LASPADAS ORIGINAL HOAGIES

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. at 2:30pm portioned tuna 48F ambient cooling for 5 minutes to 48F at 2:55pm. At this rate proper cooling to 41F in 4 hours will not occurred. Observed food covered cooling. Operator took lid off to properly cool Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in prep area soiled with food debris

Basic - Floor soiled/has accumulation of debris. Floors in prep area soiled with food debris

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed in prep area. After cleaning slicer with gloves employee proceeded to handle sliced roast without removing gloves and washing hands. Employee removed gloves and washed hands Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink. Employee washed hands in hand wash sink. Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface. Back four door rust on shelves

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cutting board in front of cold rail at front counter, sliced provolone (53F - Cold Holding); sliced swiss (52F - Cold Holding). Per manager on cutting board approximately 30 minutes. Cheeses returned to cooler to rechill. Recommended using Time as Public Health Control. Form provided. Repeat Violation Admin Complaint

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer in prep area fliptop has dead batteries, no reading.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Portioned pasta salads and potato salads at glassfront cooler at front counter not date marked when prepared. Per employee portioned 24 hrs ago. Employee added dates. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Bulletin provided to be posted. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit.

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottles hanging on chemical shelf with faded labels.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At hand sink by triple sink. Repair piece for valve on order.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed roast beef and cooked turkey cold held at 45 degrees Fahrenheit in front line cooler. Operator place both items on ice bath for quick chill. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. -Observed a unlabeled spray bottle with cleaning chemical in prep area.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Floor not cleaned when the least amount of food is exposed.

Basic - Food stored on floor. -Observed cases with drinking water stored on dry storage floor.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 2 live flying insects landing on garbage container in service area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed old food residue buildup on can opener blade.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employees drinks stored on top shelf in true refrigerator. Operator removed and stored properly. Corrected On-Site