McAlister's Deli

Observed an employee prepping and handling food while wearing a watch on his wrist. Except for a plain ring such as a wedding band food employees may not wear jewelry, including medical information jewelry on their arms and hands while preparing food. Train staff about the jewelry rules and regulations when handling/prepping foods.

Observed a chemical spray bottle being stored without a label of its contents. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. COS: PIC placed a label with the common name of the material on the spray bottle.

Observed the side door of the dumpster open while trash stored inside. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered: Contain food residue and are not in continuous use with tight-fitting lids or doors if kept outside the food service establishment. Keep doors of the dumpster closed to deter pests and rodents.

Observed several time/temperature control for safety foods (potato salad, tomato and cuke salad, and fruit salad) above 41F at the prep top cooler below the expo window. The ambient temperature was 53F on the top and 50F on the bottom, and increasing. These items were recently loaded into the unit, so all TCS foods were moved to a speed rack in the walk-in cooler. They will work with the maintenance company to repair or replace the unit.

Observed no paper towels at hand washing sink. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels. Employee refilled paper towel dispenser.

Observed the side door of the dumpster open while trash stored inside. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered: Contain food residue and are not in continuous use with tight-fitting lids or doors if kept outside the food service establishment. Employee closed the dumpster door.

Observed several Time/Temperature Control for Safety (TCS) foods inside of the prep cooler underneath the service window above 41 F. The ambient air temperature (according to the thermometer inside of the unit) at 43 F and 48 F (according to the inspector's thermocouple). All cold-hold TCS foods must be 41 F or below. Corrected on Site (COS): Since the food items were inside the unit for 1 hour, the items were moved to the walk-in cooler to cool down to 41 F or below within 3 hours. Recommend keeping the prep top cooler closed when its not being used.

Observed chicken (46 F and 47 F) not cooled to 41 F or below within 4 hours. The temperature of the chicken was taken after 2:20 pm today. The chicken was prepped at 9:07 am and did not cool down to 41 F or below until around 1:07 pm today. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature. Corrected on Site (COS): Chicken discarded.

Observed chicken held past the 4 hours from cooling stacked and tightly covered. Also observed sliced chicken tightly covered and stacked while in the cooling process (the chicken was prepped today around 11:30 am. While cooling TCS foods, the food items must be either uncovered or slightly covered and unstacked to allow the air to enter the container for the food item to cool down at the correct time and temperature. Corrected on Site (COS): Chicken held past 4 hours discarded and the sliced chicken unstacked and slightly covered.