BLIMPIE S & S

6-1A: .04(6)(f)Observed container of spinach in open top cooler, container of spinach in prep cooler, and cut lunch meat in another open top cooler all not maintaining 41F or below. See temp log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food discarded.

14B: .05(10)(e) 1,2,4Containers stored as clean stacked together wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Containers were recleaned and sanitized, then allowed to air dry.

15A: .05(6)(a)Prep cooler not maintaining 41F or below. See temp log Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

18: .07(2)(m)Back door not self closing. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C)

2-2D: .07(3)(a)Facility does not have soap at handwashing sink in kitchen. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: Soap placed at sink.

2-2D: .07(3)(b)Facility does not have paper towels at handwashing sink in kitchen. Each handwashing sink shall be provided with individual, disposable towels, a continuous towel system that supplies the user with a clean towel, or a hand drying device. (Pf) Corrective Actions: Napkins placed at sink.

14A: .04(4)(k)In-use scoops stored in cold water. 3rd consecutive violation on routine inspection During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Scoops placed in clean, dry container.