FOODMAXX #421 - DELI

1. Observed Vermin: Documented in the following areas: Observed rodent droppings on shelves containing wrappers for baked bread and on the floor display of bread. Observed rodent droppings in the vegetable wash room, and under shelf in chip aisle. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: S. Lew 4. Notification: The person in charge during inspection, Alicia, has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.

Observed many pieces of unused equipment in the preparation area. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used to prevent the harborage of vermin.

1. Observed Vermin: Documented in the following areas: Observed rodent droppings along the back wall in the warehouse, observed rodent droppings on top of the packaging of sodas and in boxes on top of drinks. Observed rodent droppings in the produce preparation area on the floor and one dropping on the floor next to entrance for deli. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: S. Lew 4. Notification: The person in charge during inspection, Jason, has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.

Warm water at handwash sink measured 67F. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds. [COS] PIC corrected onsite.

In the heated display case, two pans of chicken wings measured between 115-120F. Per food employee, wings were placed in display case 2 hours prior. [CA] Potentially hazardous foods shall be held hot at 135°F or above. [SA] Chicken wings were reheated to 165F.

No cold water available at handwash sink. Water is too hot to wash hands, measured at 135F. Additional handwash sink is available next to 3 composition sink. [CA] Ensure hot and cold water is available at handwash stations at all times.