- General Comments that relate to this Inspection
Refrigerated sandwich prep unit has been serviced; thermometer inside unit at 36 F. Product temperatures checked at 37 F to 41 F on top of unit.
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2/11/2015 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Temperatures of sliced meat and cheese products at 48 F on top and inside of refrigerated sandwich prep unit on west side of prep station.Thermostat turned down to keep unit colder. Ensure that product tempratures drop to 40 F in two hours. Have unit serviced by tomorrow if product temperautes are not maintained at 40 F or less.
- General Comments that relate to this Inspection
Product temperatures in other refrigeration unit checked at 40 r or below.Noted hand sink stocked and functional.Cooling of small amounts of soup is done. Monitor cooling temperatures to ensure cooling occurs from 140 F to 40 F within 4 hours.Tuna salad at 50 F; moved to refrigerator in back room to keep at 40 F or less. Refrigerate tuna cans in advance so that when salad is made its temperature is near 40 F.Wrapped hot food items are kept in hot food case for 4 hours maximum; time tracking is in place.Clean and sanitize cutting boards of prep tables a 4 hour intervals in 3-compartment sink.
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2/9/2015 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
The breakfast refrigerated unit has been serviced. Thermometer in unit at 34 F. Sliced american cheese 34 F; sliced ham 32 F; cooked cubed potatoes 31 F on top of unit.
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1/31/2014 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Sliced cheese 54 F; sliced ham 52 F; crumbled cheese 52 F; two pans of cooked cubed potatoes 55 F and 76 F on top of breakfast prep refrigerator. Thermometer inside unit at 52 F. All TCS foods were voluntarily discarded at this time. Only non TCS foods may be kept in this unit. Do not place any TCS food products in unit until serviced to hold product temperatures at 40 F or below.
- General Comments that relate to this Inspection
Roast beef 43 F; cheddar cheese 43 F; turkey 47 F sliced about 2 hours ago; pepper jack cheese 40 F in the deli prep refrigerator. Sliced tomatoes 45 F; shredded lettuce 45 F in the condiments prep refrigerator.Whole roast beef package 40 F; provolone cheese package 40 F in refrigerator in back area.Alfalfa sprouts 40 F in walk-in cooler.Chlorine sanitizer checked at 100 ppm concentration in 3-compartment sink and in wiping cloths bucket. Test strps available in the facility.Noted hand sinks in prep area and in restrooms stocked and functional.Current dates noted on food products checked.Facility noted to be kept very clean.
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1/29/2014 | Routine Inspection 1st | 95 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed two cans of condensed milk and one unopened bottle of salad dressing with expired dates. Products were voluntarily discarded at this time.
- [5] Hands washed and cleaned; good hygienic practices
Observed staff putting gloves on without washing hands first to prepare sandwiches. Employees must wash hands when chnaging tasks before putting gloves on to prepare sandwiches. All employees to be trained in this procedure now.
- General Comments that relate to this Inspection
Product temperatures taken in all refirgerated equipment: sliced pastrami 39 F; sliced turkey 44 F; sliced pepper jack cheese 38 F; sliced provolone cheese 40 F; sliced roast beef 40 F; sliced cheddar cheese 42 F; sliced ham 43 F; tuna salad 43 F; sliced tomatoes 43 F. Must keep all products at 40 F or below. One prep refrigerator set to lower tewmperature at this time to keep products at colder temperatures.Walk-in cooler at 35 F. Walk-in freezer at 0 F.Refrigerator in back room at 38 F; cheedar cheese block at 40 F and piece of forrest ham at 38 F in this unit.Chlorine concentration checked at 100 ppm in 3-compartment sink and sanitizer bucket for wiping cloths.Noted hand sink in prep area and restrooms stocked and functional.Facility noted to be kept very clean in general.
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3/14/2013 | Routine Inspection 1st | 93 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed shred lettuce stored in the homestyle black refrigeration unit. Homestyle units are not designed or approved for holding potentially hazardous foods in commercial facilities. You may continue to use the unit to hold non-hazardous foods however all potentially hazardous food product requiring refrigeration must be held in the NSF approved commercial units. (Corrected on-site).
- General Comments that relate to this Inspection
OBSERVATIONS & RECOMMENDATIONS:- All food product observed was at or near regulation temperature (turkey 43F; roast beef 41F; 43F; ambient meat reach-in 40F; sliced tomato 38F; ambient vegetable reach-in 34F; glass door cooler designed to hold only commercially pre-packaged foods 44F; large 2-door freezer 6F; large 2-door reach-in cooler 32F).- Sink sanitizer tested 50ppm chlorine residual with test strips available (50-100ppm required). All chemicals were properly stored and clearly labeled. Overall the facility was neat; well organized and maintained.- Continue to ensure that soups from commercially prepared containers (requiring no preparation step - direct use from the container) be heated initially to 140F on the stove prior to hot holding at 140F in the hot holding unit. Any soup that is leftover or is not directly used from its commercial package; must be initially heated to 165F on the stove prior to hot holding at 140F or higher.- Ensure that pre-made foods out on the retail floor are hot held at 140F or hotter. If this temperature is not maintained the food must be discarded if out for 4 hours or longer. If using time as a control; the product time out and time of discard must be recorded and there must be documentation of the procedure used (SOP's).
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3/9/2012 | Routine Inspection 1st | 98 |
- [1] Original container; properly labeled
Observed a spray bottle unlabeled (water?) on the spice shelf; bulk container of flour unlabeled. Label all bulk products not easily identified by sight to prevent misuse. (corrected on-site).
- General Comments that relate to this Inspection
OBSERVATIONS & RECOMMENDATIONS:- The Tropicana glass door display cooler is only designed and approved to hold commercially pre-packaged foods in bottles and cans. Do not use the unit to hold potentially hazardous foods that have been removed from the commercial package and/or further processed by the deli. Hold prepared foods and other open foods in the commercial deli make tables in order to ensure adequate temperature control.- Do not hold any potentially hazardous foods in the black homestyle refrigeration unit as this unit is not approved for commercial use. It is okay to store non-hazardous; shelf stable food product in this unit.- Ensure that sprouts are under adequate temperature control. Product must be held at 40F or less to prevent the growth of pathogenic bacteria. Place product in a stainless steel bin in the make table (not on top of other ingredients as observed at the time of inspection. Temperature observed 54F) to ensure adequate temperature control.- All other observed temperatures were within regulation (e.g. soup in hot holding unit = 182F; display cooler 28F).- Sanitizer water tested 50ppm residual chlorine. Keep wipe down rags in the water when not in use.- Product in the hot hold display unit must not be held longer than 4 hours unless holding temperature of the product is 140F or higher. If using time; the product must be date marked to ensure the product is removed by the 4 hour maximum holding time.-
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2/28/2011 | Routine Inspection 1st | 99 |
- [1] Original container; properly labeled
Spray type bottle of clear liquid on the spice shelf was unlabeled at the time of inspection. Label to prevent misuse (Water - Corrected on-site).
- [2] Food protected during storage; preparation; display; service; transportation
1) Operator storing potentially hazardous food (chorizo) in the homestyle small black reach-in cooler. Homestyle refrigeration units are only to be used to store shelf stable product. (Corrected on-site)2) Operator storing open and non-commercially packaged food in the Tropicana glass door merchandiser. This unit is NSF listed to store commercially pre-packaged beverages and food only. (Corrected on-site)
- [1] Thermometers provided and conspicuous
1) No theremometer in the 2-door back deli cooler (corrected on-site). 2) No thermometer in the Tropicana glass door merchandiser - Install.
- General Comments that relate to this Inspection
NOTES:1) The two hot soup steamers are not designed to heat from a cold state but only to hold already hot food hot. Leftovers must be initially heated to a minimum temperature of 165F in the microwave or on the stove prior to hold holding in the steamer at 140F or hotter.
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1/26/2010 | Routine Inspection 1st | 96 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
The soups (clam chowder & chicken noodle) are made by reconstituting from a frozen package. When initially prepared; the soup can go directly into the hot holding/steam warmer. If leftovers are to be saved & reused; the product must be cooled from 140F down to 40F within 4 hours. Prior to reuse; the product must be cooked/reheated to a minimum internal temperature of 165F for 15 seconds prior to placing in the steamer/hot holding unit. The hot holding steamer is not designed to cook or to reheat foods; only to hold already hot foods hot. Tested clam chowder @ 112F. Operator advised it was probably placed in the steamer (cold leftovers) at ~ 7AM. The product was voluntarily discarded. (Corrected on-site).
- [1] Thermometers provided and conspicuous
No thermometer visible in the large 2-door sandwich make table. Install in a conspicuous location within the unit.
- General Comments that relate to this Inspection
This was not initially a scheduled inspection therefore the original inspection report is hand written with signatures.
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1/23/2009 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
Violation from last inspection on 10/30/2007 remains corrected.No violations noted at this inspection.Notes: All reach-ins are holding proper temperatures (36 degrees F).Do monitor temperature of sliced meats (ready for sandwich making in the top of the meat reach-in) to verify that they maintain a temperature of 40 degrees F or lower. Change to metal pans; if necessary. Don't over-fill pans with meats.All sanitizers are mixed to 50 - 100 PPM chlorine solution.Facility is clean and orderly.Observed frequent handwashing by staff.
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2/6/2008 | Routine Inspection 1st | 100 |
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