JERRY'S SANDWICHES

HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVED THE DISHWASHER WEARING GLOVES, HANDLING AND WASHING DIRTY DISHES THEN HANDLE CLEAN DISHES FROM THE DISH WASHING MACHINE WITHOUT CHANGING HIS GLOVES. REVIEWED WHEN TO WASH HANDS AND THE PROPER USE OF GLOVES. INSTRUCTED TO REWASH ALL HANDLED CLEAN DISHES. PRIORITY VIOLATION 7-38-010 CITATION ISSUED.

Code 8

PROPER COOLING TIME AND TEMPERATURE - Comments: NOTED EMPLOYEE IMPROPERLY COOLING TCS SOUP IN A TWO COMPARTMENT PREP SINK. EMPLOYEE STATED THE SOUP HAD BEEN COOLING FOR TWO HOURS. THE ICE IN THE ICE BATH HAD COMPLETELY MELTED AND THE ICE BATH ONLY SUBMERGED THE DEEP SOUP CONTAINERS (2) HALF WAY. SOUP TEMPERATURE WAS 123.1F AND HAD NOT BEEN STIRRED. REVIEWED PROPER COOLING TIME AND TEMPERATURE. CORRECTIVE ACTION TAKEN OF REHEATING THE SOUP BACK UP TO 165.F THEN TO START THE COOLING PROCESS AGAIN WITH SHALLOW CONTAINERS, FULLY SUBMERGED IN A ICE BATH AND STIRRING THE SOUP. MANAGER CORRECTED DURING THE INSPECTION. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Code 20

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: ALL BULK FOODS IN THE BAKERY PREP AREA MUST BE LABELED WITH THE PRODUCT COMMON NAME.

Code 37

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: CLEAN STORED LARGE MIXING BOWLS AND POTS MUST BE STORED INVERTED.

Code 44

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: ALL STORED ITEMS UNDER THE BAR MUST BE ELEVATED FROM THE FLOORS.

Code 45

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MISSING CEILING IN THE WOMEN'S WASHROOM. MUST REPLACE.-----FLOORS IN THE FOLLOWING AREAS WITH EXCESSIVE FOOD DEBRIS: IN THE WALK-IN COOLER AND WALK-IN FREEZER. UNDER THE COOKS LINE EQUIPMENT. INSIDE THE HOT WATER TANK CLOSET. MUST CLEAN AND MAINTAIN.

Code 55

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.

Code 57

ALLERGEN TRAINING AS REQUIRED - Comments: NO PROOF OF ALLERGEN TRAINING OR CERTIFICATES FOR ALL CERTIFIED FOOD MANAGERS. MUST PROVIDE.

Code 58

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: INTERIOR AND EXTERIOR OF THE COOKS LINE OVEN DIRTY WITH BURNT FOOD AND GREASE. MUST CLEAN AND MAINTAIN.

Code 49

WIPING CLOTHS: PROPERLY USED & STORED - Comments: PREP AREA AND BAR WIPING CLOTHS MUST BE HELD IN A SANITIZING SOLUTION BETWEEN USE.

Code 41

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: OUTSIDE GARBAGE CORRAL WITH EXCESSIVE DEBRIS. MUST CLEAN AND MAINTAIN.

Code 54