Yellow Deli

Observed during the course of this inspection that the facility had a reach in cooler holding TCS food items above 41 deg f. COS: All out of temp TCS food items were discarded. CA: Glynn EH instructs management to ensure that all TCS food items are properly cold held in refrigeration units that can keep them 41 deg f or below.

Observed that dishwasher was displaying a null amount of chlorine sanitizer and water temperature was not reaching 160F at the time of this inspection. COS: Instructed management to switch to manual washing/sanitizing while the dishwasher is serviced. Manager called sanitizer company to come fix this issue. CA: When using chlorine as a sanitizer solution it shall have a concentration within the allowed range of 50 ppm - 100 ppm.

Observed that facility did not have handwashing signs in any of the bathrooms (guests nor staff) at the time of this inspection. CA: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.

Observed during the course of this inspection that multiple staff members were preparing foods without the appropriate hair restraints. CA: Glynn EH instructs managemenment to acquire the appropriate hair restraints for staff and train them to cover all hair over 1/2 inch..

Observed that dishwasher was displaying a null amount of chlorine sanitizer at the time of this inspection. Manager called sanitizer company to come fix this issue. CA: When using chlorine as a sanitizer solution it shall have a concentration within the allowed range of 50 ppm - 100 ppm.

Observed the facility was not following their SOP regarding butter. They were not taking the butter temperature when extracting it from the cooler, and the butter container in question did not have any kind of marker or sticker on it at the time of this inspection. COS: Manager discarded butter. CA: Employees must follow their approved SOP to prevent food contamination and disease.

Observed during the course of this inspection that the facility had paint thinner and a "car brake" spray stored above food prep areas in the bakery. COS: Management relocated the items. CA: Management stated that staff will be trained to store all potentially toxic chemicals away from food and food prep areas.