Handwashing, and dishwashing, facilities were being maintained properly. No food temperature problems were observed.
- Physical Facilities in Good Repair (repeated violation)
Observation: Tiles are missing at the floor to wall interface on either side of the entrance door to the walk-in refrigerator. Rough surfaces are exposed which are not cleanable at the bacterial level.
Correction: The cove molding tiles need to be put back in place. This repair needs to be completed prior to renewal of the permit, on, or before, 30-June-2016.
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09/11/2015 | Routine | |
Handwashing, and dishwashing, facilities were being maintained properly. No food temperature problems were observed.
- Physical Facilities in Good Repair
Observation: A cove molding tile is missing at the floor to wall interface, on each side of the entrance door to the walk-in refrigerator.
Correction: We require that all floors and cove molding be in good repair in all kitchen and food storage areas. Rough surfaces are exposed. These rough surcaes are not easily cleanable. These two areas need to be repaired so they are smooth, and eaily cleanable.The repair needs to be completed on, or before, the renewal of the health department on, or before, 30-June-2015.
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01/30/2015 | Routine | |
Handwashing, and dishwashing, facilities were being maintained properly. No food temperature problems were observed.
No violation noted during this evaluation. | 07/08/2014 | Routine | |
Handwashing, and dishwashing, facilities were being maintained properly.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Potentially hazardous foods were out of temperature on top of the cold food prep bar/sandwich bar that is located to the left of the panini grills. Diced, precooked chicken meat, was at 54 F. Corn relish was at 49 F. Deli style turkey slices were at 46 F.
Correction: When a potentially hazardous food goes out of temperature, that is above 41 F, it is critical to know when that food went out of temperature. Potentially hazardous foods must be eaten, or discarded, within four hours of going out of temperature, or there is a risk of foodborne illness. The diced precooked chicken meat was voluntarily discarded by the establishment management, at our request. No potentially hazardous foods may be placed on top of this cold food prep bar unit, or in the reach-in refrigerator below, until this unit is has been serviced/maintained, so that it is again capable of holding all foods at 41 F, or lower, at all times. Potentially hazardous foods in this refrigeration unit were moved to other refrigerators, in the kitchen, which were holding correct temperatures. This corrected the violation.
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12/20/2013 | Risk Factor | |
No food temperature problems were observed on this inspection. The sanitizer level, associated with the sanitizing compartment of the three compartment (dishwashing) sink was at the correct level (200-300 ppm).
No violation noted during this evaluation. | 06/21/2013 | Follow-up | |
Handwashing facilities were being maintained properly.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Foods were "out of temperature" on top of the cold food bar that is located closest to the big ice machine, and also, foods were "out of temperature" in the three door reach-in refrigerator, below. Turkey slices were at 53 F. Roast beef slices were at 54 F. Turkey and roast beef slices mix was at 54 F. Pot roast, individual servings, was at 55 F. Foods in the walk-in refrigerator were also "out of temperature." Cheese slices were at 47 F, in the walk-in refrigerator. Slices of tomatoes were at 47 F in the walk-in refrigerator. Turkey slices were at 47 F. Roast beef slices were at 47 F.
Correction: When a potentially hazardous food goes out of temperature, that is above 41 F, it is critical to know exactly when that food went out of temperature. Potentially hazardous foods must be eaten, or discarded, within 4 hours of going out of temperature, or there is a risk of foodborne illness. All potentially hazardous foods in the cold food prep bar nearest to the ice machine were immediately voluntarily discarded at our request. No potentially hazardous foods may be placed on this cold food bar, or in the reach-in unit, below, until the unit has been "checked out"/serviced, and is again capable of holding all of the foods at 41 F,or lower, at all times. A service call was immediately placed to have the walk-in refrigerator repaired/serviced so that it is again capable of holding potentially hazardous foods at 41 F, or lower, at all times.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: The level of sanitizer in the red bucket, on the floor, next to the cash register, was too high. The sanitizer that this establishment uses is a "quaternary ammonium " type of sanitizer. The available chlorine level in this red bucket of sanitizing solution, for use with wipecloths, was 500ppm, or higher.
Correction: The available chlorine level of a "working solution" of sanitizer (the sanitizing solution in the red bucket) should never exceed 200 to 400 ppm, as measured by the test strips, which are on hand. This violation was immediately corrected by the establishment management.
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06/14/2013 | Routine | |
Handwashing, and dishwashing, facilities were being maintained properly. No food temperature problems were observed.
No violation noted during this evaluation. | 12/07/2012 | Routine | |
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