Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Routine | Aug 9, 2013 | 76 |
|
Follow-Up | Aug 19, 2013 | 90 |
|
Follow-Up | Aug 27, 2013 | 95 |
|
Follow-Up | Sep 3, 2013 | 95 |
No violation noted during this evaluation. | Follow-Up | Sep 9, 2013 | 100 |
The facility is cooking undercooked meat and eggs without a consumer advisory.
An employee was observed washing their hands in the three-compartment sink.
In the cold-top refrigerator, deli-ham was 52°F, deli turkey was 54°F, and cut tomatoes were 55°F. In the standing refrigerator, sliced cheese was 44°F, sliced ham was 44°F, roast beef was 48°F and green chile was 48°F.
Dishes were not being sanitized in the manual ware-washing process.
Containers holding bread were not NSF approved food-contact surfaces.
The door gasket on the cold-top refrigerator was torn.
The facility could not provide test strips for chlorine sanitizer.
The door gaskets on the cold-top refrigerator were soiled with food debris.
In the cold-top refrigerator, roast beef was 51°F, cut tomatoes were 46°F, deli turkey was 59°F and deli ham was 56°F. In the standing refrigerator, a block of pepper jack cheese was 53°F, sliced cheese was 46°F, cheesecake was 46°F and soy milk was 48°F.
Soap and paper towels were not provided at the kitchen hand sink.
The following potentially hazardous foods were greater than 41°F: In the kitchen standing refrigerator, milk was 62°F, sliced cheese was 59°F, block of cheese was 59°F, roast beef was 56°F, cut tomatoes were 60°F, turkey was 58°F, cheesecake was 57°F, ham was 53°F, eggs were 61°F, and green-chile was 58°F; on the cold-top refrigerator, ham was 52°, and shredded cheese was 53°F.
Sep 3, 2013On the cold-top refrigerator, cut tomatoes were 57°F, roast beef was 62°F, deli turkey was 56°F and shredded cheese was 44°F.
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