- Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
Milk was held at 46 degrees F rather than 41 degrees F or below as required. Sanitarian instructed management to discard immediately.
- Materials in Multiuse Utensils & Food-Contact Surfaces (46.521)
Observed non NSF food storage containers.
- Mechanical Ventilation as Needed (46.944)
Vent observed with dust debris in toilet room area.
- Repair & Cleaning Various Premises, Structures, Attachments & Fixtures (46.981(a)-(c)(g)(n))
Ceiling tile observed defected in front entry way.
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11/04/2010 | Regular |
| No violation noted during this evaluation. | 11/02/2010 | Regular |
| No violation noted during this evaluation. | 11/01/2010 | Follow-up |
| No violation noted during this evaluation. | 10/30/2010 | Regular |
- Duties of the Person in Charge (46.102)
The food facility operator shall be the Person in Charge or shall designate a Person in Charge and shall ensure that a Person in Charge is present at the food facility during all hours of operation. -Food Safety certified individual is not present at the time of inspection.
- Duty to Report Disease or Medical Condition (46.111)
Food faciliy does not have a Health Awareness Reporting Procedure for food employees.
- Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
* food was held at (46-51) degrees F rather than 41 degrees F or below as required in various refrigeration units. Management instructed to discard all deli foods items
- Materials in Multiuse Utensils & Food-Contact Surfaces (46.521)
observed domestic chest freezer.
- Sanitizing Solution Testing Device Provided & Used (46.634 & 46.674(e))
Food facility lacks sanitizer test strips to monitor sanitizer concentration.
- Sanitization Requirements, Frequency and Methods (46.731)
Multi use utensils improperly sanitized: utensils must be sanitized with water temperature of 100.
- Availability, Capacity & Pressure of Water (46.805)
Hot water inadequate at all handwashing sinks where lacking. Hot water temperature observed at 95 degrees farenheit at handwashing and 3 compartment sink.
- Handwashing Facility - Handwash Cleanser, Hand Drying, Signage, Handwash Aids or Devices Use Restriction (46.941(b)-(e))
Proper handwashing inadequate: Hands must be washed with water of atleast 100 degrees farenheit.
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10/28/2010 | Regular |
- Duties of the Person in Charge (46.102)
Food certified person not present at time of inspection.
- Pesticides (46.1026)
Open rodenticides observed on foil behind bread rack in patron area
- Duty of Food Employees to Wash (46.132)
Employee observed cooking foods prior to washing hands.
- Hair Restraints (46.152)
Food employees observed not wearing or wearing ineffective hair restraints, such as nets, hats, or beard restraints.
- Preventing Contamination from Food Employees' Hands (46.261)
A food employee was observed touching ready to eat food with his bare hands
- In-Use Utensils & Between Use Storage (46.302)
-Water ice scoop stored in stagnate water. Provide running water or water maintained over 135F to prevent the growth of bacteria.
- Food Storage Requirements & Prohibited Areas (46.321)
Provide a partition between 3 bay sink and hand washing sink.
- Design & Functionality of Temperature Measuring Devices (46.590)
Provide thermometers in all refrigeration units where lacking.
- Sanitizing Solution Testing Device Provided & Used (46.634 & 46.674(e))
Food facility lacks sanitizer test strips to monitor sanitizer concentration for 3 bay sink
- Frequency of Cleaning Nonfood-Contact Surfaces (46.714)
Exhaust hood surfaces due to grease accumulation.
- Drying Clean Equipment & Utensils (46.771)
Install a NSF approved drying rack above 3 bay sink or a drying rack on 3 bay drain board to air dry multi-use utensils after sanitization.
- Backflow Prevention Device when Required, Backflow Prevention Device on Carbonator (46.823(d)(e))
An approved backflow prevention device is not installed a main water meter.
- Disposal of Sewage and Non-sewage Liquid Waste (46.863)
Feces soiled toilet paper observed in toilet room refuse container
- Handwashing Facility - Handwash Cleanser, Hand Drying, Signage, Handwash Aids or Devices Use Restriction (46.941(b)-(e))
The handwash sink in the kitchen area does not have single use towels, continuous towels, or air drying device.
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08/21/2010 | Complaint |
- In-Use Utensils & Between Use Storage (46.302)
-Water ice scoop stored in stagnate water. -Spoon for hot beverages stored in stagnate water. Provide running water or water maintained over 135F to prevent the growth of bacteria.
- Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
-Deli case and prep unit not able to maintain proper temperature of 41 degrees F or lower. (see temperature log) -Some items discarded. Other items placed in other refrigeration units. -DO NOT USE DELI CASE AND PREP UNIT UNTIL IT IS CAPABLE OF MAINTAINING PROPER TEMPERATURE OF 41 F OR LOWER.
- Accuracy of Temperature Measuring Devices for Ambient Air and Water (46.562)
Inaccurate thermometer observed. Thermometer located inside prep unit observed at 35 F. Temperature of prep unit observed at 50F. Provide accurate thermometer.
- Drying Mops (46.981(f))
Provide and utilize mop and broom rack for proper storage to prevent the attraction of vermin.
- Limitations on Animals (46.982)
Live animals may not be allowed on the premises of a food facility. -Cat present in basement area. -Remove cat and all of its belongings from the premises.
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04/09/2010 | Follow-up |
- Pesticides (46.1026)
Unapproved pesticides are present. Can of Raid observed in food prep area. Pesticides shall meet the requirements of restricted use for food facilities. Instructed PIC to discontinue use and storage of Raid in food prep area.
- Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
Cheese in prep unit was not held at 45 degrees F or below as required. Instructed PIC to discontinue use of prep unit until it is able to maintain proper temperature of 41F or lower. Items (cheese, sliced produce, sauces) were placed in deli case.
- Materials for Surfaces that are Nonfood-Contact Surfaces (46.522)
Food equipment in use does not meet minimum design standards: domestic type chest freezers, microwave and wooden shelving.
- Accuracy of Temperature Measuring Devices for Ambient Air and Water (46.562)
Inaccurate thermometer observed. Thermometer located inside prep unit observed at 35 F. Temperature of prep unit observed at 52F. Provide accurate thermometer.
- Sanitizing Solution Testing Device Provided & Used (46.634 & 46.674(e))
Food facility lacks correct sanitizer test strips to monitor sanitizer concentration. Chlorine test strips present with quaternary tablets in use for sanitizing. Provide AND utilize correct test strips.
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03/12/2010 | Follow-up |
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