Baldino's

Observed front food service deli meat reach-in cooler to have food items (ham, turkey, cheese) cold holding above 41F.

COS: PIC moved all food items to reach-through walk-in. CA: 511-6-1.04(6)(f) - Time/temperature control for safety food shall be maintained at 41°F (5°C) or below.

Observed mayo in sandwich prep area to be set out - not in a cold-holding environment.

COS: PIC threw away mayo that was not being held at proper temperature. CA: All TCS food items shall be kept 41F or below.

Observed mayo in prep-top compartment to be holding temperature at 48F.

COS: PIC discarded mayo. CA: All TCS food items shall be held at 41F or below.

Observed boxes of single-use items (napkins, to-go containers) around dry storage area to be placed directly on floor.

RCA: PIC shall re-arrange dry storage area to accommodate storage for single-use items. CA: 511-6-1.05(10)(e)1&3 - All single-use items shall be stored 6 inches off the floor.

Observed facility to have miscellaneous items in many prep-areas. Discard any unwanted or unused items.

RCA: 511-6-1.07(5)(n) The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used and litter.

De-cluttering and organizing of facility needed. Discard any unwanted or unused items.

Paper towels not immediately available upon entry. PIC replaced paper towels into empty dispenser. Educated PIC on maintaining paper towels at hand sink at all times.

De-cluttering and organizing of facility needed. Discard any unwanted or unused items.

Employee items need to have specific areas for storage. Recommend labeling areas "for employee use only". Items must be stored under and away from food product, clean dishes, and single service items.

Build-up of food debris on roller for deli paper (paper to wrap subs in).
-Food crumbs on deli slicer. Ensure not in use equipment (slicer) covered and free of debris.