| No violation noted during this evaluation. | 08/14/2014 | Routine |
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: Not marking foods with times. Please mark all foods with times. 4 sandwiches disposed of at time of inspection.
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Dumping in front hand sink. Discontinue. Use only for hand washing.
- In store packaging (corrected)
Packaged food(s) not properly labeled.
Correction: Food packaged at retail food establishment shall be labeled as specified by law.
Comments: Please label all products for consumers.
|
03/04/2014 | Recheck |
- Time vs. temperature
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: Not marking foods with times. Please mark all foods with times. 4 sandwiches disposed of at time of inspection.
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Dumping in front hand sink. Discontinue. Use only for hand washing.
- In store packaging (corrected on site)
Packaged food(s) not properly labeled.
Correction: Food packaged at retail food establishment shall be labeled as specified by law.
Comments: Please label all products for consumers.
|
02/24/2014 | Routine |
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: Time board marked for 11:00 am room temperature and disposal at 5:00 pm. Make sure to write item and times i.e. 10 turkey sandwiches placed at room temperature at _____time_____ then dispose of at ___time 4 hours after placed at room temperature______DOCUMENT CLEARLY AND ACCURATELY
Location: Kitchen (front)
Equipment: -
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats. Exterminate.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean floor below equipment. (front area)
Location: Kitchen (front)
|
07/16/2013 | Recheck |
- Time vs. temperature
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: Time board marked for 11:00 am room temperature and disposal at 5:00 pm. Make sure to write item and times i.e. 10 turkey sandwiches placed at room temperature at _____time_____ then dispose of at ___time 4 hours after placed at room temperature______DOCUMENT CLEARLY AND ACCURATELY
Location: Kitchen (front)
Equipment: -
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats. Exterminate.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean floor below equipment. (front area)
Location: Kitchen (front)
|
07/10/2013 | Routine |
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: Breakfast sandwich in case that was to be disposed of at 8:20am according to log. Disposed of at time of inspection.
Location: Kitchen
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Both hand sinks are soiled. Clean.
Location: Kitchen
Equipment: Hand sink
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Several ceiling tiles missing. Please provide.
Location: Sales floor
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Replace stained ceiling tiles.
Location: Sales floor
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth on counters. Please store in approved strength sanitizer solution.
Location: Kitchen
|
01/15/2013 | Recheck |
- Time vs. temperature (corrected on site)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: Breakfast sandwich in case that was to be disposed of at 8:20am according to log. Disposed of at time of inspection.
Location: Kitchen
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Both hand sinks are soiled. Clean.
Location: Kitchen
Equipment: Hand sink
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Several ceiling tiles missing. Please provide.
Location: Sales floor
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth on counters. Please store in approved strength sanitizer solution.
Location: Kitchen
|
01/07/2013 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Minestrone soup at 133.5 deg F. Hold at 135 deg F or above.
Location: Kitchen
Equipment: Steam table
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: Last time log dated 6-21-2012. Maintain time logs for all foods. Dispose of all sandwiches not timed today 6-26-2012. Sandwiches at 47-54 deg F.
Location: Kitchen (front)
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times. Do not dump in hand sink.
Comments: Front hand sink is soiled. Please clean.
Location: Kitchen (front)
Equipment: Hand sink
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Clean prep top cooler cutting boards. ORDERED
Location: Kitchen
|
07/10/2012 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Minestrone soup at 133.5 deg F. Hold at 135 deg F or above.
Location: Kitchen
Equipment: Steam table
- Time vs. temperature
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: Last time log dated 6-21-2012. Maintain time logs for all foods. Dispose of all sandwiches not timed today 6-26-2012. Sandwiches at 47-54 deg F.
Location: Kitchen (front)
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times. Do not dump in hand sink.
Comments: Front hand sink is soiled. Please clean.
Location: Kitchen (front)
Equipment: Hand sink
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Clean prep top cooler cutting boards.
Location: Kitchen
|
06/26/2012 | Routine |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats in back and front. Exterminate.
Location: Kitchen
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Clean front counter hand sink.
Location: Kitchen
|
12/30/2011 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats in back and front. Exterminate.
Location: Kitchen
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Clean front counter hand sink.
|
12/20/2011 | Routine |
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