PIEROGI BROS.

High Priority - Pesticide/insecticide labeled for household use only present in establishment. At rear storage area container of Hotshot fogger stored on top shelf

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At left side flip top cooler package of kielbasa 57F - cold holding, Reach in underneath this flip top package of beef franks 67F - cold holding, operator stated that both items were not prepared or portioned today, thermometer inside unit was registering at 60F operator stated that items were not prepared or portioned today and was held in the unit overnight

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At left side flip top cooler package of kielbasa 57F - cold holding, Reach in underneath this flip top package of beef franks 67F - cold holding, operator stated that both items were not prepared or portioned today, thermometer inside unit was registering at 60F, operator stated that items were not prepared or portioned today and was held in the unit overnight , see stop sale.

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

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

Intermediate - Spray bottle containing toxic substance not labeled. At front counter spray bottle containing sanitizer not labeled.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food not stored at least 6 inches off of the floor. At walk in cooler box of hot dog/brat rolls stored in a plastic storage tub not 6 inches from the floor, made operator aware

Basic - Cloth used as a food-contact surface. At walk-in cooler; wiping cloth placed directly on pierogi dough. Operator removed cloth. Corrected On-Site Repeat Violation

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At cook line; Sanitizer Bucket (Quaternary 0ppm). Operator remade to quaternary 200ppm. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. At front counter; employee took an order at cash register then put on gloves to begin preparing food for order, no hand wash. Discussed with employee, employee washed hands and changed gloves. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw bacon stored on top of ready-to-eat hot dogs and salami. Operator moved bacon. 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. Provided Cleanup of Vomiting and Diarrheal Events Handout. Corrected On-Site

Basic - Cloth used as a food-contact surface. At kitchen prep table; cloth used to cover dough. Operator removed. Corrected On-Site Repeat Violation

Basic - Food stored on floor. At walk-in freezer; box of bread and storage tub containing pierogis stored on floor. Operator removed from floor. Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. At grab and go sliding top reach-in freezer; ice buildup.

High Priority - Reduced oxygen packaged food label lacking use by date.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. make table 1 - cooked sausage (49F - Cold Holding); butter (49F - Cold Holding) operator states not portioned or prepared today removed from walk in 2 hours prior - operator moved to freezer. Corrective Action Taken

Basic - Current Hotel and Restaurant license not displayed.

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.