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05/08/2019
Inspection, Routine
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C) - Wiping were stored out of sanitizer solution when not in use on the grill line cutting board.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: 4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C) - The caulking on the grill line hand sink closest to the office area was in poor repair.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments: 4-602.13 Nonfood Contact Surfaces (C) - The floor under the central kitchen preparation area under the cold top coolers and steam table were heavily soiled with food debris.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-201.11 Floors, Walls and Ceilings-Cleanability (C) - The paint on the wall in the corner of the meat department was no longer smooth and easily cleanable.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments: 6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking (C) - An employee beverage was stored with customer food items in the desert cooler in the front service area.
6-501.110 Using Dressing Rooms and Lockers (C) - Employee belongings were stored with single-service articles on the dry storage rack near the front service area.
|
|
01/18/2019
Inspection, Routine
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C) - A certified food protection manager certificate was not available for review at the time of the inspection. Follow-up needed.
|
| 05 - Foodborne Illness Risk Factors |
| Procedures for responding to vomiting and diarrheal events |
|
Inspector Comments: 2-501.11 Clean-up of Vomiting and Diarrheal Events (Pf) - A policy for clean-up of vomiting and fecal events was not available at the time of the inspection. Inspector provided handout to utilize for the procedures. Corrected on-site.
|
| 09 - Foodborne Illness Risk Factors |
| No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed |
|
Inspector Comments: 3-301.11 Preventing Contamination from Hands (C) - Scoops without handles were present in the grain stored in the black bulk storage bin and in the teriyaki sauce in the dry storage area of the deli department. Corrective Action: Acquire scoops with permissible handles to prevent soiled hands from coming in contact with food product. Corrected on-site.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments: 6-301.14 Handwashing Signage (C) - Hand washing signs were not provided at hand washing sinks throughout the facility. Follow-up needed.
|
| 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) Meat broth in the down stairs walk-in cooler was tested at 50°F. Meat broth was moved to freezer to become 41°F or below. Corrected on-site.
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments: 3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) - Cooked chicken in the upstairs walk-in cooler were not date-marked with a discard date. Date-marking was discussed with manager and discard dates for Time/Temperature Control for Safety food items will be included on stickers in the future. Corrected on-site.
|
| 36 - Good Retail Practices |
| Thermometer provided & accurate |
|
Inspector Comments: 4-204-112 Temperature Measuring Devices-Functionality (C) - Ambient air thermometers were not present in cold-holding units throughout the facility.
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| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C) Wiping cloth buckets were stored on the floor throughout the facility.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: 4-402.12 Fixed Equipment, Elevation or Sealing (C) Caulking on fixed sinks and other equipment throughout the facility was cracked, molded, or in disrepair.
4-202.16 Nonfood-Contact Surfaces (C) - Tape used to secure the sprayer in the deli dish pit was not constructed to be smooth and easily cleanable.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments: 4-602.13 Nonfood Contact Surfaces (C) Reach-in coolers throughout the facility were not cleaned frequently to prevent buildup of residue.
4-602.13 Nonfood Contact Surfaces (C) - Ceilings above the deli cooks line and the bakery prep area were soiled with dust.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-101.11 Surface Characteristics-Indoor Areas (C) - Paint above the 2 compartment sink in the meat department was in poor repair. Floor seal in the meat department was in poor repair. Floor tiles near the side door in the deli area were missing.
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|
01/31/2018
Inspection, Routine
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Containers of raw chicken were stored above ready-to-eat vegetables in the glass reach in refrigerator next to the preparation sink.
Corrective Action: Store raw animal products beneath any ready-to-eat food items. The raw chicken was moved to the bottom shelf away from all ready-to-eat products.
|
| 01e - Critical |
| Food Source: Date marking |
|
Inspector Comments: Vacuum sealed beef was not labeled with a packaged date in the walk-in refrigerator.
Corrective Action: Discussed proper labeling requirements for vacuum sealed products. A follow-up will be conducted to ensure all items are properly dated.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Several commercially prepackaged containers of sliced salmon measured 47 - 51 degrees F in the open air display refrigerator on the main grocery floor.
|
| 04b - Critical |
| Sanitation: Mechanical |
|
Inspector Comments: THe dish machine final sanitizing rinse measured less than 50 ppm chlorine residual.
Corrective Action: Ensure the dish machine has a chlorine residual of 50-200 ppm. Ecolab was called to come service the machine and a follow-up inspection will be conducted.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: The mop sink was not provided with proper backflow protection.
Corrective Action: The screw-on atmospheric vacuum breaker was placed back on the faucet.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: A box of potatoes was stored directly on the floor outside of the walk-in freezer. Cooked beef (45°) was tightly covered while cooling in the reach-in refrigerator at the West end of the cook line. Food was stored directly on the floor in the basement walk-in refrigerator. Food was stored directly on the floor in the basement walk-in freezer.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The door gasket on the reach-in refrigerator to the left of the cook line cold-top was ripped. The door on the mop closet was in poor repair. The lower metal storage shelf below the meat preparation table in the meat processing room was severely rusted. Raw wood shelving was present in the meat preparation room.
|
| 11c - Non-Critical |
| Testing Devices: Chemical test kits provided and accessible |
|
Inspector Comments: Quaternary ammonium test strips were not provided.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The wall mounted vegetable dicer was soiled with grime.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The milk crates stacked on the cook line used as shelving were soiled with grease and food debris. The caulking behind the sprayer across from the cook line was soiled with black mold. The walk-in freezer door gasket was soiled with grime.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The right facing hand sink in the womans public restroom was slow to drain.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor beneath the cook line appliances were soiled with grime. The ceiling at the West end of the cook line was soiled with grease. The ceiling in the bakery area was soiled with dust. The vegetable dicer was mounted to a piece of wood that was not smooth and easily cleanable. The wall around the back kitchen door by the dish area was chipped and in poor repair. The wall directly inside the dry storage entrance was soiled with food debris. The floor inside the left facing walk-in refrigerator in the meat processing room was heavily soiled with food residue. The FRP along the south wall in the meat processing room was warped and pulling away from the wall. Various debris was present below the storage shelves in the basement walk-in refrigerator. Several ceiling tiles were out of place or missing in the basement area.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Light shields were not provided above the deli hand sink lights or in the passover kitchen lights. Lights were not operational in the basement walk-in refrigerator.
|
|
08/02/2017
Inspection, Critical Item
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: A shut-off was present downstream of the meat area mop sink atmospheric vacuum breaker.
|
| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
|
Inspector Comments: Multiple flies were observed throughout the kitchen.
|
| 07b - Critical |
| Pest Control: Pesticide application |
|
Inspector Comments: A fly strip without a catchment device was hanging above the meat area preparation table.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: Unlabeled chemical spray bottles were present throughout the kitchen.
|
|
02/21/2017
Inspection, Routine
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Multiple unapproved employee beverages were observed in the bakery area and the front deli area.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Sliced tomatoes and lettuce were 49°F in the cook line cold-top. Lettuce in the deli cold-top measured 48°F.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: Hot water was not provided to the three compartment sink in the meat preparation room. Neither hot nor cold water was provided to the hand sink in the meat preparation room.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: The threaded mop sink was not provided with proper backflow protection.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Several large pieces of meat were thawing in standing water inside the meat preparation room.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Unfinished and chipped wooden shelves were present outside of the walk-in freezer. Foil was used to line a shelf on the cook line and beneath the deli slicer. The cook line cold-top reach-in refrigerator shelves were rusted. The door to the mop closet was in poor repair. The door gasket on the walk-in refrigerator at the end of the cook line was in poor repair.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The vegetable dicer was heavily soiled with food debris. The table mounted can opener blade was soiled with food debris.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The door gaskets on the stand up refrigerators in the Passover kitchen were soiled with black mold. The food preparation surfaces in the Passover kitchen were soiled with dust buildup.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: The scoop handle was in direct contact with flour in the bakery area. A knife was stored in the crevice between the counter and the cook line cold-top.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: A small leak was observed from the preparation area dish machine across from the cook line.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor by the dish area back door was cracked. The floor beneath appliances throughout the kitchen was soiled with grime. The coving by the back stairs was cracked. The ceiling outside the bakery area was soiled with dust. The floor of the outside walk-in freezer was rusted. The floor throughout the meat preparation area was worn and in poor repair. The floor below the dry storage shelves and behind some appliances was soiled with debris in the Passover kitchen. The stairs to the basement were soiled with debris and buildup.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Ceiling lights were not operational in the downstairs dry storage room. A ceiling light was not operational in the meat preparation room.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
|
Inspector Comments: Trash and unused equipment were present around the outside walk-in freezer.
|
| 15a - Non-Critical |
| Other Operations: Personnel: clean clothes, hair restraints, authorized |
|
Inspector Comments: A food handler was observed wearing a watch in the meat preparation room.
|
|
10/28/2016
Inspection, Critical Item
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: One dented can of green chili and two dented cans of pineapple were stored among wholesome cans in the upstairs dry storage area.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: raw shelled eggs were stored above ready to eat food items in the walk-in refrigerator.
|
| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
|
Inspector Comments: an employee at the sushi bar was observed handling ready to eat avocados with his or her bare hands
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Egg rolls (50), cooked pasta (54), and knishes (48) were all above 41°F in the deli display case.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: Hot water was not available at the meat prep hand sink in the butcher room.
|
| 08c - Critical |
| Poisonous Or Toxic Items: Properly used |
|
Inspector Comments: Quaternary Ammonium Sanitizer buckets measured greater than 400 ppm on the cook line and in the prep area by the walk in freezer
|
|
05/03/2016
Inspection, Routine
|
| 01d - Critical |
| Food Source: HACCP plan |
|
Inspector Comments: Raw chicken which was being vacuum packaged was not included in the facilities HACCP plan. A statement saying the food item needs to be kept at 41° F or lower was not provided on the label. A Discard after 14 days from the packaging date was also no provided on the label.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: A bucket and rag were stored in the basin of the hand sink next to the preparation sink at the end of the cook line.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: The mop sink was not provided with proper backflow protection.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: Multiple chemical bottles were stored above the meat department preparation area.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Meat was observed thawing in standing water in the meat preparation area.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Unapproved food containers were observed in the bakery preparation area. The inside of the reach-in refrigerator beneath the cook line steam table was rusted.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Multiple door gaskets on reach-in refrigerators and the walk-in freezer were ripped.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Forks were stored with their food contact surface facing up at the cook line.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: A leak was observed from the ceiling in the basement at the bottom of the stairs.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The walls throughout the basement storage area were chipped and cracked. A hole was observed in the wall behind the dish machine.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Lights were uncovered in the upstairs and downstream walk-in freezer.
|
|
10/29/2015
Inspection, Routine
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw fish was stored above ready-to-eat food items in the reach-in refrigerator by the dry storage area.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Employee beverages were observed on the preparation table in the bakery area.
|
| 07b - Critical |
| Pest Control: Pesticide application |
|
Inspector Comments: A fly strip without a catchment device was observed hanging over the bakery preparation table.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: An unlabeled chemical spray bottle was observed in the mens restroom, the bakery preparation area, and on the cook line.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Food items below 135°F were cooling at room temperature on the cooling racks outside the walk-in refrigerator.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The shelves in the basement kitchen reach-in refrigerator were rusted.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The handles on utensils across from the cook line were repaired with duct tape. The gaskets on the walk-in refrigerators and the beer reach-in refrigerator were ripped.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The door gasket on the walk-in refrigerator was soiled with grime.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Scoops without handles were present in bulk containers of flour and rice on the cook line and in the dry storage area.
|
| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
|
Inspector Comments: Single use trays were observed on the floor in the meat preparation area.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor outside the walk-in refrigerator by the cook line was soiled with grime. The ceiling above the cook line was soiled with dust. The walls and coving in the facility contained chips and cracks. A ceiling tile at the bottom of the stairs in the basement was missing.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: A light was uncovered in the basement kitchen.
|
