Notes:
1. After three visits, the display case appears to have been repaired. Issues with refrigeration need to be addressed IMMEDIATELY after the PIC become aware of them/or is told of them by the inspector.
2. The door to the display case needs to be repaired. Broken glass is a physical hazard, and air/humidity/moisture can pass in/out of the case as well. This should have been cited on 10/29/15, but the inspector left it off the report by accident.
3. The manager MUST wear a hair restraint when working on the line and preparing/assembling food. Management is NOT exempt.
4. Two hand washing signs provided for the PIC.
5. Dumpster area is still a mess, but no Jersey Mike's trash observed on the ground. All strip mall tenants must assist with maintenance.
6. No food observed on the floor in the WIC, but sliced tomatoes observed stored uncovered. Protect with plastic wrap or a lid once sliced.
7. Lid of the MUT cooler still needs to be repaired. PIC states that there is an extra lid in another store that is supposed to be brought in.
8. Area behind the 3-vat sink has been recaulked.
9. The bottom of the display case has been cleaned and needs to be maintained.
10. Light shields that were missing have been replaced.
11. Manager's ServSafe information still needs to be provided to the inspector.
12. Roastbeef is being cooled in the WIF.
***Make sure staff continue to monitor product temperatures in the display case to ensure safe temperature control!!!
- Hair Restraints - Effectiveness (repeated violation)
Observation: Manager observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
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11/10/2015 | Follow-up | |
Notes:
1. Data logger programmed to run in the display case. Call was placed to have the unit serviced as soon as possible. Ice present along the top left side of the unit.
2. Discussed proper cooling methods for roastbeef. PIC did not describe methods that would be effective/safe. A new roast was cooking during the inspection and the inspector requested that cooling temperatures/log be recorded later today to share with the inspector tomorrow.
3. Please provide the manager's ServSafe information to the inspector.
- Hair Restraints - Effectiveness
Observation: Manager observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Food Storage - Clean and Dry Location
Observation: Container of lettuce stored on the floor or food stored less than 6" above the floor in the WIC.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Cooling Methods
Observation: The methods used for cooling were not adequate for roastbeef. Roastbeef was taken from the oven and placed in the display case. Measured at 89 F after ~2 hours and 45 minutes.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: All meats in the display case (45-51 F), sliced cheeses (41-47 F) and sliced tomatoes (45-52 F) in the top wells of the MUT cooler, and sliced tomatoes on the serving line (40-47 F) found cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The 3-vat sink is not sealed to the wall. Caulk is breaking down.
Correction: Seal/recaulk the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the bottom compartment of the display case has accumulations of grime and debris. Pieces of meat all over the bottom of the unit and evident mold growth.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Light Bulbs Protective Shielding
Observation: Light bulb in three areas not shielded, coated, or otherwise shatter-resistant. Missing shields over the WIC, by the back door, and by the mop sink.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. Missing at rear hand sink in kitchen area.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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10/29/2015 | Routine | |
Notes:
Discussed proper cooling options for roast beef.
- Critical: Cooling*
Observation: House made roast beef noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the back room.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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03/27/2015 | Routine | |
NOTES:
* All non-critical violations shall be corrected within 30 days and no later than the time of the next inspection.
* Monitor hot-holding temperatures of marinara & meatballs to ensure internal food temperature of 135 degrees or higher to prevent potential bacterial growth.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The food handling personnel is drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: STORE IN-USE SANITIZER WIPING CLOTHES IN ADEQUATE QUAT SANITIZER AT 200-400 PPM. Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Meatballs (94) hot holding at improper temperatures.
Correction: RAPIDLY REHEAT TO 165 FOR 15 SECONDS. Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: ENSURE ALL TRASH & LITTER IS PLACED INSIDE THE REFUSE CONTAINER. The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: The sign that notifies food employees to wash their hands is not clearly visible: front & rear kitchen hand-sinks.
Correction: Provide a sign/poster that is clearly visible to all employees
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of DEGREASER are not properly labeled.
Correction: LABEL ALL WORKING CONTAINERS OF TOXIC MATERIALS. Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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10/21/2014 | Routine | |
Note:
New mop sink installed in the back area!!!! Please provide a mop hanger :)
All non-critical violations must be corrected within 30 days.
Frequent hand washing observed among employees.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at hand sink near walk-in cooler.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facilities in the kitchen are unclean and not maintained
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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06/02/2014 | Routine | |
Notes:
The mop sink is in the process of installation, pipe part have been ordered and as soon as it gets here mop sink will be installed. Sewage for now to be dumped in the toilet.
Employees to monitor cold holding temperature of sliced tomatoes, special attention to the upper layer.
- Critical: Sewage Disposal System - Approved Sewage Disposal System* (repeated violation)
Observation: Sewage disposes of in an unapproved disposal system or discharged improperly. There is no mop sink /dump station existing in the facility, waste water being dumped outside on the ground.
Correction: All liquid waste is to be disposed of in an approved sewage disposal system, either public or private.
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02/11/2014 | Follow-up | |
All critical violations must be corrected within 10 days, non-critical violations must be corrected within 30 days.
Notes:
DO NOT dump waste water on the ground, install dumping station/mop sink and dispose waste water properly!!!!!
The follow-up inspection will be conducted on/about February 7, 2014.
ServSafe flyer handed to PIC.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Undercooked roast beef in open container (blood/juice on the bottom) stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Sliced tomatoes in the display cooler cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the make-up table.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The hand sink in the back is not sealed to walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station near grill is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
- Critical: Sewage Disposal System - Approved Sewage Disposal System*
Observation: Sewage disposes of in an unapproved disposal system or discharged improperly. There is no mop sink /dump station existing in the facility, waste water being dumped outside on the ground.
Correction: All liquid waste is to be disposed of in an approved sewage disposal system, either public or private.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory near grill.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk-in freezer.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
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01/29/2014 | Routine | |
All violations must be corrected within 30 days.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Thawing
Observation: Improper methods used to thaw precooked chicken breast..
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Equipment - Good Repair and Proper Adjustment
Observation: Hand sink in the back area was observed in a state of disrepair and damaged.
Correction: Repair hand sink to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair hand sink, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk-in cooler.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
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10/04/2013 | Routine | |
Critical violation must be corrected within 10 days, non-critical violations must be corrected within 30 days.
Sanitizing solution tested correctly at 200 ppm, chemical test kit is available.
- Food Storage - Clean and Dry Location
Observation: Deli meats and tuna salad stored under source of dripping water from the roof of display case.
Correction: Protect food from contamination by storing the food in a clean and dry location.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Sliced tomatoes (front condiment area), deli meats and tuna salad cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The hand washing sink near walk-in cooler is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Wall and Ceiling Coverings and Coatings
Observation: Ceiling tile is missing above 3 VAT sink.
Correction: Finish and seal (Concrete, Porous block, Bricks) to provide a smooth, nonabsorbent, easily cleanable surface.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at men's restroom and hand sink near walk-in cooler.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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06/14/2013 | Routine | |
Notes:
Sliced tomatoes stored in three layers, upper layer found at 51 F. Suggested not to overload container or to use dipper container.
Change wiping cloth buckets every 4 hours or if gets dirty.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced tomatoes stocked in three layers cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
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02/13/2013 | Routine | |
Non-critical violations must be corrected within 30 (thirty) days.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Marinara sauce hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced tomatoes and sliced cheese cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the deli display cooler and prep unit.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: Sandwich prep refrigerator was observed in a state of disrepair, internal temperature found at 60 F.
Correction: Repair the refrigeration unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Plumbing System Maintained in Good Repair
Observation: The sink basin at the women restroom is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
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01/30/2012 | Routine | |
- Food Storage - Clean and Dry Location
Observation: Soda & Bottled Water stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters that you can get a BROOM & MOP UNDER!
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Tuna Salad cold holding at improper temperature in the Deli Display Case.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the 1. Can Opener Blade & 2. Soda Dispenser Nozzles was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of the 1. Can Opener Blade & 2. Soda Dispenser Nozzles at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
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02/08/2011 | Routine | |
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