Observations & Corrective Actions

5-202.12(A) VIOLATION OF SECTION 5-202.12(A) *PRIORITY FOUNDATION* A handwashing sink does not provide the minimum water temperature or is not equipped with a mixing valve or combination faucet, specifically: THE HANDWASHING SINK IN THE SANDWICH PREPARATION AREA PROVIDES WATER AT 67 DEGREES F. INSPECTOR RAN WATER FOR OVER 1 MINUTE.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Handwashing sinks shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet. REPAIR HANDWASHING SINK HOT WATER SUPPLY SO THAT IT PROVIDES WATER AT A MINIMUM HOT WATER TEMPERATURE OF 100 DEGREES F. Approved alternative: THE HANDWASHING SINK IN THE ADJACENT FRONT COUNTER SERVICE AREA PROVIDES HOT WATER OF AT LEAST 100 DEGREES F. USE THE ALTERNATE SINK UNTIL THE REPAIR IN THE SANDWICH PREPARATION AREA IS COMPLETED. A RE-INSPECTION WILL OCCUR WITHIN 14 DAYS TO ENSURE THE HOT WATER SUPPLY TO THE HANDWASHING SINK IN THE SANDWICH PREPARATION AREA IS COMPLETED. At Re-inspection: THE HANDWASHING SINK PROVIDES WATER AT OR ABOVE 100 DEGREES F. VIOLATION CORRECTED.

4-601.11(A) VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically: THE SLICER IN THE BAKERY SECTION OF THE RESTAURANT HAS DEBRIS BUILD-UP ON THE UNDER SIDE OF THE BOTTOM OF THE SLICER BLADE AND GUARD .
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CLEAN THE SLICER AND MAINTAIN. Action taken: THE OPERATOR WILL WORK WITH EMPLOYEES TO CLEAN THE SLICER SO THAT IT IS CLEAN AND SANITIZED BEFORE ITS NEXT USE. A RE-INSPECTION WILL OCCUR WITHIN 14 DAYS TO CONFIRM THE CLEANLINESS OF THE SLICER. At Re-inspection: THE SLICER IS IN A CLEAN STATE AT THE TIME OF RE-INSPECTION. VIOLATION CORRECTED.

3-501.19(A)(B)(2)(C)(2,3) VIOLATION OF SECTION 3-501.19(A)(B)(2)(C)(2,3) *PRIORITY FOUNDATION* The use of time as a public health control is not properly monitored, food is not properly marked or written procedures have not been developed, specifically: TIME AS A PUBLIC HEALTH CONTROL IS USED FOR SANDWICHES (AT A TEMPERATURE OF 75 DEGREES F) IN THE DISPLAY CASE AND FOR DAIRY AT THE CUSTOMER SELF-SERVICE AREA.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Written procedures shall be prepared in advance, maintained in the food establishment and made available to the regulatory authority on request. If time as a public health control is used up to a maximum of 4 hours is used, food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. If time as a public health control is used up to a maximum of 6 hours food shall be monitored to ensure the warmest portion of the food does not exceed 70°F during the 6-hour period. Food shall be marked or otherwise identified to indicate the time when the food is removed from cold holding at 41°F and the time that is 6 hours past the point in time when the food is removed from 41°F cold holding temperature control. THE TIME OF STORAGE OUTSIDE REFRIGERATION MUST BE NOTED ACCORDING TO PROCEDURES DEVELOPED BY MANAGERS AND FOOD ITEMS MUST BE MONITORED SO THE TIME OUTSIDE REFRIGERATION DOES NOT EXCEED 4 HOURS. Action taken: THE OPERATOR REMOVED THE POTENTIALLY HAZARDOUS FOODS THAT ARE TO HAVE TIME AS A PUBLIC HEALTH CONTROL USED INSTEAD OF REFRIGERATION AND DISCARDED THEM. THE INSPECTOR WILL RE-CHECK AT RE-INSPECTION TO ENSURE PROPER PROCEDURES ARE USED AND MAINTAINED. At Re-inspection: THE INSPECTOR REVIEWED THE USE OF TIME AS A PUBLIC HEALTH CONTROL WITH THE OPERATOR FOR SANDWICHES IN THE DISPLAY CASE AND DAIRY IN A CARAFE AT THE CUSTOMER SELF-SERVICE STATION.