- Although the operator has a current food handler's certificate, little food knowledge was demonstrated during the inspection
- Employees observed handling money and sweeping floors without washing their hands when handling food and utensils
- No soap or paper towels at handwash sink in kitchen area, no paper towels in bathroom
- Sandwiches in deli case measured only specific temp., not checked after cooking
- Pre-cooked foods-heat to 165 degrees for hot holding temperature
- Warewashing procedure as described by operator/ permit holder, did not include sanitizing step
- Food prep and service counters have food debris and other foreign matter and objects on them
- Hot water reached 100 degrees
- Must be 110 degrees for handwashing
- Operator/permit holder, absent
- No one designated as the \"Person-in-charge\"
- Store prepared sandwiches not labeled with time and date of preparation
- No sanitizer test strips available
- Microwave has old food debris
- Exhaust hood grease baffles have excess grease and dust
- Clean weekly! No toilet paper dispenser in bathroom
- Permit not posted for public viewing
- Note: install a mop sink at existing mop sink site within 3 months
- Cold deli display case at 55 degrees
- Case impounded, tag attached
- Do not use until release from impound
- Observed food in display case to be: Turkey sandwich, 54 degrees, discarded one; ham sandwich, 53 degrees, discarded two; ham hoagie, 52 degrees, discarded two; chicken hoagie, 49 degrees, discarded two; turkey hoagie, 49 degrees, discarded 2.
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7/23/2007 | 73 |
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