Oct 14, 2014 (Follow-up)

Sep 25, 2014 (Routine)

• Management awareness; policy present
  The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees. (Corrected On Site)
• Food separated and protected
  Bread placed outside in a rack adjacent to female bag and other materials. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Observed no sanitizer used to sanitize utensils. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  Observed some mold buildup inside ice machine.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s). (Corrected On Site)
• Proper cooling methods used; adequate equipment for temperature control
  The under counter refrigerator ISNOT maintaining the proper temperature. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Insects, rodents, & animals not present
  Observed no invoice for pest control at the establishment during inspection. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Utensils, equipment & linens: properly stored, dried, & handled
  Observed some utensils placed in small bucket that prevents air drying. (Corrected On Site)
• Warewashing facilities: installed, maintained, & used; test strips
  Observed no test strip for measuring a sanitizing solutions. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  Observed no air gap in under the 3 compartment sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Sep 25, 2013 (Follow-up)

• Food separated and protected
  UNCOVERED FOOD ITEMS IN THE REACH-IN COOLERS (Corrected On Site)
• Proper cold holding temperatures
  COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site)
• Proper date marking & disposition
  PREPARED FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site)

Sep 19, 2013 (Routine)

• Correct response to questions
  NO CFPM ON DUTY(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Correct response to questions
  NO CFPM CERTIFICATE POSTED(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Adequate handwashing sinks properly supplied and accessible
  FOOD DEBRIS AND UTENSILS IN THE HANDWASHING SINKS(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food separated and protected
  UNCOVERED FOOD ITEMS IN THE REACH-IN COOLERS (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  UNCLEAN FOOD CONTACT SURFACES /ICE BOX (Corrected On Site)
• Proper cold holding temperatures
  COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  UNCLEAN NON FOOD CONTACT SURFACES IN TGHE KITCHEN/REACH IN COOLERS(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Mar 21, 2012 (Routine)

• Proper cold holding temperatures
  THE SANDWHICH PREP UNIT MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. THIS UNIT WAS ELEVATED ON A PREVIOUS INSPECTION. ALL POTENTIALLY HAZARDOUS FOODS MUST BE REMOVED FROM THIS UNIT OR STORED ON ICE IN ORDER TO MAINTAIN TEMPERATURE COMPLIANCE.
• Wiping cloths: properly used & stored
  WIPING CLOTHS WERE NOT STORED PROPERLY AT VISIT. WIPING CLOTHS MUST BE STORED IN THE SANITIZING SOLUTION TO PREVENT BACTERIAL GROWTH.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)