- Critical: Person in charge did not ensure that employees are informed of their responsibility to report information about their health.
To prevent transmission of foodborne illness, the person in charge shall ensure that food and conditional employees are informed of their responsibility to report information about their health as it relates to diseases that are transmissible through food.
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked.
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one.
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10/01/2015 | Standard Inspection |
| No violation noted during this evaluation. | 03/24/2015 | Standard Inspection |
| No violation noted during this evaluation. | 11/06/2014 | Follow-up Inspection |
- Miscellaneous sources of contamination observed (observed food worker going into reach in cooler to grab unwrapped deli meat with gloved hand and then continuing to prep sandwich with goved hand . According, to staff cooler handles are cleaned nightly).
Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X).
- Critical: TCS foods were not being held at the proper temperature (tuna salad, cheese, capicola).
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less.
- Cold or hot holding equipment did not contain a thermometer, or the thermometer was not correctly placed (cooler).
A properly designed temperature measuring device as specified in this rule shall be located in the warmest part of a cooling unit or the coolest part of a food warming unit.
- Critical: A food thermometer was not readily accessible.
To prevent foodborne illness, food temperature measuring devices shall be provided and readily accessible for use.
- Equipment and/or components are not maintained in good working order (sandwich prep cooler).
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code.
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10/29/2014 | Standard Inspection |
- TCS foods were not being held at the proper temperature.
Except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except for those roasts that are cooked as required may be held at 130° F), or at 41°F or less. Correct By: 09-Apr-2014
- Equipment and/or components are not maintained in good working order (prep cooler holding at between 48 & 50 degrees).
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. Correct By: 11-Apr-2014
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04/15/2014 | Follow-up Inspection |
- Critical: TCS foods were not being held at the proper temperature.
Except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except for those roasts that are cooked as required may be held at 130° F), or at 41°F or less. Correct By: 09-Apr-2014
- Equipment and/or components are not maintained in good working order (prep cooler holding at between 48 & 50 degrees).
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. Correct By: 11-Apr-2014
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04/09/2014 | Standard Inspection |
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