6-201.11; Core; Floors are heavily worn in some areas with cracks, pits. Several tiles on wall are cracked and need replacing. Re-finish floors where necessary.
0.5
General Comments
All cut melons (watermelon, cantelope, honey dew) must be cut and sliced in the permitted deli. They cannot be cut or processed in areas that are not inspected and do not have a permit.
3-501.16(A)(1) ; Priority; Fried chicken/pork chops were hot holding at 115F. All hot hold potentially hazardous foods must hold at 135F or above. Make sure heat setting on hot hold unit is set high enough to maintain proper temps. Staff should monitor food temps frequently to ensure proper temps. Chicken and pork chop reheated during inspection to 165F or greater and placed back into hot hold. CDI These products may be kept on time as a public health control as an alternative to hot holding. Type up a written procedure including listing items to be kept on time if this is to be an option.
1.5
55.
6-201.11; Core; Floors are heavily worn in some areas. Re-finish floors where necessary.
3-501.16(A)(1) ; Priority; Fried chicken/pork chops were hot holding at 121F. All hot hold potentially hazardous foods must hold at 135F or above. Make sure heat setting on hot hold unit is set high enough to maintain proper temps. Staff should monitor food temps frequently to ensure proper temps. Chicken and pork chop reheated during inspection to 165F or greater and placed back into hot hold. CDI
1.5
41.
3-304.14; Core; Store all WET or DAMP multi-use wiping cloths in a sanitizer solution when not being used.
0.0
55.
6-201.11; Core; Floors are heavily worn in some areas. Re-finish floors where necessary.
3-501.18; Priority; Some deli meats in display case had a date mark beyond 7 days. Date mark all previously cooked, prepared, or opened packaged ready to eat potentially hazardous foods for up to 7 days at 41F or below hold temp. Promptly discard all items that have expired date marks. Out of date deli meats were discarded during inspection. Manager education CDI
1.5
53.
6-501.19; Core; Bathroom door in deli must self close.
0.0
55.
6-201.11; Core; Floors are heavily worn in some areas. Re-finish floors where necessary.
4-501.11; Core; Repair doors on deli display case. Do not use duct tape to hold things together as this attracts dirt and renders equipment not easily cleanable.
0.0
49.
4-602.13; Core; General equipment cleaning has improved. Clean door tracks on deli meat display cooler.
0.0
51.
5-205.15; Core; Repair slow drain at hand wash sink in the deli area.
1.0
55.
6-201.11; Core; Floors are heavily worn in some areas. Re-finish floors where necessary.
3-501.16(A)(1) ; Priority; Whole roasted chickens hot holding at 123-130F. All hot hold potentially hazardous foods must hold at 135F or above. Items reheated to 165F or greater and placed back into hot hold. CDI Staff should monitor temps frequently to ensure compliance.
1.5
55.
6-201.11; Core; Floors are heavily worn in some areas. Re-finish floors where necessary. Clean floors better under and behind equipment.
3-501.16(A)(1) ; Priority; Some hot items in the hot case were out of temp as noted. Make sure heat setting and items in case are under the heat so as to hold proper hot hold temps of 135F or above. Staff should monitor temps frequently to ensure compliance. Items reheated to 165F or greater during inspection and placed back into hot hold. CDI
1.5
22.
3-501.16 (A)(2) and (B); Priority; One display case containing cheese, chicken salad, potato salad, various was malfunctioning and items were 50-53F. All cold hold potentially hazardous foods must hold at 41F or below. Again, staff should be monitoring temps frequently to ensure compliance and promptly report any temperature issues while taking corrective action. Items out of temp were discarded during inspection. A repair technician was called to address display case repair also during inspection. CDI
1.5
49.
4-602.13; Core; General equipment cleaning has improved but work still needs to be done on general equipment cleaning.
0.0
55.
6-501.13; Core; Floors are heavily worn in some areas. Re-finish floors where necessary. Clean floors better under and behind equipment.
3-501.17; Priority Foundation; Make sure all previously cooked, prepared, or opened packaged foods are properly dated as required. Check at least daily to ensure all required foods are properly dated and check for expiration. All foods requiring date mark may be held for up to 7 days at 41F or below hold temp. Products missing dates were dated and education during inspection on dating and deposition requirements. CDI
1.5
41.
3-304.14; Core; Store all WET or DAMP multi-use wiping cloths in a sanitizer solution when not being used.
0.0
49.
4-602.13; Core; Clean door tracks on deli meat case. Clean lower shelving of all food debris or buildup. General equipment cleaning.
0.5
55.
6-201.11; Core; Floors are heavily worn in some areas. Re-finish floors where necessary.
3-302.11; Priority; Ice is depositing on top of boxes of food in the walk-in freezer. Boxes of food was moved during inspection. Use trays to catch the ice or have the freezer unit repaired so that ice is not dripping on the boxes of food.
3-501.16(A)(1) ; Priority; Fried chicken in the display warmer was being held at 125*F, all hot hold foods must be held at 135*F. Food was thrown away during inspection.
1.5
22.
3-501.16 (A)(2) and (B); Priority; The display shelves were holding the cheese, chicken salad and prep made salads at 45*F. All cold hold foods must be held at 41*F.
3-302.11; Priority Foundation; Boxes of food had ice starting to form, manager had the boxes moved from below the freezer unit.
0.0
21.
3-501.16(A)(1) ; Priority; String bean casserole and broccoli casserole was held at 126*F, and Fried chicken was at 120*F, all hot hold foods must be held at 135*F or higher. Food was reheated during inspection.
1.5
47.
4-502.11(A) and (C); Core; Repair the freezer unit so that it is not dripping onto boxes of food. Move the boxes of food.
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
