June 10, 2009 (Critical Procedures)

October 30, 2008 (Routine)

• 3-304.12(A)-(F) - Corrected During Inspection Repeat Observed tongs stored on cart instead of sanitized cutting board or container.
  During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned frequently.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical Measured temperature of roast beef at 47 and ham at 50 degrees F.
  Food was not discarded because it does not stay at the prep station very long before being served. Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-501.17(A)(1) - Corrected During Inspection Critical Observed RTE ham after opening with no datemark that will not be used within 1 day.
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on October 15 they shall be date marked with a "use by" date not exceeding October 21..Item was discarded.
• 3-501.18(A)(1) - Corrected During Inspection Critical Observed expired ham and turkey.
  Food shall be discarded if it: 1)exceeds either of the temperature and time combinations as specified in 3-501.17(A), 2) is in a container or package that does not bear a date or day, or 3) is appropriately marked with a date or day that exceeds a temperature and time combination as specified in 3-501.17(A). Food has been discarded.
• 6-501.12(A) - Under 3-vat sink and surrounding area in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

April 15, 2008 (Routine)

• 3-305.14 - Corrected During Inspection Food is subject to environmental sources of contamination during preparation. Observed pan of fried chicken stored on trash can. Also half and half at coffee bar are not iced or refrigerated.
  During preparation, unpackaged food shall be protected from environmental sources of contamination.
• 3-501.17(B) - Corrected During Inspection Critical The following ready-to-eat , commercially processed food in the refrigeration unit was not properly dated for disposition after opening: egg salad. Top with container date label was removed. Also noted that one package of salami was incorrectly dated with opening and discard date two days apart.
  Relabel containers of prepared salads if the date label (on the top) is removed.
• 4-501.114(C) - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used was not at an acceptable temperature. Water was 58f.
  keep water at level required for optimum use, see bottle. Should be at least 75f.
• 4-603.14(A)-(B) - observed employee rinse soiled knife at three vat sink but not sanitize the knife.
  equipment must be washed, rinsed and sanitized to be properly cleaned

April 26, 2007 (Follow-up)

April 24, 2007 (Routine)

• 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: chicken and cold cuts at prep refrigerator (top)
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 4-204.112(B) - Repeat There was no temperature measuring device located in the following cold or hot holding equipment: sandwich prep refrigerator
  Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
• 4-904.11(A) - small sampling spoons at soup station were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented.Note: please ensure that customers are using sample cups and spoons to dispense soup
• 43.1-1-5(f) - The following items are intended for household use only and are not approved for use in a commercial food establishment: T-Fal toasterAlso, a soup station has been added apparently without approval of the Health Department. There is no documentation that plans were submitted and requested for this new installation.
  Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
• 5-501.17 - There is no covered refuse container for the disposal of feminine napkins in the ladies room
  A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
• 6-201.16(B) - the tile in the restrooms is acoustical type
  replace the tiles with smooth, nonabsorbent tiles

December 01, 2006 (Routine)

• 3-501.17(B) - Corrected During Inspection Critical Some of the deli meats in the walkin refrigerator were not properly dated for disposition after opening.
  Refrigerated, ready to eat, potentially hazardous foods (time/temperature control for safe food) that are commercially processed and held at 41f or below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS or if held at 41f-45f shall be clearly labeled and date marked with a "USE BY" date not exceeding 4 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like opened packages of deli meats are opened on 12/1/06 they shall be date marked with a "use by" date not exceeding 12/7/06. BOTH DATES SHALL BE PROVIDED ON THE FOOD CONTAINER TO ENSURE PROPER FOOD ROTATION AND LIMIT BACTERIAL GROWTH.
• 4-204.112(B) - There was no temperature measuring device located in either of the deli refrigerators
  Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safe food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
• 6-501.16 - Repeat Observed that mops are improperly stored between use.
  Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.

February 17, 2006 (Routine)

• 4-204.112B - There was no temperature measuring device located in the Knight sandwich prep reach-in.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-302.14 - There is color code provided for the quaternary ammonia test kit located at the 3 compartment sink.
  Obtain a new test kit equipped with test papers and a color code so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 4-402.11A - The 3 compartment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage. Caulk the back of the unit to the adjacent wall.
• 4-501.11A - The Knight low profile reach-in and the quaternary ammonia dispensing tube were observed in a state of disrepair and damaged.
  Repair the reach-in and the dispensing tube to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
• 4-501.11B - Repeat The bottom of the door gasket of the sandwich prep reach-in is damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 6-101.11A - The ceiling panels in the restrooms do not meet the requirement of smooth, nonabsorbent, and easily cleanable.
  Replace these panels with panels that are smooth, nonabsorbent, and easily cleanable.
• 6-501.114A - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment inside of the Knight sandwich prep reach-ins.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 6-501.16 - Repeat Mops and brooms not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 7-202.12A - Critical Repeat Observed the concentration of the quaternary ammonia snaitizer in the 3 compartment sink at 300ppm.
  Maintain quaternary ammonia sanitizer at 200 ppm. NOTE: The Deli CFM reported that there is a leak in the quaternary ammonia dispensing tube causing quaternary ammonia to leak into the sanitizer. This was obsered.

February 17, 2006 (Routine)

• 4-204.112B - There was no temperature measuring device located in the Knight sandwich prep reach-in.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-302.14 - There is color code provided for the quaternary ammonia test kit located at the 3 compartment sink.
  Obtain a new test kit equipped with test papers and a color code so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 4-402.11A - The 3 compartment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage. Caulk the back of the unit to the adjacent wall.
• 4-501.11A - The Knight low profile reach-in and the quaternary ammonia dispensing tube were observed in a state of disrepair and damaged.
  Repair the reach-in and the dispensing tube to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
• 4-501.11B - Repeat The bottom of the door gasket of the sandwich prep reach-in is damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 6-101.11A - The ceiling panels in the restrooms do not meet the requirement of smooth, nonabsorbent, and easily cleanable.
  Replace these panels with panels that are smooth, nonabsorbent, and easily cleanable.
• 6-501.114A - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment inside of the Knight sandwich prep reach-ins.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 6-501.16 - Repeat Mops and brooms not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 7-202.12A - Critical Repeat Observed the concentration of the quaternary ammonia snaitizer in the 3 compartment sink at 300ppm.
  Maintain quaternary ammonia sanitizer at 200 ppm. NOTE: The Deli CFM reported that there is a leak in the quaternary ammonia dispensing tube causing quaternary ammonia to leak into the sanitizer. This was obsered.

September 06, 2005 (Routine)

• 3-501.16B - Corrected During Inspection Critical Repeat Observed garlic spread cold holding (47F) at improper temperature in Knight 3dr. reach-in.
  Relocate all foods to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less.
• 3-501.17C - Critical Repeat The ready-to-eat (RTE) commercially processed foods in the refrigeration unit was not properly dated for disposition after opening: ham, turkey, roast beef, cheese, macaroni, potato etc.
  Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 4-202.16 - Milk crate(s) found used for the following: storage shelf under 3 vat sink.
  Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 4-301.11 - Repeat Observed Knight 3 dr. reach-in prep unit located in front of 3 vat sink not able to maintain cold foods at 41F or below (49F).
  Repair or replace the equipment to maintain foods at 41F or below. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 4-501.11B - Repeat Observed door gaskets of both Knight 3 dr. reach-ins damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-502.11C - The ambient air temperature gauge on the Knight 3 dr. reach-in #2 located in front of deli display case, knight 3 dr. reach-in #1 and walk-in are not in good repair and/ or not accurate in the range of use.
  Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: sandwich warming heat pad.
  Clean and sanitize these surfaces for food contact.
• 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 1) both Knight reach-ins interior & door gaskets; 2) display case door and bottom of display case.
  Maintain nonfood-contact surfaces of equipment clean.
• 5-205.15B - Observe handwashing sink focet leaking.
  Plumbing systems and components shall be maintained in good repair.
• 6-501.114A - Facility is storing unnecessary items to the operation or maintenance of the establishment. panasonic microwave stored in the back storage area.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 7-201.11B - Critical Observed sanitizer solution container stored above 3 vat sanitizer sink and drainboard. Some sanitizer solution observed leaked onto the side of the clean drain board.
  Containers of hazardous chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 7-202.12A - Corrected During Inspection Critical Observed sanitizer solution (quaternary ammonia) in wiping cloths bucket at greater than 400 ppm.
  The quaternary ammonia must be used in accordance of law (200ppm) and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items.

September 06, 2005 (Routine)

• 3-501.16B - Corrected During Inspection Critical Repeat Observed garlic spread cold holding (47F) at improper temperature in Knight 3dr. reach-in.
  Relocate all foods to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less.
• 3-501.17C - Critical Repeat The ready-to-eat (RTE) commercially processed foods in the refrigeration unit was not properly dated for disposition after opening: ham, turkey, roast beef, cheese, macaroni, potato etc.
  Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 4-202.16 - Milk crate(s) found used for the following: storage shelf under 3 vat sink.
  Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 4-301.11 - Repeat Observed Knight 3 dr. reach-in prep unit located in front of 3 vat sink not able to maintain cold foods at 41F or below (49F).
  Repair or replace the equipment to maintain foods at 41F or below. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 4-501.11B - Repeat Observed door gaskets of both Knight 3 dr. reach-ins damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-502.11C - The ambient air temperature gauge on the Knight 3 dr. reach-in #2 located in front of deli display case, knight 3 dr. reach-in #1 and walk-in are not in good repair and/ or not accurate in the range of use.
  Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: sandwich warming heat pad.
  Clean and sanitize these surfaces for food contact.
• 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 1) both Knight reach-ins interior & door gaskets; 2) display case door and bottom of display case.
  Maintain nonfood-contact surfaces of equipment clean.
• 5-205.15B - Observe handwashing sink focet leaking.
  Plumbing systems and components shall be maintained in good repair.
• 6-501.114A - Facility is storing unnecessary items to the operation or maintenance of the establishment. panasonic microwave stored in the back storage area.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 7-201.11B - Critical Observed sanitizer solution container stored above 3 vat sanitizer sink and drainboard. Some sanitizer solution observed leaked onto the side of the clean drain board.
  Containers of hazardous chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 7-202.12A - Corrected During Inspection Critical Observed sanitizer solution (quaternary ammonia) in wiping cloths bucket at greater than 400 ppm.
  The quaternary ammonia must be used in accordance of law (200ppm) and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items.

February 04, 2005 (Routine)

• 3-303.12A - Packaged food (Half & Half at the Beverage Station) stored in direct contact with melted ice (water).
  Store packaged food in ice in a manner or position that would prevent the entry of water.
• 3-501.16B - Critical Repeat Observed the following foods cold holding at improper temperatures:1. Salami - Knight 3 Door RI - 60F2. Cesar Spread - Knight 3 Door RI - 47F3. Half & Half - Beverage Station - 60F
  Cold hold potentially hazardous food at 41F or less to inhibit the growth of harmful bacteria.
• 3-501.17C - Critical Repeat The ready-to-eat (RTE) commercially processed salads (macaroni, potato) in the Hussmann Walk-In are not properly dated for disposition after opening.
  Mark a "CONSUME BY" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days.
• 4-101.111 - The tin foil lining the lower rack of the prep table is not corrosion resistant, nonabsorbent, and/or smooth.
  Remove the tin foil. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-101.11B - Observed a paper towel used to line a metal pan that was storing tomatoes in the Knight 3 Door Reach-In.
  Discard the paper towels. All food contact surfaces must be nonabsorbent, smooth, and easily cleanable.
• 4-301.11 - Repeat The Knight 3 Door Reach-In is not maintaining an ambient air temperature of 41F or less.
  Service this unit so that it is capable of maintaining an ambient air temperature of at least 41F. Do not hold PHFs in this unit until it is operating properly.
• 4-501.11B - The door gaskets on the Knight 2 Door Reach-In and the Knight 3 Door Reach-In are split.
  Replace the damaged door gaskets in accordance with the manufacturer's specifications.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: Cheese/Meat Slicer. Observed food ENCRUSTED on surfaces of the slicer.
  Clean and sanitize these surfaces for food contact.
• 5-501.17 - Repeat There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 6-201.16B - The ceiling panels in the employee restrooms do not meet the requirement of smooth, nonabsorbent, and easily cleanable.
  Replace these panels with panels that are nonabsorbent and easily cleanable (similar to the panels in the deli prep area).
• 6-202.11A - Repeat Lights bulb(s) in the lights hanging over the deli display are not covered by a protective shielding.
  Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles.
• 6-501.16 - Repeat Mops and brooms not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 8-304.11A - The permit is not posted in a location that is conspicuous to consumers. Observed that the permit is posted; however, the date is not visible.
  Post the permit in a conspicuous location to consumers.

October 07, 2004 (Routine)

• 43.1-3-1A - Critical The permit to operate was not posted in a conspicuous location.
  CORRECTED DURING INSPECTION. Post permit to operate so that it is visible to the public.
• 7-201.11A - Containers of silicon pan coating spray were observed stored with sanitizer.
  CORRECTED DURING INSPECTION. Toxic items must be separated from non-toxic items by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
• 2-301.14A - Critical It was observed that food handler did not wash his hands between glove use.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation, between tasks, and between glove use.
• 4-903.11B - Clean single-service cups were observed stored uncovered.
  CORRECTED DURING INSPECTION. Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 5-501.17 - Repeat There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 3-501.17C - Critical Repeat The ready-to-eat (RTE) commercially processed side dishes (potato salad, etc.) in the walk-in are not properly dated for disposition after opening.
  Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 6-202.14 - The doors to the employee restrooms are not provided with a self- closing door.
  Provide self-closers for restroom doors.
• 6-202.11A - Lights bulbs over the deli display are not covered by a protective shielding.
  Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles.
• 6-301.11 - Soap was not provided in the women's restroom.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 3-501.16B - Critical Salmi, cheese, and condiments in the prep reach-in were cold holding at improper temperatures.
  CORRECTED DURING INSPECTION. Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or less to inhibit the growth of harmful bacteria.
• 4-301.11 - The prep reach-in had an ambient air temperature of 50F and was not mainteining food temperatures at 41F or less.
  Service the prep reach-in so that it consistently maintains an ambient air temperature of 41F or less and keeps food at an internal temperature of 41F or less.
• 4-602.11A - Critical It was observed that the meat slicer had build up and was encrusted with dried meat. It was also observed that the soda nozzles on the soda self-service machine had a build-up of soda syrup.
  Break down the meat slicers after each use and thoroughly wash, rinse, and sanitize every crevice. Remove the soda nozzles once a week and wash, rinse, and sanitize.

March 25, 2004 (Routine)

• 5-501.17 - Repeat There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 3-305.11A2 - Food stored in a location where it is subject to splash, dust or other contamination; bread is stored next to the hand sink and below the towel dispenser..
  Store food where it is not exposed to splash, dust, or other contamination and/or install an approved, durable and cleanable barrier between the splash source and the food to prevent contamination.. Recommend adding a splash guard on the right side of the sink and relocating the towel dispenser to directly over the sink
• 3-501.17C - Critical Repeat The ready-to-eat (RTE) commercially processed potato salads and other foods in the refrigeration unit was not properly dated for disposition after opening.
  Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 6-301.12A - Observed that no paper towels were available for handsink at the deli and the employee ladies' room .
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 4-501.11B - The food pedals at the deli hand sink provide a very strong stream of water which splashes
  Adjust the pedals
• 3-501.16B - Critical Sliced packaged turkey cold holding at improper temperatures.965)
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less. Note: HACCP guidelines recommend discard of potentially hazardous food items found stored at 70F or above for 2 or more hours.(CORRECTED)
• 6-501.16 - Repeat Mops and brooms not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 4-501.11A - the refrigeration unit with the deli type upper part is not cold enough; ambient temp was 53 and turkey stored in it was 65.
  Repair the unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. DO NOT USE THE UNIT UNTIL IT IS REPAIRED.

June 05, 2003 (Routine)

• 5-501.17 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 6-202.11A - Lights bulb(s) in the mop sink area are not covered by a protective shielding.
  Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed foodclean equipment, utensils, linens or unwrapped single-service and single-use articles.
• 6-201.16B - Ceiling tiles over the mops sink area are absorbent.
  Replace the ceiling tiles over the area with non absorbent, smooth and cleanable tiles.
• 5-501.114 - The refuse container used to store refuse/recyclables has no drain plug.
  Replace the drain plug to the refuse container.
• 5-205.15B - Critical Repeat 1.Plumbing connections of the back flow prevention device at the mop sink is leaking.2. Drain plugs of the 3 vat sink are not holding water.
  Plumbing systems and components shall be maintained in good repair.CORRECT IN 10 DAYS.
• 6-501.16 - Mops and brooms not hung up to air dry.
  Corrected during inspection.
• 4-203.12A - The ambient air temperature measuring device located in the sandwich prep unit is not accurate.
  Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
• 3-501.17C - Critical The ready-to-eat (RTE) commercially processed deli meats an cheeses and prepped salads in the refrigeration unit were not properly dated for disposition after opening.
  Corrected during inspection.Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.