The following potentially hazardous foods were above 41°F: in the dairy and produce walk-in refrigerator, eggs were 47°F, milk was 46°F, butter was 45°F, and cheese was 46°F; in the south deli display case, samosas were 49°F, feta cheese was 47°F, and whipped cake topping was 48°F. The threaded faucet under the hand sink in the meat preparation area was not equipped with adequate back flow prevention. Glass cleaner was stored next to butter and next to yogurt in the large walk-in refrigerator. Raw meat was stored in an open container on the floor and under the hand sink. A bag of cabbage was stored on the floor in the back dry-storage area. The walk-in meat refrigerator and the walk-in dairy and produce refrigerator were not provided with thermometers. The wall behind the cutting table in the meat department was soiled with grime.
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