- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- BOXES OF RAW EGGS STORED ABOVE MANY OTHER FOODS IN WALK IN COOLER. ALL RAW FOODS SHALL BE SEPARATED. SEPARATE EGGS IMMEDIATELY., CORRECTED TODAY VIA SEPARATION OF RAW EGGS FROM OTHER FOOD PRODUCTS.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Locations:
- walk in freezer(s) floor
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Food Storage
- Items:
- Food item(s) in storage
- Locations:
- walk in freezer(s)
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- Do not meet requirements of rule
- Corrections:
- Repair/replace to meet requirements of rule.
- Comment:
- THE COOKLINE OVEN MAKES A VERY LOUD NOISE WHEN RUNNING. THIS IS A SAFETY AND REPAIR ISSUE. ALL EQUIPMENT SHALL BE IN GOOD REPAIR. REPAIR OVEN IMMEDIATELY AS REQUIRED AND FOR SAFETY OF STAFF.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
|
05/06/2015 | Routine |
| No violation noted during this evaluation. | 11/12/2014 | Routine |
| No violation noted during this evaluation. | 05/13/2014 | Routine |
| No violation noted during this evaluation. | 12/05/2013 | Follow-up |
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- 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
|
11/14/2013 | Routine |
| No violation noted during this evaluation. | 05/07/2013 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- THE ICE MAKER WAS CLEANED, WASHED, RINSED AND SANITIZED. VIOLATION HAD BEEN 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
|
11/28/2012 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- Noticed scaling and rust spots inside the ice maker. Empty the ice machine, scrub, wash, rinse and sanitize all the food contact and non food contact surfaces. A follow up inspection will be conducted with in 10 days.,
- 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
|
11/09/2012 | Routine Inspection |
| No violation noted during this evaluation. | 05/08/2012 | Routine Inspection |
| No violation noted during this evaluation. | 10/27/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- 1. THE WIC WAS AT 37F AND THE CHEESE WAS AT 39F. THE TEMPERATURE WAS LOWERED. VIOLATION HAD BEEN CORRECTED. 2. THE TWO DOOR REACH IN COOLER WAS AT 42.5F AND THE COTTAGE CHEESE WAS AT 40F. THE COOLER WAS CHARGED WITH REFRIGERANT. VIOLATION HAD BEEN 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)
|
05/02/2011 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE TWO FOLLOWING COOLERS WERE OUT OF TEMPERATURE. MAKE SURE THEY MAINTAIN UNDER 41F. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. DISCARD THE FOOD THAT ARE MORE THAN 41F AND STORED FOR MORE THAN 4 HOURS. 1. WALK IN COOLER: THE AIR TEMPERATURE WAS AT 42.9F AND THE SHREDDED CHEESE WAS AT 43.9F AND THE POTATO WAS AT 43.5 F. POTENTIALLY HAZARDOUS FOOD SHALL BE STORED UNDER 41F. 2. THE TWO DOOR REACH IN COOLER WAS AT 42.5F AND THE MILK WAS AT 43F AND THE HALF & HALF WAS AT 42.4 F. HOLD THE PHF UNDER 41F. ,
- 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)
|
04/27/2011 | Routine Inspection |
- Critical:
- Items:
- Food
- Locations:
- walk-in cooler(s)
- Problems:
- Not protected From contamination
- Corrections:
- Protect against contamination
- Comment:
- GFS bag of cheddar cheese has green mold growth throughout entire product. Item discarded when discovered today.
- General violation description:
- 3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under 3-601.12, honestly presented.
- Critical: Safe/Unadult./Honestly Present
- Items:
- Food
- Locations:
- walk-in cooler(s)
- Problems:
- Not protected From contamination
- Corrections:
- Protect against contamination
- Comment:
- GFS bag of cheddar cheese has green mold growth throughout entire product. Item discarded when discovered today.
- General violation description:
- 3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under 3-601.12, honestly presented.
- Items:
- Food item(s) in storage
- Locations:
- walk in freezer
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- Items:
- Physical facilities
- Locations:
- utility sink
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Clean out clogged drain with water in flood bowl for proper draining of water.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Food storage
- Items:
- Food item(s) in storage
- Locations:
- walk in freezer
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- Repairing
- Items:
- Physical facilities
- Locations:
- utility sink
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Clean out clogged drain with water in flood bowl for proper draining of water.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
10/19/2010 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- All cited food contact surfaces of equipment have been cleaned and sanitized. Observed clean to sight and touch. 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
|
05/03/2010 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED SOILED FOOD CONTACT SURFACES OF EQUIPMENT: 1. PINK MOLD GROWTH PRESENT ON THE STAINLESS STEEL PANEL INSIDE THE ICE MACHINE'S ICE BOX. REMOVE ALL COMPONENTS, INCLUDING THE UPPER INTERIOR COMPONENTS AND CLEAN AND SANITIZE THEM ACCORDING TO THE MANUFACTURER'S INSTRUCTION. 2. DRIED FOOD DEBRIS PRESENT ON THE SLICER BLADE AND FOOD CONTACT SURFACES. CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES. 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
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04/21/2010 | Routine Inspection |
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