D R DELI AND RESTAURANT

High Priority - Raw animal food stored in same container as ready-to-eat food. Observed at four drawer under stove raw burgers stored on top of ready to eat ham. Operator stored properly. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw salmon stored over coleslaw. Operator stored properly. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at two door reach in cooler brisket (44-46F - Cold Holding). Per operator food not prepared or portioned today. Food held in unit overnight. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at two door reach in cooler brisket (44-46F - Cold Holding). Per operator food not prepared or portioned today. Food held in unit overnight. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at grill cooked potatoes (111-146F - Hot Holding). Food on grill less than 4 hours. Operator placed food back into oven to reheat to 165F or higher. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink by dishwashing area cup found inside. Operator removed. Corrected On-Site Repeat Violation

Basic - Food stored on floor. #1 In walk in freezer case of raw beef stored on floor. #2 In walk in cooler box of celery stored on floor. Operator stored both foods properly. Corrected On-Site

Basic - Plumbing system in disrepair at handwashing sink by dishwashing 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. Dish machine tested at 0ppm chlorine. Operator switched sanitizer and retested at 100ppm chlorine Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles soiled, employee started to clean and sanitize Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink used to fill sanitizer bucket with water. Discussed with operator

High Priority - Toxic substance/chemical improperly stored. Bleach, aerosol stainless steel cleaner stored with clean wares. Operator stored properly Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at ware washing hand wash sink. Operator provided Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed at cook line hand wash sink, ware washing hand wash sink. Operator provided Corrected On-Site

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

High Priority - Nonfood-grade bags used in direct contact with food. Raw chicken stored in direct contact with plastic handle thank you bag in walk in freezer

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored above sauerkraut in walk in cooler. Operator reorganized Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. steam table (108°F-122°F - Hot Holding); grits (117°F-129°F - Hot Holding) being held in steam table. Operator states items were heated on stove 1 hour ago and moved to steam table for hot holding. Operator reheated to 165°F+. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided to operator Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in ware washing area has pans stored in sink, blocked by trash receptacle. Operator made accessible Corrected On-Site

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. Not provided for some employees. Provided to operator

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment serves eggs, burgers, smoked salmon undercooked. No consumer advisory posted. Provided to operator. Operator printed and posted Corrected On-Site

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.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server handled dirty dishes then pick up clean utensils

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee wiped nose then went back to work without washing hands.

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

Basic - Carbon dioxide/helium tanks not adequately secured.

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