Larry’s Giant Subs #112

Basic – Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices

Near hot water heater in kitchen, glue trap with multiple dead insects. Trap discarded. Corrected On-Site Repeat Violation

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner

Multiple white plastic buckets under sewer pipe for triple sink. Items moved and stored correctly. Corrected On-Site

Basic – Dead roaches on premises

One dead roach on floor near hot water heater in kitchen. Dead roach discarded. Corrected On-Site

Basic – Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area

Employee on sandwich make line. Gum discarded. Corrected On-Site

Basic – Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container

Employee drink in Dunkin Donuts cup at end of cook line. Drink placed in new cup with lid. Corrected On-Site

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Below front counter, employee purse, phone and shirt stored with to go items. Items moved and stored correctly. Corrected On-Site

Basic – Employee with no hair restraint while engaging in food preparation

Multiple employees on sandwich make line. Operator states that they will bring tomorrow. Corrective Action Taken Repeat Violation

Basic – Floors, walls, and/or ceilings soiled/has accumulation of debris

Floor under equipment on front line. nFloor near hot water heater in back kitchen. nFloor under triple sink in back kitchen. nWall under triple sink in kitchen. Repeat Violation

Basic – No handwashing sign provided at a hand sink used by food employees

Hand washing sink by triple sink in kitchen. Inspector emailed sign. Corrective Action Taken

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Black fan across from slicer at front counter. Repeat Violation

Basic – Outer openings not protected with self-closing doors

Rear exit door by triple sink.

Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength

Yellow sanitizer bucket stored on floor by triple sink. Tested 0ppm. Operator added more sanitizer. Tested 100ppm. Corrected On-Site

Basic – Wiping cloth sanitizing solution stored on the floor

Yellow sanitizer bucket stored on floor by triple sink.

Basic – Working containers of food removed from original container not identified by common name

Bulk sugar container under drink dispenser in dining area. Container labeled. Corrected On-Site

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours

In reach in cooler on sandwich make line, reheated soup 46F cooled overnight. Soup discarded. See stop sale.

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale

Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours

In reach in cooler on sandwich make line, reheated soup 46F cooled overnight. Soup discarded. See stop sale.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

On sandwich make line in flip top cooler, hard boiled eggs 48F. Eggs placed on top of other pans for approximately 10 minutes. Eggs moved to reach in cooler to cool. Corrective Action Taken Repeat Violation Admin Complaint

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

Container of soup stored on top another container of soup in steam table by make line. Soup placed on top approximately 10 minutes prior. Soup placed into microwave to reheat. Corrective Action Taken Repeat Violation Admin Complaint

High Priority – Toxic substance/chemical improperly stored

WD-40 can stored on shelf with deli paper across from slicer. Can moved and stored correctly. Corrected On-Site

Intermediate – Handwash sink used for purposes other than handwashing

Hand washing sink near front counter used to drain juice from items. nHand washing sink by triple sink with ice dumped inside.

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses

New employee on sandwich make line. Repeat Violation