- Air drying of equipment and utensils
Observation: Containers being washed at dish area of kitchen cafe department were being stacked while still wet. Discussed with manager importance of individually air drying all equipment and utensils.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Cabinets near fountain drink machine in kitchen cafe seating area are soiled.
- Cutting surfaces maintained
Observation: 1) Cutting board surfaces on prep tables at Meat counter were heavily scored and stained. 2) All cutting boards at cheese counter are heavily scored stained.
- Equipment location, installation, repair, and adjustment
Observation: Two of the fans in deli walk in freezer were not operating. Fans appeared to be frozen.
- Physical facilities maintained in good repair
Observation: Cabinet door in kitchen cafe seating area near fountain drink machine is broken.
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01/25/2016 | Physical Recheck |
- 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: Several large containers of side salads in kitchen cafe area were being stored at room temperature in prep area. Items had been stored at room temperature for ~2 hours. Items were moved into walk in cooler during inspection. --Observation: Cold hold display case for kitchen cafe area was at ambient air temperature of 50*F. Several desserts and side salads were temped at 48-54*F. Items were put into unit at 8am and were taken to walk in cooler during inspection at 11:00am. Service was called to repair/investigate unit.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Cabinets near fountain drink machine in kitchen cafe seating area are soiled.
- Backflow protection
air gap, device standard, when required
- Handwashing cleanser, availability
Observation:No handsoap available at handwashing sink in kitchen cafe area cook line. Soap was brought to sink during inspection.
- In-use utensils, between-use storage
Observation: Single service bowl being used as scoop for flour in kitchen cafe area. Bowl was removed and discarded at time of inspection and manager informed of proper utensils and usage.
- Foods are cooled using appropriate methods
Observation: Fried chicken in kitchen cafe area being stored in covered individual containers and cooled at room temperature. Items were in room temperature for 3 hours and temped at 89*F. Food items were voluntarily discarded by facility.
- Cutting surfaces maintained
Observation: 1) Cutting board surfaces on prep tables at Meat counter were heavily scored and stained. 2) All cutting boards at cheese counter are heavily scored and stained.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Test kit for quat sanitizer at bakery area is water damaged. New test strips were brought to area during inspection.
- Package integrity
Observation: Dented can of cream of mushroom found in dry storage area near chinese food counter. Can was pulled from service at time of inspection.
- Physical facilities maintained in good repair
Observation: Cabinet door in kitchen cafe seating area near fountain drink machine is broken.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Can opener in produce prep area heavily soiled with food residue. Can opener was taken to 3 compartment sink during inspection for cleaning.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation: Fried chicken which was cooked at 8am being cooled at room temperature for individually packaged portions at 10:30am. Chicken was temped at 89*F. Facility voluntarily discarded food items. Discussed with manager and staff proper cooling procedures. Facility has policies in place for cooling of food items.
- Packaged food shall be labeled as specified in law
Observation: Two containers of baby formula found on shelf dated Dec. 2015. Containers were voluntarily discarded at time of inspection.
- Equipment location, installation, repair, and adjustment
Observation: Two of the fans in deli walk in freezer were not operating. Fans appeared to be frozen.
- Air drying of equipment and utensils
Observation: Containers being washed at dish area of kitchen cafe department were being stacked while still wet. Discussed with manager importance of individually air drying all equipment and utensils.
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01/21/2016 | Regular |
| No violation noted during this evaluation. | 07/18/2014 | Follow Up LOC |
- Food storage containers identified with common name of food
Observation:Chinese area-working container of salt not labeled, will correct now.
- Cutting surfaces maintained
Observation:Deli-Cutting board under meat slicers have deep scores, clean or resurface to keep from trapping food debris.
- Bare hand contact with ready to eat foods
Observation:Observed kitchen staff hanlding toasted English muffin with bare hands, must use barrier method such as tongs or gloves, corrected on site.
- Equipment location, installation, repair, and adjustment
Observation:1) Walk in freezer holding ice cream has heavy condensate buildup, gasket has been ordered. Protect foods from condensate accumulation. 2)Victory cooler in produce area needs new gasket on Right side door, at base, torn.
- Sanitization methods - hot water, chemical
Observation:Chinese-Using culinary sink to rinse rice cooker, must use three tank sink or warewashing machine to clean and sanitize all equipment. Must resanitize culinary sink and restrict to just food items themselves and not equipment.
- In-use utensils, between-use storage
Observation:Chinese-storing spoons in room temp water, must keep at 135 degrees or hotter, or store on cleanable surface or in the product.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Kitchen-Interior of microwave and capp machine soiled, must clean and sanitize.
- Material characteristics of non-food contact surfaces
Observation:1) Using cardboard box for storing items in kitchen, ie buns, discarded now. 2) Bakery using cardboard as shelf liner in walk in freezer. Both areas need to provide container or material that is smooth, cleanable and nonabsorbent for these uses. Cardboard must not be reused for any product other than its original.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:1)Kitchen rolling containers for dry products are soiled, clean. 2)Bakery-shelving and rolling racks have some flour buildup, clean. 3)Meat dept has some buildup on edges of sliding doors and track area, clean.
- Package integrity
Observation:1)Dented can of olives in kitchen area and a can of beans on retail floor, both discarded from usage. 2)Has 10 cans of baby formula that has expired, removed form shelf today. Monitor dates closely to ensure is not expired.
- Plumbing system maintained in good repair
Observation:Produce area-handsink loose from wall, gets hit with racks, reattach firmly and consider a way to protect from future damage.
- Chemicals and devices that generate chemicals that are applied to fruits and vegetables are approved and used in accordance with the manufacturers instructions
Observation:Using chemical wash for fruits and vegetables, kitchen and produce area unaware needed to check concentration of solution, does have test strips now but expired, produce area does have test strips that are current. Wash testing properly today.
- Separation from food, equipment, utensils, linens, and single service
Observation:Bakery and Produce area had spray chemcials located on food service items food storage racks, must store not directly adjacent to or over any foods or food service items. Both corrected on site today.
- Using a handwashing sink- operation and maintenance
Observation:Handsink in produce area has cart blocking, moved cart to keep sink accessible at all times.
- Mechanical warewashing equipment, hot water sanitizing temperatures
Observation:Bakery-Highest temp reached, at plate level today was 153 degrees F after several cycles, must reach 160 degrees minimum at plate level. Has three compartment sink to use for all dishes until repairs have been made. Service will be called.
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07/08/2014 | Routine |
- License required to operate a food establishment
Observation:Operated a temporary food booth, serving cooked meats, and other unpackaged foods, without obtaining a temp food permit in advance. Reported to LCPH by public.
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05/21/2014 | Non Illness Complaint |
- Material characteristics of non-food contact surfaces
1) Kitchen & Bakery-clean working containers for flours, sugars, etc, soiled exteriors, clean. 2) Shaved ice machine has leak on exterior cabinet that is dripping onto the exterior door, repair leak and clean exterior door area. Produce: 3) prep table with sliding doors, has soiled lower shelving near the cul sink, clean. 4) Painted wooden shelving is getting worn and bare wood is exposed, must repaint to keep all surfaces smooth, cleanable, and nonabsorent. 5) Bakery-oven mitts heavily soiled, replacing with clean pair now.
- Food storage containers identified with common name of food
1) Kitchen-need to label the container of butter used along grill area with common name to identify contents. 2) Chinese-has several working containers of food without labels, must label to identify contents, ie sesame seeds, salt.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Meat dept grinder appears rusting both on interior and exterior surfaces, must clean to remove any rust from food contact surfaces or replace. 2) Bakery-must wash baking pans daily when in use, currently washing weekly or more frequently if appears soiled. Meat&Cheese Island: 3) Rreach in cooler has several racks with rusting surfaces on front edges, must resurface or replace to have smooth, cleanable surfacers. 4) Cutting boards getting very dark in color and wtih deep grooves along edges, must replace or resurface to aid cleaning. 5) True cooler holding deli beef has several varieties on one tray and tray is soiled with juices, clean. Separate into smaller trays to contain some of the juices and aid cleaning. 6) Kitchen-has portion cup in cinn/sugar blend, must use utensil with handle and keep inverted out of product, ie spoon or scoop and keep handle inverted out of product. --1) Kitchen & Bakery-clean working containers for flours, sugars, etc, soiled exteriors, clean. 2) Shaved ice machine has leak on exterior cabinet that is dripping onto the exterior door, repair leak and clean exterior door area. Produce: 3) prep table with sliding doors, has soiled lower shelving near the cul sink, clean. 4) Painted wooden shelving is getting worn and bare wood is exposed, must repaint to keep all surfaces smooth, cleanable, and nonabsorent. 5) Bakery-oven mitts heavily soiled, replacing with clean pair now.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
1) Clean wall behind the dishmachine area in kitchen, dark buildup. 2) Provide a covered wastebasket for feminine hygiene product disposal in employee RR, lid is missing.
- Toilet room
receptacle, enclosed, fixtures clean
- In-use utensils, between-use storage
1) Meat dept grinder appears rusting both on interior and exterior surfaces, must clean to remove any rust from food contact surfaces or replace. 2) Bakery-must wash baking pans daily when in use, currently washing weekly or more frequently if appears soiled. Meat&Cheese Island: 3) Rreach in cooler has several racks with rusting surfaces on front edges, must resurface or replace to have smooth, cleanable surfacers. 4) Cutting boards getting very dark in color and wtih deep grooves along edges, must replace or resurface to aid cleaning. 5) True cooler holding deli beef has several varieties on one tray and tray is soiled with juices, clean. Separate into smaller trays to contain some of the juices and aid cleaning. 6) Kitchen-has portion cup in cinn/sugar blend, must use utensil with handle and keep inverted out of product, ie spoon or scoop and keep handle inverted out of product.
- Food shall be obtained from sources that comply with law
Has one carton of expired infant formula, removed from shelf, monitor dates closely several exp 1/1/2014. Corrected on site.
- Linens- cleaning and storage
1) Kitchen & Bakery-clean working containers for flours, sugars, etc, soiled exteriors, clean. 2) Shaved ice machine has leak on exterior cabinet that is dripping onto the exterior door, repair leak and clean exterior door area. Produce: 3) prep table with sliding doors, has soiled lower shelving near the cul sink, clean. 4) Painted wooden shelving is getting worn and bare wood is exposed, must repaint to keep all surfaces smooth, cleanable, and nonabsorent. 5) Bakery-oven mitts heavily soiled, replacing with clean pair now.
- Cleaning of cooking and baking equipment
1) Meat dept grinder appears rusting both on interior and exterior surfaces, must clean to remove any rust from food contact surfaces or replace. 2) Bakery-must wash baking pans daily when in use, currently washing weekly or more frequently if appears soiled. Meat&Cheese Island: 3) Rreach in cooler has several racks with rusting surfaces on front edges, must resurface or replace to have smooth, cleanable surfacers. 4) Cutting boards getting very dark in color and wtih deep grooves along edges, must replace or resurface to aid cleaning. 5) True cooler holding deli beef has several varieties on one tray and tray is soiled with juices, clean. Separate into smaller trays to contain some of the juices and aid cleaning. 6) Kitchen-has portion cup in cinn/sugar blend, must use utensil with handle and keep inverted out of product, ie spoon or scoop and keep handle inverted out of product.
- Multiuse food contact surfaces are constructed of safe materials
1) Meat dept grinder appears rusting both on interior and exterior surfaces, must clean to remove any rust from food contact surfaces or replace. 2) Bakery-must wash baking pans daily when in use, currently washing weekly or more frequently if appears soiled. Meat&Cheese Island: 3) Rreach in cooler has several racks with rusting surfaces on front edges, must resurface or replace to have smooth, cleanable surfacers. 4) Cutting boards getting very dark in color and wtih deep grooves along edges, must replace or resurface to aid cleaning. 5) True cooler holding deli beef has several varieties on one tray and tray is soiled with juices, clean. Separate into smaller trays to contain some of the juices and aid cleaning. 6) Kitchen-has portion cup in cinn/sugar blend, must use utensil with handle and keep inverted out of product, ie spoon or scoop and keep handle inverted out of product.
- Cutting surfaces maintained
1) Meat dept grinder appears rusting both on interior and exterior surfaces, must clean to remove any rust from food contact surfaces or replace. 2) Bakery-must wash baking pans daily when in use, currently washing weekly or more frequently if appears soiled. Meat&Cheese Island: 3) Rreach in cooler has several racks with rusting surfaces on front edges, must resurface or replace to have smooth, cleanable surfacers. 4) Cutting boards getting very dark in color and wtih deep grooves along edges, must replace or resurface to aid cleaning. 5) True cooler holding deli beef has several varieties on one tray and tray is soiled with juices, clean. Separate into smaller trays to contain some of the juices and aid cleaning. 6) Kitchen-has portion cup in cinn/sugar blend, must use utensil with handle and keep inverted out of product, ie spoon or scoop and keep handle inverted out of product.
- Indoor and outdoor surfaces
- Posting of a valid license
Has 2012 inspection posted and had inspection in June 2013, must post most recent inspection within public view.
- Air drying of equipment and utensils
Has pans stacked that still have water on interior surfaces, must allow to fully air dry before stacking for storage, kitchen area warewashing.
|
12/04/2013 | Routine |
- Material characteristics of non-food contact surfaces
1) Kitchen & Bakery-clean working containers for flours, sugars, etc, soiled exteriors, clean. 2) Shaved ice machine has leak on exterior cabinet that is dripping onto the exterior door, repair leak and clean exterior door area. Produce: 3) prep table with sliding doors, has soiled lower shelving near the cul sink, clean. 4) Painted wooden shelving is getting worn and bare wood is exposed, must repaint to keep all surfaces smooth, cleanable, and nonabsorent. 5) Bakery-oven mitts heavily soiled, replacing with clean pair now.
- Cleaning of cooking and baking equipment
1) Meat dept grinder appears rusting both on interior and exterior surfaces, must clean to remove any rust from food contact surfaces or replace. 2) Bakery-must wash baking pans daily when in use, currently washing weekly or more frequently if appears soiled. Meat&Cheese Island: 3) Rreach in cooler has several racks with rusting surfaces on front edges, must resurface or replace to have smooth, cleanable surfacers. 4) Cutting boards getting very dark in color and wtih deep grooves along edges, must replace or resurface to aid cleaning. 5) True cooler holding deli beef has several varieties on one tray and tray is soiled with juices, clean. Separate into smaller trays to contain some of the juices and aid cleaning. 6) Kitchen-has portion cup in cinn/sugar blend, must use utensil with handle and keep inverted out of product, ie spoon or scoop and keep handle inverted out of product.
- Multiuse food contact surfaces are constructed of safe materials
1) Meat dept grinder appears rusting both on interior and exterior surfaces, must clean to remove any rust from food contact surfaces or replace. 2) Bakery-must wash baking pans daily when in use, currently washing weekly or more frequently if appears soiled. Meat&Cheese Island: 3) Rreach in cooler has several racks with rusting surfaces on front edges, must resurface or replace to have smooth, cleanable surfacers. 4) Cutting boards getting very dark in color and wtih deep grooves along edges, must replace or resurface to aid cleaning. 5) True cooler holding deli beef has several varieties on one tray and tray is soiled with juices, clean. Separate into smaller trays to contain some of the juices and aid cleaning. 6) Kitchen-has portion cup in cinn/sugar blend, must use utensil with handle and keep inverted out of product, ie spoon or scoop and keep handle inverted out of product.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Kitchen & Bakery-clean working containers for flours, sugars, etc, soiled exteriors, clean. 2) Shaved ice machine has leak on exterior cabinet that is dripping onto the exterior door, repair leak and clean exterior door area. Produce: 3) prep table with sliding doors, has soiled lower shelving near the cul sink, clean. 4) Painted wooden shelving is getting worn and bare wood is exposed, must repaint to keep all surfaces smooth, cleanable, and nonabsorent. 5) Bakery-oven mitts heavily soiled, replacing with clean pair now. --1) Meat dept grinder appears rusting both on interior and exterior surfaces, must clean to remove any rust from food contact surfaces or replace. 2) Bakery-must wash baking pans daily when in use, currently washing weekly or more frequently if appears soiled. Meat&Cheese Island: 3) Rreach in cooler has several racks with rusting surfaces on front edges, must resurface or replace to have smooth, cleanable surfacers. 4) Cutting boards getting very dark in color and wtih deep grooves along edges, must replace or resurface to aid cleaning. 5) True cooler holding deli beef has several varieties on one tray and tray is soiled with juices, clean. Separate into smaller trays to contain some of the juices and aid cleaning. 6) Kitchen-has portion cup in cinn/sugar blend, must use utensil with handle and keep inverted out of product, ie spoon or scoop and keep handle inverted out of product.
- Air drying of equipment and utensils
Has pans stacked that still have water on interior surfaces, must allow to fully air dry before stacking for storage, kitchen area warewashing.
- In-use utensils, between-use storage
1) Meat dept grinder appears rusting both on interior and exterior surfaces, must clean to remove any rust from food contact surfaces or replace. 2) Bakery-must wash baking pans daily when in use, currently washing weekly or more frequently if appears soiled. Meat&Cheese Island: 3) Rreach in cooler has several racks with rusting surfaces on front edges, must resurface or replace to have smooth, cleanable surfacers. 4) Cutting boards getting very dark in color and wtih deep grooves along edges, must replace or resurface to aid cleaning. 5) True cooler holding deli beef has several varieties on one tray and tray is soiled with juices, clean. Separate into smaller trays to contain some of the juices and aid cleaning. 6) Kitchen-has portion cup in cinn/sugar blend, must use utensil with handle and keep inverted out of product, ie spoon or scoop and keep handle inverted out of product.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
1) Clean wall behind the dishmachine area in kitchen, dark buildup. 2) Provide a covered wastebasket for feminine hygiene product disposal in employee RR, lid is missing.
- Toilet room
receptacle, enclosed, fixtures clean
- Cutting surfaces maintained
1) Meat dept grinder appears rusting both on interior and exterior surfaces, must clean to remove any rust from food contact surfaces or replace. 2) Bakery-must wash baking pans daily when in use, currently washing weekly or more frequently if appears soiled. Meat&Cheese Island: 3) Rreach in cooler has several racks with rusting surfaces on front edges, must resurface or replace to have smooth, cleanable surfacers. 4) Cutting boards getting very dark in color and wtih deep grooves along edges, must replace or resurface to aid cleaning. 5) True cooler holding deli beef has several varieties on one tray and tray is soiled with juices, clean. Separate into smaller trays to contain some of the juices and aid cleaning. 6) Kitchen-has portion cup in cinn/sugar blend, must use utensil with handle and keep inverted out of product, ie spoon or scoop and keep handle inverted out of product.
- Food shall be obtained from sources that comply with law
Has one carton of expired infant formula, removed from shelf, monitor dates closely several exp 1/1/2014. Corrected on site.
- Posting of a valid license
Has 2012 inspection posted and had inspection in June 2013, must post most recent inspection within public view.
- Linens- cleaning and storage
1) Kitchen & Bakery-clean working containers for flours, sugars, etc, soiled exteriors, clean. 2) Shaved ice machine has leak on exterior cabinet that is dripping onto the exterior door, repair leak and clean exterior door area. Produce: 3) prep table with sliding doors, has soiled lower shelving near the cul sink, clean. 4) Painted wooden shelving is getting worn and bare wood is exposed, must repaint to keep all surfaces smooth, cleanable, and nonabsorent. 5) Bakery-oven mitts heavily soiled, replacing with clean pair now.
- Food storage containers identified with common name of food
1) Kitchen-need to label the container of butter used along grill area with common name to identify contents. 2) Chinese-has several working containers of food without labels, must label to identify contents, ie sesame seeds, salt.
- Indoor and outdoor surfaces
|
12/04/2013 | Routine |
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
07/03/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Preventing contamination from equipment, utensils, and linens
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
|
07/01/2013 | Routine |
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Preventing contamination from equipment, utensils, and linens
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Discharge from eyes, nose, and mouth
|
07/01/2013 | Routine |
- Separation from food, equipment, utensils, linens, and single service
Meat dept has spray bottle of cleaner stored next to single use cups and bags, moved to chemical storage area now. Corrected on site.
- Outer openings are protected
Gaps under or around exterior door by dumpster, must seal where can see light showing through when fully closed.
- Cleaning procedure
Bakery dept - 1) observed two staff using three compartment sink for rinsing heavily soiled hands with muffin and frosting, must use handsink to wash hands properly before move on to next task. 2) Obxerved one staff using apron to wipe hands instead of proper handwashing. Given handouts on handwashing.
- Cleaning of cooking and baking equipment
1) Kitchen-clean ovens, microwave, and capp machine all have buildupof food debris. 2) Clean meat grinder located in Chinese area but used by kitchen, some food debris present. 3) Bakery-baking pans, set of 4, have heavy buildup, must wash daily when used. 4)Meat dept-has single use trays on floor, must store off floor by at least 6 inches, moved to cart now. 5) Single use cups on floor in back end dry storage door near the dairy end of walk way, should be stored at least 6 inches off floor. 6) Cutting board table heavily scored and somewhat discolored in deli island area, plans to resurface soon.
- Food storage - preventing contamination from the premises
1) Kitchen-has one white wire rack that is set up with lowest shelf about 2 inches off floor, provide a shelving unit that has the lowest shelf adjustable to at least 6 inches off floor to aid cleaning.
- Cleanability of floors, walls, and ceilings
Tile by back double emergency exit door by dairy case has several missing tile, replace to make area easily cleanable and smooth.
- Food temperature measuring devices are provided and readily accessible
Unable to locate thermometer in reach in prep cooler in Deil Island, provide thermometer and locate in area easily accessible to monitor this cooler easily.
- Where to wash
Bakery dept - 1) observed two staff using three compartment sink for rinsing heavily soiled hands with muffin and frosting, must use handsink to wash hands properly before move on to next task. 2) Obxerved one staff using apron to wipe hands instead of proper handwashing. Given handouts on handwashing.
- Laundry facilities
requirement, location, and use
- Handwashing signage
Men's Employee RR in back end needs signage directing staff to wash hands before returning to work, will give example today.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Kitchen-clean ovens, microwave, and capp machine all have buildupof food debris. 2) Clean meat grinder located in Chinese area but used by kitchen, some food debris present. 3) Bakery-baking pans, set of 4, have heavy buildup, must wash daily when used. 4)Meat dept-has single use trays on floor, must store off floor by at least 6 inches, moved to cart now. 5) Single use cups on floor in back end dry storage door near the dairy end of walk way, should be stored at least 6 inches off floor. 6) Cutting board table heavily scored and somewhat discolored in deli island area, plans to resurface soon.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
1) Clean floors of all walk in coolers and freezers, traffic area heavily soiled. 2) Clean under frosting areas along wall in Bakery area. 3) Produce area has missing corner molding by handsink repair to keep area more water resistant near handsin. 4) Produce and meat dept both need to keep mop head draped over wringer basket to aid drying between uses, or install hook to hang mop to air dry.
- Food storage containers identified with common name of food
Kitchen- Squeeze bottles of oil or butter at grill, not labeled at to contents, label with common name to help prevent confusion.
- Sanitization of food contact surfaces - before use and after cleaning
Bakery-after 4 cycles highest temp reached was 158 degrees F and now dropping back to 153, gauge reading at 203 for rinse tank and 190 for rinse water, gauges may not be reading properly. Service needs to be contacted, machine must reach 160 degrees minimun at dish level. Does have three compartment sink to use until machine operating at proper temp.
- Using a handwashing sink- operation and maintenance
Cart partially blocking handsink in produce prep area, must keep handsink accessible at all times. Corrected on site.
- Cutting surfaces maintained
1) Kitchen-clean ovens, microwave, and capp machine all have buildupof food debris. 2) Clean meat grinder located in Chinese area but used by kitchen, some food debris present. 3) Bakery-baking pans, set of 4, have heavy buildup, must wash daily when used. 4)Meat dept-has single use trays on floor, must store off floor by at least 6 inches, moved to cart now. 5) Single use cups on floor in back end dry storage door near the dairy end of walk way, should be stored at least 6 inches off floor. 6) Cutting board table heavily scored and somewhat discolored in deli island area, plans to resurface soon.
- Drying mops
1) Clean floors of all walk in coolers and freezers, traffic area heavily soiled. 2) Clean under frosting areas along wall in Bakery area. 3) Produce area has missing corner molding by handsink repair to keep area more water resistant near handsin. 4) Produce and meat dept both need to keep mop head draped over wringer basket to aid drying between uses, or install hook to hang mop to air dry.
- Designated areas for employees
use of designated areas by employees
- Mechanical warewashing machine pressure measuring devices, data plate, internal baffles, and flow pressure device
Bakery-after 4 cycles highest temp reached was 158 degrees F and now dropping back to 153, gauge reading at 203 for rinse tank and 190 for rinse water, gauges may not be reading properly. Service needs to be contacted, machine must reach 160 degrees minimun at dish level. Does have three compartment sink to use until machine operating at proper temp.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Meat dept-Raw animal foods not adequately separated from precooked or ready-to-eat foods during storage, has one tray of ears of corn prepped for grilling stored under ground pork, must place corn above the meat product to protect from contamination risk. Corrected on site.
- Roasts held at a temperature of 130°F or above
1) Kitchen-Delfield prep cooler holding cooked sausage at 47 degrees F, cubed ham at 48 degrees, American cheese at 49 degrees. all PHFis being discarded, meats, cheeses, sauces, eggs for french toast. 2) Has shredded potatoes by grill holding at 47 degrees, will discard now, must keep at 41 degrees or less, new potatoes placed on ice now. 3) Cold case holding pasta salad at 47 degrees, potato salad at 43 degrees, pasta salad at 43 degrees, and potato salad at 44 degrees, must maintain all at 41 degrees or less, adjusting cooler lower now. 4) Meat dept prep cooler holding shredded cheese at 43.4 degrees F, must not use until unit will hold at 41 degrees or less. 5) Deli Island prep cooler at turkey and ham, both at 59 degrees F, discarded all PHF today. Service to be called now and no coolers may be used of these until the unit can hold foods at 41 degrees or less consistently.
- When to wash
Bakery dept - 1) observed two staff using three compartment sink for rinsing heavily soiled hands with muffin and frosting, must use handsink to wash hands properly before move on to next task. 2) Obxerved one staff using apron to wipe hands instead of proper handwashing. Given handouts on handwashing.
- Linens- cleaning and storage
1) Kitchen-clean ovens, microwave, and capp machine all have buildupof food debris. 2) Clean meat grinder located in Chinese area but used by kitchen, some food debris present. 3) Bakery-baking pans, set of 4, have heavy buildup, must wash daily when used. 4)Meat dept-has single use trays on floor, must store off floor by at least 6 inches, moved to cart now. 5) Single use cups on floor in back end dry storage door near the dairy end of walk way, should be stored at least 6 inches off floor. 6) Cutting board table heavily scored and somewhat discolored in deli island area, plans to resurface soon. --1) Wooden handle at reach in oven loose, needs repaired. 2) Same wooden handles very heavily soiled, clean more frequently and thoroughly. 3) Using cardboard as liner on dunnage racks in back end, and some meat racks in meat freezer, must not reused cardboard for any items other than original contents. Cardboard is not considered a smooth, cleanable, surface, provide a material that is smooth, cleanable and nonabsorbent such as plastic for this usage. 4) Meat dept using cardboard box to store absorbence inserts for meat tray, must provide a container that is smooth and cleanable for this purpose. 5) Reusing banana box for chocolate bars and egg box for cleaning supplies both in back end dry storage racks. Must not reuse cardboard for any purpose other than original to protect from risk of cross contamination. 6) Kitchen reusing cardboard for portion cups, provide a container that is cleanable for this purpose. 7) gaskets for Federal cooler in bakery need replaced on left and center door, both torn.
- Material characteristics of non-food contact surfaces
1) Wooden handle at reach in oven loose, needs repaired. 2) Same wooden handles very heavily soiled, clean more frequently and thoroughly. 3) Using cardboard as liner on dunnage racks in back end, and some meat racks in meat freezer, must not reused cardboard for any items other than original contents. Cardboard is not considered a smooth, cleanable, surface, provide a material that is smooth, cleanable and nonabsorbent such as plastic for this usage. 4) Meat dept using cardboard box to store absorbence inserts for meat tray, must provide a container that is smooth and cleanable for this purpose. 5) Reusing banana box for chocolate bars and egg box for cleaning supplies both in back end dry storage racks. Must not reuse cardboard for any purpose other than original to protect from risk of cross contamination. 6) Kitchen reusing cardboard for portion cups, provide a container that is cleanable for this purpose. 7) gaskets for Federal cooler in bakery need replaced on left and center door, both torn.
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06/24/2013 | Routine |
- When to wash
Bakery dept - 1) observed two staff using three compartment sink for rinsing heavily soiled hands with muffin and frosting, must use handsink to wash hands properly before move on to next task. 2) Obxerved one staff using apron to wipe hands instead of proper handwashing. Given handouts on handwashing.
- Cleaning of cooking and baking equipment
1) Kitchen-clean ovens, microwave, and capp machine all have buildupof food debris. 2) Clean meat grinder located in Chinese area but used by kitchen, some food debris present. 3) Bakery-baking pans, set of 4, have heavy buildup, must wash daily when used. 4)Meat dept-has single use trays on floor, must store off floor by at least 6 inches, moved to cart now. 5) Single use cups on floor in back end dry storage door near the dairy end of walk way, should be stored at least 6 inches off floor. 6) Cutting board table heavily scored and somewhat discolored in deli island area, plans to resurface soon.
- Sanitization of food contact surfaces - before use and after cleaning
Bakery-after 4 cycles highest temp reached was 158 degrees F and now dropping back to 153, gauge reading at 203 for rinse tank and 190 for rinse water, gauges may not be reading properly. Service needs to be contacted, machine must reach 160 degrees minimun at dish level. Does have three compartment sink to use until machine operating at proper temp.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Kitchen-clean ovens, microwave, and capp machine all have buildupof food debris. 2) Clean meat grinder located in Chinese area but used by kitchen, some food debris present. 3) Bakery-baking pans, set of 4, have heavy buildup, must wash daily when used. 4)Meat dept-has single use trays on floor, must store off floor by at least 6 inches, moved to cart now. 5) Single use cups on floor in back end dry storage door near the dairy end of walk way, should be stored at least 6 inches off floor. 6) Cutting board table heavily scored and somewhat discolored in deli island area, plans to resurface soon.
- Cleanability of floors, walls, and ceilings
Tile by back double emergency exit door by dairy case has several missing tile, replace to make area easily cleanable and smooth.
- Cutting surfaces maintained
1) Kitchen-clean ovens, microwave, and capp machine all have buildupof food debris. 2) Clean meat grinder located in Chinese area but used by kitchen, some food debris present. 3) Bakery-baking pans, set of 4, have heavy buildup, must wash daily when used. 4)Meat dept-has single use trays on floor, must store off floor by at least 6 inches, moved to cart now. 5) Single use cups on floor in back end dry storage door near the dairy end of walk way, should be stored at least 6 inches off floor. 6) Cutting board table heavily scored and somewhat discolored in deli island area, plans to resurface soon.
- Material characteristics of non-food contact surfaces
1) Wooden handle at reach in oven loose, needs repaired. 2) Same wooden handles very heavily soiled, clean more frequently and thoroughly. 3) Using cardboard as liner on dunnage racks in back end, and some meat racks in meat freezer, must not reused cardboard for any items other than original contents. Cardboard is not considered a smooth, cleanable, surface, provide a material that is smooth, cleanable and nonabsorbent such as plastic for this usage. 4) Meat dept using cardboard box to store absorbence inserts for meat tray, must provide a container that is smooth and cleanable for this purpose. 5) Reusing banana box for chocolate bars and egg box for cleaning supplies both in back end dry storage racks. Must not reuse cardboard for any purpose other than original to protect from risk of cross contamination. 6) Kitchen reusing cardboard for portion cups, provide a container that is cleanable for this purpose. 7) gaskets for Federal cooler in bakery need replaced on left and center door, both torn.
- Where to wash
Bakery dept - 1) observed two staff using three compartment sink for rinsing heavily soiled hands with muffin and frosting, must use handsink to wash hands properly before move on to next task. 2) Obxerved one staff using apron to wipe hands instead of proper handwashing. Given handouts on handwashing.
- Outer openings are protected
Gaps under or around exterior door by dumpster, must seal where can see light showing through when fully closed.
- Food temperature measuring devices are provided and readily accessible
Unable to locate thermometer in reach in prep cooler in Deil Island, provide thermometer and locate in area easily accessible to monitor this cooler easily.
- Designated areas for employees
use of designated areas by employees
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Meat dept-Raw animal foods not adequately separated from precooked or ready-to-eat foods during storage, has one tray of ears of corn prepped for grilling stored under ground pork, must place corn above the meat product to protect from contamination risk. Corrected on site.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
1) Clean floors of all walk in coolers and freezers, traffic area heavily soiled. 2) Clean under frosting areas along wall in Bakery area. 3) Produce area has missing corner molding by handsink repair to keep area more water resistant near handsin. 4) Produce and meat dept both need to keep mop head draped over wringer basket to aid drying between uses, or install hook to hang mop to air dry.
- Handwashing signage
Men's Employee RR in back end needs signage directing staff to wash hands before returning to work, will give example today.
- Food storage - preventing contamination from the premises
1) Kitchen-has one white wire rack that is set up with lowest shelf about 2 inches off floor, provide a shelving unit that has the lowest shelf adjustable to at least 6 inches off floor to aid cleaning.
- Mechanical warewashing machine pressure measuring devices, data plate, internal baffles, and flow pressure device
Bakery-after 4 cycles highest temp reached was 158 degrees F and now dropping back to 153, gauge reading at 203 for rinse tank and 190 for rinse water, gauges may not be reading properly. Service needs to be contacted, machine must reach 160 degrees minimun at dish level. Does have three compartment sink to use until machine operating at proper temp.
- Laundry facilities
requirement, location, and use
- Food storage containers identified with common name of food
Kitchen- Squeeze bottles of oil or butter at grill, not labeled at to contents, label with common name to help prevent confusion.
- Linens- cleaning and storage
1) Wooden handle at reach in oven loose, needs repaired. 2) Same wooden handles very heavily soiled, clean more frequently and thoroughly. 3) Using cardboard as liner on dunnage racks in back end, and some meat racks in meat freezer, must not reused cardboard for any items other than original contents. Cardboard is not considered a smooth, cleanable, surface, provide a material that is smooth, cleanable and nonabsorbent such as plastic for this usage. 4) Meat dept using cardboard box to store absorbence inserts for meat tray, must provide a container that is smooth and cleanable for this purpose. 5) Reusing banana box for chocolate bars and egg box for cleaning supplies both in back end dry storage racks. Must not reuse cardboard for any purpose other than original to protect from risk of cross contamination. 6) Kitchen reusing cardboard for portion cups, provide a container that is cleanable for this purpose. 7) gaskets for Federal cooler in bakery need replaced on left and center door, both torn. --1) Kitchen-clean ovens, microwave, and capp machine all have buildupof food debris. 2) Clean meat grinder located in Chinese area but used by kitchen, some food debris present. 3) Bakery-baking pans, set of 4, have heavy buildup, must wash daily when used. 4)Meat dept-has single use trays on floor, must store off floor by at least 6 inches, moved to cart now. 5) Single use cups on floor in back end dry storage door near the dairy end of walk way, should be stored at least 6 inches off floor. 6) Cutting board table heavily scored and somewhat discolored in deli island area, plans to resurface soon.
- Using a handwashing sink- operation and maintenance
Cart partially blocking handsink in produce prep area, must keep handsink accessible at all times. Corrected on site.
- Cleaning procedure
Bakery dept - 1) observed two staff using three compartment sink for rinsing heavily soiled hands with muffin and frosting, must use handsink to wash hands properly before move on to next task. 2) Obxerved one staff using apron to wipe hands instead of proper handwashing. Given handouts on handwashing.
- Separation from food, equipment, utensils, linens, and single service
Meat dept has spray bottle of cleaner stored next to single use cups and bags, moved to chemical storage area now. Corrected on site.
- Drying mops
1) Clean floors of all walk in coolers and freezers, traffic area heavily soiled. 2) Clean under frosting areas along wall in Bakery area. 3) Produce area has missing corner molding by handsink repair to keep area more water resistant near handsin. 4) Produce and meat dept both need to keep mop head draped over wringer basket to aid drying between uses, or install hook to hang mop to air dry.
- Roasts held at a temperature of 130°F or above
1) Kitchen-Delfield prep cooler holding cooked sausage at 47 degrees F, cubed ham at 48 degrees, American cheese at 49 degrees. all PHFis being discarded, meats, cheeses, sauces, eggs for french toast. 2) Has shredded potatoes by grill holding at 47 degrees, will discard now, must keep at 41 degrees or less, new potatoes placed on ice now. 3) Cold case holding pasta salad at 47 degrees, potato salad at 43 degrees, pasta salad at 43 degrees, and potato salad at 44 degrees, must maintain all at 41 degrees or less, adjusting cooler lower now. 4) Meat dept prep cooler holding shredded cheese at 43.4 degrees F, must not use until unit will hold at 41 degrees or less. 5) Deli Island prep cooler at turkey and ham, both at 59 degrees F, discarded all PHF today. Service to be called now and no coolers may be used of these until the unit can hold foods at 41 degrees or less consistently.
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06/24/2013 | Routine |
Restaurant representatives - add corrected or new information about Hy-Vee #2, 279 Collins Ne Rd, Cedar Rapids, IA 52402 »