Health Report #106144

Establishment Name: Roly Poly
Report Date: 11/09/2010
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Cleaning Freq.,Food Contact Su Food-contact surface(s) and utensil(s) N/A Not cleaned At least every 4 hours during continual use The manager indicated the cutting board, spatula and knives at the grill station are cleaned at the end of the day. These food contact surfaces are at room temperature and are in contact with potentially hazardous foods and must be washed, rinsed and sanitized on intervals not to exceed four hours. The manager indicated they may use this station as early as 9 am, so from now on they will swap the cutting board and utensils out with clean replacements at noon. The shop closes at 4 pm so these items will be washed at the 4 hour interval at the end of the day
Normal Equipment and Utensils, Air-Dr Clean equipment and utensil(s) N/A Stored/stacked wet Observed many of the plastic food tubs stacked on the wall shelf above the three compartment sink to be still wet. Please allow these tubs to thoroughly air dry prior to stacking them for storage
Normal Storing Equip./Uten./Lin./Sing Clean equipment/utensil(s) N/A Exposed to dust, splash, or other contaminates Observed several cleaned cutting boards resting on top of the hot and cold water lines leading to the three compartment sink faucet. Please relocate these cutting boards to a safer location to minimize the risk of them being accidentally contaminated
Normal Cleaning, Frequency/Restrictio Physical facilities/structures counters/cabinets, Physical facilities/structures floors N/A Soiled Observed food crumbs on the shelf below the slicer, on the floor behind/under prep table and in a gap between the two prep tables. Please thoroughly clean these areas frequently
Normal Sanitizing Solution Testing De Sanitizer test kit quaternary ammonia N/A Not provided At hand sink Staff could not locate quaternary ammonia sanitizer test papers. Either locate test papers that may be in storage some where in the facility or purchase replacement test papers and keep them in a dry location near the three compartment sink where all employees know their location