Observations & Corrective Actions

3-302.11(A)(1,2) VIOLATION OF SECTION 3-302.11(A)(1,2) *PRIORITY* Raw or ready-to eat food is not properly protected from cross contamination, specifically: FRESH CUT TOMATOES AND SLICED TURKEY AND HAM IN THE CROSLEY REFRIGERATOR IN THE BACK BAKERY PREPARATION AREA ARE NOT PROPERLY COVERED TO PROTECT AGAINST CROSS-CONTAMINATION.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Foods shall be protected from cross contamination during storage, preparation, holding, and display by separating raw animal foods and unwashed produce from ready-to-eat foods, ready-to-eat raw animal foods (fish for sushi), fruits and vegetables, and by separating different types of raw animal foods from each other. If stored vertically, raw animal foods should be stored in ascending order of cooking temperature, with the highest required cooking temperature at the lowest level. PROVIDE APPROPRIATE COVERINGS FOR FOOD TO PREVENT CROSS-CONTAMINATION. Action taken: THE OPERATOR COVERED THE PREPARED FOODS WITH PLASTIC WRAP. VIOLATION CORRECTED.

3-501.17 VIOLATION OF SECTION 3-501.17 *PRIORITY FOUNDATION* Ready-to-eat food is not properly date-marked, specifically: PREPARED FOOD, SPECIFICALLY FRESH CUT TOMATOES, SLICED TURKEY, AND SLICED HAM ARE NOT DATEMARKED FROM THE DATE OF PREPARATION AND HELD LONGER THAN 24-HOURS.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Refrigerated, ready-to-eat potentially hazardous food prepared in the food establishment and held for more than 24 hours must be marked with the date of preparation or consumption. Including the date of preparation, food shall be consumed within 7 days if stored at 41°F or less. Food that is frozen shall be marked to indicate the remaining days that the food may be kept once the product is thawed. PROVIDE A DATEMARK FOR READY-TO EAT POTENTIALLY HAZARDOUS FOODS FROM THE DATE PREPARED IF HELD LONGER THAN 24-HOURS. Action taken: THE OPERATOR PROVIDED A DATEMARK FROM THE DATE OF PREPARATION. VIOLATION CORRECTED.

3-304.12 VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically: THE ICE SCOOP FOR THE ICE BIN IN THE BACK BAKERY PREPARATION AREA IS HELD WITH THE HANDLE RESTING ON THE ICE.
Corrective Actions: REQUIRED CORRECTION: In-use food preparation or dispensing utensils shall be stored: 1) in the food with the handles above the top of the food; 2) on a clean portion of the food preparation table or cooking equipment if they are cleaned and sanitized as required; 3) in running water of sufficient velocity to flush particulates to the drain; 4) in a clean, protected location if the utensils are used with food that is not potentially hazardous; or 5) in a container of water at a temperature of 135°F or more or 41°F or less or if the container is cleaned as required. STORE IN-USE UTENSILS WITH THEIR HANDLE POSITIONED ABOVE THE FOOD. Action taken: THE OPERATOR RE-POSITIONED THE ICE SCOOP WITH THE HANDLE ABOVE THE ICE. VIOLATION CORRECTED.

5-205.15(B) VIOLATION OF SECTION 5-205.15(B) The plumbing system is not maintained in good repair, specifically: THE URINAL IN THE MEN'S RESTROOM IS OUT OF ORDER.
Corrective Actions: REQUIRED CORRECTION: A plumbing system shall be maintained in good repair. REPAIR AND MAINTAIN.

6-101.11 VIOLATION OF SECTION 6-101.11 Floors, walls and ceilings are not smooth, durable, easily cleanable or nonabsorbent, or floors are improperly carpeted, specifically: THE FLOOR UNDER THE ICE MACHINE IN THE BACK BAKERY PREPARATION AREA IS DETERIORATED AND NO LONGER SMOOTH AND EASILY CLEANABLE.
Corrective Actions: REQUIRED CORRECTION: Smooth, nonabsorbent, easily cleanable, and durable floors, wall and ceiling surfaces shall be provided. Provide nonabsorbent floor, wall and ceiling surfaces for food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, handwashing areas, storage areas, janitorial areas, laundry areas, interior garbage and refuse storage rooms, areas subject to flushing or spray cleaning methods, and other areas subject to moisture. Provide closely woven and easily cleanable carpet in carpeted areas. REPAIR FLOORING SO THAT IT IS SMOOTH AND EASILY CLEANABLE.

6-501.12 VIOLATION OF SECTION 6-501.12 The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically: THERE IS A BUILD UP OF DEBRIS IN THE REFRIGERATION UNIT USED FOR DRY STORAGE IN THE BACK BAKERY PREPARATION AREA.
Corrective Actions: REQUIRED CORRECTION: The physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning shall be done during periods when the least amount of food is exposed, such as after closing. CLEAN AND MAINTAIN.