|
01/07/2022
Inspection, Routine
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments:
An employee was observed washing their hands for less than 20 seconds at the back food preparation hand sink.
Corrective action: discussed proper hand washing procedures with the person in charge.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments:
The hand washing sink located in the back dry storage area did not have proper signage stating that "employees must wash their hands."
Corrective action: a hand washing sticker was left on-site with the person in charge.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments:
Multiple damp wiping cloths were stored outside a of sanitizer bucket on the cook line. The sanitizer bucket located in the facilities food preparation sink measured less than 150 parts per million quaternary ammonium residual upon inspection.
|
| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
|
Inspector Comments:
The facility could not provide high heat testing strips for the facilities high temperature mechanical ware washing machine.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments:
Multiple holes were observed in the wall located behind the small cold top refrigerator located on the cook line. The edge of the wall leading into the dry storage area was in disrepair. The space between the cook line ventilation hood and the single door reach-in freezer was soiled with dust.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments:
Multiple light bulbs were non-functional beneath the cook line ventilation hood. The light bulb located on the interior of the single door reach-in freezer adjacent to the cook line was non-functional. The back food preparation ventilation hood was soiled with dust.
|
|
03/10/2020
Inspection, Routine
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments:
The facility did not have a certified food protection manager.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments:
Soap was not available at the hand sink by the ice machine.
Corrective Action: Soap stocked at the hand sink.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments:
Cut lettuce on the cook line in an ice bath was 48°F. Cooked chicken breast in the reach-in refrigerator under the grill was 55°F.
Corrective Action: Cold holding was discussed with the manager and the products were moved into refrigerators.
|
| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
|
Inspector Comments: The facility did not have test strips to check the final rinse temperature of the dishmachine.
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments:
The hand sprayer by the dish machine was resting below the floodrim.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments:
The floor under the cook line equipment at the front service counter was soiled grime.
|
|
07/15/2019
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 was not available.
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments:
2-301.14 When to Wash (P)
An employee went from cooking food at the grill line and changed gloves when they changed tasks to cut produce without washing their hands. Corrective Action: Handwashing was discussed with the manager.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments:
5-204.11 Handwashing Sinks-Location and Placement (Pf)
The hand sink by the oven and the hand sink by the ice machine did not have paper towels. Corrective Action: The paper towels were restocked.
|
| 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)
The deli ham at the cold-top refrigerator was 45-47°F. The fruit salad at the ice bath was 53-58°F. Corrective Action: The deli ham and fruit salad was separated into smaller portions and moved into the refrigerator.
|
| 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)
Hard-boiled eggs, mozzarella, pork green chile, and sausage and the 1-door refrigerator by the fryer were not date marked. Cooked pasta and hash browns in the 3-door refrigerator by the food preparation sink were not date marked. Blended tomatoes in the walk-in refrigerator were date marked as having been prepared in June and were thawing. Corrective Action: Date marking was discussed with the manager and education was provided.
|
| 35 - Good Retail Practices |
| Approved thawing methods used |
|
Inspector Comments:
3-501.13 Thawing (C)
Green chile was thawing outside of refrigeration on a food preparation table.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments:
3-304.14 Wiping Cloths, Use Limitation (C)
A wiping cloth at the cook line was stored out of sanitizer when not in use.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments:
3-304.12 In-Use Utensils, Between-Use Storage (C)
Scoops for walnuts at the cook line wire rack did not have handles.
|
| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
|
Inspector Comments:
4-903.11(C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing (C)
Single-service trays, containers, and boats in the back storage room were stored with their food-contact surfaces upright and uncovered.
4-903.11(A) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing (C)
Coffee filters by the coffee makers were not covered or protected from possible contamination.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments:
4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
The ventilation hood above the fryer and the ventilation hood above the oven were soiled with grease dust. The shelf above the fryer and the freezer to the right of the fryer were soiled with grease dust. The interior of the microwave by the food preparation sink was soiled with grease.
4-601.11(B) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
The grill was encrusted with grease.
|
|
03/04/2019
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 was not employed by the facility.
|
| 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)
Procedures for responding to the clean-up of vomit or fecal incidents were not available. Corrective Action: A TCHD guidance handout was provided and discussed.
|
| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
|
Inspector Comments: 2-401.11 Eating, Drinking, or Using Tobacco (C)
An employee was observed eating in the kitchen on a food preparation counter where food preparation was taking place.
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments: 2-301.14 When to Wash (P)
An employee was observed donning gloves and engaging in food preparation without washing their hands after eating. An employee was observed donning gloves and engaging in food preparation without washing their hands after handling customer monies. Corrective Action: One employee was instructed to wash their hands and hygienic practices were discussed with the manager.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments: 5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf)
The hand sink at the front service counter was used as a dumpsink as evidenced by ice in the basin. Corrective Action: Hygienic practices were discussed with the manager.
6-301.14 Handwashing Signage (C)
The hand sink at the front service counter and by the ice machine were not equipped with signage reminding staff to wash their hands.
6-301.11 Handwashing Cleanser, Availability (Pf)
The hand sink by the dish machine was not equipped with soap. Corrective Action: Staff obtained soap for the hand sink.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments: 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P)
A lime was stored directly next to raw chicken in a container in the 3-door reach-in refrigerator. Raw whole shell eggs were stored over limes and lettuce in the 3-door reach-in refrigerator. Corrective Action: The raw animal products were placed below ready to eat foods in the 3-door refrigerator.
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (C)
Coffee in the back kitchen with the ice machine was stored uncovered and unprotected from possible contamination.
|
| 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)
Cut tomatoes, boiled egg, cut ham, cut lettuce, cooked bell peppers , cooked rice, pasta salad, and cooked meat balls were not date marked.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments: 3-305.11 Food Storage-Preventing Contamination from the Premises (C)
Food was stored directly on the floor in the walk-in freezer.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C)
Wiping cloths were stored in sanitizer that measured below 50ppm chlorine residual in a container at the 2-compartment sink. Damp wiping cloths at the 2-compartment sink were not stored in sanitizer while not in use.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C)
Knives were stored in standing cold water (70°F) at the front service counter.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: 4-501.12 Cutting Surfaces (C)
A green cutting board at the front service counter was scored.
4-101.11 Characteristics-Materials for Construction and Repair (C)
A non-commercial grade blender and food processor were present in the back kitchen.
|
| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
|
Inspector Comments: 4-302.14 Sanitizing Solutions, Testing Devices (Pf)
Sanitizer test strips for chlorine were not available.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments: 4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
The ventilation hood at the front service counter was soiled with grease and dust. The exterior right side of the front counter ventilation hood was soiled with grease. The bottom of the shelf over the fryer was soiled with grease. The interior of the microwave was soiled with food residue. The floor drain for the 2-compartment sink was soiled with grime. The floor drain for the dish machine was soiled with grime. The exterior of the soda nozzles at the soda machine were soiled with food residue.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-201.11 Floors, Walls and Ceilings-Cleanability (C)
The wall to the right of the front counter ventilation hood was soiled with grease. The wall to the left of the walk-in freezer door in the walk-in refrigerator was soiled with food residue. The wall and floor under the dish machine was soiled with grime.
|
|
03/21/2018
Inspection, Routine
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An unapproved employee beverage with a twist top was observed at the sandwich preparation area. Employee changed container to a lid with a straw.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Hash browns were 100-112°F at the grill. Product was moved to refrigerator.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Tuna salad in the standing grill line reach-in refrigerator was 44°F. Product was rapidly chilled, and the unit's temperature was turned down.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Cut cantaloupe on ice at the service line was 44-52°F after being cut from ambient temperature and was not being rapidly cooled to 41°F. Several boxes of hash browns in the walk-in freezer were stored on the floor.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: A blender and food processor near the rear kitchen ovens was labeled for household use only.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The scoops in the cranberries and walnuts at the sandwich preparation area did not have handles.
|
| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
|
Inspector Comments: Thermometers were not provided in the standing grill line reach-in refrigerator nor in the cold-top refrigerator.
|
| 11b - Non-Critical |
| Testing Devices: Dish machine provided with accurate thermometer and gauge cock |
|
Inspector Comments: The rinse pressure reading (59-60 psi) during the final rinse cycle of the dish machine did not measure 15-25 psi.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The interior of the microwave oven was soiled with dried food residue. Several shelves in the walk-in refrigerator were soiled with mold.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: The exterior of the right side of the dish machine was soiled with food residue.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: The concentration of wiping cloth solution at the grill line was less than 150 ppm quaternary ammonium residual, and soap was mixed into this solution.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The service line espresso machine and two coffee makers in the dry storage room did not have backflow protection, for example in the form of a dual check valve. The mop sink atmospheric vacuum breaker leaked when in use.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The service line floor drain and the two-compartment sink floor drain were soiled with grime. The ceiling in the following areas was soiled with dust: above the three-door reach-in refrigerator, above the standing grill line reach-in refrigerator, to the left of the rear kitchen ventilation hood, and in the dry storage room. The wall behind the dish machine was soiled with grime. A wall in the walk-in refrigerator was soiled with mold.
|
|
04/07/2017
Inspection, Routine
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Sliced turkey was 45°F and gorgonzola cheese was 46°F in the upper portion of the cold-top refrigerator. Chorizo was 44°F in the standing reach-in refrigerator to the right of the grill line.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Soap was not provided at the warewashing area hand sink.
|
| 08c - Critical |
| Poisonous Or Toxic Items: Properly used |
|
Inspector Comments: The concentration of wiping cloth solution in a sanitizer bucket under the toaster oven was greater than 400 ppm quaternary ammonium residual.
|
| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
|
Inspector Comments: One of the food probe thermometers measured 10°F in a 32°F ice bath. A conspicuous thermometer was not provided in the standing reach-in refrigerator to the right of the grill line. A conspicuous thermometer was not provided in the cold-top refrigerator.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: A knife in a bucket on the shelf near the service counter hand sink was stored in 79°F standing water.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The service counter ice bath drain line was leaking water onto the ground, and the ice bath drain line was not directly plumbed to the floor drain.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The ceiling vent above the three-compartment sink rinse sprayer was soiled with dust accumulation. The booster heater floor drain was soiled with grime accumulation.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Two light bulbs in the grill line ventilation hood were not functioning.
|
|
03/11/2016
Inspection, Routine
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee at the cooks' line was observed donning gloves without washing hands first.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Two employee beverages in the back food preparation area were stored above spices and flour.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Boxes of hash brown potatoes and a box of rolls in the walk-in freezer were stored on the floor.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Several blenders in the back food preparation area were non-commercial grade.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The vent hood caulking at the food service line and in the back food preparation area was in disrepair.
|
| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
|
Inspector Comments: The single-door reach-in refrigerator and the cold-top refrigerator at the service line were not provided with a thermometer in the upper one-third of the unit.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The food contact surfaces of the panini press were soiled with grime.
|
| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
|
Inspector Comments: A box of single-service portion cups and an open box of beverage cups in the dry storage room were stored on the floor.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The drain line of the right preparation sink in the coffee/tea beverage room was leaking water into a catch basin.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: A hole in the wall was observed under the hand sink at the food service line. Several holes in the wall were observed above the dish machine. The right floor drain below the dish machine was soiled with grime. The floor in the walk-in freezer was soiled with food debris.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: The lights in the walk-in refrigerator were not adequately shielded.
|
|
02/26/2015
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Potatoes were cooled wrapped in aluminum foil.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Paper towels were not available at the 3-compartment sink and dish machine hand sink.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: An employee engaging in food preparation was wearing a watch. An employee engaging in food preparation was wearing a hair tie on their wrist.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Blue tape was observed on the base of 2 coffee brewers in the brewing area. The caulking was torn on the junctures within the grill line ventilation hood.
|
| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
|
Inspector Comments: Mold was observed on the drain board of the dish machine drain board.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Utensils were stored in 77°F sanitizer water on the grill line.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The faucet on the 3-compartment sink leaked when turned on.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The wall and edging were in poor repair at the entrance to the coffee brewing area. The base coving was torn on the corner by the hand sink and grill line entrance. The light shield was not secured in the walk-in cooler.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: The ceiling light outside of the grill line ventilation hood was not functioning. Two lights were not functioning in the grill line ventilation hood.
|
|
08/22/2014
Inspection, Follow-Up
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Cut lettuce and tomatoes were 63°F on ice in the grill line basin. Lettuce, cheese, tomatoes, and chicken salad were 45°F in the grill line cold top cooler to the right of the ice basin.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: Cold water was not provided to the cook line handsink to the left of the three door reach in cooler.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Paper towels were not provided to the handsink in the warewashing area.
|
|
08/19/2014
Inspection, Critical Item
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw eggs in cook line cooler were stored adjacent to and above ready-to-eat foods.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: Multiple employees were observed not washing hands before putting on gloves.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Milk and cheese were 46-49°F in the cook line cooler. The single-door, standing cooler on the end of the grill line was holding an ambient temperature of 45°F. Rice pilaf and fruit salad were 51-74°F on the grill line. Meats and cheese were 51-56°F in the bottom of the make table at the end of the grill line.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: Cold water was not provided to the cook line handsink.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Soap and paper towels were not available for use at the warewashing handsink. Paper towels were not readily available at the cook line handsink.
|
| 08c - Critical |
| Poisonous Or Toxic Items: Properly used |
|
Inspector Comments: A spray bottle of bleach sanitizer in the warewashing area had a concentration exceeding 200 parts per million (ppm).
|
|
02/12/2014
Inspection, Routine
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee washed her hands in the food preparation sink rather than a hand washing sink.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Soap and paper towels were not provided to the warewashing room handsink.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: Two soap containers were stored on the food prep sink drain board. A container of lotion was stored next to unwrapped single service cups below the cash register. A bottle of Pepto Bismol antacid was stored in the catering room counter refrigerator, next to creamer packets.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: An unlabeled bottle of dish detergent was present on the food prep sink drain board. Corrected on site.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: An unlabeled squeeze bottle of olive oil was present on the spice shelf.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The metal shelving by the doorway in the walk-in refrigerator was rusted. A non-commercial grade blender base was present on the shelf above the central prep table.
|
| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
|
Inspector Comments: The exterior of the automatic warewashing machine was soiled with hard water scale and other debris.
|
| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
|
Inspector Comments: The cooks' line Delfield refrigerator was not provided with a thermometer. The sandwich line cold top refrigerator was not provided with a thermometer.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The drain tray on the CVAP hot holding unit was soiled with food residue. The top of the refrigerated drawer unit was soiled with food debris below the grill.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Utensils were stored on the floor below the lowest shelves in the dry storage room.
|
| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
|
Inspector Comments: Single-service coffee filters were stored upright and uncovered on the counter by the coffee brewers.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: Yellow plastic dill pickle spear containers were being re-used to store bulk flour and sugar on the kitchen dry storage shelf.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor drain liner below the three-compartment sink was soiled with grime. The wall was soiled with greasy residue behind the automatic warewashing machine. Two ceiling tiles were ajar above the automatic warewashing machine.
|
|
08/14/2013
Inspection, Critical Item
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An uncovered employee beverage container was located on the counter to the right of the sandwich station cold top refrigerator, and another was located on the steel table to the left of the gas ranges.
|
| 03f - Critical |
| Food Temperature Control: Food thermometer (probe type) |
|
Inspector Comments: The probe-type food thermometer measured 5°F in 32°F ice water solution.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Paper towels were not provided to the ware washing and catering room hand sinks. The catering room hand sink was not provided with soap.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: Two soap containers were stored directly above clean plastic food containers on the dry storage shelves.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: Two squeeze bottles of soap were not labeled as to their contents.
|
