GIARDINO GOURMET SALADS

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed diced tomatoes (46F - Cold Holding) at front counter, as per operator for one hour. Operator added ice for rapid cooling.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink in back prep area. Operator replaced paper towels. Corrected On-Site

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed toppings reach in cooler at front counter with ambient temperature 48F. Repeat Violation

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn at back area. Repeat Violation

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Employee beverage container in ice machine/ice bin. Observed employee beverage stored inside ice machine used for customer drinks.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler at front counter 46F.

Basic - Employee beverage container in ice machine/ice bin. Observed employee beverage stored inside ice machine used for customer drinks.

Basic - Equipment in poor repair. Observed standing reach in cooler door gaskets torn.

Basic - Bowl or other container with no handle used to dispense food. Observed cup with no handle stored inside container of dried cranberries. Operator removed cup. Corrected On-Site

Basic - Open dumpster lid.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed roasted garlic soup (112F - Hot Holding). As per employee food was prepared 1 hour before the inspection. During the routine inspection employee reheated it. Roasted garlic soup (179F - Reheating). Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled, located at preparation table.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, throughout the kitchen area.

Basic - Equipment in poor repair. Observed 2 doors standing ric gaskets torn.

Basic - Ice buildup in reach-in freezer, located at preparation area.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed cooked frozen chicken thawed in standing water. Discussed and coached employee in proper methods. Employee removed items and placed them inside the reach in cooler. 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. Lettuce Container in upright reach in cooler.

Intermediate - Handwash sink not accessible for employee use at all times. Employee hand wash sink in back area blocked by broom and dust pan, corrected, employee removed items during inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food prep table, corrected , employee moved drink. 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. Cup used as scoop in nut container.

Basic - Single-service articles not stored inverted or protected from contamination. To go forks and to go lids not inverted at front kitchen area.

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

Basic - Working containers of food removed from original container not identified by common name. Bulk containers not labeled in back kitchen area.

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling soiled in the kitchen area. Warning - From follow-up inspection 2022-09-21: At the time of the callback inspection observed ceiling soiled. Time Extended - From follow-up inspection 2023-10-23: Time Extended

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Observed footboard missing in the kitchen area wall by the dishwashing area. Warning - From follow-up inspection 2022-09-21: At the time of the callback inspection footboards missing. Time Extended - From follow-up inspection 2023-10-23: Observed footboard missing in the kitchen area wall by the dishwashing area. Time Extended

Basic - - From initial inspection : Basic - Dish washing area shelves with rust that has pitted the surface. Observed shelves rusted over 3 compartment sink. Warning - From follow-up inspection 2022-09-21: At the time of the callback inspection shelves over 3 compartment sink were rusted. Time Extended - From follow-up inspection 2023-10-23: Dish washing area shelves with rust that has pitted the surface. Observed shelves rusted over 3 compartment sink. Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in coolers in disrepair located in the kitchen area and the front area. Warning - From follow-up inspection 2022-09-21: At the time of the callback inspection reach in coolers in disrepair were in establishment. Time Extended - From follow-up inspection 2023-10-23: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls underneath the dishwashing area. Repeat Violation Warning - From follow-up inspection 2022-09-21: At the time of the callback inspection foot board area of dishwashing area still soiled. Time Extended - From follow-up inspection 2023-10-23: Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls underneath the dishwashing area. ** Time Extended

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary 150ppm), operator discarded solution and prepared a new solution at 200ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed feta cheese (52 - Cold Holding); cheddar cheese (52 - Cold Holding) stored in the back prep area cooler, as per operator less than 2 hours, operator placed food in other cooler. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. 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. Observed cooked quinoa with no date marked.

Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler handles soiled.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler ambient temperature at 51F, operator removed food and place in other cooler.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food stored in reach in freezer.

Basic - Floor soiled/has accumulation of debris. Front counter and kitchen area.

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

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. Observed yogurt with fruits prepared and packaged onsite for customer self-service with no product identity/description, date product was packaged and name and address of the establishment.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Corrected On-Site

Basic - Single-service articles improperly stored. Observed box with lids stored in the dry storage area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Front counter area wall.