ALDO'S DELI

Unsecured personal drinks stored in multiple prep line units and in bar cooler. [CA]: No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.

No consumer advisory provided for raw or undercooked foods. [CA]: Provide a Consumer Advisory disclosure and reminder for all food items on the menu that are raw or undercooked.

Single use towel dispenser and hand soap dispenser are installed on the wall at the prep sink station. [CA]: Single use towel and soap dispensers shall be installed at the hand wash area (located at 2 comp sink at this facility) to prevent potential contamination. Ensure employees are not hand washing at prep sink station.

*REPEAT VIOLATION* Food handler training certificates not provided. [CA]: All employees that handle open food or food contact surfaces shall obtain valid Food Handler Cards within 30 days of employment. Food Handler Cards shall be maintained on site and available for review at all times.

*REPEAT VIOLATION* Missing testing method for measuring Chlorine sanitizer level. [CA]: Provide a testing method for Chlorine sanitizer (for ex: test strip). Ensure 50 ppm of Chlorine sanitizer is maintained at dish machine or 100 PPM of Chlorine sanitizer for manual ware-washing/sanitizing at all times.

Dishwasher employee handled dirty dishes with gloved hands, rinsed hands with water only (no hand soap) using the spray nozzle at 2 comp sink, then proceeded to handle clean dishes without properly removing gloves and washing hands prior. [CA]: Employees shall properly wash hands when changing gloves, when changing tasks, prior to handling food, utensils or equipment, after touching body parts, and when contamination occurs or as required. Employees shall use designated hand sink, soap and disposable paper towels to wash hands. [COS]: Specialist instructed employee to properly remove gloves and wash hands with warm water and soap. Contaminated dishes were re-washed and re-sanitized.

Dish machine is dispensing approximately 25 ppm of Chlorine sanitizer. [CA]: Mechanical dish machine shall be able to dispense 50 ppm of Chlorine sanitizer. Assess/adjust/repair unit as needed.

Multiple Potentially Hazardous Food (cut tomatoes, burrata, proscuitto, bruschetta) measured between 45F - 48F at the prep line unit close to the walk in cooler. PIC stated PHFs were relocated from the walk in cooler to the unit approximately 3 hours prior to measurement. Ambient temperature of unit per thermostat stated 46F. Unit's lid propped open even during non active food preparation. [CA]: Potentially Hazardous Food (PHFs) shall be cold held at 41F or below at all times. [SA]: PHFs were relocated to walk in cooler to cool down.

Prep line unit's ambient temperature (located nearest to walk in cooler) found at 46F. [CA]: All cooling units shall be able to cold hold PHFs at 41F or below. Discontinue use of unit for PHFs until it is properly working.

1. Greater than 1/4 of an inch gap below exterior back door. [CA]: Close all gaps greater than 1/4 of an inch to prevent entry of vermin. 2. Employee's coffee beverage with no lid stored on top of prep line cooler next to prep sink. [CA]: Ensure employee food/beverage are stored away from food and food contact surfaces. Ensure employees are not eating and drinking at food preparation areas. [COS]: Employee relocated coffee.

1. Accumulation of debris on the slice machine. [CA]: Disassemble, clean, and sanitize slice machine between uses, every 4 hours, or as often as necessary to prevent the accumulation of food residues. 2. Accumulation of light brown residue on the interior surface of ice machine next to mop sink. [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. 3. Plastic containers of lemon stored in the ice container of soda beverage machine. Staff stated ice is used for consumption. [CA]: Discontinue storing containers in direct contact with ice/food. Maintain food clean.

Missing testing method for Chlorine sanitizer for dish machine. [CA]: Provide testing method for Chlorine sanitizer. Ensure 50 ppm of Chlorine sanitizer is maintained at dish machine or 100 PPM of Chlorine sanitizer for manual ware-washing/sanitizing at all times.

*REPEAT VIOLATION* 1. Missing Food Safety Manager Certificate. [CA]: Provide proof of a valid food safety manager certification. Food facilities that prepare, handle, or serve non-prepackaged Potentially Hazardous Food shall have a valid food safety manager certificate available on site for review at all times. 2. Missing food handler training for all employees. [CA]: All employees that handle open food or food contact surfaces shall obtain valid Food Handler Cards within 30 days of employment. Food Handler Cards shall be maintained on site and available for review at all times.

Raw ground beef at the reach in near back door measured between 47F - 51F. Per Staff, food item has been in the unit greater than 4 hours. [CA]: Potentially Hazardous Food (PHFs) shall be cold held at 41F or below at all times. [COS]: PHF was voluntarily discarded by staff.

Paper towel dispenser and soap mounted at/near prep sink. Per PIC and employees, they use the prep sink for hand washing and for washing produce. [CA]: Discontinue use of prep sink as hand sink. Clean and sanitize prep sink. Employees may use existing 2 compartment sink (first compartment) as hand sink. Remodeling of facility and/or a change of ownership may subject facility to install a hand sink.

In walk in cooler, cooked pasta measured at 92F. Pasta stored in metal container completely sealed with saran wrap. Staff stated pasta started cooling approximately 30 minutes prior to measurement. [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). Use shallow metal pans (no more than 2 inches for solid foods and no more than 4 inches for liquids), smaller portions, ice paddles and ice baths to assist with rapid cooling. When placing food in the refrigerator to cool, containers should be loosely covered or uncovered if protected from overhead contamination, to facilitate heat transfer from the surface of the food. [COS]: Saran wrap was removed from the container.