Savor a Lena

Demonstration - The person in charge could not demonstrate knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of the Food Code.

Observed the person in charge not demonstrate knowledge of foodborne disease prevention.

Person In Charge Duties - The person in charge did not ensure that the requirements of section 2-103.11 of the Food code were being met.

Observed improper hot & cold holding of RTE and PHF Foods. (see temp log)

Hot Holding - Time/temperature control for safety hot food was not maintained at temperatures in accordance with the Food Code.

Observed meat balls, black beans, potatoes, shredded chicken, on the stove top not held at minimum of 135 degrees. Person in charge discarded food at time of inspection. (see temp log) (REPEAT VIOLATION WILL ASSESS IN 3-10 DAYS)

RTE TCS, Date Marking - Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours was not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, in accordance with the Food Code.

Observed a pot of soup and container of black beans not marked to indicate the date or day by which the food shall be consumed sold or discarded. Person in charge marked the black beans and soup at time of inspection. (REPEAT VIOLATION WILL ASSESS IN 3-10 DAYS)

Before Use After Cleaning - Utensils and food-contact surfaces of equipment are not sanitized before use after cleaning.

Observed chlorine sanitizer under the make table below 50ppm. Person in charge remade chlorine sanitizer to be 50-100ppm at time of inspection.

Cold Holding - Time/temperature control for safety cold food was not maintained at temperatures in accordance with the Food Code.

Observed ground beef, shredded chicken, shredded cheese, raw pork chops, raw steaks not held at a minimum temperature of 41 degrees. Person in charge discarded at time of inspection. (see temp log) Observed a case of eggs in the dry storge room not held cold. Person in charge discarded eggs at time of inspection. Observed two trays of eggs stored on the table not held cold. Person in charge discarded eggs at time of inspection. (REPEAT VIOLATION WILL ASSESS IN 3-10 DAYS)

Single-service/use items not stored as specified in the Food Code

Observed white to go containers stored on the floor near the walk in cooler. Person in charge moved containers at time of inspection. (REPEAT VIOLATION WILL ASSESS IN 3-10 DAYS)

Floors/walls/ceilings not smooth & easily cleanable; and/or Utility lines unnecessarily exposed

Observed 2 missing ceiling tiles in the dish wash room.

A test kit for measuring sanitizer concentration not provided

Observed no chlorine test strips.

Plumbing system not maintained in good repair

Observed the hand sink near the walk in cooler in disrepair with no running water.

Cooling, heating, & holding equipment not sufficient in number and/or capacity

Observed no cold holding or hot holding equipment. (MUST HAVE COLD HOLDING AND HOT HOLDING EQUIPMENT WITHIN 3-10 DAYS)

Lighting intensity not adequate in food prep, storage & service areas

Observed no lights in the dry storage room.

Hand Drying Provision - Each handwashing sink, or group of adjacent sinks, is not provided with Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.

Observed no paper towel in the men's restroom. Person in charge provided paper towel at time of inspection. (REPEAT VIOLATION WILL ASSESS IN 3-10 DAYS)

Premises not free of unnecessary items/litter

Observed broken and unnecessary equipment throughout the establishment.

Mops not allowed to air dry after use

Observed a mop in the dish wash room not hung to dry. Person in charge hung mop to dry at time of inspection.