Deli Mart

Observed deli meats in prep top cooler to be below 41F. (TEMPS on report).

RCA: Made PIC through out deli meats. Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C)

The PIC at the time of inspection was not servsafe certified. He was unaware of many things that I pointed out. The two people with servsafe certification were not in the building.

RCA: Told PIC that the person who holds the servsafe certification needs to be in the building at all times. Demonstration of Knowledge. Based on the risk of foodborne illness inherent to the food service operation, during inspections and upon request, the person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention.

Observed a heavy buildup of black substance and slime in the inside of the ice machine.

RCA: RCA: Advised PIC to empty ice machine to have it cleaned and sanitized. Advised to increase frequency of cleaning to preclude accumulation of soil or mold. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed deli meats in prep top cooler to be below 41F. (TEMPS on report).

RCA: Made PIC through out deli meats. Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C)

Observed several items not date marked in all reach in coolers.

RCA: Told PIC that all TCS foods need to be date marked. Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking, Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1.

Observed a heavy buildup of black substance and slime on the baffle and walls of the ice machine.

RCA: RCA: Advised PIC to empty ice machine to have it cleaned and sanitized. Advised to increase frequency of cleaning to preclude accumulation of soil or mold. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed several items not date marked in all reach in coolers.

RCA: Told PIC that all TCS foods need to be date marked. Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking, Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1.

Observed lights not to be working in walk-in cooler.

RCA: Told PIC that she needs to get some type of light source in the walk in cooler so it is easier to see. At least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning

Observed a heavy buildup of black substance and slime on the baffle and walls of the ice machine.

RCA: Advised PIC to empty ice machine to have it cleaned and sanitized. Advised to increase frequency of cleaning to preclude accumulation of soil or mold. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed the interior of the microwave to have old food debris.

COS/CA: PIC cleaned microwave. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed a heavy buildup of grease on the walls next to and behind the fryer and grill. Observed an accumulation of black debris on the wall behind the 3-compartment sink.

RCA: Advised PIC that a cleaning of the walls is needed. Advised to increase frequency of cleaning to avoid accumulation in the future. Nonfood-contact surfaces of equipment, including walls shall be kept free of an accumulation of dust, dirt, food residue, and other debris.