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03/15/2022
Inspection, Routine
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments:
2-102.12(A) Certified Food Protection Manager (C)
The facility did not have a certified food protection manager.
Corrective action: Inspector provided the certified food protection manager handout in english and spanish.
|
| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
|
Inspector Comments:
3-202.15 Package Integrity (Pf)
A dented can of strawberry preserves was stored with wholesome cans in the dry storage area.
Corrective action: The can was discarded.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments:
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
Individually packaged cream cheese (63-65°F) requiring refrigeration per the manufacturer instructions and shredded cheese (67°F) were stored above 41°F along the self service buffet line.
Corrective action: Discussed cold holding techniques with the person in charge. The items were placed on ice.
Half and half (47°F) was stored above 41°F next to the coffee makers at the coffee station.
Corrective action: Discussed cold holding techniques with the person in charge. The half and half was discarded.
|
| 35 - Good Retail Practices |
| Approved thawing methods used |
|
Inspector Comments:
3-501.13 Thawing (C)
Green chili was improperly thawing at room temperature next to the ice machine.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments:
3-305.11 Food Storage-Preventing Contamination from the Premises (C)
Coffee filters were stored unprotected from contamination on the coffee makers next to the preparation sink.
|
| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
|
Inspector Comments:
4-302.13 Temperature Measuring Devices, Manual and Mechanical Warewashing (Pf)
High temperature test strips or a high temperature measure device were not available to test the sanitizing cycle of the dish machine.
Corrective action: Discussed purchasing test strips with the person in charge. Inspector provided test strips for reference.
|
|
05/07/2021
Inspection, Routine
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments:
3-305.11 Food Storage-Preventing Contamination from the Premises (C)
- Ready to eat apples were stored unwrapped in a basket on the food service line.
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments:
5-205.15 System Maintained in Good Repair (C)
- The drain pipe below the wash basin on the three compartment sink was leaking upon inspection.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments:
6-501.110 Using Dressing Rooms and Lockers (C)
- Numerous employee personal items were stored above consumer water bottles in the dry storage room.
|
|
06/17/2019
Inspection, Routine
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments:
6-301.14 Handwashing Signage (C)
- Hand washing signage was not present at the hand sink in the kitchen.
Corrective action: The inspector provided signage.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments:
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
- Peach yogurt (48°F) measured greater than 41°F in the reach-in refrigerator in the buffet area.
Corrective action: The person in charge turned down the temperature on the unit.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments:
7-201.11 Separation-Storage (P)
- An oven cleaner chemical was stored on a shelf above coffee packets in the dry storage room.
Corrective action: The person in charge moved the chemical to the bottom shelf.
|
| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
|
Inspector Comments:
4-302.13 Temperature Measuring Devices, Manual and Mechanical Warewashing (Pf)
- A high temperature measuring device for the dish machine was not available upon inspection.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments:
6-501.12 Cleaning, Frequency and Restrictions (C)
- The caulking on the mop sink was soiled.
|
|
07/25/2018
Inspection, Routine
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An unapproved twist top employee beverage was stored above milk in the reach-in refrigerator in the kitchen.
Corrective action: The person in charge moved the bottle to an approved location.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: 2% milk measured 52°F and fat free milk measured 47°F in the reach-in refrigerator in the kitchen.
Corrective action: The person in charge rapidly cooled the food items in the reach-in freezer.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The caulking on the mop sink was soiled.
|
