Health Report #108456

Establishment Name: Angelo's Lunch
Report Date: 01/20/2015
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Potentially Hazardous Food (Ti Cold food item(s) cooking/preparation area reach in cooler shelf Stored above 41 degrees F Observed canadian bacon at 52f in the top loading cooler for under an hour. Potentially hazardous food that is to be cold shall be held at 41f or below. To correct: move noted item to the main cooler to rapidly cool to 41f or below. Corrected: person in charge moved the noted item to the main cooler to rapidly cool it to 41f or below
Normal Characteristics N/A N/A N/A Observed food being stored in open metal can. Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be: (p) (a) safe; (p) (b) durable, corrosion resistant, and nonabsorbent; (c) sufficient in weight and thickness to withstand repeated warewashing; (d) finished to have a smooth, easily cleanable surface; and (e) resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. To correct transfer food to a food grade container and discontinue storing food in an open metal can. Corrected: person in charge had the noted food transferred to a food grade container
Normal Eating, Drinking, or Using Tob Beverage container Back kitchen area oven Not covered Observed employee belongings with stored with prepackaged food behind the counter in the front dinning room. An employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection can not result. To correct move the noted item down and away from all consumer food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection can not result. Corrected: person in charge had employee put noted items into pocket.
Normal Equipment Food-Contact Surface N/A N/A N/A Observed the following soiled with a debris build up: 1. Interior of ice machine. 2. Interior of orange juice machine. Equipment food-contact surfaces and utensils shall be cleaned: (1) except as specified in # (b) of this section, before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry; (p) (2) each time there is a change from working with raw foods to working with ready-to-eat foods; (p) (3) between uses with raw fruits and vegetables and with potentially hazardous food (time/temperature control for safety food); (p) (4) before using or storing a food temperature measuring device; (p) and (5) at any time during the operation when contamination may have occurred. (p) and in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (a) at a frequency specified by the manufacturer, or (b) absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. To correct wash, rinse and sanitize the noted items