THE DELI LLAMA

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting boards Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink on front line blocked with trash can.

Intermediate - Handwash sink used for purposes other than handwashing. - hand sink on front line used as dump sink.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - oven in kitchen area.

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of ice machine Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -ice chutes at ice machine -Electric slicer - white cutting board at sandwich station

Basic - Cutting board has cut marks and is no longer cleanable. - green cutting board

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of ice machine.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting board on sandwich station. - ice chute on ice machine behind front counter.

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. - plastic cups stored directly on floor in walk-in cooler.

High Priority - Toxic substance/chemical improperly stored. Spray bottle of sanitizer hanging on rack behind front counter. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb located outside front door. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on cooks line.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 1 employee

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Eggs 131f, less than 2 hours. Advised to reheat.

Intermediate - Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use -Expired Quat test strips.

Basic - Equipment or utensils not designed or constructed in a durable manner. -Reach in prep cooler gasket torn.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -At coffee station. Corrected On-Site

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

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. No quat sanitizer detected in 3 compartment sink. Operator refill quat and set up 3 compartment sink to proper measurements. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Slice ham in cooler dated more than 7 days at time of inspection. Slice cheese dated more than 7 days at time of inspection. Pastrami slices dated more than 7 days at time of inspection. See stop sale. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ham slices , cheese slices and pastrami upon inspection dated more than 7 days. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine behind bar soiled.

Basic - No copy of latest inspection report available. Last inspection not available per operator.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler unwashed tomatoes and other vegetable over precook bacon and ready to eat meat slices and slice cheeses. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee with no hair restraint while engaging in food preparation.