- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Equipment / Non Food / Design / Easy Clean
Observation: Soda crates found used for the storing food supplies off the floor inside the walk-in freezer.
Correction: Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
- Equip/Utensils/Linens/Single-Service/Original Package (corrected on site) (repeated violation)
Observation: SCoffee filters were observed stored unprotected at the serving counter
Correction: Single-service items shall be stored in a clean, dry location that is not exposed to splash, dust, or other contamination and at least 6 inches off the floor on approved shelving units or dunnage racks. In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
- Equip/Utensils/Linens/Single-Service/Elevation (repeated violation)
Observation: Boxes of Styrofoam beverage cups were observed stored directly on the floor in the back room/mop/electrical room.
Correction: Single service utensils such as beverage cups and lids must be elevated above the floor at least 6 inches to protect them from contamination.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink at men's restroom was measured at a temperature less than 100°F. Obserbved temperature was only 72-F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
- Toilet Rooms, Enclosed / Self-Closing Door (repeated violation)
Observation: Toilet room doors at the men's and women's restroom are not provided with self-closing devices.
Correction: Provide a self-closing hinge or closing mechanism for the toilet room doors.
- Physical Facilities Good Repair
Observation: Observed that the ceiling tile above the food prep area is missing. The tile has been removed due to a leak.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Repair the leak and replace the tile in place. In the mean time, install a cover over the opening to prevent contamination of food and food contact surfaces by dust and debris.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor inside the storage/mop /electrical room is in need of cleaning and organizing.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Toilet Room Doors Kept Closed (corrected on site)
Observation: Observed that toilet room doors are being kept open.
Correction: Keep toilet room doors closed to prevent insect and rodent entrance and the associated spread of potential disease.
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02/05/2016 | Routine | |
| No violation noted during this evaluation. | 03/26/2015 | Complaint | |
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (repeated violation)
Observation: There was no temperature measuring device or thermometer located in the some of the refrigerators.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Equip/Utensils/Linens/Single-Service/Original Package (corrected on site)
Observation: Coffee filters were observed stored unprotected at the serving counter coffee station.
Correction: Single-service items shall be stored in a clean, dry location that is not exposed to splash, dust, or other contamination and at least 6 inches off the floor on approved shelving units or dunnage racks. In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. (filters placed in a plastic sleeve)
- Equip/Utensils/Linens/Single-Service/Elevation
Observation: Observed boxes of single service cups stored directly on the floor in the dry storage room located near the restroom.
Correction: Store all single service utensils at least 6 inches off the floor to protect the cups from contamination.
- Light Bulbs / Locations where Shielding is Required
Observation: Ceiling light fixture bulbs near the back door are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles. Replace the missing shield.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the base of the back entrance to the back work area.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents. Install a weather stripping at the base of this door to prevent entry of pests.
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03/17/2015 | Routine | |
The purpose of this visit was to conduct a complaint investigation.
Environmental health specialist (EHS) discussed complaint with manager about glove use policy, bare hand contact with ready to eat foods and having a manager on duty at all times. The complaint was not confirmed at the time of inspection.
No violation noted during this evaluation. | 07/16/2014 | Complaint | |
The purpose of this visit was to conduct a routine inspection.
Environmental health specialist discussed with the manager the hand washing process and procedures in the food establishment.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, before putting on gloves and after putting on apron, after handling soiled utensils, or after engaging in any activity that could contaminate the hands.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. Employee handwashed after putting on apron and before putting on gloves.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: all undercounter 1dr units, glass display for milk on front line and 4 drawer prep unit
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. Provide thermometers in all refrigeration units.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: gaskets on all units and inside of refrigerators and freezers.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (repeated violation)
Observation: Water from the handwashing sink located at the front line was measured at a temperature less than 100°F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
- Toilet Rooms, Enclosed / Self-Closing Door (repeated violation)
Observation: Toilet room doors in women's and men's restrooms are not provided with a self-closing door.
Correction: Provide a self-closing hinge or closing mechanism for the toilet room door.
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07/16/2014 | Routine | |
The purpose of this visit is a routine inspection. The four drawer prep cooler is not currently capable of maintaining potentially hazardous foods at 41f or below. The technician arrived during the end of inspection. A temporary measure of using ice bath water and working out of the Victory upright refrigerator was agreed upon during inspection.
Facility Data:
Tankless hot water heater -STATE MODEL 3 AT-43-DV-N
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. Observed a foodworker rinse hands at handsink but not use soap or proper amount of time to wash hands. A demonstration was provided. The foodworker did recognize the importance of washing hands after handling cash at the register.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Spinach egg white 45f, cooked egg 48f, deli ham 47f, chive cream cheese 47, reduced plain cream cheese 47f, per manager held in the unit overnight.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. Discarded.
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: The four drawer prep cooler 47f
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. The technician indicated that the unit ambient air needed to be set lower. After adjustment the ambient air lowered to 38f.
- Warewashing Rinse Step Required / Alternative Methods Approved (corrected on site)
Observation: A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
Correction: Washed utensils and equipment shall be rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water or a detergent-sanitizer solution by using one of the following procedures: 1) use of a distinct, separate water rinse after washing and before sanitizing if using a 3-vat sink, alternative manual warewashing equipment equivalent to a 3-vat sink, or a 3-step washing, rinsing, and sanitizing procedure in a warewashing system for CIP equipment, 2) use of a detergent-sanitizer if using alternative warewashing equipment that is approved for use with a detergent-sanitizer or a warewashing system for CIP equipment, 3) use of a nondistinct water rinse that is integrated in the hot water sanitization immersion step of a 2-vat sink operation, 4) use of a nondistinct water rinse that is intergrated in the application of the sanitizing solution and wasted immediately after each application (if using a warewashing machine that does not recycle the sanitizing solution), 5) use of a nondistinct water rinse that is integrated in the application of the sanitizing solution (if using a warewashing machine that does recycle the sanitizing solution). Training provided during inspection
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink at front and the back was measured at a temperature less than 100°F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the front is being used to fill the cup used to rinse the head of the colada/shake machine
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Toilet Rooms, Enclosed / Self-Closing Door
Observation: Toilet room door is not provided with a self-closing door on men's bathroom
Correction: Provide a self-closing hinge or closing mechanism for the toilet room door.
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04/30/2013 | Routine | |
| No violation noted during this evaluation. | 12/21/2012 | Other | |
| No violation noted during this evaluation. | 12/10/2012 | Other | |
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