- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed that trays of shell eggs were stored on wire rach shelving above RTE foods.
Correction: Prevent possible contamination by cracked / spilling eggs by placing the shell eggs on the lowest shelf OR by putting a tray under the shell eggs to prevent dropping to below.
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient (air/water) temperature measuring device is missing from the 2 door under the counter freezer in the kitchen.
Correction: Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
- Equipment - Good Repair and Proper Adjustment
Observation: Broken / cracked bus pan stored on shelving in the kitchen was observed in a state of disrepair and damaged.
Correction: Replace the broken bus pan.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the outsides of the kitchen trash containers have accumulations of grime and debris. Also the table top can opener blade is soiled.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the main and the basement kitchen areas.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities in Good Repair
Observation: Ceiling tiles (missing. Ceiling tiles need painting and are not maintained in good repair. Also tube lights in the basement are not protected with full covers or plastic tubing.
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: Floors under equipment noted in need of cleaning and the spice rack on the back wall is soiled alonf with the spice containers..
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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03/08/2016 | Routine | |
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Equipment food contact surfaces/utensils were not observed cleaned between working with raw foods and ready-to-eat foods.
(Slicer had not been cleaned properly from the night before at closing.) (CORRECTED AT INSPECTION)
Correction: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
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09/17/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The small deli-top at the cooks line was not maintaining foods at 41 degrees and below. (COLD Dial was turned back.)
Correction: (COLD Dial was turned properly and in one hour had droopped one degree).Chef was to use his digital thermometor after lunch and check the same foods for being in temp.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 and Utensils - Durability
Observation: The slicer gravity feed press is not designed and constructed to be durable. (broken piece of plastic leaves rust exposed)
Correction: Order a new part and in the interem cover the food contact area with a seran wrap for every new fooditem used on the slicer. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following items have accumulations of grime and debris:
-spice containers on the wall rack (soiled from handling)
-rear bottom of the large deli-top - the grate has grease / dust blocking air intake.
-pipes along the wall behind the equipment - grease and soil need to be removed.
-walk-in rack (the only non-blue rack) needs to have rust removed and then sealed to prevent the rust from returning.
-outsides of the kitchen trash containers need to be scrubbed.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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03/13/2015 | Routine | |
No critical items noted at this inspection.
No violation noted during this evaluation. | 09/17/2014 | Critical Procedures | |
Inspection for the renewal of the health permit. Permit was revalidated at the facility.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Single-service items were observed reused for the storage of sauces..
Correction: Discontinue the reuse of single-use containers for sauce storage. Provide approved reusable food storage containers designed for your food storage needs.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the equipment rack by the walk-in downstairs has grime and debris. (Since you do not use the equipomnet much..get it cleaned up and wrap the rack in seran wrap to keep it clean.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Water Capacity* (corrected on site)
Observation: Water heater observed turned off or not set at the proper temperature.
Water heater was unplugged...problem with blowing the circuit breaker sometimes. (electrician needs to solve this problem).
Correction: Ensure that water heater is turned on and set at proper operating temperature.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kitchen ceiling areas and vents 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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03/13/2014 | Routine | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Upon entering the kitchen I observed an employee slicing bread baguets for sandwiches, bread being a RTE food item (ready to eat food).
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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10/10/2013 | Risk Factor | |
Inspection for the health permit renewal. Health permit was revalidated.
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site) (repeated violation)
Observation: Inadequate record keeping system of fresh musseks (date of last usage not being followed)
Correction: Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served.
- Refuse - Cleaning Receptacles
Observation: Outside grease barrel area needs cleaning.
Correction: Refuse containers are to be cleaned in a location and manner that prevents food and food equipment from possible contamination or rodent attraction..
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Kitchen ceiling vents 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.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle observed without a label. (pink liquid under the sink and squeeze bottle on top of the sink)
Correction: Label spray bottles with contents or discard.
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03/27/2013 | Routine | |
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