Ten Sandwiches

Inspector notes: Bar cooler door gaskets were observed in poor repair.

Inspector notes: The non-food contact surfaces of the refrigerator has an accumulation of dust, dirt, food residue, and other debris.

Inspector notes: Raw animal foods (scallops) were observed stored above ready-to-eat foods (pepperoni) in the reach-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.

Inspector notes: Deli meat and cheese was observed held at 53-54 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. See disposal.

Inspector notes: Molluscan Shellfish tags are not maintained for 90 days. Molluscan shellfish tags or labels are required to be maintained for 90 calendar days from the date the container is emptied.

Inspector notes: Molluscan Shellfish (oysters) located in reach-in refrigerator did not have the proper identification tags. Molluscan Shellstock tags must remain attached to the container in which the Molluscan Shellstock are received until the container is empty. See disposal.

Inspector notes: Molluscan shellfish tags must be maintained for 90 days in chronological order and the date when the last shellfish was used from the bag must be noted on the shellfish tag.

Inspector notes: Deli meats were observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation.

Inspector notes: The door to the outside, located in the kitchen, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.

Inspector notes: The non-food contact surfaces of the sheet pans, refrigerator and dels cooler have an accumulation of dust, dirt, food residue, and other debris.

Inspector notes: Bar cooler door gaskets were observed in poor repair.

Inspector notes: Wet wiping cloths are not stored in a chemical sanitizer between uses. Wet wiping cloths must be stored in a chemical sanitizer at the appropriate concentration.

Inspector notes: An employee was observed touching ready to eat food (limes) with bare hands. Food employees must not touch exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, single use gloves, or dispensing equipment. See disposal.

Inspector notes: Various foods were observed held at 55-58 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. See disposal.

Inspector notes: (Chemical) was stored with food, equipment, utensils, or single service items. Chemicals must be stored to prevent the contamination of clean equipment, utensils linens, and/or single service by spacing or partitioning and locating them in an area that is not above food, equipment utensils, linens, and single service articles.

Inspector notes: At the time of inspection, ROP lobster was thawing with package intact. Reduced oxygen packaging fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment. Temperature was observed to be at 28 Fahrenheit, PIC opened package at time of inspection.

Inspector notes: Drinks were observed in the hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing.

Inspector notes: Sauces were observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation.

Inspector notes: Wet wiping cloths are not stored in a chemical sanitizer between uses. Wet wiping cloths must be stored in a chemical sanitizer at the appropriate concentration.

Inspector notes: Refrigerator (bar cooler) door gaskets were observed in poor repair. PIC informed.

Inspector notes: Prep unit located in the kitchen area was not in good repair, ambient observed at 47F. PIC took unit out of service at time of inspection.

Inspector notes: The cutting boards in the kitchen are very scratched and scored. Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.

Inspector notes: The non-food contact surfaces of the following have an accumulation of dust, dirt, food residue, and other debris. 1) Refrigerators 2) Dels Cooler 3) Sheet pans

Inspector notes: The floors and walls throughout the facility have an accumulation of soil residue and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.

Inspector notes: The door to the outside, located in the kitchen, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors. PIC informed.

Inspector notes: Employees were observed changing gloves without washing their hands. Food employees must wash their hands before putting on gloves.

Inspector notes: There was no evidence that employees are required to report to the person in charge information about their health (illnesses, symptoms) as they relate to diseases that are transmissible through food.

Inspector notes: Food was observed held at 48-54 degrees Fahrenheit in the large prep unit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per person in charge, food had been in the prep unit since the day prior. Food was voluntarily disposed of (see attached disposal form). The ambient air temperature was observed held at 46 degrees Fahrenheit. Prep unit was taken out of service and must not be used until it can maintain an internal food temperature of 41 degrees Fahrenheit or below. Prep unit must be adjusted/replaced/repaired.

Inspector notes: Food was observed held at 46-65 degrees Fahrenheit in the small prep unit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per person in charge, food had been in the prep unit since the day prior. Food was voluntarily disposed of (see attached disposal form). The ambient air temperature was observed held at 58 degrees Fahrenheit. Prep unit was taken out of service and must not be used until it can maintain an internal food temperature of 41 degrees Fahrenheit or below. Prep unit must be adjusted/replaced/repaired.

Inspector notes: A dirty rag was observed in a container of tomatoes. Tomatoes were voluntarily disposed of (see attached disposal form).

Inspector notes: A sandwich was observed with a fly on it during time of inspection. Sandwich was voluntarily disposed of (see attached disposal form).

Inspector notes: Alcohol was observed adulterated. Flies were observed in the bottles. Alcohol was voluntarily disposed of (see attached disposal form).

Inspector notes: Establishment did not have a person in charge that has successfully completed an approved food safety certification course. Please email inspector proof that additional employees have been enrolled and completed an approved food safety course.

Inspector notes: The Person in charge did not assure compliance with critical code requirements.

Inspector notes: The establishment does not have a written procedure for cleaning vomit and diarrhea.

Inspector notes: Soap was not available at the hand-washing sink in the kitchen. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap.

Inspector notes: Food contact surfaces of equipment/utensils (ice machine) were observed with an accumulation of biofilm. The food contact surfaces of equipment must be clean to sight and touch. Ice was voluntarily disposed of (see attached disposal form). Ice machine was taken out of service and must not be used until it is cleaned.

Inspector notes: Jerk chicken and chicken breast were observed held at 99-100 degrees Fahrenheit in the hot hold unit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Per person in charge, chicken was placed in the hot hold unit about 1.5 hours prior to inspection. Jerk chicken was reheated to 186 during time of inspection. The person in charge elected to dispose of the chicken breast (see attached disposal form). Reheating and hot holding procedures were reviewed with the person in charge during time of inspection. Hot hold unit was taken out of service and must not be used until it is adjusted/repaired/replaced. Food temperature log and hot holding log were given to the person in charge during time of inspection. Establishment must record temperatures for review at reinspection.

Inspector notes: The establishment is lacking a thermometer to test food temperatures. Food temperature measuring devices shall be provided and be readily accessible for checking cooking, cooling, reheating, and hot/cold holding temperatures of time/temperature control for safety (TCS) foods.

Inspector notes: Thermometers are lacking in the refrigeration unit(s). Cold holding equipment used for time/temperature control for safety (TCS) foods must have at least one thermometer that is located to allow easy viewing of the temperature display.

Inspector notes: The presence of flies is not controlled as evidenced by flies in the kitchen and bar area. The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies.

Inspector notes: The facility is lacking test strips to measure the concentration of the quaternary ammonium sanitizing solution for the 3-bay sink.

Inspector notes: An open employees' beverage container was observed stored in a food preparation area. Employees shall not drink from open beverage containers in order to prevent contamination of their hands, the container, and exposed food.

Inspector notes: The non-food contact surfaces of the cold-hold units have an accumulation of dust, dirt, food residue, and other debris. Cold hold units must be cleaned.