- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: marinara sauce hot holding at improper temperatures. Observed marinara sauce hot holding at 130 degrees F. PIC reheated.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Ham and salami cold holding at improper temperatures. Observed ham and salami cold holding at 47 degrees F. PIC placed foods in lower unit to chill.
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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03/28/2016 | Risk Factor | |
Permit issued.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed rusty shelves in the walk-in cooler.
Correction: Refinish or replace.
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01/18/2016 | Follow-up | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: Observed employees drinking from bottles and a cup without a straw.
Correction: Corrected by instructing employees on the proper way to drink in the kitchen.
- Temperature Measuring Devices (repeated violation)
Observation: A thermometer could not be found in the bottom of the prep units.
Correction: Provide.
- Cooling, Heating, and Holding Capacities
Observation: Observed ice being used to keep food cold in a prep unit.
Correction: Unit must be repaired.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed rusty shelves in the walk-in cooler.
Correction: Refinish or replace.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed grease and dust on the ceiling around lights and soda lines.
Correction: Clean.
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12/02/2015 | Follow-up | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed an employee drinking water out of a bottle while working.
Correction: Drinking only allow from a cup with a lid and a straw. Employee was corrected.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed the marinara sauce at 116°F in the hot holding unit.
Correction: Reheated to 165°.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed the chicken, meatballs and other TCS foods at 48° in the bottom of the prep unit.
Correction: Items must be pulled and put into a working unit. Unit must be repaired.
- Temperature Measuring Devices
Observation: A thermometer could not be found in the bottom of the prep units.
Correction: Provide.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed rusty shelves in the walk-in cooler.
Correction: Refinish or replace.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Observed food particles on the blade of the slicers.
Correction: Thoroughly clean and sanitize.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed grease and dust on the ceiling around lights and soda lines.
Correction: Clean.
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11/23/2015 | Routine | |
The floor in the kitchen area needs to be thoroughly cleaned.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed meatballs at 52°F in the bottom of the prep unit. Prep unit door does not shut easily.
Correction: Product put into freezer to drop the temperature. Provide a thermometer for unit so the temperature can be monitored.
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07/29/2015 | Risk Factor | |
| No violation noted during this evaluation. | 03/31/2015 | Risk Factor | |
Permit Issued.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed several containers of raw chicken stored directly above heads of lettuce.
Correction: Corrected by moving the chicken to the bottom shelf.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Observed old food particles on the slicer blade.
Correction: Corrected by cleaning and sanitizing.
- Light Bulbs Protective Shielding
Observation: Observed the shields missing on two of the lights on the cook line.
Correction: Provide.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed dust and grease on the wall above the prep units and on the lights.
Correction: Clean.
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01/06/2015 | Routine | |
| No violation noted during this evaluation. | 09/29/2014 | Risk Factor | |
Gloves worn. Suggest closing lid to deli top to keep foods cold. Dishmachine - 100 ppm chlorine sanitizer - test kit (ok).
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Found sliced ham for subs at 49 degrees. All cold hold foods are to be 41 degrees or less.
Correction: Please hold cold foods at 41 degrees or less. Food was placed in freezer to bring down temperatures quickly.
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06/18/2014 | Risk Factor | |
No risk factor violations. Gloves worn. Discussed towel storage when wet. Dishmachine - 100 ppm chlorine sanitizer.
No violation noted during this evaluation. | 03/06/2014 | Risk Factor | |
Gloves worn. Dishmachine - 100 ppm - chlorine sanitizer/test kit (ok).
- Equipment - Good Repair and Proper Adjustment
Observation: Found rubber gaskets damaged and in need of repair.
Correction: All equipment to be kept in good condition. Please repair door gaskets to reach-in cold units.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Found utensils in bucket not clean.
Correction: All food contact surfaces to be clean and sanitized when stored. Please store all food contact utensils properly.
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11/20/2013 | Routine | |
No risk factor violations observed. Gloves worn. Dishmachine - chlorine sanitizer - 100+ ppm.
No violation noted during this evaluation. | 07/16/2013 | Risk Factor | |
Gloves used, handwashing observed. Discussed use of single use containers. Dishmachine - final rinse- chlorine sanitizer/test strips (ok).
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Found raw chicken and raw chicken Parmesan stored above cooked lasagna and sliced olives in reach-in cold storage.
Correction: All raw food is to be stored below cooked ready to eat food. Please store all raw food properly below ready to eat food.
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04/16/2013 | Risk Factor | |
Gloves worn. Discussed operation of new dishmachine. Dishmachine - chlorine sanitizer - 100+ ppm/test kit (ok).
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Found slicer was not properly cleaned and sanitized.
Correction: All food equipment to be cleaned and sanitized. Please clean and sanitize properly.
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02/11/2013 | Risk Factor | |
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