Equipment not maintained free of encrusted grease/soil deposits
Comply by : Apr 07, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Excess debris and build-up on soup warmer at retail deli area.
5-103.11
Water source not of sufficient capacity to meet demands;* and/or Pressure not adequate to meet facility demands
CRITICAL
Comply by : Jan 11, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Hot water not available throughout establishment. Hot water capacity not sufficient to meet facility demands.
3-302.11
Separation, Packaging & Segregation - Food was not protected from cross contamination according to the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Ground beef stored above whole beef, eggs stored above seasonings, pork stored above hot dogs in seafood walk-in cooler. Employees rearranged appropriately.
Eggs stored above brusselsprouts and past salad, fish stored above hummus in deli walk-in cooler. Employee rearranged.
3-202.15
Package Integrity - Food packages were not in good condition and did not appear to protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants.
CRITICAL
Comply by : Jan 11, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed 8 cans with dents of significant size or location.
6-501.110
Designated dressing rooms/lockers not used by employees
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Employee shoes stored amongst food service items. Removed to appropriate area.
3-501.16
Hot Holding - Potentially hazardous hot food was not maintained at temperatures in accordance with the Food Code.
CRITICAL
Comply by : Jan 11, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Breakfast sandwiches and burritos below 135F under heat lamps at front deli station.
5-202.12
Water temperature less than 100°F @ handwashing sink; and/or Flow of metered faucet less than 15 seconds
Comply by : Apr 07, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: All handsinks under deli permit did not reach 100F. See temp log.
5-205.15
Plumbing system not maintained in good repair *
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Water broke floor-drain seal during two three compartment sink tests. Plumber on-site during inspection repaired. Establishment had successful three-sink test.
4-202.16
Nonfood-contact surfaces not free of crevices & designed to be easily cleanable; and/or Kick plates not removable for cleaning
Comply by : Apr 07, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Duct tape throughout in deli retail area securing electrical cord.
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: Falafel holding above 41F at chef's make table. Shredded cheese holding above 41F at pasta station. Yogurt sauce above 41F. Breaded chicken (prep) at 60F. Turkey and ham in make table reach-in above 41F. Items removed to functioning cooler.
Items stacked above cold line at sandwich and chef make table. Employee removed and rearranged.
Sandwich back-up reach-in cooler ambient above 41F. Employees removed potentially hazardous foods.
Large ground beef portions not holding at 41F or below in retail open-air display cooler. Discarded.
3-501.15
Cooling methods not in accordance with time and temperature criteria as specified in the Food Code
Comply by : Apr 07, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Large container of scrambled eggs at 115F, employee removed to sheet pan to cool more quickly within alotted time frame.
5-205.11
Using a Handwashing facility - A handwashing facility is not maintained so that it is accessible at all times for employee use; is being used for purposes other than handwashing or is not being used in accordance with manufacturer's instructions
Comply by : Apr 07, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed employee cleaning knife at hand sink near warewash area in deli prep area.
3-501.18
RTE PHF, Disposition - Ready-to-Eat, Potentially Hazardous Food was not discarded in accordance with the Food Code.
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: Two sanitizer buckets set up at 0 ppm in seafood area. Employee remade to appropriate concentration.
4-901.11
Equipment/utensils not air dried after washing, rinsing & sanitizing
Comply by : Apr 07, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed wet stacking of dishes in deli prep area.
4-903.11
Single-service/use items not stored as specified in the Food Code; and/or Single-service/use items stored in prohibited areas
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Single service items stored in cabinet with excess depris and outside original packaging. Discarded.
4-703.11
Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.
CRITICAL
Comply by : Jan 11, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Dish machine in deli did not reach surface temp of 160F as determined by irreversible temperature strips. Establishment has functioning three compartment sink. Establishment may NOT use dish machine until repairs are completed.
4-603.14
Equipment food-contact surfaces & utensils not effectively washed; and/or Utensils & equipment not rinsed after washing
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed dish stacked in clean dish area with visible debris and grease. Removed to warewash sink.
4-202.11
Food-contact surfaces not smooth & easily accessible for cleaning *; CIP equipment not easily cleanable
CRITICAL
Comply by : Jan 11, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Slicer at seafood station with chipping paint, not smooth/easily cleanable.
4-601.11
Food Contact Clean to Sight and Touch - Equipment food-contact surfaces and utensils was not clean to sight and touch.
CRITICAL
Comply by : Jan 11, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Slicer in seafood area with build-up and debris around blade guard.
3-304.15
Single-use gloves being used for more than one task; and/or Appropriate gloves not being used for job task being performed
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: Sausage gravy, cheese sauce, fried chicken without date mark, employee discarded/dated.