- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Observed Containers of Cookies stored unshielded in the walk in Freezer.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The Walk in Freezer was observed in a state of disrepair and damaged. Observed Ice Accumulation on the walls, floor and condenser unit.
Correction: Repair the walk in freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the walk in freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The ceiling in the kitchen area is noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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04/14/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The Ham, Turkey, Cappacola, Bacon, Block Cheese, Sliced Cheese, Roast Beef, Chicken Salad, Diced Chicken, veggie Patties and other items in the Meat Sandwich Prep were observed cold holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) (repeated violation)
Observation: The handwash stations in the facility are being used for purposes other than washing hands. Observed soiled wiping cloths stored in the hand sink by the three compartment sink and an employee rinse a knife in the hand sink by the oven.
Correction: The handwash facility identified above is to be used for washing hands only
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12/16/2014 | Risk Factor | |
Additional Cold Holding Temperatures:
Small Sandwich Prep, Juice Bar: Smoothie concentrate 40'F
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The Raw Chicken, Raw Steak, RTE Steak, Roast Beef, Provalone Cheese, Hot Dogs, Sliced Cheese, Shredded Cheese, Tuna Salad, Deli Turkey, Deli Ham, Deli Turkey, Cream Cheese, Butter and yogurt were cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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08/14/2014 | Risk Factor | |
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Walk in freezer was observed in a state of disrepair and damaged. Observed ice accumulation on the condenser and surrounding area.
Correction: Repair the walk in freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the walk in freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces (corrected on site) (repeated violation)
Observation: The green cutting board in the cutting board rack is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) (repeated violation)
Observation: The handwash station at the Grill area is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed gaps between the double doors leading out of the facility.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of Sanitizer are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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04/15/2014 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Observed a container of Raw Shrimp stored directly behind a container of ready to eat noodles in the grill reach in cooler container prep drawer.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food Display
Observation: The food on display is not protected from contamination. The Chili and Cheese on the Hot Holding Line are not protected from contamination due to the food guards being removed.
Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
- Equipment - Good Repair and Proper Adjustment
Observation: The walk in freezer was observed in a condition that prevents necessary maintenance and easy cleaning. Observed heavy ice accumulation on the ceiling of the walk in freezer.
Correction: Repair the walk in freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the walk in freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces
Observation: The cutting boards along the prep lines are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. Observed a Quaternary Ammonia concentration of less than 150ppm in the sanitizer compartment of the Three compartment sink.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Several lexan containers on the storage shelf, knives and tongs by the grill prep table.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Several lexan container on the storage rack were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the Grill area is being used for purposes other than washing hands. Observed handwashing station being used to store squeeze bottle.
Correction: The handwash facility identified above is to be used for washing hands only
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the dishwashing area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities in Good Repair
Observation: The Coving tiles in the kitchen facility are not maintained in good repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/05/2014 | Routine | |
| No violation noted during this evaluation. | 10/01/2013 | Risk Factor | |
Blimpie's prep table: sliced turkey 43 degrees Fahrenheit
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Meatballs & chili hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cut canteloupe cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Physical Facilities in Good Repair
Observation: Ceiling tiles are not maintained in good repair. One tile has been moved and another has a hole in it.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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05/14/2013 | Routine | |
| No violation noted during this evaluation. | 12/27/2012 | Risk Factor | |
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