ROUTINE INSPECTION
The facility is permitted as no food prep. There is a deli case and deli meats are sliced here. The permit must be changed to the correct type for open food prep, i.e meat slicing. There is a food prep sink. hand sink, 3 comp dish sink, and a mop sink.
3 reported violations
- K14: Food contact surfaces clean, sanitized
The table that the meat is sliced on must be sanitized. The slicer must be sanitized properly. [CA] The sanitizer must be at 100ppm chlorine. Keep the wiping towels in the sanitizer and use these to wipe down the table top. [COS] Went over how to make a sanitizer with the owner.
- K01: Demonstration of knowledge; food safety certification
No employees have a food handler or FSC. [CA] At least one employee must have a food handler card. All other employees that help with slicing the meats must have a food handler card.
- K32: Food properly labeled and honestly presented
Observed some items that are not labeled. [CA] Label the unlabeled box of dried lime. Label the unlabeled containers of grape molasses. Do not sell the grape molasses until it has the proper labels as described.