| TEMPERATURE OBSERVATIONS |
| Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
| Ham/Cold-Hold Unit |
38.00 F |
Roast Beef/Cold-Hold Unit |
40.00 F |
Proscuitto/Cold-Hold Unit |
41.00 F |
| Liverwurst/corn beef/Cold-Hold Unit |
40.00 F |
Tuna Salad/Cold-Hold Unit |
42.00 F |
Everything Potato Salad/Cold-Hold Unit |
41.00 F |
| Macaroni Salad/Cold-Hold Unit |
40.00 F |
Egg Salad/Cold-Hold Unit |
43.00 F |
Southwest quinoa Salad/Cold-Hold Unit |
42.00 F |
| Fall Farro Salad/Cold-Hold Unit |
41.00 F |
Autumn Wild Rice Salad/Cold-Hold Unit |
41.00 F |
crunchy veggie salad/Cold-Hold Unit |
41.00 F |
| Rotisserie Chicken/Cooking |
166.00 F |
Rotisserie Chicken/Hot-Hold Unit |
168.00 F |
Meat Loaf/Walk-in Cooler |
39.00 F |
| Black Bean Soup/Hot-Hold Unit |
165.00 F |
New England Clam Chowder/Hot-Hold Unit |
165.00 F |
|
|
| OBSERVATIONS AND CORRECTIVE ACTIONS |
Item
Number |
Violations cited in this report must be corrected within the time frames below, or as stated in sections 8-405.11 & 8-406.11 of the food code. |
| 15 |
Handles Not extended out of Food containers in Deli case in Deli Area. (C) (3-304.11 - Food Contact with Equipment, Utensils and Linens *) (COS) |
| 16 |
inadequate concentration of quaternary sanitizer 0 ppm at 3 bay sink in kitchen. (P) (4-501.114 - Manual & Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness ***) |
| 16 |
inside high temperature dishwasher needs de-liming. (PF) (4-601.11 (A) - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils **) |
| 22 |
Cold Holding: Heavy Cream 53F, Egg White 53F, Half & Half 53F, in standing 2 door reach-in cooler in cake room area in basement ( all items were discarded) equipment was plugged out needs servicing. (P) (3-501.16 (A)(2) (B) - Time/Temperature Control for Safety Food, Hot and Cold Holding *) |
| 37 |
Unlabeled granular food container in kitchen, in bakery area in basement, (C) (3-602.11 - Food Labels**) |
| 39 |
cases of bottled water and fruit juices beverages stored on floor in aisle 3. (C) (3-305.11 - Food Storage-Preventing Contamination from the Premises) |
| 43 |
Small serrated knives stored in stagnant water next to slicer in Deli area. (C) (3-304.12 - In-Use Utensils, Between-Use Storage) (COS) |
| 44 |
Dishwashing racks stored on floor next to high temp dishwasher in kitchen ware washing area. (C) (4-904.14 - Rinsing Equipment and Utensils after Cleaning and Sanitizing) |
| 47 |
Deeply pitted cutting boards in kitchen. (C) (4-202.11 - Food-Contact Surfaces-Cleanability**) |
| 49 |
Unclean hood screens above grill area in kitchen. (C) (4-602.13 - Nonfood Contact Surfaces) (Repeat) |
| 49 |
Ice buildup on floor inside Walk-in freezer (A1) basement. (4-602.13 - Nonfood Contact Surfaces) (Repeat) |
| 51 |
Leaky faucet at handwashing station in deli area. (C) (5-205.15 - System Maintained in Good Repair*) |
| 55 |
Discolored/stained ceiling tiles above rotisserie oven Deli area. (C) (6-201.11 - Floors, Walls and Ceilings-Cleanability) (COS) |
| 55 |
Floor in disrepair beneath deep fryer fryolator in kitchen. (C) (6-201.13 - Floor and Wall Junctures, Coved, and Enclosed or Sealed) |
| 56 |
3 blown light bulbs inside large display cooler in meat section. (C) (6-303.11 - Intensity-Lighting) |
| 56 |
missing light cover on light fixture above 3 bay sink basement bakery area. (C) (6-501.110 - Using Dressing Rooms and Lockers) |
| 56 |
Insufficient lighting inside walk in cooler in produce area of basement. (C) (6-303.11 - Intensity-Lighting) |
Distribution: 1st - White - Health Department 2nd - Yellow - Owner/Operator/Person in Charge
