Slice & Ice

Violations (4)

• 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. Make units Various cheeses were not being held at or below 41F in the make units in front of the stove. Person in Charge (PIC) stated that they take temperatures of the large container of the cheese in make unit used for pizza making, then they portion it out to the sandwich make unit. PIC was asked how long the cheese was left out and stated that one container had been out for more than 4 hours while the other container was moved to the make unit within the last 30 minutes. PIC stated they keep temperature logs to track temperature of food throughout the day.

  Time Temperature Control for Safety Food (TCS Food)

• 97c94d0e-d697-438c-9ad5-a1218d5f6264

  Insects, rodents, and animals not present

  6-202.15 (A) Except as specified in (B), (C), and (E) and under (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. Back door. Weather stripping on back entrance is not in good repair.

  Prevention of Food Contamination

• c771d664-4402-48c6-9159-5f86ae53598fCorrected on site

  Food and non-food-contact surfaces cleanable, properly designed, constructed and used

  4-202.11 (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH; (2) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have SMOOTH welds and joints; and (5) Except as specified in (B) of this section, accessible for cleaning and inspection by one of the following methods: (a) Without being disassembled, (b) By disassembling without the use of tools, or (c) By easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches. Observed container with opaque, brown spots on the bottom of it. PIC stated the dish had been burnt.

  Utensils, Equipment and Vending

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  Non-food-contact surfaces clean

  4-602.13 NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Ice machine Observed brown residue on the upper surface, inside of the ice machine.

  Utensils, Equipment and Vending