- Good Repair and Calibration
- Items:
- Utensil(s)
- Locations:
- kitchen
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- General violation description:
- 4-502.11 - (A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (B) FOOD TEMPERATURE MEASURING DEVICES shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. (Pf) (C) Ambient air temperature, water pressure, and water TEMPERATURE MEAURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
- Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- cooler(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
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04/05/2014 | Routine |
- Good Repair and Calibration
- Comment:
- OBSERVED STAB THERMOMETER PROVIDED AND CORRECTLY CALIBRATED. CORRECTED.
- General violation description:
- 4-502.11 - (A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (B) FOOD TEMPERATURE MEASURING DEVICES shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. (Pf) (C) Ambient air temperature, water pressure, and water TEMPERATURE MEAURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
- Potentially Hazardous Food (Ti
- Comment:
- OBSERVED AT TIME OF INSPECTION ALL POTENTIALLY HAZARDOUS COLD FOOD IN MAIN REACH IN COOLER WAS AT 41 F OR BELOW CORRECTED.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
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03/24/2014 | Follow-up |
- Good Repair and Calibration
- Items:
- Utensil(s)
- Locations:
- kitchen
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed at time of inspection stab thermometer provided but the battery was dead. Correct by repair/replacing thermometer. Correct immediately a follow up will occur in about 10 days.,
- General violation description:
- 4-502.11 - (A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (B) FOOD TEMPERATURE MEASURING DEVICES shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. (Pf) (C) Ambient air temperature, water pressure, and water TEMPERATURE MEAURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
- Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- cooler(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed Main reach in cooler capicola, ham, turkey, roast beef, salami bacon at 46-47 F. When asked the manager stated that it was noticed that the cooler last night at around 10:00 pm was holding at 50 F no food temperatures were taken. Food was kept in cooler this morning when the store opened no temperatures were take of the meat. Meat has been out of temperature since yesterday. Potently hazardous food was discarded in my presence. Correct by holding potentially hazardous cold food at 41 F or below. Correct immediatly. A follow up will occur in about 10 days. ,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
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03/05/2014 | Routine |
| No violation noted during this evaluation. | 04/02/2012 | Routine Inspection |
| No violation noted during this evaluation. | 05/02/2011 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- All components of the ice machine have been cleaned and sanitized. Violation corrected.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Warewashing Chem.San., Temp/pH
- Comment:
- Chlorine solution is kept between 50-100ppm for sanitizing utensils and equipment. Corrected.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
|
05/27/2010 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- OBSERVED MOLD GROWTH ON THE UPPER INTERIOR COMPONENTS OF THE ICE MACHINE, AND ON THE LOWER WHITE PLASTIC PANEL INSIDE ICE BIN. REMOVE ALL COMPONENTS AND CLEAN AND SANITIZE THEM ACCORDING TO THE MANUFACTURER'S INSTRUCTION. THIS IS A REPEAT CRITICAL VIOLATION. COMPLETE AND RETURN THE RISK CONTROL PLAN AND A FOLLOW UP INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO CONFIRM COMPLIANCE. ,
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- OBSERVED 0PPM CHLORINE IN SANITIZE COMPARTMENT OF 3-COMPARTMENT SINK. KEEP THE CONCENTRATION BETWEEN 50-100PPM FOR PROPER SANITIZING. CORRECTED BY CHANGING SOLUTION AT TIME OF INSPECTION. ,
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- OBSERVED MISSING ATMOSPHERIC VACUUM BREAKER CAP IN THE UTILITY ROOM. REPLACE MISSING CAP AS SOON AS POSSIBLE, BUT NO LATER THAN THE NEXT ROUTINE INSPECTION.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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05/19/2010 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- ICE MACHINE IS CLEAN
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- System Maintained in Good Repa
- Comment:
- NO SEWAGE SMELL PRESENT. ACCORDING TO MANAGER, GREASE TRAP WAS CLEANED AND SANITIZED
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
11/16/2009 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- ICE MACHINE HAS MOLD IN ICE MAKING PARTS AND ICE BIN. CLEAN AND SANITIZE ICE MACHINE. EMPTY OR THAW ICE BEFORE CLEANING. FOOD CONTACT SURFACES MUST BE CLEAN AND SANITIZED CORRECT IMMEDIATELY,
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- A. STRONG SEWAGE SMELL COMING FROM 3 COMPARTMENT SINK AREA. CLEAN GREASE TRAP IF NECESSARY AND ELIMINATE ODOR. B. PROVIDE TOP TO MOP SINKS VACUUM BREAKER. TOP IS MISSING PLUMBING SYSTEM MUST BE MAINTAINED,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
11/06/2009 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- CUT TOMATOES AT 45 DEGREES ON PREP LINE COOLER. STACKED ABOVE RIM LINE OF PAN IN TOP PREP AREA. STACK BELOW RIM LEVEL AT KEEP AT 41 DEGREES OR LESS AT ALL TIMES CORRECT IMMEDIATELY,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- 0 PPM CHLORINE AT 3 COMPARTMENT SINK. FOR PROPER SANITATION 50 - 100PPM CHLORINE MUST BE PRESENT CORRECT IMMEDIATELY CORRECTED AT TIME OF INSPECTION BY ADDING CHLORINE TO WATER. 100 PPM CHLORINE NOW PRESENT CORRECTED
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Lighting, Intensity
- Items:
- Lighting intensity at work levels
- Problems:
- Less than
- Comment:
- LIGHT BULB IS NOT WORKING IN WALK IN COOLER. FIX LIGHT OR REPLACE LIGHT BULB WITH ONE THAT WORKS. CORRECT IMMEDIATELY,
- General violation description:
- 6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
- System Maintained in Good Repa
- Items:
- Plumbing system water line(s) hot
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- HOT WATER A T FRONT HAND WASHING SINK JUST SPURTS OUT. FIX HOT WATER SO IT FLOWS CONTINUOUSLY OUT OF FAUCET CORRECT IMMEDIATELY,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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06/02/2009 | Routine Inspection |
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