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11/15/2021
Inspection, Routine
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments: Multiple items throughout the facility were not properly marked with a preparation date or use by date to be used within 7 days from preparation.
Corrective action: Proper date marking requirements and procedures were discussed with the person in charge.
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| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
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Inspector Comments: Chlorine test strips capable of measuring chlorine residue in a sanitizer solution were not provided.
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08/13/2018
Inspection, Routine
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: Multiple employee twist top beverages were stored with food throughout the kitchen. Inspector had employee move the employee beverages 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: Cut melon was stored at 46°F on a food preparation table in the kitchen. Inspector had employee cool the cut melon to 41°F or below in an ice bath before returning.
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| 07b - Critical |
| Pest Control: Pesticide application |
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Inspector Comments: Fly strips were located directly above the food preparation table in the kitchen. Inspector had employee move the fly strips to an approved location.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Customer food was stored on the floor in the back of the kitchen.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The door gasket of the small reach in refrigerator in the kitchen was soiled with food debris.
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07/15/2016
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: Unwholesome moldy strawberries were observed stored with wholesome strawberries in the reach-in refrigerator in the back storage room.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: Unapproved employee twist-top beverage containers were observed stored on and next to customer food items in near the three compartment sink.
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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: Parmesan cheese (68°F) from a container stating to "refrigerate after opening" was not stored at or below 41°F for less than 4 hours on a food preparation table by the handsink in the kitchen.
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| 04a - Critical |
| Sanitation: Manual |
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Inspector Comments: An employee was observed not meeting the minimum contact time of 2 minutes for dish sanitizing with bleach during active manual warewashing, with a contact time of 2 seconds.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: Food containers throughout the facility were unlabeled as to their contents.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Non-commercial grade crock-pots and blenders were observed in the kitchen. Non-food grade containers were observed in use throughout the facility.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: A torn door gasket was observed at the two-door reach-in refrigerator by the ice machine.
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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 available in the sliding door reach in refrigerator at the front counter.
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| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
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Inspector Comments: A wiping cloth was observed stored out of sanitizer solution in the restroom and on a food preparation table in the kitchen.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: A scoop handle in the parmesan cheese container at the food preparation table by the kitchen hand sink was in direct contact with food.
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| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
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Inspector Comments: Re-use of single serve containers was observed throughout the facility.
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08/07/2015
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: Diced tomatoes were 56°F and cut lettuce was 60°F for less than four hours on the back room food preparation table.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Domestic food equipment was stored and being used in the food preparation area.
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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 to the front display cooler.
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08/04/2014
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: Milk (44°F), sour cream (44°F), and cut melon (44°F) were all above 41°F in the glass door cooler.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: Soap was not provided to the handsink.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: Clear plastic liquid bottles were unlabeled as to their contents.
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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 to the glass door cooler.
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| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
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Inspector Comments: Single service tasting spoons were stored at opposing ends in a container near the display freezers.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: The light was not functioning in the glass door cooler.
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09/04/2013
Inspection, Routine
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| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
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Inspector Comments: An employee was observed handling ready to eat cucumbers using barehand contact. Wear gloves when handling ready to eat foods. Handout left on-site. Corrected on site.
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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: Cut melons in the front counter glass display case were 47°F for less than 4 hours. Ensure all potentially hazardous foods are kept at 41°F or below at all times.
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| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
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Inspector Comments: Both of the two door glass reach in coolers in the dry storage area were not provided with thermometers.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: A severe ice build up was present in the glass reach in display case at the front counter.
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| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
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Inspector Comments: Single service cups were stored on the floor in the dry storage area.
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