LUCKY'S #759-DELI/BAKERY

MAJOR: Observed potentially hazardous food that measured in the temperature danger zone located on a food prep surface (mayo 59F) and at the food prep sink (raw chicken 59F). Did not observe diligent prep and staff stated the food had been out less than one hour. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Put PHFs back into refrigerator when not actively preparing the food. [COS] PIC had staff put the PHFs in the walk-in cooler to rapidly cool. MINOR: Observed potentially hazardous foods that measured in the temperature danger zone located in the walk-in coolers that measured at 43F. According to PIC and staff, the walk-in coolers were on defrost mode. [CA] Ensure walk-in coolers are able to properly cold hold potentially hazardous food at 41F or below. Repair or adjust walk-in cooler colder to account for defrost cycle, frequent usage by staff and lack of seals on doors.

Food Safety Certificate not available during time of inspection. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.

No paper towels at handwash station closest to the cake display cooler. [CA] Provide soap and paper towels at all handwash stations. [COS] PIC refilled paper towels during time of inspection.