Laspadas Original Hoagies

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

On cutting board in front of cold rail at front counter, sliced provolone (53F – Cold Holding); sliced swiss (52F – Cold Holding). Per manager on cutting board approximately 30 minutes. Cheeses returned to cooler to rechill. Recommended using Time as Public Health Control. Form provided. Repeat Violation Admin Complaint

Intermediate – Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit

Ambient thermometer in prep area fliptop has dead batteries, no reading.

Intermediate – Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening

Portioned pasta salads and potato salads at glassfront cooler at front counter not date marked when prepared. Per employee portioned 24 hrs ago. Employee added dates. Corrected On-Site

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment

Bulletin provided to be posted. Corrective Action Taken

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.n No quaternary test kit.

Intermediate – Spray bottle containing toxic substance not labeled

Unknown substance in spray bottles hanging on chemical shelf with faded labels.

Intermediate – Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink

At hand sink by triple sink. Repair piece for valve on order.