THE DON'S DELI

The food preparation sink faucet spray hose lacks a nozzle. [CA] Repair plumbing fixture and maintain in clean and good repair.

The light fixtures within the storage room, in front of the walk in freezer and restroom are in disrepair. [CA] Repair/ replace light fixtures.

Restroom lacks a toilet paper dispenser. [CA] Toilet tissue shall be provided in a permanently installed dispenser at each toilet.

Measured cream cheese at 52 F and portion sauces at 65 F stored within plastic containers in the open top preparation refrigerator. PIC stated that the items were removed from the walk in at 12pm or later. Internal ambient temperature of the unit measured at 38 F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Use deep metal containers with lids to help maintain PHF's at 41 F or below. [COS] PHF's within the unit discarded following the lunch service (4 hours).

The restroom hand wash sink cold water supply is turned off. [CA] An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided. Repair cold water valve leak so that it can remain on at all times. [COS] Cold water supply valve turned on.

The food preparation sink spray hose lacks a nozzle. [CA] Repair plumbing fixture and maintain in clean and good repair.

Measured sauces within portion cups at 52 F to 57 F within the open top preparation fridge. PIC stated the sauces were made less than 1 hour prior and placed directly into the holding unit. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Cool sauces to 41 F or below prior to placing into the preparation refrigerator. [COS] Sauces placed within the walk in to be cooled to 41 F or below.

The back of house storage room light fixture is non-functional. [CA] In every room and area sufficient natural or artificial lighting shall be provided. Repair light fixture.

Measured cooked, shredded chicken at 110 F to 125 F within deep covered containers on the preparation counter. Employee stated the chicken was removed from cooking less than 30 minutes prior. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. Properly store cooling foods in such a way to allow proper air flow.

The hand wash sink at the front preparation area lacked a cold water supply. [CA] An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided. [COS] Cold water valve turned on.

The restroom hand wash sink cold water leaks from the faucet fixture. [CA] Repair plumbing fixture and maintain in clean and good repair. The food preparation sink spray hose lacks a shut off handle. [CA] Reinstall shut off handle valve.

Observed single use utensils stored directly next to the front hand wash sink. [CA] All food shall be separated and protected from possible contamination. Store utensils away from hand wash sin or provide splash guard.

Measured PHF's within the open top preparation line fridge at 52 F to 56 F (see measured observations). Ambient temperature of the unit measured at 51 F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHF's within the unit voluntarily discarded.

Two under counter refrigerators are non-functional and used for dry storage. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Equipment must be maintained in good repair. The open top preparation refrigerator ambient temperature measured at 52 F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Contact inspector for a follow-up inspection when unit has been repaired.

The ceiling above the dry storage room is misaligned and porous ceiling tiles. [CA] Ceilings of all rooms where nonprepackaged food is handled shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable.

Facility HVAC system was off or non-functional. Temperature inside facility was 96 F. [CA] All areas of a food facility shall have sufficient ventilation to facilitate proper food storage and to provide a reasonable condition of comfort for each employee, consistent with the job performed by the employee. The dry storage room light fixture is non-functional. [CA] In every room and area in which any food is prepared, manufactured, processed or prepackaged or in which equipment or utensils are cleaned, sufficient natural or artificial lighting shall be provided.

Measured soup at 114 F and meatballs at 130 F cooling within the open top preparation refrigerator. PIC stated that the items began the cooling process 1 hour prior. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Soup and meatballs placed uncovered within the walk in refrigerator for rapid cooling.

Observed the build-up of grease on the wall behind the Auto fry and Turbo fan oven. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Frozen beef thawing within standing water at the preparation sink. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.