KELLY'S DELI

Inside the prep inserts: measured internal temperature of diced ham and diced sausage to be 45F. Operator stated they had been held in the unit for 1 hour. [CA] Keep potentially hazardous foods at 41F and below or 135F and above, even during busy times. Keep lids closed to help foods stay cold.

On a countertop in the front service area: observed tall lidded plastic container of cooked ground meat (130F). PIC stated it was cooling and had been cooked one hour prior. [CA] Whenever food has been prepared or heated so that it becomes PHF, it shall be rapidly cooled: • From 135°F to 70°F in 2 hours, AND • From 70°F to 41°F in 4 hours Potentially hazardous foods must be rapidly cooled using one or more of the following methods: • Placing the food in shallow pans • Separating the food into smaller or thinner portions • Using rapid cooling equipment • Using containers that facilitate heat transfer • Adding ice as an ingredient • Using ice paddles • Inserting appropriately designed containers in an ice bath and stirring frequently

Observed orange mold-like substance on the metal panel inside the ice machine. [CA] Keep ice machine clean.

Observed bag of potatoes stored on floor under the 3-compartment sink. Observed pineapple stored directly adjacent to steps connecting the front area to the warewashing area. [CA] Store foods on approved shelving at least 6 inches above the floor. Store food so that it is protected from potential contamination.

1) Observed 2 of the large service windows (approximately 3 feet tall, 1.5 feet wide) were open during the inspection. [CA] To prevent vermin entry, no gaps larger than 1/4 shall be present. Openable windows shall be screened to prevent the entrance and harborage of animals, birds, and vermin. 2) In the dry storage area: observed personal items (purse, sweater, lunch bag) were stored directly on top of/against food containers. [CA] Store personal items below/away from food to prevent contamination.

A manager's food safety certificate was not available upon request. [CA] Obtain a manager's food safety certificate.

Observed raw ground beef defrosting at ambient room temperature. [CA] Frozen potentially hazardous food shall be thawed using one of the following methods: 1) Under refrigeration 2) Completely submerged under cold running water of sufficient velocity to flush loose particles 3) In a microwave oven 4) During the cooking process

In the rear warewashing area: measured internal temperature of raw ground beef to be 60F. PIC stated it had been defrosting for 1 hour. [CA] Maintain foods at 41F and below or 135F and above. Foods must be thawed in an approved manner. See violation K26 below. [COS] Employee moved the meat back into the freezer. ________ Minor violation: Measured PHFs in the prep inserts (pico de gallo, ham) to be 45F. Items in the reach-under section measured 41F and below. PIC stated the lunch rush began around 12:00pm today (approximately 3 hours prior). [CA] Keep potentially hazardous foods at 41F and below or 135F and above, even during busy times.

Sanitizer test strips were not available upon request. [CA] Obtain sanitizer test strips to measure sanitizer concentration.

Observed employee rinsing hands in the 3-compartment sink. [CA] All handwashing must be conducted at the handwash sink.

Measured chlorine in wiping cloth bucket to be over 200ppm. [CA] Store wiping cloths in 100ppm chlorine or 200ppm quaternary ammonia.

At the only kitchen handsink: Observed the paper towel dispenser was empty. [CA] Paper towel dispensers must be stocked at all times. [SA] A paper towel roll was placed near the handsink. ________ Minor violation: Observed plates and utensils inside the handsink on two separate occasions during the inspection. Operator stated they usually wash hands at either the prep sink or 3-compartment sink instead. [CA] Do not store objects inside the handsink. Handsinks must be accessible to make handwashing not only possible, but likely. [COS] Items were removed from the handsink.