3-501.17; Priority Foundation; A tub of seasoned chicken was in the cooler and had no date on it. TCS foods that are held for more than 24hrs shall have a date marked on them .The day the original container is opened in the FOOD ESTABLISHMENT shall be counted as Day 1. PIC stated that chicken had just been prepped and was able to put a correct label on them. CDI
0.0
39.
3-305.11; Core; In the walk-in freezer boxes of food were being stored on the floor. Food shall be stored at least 6 inches above the floor to prevent contamination. PIC had boxes placed on shelves. (CDI)
3-501.16 (A)(2) and (B); Priority; Shredded cheese that was sitting on a prep table that was left out temped at 60F. Except during preparation, cooking, or cooling, or when time is used TCS foods shall be held at 41 F or less. Employee stated that they had pulled it for preparation but forgot and moved to another task. (CDI) PIC was educated to be mindful when pulling out foods for preparation unless in active preparation they need to be kept at correct temperature. PIC discarded cheese.
2-401.11; Core; Several drinks on food prep surfaces while food was in preparation. All beverages must have a cover and a straw. Keep them stored in a location that is below and away from all food prep areas, food storage areas and food contact items.
0.5
24.
3-501.19; Priority Foundation; A few packaged chicken tenders & mac-n-cheese bites without the time stamp on it. All items that are on time control must have the time stamp on it to track how long the food is out at room temperature. Operator was able to accurately time stamp based on records.
0.0
49.
4-601.11(B) and (C); Core; General cleaning needed in the back of the deli facility where food prep occurs. Clean to remove food debris from all prep tables, drawers below tables, containers that hold food, cooking and holding equipment. Clean the front deli area to remove food debris from cabinets, drawers and shelving. Organize the items that are stored in the drawers so the area is easily cleanable.
6-301.12; Priority Foundation; One hand sink in the deli prep area did not have paper towels. Make sure all hand sinks are properly stocked for adequate handwashing technique. Manager stocked with paper towels.
0.0
23.
3-501.17; Priority Foundation; Several opened packages of deli meat in the cooler (by slicer) without the required date label on them. Once a TCS food is opened or prepared, it must contain a date label to track the 7 day hold time. Manager was able to date label the items with the correct date.
1.5
24.
3-501.19; Priority Foundation; Meats and vegetables on the hot food line/bar are under time control but did not have an accurate time documentation on the chart. The time on the chart stated 5:00, time of discovery was 11:30. Foods under time control must have an accurate time recorded to track the 4 hours that they can be held. After 4 hours if not sold then they must be discarded. Manager time stamped based on time they were cooked.
1.5
48.
4-501.14; Core; The clean drainboard of the dish machine had chunks of food debris with water, inside the dish machine in the section past the last curtain there was also food debris. Inside the dish machine past the curtain and the clean drainboard must be kept clean from food debris. Clean before using and monitor.
2-401.11; Core; Store all employee drinks in approved locations away from food or utensil areas to minimize any cross-contamination risk. Employee drink stored in walk-in cooler above food packages.
1.0
49.
4-602.13; Core; Clean tops and sides of all equipment of food debris or buildup. General equipment cleaning.
2-401.11; Core; Numerous employee drinks stored above food items or food prep areas. Store all employee drinks in approved locations away from food or utensil areas to minimize any cross-contamination risk.
0.0
16.
4-501.114; Priority; Sanitizer bottles used to sanitize prep surfaces or deli equipment was weak or vacant of quat solution. Use test kits to verify sanitizer strength prior to use. Change solutions in bottles frequently to ensure proper strength. Need 150-300 ppm quat for approved sanitizer. Use sanitizer on all food contact surfaces, equipment, and utensils. Sanitizer mixing station in the deli was not working properly. Have qualified technician check mixing station for proper operation and use other mixing stations until repaired. Sanitizer bottles refilled during inspection from another mixing station and tested good. CDI
1.5
24.
3-501.19; Priority Foundation; Numerous hot potentially hazardous foods that are kept on time as a public health control were not properly labeled with a time. Items held on time may be held for up to 4 hrs before they must be discarded. Either label with time product goes into service or the time 4hrs has elapsed. Manager education during inspection. CDI
