KELLY'S DELI @ THE HOME DEPOT

Testing method for Chlorine sanitizer not provided. [CA]: Provide a testing method (ie test strips) for measuring Chlorine sanitizer level.

Accumulation of grime on the interior surface of ice machine. No direct contamination observed. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning.

*REPEAT VIOLATION* Utensils stored in stagnant water without temperature control. [CA]: Scoops and utensils shall be stored in water at 135F or above, in a clean and dry container, or in a dipper well with running water at a rate sufficient to flush away loose particles from utensils when storing in between use.

*REPEAT VIOLATION* Large hole on screen door. [CA]: Repair hole. Close all gaps greater than 1/4 of an inch to prevent entry of vermin.

*REPEAT VIOLATION* Maximum water temperature at prep sinks and 3 comp sink measured at 113F - 114F. [CA]: Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

In the walk in cooler, chicken measured at 84F, steak measured between 78F - 80F, and cooked potatoes wrapped in foil measured between 59F - 69F. All food items cooked and began cooling down approximately 4 hours prior to measurement per PIC. [CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). 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.

*REPEAT VIOLATION* Soiled wet wiping cloths stored on work surfaces without being placed back into their sanitizer buckets in between uses. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used.

Hand soap pump bottle not stored at the hand sink. Hand soap observed at stored at prep sink (~3 feet from hand sink). [CA]: Hand soap shall be stored within a permanently installed soap dispenser at hand wash stations.

Water at 3 comp sink and prep sink measured between 116F - 117F. [CA]: Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

*REPEAT VIOLATION* Large hole on screen door. [CA]: Repair hole. Close all gaps greater than 1/4 of an inch to prevent entry of vermin.

Open bags of food stored on dry storage shelvings. [CA]: All open bags of dry food shall be transferred or stored in food grade containers and covered with a fitted lid.

Utensils stored on stagnant water without temperature control. [CA]: Scoops and utensils shall be stored in water at 135F or above, in a clean and dry container, or in a dipper well with running water at a rate sufficient to flush away loose particles from utensils when storing in between use.

Heavy accumulation of grease underneath and behind equipment at cook line. [CA]: Routinely clean the areas underneath and behind equipment and in hard-to-reach to prevent the accumulation of dirt, dust, grease, and debris.

Washed and wet utensils observed stacked on top of each other. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking

Pump soap stored at the prep sink rather than at the hand sink station. Pump soap in close proximity. [CA]: Hand soaps shall be stored in an approved dispenser at the designated hand sink station.

Hole/gap observed on the screen door. [CA]: Repair hole/gap to prevent vermin entry.

A can of Raid pest repellent was stored near the door. [CA]: Raid pest control is for household use only. Commercial establishments are not approved to use household pest control methods. Discontinue storage/use of unapproved pest repellents.

Soiled wet wiping cloths stored on work surfaces without being placed back into their sanitizer buckets in between uses. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used.

In the walk in cooler, raw beef, milk, cooked beef measured between 44F- 45F. Ambient temperature of walk in cooler measured at 46F. Employee stated constant opening and closing of unit during rush hour. [CA]: PHF's shall be cold held at 41F or below at all times. [SA]: Discussed with Person in Charge that if temperature of walk in cooler and PHFs do not cool down to 41F before closing (at 6 PM), PHFs in the walk in cooler shall be relocated to working cooling units and/or freezer to rapidly cool down or voluntarily discarded if space is not available.

Beverage cans stored outside without overhead coverage. Umbrella for overhead coverage observed closed/unused due to strong winds per employee. [CA]: Overhead protection shall be provided for pre-packaged food. [COS]: Employee provided overhead coverage using the umbrella.

Ambient temperature of walk in cooler measured at 46F. Per employees, this may be due to constant opening and closing of unit during rush hour from 12 noon - 2:30 pm. [CA]: Cooling units shall be able to cold hold PHFs at 41F or below at all times. Employee adjusted thermostat during inspection. Employee called repair technician. Ambient temperature decreased to 42F by the end of inspection.