Establishment with an adequate metal food stem thermometer and quaternary test kit. The three vat sink set-up was adequate. Adequate employee health policy in place. Health permit posted & visible.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: Water from the hand-washing sink at the cash register & at the three vat sink was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the hand-sink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Refuse Receptacles (repeated violation)
Observation: The metal barrel grease rendering containers are full & leaking into the dumpster enclosure.
Correction: Have the grease rendering containers emptied.
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01/12/2016 | Follow-up | |
Establishment with an adequate metal food stem thermometer & quaternary test kit. The three vat sink set-up was adequate. Adequate employee health policy in place.
- Critical: Reheating for Hot Holding* (repeated violation)
Observation: Employee stated that the meatballs & marinara were ready to be served. Meatballs & marinara were not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated for hot holding are reheated so that all parts of the food reach 165°F or above for 15 seconds. Food shall be reheated within 2 hours.
- Critical: Time as a Public Health Control*
Observation: Sliced tomatoes for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Equipment - Good Repair and Proper Adjustment
Observation: The walk-in cooler & walk-in freezer door handles are broken off.
Correction: Replace both broken walk-in unit door handles.
- Equipment - Good Repair and Proper Adjustment
Observation: The deli case display cooler has a badly cracked glass sliding door.
Correction: Replace the badly cracked glass sliding door on the display case to remove chance of food contamination & to ensure that it is smooth & easily cleanable.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The can opener blade is damaged and & causing metal fragments when cans are opened.
Correction: Disassemble the can opener, clean and sanitize the assembly, remove and rotate the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: Water from the hand-washing sink at the cash register & at the three vat sink was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the hand-sink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Refuse Receptacles
Observation: The metal barrel grease rendering containers are full & leaking into the dumpster enclosure.
Correction: Have the grease rendering containers emptied.
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Refuse - Covering Receptacles
Observation: Dumpster missing its top & the grease rendering containers in the dumpster enclosure are not covered.
Correction: Provide a new dumpster with an adequate top. Grease rendering containers must remain covered at all times.
- Physical Facilities in Good Repair
Observation: Hand-sink plumbing with a water leak.
Correction: Maintain physical facilities in good repair. Repair the hand-sink plumbing as needed.
- Permits
Observation: Current health permit is not posted in a place where it is readily observable by the public.
Correction: Post the current health permit in a place where it is readily observable by the public transacting business with the establishment.
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12/30/2015 | Routine | |
Establishment with an adequate metal food stem thermometer & quaternary test kit. Adequate employee health policy in place. The three vat sink was set up correctly.
Note: Time not marked for tomatoes & dumpster needs replacing. (missing top)
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The walk-in cooler & walk-in freezer door handles are broken.
Correction: Repair/replace walk-in cooler & walk-in freezer door handles.
- Non-Food Contact Surfaces (repeated violation)
Observation: Debris build-up on the following non-food contact surfaces: walk-in cooler storage racks, drink station splash areas, storage tables & area at waste grease bucket.
Correction: Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: Water from the hand-washing sink across from the three vat sink was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the hand-sink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
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09/17/2015 | Follow-up | |
Establishment with an adequate metal food stem thermometer & quaternary test kit. Adequate employee health policy in place. The three vat sink & sanitizer set-ups were adequate.
- Critical: Hands - When to Wash*
Observation: Two food handlers were observed multitasking with gloves on without adequate hand-washing.
Correction: Instruct food handlers to change gloves between tasks & wash hands between glove changing.
- Critical: Reheating for Hot Holding*
Observation: Meatballs & marinara were not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated for hot holding are reheated so that all parts of the food reach 165°F or above for 15 seconds. Food shall be reheated within 2 hours.
- Temperature Measuring Devices
Observation: Cold holding units did not have easily visible thermometers.
Correction: Provide a temperature measuring device in all cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: The walk-in cooler & walk-in freezer door handles are broken.
Correction: Repair/replace walk-in cooler & walk-in freezer door handles.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: food prep sink & the can opener blade.
Correction: Clean and sanitize these surfaces as needed.
- Non-Food Contact Surfaces
Observation: Debris build-up on the following non-food contact surfaces: walk-in cooler storage racks, drink station splash areas, storage tables & area at waste grease bucket.
Correction: Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: Water from the hand-washing sink across from the three vat sink was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the hand-sink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Refuse - Covering Receptacles
Observation: Side doors on dumpster were open.
Correction: Side doors on dumpster must remain closed when not in continuous use.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facilities are unclean and not maintained.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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09/03/2015 | Routine | |
Drinks in the kitchen must have a lid with a straw.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The hand sink by the three compartment sink is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
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05/19/2015 | Follow-up | |
Community dumpster used for entire strip mall needs the lids replaced. Bags of trash were noted on the ground. Unsure where the trash is from.
Operator explained that tomatoes on the prep line are held for no longer than four hours. Label is being placed on the display cooler. Written procedures must be in placed stating that this is the only method used. An example of written procedures was provided to the operator.
Slicer that is continually used must be sanitized AT LEAST every four hours.
Will return on/about May 19, 2015 to check on fruit fly situation.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Observed employee handle raw philly meat and then handle hoagie roll without changing gloves in between.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The hand sink by the three compartment sink is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink by the three compartment sink was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Pests - Controlling Pests*
Observation: Harborage conditions exist. Fruit flies noted throughout the facility. Majority of insects were noted by the drain at the food preparation sink.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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04/17/2015 | Routine | |
NOTES:
* All violations corrected at the time of inspection.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Cooling Methods (corrected on site)
Observation: Whole roast beef portions cooling in the Walk-in Cooler in large quanity.
Correction: Expedite the cooling procedure for roast beef portions by using an ice bath method in conjunction with cooling in Walk-in Cooler. Monitor cooling practices.
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11/05/2014 | Routine | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Corrected at the time of inspection. Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Meatballs hot-holding in steamtable observed with an internal food temperature of 123 degrees at the time of inspection.
Correction: Rapidly reheated at the time of inspection. Monitor hot-holding temperatures of potential hazardous food to ensure internal food temperature of 135 degrees or higher.
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07/02/2014 | Routine | |
Establishment with an adequate metal food stem thermometer & quaternary test kit. The three vat sink was set up correctly. Adequate employee health policy in place. Health permit is posted & visible to the public.
Additional food temperatures (degree Fahrenheit) turkey 36, 39, 38, 38, 39, 37, 36, 39, 39, cheese 35, 36, 36, 36, 35, ham 38, 38, 39, 37, 37, 37, sweet red & green pepper strips 38, 38, 39, 38, 37, 37, hot cherry pepper relish 40, 38, 37, salad dressings 38, 38, 38, 39, 37, 38, mushrooms 38, banana peppers 38, 39, 39.
- Food Storage - Prohibited Areas (corrected on site)
Observation: Food items were observed stored under plumbing in hand-sink cabinet.
Correction: Relocate foods to prevent contamination.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat roast beef & tuna salad were not properly dated for disposition.
Correction: 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 41°F 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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Several chemical spray bottles were not properly
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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01/16/2014 | Routine | |
NOTES:
* All non-critical violations must be corrected within 30 days.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Commercially processed meatballs not hot-held at 135 F or higher.
Correction: Rapidly reheat meatballs to 165 F for 15 secs then maintain at 135 F or higher for hot holding.
- Sanitizing Solutions, Testing Devices
Observation: No quatnary ammonium sanitizer test kit available during inspection.
Correction: Quatnary ammonium test kit should eb available at all times to ensure adequate/safe sanitizer concentration.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors, walls, and ceilings in food establishment in need of cleaning.
Correction: Clean all floors, walls, and ceilings to eliminate dirt, mold, and debris.
- Pests - Controlling Pests*
Observation: Harborage conditions for fruit flies in establishment.
Correction: Eliminate harborage conditions to prevent the presence of fruit flies and other pests.
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07/08/2013 | Routine | |
NOTES:
* All non-critical violations must be corrected within 30 days.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Meatballs and marinaira hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Physical Facilities - Cleaning Frequency and Restrictions (corrected on site)
Observation: Floor on the prep-line noted in need of cleaning.
Correction: 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.
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02/13/2013 | Routine | |
Additional Food Temperatures: Cooked Grilled Chicken-33(CH), Sliced Tomatoes- 46-56(CH), Ham-38-41(CH), Salami-38-41(CH).
Notes:
* Work on producing a written policy/document for time control for sliced tomatoes.
* Ensure all wiping clothes are stored in proper concentration of sanitizer between use.
* Use skillet top to reheat meatballs to 165 degrees for 15 secs then put on hot holding box to maintain 135 degrees for hot holding.
* All critical violations must be corrected immediately and all non-critical violations must be corrected with-in 30 days.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The meatballs were not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Critical: Time as a Public Health Control*
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods(sliced tomatoes).
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
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02/02/2012 | Routine | |
All critical violations must be corrected immediately.
Remember to label all chemicals containers.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The ready-to-eat commercially processed chicken breast in the freezer was not properly dated for disposition after opening.
Correction: Mark a 24 hour "consume by" date once the food is thawed. Prior to freezing once opened, indicate the length of time the food was held refrigerated which is 7 days or less at 41°F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41°F minus the refrigeration time before the food was frozen.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) tuna salad in the refrigeration unit is not properly dated for disposition.
Correction: 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 41°F 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: shelves of a glass display cooler.
Correction: Clean and sanitize these surfaces for food contact.
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01/13/2011 | Routine | |
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