Observations & Corrective Actions

2-401.11 VIOLATION OF SECTION 2-401.11 *PRIORITY FOUNDATION* Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically: EMPLOYEE BEVERAGE IS LOCATED ON A FRONT SERVICE COUNTER IN AN INAPPROPRIATE CONTAINER.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Employees shall eat, drink, or use any form of tobacco only in designated areas. Employees may drink only from covered beverage containers with a handle or straw in food preparation or utensil washing areas. PROVIDE EMPLOYEE BEVERAGE CUPS WITH A LID AND A STRAW OR A HANDLE WITH A LID AND MAINTAIN IN AN APPROVED LOCATION. Action taken: THE OPERATOR REMOVED THE BEVERAGE FROM THE SERVICE AREA AND DISCARDED. VIOLATION CORRECTED.

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.

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: SLICED TURKEY, SLICED HAM AND CUT AVOCADOS IN THE UPRIGHT REFRIGERATION UNIT IN THE BAKERY AREA OF THE RESTAURANT ARE IMPROPERLY WRAPPED AND HAVE EXPOSED PORTIONS.
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 COMPLETE COVERAGE OF READY-TO-EAT FOODS TO PROTECT AGAINST CROSS-CONTAMINATION. Action taken: THE OPERATOR RE-WRAPPED THE FOODS DURING THE INSPECTION TO COMPLETELY COVER THEM WITH PLASTIC WRAP. 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.

3-501.16 VIOLATION OF SECTION 3-501.16 *PRIORITY* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically: BACON, EGG AND CHEESE SANDWICHES ARE HELD OUTSIDE OF REFRIGERATION AND AT 108 DEGREES F ON TOP OF A TOASTER IN THE SANDWICH PREPARATION AREA. FAT FREE MILK IS AT 54 DEGREES F AND IS STORED ON ICE AT THE FRONT COUNTER AREA. ORANGE JUICE IS ON THE FRONT COUNTER AT THE TIME OF INSPECTION AND AT 46 DEGREES F.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained at 135°F or above (except roast beef may be held at 130°F (54°C) or above) or at 41°F or less. MAINTAIN COLD FOODS AT A TEMPERATURE OF 41 DEGREES OR BELOW. DISCARD FOODS OUTSIDE OF REFRIGERATION AND ABOVE 41 DEGREES F FOR AN UNKNOWN TIME PERIOD. Action taken: THE OPERATOR SEPARATED THE ITEMS FOR DISPOSAL DURING THE INSPECTION. INSPECTOR WILL CONFIRM PROCEDURES ARE IN PLACE TO MAINTAIN FOODS AT PROPER TEMPERATURES, EITHER 41 DEGREES OF BELOW FOR COLD HOLDING OR 135 DEGREES AND ABOVE FOR HOT HOLDING.

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.

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: THERE ARE MULTIPLE SECTIONS OF FLOORING, WALLS AND CEILINGS THAT ARE NOT SMOOTH, DURABLE, OR EASILY CLEANABLE, NAMELY, THE BAKERY ROOM HAD HOLES IN THE WALLS AND SOME FLOORING MISSING, THE DISHWASHING FLOORING IS MISSING AND THE WALLS AND CEILINGS HAVE HOLES, THE FRONT COUNTER HAS SECTIONS OF WALL COUNTERTOP JUNCTURES THAT HAVE GAPS, THE WALL ADJACENT TO THE SANDWICH PREPARATION AREA IS MISSING OR BROKEN.
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 OR REPLACE AND MAINTAIN.

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 AT MULTIPLE LOCATIONS THROUGHOUT THE FACILITY: THE BAKERY FLOORING AND WALLS, THE DISHWASHING AREA FLOOR AND WALLS, THE FRONT COUNTER SERVICE AREA FLOOR DRAINS AND WALLS, THE WALLS AND CABINETS OF THE SANDWICH 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.