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10/21/2019
Inspection, Routine
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C) - The facility was not able to provide proof that a Certified Food Protection Manager was associated with the establishment. Corrective Action: Facility to provide a Certified Food Protection Manager certificate from an approved place to the inspector within 90 days. Handout on approved classes provided.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: 6-301.14 Handwashing Signage (C) - Signs that state that employees must wash hands were not provided to hand sinks throughout the facility.
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| 19 - Foodborne Illness Risk Factors |
| Proper reheating procedures for hot holding |
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Inspector Comments: 3-403.11 Reheating for Hot Holding (P) - TTCS food items were not reheated to 165°F prior to placing into the steam table. Corrective Action: Soups to be reheated in the microwave and then placed in the steam table.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments: 3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) - Foods, such as lunch meats, cheeses, cut tomatoes, cut lettuce, tuna, soups, etc. that were considered in need of time/temperature control, were ready-to eat, and were kept for longer than 24 hours were not marked with a discard date of 7 days. Corrective Action: Facility was provided guidance and instructed to begin date marking procedures.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments: 4-501.11 Good Repair and Proper Adjustment-Equipment (C) -The door gasket on the left door of the 2-door refrigerator in the back was torn.
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12/11/2018
Inspection, Routine
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: Gloved employee failed to remove gloves and wash hands after changing tasks several times. Corrective Action: Discussed proper hand washing and glove use with employees.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: Employee beverages were stored next to ready-to-eat bread located near to the food preparation sink. Correct Action: The employee beverages were moved to an approved location.
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| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
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Inspector Comments: Two containers of cottage cheese measured 52°F and a container of milk measured 50°F in the tall reach in refrigerator located in the back of the kitchen area. Corrective Action: The items were discarded and the cooler was reorganized to increase airflow.
Re-inspection required.
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| 04a - Critical |
| Sanitation: Manual |
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Inspector Comments: The sanitizing solution located within the three-compartment sink measured less than 50ppm residual chlorine. The inspector noted that food contact surfaces were actively being sanitized at the time of measurement. Corrective action: The manager on duty mixed new sanitizing solution to the proper concentration.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: The following items were stored next to single service food containers located to the right of the steam table: lotion, hand sanitizer, and medication. Corrective Action: The items were moved to an approved location.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: Several squeeze bottles containing food were not labeled as to their contents throughout the kitchen.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: A box of tomatoes and several boxes of cans were stored on the floor under the rear food preparation table.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Several gaskets on refrigeration units were torn throughout the kitchen.
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| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
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Inspector Comments: The in-place sanitizing solution measured less than 50 ppm chlorine residual in the ware washing area. Wiping clothes were stored out of sanitizing solution when not in use throughout the kitchen.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Single service utensils were stored with their food contact surface pointing up in the customer self service area.
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| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
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Inspector Comments: Single service items were stored on the floor in boxes next to the steam table in the front kitchen area.
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12/15/2016
Inspection, Routine
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: An employee washed her hands for less than 15 seconds.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: An employee washed her hands for less than 20 seconds.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An employee beverage was on a food preparation table next to open customer food.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: Paper towels were not provided at the back hand sink.
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| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
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Inspector Comments: A phone was stored on a food preparation table.
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04/15/2015
Inspection, Routine
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: An employee was observed putting on gloves without first washing hands.
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| 03b - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly heat foods to 165°f or greater |
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Inspector Comments: The following foods were not reheated to 165 F prior to placement in the steam table: green chili 25 F, green chili 122 F, sausages 114 F.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: Hot water was not provided at the mop sink.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: A domestic rice cooker was present on the cook line.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The door gaskets on the cold top were torn.
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| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
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Inspector Comments: The wiping cloth bucket on the cook line contained less than 50 ppm chlorine.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The mop sink was not caulked to the wall. The faucet base on the hand sink leaked. The faucet base on the prep sink leaked.
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10/24/2014
Inspection, Routine
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: Raw egg wash was stored above mayonnaise in the cold top reach in refrigerator.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: A twist top employee beverage and an open employee beverage were stored next to customer food in the back room.
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| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
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Inspector Comments: Chicken salad and egg salad in the cold top refrigerator were 47-50°F.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: A door gasket of the three-door reach-in refrigerator was torn.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: Clean food containers in the back prep room were stacked wet.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The back dump sink faucet was leaking.
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10/16/2013
Inspection, Routine
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An employee beverage was stored next to the panini press in the kitchen. An employee beverage was stored next to cookies in the register area.
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| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
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Inspector Comments: Diced lettuce in the salad bar was 44°F.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The door gaskets to the three-door reach-in refrigerator under the toaster were torn.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The prep sink faucet was leaking.
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