PRIMOHOAGIES

High Priority - Dented/rusted cans present. See stop sale. 1 can of roasted red peppers.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Cardboard box used to store bread, bread directly touching cardboard located on bottom shelf under meat slicer on cooks line.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Turkey dated 12/16 and ham dated 12/15. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mozzarella (46F - Cold Holding); rice pudding (46F - Cold Holding); coleslaw (48F - Cold Holding); macaroni salad (48F - Cold Holding) items in open air grab and go reach in cooler at front counter, the back of the cooler thermometer reads 42F, the front of cooler reads over 50F. Manager stated he stores the food in the back of the unit with curtain pulled down over night, when he comes in the morning the curtain is lifted and foods pulled forward, manager moved items to freezer to rapidly drop in temperature. Retemped bread pudding 42, coleslaw 44, Mac salad 45, mozzarella 42. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow missing at the end of the splitter with black hose attached at mop sink. Repeat Violation Admin Complaint

Basic - Equipment in poor repair. Metal pot with cracked bottom on clean drying rack, manager discarded container. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Pipes under Handwash sink on cooks line is leaking water when water is turned on.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. All deli meats and cheeses dated 2/10-2/14 on large chart on wall, manager stated all meats and cheeses were restocked this past weekend, he changed all date marks to 2/22-2/24. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mozzarella (44F - Cold Holding); pasta salad (46F - Cold Holding); macaroni salad (45F - Cold Holding); potato salad (44F - Cold Holding) items in open air cooler at front counter, digital thermometer reads 36F, ambient thermometer located at the front bottom of cooler 45F, inspector placed thermometer in bottom back of cooler 42F. Manager moved items to walk in freezer to rapidly cool items to below 41F. All items retemped below 41F. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Bleach spray bottle by box of paper sandwich wrappers under front line prep counter. Sanitizer spray bottle by bags of chips in prep area.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the end of splitter with black hose attached at mop sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior toaster oven on front line.

Basic - Cutting board has cut marks and is no longer cleanable. Brown cutting board with deep cut marks, manager stated they use those cut marks as a bread ruler to know how many inches the bread is so they can cut accordingly. Spoke to manager about possibly using a different ruler indicated rather than deep cut marks.

Basic - Floor soiled/has accumulation of debris. Inside walk in cooler and walk in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The top splash area of meatball hot holding steam table.

Basic - Old food stuck to clean dishware/utensils. On dicer, old onion bits are still stuck in between small blades, item located on clean dish rack across from Three compartment sink.