BIG DAVE'S CHEESESTEAK'S AND BASE OF OPERATION

1-2A: .03(2)(a)-(l), (n)Observed that food vendor Sysco is not recording temperatures for the proteins delivered per the key drop agreement.// The food service establishment shall maintain records of the written agreement as specified in subsection (3)(m)3 of this Rule as well as records that show the delivery condition and temperature of the products upon receipt of delivery. Records shall be made available upon request by the Health Authority. (Pf)

10D: .04(4)(d)Observed squeeze bottles and shaker bottles containing seasoning ( Old Bay), Oil, Water, Boom Boom Sauce, mustard, ketchup, and mayonnaise that did not a common name label on them.SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION// Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: Person in charge labeled the squeeze bottles and shaker bottles with the common food names.//

12C: .04(4)(m)Observed multiple wet cloth wipes stored on counter tops and racks in between uses.// Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Person in charge put the wet wipes in the sanitizer bucket in between uses.//

14B: .05(10)(e) 1,2,4Observed multiple clean containers that had been stacked wet on the clean rack across from the three compartment sink.// Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: The person in charge had the containers cleaned, sanitized and then were allowed to air dry before stacking on the clean rack.//

10D: .04(4)(d)Observed squeeze bottles and shaker bottles containing seasoning ( Old Bay), Oil, Water, Boom Boom Sauce, mustard, ketchup, and mayonnaise that did not a common name label on them.// Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: Person in charge labeled all squeeze bottles and shaker bottles.//

15B: .05(3)(h),(i)Observed that the facility does not have testing strips for the sink and surface sanitizer that is being used in the three compartment sink.// A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)

8-2B: .07(6)(g)Observed all sanitizer buckets had a concentration that was higher than the maximum of 400ppm allowed.// Chemical sanitizers used on food contact surfaces shall not exceed stated concentrations (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: Person in charge removed the sanitizer buckets and replaced them with Sani wipes that were in concentration.//

13A: .02(1)(f)(1)Observed that there was no permit on display to the public.// The permit holder shall post the permit as in a location in the food service establishment that is conspicuous to consumers. (C) Corrective Actions: A copy of the permit was given to the person in charge and it was posted in public view.//

14A: .04(4)(k)Observed chicken scoop with the handle stored in raw chicken between uses.// 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: Person in charge removed the scoop and had it cleaned and sanitized. A new scoop was put in a clean container for use.//

15A: .05(6)(a)The Freezer has some type of leak that has produced ice and icicles on the condensor unit. There is ice on the floor and the boxes.// 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)

15C: .05(7)(a)2,3Observed the microwave and the shelf underneath the microwave has excess food debris.// Non-food contact surfaces shall be cleaned at a frequency great enough to prevent accumulation of food residues. (C)

17D: .07(4)(b)Observed a cell phone in the kitchen area above drink syrups and employee aprons hanging on the dry storage rack.// Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. (C) Corrective Actions: Person in charge relocated the cell phone and the aprons to a designated space in the rear of the facility.//