- Equipment - Good Repair and Proper Adjustment
Observation: Walk-in cooler condenser was observed in a state of disrepair and damaged. Water was dripping from unit into a bucket.
Correction: Repair the walk-in to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the Walk-in, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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07/31/2015 | Routine | |
No cold holding violations noted today.
No violation noted during this evaluation. | 05/12/2015 | Follow-up | |
Re-assessment of air temperatures on breakfast, single door sandwich unit and lunch, double door sandwich unit after calibration of thermometers-
breakfast,single door sandwich unit (42 F)-pork roll-44 F,sausage-32 F,American cheese-46 F,cream cheese-49 F
No violation noted during this evaluation. | 05/01/2015 | Follow-up | |
Thermometers used to monitor air temperature of refrigeration units were inaccurate and were calibrated. Reinspection this afternoon to reassess refrigeration units.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: TCS foods on top of a a single door sandwich unit and a double door sandwich unit are cold holding at improper temperatures. Other foods stored here have also been left out on the counter at room temperature for long service periods. Lids on top of the unit vare left open..
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Adjust thermomstats and service units if needed.
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05/01/2015 | Risk Factor Intervention | |
| No violation noted during this evaluation. | 02/04/2015 | Routine | |
Operator is required to email all pest control invoices to this office for the next two months (November/December). Continue facility cleaning and monitoring temperature in grill make station.
No violation noted during this evaluation. | 10/22/2014 | Follow-up | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw shell eggs stored above tomatoes.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sausage patties, sliced american cheese and deli meats by grill cold holding at improper temperatures. Observed temperatures from 44-47F. Items moved to walk-in. Will recheck at follow-up.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Kitchenware and Tableware
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination. Paper coffee cups stored open under the towel dispenser by the front hand wash sink.
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Light shield in the walk-in refrigerator and floors and walls in kitchen 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.
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not being used to control pests. Numerous roaches in various stages of development were observed in locations throughout facility. Last invoice for pest control was dated 9/26/2014.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required. Recommend more frequent pest control operations by a licensed pest control proffessional until problem is brought under control.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of bleach are not properly labeled.
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.
- Critical: Toxics - Restricted Use Pesticides - Criteria*
Observation: Restricted use pesticides do not meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides. Observed home pest spray in the dish area.
Correction: Utilize restricted use pesticides that meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides. All pesticides used in facility should be applied by a licensed professional.
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10/08/2014 | Routine | |
Permit issued at time of inspection.
No violation noted during this evaluation. | 06/30/2014 | Routine | |
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. No detectable sanitizer in the front wiping cloth bucket.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the dry goods containers have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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04/02/2014 | Routine | |
All violations were corrected today. A new owner took over this month, so a new Health permit issued today.
- Gloves - Use Limitation (corrected on site)
Observation: Single-use gloves while worn during multi-tasked food preparation. Cracking eggs on grill, then handling bagels and cheese with same gloves.
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
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08/28/2013 | Routine | |
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