- All TCS foods must be at or below 41 degrees F * sliced deli meat/cheese selections at 48- 50 degrees F. Food was removed and placed in cooler
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02/25/2016 | 95 |
- Wash hands using the proper handwashing procedures: use hot water of at least 100 degrees F. Food handlers washed hands in 84 degree water
- Place towels at hand sink- towels laying on a table away from sink and must touch/lift roll to tear off a section of towel
- At least 1 CFM must be on duty with credentials
- Post most recent inspection report
- Post current permit- posted permit expired 5/2015
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09/21/2015 | 87 |
- at least 1 Certified food manager must be on duty with credentials on site
- Grease from chicken cooker drains directly onto floor
- Post most recent scored inspection report and permit- no permit copy on site
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12/11/2014 | 91 |
- remove unsound food (vegetable bins)
- Provide for adequate backflow prevention device mop sink
- discontinue using broken/cracked wares* Discontinue using utencils with rust along areas food may make contact with.* reach in coolers with damaged parts should be repaired- peeling paint/edging.
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03/21/2014 | 89 |
- Observed personal beverage (water bottle) stored in walk in cooler (deli area) with deli meats. Ensure personal beverages are stored in an area that is separate from food, wares, and single service/use items. Corrected on site.
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09/04/2013 | 96 |
- 229.164 (o) (6) (A) PHF>135....chicken wings found at 123F(deli)...reheat to 165F for 15 seconds then hot hold at 135F or more....
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11/15/2012 | 95 |
| No violation noted during this evaluation. | 06/05/2012 | 100 |
- Catfish inside a walk in refrigeration unit was 65 degrees F. Employees indicated that the catfish was thawed from a frozen state 30 minutes prior. The catfish was placed inside a bag and placed in an ice bath to cool. Potentially hazardous food must be held below 41 degrees F or above 135 degrees F unless the food is being cooked, cooled, used immediately in prep, or when time only is being used as a public health control.
- Turkey, ham, and cheese inside a reach in refrigeration unit was between 53-57 degrees F. Employees stated that these items were removed from the refrigerator 30 minutes prior and were being used to make sandwiches. These items must be cooled to 41 degrees F, sold, or discarded by 2:30 pm today. Potentially hazardous food must be held below 41 degrees F or above 135 degrees F unless the food is being cooked, cooled, used immediately in prep, or when time only is being used as a public health control.
- 229.164 (o) (6) (A) PHF>135. Chicken tenders and chicken wings inside a hot holding unit and inside trays that were going to be placed inside the hot holding unit were between 108-131 degrees F. According to employees these items had been made less than 1 hour prior and were reheated to over 165 degrees F before being put back in the hot holding unit. Potentially hazardous food must be held below 41 degrees F or above 135 degrees F unless the food is being cooked, cooled, used immediately in prep, or when time only is being used as a public health control.
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05/11/2011 | 90 |
- A cart with several boxes was blocking one of the hand washing sinks in the meat market. Handwashing facility must be fully accessible at all times for employee use. There can be no barriers and this sink can be used for handwashing only.
- The hand washing sinks in the meat market and bakery do not have access to hot water that is at least 100 degrees F. The hand washing sinks in the meat market have hot water that is 73 degrees F, and the hand washing sinks in the bakery have hot water that is 92 degrees F. Make repairs and or modifications so these sinks have hot water that is at least 100 degrees F within 3 days. The employees in the meat market should wash hands at the hand washing sink near the fish market until repairs are made; the employees in the bakery can wash hands in the regular hand washing sink. Failure to make these repairs may result establishment being forced to cease operations in the meat market and bakery.
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05/04/2010 | 97 |
| No violation noted during this evaluation. | 05/05/2008 | 83 |
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