- Handwash Facilities Adequate & Access - 3 penalty points
The handwashing sink in the food preparation area is inaccessible to food service employees.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your annual health permit is not displayed.
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Regular | 07/11/2015 | 94 |
- Sound Condition (corrected on site) - 4 penalty points
The canned goods is/are unsound and should not be sold, served or consumed.-- Dented
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your annual health permit is not displayed.
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Regular | 07/11/2015 | 93 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the food preparation area is used for purposes other than handwashing.
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the food preparation area.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your annual health permit is not displayed.
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Regular | 07/11/2015 | 90 |
- Evidence of Insect Contamination - 3 penalty points
Flies were observed in or around the food preparation area.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your annual health permit is not displayed.
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Regular | 07/11/2015 | 94 |
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The display refrigeration is holding cold shellfish at 34°F (raw seafood at 34°F) but the unit is leaking, the fish being in ice may have caused the proper temperature.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Manager(s) failed to demonstrate knowledge of the risks of foodborne illness inherent to the food operation and/or is not a certified food manager and/or has had critical violations during this inspection.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The in-use utensils used for preparation or serving in the 3-compartment sink area are not stored in a manner to prevent contamination of the product. Observed knives stored between the sides of equipment.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the 3-compartment sink area are not clean . Fish area is giving a bad odor.
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Regular | 04/21/2014 | 91 |
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The all ready to eat foods is/are displayed in contact with the laundry detergent.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of ammonia are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed toxic container stored next to coffee station at bakery area.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Manager(s) failed to demonstrate knowledge of the risks of foodborne illness inherent to the food operation and/or is not a certified food manager and/or has had critical violations during this inspection.
- Food Protection - GRP
TFER 229.164(j)(1) - Page 39. Displayed jars and small packages of food must be protected from contamination.
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Regular | 04/21/2014 | 90 |
- Cold Holding Temperature - 5 penalty points
The pre-packaged ham is at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below.
- Sound Condition (corrected on site) - 4 penalty points
The prepackaged product of meat is/are unsound and should not be sold, served or consumed. Observed open prepackaged meat was stored on the shelving for meat.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The vegetable is/are being prepared on or with the cutting board that was contaminated by the beef product. Observed peppers stored on the raw food shelf containing blood.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The bulk meat products and bulk cheese products that is/are located in the meat market display case has/have been refrigerated for more than 24 hours and is/are not marked with the day of preparation or the date which the food shall be consumed by.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the food preparation area is used for purposes other than handwashing. Observed spray bottle stored in hand sink.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Manager(s) failed to demonstrate knowledge of the risks of foodborne illness inherent to the food operation and/or is not a certified food manager and/or has had critical violations during this inspection.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The in-use utensils used for preparation or serving in the handwash area are not stored in a manner to prevent contamination of the product. Observed knives and ice scoop stored improperly.
- Wiping Cloths/Linens/Napkins/Sponges - GRP
TFER 229.164(h)(3)(B) - Page 36. Wiping cloths used for food spills are not moist, clean, stored in a chemical sanitizer and used for wiping spills.
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Regular | 04/21/2014 | 73 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The handwashing sink in the 3-compartment sink area is used for purposes other than handwashing. Also observed 3-comparment sink used improperly for storing products.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Containers of ammonia are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed toxic container stored next to coffee station at bakery area.
- Manager Demonstration of Knowledge/Certified Food Manager - 3 penalty points
Manager(s) failed to demonstrate knowledge of the risks of foodborne illness inherent to the food operation and/or is not a certified food manager and/or has had critical violations during this inspection.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The in-use utensils used for preparation or serving in the vegetable sheling area are not stored in a manner to prevent contamination of the product. Observed handles of tongs stored on top of food.
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Regular | 04/21/2014 | 87 |
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