Food Plus - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Follow-Up
Inspection date:	June 05, 2003
Number of critical violations:	4
Number of non-critical violations:	2
Follow-up Required:	Yes

Violations:
A summary of the violations found during the inspection are listed below.

Code	Description / Observation / Corrective Action
105	Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: Deli cooler: Cover left open, chicken sandwich insert full - 63 degrees F.. Stacks of sliced beef, ham, chicken cheese and other left at room temperature while staff is washing inserts; advised to discard all items held above 40 degrees F for more than 2 hours.Grimms meat cooler, Naya water cooler, and Fresh Produce coolers in store all contain potentially hazardous items such as meat sandwiches, sushi, potato salads, pasta sauces, prepacked burgers and subs above 40 degrees F.
108	Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: Sanitizing step not being followed when washing inserts. Out of quats sanitizer; advised to use 1/2 ounce bleach per gallon of hot water instead
120	Critical Inadequate food safety training - operator/manager Observation:
122	Critical Inadequate Food Safety Plan Observation:
110	Food Not Protected - General Observation: Stacks of sliced meats left on counter in deli; deli door to outside wide open.
130	Inadequate Sanitation Plan Observation:

Comments:

Walk-in cooler temp has been corrected since last inspection; other coolers less cramped, thermometers installed. Cutting boards now used on top of wood prep surface in deli.