- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: raw chicken stored over seafood in meat room walk in cooler. store poultry belolw seafood.items re-arranged corrected on site.
Location: Meat room
Equipment: Walk in cooler
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: light out in bakery walk in freezer. replace light
Location: Walk-in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: ice build up on compressor lines and walls of walk in freezer at cafe area.repair and/or defrost freezer.
Location: Kitchen
Equipment: Walk in freezer
|
11/05/2014 | Routine |
- Pests/rodents (corrected)
Presence of pests.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: FRUIT FLIES IN BAKERY AREA. SEEK PROFESSIONAL ASSISTANCE TO EXTERMINATE PESTS. KEEP AREA AS CLEAN AND DRY AS POSSIBLE.
Location: Bakery area
- Packaging integrity (corrected on site)
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: 4 DENTED CANS OF BEANS ON SALES FLOOR. DO NOT SELL DENTED CANS. CANS DISCARDED CORRECTED ON SITE.
Location: Sales floor
Equipment: Wire shelving
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: MOP IN MOP BUCKET IN BAKERY AREA. ALLOW MOPS TO AIR DRY WHEN NOT IN USE.
Location: Bakery area
|
07/14/2014 | Recheck |
- Pests/rodents
Presence of pests.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: FRUIT FLIES IN BAKERY AREA. SEEK PROFESSIONAL ASSISTANCE TO EXTERMINATE PESTS. KEEP AREA AS CLEAN AND DRY AS POSSIBLE.
Location: Bakery area
- Packaging integrity (corrected on site)
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: 4 DENTED CANS OF BEANS ON SALES FLOOR. DO NOT SELL DENTED CANS. CANS DISCARDED CORRECTED ON SITE.
Location: Sales floor
Equipment: Wire shelving
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: MOP IN MOP BUCKET IN BAKERY AREA. ALLOW MOPS TO AIR DRY WHEN NOT IN USE.
Location: Bakery area
|
07/07/2014 | Recheck |
- Pests/rodents
Presence of pests.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: FRUIT FLIES IN BAKERY AREA. SEEK PROFESSIONAL ASSISTANCE TO EXTERMINATE PESTS. KEEP AREA AS CLEAN AND DRY AS POSSIBLE.
Location: Bakery area
- Packaging integrity (corrected on site)
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: 4 DENTED CANS OF BEANS ON SALES FLOOR. DO NOT SELL DENTED CANS. CANS DISCARDED CORRECTED ON SITE.
Location: Sales floor
Equipment: Wire shelving
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: MOP IN MOP BUCKET IN BAKERY AREA. ALLOW MOPS TO AIR DRY WHEN NOT IN USE.
Location: Bakery area
|
06/27/2014 | Routine |
| No violation noted during this evaluation. | 06/27/2014 | Illness Complaint |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: THERE ARE CHICKENS BEING HELD IN A UNIT IN THE SIDE BAKERY ROOM READING 64.4 DEGREES F. NOBODY KNOWS WHEN THEY WERE PUT INTO UNIT. DISCARD CHICKENS.
Location: Bakery area
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: THERE ARE EGGS STORED OVER MILK IN THE WALK-IN COOLER. STORE EGGS SEPERATE OR UNDER READY TO EAT PRODUCT.
Location: Walk-in cooler
- Packaging integrity (corrected on site)
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: THERE ARE A FEW CANS (BAKED BEANS AND PINEAPPLE) THAT ARE SEVERLY DENTED. DISCARD OF THESE CANS.
Location: Sales floor
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: THERE IS AN IN-PLACE SANATIZER BUCKET READING 0PPM. CHANGE OUT SANATIZER.
Location: Bakery area
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: THE MOPS IN THE CAFE AREA ARE STORED IMPROPERLY. STORE MOPS INVERTED OVER THE MOP SINK SO THAT THEY CAN PROPERLY AIR DRY.
Location: -
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: THE TRASH COMPACTOR IS DAMAGED SO THAT TRASH IS COMING OUT ONTO THE GROUND. CLEAN AREA AND HAVE COMPACTOR REPAIRED.
Location: Dumpster area
- Distressed storage (corrected on site)
Improper segregation of distressed items.
Correction: Separate distressed items from (1) food; (2) equipment; (3) utensils; (4) linens; and (5) single-service and single-use articles.
Comments: THERE IS DAMAGED FOOD PRODUCT STORED OVER FOOD THAT IS STILL FOR SALE. STROE DAMAGED PRODUCT SEPERATELY OR UNDER GOOD PRODUCT STILL FOR SALE.
Location: Walk-in cooler
- Soap and towels at wrong sink
Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices.
Comments: THERE IS A SINK IN THE BACK ROOM THAT IS USED FOR MISC. PURPOSES. THE SINK IS STOCKED WITH HAND TOWELS AND SOAP. REMOVE PAPER TOWEL DISPENSER AND HAND SOAP.
Location: Back room
|
12/26/2013 | Routine |
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: 1. HAND SINK IN SIDE BAKERY ROOM PROVIDED WATER VIA A MIXING VALVE THAT MEASURED 64 DEGREES F.PLEASE ENSURE HAND SINK PROVIDES RUNNING WATER THAT IS AT LEAST 100 DEGREES F BY MEANS OF A MIXING VALVE.
Location: Bakery area
Equipment: Hand sink
|
06/03/2013 | Routine |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: LIQUID BUILD UP ON BOTTOM OF REACH IN COOLER PORTION OF COLD TOP IN CAFE.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Second kitchen
Equipment: Cold top
- Packaging integrity (corrected)
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: CAN OF GREEN BEANS DENTED ALONG THE SEAM ON THE SALES FLOOR.PLEASE ENSURE ALL FOOD PACKAGING IS IN GOOD CONDITION.CORRECTED ON SITE.
Location: Sales floor
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HAND SINKS IN WOMEN'S RESTROOM ON SALES FLOOR ONLY PROVIDING COLD WATER. (AUTOMATIC FAUCETS)PLEASE ADJUST TO PROVIDE A WATER TEMPERATURE OF AT LEAST 100 DEGREES FOR EFFECTIVE HAND WASHING.2-1-13: PARTS ARE ON ORDER FOR HAND SINKS. PLEASE INSTALL AS SOON AS YOU RECEIVE THEM.
Location: Womens restroom
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS AT HAND SINK IN THE MEAT ROOM.PLEASE PROVIDE.CORRECTED ON SITE.
Location: Meat room
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER CONTINUALLY LEAKING FROM SPRAY HEAD AT THREE BAY IN DEMO KITCHEN.PLEASE REPAIR ACCORDINGLY TO ELIMINATE LEAK.
Location: Kitchen (back)
Equipment: 3-bay
|
02/01/2013 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: LIQUID BUILD UP ON BOTTOM OF REACH IN COOLER PORTION OF COLD TOP IN CAFE.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Second kitchen
Equipment: Cold top
- Packaging integrity (corrected on site)
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: CAN OF GREEN BEANS DENTED ALONG THE SEAM ON THE SALES FLOOR.PLEASE ENSURE ALL FOOD PACKAGING IS IN GOOD CONDITION.CORRECTED ON SITE.
Location: Sales floor
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HAND SINKS IN WOMEN'S RESTROOM ON SALES FLOOR ONLY PROVIDING COLD WATER. (AUTOMATIC FAUCETS)PLEASE ADJUST TO PROVIDE A WATER TEMPERATURE OF AT LEAST 100 DEGREES FOR EFFECTIVE HAND WASHING.
Location: Womens restroom
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS AT HAND SINK IN THE MEAT ROOM.PLEASE PROVIDE.CORRECTED ON SITE.
Location: Meat room
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER CONTINUALLY LEAKING FROM SPRAY HEAD AT THREE BAY IN DEMO KITCHEN.PLEASE REPAIR ACCORDINGLY TO ELIMINATE LEAK.
Location: Kitchen (back)
Equipment: 3-bay
|
01/24/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Pepperoni on top of cold top unit at 52 deg. F. due to pan being over filled. Do not overfill pan so as to hold cold foods at 41 deg. F or below.
Location: Deli area
Equipment: Make table cooler
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hot water is at 116 deg at hand sink in deli area. Repair so as to provide hot water at 100 deg. F. Water was to hot to hold hands under.
Location: Deli area
Equipment: Hand sink
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: 1. No hot water at hand sink at hand sink in bakery area. Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Bakery area
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Cold water not working at one bay sink in deli area. Repair
Location: Deli area
- Water pressure (corrected)
Insufficient water pressure at food establishment.
Correction: Provide sufficient water pressure throughout.
Comments: .
Location: Bakery area
Equipment: Hand sink
|
07/26/2012 | Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Pepperoni on top of cold top unit at 52 deg. F. due to pan being over filled. Do not overfill pan so as to hold cold foods at 41 deg. F or below.
Location: Deli area
Equipment: Make table cooler
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hot water is at 116 deg at hand sink in deli area. Repair so as to provide hot water at 100 deg. F. Water was to hot to hold hands under.
Location: Deli area
Equipment: Hand sink
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: 1. No hot water at hand sink at hand sink in bakery area. Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Bakery area
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Cold water not working at one bay sink in deli area. Repair
Location: Deli area
- Water pressure (corrected)
Insufficient water pressure at food establishment.
Correction: Provide sufficient water pressure throughout.
Comments: .
Location: Bakery area
Equipment: Hand sink
|
07/17/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Pepperoni on top of cold top unit at 52 deg. F. due to pan being over filled. Do not overfill pan so as to hold cold foods at 41 deg. F or below.
Location: Deli area
Equipment: Make table cooler
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hot water to hot at hand sink in deli area. Repair so as to provide hot water at 100 deg. F. Water was to hot to hold hands under.
Location: Deli area
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Cold water not working at one bay sink in deli area. Repair
Location: Deli area
- Water pressure
Insufficient water pressure at food establishment.
Correction: Provide sufficient water pressure throughout.
Comments: 1. Hand sink in bakery area water pressure is to low, Temp of water comming out of faucet was 127 deg. F. Repair to a sound working condition so as to provide at least 100 deg.F. water at sufficient pressure.
Location: Bakery area
Equipment: Hand sink
|
07/10/2012 | Routine |
- Food in prohibited areas (corrected)
Food stored in unapproved location.
Correction: Store only in approved manner and location.
Comments: 1. Frozen bags of food thawing inside of three bay sink in deli kitchen while sink was set up for ware washing. Do not set up sink for ware washing when using sink for food prep.
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: 1. Hot water at hand sink in bakery area at 74 deg. F. Repair sink so as to provide at least 100 deg. F. hot water for hand washing.
Location: Bakery area
Equipment: Hand sink
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. Thermometer broken inside of reach in cooler below ice cream maker in snack bar. Provide a working thermometer.
Equipment: Reach in cooler
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hot water at hand siink in meat dept. at 123 deg. F. Repair so that water is cool enough for proper hand washing ( 100 deg. F. )
Location: Meat room
Equipment: Hand sink
|
03/05/2012 | Recheck |
- Food in prohibited areas (corrected)
Food stored in unapproved location.
Correction: Store only in approved manner and location.
Comments: 1. Frozen bags of food thawing inside of three bay sink in deli kitchen while sink was set up for ware washing. Do not set up sink for ware washing when using sink for food prep.
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: 1. Hot water at hand sink in bakery area at 74 deg. F. Repair sink so as to provide at least 100 deg. F. hot water for hand washing.
Location: Bakery area
Equipment: Hand sink
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. Thermometer broken inside of reach in cooler below ice cream maker in snack bar. Provide a working thermometer.
Equipment: Reach in cooler
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hot water at hand siink in meat dept. at 123 deg. F. Repair so that water is cool enough for proper hand washing ( 100 deg. F. )
Location: Meat room
Equipment: Hand sink
|
02/17/2012 | Recheck |
- Food in prohibited areas
Food stored in unapproved location.
Correction: Store only in approved manner and location.
Comments: 1. Frozen bags of food thawing inside of three bay sink in deli kitchen while sink was set up for ware washing. Do not set up sink for ware washing when using sink for food prep.
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: 1. Hot water at hand sink in bakery area at 74 deg. F. Repair sink so as to provide at least 100 deg. F. hot water for hand washing.
Location: Bakery area
Equipment: Hand sink
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. Thermometer broken inside of reach in cooler below ice cream maker in snack bar. Provide a working thermometer.
Equipment: Reach in cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hot water at hand siink in meat dept. at 123 deg. F. Repair so that water is cool enough for proper hand washing ( 100 deg. F. )
Location: Meat room
Equipment: Hand sink
|
02/10/2012 | Routine |
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