Laspadas Original Hoagies Degrades its Sanitary Rating

Basic - Bathroom door not self-closing.

Basic - Buildup of food debris/soil residue on equipment door handles. Ovens

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

Basic - Floor soiled/has accumulation of debris. Drystorage area

Basic - Interior of microwave soiled with encrusted food debris.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Drystorage

Basic - No handwashing sign provided at a hand sink used by food employees. Restrooms

High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Tuna salad, 45°f, chicken salad 46°f, cheese 48°f, cut tomatoes 52°f, cut lettuce 54°f on the make line cooler. Moved to another unit capable of maintain proper temperature and using time in lieu of temperature. 4h maximum then discarded. **Corrected On-Site**

High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**

High Priority - Vacuum breaker missing at mop sink faucet.

Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Make line reach in cooler.

High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.

Basic - Reach-in cooler gasket torn/in disrepair. Tall frontline cooler.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. (Manager on duty''s certificate expired on 06/21/12).

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. soda can on preptable next to sllicer. Corrected On Site.

Observed cutting board grooved/pitted and no longer cleanable.

Critical - Observed buildup of slime & black debris on soda dispensing nozzles.

Critical - Observed unlabeled spray bottle. bleach water in spraybottle on frontline. Corrected On Site.

Critical - Observed foods stored under paper towel dispenser on frontline by handwash sink. Observed drippings onto foods after washing hands. daner of cross contamination. Corrected On Site.

Critical - Bathroom not enclosed with tight-fitting doors. Repeat Violation.

Ceiling tile missing. dishwash / storage area.

Lights missing the proper shield, sleeve coatings or covers. dishwash / storage are.a

Observed ice scoop with handle in contact with ice. Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.

Observed gaskets with slimy/debris build-up. reach-in cooler.

Critical - Bathroom not enclosed with self-closing doors.

Critical - Outer openings of establishment cannot be properly sealed when not in operation. backdoor with gaps/showing light when closed/locked.

Observed ice scoop with handle in contact with ice. Corrected On Site.

Observed food debris accumulated on dry storage floor.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ham,turkey-in kitchen

Observed ice scoop with handle in contact with ice.

Observed gaskets/seals on cold holding unit in poor repair.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Small ovenRepeat Violation.

Observed food debris accumulated on dry storage floor.

Observed wall soiled with accumulated food debris. By reach in cooler and back

Observed unnecessary items on the premise.

Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. Pots of sauce by hand washing sink

Critical - No handwashing sign provided at a handsink used by food employees. In gentleman 's restroom

Observed build-up of grease on nonfood-contact surface. All shelves

Observed ceiling in disrepair. Water damage

Observed grease accumulated under all equipment.

Critical - Observed interior of microwave soiled.

Observed wall soiled with accumulated food debris. By sandwiches production.

Critical - Outer openings of establishment cannot be properly sealed when not in operation.

(6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free of obstructions.

(A) Cleaning, Frequency and Restrictions. The PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.

Critical - (A) Except as specified in Paragraph (C) of this section, a sink with at least 3 compartments shall be provided for manually washing, rinsing, and SANITIZING EQUIPMENT and UTENSILS.

Critical - (A) FOOD shall be protected from cross contamination by: (4) storing the FOOD in PACKAGES, covered containers, or wrappings;

(B) Cloths used for wiping FOOD spills shall be: (2) Wet and cleaned as specified under Paragraph 4-802.11(D), stored in a chemical sanitizer at a concentration specified in Section 4-501.114, and used for wiping spills from FOOD-CONTACT and nonFOOD-CONTACT SURFACES of EQUIPMENT.

Critical - (C) Except as specified in Paragraph (D) of this section, if used with POTENTIALLY HAZARDOUS FOOD, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours. (D) Surfaces of utensils and equipment contacting potentially hazardous food may be cleaned less frequently than every 4 hours if: (1) In storage, containers of potentially hazardous food and their contents are maintained at temperatures specified under Chapter 3 and the containers are cleaned when they are empty; (2) Utensils and equipment are used to prepare food in a refrigerated room or area that is maintained at one of the temperatures in the following chart and: (a) The utensils and equipment are cleaned at the frequency in the following chart [temperature/cleaning frequency] that corresponds to the temperature: [at 41 degrees Fahrenheit or less - 24 hours; greater than 41 degrees Fahrenheit to 45 degrees Fahrenheit - 20 hours; greater than 45 degrees Fahrenheit to 50 degrees Fahrenheit - 16 hours; greater than 50 degrees Fahrenheit to 55 degrees Fahrenheit - 10 hours] (b) The cleaning frequency based on the ambient temperature of the refrigerated room or areas is documented in the food establishment. (3) Containers in serving situations such as salad bars, delis, and cafeteria lines hold ready-to-eat potentially hazardous food that is maintained at the temperatures specified under Chapter 3, are intermittently combined with additional supplies of the same food that is at the required temperature, and the containers are cleaned at least every 24 hours; (4) Temperature measuring devices are maintained in contact with food, such as when left in a container of deli food or in a roast, held at temperatures specified under Chapter 3; (5) Equipment is used for storage of packaged or unpackaged food such as a reach-in refrigerator and the equipment is cleaned at a frequency necessary to preclude accumulation of soil residues; (6) The cleaning schedule is approved based on consideration of: (a) Characteristics of the equipment and its use, (b) The type of food involved, (c) The amount of food residue accumulation, and (d) The temperature at which the food is maintained during the operation and the potential for the rapid and progressive multiplication of pathogenic or toxigenic microorganisms that are capable of causing foodborne disease; or (7) In-use utensils are intermittently stored in a container of water in which the water is maintained at 135 degrees Fahrenheit or more and the utensils and container are cleaned at least every 24 hours or at a frequency necessary to preclude accumulation of soil residues.

Critical - Cooking and Baking EQUIPMENT. (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.

Cutting Surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.

NonFOOD-CONTACT SURFACES. NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.

Critical - Outer Openings, Protected. (A) Except as specified in Paragraphs (B), (C), and (E) and under Paragraph (D) of this section, outer openings of a food 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; (2) Closed, tight-fitting windows; and (3) Solid, self-closing, tight-fitting doors. (B) Paragraph (A) of this section does not apply if a food establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents. (C) Exterior doors used as exits need not be self-closing if they are: (1) Solid and tight-fitting; (2) Designated for use only when an emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and (3) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use. (D) Except as specified in Paragraphs (B) and (E) of this section, if the windows or doors of a food establishment, or of a larger structure within which a food establishment is located, are kept open for ventilation or other purposes or a temporary food establishment is not provided with windows and doors as specified under Paragraph (A) of this section, the openings shall be protected against the entry of insects and rodents by: (1) 16 mesh to 1 inch screens; (2) Properly designed and installed air curtains to control flying insects; or (3) Other effective means. (E) Paragraph (D) of this section does not apply if flying insects and other pests are absent due to the location of the establishment, the weather, or other limiting condition.

Critical - Person in Charge. The person in charge shall ensure that: (I) EMPLOYEES' are properly sanitizing cleaned multiuse equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing;

Please see inspection report for more details.

Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.

Lights missing the bulbs and proper shields in dry storage.

Missing drain plug at dumpster.

Critical - No conspicuously located thermometer in holding unit.

No copy of latest inspection report.

No suitable facilities provided to store employee clothing and other possessions.

Critical - Observed buildup of slime in the interior of ice machine.

Observed ceiling in disrepair over the dry storage area; .

Observed cutting boards grooved/pitted and no longer cleanable.

Observed food debris accumulated on kitchen floor and dry storage floor.

Critical - Observed food stored on floor.

Critical - Observed interior of toaster soiled.

Observed open dumpster lid.

Observed personal care item stored with food.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.

Critical - Observed soiled reach-in cooler floor.

Observed wall in disrepair -missing wall tiles in 3 CPS area; .

Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.

Wet wiping cloth not stored in sanitizing solution between uses.