- General Comments that relate to this Inspection
All violations corrected at time of reinspection. Thank you.3 door sliding cold holding unit noted at 40 F. Canteloup temped at 41 F at makeup table.** Discontinue storing melted butter at room temperature in Deli. Butter must be held hot at 140 F or cold at 41 F or lower.
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6/30/2015 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
The following food temps were recorded at the "Soda; water; and milk" sliding door reach in cooler:Brie cheese @ 47.6 F; tomato paninni @ 45.3 F; house made beef soup @ 46 F; swiss cheese @ 47 F; minced garlic @ 51 F; feta cheese @ 47 F; romaine lettuce @ 53 F; spinich @ 53 F; alfalfa sprouts @ 51 F; and refried beans @ 46 F.Observed whole raw shell eggs cold holding in ice/water bath with a recorded temperature of 72 F. Facility shall completely ice down the whole raw shell eggs to maintain proper cold holding at 41 F or lower.Observed chorizo at 50 F and corned beef hast @ 51 F in makeup unit in main kitchen. This unit is labeled refrigerator #11. This is a repeat violation for three consecutive years and with multiple repeat cold holding violations. Health inspector discussed with operator to discontinue "over stocking" the cold holding unit. Overstocking the unit with food restricts air flow and prevents TCS (time; temperature control for safety foods) to properly cold hold at a temperature of 41 F or lower. Furthermore; this unit is designed to be used to cold hold beverages and not intended to hold TCS foods to the volume it is being used at the facility. ** Do not use this unit(#11) until it is repaired and approved by health inspector. Reviewed with operator to develop a back up plan when cold holding units fail. TCS foods must be cold held at 41 F or lower. The facility must have a means to hold the TCS foods or the restaurant must voluntarily close and notify the area health inspector. *** Approximately 80 lbs of TCS food was voluntarily discarded. Corrected on site. A refrigeration log checklist shall be completed daily and food temps recorded inside all cold holding units. Logs can be obtained on-line.
- [4] Facilities to maintain product temperature
040) Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.Refrigerator unit labeled "Soda; water; and milk;" #11 must be repaired. Do not overstock unit.
- [2] Food protected during storage; preparation; display; service; transportation
Discontinue storing the whole avocados next to handsink in back kitchen. The backsplash from handwashing may cross contaminate the avocados. * Corrected on site.
- [1] In-use food; ice dispensing utensils properly stored
090) Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.Observed scoop improperly stored in container of corn beef hash. Do not allow the handles to scoops to come in contact with food.
- General Comments that relate to this Inspection
Quat sanitizer recorded at 200 ppm at sanitizer bucket and at 3-compartment sink.Chlorine dishwasher noted at 100 ppm.Handsink properly stocked.Cooling logs reviewed and checked OK.Final cook temperature of raw chicken recorded at 180 F. Chemicals properly stored and labeled. Reviewed with operator new regulatory changes to food regulations. Facility uses gloves when handling ready to eat foods.Facility shall be required to complete cold holding logs for all refrigeration units on a daily basis. These logs can be obtained on-line at our health district website.
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6/25/2015 | Routine Inspection 1st | 88 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Replace all torn and damaged gaskets to provide a proper cold holding seal at refrigerator doors # 6.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Do store all personal employee belongings separately in a designated space in cold holding units. Do store employee food and bags in a separate bin or tub. Store all personal items away from food; food preparation areas; and food contact surfaces; including dishware.** Corrected on site**
- General Comments that relate to this Inspection
Deli refrigerator case recorded at 26 F. OK to use unit. All other violations corrected.
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9/9/2014 | Routine Reinspection 1st | 98 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Deli front display cold holding case. Food temps recorded: Chicken mango salad @ 47 F; chicken grape salad @ 46 F; chicken curry salad @ 47 F and potato salad @ 46 F. Person in charge unable to verify time of potentially hazardous foods found out of temperature. Potentially hazardous food found out of temperature. Ensure all cold foods maintain 40 degrees F or less and hot foods maintain 140 degrees F or more to prevent bacteria growth.** Potentially hazardous foods inside deli display case voluntarily discarded** Health inspector observed food being discarded and denatured with bleach at time of inspection. Do not use unit until repaired and cold holding at 40 F or lower.
- [4] Facilities to maintain product temperature
Observed deli cold holdig display case with recorded temperature of 50 F. Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.** Do not use unit until repaired and cold holding at 40 F or lower **
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed doors on refrigerator #6 of all visible debris buildup. Replace all torn and damaged gaskets to provide a proper cold holding seal. Non food contact surface not maintained properly. All non food contact surfaces must be maintained properly.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Observed personal food and personal items stored throughout cold holding units in deli. Store all personal items away from food; food preparation areas; and food contact surfaces; including dishware.Recommend having employee personal food stored in a separate bin or container labeled employee food when storing personal food with food used in the operations of the restaurant.
- General Comments that relate to this Inspection
All other cold holding units checked OK and recorded < 40 F. Thermometers present in all cold holding units. Discussed with operator to create a cold holding unit check log to monitor cold holding unit to verify that cold holding units are cold holding at 40 F or lower. Do physically take temperatures of food when thermometers exceed 40 F. Observed proper cooling of pasta. Observed no bare hand contact to ready to eat foods. Gloves are used. Do monitor handwashing of employees for a proper handwash. Health inspector demonstrated proper handwashing and reviewed exclusion policy for ill employees. Any GI symptoms such as diarrhea and vomiting illnesses; employee shall be excluded for 48 hours.A reinspection is required. Do label all reused food containers such as plastic yogurt containers to store food in to prevent misuse. Any prepared foods at restaurant shall be datecoded and used within 7 days. Observed inconsistent use of date coding and labeling of prepared foods;
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9/5/2014 | Routine Inspection 1st | 89 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed large amount of bread stored on floor in white garbage bags in walk in freezer. Food product stored on floor. Store all food product at least 6 inches off floor to prevent potential cross contamination.Please discontinue using garbage bags as a food service bag. Food grade bags must be used to store food in for human consumption.Observed large amounts of fillings; custards and toppings not covered in cold holding units. Food not covered. Except during cooling; all food products must be covered to prevent potential contamination.Please store the ice paddles and wands above the raw chicken in the reach in freezer. The raw chicken may contaminate the clean frozen ice paddles stored below which will be used to cool foods that may not be reheated to kill the microorganisms due to Salmonella or other microorganisms.Observed a plastic spray bottle of liquid danish sugar stored hot holding in a steam well. Discontinue storing this non-food grade plastic bottle in hot water. The chemicals in the plastic bottle may leach into the food product and is a source of cross contamination. Acquire a food grade container to hot hold or warm the danish syrup for danishes in.* Danish liquid voluntariy discarded.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Do not allow employees to use bar soap to wash hands. Observed bar soap in employee restroom. Facility must provide liquid hand soap and single use paper towels at all times to promote proper handwashing.
- [5] Necessary toxic items properly stored; labeled; used
Observed several spray bottles of chemicals stored throughout facility. Label all containers of toxic chemicals with name of contents.Observed cleaning chemicals stored on decorating table of bakery. Store all toxic items away from food; food preparation areas; and food contact surfaces; including dishware.* Corrected on site.
- General Comments that relate to this Inspection
Cold holding units checked OK and recorded < 40 F for units holding potentially hazardous foods.Large mixers observed clean; meat slicer observed clean. Dairy dates observed current.Proper scoop storage with handle to scoops stored out of food product. Note:Please repair leak at handsink in bakery department.
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10/15/2013 | Routine Inspection 1st | 91 |
- General Comments that relate to this Inspection
Routine Reinspection:All violations from 07/05/2012; corrected.
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7/12/2012 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed raw shell eggs on counter without proper temperature control; maintain all raw shell eggs under refrigeration or on the counter deep in ice.(correction on-site)
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall seal bare wood in employee restroom (women's restroom); in addition; seal handsink to wall.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean floors under equipment (refrigeration/freezer units); in addition; repair/replace broken floor tiles. All areas in food preparation shall be smooth and easily cleanable.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; chicken soup cooking at 191F; tomato soup holding at 138F.Cold-holding checked good; tuna salad at 39F; pasta salad at 41F; ham at 37F; tomatoes at 38F.Dishwasher checked at 50-100ppm chlorine on final rinse sanitization.Sanitizer at three-compartment sink dispensing at slightly >400ppm (recommend checking titration to ensure 200-400ppm)Handsink stocked with sanitary towels and soap; reviewed the importance of handwashing and using gloves with ready-to-eat foods. (procedures checked ok)note:Repair small leak under handsinkRepair small leak at mop sink.
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7/5/2012 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
Routine Reinspection:All violations from 06/17/2011 corrected.
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6/24/2011 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Facility must store raw shell eggs under refrigeration or deep in ice to keep product at 40 degrees or below. Observed eggs on counter sitting in cool water. (correction on-site)
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall install a seal at bottom and top of screen door to ensure no flies enter kitchen/food preparation areas.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Facility shall repair wall area near soup preparation area; surface is not easily smooth and cleanable. (recommend covering area with FRP)
- [1] Lighting provided as required; fixtures shielded
Facility shall install a light shield over mercury containing bulbs (food preparation area).
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding/cooking temperatures checked ok; white chili soup at 165 degrees; goulash soup at 179 degrees; tomato soup at 160 degrees; omelet cooking at 183 degrees.Cold-holding checked good; chicken grape salad at 37 degrees; cherry mango salad at 38 degrees; pasta salad at 42 degrees.Dishwasher checked at 50-100ppm chlorine after inspector primed machine. Please ensure machine is primed and checked with chemical test kits before shift.Refrigeration and freezer units checked within regulation.Handsinks stocked and functional; reviewed handwashing procedures.****Place all food containers in ice-water bath to when starting the cooling process to ensure rapid cool down before placing items under refrigeration***
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6/17/2011 | Routine Inspection 1st | 95 |
- [2] Food protected during storage; preparation; display; service; transportation
Raw shell eggs must be kept under refrigeration to prevent the growth of microorganisms.
- [1] Lighting provided as required; fixtures shielded
Facility shall shield all mecury containing bulbs and repair any burned out lights in food preparation areas.Ensure ceiling tiles are cleanable and not acoustic ceiling tiles.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Cold-holding checked good; tuna salad at 42 degrees; grape salad at 42 degrees; and mango salad at 43 degrees. Recommend keeping make-up lids closed.Hot-holding checked good; tomato soup at 152 degrees; chili soup at 160 degrees; and shrimp vegetable soup at 162 degrees.Sanitizer buckets available with 200-400ppm quatinary ammonia.Dishwasher checked at 50-100ppm chlorine on final rinse sanitization.Handsinks stocked with sanitary towels and soap; observed handwashing and glove use on food preparation line.All refrigeration and freezer temperatures checked within acceptable limits; products properly stored and labeled.
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6/25/2010 | Routine Inspection 1st | 97 |
- [1] Installed; maintained
Facility repair handsink faucet at front handsink to eliminate the rubber hose section. Handsink is completely functional; however; the unit shall be repaired to maintain a smooth easily cleanable surface.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Facility shall repair wall behind ice-machine/handsink area in front kitchen. This area shall be sealed and repaired with a cleanable surface such as FRP.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding/final cook temperatures checked good; tomato soup holding @ 154 degrees; white chile soup holding at 152 degrees; vegetable soup cooking at 202 degrees.Cold-holding checked good; tuna salad at 41 degrees; grape salad at 42 degrees; roast beef at 39 degrees.Observed several employees handwash during inspection (good)!Dishwasher final rinse sanitization checked at 50-100ppm chlorine.All handsinks stocked with sanitary towels and soap.All refrigeration and freezer temperatures checked good.Sanitizer buckets or spay bottles available with 50-100ppm chlorine.
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6/24/2009 | Routine Inspection 1st | 98 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
NO PAPER TOWELS OR HAND SOAP AT KITCHEN HANDSINK. MUST PROVIDE BOTH SOAP AND PAPER TOWELS AT ALL HANDSINKS AT ALL TIMES FOR PROPER HANDWASHING. CORRECTED ON SITE.
- General Comments that relate to this Inspection
NOTES:GOOD HOT HOLDING TEMPS. SOUP 163F; COOKED SCRAMBLED EGG AT 170F.GOOD COLD HOLDING TEMPS. TUNA 41; CHICKEN SALAD 42F.GOOD FOOD STORAGE.USES ICE WANDS FOR COOLING.DISHWASHER GOOD AT 100PPM.
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12/1/2008 | Routine Inspection 1st | 98 |
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