- [2] Food protected during storage; preparation; display; service; transportation
50) SOME OF THE HOT HOLDING FOR THE FRIED CHICKEN WAS AT 115-130 JUST HAD A RUCH FOR LUNCH WILL WATCH AND DISCARD IF NECESSARY CAME OUT AT 180-190.
- General Comments that relate to this Inspection
NOTES:DELI OK HAND WASHING OBSERVED GLOVE USEALL COLD HOLDING WAS AT 38-41 DEGREE FWHOLE CHICKENS COOKING QUAT BUCKET WAS AT 200 PPMCLEANTHERMOMETERS WENT OVER INCREASED HAND WASHING
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10/12/2015 | Routine Inspection 1st | 98 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed deli display cases with the following temperatures: potato salad 53F; macaroni salad 49F; crab salad 49-51F; sliced ham 46F; sliced turkey 49F; sliced tomatoes 55F; sliced melon salad 50F; tuna salad 48F; whole cheese 51F; whole roast beef 50F. Items had been stored in the case overnight. Case thermometers read 35; 38; and 42F. Items voluntarily discarded. Corrected on site. Case cannot be used until reinspection by the health authority.Recommend instituting a product temperature log to monitor product cold holding temperatures.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Utensils used to serve from the dairy case are changed once per shift per operator. All in use utensils must be washed; rinsed; sanitized and allowed to air dry at least every 4 hours. Discussed procedure with staff - corrected on site.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
The soap dispenser for the hand sink by 3 compartment sink found not dispensing soap. Repair or replace soap dispenser.
- General Comments that relate to this Inspection
Notes:-hot holding 140F and above-final cook temp on whole chicken 180F-walk in at 35F; whole chicken 35F; fried chicken 37F-discussed cooling procedures with no issues noted-slicer clean -- per operator sanitized between uses and broken down at end of day-food stored properly; no cross contamination issues noted-equipment and utensils clean-3 compartment sink 400ppm quat-sanitizer buckets at 300 ppm quat-chemical test strips available-chemicals properly labeled and stored
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11/7/2014 | Routine Inspection 1st | 91 |
- General Comments that relate to this Inspection
All violations noted on 10-13-14 inspections have been corrected. Checked temperatures in deli display case - all checked 40F and below. Ok to resume use of case. Please continue to monitor food temperatures to ensure they maintain 40F and below.
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10/14/2014 | Routine Reinspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:Hand sinks stockedFood-grade gloves in useDisplay reach-ins all less than 40F -deli meats and cheeses 36F-41F -chicken salad 39F-41F -pasta salad 40F-products labeled and datedHot holding: -chicken 140F-153F -potato wedges 144F-discussed cleaning/sanitizer of slicer with no problems notedWalk-in at 36F -deli meats and cheeses less than 40FChicken cooling in walk in cooler on sheet pan @ 42 f.Raw product stored properly - no cross-contamination issues notedUtensils; fryers; cookware clean and stored properly in clean containers. 3 comp. sink sanitizer at 200 ppm quat-wiping cloth sanitizer bucket at 200 ppm quatChemical test kits availableChemicals labeled and stored properlyFood and single service items stored 6" above groundFloors; prep areas clean and well maintained.
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11/20/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at time of inspection.Notes:-hand sinks stocked-food-grade gloves in use-display reach-ins all less than 40F -deli meats and cheeses 36F-41F -chicken salad 39F-41F -pasta salad 40F-products labeled and dated-hot holding: -chicken 140F-153F -corn dogs 140F -potato wedges 144F-discussed cooling procedures for chicken with no problems noted-observed temperature and cooling logs in use-discussed cleaning/sanitizer of slicer with no problems noted-walk-in at 36F -deli meats and cheeses less than 40F -raw chicken 36F-raw product stored properly - no cross-contamination issues noted-three-comp. sink sanitizer at 200 ppm quat-wiping cloth sanitizer bucket at 200 ppm quat-chemical test kits available-food and single service items stored 6" above ground-chemicals labeled and stored properly-discussed employee health policies. Ensure ill employees exhibiting gastrointestinal symptoms (diarrhea; vomiting; fever; jaundice) are excluded from work for at least 48 hours after symptoms stop.
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4/11/2012 | Routine Inspection 1st | 100 |
- [1] Installed; maintained
290) Sinks not functional with hot water (only warm water available) at time of inspection. Must have hot and cold water under adequate pressure with no leaks. Corrected on-site. Per operator; janitor sink must be turned off for hot water. Ensure water temperature is checked at the beginning of each shift.
- General Comments that relate to this Inspection
Notes:-hand sinks stocked-walk-in at 41F -deli meats and cheeses 40F-41F -cooked and cooled chicken 41F-50F*discussed cooking and cooling procedures. Ensure chicken is cooled from 140F to 70F within 2 hours and from 70F to 40F within an additional 4 hours-raw chicken stored properly; no cross-contamination issues noted-display case at 35F-38F -deli meats and cheeses 39F-40F -chicken/pasta salads 38F-discussed cleaning/sanitizing procedures for slicers with no problems noted-three-comp. sink sanitizer at 400 ppm quat-chemical test kits available-hot holding: -chicken 145F-155F-food stored 6" above ground-chemicals labeled and properly stored-discussed employee health policies. Ensure ill employees exhibiting gastrointestinal symptoms (diarrhea; vomiting; fever; jaundice) are excluded from work for at least 48 hours after symptoms stop.
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4/19/2011 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
No violations noted at time of inspectionNotes:-hand sinks properly stocked-deli meat/cheese display reach-ins 37F-40F -cheese 38F-40F -deli meats 39F-40F-hot holding: -fried chicken 140F-165F -chicken wings 155F -potatoes 158F-observed temperature logs for rotisserie chicken and hot holding temps.-discussed cooking and cooling procedures for rotisserie chickens with no problems noted -walk-in at 38F -deli meats/cheese 38F-41F-three-comp sink sanitizer checked at 200 ppm quat.-chemical test kits available-discussed cleaning/sanitizing of slicer with no problems noted-chemicals labeled and properly stored-food and single service items stored 6†above ground-discussed employee health policies. Ensure ill employees exhibiting gastrointestinal symptoms (diarrhea; vomiting; fever; jaundice) are excluded from work for at least 48 hours after symptoms stop.
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8/25/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at time of inspection.Notes:-hand sink properly stocked-hot holding: -chicken fingers 180F -chicken wings 169F -potato fingers 166F-cheese display case at 35F -cheddar cheese at 38F-deli meat display cast at 32F -turkey at 37F -ham at 38F -salami at 39F-salad display case at 35F -ginger chicken salad at 40F -beans at 40F-walk-in at 40F -chicken fingers at 39F -raw chicken at 40F-discussed cooking and cooling of whole chickens - ensure chicken is uncovered during the cooling process-food stored 6" off the ground-no cross contamination issues noted - raw chicken stored on bottom shelf in a separate area from ready to eat foods.-sanitizer in three-comp. sink checked at 200 ppm quat.-chemical test strips available-chemicals labeled and properly stored-display case lights all shielded-discussed employee health and hygiene policies. Ensure ill employees exhibiting GI symptoms (diarrhea; vomiting; jaundice) are excluded from work for at least 48 hours after their last bout of illness
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7/29/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:-Three compartment sink sanitizer at 200 ppm Quat.-Walk-In 38F.-Hand sink properly stocked.-Hot Holding -Fried chicken 154-165F. -Chicken wings 140F. -Chicken tenders 140F. -Polish sausage 140F. -Corn dogs 140F.-Cold Holding -Potatoe Salad 39F.-All lights properly shielded.-All chemicals properly labeled and stored.-All items stored at least 6" off the ground.
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7/10/2008 | Routine Inspection 1st | 100 |
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