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6: 220 Observed food employee eating on prep counter with deli slicer next to prep unit. Food employee ceased eating during inspection.
Corrective Actions: An employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection cannot result.
16: 1780 Through discussion with food employee, utensils in contact with temperature control for safety (TCS) food are being cleaned and sanitized every 5 hours, rather than every 4 hours.
Corrective Actions: Food equipment that as been in contact with TCS food shall be cleaned every 4 hours.
22: 0820 (A2) Observed butter with herbs on prep counter holding at 81F, rather than 41F or below as required. Discussed with Person in Charge using time-only procedures for herb butter.
Corrective Actions: Time/temperature control for safety food shall be held at 41F or below.
24: 0850 (B) (C1, 2, 4) Observed marinara, that is covered on the facilities Time as a Public Health Control document, was sitting out of temperature at 51F on prep unit without marking indicating time the food shall be used or discarded. After discussing with Person in Charge, the marinara was sitting out of refrigeration for 1 hour while prepping. The Person in Charge indicated the marinara is usually kept in refrigeration. The marinara was set back into the refrigerator to cool.
Corrective Actions: Time-only food items shall be marked with time the food shall be used or discarded.
28: 3330 Observed spray bottle in warewashing area of food facility that was not labeled with the common name of the chemicals.
Corrective Actions: Toxic chemicals in working containers shall be labeled with the common name of the chemicals.
40: 240 Observed food employees in kitchen area of food facility not wearing proper hair restraints such as hats or hair nets.
Corrective Actions: Food employees shall wear hair restraints, such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
45: 1750 Observed soft pretzels stored in cardboard box in chest freezer near cook line of food facility, not a smooth and easily cleanable material.
Corrective Actions: Single-service articles shall not be reused.
47: 1570 Observed cardboard lining shelves next to chest freezer, stored with food and food equipment.
Corrective Actions: Equipment should be smooth and easily cleanable.
49: 1800 Observed label residue on non-food contact surfaces of cleaned and sanitized food container stored throughout facility.
Observed residue on underside lid at salad prep unit.
Observed an accumulation of static dust on floor fans throughout facility.
Corrective Actions: Non-food contact surfaces of equipment shall be cleaned at a frequency to preclude the accumulation of debris and residue.
56: 3140 Observed personal items (phone, hat, wallet, jacket) stored on covered deli slicer on prep unit, rather than in a designated area.
Observed apron and hat stored on shelf next to bagged food, rather than in designated area.
Corrective Actions: Personal items shall be stored in designated area to prevent contamination of food and food equipment.
Report has been discussed with the Person in Charge. A copy of the report has been provided.
Signature on file.
| Description | Temperature | State of Food |
| Tomatoes | 41 °F | Cold Holding |
| Soup | 140 °F | Hot Holding |
| Marinara | 140 °F | Hot Holding |
| Cheese | 41 °F | Cold Holding |
| Pasta | 41 °F | Cold Holding |
| Ham | 41 °F | Cold Holding |
| Chicken | 39 °F | Cold Holding |
| Pepperoni | 38 °F | Cold Holding |
| Pasta | 38 °F | Cold Holding |
| Gyro meat | 41 °F | Cold Holding |
| Chicken | 38 °F | Cold Holding |
| Meatballs | 147 °F | Hot Holding |
| Gyro meat | 172 °F | Reheating |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| Dish Machine | Chemical | 50 | Sodium hypochlorite |