| No violation noted during this evaluation. | 10/30/2015 | Follow Up LOC |
| No violation noted during this evaluation. | 10/28/2015 | Follow Up LOC |
- Backflow protection
air gap, device standard, when required
- 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: Chinese counter display case hot holding temperature is too low in front portion of case. Facility moved all pans to back portion of unit and will monitor temperatures on 3 hour basis. Ambient air temperature of back sides of case was 145*F. Front portion near gap in display case was measured at 120*F. Facility will be using 4 hour time control for safety until piece is manufactured and installed to fill gap in glass. Services were called during inspection and will be visiting following morning.
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10/21/2015 | Physical Recheck |
- Hand drying provided
Observation: No paper towels available at handwashing sink in butcher shop area. Chad brought paper towels to dispenser. Corrected at time of inspection.
- 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: Chinese counter display case hot holding temperature is too low. Internal temperature of sweet and sour chicken temped at 125*F. Chicken had been prepared 45 minutes prior to inspection. Ambient air of unit was 120*F. Chad called equipment repair company and left a message to have unit repaired.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:Raw ground beef being stored above cooked turkey in butcher shop display case. Beef and turkey were rearranged during inspection. Corrected on site.
- Backflow protection
air gap, device standard, when required
- 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: Thermometers inside butcher shop display cooler were not displaying accurate temperature. Thermometers in chinese hot hold case were not rated to display temperatures under 200*F. Chad stated new thermometers would be placed into each unit. Corrected on site.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Quat sanitizer concentration measured too low in produce prep area and kitchen area. Employees made new sanitizer during inspection. Corrected on site
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Pea dressing for seven layer salad not marked with date of prep in produce prep cooler. Chad voluntarily discarded dressing. Corrected on site.
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10/19/2015 | Regular |
- 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:
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10/19/2015 | Illness Complaint |
| No violation noted during this evaluation. | 09/16/2014 | Non Illness Complaint |
- In-use utensils, between-use storage
Observation:1) Kitchen area, scoops touching bulk product in rolling bins, brown sugar, oatmeal, must keep inverted out of product. 2) Has spoon for rice in water at 104 degrees warmer set at med, turned to high and now holding water is at 150 degrees F. Corrected.
- Condiments are protected from contamination by consumers
Observation:Has uncovered container of hamburger toppings, ie onions, tomatoes, relish, at outside grill area, must provide lids or some form of covering to protect these products from consumer mishandling.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:1) Ice machine has some buildup on bin left side wall, clean and sanitize, used for cooling produce.
- 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:1)Outdoor grilling area has raw chicken at 46 degrees F, hamburger at 50 degrees and tomatoes at 47 degrees. More ice added to tray under the containers and with recheck all area at 41 degrees or less. Must keep all items on ice when in holding chest to maintain temps at 41 degrees to less.
- Hand and arm jewelry prohibition
Observation:One staff wearing wrist watch, must remove watch and any other wrist jewelry when working with foods, plain band style rings only jewelry allowed.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Has open gallon of milk in kitchen walk in cooler, must date when opened and use within 7 days or discard remainder. Corrected. 2)Has multiple cans of two infant formula products that are past the use by date, remove from shelving now, corrected.
- Hand drying provided
Observation:Has no paper towels for hand drying at portable station at outdoor grill, restocked now.
- When to wash
Observation:1) Observed staff not washing hands before putting on gloves, must wash hands whenever have break in routine, when soiled or otherwise contaminated. 2) Only one staff at outdoor grilling area, must remove gloves and do proper handwashing whenever handling money or raw meats and ready to eat items, encourage two staff and have one handling all money. Corrected
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06/12/2014 | Routine |
- In-use utensils, between-use storage
1) Has scoops touching product in cinnamon and oatmeal bulk bins and round bowls in bulk cooked meats x2 in walk in cooler. Must provide utensil or scoops with handles and keep inverted out of product. 2) Has cloth in display case under pieces of pie, must remove cloth from cooler case, provide a material that is smooth, cleanable, and nonabsorbent for this purpose. 3) Using cardboard for scrapping the grill, provide a nonabsorbent utensil for this purpose, ie spatula, cardboard discarded today. 4) Has single use food boxes stored on floor in kitchen area, must store all food service items at least 6 inches off floor, moved to shelving rack now.
- Food storage containers identified with common name of food
1) Has wrapped single large cookies without ingredient label, must label with ingredients, similar to other bakery items. 2) Has squeeze bottle of butter, containers of spices and spice rubs not labeled, must label with common name to prevent confusion. 3) Has one carton of oysters, just opened, must keep tag until at least 90 days from last purchase of product, meat dept staff was unaware of need to keep tags after sale. Will develop notebook or other record keeping system.
- Food shall be obtained from sources that comply with law
1) Has two brands of baby formula with expired product total of 7 containers, removed from retail shelf now. 2) Has one dented can of baby formula on rim, removed from retail shelf now. All corrected on site.
- Linens- cleaning and storage
1) Has scoops touching product in cinnamon and oatmeal bulk bins and round bowls in bulk cooked meats x2 in walk in cooler. Must provide utensil or scoops with handles and keep inverted out of product. 2) Has cloth in display case under pieces of pie, must remove cloth from cooler case, provide a material that is smooth, cleanable, and nonabsorbent for this purpose. 3) Using cardboard for scrapping the grill, provide a nonabsorbent utensil for this purpose, ie spatula, cardboard discarded today. 4) Has single use food boxes stored on floor in kitchen area, must store all food service items at least 6 inches off floor, moved to shelving rack now.
- Food storage - preventing contamination from the premises
Has back stock of foods on floor in loft area, must store all foods 6" off floor to aid cleaning.
- Separation from food, equipment, utensils, linens, and single service
1) Has several spray bottles of chemicals hanging from food service areas in kitchen, must move to areas that are below and not immediately adjacent to foods to protect foods and food service areas. 2) Has unlabeled buckets of sanitizer water, must label with common name to identify contents. Corrected on site.
- Common name-working containers
1) Has several spray bottles of chemicals hanging from food service areas in kitchen, must move to areas that are below and not immediately adjacent to foods to protect foods and food service areas. 2) Has unlabeled buckets of sanitizer water, must label with common name to identify contents. Corrected on site.
- Storage and maintenance of wet and dry wiping cloths
1) Wiping cloths not maintained in sanitizer between use, in kitchen, bucket of sanitizer now made up for use. 2) Using cardboard to store display signs at back counter area, provide a smooth, cleanable container for this purpose. 3) Clean exterior slide door area on crushed ice machine, some buildup. 4) Soda machine nozzles exterior have some buildup, clean, backsplash has some buildup, clean. 5) Door frame in slide door of produce cooler has exposed wood on both vertical pieces, cover to keep from moisture damage, floor bumper guard has exposed wood on ends for about 1 foot, cover as well to prevent moisture and to aid cleaning both areas. No exposed wood allowed in coolers.
- Multiuse food contact surfaces are constructed of safe materials
1) Has scoops touching product in cinnamon and oatmeal bulk bins and round bowls in bulk cooked meats x2 in walk in cooler. Must provide utensil or scoops with handles and keep inverted out of product. 2) Has cloth in display case under pieces of pie, must remove cloth from cooler case, provide a material that is smooth, cleanable, and nonabsorbent for this purpose. 3) Using cardboard for scrapping the grill, provide a nonabsorbent utensil for this purpose, ie spatula, cardboard discarded today. 4) Has single use food boxes stored on floor in kitchen area, must store all food service items at least 6 inches off floor, moved to shelving rack now.
- Backflow protection
air gap, device standard, when required
- Shellstock, maintaining identification
1) Has wrapped single large cookies without ingredient label, must label with ingredients, similar to other bakery items. 2) Has squeeze bottle of butter, containers of spices and spice rubs not labeled, must label with common name to prevent confusion. 3) Has one carton of oysters, just opened, must keep tag until at least 90 days from last purchase of product, meat dept staff was unaware of need to keep tags after sale. Will develop notebook or other record keeping system.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Wiping cloths not maintained in sanitizer between use, in kitchen, bucket of sanitizer now made up for use. 2) Using cardboard to store display signs at back counter area, provide a smooth, cleanable container for this purpose. 3) Clean exterior slide door area on crushed ice machine, some buildup. 4) Soda machine nozzles exterior have some buildup, clean, backsplash has some buildup, clean. 5) Door frame in slide door of produce cooler has exposed wood on both vertical pieces, cover to keep from moisture damage, floor bumper guard has exposed wood on ends for about 1 foot, cover as well to prevent moisture and to aid cleaning both areas. No exposed wood allowed in coolers.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Has open salami for sandwiches in meat dept and cooked meat item and two salads in kitchen area that were not date marked. All Potentially Hazardous Foods must be date marked and used within 7 days or discarded. All other items were date mar ed today properly. Corrected on site.
- Roasts held at a temperature of 130°F or above
Has tomatoes at 61 degrees F, was on ice that is now melted, discarded now. Cut tomatoes are potentially hazardous food and must be kept at 41 degrees or less once cut. Corrected on site.
- Food is properly labeled
1) Has wrapped single large cookies without ingredient label, must label with ingredients, similar to other bakery items. 2) Has squeeze bottle of butter, containers of spices and spice rubs not labeled, must label with common name to prevent confusion. 3) Has one carton of oysters, just opened, must keep tag until at least 90 days from last purchase of product, meat dept staff was unaware of need to keep tags after sale. Will develop notebook or other record keeping system.
- Material characteristics of non-food contact surfaces
1) Wiping cloths not maintained in sanitizer between use, in kitchen, bucket of sanitizer now made up for use. 2) Using cardboard to store display signs at back counter area, provide a smooth, cleanable container for this purpose. 3) Clean exterior slide door area on crushed ice machine, some buildup. 4) Soda machine nozzles exterior have some buildup, clean, backsplash has some buildup, clean. 5) Door frame in slide door of produce cooler has exposed wood on both vertical pieces, cover to keep from moisture damage, floor bumper guard has exposed wood on ends for about 1 foot, cover as well to prevent moisture and to aid cleaning both areas. No exposed wood allowed in coolers.
- Package integrity
1) Has two brands of baby formula with expired product total of 7 containers, removed from retail shelf now. 2) Has one dented can of baby formula on rim, removed from retail shelf now. All corrected on site.
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11/13/2013 | Routine |
- Package integrity
1) Has two brands of baby formula with expired product total of 7 containers, removed from retail shelf now. 2) Has one dented can of baby formula on rim, removed from retail shelf now. All corrected on site.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Wiping cloths not maintained in sanitizer between use, in kitchen, bucket of sanitizer now made up for use. 2) Using cardboard to store display signs at back counter area, provide a smooth, cleanable container for this purpose. 3) Clean exterior slide door area on crushed ice machine, some buildup. 4) Soda machine nozzles exterior have some buildup, clean, backsplash has some buildup, clean. 5) Door frame in slide door of produce cooler has exposed wood on both vertical pieces, cover to keep from moisture damage, floor bumper guard has exposed wood on ends for about 1 foot, cover as well to prevent moisture and to aid cleaning both areas. No exposed wood allowed in coolers.
- Food storage containers identified with common name of food
1) Has wrapped single large cookies without ingredient label, must label with ingredients, similar to other bakery items. 2) Has squeeze bottle of butter, containers of spices and spice rubs not label, must label with common name to prevent confusion. 3) Has one carton of oysters, just opened, must keep tag until at least 90 days from last purchase of product, meat dept staff was unaware of need to keep tags after sale. Will develop notebook or other record keeping system.
- In-use utensils, between-use storage
1) Has scoops touching product in cinnamon and oatmeal bulk bins and round bowls in bulk cooked meats x2 in walk in cooler. Must provide utensil or scoops with handles and keep inverted out of product. 2) Has cloth in display case under pieces of pie, must remove cloth from cooler case, provide a material that is smooth, cleanable, and nonabsorbent for this purpose. 3) Using cardboard for scrapping the grill, provide a nonabsorbent utensil for this purpose, ie spatula, cardboard discarded today. 4) Has single use food boxes stored on floor in kitchen area, must store all food service items at least 6 inches off floor, moved to shelving rack now.
- Food is properly labeled
1) Has wrapped single large cookies without ingredient label, must label with ingredients, similar to other bakery items. 2) Has squeeze bottle of butter, containers of spices and spice rubs not label, must label with common name to prevent confusion. 3) Has one carton of oysters, just opened, must keep tag until at least 90 days from last purchase of product, meat dept staff was unaware of need to keep tags after sale. Will develop notebook or other record keeping system.
- Food storage - preventing contamination from the premises
Has back stock of foods on floor in loft area, must store all foods 6" off floor to aid cleaning.
- Storage and maintenance of wet and dry wiping cloths
1) Wiping cloths not maintained in sanitizer between use, in kitchen, bucket of sanitizer now made up for use. 2) Using cardboard to store display signs at back counter area, provide a smooth, cleanable container for this purpose. 3) Clean exterior slide door area on crushed ice machine, some buildup. 4) Soda machine nozzles exterior have some buildup, clean, backsplash has some buildup, clean. 5) Door frame in slide door of produce cooler has exposed wood on both vertical pieces, cover to keep from moisture damage, floor bumper guard has exposed wood on ends for about 1 foot, cover as well to prevent moisture and to aid cleaning both areas. No exposed wood allowed in coolers.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Has open salami for sandwiches in meat dept and cooked meat item and two salads in kitchen area that were not date marked. All Potentially Hazardous Foods must be date marked and used within 7 days or discarded. All other items were date maked today properly. Corrected on site.
- Multiuse food contact surfaces are constructed of safe materials
1) Has scoops touching product in cinnamon and oatmeal bulk bins and round bowls in bulk cooked meats x2 in walk in cooler. Must provide utensil or scoops with handles and keep inverted out of product. 2) Has cloth in display case under pieces of pie, must remove cloth from cooler case, provide a material that is smooth, cleanable, and nonabsorbent for this purpose. 3) Using cardboard for scrapping the grill, provide a nonabsorbent utensil for this purpose, ie spatula, cardboard discarded today. 4) Has single use food boxes stored on floor in kitchen area, must store all food service items at least 6 inches off floor, moved to shelving rack now.
- Linens- cleaning and storage
1) Has scoops touching product in cinnamon and oatmeal bulk bins and round bowls in bulk cooked meats x2 in walk in cooler. Must provide utensil or scoops with handles and keep inverted out of product. 2) Has cloth in display case under pieces of pie, must remove cloth from cooler case, provide a material that is smooth, cleanable, and nonabsorbent for this purpose. 3) Using cardboard for scrapping the grill, provide a nonabsorbent utensil for this purpose, ie spatula, cardboard discarded today. 4) Has single use food boxes stored on floor in kitchen area, must store all food service items at least 6 inches off floor, moved to shelving rack now.
- Backflow protection
air gap, device standard, when required
- Common name-working containers
1) Has several spray bottles of chemicals hanging from food service areas in kitchen, must move to areas that are below and not immediately adjacent to foods to protect foods and food service areas. 2) Has unlabeled buckets of sanitizer water, must label with common name to identify contents. Corrected on site.
- Separation from food, equipment, utensils, linens, and single service
1) Has several spray bottles of chemicals hanging from food service areas in kitchen, must move to areas that are below and not immediately adjacent to foods to protect foods and food service areas. 2) Has unlabeled buckets of sanitizer water, must label with common name to identify contents. Corrected on site.
- Shellstock, maintaining identification
1) Has wrapped single large cookies without ingredient label, must label with ingredients, similar to other bakery items. 2) Has squeeze bottle of butter, containers of spices and spice rubs not label, must label with common name to prevent confusion. 3) Has one carton of oysters, just opened, must keep tag until at least 90 days from last purchase of product, meat dept staff was unaware of need to keep tags after sale. Will develop notebook or other record keeping system.
- Roasts held at a temperature of 130°F or above
Has tomatoes at 61 degrees F, was on ice that is now melted, discarded now. Cut tomaotes are potentially hazardous food and must be kept at 41 degrees or less once cut. Corrected on site.
- Material characteristics of non-food contact surfaces
1) Wiping cloths not maintained in sanitizer between use, in kitchen, bucket of sanitizer now made up for use. 2) Using cardboard to store display signs at back counter area, provide a smooth, cleanable container for this purpose. 3) Clean exterior slide door area on crushed ice machine, some buildup. 4) Soda machine nozzles exterior have some buildup, clean, backsplash has some buildup, clean. 5) Door frame in slide door of produce cooler has exposed wood on both vertical pieces, cover to keep from moisture damage, floor bumper guard has exposed wood on ends for about 1 foot, cover as well to prevent moisture and to aid cleaning both areas. No exposed wood allowed in coolers.
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11/13/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
Chinese- 1) Hobart stand mixer has some buildup under the mixer head, clean more thoroughly. 2) Holding ingredients for sauces in reused cardboard box, must not reuse cardboard for any product other than its original purpose, provide a container that is smooth, cleanable, and nonabsorbent for this purpose, 3) Has soiled cardboard under large stock pot, removed now, may use a nonabsorbent material, such as a mat for this.4) Wiping cloths not maintained in sanitizer between use, moved to sanitizer bucket now made up.
- Food storage - preventing contamination from the premises
Chinese-storing fryer lid on floor by prep table, will move to shelf, should store off floor by 6 inches.
- Roasts held at a temperature of 130°F or above
Has cut tomatoes at 51 degrees F in condiment holder for sandwiches, discarded, will add ice to unit before holding sliced tomato product, suggest chilling tomatoes before slicing to ensure will be held at 41 degrees or less. Corrected on site.
- Linens- cleaning and storage
Kitchen-has items for food service on floor in loft storage area, must store on shelving at least 6 inches off floor, rearrange shelving,that is available, to store food service items.
- Food storage containers identified with common name of food
Kitchen-need to label the working container of rub spices and cinnamon, Chinese-label trays of spices used in cooking foods. Label all foods once removed from original container and placed into a working container to identify contents.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Kitchen-open containers of milk, deli meats, and cheese cakes, must date mark any PHF when opened, thawed or prepped and use within 7 days and discard remainder. Corrected on site.
- Material characteristics of non-food contact surfaces
Chinese- 1) Hobart stand mixer has some buildup under the mixer head, clean more thoroughly. 2) Holding ingredients for sauces in reused cardboard box, must not reuse cardboard for any product other than its original purpose, provide a container that is smooth, cleanable, and nonabsorbent for this purpose, 3) Has soiled cardboard under large stock pot, removed now, may use a nonabsorbent material, such as a mat for this.4) Wiping cloths not maintained in sanitizer between use, moved to sanitizer bucket now made up.
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05/06/2013 | Routine |
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