HARVEY'S SANDWICH & SALADS

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed hands with gloves on

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has accumulation of black mold like substance Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in kitchen acoustic tile. Not smooth and easily cleanable. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Employees not wearing hair restraint in kitchen. Employees placed on hats. Corrected On-Site Repeat Violation

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

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. Printed operator form HR 5030-104 Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Sponge stored on handwashing sink. Operator moved sponge. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has accumulation of mold like substance. Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in kitchen and ware washing area is acoustic titles. Not smooth and easily cleanable

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal yogurt not separated from food meant for customers in reach in cooler.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing sandwiches wearing rings and bracelets. Operator had employee remove jewelry. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee not wearing hair restraint. Operator had employee put on hat. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven has accumulation of debris.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage in reach in cooler with food meant for customers.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over washed celery in reach in cooler, operator moved celery. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Measured at 0ppm. Operator remade to 100ppm Corrected On-Site

Basic - Accumulation of limescale like substance in the interior of the ice machine/bin.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Operator to add time frame of 3:00pm-6:00 pm to policy on time as a public health control.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes 71F held on the counter for less than 4 hours. I explained to operator that to use time as a public health control there must be a policy and procedure in place, operator to place tomatoes in cooler. Provided appropriate paperwork via email. Repeat Violation

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Foam cups in reach in freezer not dated with prep date. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Operator put on hat during inspection Corrected On-Site Repeat Violation

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Operator portioning pepperoni with are hands. Discussed the need to wear gloves when prepping foods.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes 65F held on the counter. Operator placed in cooler

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg salad, tuna salad in reach in cooler

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of press.

Basic - Cutting board has cut marks and is no longer cleanable. White cutting board near 3 compartment sink

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Paperwork and invoices stored on prep table.

Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced tomato held on counter 71F, discussed cold holding of sliced tomatoes with operator as well as the use of time as a public health control. Operator placed sliced tomatoes in cooler Corrective Action Taken

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Discussed proper date tracking with operator

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

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Corrected On-Site Repeat Violation

High Priority - Two lizard droppings found on floor in back storage room- operator removed droppings and cleaned area Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine soiled in front counter area

Intermediate - Handwash sink used for purposes other than handwashing. Ice cubes inside front counter hand wash sink - discussed proper use of hand wash sink with operator -hand wash sinks are for washing hands only

Intermediate - Spray bottle containing toxic substance not labeled.at front counter area - operator labeled spray bottle Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers in back kitchen area - operator removed employee drink from cooler Corrected On-Site