Observed labels on on several in-store vacuum sealed items with a time stamp of 7 days.
All items that are vacuum sealed in-store must be labeled with the date it was packaged and discarded, sold, or consumed within 2 days.
CORRECTED ON SITE.

Observed debris build-up on the floors in the dry storage areas.
Clean floors.

Observed creamed corn with an internal temperature of 53F.
Corn was placed on ice to help quickly cool it down.
MITIGATED ON SITE.

Observed containers of food in the walk-in cooler without lids.
All food shall be properly protected to prevent potential contamination.
Discontinue practice of storing food uncovered.

MAJOR VIOLATION:
Observed no sanitizer residual in the ware wash machine.
Ware wash machine shall produce a sanitizer residual of 50ppm Chlorine.
Correct immediately.
Wash all dishes by hand until the ware wash machine has been serviced and chlorine sanitizer provided.

Sanitizer buckets throughout the facility were observed to have a concentration less than 100ppm Quat.
Sanitizer buckets shall be prepared at 200ppm Quat and switched out every 4 hours or sooner as needed.
The dispenser seems to be dispensing at 150ppm.
Have unit serviced to dispense at the correct concentration.

MAJOR VIOLATION:
Deli meat slicer had excessive debris build-up on the unit.
Per chef, the unit is wiped down after every use but is only taken apart and deep cleaned every two days.
The deli meat slicer shall be disassembled and thoroughly cleaned and sanitized every four hours or sooner as needed.
MITIGATED ON SITE.

Observed mold/grime build-up on the inside of the ice machine.
All equipment shall be kept clean and sanitized.
Drain ice, clean and sanitize the unit.
Correct immediately.

Observed hand wash sinks reach a maximum of 79F in the bathrooms.
Warm water shall be provided at all hand washing facilities of 100-108F.
CORRECTED ON SITE.

Observed vacuum sealed T-bone steak passed the sell by date.
Facility has opted to not get a HACCP plan for vacuum sealed items and instead is choosing to date, label and discard product within 2 days.
Item was voluntarily discarded at time of inspection.
MITIGATED ON SITE.

Observed leak in the ceiling of the outside walk-in dry storage unit.
All ceilings shall be properly constructed to prevent leaking.
Correct immediately.

Observed floors in the outside walk-in dry storage unit were uneven and improperly sealed.
Observed loose paneling on the wall in the ware wash area.
Floors, walls and ceilings shall be in good repair to prevent potential pest harborage and mold growth.
Correct immediately.

MAJOR VIOLATION:
Observed sliced prime rib sitting out on counters during inspection and had a temperature of 60F.
Per manager and chef, prime rib was set out during the lunch rush (12-1).
All potentially hazardous food shall be at 41F and below.
Meat was only out for an hour and was moved back to the walk-in cooler to return to proper cold holding temperatures.
MITIGATED ON SITE.

Observed sliced cheese and sliced tomatoes in the cold holding unit underneath the grill with a temperature of 48F.
All cold holding shall be at 41F and below.
Items were moved to another unit to return to the proper cold holding temperatures.
MITIGATED ON SITE.

Observed items in the customer self-service cold holding unit with a temperature above 50F.
All items were removed from the unit and returned to the walk-in cooler to bring down to the proper cold holding temperatures.
CORRECTED ON SITE.

Dry storage areas were located in two rooms outside of the facility and the doors were not closed.
All food and food container storage shall be in fully enclosed facilities.
Keep door of dry storage rooms closed when not actively going in or out.
Educate employees on keeping doors closed.
MITIGATED ON SITE.

Observed grime build-up on the meat slicer and mold build-up on the inside of the ice machine.
All equipment shall be kept clean and sanitized.
Meat slicer was cleaned at time of inspection.
CORRECTED ON SITE.
Ice machine was emptied at time of inspection and started being clean.
A re-inspection shall be conducted on, or around, 7/12/2023 for the ice machine.

Observed no paper towels at the hand washing sink near the grill station.
All hand washing facilities shall be fully stocked and accessible.
CORRECTED ON SITE.

Observed the customer self-service cold holding unit with an ambient temperature of 46F.
All cold holding shall be at 41F and below.
Have unit serviced/turned down to provide for proper cold holding.
Correct immediately.

Observed a dead cockroach on dry storage items.
All food facilities shall be kept free of vermin and pests.
Dead bugs were removed from the facility.
CORRECTED ON SITE.

MAJOR VIOLATION:
REPEAT VIOLATION:
Observed items vacuum sealed by the facility without an approved HACCP plan.
If a food facility is packaging food using a reduced-oxygen packaging method, then an approved HACCP plan is required.
The facility shall either obtain an approved HACCP plan or shall follow the following steps:
1. The food shall be labeled with the production date and time.
2. The food shall be held at 41F or lower.
3. The food is removed from its package in the food facility within 48 hours after packaging.
A label was placed on the vacuum sealed packages.
MITIGATED ON SITE.

Observed the display cold holding unit with the deli meats had an ambient temperature of 55-60F.
All cold holding shall be at 41F and below.
The unit was turned up at the time of inspection.
CORRECTED ON SITE.

MAJOR VIOLATION:
Observed items vacuum sealed by the facility without an approved HACCP plan.
If a food facility is packaging food using a reduced-oxygen packaging method, then an approved HACCP plan is required.
The facility shall either obtain an approved HACCP plan or shall follow the following steps:
1. The food is labeled with the production date and time.
2. The food is held at 41F or lower during refrigerated storage.
3. The food is removed from its package in the food facility within 48 hours after packaging.

MAJOR VIOLATION:
Observed the following items held at 45-55F:
- cheese
- seafood alca polka
- chicken paninis
All potentially hazardous food shall be at 41F and below.
Items were voluntarily discarded at the time of the inspection.
CORRECTED ON SITE.

MAJOR VIOLATION:
Observed mashed potatoes held at 124F.
All potentially hazardous food shall be held at 135F and above.
Item was reheated at the time of inspection.
CORRECTED ON SITE.
See violation #35.