GRAZIANO GOURMET MARKET

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Manger took it to the washing station. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles and gaskets for several units on location.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust. Kitchen.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots and pans hanging right besides dusted ceiling vent.

Basic - Standing water or very slow draining water in handwash sink, mop sink.

High Priority - Toxic substance/chemical improperly stored. Observed chlorine container over ice machine. Manager removed container. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer/ can opener. Manager sent equipments to dishwashing station. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hinges for reach in coolers at cook line, soiled.

Basic - Walk in cooler vents soiled with dust, or mold-like substance.

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

Basic - Buildup of food debris/soil residue on equipment door handles. Units at kitchen.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

Basic - Cove molding at floor/wall juncture broken/missing. Kitchen cook line.

Basic - Equipment or utensils not designed or constructed in a durable manner. Observed utensils at kitchen with handles burnt.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Accor to the manager all items were brought in the early morning from walk in cooler. Current time 9:40 am, placed in unit at 8:00 am. Employee took items to the walk in cooler. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee placed a new roll Prep area at front. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. At cook line used for grill, water spray.

Basic - Buildup of food debris/soil residue on equipment door handles. Kitchen prep area.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. remodeling area at front. No mayor changes done, just new equipments will be placed.

Basic - Equipment in poor repair. Unit located at the end of prep meat line not cooling properly. Thermostat adjusted by manager. Corrected On-Site

Basic - In-use spatula stored in cracks between pieces of equipment. Employee removed the spatula Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. For remodeled restrooms.

Basic - Plumbing system in disrepair. Sink leaking at dishwasher machine.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. Meat slicer with some debris at front counter. Manager sent employee to dismantle the slicer for cleaning. Corrected On-Site

Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink located by pastry entrance without hot water. According to the manager a new hand sink has been ordered. While conducting the inspection the plumbing company arrived to replace the broken piece at hand sink.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler at pastry station with exterior soiled.

Basic - Cove molding at floor/wall juncture broken/missing. By kitchen entrance.

Basic - Ice scoop handle in contact with ice. Manager replaced scoop. Corrected On-Site

Basic - Plumbing system in disrepair. Dishwasher tray leaking.

Intermediate - Handwash sink used for purposes other than handwashing. Utensils.

Basic - Buildup of food debris/soil residue on equipment door handles. Counter at front. Employee cleaned the gaskets.

Basic - Food stored on floor. At walk in cooler. Corrected On-Site

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

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

Basic - Buildup of food debris/soil residue on equipment door handles. Kitchen.

Basic - Clean utensils stored between equipment and wall. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Flour.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Front counter.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Cook line.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed house bent. Manager replaced house.Corrected On-Site Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed chemical, solution for glass cleaning stored with TCS products.manager stored chemical in another room. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink located at pastries station.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Kitchen.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed gaskets and rails for units located at front counter.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Equipment or utensils not designed or constructed in a durable manner. Utensils with handles burner.

Basic - Food stored on floor. Peas and carrots box stored on walk in freezer floor. Corrected On-Site

Basic - Hole in or other damage to wall. Dishwashing area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Ambient thermometer at front reach in cooler.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Food not stored at least 6 inches off of the floor. A box with Beef at walk in cooler.

Basic - Wall soiled with accumulated grease, food debris, and/or dust.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food containers at kitchen. Base for can opener soiled, kitchen.

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Cook line soap dispenser.

Basic - Buildup of food debris/soil residue on equipment door handles. Handles at main kitchen.

Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Filters need cleaning.

Basic - Food stored on floor. Walk in cooler.manager placed the case( empanadas )on shelf Corrected On-Site

Basic - Ice scoop handle in contact with ice. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Unit for cooling empanadas at prep area, kitchen.

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Walk in cooler.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed boiled potatoes stored at reach in cooler at115 °F. Employee took the item outside for a proper cooling method. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Rack to stored knives at front counter soiled.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter dessert station.

Intermediate - No soap provided at handwash sink. Front counter. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Eggplant without labels from previous days. item labeled at manager request. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Salad station. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Buildup of food debris/soil residue on equipment door handles. Reach in coolers at front counter sliding doors soiled. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Employee restroom.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walk in cooler/ walk in freezer vents soiled.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Equipment in poor repair. Gaskets at reach in cooler desserts station.

Basic - Floor soiled/has accumulation of debris. Walk in freezer.

Basic - Floors not constructed to be easily cleanable. Observed grease under cooking equipments at cook line.

Basic - Food stored on floor. Potatoes boxes on floor at prep area.taken to storage shelves. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Containers for clean utensils at front counter. Filters at cook line. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cook line.

Basic - Water leaking from pipe and/or faucet/handle. Hand sink at cook line.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.