- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Middle panel of new seafood case had ambient air temp of 43.9 degrees. All potentially hazardous foods must be maintained at 41 degrees or less. Cooler turned down and fans adjusted. CORRECTED.
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08/26/2015 | Pre Opening |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Construction debris under front coolers. All surfaces must be cleaned at frequency to prevent accumulation of debris. CORRECTED.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: Unable to locate thermometer in reach-in cooler. Every cooler that is holding potentially hazardous food must have a thermometer. CORRECTED
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06/04/2015 | Pre Opening |
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- Handwashing signage
Observation: Every hand sink to be used by employees must have sign posted reminding them to wash their hands. Posted during inspection. CORRECTED.
- Cleanability of floors, walls, and ceilings
Observation: Missing section of cove base under bar. Installed during inspection. CORRECTED.
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06/02/2015 | Pre Opening |
| No violation noted during this evaluation. | 05/20/2015 | Pre Opening |
- Plumbing system maintained in good repair
Observation: 1) Floor sink over flows when opened on food prep sink in Chinese. 2) Right side hand sink in kitchen is slow to drain. 3) Floor drain for walk-in cool condensate line is full. 4) 2nd faucet on 3 tank sink is leaking. 5) 1st tank drainline leaks. All plumbing must be maintained in good repair. Repair as needed.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Salad bar reach-in cooler is holding at 48 degrees and prep cooler 42.5 degrees. All potentially hazardous foods must be maintained at 41 degrees or less. Coolers are not to be used prior to approval.
- Ambient air and water temperature measuring devices are accurate to ±1.5°C or ±3°F and are designed to be easily readable
Observation: Thermometer for dish machine was made from glass. Thermometer must be coated from shatter proof coating. Removed during inspection. CORRECTED.
- Mechanical warewashing machine pressure measuring devices, data plate, internal baffles, and flow pressure device
Observation: Pressure gauge on dish machine is non functional. Dish machine must be able to read psi between 15-25. Pressure gauge to be replaced.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Hood over kitchen dish machine has dust build-up. Clean and maintain cleaning at frequency to prevent future issues.
- Cutting surfaces maintained
Observation: Knive holder is scoured and no longer easily cleanable. Removed during inspection.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Can opener in kitchen area is no longer easily cleanable. All food contact surfaces must be clean to sight and touch. Replace.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Dish rack on dirty side of dish machine is broken and no longer cleanable. All surfaces must be easily cleanable. Replace as needed.
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04/09/2015 | Other |
| No violation noted during this evaluation. | 04/09/2015 | Physical Recheck |
- In-use utensils, between-use storage
Observation: Utensils in CHINESE dept where being stored in water that was 107 degrees. In use utensils must be stored in constant running water, on cleanable surface or in water maintained at 135 degrees or higher. Crock pot turned up during inspection.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation:DELI is not discarding lunch meat within 7 days of first time it is sliced and /or opened. Discarded during inspection. CORRECTED.
- Mechanical warewashing equipment, hot water sanitizing temperatures
Observation: Thermometer read 151 degrees when ran through KITCHEN dish machine. Employee was not allowing machine to run the sanitizer cycle. Educated during inspection. CORRECTED
- Food shall be obtained from sources that comply with law
Observation: Expired baby formula was on the shelf. Baby formula must be removed when expired. Removed during inspection. CORRECTED.
- Food storage - preventing contamination from the premises
Observation: All food and food items must be stored a minimum of 6" off the floor. Adjust shelving in beer walk-in, small shelve in deli dept, and move food off the floor in walk-in cooler.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation:Fried rice in warmer was temped at 120. All potentially hazardous foods must be maintained at 135 degrees or higher. Rice discarded during inspection. CORRECTED
- Equipment location, installation, repair, and adjustment
Observation: 1) Ice bin is cracked and no longer cleanable. Replace. 2) Gaskets must be maintained in good repair. Replace as needed in freezer section and bakery dish machine.
- Air drying of equipment and utensils
Observation: Observed wet towels on the drain board in CHINESE dept. All equipment and utensils must be air dried. Suggest using bar matting to provide air gap.
- Material characteristics of non-food contact surfaces
Observation: All shelving exposed to food or food items must be non absorbent and easily cleanable. Seal in walk-in beer cooler and back storage.
- Cleanability of floors, walls, and ceilings
Observation: All flooring must be non absorbent and easily cleanable. Ensure floor in walk-in cooler in CHINESE and walk-in freezer in BAKERY are sealed.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Cabbage in the CHIENSE dept was sitting on the prep table. Cut leafy greens are now a PHF and must be maintained at 41 degrees or less. Placed in cooler during inspection. CORRECTED.
- When to wash
Observation: Observed several employees in different depts not washing their hands between glove changes. No soap in BAKERY dept would suggest that hands where not washed that morning. Hands must be washed when changing tasks including glove change. Require management to train staff and submit sign off sheet to acknowledge training.
- Cutting surfaces maintained
Observation: Cutting boards at front counter in MEAT dept have sticker residue. Clean.
- Package integrity
Observation: Several dented cans observed in aisle and in dry storage. When can is dented on seam, top, or bottom the chance for contamination. Removed during inspection. CORRECTED.
- Food is properly labeled
Observation: Flat bread being prepared on site do not have an ingredient list. When offered package food must label package with ingredient list, major allergen info. Label accordingly.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Clean backslash on oven in KITCHEN. Maintain cleaning at frequency to prevent future accumulation.
- Outer openings are protected
Observation: Light is shining trough back door. Light is shining through areas from the additional trailer installed for the holidays. Every outer openings must be protected from the entry of bugs and rodents. Install door sweep
- Common name-working containers
Observation: Working containers of chemicals must be labeled with common name of product. CORRECTED.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Sanitizer compartment in MEAT dept was temped at 52.2 degrees. Chemical requirements state water between 75-85 degrees. Educated employees. CORRECTED
- Effectively washing equipment and utensils
Observation: Dish machine in BAKERY is not cleaning dishes. Repair machine so that it effectively cleans dishes.
- Physical facilities maintained in good repair
Observation: Mop sink is in disrepair. Make repairs as needed and install FRP for back splash.
- Food storage containers identified with common name of food
Observation: in the BAKERY containers of flour, sugar, etc are not labeled. When removed from original packaged must be labeled with common name. Label containers.
- Plumbing system maintained in good repair
Observation: Floor drain in MEAT dept is not draining properly. Work order has been made. Provide documentation after repair is made.
- Handwashing cleanser, availability
Observation: Hand sink in BAKERY did not have soap at start of inspection. Every hand sink must be stocked with soap. Dispenser refilled during inspection. CORRECTED.
- Backflow protection
air gap, device standard, when required
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12/29/2014 | Regular |
- Safe, unadulterated, honestly presented
Observation:Has lowest level of snack food packages yet to be discarded that were close to flood water level that need to be discarded yet. 2) One soda vendor yet to remove product from display that has been water damaged, must label not for sale until. Correcting now. All other foods impacted appear to have been removed from usage.
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06/30/2014 | Other |
- Roasts held at a temperature of 130°F or above
Bottom drawer on reach-in kitchen cooler next to grill was holding sauage pattoes at 58.7*F, links at 63*F, and shredded cheese at 49*F. All potentially hazardous foods must be maintained at 41 degrees or less. Food discarded during inspection. No food is to be held in bottom drawer until cooler is repaired.
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10/07/2013 | Routine |
- Material characteristics of non-food contact surfaces
1) Shelving in back is not sealed. All surfaces exposed to food must be easily cleanable, smooth, and non absorbent. Seal wood with 2 coats of light colored paint or varnish. Remove cardboard from BAKERY walk-in freezer. 2) BAKERY: Gasket on dish machine appears to be in disrepair. All equipment must be maintained in accordance to manufacturer requirements. Repair as needed. 3) BAKERY: Dish machine door cease and gasket has build-up of food debris. Non food contact surfaces must be clean to sight. Clean and maintain at a frequency to prevent accumulation.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Shelving in back is not sealed. All surfaces exposed to food must be easily cleanable, smooth, and non absorbent. Seal wood with 2 coats of light colored paint or varnish. Remove cardboard from BAKERY walk-in freezer. 2) BAKERY: Gasket on dish machine appears to be in disrepair. All equipment must be maintained in accordance to manufacturer requirements. Repair as needed. 3) BAKERY: Dish machine door cease and gasket has build-up of food debris. Non food contact surfaces must be clean to sight. Clean and maintain at a frequency to prevent accumulation.
- Responsibilities of Permit Holder
License are posted in upstairs office. License must be posted inarea that is readily veiwed by public. Suggest posting by inspection in kitchen.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
KITCHEN: Dust build-up on hood vents. Vents must be be cleaned a frequency that will prevent the accumulation of dust and debris that could become a contaminate. Clean hood vents.
- In-use utensils, between-use storage
1) KITCHEN: Using disposable ramikins for scoops in spices. BAKERY: Handle of scoops in dry proucts such as floour, ect. CHINESE: Rice scoop being stored in ice water. In use scoops may be stored in product if the handle is inverted so it is not in the product. Remove ramikins and ensure handles are inverted between uses. Rice scoop may be stored in water maintained at 135 degrees or higher, on a cleanable surface, or in continuously running water. 2) ITALIAN: Pizz boxes are being stored next to hand sink and have water damage. These boxes must be protected from contamination. Suggest installing a splash guard on hand sink or store boxes in other location.
- Linens- cleaning and storage
1) KITCHEN: Using disposable ramikins for scoops in spices. BAKERY: Handle of scoops in dry proucts such as floour, ect. CHINESE: Rice scoop being stored in ice water. In use scoops may be stored in product if the handle is inverted so it is not in the product. Remove ramikins and ensure handles are inverted between uses. Rice scoop may be stored in water maintained at 135 degrees or higher, on a cleanable surface, or in continuously running water. 2) ITALIAN: Pizz boxes are being stored next to hand sink and have water damage. These boxes must be protected from contamination. Suggest installing a splash guard on hand sink or store boxes in other location.
- Roasts held at a temperature of 130°F or above
Cooler next to stove flat topn was holding ham on top at 45.1 degrees and raw eggs at 48.3 degrees. Ambient air temp for bottom drawer (with no product) was at 52.2 degrees. All potentially hazardous foods (PHF) must be maintained at 41 degrees or less. Service called during insepction and product moved.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
MEAT: Custom rack had chicken being stored over other meats and sliced cheese. All food must be stored in a way that will preveent contamination. Raw poultry must be stored on bottom shelve than raw ground meats, next whole cuts beef and pork, raw seafood, and ready to eat foods on top shelve. Store raw meat in proper order.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
All PHF must be dated when prepped, cooked, or package opened. Product must than be used or discarded within 7 days. Datemark PHF when placed in coolers.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
DELI: Hand sink only reached 84 degrees. Hand sink must reach 100 degrees for proper hand washing. Repair as needed.
- Laundry facilities
requirement, location, and use
- When to wash
Observed many employees changing gloves and switching tasks without washing their hands. Glove change does not replace hand washing. New signage given during inspection. Post signs in eash dept and educate employees on proper hand washing.
- Miscellaneous sources of contamination
KITCHEN: Observed employee poke thermometer through foil and wrap without sanitizing probe. Temps should be taken with the wrap removed and probe sanitized to prevent contamination. Employee reports wipes have been ordered and will use sanitizer in between uses until they come in. CHINESE: Various pans in walk-in cooler were not covered. Food must be protected from contamination. Once cooled food must be wrap or use a lid
- Backflow protection
air gap, device standard, when required
- Drying mops
Mop was sitting in mop sink. In between uses mops must be stored in a manner that will allow them to air dry and not soil walls and equipment.
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10/01/2013 | Routine |
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