- Critical: Potentially Hazardous Food (Ti
- Comment:
- PHF in walk in cooler at 41 F or less: ham 39 F, tuna 41 F, chicken 40 F, 37 F, beef 40 F. PHF on serving line is at internal temperatures of 41 F or less: chicken 41 F, tuna 40 F, beef 39 F, chicken teriayaki 39 F, pastrami 37 F. VIOLATION CORRECTED.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
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03/04/2015 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s), Cold food item(s)
- Locations:
- walk-in cooler(s), prep line
- Problems:
- Stored above 41 degrees f, Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F., Store below 41 degrees F.
- Comment:
- Potentially hazardous, ready to eat foods in walk in cooler are NOT being held to internal temperatures of 41 F or less: sliced ham 46 F, chicken strips 46 F, 47 F, 48 F
- General violation description:
- 3-501.16 - beef 47 F. Chicken strips and beef are portioned on paper trays stacked between paper and food is stacked above chill lines of pans., Potentially hazardous, ready to eat foods on cold prep line are NOT being held to internal temperatures of 41 F or less: plain chicken strips 48 F, 50 F
- Good Repair and Proper Adjustm
- Items:
- Equipment, Equipment
- Locations:
- prep line, walk-in cooler(s)
- Problems:
- In poor repair, In poor repair
- Corrections:
- Repair/replace., Repair/replace.
- Comment:
- Repair hole in bottom of cold prep line. Repair walk in cooler and cold prep line (out of temperature).
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
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02/25/2015 | Routine |
| No violation noted during this evaluation. | 08/14/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED. THE TERIYAKI CHICKEN, BUFFALO CHICKEN, AND PULLED PORK OBSERVED AT 41*F OR BELOW AT TIME OF INSPECTION. THE CONTAINERS ARE NOW KEPT COVERED AND THE QUANTITY OF PRODUCT IN EACH CONTAINER IS REDUCED. CONTINUE MONITORING THESE ITEMS TO ENSURE THEY ARE HELD AT 41*F OR BELOW.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
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03/14/2014 | Follow-up |
- Critical: Assignment
- Comment:
- CORRECTED. THE STORE MANAGER WAS PRESENT AT TIME OF INSPECTION. MANAGEMENT AND EMPLOYEES NOW UNDERSTAND THAT A DESIGNATED PERSON IN CHARGE MUST BE PRESENT AT ALL TIMES. WHEN THE MANAGER MUST LEAVE THE FACILITY ANOTHER EMPLOYEE IS DESIGNATED AS THE PERSON IN CHARGE.
- General violation description:
- 2-101.11 - The PERMIT HOLDER shall be the PERSON IN CHARGE or shall designate a PERSON IN CHARGE and shall ensure that a PERSON IN CHARGE is present at the FOOD ESTABLISHMENT during all hours of operation.
- Critical: Potentially Hazardous Food (Ti
- Comment:
- NOT CORRECTED. IN THE SANDWICH PREP COOLER OBSERVED TERIYAKI CHICKEN AT 45*F, STEAK MEAT AT 45*F, AND PULLED PORK AT 44*F. THE NOTED MEATS STORED IN PAPER PORTION TRAYS STACKED IN PLASTIC CONTAINERS WITH LAYERS SEPARATED BY BUTCHER PAPER. ALL OTHER FOOD ITEMS IN THE PREP COOLER OBSERVED AT OR BELOW 41*F. COLD FOODS MUST BE HELD AT 41*F OR BELOW. COMPLETE THE RISK CONTROL PLAN FOR THIS UNCORRECTED PRIORITY VIOLATION. A SECOND FOLLOW-UP INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS. FAILURE TO COMPLY WILL RESULT IN ENFORCEMENT ACTION INCLUDING AN OFFICE CONSULTATION MEETING AND THE ASSOCIATED FEES. ,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
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02/28/2014 | Follow-up |
- Critical: Assignment
- Items:
- Person-in-charge
- Problems:
- Not present
- Corrections:
- A Person in Charge is required to be present during all hours of operation.
- Comment:
- UPON ENTRY OF FACILITY FOR ROUTINE INSPECTION EMPLOYEES PRESENT STATED THAT NO "PERSON IN CHARGE" OR MANAGER WAS PRESENT. AT ALL TIMES WHEN EMPLOYEES ARE PRESENT IN THE FACILITY A DESIGNATED PERSON IN CHARGE MUST BE PRESENT. THE PERSON IN CHARGE DOES NOT HAVE TO CARRY THE TITLE OF MANAGER BUT DOES HAVE TO BE KNOWLEDGEABLE IN BASIC FOOD SAFETY REQUIREMENTS. ENSURE THAT A PERSON IN CHARGE IS DESIGNATED AT ALL TIMES. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION.,
- General violation description:
- 2-101.11 - The PERMIT HOLDER shall be the PERSON IN CHARGE or shall designate a PERSON IN CHARGE and shall ensure that a PERSON IN CHARGE is present at the FOOD ESTABLISHMENT during all hours of operation.
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- IN THE SANDWICH PREP COOLER OBSERVED TERIYAKI CHICKEN, BUFFALO CHICKEN, AND PULLED PORK STORED IN PAPER PORTION TRAYS STACKED IN PLASTIC CONTAINERS WITH LAYERS SEPARATED BY BUTCHER PAPER. THE NOTED MEATS OBSERVED AT 47-51*F IN THE UPPER LAYERS. COLD FOODS MUST BE STORED AT 41*F OR BELOW. DISCARD THE LAYERS OF CHICKEN AND PULLED PORK THAT ARE ABOVE 41*F. MONITOR FOOD TEMPERATURES TO ENSURE THAT THE MEATS ARE HELD AT 41*F OR BELOW. MODIFY THE STORAGE METHOD AS NEEDED TO MAINTAIN PROPER TEMPERATURE. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION., ,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Thawing
- Items:
- Frozen food(s) for thawing
- Problems:
- Stored above 41 degrees f thawed or partially thawed At room temperature
- Corrections:
- Store under refrigeration.
- Comment:
- OBSERVED FROZEN BEEF AND FROZEN SOUPS LEFT OUT AT ROOM TEMPERATURE WHILE THAWING. POTENTIALLY HAZARDOUS FOODS MUST BE THAWED PROPERLY. THAW IN THE REFRIGERATOR, UNDER COLD RUNNING WATER, OR AS PART OF THE COOKING PROCESS. DO NOT THAW FOODS AT ROOM TEMPERATURE.
- General violation description:
- 3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less
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02/06/2014 | Routine |
- Covering Receptacles
- Items:
- Waste container(s)/container(s) outside dumpsters
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- KEEP THE DUMPSTER LID CLOSED TO PREVENT THE ENTRY/ATTRACTION OF PESTS.
- General violation description:
- 5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use
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08/07/2013 | Routine |
- Critical: Responsibility of Permit Holde
- Items:
- Person-in-charge
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- EMPLOYEES HAVE NOT BEEN TRAINED ON THE ILLNESSES AND SYMPTOMS THAT REQUIRE REPORTING TO THE PERSON IN CHARGE. EMPLOYEES MUST BE TRAINED ON THE BIG 5 ILLNESSES AND THE ILLNESS SYMPTOMS THAT REQUIRE REPORTING THE PERSON CHARGE. TRAIN STAFF ON THE ILLNESS REPORTING REQUIREMENTS. CORRECTED AT TIME OF INSPECTION THROUGH DISCUSSION WITH THE MANAGER AND STAFF. ILLNESS REPORTING FORM AND INFORMATION POSTER PROVIDED.
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
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02/08/2013 | Routine |
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