- General Comments that relate to this Inspection
Notes: No violations observed during the inspection. Discussed hand washing policy and employee sick policy. Ensure employees sick with vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped.-Handsinks clean and stocked.-Restrooms clean and stocked.-Deli cooler temperatures good. Roast beef 39F; ham 40F; turkey 39F; macaroni salad 39F.-Hot holding temperatures good. Fried chicken 158F; Baked chicken 165F.-Cooking temperature of potato wedges good 203F.-Temperature logs were good.-Walk in cooler at 38F. Ham 40F; chicken 40F; chicken being cooled at 43F.-Walk in freezer at 0F. All product frozen and stored properly. Lights shielded.-Meat slicers clean.-Observed good chemical storage.-Observed good food storage.-3 compartment sink set up properly. Sanitizer at 300 ppm Quat.-Test strips available.-PCO is SteriTech on a monthly basis. No signs of pests or vermin.In addition to the CFPM listed above the following individuals have CFPM certificates:Lei Dil Rosario HilkeNRFSP - 2113498808/18/20Kathryn PaloneM11010502/11/16Colleen AthertonM11013903/07/16Per manager no individuals have taken a CFPM exam and failed the exam within the past year.
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10/5/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Handsinks and restrooms properly stocked. (Adjust down hot H20 in deli/prep room as hot water is very hot).Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal illness (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Large walk-in cooler at 39 fPrep deli cooler at 38 f-roast beef at 39 fDisplay case 40 f-pot. salad 38 f; ham 39 f; crab salad 41 f; shrimp 39 fHot holding temps good-chicken @ 145 f; potatoe wedges at 142 fShellfish tags kept for 90 days minimumSanitizer in 3 comp sink/bucket @ 200 -400 ppm quatTest strips available
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7/2/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing.Observed employee handwashing - goodDiscussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Walk-in coolers at 30 f; 34 fWalk-in freezer at - 10 fSeafood display case at 29 f-shrimp 38 f-salmon 36 f-prawns 33 fSeafood tags kept for 90 days minimumDeli meat case at 30 f-roast beef 33 f-ham 34 fHot holding temps good-chicken 145 - 160 fDiscussed final cook temp for chicken. Facility cooks chicken to 185 f - good.Reviewed cooling procedure for chicken - good.Sanitizer buckets at 400 ppm quatSanitizer in three compartment sink at 400 ppm quat.Test strips on site.Facility clean and well kept
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7/29/2013 | Routine Inspection 1st | 100 |
- [1] Storage; handling of clean equipment / utensils
Improper storage of utensils. Observed cutting knives stored in sanitizer solution which is later used to open chubs of meat and cheeses. Discontinue this practice and use ice and water baths. Knives shall also be cleaned at least once every 4 hours. Sanitizer solution may cross contaminate the food and is not being used correctly on sanitzing equipment. Allow the sanitizer to air dry on equipment prior to using clean equipment or store cutting utensils in ice water bath to inhibit the growth of bacteria.
- [1] Wiping clothes: clean; use restricted
Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.Observed wet wiping cloths stored next to and beneath blades of meat slicers. Do replace moist wiping cloths periodically to prevent bacteria growth.Facility shall wipe down meat slicer with sanitizer solution between each use and break down entire meat slicer at least once every 4 hours. Consider documenting that this procedure is being done by employees by including it in your daily check off lists for deli personnel.
- General Comments that relate to this Inspection
No bare hand contact with ready to eat foods.All handsinks properly stocked with liquid soap and sanitary disposable towels. Observed good handwashing. Do monitor for a proper 20 second handwash and at appropriate times. All employees shall double handwash especially from returning from restrooms. Hot holding temperatures recorded:Potato wedges @ 162 F; cod fillets @ 175 F; Fried Chicken @ 116-165 F; * All hot foods are discarded within 4 horus of hot holding time. Reviewed time/temperature logs. Do indicate time in service and out of service for all hot holding foods that cannot be hot held at 140 F or higher. Fried Chicken shall have a log for the time the chicken is held out of temperature and the time it is discarded. Deli uses time as a public health control but must use a time monitoring system to ensure that this is being done properly and consistently.Cold holding food temperatures recorded:Roast beef slices @ 41 F; cooked ham @ 42 F; black forest ham @ 40 F; potato salad @ 40 F; raw cod fillets @ 36 F; salmon @ 36 F and scallops @ 36 F.Do probe foods in deli case on a regular basis to ensure that the food is properly cold holding at 40 F or lower. Adjust thermostat as needes. The thermometers in case is recording ambient air temperarures.Cooling process for fried chicken and whole chicken is suspect. Rapid cooling is required of all hot foods from 140 F to 70 F within 2 hours and than from 70 F to 40 F within an additional 4 hours. Do cool fried chicken in a single layer on sheet pans and do not overload cooling rack. Facility shall conduct a cooling study for both fried chicken and whole baked/cooked chickens to ensure the cooling process in being done properly and meeting the cooling requirements. Do not cover food while cooling.
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4/26/2012 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
All violations corrected at time of reinspection. Thank you. All chemicals properly stored and labeled. All handwashing sinks assessible.
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4/25/2011 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
050) Food product stored on floor. Store all food product at least 6 inches off floor to prevent potential cross contamination.Observed 1 box of bread stored on floor of deli.* Corrected on site.
- [5] Hands washed and cleaned; good hygienic practices
Observed employee with open wound on arm. Health inspector asked employe to bandage wound. * Corrected on site.Observed employee handle raw fish with gloves and removed gloves and regloved. Employee must wash hands between glove use and when handling raw and than ready to eat foods. * Corrected on siteReviewed with operator that employes must wash hands prior to putting on new gloves to prevent possible cross contamination.
- [5] Necessary toxic items properly stored; labeled; used
400) Label all containers of toxic chemicals with name of contents.Observed 1 spray bottle stored next to chemicals with no label. Do label all chemicals to their contents to prevnet misuse including water. * Corrected on site.
- General Comments that relate to this Inspection
Hot holding temps. recorded:Fried chicken 140 - 167 F; egg roll @ 176 F; baked chicken @ 155 F; Joe; joe potatoes @ 127-200 F. Discussed with operator to not overfill hotel pans with product. Do keep foods stocked at level of rim level of pan. Cold holding temps. recorded:Crab salad @ 39 F; ceviche salad @ 35 F; potato salad @ 38 F; grilled chicken @ 39 F; healthy roast beef @ 42 F; and turkey @ 41 F.Seafood case: Sockeye salmon @ 34 F. Reviewed shellfish tags for 90 days; all checked OK. Do consider keeping shellfish tags with invoices for traceback capabilities. Do lower thermostat so that foods are cold holding at 40 F or lower in cold holding deli case. Do not overfill food product so that food can properly cold hold @ 40 F or lower.Reviewed with assistant store manager and operator to monitor for proper handwashing. Handwashing must be taught; practiced and monitored. Do review with staff appropriate times for handwashing.A reinspection is required.
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4/14/2011 | Routine Inspection 1st | 88 |
- [1] Thermometers provided and conspicuous
Provide accurate thermometer for food procesing room.Provide thermometer for prep cooler in cheese island.
- General Comments that relate to this Inspection
Seafood and deli cases were below 40 F.Walk-in cooler and food processing room at 40 F.Tempperature of food checked were at 43 F or below; most were below at 40 F or below. Keep all product temperatures at 40 F or below.Recommend to record temperature of foods during cooling for verification of required cooling timeframes. Foods must cool from 140 F to 40 F within 6 hours and from 140 F to 70 F within the first 2 hours of cooling; otherwise foods must be cooled from 140 F to 40 F within 4 hours only.Quats sanitizer tested at 200 ppm in 3-compartment sink.Shellstock tags for oysters and clams being kept with product until finished in refrigerated case and being kept on file for no less than 90 days as required.Noted all hand sinks stocked and functional.
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8/27/2010 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
All handsinks stockedFacility very cleanAll food stored properlyFried chicken 166FSliced ham 38FWhole chickens discarded at end of 4 hours if not soldAll refrigeration checked <40FObserved handwashing
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9/4/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Hot-holding checked good; chicken breast hot-holding@ 154 degrees; chicken legs hot-holding @ 148 degrees.Maximum hot-hold time for deli display cases is four hours. After four hours; product is discarded and logged into a waste record book.All temperature logs checked ok; product temperatures are recorded throughout the day.All handsinks properly stocked with santitary towels and soap.Three-compartment sink sanitization checked ok at 200ppm quatinary ammonia. Chemicals provided by Kay and checked monthly. Deli staff knowlegable on chemical test kits and monitoring sanitization levels.Sanitizer buckets checked ok at 200-400ppm quatinary ammonia.
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3/27/2008 | Routine Inspection 1st | 100 |
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