HELLO FOOD

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: ALL CLEAN UTENSILS, POTS, PANS, TRAYS, FOOD CONTAINERS ,MUST BE STORED UPSIDE DOWN/INVERTED TO PREVENT DUST ACCUMULATION.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST RE CAULK ALONG THE SPLASH GUARD OF THE 3 COMPARTMENT SINK. CAULK WORN OUT WITH BLACK MOLDY LIKE SUBSTANCE. INSTALL A SPLASH GUARD ON THE EXPOSED HAND SINK IN THE COFFEE STATION.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CRACKED WALL TILE BY THE KNIFE RACK. MUST REPAIR AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST FINISH THE WALLS BEHIND THE DELI ,MAKE IT SMOOTH, EASILY CLEANABLE. ALSO X2 SUPPORT BEAM IN THE DISH WASHING/PREP AREA MUST BE SMOOTH EASILY CLEANABLE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST INSTALL AN EXPOSED HAND SINK IN THE REAR PREP AREA CLOSE TO THE WALK IN COOLER AND REACH IN COOLERS. ALSO INSTALL EXPOSED HAND SINK IN THE DELI AREA WITH HOT AND COLD RUNNING WATER UNDER CITY PRESSURE AND PROVIDE PAPER TOWEL AND HAND SOAP.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: ALL EMPLOYEES HANDLING AND PREPARING FOOD MUST WEAR A HAIR RESTRAINT TO CONFINE THE HAIR.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: ALL WASH CLOTH FOR WIPING THE TABLES, PREP TABLES, COOLER, CHOPPING BOARD MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION.

FOOD HANDLER REQUIREMENTS MET - Comments: MUST ENROLL ONLINE TO GET A FOOD HANDLER'S CERTIFICATE.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: NOTED TEMPERATURE OF DISPLAY COOLER AT THE FRONT LINE TO BE IMPROPER AT 60.2F. INSTRUCTED NOT TO USE EQUIPMENT UNTIL PROPER TEMPERATURE OF 40F AND BELOW IS REACHED. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE COLD SERVING LINE, WALK IN COOLER AND DISPLAY COOLER TO BE IMPROPER:-ASSORTED CUPS OF CHOBAN YOGURT 51.3F, CUPS OF FRUITS 62.7F,BLACK BEANS 74.3F, PORK 92.7F, CHICKEN 70.8F BEANS 49.5F, SALSA 44.2F, CHICKEN 54.9F,EGG SALAD 48.1F, TUNA 65.7F, TURKEY 46.7 CHICKEN 77.6F, ROAST BEEF 78.7F, PASTA 66.8F, SHRIMP 54.3F PEPPERONI 78.2F, VEGGIE PASTA SALAD 53.1F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 157LBS OF PRODUCTS WORTH $486.00 THROUGH DENATURING PROCESS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: NOTED EMPLOYEES WHILE WEARING GLOVES,MOVED FROM ONE PREP AREA TO ANOTHER,DROP OFF DIRTY DISHES, PICK OTHER FOOD ITEMS, DUMP STUFF INSIDE GARBAGE DUMPSTERS AND BACK TO PREPPING FOOD. SOME WOULD CHANGE GLOVES BUT STILL WILL NOT WASH HANDS BEFORE CHANGING THE GLOVES. STILL SOME WOULD WIPE THEIR HAND WITH GLOVES ON THEIR CLOTHS AND CONTINUE PREPPING.DISCUSSED WITH MANAGER TO ALWAYS HAVE EMPLOYEES WASH HANDS AFTER THEY CHANGE THEIR GLOVES AND MOVE FROM ONE PREP AREA TO ANOTHER. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-010(A)

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: NOTED A PINKISH AND SLIMY SUBSTANCE ON INSIDE LINING AND UPPER COMPARTMENT OF ICE MACHINE DRIPPING ON TO THE ICE. INSTRUCTED NOT TO USE ICE MACHINE UNTIL EQUIPMENT IS PROPERLY CLEANED AND SANITIZED. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-005(A)

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO CLEAN ALL COOKING EQUIPMENT ESPECIALLY MEAT SLICERS AT THE REAR PREP AREA BY THE WALK IN COOLER.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY AT THE PREP AREA BY THE WALK IN COOLER AND THE REAR PREP AREA BY THE OFFICE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: NOTED ROUGH WALLS BY THE FOOD PREP AREAS MAKING IT DIFFICULT FOR PROPER CLEANING OF SPILLS AND FOOD DEBRIS. INSTRUCTED TO PROVIDE A SMOOTH AND EASILY CLEANABLE WALLS AT THE FOOD PREP AREAS.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: bulk food containers not labeled, instructed to label and maintain.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: rough walls behind panini machine and rear prep table, instructed to install a smooth easy to clean surface.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: ice scoop stored on ice cubes at front coffe station, instructed to store off cubes on a clean surface.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: THE BRICK WALLS BELOW THE WEST WINDOWS, BY THE SERVING STATION, MUST BE SEALED.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REAR HANDSINK FAUCET IS LEAKING, MUST FIX.