No violations observed during time of inspection. Great Job!
December 19, 2008 (Follow-up)
0830 - Corrected During InspectionCritical The ready-to-eat (RTE) commercially processed sandwich meats in the refrigeration unit was not properly dated for disposition after opening. Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F 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. (If you choose to freeze items, you do not get "extra" days. If you freeze on day 3, day 4 is your thaw date and you have 3 days until the item must be discarded.)
0960 1 - Corrected During InspectionCritical The food contact surface of the cardboard box used to hold grated cheese is not food safe. Replace the box with a food grade container to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food or use a food grade single use container (example: plastic bag) that will be discarded once the product has been discarded.
1780 - Corrected During InspectionCritical Food contact surfaces of the slicer used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues. Clean food-contact surfaces of slicer no less than every 4 hours to prevent the growth microorganisms on those surfaces.
1860 - Corrected During Inspection 3-vat sink not set up correctly. Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order.
November 21, 2008 (Routine)
All comments have been corrected since last inspection. - Handwashing signs are needed at handwashing sinks used by employees. - Lidded trash cans are needed in the ladies restrooms. - Sanitizer test kits are needed. - Food thermometers are needed. - Thermometers are needed for refrigeration and hot holding equipment. - Gloves or utensils are needed to prevent bare-hand contact with ready-to-eat food. - Employee health policy is needed. Permit to Operate issued.
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