- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Handle of spoon not stored above food - sausage container - frontline reach in cooler
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Baked goods counter: butter tubs 60° - less than 4 hours. Manager stated butters served at room temperature - recommend using Time as a Public Health Control or store at 41° or below. Panini prep reach in cooler on frontline: cheese slices 45°, cheese blocks 50°, coleslaw 50°, corn 47°, tzatziki sauce 48°, cream cheese 48°, sausage 50°, egg whites 70° (carton discarded). Top of cooler holding at 46° and bottom of cooler holding at 43°. Out of temperature less than 4 hours - as per manager, food items were at 40° at start of morning shift. Recommend transferring TCS foods to another cooler and do not use this cooler until it is capable of maintaining TCS foods at 41° or below. **Warning** Callback Inspection: panini prep reach in cooler (make table and reach in cooler below): tzatziki sauce 43°, cream cheese 43-44°, chicken 51° (prepped previous day), Swiss cheese slices 45°, cheddar cheese slices 44°, mozzarella blocks 45°, cabbage 44-45°, sausage 51°, corn 41°, cheese 42°, liquid egg white 46°. Individual butter tubs stored in reach in cooler during Callback Inspection
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Panini prep reach in cooler 43° below and 46° in make table. TCS foods holding 45-50° Callback Inspection: panini reach in cooler holding at: 46° (TCS foods between 42-51°).
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11/07/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing bracelet and ring other than plain wedding band - smoothie station.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. In crevice inside make table - prep line. **Corrected On-Site**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Handle of spoon not stored above food - sausage container - frontline reach in cooler
- Basic - Paper towel used as liner for food container. Inside containers of bacon - prep reach in cooler
- Basic - Working containers of food removed from original container not identified by common name. Spray bottle of water - bakery area
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Baked goods counter: butter tubs 60° - less than 4 hours. Manager stated butters served at room temperature - recommend using Time as a Public Health Control or store at 41° or below. Panini prep reach in cooler on frontline: cheese slices 45°, cheese blocks 50°, coleslaw 50°, corn 47°, tzatziki sauce 48°, cream cheese 48°, sausage 50°, egg whites 70° (carton discarded). Top of cooler holding at 46° and bottom of cooler holding at 43°. Out of temperature less than 4 hours - as per manager, food items were at 40° at start of morning shift. Recommend transferring TCS foods to another cooler and do not use this cooler until it is capable of maintaining TCS foods at 41° or below. **Warning**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Sanitizer bucket stored on shelving used to store clean food container - near Dishwash area
- High Priority - Toxic substance/chemical stored by or with single-service items. Shelving near drive through area. Sanitizer bucket
- Intermediate - Hot water not provided/shut off at employee handwash sink. Restroom - maximum water temperature observed during inspection - 93° (water temperature of 100° required).
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Manager could not provide written procedure for holding creamers and souffls on time control. Time control monitored correctly but no procedure in place. Time as a Public Health Control procedure provided to manager as a guideline.
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Panini prep reach in cooler 43° below and 46° in make table. TCS foods holding 45-50°
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11/06/2014 | Routine - Food | Warning Issued |
- Basic - Ceiling vent covers had accumulation of dust/debris-bakery area.
- Basic - Cutting board has cut marks and is no longer cleanable-butcher block at bakery.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Wall soiled with accumulated food debris behind ice machine.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
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3/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair, reach in cooler had ambient temp of 44°f, front line , open unit had a lot of dust build up on coils, manager cleaned the coils and unit ambient temp went down to 43°f **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sandwiches were 44°f product was moved to another refrigeration unit. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above, potatoes soup was 117°f, product was discarded. **Corrected On-Site**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food, back pastry area and front sandwich area. **Corrected On-Site**
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11/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
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6/24/2013 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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3/15/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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