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 clam chowder below 135 degrees Fahrenheit at steam well next to salad bar. Person In Charge removed clam chowder soup to stove top to be reheated to 165 degrees. Discussed with Person In Charge temperatures should be taken before items are out for consumer purchase. (Corrected On-Site)
3-501.17
RTE PHF, Date Marking - Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours was not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed 3 containers of fried chicken, container of brisket, container of baked beans, and container of loaded potatoes with no date marking. Person In Charge dated all items prepared 3 days prior. (Corrected On-Site)
3-501.18
RTE PHF, Disposition - Ready-to-Eat, Potentially Hazardous Food was not discarded in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed sliced cheese past expiration date at deli make table reach-in cooler. Person In Charge discarded item at the time of inspection. (Corrected On-Site)
Observed 4 containers of fried chicken past expiration date at walk-in cooler. Person In Charge discarded all 4 containers of chicken at the time of inspection. (Corrected On-Site)
2-301.14
When to Wash - Food Employees did not clean their hands and exposed portions of their arms according to Food Code guidelines
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed employee begin to help a customer after completing another task and place gloves on hands before washing hands at handwashing sink. Employee was instructed to discard gloves and wash hands before donning on new pair of gloves. (Corrected On-Site)
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 low Quat sanitizer in all sanitizer buckets throughout deli. Person In Charge used bleach sanitizer until Quat santizer dispensed at the correct concentration. Bleach sanitizer was at the correct concentration 50ppm. (Corrected On-Site)
6-501.11
Physical facilities not maintained in good repair & cleaned as often as necessary to keep them clean
Comply by : Oct 12, 2018
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed build-up and debris on floor behind stove and steamer at deli kitchen.
4-602.11
Eq. & Food-Contact-Cleaning Frequency - Equipment food-contact surfaces and utensils shall be cleaned according to the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed build-up on knives at knife holder at kitchen. Person In Charge removed knives to be rewashed at dish machine. (Corrected On-Site)
4-501.11
Equipment not in good repair & adjusted per manufacturer's specs; and/or Scratched cutting boards not resurfaced or discarded
Comply by : Oct 12, 2018
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed Quat sanitizer dispenser not dispensing out the correct concentration for sanitizer buckets. Person In Charge will utilize bleach until Quat sanitizer dispenser is repaired.
3-501.16
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
CRITICAL
Comply by : Jul 17, 2018
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed kettle fried chicken, buffalo chicken, boneless bbq chicken, and boneless buffalo chicken above 41 degrees Fahrenheit at wing bar. Person In Charge removed items to be cooled down at walk-in cooler, item was out at wing bar less than 1 hour. (Corrected On-Site)
Observed sliced tomatoes, cream cheese, parmesan cheese, and shredded cheese above 41 degrees at deli make table. Discussed with Person In Charge placing items such as sliced tomatoes inside walk-in cooler after being prepped to be cooled down. Items were out past 4 hours and discarded at the time of inspection. (Corrected On-Site)
Observed tomato tray, potato salad, seafood shrimp, tuna, and several other items not cold holding at 41 degrees Fahrenheit or below at left cold case cooler. Person In Charge discarded items that were out past 4 hours and cooled down items that were out less than 4 hours. (Corrected On-Site)
Observed cheddar pasta, potato salad, baked beans, pasta salad, loaded baked potato, chicken parmesan, cooked ribs, whole turkey, and grilled chicken above 41 degrees Fahrenheit at middle cold case cooler. Person In Charge discarded items out past 4hours and cooled down items out less than 4 hours. Discussed with Person In Charge taking temperatures of food items frequently. (Corrected On-Site)
Observed ranch dressing above 41 degrees Fahrenheit at salad bar. Person In Charge removed bottle of ranch dressing at the time of inspection. (Corrected On-Site)