- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall repair the bottom section of the three-door refrigeration unit; observed damaged and no longer smooth and easily cleanable (bottom section panel/coving)
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Handsinks checked stocked and functional; observed handwashing.Walk-in refrigeration checked at approximately 36F; storage checked ok. Cake display case at approximately 42F.Three-compartment sanitization checked at 200-300ppm quatinary ammonia. Sanitizer buckets available at 200-300ppm quatinary ammonia.General sanitation checked good.
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Hot-holding checked good; chicken strips at 152F; chicken breast at 162F; potatoes at 156F.Cold-holding checked good; turkey at 42F; ham at 39F; roast beef at 40F; pasta salad at 37F.Three-compartment sanitization checked at 200-400ppm quatinary ammonia; sanitizer buckets checked at 200-400ppm quatinary ammonia.Handsinks checked stocked and functional; observed glove use with all ready-to-eat foods.Reviewed temperature logs; all temperatures checked good.All refrigeration temperatures checked within regulation; rotation procedures checked good. No PHF/TCS foods held for more than (7) days.
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2/3/2015 | Routine Inspection 1st | 99 |
- [1] Original container; properly labeled
Two spray bottles of water unlabeled at the back room hand sink - Label to prevent misuse. (Corrected on-site).
- [1] Installed; maintained
The cold water valve at the 3-compartment sanitizing sink is not functioning - Repair or replace.
- General Comments that relate to this Inspection
OBSERVATIONS:- Sanitizer water at 200ppm quat ammonia w/ test strips available.- Walk-in freezer at -12F- 3-door reach-in cooler at 32F- All hand washing stations stocked and operational.
- General Comments that relate to this Inspection
OBSERVATIONS:- Hot held chicken temperature ranged from 143F-150F. Keep holding at or above 140F.- Chicken salad 42F; macaroni salad 41F; other chicken salad 50F (made at approximately 8am). Ensure that all ingredients used to assemble a product are pre-chilled prior to assembly to help ensure product remains at 40F or less. Minimizing production time will also help ensure adequate temperature control.- Quat sanitizer at 200ppm- All hand washing stations were stocked and operational at the time of inspection.- Service deli cooler at 43F (in defrost)
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2/18/2014 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINKS AVAILABLE AND STOCKED.FREEZER IN GOOD ORDER AND AT PROPER TEMP.OBSERVED EMPLOYEES WEARING GLOVES WITH READY TO EAT FOOD.ALL FOOD PROPERLY STORED.
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINKS AVAILABLE AND PROPERLY STOCKED;SLICERS CLEANED AND SANITIZED 2 X A DAY. SEPERATE SLICERS FOR CHEESE AND MEATS.ALL FOOD PROPERLY STORED.GOOD HOT AND COLD HOLDING TEMPS. - ALL WITHIN REGULATION.DISCUSSED COOLING PROCESS OF ROTISSERIE CHICKENS. ENSURE THAT WHOLE CHICKENS ARE PROPERLY COOLED DOWN FROM 140F-40F IN 6 HOURS. CHICKENS WERE AT 36F AT TIME OF INSPECTION. ENSURE PROCESS IS VERIFIED. A FASTER WAY TO COOL WHOLE CHICKENS WOULD BE TO PULL CHICKENS APART BEFORE COOLING TO HAVE MORE SURFACE AREA EXPOSED.
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2/25/2013 | Routine Inspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
140) Sanitizer level in 3 compartment sink not adequate. Maintain adequate amounts of sanitizer to ensure proper sanitization.
- General Comments that relate to this Inspection
Reach in display fridge <41FLights shielded3-compartment sink - 300 ppm QuatRestrooms clean and stockedHandwashes clean and stockedGeneral cleanliness – goodWalk in freezer 0F
- General Comments that relate to this Inspection
All violations from the last inspection done on 01-20-2011 have been corrected.3-compatment sink-100ppm Quat. Water was cloudy. Need to maintain 200 ppm of Quat to achieve ample sanitation. Corrected on site. - 200ppm QuatAll reach in fridge <41FChicken salad 42FPotato salad 40FHold holding:Fried chicken 148-165FAll handwahes are clean and stocked Bathrooms clean and stockedGeneral cleanliness –good
- SECTION XVII: ABATEMENT DATE
48 hours; 2/18/2012 - corrected on site.
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2/16/2012 | Routine Inspection 1st | 96 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Found Ham; Roast Beef and Turkey Roasts @48-51F - All were voluntarily discarded; Store Mgr. found that Defrost timer was set incorrectly. Timer was reset and temp went below 40F and was still going down.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
170) Food contact surfaces (Meat slicer) dirty. All food contact surfaces must be clean and free of debris.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
310) Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.
- General Comments that relate to this Inspection
Handsinks were fully stockedReach-in Refrig. cases were <40FWalk-in REfrig @33FWalk-in Frzr@-2F3-comp sink used for utensils - tested - 200 ppm QuatBakery scoops stowed properlyAll product stored 6" off floor
- General Comments that relate to this Inspection
3-comp sink used for utensils - tested - 200 ppm QuatAll cheeses were <40FMeats stored in most cases were <40F; Salads were <40F; Items that were above 40F were voluntarily discarded.H-held chicken @175F; Chicken strips @173FWalk-in Deli REfrig. @34F
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1/20/2011 | Routine Inspection 1st | 91 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
310) Back hand sink not stocked with paper towels. Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing. Corrected on-site.
- General Comments that relate to this Inspection
No violations noted at time of inspection.Notes:-hand sink properly stocked-containers labeled-walk-in freezer at -5F-display reach-in at 40F-3-door reach-in at 35F-3-comp. sink used for wash; rinse; sanitize-chemical test kits available-food and single service items stored 6" above ground-chemicals labeled and properly stored-discussed employee health and hygiene policies. Ensure ill employees exhibiting GI symptoms (vomiting; diarrhea; jaundice; fever) are excluded from work for at least 48 hours after their last bout of illness.
- General Comments that relate to this Inspection
Notes:-front hand sink properly stocked-salad display case at 38F -Asian chicken salad 39F -chicken salad 40F -pasta salad 38F-deli meats/cheese display case at 35F -turkey at 39F -ham at 40F -roast beef at 40F -salami at 40F -cheeses all less than 40F-final cook temp. of fried chicken checked at 175F-180F-walk-in at 30F -raw chicken at 32F -deli meats at 38F-discussed cooling procedures for rotisserie chickens. Ensure chickens remain uncovered during cooling to ensure entire chicken cools within allowed cooling time. Checked cooked and cooled chickens at 40F-41F.-3-comp. sink sanitizer checked at 200ppm quat. -chemical test kits available-chemicals labeled and properly stored-discussed employee health and hygiene policies. Ensure ill employees exhibiting GI symptoms (vomiting; diarrhea; jaundice; fever) are excluded from work for at least 48 hours after their last bout of illness.
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1/21/2010 | Routine Inspection 1st | 98 |
- [2] Food protected during storage; preparation; display; service; transportation
- [1] Single service: articles; storage; dispensing; used
240) Improper storage of single service articles. Store all single service articles at least 6" off ground to avoid cross contamination.
- General Comments that relate to this Inspection
BakeryNotes:Handsink properly stocked.Wiping cloth at 200 ppm quat.FIFO policies used for all frozen product.Chemicals properly labeled and stored.Cake display reach-in at 42FReach-in at 0FWalk-in freezer unit at -8F
- General Comments that relate to this Inspection
No violations noted at time of inspection.Notes:Hot holding: chicken wings 140F-145F fried chicken 140F-143F corn dogs 154FCold cut display reach-in at 35FSalad display reach-in at 35FCheese display reach-in at 32FCold holding: chicken salad 40F beans 38F ham 40F turkey 40F cheese 42FWiping cloth at 200 ppm quat.Sanitizer in three-compartment sink at 200 ppm quat.Handsinks properly stocked.Food stored properly.FIFO policies in use.Walk-in refrigerator at 30FCooked and cooled chicken in walk in at 38FRaw chicken in walk-in at 39F.
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2/4/2009 | Routine Inspection 1st | 99 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Soap dispenser at hand sink not working properly. Repair/replace soap dispenser.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
One of the ceiling panels was missing in the bakery area. Replace missing ceiling panel to ensure food safety.
- General Comments that relate to this Inspection
Notes:-Hand sink properly stocked and used.-Reach-In 32F.-Reach-In 40F.-Freezer 10F.-All containers properly labeled.-All food contact items and food items stored at least 6" off the ground.-All chemicals properly labeled and stored.
- General Comments that relate to this Inspection
Notes:-Hot holding -Chicken tenders 158F. -Potatoe wedges 154F. -Chicken (Fried) 156F. -Chicken wings 154F.-Cold holding -Meatloaf 39F. -Potatoe salad 40F. -Pasta salad 39F.-Wiping cloth sanitizer at 200 PPM Quat.-Reach-In 35F.-Reach-In 30F.-Reach-In 32F.-Three compartment sink used to wash; rinse; and sanitize.-Hand sink in back properly stocked and working.
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1/10/2008 | Routine Inspection 1st | 97 |
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