FOOD MAXX STORE #491 - DELI

A couple of wet/soiled wiping cloths were stored on the rooms where the chicken area roasted. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).

Heavy grease, oil, and food residue accumulation is observed on the floor below the cooking equipment. [CA] Conduct thorough regular cleaning on the floor area.

There is a water leak from one of the handwash stations located in the grocery area and from the faucets of the janitorial sink. [CA] Please repair the leaks immediately.

A couple of wet/soiled wiping cloths were stored on the rooms where the chicken area roasted. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).

There is a heavy stain on the janitorial sink. The wet mops were also left inside the wet mop bucket. [CA] Conduct a thorough cleaning of the janitorial sink and hang all wet mops on the janitorial area's mop hanger.

There is a heavy dust accumulation on the guards of the meat department's compressor. [CA] Keep the meat department's preparation area pristine all the time.

One of the light lamb on the back hot-case is not working. [CA] Replace the non-working lamp immediately.

There is not a food safety manager certified person in the facility. [CA] Someone from the facility must take a food safety certificate class within two months and keep a copy of the certificate on file. Food Safety Manager certificate class may be taken on the following websites: 1. Premier Food Safety: https://www.premierfoodsafety.com/food-manager-certification/california\ 2. Learn 2 Serve: https://www.360training.com/learn2serve/food-safety-manager/California 3. Serve Safe Manager: https://www.servsafe.com/ServSafe-Manager

A couple of wet/soiled wiping cloths were stored on the rooms where the chicken area roasted. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).

Rotisserie chicken stored on the hot holding case were measured between 128 °F and 160 oF. The Deli manager said the chicken were cooked an hour ago. [CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced tomatoes shall always be held at 41°F or below or at 135°F or above. If these food products are going to be stored at room temperature, time/temperature logs must be properly used which indicate the time the food product was taken from the safe temperature zone, and the time the food products shall be discarded. The manager pooled the products to rapid chill them (SA).

Repeated violation: Repeated violation: There is not a food safety manager certified person in the facility. [CA] Someone from the facility must take a food safety certificate class within two months and keep copy of the certificate on file. Food Safety Manager certificate class may be taken on the following websites: 1. Premier Food Safety: https://www.premierfoodsafety.com/food-manager-certification/california\ 2. Learn 2 Serve: https://www.360training.com/learn2serve/food-safety-manager/California 3. Serve Safe Manager: https://www.servsafe.com/ServSafe-Manager

Repeated violation: Repeated violation: Current Environmental Health permit was not posted on public view. [CA] The most current Environmental Health permit must be posted on public view at all the time.