ERIK'S DELI CAFE, 1777 S Bascom Avenue, Campbell, CA 95008 - Restaurant inspection findings and violations

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Business Info

Restaurant: ERIK'S DELI CAFE
Address: 1777 S Bascom Avenue, Campbell, CA 95008
Type: Restaurant 6-25 Employees
Total inspections: 8
Last inspection: Sep 20, 2013
Score
(the higher the better)
98
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • Proper hot and cold holding temperatures
  • Proper signs posted
  • Wiping cloths: properly used and stored
Routine Inspection Apr 15, 2010 97
No violation noted during this evaluation. Complaint Inspection Nov 9, 2010 100
  • Equipment/Utensils - approved installed, clean
  • No rodents, insects, birds, or animals
  • Premises personal/cleaning items vermin-proofing
  • Proper signs posted
  • Warewashing facilities: installed, maintained, use...
Routine Inspection Nov 9, 2010 95
  • Equipment/Utensils - approved installed, clean
  • No rodents, insects, birds, or animals
  • Plumbing-proper backflow devices
  • Proper hot and cold holding temperatures
  • Thermometers provided and accurate
Routine Inspection Sep 9, 2011 95
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Food storage containers identified
  • No rodents, insects, birds, or animals
  • Proper hot and cold holding temperatures
  • Wiping cloths: properly used and stored
Routine Inspection May 10, 2012 94
  • Adequate ventilation and lighting designated area
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Food contact surfaces: clean and sanitized
  • Premises personal/cleaning items vermin-proofing
  • Proper hot and cold holding temperatures
  • Wiping cloths: properly used and stored
Routine Inspection Dec 20, 2012 93
  • Food contact surfaces unclean and unsanitized
  • Improper hot and cold holding temperatures
  • Inadequate floors, walls, ceilings: built, maintained, clean
  • Inadequate ventilation and lighting in designated area
  • Observed rodents, insects, birds, or animals
  • Warewashing facilities: not installed, maintained, or used
  • Wiping cloths: improperly used and stored
Routine Inspection Sep 3, 2013 93
  • Food contact surfaces unclean and unsanitized
  • Improper hot and cold holding temperatures
Follow-up Inspection Sep 20, 2013 98

Violation descriptions and comments

Apr 15, 2010

Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash hands after using the restroom (113953.5) (b) No smoking signs shall be posted in food preparation, food storage, warewashing, and utensil storage areas (113978). (c) Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. (d) Any food facility constructed before January 1, 2004 without public toilet facilities, shall prominently post a sign within the food facility in a public area stating that toilet facilities are not provided (113725.1, 114381 (e)).
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))

Nov 9, 2010

The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)
Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash hands after using the restroom (113953.5) (b) No smoking signs shall be posted in food preparation, food storage, warewashing, and utensil storage areas (113978). (c) Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. (d) Any food facility constructed before January 1, 2004 without public toilet facilities, shall prominently post a sign within the food facility in a public area stating that toilet facilities are not provided (113725.1, 114381 (e)).
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)

Sep 9, 2011

An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 °F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269)

May 10, 2012

Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))

Dec 20, 2012

Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))

Sep 3, 2013

All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))

BROKEN TILES STILL NOT REPLACED IN BACK AREA.
CHLORINE TEST STRIPS STILL NOT AVAILABLE.
LIGHTING COVER STILL NOT REPLACED AT BACK AREA.
OBSERVED FLIES (SMALL) AT PREP AREA AND BACK AREAS.
POTENTIALLY HAZARDOUS FOODS AT TOP SECTION OF THE SANDWICH PREP UNIT MEASURED GREATER THAN 41F AND 50F. ALSO, THE PASTA, MAC AND POTATO SALAD MEASURED BETWEEN 48-52F INSIDE THE REFRIGERATED DISPLAY CASE.
INDIVIDUAL SQUARE BUTTER WRAPPED WITH PIECE OF BREAD MEASURED 80F-STORED AT ROOM TEMPERATURE. POTENTIALLY HAZARDOUS FOODS AT TOP SECTION OF THE SANDWICH PREP UNIT MEASURED GREATER THAN 41F AND 50F. ALSO, THE PASTA, MAC AND POTATO SALAD MEASURED BETWEEN 48-52F INSIDE THE REFRIGERATED DISPLAY CASE.
INDIVIDUAL SQUARE BUTTER WRAPPED WITH PIECE OF BREAD MEASURED 80F-STORED AT ROOM TEMPERATURE. POTENTIALLY HAZARDOUS FOODS AT TOP SECTION OF THE SANDWICH PREP UNIT MEASURED GREATER THAN 41F AND 50F. ALSO, THE PASTA, MAC AND POTATO SALAD MEASURED BETWEEN 48-52F INSIDE THE REFRIGERATED DISPLAY CASE.
INDIVIDUAL SQUARE BUTTER WRAPPED WITH PIECE OF BREAD MEASURED 80F-STORED AT ROOM TEMPERATURE. POTENTIALLY HAZARDOUS FOODS AT TOP SECTION OF THE SANDWICH PREP UNIT MEASURED GREATER THAN 41F AND 50F. ALSO, THE PASTA, MAC AND POTATO SALAD MEASURED BETWEEN 48-52F INSIDE THE REFRIGERATED DISPLAY CASE.
INDIVIDUAL SQUARE BUTTER WRAPPED WITH PIECE OF BREAD MEASURED 80F-STORED AT ROOM TEMPERATURE. POTENTIALLY HAZARDOUS FOODS AT TOP SECTION OF THE SANDWICH PREP UNIT MEASURED GREATER THAN 41F AND 50F. ALSO, THE PASTA, MAC AND POTATO SALAD MEASURED BETWEEN 48-52F INSIDE THE REFRIGERATED DISPLAY CASE.
INDIVIDUAL SQUARE BUTTER WRAPPED WITH PIECE OF BREAD MEASURED 80F-STORED AT ROOM TEMPERATURE. POTENTIALLY HAZARDOUS FOODS AT TOP SECTION OF THE SANDWICH PREP UNIT MEASURED GREATER THAN 41F AND 50F. ALSO, THE PASTA, MAC AND POTATO SALAD MEASURED BETWEEN 48-52F INSIDE THE REFRIGERATED DISPLAY CASE.
INDIVIDUAL SQUARE BUTTER WRAPPED WITH PIECE OF BREAD MEASURED 80F-STORED AT ROOM TEMPERATURE. POTENTIALLY HAZARDOUS FOODS AT TOP SECTION OF THE SANDWICH PREP UNIT MEASURED GREATER THAN 41F AND 50F. ALSO, THE PASTA, MAC AND POTATO SALAD MEASURED BETWEEN 48-52F INSIDE THE REFRIGERATED DISPLAY CASE.
INDIVIDUAL SQUARE BUTTER WRAPPED WITH PIECE OF BREAD MEASURED 80F-STORED AT ROOM TEMPERATURE. POTENTIALLY HAZARDOUS FOODS AT TOP SECTION OF THE SANDWICH PREP UNIT MEASURED GREATER THAN 41F AND 50F. ALSO, THE PASTA, MAC AND POTATO SALAD MEASURED BETWEEN 48-52F INSIDE THE REFRIGERATED DISPLAY CASE.
INDIVIDUAL SQUARE BUTTER WRAPPED WITH PIECE OF BREAD MEASURED 80F-STORED AT ROOM TEMPERATURE. POTENTIALLY HAZARDOUS FOODS AT TOP SECTION OF THE SANDWICH PREP UNIT MEASURED GREATER THAN 41F AND 50F. ALSO, THE PASTA, MAC AND POTATO SALAD MEASURED BETWEEN 48-52F INSIDE THE REFRIGERATED DISPLAY CASE.
INDIVIDUAL SQUARE BUTTER WRAPPED WITH PIECE OF BREAD MEASURED 80F-STORED AT ROOM TEMPERATURE. POTENTIALLY HAZARDOUS FOODS AT TOP SECTION OF THE SANDWICH PREP UNIT MEASURED GREATER THAN 41F AND 50F. ALSO, THE PASTA, MAC AND POTATO SALAD MEASURED BETWEEN 48-52F INSIDE THE REFRIGERATED DISPLAY CASE.
INDIVIDUAL SQUARE BUTTER WRAPPED WITH PIECE OF BREAD MEASURED 80F-STORED AT ROOM TEMPERATURE. POTENTIALLY HAZARDOUS FOODS AT TOP SECTION OF THE SANDWICH PREP UNIT MEASURED GREATER THAN 41F AND 50F. ALSO, THE PASTA, MAC AND POTATO SALAD MEASURED BETWEEN 48-52F INSIDE THE REFRIGERATED DISPLAY CASE.
INDIVIDUAL SQUARE BUTTER WRAPPED WITH PIECE OF BREAD MEASURED 80F-STORED AT ROOM TEMPERATURE. POTENTIALLY HAZARDOUS FOODS AT TOP SECTION OF THE SANDWICH PREP UNIT MEASURED GREATER THAN 41F AND 50F. ALSO, THE PASTA, MAC AND POTATO SALAD MEASURED BETWEEN 48-52F INSIDE THE REFRIGERATED DISPLAY CASE.
INDIVIDUAL SQUARE BUTTER WRAPPED WITH PIECE OF BREAD MEASURED 80F-STORED AT ROOM TEMPERATURE. POTENTIALLY HAZARDOUS FOODS AT TOP SECTION OF THE SANDWICH PREP UNIT MEASURED GREATER THAN 41F AND 50F. ALSO, THE PASTA, MAC AND POTATO SALAD MEASURED BETWEEN 48-52F INSIDE THE REFRIGERATED DISPLAY CASE.
INDIVIDUAL SQUARE BUTTER WRAPPED WITH PIECE OF BREAD MEASURED 80F-STORED AT ROOM TEMPERATURE. POTENTIALLY HAZARDOUS FOODS AT TOP SECTION OF THE SANDWICH PREP UNIT MEASURED GREATER THAN 41F AND 50F. ALSO, THE PASTA, MAC AND POTATO SALAD MEASURED BETWEEN 48-52F INSIDE THE REFRIGERATED DISPLAY CASE.
INDIVIDUAL SQUARE BUTTER WRAPPED WITH PIECE OF BREAD MEASURED 80F-STORED AT ROOM TEMPERATURE. POTENTIALLY HAZARDOUS FOODS AT TOP SECTION OF THE SANDWICH PREP UNIT MEASURED GREATER THAN 41F AND 50F. ALSO, THE PASTA, MAC AND POTATO SALAD MEASURED BETWEEN 48-52F INSIDE THE REFRIGERATED DISPLAY CASE.
INDIVIDUAL SQUARE BUTTER WRAPPED WITH PIECE OF BREAD MEASURED 80F-STORED AT ROOM TEMPERATURE. POTENTIALLY HAZARDOUS FOODS AT TOP SECTION OF THE SANDWICH PREP UNIT MEASURED GREATER THAN 41F AND 50F. ALSO, THE PASTA, MAC AND POTATO SALAD MEASURED BETWEEN 48-52F INSIDE THE REFRIGERATED DISPLAY CASE.
INDIVIDUAL SQUARE BUTTER WRAPPED WITH PIECE OF BREAD MEASURED 80F-STORED AT ROOM TEMPERATURE. POTENTIALLY HAZARDOUS FOODS AT TOP SECTION OF THE SANDWICH PREP UNIT MEASURED GREATER THAN 41F AND 50F. ALSO, THE PASTA, MAC AND POTATO SALAD MEASURED BETWEEN 48-52F INSIDE THE REFRIGERATED DISPLAY CASE.
INDIVIDUAL SQUARE BUTTER WRAPPED WITH PIECE OF BREAD MEASURED 80F-STORED AT ROOM TEMPERATURE. POTENTIALLY HAZARDOUS FOODS AT TOP SECTION OF THE SANDWICH PREP UNIT MEASURED GREATER THAN 41F AND 50F. ALSO, THE PASTA, MAC AND POTATO SALAD MEASURED BETWEEN 48-52F INSIDE THE REFRIGERATED DISPLAY CASE.
INDIVIDUAL SQUARE BUTTER WRAPPED WITH PIECE OF BREAD MEASURED 80F-STORED AT ROOM TEMPERATURE. POTENTIALLY HAZARDOUS FOODS AT TOP SECTION OF THE SANDWICH PREP UNIT MEASURED GREATER THAN 41F AND 50F. ALSO, THE PASTA, MAC AND POTATO SALAD MEASURED BETWEEN 48-52F INSIDE THE REFRIGERATED DISPLAY CASE.
INDIVIDUAL SQUARE BUTTER WRAPPED WITH PIECE OF BREAD MEASURED 80F-STORED AT ROOM TEMPERATURE. POTENTIALLY HAZARDOUS FOODS AT TOP SECTION OF THE SANDWICH PREP UNIT MEASURED GREATER THAN 41F AND 50F. ALSO, THE PASTA, MAC AND POTATO SALAD MEASURED BETWEEN 48-52F INSIDE THE REFRIGERATED DISPLAY CASE.
INDIVIDUAL SQUARE BUTTER WRAPPED WITH PIECE OF BREAD MEASURED 80F-STORED AT ROOM TEMPERATURE. POTENTIALLY HAZARDOUS FOODS AT TOP SECTION OF THE SANDWICH PREP UNIT MEASURED GREATER THAN 41F AND 50F. ALSO, THE PASTA, MAC AND POTATO SALAD MEASURED BETWEEN 48-52F INSIDE THE REFRIGERATED DISPLAY CASE.
INDIVIDUAL SQUARE BUTTER WRAPPED WITH PIECE OF BREAD MEASURED 80F-STORED AT ROOM TEMPERATURE. POTENTIALLY HAZARDOUS FOODS AT TOP SECTION OF THE SANDWICH PREP UNIT MEASURED GREATER THAN 41F AND 50F. ALSO, THE PASTA, MAC AND POTATO SALAD MEASURED BETWEEN 48-52F INSIDE THE REFRIGERATED DISPLAY CASE.
INDIVIDUAL SQUARE BUTTER WRAPPED WITH PIECE OF BREAD MEASURED 80F-STORED AT ROOM TEMPERATURE. POTENTIALLY HAZARDOUS FOODS AT TOP SECTION OF THE SANDWICH PREP UNIT MEASURED GREATER THAN 41F AND 50F. ALSO, THE PASTA, MAC AND POTATO SALAD MEASURED BETWEEN 48-52F INSIDE THE REFRIGERATED DISPLAY CASE.
INDIVIDUAL SQUARE BUTTER WRAPPED WITH PIECE OF BREAD MEASURED 80F-STORED AT ROOM TEMPERATURE. POTENTIALLY HAZARDOUS FOODS AT TOP SECTION OF THE SANDWICH PREP UNIT MEASURED GREATER THAN 41F AND 50F. ALSO, THE PASTA, MAC AND POTATO SALAD MEASURED BETWEEN 48-52F INSIDE THE REFRIGERATED DISPLAY CASE.
INDIVIDUAL SQUARE BUTTER WRAPPED WITH PIECE OF BREAD MEASURED 80F-STORED AT ROOM TEMPERATURE. POTENTIALLY HAZARDOUS FOODS AT TOP SECTION OF THE SANDWICH PREP UNIT MEASURED GREATER THAN 41F AND 50F. ALSO, THE PASTA, MAC AND POTATO SALAD MEASURED BETWEEN 48-52F INSIDE THE REFRIGERATED DISPLAY CASE.
INDIVIDUAL SQUARE BUTTER WRAPPED WITH PIECE OF BREAD MEASURED 80F-STORED AT ROOM TEMPERATURE. POTENTIALLY HAZARDOUS FOODS AT TOP SECTION OF THE SANDWICH PREP UNIT MEASURED GREATER THAN 41F AND 50F. ALSO, THE PASTA, MAC AND POTATO SALAD MEASURED BETWEEN 48-52F INSIDE THE REFRIGERATED DISPLAY CASE.
INDIVIDUAL SQUARE BUTTER WRAPPED WITH PIECE OF BREAD MEASURED 80F-STORED AT ROOM TEMPERATURE. POTENTIALLY HAZARDOUS FOODS AT TOP SECTION OF THE SANDWICH PREP UNIT MEASURED GREATER THAN 41F AND 50F. ALSO, THE PASTA, MAC AND POTATO SALAD MEASURED BETWEEN 48-52F INSIDE THE REFRIGERATED DISPLAY CASE.
INDIVIDUAL SQUARE BUTTER WRAPPED WITH PIECE OF BREAD MEASURED 80F-STORED AT ROOM TEMPERATURE. POTENTIALLY HAZARDOUS FOODS AT TOP SECTION OF THE SANDWICH PREP UNIT MEASURED GREATER THAN 41F AND 50F. ALSO, THE PASTA, MAC AND POTATO SALAD MEASURED BETWEEN 48-52F INSIDE THE REFRIGERATED DISPLAY CASE.
INDIVIDUAL SQUARE BUTTER WRAPPED WITH PIECE OF BREAD MEASURED 80F-STORED AT ROOM TEMPERATURE. POTENTIALLY HAZARDOUS FOODS AT TOP SECTION OF THE SANDWICH PREP UNIT MEASURED GREATER THAN 41F AND 50F. ALSO, THE PASTA, MAC AND POTATO SALAD MEASURED BETWEEN 48-52F INSIDE THE REFRIGERATED DISPLAY CASE.
INDIVIDUAL SQUARE BUTTER WRAPPED WITH PIECE OF BREAD MEASURED 80F-STORED AT ROOM TEMPERATURE. POTENTIALLY HAZARDOUS FOODS AT TOP SECTION OF THE SANDWICH PREP UNIT MEASURED GREATER THAN 41F AND 50F. ALSO, THE PASTA, MAC AND POTATO SALAD MEASURED BETWEEN 48-52F INSIDE THE REFRIGERATED DISPLAY CASE.
INDIVIDUAL SQUARE BUTTER WRAPPED WITH PIECE OF BREAD MEASURED 80F-STORED AT ROOM TEMPERATURE. POTENTIALLY HAZARDOUS FOODS AT TOP SECTION OF THE SANDWICH PREP UNIT MEASURED GREATER THAN 41F AND 50F. ALSO, THE PASTA, MAC AND POTATO SALAD MEASURED BETWEEN 48-52F INSIDE THE REFRIGERATED DISPLAY CASE.
INDIVIDUAL SQUARE BUTTER WRAPPED WITH PIECE OF BREAD MEASURED 80F-STORED AT ROOM TEMPERATURE. POTENTIALLY HAZARDOUS FOODS AT TOP SECTION OF THE SANDWICH PREP UNIT MEASURED GREATER THAN 41F AND 50F. ALSO, THE PASTA, MAC AND POTATO SALAD MEASURED BETWEEN 48-52F INSIDE THE REFRIGERATED DISPLAY CASE.
INDIVIDUAL SQUARE BUTTER WRAPPED WITH PIECE OF BREAD MEASURED 80F-STORED AT ROOM TEMPERATURE. POTENTIALLY HAZARDOUS FOODS AT TOP SECTION OF THE SANDWICH PREP UNIT MEASURED GREATER THAN 41F AND 50F. ALSO, THE PASTA, MAC AND POTATO SALAD MEASURED BETWEEN 48-52F INSIDE THE REFRIGERATED DISPLAY CASE.
INDIVIDUAL SQUARE BUTTER WRAPPED WITH PIECE OF BREAD MEASURED 80F-STORED AT ROOM TEMPERATURE. POTENTIALLY HAZARDOUS FOODS AT TOP SECTION OF THE SANDWICH PREP UNIT MEASURED GREATER THAN 41F AND 50F. ALSO, THE PASTA, MAC AND POTATO SALAD MEASURED BETWEEN 48-52F INSIDE THE REFRIGERATED DISPLAY CASE.
INDIVIDUAL SQUARE BUTTER WRAPPED WITH PIECE OF BREAD MEASURED 80F-STORED AT ROOM TEMPERATURE. POTENTIALLY HAZARDOUS FOODS AT TOP SECTION OF THE SANDWICH PREP UNIT MEASURED GREATER THAN 41F AND 50F. ALSO, THE PASTA, MAC AND POTATO SALAD MEASURED BETWEEN 48-52F INSIDE THE REFRIGERATED DISPLAY CASE.
INDIVIDUAL SQUARE BUTTER WRAPPED WITH PIECE OF BREAD MEASURED 80F-STORED AT ROOM TEMPERATURE. POTENTIALLY HAZARDOUS FOODS AT TOP SECTION OF THE SANDWICH PREP UNIT MEASURED GREATER THAN 41F AND 50F. ALSO, THE PASTA, MAC AND POTATO SALAD MEASURED BETWEEN 48-52F INSIDE THE REFRIGERATED DISPLAY CASE.
INDIVIDUAL SQUARE BUTTER WRAPPED WITH PIECE OF BREAD MEASURED 80F-STORED AT ROOM TEMPERATURE. POTENTIALLY HAZARDOUS FOODS AT TOP SECTION OF THE SANDWICH PREP UNIT MEASURED GREATER THAN 41F AND 50F. ALSO, THE PASTA, MAC AND POTATO SALAD MEASURED BETWEEN 48-52F INSIDE THE REFRIGERATED DISPLAY CASE.
INDIVIDUAL SQUARE BUTTER WRAPPED WITH PIECE OF BREAD MEASURED 80F-STORED AT ROOM TEMPERATURE. POTENTIALLY HAZARDOUS FOODS AT TOP SECTION OF THE SANDWICH PREP UNIT MEASURED GREATER THAN 41F AND 50F. ALSO, THE PASTA, MAC AND POTATO SALAD MEASURED BETWEEN 48-52F INSIDE THE REFRIGERATED DISPLAY CASE.
INDIVIDUAL SQUARE BUTTER WRAPPED WITH PIECE OF BREAD MEASURED 80F-STORED AT ROOM TEMPERATURE. POTENTIALLY HAZARDOUS FOODS AT TOP SECTION OF THE SANDWICH PREP UNIT MEASURED GREATER THAN 41F AND 50F. ALSO, THE PASTA, MAC AND POTATO SALAD MEASURED BETWEEN 48-52F INSIDE THE REFRIGERATED DISPLAY CASE.
INDIVIDUAL SQUARE BUTTER WRAPPED WITH PIECE OF BREAD MEASURED 80F-STORED AT ROOM TEMPERATURE. POTENTIALLY HAZARDOUS FOODS AT TOP SECTION OF THE SANDWICH PREP UNIT MEASURED GREATER THAN 41F AND 50F. ALSO, THE PASTA, MAC AND POTATO SALAD MEASURED BETWEEN 48-52F INSIDE THE REFRIGERATED DISPLAY CASE.
INDIVIDUAL SQUARE BUTTER WRAPPED WITH PIECE OF BREAD MEASURED 80F-STORED AT ROOM TEMPERATURE. POTENTIALLY HAZARDOUS FOODS AT TOP SECTION OF THE SANDWICH PREP UNIT MEASURED GREATER THAN 41F AND 50F. ALSO, THE PASTA, MAC AND POTATO SALAD MEASURED BETWEEN 48-52F INSIDE THE REFRIGERATED DISPLAY CASE.
INDIVIDUAL SQUARE BUTTER WRAPPED WITH PIECE OF BREAD MEASURED 80F-STORED AT ROOM TEMPERATURE. POTENTIALLY HAZARDOUS FOODS AT TOP SECTION OF THE SANDWICH PREP UNIT MEASURED GREATER THAN 41F AND 50F. ALSO, THE PASTA, MAC AND POTATO SALAD MEASURED BETWEEN 48-52F INSIDE THE REFRIGERATED DISPLAY CASE.
INDIVIDUAL SQUARE BUTTER WRAPPED WITH PIECE OF BREAD MEASURED 80F-STORED AT ROOM TEMPERATURE. POTENTIALLY HAZARDOUS FOODS AT TOP SECTION OF THE SANDWICH PREP UNIT MEASURED GREATER THAN 41F AND 50F. ALSO, THE PASTA, MAC AND POTATO SALAD MEASURED BETWEEN 48-52F INSIDE THE REFRIGERATED DISPLAY CASE.
INDIVIDUAL SQUARE BUTTER WRAPPED WITH PIECE OF BREAD MEASURED 80F-STORED AT ROOM TEMPERATURE. POTENTIALLY HAZARDOUS FOODS AT TOP SECTION OF THE SANDWICH PREP UNIT MEASURED GREATER THAN 41F AND 50F. ALSO, THE PASTA, MAC AND POTATO SALAD MEASURED BETWEEN 48-52F INSIDE THE REFRIGERATED DISPLAY CASE.
INDIVIDUAL SQUARE BUTTER WRAPPED WITH PIECE OF BREAD MEASURED 80F-STORED AT ROOM TEMPERATURE. POTENTIALLY HAZARDOUS FOODS AT TOP SECTION OF THE SANDWICH PREP UNIT MEASURED GREATER THAN 41F AND 50F. ALSO, THE PASTA, MAC AND POTATO SALAD MEASURED BETWEEN 48-52F INSIDE THE REFRIGERATED DISPLAY CASE.
INDIVIDUAL SQUARE BUTTER WRAPPED WITH PIECE OF BREAD MEASURED 80F-STORED AT ROOM TEMPERATURE. POTENTIALLY HAZARDOUS FOODS AT TOP SECTION OF THE SANDWICH PREP UNIT MEASURED GREATER THAN 41F AND 50F. ALSO, THE PASTA, MAC AND POTATO SALAD MEASURED BETWEEN 48-52F INSIDE THE REFRIGERATED DISPLAY CASE.
INDIVIDUAL SQUARE BUTTER WRAPPED WITH PIECE OF BREAD MEASURED 80F-STORED AT ROOM TEMPERATURE. POTENTIALLY HAZARDOUS FOODS AT TOP SECTION OF THE SANDWICH PREP UNIT MEASURED GREATER THAN 41F AND 50F. ALSO, THE PASTA, MAC AND POTATO SALAD MEASURED BETWEEN 48-52F INSIDE THE REFRIGERATED DISPLAY CASE.
INDIVIDUAL SQUARE BUTTER WRAPPED WITH PIECE OF BREAD MEASURED 80F-STORED AT ROOM TEMPERATURE. POTENTIALLY HAZARDOUS FOODS AT TOP SECTION OF THE SANDWICH PREP UNIT MEASURED GREATER THAN 41F AND 50F. ALSO, THE PASTA, MAC AND POTATO SALAD MEASURED BETWEEN 48-52F INSIDE THE REFRIGERATED DISPLAY CASE.
INDIVIDUAL SQUARE BUTTER WRAPPED WITH PIECE OF BREAD MEASURED 80F-STORED AT ROOM TEMPERATURE. POTENTIALLY HAZARDOUS FOODS AT TOP SECTION OF THE SANDWICH PREP UNIT MEASURED GREATER THAN 41F AND 50F. ALSO, THE PASTA, MAC AND POTATO SALAD MEASURED BETWEEN 48-52F INSIDE THE REFRIGERATED DISPLAY CASE.
INDIVIDUAL SQUARE BUTTER WRAPPED WITH PIECE OF BREAD MEASURED 80F-STORED AT ROOM TEMPERATURE. POTENTIALLY HAZARDOUS FOODS AT TOP SECTION OF THE SANDWICH PREP UNIT MEASURED GREATER THAN 41F AND 50F. ALSO, THE PASTA, MAC AND POTATO SALAD MEASURED BETWEEN 48-52F INSIDE THE REFRIGERATED DISPLAY CASE.
INDIVIDUAL SQUARE BUTTER WRAPPED WITH PIECE OF BREAD MEASURED 80F-STORED AT ROOM TEMPERATURE. POTENTIALLY HAZARDOUS FOODS AT TOP SECTION OF THE SANDWICH PREP UNIT MEASURED GREATER THAN 41F AND 50F. ALSO, THE PASTA, MAC AND POTATO SALAD MEASURED BETWEEN 48-52F INSIDE THE REFRIGERATED DISPLAY CASE.
INDIVIDUAL SQUARE BUTTER WRAPPED WITH PIECE OF BREAD MEASURED 80F-STORED AT ROOM TEMPERATURE. POTENTIALLY HAZARDOUS FOODS AT TOP SECTION OF THE SANDWICH PREP UNIT MEASURED GREATER THAN 41F AND 50F. ALSO, THE PASTA, MAC AND POTATO SALAD MEASURED BETWEEN 48-52F INSIDE THE REFRIGERATED DISPLAY CASE.
INDIVIDUAL SQUARE BUTTER WRAPPED WITH PIECE OF BREAD MEASURED 80F-STORED AT ROOM TEMPERATURE. POTENTIALLY HAZARDOUS FOODS AT TOP SECTION OF THE SANDWICH PREP UNIT MEASURED GREATER THAN 41F AND 50F. ALSO, THE PASTA, MAC AND POTATO SALAD MEASURED BETWEEN 48-52F INSIDE THE REFRIGERATED DISPLAY CASE.
INDIVIDUAL SQUARE BUTTER WRAPPED WITH PIECE OF BREAD MEASURED 80F-STORED AT ROOM TEMPERATURE. POTENTIALLY HAZARDOUS FOODS AT TOP SECTION OF THE SANDWICH PREP UNIT MEASURED GREATER THAN 41F AND 50F. ALSO, THE PASTA, MAC AND POTATO SALAD MEASURED BETWEEN 48-52F INSIDE THE REFRIGERATED DISPLAY CASE.
INDIVIDUAL SQUARE BUTTER WRAPPED WITH PIECE OF BREAD MEASURED 80F-STORED AT ROOM TEMPERATURE. POTENTIALLY HAZARDOUS FOODS AT TOP SECTION OF THE SANDWICH PREP UNIT MEASURED GREATER THAN 41F AND 50F. ALSO, THE PASTA, MAC AND POTATO SALAD MEASURED BETWEEN 48-52F INSIDE THE REFRIGERATED DISPLAY CASE.
INDIVIDUAL SQUARE BUTTER WRAPPED WITH PIECE OF BREAD MEASURED 80F-STORED AT ROOM TEMPERATURE. POTENTIALLY HAZARDOUS FOODS AT TOP SECTION OF THE SANDWICH PREP UNIT MEASURED GREATER THAN 41F AND 50F. ALSO, THE PASTA, MAC AND POTATO SALAD MEASURED BETWEEN 48-52F INSIDE THE REFRIGERATED DISPLAY CASE.
INDIVIDUAL SQUARE BUTTER WRAPPED WITH PIECE OF BREAD MEASURED 80F-STORED AT ROOM TEMPERATURE. POTENTIALLY HAZARDOUS FOODS AT TOP SECTION OF THE SANDWICH PREP UNIT MEASURED GREATER THAN 41F AND 50F. ALSO, THE PASTA, MAC AND POTATO SALAD MEASURED BETWEEN 48-52F INSIDE THE REFRIGERATED DISPLAY CASE.
INDIVIDUAL SQUARE BUTTER WRAPPED WITH PIECE OF BREAD MEASURED 80F-STORED AT ROOM TEMPERATURE. POTENTIALLY HAZARDOUS FOODS AT TOP SECTION OF THE SANDWICH PREP UNIT MEASURED GREATER THAN 41F AND 50F. ALSO, THE PASTA, MAC AND POTATO SALAD MEASURED BETWEEN 48-52F INSIDE THE REFRIGERATED DISPLAY CASE.
INDIVIDUAL SQUARE BUTTER WRAPPED WITH PIECE OF BREAD MEASURED 80F-STORED AT ROOM TEMPERATURE. POTENTIALLY HAZARDOUS FOODS AT TOP SECTION OF THE SANDWICH PREP UNIT MEASURED GREATER THAN 41F AND 50F. ALSO, THE PASTA, MAC AND POTATO SALAD MEASURED BETWEEN 48-52F INSIDE THE REFRIGERATED DISPLAY CASE.
INDIVIDUAL SQUARE BUTTER WRAPPED WITH PIECE OF BREAD MEASURED 80F-STORED AT ROOM TEMPERATURE. POTENTIALLY HAZARDOUS FOODS AT TOP SECTION OF THE SANDWICH PREP UNIT MEASURED GREATER THAN 41F AND 50F. ALSO, THE PASTA, MAC AND POTATO SALAD MEASURED BETWEEN 48-52F INSIDE THE REFRIGERATED DISPLAY CASE.
INDIVIDUAL SQUARE BUTTER WRAPPED WITH PIECE OF BREAD MEASURED 80F-STORED AT ROOM TEMPERATURE. POTENTIALLY HAZARDOUS FOODS AT TOP SECTION OF THE SANDWICH PREP UNIT MEASURED GREATER THAN 41F AND 50F. ALSO, THE PASTA, MAC AND POTATO SALAD MEASURED BETWEEN 48-52F INSIDE THE REFRIGERATED DISPLAY CASE.
INDIVIDUAL SQUARE BUTTER WRAPPED WITH PIECE OF BREAD MEASURED 80F-STORED AT ROOM TEMPERATURE.
STILL OBSERVED EQUIPMENT STACKED WHEN WET.
WIPING CLOTHS STORED INSIDE 100PPM OF QUATERNARY AMMONIUM.

Sep 20, 2013

Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)

POTENTIALLY HAZARDOUS FOODS MEASURED GREATER THAN 41F INSIDE THE PREP AND PAST UNIT.
STILL OBSERVED EQUIPMENT STACKED WHEN WET.

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