- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: 1)Inside of microwave in produce prep cooler is heavily soiled with food debris. 2) Reach in freezer in kitchen area heavily soiled with food debris.
- Separation from food, equipment, utensils, linens, and single service
Observation: Two spray bottles of sanitizer being stored on bread rack in kitchen area. Spray bottles were moved 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: Cooked sausage in kitchen area being stored in hot hold on grill top temped at 112-135*F. All sausage was reheated to 165*F at time of inspection and grate below container on grill was removed to allow more heat transfer to container. 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: 1)Several packages of cheese in deli counter front display case not datemarked. Cheeses had been sliced and repackaged. Dates were placed on cheeses at time of inspection. 2) Container of fried rice in chinese prep cooler not date marked. Date was marked on container at time of inspection.
- Cutting surfaces maintained
Observation: 1)Movable small cutting boards in kitchen cafe area are heavily scored and stained. 2) Cutting boards on sandwich prep cooler in deli area are heavily scored and stained.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: 1)Container of salsa in cheese display wall cooler dated 1/27. Salsa was voluntarily discarded at time of inspection. 2) Container of mayonnaise in cheese display wall cooler was not datemarked. Mayonnaise voluntarily discarded at time of inspection. 3)Two bags of cheese curds in cheese display wall cooler were date marked 2/6. Bags were voluntarily discarded at time of inspection.
- Linens and napkins, use limitations
Observation: Paper towels being used to store meat in chinese prep cooler. Paper towels were removed from surface of meats and staff were educated on proper practices.
- Food storage containers identified with common name of food
Observation: Container of salt and sugar at chinese kitchen area not labeled.
|
02/18/2016 | Regular |
- Safe, unadulterated, honestly presented
Observation: Food that was under sprinkler head and exposed to water was examined. All food that is not in glass or cans must be discarded. Glass jars and canned items must be sanitized before allowed to restock.
|
04/24/2015 | Non Illness Complaint |
- Food storage containers identified with common name of food
Observation:Has storage container of sugar? without label, must label with common name once taken out of original container, unless easily identified.
- Material characteristics of non-food contact surfaces
Observation:1)Cardboard box holding single service food containers in kitchen and labels for food items in Bakery, must provide storage containers for these items that are smooth, cleanable, and nonabsorbent. Cardboard should not be reused except for its original product.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:Italian-one boxed uncooked pizza stored on rack below raw chicken and beef, discarded now.
- In-use utensils, between-use storage
Observation:Chinese:1)Has rice serving utensils in 77 degree F water, if choose to store in water, must be kept at 135 degrees or hotter. Discarded and now holding without water in clean container between uses, other option is hot water pot at 135 degrees or higher.
- Separation from food, equipment, utensils, linens, and single service
Observation:Kitchen area has spray sanitizer stored next to food and food service items, must store in area not directly over or adjacent to these items, moved to separate area now.
- Posting of a valid license
Observation:Unable to locate posted licenses. Must post in visible public location.
- Posting inspection reports
Observation:Unable to locate posted inspection report.Must post in visible public location.
- Storage and maintenance of wet and dry wiping cloths
Observation:Chinese: 1)wiping cloths not all in sanitizer solution along cooking line, keep submerged when not in use. 2)Provide a separate sanitizer bucket for raw animal foods, ie meats/fish area. Bakery: 3)No solution made up at current time, keep solution and wiping cloth available for wiping surfaces.
- Cleaning of cooking and baking equipment
Observation:Baking pans for cakes are on clean rack and are soiled, must wash daily if used.
- Food storage - preventing contamination from the premises
Observation:Bakery: 1)Large sack of brownie mix on floor by mixer, must keep off floor at all time. 2)Has one plastic style rack holding cake toppings with lowest shelf set up next to floor, must provide at least 6 inches clearance to aid cleaning.
|
10/16/2014 | Regular |
| No violation noted during this evaluation. | 07/01/2014 | Other |
| No violation noted during this evaluation. | 05/07/2014 | Other |
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation:Problem with hot water heater, vent pipe apparently clogged. Handsinks in kitchen, deli and Asian/Italian area in 50-55 degrees F range. Must be minimum of 100 degrees F. Repairs underway now and now at 100 degrees F. 2) Employee Women's RR at 48 degrees, on different water line, must adjust to deliver water at 100 degrees F. Has RR closed until delivering water at proper temp.
- Duties of PIC
Observation:Manager in charge of food service area of store unaware of hot water issue, and did not know needed to not serve food when no hot water supply needed for handwashing and warewashing needs. Managemenet voluntarily closed areas of store when informed of necessity, Kitchen, deli, Asian, Italian. Reopened after repairs completed, approx 1.5 hours.
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02/10/2014 | Non Illness Complaint |
- Preventing contamination from equipment, utensils, and linens
1) Baking pans must be washed daily, ie bakery and Italian. 2) Chinese-holding utensils in water that is 75 degrees F, must provide water at least 135 degrees F, new warmer has been ordered for this purpose. 3) Coffee shop-track of ice machine door is soiled, clean 4) Using warewashing sink, instead of food prep sink for washing lettuce in collander, use food prep sink for this purpose. 5) Chinese-using round bowl for scoop in vegetable, provide a scoop with handle for this purpose. 6) Kitchen using wet towel to stabilze cutting board, provide a non cloth material such as webbing for this purpose. 7) Bakery-dough hook still soiled after cleaned, reclean, and knives soiled in knife rack, clean.
- Material characteristics of non-food contact surfaces
1) Wiping cloths not maintained in sanitizer between use in Chinese and coffee shop area, must keep submerged in sanitizer solution, corrected now. Bakery: 2) cardboard box holding labels is reused food product box, must not reuse cardboard for any product other than its original, Provide a container that is smooth, cleanable, and nonabsorbent. 3) working container for cinnamon/sugar, and nuts are soiled exterior, clean more frequently. 4) Shelving units and contents by mixers need more frequent cleaning due to flour buildup. 5) Produce prep room caulking along sinks getting dark buildup, clean.
- When to wash
Observed staff putting on gloves without washing hands, and removing gloves and not washing hands. Glove change does not replace hand washing
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Has reheated individual portions of pasta and meat item for hot hold to 105, 125. amd 131 degrees F, all need to be at least 165 degrees, then can be held at 135 degrees F or higher until sold. Reheated to above 165 degrees now. Corrected on site.
- Compliance with submitted HACCP plans and approved variance procedures
1) Current chef unable to demonstate how to calibrate the ph meter, another staff was familiar and will review with other staff the method. Did test the rice slurry properly. 2) Control solution has expired, reports has been ordered. Must have current solutions to ensure calibration is correct. 3) With record review, a few areas are not getting recorded each day, must ensure complete records to document compliance. Reviewed with staff. Correcting these now, and will review with other staff..
- Roasts held at a temperature of 130°F or above
Has two racks of pizza at 53 degrees F just before lunch, will be used in next hour, must move these to walk in cooler for holding until ready to bake. All PHF must be stored at 41 degrees F or less. Corrected on site.
- Food storage - preventing contamination from the premises
1) Italian-has case of lettuce on floor in walk in cooler, and case of frozen food on floor in walk in cooler, both moved to shelving now. 2) Bakery-has three shelving racks that rest on the floor, provide shelving racks that area adjustable with the lowest rack at least 6 inches off floor to aid cleaning.
- In-use utensils, between-use storage
1) Baking pans must be washed daily, ie bakery and Italian. 2) Chinese-holding utensils in water that is 75 degrees F, must provide water at least 135 degrees F, new warmer has been ordered for this purpose. 3) Coffee shop-track of ice machine door is soiled, clean 4) Using warewashing sink, instead of food prep sink for washing lettuce in collander, use food prep sink for this purpose. 5) Chinese-using round bowl for scoop in vegetable, provide a scoop with handle for this purpose. 6) Kitchen using wet towel to stabilze cutting board, provide a non cloth material such as webbing for this purpose. 7) Bakery-dough hook still soiled after cleaned, reclean, and knives soiled in knife rack, clean.
- Air drying of equipment and utensils
Kitchen-observed containers being stacked that are still wet, must let air dry before stacking.
- Separation from food, equipment, utensils, linens, and single service
Sanitizer spray bottles sitting on shelving next to food and food service items in Italian, Kitchen area. Must keep all chemicals stored in manner not adjacent to or over these items. Moved to chemical storage areas today. Corrected on site.
- Cleaning of cooking and baking equipment
1) Baking pans must be washed daily, ie bakery and Italian. 2) Chinese-holding utensils in water that is 75 degrees F, must provide water at least 135 degrees F, new warmer has been ordered for this purpose. 3) Coffee shop-track of ice machine door is soiled, clean 4) Using warewashing sink, instead of food prep sink for washing lettuce in collander, use food prep sink for this purpose. 5) Chinese-using round bowl for scoop in vegetable, provide a scoop with handle for this purpose. 6) Kitchen using wet towel to stabilze cutting board, provide a non cloth material such as webbing for this purpose. 7) Bakery-dough hook still soiled after cleaned, reclean, and knives soiled in knife rack, clean.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Baking pans must be washed daily, ie bakery and Italian. 2) Chinese-holding utensils in water that is 75 degrees F, must provide water at least 135 degrees F, new warmer has been ordered for this purpose. 3) Coffee shop-track of ice machine door is soiled, clean 4) Using warewashing sink, instead of food prep sink for washing lettuce in collander, use food prep sink for this purpose. 5) Chinese-using round bowl for scoop in vegetable, provide a scoop with handle for this purpose. 6) Kitchen using wet towel to stabilze cutting board, provide a non cloth material such as webbing for this purpose. 7) Bakery-dough hook still soiled after cleaned, reclean, and knives soiled in knife rack, clean. --1) Wiping cloths not maintained in sanitizer between use in Chinese and coffee shop area, must keep submerged in sanitizer solution, corrected now. Bakery: 2) cardboard box holding labels is reused food product box, must not reuse cardboard for any product other than its original, Provide a container that is smooth, cleanable, and nonabsorbent. 3) working container for cinnamon/sugar, and nuts are soiled exterior, clean more frequently. 4) Shelving units and contents by mixers need more frequent cleaning due to flour buildup. 5) Produce prep room caulking along sinks getting dark buildup, clean.
- Food storage containers identified with common name of food
1) Squeeze bottles of sauces without labels to identify contents in Sushi, kitchen. 2) Spray bottle of water needs labeled in Bakery.
- Using a handwashing sink- operation and maintenance
1) Italian/Chiinese handsink between areas was out of paper towels, restocked now. 2) Handsink in warewashing area in kitchen was blocked by buckets used for grease disposal, must keep handsink easily accessible at all times, corrected by moving buckets.
- Hand drying provided
1) Italian/Chiinese handsink between areas was out of paper towels, restocked now. 2) Handsink in warewashing area in kitchen was blocked by buckets used for grease disposal, must keep handsink easily accessible at all times, corrected by moving buckets.
- Drying mops
Mop stored in bottom of mop bucket in kitchen area, provide a hook or drape over wringer to allow to air dry between uses, corrected.
- Storage and maintenance of wet and dry wiping cloths
1) Wiping cloths not maintained in sanitizer between use in Chinese and coffee shop area, must keep submerged in sanitizer solution, corrected now. Bakery: 2) cardboard box holding labels is reused food product box, must not reuse cardboard for any product other than its original, Provide a container that is smooth, cleanable, and nonabsorbent. 3) working container for cinnamon/sugar, and nuts are soiled exterior, clean more frequently. 4) Shelving units and contents by mixers need more frequent cleaning due to flour buildup. 5) Produce prep room caulking along sinks getting dark buildup, clean.
|
12/02/2013 | Routine |
- Hand drying provided
1) Italian/Chiinese handsink between areas was out of paper towels, restocked now. 2) Handsink in warewashing area in kitchen was blocked by buckets used for grease disposal, must keep handsink easily accessible at all times, corrected by moving buckets.
- Food storage containers identified with common name of food
1) Squeeze bottles of sauces without labels to identify contents in Sushi, kitchen. 2) Spray bottle of water needs labeled in Bakery.
- Cleaning of cooking and baking equipment
1) Baking pans must be washed daily, ie bakery and Italian. 2) Chinese-holding utensils in water that is 75 degrees F, must provide water at least 135 degrees F, new warmer has been ordered for this purpose. 3) Coffee shop-track of ice machine door is soiled, clean 40 4) Using warewashing sink, instead of food prep sink for washing lettuce in collander, use food prep sink for this purpose. 5) Chinese-using round bowl for scoop in vegetable, provide a scoop with handle for this purpose. 6) Kitchen using wet towel to stabilze cutting board, provide a non cloth material such as webbing for this purpose. 7) Bakery-dough hook still soiled after cleaned, reclean, and knives soiled in knife rack, clean.
- Compliance with submitted HACCP plans and approved variance procedures
1) Current chef unable to demonstate how to calibrate the ph meter, another staff was familiar and will review with other staff the method. Did test the rice slurry properly. 2) Control solution has expired, reports has been ordered. Must have current solutions to ensure calibration is correct. 3) With record review, a few areas are not getting recorded each day, must ensure complete records to document compliance. Reviewed with staff. Correcting these now, and will review with other staff..
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Has reheated individual portions of pasta and meat item for hot hold to 105, 125. amd 131 degrees F, all need to be at least 165 degrees, then can be held at 135 degrees F or higher until sold. Reheated to above 165 degrees now. Corrected on site.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Baking pans must be washed daily, ie bakery and Italian. 2) Chinese-holding utensils in water that is 75 degrees F, must provide water at least 135 degrees F, new warmer has been ordered for this purpose. 3) Coffee shop-track of ice machine door is soiled, clean 40 4) Using warewashing sink, instead of food prep sink for washing lettuce in collander, use food prep sink for this purpose. 5) Chinese-using round bowl for scoop in vegetable, provide a scoop with handle for this purpose. 6) Kitchen using wet towel to stabilze cutting board, provide a non cloth material such as webbing for this purpose. 7) Bakery-dough hook still soiled after cleaned, reclean, and knives soiled in knife rack, clean. --1) Wiping cloths not maintained in sanitizer between use in Chinese and coffee shop area, must keep submerged in sanitizer solution, corrected now. Bakery: 2) cardboard box holding labels is reused food product box, must not reuse cardboard for any product other than its original, Provide a container that is smooth, cleanable, and nonabsorbent. 3) working container for cinnamon/sugar, and nuts are soiled exterior, clean more frequently. 4) Shelving units and contents by mixers need more frequent cleaning due to flour buildup. 5) Produce prep room caulking along sinks getting dark buildup, clean.
- Air drying of equipment and utensils
Kitchen-observed containers being stacked that are still wet, must let air dry before stacking.
- Storage and maintenance of wet and dry wiping cloths
1) Wiping cloths not maintained in sanitizer between use in Chinese and coffee shop area, must keep submerged in sanitizer solution, corrected now. Bakery: 2) cardboard box holding labels is reused food product box, must not reuse cardboard for any product other than its original, Provide a container that is smooth, cleanable, and nonabsorbent. 3) working container for cinnamon/sugar, and nuts are soiled exterior, clean more frequently. 4) Shelving units and contents by mixers need more frequent cleaning due to flour buildup. 5) Produce prep room caulking along sinks getting dark buildup, clean.
- In-use utensils, between-use storage
1) Baking pans must be washed daily, ie bakery and Italian. 2) Chinese-holding utensils in water that is 75 degrees F, must provide water at least 135 degrees F, new warmer has been ordered for this purpose. 3) Coffee shop-track of ice machine door is soiled, clean 40 4) Using warewashing sink, instead of food prep sink for washing lettuce in collander, use food prep sink for this purpose. 5) Chinese-using round bowl for scoop in vegetable, provide a scoop with handle for this purpose. 6) Kitchen using wet towel to stabilze cutting board, provide a non cloth material such as webbing for this purpose. 7) Bakery-dough hook still soiled after cleaned, reclean, and knives soiled in knife rack, clean.
- Roasts held at a temperature of 130°F or above
Has two racks of pizza at 53 degrees F just before lunch, will be used in next hour, must move these to walk in cooler for holding until ready to bake. All PHF must be stored at 41 degrees F or less. Corrected on site.
- Drying mops
Mop stored in bottom of mop bucket in kitchen area, provide a hook or drape over wringer to allow to air dry between uses, corrected.
- When to wash
Observed staff putting on gloves without washing hands, and removing gloves and not washing hands. Glove change does not replace hand washing
- Material characteristics of non-food contact surfaces
1) Wiping cloths not maintained in sanitizer between use in Chinese and coffee shop area, must keep submerged in sanitizer solution, corrected now. Bakery: 2) cardboard box holding labels is reused food product box, must not reuse cardboard for any product other than its original, Provide a container that is smooth, cleanable, and nonabsorbent. 3) working container for cinnamon/sugar, and nuts are soiled exterior, clean more frequently. 4) Shelving units and contents by mixers need more frequent cleaning due to flour buildup. 5) Produce prep room caulking along sinks getting dark buildup, clean.
- Food storage - preventing contamination from the premises
1) Italian-has case of lettuce on floor in walk in cooler, and case of frozen food on floor in walk in cooler, both moved to shelving now. 2) Bakery-has three shelving racks that rest on the floor, provide shelving racks that area adjustable with the lowest rack at least 6 inches off floor to aid cleaning.
- Separation from food, equipment, utensils, linens, and single service
Sanitizer spray bottles sitting on shelving next to food and food service items in Italian, Kitchen area. Must keep all chemicals stored in manner not adjacent to or over these items. Moved to chemical storage areas today. Corrected on site.
- Using a handwashing sink- operation and maintenance
1) Italian/Chiinese handsink between areas was out of paper towels, restocked now. 2) Handsink in warewashing area in kitchen was blocked by buckets used for grease disposal, must keep handsink easily accessible at all times, corrected by moving buckets.
|
12/02/2013 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
|
07/03/2013 | Routine |
- Package integrity
Chinese-Dented cans x 2 foods, dented on rim and seam area, removed from usage.
- 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
Had a large roast of beef cooling with partial lid covering the container in walk in cooler, was still 121 degrees F after 2 hours, divided into smaller pieces in stainless steel pan, surrounded by ice, and returned to walk in. Must reach 41 degrees F in next 4 hours.
- In-use utensils, between-use storage
1) Bakery-Has two bowls for stand mixer that are no longer useable, dented at base, rough texture of weld area and rusting on surface, must resurface or replace to make smooth, cleanable, surfaces. 2) Has scoop touching donut sugar product, must keep scoop handle inverted out of product. 3) Italian-Has bundle of pizza boxes on floor, placed on rack now, must store all food service items at least 6 inches off floor.
- Sanitization methods - hot water, chemical
1) Kitchen-warewashing sink sanitizer at 100 ppm, has been diluting the sink with cold water, refilled with just sanitizer solution and now testing at 200 ppm. 2) Italian-wiping cloth bucket was at 100 ppm, remade now at 200 ppm. Both corrected on site.
- When to wash
Observed staff in kitchen, deli, chinese, sushi, and Italian areas, remove gloves and not wash hands before putting on new pair or moving on to next task. Must review with all staff importance and times for handwashing.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Bakery-has open gallon of milk not date marked, must label when opened and use within 7 days or discard remainder. Correcting on site.
- Outer openings are protected
Gaps under or around exterior door at loading dock area, suggest weatherstrip wherever can see light showing through.
- Separation from food, equipment, utensils, linens, and single service
Kitchen-Sanitizer bucket next to bread products on countertop, moved to area not immediately adjacent to foods. Corrected on site.
- Compliance with submitted HACCP plans and approved variance procedures
Sushi-With review of rice ph acidification process, is not waiting for 5 mins before testing the ph of the mixture. Discussed with chef and verbalizes understanding of the need to follow the time per written procedure.
- Food storage containers identified with common name of food
Chinese-must label the working container of black pepper with common name to help prevent confusion.
- Food storage - preventing contamination from the premises
1) Has recent delivery of produce and frozen foods with some food items yet to be placed on shelving, in process now. All foods must be stored at least 6 inches off floor. 2) Kitchen-Has sack of breads on countertop underneath paper towel holder, moved away from this immediate area to prevent dripping with handwashing. Corrected on site.
- Handwashing signage
Need to post signage of when to wash hands at all handsinks and restricting sink to handwashing only, given examples today.
- Material characteristics of non-food contact surfaces
1) Sushi-reusing two cardboard boxes for labels and cups/lids, cardboard should not be reused for anything other than its original product. 2) Bakery-air brush colors box heavily soiled, must replace cardboard for a nonabosrbent material, such as plastic. 3) Bakery-clean working containers for sugars, flours, and adjacent ingredient containers, many soiled with flour. 4) Clean stand mixers, some buildup under the mechanism. 5) Chinese,Italian, Caribou Coffee-wiping cloths must be kept in solution at all times, returned to solution bucket now.
- Roasts held at a temperature of 130°F or above
Salad Bar prep-deli ham at 49 degrees F and turkey at 51 degrees in prep area ambient area, PHF must be held at 41 degrees or less at all time, suggest moving PHF items to walk in cooler adjacent to area if room temp is above 41 degrees F. Both discarded today. Corrected on site.
- Responsibilities of Permit Holder
Must post license and most recent inspection within public view.
- Miscellaneous sources of contamination
1) Has recent delivery of produce and frozen foods with some food items yet to be placed on shelving, in process now. All foods must be stored at least 6 inches off floor. 2) Kitchen-Has sack of breads on countertop underneath paper towel holder, moved away from this immediate area to prevent dripping with handwashing. Corrected on site.
- Storage and maintenance of wet and dry wiping cloths
1) Sushi-reusing two cardboard boxes for labels and cups/lids, cardboard should not be reused for anything other than its original product. 2) Bakery-air brush colors box heavily soiled, must replace cardboard for a nonabosrbent material, such as plastic. 3) Bakery-clean working containers for sugars, flours, and adjacent ingredient containers, many soiled with flour. 4) Clean stand mixers, some buildup under the mechanism. 5) Chinese,Italian, Caribou Coffee-wiping cloths must be kept in solution at all times, returned to solution bucket now.
- Linens- cleaning and storage
1) Bakery-Has two bowls for stand mixer that are no longer useable, dented at base, rough texture of weld area and rusting on surface, must resurface or replace to make smooth, cleanable, surfaces. 2) Has scoop touching donut sugar product, must keep scoop handle inverted out of product. 3) Italian-Has bundle of pizza boxes on floor, placed on rack now, must store all food service items at least 6 inches off floor.
- Posting of a valid license
Must post license and most recent inspection within public view.
- Multiuse food contact surfaces are constructed of safe materials
1) Bakery-Has two bowls for stand mixer that are no longer useable, dented at base, rough texture of weld area and rusting on surface, must resurface or replace to make smooth, cleanable, surfaces. 2) Has scoop touching donut sugar product, must keep scoop handle inverted out of product. 3) Italian-Has bundle of pizza boxes on floor, placed on rack now, must store all food service items at least 6 inches off floor.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Sushi-reusing two cardboard boxes for labels and cups/lids, cardboard should not be reused for anything other than its original product. 2) Bakery-air brush colors box heavily soiled, must replace cardboard for a nonabosrbent material, such as plastic. 3) Bakery-clean working containers for sugars, flours, and adjacent ingredient containers, many soiled with flour. 4) Clean stand mixers, some buildup under the mechanism. 5) Chinese,Italian, Caribou Coffee-wiping cloths must be kept in solution at all times, returned to solution bucket now. --1) Bakery-Has two bowls for stand mixer that are no longer useable, dented at base, rough texture of weld area and rusting on surface, must resurface or replace to make smooth, cleanable, surfaces. 2) Has scoop touching donut sugar product, must keep scoop handle inverted out of product. 3) Italian-Has bundle of pizza boxes on floor, placed on rack now, must store all food service items at least 6 inches off floor.
|
05/10/2013 | Routine |
- When to wash
Observed staff in kitchen, deli, chinese, sushi, and Italian areas, remove gloves and not wash hands before putting on new pair or moving on to next task. Must review with all staff importance and times for handwashing.
- Roasts held at a temperature of 130°F or above
Salad Bar prep-deli ham at 49 degrees F and turkey at 51 degrees in prep area ambient area, PHF must be held at 41 degrees or less at all time, suggest moving PHF items to walk in cooler adjacent to area if room temp is above 41 degrees F. Both discarded today. 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
Bakery-has open gallon of milk not date marked, must label when opened and use within 7 days or discard remainder. Correcting on site.
- Responsibilities of Permit Holder
Must post license and most recent inspection within public view.
- Posting of a valid license
Must post license and most recent inspection within public view.
- Compliance with submitted HACCP plans and approved variance procedures
Sushi-With review of rice ph acidification process, is not waiting for 5 mins before testing the ph of the mixture. Discussed with chef and verbalizes understanding of the need to follow the time per written procedure.
- Material characteristics of non-food contact surfaces
1) Sushi-reusing two cardboard boxes for labels and cups/lids, cardboard should not be reused for anything other than its original product. 2) Bakery-air brush colors box heavily soiled, must replace cardboard for a nonabosrbent material, such as plastic. 3) Bakery-clean working containers for sugars, flours, and adjacent ingredient containers, many soiled with flour. 4) Clean stand mixers, some buildup under the mechanism. 5) Chinese,Italian, Caribou Coffee-wiping cloths must be kept in solution at all times, returned to solution bucket now.
- Multiuse food contact surfaces are constructed of safe materials
1) Bakery-Has two bowls for stand mixer that are no longer useable, , dented at base, rough texture of weld area and rusting on surface, must resurface or replace to make smooth, cleanable, surfaces. 2) Has scoop touching donut sugar product, must keep scoop handle inverted out of product. 3) Italian-Has bundle of pizza boxes on floor, placed on rack now, must store all food service items at least 6 inches off floor.
- Handwashing signage
Need to post signage of when to wash hands at all handsinks and restricting sink to handwashing only, given examples today.
- Package integrity
Chinese-Dented cans x 2 foods, dented on rim and seam area, removed from usage.
- Miscellaneous sources of contamination
1) Has recent delivery of produce and frozen foods with some food items yet to be placed on shelving, in process now. All foods must be stored at least 6 inches off floor. 2) Kitchen-Has sack of breads on countertop underneath paper towel holder, moved away from this immediate area to prevent dripping with handwashing. Corrected on site.
- Separation from food, equipment, utensils, linens, and single service
Kitchen-Sanitizer bucket next to bread products on countertop, moved to area not immediately adjacent to foods. Corrected on site.
- Food storage containers identified with common name of food
Chinese-must label the working container of black pepper with common name to help prevent confusion.
- Storage and maintenance of wet and dry wiping cloths
1) Sushi-reusing two cardboard boxes for labels and cups/lids, cardboard should not be reused for anything other than its original product. 2) Bakery-air brush colors box heavily soiled, must replace cardboard for a nonabosrbent material, such as plastic. 3) Bakery-clean working containers for sugars, flours, and adjacent ingredient containers, many soiled with flour. 4) Clean stand mixers, some buildup under the mechanism. 5) Chinese,Italian, Caribou Coffee-wiping cloths must be kept in solution at all times, returned to solution bucket now.
- Outer openings are protected
Gaps under or around exterior door at loading dock area, suggest weatherstrip wherever can see light showing through.
- Linens- cleaning and storage
1) Bakery-Has two bowls for stand mixer that are no longer useable, , dented at base, rough texture of weld area and rusting on surface, must resurface or replace to make smooth, cleanable, surfaces. 2) Has scoop touching donut sugar product, must keep scoop handle inverted out of product. 3) Italian-Has bundle of pizza boxes on floor, placed on rack now, must store all food service items at least 6 inches off floor.
- Sanitization methods - hot water, chemical
1) Kitchen-warewashing sink sanitizer at 100 ppm, has been diluting the sink with cold water, refilled with just sanitizer solution and now testing at 200 ppm. 2) Italian-wiping cloth bucket was at 100 ppm, remade now at 200 ppm. Both corrected on site.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Sushi-reusing two cardboard boxes for labels and cups/lids, cardboard should not be reused for anything other than its original product. 2) Bakery-air brush colors box heavily soiled, must replace cardboard for a nonabosrbent material, such as plastic. 3) Bakery-clean working containers for sugars, flours, and adjacent ingredient containers, many soiled with flour. 4) Clean stand mixers, some buildup under the mechanism. 5) Chinese,Italian, Caribou Coffee-wiping cloths must be kept in solution at all times, returned to solution bucket now. --1) Bakery-Has two bowls for stand mixer that are no longer useable, , dented at base, rough texture of weld area and rusting on surface, must resurface or replace to make smooth, cleanable, surfaces. 2) Has scoop touching donut sugar product, must keep scoop handle inverted out of product. 3) Italian-Has bundle of pizza boxes on floor, placed on rack now, must store all food service items at least 6 inches off floor.
- 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
Had a large roast of beef cooling with partial lid covering the container in walk in cooler, was still 121 degrees F after 2 hours, divided into smaller pieces in stainless steel pan, surrounded by ice, and returned to walk in. Must reach 41 degrees F in next 4 hours.
- Food storage - preventing contamination from the premises
1) Has recent delivery of produce and frozen foods with some food items yet to be placed on shelving, in process now. All foods must be stored at least 6 inches off floor. 2) Kitchen-Has sack of breads on countertop underneath paper towel holder, moved away from this immediate area to prevent dripping with handwashing. Corrected on site.
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05/10/2013 | Routine |
Restaurant representatives - add corrected or new information about Hy-Vee #5, 3235 Oakland Ne Rd, Cedar Rapids, IA 52402 »