MARIANO'S / STAN'S DONUTS

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: Observed dish washer in 2nd fl bar not operating properly. Internal rinse temperature @ 106.7F. Must provide sanitizing solution or proper rinse temperature @ 180F or above in all dishwashing units. Instructed to wash, rinse and sanitize glasses in nearby 3 compartment sinks until dishwasher is serviced. Critical violation 7-38-030.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Observed tin foil being used as a liner on cooking equipment in Grill service area. Must remove. Observed card board used as a floor mat in meat cutting room. Must remove. Observed tape being used on sliding door of deli case. Must remove. Tin foil, cardboard and tape are not permitted for use. All surfaces must be smooth and easily cleanable. Found broken handles on the following coolers: 2nd floor bar cooler; Vero prep cooler in rear; Prep cooler in sushi area, and prep cooler in front Oyster prep area. Must repair all. Found damaged right side door of 2 door cooler in rear prep room @ Vero. Must repair. Found hot water pedal on hand sink in meat cutting room in disrepair. When pushed, hot water pedal stays on. Must repair. Must maintain all.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Found excessive dust build up on produce walk in cooler fan covers, and in 2 door cooler in Vero rear prep. Must remove, clean and sanitize. Must maintain same.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Observed standing water on floors in rear prep area of deli and in produce/juicing prep room. Must keep all floors clean and dry. Must maintain same.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Found excessive dust accumulation on ceiling of rear bakery prep, and on ceiling of bakery walk in cooler. Must remove, clean and sanitize. Must maintain same.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Found leaking hose in rear prep area of deli. Found small leak under hand sink in produce/juicing prep area. Must repair and maintain all.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: Observed dish washer in 2 bars not operating properly. Bar dishwasher on 1st floor/lower level rinse temperature @ 104.9F. 2nd Floor bar dishwasher rinse temperature @ 142.9F. Must provide sanitizing solution or proper rinse temperature @ 180F or above in all dishwashing units. Instructed to wash, rinse and sanitize glasses in nearby 3 compartment sinks until dishwashers are serviced. Dishwasher on 1st floor repaired during inspection. Rinse cycle temperature (of 1st fl dishwasher) @ 184F Critical violation 7-38-030.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: Found the previous minor violations not corrected from report # 1978493, dated 12/20/16: #33 OBSERVED WHITISH RESIDUE ACCUMULATING ON THE WIRE RACK NEXT TO THE DONUT FRYING STATION. OBSERVED DUST ACCUMULATING ON THE ICE MACHINE VENT COVERS NEAR THE MEAT DEPARTMENT. OBSERVED FROSTING RESIDUE ACCUMULATING ON THE FROSTING TIP BOX IN THE BAKERY. OBSERVED PINKISH SUBSTANCE ON THE OUTER EDGE OF THE ICE MACHINE CHUTE. NOTED FOOD DEBRIS ACCUMULATING IN THE BOTTOM OF THE PIZZA HOLDING COOLER IN PREPARED FOODS. INSTRUCTED TO DETAIL CLEAN THESE AREAS AND MAINTAIN. #34 OBSERVED THE FLOORS TO BE UNCLEAN IN THE FOLLOWING AREAS: NOTED FOOD DEBRIS ACCUMULATING UNDER THE CAMBRI OVEN IN PREPARED FOODS, NOTED LARGE PILES OF ICE ON THE FLOOR IN THE WALK IN PRODUCE COOLER, NOTED ACCUMULATION OF WATER ON THE FLOOR NEAR THE PROOFING OVEN AND IN THE SEAFOOD WALK IN COOLER, AND NOTED DEBRIS ON THE FLOOR IN THE LOADING DOCK RECEIVING AREA UNDER THE SHELVES AND PALLETS. INSTRUCTED TO DETAIL CLEAN THESE AREAS AND MAINTAIN THEM TO BE DRY. ALSO DIRECTED TO DUMP PRODUCE PACKAGING ICE IN AN AREA THAT DOES NOT CLOG THE FLOOR AND FLOOR DRAINS. OBSERVED ORGANIC RESIDUE BUILDING UP IN THE FLOOR DRAIN IN THE CHICKEN PREP ROOM. INSTRUCTED TO CLEAN AND MAINTAIN. #35 OBSERVED THE HEAVY, BLACKISH STAINS ON THE CEILING TILES AND LIGHT SHIELDS ABOVE THE GRILL. INSTRUCTED TO CLEAN OR REPLACE THE CEILING TILES. Must correct all violations by the date listed on the report in which is was issued. Operator corrected the previous minor violations during inspection. Serious violation 7-42-090.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Observed tin foil being used as a liner on cooking equipment in Grill service area. Must remove. Observed card board used as a floor mat in meat cutting room. Must remove. Observed tape being used on sliding door of deli case. Must remove. Tin foil, cardboard and tape are not permitted for use. All surfaces must be smooth and easily cleanable. Found broken handles on the following coolers: 2nd floor bar cooler; Vero prep cooler in rear; Prep cooler in sushi area, and prep cooler in front Oyster prep area. Must repair all. Found damaged right side door of 2 door cooler in rear prep room @ Vero. Must repair. Found hot water pedal on hand sink in meat cutting room in disrepair. When pushed, hot water pedal stays on. Must repair. Must maintain all.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Found excessive dust build up on produce walk in cooler fan covers, and in 2 door cooler in Vero rear prep. Must remove, clean and sanitize. Must maintain same.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Observed standing water on floors in rear prep area of deli and in produce/juicing prep room. Must keep all floors clean and dry. Must maintain same.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Found excessive dust accumulation on ceiling of rear bakery prep, and on ceiling of bakery walk in cooler. Must remove, clean and sanitize. Must maintain same.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Found leaking hose in rear prep area of deli. Found small leak under hand sink in produce/juicing prep area. Must repair and maintain all.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED COOKIES NOT PROTECTED DURING DISPLAY AND SERVICE. NOTED A TABLE FILLED WITH OPEN PLATES OF COOKIES WITHOUT PROPER PROTECTION (NO SNEEZE GUARDS, NO LIDS). INSTRUCTED THAT FACILITY MUST PROTECT FOOD AT ALL TIMES DURING STORAGE, PREPARATION, DISPLAY AND SERVICE. SERIOUS VIOLATION: 7-38-005(A)

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED ICE ACCUMULATING ON THE LEFT SIDE OF THE FAN UNIT IN THE WALK IN GROCERY FREEZER. INSTRUCTED TO DEFROST AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED WHITISH RESIDUE ACCUMULATING ON THE WIRE RACK NEXT TO THE DONUT FRYING STATION. OBSERVED DUST ACCUMULATING ON THE ICE MACHINE VENT COVERS NEAR THE MEAT DEPARTMENT. OBSERVED FROSTING RESIDUE ACCUMULATING ON THE FROSTING TIP BOX IN THE BAKERY. OBSERVED PINKISH SUBSTANCE ON THE OUTER EDGE OF THE ICE MACHINE CHUTE. NOTED FOOD DEBRIS ACCUMULATING IN THE BOTTOM OF THE PIZZA HOLDING COOLER IN PREPARED FOODS. INSTRUCTED TO DETAIL CLEAN THESE AREAS AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED THE FLOORS TO BE UNCLEAN IN THE FOLLOWING AREAS: NOTED FOOD DEBRIS ACCUMULATING UNDER THE CAMBRI OVEN IN PREPARED FOODS, NOTED LARGE PILES OF ICE ON THE FLOOR IN THE WALK IN PRODUCE COOLER, NOTED ACCUMULATION OF WATER ON THE FLOOR NEAR THE PROOFING OVEN AND IN THE SEAFOOD WALK IN COOLER, AND NOTED DEBRIS ON THE FLOOR IN THE LOADING DOCK RECEIVING AREA UNDER THE SHELVES AND PALLETS. INSTRUCTED TO DETAIL CLEAN THESE AREAS AND MAINTAIN THEM TO BE DRY. ALSO DIRECTED TO DUMP PRODUCE PACKAGING ICE IN AN AREA THAT DOES NOT CLOG THE FLOOR AND FLOOR DRAINS. OBSERVED ORGANIC RESIDUE BUILDING UP IN THE FLOOR DRAIN IN THE CHICKEN PREP ROOM. INSTRUCTED TO CLEAN AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED THE HEAVY, BLACKISH STAINS ON THE CEILING TILES AND LIGHT SHIELDS ABOVE THE GRILL. INSTRUCTED TO CLEAN OR REPLACE THE CEILING TILES.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED A LEAK AT THE BASE OF THE FAUCET ON THE HAND SINK NEAR THE $7/$10 CASE. INSTRUCTED TO REPAIR THE LEAK.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: NOTED BROOMS AND DUST PANS STORED ON THE FLOOR IN SEVERAL FOOD PREPARATION AREAS. INSTRUCTED TO STORE BROOMS AT LEAST 6 INCHES OFF THE GROUND WHEN NOT IN USE.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED CARDBOARD USED AS FLOOR LINING IN THE WALK IN MEAT PREP COOLER. INSTRUCTED TO REMOVE CARDBOARD AND MAINTAIN FLOORS TO BE NON-ABSORBENT AND EASILY CLEANABLE. OBSERVED RUSTED FOOD STORAGE RACKS IN THE WALK IN SEAFOOD PREP COOLER AND THE FRUIT PREP COOLER. ALSO OBSERVED RUSTED DISH MACHINE RACK AT THE SUSHI BAR. INSTRUCTED TO REPAIR/REPLACE THE RACKS TO BE SMOOTH, DURABLE AND EASILY CLEANABLE. OBSERVED BROKEN/MISSING COOLER HANDLES ON SEVERAL COOLERS THROUGHOUT THE FACILITY, IN SUSHI PREP, THE COFFEE BAR AND PREPARED FOODS. INSTRUCTED TO REPAIR/REPLACE THE HANDLES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CRATES OF MILK WERE OBSERVED BEING STORED ON THE FLOOR IN THE WALK IN DAIRY COOLER. INSTRUCTED TO STORE ALL FOOD AT LEAST 6 INCHES ABOVE THE FLOOR.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED 3 BLOWN OUT LIGHTS ABOVE THE COOK LINE IN PREPARED FOODS. INSTRUCTED TO REPLACE THE BULBS.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: OBSERVED HAND SINK IN THE POULTRY PREP ROOM IN POOR REPAIR: HOT WATER WAS NOTED AT IMPROPER TEMPERATURE OF 64 DEGREES. INSTRUCTED TO PROVIDE HOT OR TEMPERED WATER OF AT LEAST 85 DEGREES TO ALL HANDWASHING SINKS. CRITICAL CITATION ISSUED: 7-38-030

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED CARDBOARD USED AS FLOOR LINING IN THE WALK IN MEAT PREP COOLER. INSTRUCTED TO REMOVE CARDBOARD AND MAINTAIN FLOORS TO BE NON-ABSORBENT AND EASILY CLEANABLE. OBSERVED RUSTED FOOD STORAGE RACKS IN THE WALK IN SEAFOOD PREP COOLER AND THE FRUIT PREP COOLER. ALSO OBSERVED RUSTED DISH MACHINE RACK AT THE SUSHI BAR. INSTRUCTED TO REPAIR/REPLACE THE RACKS TO BE SMOOTH, DURABLE AND EASILY CLEANABLE. OBSERVED BROKEN/MISSING COOLER HANDLES ON SEVERAL COOLERS THROUGHOUT THE FACILITY, IN SUSHI PREP, THE COFFEE BAR AND PREPARED FOODS. INSTRUCTED TO REPAIR/REPLACE THE HANDLES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CRATES OF MILK WERE OBSERVED BEING STORED ON THE FLOOR IN THE WALK IN DAIRY COOLER. INSTRUCTED TO STORE ALL FOOD AT LEAST 6 INCHES ABOVE THE FLOOR.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED 3 BLOWN OUT LIGHTS ABOVE THE COOK LINE IN PREPARED FOODS. INSTRUCTED TO REPLACE THE BULBS.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST PROPERLY LABEL ALL BULK FOOD ITEM CONTAINERS IN THE SUSHI PREP AREA AND IN THE BAKERY.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPLACE ALL BROKEN STORAGE CONTAINERS AND LIDS THROUGHOUT PREMISES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN COOKING EQUIPMENT THROUGOUT PREP AREAS AS NEEDED.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST KEEP FLOORS IN WALK IN COOLERS CLEAN AND DRY. MUST ALSO DETAIL CLEAN FLOORS UNDER SHELVING UNITS IN STORAGE AREAS, ON SALES FLOOR AND THROUGHOUT WHERE NEEDED.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST DETAIL CLEAN WALLS AND CEILINGS IN THE MEAT DEPARTMENT AND REMOVE DUST BUILD UP.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST PROPERLY LABEL ALL BULK FOOD ITEM CONTAINERS IN THE SUSHI PREP AREA AND IN THE BAKERY.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPLACE ALL BROKEN STORAGE CONTAINERS AND LIDS THROUGHOUT PREMISES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN COOKING EQUIPMENT THROUGOUT PREP AREAS AS NEEDED.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST KEEP FLOORS IN WALK IN COOLERS CLEAN AND DRY. MUST ALSO DETAIL CLEAN FLOORS UNDER SHELVING UNITS IN STORAGE AREAS, ON SALES FLOOR AND THROUGHOUT WHERE NEEDED.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST DETAIL CLEAN WALLS AND CEILINGS IN THE MEAT DEPARTMENT AND REMOVE DUST BUILD UP.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: NO HOT RUNNING WATER AT EMPLOYEE HAND WASHING FACILITIES. NOTED NO HOT RUNNING WATER AT THE HAND SINKS IN THE COFFEE PREP AREA AND THE PREPARED FOODS CHICKEN PREP ROOM. MUST PROVIDE HOT AND COLD RUNNING WATER AT ALL SINKS. CRITICAL CITATION ISSUED 7-38-030

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOOD NOT PROPERLY PROTECTED DURING STORAGE. NOTED RAW BEEF AND PORK BEING STORED ABOVE PREPARED SOUPS, READY TO EAT SHREDDED CHEESES AND SALSA. ADVISED MANAGER ON PROPER FOOD STORAGE. MAY NOT STORE RAW FOOD ITEMS ABOVE READY TO EAT FOODS. SERIOUS CITATION ISSUED 7-38-005A

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: NOTED EVIDENCE OF INSECTS ON SITE. NOTED APPROXIMATELY 20-25 LIVE SMALL FLIES RESTING ON WALLS AND CEILINGS IN THE PREPARED FOODS SERVICE AREA, IN THE REAR STORAGE AREAS,IN THE OYSTER BAR AND IN THE PRODUCE STORAGE ROOM. MUST REMOVE INSECTS, SANITIZE AFFECTED AREAS AND HAVE THE PEST CONTROL COMPANY SERVICE AREAS. SERIOUS CITATION ISSUED 7-38-020

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: NOTED A BROKEN RINSE TEMPERATURE GAUGE AT THE OYSTER BAR DISH MACHINE. MUST REPAIR AND PROVIDE A SUITABLE GAUGE FOR THE RINSE CYCLE. SERIOUS CITATION ISSUED 7-38-030.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST PROPERLY LABEL ALL BULK FOOD ITEM CONTAINERS IN THE SUSHI PREP AREA AND IN THE BAKERY.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPLACE ALL BROKEN STORAGE CONTAINERS AND LIDS THROUGHOUT PREMISES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN COOKING EQUIPMENT THROUGOUT PREP AREAS AS NEEDED.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST KEEP FLOORS IN WALK IN COOLERS CLEAN AND DRY. MUST ALSO DETAIL CLEAN FLOORS UNDER SHELVING UNITS IN STORAGE AREAS, ON SALES FLOOR AND THROUGHOUT WHERE NEEDED.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST DETAIL CLEAN WALLS AND CEILINGS IN THE MEAT DEPARTMENT AND REMOVE DUST BUILD UP.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST PROPERLY WASH,RINSE AND SANITIZE SQUARE BAKERY PANS IN THE BAKERY PREP AREA AND REMOVE VISIBLE FOOD DEBRIS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST PROPERLY WASH,RINSE AND SANITIZE SQUARE BAKERY PANS IN THE BAKERY PREP AREA AND REMOVE VISIBLE FOOD DEBRIS.

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE - Comments: NOTED CLAMS STORED IN SERVICE/DISPLAY COOLER OUTSIDE OF THE ORIGINAL CONTAINER AND WITHOUT THE SOURCE ATTACHED,IDENTIFIED OR PROPERLY RECORDED. MUST STORE SHELLFISH IN AN ORIGINAL CONTAINER OR PROPERLY IDENTIFY THE SOURCE. CRITICAL CITATION ISSUED 7-38-005B

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: REFRIGERATED FOOD STORAGE FACILITIES AT IMPROPER TEMPERATURES. NOTED REACH IN COOLER IN THE PIZZA/SANDWHICH AREA AT 48 DEGREES F AND NOTED A REACH IN COOLER IN THE COFFEE PREP AREA AT 47 DEGREES F. MUST REPAIR OR ADJUST COOLERS TO MAINTAIN 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: NOTED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. NOTED APPROXIMATELY 86LBS OF MILK, CHESSE, YOUGURT,HAM, TURKEY, EGG SANDWHICHES, COOKED FISH, COOKED SAUSAGE, GRILLED ONIONS, TAMALES AND CORNED BEEF AT IMPROPER TEMPERATURES RANGING BETWEEN 44.6-118 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES F AND BELOW OR 140 DEGREES F AND ABOVE. CRITICAL CITATION ISSUED 7-38-005A

WASH AND RINSE WATER: CLEAN AND PROPER TEMPERATURE - Comments: NOTED THE DISH WASHING MACHINE IN THE OYSTER BAR WITH A WASH TEMPERATURE OF 80 DEGREES F. MUST REPAIR AND MAINTAIN THE WASH TEMPERATURE OF A MECHANICAL DISH MACHINE BETWEEN 120-140 DEGREES F. CRITICAL CITATION ISSUED 7-38-030

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOOD NOT PROPERLY PROTECTED DURING PREPARATION AND STORAGE. NOTED EMPLOYEE IMPROPERLY USING A CHEMICAL VEGETABLE WASH PRODUCT TO CLEAN VEGETABLES. NOTED AN EMPLOYEE WASH A BUNDLE OF GREENS IN A CHEMICAL WASH SOLUTION WITHOUT THE FINAL RINSE STEP IN POTABLE WATER REQUIRED ACCORDING TO MANUFACTURERS SPECIFICATIONS. MUST FOLLOW INSTRUCTIONS PROVIDED ON THE LABELING. ALSO, NOTED INSUFFICIENT SNEEZE GUARDS AT THE SELF SERVE MUFFIN AND BAGEL STATION. MUST PROVIDE PROPER SNEEZE GUARDS TO PROPERLY PROTECT FOOD ITEMS DURING STORAGE. SERIOUS CITATION ISSUED 7-38-005A

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: NOTED A BROKEN WASH TEMPERATURE GAUGE AT THE BAKERY DISH MACHINE. MUST REPAIR AND PROVIDE A SUITABLE GAUGE FOR THE WASH CYCLE. SERIOUS CITATION ISSUED 7-38-030.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: MUST PROPERLY STORE ALL SERVICE ITEMS IN THE COFFEE AREA HANDLE SIDE UP FOR CUSTOMER USE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN THE INTERIOR TOP PANEL OF THE ICE MACHINES. MUST PROPERLY WASH,RINSE AND SANITIZE SQUARE BAKERY PANS IN THE BAKERY PREP AREA AND REMOVE VISIBLE FOOD DEBRIS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST DETAIL CLEAN WALLS IN THE PREPARED FOODS DISPLAY AREA AND REMOVE FOOD DEBRIS.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE METAL STEM THERMOMETERS IN EVERY COOLER WHERE MISSING.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOOR IN BAKERY WALK-IN FREEZER, WALK-IN COOLERS AND FREEZERS WHERE NECESSARY AND AT REAR FOOD STORAGE AREAS UNDER SHELVING.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN WALL AT 1ST FLOOR RECEIVING AREA BY TRASH COMPACTOR DOOR.