GOURMET DELI HOUSE

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 400+ppm) discussed with operator who corrected solution to Triple Sink (Quaternary 200ppm) Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steamer at server expo station corned beef (127F - Hot Holding) per operator product prepared approximately 1.5 hours ago on stove and hot held in steamer, discussed with operator to reheat product to 165F. Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer open container of raw Turkey patties stored above bagels, operator moved products and corrected storage. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee cracked raw shell eggs with gloves then rinsed gloves off with water and dried with paper towels and proceeded to handle clean tongs. Discussed with operator employee washed hands. Corrected On-Site Repeat Violation Admin Complaint

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. In flip top cooler sliced cheese (51F - Cold Holding) per operator product not portioned or prepared today. Per operator product left In cooler overnight operator discarded top portion of over-stacked product. see stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler sliced cheese (51F - Cold Holding) per operator product not portioned or prepared today. Per operator product left In cooler overnight operator discarded top portion of over-stacked product. see stop sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety, commercially processed food in the process of reheating for hot holding for more than 2 hours has not reached 135 degrees Fahrenheit. In steam cabinet corned beef (90F - Reheating)at 9:15 since 8:00 to 124F at 10:05; brisket (107F - Reheating) at 9:15 since 8:00 to 117F at 10:05. At this current rate product did not reach 135F within 2hours operator moved products to oven to reheat to 165F+ rapidly. Corrective Action Taken Warning

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At front counter Sanitizer Bucket (Chlorine 200+ppm) discussed with operator who corrected to 100ppm Corrected On-Site Warning

Basic - Working containers of food removed from original container not identified by common name. At cook line bottle of cooking oil not properly labeled. Discussed with operator who added label. Corrected On-Site Warning

High Priority - 3 Shell eggs in use or stored with cracks or broken shells at cook line; See stop sale.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Operator asked employee to wash hands; employee washed hands Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw steak over cooked pasta on speed rack in walk-in freezer - not commercially packaged Advised to store properly

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork bacon over cooked foods like beef in walk-in cooler; stored properly Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched pants and cap and touched corned beef without changing gloves ; Operator educated and employee washed hands and changed gloves ;

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. scallion cream cheese (44F - Cold Holding); Salmon (46F - Cold Holding);in display case #3 at front counter ; as per operator food not prepared or portioned today ; food out of temperature for approximately 1 hour; food moved to different cooler 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 - sliced tomatoes, potato salad, Cole slaw at different stations throughout the kitchen; operator time marked 8:00-12:00 pm; Corrected On-Site

High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. corned beef 98-113 Reheating at 10:25 since 8:30 ; in steam table by expo line; at this rate food will not reach 135 F within 2 hours; food moved to the stove to reheat to 135F ; Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored- rubbing alcohol bottle nest to foods like syrups and gems Removed 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. Printed during inspection Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed and printed form during inspection Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers- bottle of water inside cooler at salad station Removed Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues- all coolers throughout kitchen

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observe ice Shute at soda machine with mold like substance.

Basic - Employee with no hair restraint while engaging in food preparation. Observe employee without hair restraint preparing food preparation. Employee put on hair restraint. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observe at Sanitizer Bucket (Quaternary 0ppm); operate correct to Sanitizer Bucket (Quaternary 200ppm) Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed mahi-mahi thawed and still in ROP. Operator removed all packaging. Corrective Action Taken

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Complaint # 2022052493. Observed 3 ceiling tiles in the center of the lobby that were removed due to water damage. Per repair technician on site, an accumulation of condensation from the a/c duct caused issue. Now repaired. New ceiling tiles installed. Ceiling tiles substantially removed from food production area. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Noodles 79°F at front counter used for soup, for less than 2 hours. Operator placed ice on the noodles. At the end of the inspection noodles are 40°F. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in bottom of flip top cooler, raw shell eggs stored above batters. Operator placed on bottom shelf. Corrected On-Site

Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Observed 140°F on operators thermometer. Calibrated thermometer with operator. Temperature test strip also indicated less than 160°F. Operator will use the machine to clean, and then sanitize in 3CS until repaired. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator started cleaning process. Corrective Action Taken

Basic - Employee eating in a food preparation or other restricted area. Observed employee eating at the front counter. Operator removed. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed multiple male employees with no hair restraint. Operator provided hats. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed food debris on can opener. Operator had can opener washed and sanitized. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation - From follow-up inspection 2021-08-05: Time Extended