Routine inspection for the Health Permit renewal.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Small deli-top foods (sausage
Correction: chicken
- Equipment and Utensils - Durability
Observation: The cardboard on the walk-in shelving is not designed and constructed to be durable.
Correction: Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the metal slide tray of the ice machine (rust) was in need of proper cleaning.
Correction: Clean the surface of the ice slide tray.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the window and surrounding table / wall areas has accumulations of grime and debris. (grease from table top fryer).
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
Observation: Single use paper goods in the dry room were on the floor.
Correction: Store paper goods at least 6 inches above the floor.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floors throughout the kitchen is not maintained in good repair. (tiles / linoleum are nissing, torn, bare wood showing). Also some tube lights are missing the plastic shields.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: walls around the fryer (grease) noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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03/04/2016 | Routine | |
| No violation noted during this evaluation. | 10/07/2015 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food items in the single door Beverage Air cooler were holding above 41 degreeswhich is at improper temperatures. (milk / cheese)
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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the the table top can opener and the ice machine vents have accumulations of grime and debris.
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 (repeated violation)
Observation: Single service items observed unprotected from contamination.
(stored cases on the floor of the dry goods closet).
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor by the large deli and a light fixture above the kitchen need repair and are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/10/2015 | Routine | |
No RISK violations at this inspection.
No violation noted during this evaluation. | 06/18/2014 | Risk Factor | |
Inspection for the renewal of the Health Permit.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the large deli top 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: meat slicer (after being told it had been cleaned)
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the ice machine metal slide tray was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris. (wet rust)
Correction: Clean the surface of slide tray at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination. (stored on the floor in the dry storage room).
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Physical Facilities in Good Repair
Observation: Kitchen floor at the cooks line / service counter is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. (this is already on a TO DO LIST).
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Cooks line wall in the kitchen noted in need of cleaning. (grease, especially around the electric cables and light shields).
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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02/21/2014 | Routine | |
No violations noted of the related complaint. Reviewed the complaint with all the working staff and owner / manager there today at lunch and reminded the owner / manager of his responsibility to go over the violation with the other work shifts so there is an understanding of "no bare hand contact with RTE foods"..
No violation noted during this evaluation. | 01/24/2014 | Complaint | |
Restroom and kitchen floor repairs were discussed.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
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08/27/2013 | Risk Factor | |
Inspection for the health permit renewal. Health permit was revalidated.
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient (air) temperature measuring device (degrees C) located in the walk-in is not accurate.
Correction: Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the stack oven has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair
Observation: Tube light above the triple sink and the service counter floor area (missing tile / raw wood floor) needs repair and is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor in kitchen area under equipment noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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03/15/2013 | Routine | |
| No violation noted during this evaluation. | 12/19/2012 | Risk Factor | |
Pre-opening inspection. OK to operate. A health permit will be issued. Follow up within 30 days of serving food.
- Physical Facilities in Good Repair
Observation: Front counter needs to have the raw wood finished off in paint or stain.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/31/2012 | Pre-Opening | |
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