Czerwone Jabluszko Restaurant

FOUND NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION VIOLATION 7-38-010 NO CITATION ISSUED

FOUND NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE AND MAINTAIN REQUIRED PROCEDURE/PLAN AND APPROPRIATE SUPPLIES OR KIT. (NECESSARY ITEMS AT A MINIMUM: GLOVES, FACE MASKS, DISPOSABLE MOPS AND APPROPRIATE SANITIZER/SPRAY THAT KILLS NOROVIRUS) PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED

INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE AT HANDSINK IN BAR AREA AND IN BASEMENT EMPLOYEE WASHROOM

INSTRUCTED TO INSTALL HANDSINK WITH HOT AND COLD RUNNING WATER EQUIPPED WITH HAND SOAP AND HAND DRYING DEVICE ADJACENT AND ACCESSIBLE TO COOKING AREA. PRIORITY FOUNDATION VIOLATION 7-38-030 (C) NO CITATION ISSUED

INSTRUCTED TO LABEL FOOD STORAGE CONTAINERS IDENTIFIED WITH COMMON NAME (FLOUR, BREAD CRUMBS ETC).

INSTRUCTED TO REPLACE WORN OUT RUBBER GASKET AROUND 2 DOOR REACH-IN COOLER (DESSERT COOLER) IN COOKING AREA.

INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR OF (2) ICE MACHINE WITH MINIMAL CALCIUM BUILD-UP IN REAR PREP AND IN BASEMENT STORAGE.

INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR SURFACES OF STORAGE CABINETS UNDERNEATH BUFFET TABLE.

INSTRUCTED TO REPAIR SLOW DRAINING HANDSINK BEHIND THE BAR.

CLEANING/CHEMICAL SUPPLIES STORED UNDERNEATH DISHMACHINE MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN CEILING VENT COVER WITH EXCESSIVE DUST ACCUMULATION ABOVE FRONT DINING AREA (BY THE BAR).

OBSERVED NO EMPLOYEES HEALTH POLICY.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-7-38.010-NO CITATION ISSUED)

OBSERVED NO CLEAN-UP OF VOMITING AND DIARRHEA PROCEDURE AND CLEAN-UP KIT ON PREMISES DURING INSPECTION. INSTRUCTED TO HAVE SAID PROCEDURE ALONG WITH REQUIRED EQUIPMENT FOR CLEAN-UP. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005

OBSERVED TCS FOODS ON SITE (COOKED CHICKEN, BEEF, TURKEY) WITH NO DATE MARKING. INSTRUCTED TO PROVIDE PROPER LABELING ON ALL TCS FOODS HELD FOR MORE THAN 24 HOURS WITH A 7 DAY DISCARD DATE. (PRIORITY VIOLATION NO CITATION ISSUED) 7-38-005

FOOD CONTAINERS STORED ON FLOOR PALLETS THAT ARE NOT 6" OF THE FLOOR IN WALK IN COOLER. MUST PROVIDE PROPER, RAISED SHELVING TO STORE FOOD CONTAINERS 6" OFF FLOOR.

MUST STORED SEPARATELY COOKED AND ROW FOOD (BEEF ROAST), NOT ON SAME SHELF ONE BY ANOTHER

NOTED DIRTY WIPING CLOTHS ON PREP TABLES AT FRONT AND REAR PREP AREAS. NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE

MUST REPAIR RUSTED SHELVING INSIDE WALK IN COOLER

BACK FLOW PREVENTION DEVICES NOT LOCATED ON CAPPUCCINO/ESPRESSO MACHINE. MUST INSTALL SO BACK FLOW PREVENTION DEVICES OR AIR GAP BETWEEN THE WATER SUPPLY INLET AND THE UNIT SO IT MAY BE LOCATED TO BE SERVICED AND MAINTAINED

MUST PROVIDE TOILET ROOM RECEPTACLE ,FOR BASEMENT EMPLOYEE BATHROOM ,WITH COVER FOR SANITARY NAPKINS

MUST REPLACE MISSING AND REPAIR DAMAGED FLOOR TILES IN DIFFERENT PART OF KITCHEN AREA

MUST REPAIR DAMAGED CEILING IN EMPLOYEE RESTROOM

NOTED CLUTTER OF EQUIPMENT AND OTHER UNUSED ITEMS ON FLOORS IN BASEMENT STORAGE ROOMS.MUST ELEVATE ALL ITEMS TO ALLOW CLEANING AND REMOVE ALL UNNECESSARY ITEMS INCLUDING NON WORKING OLD FREEZER UNIT.

MUST PROVIDE MISSING HOOD LIGHTS OVER STOVES IN BACK PREP AREA

NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.

FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE REQUIREMENT DURING DISPLAY AND SERVICE ON TOP OF ICE IN SALAD BUFFET TABLE. NOTED THE INTERNAL TEMPERATURE OF THE SAID FOOD PRODUCTS: PEA SALAD AT 58.8F, COLESLAW AT 58.6F, POTATO SALAD AT 55.4F, BEET SALAD AT 56.6F / 57.3F, CARROT SALAD AT 54.7F, CORN SALAD AT 54.8F, CHICKEN IN ASPIC AT 53.9F, PATE AT 50.5F, COTTAGE CHEESE AT 55.4F, SOUR CREAM AT 49.8F. INSTRUCTED MANAGER, POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW AND HOT HOLDING TEMPERATURE OF 140F OR ABOVE. RECOMMEND TO REPLACE PLASTIC CONTAINER (PREFERABLY METAL CONTAINER) IN ICE. MANAGER DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $ 70.00, TOTAL WEIGHT 15 LBS. (CORRECTED DURING INSPECTION - MANAGER PLACED CONTAINERS INTO DEEPER AROUND ICE IN SALAD BUFFET TABLE). CRITICAL VIOLATION 7-38-005 (A)

INSTRUCTED TO CLEAN AND DEFROST CHEST FREEZER WITH EXCESSIVE ICE BUILD-UP IN REAR PREP AND IN BASEMENT AREA.

INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR SURFACES OF ICE MACHINE.

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT BASEMENT STORAGE AREA.

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN LIGHT SHIELDS WITH DEAD INSECTS ABOVE REAR PREP AREA.

INSTRUCTED TO REPAIR SLOW DRAINING EXPOSED HAND SINK IN REAR PREP AREA.

INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS.

INSTRUCTED TO CLEAN AND REMOVE UNNECESSARY ARTICLES AND CLUTTER STORED IN BASEMENT TO PREVENT PEST HARBORAGE.--------MUST STORE CLEANING EQUIPMENT (MOPS AND BROOMS) OFF THE FLOOR IN BASEMENT.

NOTED INTERNAL TEMPERATURE OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS TO BE IMPROPER BETWEEN 48F TO 68F INSIDE DESERT COOLER AT THE KITCHEN PREP AREA. EGGS 48.8F, BEEF 49.9F, SALMON 44.2F, MEATLOAF 50.9F AND POTAE FILLING 68.8F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF PRODUCTS 10LBS WORTH $44.94 THROUGH DENATURING PROCESS. TEMPERATURE OF REACH IN COOLER WAS 39.2F CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)

NOTED VERY DEEP LACERATION ON WOODEN CUTTING BOARD ALMOST SHREDDING INTO PIECES AT THE PREP AREA. INSTRUCTED TO REPLACE AND NOT TO USE CUTTING BOARD TO AVOID FOOD CONTAMINATION.

INSTRUCTED TO DETAIL CLEAN MEAT GRINDER, MEAT SLICER AT THE FOOD PREP AREA AND SHELVES INSIDE WALK IN COOLER.

INSTRUCTED TO CLEAN FLOORS UNDERNEATH DISH MACHINE AND ALSO ALONG WALL BASE.

INSTRUCTED TO REMOVE, CLEAN OR ORGANIZE CLUTTER INSIDE CABINETS AT THE BAR. (ALSO EMPLOYEE UNIFORMS AND BELONGINGS MUST BE STORED AT A DESIGNATED AREA).

Potentially hazardous foods does not meet temperature requirement during storage, preparation, display and service. Ready-to-eat foods on buffet not properly stored. Dishes of foods sitting on top of ice at improper temperature-tuna 3lbs at 44.5 F, Pate 3lbs at 48.5 and Cole Slaw 10lbs at 44.0. Also, each table has dairy creamers that states must be refrigerated on package-approximately 100 1oz at 71.3 F. Manager voluntarily denatured and discarded-approximately 24lbs, value $ 50. Instructed manager that potentially hazardous foods must maintain 40 F or below. Critical citation issued 7-38-005(A).

Foods inside coolers not labeled or dated. Instructed to label and date all foods not in original containers.

Multi use utensils not properly stored. Instructed to invert containers to prevent contamination before use.

Storage shelves under prep tables not maintained. Instructed to remove rust and apply non-toxic sealant to surface.

Exterior between cooking equipment and walk-in cooler fan covers not cleaned. Instructed to detail clean and sanitize.

Floor along wallbase and behind equipment not cleaned. Instructed to detail clean and remove food debris daily.

Light covers in prep area not cleaned. Instructed to detail clean.

Drainline not provided for soda holder. Instructed to install drainline. Exhaust fan not working in basement toilet room. Instructed to repair exhaust fan. Faucet not maintained at 2comp sink. Instructed to repair or replace faucet.