- 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: Cooked soup was temped @ 115*F 1.5 hours after cooking. Soup was cooling in the walk in cooler. Divided into smaller portions and moved to freezer.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Hand sink by the warewashing entrance did not reach 100*F.
- 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: Breakfast cooler was temped @ 45-48*F. Shell eggs were found between 45-48*F. All eggs that were @ 45*F were kept, but others above 45*F were discarded. All TCS (time/temp control for safety) food was discarded at time of inspection. Chef's case had cooked chicken temped between 46-48*F. All chicken was discarded at time of inspection. DiLusso open air cooler had deli sandwiches, deli salads, and dips that all temped between 41-48*F. All TCS food that was found to be 41*F was kept, but food found above 41*F was discarded. At the end of the inspection the Breakfast cooler and Chef's case were found to be under 41*F. None of the coolers can be used for storage of TCS food until they can maintain 41*F or less. Follow-up will be conducted for the DiLusso open air cooler.
- Plumbing system maintained in good repair
Observation: Deli meat hand sink faucet has a leak.
- Cutting surfaces maintained
Observation: Cutting board for the sandwich display case is scored and stained.
- Drying mops
Observation: Wet mop was observed on the floor by the mop sink.
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01/29/2016 | Regular |
| No violation noted during this evaluation. | 01/23/2015 | Follow Up LOC |
- Reminder statement
Observation: Do not have the reminder statement in menu. Must have a reminder statement in menu that tells customers about dangers of consuming raw or under cooked food.
- Drying mops
Observation: Observed mop bunched up in the mop sink. Must allow mop head to air dry when not in immediate use to prevent buildup of bacteria.
- Disclosure of menu items offered or served raw or undercooked
Observation: Menu does not have the disclosure of menu items that may be served under cooked or raw. Must have a disclosure of the menu items that can be served under cooked or raw in the menu.
- 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: Observed breakfast prep cooler @ 44*F (ham and cheese) and 47*F (shell eggs and cracked eggs). All of the previous items were discarded. Cooler was serviced at time of inspection, but may not be used to store TCS food until it can maintain 41*F or below. DiLusso open air cooler with sandwiches, subs, and salads was temped @ 44-55*F. All products that were prepared 1/11 were discarded. May not use cooler for storage of TCS (time/temp control for safety) until unit can maintain 41*F or below.
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Miscellaneous sources of contamination
Observation: Observed a garbage can leaning against a cutting board in the kitchen area (behind warmers). Must keep trash containers away from food contact surfaces and food prep to prevent contamination.
- Equipment location, installation, repair, and adjustment
Observation: Cover for the heat sealer is broken and in disrepair. Must replace.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The following areas have become soiled and must be cleaned: meat trays in deli meat area, deli walk in freezer floor, hot hold case (front).
- Material characteristics of non-food contact surfaces
Observation: Observed cardboard reused to hold items and paper towels used to absorb moisture/grease from food. May not reuse cardboard for any other purpose than original product. Also paper towels may not be used to absorb moisture from food due to being an absorbent material that will allow bacteria to grow.
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01/12/2015 | Regular |
- Roasts held at a temperature of 130°F or above
Cooler holding chocolate milk was observed @ 50*F (only front row). Rows behind front line were in temp range. Milk on front line was discarded at time of inspection. End cap cooler holding kielbasa sausage was also temped @ 46-50*F. All sausage that was temped above 41*F was discarded at time of inspection. Some products were observed in temp range but some were not. Cooler units must be serviced to ensure adequate temp is maintained.
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- Material characteristics of non-food contact surfaces
1) Observed paper towels used to absorb moisture in deli area (sandwich station). Must not use paper towels to absorb moisture because it is not a smooth, easily cleanable, and nonabsorbent surface. Must replace with material that meets all above criteria. 2) Rack in between proofer and oven in bakery, and bakery freezer floor are both soiled. Must keep clean to prevent buildup of bacteria and contamination.
- Shellstock, maintaining identification
Observed can of scallops without label attached. Scallops had come in this morning, and label was tossed/missing. Also had a bag of mussels that did not have a tag either. Must maintain all shellstock tags with original lot for verification, and keep on record until 90 days past the day lot is sold.
- Package integrity
Observed dented cans of vegetables in retail area. May not sell any can that is dented on top, bottom, or side seals. Also any can that cannot sit level or has sharp points due to denting. Corrected at time of inspection
- Plumbing system repaired according to law
The following areas have a leak: prep sink opposite steamer (kitchen), right and left faucet on 3 hole sink (bakery), and handsink on back wall (meat dept). Must repair or replace all areas to prevent buildup of bacteria and contamination.
- Frozen PHF/TCS foods are properly slacked and thawed
Observed shrimp thawing on prep table in meat dept. on ice that was gone. Must thaw frozen food in one of four approved methods to prevent buildup of bacteria: under running water, in a cooler, as part of the cooking process, or in a microwave as part of a continual cooking process.
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
1) Thermometer inside the premade sandwich cooler (DiLusso) was observed inaccurate (32*F) and ambient temp was observed around 40*F. Must repair or replace thermometer to ensure adequate temp is maintained. 2) Coke cooler in kitchen did not have a thermometer inside. Must have a thermometer in all coolers that hold potentially hazardous food (PHF) to ensure adequate temp is maintained.
- Cleaning frequency of food contact surfaces (PHF/TCS)
1) Observed scoops in products (bakery) with handles touching the products. If storing a scoop in a product then it must have a handle and the handle must be stored outside of the product. 2) The following freezers have torn door gaskets in the retail area: Hungry Man, Hot Pockets, Digiorno pizza, and Smart Ones. Must replace gaskets to ensure adequate temp is maintained. 3) Butcher block tables in bakery have become soiled (small one) and have large pits/gouges (large one). Also sandwich station cutting boards in kitchen have deep scores from knife cuts. All cutting surfaces must be resurfaced or replaced to prevent buildup of bacteria and contamination. 4) The following areas have become soiled and must be cleaned: dish machine (bakery), cappuccino dispenser (kitchen), and coke cooler (kitchen). Must keep all areas clean to prevent buildup of bacteria and contamination.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Observed paper towels used to absorb moisture in deli area (sandwich station). Must not use paper towels to absorb moisture because it is not a smooth, easily cleanable, and nonabsorbent surface. Must replace with material that meets all above criteria. 2) Rack in between proofer and oven in bakery, and bakery freezer floor are both soiled. Must keep clean to prevent buildup of bacteria and contamination. --1) Observed scoops in products (bakery) with handles touching the products. If storing a scoop in a product then it must have a handle and the handle must be stored outside of the product. 2) The following freezers have torn door gaskets in the retail area: Hungry Man, Hot Pockets, Digiorno pizza, and Smart Ones. Must replace gaskets to ensure adequate temp is maintained. 3) Butcher block tables in bakery have become soiled (small one) and have large pits/gouges (large one). Also sandwich station cutting boards in kitchen have deep scores from knife cuts. All cutting surfaces must be resurfaced or replaced to prevent buildup of bacteria and contamination. 4) The following areas have become soiled and must be cleaned: dish machine (bakery), cappuccino dispenser (kitchen), and coke cooler (kitchen). Must keep all areas clean to prevent buildup of bacteria and contamination.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Bakery ceiling vents have dust buildup. Must keep clean to prevent buildup of bacteria and contamination.
- Food temperature measuring devices are provided and readily accessible
1) Thermometer inside the premade sandwich cooler (DiLusso) was observed inaccurate (32*F) and ambient temp was observed around 40*F. Must repair or replace thermometer to ensure adequate temp is maintained. 2) Coke cooler in kitchen did not have a thermometer inside. Must have a thermometer in all coolers that hold potentially hazardous food (PHF) to ensure adequate temp is maintained.
- In-use utensils, between-use storage
1) Observed scoops in products (bakery) with handles touching the products. If storing a scoop in a product then it must have a handle and the handle must be stored outside of the product. 2) The following freezers have torn door gaskets in the retail area: Hungry Man, Hot Pockets, Digiorno pizza, and Smart Ones. Must replace gaskets to ensure adequate temp is maintained. 3) Butcher block tables in bakery have become soiled (small one) and have large pits/gouges (large one). Also sandwich station cutting boards in kitchen have deep scores from knife cuts. All cutting surfaces must be resurfaced or replaced to prevent buildup of bacteria and contamination. 4) The following areas have become soiled and must be cleaned: dish machine (bakery), cappuccino dispenser (kitchen), and coke cooler (kitchen). Must keep all areas clean to prevent buildup of bacteria and contamination.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed raw eggs stored above ready to eat bacon in retail area. Must store all ready to eat food above raw animal products to prevent buildup of bacteria and contamination. Corrected at time of inspection
- Cutting surfaces maintained
1) Observed scoops in products (bakery) with handles touching the products. If storing a scoop in a product then it must have a handle and the handle must be stored outside of the product. 2) The following freezers have torn door gaskets in the retail area: Hungry Man, Hot Pockets, Digiorno pizza, and Smart Ones. Must replace gaskets to ensure adequate temp is maintained. 3) Butcher block tables in bakery have become soiled (small one) and have large pits/gouges (large one). Also sandwich station cutting boards in kitchen have deep scores from knife cuts. All cutting surfaces must be resurfaced or replaced to prevent buildup of bacteria and contamination. 4) The following areas have become soiled and must be cleaned: dish machine (bakery), cappuccino dispenser (kitchen), and coke cooler (kitchen). Must keep all areas clean to prevent buildup of bacteria and contamination.
- Laundry facilities
requirement, location, and use
|
12/18/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
1) Deli meat area (COS), and produce cut room was using towels to absorb moisture from products. May not use towels to absorb moisture from food because it is not a smooth, easily cleanable, and non absorbent surface. Must replace with material that meets all above criteria. 2) Cabinets under coffee machines have stains. Must keep clean to prevent buildup of bacteria. --1) Observed scoops stored inside product in bakery spices. If storing scoop in product then it must have a handle and the handle must be stored outside of the product. 2) Observed torn door gaskets on several doors in frozen items section. Must replace door gaskets to ensure adequate temp is maintained. 3) Cappuccino dispenser and slicer were both observed dirty in main kitchen area. Must keep both clean to prevent buildup of bacteria.
- Plumbing system repaired according to law
Mop sink and room adjacent both have broken atmospheric vacuum breakers on water faucet. Must repair or replace to prevent backflow of wastewater.
- Capacity, availability, and pressure of hot and cold water
Water pressure at bakery handsink is not sufficient for handwashing. Must supply water under pressure to sufficiently wash hands.
- Material characteristics of non-food contact surfaces
1) Deli meat area (COS), and produce cut room was using towels to absorb moisture from products. May not use towels to absorb moisture from food because it is not a smooth, easily cleanable, and non absorbent surface. Must replace with material that meets all above criteria. 2) Cabinets under coffee machines have stains. Must keep clean to prevent buildup of bacteria.
- Food temperature measuring devices are provided and readily accessible
Deli meat cooler and middle meat dept. cooler do not have thermometers. Must provide a thermometer in all coolers that hold potentially hazardous food to ensure adequate temp is maintained.
- In-use utensils, between-use storage
1) Observed scoops stored inside product in bakery spices. If storing scoop in product then it must have a handle and the handle must be stored outside of the product. 2) Observed torn door gaskets on several doors in frozen items section. Must replace door gaskets to ensure adequate temp is maintained. 3) Cappuccino dispenser and slicer were both observed dirty in main kitchen area. Must keep both clean to prevent buildup of bacteria.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Vents in main kitchen and dish room have dust buildup. Must keep clean to prevent buildup of bacteria.
- Package integrity
1) Observed several cans of baby food that had expired date marks. Must not sell any product for infants (0-12 months) that has an expired date mark. COS. 2) Observed two dented cans in retail area. Must not sell any can that is dented on top, bottom, or side seals. As well as any can that cannot sit level or has sharp points due to denting. COS.
- Handwashing signage
Bakery handsink (closest to meat) does not have a handwashing sign posted. Must post a sign informing employees when to wash hands at all handsinks used by food service employees.
- Roasts held at a temperature of 130°F or above
Broccoli salad (50*F) and tomato salad (45*F) were observed out of required temp range(left salad display case). Must keep all potentially hazardous food below 41*F at all times. Food was moved out of cooler at time of inspection. May not use cooler until unit can maintain 41*F or below. --Sausage links (120*F) and sausage patties (110*F) were not maintained in required temp range. Both were discarded at time of inspection. Must keep all potentially hazardous food at 135*F or above for hot hold, and 41*F or below for cold. May not keep items in between holding temps (danger zone).
- Drying mops
Observed mop bunched up on floor in dish room. Must allow mop head to air dry when not in use to prevent buildup of bacteria.
- Separation from food, equipment, utensils, linens, and single service
Coffee cleaner was stored above coffee in retail area. Must store all chemicals below food items to prevent contamination.
- Food shall be obtained from sources that comply with law
1) Observed several cans of baby food that had expired date marks. Must not sell any product for infants (0-12 months) that has an expired date mark. COS. 2) Observed two dented cans in retail area. Must not sell any can that is dented on top, bottom, or side seals. As well as any can that cannot sit level or has sharp points due to denting. COS.
- Bare hand contact with ready to eat foods
Observed cook handle cheese with bare hands. Must not contact food with bare hands to prevent spread of disease/illness.
- Miscellaneous sources of contamination
Observed condiment tray (pickels, onions, lettuce) not covered. Must cover all food items when not in immediate use to prevent contamination. COS.
- Laundry facilities
requirement, location, and use
|
06/10/2013 | Routine |
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