in charge present; certificates posted as required
No CFPM available. Provide within 30 days (by 12-19-12). Third Notice
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
According to the operator the following items are on order however there was no evidence of the order (invoice; etc.) at the time of inspection:- The inside door panel on the left hand door of the 3-door kitchen refrigeration unit is pulling away from the door on the bottom. Repair or replace.- The left hand and center door gaskets on the kitchen 3-door refrigeration unit are deteriorated and pulling off the door. Replace.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Foam or seal the soda line chases through the wall above the mop sink in order to help prevent insect entry into the building.
- General Comments that relate to this Inspection
All violations listed on the previous inspection (dated 10-16-12) have been corrected except for those relisted above.FAILURE TO CORRECT THE ABOVE LISTED VIOLATIONS IN THE TIME FRAME SPECIFIED MAY RESULT IN THE ISSUANCE OF A REINSPECTION FEE AND/OR THE SUSPENSION OF THE HEALTH PERMIT TO OPERATE RESULTING IN THE IMMEDIATE CLOSURE OF THE BUSINESS UNTIL SUCH TIME AS THE LISTED VIOLATIONS HAVE BEEN CORRECTED.
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11/19/2012 | Routine Reinspection 2nd | 95 |
- [3] CFPM or person in charge present; certificates posted as required
No CFPM certificate available. Current CFPM is expired. Provide and post as required within 30 days (by 11-16-12). Second notice.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
- Repaint the damaged section of the raw wood peg board (above the food prep. sink) so that the finished surface is smooth; non-absorbent and easily cleanable.- Clean out the accumulated food debris from the gap between the hand sink and hand sink splash guard. Once clean and dry; seal with a food grade silicone sealant.- The inside door panel on the left hand door of the 3-door kitchen refrigeration unit is pulling away from the door on the bottom. Reattach/repair.- The left hand and center door gasakets on the kitchen 3-door refrigeration unit are deteriorating and pulling away from the door. Replace as necessary in order to ensure adequate tempeature control within the unit.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Foam or seal the soda line chases through the wall above the mop sink in order to help prevent insect entry into the building.
- General Comments that relate to this Inspection
All violations listed on the previous inspection (dated 8-16-12) continue to exist at the time of Reinspection. FAILURE TO CORRECT THE ABOVE LISTED VIOLATIONS IN THE TIME FRAME SPECIFIED MAY RESULT IN THE ISSUANCE OF A REINSPECTION FEE AND/OR THE SUSPENSION OF THE HEALTH PERMIT TO OPERATE RESULTING IN THE IMMEDIATE CLOSURE OF THE BUSINESS UNTIL SUCH TIME AS THE LISTED VIOLATIONS HAVE BEEN CORRECTED.
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10/16/2012 | Routine Reinspection 1st | 95 |
- [1] Thermometers provided and conspicuous
No thermometer in the reach-in deli cooler - Install. Corrected on-site.
- [3] CFPM or person in charge present; certificates posted as required
No CFPM certificate available. Current CFPM is expired. Provide and post as required within 60 days (by 10-16-12).
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
- Repaint the damaged section of the raw wood peg board (above the food prep. sink) so that the finished surface is smooth; non-absorbent and easily cleanable.- Clean out the accumulated food debris from the gap between the hand sink and hand sink splash guard. Once clean and dry; seal with a food grade silicone sealant.- The inside door panel on the left hand door of the 3-door kitchen refrigeration unit is pulling away from the door on the bottom. Reattach/repair.- The left hand and center door gaskets on the kitchen 3-door refrigeration unit are deteriorating and pulling away from the door. Replace as necessary in order to ensure adequate temperature control within the unit.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Foam/seal the soda line chases through the wall above the mop sink. This will help prevent insect entry/passage through the building.
- General Comments that relate to this Inspection
OBSERVATIONS; REQUIREMENTS AND RECOMMENDATIONS:- Some of the temperatures of potentially hazardous food product on the top of the 2-door reach in deli coolers were slightly elevated (sliced tomato 48F; roast beef 49F; 45F) due to the use of plastic containers and no lids. Internal was cold at 38F. Utilize stainless steel containers and/or cover during slow periods to help maintain adequate temperature control throughout the products. Other product temperatures tested were within requirements (alternate unit sliced tomato 38F; cream of chicken soup 148F; reach-in freezer -4F; large 3-door cooker kitchen 38F; large 3-door cooler outside kitchen 36F).- Sanitizer tested 200ppm quat ammonia at the dish sink. Test strips were available.- All hand sinks were stocked and operational. Keep hand sinks free and clear at all times during operation.- Ensure that all chemicals are labeled to prevent misuse (e.g. unlabeled chem spray bottle of bleach water at the mop sink) - corrected.- If operating with the back door open; the opening must be screened or other method used to prevent insect entry (e.g. fly fan).
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8/16/2012 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
All violations noted on the previous inspection (dated 8-17-2011) have been corrected.
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8/19/2011 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
- The south reach-in make table cooler had an ambient temperature of 44F with potentially hazardous food product above out of adequate temperature control (sliced tomato 50F; ham 49F; chopped tomato 50F) The majority of this product was prepared early this morning. Operator has removed all potentially hazardous food from this unit and moved it into another unit until this unit can be repaired and is holding 40F or less. Corrected on-site.- The 3-door reach-in cooler was holding an ambient temperature of 48F (the thermometer read 50F). There was some dairy and eggs in the cooler. The operator has removed all the potentially hazardous foods from this unit. Do not reuse until it has been repaired and is holding 40F or less. Corrected on-site.
- [2] Food protected during storage; preparation; display; service; transportation
Operator storing mustard in an open tin container. Once these types of containers with liquid contents are opened to the atmosphere; the contents must be immediately used or transfered to a food grade stainless steel or plastic container to prevent the leaching of metals from the can into the food.
- [1] Non-food contact surfaces of equipment and utensils clean
- Clean out the ice accumulation from the inside bottom of the white reach-in freezer.- Clean out the accumulation of food debris inside the microwave units. Maintain clean.
- General Comments that relate to this Inspection
OBSERVATIONS & RECOMMENDATIONS:- Label the bulk salt container to prevent misuse- Do not use single use cups as scoops. Use a food grade scoop with a handle only so that you don't touch the food unnecessarily.- No food service activities (including scooping soup) may be done at the front counter as there is no adequate hand washing available; the hand sink is currently broken (this is a repeat violation). Either repair the hand washing sink or keep all food service activities to the kitchen area.- All other food product temperatures observed were at or near regulation (roast beef 42F; north reach-in ambient 28F; freezer 0F).- Sanitizer tested 200ppm quat in the sink with test strips available.A REINSPECTION WILL OCCUR ON OR AFTER FRIDAY 8-19-2011 TO VERIFY THAT THE REFRIGERATION UNITS ARE REPAIRED AND HOLDING ADEQUATE TEMPERATURE.
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8/17/2011 | Routine Inspection 1st | 92 |
- [1] Original container; properly labeled
Two styrafoam containers of white powder (powdered sugar?) were found unlabeled on the dry storage shelving in the hall. Ensure that all foods not easily identified by sight and not in its original labeled container is clearly labeled to prevent misuse. Corrected on-site.
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Operator storing two open containers of tomato juice; V8 at room temperature. Most juice once opened is potentially hazardous and must be refrigerated after opening as per instructions on the manufacturer's label. Voluntarily discarded. Corrected on-site.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
No paper towels at the hand sink in the kitchen. All hand washing stations must be stocked with soap and paper towels at all times during operation.
- General Comments that relate to this Inspection
NOTES:- The gaskets on the large 3-door reach-in cooler in the kitchen are starting to fail and will soon need to be replaced.- Ensure that all chemicals are clearly labeled to prevent misuse.- The hand washing sink in the front counter area is not operational; therefore any food preparation activities at the front counter is restricted to packaged food only until the sink is repaired.
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9/1/2010 | Routine Inspection 1st | 92 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Repair (paint); replace or remove the wood peg board above the food preparation sink. The wood board has absorbed water and the paint has worn off at the bottom of the board near the sink making the surface no longer easily cleanable.
- General Comments that relate to this Inspection
NOTES:1) All refrigeration and freezer temperatures were within regulation.2) The hand sink at the front counter is not currently working. Repair is not required as there is no food preparation at the front counter area. In the event there is future food preparation at the front counter; the front counter hand sink may be required to be repaired.
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7/8/2009 | Routine Inspection 1st | 99 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) Inaccurate thermometeres/no chemical test kits available. Must provide accurate thermometers/chemical test kits.Observed no chemical test kit for Quat sanitizer being used in 3-compartment sink and in sanitizer buckets. * This is a repeat violation. Recorded sanitizer @ 200 ppm at 3 compartment sink @ time of inspection.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
210) Non food contaact surface not maintained properly. All non food contact surfaces must be maintained properly.Observed gasket in True reach in refrigerators with torn gaskets. Replace all gaskets.
- [1] Lighting provided as required; fixtures shielded
370) Lights not shielded. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food.Observed lightbulb in reach in freezer located in back office with non shatterproof bulb. Provide a shatterproof bulb. * This is a repeat violation.
- General Comments that relate to this Inspection
Notes:Cold holding temps. recorded: chicken slices @ 39 F; ham slices @ 38 F; provolone cheese slices @ 39 F. All cold holding units properly cold holding @ 40 F or lower.Hot holding temp. recorded: vegetable soup @ 172 F. No cooking observed at time of inpsection. Please lablel all chemicals to its contents: for example; all bottles labeled sanitizer must have the chemical name attached to the sanitizer used. Handsinks properly stocked and all chemicals labeled. Observed good handwashing.
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7/21/2008 | Routine Reinspection 1st | 96 |
- [5] Source sound condition; no spoilage
010) All food must be kept free of spoilage and/or contamination.Observed one basket of strawberries with spoilage. * Strawberries voluntarily discarded.
- [4] Facilities to maintain product temperature
040) Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.Observed turkey slices improperly cold holding between 45-48 F. * Corrected on site with ice/water bath and cold holding unit thermostats turned down. All turkey was prepped 15 minutes prior to environmentalist temping turkey slices. Recorded temp of cold holding units @ 40 F. Lower thermostats so ambient temp. is around 36-38 F.
- [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.Observed no thermometer in reach in freezer (Kirkland freezer) in kitchen and observed no thermometer in reach in freezer in back office.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed shelf inside reach in/cold holding unit dirty with food debris buildup. Clean to prevent possible cross contamination.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) Inaccurate thermometeres/no chemical test kits available. Must provide accurate thermometers/chemical test kits.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.Observed several (3) wiping cloths stored wet on countertops.
- [4] Number; convenient; accessible; designed; installed
300) All hand washing sinks must remain unobstructed and accessible during operation to ensure proper hand washing.Observed garbage can in front of handsink in front of register. Observe handsink with no water pressure. Observed handsink with hot water valve turned off. Fix handsink so that hot and cold running water is provided for proper handwashing.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floor in need of repair. Repair the following area(s) to maintain a smooth; durable; and easily cleanable surface.Observed coving missing by back entrance.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed walls behind wooden prep table greasy. Clean FRP wall from all grease buildup.
- [1] Lighting provided as required; fixtures shielded
370) Lights not shielded. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food.Observed light not shielded in back office reach in freezer.
- [5] Necessary toxic items properly stored; labeled; used
400) Label all containers of toxic chemicals with name of contents.Observed one spray bottle not labeled to its contents - Corrected on site.
- General Comments that relate to this Inspection
Notes:Hot holding temps. recorded:Final cook temp of turkey roast at 189 F; chicken; bacon & potato soup @ 166-185 F.Cold holding temps. recorded:Roast beef @ 38 F; ham @ 42 F; turkey slices @ 45-48 F; tuna salad @ 41.7 F. Tuna salad @ 41 f.Reviewed with operator handwashing procedures and employee sick policy. Please post a non smoking sign at entrance of deli.
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7/14/2008 | Routine Inspection 1st | 73 |
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