Jason's Deli

Observed several TCS food temperatures above 41 F. see temp log for readings. PIC discarded the items in the fridges

Observed Mac and cheese at 50 F and tomatoes at 46F in reach in cooler,salsa and sour cream between 45-48 F in the ice well.Items discarded and PIC advised to keep all TCS cold holding temps at 41 F or below.

Observed multiple bottles with liquid contents stored without common name of food. PIC labeled.

511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

PIC did not have most recent inspection report score posted in public view. CA- PIC will post most recent score

511-6-1.02(1)(d) - Displaying of the Inspection Report (C)

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.

Observed 3 dented cans in dry storage area. PIC discarded and advised to not accept dented cans at time of delivery or discard them so that the food is not exposed to adulteration or potential contaminants.

Observed tomatoes at 51 F, cheese 50 F, salsa and sour cream between 44-52 F. Items discarded and PIC advised to keep all TCS cold holding items at 41 F or below.

Observed hot holding soups between 113-119 F. Items discarded and PIC advised to keep hot holding TCS items at 135 F or above.

Observed mold like substance on the interior of the ice machine. PIC will drain ice and ensure ice machine is clean to sight and touch.

Observed 3 comp sink sanitizer level at zero. PIC manually poured in sanitizer and concentration was appropriate. PIC advised to get sanitizer machinery fixed and to manually pour sani for now.

Observed employee working with food wearing a watch. PIC had employee removed watch, rewash hands, and advised to inform employees to not wear jewelry on hands and wrists when working in kitchen.

Observed employee food in hot holding cabinet and cooler. PIC discarded and advised that employee food must be stored separately and below customer food.

Observed 8 bottles with liquid contents stored without common name of food. PIC labeled.

511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

PIC did not have most recent inspection report score posted in public view. CA- PIC will post most recent score.

511-6-1.02(1)(d) - Displaying of the Inspection Report (C)

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.

Observed employee wash hands and not dry them and then move on to next task. PIC had employee rewash hands and then use papertowels.

511-6-1.03(5)(b) - Cleaning Procedure (P) (b) Cleaning Procedure.

1. Except as specified in paragraph 4 of this subsection, food employees shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms, for at least 20 seconds, using a cleaning compound in a handwashing sink that is properly equipped. P

2. Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms:

(i) Rinse under clean, running warm water; P

(ii) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; P

(iii) Rub together vigorously for at least 10 to 15 seconds while:

(I) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, P and

(II) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers; P

(iv) Thoroughly rinse under clean, running warm water; P and

(v) Immediately follow the cleaning procedure with thorough drying using disposable paper towels, a continuous towel system, or a heated-air hand drying device. P

Observed several TCS items holding above 41 F on the prep line in the front service area. Salsa and sour cream held in ice temped at 53 F. Ham, tomatoes, and turkey temp at 44 in the prep top cooler in the middle of the service line.

PIC discarded items .

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) 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) or below

Observed 3 hand washing sinks within the facility lacking hand drying provisions. PIC placed paper towels at each sink.

511-6-1.07(3)(b) - Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel; Pf

3. A heated-air hand drying device; Pf

Observed food debris build up on the sandwich conveyor belt, the panini press, and the pans used for baking potatoes. CA- PIC will clean at the end of the day.

511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Observed a build-up of mold-like debris inside of the ice machine in the main kitchen area. CA: Advised PIC to routinely clean ice machine to sight and touch. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Observed sanitizing bucket with solution stored directly next to unpacked/uncovered bread rolls near the front-food service area. CA: Advised PIC to properly store toxic chemicals away from food items.