Eegee's #20

Violations (2)

• a8fbdf17-cddd-4314-bb10-7125b190c58fCorrected on site

  Proper cold holding temperatures

  3-501.16 (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5ºC (41ºF) or less. Sandwich Assembly Make-Unit Observed multiple containers of sliced cheese and sliced deli meats that were not maintaining cold-holding temperatures (41F degrees or below). However, all other Temperature Controlled for Safety (TCS) foods stored in the make-top unit were cold-holding. Ambient temperature of unit was 38F degrees. (Sliced Provolone - 49F, Sliced Provolone #2 - 47F, Sliced Turkey - 46F, Sliced Ham - 45F, Salami - 49F, Pepperoni - 50F, Sliced Turkey #2 - 48F, Sliced Ham #3 - 49F )

  Time Temperature Control for Safety Food (TCS Food)

• b066089f-47ff-442a-b804-595cc8e1de9f

  Non-food-contact surfaces clean

  4-601.11 (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Observed rust and discoloration in the inside of the sandwich assembly make-unit. The rust and discoloration is observed along the back of the unit, along the vents and fans, and the inside of the door. This no longer makes the unit smooth and easily cleanable. PIC stated that a work order has already been placed to resolve the issue.

  Utensils, Equipment and Vending