Food Facility Details

Google Map

Routine Inspection:
- All hand wash sinks recorded at 100 degrees *F.
- All 3-comp sinks and food prep sinks recorded at 120 degrees *F.
- Food manager certification is current.
- Dishwasher at bakery and deli recorded at temperatures greater than 160 degrees *F.

Covid19 routine restaurant inspection:
- Observed face mask and 6-feet physical distancing signs posted.
- Observed employees wearing face mask while working.
- Observed internal procedures to sanitize customer areas.
- No dine-in offered at this facility.
05/18/2021: Routine Inspection
Violations:Major - 0
 Minor - 6

- Observed sanitizer bucket at Starbucks kiosk at 0 ppm quat. Maintain at 200-300ppm. Per employee sanitizer bucket was not remade due to busy shift. Employee replaced sanitizer bucket. Inspector recorded at 200 ppm quat. CORRECTED ON SITE.
- Observed sanitizer spray bottle in deli area to be near empty and appeared to be dirty. Please maintain sanitizer spray bottle to be filled at all times with sanitizer at proper concentration. Keep sanitizer available in all areas where food preparation is occurring.

- Observed food debris build up in walk-in cooler floor in bakery area. Please maintain floors to prevent food debris build up.

- Observed no written procedure for time as a public health control in Deli area. Per manager employees are in charge of remembering when food was taken out and when four hour time frame is complete to discard potentially hazardous food (PHF). At time of inspection fried chicken and roasted chicken were recorded at temperatures greater than 135 degrees *F. Per manager food would have been placed in hot holding at approximately 8:30 am. When using time as a public health control, label the food item with the time it was removed from temperature control so that any left after four hours can be discarded. Discussed with manager on how to record using time as a public health control.

- Observed ice machine in Starbucks kiosk with grime build up on interior walls. Please maintain ice machine to prevent grime build up.
- Observed soap dispenser for 3-comp sink in bakery area to be leaking soap directly on floor. Please maintain soap dispenser to prevent further leaking.
- Observed grease build up on Baxter hood in bakery area. Please maintian hood to prevent grease build up.
- Observed food debris build up on handles and interior for meat display case in butcher area. Please maintain display case to prevent food debris build up.
- Observed dust build up on fan covers in dairy walk-in cooler. Please maintain fan covers to prevent dust build up.

- Observed no shatter proof container around light in walk-in cooler by dish washer for deli area. Please maintain lights to have shatter proof containers.
- Observed no shatter proof container for light in walk-in cooler for dairy products. Please maintain light to have shatter proof containers.

- Observed hand wash sink at deli area with no paper towels in dispenser. Please maintain paper towel dispenser to always be supplied with paper towels.
There are to other hand wash sinks in the deli area for employees to use that are accessible and supplied.

Inspection Memo:

This is the 1st re-inspection to follow up on violations noted on 7/23/2020.

All violation has been corrected except for the following:
14A) Observed high heat sanitizer from the bakery dishwasher at <160F after 3 tries. Even the facilities thermo strips did not reach 160F. The max surface temperature on the dishtemp plate measures at 153F. Required minimum surface temperature must be at 160F. Please make sure this unit is repair before using it to wash dishes.

A 2nd chargeable re-inspection will be conducted on or before 8/4/2020. Please contact PCEH if more time is needed.
07/29/2020: Revisit/Reinspection
Violations:Major - 0
 Minor - 0
Inspection Memo:

Temperatures taken:
Hot water from all 3 comp sink at 120F
Warm water from all hand sinks at 100F
Cold holding at <41F
Hot holding at >135F
Quat sanitizer from 3 comp sink and sanitizer bucket at 200ppm
High heat sanitizer from deli dishwasher at 160F

COVID-19 Guidelines
• Facility has prepared and implemented a written Workplace Specific Plan. Employee training log completed and documented.
• Observed employee with face covering.
• Observed physical distancing and COVID19 signs posted.
• Observed barriers installed at point of sale.
• Per Plan, high touch areas are sanitized regularly throughout the day.
• Facility does not have any dine in area.
• Observed hand sanitizer provided at entrance to facility and at register.
• Per manager, carts are sanitized after each use.
• Per manager, employee is required to pass a health screening and temperature check before they start work. Temperature is logged on site.
• Observed six feet markings on the floor throughout the facility.

A re-inspection will be conducted on 7/28/2020. Failure to correct violations may result in a yellow placard and/ or chargeable re-inspection.
07/23/2020: Routine Inspection
Violations:Major - 0
 Minor - 3

Observed heavy food build up on the floor in the bakery walk in freezer and cooler. Maintain floors clean.

A) Observed high heat sanitizer from the bakery dishwasher below 160F after running it 3 times. Shall sanitize all dishes in the bakery 3 comp sink until the dishwasher is repaired.

B) Observed quat sanitizer from the deli 3 comp sink below 200ppm. Maintain quat sanitizer at 200ppm. Corrected on site.

C) Observed no high heat sanitizer strips on site. Provide immediately.

Observed no hand soap in the wall mounted dispenser at deli hand sink. Ensure all hand washing station are fully stocked with soap and paper at all time.

Inspection Memo:

Search Again