DUFFY'S DELI

Observation: Observed residue accumulation on the wall behind the 3-compartment sink in the main kitchen area. CA: Physical facilities shall be cleaned as often as necessary to keep them clean. COS: No COS noted at this time. The facility will have the area cleaned or replaced. This will be rechecked by the Health Department.

Observed multiple containers of potentially hazardous TCS food (pasta salad, broccoli salad) being cooled using non-approved method in walk-in cooler. Each plastic container was covered with tightly secured plastic wrap and labeled with the time and temperature it was placed in the cooler. After 1 hour, the temperature was unchanged from the temperature documented on the plastic wrap.

Corrective Action: Discussed approved cooling methods and procedures with PIC. These items should be loosely covered when cooling until the TCS food has been verified it reached 41 degrees Fahrenheit within 4-hours. Both items were moved to shallow metal pans to be properly cooled.

Observed the accumulation of live and dead roach bugs present on an insect trap in the main kitchen area.

Corrective Action: Discussed cleaning frequency of insect traps with the PIC. PIC replaced the trap and will contact a licensed pest control professional. The PIC must provide pest control records to the Health Department. This will be rechecked.

Observed multiple containers of potentially hazardous TCS food (pimento cheese) being cooled using non-approved method in walk-in cooler. Each container was covered with tightly secured plastic wrap and labeled with the time and temperature it was placed in the cooler. After 1 hour, the temperature was unchanged from the temperature documented on the plastic wrap. Corrective Action: Discussed approved cooling methods and procedures with PIC. These items should be loosely covered when cooling until the TCS food has been verified it reached 41 degrees Fahrenheit within 4-hours.

Observed single-use cups being used as scoop for croutons and sunflower seeds at salad bar. Corrective Action: PIC was notified and the cups were discarded. Single-service and single-use articles may not be used. PIC replaced cups with proper utensil.

Observed food and debris build up under three compartment sink and around grease trap. Other areas of build-up were observed during the inspection. Corrective Action: Discussed increasing cleaning frequency under the three compartment sink to prevent build-up with PIC. PIC will designate employee to clean this area and will add it to regular cleaning schedule. Discussed other areas of concern with PIC. PIC will discuss with food service employees and increase overall frequency and train on cleaning procedures.

Observed potentially hazardous commercially processed TCS food (Brunswick Stew) not reheated to 135 F for hot holding. Per the PIC, the item was initially placed in the warmer but was not turned on. After two hours, the stew had only reached 90 F.
Corrective Action: Discussed reheating procedures with PIC. The Brunswick Stew was discarded. PIC will train all staff on proper reheating procedures.

Observed utensils stored in dry seasoning with handle touching the food. Corrective Action: PIC was notified and the utensil was removed. PIC will discuss proper storage of utensils in between use with all food service employees.

Observed single-use cups being used as scoop in croutons at hot soup bar. Corrective Action: PIC was notified and the cups were discarded. Single-service and single-use articles may not be used. PIC replaced cups with proper utensil.

Observed single-use articles stored with food contact surface up and open to contamination. Corrective Action: PIC was notified and discarded the top container. The remaining stack of containers was placed upside down on a serving tray with the bottom of the containers facing up. PIC will train all staff to store single-use articles, including to-go containers, cups, and utensils to prevent contamination of the food or lip contact surface.

Observed multiple potentially hazardous TCS foods (cucumbers, hard boiled eggs, cheese) cold holding in ice bath self-serve salad bar above 41 deg F. The food items were also noted to be filled above the top of the container. Corrective Action: PIC was notified and these items were brought to the walk-in cooler to be rapidly cooled to 41 deg F or below. Discussed training employees on not over-filling the containers and using metal containers for the ice bath rather than plastic.

Observed individually portioned fruit salad (containing sliced melon) cold holding on ice bath self-service cold bar. The fruit salads prepared today (8/15) measured 47-48 deg F. Fruit salads prepared yesterday (8/14) measured 41 deg F. Corrective Action: PIC was notified and all fruit salads prepared today were brought to the cake freezer to rapidly chill. Per discussion with PIC, the ingredients for the fruit salad are held at 41 deg F prior to being prepared for the salad. The fruit is then cut to smaller portions the night before, cooled back down, and then combined in the morning. Discussed monitoring temperatures during salad preparation and cooling the salad back down before individually portioning and cold-holding on the ice bath self-service cold bar.

Observed potentially hazardous TCS foods (cheddar cheese, mozzarella cheese) cold holding in ice bath above 41 deg F. These items were noted to be filled above the top of the container. Corrective Action: Discussed cold holding with PIC. These items were less than four hours old and were brought back to the walk-in to be cooled to 41 deg F. Employees will be educated on preparing ice bath and filling the containers.

Observed black build-up on the interior surfaces of ice machine in main kitchen area. Corrective Action: PIC was notified and educated on proper cleaning procedure and frequency. PIC will designate an employee to drain and properly clean ice machine before use. The Health Department will recheck this.

Observed black build-up on soda dispensing nozzles. Corrective Action: Discussed cleaning method and frequency with PIC. All soda nozzles were removed and properly cleaned, sanitized and replaced. PIC will educate employees on cleaning frequency and methods.

Observed sauce bottles in prep top coolers without common name label. Corrective Action: PIC notified and educated on food labeling. All sauce bottles will be labeled with their common name and dated if prepared in-house.

Observed multiple food service employees in food prep area without effective hair restraints. Corrective Action: Discussed with PIC. Employees put on hair restraints.

Observed multiple food service employees wearing jewelry (rings, bracelets, and watches) during food preparation. Corrective Action: PIC was notified and all employees were notified to remove jewelry and wash hands.