July 07, 2009 (Critical Procedures)

Violation: 0830 - Critical Repeat The prepared ready-to-eat (RTE) sliced deli meats and meat salads in the refrigeration unit is not properly dated for disposition.
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 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.

January 20, 2009 (Routine)

Violations:

• 0080 - Critical Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
  Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
• 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0820 A 2 - Corrected During Inspection Critical Sliced turkey cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1570 - Towel dispenser at the hand sink was observed in a state of disrepair and damaged.
  Repair the towel dispensor 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 the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1960 - Food containers were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.

June 30, 2008 (Routine)

Violations:

• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. Walk-in freezer had ice and ckiken stored on the floor. Walk-in cooler had lettece on the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0830 - Critical The prepared ready-to-eat (RTE) deli meats, prepared salads, and cooked meat in the refrigeration unit is not properly dated for disposition.
  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 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.
• 0960 2 - The food contact surface of a spatula, and a large measuring container is not durable, nonabsorbent, easily cleanable, resistant to pitting.
  Repair or replace the spatula and large measuring container to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 2930 - Repeat Outer opening of the food establishment is not protected against entry insects and rodents. Back door has a gap needs weather strippings to seal.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3180 - Floors in the dishroom under equipment noted in need of cleaning.
  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.

Comments:
Person in charge available. Temperatures were with-in requirements. Operator has worked to correct violations from previous inspections.

August 17, 2007 (Routine)

Violations:

• 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw shell eggs observed stored overtop of ready-to-eat tuna salad.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Operator agreed to correct.
• 0570 - Repeat Improper use of wet wiping cloths.
  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.
• 0610 - Food stored on the floor or food stored less than 6" above the floor (bag of onions on floor of walk-in cooler - boxes of chips observed stored adjacent to the mop sink.
  Elevate food storage onto approved shelving with minimum 6" legs or casters. Protect foods from splash or other contamination.
• 1570 - Wire shelving above the sink area and wire shelving in the front refirgerator was observed in a condition that prevents necessary maintenance and easy cleaning (rusting).
  Repair the shelving 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 the shelving, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Correct by November 17, 2007.
• 2810 - Floor or floor covering at the back entrance is not smooth and easily cleanable. Carpet is not an approved floor covering.
  Repair or replace floor or floor covering to make it smooth and easily cleanable.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Torn back screen observed. Door has 1/2" gap that needs weather stripping to seal.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3180 - Repeat Floors underneath the front grill require more regular cleaning. Gaskets of refirgerators observed with accumulated food residues.
  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.

Comments:
Person-In-Charge available. Food temperatures met state standards. Operator has agreed to corrective actions.

June 27, 2006 (Follow-up)

Violations:

• 3080 - Repeat Less than 20 foot candles of light was noted in the rest rooms.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, and toilet rooms.
• 3180 - Repeat The floor under cooking equipment and work table in dishwashing area was in need of cleaning.
  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.

June 27, 2006 (Follow-up)

Violations:

• 3080 - Repeat Less than 20 foot candles of light was noted in the rest rooms.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, and toilet rooms.
• 3180 - Repeat The floor under cooking equipment and work table in dishwashing area was in need of cleaning.
  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.

June 07, 2006 (Routine)

Violations:

• 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0800 - Corrected During Inspection Critical Prepared chicken (46 F.) on top of a prep unit was noted not being adequately cooled to prevent the growth of harmful bacteria. Item was placed 2 hours earlier. Items were immediately placed in an ice bath.
  Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
• 3080 - Less than 20 foot candles of light was noted in the rest rooms.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, and toilet rooms.
• 3180 - The floor under cooking equipment and work table in dishwashing area was in need of cleaning.
  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.

Comments:
(1) Soap and paper towels were at the hand sink.
(2) Strength of bleach sanitizing solution was at 50 ppm.
(3) Chef thermometer was available.
(4) Prepared potentially hazardous foods were code dated.

June 07, 2006 (Routine)

Violations:

• 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0800 - Corrected During Inspection Critical Prepared chicken (46 F.) on top of a prep unit was noted not being adequately cooled to prevent the growth of harmful bacteria. Item was placed 2 hours earlier. Items were immediately placed in an ice bath.
  Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
• 3080 - Less than 20 foot candles of light was noted in the rest rooms.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, and toilet rooms.
• 3180 - The floor under cooking equipment and work table in dishwashing area was in need of cleaning.
  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.

Comments:
(1) Soap and paper towels were at the hand sink.
(2) Strength of bleach sanitizing solution was at 50 ppm.
(3) Chef thermometer was available.
(4) Prepared potentially hazardous foods were code dated.

June 27, 2005 (Follow-up)

Violations:

• 0160 - Critical A food employee failed to wash his hands before engaging in food preparation or after engaging in any activity which may have contaminated his hands.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 0580 - Corrected During Inspection Single-use gloves saved for reuse.
  Cease reuse and discard gloves when interruptions occur in the operation.

June 27, 2005 (Follow-up)

Violations:

• 0160 - Critical A food employee failed to wash his hands before engaging in food preparation or after engaging in any activity which may have contaminated his hands.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 0580 - Corrected During Inspection Single-use gloves saved for reuse.
  Cease reuse and discard gloves when interruptions occur in the operation.

June 27, 2005 (Follow-up)

Violations:

• 0160 - Critical A food employee failed to wash his hands before engaging in food preparation or after engaging in any activity which may have contaminated his hands.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 0580 - Corrected During Inspection Single-use gloves saved for reuse.
  Cease reuse and discard gloves when interruptions occur in the operation.

June 07, 2005 (Routine)

Violations:

• 0470 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0570 - Corrected During Inspection Improper use of wet wiping cloths.
  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.
• 0820 - Critical Repeat The following potentially hazardous foods were cold holding at improper temperatures on top of a prep unit: a. Roast beef (48 F.). b. Sausage (48 F.) c. Chicken (46 F.) d. Steak (46 F.)Items were stored around 12:00 PM. Items were immediately moved into another unit.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 3080 - Less than 10 foot candles of light was noted in the storage area.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.

Comments:
(1) Soap and paper towels were at the hand sink.
(2) Gloves were used to handle ready-to-eat foods.
(3) Strength of bleach sanitizing solution was at 50 ppm.

June 07, 2005 (Routine)

Violations:

• 0470 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0570 - Corrected During Inspection Improper use of wet wiping cloths.
  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.
• 0820 - Critical Repeat The following potentially hazardous foods were cold holding at improper temperatures on top of a prep unit: a. Roast beef (48 F.). b. Sausage (48 F.) c. Chicken (46 F.) d. Steak (46 F.)Items were stored around 12:00 PM. Items were immediately moved into another unit.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 3080 - Less than 10 foot candles of light was noted in the storage area.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.

Comments:
(1) Soap and paper towels were at the hand sink.
(2) Gloves were used to handle ready-to-eat foods.
(3) Strength of bleach sanitizing solution was at 50 ppm.

June 07, 2005 (Routine)

Violations:

• 0470 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0570 - Corrected During Inspection Improper use of wet wiping cloths.
  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.
• 0820 - Critical Repeat The following potentially hazardous foods were cold holding at improper temperatures on top of a prep unit: a. Roast beef (48 F.). b. Sausage (48 F.) c. Chicken (46 F.) d. Steak (46 F.)Items were stored around 12:00 PM. Items were immediately moved into another unit.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 3080 - Less than 10 foot candles of light was noted in the storage area.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.

Comments:
(1) Soap and paper towels were at the hand sink.
(2) Gloves were used to handle ready-to-eat foods.
(3) Strength of bleach sanitizing solution was at 50 ppm.

January 31, 2005 (Follow-up)

Violation: 0820 - Critical Processed ham (47 F.) on top of a prep unit was cold holding at improper temperatures. Item was stored around 12:30 PM. Chef thermometer was off around 10 degrees F. (CORRECTED: Food item was immediately stored in an ice bath. Food thermometer was immediately calibrated.)
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. Monitor temperature periodically to insure safe temperatures.
Comments:
(1) Temperatures were monitored.
(2) Recommend use of metal containers instead of plastic.

January 24, 2005 (Follow-up)

Violation: 0820 - Critical Repeat Processed ham (47 F.) on top of a prep unit was cold holding at improper temperatures. Item was stored around 12:30 PM. Chef thermometer was off around 10 degrees F. (CORRECTED: Food item was immediately stored in an ice bath. Food thermometer was immediately calibrated.)
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. Monitor temperature periodically to insure safe temperatures.

December 29, 2004 (Critical Procedures)

Violations:

• 0820 - Critical Repeat The following processed potentially hazardous foods on top of a prep unit were cold holding at improper temperatures: a. Turkey (46 F.) b. Ham (47 F.) c. Salami (48 F.)Items were stored around 2:30 PM. (CORRECTED: IMMEDIATELY STORED IN ANOTHER WORKING UNIT.)
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria. Monitor temperature of unit to ensure safe temperatures. Do not overstack.
• 3380 - Critical The strength of the bleach sanitizing solution exceeded 200 ppm.
  Utilize only bleach sanitizing solutions that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces.

Comments:
(1) Soap and paper towels were at the hand sink.
(2) Gloves were used to handle ready-to-eat foods.
(3) Hands were washed prior to wearing gloves.
(4) Bleach test strips were available.
(5) Chef thermometers were available.

June 01, 2004 (Routine)

Violation: 0820 - Critical Prepared steak (77 F.) on top of the prep unit was at improper a temperature. (CORRECTED.) Item was stored for around 15 minutes.
Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
Comments:
(1) Soap and paper towels were at the hand sink.
(2) Gloves were used to handle ready-to-eat foods.
(3) The strength of the bleach sanitizing solution for the wiping cloths was at 100 ppm.
(4) Chef thermometer was available.
(5) Bleach test kit was available.
(6) The physical items on the inspection report dated 04-30-04 were corrected.

April 30, 2004 (Routine)

Violations:

• 1060 - Several of the nonfood contact surface of the metal shelves are rusty.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 3170 - A hole in the wall of the small storage room was sealed with a strip of paper material.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

Comments:
The purpose of this visit was to conduct an opening inspection. A conditional permit is granted for 30 days. A routine inspection will be conducted within 30 days.