Cleanliness of Hands and Exposed Portions of Arms (46.131)
Food Employee did not follow proper handwashing procedure. Single use towel or air drying device not used to dry hands.
Required Washing Locations (46.133)
A Food Employee was observed washing their hands at the 3 bay equipment sink rather than the designated handwash sink.
Jewelry (46.136)
Food employee observed in prep area, wearing bracelet / watch / ring on hands or arms.
Eating, Drinking or Using Tobacco (46.151(a))
An open employee's beverage container was observed in *slicer area, a food preparation area.
Frequency of Cleaning Nonfood-Contact Surfaces (46.714)
DRIED FOOD RESIDUE ON NON FOOD CONTACT AREAS OF SLICE.
3 C.S, 6501-6510 (FEC)
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE. OWNER STATES SHE IS TAKING COURSE ON COMPUTER.
12/09/2011
Regular
No violation noted during this evaluation.
12/10/2010
Follow-up
Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
INTERNAL TEMPERATURE OF DELI MEAT IN REACH IN REFRIGERATOR WAS 45*F. MOVED TO ANOTHER REFRIGERATOR.
Cleanability of Ventilation Hood System Filters & Grease Extracting Equipment (46.544(e))
Hood filters have an accumulation of static dust and grease.
Cooling, Heating, & Holding Capacities (46.611)
Food facility does not have adequate refrigeration equipment / capacity to maintain all refrigerated foods at a temperature of 41 degrees F or below.
Frequency of Cleaning Equipment Food Contact Surfaces and Utensils (46.712)
The can opener had an accumulation of food residue on the food contact surfaces.
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