- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Cottage cheese and lunch meat in cold cases were observed out of temp. Items were voluntarily discarded. TCS (time/temp control for safety) must be maintained at 41*F or less.
- Package integrity
Observation: Dented cans of pie filling. Any can dented on top bottom or side seams can not be sold. Cans discarded at time of inspection.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw eggs stored above Ready To Eat Foods. Raw animal products can not be stored above ready to eat foods.Removed from area at time of inspection.
- Eating, drinking, or using tobacco
Observation:Open container of caned juice in produce walk in cooler. Produce manager says it was his and it wasn't covered. All employee drinks mus be consumed in a designated area and be covered.
- Commercially processed, Ready to eat foods reheated to 135°F of above for hot holding within 2 hours
Observation: "Hot Case" items in the deli area were not being reheated to 135*F within 2 hours (commercially processes and sealed). Items must be reheated to 135*F within 2 hours in equipment that was designed for reheating.
- Material characteristics of non-food contact surfaces
Observation: The following areas are not smooth, easily cleanable, and non absorbent: tape on donut fryer handle (removed), paper towels used for moisture retention (kitchen), wood racks in the walk in freezer, and cardboard reused. Must replace all areas with material that meets all above criteria.
- Cleanability of floors, walls, and ceilings
Observation: Floor tiles are missing behind the broasters in the kitchen. Tiles must be replaced to prevent buildup of bacteria.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Baked beans were date marked 2/13. Discarded at time of inspection. May not hold any TCS food for longer than 7 days from day of prep/opening.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Meat was observed thawing in hot water. Must thaw frozen items in one of four approved methods: under cold running water, in a cooler, as part of the cooking process, or in a microwave as part of a continual cooking process.
- Plumbing system maintained in good repair
Observation: 3 hole sink in meat dept. has a slow drain. Must repair or replace for proper function.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Walk in cooler and freezer have dust buildup on the fan covers. Must keep clean to prevent buildup of bacteria.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The following areas have become soiled and must be cleaned: sheet pans beside the broaster, wall behind the broasters, walk in cooler and freezer.
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02/23/2015 | Regular |
- Material characteristics of non-food contact surfaces
Observation: Torn door gasket on coca cola reach-in cooler. Replace to ensure proper seal and maintain in good condition.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Pre-packaged cheese and mashed potatoes were stored under raw beef in retail area. Must store all raw meats below ready-to-eat foods. Corrected on site.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: 1) Ceiling tiles above ovens in deli area are stained and have heavy grease build-up. Replace. 2) Grease build-up on wall behind fryers. Wall getting replaced with stainless steel by next month.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Defrost sandwich prep cooler (slight ice build-up in back of unit).
- Use of cast iron, wood, or nonstick coatings as a food contact surface
Observation: Re-seal wood prep table in bakery area to make smooth, non-absorbent and easily cleanable.
- Package integrity
Observation: Observed a can of water chestnuts dented on top rim and black seal. Discarded. Must discard can dented on top/bottom rim or on black seal because of potential for contamination.
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08/13/2014 | Routine |
- Where to wash
Sink labeled for hand washing had food in it being washed. Food preparation sink was covered. No hand washing sink available. Have a designated hand sink used for hand wahing and available at all times. Designate a seperate sink for food preparation only.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Flour build-up on both dough mixers in bakery. 2) Heavy build-up on fry screens in bakery area. 3) Heavy grease build-up on left side of pressure fryer in deli kitchen. CLean all food contact surfaces frequently to prevent contamination.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Heavy redidue and grease/dust build-up on back wall and ceiling tiles behind and above bread oven. Replace to make area easily cleanable.
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12/20/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
1) Flour build-up on both dough mixers in bakery. 2) Heavy build-up on fry screens in bakery area. 3) Heavy grease build-up on left side of pressure fryer in deli kitchen. CLean all food contact surfaces frequently to prevent contamination.
- Where to wash
Sink labeled for hand washing had food in it being washed. Food preparation sink was covered. No hand washing sink available. Have a designated hand sink used for hand wahing and available at all times. Designate a seperate sink for food preparation only.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Heavy redidue and grease/dust build-up on back wall and ceiling tiles behind and above bread oven. Replace to make area easily cleanable.
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12/20/2013 | Routine |
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
PHF not reheated to 165 within 2 hrs. Using hot holding steam table to re-heat potentially hazardous foods. Takes several hours to cook some foods (ex. potatoes). Must use a method to reheat food up to 165 Degrees F within 2 hours. Suggest re-heating in microwave then hot holding in steam table. Corrected with education.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Cutting blocks in meat department are scored. Resurface to maintain a smooth and easily cleanable surface. 2) Bread Slicer 3) Dough mixer 4) Fry screens all have food build-up and need cleaned more frequently. --1) Door tracks of reach-in pop coolers, 2) Produce preparation table and drawers have dust and food debris 3) catch pans with spices stored on them in bakery area. Clean more frequently.
- Miscellaneous sources of contamination
In meat department set up 3 compartment sink so wash basin is next to hand sink to ensure hand washing does not contaminate sanitized utensils.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Eggs stored in box with cheese in deli walk-in cooler. Must keep raw eggs on bottom shelf below ready-to-eat foods. Corrected on site.
- Sanitizers
Quat sanitizer spray bottle tested over 500ppm. Using 90 second test strips. Ensure sanitzier is maintain at 200ppm for quat. Suggest providing 10 second test strips to get accurate readings. Corrected on site.
- Bare hand contact with ready to eat foods
Observed employee wrapping cut melon (cut in fourths) with bare hands. Wear gloves when handling ready-to-eat foods. Corrected with education.
- Cutting surfaces maintained
1) Cutting blocks in meat department are scored. Resurface to maintain a smooth and easily cleanable surface. 2) Bread Slicer 3) Dough mixer 4) Fry screens all have food build-up and need cleaned more frequently.
- Cleaning of cooking and baking equipment
1) Cutting blocks in meat department are scored. Resurface to maintain a smooth and easily cleanable surface. 2) Bread Slicer 3) Dough mixer 4) Fry screens all have food build-up and need cleaned more frequently.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
1) Floor under shelving in walk-in icecream freezer, 2) Walls and floor around fryers, and 3) floor under produce preparation table. Have food build-up and need cleaned more frequently.
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06/12/2013 | Routine |
- Cleaning of cooking and baking equipment
1) Cutting blocks in meat department are scored. Resurface to maintain a smooth and easily cleanable surface. 2) Bread Slicer 3) Dough mixer 4) Fry screens all have food build-up and need cleaned more frequently.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
1) Floor under shelving in walk-in icecream freezer, 2) Walls and floor around fryers, and 3) floor under produce preparation table. Have food build-up and need cleaned more frequently.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Cutting blocks in meat department are scored. Resurface to maintain a smooth and easily cleanable surface. 2) Bread Slicer 3) Dough mixer 4) Fry screens all have food build-up and need cleaned more frequently. --1) Door tracks of reach-in pop coolers, 2) Produce preparation table and drawers have dust and food debris 3) catch pans with spices stored on them in bakery area. Clean more frequently.
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
PHF not reheated to 165 within 2 hrs. Using hot holding steam table to re-heat potentially hazardous foods. Takes several hours to cook some foods (ex. potatoes). Must use a method to reheat food up to 165 degrees F within 2 hours. Suggest re-heating in microwave then hot holding in steam table. Corrected with education.
- Sanitizers
Quat sanitizer spray bottle tested over 500ppm. Using 90 second test strips. Ensure sanitzier is maintain at 200ppm for quat. Suggest providing 10 second test strips to get accurate readings. Corrected on site.
- Miscellaneous sources of contamination
In meat department set up 3 compartment sink so wash basin is next to hand sink to ensure hand washing does not contaminate sanitized utensils.
- Bare hand contact with ready to eat foods
Observed employee wrapping cut melon (cut in fourths) with bare hands. Wear gloves when handling ready-to-eat foods. Corrected with education.
- Cutting surfaces maintained
1) Cutting blocks in meat department are scored. Resurface to maintain a smooth and easily cleanable surface. 2) Bread Slicer 3) Dough mixer 4) Fry screens all have food build-up and need cleaned more frequently.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Eggs stored in box with cheese in deli walk-in cooler. Must keep raw eggs on bottom shelf below ready-to-eat foods. Corrected on site.
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06/12/2013 | Routine |
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