HACCP: Discussed and provided information on Hand Washing.
Frozen foods frozen.
Note: Owner stated she will be removing parfait station from establishment.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Seal on far left black GE mini cooler was found to be damaged. Repair.
- Lighting provided as required. Fixtures shielded
Light in white cooler in back storage room was found to be non functioning. Repair.
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11/13/2015 | Routine | 98 |
Approval given to operate the frozen yogurt area which consists of an ice cream machine and prep cooler for toppings.
- Food contact surfaces of equipment and utensils clean
Ice cream/Frozen Yogurt machine has a build up of food debris on the underside of the dispensing nozzles.
Clean and sanitize.
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7/2/2015 | Consultation | |
HACCP: Discussed and provided information on Date Marking, Potentially Hazardous Foods, Hand Washing, and Boil Order.
Cold foods cold, frozen foods frozen.
Note: Hand sink has been moved from back right side counter to middle of back counter right of Coca-Cola cooler. Hand sink are for hand washing only. Hand sinks may not be used for prep, rinsing, or dumping product. Hairer freezer in back storage room is hard to close and keep sealed. Owner stated she would like to install a small yogurt machine.
Any pre-packaged foods must be properly labeled. Foods that are pre-packaged in advance of retail sale shall bear the following information in English on its label: the common and/or usual name of the product
- Foods handled with minimal manual contact
Observed employee handeling ready to eat foods including bagles.
Employees shall avoid direct contact (bared hands) with ready-to-eat food whenever possible and, to the extent possible.
- Critical: Hand washing sinks installed, located, accessible
Plastic containers found stored in hand sink. Do not store items in hand sink, hand sink is for hand washing only.
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6/16/2015 | Routine | 94 |
HACCP: Discussed and provided information on Hand Washing and Date Marking.
Cold foods cold, frozen foods frozen.
Note: discussed with employee that Hand Sinks are for Hand Washing only, all food service equipment should be cleaned using the 3 compartment sink.
- Critical: Wholesome, sound condition
Sweet mini peppers were found spoiled in 2 door stainless cooler. -Corrected by destroying.
All foods shall be in wholesome sound condition, free from spoilage, filth, and other contamination and shall be safe for human consumption.
- Original container, properly labeled, consumer advisory
White powder in plastic container was observed unlabeled. -Corrected by labeling.
All foods that are not stored in their original containers and whose identity may be mistakable, shall be labeled with the common or usual name of the food.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Unlabeled / Dated dip or spread in white residential cooler was observed. -Corrected by destroying.
All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment for more than 24 hours shall be clearly marked with the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Seal on both GE black mini coolers were found to be soiled and damaged. Repair/Replace and clean on a routine basis.
- Food contact surfaces of equipment and utensils clean
Top of S1 coffee machine and top of white residential cooler in back storage room were found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
- Non-food contact surfaces clean
Bottom of Frigidaire freezer was found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
- Single service items properly stored, handled, dispensed
Single service items being stored below right front counter hand sink.
Single-service articles shall not be placed under exposed sewer lines or water lines.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Several pieces of equipment are in the back room and not currently in use. Maintain equipment at the establishment that are currently in use/essential for the operation of the establishment. Remove any unused/non-functioning equipment.
- No Certified Manager Present
No Certified Food Service Sanitation Manager present at time of inspection.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
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3/3/2015 | Routine | 83 |
HACCP = food handler training info
cl- bleach sanitizer in buckets = 100ppm
cl- bleach sanitizer at dish machine = 100ppm
- Food contact surfaces of equipment and utensils clean
1) The lower interior of the Frigidaire freezer is soiled/has food debris. 2) The left lower inside surface of the two door stainless steel refrigerator is soiled. Maintain all food-contact surfaces clean. Clean these areas.
- Non-food contact surfaces clean
The shelving unit located below the coffee machine at the service area is soiled. Maintain all non-food contact surfaces clean. Clean this area.
- Floors properly constructed, clean, drained
The floor below the two door stainless steel refrigerator is soiled. Maintain all floors clean. Clean this area.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Several pieces of equipment are in the back room and not currently in use. Maintain equipment at the establishment that are currently in use/essential for the operation of the establishment. Remove any unused/non-functioning equipment.
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10/7/2014 | Routine | 95 |
Noted that the front prep cooler has been moved. Discussed with the worker that the closes sink should be used as hand washing only. It was once a dump sink but now must be changed to a hand washing sink. Use the old hand washing sink as the dump sink. Make sure to clean and sanitize the old dump sink(new hand sink). Move the paper towels and soup to the new hand sink.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Large double door cooler is now functioning correctly. Currently the only items in the cooler were non- potentially hazardous foods. A temperature of the banana peppers were at 41 degrees F. Maintain potentially hazardous foods to be at or below 41 degrees F. Embargo tag was removed and the cooler maybe used to store potentially hazardous foods which need refrigeration. Maintain a close eye on all cooler temperatures.
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7/21/2014 | 1st Recheck | |
HACCP: Provided Potentially hazardous food haccp sheet Sanitizer used is Chlorine.
- Critical: Facilities to maintain proper temperatures
Large cooler in the establishment was holding at 47-50 degrees F. The cooler is going to be held on embargo until it can be repaired and is constantly holding 41 degrees or below. Recommended keeping a temperature log of the cooler. Repair cooler.
A sufficient number of refrigeration units capable of holding foods at the proper cold temperatures shall be provided and conveniently located in the facility.
- Foods handled with minimal manual contact
Owner was using bare hands to make a sandwich.
Avoid bare hand contact with ready to eat foods.
If you wish you are allowed to develop a bare hand contact washing policy. This policy must be prep approved prior to doing it by the health department.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Back storage area has a non-working prep cooler and other items like picture frames, radio.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
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6/16/2014 | Routine | 93 |
HACCP: Discussed heating soups in steam table.
Sanitizer used is Chlorine.
All frozen food was frozen.
- Thermometers provided and conspicuously placed
Thermometers in the black dorm coolers are not functioning properly
Provide working and functioning thermometers in all coolers.
The numerically scaled indicating thermometer, accurate to plus or minus 3 degrees F, shall be located to measure the air temperature in the warmest part of the facility and located to be easily readable.
- Food contact surfaces designed, constructed, maintained, installed, located.
Plastic knives were stored directly under the drain of the hand sink behind the front counter.
Corrected the knives were moved so there were no longer under the drain line.
Equipment, including ice makers and ice storage equipment, shall not be located under exposed or unprotected sewer lines, or leaking water lines, open stairwells, or other sources of contamination.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
There was not trash can near the hand sink in the back room.
Provide a trash can to be at all hand sinks at all times.
Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used.
- Floors properly constructed, clean, drained
The floor under the ice machine is soiled.
Clean and maintain clean floors
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
There are alot of items/ equipment that appear not to be in use or functioning properly in the back room. Also, there are Christmas decorations and other decorations cluttering the back room.
Remove items that are not being used of functioning from the establishment.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
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1/17/2014 | Routine | 93 |
HACCP: Discussed date marking and labeling of potentially hazardous foods.
Chlorine sanitizing bucket concentration: 200 ppm.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Containers of soup not date marked or labeled.
Properly date mark and label all potentially hazardous foods that are held more than 24 hours.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Beverage found stored in freezer.
Store employee beverages and food in designated area only
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Bottom panel of refrigerator is in disrepair.
Repair or replace panel.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that is corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
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12/6/2013 | Routine | 89 |
.. HACCP Discussed labeling of prepackaged food and meats.
Chlorine sanitizing solution concentration bucket: 200 ppm
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Bottom panel of tall cooler is in disrepair.
Repair panel.
All non-food contact surfaces shall be in good repair as to be maintained in a clean and sanitary condition.
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9/10/2013 | Routine | 99 |
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