- */R/3.4 Breaded chicken pieces were dated 11/20/11, and two packages of salami was lacking a date mark. Ready-to-eat potentially hazardous foods not used in 24 hours shall be date marked when opened and consumed within 7 days.
- R/*3.4/4.4 The pizza reach-in unit contained an air temperature of 42.1°F-44.5°F, and the following foods were holding at improper temperatures: Steak 43°F, Salami 43.6°F, Sausage 43.1°F, Pepperoni 42.4°F and 42.8, Feta cheese 45°F, White
- American cheese 44°F, Turkey 45°F, Tomatoes 43°F, Ham 42°F, Mixed cheese 42.6°F, and 45°F. Potentially hazardous foods shall be maintained at 41°F and below to limit the growth of organisms.
- 4.5/6.4 The following areas were soiled:
- - Shelf with the pizza rings is soiled/dusty
- - Vent reach-in was covered with dust. Recommend to clean this vent to increase air flow across the condenser
- - Ceiling vent is soiled by the pizza cutting table
- - Container with test kit is soiled and items in this container
- Clean or repair these areas.
- R/3.2 Observed a cup being used as scoop. Provide a handled scoop and store the scoop in the food with the handle extended outward.
- 4.4 Observed the stainless steel edge under the top door of the oven was damaged and uncleanable. Repair this area to provided a cleanable surface.
- 6.4 Repair the damaged floor tile by the preparation sink, to provide a cleanable surface.
- 4.0 Sponges are being used to clean food contact surfaces. Sponges are not permitted to be used on food contact surfaces.
- Green scrubbing pads are permitted to be use on food contact surfaces.
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12/2/2011 | Standard2 | |
- Marketplace & Shared areas:
- R/*3.4 Observed the island refrigeration unit with lunch meats was contained an ambient air temperature of 37-44°F, and foods in this unit such as but not limited to, were holding at the following temperatures: Bologna 44°F, kielbasa 45°F, shredded cheddar cheese 45°F, shredded mozzarella cheese 45°F, sour cream 43°F, cheddar cheese 43°F, Cotto salami 46-47°F, smoked sausage
- 43°F, turkey 43-45°F, bacon 43°F, Colby cheese 44°F, and Chili con queso dip 42-43°F. Foods and refrigeration units shall be maintained at 41°F and below to limit the growth of organisms. Discard foods items holding at 45°F and above.
- *3.0 Observed the cucumber in the grab and go case contained a mold-like growth. Foods shall be safe wholesome and unadulterated. This food item was discarded.
- *4.5/4.6 Observed the ice machine chute and pop nozzles were soiled. Food contact surfaces shall be washed, rinsed, and sanitized, and shall be clean to sight and touch.
- 4.5/6.4 The following areas were soiled:
- R/- Ceiling vents in the Market Place, and retail store are dusty
- - Top vent in the Mary Ann donut case was dusty
- - Storage rack with milk is soiled
- - Floor surface in the beer case and wine display racks is soiled
- - Bottled Coke display rack is soiled. Clean these areas.
- 3.2 Observed temperature measuring device was stored in sanitizing solution. Clean the device prior to use and storage. Allow the sanitizer to have the appropriate contact-time and to air dry on the device.
- 3.5 Observed a Gatorade in the walk-in cooler display rack was lacking a label, and the Mary Ann Donuts were lacking were lacking the ingredient sheet. Packaged foods shall be labeled with the ingredients in descending order, a weight, manufacturers name and address. Provide this and an ingredient sheet for the Mary Ann's Donuts.
- 3.5 Observed the price tags were covering the sell-by use-by dates on the Betty Crocker cake mixes and the Ragu sauce. Relocate the price tags.
- Note: Observed 9 peanut butter chocolate chip Power Bars contained a sell-by/use-by date of 11/15/11, blueberry Pop-tart contained a sell-by/use-by date of 10/29/11, two boxes of Triscuits contained a sell-by use-by date of 9/12/11, and three Betty Crocker cake mixes contained sell-by/use-by date of 11/8/11. Check and rotate stock regularly. Remove expired products from the sales floor.
- Subway:
- *4.4/3.4 The reach-in unit contained an air temperature of 43°F, and the hash browns were holding at 47°F, egg whites 46°F, buffalo chicken 45°F, chicken pieces 45°F, cold cut combo 44°F. Foods and refrigeration units shall be maintained at 41°F and below to limit the growth of organisms. Recommended to discard food items holding at and above.
- 4.5 Shelves in the walk-in cooler with the Subway food items were soiled. Clean these area.
- 4.5 Clean the exterior of the water spray bottle, which is soiled.
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11/17/2011 | Standard2 | |
- */R/3.4 Meatballs were dated 7/31/11 and a container in the walk-in cooler with meatballs was lacking date marking, Tzatziki sauce contained a date mark of 7/14/11, Gyro meat was dated 7/14/11, and turkey and salami was lacking date marking. Readyto- eat potentially hazardous foods not used in 24 hours shall be date marked when opened and consumed within 7 days.
- R/*3.4/4.4 The pizza reach-in unit contained an air temperature of 40°F-44°F, and the following foods were holding at improper temperatures: Mixed chopped lunchmeats 43°F, White American cheese 44°F, and ground meat was dated 43°F. Potentially hazardous foods and refrigeration units shall be maintained at 41°F and below to limit the growth of organisms.
- R/3.2 Observed a cups being used as scoop. Provide a handled scoop and store the scoop in the food with the handle extended outward.
- 4.4 Observed the stainless steel edge under the top door of the oven was damaged and uncleanable. Repair/resecure this area to provided a cleanable surface.
- 6.4 Repair the damaged floor tile by the preparation sink, to provide a cleanable surface.
- R/3.2 Label water spray bottles, with the name of the food to avoid confusion and misuse.
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8/12/2011 | Follow Up 1 | |
- */R/3.4 Ham was dated 6/23/11, Tzatziki sauce contained a date mark that was not legible, Gyro meat was dated 6/16/11, and steak was dated was dated 6/23/11. Ready-to-eat potentially hazardous foods not used in 24 hours shall be date marked when opened and consumed within 7 days.
- R/*3.4/4.4 The pizza reach-in unit contained an air temperature of 42.6°F-47°F, and the following foods were holding at improper temperatures: Mixed cheese 42°F, Ham 42.8°F. Potentially hazardous foods shall be maintained at 41°F and below to limit the growth of organisms. Repairman was contacted today.
- *4.5/4.6 Observed the pizza rings for topping the pizzas were soiled. Reportedly, these rings are cleaned nightly. Foods contact surfaces used with potentially hazardous foods shall be washed, rinsed, and sanitized, every four hours and shall be clean to sight and touch.
- *3.1/6.3 Observed six cans of beets were rusty around the top seam. Packages of foods shall be in good condition to protect the integrity of the contents and to prevent potential contaminants. Relocate these canned goods to a separate designated area.
- *4.4 The QAC sanitizer contained greater than 400 ppm. Maintain QAC sanitizer at 200ppm in order to effectively sanitize.
- 4.5/6.4 The following areas were soiled or in disrepair:
- R/- ceiling and wall surfaces surrounding the pizza oven is discolored/stained/soiled
- R/- ceiling surface surrounding the hood vent is damaged
- Clean or repair these areas.
- R/3.2 Observed a cup being used as scoop. Provide a handled scoop and store the scoop in the food with the handle extended outward.
- 6.2 Repair the non-functioning fixture above the make table, to provide lighting requirements as specified in OAC 3717.
- 4.2 Provide a QAC test kit to assure 200 ppm is maintained.
- 4.4 Observed the stainless steel edge under the top door of the oven was damaged and uncleanable. Repair this area to provided a cleanable surface.
- R/4.5 Clean doors seal on the 4-door reach-in cooler, interior of the reach-in unit, the canned goods rack, hood vents were soiled, top of the knife box, and the shelf with the lids under the computer which is soiled/dusty.
- 6.4 Repair the damaged floor tile by the preparation sink, to provide a cleanable surface.
- 6.4 Clean the floor under the three vat sink, which is soiled.
- R/3.2 Label water spray bottles, with the name of the food to avoid confusion and misuse.
- 4.8 Store the napkins, six inches off the floor to facilitate cleaning and to prevent contamination.
- Note: Checked and showed the PIC how to calibrate 3 temperature measuring devices.
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7/1/2011 | Standard 1 | |
- Marketplace & Shared areas:
- R/*3.4 Observed the island refrigeration unit with lunch meats was contained an ambient air temperature of 38-45°F, and foods in this unit such as but not limited to, were holding at the following temperatures: Ham 45.5°F, kielbasa 47.4°F, cheddar cheese
- 42.7°F, 48.9°F, sour cream 44.7°F, hot dogs 44.9°F, American cheese 47.3°F, cotto salami 48.2°F, smoked sausage 49°F, butter
- 44°F, bologna 46.6°F, and French onion dip 42°F. Foods and refrigeration units shall be maintained at 41°F and below to limit the growth of organisms.
- *7.1 Observed Hubert Board Brite was stored with equipment. Store toxic chemicals in a separate designated area.
- *3.4 Observed the meatballs contained a use-by date of 5/2/11, also the salami and pepperoni in the shared walk-in cooler were lacking date marking. Foods not used in 24 hours shall be dated the day of preparation and shall be used or discarded in seven calendar days.
- *3.0/4.4 Observed the provolone and cheddar cheese was hard on the edges and contained a mold-like growth. Foods shall be safe wholesome and unadulterated. These food items were discarded. Top of the reach-in cooler is reportedly producing condensate nightly. Monitor this unit and make any necessary repairs.
- 4.5/6.4 The following areas were soiled:
- R/- Wall surfaces above the storage rack was dusty
- - Ceiling vents in the walk-in cooler on the Market Place side
- - Ice accumulation on the condenser lines of both walk-in freezers
- - Ice accumulation on the air curtains and floor of the shared walk-in freezer
- R/- Floor in the shared walk-in cooler is soiled and contains pooling water and ice accumulation. Clean these area.
- 3.2 Label the water squeeze bottle on the shelf under the steam table, to avoid confusion and misuse.
- 6.2 Repair the non-functioning light fixture in the Market place walk-in freezer, to provide lighting requirement as specified in OAC
- 3717.
- 6.1 Repair the damaged light shield in the Market place walk-in cooler, to prevent contamination.
- Subway:
- 5.1 Repair leaky hand sink faucet, plumbing shall be maintained in a state of good repair.
- 4.2 Provide a QAC test kit, to assure proper concentrations are maintained.
- 4.0 Observed a damaged grate lining the pan with chicken breast. Replace this piece of equipment. Equipment shall be maintained in a state of good repair.
- 3.2 Observed the scoops were touching the chicken items. Store the handle of the scoops for chicken products in the food with the handle extended outward.
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5/5/2011 | Standard 1 | |
- Observed the island refrigeration was holding at 36°F during this follow-up inspection. All critical violations listed on the standard inspection report dated 9/27/10 were corrected. Thank you for your compliance.
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11/4/2010 | Follow Up 1 | |
- */R/3.4 Chicken wings were dated 9/30/10, boneless wings were lacking date marking, meatballs was dated 10/9/10, gyro meat was dated 9/30/10 , and salami was dated 10/2/10. Ready-to-eat potentially hazardous foods not used in 24 hours shall be date marked when opened and consumed within 7 days.
- R/*3.4 Chicken nuggets were holding at 42-45°F. Potentially hazardous foods shall be maintained at 41°F and below to limit the growth of organisms.
- 4.5/6.4 The following areas were soiled or in disrepair:
- R/- ceiling and wall surfaces surrounding the pizza oven is discolored/stained/soiled
- R/- ceiling surface surrounding the hood vent is damaged
- Clean or repair these areas.
- R/3.2 Observed a cup in the cheese being used as scoop. Provide a handled scoop and store the scoop in the food with the handle extended outward.
- 5.3/6.4 Observed food debris in the hand sink from draining canned vegetable. Use provided indirectly drained preparation sink.
- Clean this area.
- 3.2 Label spray bottles, and squeeze bottles, with the name of the food to avoid confusion and misuse.
- 4.4 Repair the damaged last door seal on the reach-in unit, to provide cleanable surface.
- 4.8 Store deli tissue paper, and pizza boxes, six inches off the floor to facilitate cleaning and to prevent contamination.
- 4.5 Clean the canned goods rack which is soiled/dusty.
- 5.1 Clean the mop sink with contains sponges, gloves and other debris.
- 5.1 Repair the leaking three vat sink plumbing.
- 4.4/4.5 Observed the preparation sink was filled with dishes and chemicals spray bottles. Clean this area, and keep this sink accessible for draining canned foods.
- Notes: Observed Rubbermaid Commercial Products for flour storage. Could not verify NSF marking or that flour bin was approved for food storage. Provide documentation or approved food storage container.
- Observed garlic dipping sauce was stored at room temperature, but the packaging recommended refrigerate for best quality.
- Employees are on-site preparing dough at 2-3pm during the week, and 9:30am on Fridays.
- Recommended to relocate employee eggs not above ready-to-eat foods.
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10/22/2010 | Standard2 | |
- R/*3.4 Observed the island refrigeration unit with lunch meats was contained an ambient air temperature of 38-47°F, and foods in this unit such as but not limited to, were holding at the following temperatures: bacon 44°F, kielasa 45°F, cheddar cheese 46°F,
- 46°F, pepper jack 47°F, hot dogs 43°F, american cheese 43°F, mozzarella 43°F, smoked sausage 45°F. Foods and refrigeration units shall be maintained at 41°F and below to limit the growth of organisms. Discussed with PIC, this unit has not maintained temperature during the past two standard inspections in addition to this inspection.
- *7.1 Observed yellow cleaner and Lysol stored with employee beverages and beverage mugs. Store toxic chemicals in a separate designated area.
- *4.5/4.6 Wash, rinse, and sanitize, the ice chute on the beverage dispensing machine, and the mixing bowls of the tea machine.
- 4.5/6.4 The following areas were soiled:
- R/- Ceiling tiles and ceiling vents in the Marketplace, and Subway were stained or soiled
- - Ceiling vent in the women's restroom
- - Dusty wall surface in the Market place storage area
- - Floor drain under the preparation sink
- - Ice accumulation on the shelf of the walk-in freezer
- - Floor in the shared walk-in cooler is soiled and contins pooling water
- - Catch tray on the espresso machine
- Clean these areas.
- 4.4 Repair the leaky cappuccino machine.
- 5.4 Provide pest control measures for the flies throughout the operation.
- 3.2 Label the water spray bottle in the Subway area hanging on the rack by the walk-in cooler.
- 6.2 Repair the non-functioning light fixture in the women's restroom, in the rear storage room, in the Subway area, to provide lighting requirement as specified in OAC 3717.
- 4.4 Provide lacking caulk at the counter backsplash juncture in the Marketplace area, to provide a cleanable surface.
- 4.1 Thermometer in the island refrigeration unit with lunch meats was reading from 30-55°F and the unit was holding at 38-47°F, also the thermometer in the Marketplace True unit was damaged. Provide or repair the thermometers in these units.
- R/6.4 Clean the floor under the retail, walk-in cooler, walk-in freezer and storage shelves throughout which are soiled.
- 4.8 Invert the storage of the Subway containers in the rear hallway to prevent contamination of the food contact surface.
- 4.4 Repair the damaged door seal on the walk-in freezer, also the door is damaged and is very difficult to open.
- Note: Observed 5 food items in the hot pass thru unit which were beyond the time as specified for this operation's time in lieu of temperature procedures (1.5 hours). These items were not written as a violation because the OAC 3717 allows the food to be held out of temperature for 4 hours.
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9/27/2010 | Standard2 | |
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