Great job of keeping foods at the proper temperatures. Good job of hand washing and glove use.
- Person in Charge (corrected on site) (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. EHS asked employee (cook) about the reportable diseases and they could not recite them. Educated employee. PIC said she would review them with all employees.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Critical: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans). EHS observed dented can of olives. can dented at seam. PIC removed from storage.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) salami and mozzarella cheese in the refrigeration unit is not properly dated for disposition. EHS observed salami and mozzarella cheese with expiration dates of 11/28 and 11/27. EHS reviewed proper dating with PIC. EHS left PIC a handout of exempt cheeses.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Non-Food Contact Surfaces
Observation: EHS observed the nonfood contact surface of the cabinet shelves and auto sham pan has accumulations of grime and debris. Informed PIC.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination. EHS observed single service items not inverted on cook line and in dry storage. PIC corrected.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Physical Facilities in Good Repair
Observation: Facility is not maintained in good repair. EHS observed hole in wall under hand sink. Hole in wall must be repaired in order to protect from insect/rodent entry.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition. EHS observed filters in thehood system in need of cleaning. Filters have grease and dust build up. PIC said she would increase frequency of cleaning.
Correction: Maintain hood system vent filters in a clean condition.
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11/17/2015 | Routine | |
Overall, facility was clean to sight. No visible pest/rodent infestation. Have dishwasher checked and order test strips for dishwasher. Also pay attention to cleaning up any spills to prevent pest/rodent harboring conditions.
- Person in Charge (corrected on site) (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Several employees could not answer basic hot / cold holding and cooking temperatures to prevent pathogen growth.
Correction: Train all employees in food safety as it relates to their assigned duties. EHS educated PIC on proper food temperatures. EHS recommends periodic food safety training for all employees.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced turkey and tomatoes cold holding at improper temperatures. EHS educated personnel and PIC removed items to be cooled (out for 1 hour) and placed in metal containers instead of plastic ones for better conduction of cold temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the deli prep are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Warewashing Machines, Manufacturers' Operating Instructions
Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. Wash cycle did not meet the 150F requirement and the psi did not meet the required 20+/-5. PSI was observed at about 14 and washing temperature was at 140F.
Correction: Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized. EHS recommends machine be serviced right away.
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08/04/2015 | Routine | |
NOTES:
- Good hand washing observed during inspection.
- Observed food temperatures (cooking and reheating) being taken by employees with stem thermometers.
- Hair nets worn properly.
- Very clean facility.
- Employee Health discussed.
- All employees are up-to-date with District Food Handler cards.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Bowl used as scoop for chicken breading area.
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed sliced meat in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. One handsink near deli case observed without hand washing sign.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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04/23/2015 | Routine | |
Inspection for Starbucks under the same permit as Kroger.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Food employee not food handler certified
Correction: Train all employees in food safety as it relates to their assigned duties. City of Suffolk Ordinance Sec 40 required food handler cards prior to working with food. Obtain card with in 30 days of this inspection.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use. Observed tongs hanging on pastry oven door where can be contaminated as workers walk by.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Temperature Measuring Devices
Observation: The temperature measuring device in the @EQUIPMENT@Delfield Reach in was not properly located in the warmest part of the unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
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01/23/2015 | Routine | |
Facility utilized 4 hour rule for most hot and cold holding items on display and self service area.Also, ensure that all deliveries are being observed and temperatures are taken.Food Code 12VAC 5 -421-70 states
Employees are visibly observing foods as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented, by routinely monitoring the employees' observations and periodically evaluating foods upon their receipt
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Bowl used for dispensing flour. Bowl removed from bin.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Deli meat being held out for more than 4 hours cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Food stacked too high to obtain proper air flow. Recommend utilizing putting minimal out and retrieving from lower reach in as needed. PIC discarded questionable deli meats.
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01/23/2015 | Routine | |
The areas of concern are the Deli and Starbucks. The Sushi are is under a separate permit. Facility is at its final stages of hooking up equipment and some were just turned on. Most of the equipment is in place and ready to go. The cooking equipment on wheel still need to have safety chains attached when moving equipment for cleaning.Please ensure that they are in place prior to opening. Ensure all handwashing sinks are fully stock prior to opening and that thermometers are in place. Ensure that the lighting is corrected to read 50 foot candles in all food prep/working areas, 20 foot candles where food is provided to customers and 10 foot candles in dry storage and all walk-ins. Ensure that all toilet rooms are fully stocked prior to opening. Also,ensure that trash receptacles have lids when not in constant use. Also, ensure there are sanitizing wiping buckets available in all food prep areas. Floors in prep areas were of a nonskid surface which is not ideally a smooth surface. However, it did not appear to be porous enough to inhibit proper cleaning. The facility is using a 3-vat sink for cleaning (sanitizing-QT
No violation noted during this evaluation. | 11/20/2014 | Pre-Opening | |
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