- */C 4.5/4.6 Food debris on scoop stored overnight in plastic container located near hot holding unit. Soiled ladle in drawer storing utensils across from food preparation sink. Food contact surface shall be clean to sight and touch. Clean and sanitize food contact surfaces.
- *5.1 Observed water dripping from drain onto the floor below ice maker. Water shall be properly discharged into floor drain. Also observed a drain from ice maker submerged below floor drain. Please be advised there must be a two inch air gap above the floor drain to prevent contamination of food if there is a sewage back-up. Contact a registered plumber for repairs.
- C 4.5 Food spills below Icee machine. Clean this area to remove food spills.
- 4.4 The following are damaged:
- - cracked ladle in drawer storing clean utensils
- - cracked plastic food container lids on shelf near walk-in cooler
- - cracked plastic ice scoop located on shelf above the three-compartment sink
- Equipment shall be free of breaks, pits, etc. to facilitate cleaning and prevent possible contamination of food. Replace damaged equipment and utensils as needed.
- 6.4 Observed a visor in container storing boxes of cookie bags. Store personal items in a separate, designated area.
- 6.2 Provide 10 footcandles of light throughout walk-in refrigeration units.
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12/12/2011 | Standard2 | |
- The following are repeat violations from the previous standard inspection report dated 7/14/2011:
- *3.4 The following potentially hazardous foods were holding at improper temperatures:
- - salami in display cooler, 46°F
- - roast beef in display cooler, 46.5°F
- - tomatoes in display cooler, 42.8°F
- Maintain potentially hazardous foods at 41°F or below to prevent possible growth of harmful bacteria which may lead to a foodborne illness. Person-in-Charge adjusted temperature gauge and added ice to display cooler at time of inspection. Please monitor temperature.
- *3.4/4.4 Ambient air temperature of reach-in cooler was 42.9°F. Refrigeration units shall be capable of maintaining foods at proper temperatures. Equipment shall be in good repair.
- C 4.5 Food spills below Icee machine and cabinet storing plastic cups below Icee machine. Clean these areas to remove food spills.
- 6.2 Inadequate lighting throughout walk-in cooler. Provide 10 footcandles of light throughout walk-in refrigeration units.
- 6.4 Continue efforts cleaning the floor below the ice maker.
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7/22/2011 | Follow Up 1 | |
- */C 2.4/6.2 No papertowels available at rear employee handwashing sink. Person-in-Charge shall provide an adequate supply of papertowels to facilitate handwashing. Papertowels were provided today.
- *3.4 The following potentially hazardous foods were holding at improper temperatures:
- - chicken in display cooler, 50°F
- - roast beef in display cooler, 52°F
- - salami in display cooler, 50°F
- - cut tomatoes in display cooler, 48.6°F
- - turkey in display cooler, 50.6°F
- Maintain potentially hazardous foods at 41°F or below to prevent possible growth of harmful bacteria which may lead to a foodborne illness. Person-in-Charge added ice to display cooler at time of inspection.
- *3.4/4.4 Ambient air temperature of reach-in cooler was 49-54°F. Ice accumulation on vent opening. Refrigeration units shall be capable of maintaining foods at proper temperatures. Equipment shall be in good repair. Reportedly, unit needs to be defrosted every 2 weeks.
- *2.3 Observed uncovered beverage on food preparation table. Employees shall consume beverages in a designated area separate from food or use covered containers.
- */C 4.5/4.6 Food debris on cookie tongs stored overnight. Food contact surface shall be clean to sight and touch.
- 6.4 Observed flies throughout. Take safe steps necessary to control and eliminate insects.
- C 4.5 Food spills below Icee machine and cabinet storing plastic cups below Icee machine. Clean these areas to remove food spills.
- 4.1 Damaged/cracked plastic food container lids. Damaged equipment is not easily cleanable. Replace damaged/cracked plastic lids as needed.
- 6.2 Inadequate lighting throughout walk-in cooler. Provide 10 footcandles of light throughout walk-in refrigeration units.
- 6.4 Soiled floor surface below ice maker. Clean the floor more thoroughly.
- Meatballs: 175°F
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7/14/2011 | Standard 1 | |
- */C 2.4/6.2 No soap available at rear employee handwashing sink. Person-in-Charge shall provide an adequate supply of soap to facilitate handwashing. Soap was provided today.
- C 3.2 Ice scoop handle touching ice in storage bin below pop dispenser. Store scoop with the handle above the food to prevent possible contamination.
- 4.1 Replace damaged/cracked plastic food containers and lids as needed.
- Note: Lighting inside the walk-in freezer could not be checked today.
- Temperatures recorded today: tomatoes: 41 degrees Fahrenheit roast beef: 41degrees Fahrenheit meatballs: 40 degrees Fahrenheit meatballs: 188 degrees Fahrenheit
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1/14/2011 | Standard2 | |
- The following are repeat violations from the previous standard inspection report dated 9/9/2010:
- *3.4 Internal temperatures of salami and roast beef were 43.6°F and 44°F in front display/prep cooler. Time temperature controlled for safety food shall be maintained at 41°F or below to prevent possible bacterial growth. Adjust cooler temperature and monitor.
- *3.0/3.2 Observed brown discoloration on Sweet 'N Low packets located inside of box. Food may not be stored where it is exposed to splash or other contamination. Discard any contaminated foods.
- 6.4 Continue efforts cleaning the floor surrounding the ice maker.
- 6.2 Provide 10 footcandles of light throughout the walk-in freezer.
- 6.1 Missing light shield inside the walk-in freezer. Replace missing light shield or provide a shatter-resistant bulb to prevent possible contamination of food.
- 4.1 Missing thermometer in Coke cooler storing milk, yogurt, etc. Replace missing thermometer.
- 4.1 Missing thermometer in Coke cooler storing milk, yogurt, etc. Replace missing thermometer. Note: Ambient air temperature of cooler was 27°F.
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9/17/2010 | Follow Up 1 | |
- */R2.4/6.2 No papertowels available at rear employee handwashing sink. Person-in-Charge shall provide an adequate supply of papertowels to facilitate handwashing.
- *4.5/4.6 Observed dried food debris on plastic food container. Food contact surfaces shall be clean to sight and touch. Clean and sanitize food contact surface.
- *3.4 Internal temperatures of chicken breast and salami were 43°F and 45°F in front display/prep cooler. Time temperature controlled for safety food shall be maintained at 41°F or below to prevent possible bacterial growth. Adjust cooler temperature and monitor.
- *3.0/3.2 Observed brown discoloration on box containing Sweet 'N Low packets. Also observed brown discoloration on Sweet 'N
- Low packets located inside of box. Food may not be stored where it is exposed to splash or other contamination. Discard any contaminated foods.
- *4.0 Ice maker is in process of being cleaned. Observed ice stored in garbage bag inside the walk-in freezer. Garbage bags may be composed of recycled materials or treated with pesticides and are not safe to use for food storage. Store ice in food grade bags or containers.
- 6.4 Soiled floor below the ice maker. Clean the floor more thoroughly.
- 5.1 Observed a pan containing dirty water on floor below the ice maker. Equipment shall be in good repair.
- C6.4 Personal shirt on shelf storing single-use items. Employees shall store personal items in a separate, designated area.
- R6.2 Provide 10 footcandles of light throughout the walk-in freezer.
- R6.1 Missing light shield inside the walk-in freezer. Replace missing light shield or provide a shatter-resistant bulb to prevent possible contamination of food.
- 4.1 Walk-in cooler thermometer registers 0°F. Actual ambient air temperature is 40.7°F. Provide an accurate thermometer within +/-
- 3°F in warmest area of walk-in cooler to assure foods are maintained at 41°F or below.
- 4.1 Missing thermometer in Coke cooler storing milk, yogurt, etc. Replace missing thermometer. Note: Ambient air temperature of cooler was 27°F.
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9/9/2010 | Standard 1 | |
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