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07/11/2022
Inspection, Routine
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| 01 - Foodborne Illness Risk Factors |
| Person in charge present, demonstrates knowledge, and performs duties |
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Inspector Comments:
2-102.11(A) Demonstration (Pf)
The person in charge did not exhibit demonstration of knowledge in the following areas: stating the required food temperatures for safe cooking of eggs, and stating the required temperatures and times for safe refrigerated storage and cooling. The person in charge was not performing their duties in the following areas: determining that foods were from approved sources, verifying foods were maintained at required temperatures, and making sure employees were properly sanitizing cleaned multi use equipment and utensils.
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| 05 - Foodborne Illness Risk Factors |
| Procedures for responding to vomiting and diarrheal events |
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Inspector Comments:
2-501.11 Clean-up of Vomiting and Diarrheal Events (Pf)
The facility could not provide vomit/fecal cleanup procedures.
Corrective action: The operator was provided a handout with the above procedures.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments:
5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf)
Upon inspection, a funnel was stored in the basin of the front hand sink.
Corrective action: The funnel was removed from the hand sink.
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| 11 - Foodborne Illness Risk Factors |
| Food obtained from approved source |
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Inspector Comments:
3-201.11 Compliance with Food Law (P)
Cake jars near the register that are prepared in a home kitchen were offered for human consumption in the establishment.
Corrective action: The person in charge was instructed that food items prepared in a home kitchen may not be sold to the public in a retail food establishment. The cake jars were put in a morgue area.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments:
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (P)
Upon inspection, the facility could not provide any sanitizer for food contact surfaces.
Corrective action: The person in charge agreed to use only disposable items until sanitizer could be obtained. Chlorine bleach was purchased during the inspection.
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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, Hot and Cold Holding (P)
Cannolis with cream cheese filling (74°F) in the front display unit were above 41°F.
Corrective action: The cannolis were moved to a refrigeration unit to cool.
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| 43 - Good Retail Practices |
| In-use utensils: properly stored |
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Inspector Comments:
3-304.12 In-Use Utensils, Between-Use Storage (C)
Mixing spoons near the espresso machine were stored in 81°F water.
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| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
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Inspector Comments:
4-302.14 Sanitizing Solutions, Testing Devices (Pf)
The facility could not provide test strips for sanitizer.
Corrective action: The person in charge was instructed on the importance of having sanitizer test strips. The inspector gave the person in charge test strips to use until they could acquire their own.
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03/30/2016
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: Milk, sandwich meats, and potato salad were 44°F in the single door standing reach in cooler.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Several non commercial grade plastic containers were being used for food storage in the facility.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Several utensils were being stored between the wall and the wire shelf above the three compartment sink.
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03/10/2015
Inspection, Routine
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| 03a - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly cool foods to 41°f or less |
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Inspector Comments: Quiche muffins cooling on top of the oven were 108°F after less than 2 hours of cooling.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: A spray bottle of water stored near the mopsink was unlabeled as to its contents.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The drain pipe on the three compartment sink was leaking.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: A light above the display case was not functioning.
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