Separation, Packaging & Segregation - Food was not protected from cross contamination according to the Food Code.
CRITICAL
Comply by : Jun 06, 2015
RECOMMENDED RESOLUTION: A) Food shall be protected from cross contamination by:
(1) Separating raw animal foods during storage, preparation, holding, and display from:
(a) Raw ready-to-eat food including other raw animal such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as vegetables, and
(b) Cooked ready-to-eat food
OBSERVATIONS & CORRECTIVE ACTIONS: Observed raw chicken stored on top shelf of walk-in freezer above other types of meat and pre-cooked or raw products.
6-301.12
Hand Drying Provision - Each handwashing lavatory or group of adjacent lavatories is not provided with Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device.
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: No paper towels at the warewashing hand sink. Person in charge replaced paper towels.
4-901.11
Equipment/utensils not air dried after washing, rinsing & sanitizing
Eating, Drinking, or Using Tobacco - An employee was seen eating, drinking, or using a form of tobacco in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection could result.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed employee beverage stored on shelving next to and above single service items. Manager removed beverage.
3-304.12
In-use utensils not properly stored between uses
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed single use cup stored in container of salt. Person in charge discarded cup.
4-702.11
Before Use After Cleaning - Utensils and food-contact surfaces of equipment are not sanitized before use after cleaning.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed sanitizer at deli counter reading 0ppm. Employee remade sanitizer to correct concentration.
6-301.11
Handwashing Cleanser, Availability - Each handwashing lavatory or group of 2 adjacent lavatories is not provided with a supply of hand cleaning liquid, powder, or bar soap.
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: No hand soap at the hand sink on the right side of deli counter. Person in charge replaced soap.
7-102.11
Common Name, Working Containers - Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies are not clearly and individually identified with the common name of the material.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed spray bottle of oil for the slicer without a label. Person in charge added a label to the bottle.
4-903.11
Equipment/utensils/linens not stored as specified in the Food Code
Comply by : Sep 01, 2015
RECOMMENDED RESOLUTION: (A) Except as specified in ¶ (D) of this section, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:
(1) In a clean, dry location;
(2) Where they are not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor.
(B) Clean equipment and utensils shall be stored as specified under ¶ (A) of this section and shall be stored:
(1) In a self-draining position that allows air drying; and
(2) Covered or inverted.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed stacks of clean pans and food containers stored on shelf under prep tables in the kitchen that had food debris spillage on them.
3-501.16
Hot Holding - Potentially hazardous hot food was not maintained at temperatures in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed fried chicken in hot hold case below 135 degrees and whole chicken in hot hold case below 135 degrees. Person in charge removed items to be discarded/reheated as appropriate.
4-502.11
Utensils not maintained in good repair; and/or Thermometers not calibrated per manufacturer's specs
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed knife with handle in disrepair. Person in charge discarded the knife.
7-201.11
Separation, Storage - Poisonous or toxic materials are not stored in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION: poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens, and single-service and single-use articles by:
(A) Separating the poisonous or toxic materials by spacing or partitioning;S and
(B) Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This paragraph does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed bottle of cleaning wipes stored on top of food and cleaning wipes stored on top of a box of deli tissue. Person in charge removed cleaning wipes for correct storage.
3-501.16
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed several food item temperatures in the deli case and salad bar holding above 41 degrees. Person in charge removed food items and called for service to check cold holding cases and adjust temperature regulation. Discussed with manager about monitoring food temperatures in the cold case throughout the day.
Service person arrived and determined that the cold air flow is being blocked by the food containers in the case and they will need to set up the containers so that the cold air is able to circulate throughout the deli case.