| No violation noted during this evaluation. | 12/15/2015 | Physical Recheck |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Bakery walk-in freezer floor continues to be soiled.
- Physical facilities maintained in good repair
Observation: Produce prep area
- Hand drying provided
Observation: Produce hand sink
- Backflow protection
air gap, device standard, when required
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Meat department has raw meats stored over ready to eat items in the meat case.
- Food storage - preventing contamination from the premises
Observation: In walk-in cooler(deli meat) boxes of product stored on the floor.
- Stored frozen foods shall be maintained frozen
Observation: Frozen turkey stored above the load line in a bunker was thawing out.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Chinese department had frozen meat setting on the counter to thaw at room temperature.
- Steam mixing valve prohibited
Self-closing, slow closing, or metering faucet shall provide a 15 second flow of water
- Bare hand contact with ready to eat foods
Observation: Two employees in the kitchen handling sandwich condiments (lettuce, tomatoes, onions)
- Plumbing system maintained in good repair
Observation: Walk station in Chinese department leaking water. Very low pressure on the faucet in the employee men's restroom in the back of the store. Bakery walk-in freezer has lots of ice building on the condenser fan.
- Established procedures for responding to vomiting and diarrheal events
Observation: No policy in place at this location!
|
12/01/2015 | Regular |
| No violation noted during this evaluation. | 08/26/2015 | Physical Recheck |
- Plumbing
materials, design, construction and installation
- Sewage disposed of according to law
Observation:Sewage backing up in deli kitchen's two walk-ins and also in chinese department's walk-in cooler. Chinese also reports that a drain under the hot case has also backed up recently.
|
08/25/2015 | Non Illness Complaint |
| No violation noted during this evaluation. | 01/22/2015 | Physical Recheck |
- Discarding or reconditioning unsafe, adulterated, or contaminated food
Observation: Chinese
|
01/09/2015 | Physical Recheck |
- Food shall be obtained from sources that comply with law
Observation: Baby formula marked 10/2014 on shelf.
- 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: Bacon and sausage at 92 degrees. Discard
- Outer openings are protected
Observation: Back dock door has a big gap when closed.
- Maintaining premises free of litter and unnecessary equipment
Observation: Area behind bakery full of stuff.
- Discarding or reconditioning unsafe, adulterated, or contaminated food
Observation: Cocktail sauce on the shelf marked Dec. 24th. Veggies in Chinese dated Dec. 21st.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: No hot water in the public restrooms.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Floor behind bakery and stairway going up to dry storage soiled.
- Bare hand contact with ready to eat foods
Observation: Pizza staff not wearing gloves when prepping salad.
- Physical facilities maintained in good repair
Observation: Floor in the produce prep area no longer smooth and easily cleanable.
|
12/30/2014 | Regular |
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
|
12/13/2013 | Routine |
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
|
12/13/2013 | Routine |
- Designated areas for employees
use of designated areas by employees
- Food storage - preventing contamination from the premises
To go containers on the floor back behind the bakery.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Bakery - both walk-in cooler floors very dirty. Meat dept - white cabinet not in good condition, no longer smooth and easily cleanable.
- Roasts held at a temperature of 130°F or above
Bacon and sausage on the grill. Rotisserie chicken top shelf between 92-129 degrees the rest of the shelves are over 135 degrees.
- equipment food contact surfaces and utensils clean to sight and touch.
Walls behind sinks and throughout kitchen area very soiled.
|
12/03/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
Chinese - Pull down door in the ceiling dirty. Bare wood is not non-absorbent, smooth and easily cleanable.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Chinese handsink did not get hot water.
- Food storage - preventing contamination from the premises
Several walk-in coolers had products on the floor.
- Design and construction of equipment including
hot oil filtering equipment, can openers, non-food contact surfaces, kick plates, ventilation hood systems filters, bearings and gear boxes, and condenser units
- Food shall be obtained from sources that comply with law
Outdated infant formula
- Designated areas for employees
use of designated areas by employees
|
12/03/2013 | Routine |
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Hood in the chinese area needs to be cleaned.
- Cleaning of cooking and baking equipment
Pizza track needs to be cleaned in the italian area.
|
06/25/2013 | Routine |
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Hood in the chinese area needs to be cleaned.
- Cleaning of cooking and baking equipment
Pizza track needs to be cleaned in the italian area.
|
06/25/2013 | Routine |
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