- Critical: Manual and Mechanical Warewash
- Comment:
- CORRECTED PERSON IN CHARGE CONTACTED CHEMICAL SUPPLIER AND SANITIZER IS PROPER SANITIZER FOR FOOD CONTACT SURFACES. LABEL POINTED OUT ON BACK OF BOTTLE STATES "FOOD CONTACT SANITIZING PERFORMANCE: THIS PRODUCT WAS EVALUATED IN WATER UP TO 500-PPM HARDNESS AND FOUND TO BE AN EFFECTIVE FOOD-CONTACT SURFACE SANITIZER".
- 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
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01/20/2015 | Follow-up |
- Critical: Discarding or Reconditioning U
- Items:
- Contaminated food(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Not discarded
- Corrections:
- Discard.
- Comment:
- A FOOD THAT IS UNSAFE MUST BE DISCARDED. OBSERVED AT TIME AND DATE OF INSPECTION COMMERCIALLY, PRE-PACKAGED, MANUFACTURED COLESLAW IN WALK IN COOLER BEYOND MANUFACTURER USE BY DATE OF 01/02/2015. FOOD IS ASSUMED TO BE UNSAFE IF BEYOND USE BY DATE UNLESSTHERE IS DOCUMENTATION THAT USE BY DATE IS FOR REASONS OTHER THAN FOOD SAFETY. DISCARD FOOD IF IT IS DETERMINED UNSAFE ACCORDING TO MANUFACTURER USE BY DATE. CONTAINER OF COLESLAW WAS DISCARDED AT TIME OF INSPECTION. , CORRECTED
- General violation description:
- 3-701.11 - (A) A FOOD that is unsafe, ADULTERATED, or not honestly presented as specified under 3-101.11 shall be reconditioned according to an APPROVED procedure or discarded. (B) FOOD that is not from an APPROVED source as specified under 3-201.11 through .17 shall be discarded. (C) READY-TO-EAT FOOD that may have been contaminated by an EMPLOYEE who has been restricted or excluded as specified under 2-201.12 shall be discarded. (D) FOOD that is contaminated by FOOD EMPLOYEES, CONSUMERS, or other PERSONS through contact with their hands, bodily discharges, such as nasal or oral discharges, or other means shall be discarded.
- Critical: Manual and Mechanical Warewash
- Items:
- Other chemical sanitizing solution concentration(s)
- Locations:
- 3-compartment sink(s)
- Problems:
- Not approved for use
- Corrections:
- Discontinue use. Provide approved source.
- Comment:
- A CHEMICAL SANITIZER USED FOR FOOD CONTACT SURFACES MUST BE USED IN ACCORDANCE WITH EPA-REGISTERED LABEL USE INSTRUCTIONS. OBSERVED NON-FOOD GRADE SANITIZER (SHURGUARD ULTIMATE 13) USED AND DISPENSED INTO SANITIZING COMPARTMENT OF 3-COMPARTMENT SINK. LABEL ON CONTAINER INDICATES THAT FOOD CONTACT SURFACES MUST NOT BE SANITIZED WITH THIS PRODUCT. MUST USE APPROVED SANITIZER FOR FOOD CONTACT SURFACES AND ADHERE TO MANUFACTURER'S INSTRUCTIONS FOR PROPER USE. CORRECT IMMEDIATELY, WILL FOLLOW UP WITHIN 10 DAYS.,
- 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
- Outside Receptacles
- Items:
- Waste receptacle(s) dumpster
- Locations:
- dumpster area
- Problems:
- With doors,lids or covers Left open
- Corrections:
- Keep closed.
- Comment:
- DUMPSTERS MUST HAVE TIGHT FITTING LIDS OR DOORS IN ORDER TO REDUCE ATTRACTION OF PESTS AND/OR RODENTS. OBSERVED DUMPSTER LID OPEN. KEEP LIDS CLOSED WHEN NOT IN USE.
- General violation description:
- 5-501.15 - (A) Receptacles and waste handling units for REFUSE, recyclables, and returnables used with materials containing FOOD residue and used outside the FOOD ESTABLISHMENT shall be designed and constructed to have tight-fitting lids, doors, or covers. (B) Receptacles and waste handling units for REFUSE and recyclables such as an on-site compactor shall be installed so that accumulation of debris and insect and rodent attraction and harborage are minimized and effective cleaning is facilitated around and, if the unit is not installed flush with the base pad, under the unit.
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01/05/2015 | Routine |
- Cleaning Ventilation Systems,
- Items:
- Ventilation system
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed dusty exhaust hoods above the conveyor ovens. Ventilation hoods must be kept clean. Clean to sight and touch as needed.
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no thermometers in the Victory reach-in feeezer, the sandwich cooler and the salad cooler. Provide conspicuous thermometers in each freezer and cooler. Thermometers were provided in my presence. Violation corrected.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
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01/08/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- COLD HELD CHOPPED LETTUCE FOUND ON PREP LINE COOLER AT 51 DEGREES F. ALL REQUIRED FOODS SHALL BE PROPERLY HELD AT 41 DEGREES F OR LOWER AT ALL TIMES. DISCARD LETTUCE IMMEDIATELY., ALL THREE LETTUCE CONTAINERS DISCARDED DURING TODAY'S VISIT. ITEM 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)
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THE TRUE REACH IN FREEZER GASKET IS SPLIT AND IN POOR REPAIR. ALL ITEMS SHALL BE IN SOUND OPERATING CONDITION. REPLACE TRUE COOLER GASKET WITHIN 90 DAYS.
- 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.
- Miscellaneous Sources of Conta
- Items:
- Food
- Problems:
- Adulterated/contaminated
- Corrections:
- Discard.
- Comment:
- BAGS OF CHIPS FOUND AT COOKLINE AREA WITH EXTREMELY STICKY SUBSTANCE ON EXTERIOR OF BAGS. ALL FOOD CONTAINERS AND PACKAGES SHALL BE IN SOUND CONDITION AT ALL TIMES. DISCARD ITEMS IMMEDIATELY., ITEMS CORRECTED-BAGS DISCARDED DURING TODAY'S INSPECTION.
- General violation description:
- 3-307.11 - Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
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01/30/2013 | Routine |
- Critical: Responsibility of Person in Ch
- Comment:
- EMPLOYEES EDUCATED ON THE BIG 5 FOODBORNE ILLNESSES ANSD SYMPTOMS
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
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02/15/2012 | Follow-up |
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Comment:
- SCREEN AND EDUCATE ALL EMPLOYEES ON THE BIG 5 FOODBORNE ILLNESSES AND SYMPTOMS..........EMPLOYEE WAS NOT AWARE OF THE REQUIRED 24 HOURS OF WELLNESS BEFORE RETURNING TO WORK AFTER AN ILLNESS WITH DIARRHEA OR VOMITING. PROVIDED OPERATOR WITH HEALTH FORMS 1A AND 1B FOR USE IN EMPLOYEE HEALTH EDUCATION AND TRAINING.,
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
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01/25/2012 | Routine Inspection |
| No violation noted during this evaluation. | 01/25/2011 | Routine Inspection |
| No violation noted during this evaluation. | 01/13/2010 | Routine Inspection |
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Stored in Less than 100-200 ppm quaternary ammonia
- Corrections:
- Store wiping cloths in 100-200 ppm quaternary ammonia.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
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07/08/2009 | Routine Inspection |
- Critical: Working containers, Common Nam
- Items:
- Working containers-toxics
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- Observed individual spray container without label as to content. Keep individual spray containers labeled with the common name of contents. Corrected by labeling at time of inspection.
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed food debris and soil on non-food contact surfaces of the slicer and food scales. Keep non-food contact surfaces of equipment clean.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- System Maintained in Good Repa
- Items:
- Plumbing system water line(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed a small leak on the faucet for the 1-compartment prep sink. Repair the leak by the next routine inspection.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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01/12/2009 | Routine Inspection |
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Repair or replace broken gasket on chest freezer. Insulation is exposed to outside. Repair by next routine inspection.
- 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.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Stored in Less than 100-200 ppm quaternary ammonia
- Corrections:
- Store wiping cloths in 100-200 ppm quaternary ammonia.
- Comment:
- Observed wiping cloths stored in buckets with 0ppm quaternary ammonium sanitizer. Store in sanitizer kept between 100-200ppm.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
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07/15/2008 | 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:
- 1. chicken salad in top loading reach in cooler at serving line (middle) at 50F. 2. sliced turkey in top loading "back load cooler" is at 47F, pepperoni at 46F, and chicken salad at 48F. Do not double pan these foods. 3. sliced turkey in bottom of back load cooler at 47F. Keep all potentially hazardous food at 41F or below. Monitor these units, do not use if unable to maintain food temp. of 41F or below. Revisit within 10 days to check compliance.,
- 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: Ready-to-Eat Food, Disposition
- Items:
- Ready to eat, potentially hazardous food(s)
- Problems:
- Improperly date marked Longer than 7 days stored at 41 degrees f After preparation
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- Sliced deli meats in walk in cooler were marked with a consume by date that is 8 days past the date of preparation, not 7 (1/7/07-1/14/07). The date of preparation counts as day 1, so use 6 days in between. (ex: 1/7/07-1/13/07). Correct immediately, and revisit within 10 days to check compliance. ,
- General violation description:
- 3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Recalibrate the food thermomter. It is reading 5-10 degrees off. Keep equipment properly calibrated and in good repair.
- 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.
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01/07/2008 | Routine Inspection |
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