Jason's Deli

During time of the inspection observed several TCS foods temping over 41 deg F: Several containers of mixed salad that were stored in the ric at the salad bar and sliced tomatoes. in addition, TCS food items that were located in the walk-in cooler and TCS in reach in the cooler in the front service area see temp log for temperatures.
Code: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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS:PIC discarded several TCS food items inside of the walk-in cooler ( Tuna Salad, grilled Chicken, tomatoes) other food items were put in ice baths, TCS food items at the salad bar in the RIC were discarded ( salad and tomatoes). TCS food items that were Located in the front display case, was moved to a different reach in cooler. TCS items that were over temp in the reach in cooler (inside the front service area) were moved to a different location.

Observed in front food service several hot holding foods out of temperature (chicken at 128 f, pasta at 130 f, and several soups below 135 f). 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Hot 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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. PIC advised to place a work other to check the units and also do an ice bath for cold holding foods.

Observed black mold like substance in ice machine in the kitchen area next to 3 compartment sink. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

Observed food items (cooking oil, sauces, spices & seasoning) in storage containers were not identified with the common name of the food item. Food Storage Containers should be identified with Common Name of Food with the exception of 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 will ensure all food containers are labeled.

Observed food debris and residues on cooking equipment, under food equipment on counter and interior of storage cabinets. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Advised PIC to clean under items and form a cleaning routine.

Observed broken wall tiles by the mop sink in the kitchen. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

Observed black mold like substance in ice machine in the kitchen area next to 3 compartment sink. 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. PIC will wash and sanitizer and keep clean.

Observed mop sink, faucet and chemical dispenser dripping. Observed hot water knob spraying water when used. 511-6-1.06(2)(r) - System Maintained in Good Repair. All plumbing should be in good repair. PIC will have plumbing repaired.

Observed food permit not posted on the wall. 511-6-1.02(1)(f)(1) - Permit, Displayed (C)

1. Post the permit in a location in the food service establishment that is conspicuous to consumers. PIC advised to stop by the office to pick up another food permit.

Observed equipment and/or utensils are not being air-dried or adequately drained after cleaning and sanitizing them before using them in contact with food. CA- Advised PIC to stack equipment in a way that allows adequate air drying.

Observed food debris and residues on cooking equipment, under food equipment on counter and interior of storage cabinets. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Advised PIC to clean under items and form a cleaning routine.

Observed broken wall tiles by the mop sink in the kitchen. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

Observed dented can in dry storage area. COS- Employee discarded can.

511-6-1.04(3)(e) - Package Integrity (Pf) (e) Package Integrity. Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Pf

Observed equipment and/or utensils are not being air-dried or adequately drained after cleaning and sanitizing them before using them in contact with food. CA- Advised PIC to stack equipment in a way that allows adequate air drying.

511-6-1.04(3)(e) - Package Integrity (Pf) (e) Package Integrity. Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Pf

Observed that the manager did not have signed copies of the DPH Food employee reporting agreements.C/A Provided copies of the agreement to the manager.

During time of the inspection observed several TCS foods temping over 41 deg F: Several containers of mixed salad that were stored in the ric at the salad bar and sliced tomatoes. in addition, TCS food items that were located in the walk-in cooler and TCS in reach in the cooler in the front service area see temp log for temperatures.
Code: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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS:PIC discarded several TCS food items inside of the walk-in cooler ( Tuna Salad, grilled Chicken, tomatoes) other food items were put in ice baths, TCS food items at the salad bar in the RIC were discarded ( salad and tomatoes). TCS food items that were Located in the front display case, was moved to a different reach in cooler. TCS items that were over temp in the reach in cooler (inside the front service area) were moved to a different location.

During the time of the inspection observed a large cart blocking access to the front hand washing sink Code: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf Cos: PIC removed cart from infront of hand sink

During the time of the inspection observed several dishes that were stacked wet and stored as dried. Code:quipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and CA: Advised PIC to train employees to properly dry and store dishes.