CINDY'S DELI

Observed the handwash sink was partially obstructed at the time of inspection due to storage of equipment directly in the sink. Nearby 2-compartment sink available for washing hands. [CA] Handwash station shall be fully accessible and unobstructed at all times.

In the hot holding box, measured pizza and teriyaki chicken from 110-117F. Per PIC, foods were prepared 45 minutes prior to temperature measurement and will only be served for lunch. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] PIC stated that foods will be discarded after lunch service (within 4 hours of initial cooking).

Observed active use of white, domestic freezers that are not approved for commercial use. [CA] All food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).

Observed large hole in the wall underneath the 2-compartment sink. [CA] Seal all gaps in the facility. The facility shall be fully enclosed to prevent pest entrance and harborage.

Observed one dead German cockroach inside a sticky trap underneath the preparation unit. Per PIC, sticky trap was placed a week ago. No other live activity or evidence of vermin observed. Facility receives pest control services monthly. [CA] Remove evidence of vermin. The premises of a food facility shall be kept free of vermin and non-disease carrying insects, gnats, ants, fruit flies, and weevils.

Observed multiple beverage boxes stored directly on the floor. [CA] Food shall be stored at least six inches off the floor to prevent contamination and facilitate ease of cleaning.

Repeated violation: Boxes and sacks of different food products on boxes were stored on the floor back in the preparation area. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.

Couple of open cup employee drinks were stored on the preparation tables. [CA] To prevent possible contamination, employees may only drink with covered cup container and store their drink in designated areas.

There was not a functional prob thermometer to measure the internal temperature of the cold and hot food products. [CA] Provide an approved prob type thermometer and use it with a regular calibration and sanitization.

The sanitizer measuring strips are all expired. [CA] Provide new and approved sanitizer measuring strips.

The open top white freezer stored behind the counter is not NSF/ANSI approved or ETL/UL Sanitation listed one. [CA] All equipment used in the facility must be NSF/ANSI approved or ETL/UL Sanitation listed one.