Health Report #108453

Establishment Name: Angelo's Lunch
Report Date: 08/04/2014
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Preventing Contamination from N/A N/A N/A Observed an employee grab bacon and toast with bare hands and put on a plate, the plate then went into the window to be served. Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. (p) to correct the cook put on gloves to touch ready to eat food also, the person in charge needs to teach employees the importance of not touching ready to eat foods with their barehands. ,
Normal Fixed Equipment, Spacing or Se N/A N/A N/A Observed the following not sealed to the wall: 1. Parts of the hood has silicon peeling away. 2. Entire dish line. 3. Front hand sink. Equipment that is fixed because it is not easily movable shall be installed so that it is: (1) spaced to allow access for cleaning along the sides, behind, and above the equipment; (2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch; or (3) sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage. To correct seal the noted items to the wall, use heat sensitive silicon where necessary. ,
Normal Good Repair and Proper Adjustm N/A N/A N/A Observed the following parts of cooling equipment in poor repair: 1. Top drawer on the cook line is badly damaged and separated. 2. Two door freezer nearest to the drawer is badly damaged along the interior bottom. 3. All gaskets are in poor repair. Equipment shall be maintained in a state of repair and good condition. To correct repair all the noted items. ,
Normal Good Repair and Proper Adjustm N/A N/A N/A Observed the following coolers not functioning properly holding food above 41f: 1. Entire make line top loading reach-in cooler, ambient air temp was noted at 43f and food temps ranged between 44-50f. Note: all potentially hazardous food was recently prepped thee hours prior. 2. Two door reach-in cooler nearest to the dishwashing line had food temperatures 44-45f. Note: all potentially hazardous food was recently prepped thee hours prior. Equipment shall be maintained in a state of repair and good condition. To correct move all noted food to the walk-in cooler to rapidly cool it to 41f or below and have the cooler repaired to hold cold food at 41f or below. Note: person in charge used dry ice to cool the make line cooler to 36f, all other food was moved to the walk-in cooler ,
Normal Nonfood-Contact Surfaces N/A N/A N/A Observed the following non-food contact surfaces soiled with a food debris build up: 1. Shelf under the grill on the cook line. 2. Sides of all cook line equipment, especially the sides of the cook top and fryers. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. To correct clean all the noted items and clean at a frequency that maintains it free of soil accumulation. ,