- General Comments that relate to this Inspection
Walk-in cooler 34 F.Walk-in freezer at 5 F.Pan washer checked at 144 F on wash and 190 F on sanitization rinse cycle.Quat santizer checked at 200 ppm concentration in 3-compartment sink.Noted hand sinks stocked and functional.Noted faility to be kept very clean.There is one CFPM for this facility and was certified over one year ago.
- General Comments that relate to this Inspection
Final cooking temperature of rotisserie chicken checked between 190 F and 198 F.Hot holding case temepratures: baked chicken 175 F; fried chicken 175 F; chicken strips 169 F.Cooked chicken breast 40 F; buffalo chicken pasta 38 F; sliced pastrami 41 F;several types of sliced turkey breast checked between 43 F and 45 F in reforgerated case; turkey breasts were sliced about 30 minutesd before and placed in refirgerated case after.Walk-in cooler at 37 F.All refrigerated cases at below 41 F.Shellstock tags of clams kept in tray and kept on file more than 90 days after batch sold.Noted hand sinsk stocked and functional.Quat sanitizer checked at 200 ppm concentration in two warewashing sinks. Check sanitizer daily with test strips for proper concentrations.Employee glove use is in place to prevent bare hand contact with ready to eat food.Employee illness policy is in place.Noted faility to be kept very clean.Temperature logs being kept daily.There are two CFPM's for this facility and were certified over one year ago.
- General Comments that relate to this Inspection
Dairy walk-in cooler at 36 F.Produce walk-in cooler at 38 F.Walk-in freezer at 10 F.Refrigerated case for packaged produce at 50 F on thermometers; case was in defrost cycle; ensure that temperature drops to 41 F shortly.All other refrigerated cases checked at below 41 F.Frozen food cases at checked at proper ambient temperatures.Noted hand sinks stocked and functional.Noted facility to be kept very clean in all areas.Monthly pest control service provided; no pest activity noted.There are two CFPM's for this facility and were certified over one year ago.
- General Comments that relate to this Inspection
Meat walk-in cooler at 36 F.Meat cutting room at 39 F.Bloom box cooler at 36 F.All refrigerated meat cases checked at below 41 F.Noted hand sink stocked and functional.Noted facility to be kept very clean.There are two CFPM's for this facility; only one was certified less than one year ago and passed exam on first attempt.
- General Comments that relate to this Inspection
Walk-in cooler at 37 F.Sausage 38 F; sliced canadian bacon 36 F; shredded cheese 37 F on top of refrigerated prep unit.Quat santizer checked at 200 ppm concentration in 3-compartment sink.Noted hand sink stocked and functional.Pizza pies held for 30 minutes in hot case. Time kept on hot case.Employee glove use is in place to prevent bare hand contact with ready to eat foods.Noted facility to be kept very clean.There is one CFPM for this facility and was certified over one year ago.
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8/26/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Walk-in cooler 34 F.Walk-in freezer -5 F.Pan washer temperatures observed at 150 F on wash and 195 F on final rinse for sanitization.Noted hand sinks stocked.Bakery area noted to be kept very clean.
- General Comments that relate to this Inspection
Final cooking temperature of fried chicken at 180 F to 198 F and rotisserie chickens at 194 F to 201 F.sliced roast beef 39 F; potatoe salad 35 F; sliced turkey 40 F; sliced virginia ham 39 F; sliced cooked ham 38 F crab salad 38 F in refriegrated deli cases.Deli/meat walk-in cooler 34 F. Walk-in freezer 5 F.Cheese walk-in cooler 36 F. Refrigerated prep/packing room 38 F.Proper handling and retention of shell stock tags for oysters and clams noted in place.Quat sanitizer checked at 200 ppm concentration in 3-compartment sink.Sliced roast beef 42 F in prep refrigerator in sandwich prep island. All deli refrigerated cases' therrmometers at below 40 F.Noted hand sinks in allareas stocked.Deli area noted to be ketp very clean.Discused setting up of cleaning and sanitizing schedule for ice machine and temperature logs for temperature of food in cold holding.One of two Certified Food Protection Managers for deli has FSP certificate issued on 10/5/2012; must apply for WCHD certificate by 8/13/2014
- General Comments that relate to this Inspection
Dairy walk-in cooler 35 F.Walk-in freezer -4 F.Produce walk-in cooler 35 F.All freezer cases at below 0 F and refrigerated cases at below 40 F on thermometers.Noted hand sinks in all areas and in restrooms stocked.All areas of store noted to be kept clean.Pest control service is provided.The Certified Food Protection Manager has FSP certificate issued on 10/5/2012; must apply for WCHD certificate by 8/13/2014
- General Comments that relate to this Inspection
Meat walk-in cooler 36 F.Meat bloom box 32 F.Meat cutting room 48 F.Noted all hand sinks stocked.Refrigerated meat cases' thermometers were at below 40 F.
- General Comments that relate to this Inspection
Walk-in cooler 38 F.Pizzas and sandwiches are held in hot case for 90 minutes only; time when prodcuts placed in hot case is written down above each product.Salami 39 F; canadian bacon 37 F; shredded cheese 35 F on top of refrigerated prep unit; pre-cooked chicken pan 45 F; sliced pepperoni bag 42 F inside unit; ice bild-up noted inside unit; will defrost today to ensure it keeps product tempratures at 40 F or less inside.The Certified Food Protection Manager obtained ServSafe certificate recently; certificate not on site; must apply for WCHD certificate by 8/13/2014 and keep the latter certifcate posted upon receipt.Noted hand sinks stocked.This area noted to be kept very clean.
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8/6/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 5/17/2013 have been corrected.Final cooking temperature for rotisserie chickens at 190 F to 204 F; taken in differentt spots on several chickens. Temperatures being taken and logged daily.Products temperatures in refrigerated deli casea: sliced roast beef 42 F; macaroni salad 40 F; griled chicken 43 F; sliced turkey 41 F; sliced ham 42 F. Deli case was serviced after the previous inspection. Manager will have service company check on defrost cycle times to have them set during slow periods.
- General Comments that relate to this Inspection
The items noted on the previous routine inspcetion conducted on 5/17/2013 have been corrected.
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6/19/2013 | Routine Reinspection 1st | 100 |
- [1] Thermometers provided and conspicuous
Thermometer for large deli refrigerated sotrage room broken. Repair thermometer or provide new thermometer in refrigerated room.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed dirt and debris build-up on floor in produce stock room and cooler under racks. Observed debris build-up on flloor around rear legs of shelving and at wall corner in bulk food storage room. Clean floor more frequenlty in these areas to prevent build-up. Manager has requested staff to clean floors today.
- General Comments that relate to this Inspection
Walk-in cooler at 38 F. Walk-in freezer at 0 F.Noted hand sinks stocked and functional.Pan washer observed at 155 F on wash and and 193 F on final rinse.
- General Comments that relate to this Inspection
Rotisserie chicken at 155 F on thigh and 160 F on breast from hot holding case; 2-hour holding time used for rotisserie chickens.fried chicken 160 F; burrito 180 F in hot food case.Temperature of deli products in refrigerated deli case at 41 F to 44 F. Deli case was in defrost cycle and temperature is now going down. Monitor the themometers inside case and product temperatures to ensure that temperatures are kept at 40 F or below most of the time.Noted hand sinks stocked and functional in deli area.Quats sanitizer checked at 200 ppm concentration in sanitizer bucket and in 3-compartment sink.Deli manager took recertification class and pending to receive certificate. Manager to apply for WCHD certificate upon receipt of ServSafe certificate.
- General Comments that relate to this Inspection
All refrigerated cases at below 40 F; Freezer cases at 0 F or below.Hand sinks in employee's and public restrooms and in produce back room and bulk food stock room noted stocked and functional.Dairy walk-in cooler at 34 F. Produce walk-in cooler36 F.Current dates observed on all food products checked.
- General Comments that relate to this Inspection
Meat processing room at 44 F.All refrigerated meat cases at below 40 F and freezer cases at 0 F or below.Noted hand sinks stocked and functional.Shelllstock tags for clams and oysters kept with product until sold out and retained more than 90 days thereafter.
- General Comments that relate to this Inspection
Pizzas at 147 F and 140 F; sandwiches at 120 F to 130 F in hot holding case. All products in this case have a 90-minute holding time. Time for each product item is kept on case.Noted hand sink stocked and functional.Shredded cheese 44 F; sliced ham 41 F; sliced salami 44 F on top fo refrigerated prep table.Walk-in cooler at 38 F.
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5/17/2013 | Routine Inspection 1st | 98 |
- [2] Potentially hazardous food properly thawed
Observed improper thawing of octopus at the time of inspection. Operator was thawing octopus in the bag under cold running water. When thawing; the product must be removed from the package as soon as possible; the product must then be fully submerged under a steady flow of cold running water. The water will help maintain a consistent cold temperature throughout the product during the thaw process as well as wash off any exterior contamination or bacterial growth. The product must be out of the bag for this procedure to be safely performed. Corrected on-site. An alternative method would be to thaw within a refrigeration unit.
- [4] Number; convenient; accessible; designed; installed
Operator preparing a batch of dough in a container within the hand sink - blocking access to the hand sink for hand washing by employees. Hand sinks are for hand washing activities only and must remain accessible at all times during operation. Advised operator to prepare foods in the 3-compartment sink (wash; rinse and sanitize between uses). Corrected on-site. If space permits; it is recommended that a single compartment food preparation sink be installed to prevent future problems with preparing food in sinks used for other activities.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
No paper towels in the back stock employee restroom. All restroom hand washing stations must be stocked with soap and paper towels at all times during operation.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
The floor inside the walk-in cooler (perimiter and under racking) has visible accumulation of food debris. Thoroughly clean and maintain clean to prevent the attraction of prohibited insects and/or rodents.
- [5] Necessary toxic items properly stored; labeled; used
Observed one mislabeled spray bottle. The bottle was labeled as machine oil however there was a blue chemical liquid (glass cleaner) within the bottle. Ensure that all chemicals are properly labeled to prevent misuse. Corrected on-site.
- General Comments that relate to this Inspection
OBSERVATIONS:- All temperatures observed were at or near regulation (walk-in 36F; walk-in freezer -10F; cake display freezer -10F; open display cooler 34F). Refrigeration is centrally monitored and alarmed.
- General Comments that relate to this Inspection
OBSERVATIONS:- All product temperatures observed were at or near regulation (sliced deli turkey 44F; roast beef 44F; shrimp/crab salad 40F; potato salad 40F; chicken thighs directly out of oven 202F). - Observed 200ppm sanitizer water in the 3rd compartment of the 3-compartment utensil wasning sink. Test strips were available.- Observed ingredients pre-chilled prior to assembling into deli items.- All hand washing stations were stocked and operational- Observed very good employee hygiene at the time of inspection.
- General Comments that relate to this Inspection
OBSERVATIONS & RECOMMENDATIONS:- Preventative pest control performed 4/2/12 (done monthly). No activity observed. Continue to follow PCO guidelines and recommendations when possible to help prevent rodent and insect harborage (door sweep; closing off gaps; keeping areas clean of food debris; removing any standing water; etc.).- All refrigeration observed was at or near regulation temperature (ice cream walk-in 0F; dairy walk-in 32F). Refrigeration is centrally monitored and alarmed. Additional thermometers are visible and installed throughout.
- General Comments that relate to this Inspection
OBSERVATIONS:- All temperatures observed were at or near regulation (meat cutting room 44F; walk-in 26F).- Hand washing stations were stocked and operational.- 3-compartment dish washing sink was operational with stocked sanitizer and test strips available.- All raw product observed appeared to be properly stored.
- General Comments that relate to this Inspection
No violations observed at the time of inspection.OBSERVATIONS & RECOMMENDATIONS:- Ingredient weigh pans are washed; rinsed and sanitized every two hours as recommended in previous years inspections.- All temperatures observed were at or near regulation (chopped tomato 44F; walk-in 40F ambient).- Replace the thermometer in the single service ranch holding cooler as it appears to be inaccurate (reading 22F).
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4/6/2012 | Routine Inspection 1st | 86 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
No paper towels at the back hand sink. All hand washing stations must be stocked with soap and paper towels at all times during operation. (Corrected on-site).
- [1] Lighting provided as required; fixtures shielded
Inadequate lighting in the walk-in freezer. Three of the four banks of overhead fluorescent lights are dim or out - Repair or replace.
- General Comments that relate to this Inspection
OBSERVATIONS & RECOMMENDATIONS- All food product temperatures observed were at or near regulation (i.e. sliced ham 42F; cashew salad 41F; macaroni salad 42F; cooked chicken temped directly after removal from the oven = 197F; seafood case 38F ambient with product on ice). Time/temperature logs are being kept and were reviewed. Product is discarded after 4 hours in the temperature controlled display cabinet.- Tested 400ppm at the sanitizing compartment of the 3-compartment utensil washing sink. Manufacturer's label instructions require 200-400ppm concentration (quat).
- General Comments that relate to this Inspection
OBSERVATIONS AND RECOMMENDATIONS:- No violations observed at the time of inspection- Remove and replace the broken thermometer on the frozen spinach case to prevent broken glass contamination of the product.- All refrigeration equipment is monitored by computer as well as having visual thermometers within. All equipment observed appeared to be within regulation temperature and all case lighting observed was properly shielded.- Ensure that delivered product (that requiring refrigeration) is not sitting out on the floor for any extended length of time. Store product in coolers while it is not being immediately worked on.
- General Comments that relate to this Inspection
OBSERVATIONS AND RECOMMENDATIONS:- No violations observed at the time of inspection.- All product observed was stored properly (e.g. pork over beef over chicken).- Floors; counters; equipment are cleaned and sanitized daily.- Ambient room temperature (cutting/processing room) was 44F.- Employees should routinely reorganize the freezer/refrigeration cases on the floor to ensure that all product is stored below the top level of the coolers as it can easily be misplaced by customers. During the inpsection it was observed that some of the product (butterball turkeys) was above the safe level of the display cooler.
- General Comments that relate to this Inspection
- No violations observed at the time of inspection.- All product observed was properly stored and at or near regulation temperature. No raw product is used.
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1/19/2011 | Routine Inspection 1st | 97 |
- [1] Installed; maintained
Repair the non-working cold water on the faucet of the 3-compartment vegetable rinse/prep sink.
- General Comments that relate to this Inspection
No violations observed at the time of inspection.NOTES:The 3-compartment pan wash sink spray arm is beginning to sag below the flood level rim of the sink when hanging freely. The spring must be strong enough to hold the spray arm above the flood level rim to prevent a backflow situation from occuring. Repair or replace the spray arm assembly so that when hanging freely; it hangs well above the flood level of the sink.
- General Comments that relate to this Inspection
No violations observed at the time of inspection.NOTES:Checked product temperatures were within regulation (hot holding potato fries 187F; cole slaw 42F; deli sliced ham 42F). Sanitizer bucket tested 200ppm quat. residual as required.The deli slicers should be washed (soap and water); rinsed and sanitized at least every 4 hours rather than wiping with only sanitizer solution throughout the day and then deep cleaning at night.
- General Comments that relate to this Inspection
NOTES:A copy of the Certified Food Manager Certificate must be posted within the store. It was unavailabe at the time of inspection.
- General Comments that relate to this Inspection
No violations observed at the time of inspection.All cold holding cases are centrally monitored and will alarm if out of temperature range. All cases observed were <40F.
- General Comments that relate to this Inspection
No violations observed at the time of inspection.
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2/11/2010 | Routine Inspection 1st | 99 |
- [1] Installed; maintained
Repair the leak at the cold water faucet handle on the 3-compartment sink.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Repair the damaged/chipped floor tile at the south east corner next to the pizza oven
- General Comments that relate to this Inspection
No violations observed at the time of inspection.NOTES:1) The hand washing sink is slow draining. Snake or clean the drain line so that it is restored to full drainage flow.
- General Comments that relate to this Inspection
No violations observed at the time of inspection.NOTES:Positive Observations:1) Thermometers are calibrated in ice water daily!2) Whole chickens temped out of the oven at >190F deep internal.3) Cold holding display case - potato salad and coleslaw temped at <38F.
- General Comments that relate to this Inspection
No violations observed at the time of inspection. Cold holding cases are centrally monitored and alarmed in the event of failure or temperature fluctuation outside of norms.
- General Comments that relate to this Inspection
No violations observed at the time of inspection.
- General Comments that relate to this Inspection
NOTES:1) Operator using a single use cup to dispense spices from the dry storage spice container (on the shelf - white container with yellow lid - opposite the 3-compartment sink). Use food grade scoops with handles only so that you minimize operator hand contact with the food.
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1/6/2009 | Routine Inspection 1st | 98 |
- [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.
- [3] CFPM or person in charge present; certificates posted as required
Need to have a CFPM present during meat cutting/processing applications.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Ensure handsink faucets work reliably.
- General Comments that relate to this Inspection
Handsinks fully stockedSanitizer buckets used to clean counters - tested 200 ppm QuatWalk-in Refrig @33FWalk-in Frzr @1F3-comp sink used for utensils - tested - 200 ppm QuatAll cake decorating equipment clean; icing scoops stored outside containersFloors; walls and ceiling were all clean
- General Comments that relate to this Inspection
Handsinks fully stockedSanitizer buckets used to clean counters - tested - 200 ppm QuatTemps noted: Potato salad @45F; Tuna salad mix @49F (voluntarily discarded); Turkey slices @46F; Roast beef @45F** Note:Refrigeration repairman was summoned and staff removed food product to back walk-in Refrig. until unit is operational at lower temp.Seafood case temps noted: Shrimp @30F; Halibut @33F; Salmon Filets @32F; Scallops @35FHot-Hold temps noted: Whole chickens @177F; Chicken Breasts @173F3-comp sink used for utensils - tested - 200 ppm Quat
- General Comments that relate to this Inspection
Handsinks stocked All reach-in Refrig's were < 40FAll reach-in Frzr's were; 0FAll products had current freshnes datingRestrooms clean & stockedDumpster area clean
- General Comments that relate to this Inspection
Handsinks stockedMeat cutting on approved surfacesSanitizer buckets used to wipe boards - tested- 200 ppm Quat3-comp sink used for cutting utensils - tested - 200 ppm QuatCutting room completely washed; cleaned and sanitized every 24 hrs.
- General Comments that relate to this Inspection
Handsink stockedWalk-in Refer @ 34FReach-in prep table @ 35FTemps noted: Ham chunks @33F; Pepperoni slices @35F; cooked sausage pieces @ 35F; Hot-hold pizza slices @151F3-comp sink used to wash utensils - tested - 300 ppm Quat
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2/15/2008 | Routine Inspection 1st | 91 |
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