JASON'S DELI

Observed multiple foods that the PIC stated were prepped earlier that morning with temperatures above 41F. The foods were not allowed to properly cool before placing them out on the cold buffet table of the salad bar. The items still had an hour left to cool. CA: 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (vii) Other effective methods. Pf COS: PIC placed those food items in the walk in, and made an ice bath for them to sit in on the salad bar. The temperatures were corrected. (See temperature log for temperatures and items).

Observed inspection score of "92/A" displayed in facility when the most recent score was an "87/B". CA: 1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. Discussed with PIC that the score given today must be posted.

Observed multiple TCS foods cold holding at temperatures above 41F (Check temperature log) on the tops of prep top coolers and in the Walk in cooler (swiss cheese and turkey rolls). CA: 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) or below. Any foods that were in the walk in cooler that were not in the correct temperature was discarded. Discussed with PIC that the shift change just took place and the foods were switched out an hour prior to being checked by inspector. All foods that were out of temp in the prep top coolers were moved to the bottom of the prep top cooler or in the walk in freezer to reach proper temp.

Observed one pan of sliced tomatoes, one pan of shredded lettuce, and one pan of chopped salad prepared at 9:30 am at a temperature above 41F after 4 hours have passed. CA: Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P COS: Those food items were discarded.

Observed multiple silver pans stored as clean with food debris in them. Observed 7 ladles stored as clean with water scum, and brown specs inside of them. CA: 1. Equipment food-contact surfaces and utensils shall be cleaned At any time during the operation when contamination may have occurred. COS: PIC placed equipment and utensils with the unclean equipment to be rewashed.