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06/07/2019
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)
A food protection manager certification was not available.
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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)
A clean up procedure for vomit and diarrheal events was not available. Corrective action: Facility will print a provided procedure and have it available at all times.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments:
6-301.12 Hand Drying Provision (Pf)
The paper towel dispenser to the only handwashing sink in the kitchen was empty. Corrective action: An employee restocked the dispenser.
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| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
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Inspector Comments:
3-101.11 Safe, Unadulterated and Honestly Presented (P)
Cardboard boxed, whole, uncut, fresh roma tomatoes and cardboard boxed, whole, uncut, fresh avocados were stored in standing condensation in the cabinet of left cold top refrigerator on the cook's line. The cardboard boxes and produce were saturated with condensate. An employee discarded the tomatoes and avocados, see voluntary condemnation. Corrective action: Do not store food exposed to the condensation leak until the cooler is repaired.
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| 19 - Foodborne Illness Risk Factors |
| Proper reheating procedures for hot holding |
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Inspector Comments:
3-403.11 Reheating for Hot Holding (P)
Chili (108°F) was being reheated in the counter top electric steam table. Per an employee, the chili had been placed in the steam table directly from refrigeration approximately one hour prior to the inspection. Corrective action: The chili was rapidly heated to 165°F for hot holding above 135°F. Education was provided on appropriate reheating for hot holding methods and parameters.
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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)
Ready to eat items held longer than 24 hours that require date marking were not marked with a preparation or discard date (opened cooked sausage, green chili, opened milk). Corrective action: Label all required items with an opened, prepared, or discard date and ensure the items are used or disposed of within seven days. Guidance on proper date marking was provided.
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| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
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Inspector Comments:
3-307.11 Miscellaneous Sources of Contamination (C)
The interior of the two door reach in refrigerator in the kitchen was leaking condensation into a plastic container.
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| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
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Inspector Comments:
3-304.14 Wiping Cloths, Use Limitation (C)
Wiping cloths used on the cook's line were not stored in a sanitizer solution between uses.
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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)
Knives used on the cook' line were stored in soiled equipment crevices between uses.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments:
4-501.12 Cutting Surfaces (C)
The cutting board on the cook's line cold top refrigerator was heavily grooved and discolored.
4-101.11 Characteristics-Materials for Construction and Repair (C)
The top to the left cooks line cold top refrigerator was repaired with tape.
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| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
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Inspector Comments:
4-303.11 Cleaning Agents and Sanitizers, Availability (Pf)
Quaternary ammonia sanitizer used by the facility as their food contact surface sanitizer was not available. Corrective action: The inspector demonstrated how to mix a chlorine bleach sanitizing solution, how to test the sanitizer for concentration, and provided the operator with chlorine test strips to use until the quaternary ammonia sanitizer is delivered in the afternoon of the inspection.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments:
4-601.11(B) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
The sharpener portion to the deli slicer was visibly soiled with food debris. The interior of the microwave was soiled. The interior to the cold top refrigerators on the cook's line were soiled and partially lined with soiled cardboard. Ice build up was present in all freezers.
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| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
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Inspector Comments:
5-205.15 System Maintained in Good Repair (C)
The hot water pressure to the handwashing sink in the kitchen was very low.
The low pressure hot water did achive at least 100°F and old water was available at the handwashing sink.
The drain line to the three compartment sink was in poor repair and draining into a bucket. Per the operator, a plumber has been scheduled.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments:
6-501.12 Cleaning, Frequency and Restrictions (C)
The ceiling in the kitchen was soiled with dust.
The walls behind the cook's line were soiled with food debris.
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| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
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Inspector Comments:
6-202.11 Light Bulbs, Protective Shielding (C)
A light fixture in the kitchen was not shielded.
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06/14/2017
Inspection, Routine
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: Trays were stored on the back hand 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: Coleslaw was 48°F, shredded cheese was 47°F on the cold top.
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| 03f - Critical |
| Food Temperature Control: Food thermometer (probe type) |
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Inspector Comments: The probe thermometer was not accurate to within 2°F.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: Paper towels were not provided at the front hand sink.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Refrigerator door gaskets were torn and in poor repair.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: An ice cream scoop was stored in standing room temperature water.
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06/26/2015
Inspection, Routine
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An employee drink was observed stored on the back kitchen food preparation table.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: No paper towels were available at the front kitchen hand sink.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: A chemical bottle hanging from the storage shelf over the three compartment sink was not properly labeled as to its contents.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: The kitchen cutting boards were deeply grooved and not smooth and easily cleanable.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Kitchen knives were observed stored in the slot between the kitchen cold top refrigerator and the kitchen food preparation table.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The kitchen hand sink was not adequately sealed to the wall.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The kitchen food preparation area floor was soiled with food debris.
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