DATZ DELICATESSEN

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils stored in water at 87F. Chef discarded water and placed utensils at dishwasher.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink by walk in cooler.

Basic - Equipment and utensils not properly air-dried - wet nesting. Dishes stacked on top of each other preventing proper air drying.

Basic - Floor area(s) covered with standing water. Standing water on floor underneath flat top grill.

Basic - Food stored on floor. Cut potatoes stored on floor. Chef removed potatoes and properly stored them. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup inside walk in freezer. Repeat Violation

Basic - Light shield damaged/in disrepair. No light shield covering light in dishwasher area.

Basic - Old labels stuck to food containers after cleaning. Old labels stuck on clean dishes. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored inside reach in cooler. Chef discarded employee drink. Corrected On-Site

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee left cooks line used cell phone returned to cooks line was about to start cooking without washing hands. Chef had a discussion with employee about proper hand washing employees washed hands. Corrected On-Site

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils stored in water at 128F. Chef dumped and refilled with fresh water and heating water to 155F. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in salad station has stains and is no longer cleanable.

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink on cooks line is blocked by large bowl. Manager removed bowl and placed at dishwasher. Corrected On-Site

Intermediate - No soap provided at handwash sink. Bar hand washing sink has no soap. Manager placed soap at hand washing sink. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Floor tile on cooks line is broken.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer has buildup of ice.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient air thermometer inside reach in cooler on cooks line.

Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand washing sink in servers station.

Basic - Old labels stuck to food containers after cleaning. Old labels stuck on clean dishes on shelves by salad station. Repeat Violation

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand washing sink in food preparation area has standing/slow draining water inside it.

Basic - Working containers of food removed from original container not identified by common name. Bottles of food used for cooking has no labeling of ingredients inside reach in cooler on cooks line. Employee added proper labeling to containers. Corrected On-Site Repeat Violation

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher tested 0ppm of chlorine. Had a discussion with operator about using 3 compartment sink until dishwasher is working properly. Repeat Violation

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towels dispenser next to walk in cooler is not dispensing paper towels.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cooks line has deep groves and is no longer cleanable.

Basic - Equipment and utensils not properly air-dried - wet nesting. Dishes stacked on top of each other preventing proper air drying. On shelves in food preparation area. Repeat Violation

Basic - Floor area(s) covered with standing water. Standing water on floor behind flat top grill.

Basic - Floor soiled/has accumulation of debris. Floor underneath dishwasher is soiled. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between pan inside reach in cooler on cooks line chef removed knife and properly stored it . Corrected On-Site Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Old labels stuck on clean dishes on shelves in food preparation area. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Containers of food used for cooking has no labeling of ingredients underneath reach in cooler on cooks line. Repeat Violation

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.Dishwasher tested 0ppm of chlorine. Discussed with operator about using 3 compartment sink until dishwasher is fixed. Technician showed up and started working on dishwasher. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control can be determined. Cooked sausage held Time/temperature control for safety has no time stamp. Chef added proper time stamp to sausage. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cooks line has deep groves and is no longer cleanable.

Basic - Equipment and utensils not properly air-dried - wet nesting. Dishes stacked on top of each other preventing proper air drying. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floor underneath dishwasher has buildup of food debris. Employee cleaned underneath dishwasher. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife's stored between equipment on cooks line. Chef removed knives and properly stored them. Tongs hanging on oven door handle. Chef removed tongs and properly stored them.

Basic - Old labels stuck to food containers after cleaning. Old labels stuck on clean dishes in storage area. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Standing water inside. Reach in cooler in pantry has standing water. Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor in kitchen area. Chef removed bucket from floor refilled with fresh sanitizer solution and properly stored it.

Basic - Working containers of food removed from original container not identified by common name. Containers of food used for cooking has no labeling of ingredients. Employee added proper labeling to containers. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Observed dented can on shelf in dry storage area.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Inspector had manager set up 3 compartment sink quaternary sanitizer solution tested at 100 ppm.corrected on site. Corrected On-Site

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed French onion reheating at 105°F manager brought tempature up to 205°F corrected on site Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed pan inside hand washing sink in kitchen preparation area. Employee removed pan during inspection. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed inside of ice machine in kitchen solids with debris.

Basic - Ceiling tile missing. Observed ceiling tiles missing on cooks line. Repeat Violation

Basic - Cove molding at floor/wall juncture broken/missing. Observed cove molding missing around employee hand washing sink on cooks line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on food preparation table manager removed drink.corrected on site Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed date old markers left on clean dishes on drying shelf in kitchen preparation area.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed opening in door in stairwell leading to outside.

Basic - Food stored on floor. Observed food sitting on floor in freezer

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed heavy Ice build up in walk in freezer.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed employee hand washing sink in bar area has no hand washing sign.

Basic - Old labels stuck to food containers after cleaning. Observed clean containers in pan storage area with old labels . Repeat Violation

Basic - Single-service articles improperly stored. Single service items not inverted , clear containers by cooks prep area. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in reach in cooler on cooks line as well as in reach in cooler at upstairs bar .

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls solid with build up of debris in kitchen area.

Basic - Water leaking from pipe and/or faucet/handle. Observed leaking pipe under employee hand washing sink in downstairs bar area.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop sitting in mop bucket with dirty water.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet clothe sitting on salad case on cooks line. Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Sliced ham 9 lbs. Sliced Corn Beef 18 lbs. and Sliced pork belly 7 lbs. All dated 8/28. See Stop Sale

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Sliced ham 9 lbs. Sliced Corn Beef 18 lbs. and Sliced pork belly 7 lbs. All dated 8/28. See Stop Sale

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw chicken in reach-in-cooler over night across from stove (see Stop Sale) at 53° 6lbs.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Macaroni and Cheese bites 52° and 53°. Stocked in reach-in-cooler across from stove and moving to walk-in-cooler. Raw chicken in reach-in-cooler over night across from stove (see Stop Sale) at 53° 6lbs. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed items at omelet station-Diced tomatoes, Diced ham, egg yolk, cut leafy greens, Diced turkey, cooked sausage, caramelized onions, shredded cheese. Adding to existing time as a public health control form. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. Observed slicer with food debris. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee Observed employee drink on prep table in back kitchen area inside hand sink on cooksline Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cooksline Corrected On-Site Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed time as a public health control form not completed with food items and signature. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed bottles at top dining service area not labeled. Corrected On-Site

Basic - Ceiling tiles and vents soiled with accumulated dust. Observed throughout back kitchen area Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean plates not inverted on top of cooksline shelves.

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table in service area Corrected On-Site

Basic - Employee with ineffective hair restraint while engaging in food preparation. Observed employee prepping food without proper hair restraint.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clean tin pans on rack wet nesting near prep area.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives in between reach-in-coolers on cooksline Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach-in-coolers on cooksline

Basic - Old labels stuck to food containers after cleaning. Observed labels on tin clean pans in kitchen prep area Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Observed water at bottom of Reach-in-cooler on cooksline

Basic - Wiping cloth sanitizing solution stored on the floor. Observed Sani bucket on the floor near potato fryers. Corrected On-Site