Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION: Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready-to-eat form.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed employee to handle ready to eat food bare handed. Person in charge discussed opportunity with employee. Employee washed hands and placed clean gloves on. Food that was touched with bare hands discarded.
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 potentially hazardous raw and cooked foods in produce walk in cooler held outside of acceptable cold holding temperature range. Review temperature log. Person in charge discarded.
Observed potentially hazardous foods stored in salad make table cooler held outside of acceptable cold holding temperature range. Review temperature log. Person in charge discarded.
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 potentially hazardous cooked foods stored in the produce walk in cooler with no date labels. Person in charge discarded.
7-204.11
Sanitizers, Criteria - Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces did not meet the requirements of the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed 3 buckets of chlorine sanitizer have concentration of 200ppm. Person in charge re-made sanitizers to 75ppm.
5-205.15
Plumbing system not maintained in good repair *
CRITICAL
Comply by : Dec 21, 2018
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed leak from plumbing under prep sink.
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: Observed raw ground beef stored above cooked chicken in produce walk in cooler. Person in charge corrected at time of inspection.
3-501.15
Cooling methods not in accordance with time and temperature criteria as specified in the Food Code
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed cooked sauces cooling in produce walk in cooler completely covered (not allowing hot air to escape and cold air into food product). Person in charge corrected at time of inspection.
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 potentially hazardous cooked foods stored in the produce walk in cooler held past 7-day discard dates. Person in charge discarded.
Observed potentially hazardous cooked foods held in the salad make table cooler stored past 7-day discard dates. Person in charge discarded.
Observed potentially hazardous foods held past 7-day discard dates in main prep upright reach in cooler. Person in charge discarded at time of inspection.
4-602.13
Nonfood-contact surfaces not cleaned at frequency to prevent buildup of residue
Comply by : Mar 18, 2019
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed dust build up on walls and equipment above sandwich make table cooler.
Observed black build up in the seal/caulk at the wall/edging of spray sink.
3-403.11
Reheating for Hot Holding - Potentially hazardous food or Ready-to-eat food was not reheated for hot holding in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed meatball sandwich to have meatballs temp to 129 degrees Fahrenheit as meatball sandwich just out of oven (re-heated). Person in charge discarded sandwich at time of inspection.
4-501.11
Equipment not in good repair & adjusted per manufacturer's specs; and/or Scratched cutting boards not resurfaced or discarded
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed the ambient temperature of produce walk in cooler to be 46 degrees Fahrenheit. Cooler is not in good repair or properly adjusted to manufacturer's specification. Repaired to 29 degrees Fahrenheit at time of inspection.
Observed the ambient temperature of the salad make table cooler to be 45 degrees Fahrenheit. Cooler is not in good repair or properly adjusted to manufacturer's specification. Repaired to 38 degrees Fahrenheit at time of inspection.