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01/14/2020
Inspection, Routine
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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 cooked chicken and vegetables that are served raw 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 deli meats, cheeses, lettuce, and tomatoes.
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01/18/2019
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 did not have a Certified Food Protection Manager on staff.
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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): : The hand washing signage was not provided at the hand sink located next to the sandwich cooler.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments: 3-501.16(A)(2) Time/Temperature Control for Safety Food, Cold Holding (P): A shallow pan of sliced tomatoes stored within the cold top of the main sandwich cooler measured 46°F. The owner rapidly chilled the tomatoes and discussed using a deeper pan moving forward, violation corrected.
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P): A colander of bean sprouts stored on the drying basin of the food preparation sink measured 60°F. The owner rapidly chilled the bean sprouts, violation corrected.
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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): The following food items, opened or prepared over 24 hours prior to inspection, were not date marked within the stand up two door cooler: a container of salsa, a container of corn, a container of green chili, a container of grilled chicken, a bag of sliced turkey breast, and a container of meatballs. Re-inspection required.
The following food items, opened or prepared over 24 hours prior to inspection, were not date marked within the three-door low top cooler: several portioned bags of sliced turkey and a carton of milk. Re-inspection required.
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| 35 - Good Retail Practices |
| Approved thawing methods used |
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Inspector Comments: 3-501.13 Thawing (C): Ready-to-eat frozen diced chicken was observed thawing on the main food preparation table located in the rear of the kitchen.
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01/19/2018
Inspection, Routine
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: Glass cleaner was observed unlabeled in the dry storage room. Employee labeled the glass cleaner during inspection.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Cooked chicken was cooling in a tightly covered plastic container.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Non commercial grade food containers, rice cookers, and a crockpot were in use in the kitchen.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Shelf under a food preparation table was covered with contact paper. Potentially hazardous foods were stored in a glass front refrigerator approved for non-potentially hazardous foods only.
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01/08/2016
Inspection, Routine
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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: Pooled eggs in the cold top were 45°F, sliced cheese above the cold top inserts was 51°F.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: One unlabeled chemical bottle was present in the ware washing area.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Food was stored in non food grade containers throughout the facility. Two domestic crock pots were present at the facility.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The left door gasket on the cold top was torn. Contact paper was present on the shelf below the range. The caulking on the prep sink was in poor repair.
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| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
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Inspector Comments: A thermometer was not provided in the yogurt refrigerator in the customer area.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: A scoop without a handle was present in the bulk rice in the dry storage area.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: ASSE 1022 dual check valves were not provided on the water lines supplying the coffee machine and espresso machine. The left mens restroom hand sink drained slowly.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The wall above the 3-compartment sink was in poor repair.
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07/09/2015
Inspection, Routine
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: Raw shell eggs were stored above ready to eat lettuce in the kitchen 2-door refrigerator.
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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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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: Two employee beverages were present on the back kitchen prep counter.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: An unlabeled bottle of bleach was present in the back kitchen area.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: A domestic blender, crockpot, and cooker were present in the kitchen area. Two plastic food containers on the back kitchen utensil rack were cracked and no longer cleanable. Several non food grade containers were in use throughout the kitchen.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The caulking on the prep sink was in poor repair. The bottom shelf of the prep counter to the left of the back kitchen hand sink had peeling contact paper. The left door gasket on the cold top was torn.
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| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
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Inspector Comments: A thermometer was not provided in the glass door yogurt/milk refrigerator.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The right door gasket on the cold top was soiled.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The faucet base and faucet arm on the 3-compartment sink leaked. ASSE 1022 dual check valves were not provided on the water lines supplying the beverage machines behind the front service counter.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The wall above the 3-compartment sink was in poor repair.
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| 14e - Non-Critical |
| Physical Facilities: Ventilation |
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Inspector Comments: A type I vent hood was not provided over the 2 burner range used for cooking grease-producing foods.
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| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
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Inspector Comments: An unused cookie oven was present in the back kitchen area.
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07/07/2014
Inspection, Routine
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
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Inspector Comments: Cut lettuce in the cold top refrigerator was 58°F.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: A chemical squeeze bottle in the three-compartment sink was unlabeled.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Domestic food containers were being used to store customer food throughout the kitchen.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The paint on the two tiered shelf in the kitchen was peeling.
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| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
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Inspector Comments: The upright reach-in refrigerator thermometer was out of calibration.
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| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
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Inspector Comments: Single use food containers were being reused to store other food throughout the kitchen.
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07/15/2013
Inspection, Routine
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: The refrigerator racks in the reach-in refrigerator were rusty. A domestic rice cooker was present in the kitchen.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The shelf above the stove was lined with foil. The gaskets for the cold top reach-in refrigerator were split.
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| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
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Inspector Comments: Single use food containers and single use bags were being reused to store other food items throughout the kitchen.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The faucet of the three-compartment sink was leaking.
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| 14e - Non-Critical |
| Physical Facilities: Ventilation |
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Inspector Comments: The stove used for grease production lacked a proper ventilation hood.
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| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
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Inspector Comments: A bike was present in the dry store area.
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