SPANKYS CHEESESTEAK FACTORY

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw open steak over ready to eat mozzarella sticks in chest freezer. Operator properly seperated Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat relish in left flip top cooler. Operator inverted Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory for ham burgers offered medium. Operator printed out consumer advisor and posted. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of back ice bin contains mold like substance. Operator began cleaning ice bin Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep shelf with sellable foods. Employee removed phone Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on left flip top cooler. Operator discarded wiping cloth Corrected On-Site

Basic - shelves with rust that has pitted the surface. Dry storage shelves contain rust

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw burger in walk in freezer. Operator began separating Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Left flip top cooler. cheese (42-48F - Cold Holding). Per operator items placed in cooler from walk in cooler less than 4 hours ago. Observed items overfilled in unliked. Operator removed overfilled items and placed in freezer to quick chill. Items not prepared or portioned today. Corrective Action Taken

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed big 6 with operator. Provided hand out.

Intermediate - Handwash sink used for purposes other than handwashing. Bleach bottle stored in employee hand sink by dish area. Operator removed bottles Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at back door

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of kitchen microwave soiled with little food debris

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach in cooler next to sellable food. Operator removed drink Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Observed at right flip top cooler

Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing in standing water. Operator turned on water to properly thaw.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at front counter.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In left fliptop lower cooler, open case raw burgers above gallon condiment jars. Employee inverted for proper separation. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket at counter reading greater than 500ppm quaternary. Manager remade to proper 200ppm. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack hanging on dry goods rack in back prep area. Employee moved pack. Corrected On-Site

Basic - Food stored on floor. Containers of fryer oil on floor at cook line.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee bottled water in right fliptop lower folder next to public food.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, open case raw fish filets above open case of french fries. Manager removed fries to front line. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. -Observed 2 badly dented cans of with tomato ketchup in storage area. Operator informed and a stop sale issued.

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Observed employee half full bottle with drinking water stored on food preparation table. Operator relocate water to a safe location. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee cellular phone stored on food preparation table. Operator relocate cellular phone. 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. A poster has been given to the operator. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -Observed spoon with handle stored in sauce container. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed corn beef (44F - Cold Holding); sausage (44F - Cold Holding); sauerkraut (44F - Cold Holding). Per operator, all items place in unit 2 hours prior to the inspection. Advice operator to place ice pack on items for quick chill. Corrective Action Taken

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

Intermediate - Handwash sink not accessible for employee use at all times. -Observed handwash sink block with garbage container. Corrected On-Site Repeat Violation

High Priority - Vacuum breaker missing at hose bibb on outside hose.

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink on cooks line blocked by trash can that was too tall. Operator removed and replaced with smaller can that fits under sink. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Found in two door flip top cooler on cook-line at sausage sauerkraut, corned beef, cheese (45-47°F - Cold Holding); hotdog (46°F - Cold Holding)chef lowered setting and called for service