SCHLOTZKY'S DELI

2-2A: .03(2)(m)Person in charge could not locate facility's signed employee health policy agreements. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: Employee health policy agreement provided.

6-1A: .04(6)(f) Multiple time/temperature control for safety (TCS) foods cold holding greater than 41F for more than 4 hours (see temperature log). 3rd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods discarded.

14C: .05(10)(g)(1)&(3)The lip contact surface of single use cups at the front counter are not protected2nd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION. Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented. (C) Single-service articles that are intended for food- or lip-contact shall be furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser. (C) Corrective Actions: Single use cups relocated.

14C: .05(10)(g)(1)&(3)Observed single use cups stored at the front service counter and the lip contact surfaces are not protected. REPEAT VIOLATION Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented. (C) Single-service articles that are intended for food- or lip-contact shall be furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser. (C) Corrective Actions: Single use cups relocated so that lip contact surfaces are protected.

4-2B: .05(7)(a)1Observed black mold like substance in the top interior of the ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

6-1A: .04(6)(f)Multiple time/temperature control for safety (TCS) foods cold holding greater than 41Ffor more than 4 hours. 2nd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods discarded.

6-1C: .04(6)(d)Multiple TCS foods did not cool to 41F in 4 hours (see temperature log). A time/temperature control for safety food received in compliance with laws allowing a temperature above 41°F (5°C) during shipment from the supplier shall be cooled within 4 hours to 41°F (5°C). (P) Corrective Actions: Foods discarded.

11A: .05(3)(a)Facility does not have adequate refrigeration. The ambient air temperature do the walk in cooler is greater than 41F. Food service permit SUSPENDED. Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures in compliance with the food code (i.e., cold held food 41°F or below). (Pf)

12A: .04(4)(q)At time of inspection observed multiple soda boxes stored in front of the back handwashing sink where they were exposed to possible water splashes. Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Soda boxes were relocated.

12D: .04(4)(g)Observed clean and dirty dishes stored inside and on the drain board of the vegetable sink. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: All dishes were moved to the 3 compartment sink to be washed, rinsed, and sanitized. Instructed person in charge to wash, rinse, and sanitize the vegetable sink.

14C: .05(10)(g)(1)&(3)Observed several single use cups stored in the front service area and the lip contact surfaces are not protected. Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented. (C) Single-service articles that are intended for food- or lip-contact shall be furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser. (C) Corrective Actions: Single use cups were relocated.

15A: .05(6)(a)The ambient air temperature of the finish line cooler is greater than 41F. **2nd CONSECUTIVE VIOLATION FOR THE SAME CODE OROVIDION ON A ROUTINE INSPECTION ** Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

16B: .06(2)(r)Facility has a major water leak at the 3 compartment sink. Dishes cannot be properly washed, rinsed, and sanitized because of water leak. Food service permit SUSPENDED. A plumbing system shall be repaired according to law; (P) and maintained in good repair. (C)

2-2A: .03(2)(m)Person in charge could not locate the signed employee health policy agreements. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: Employee health policy agreement provided. Employee reviewed and signed the employee health policy agreement.

2-2B: .03(5)(j)1&2At time of inspection, observed 3 employee drinks stored above customer food or on prep tables (open single use water bottle, single use cup with lid and straw, single use cup with no lid or straw). Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Employee drinks discarded.

2-2D: .06(2)(o)The handwashing sink next to the ice machine is not properly secured to the wall (water and plumbing working properly). The handwashing sink must be secured to the wall by 12/12/24. A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Pf)

6-1A: .04(6)(f)Multiple time/temperature control for safety (TCS) foods cold holding greater than 41F in 3 prep line coolers (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods cold holding improperly for less than 4 hours were moved to the walk in cooler. Foods cold holding improperly for more than 4 hours were discarded.

15A: .05(6)(a)The ambient air temperature of prep line cooler 2 (left of sandwich oven) is greater than 41F. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

1-2A: .03(2)No person in charge present at time of inspection. There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: Person in charge arrived during inspection.

12D: .04(4)(g)At time of inspection, observed dirty dishes in the vegetable sink. When person in charge arrived to correct violation, observed employee washing dirty dishes in the vegetable sink. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) 2nd CONSECUTIVE REPEAT VIOLATION ON A ROUTINE INSPECTION Corrective Actions: Dishes were taken to the 3 compartment sink and were washed, rinsed, and sanitized. The vegetable sink was washed, rinsed, and sanitized.

14B: .05(10)(e) 1,2,4Observed 2 cutting boards stored as clean next to the handwashing sink with no partition to prevent contamination. Observed ice bins stored as clean in front of the second handwashing sink where water splashes could occur. Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: 1) in a clean, dry location; (C) 2) where they are not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches above the floor. (C) 2nd CONSECUTIVE REPEAT VIOLATION ON A ROUTINE INSPECTION Corrective Actions: Cutting boards and ice bins were taken to the 3 compartment sink and washed, rinsed, and sanitized.