3: 0070 (15) There was a new employee in the sandwich area who states that he had not been trained on the Employee Health policy, although he knew not to work sick from other jobs. No employee should start work under you have documented training on the EHP, as they risk spreading communicable illnesses to your customers. Corrective Actions: In 10 days (By 6/1/24), email me documentation of training on the EHP for this employee.
10: 2310 When inspector arrived, hand sink in kitchen had cleaning rags in it and mop sink pushed in front of it. In order to promote hand washing, hand sink must be easily accessiblt for use at all times and used for no other purpose. Corrective Actions: COS. Discussed with Manager who removed rags and moved mop sink.
40: 240 All employees involved in food prep, drink prep, warewashing should have effective hair restraints. Hair can be tied back or under a cap or visor. Gentlemen with facial hair need to wear beard nets. Corrective Actions: Discuss the expectation with employees and correct. I will check for this at next inspection.
41: 570 Wiping cloths were in sandwich area but not in sani-bucket. Please keep cloths for sanitizing in a sanitizer solution bucket. When staff made a sani bucket solution, it initially tested at greater than 500 ppm, which could be toxic on a food contact surface. Had them read the bottle for proper dilution and showed them where quat test strips were located so they could test to make sure it was 200 - 400 ppm. Corrective Actions: Cloths used to mop up spills should be kept in a sani-bucket at the correct sanitizer solution to keep bacterial growth from occurring in the cloth.
Additional Comments
Owners were not there to discuss where baked goods are being made. Originally, they were being made in kitchen of restaurant. Staff now says they may be made by baker elsewhere. All foods must come from location permitted and approved for wholesale. Will follow up with owner. Discussed sandwich slicer with staff. Meats cut 1st thing with alpha gal potential meats cut last. Discussed cleaning process. Please make sure all white powder substances (flour, sugar, etc.) are labeled as many toxic items can be mistaken for food ingredients.
Food Temperatures
Description
Temperature
State of Food
Cream cheese spread - Top - Sandwich prep
40 °F
Cold Holding
Whole milk (5/23) - U/C reach in front counter
40 °F
Cold Holding
Pastrami (5/21) - 3-door u/c sandwich area
40 °F
Cold Holding
Strawberry compote (Made this am) - 1-door reach-in kitchen
37 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Dishwasher
Heat
160
No records found
Equipment Temperatures
Description
Temperature
Entry display
34.3 °F
Display freezer - right
-2.5 °F
3-door u/c - sandwich prep
39 °F
Cheese display
35 °F
Reach-in freezer
0 °F
Kitchen prep
38 °F
Clear reach in - Dry storage
33.7 °F
Display freezer - left
0.5 °F
1-door reach-in - Kitchen
35 °F
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
IN
2 Certified Food Protection Manager
Compliant
Observations
Employee Health
(0 points)
OUT
3 Management awareness, policy present.
Violation
Observations
IN
4 Proper use of reporting, restriction & exclusion.
Compliant
Observations
IN
5 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
Good Hygenic Practices
IN
6 Proper eating, tasting, drinking, or tobacco use.
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands
IN
8 Hands clean & properly washed.
Compliant
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
