TCS food items are milk and eggs. Fresh eggs are used only in the morning to make croissant sandwiches.
No violation noted during this evaluation. | 12/30/2015 | Routine | |
New Pepsi unit have been ordered, meanwhile the old unit have been serviced and supporting cold holding temperature of 41 F.
No violation noted during this evaluation. | 06/15/2015 | Follow-up | |
Front Pepsi refrigerator is not supporting cold holding temperature of 41 F or less. Relocate milk and milk containing drinks next door refrigerator. Provide calibrated thermometer in each unit.
Also thermometer is missing in the small Pepsi unit located near ice cream chest.
The follow-up inspection will occur on June 15, 2015.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Milk and milk containing drinks cold holding at improper temperatures in the front Pepsi refrigerator.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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06/11/2015 | Routine | |
There are no violations noted during inspection.
ServSafe application provided and explained to PIC.
No violation noted during this evaluation. | 12/01/2014 | Routine | |
All Food have been relocated to the other reliable refrigeration unit, metal refrigerator is not in use until repaired. Work order was placed during inspection to get refrigerator repaired.
Separate expired milk that is subject to return/exchange from milk that can be served to customers.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Raw shell eggs and cheese cold holding at improper temperatures in the back room metal refrigerator.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: Metal reach-in refrigerator in the back room is not working properly, one of the fans is not working, internal temperature found at 49 F..
Correction: Repair/adjust refrigerator to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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05/29/2014 | Routine | |
There are no violations noted during inspection.
Clean and organized facility.
No violation noted during this evaluation. | 11/21/2013 | Routine | |
Non-critical violation must be corrected within 30 days.
There are a few refrigeration units in the facility that are not in use, according to the owner he uses them as an extra.
Facility is clean and organized.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
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05/29/2013 | Routine | |
THREE (3) REPEAT CRITICAL VIOLATIONS. Future REPEAT VIOLATIONS will result in further enforcement actions up to and including
closing the food establishment by summarily suspending the permit to operate.
ALL Critical Violations MUST be corrected within 10 days. A follow-up inspection is scheduled to occur on or about March 02, 2011.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: ALL PHF's (see above food temperatures marked with an asterisk *) cold holding at improper temperatures between 48 and 51 degrees F. Owner/Operator voluntarily discarded all PHF's referenced above.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) open and unsliced Ham and Turkey Breast as well as packages of sliced Deli Meats in the refrigeration unit are not properly dated for disposition.
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.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (repeated violation)
Observation: The commercially processed ready-to-eat (RTE) 5 lb. tubs of Tuna and Chicken Salad in the refrigeration unit was not discarded by the ""consume by"" date placed on the tubs after opening. Owner/Operator voluntarily discarded the Tuna and Chicken Salads.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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.
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02/18/2011 | Critical Procedures | |
Disposition of Ready-To-Eat commercially prepared foods by the "consume' by date was once again sited today. These products, as were the Deli Meats found during the inspection conducted on 01/05/2011, were MONTHS PAST THE "CONSUME" BY DATE!!! Owner/ operator MUST follow-up behind his employees to insure the public's safety of the food products they are storing and serving.
Owner /operator stated that he will be sure to follow-up from now on and make sure all products are "consumed" or "discarded" by the manufacture's printed consume by date.
Refrigeration unit sited under #1450 must be repaired, replaced or taken out of service within 30 days. All PHF'S have been relocated to a refrigeration unit that is capable of maintaining these foods at 41 degrees F. or below. Owner/operator to call EHS when repair/replacement is completed (this must be within 30 days).
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced Turkey Breast and Pastrimi cold holding at improper temperatures in the Draw / Prep refrigerator.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (repeated violation)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) Tuna Salad and Chicken Salad in the refrigerator, should have been discarded MONTHS ago!!!
1- 5 lb. tub of Chicken Salad has a "consume" by date of AUG. 05, 2010.
1 - 5 lb. tub of Tuna Salad has a "consume" by date of SEPT. 08, 2010.
Owner/operator voluntarily discarded these foods!!!
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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.
- Cooling, Heating, and Holding Capacities
Observation: The Draw / Prep under counter refrigerator is not sufficient in cooling capacity to meet the cold food storage demands of the establishment.
Correction: Repair unit of provide additional refrigeration units as necessary to maintain food items at 41 degrees F. or below! Improper food storage temperatures are a major contributing factor to foodborne illness.
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01/18/2011 | Follow-up | |
All violations must corrected within 10 days. A follow-up inspection is scheduled for on or about January 17, 2011.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to explain the significance of the relationship between the holding time and temperature of potentially hazardous food and foodborne illness.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed Deli Meats in the refrigeration units was not properly dated for disposition after opening. Packages of both sliced and whole opened Deli Meats were not marked with a "consume by" date. Operator voluntarily discarded all packages of Deli Meats.
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.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) Deli Meats in the refrigerator, the food should have been discarded MONTHS ago. Cases and unopened packages of sliced and whole Deli Meats were found in the refrigeration units with "consume by" dates between March 2010 and November 2010. Operator voluntarily discarded ALL Deli Meats that were past the "consume by" date.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in two of the reach-in refrigeration units.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the soda dispenser nozzles was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of the soda dispenser nozzles 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.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing sinks in the Men's Restroom and Bakery.
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 sinks to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- 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 handwashing sinks used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing sinks used by food employees.
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01/05/2011 | Routine | |
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