16: 1770 (A) Can opener blade area is visually soiled and needs to be cleaned. Do at a frequency to prevent soil build-up. Corrective Actions: COS - Asked Manager to clean at time of inspection.
22: 0820 (A2) Far left reach-in and foods inside were greater than 41F. Corrective Actions: COS. Manager moved TCS foods like tuna salad, chopped lettuce to other working reach-ins and contacted store owner that repair may be needed. Do not use this reach-in for TCS foods until repaired and holding less than 41F
37: 480 White substance in plastic tupperware container on dry storage rack without label. Looks like it could be sugar (?) but many chemicals look like food ingredients and vice versa. Corrective Actions: COS. Manager thinks it may be someone's personal sugar but because she was unsure, she disposed of it. Employees' personal foods should be in a separate area from food for establishment, maybe in a box labeled as such.
49: 1800 Far left reach-in looked like there had been a "cheese explosion" with cheese in the handles, in the doors, and on the bottom. Corrective Actions: COS - While iitems moved to other cold holding units, Manager immediately started cleaning up cheese. Clean reach-ins at a frequency to prevent build-up of food debris.
55: 3300 Establishment needs a better system to keep personal items out of working spaces. Cigarette pack and purse on top of sandwich heater in back. Keys, glasses, and deodorant all near carbonator. Phone and cigarette lighter on prep table next to deli slicer. This presents a cross-contamination hazard. Corrective Actions: As soon as possible, but no later than 90 days, decide on a place where employees' personal items can be stored and then set expectation with employees to use this designated spot and not working spaces.
Additional Comments
Shawn (hired 2/24) aware of EHP and states he let management know when he was sick when 1st hired. Coving below 3-compt sink looks better - thank you. Meat slicer came in. Asked the order he slices deli meats and he stated he does turkey 1st and then hams, salami. Some cookies are purchased and some are baked in house. Have ingredients for ones done in house in case customer asks.
Food Temperatures
Description
Temperature
State of Food
Chopped lettuce - Make table
42 °F
Cold Holding
Chicken - Warmer well
153 °F
Hot Holding
Salami - Make table
41 °F
Cold Holding
Sliced tomatoes - Middle reach-in
41 °F
Cold Holding
Tuna salad - Left reach-in
46 °F
Cold Holding
Sliced turkey - 2nd left reach-in
40 °F
Cold Holding
Sliced tomatoes - Make table
41 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
3-compartment sink
Chemical
300
Quat
No records found
Equipment Temperatures
Description
Temperature
Middle reach-in
33.3 °F
Left reach-in
44 °F
Reach-in freezer
4.2 °F
2nd left reach-in
36.5 °F
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
IN
2 Certified Food Protection Manager
Compliant
Observations
Employee Health
IN
3 Management awareness, policy present.
Compliant
Observations
IN
4 Proper use of reporting, restriction & exclusion.
Compliant
Observations
IN
5 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
Good Hygenic Practices
IN
6 Proper eating, tasting, drinking, or tobacco use.
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands
IN
8 Hands clean & properly washed.
Compliant
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
