- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Roast beef and turkey in the upper part of the deli top cold holding at improper temperatures
Correction: Lower portion of deli is holding at 38 degrees. Use the ice packs when the deli-top lid uis open to the kitchen hot air to prevent bacteria growth.
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10/21/2015 | Risk Factor | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Eating, Drinking, or Using Tobacco*
Correction:
- Cloths - Wiping Cloths - Use Limitation
Observation: Improper use of wet wiping cloths.
Correction: Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the insides of coolers and of freezers 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.
- Handwashing Signage/Handwashing Facilities
Correction:
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor area under equipment is soiled.
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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04/27/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Deli counter foods in the lower cooler (cheeses, produce etc.) cold holding at improper temperatures (51 - 54 degrees). Upper part of deli counter WAS maintaining temp of 41 degrees and below.
Correction: Move the food to coolers capable of maintaing 41 degrees and lower (moved to TRUE refrigerator)and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
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01/27/2015 | Risk Factor | |
Inspection for the health permit renewal.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the deli-top is 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.
- Floors, Walls, and Ceilings - Cleanability
Observation: Wood back of the handicapped hand rail in the ladies room is not smooth and easily cleanable. (raw wood).
Correction: Paint, seal, stain the raw wood to prevent it from getting soiled.
- Physical Facilities in Good Repair
Observation: Tube lights over the oven need to be replaced so they work.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Ceiling tiles over the oven in the kitchen 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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05/14/2014 | Routine | |
No RISK violations at this inspection.
No violation noted during this evaluation. | 12/12/2013 | Risk Factor | |
| No violation noted during this evaluation. | 06/13/2013 | Risk Factor | |
Opening inspection. OK to operate AFTER final C.O. approval from City Hall. A health permit will be issued.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the deli-toip cooler unit and some on the storage shelf 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the chest freezer (berries)
Correction: TRUE freezer (crumbs)
- Toilet Rooms - Enclosed
Observation: Toilet room door is not provided with a self-closing door. (needs repair
Correction: does not work)
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The ceiling tiles and vent in the large bathroom need to be cleaned and were 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.
- Maintenance Tools - Storing Maintenance Tools
Observation: Mops brooms, and dust pan are all stored on the floor in a corner.
Correction: Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they are up off the floor to air dry and not be a harborage for insects.
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04/17/2013 | Routine | |
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