continue to monitor all pest control measures to ensure elimination of flies in the deli. monitor fly fans at the front doors and sticky strip placement. Place pest control devices so there are not over food, prep areas, or clean dish/utensils.
6-501.111; Core;The PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES. Many flies observed throughout the kitchen.
1.0
47.
4-501.11; Core; Replace the broken gasket on the walk in cooler door. PIC states gasket has been ordered. Maintain all equipment in good repair.
0.0
General Comments
The walk in freezer has a drip from the elbow that is pooling on top of the boxes of products for the sushi establishment that operates and shares freezer space with this facility. Do not store any product under dripping pipes in the walk in freezer or cooler. Have the walk in freezer repaired to eliminate any drips.
3-302.11; Priority; Upon arrival bags of sauces thawing was in the middle compartment of the dish sink with dirty dishes on one side and sanitizer made on the other side. When using the dish sink as a food prep sink can not have any dishes in the vats or drain boards and can not have any sanitizer made in the vat. Employee removed the sauces when told of the problem.
1.5
38.
6-501.111; Priority Foundation; There are a lot of flies present today during the inspection. Manager has fly strips up, during the inspection more areas in the deli was shown to add more fly strips.
All deli utensils and dishes must be washed rinsed and sanitized with the all sink vats washed, rinsed, and sanitize before Fujisan sushi is permitted to wash their dishes. These processes must be kept separated to prevent cross contamination with the sushi side where products are served raw. Fujisan permit states that dish washing of deli and sushi areas can not coincide.
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!
Foods must cool from 135 degrees to 70 degrees in 4 hours and then from 69 degrees to 45 degrees in the next 2 hours. Total cooling cannot exceed 6 hours.
Lids were off product but the large pieces of chicken were still not cooling at a quick enough pace. The chicken was 74-77 degrees. This food had been in the cooler for approx 2.5 hours.
Use your thermometers to be sure these foods are cooling properly!
1.0
28.
Move fly light so it is not over untensil areas or food prep areas.
0.0
36.
Large cutting board is worn. It needs to be resurface or replaced so there are no deep, uncleanable grooves.
0.5
49.
No documentation of approved training - no credit awarded.
When foods are removed from hot hold unit and placed in cooler to cool, be sure lids from foods are removed so adequate air flow can occur around foods. This will ensure the foods cool quickly. Foods must cool from 135 degrees to 70 degrees in 4 hours and then from 69 degrees to 45 degrees in the next 2 hours. Total cooling cannot exceed 6 hours.
0.0
28.
Flies present. Take measures to elimiate all pests from Deli area.
1.0
43.
Make sure all lavatories have antibacterial handsoap.
1.0
49.
No documentation of approved training - no credit awarded.
Repair walk in freezer so it does not drip onto food boxes. There are lots of drips forming on freezer ceiling and then dripping on food boxes. Repair unit so these drips do not get on food boxes or food containers. Repair by 08/19/11! If freezer cannot be repaired by this time, move foods from under drips and pup drip pans on to shelf!
1.5
16.
Few containers of chicken on hot hold unit were out of temp. All hot foods must maintain 135 degrees or above. Monitor food temps regularly to be sure they maintain proper temp. Foods that were out of temp were discarded.
2.0
49.
Keep up to date ServSafe certificate on site! 2 Bonus points can only be awarded for 3 years. Must have hours of training certificate that indicates class was at least 12hours long.
Several flies seen in deli area, improve pest management. Use sticky strips in areas where food is not being prepared or stored or over any food contact pieces or surfaces.
1.0
49.
Documentation of approved training - 2 point credit awarded.
All personal drinks should be stored below food and food prep areas. Store drinks on bottom shelves in walk in coolers.
0.0
10.
Chicken prep sink needs to be switch with veggie prep sink or a splash guard is needed between the chicken prep sink and prep table. Do not let drip from freezer unit or condensation drip on food. Chain must be up at all times in the middle entrance into deli.
0.0
17.
All cold hold foods should be held at 45*F or below. Bottom shelf of deli meat display and part of the cheese cooler display is not hold food at 45*F or below.
2.0
28.
Several flies seen in deli area, improve pest management. Use sticky strips in areas where food is not being prepared or stored or over any food contact pieces or surfaces.
1.0
39.
Domestic crock pot seen, can not be used at all in permitted establishments.
0.0
45.
Keep ice off the walk-in freezer floor.
0.5
49.
No documentation of approved training - no credit awarded.
