BLIMPIE

Observed two cans of ant & roach insecticide to be stored in the facility for residential use only. 511-6-1.07(6)(e) - Conditions of Use (P, Pf, C) (e) Conditions of Use.

1. Poisonous or toxic materials shall be used according to: (i) Law and this Chapter; (ii) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food service establishment, P (iii) The conditions of certification, if certification is required, for use of the pest control materials, P and (iv) Additional conditions that may be established by the Health Authority; and
2. Be applied so that: (i) A hazard to employees or other persons is not created, P and (ii) Contamination including toxic residues due to drip, drain, fog, splash or spray on food, equipment, utensils, linens, and single-service and single-use articles is prevented, and this is achieved by: P (I) Removing the items, P (II) Covering the items with impermeable covers, P or (III) Taking other appropriate preventive actions, P and (IV) Cleaning and sanitizing equipment and utensils after the application. P
3. A restricted use pesticide shall be applied only by an applicator certified as defined in 7 USC 136 Definitions, (e) Certified Applicator, of the Federal Insecticide, Fungicide, and Rodenticide Act, or a person under the direct supervision of a certified applicator. Pf COS: The PIC immediately removed the residential pesticide from the food service establishment.

Observed several gaskets on reach-in cooler/cooler drawers in the front food service area along with several gaskets in the reach-in cooler in the main kitchen to be in disrepair. 511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.
2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Note: The facility will need to repair and/or replace gaskets as needed.

Observed dumpster lids to be in disrepair and missing. 511-6-1.06(5)(n) - Covering Receptacles (C) (n) Covering Receptacles. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered: 2. With tight-fitting lids or doors if kept outside the food service establishment. Note: The facility will need to have the dumpster lids repaired.

Observed sliced tomatoes, shredded lettuce, and spinach to not labelled to indicate, when the food has exceeded 4 hours and should be discarded.

2. If time without temperature control is used as the public health control up to a maximum of 4 hours: (iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.

COS: The PIC immediately labelled the food products with the correct time to discard food after 4 hours.

Observed two reach in coolers to have accumulate food debris.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Note: The PIC will immediately clean the food debris by the end of the day.

Observed several deli meats, cheeses, and other TCS foods cold holding above 41F in both front food service refrigeration units.

Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above.

Note: PIC moved all foods in the front food service units (which were prepared about 2-3 hours ago) to the back refrigeration units. PIC will cold hold all TCS foods in the back kitchen units and use TPHC for foods kept in the front units until the front food service units are repaired.

Observed several deli meats, cheeses, and other TCS foods cold holding above 41F in both front food service refrigeration units.

Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above.

Note: PIC moved all foods in the front food service units (which were prepared about 2-3 hours ago) to the back refrigeration units. PIC will cold hold all TCS foods in the back kitchen units and use TPHC for foods kept in the front units until the front food service units are repaired.

Accumulated food debris was observed inside the microwave oven unit.
511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. Note: Employee cleaned the microwave during the inspection.