Major Violations are critical risk factor violations that pose the highest risk of causing food poisoning (or foodborne illness). Major violations require immediate corrective action.
Minor Violations are critical risk factor violations that pose less risk of causing food poisoning (or foodborne illness). Minor violations do not warrant immediate verification of compliance.
Good Retail Practice violations are preventative measures that include practices and procedures that effectively control the introduction of hazards into food.
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Service
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Score
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Date
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ROUTINE INSPECTION
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10/31/2023
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Food contact surfaces: clean and sanitized
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099)
Inspectors Comments: Observed employee spray sanitizer on meat slicer then immediately proceed to wipe meat slicer with paper towel. Allow sanitizer adequate contact time for proper sanitization. Employee instructed to properly wash, rinse, and sanitize in use food contact surfaces at least every 4 hrs.
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ROUTINE INSPECTION
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04/25/2023
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Equipment/Utensils - approved; installed; good repair, capacity
All utensils and equipment shall be fully operative and in good repair. All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1-114130.5, 114132 )
Inspectors Comments: Observed tape on walk in door handle no longer easily cleanable. Repair door handle to make smooth, durable, and easily cleanable by 5/25/23.
Observed walk in door not staying completely closed. Repair to keep equipment in good working order by 5/25/23.
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ROUTINE INSPECTION
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01/11/2023
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Adequate ventilation and lighting; designated area, usage
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149, 114149.1, 114149.2, 114149.3, 114252, 114252.1)
Inspectors Comments: Observed grease and steam escaping the hood in the back prep area. Observed dust accumulation and heavy discoloration on ceiling immediately outside of hood. Operator states hood is properly functioning and grease is escaping due to oven doors opening. All equipment must be placed under hood with minimum 6" overhang beyond cooking equipment. Clean ceiling and maintain. Monitor ceiling for escaping grease and steam. Repair hood if necessary to properly remove grease and vapors from this facility.
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ROUTINE INSPECTION
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10/18/2022
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Toxic substances properly identified, stored, used
All poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, utensils, packing material and food-contact surfaces. (114254, 114254.1 114254.2)
Inspectors Comments: Observed chemical spray bottle stored on shelf with food next to prep sink. Operator relocated chemical away from food to prevent contamination.
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ROUTINE INSPECTION
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06/15/2022
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Time as a public health control (TPHC); procedures & records
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained. (114000)
Inspectors Comments: Observed pizza held out of temperature control. TPHC log missing entry for day of inspection. Operator logged time food was prepared. Maintain TPHC logs to prevent time and temperature abuse.
Equipment/Utensils - approved; installed; good repair, capacity
All utensils and equipment shall be fully operative and in good repair. All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1-114130.5, 114132 )
Inspectors Comments: Observed deli display fridge sliding glass door missing part of plastic molding causing a gap in the closure. Repair door to keep unit in good working order by 6/29/22.
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ROUTINE INSPECTION
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07/09/2021
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Proper hot and cold holding temperatures
Potentially hazardous foods (PHF) shall be held at or below 41/ 45#F or at or above 135#F. (113996, 113998, 114037, 114343)
Inspectors Comments: 1. Measured two containers of ribs portioned for to go service set on top of the trays behind the deli service windows between 118F-124F. The cook stated that the ribs were heated and held out since approximately 1.5 hours prior. The ribs were returned to the back preparation area to reheat to a minimum of 165F. Maintain potentially hazardous foods at 135F or above while hot holding.
2. Measured multiple pieces of baked chicken and fried chicken wings from 112F-125F at the top layers of the pan. The written log noted that the chicken was heated approximately two hours prior. Maintain potentially hazardous foods at 135F or higher while hot holding. The wings were returned to the back preparation area and it was verified that the chicken was heated above 165F (181F measured).
It was observed that the pieces of chicken which measured out of compliance were at the top layer of the pan. It was discussed with the person in charge that the heating element of the hot holding unit is only at the bottom of the unit. With the open configuration of the hot holding unit, limit how much food is layered in order to maintain an internal temperature of 135F.
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ROUTINE INSPECTION
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02/27/2020
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Floors, walls and ceilings: built and maintained
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), 114266, 114271)
Inspectors Comments: Observed flooring in Deli Service area in poor repair missing floor tile exposing raw concrete surface area.
Repair and replace floor tile or coat concrete surface with a food grade coating that smooth and easily cleanable.
Plumbing; proper backflow devices
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114192, 114193, 114193.1, 114199, 114201, 114269)
Inspectors Comments: Observed water filter leaking water behind oven and fry station in kitchen area.
Repair and or Replace broke filter.
All plumbing and fixtures shall be in good repair.
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ROUTINE INSPECTION
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11/18/2019
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ROUTINE INSPECTION
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08/01/2019
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Proper hot and cold holding temperatures
Potentially hazardous foods (PHF) shall be held at or below 41/ 45#F or at or above 135#F. (113996, 113998, 114037, 114343)
Inspectors Comments: Observed a tray of Meat Balls and a tray of Meatloaf and a tray of Chicken Salad all out of temp at a temperature between 44-47 degrees F for more than 4 hours.
The Operator voluntarily discarded the food out of temp.
All POTENTIALLY HAZARDOUS FOODS shall be maintained at or above 135 degrees F or above or at 41 degrees F.
or below. Monitor holding temperatures
throughout the day to ensure proper holding temperatures are maintained.
Repair or Replace unit if needed.
Thermometers provided and accurate within 2 degrees
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available. A thermometer +/- 2°F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
Inspectors Comments: Observed display thermometer on walk in cooler to be not working properly.
provide an accurate display thermometer on and with in the unit.
A thermometer shall be readily visible and provided in the warmest part of each refrigeration unit.
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ROUTINE INSPECTION
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05/10/2019
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Proper hot and cold holding temperatures
Potentially hazardous foods (PHF) shall be held at or below 41/ 45#F or at or above 135#F. (113996, 113998, 114037, 114343)
Inspectors Comments: 1. Observed a tray of meatloaf and a tray of pasta salad placed inside cold holding display cooler at 47F for 1.5 hours per manager.
2. Observed a container of salmon at 47F and a container of diced turkey at 46F inside the salad bar cold top for 1 hour per manager.
Maintain all potentially hazardous foods at or below 41F or at or above 135F.
Corrective action: food items were relocated to the walk in cooler at the time of inspection.
Thermometers provided and accurate within 2 degrees
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available. A thermometer +/- 2°F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
Inspectors Comments: Observed walk in cooler display thermometer to be inoperable.
Provide an accurate display thermometer in all refrigeration units that is affixed to be readily visible and to indicate the air temperature in the warmest part of the unit.
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ROUTINE INSPECTION
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08/22/2017
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Adequate handwashing facilities supplied & accessible
Handwashing facilities must be provided. Handwashing soap and towels or drying device shall be provided in dispensers; dispensers shall be maintained in good repair. Handwashing facilities shall be clean, unobstructed, and accessible. (113953, 113953.1, 113953.2,114067(f))
Inspectors Comments: DISCONTINUE BLOCKING ACCESS TO HAND WASHING SINK, AT ONCE.
OBSERVED BOTTLE OF CHEMICALS AND UTENSILS STORED INSIDE HAND WASHING SINK, INSIDE BACK FOOD PREPARATION AREA.
Plumbing; proper backflow devices
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114192, 114193, 114193.1, 114199, 114201, 114269)
Inspectors Comments: REPAIR BROKEN HOT WATER HANDLE AT HAND WASHING SINK, INSIDE FRONT FOOD PREPARATION AREA.
FACILITY HAS THREE OTHER FUNCTIONAL HAND WASHING SINKS INSIDE DELI FOOD PREPARATION AREA.
Floors, walls and ceilings: built and maintained
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), 114266, 114271)
Inspectors Comments: REPAIR/RENOVATE DETERIORATED BASE COVING TILES OUTSIDE OF WALK IN COOLER. ALL SURFACES SHOULD BE SMOOTH AND EASILY CLEANABLE.
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ROUTINE INSPECTION
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12/06/2016
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Proper hot and cold holding temperatures
Potentially hazardous foods (PHF) shall be held at or below 41/ 45#F or at or above 135#F. (113996, 113998, 114037, 114343)
Inspectors Comments: A. Measured Greek Pasta Salad out of temperature inside merchandiser refrigerator at 45-46F.
B. Measured grilled chicken out of temperature inside merchandiser hot holding unit at 130F.
Maintain hot holding at/above 135F and cold holding at/below 41F.
Food separated and protected
All food shall be separated and protected from contamination. (113980, 113984(a, b, c, d, f), 113986, 114060, 114067, 114073, 114077, 114143)
Inspectors Comments: Observed open flour/batter bags open and uncovered on shelving next to walk in refrigerator.
Equipment/Utensils - approved; installed; good repair, capacity
All utensils and equipment shall be fully operative and in good repair. All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1-114130.5, 114132 )
Inspectors Comments: Observed build up of debris on hot hold merchandiser unit between the pull out table.
Equipment, utensils and linens: storage and use
All clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces. Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074, 114178, 114172, 114081, 114185, 114119)
Inspectors Comments: Observed unsecured CO2 tank next to soda machine.
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ROUTINE INSPECTION
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01/28/2015
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Adequate handwashing facilities supplied & accessible
Handwashing facilities must be provided. Handwashing soap and towels or drying device shall be provided in dispensers; dispensers shall be maintained in good repair. Handwashing facilities shall be clean, unobstructed, and accessible. (113953, 113953.1, 113953.2,114067(f))
Inspectors Comments: Observed paper towel dispensers in the deli dept to be supplied with paper towels but not dispensing properly. Paper towel rolls were available and placed adjacent to the hand washing area. The store manager observed that the dispenser was jammed. Both paper towel dispensers were repaired during the inspection.
Thermometers provided and accurate within 2 degrees
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available. A thermometer +/- 2°F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
Inspectors Comments: Provide a back up thermometer for the under counter refrigerator near the slicers. A back up thermometer was provided during the inspection.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: Properly clean and maintain the following: 1)storage shelf under the hot holding unit in the deli from food debris build up. 2) the exterior face of the microwave and handle from food build up. Both areas were cleaned during the inspection.
Toxic substances properly identified, stored, used
All poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, utensils, packing material and food-contact surfaces. (114254, 114254.1 114254.2)
Inspectors Comments: Discontinue storing chemicals next to multi use utensils in the dry storage area near the 3 compartment sink in the deli dept. The multi use utensils were removed from the shelf during the inspection.
Plumbing; proper backflow devices
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114192, 114193, 114193.1, 114199, 114201, 114269)
Inspectors Comments: 1) Provide an air gap of at least 1 inch between the drain line of the walk in unit and top rim of the floor sink.
2) Eliminate water leak from the water connection on the wall next to the 3 compartment sink.
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ROUTINE INSPECTION
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08/19/2014
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Consumer advisory provided for raw or undercooked foods
Ready-to-eat food containing undercooked food or raw egg and unpackaged confectionery food containing more than 1/2% alcohol may be served if the facility notifies the consumer. (114012, 114093)
Inspectors Comments: Facility does not have consumer advisory for eating raw sushi
Wiping cloths: properly used and stored
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1, 114185.3)
Inspectors Comments: Sushi station does not have wiping cloth stored in sanitizer bucket.
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