HARRY'S CONTINENTAL KITCHEN (DELI)

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed butter pats out at 75F, operator stated the butter pats had been out approximately 4.5 hrs. Operator voluntarily discarded butter. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter pats out at 75F, operator stated the butter pats had been out approximately 4.5 hrs. Operator voluntarily discarded butter. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed sanitizer in handwashing sink across from front counter. Operator moved sanitizer bucket. Corrected On-Site

Basic - Food stored on floor. Observed bucket peanut butter on the floor in bake shop. Operator moved peanut butter off the floor. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw smoked salmon over vegetables in glass 2 door reach-in cooler. Operator moved salmon to bottom of shelf. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand-wash sink in bake shop area next to mop sink. Operator replaced the paper towels. Corrected On-Site Repeat Violation

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed smoked salmon on the menu without an identifier. Operator was adding identifier to menus during inspection. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed to paper towel at handwashing sink in bake area. Operator replaced battery. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed a bottle of glue on food shelf next to food dyes. Operator removed glue.

High Priority - Dented/rusted cans present. See stop sale. 3 cans of pizza sauce dented at seams. Employee removed cans and set aside for credit. Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Pooled eggs stored over ready to eat blueberry pie filling in the reach in cooler in the bake shop area. Employee placed the eggs below the pie filling. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Gallon containers of degreaser stored next to chocolate icing in the bake shop area. Employee removed degreaser and stored properly. Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light shield cover missing from over head light in bake shop. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed styrofoam plate used as scoop in bulk container of pie crust mix. Operator removed plate. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed at sandwich prep counter.

Basic - Single-service articles not stored inverted or protected from contamination. Observed non inverted to go containers at front counter. Operator inverted items. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in Reach in cooler in main kitchen area raw Fish over cooked Chicken. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy. Person in charge removed cooked Chicken. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee came in from outside with gloves on and started food preparation in main kitchen area and failed to change gloves and wash hands. Person in charge educated employee on glove use and hand washing. Employee removed gloves,washed hands and put on clean gloves. Corrected On-Site

Intermediate - Can opener soiled with food debris, mold-like substance or slime in back area of kitchen. Person in charge cleaned can opener. 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. Educated Person in charge and emailed a copy to Person in charge.

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Educated Person in charge and emailed a copy to Person in charge.

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed in grab and go cooler macaroni salad,Potato Salad and Meatloaf not date marked. Educated Person in charge on food packaged/ sold onsite with proper labeling. Person in charge stated they were prepared on 6/19/23 and date marked all accordingly. Person in charge stated they were prepared on 6/19/2023 and date marked all accordingly. Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed in bake shop area light shield missing. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in Reach in cooler and Reach in freezer In bakery area gaskets soiled with mold like substance.

Basic - Single-service articles improperly stored. Observed SS Togo containers not inverted. Person in charge inverted. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head soiled.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand washing sink in the back kitchen area. Manager placed a roll of paper towels at the hand washing sink. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light shield missing in the bake shop area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink in the front counter area.

Basic - Single-service articles improperly stored. Boxes of plastic food wrap stored on the floor in the front counter area. Manager placed the boxes on a shelf. Corrected On-Site

High Priority - Employee dried hands on apron after washing.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over washed and cut lettuce in the reach in cooler on the front line. Manager placed the chicken below the lettuce. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed there hands in the three compartment sink. Instructed manager and employee on the correct hand washing protocol..

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Manager placed roll of paper towels at the hand washing sink. Corrected On-Site

Basic - Duct tape used to repair nonfood-contact surface. Duct tape used to repair handle on the stand up reach in cooler.

Basic - Exterior door has a gap at the threshold that opens to the outside. Back exit of the kitchen.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light shield missing in the bakers area.