This inspection was received by Khadijah Kelly.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single service items observed unprotected from contamination: beverage cups were being dispensed for customer self-service with lip-contact rim of top of cup exposed to possible handling by other customers.
Correction: Store single service items in their original protective packaging, or inverted in an approved dispenser.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the serving area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Handwashing Signage/Handwashing Facilities (corrected on site) (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (absent from lavatory in sandwich prep/customer service area).
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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02/09/2016 | Routine | |
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination: the cold-drink cups at the cash register, where customers may serve themselves with a cup of the desired size. Lip-contact edge of cups is exposed to possible contact by hands when a person holds down the stack while attempting to remove the top cup. The pop-up dispensers were either overfilled (only the top cup should be extending up out of the dispenser) and/or the spring mechanism in the dispenser no longer functions properly to display only the uppermost cup.
Correction: Store single service items in their original protective packaging and/or inverted in an approved dispenser. XXX XXX The PIC will try to get the dispensers adjusted and in the meantime will ensure that cups are sleeved.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Observed employees using the handwashing sink for purposes other than washing hands (cleaning parts of the coffeemaker).
Correction: Handwashing sinks are to be used only for washing hands, and hands are to be washed only at handwashing sinks. XXX XXX The employee who was cleaning the coffeemaker went to the warewashing sink, thank you.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory behind the sandwich line. Employees resorted to food-service wipes to dry their hands.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (not at the sink in the sandwich prep area).
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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08/10/2015 | Routine | |
This inspection was received by Ms. Ebony Taylor.
- Hair Restraints - Effectiveness (corrected on site)
Observation: An employee was observed working in the food service area without sufficient hair restraint.
Correction: Ensure all employees wear hair restraints, such as hats, hair coverings or nets, pony-tailers, or other hair accessories, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) under the slicer in the back room is becoming scratched and scored and is showing dark cut marks. The food contact surface is no longer easily cleaned and sanitized due to its rough condition.
Correction: Resurface (sand or plane to be smooth), or discard and replace, the cutting board, to provide a food contact surface that is smooth, and easily cleaned and sanitized.
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: The quaternary sanitizer was not being used in accordance with law or the manufacturer's use directions: tested over 400 PPM. The dispenser on the wall over the 3-vat sink appears to be dispensing sanitizer without proper dilution.
Correction: Follow instructions on the sanitizer label for proper dilution to 150-400 PPM working strength. It is recommended to request a service technician to adjust the dispenser (if it is adjustable) so that sanitizer is provided at proper dilution.
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02/06/2015 | Routine | |
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board attached to the work table in the back room is scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface the cutting board, or discard and replace it, to provide a food-contact surface that is smooth, easily cleaned and sanitized.
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09/17/2014 | Routine | |
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the solid shelving in the walk-in cooler is not corrosion resistant, nonabsorbent, and/or smooth. Observed to be rusty and rough, no longer smooth and easily cleaned.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Refinish this equipment, or replace with approved material.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the sandwich prep line are heavily scratched and scored, and stained. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface (sand down)
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05/20/2014 | Routine | |
- Critical: Employee Health* (corrected on site)
Observation: The PIC and employees are not aware of the reporting procedures required by the regulations concerning information about their health and activities, or the health and activities of household contacts, which may relate to diseases that are transmissible through food
Correction: not aware of the procedures required by the regulations for reporting certain diagnoses to the regulatory authority
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the solid shelves in the walk-in cooler is not corrosion resistant, nonabsorbent, and/or smooth. The metal shelves are rusty and rough.
Correction: Nonfood contact equipment that is exposed to splash, spillage, or food soiling, or that requires frequent cleaning, must be smooth, durable, and nonabsorbent. Refinish the shelving such as by sanding and painting
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01/30/2014 | Routine | |
A review of the establishment's food- temperature log, which is updated twice daily, showed cold-held food temperatures measuring 41 degrees or below at opening. Items found, during inspection, to be out of temperature range, were relocated to a refrigeration unit capable of holding them at 41 or below. Health Department representative discussed with person-in-charge the possibility of re-arrangement of walk-in cooler/dry storage area, to reduce temperature-controlled area for more efficient functioning of cooling equipment, and possible replacement (upgrade) of shelving, etc. in that area, if management goes through with re-modeling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sandwich fillings on sandwich prep bar cold holding at improper temperatures (tuna salad
Correction: salami)
- Sanitizing Solutions, Testing Devices (corrected on site)
Observation: There was no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a sanitizing agent test kit for each type of sanitizer that is used, so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. Train employees in use of test kit appropriate to the sanitizing agent and in preparation of sanitizing solutions at proper strength.
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02/21/2013 | Routine | |
- Critical: Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods (corrected on site)
Observation: Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
Correction: Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Chicken/Ham (Deli Prep-Station) cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
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09/21/2011 | Routine | |
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