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Routine Inspection Observations:
Hot water from all 3 compartment and food preparation sinks observed at 120F
Warm water from all hand wash sinks observed at 100F except for the asian kitchen, cake decorating, and right women's hand wash sinks, see violation.
All hot holding at >135F.
Most cold holding at <41F, see violation.
Facility uses high heat sanitizing dish machines. Tested the deli unit and observed 160*F at utensil surface. The cheese station dish machine did not reach the required temperature, see violation.
Quaternary ammonia at 3 compartment sinks found at 200ppm.

06/02/2021: Routine Inspection
Violations:Major - 0
 Minor - 7

1) Observed raw pork, raw sprouts, and various sauces stored in the lower portion of the cold top at asian kitchen holding at 45*F.
2) Observed several foods inside of the deli walk in cooler holding at 44-47*F. The thermometer on the unit was showing 44*F.
3) Observed cooked deli meats holding at 44*F in the below counter refrigerator below meat slicers.
4) Observed sliced tomatoes and grilled peppers holding at 45*F in the top portion of the deli sandwich preparation cold top.

Manager stated a service technician was called to investigate all of the above refrigeration units. Ensure each unit is addressed so that potentially hazardous foods are kept at or below 41*F.

Observed twist to open water bottles stored in the employee drinks part of the fridge at deli. Discontinue using twist to open water bottles for employee drinks to prevent hand contamination by the mouth parts of the bottles. Provide a lidded cup with straw instead.

The dish machine at the cheese preparation station did not reach the required sanitizing temperature when tested using the facility's high heat test strips. The unit must not be used until serviced/repaired to reach 160*F at the utensil surface. Until repaired, please use the deli dish machine.

1) Clean the table mounted can opener at deli to eliminate accumulated debris.
2) Clean the wall mounted shelf above the cake decorating hand wash sink to remove dust debris.
3) Clean inside of the ice machine at deli to eliminate mold debris.
4) Replace the broken/damaged ice machine scoop holder.

1) The glass meat display case at the meat counter does not have an operable thermometer. All digital thermometers on the unit are inoperable. Provide at least one functioning thermometer for this unit.
2) Ensure there is a functioning thermometer for the deli "AK" walk in cooler. The thermometer was reading 45*F while internal temperatures were below 41*F.

The hand wash sinks at the asian kitchen cook's line, cake decorating area, and the right women's restroom did not have warm water when checked. Immediately provide warm water (100*F) to all of these hand wash sinks.

Facility is using wiping cloths which are not kept in a sanitizer solution. Facility has routinely saturated a roll of single use wiping cloths with sanitizer, but emptied the solution from the bucket during use. Wiping cloths must be kept in a liquid solution of 100ppm Chlorine, 200ppm Quaternary Ammonia, or 25ppm Iodine at all times. Please discontinue the practice of using wiping cloths not held in an approved solution.

Inspection Memo:

Temperatures taken:
Hot water from 3 comp sink at 120F
Warm water from hand sinks at 100F
Cold holding at <41F
Hot holding at >135F
High heat dishwasher at 160F

COVID-19 Guidelines
• Facility has prepared a Workplace Specific Plan but the current Plan does not included outdoor seating area. Per manager, they just opened outdoor seating today and will be revising the Plan. Please email a copy of the revised plan to A Workplace Specific Plan template was emailed to the operator.
• Observed all employee wearing face cover.
• COVID-19 or physical distancing signs were posted at the entrance.
• Physical barriers were installed at all the register/ point of sale.
• Per plan, high touch areas are sanitized every half hour.
• Observed outdoor dining tables set six feet apart.
• Hand sanitizer available at entrance to facility.
• Per manager, all employee has been trained on the new Workplace Plan, but did not log them. Please keep a log of all trained employee. See attachment on the Workplace Specific Plan Template.
• Menus on the board.
• Observed indoor dining tables closed.
• Per manager, all carts and basket are sanitized after each customer.
• Per plan, employee checks their temperatures checked prior to work.
• Per plan, facility only limit a certain number of people inside the store.
• Observed 6ft markings on the floor throughout the facility.
• Observed all hot and cold food on the self-service area prepackaged. No open food to to the public.

Failure to correct violation may result in a yellow placard and/ or chargeable re-inspection.
08/13/2020: Routine Inspection
Violations:Major - 1
 Minor - 4

Observed sliced cheese and blue cheese on the sandwich cold top at the deli department at 45F-47F. All other items in this unit was at <41F. Manager relocated these items into the walk in cooler.
Maintain potentially hazardous food cold holding at <41F.

Observed missing wall mounted paper towel dispenser at the hand sink next to the 3 comp sink in the meat department. Provide wall mounted paper towel dispenser at this hand sink.

Observed warm water from the coffee station hand sink at 89F-90F. Provide warm water of 100F-108F at all hand sink.

Observed dishes soaked in 0ppm of quat sanitizer in the 3 comp sink in the deli and bakery department. Quat sanitizer from the 3 comp sink at the Coffee station at 400ppm.
Manager adjusted quat sanitizer level on site. Maintain quat sanitizer at 200ppm.

Observed missing filter panels under the large exhaust hood in the deli/prepared food department. Install filter panels and ensure it is properly sized for the exhaust hood.

Inspection Memo:

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