ROUTINE INSPECTION
Note: Food safety manager certificate: Jose Rodriguez - 7/6/2027
6 reported violations
- K06: Adequate handwash facilities supplied, accessible
One of the handwash sinks located in the deli kitchen was clogged. [CA] Repair the sink to drain the gray water properly.
- K45: Floor, walls, ceilings: built,maintained, clean
There was excessive water accumulation on the floor area. There was some slime buildup on the shelves located in the deli kitchen area as well. [CA] Conduct a regular thorough cleaning of the floor below the shelves and keep the floor area neat and dry.
- K27: Food separated and protected
Some open bag food products were stored on the shelf in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers.
- K07: Proper hot and cold holding temperaturesCritical
Freshly boiled steak on a big pot was stored next to the stove below 130 oF. The chef said the steak stew was cooked an hour ago. [CA] All potentially hazardous foods like garlic in oil, cut melons, raw sprouts; cooked foods of plant origin; foods of animal origin and any other food capable of supporting the rapid and progressive growth of infectious or toxigenic microorganisms or the slower growth of Clostridium botulinum shall always be held at 41°F or below or at 135°F or above. If any of the potentially hazardous food products are going to be stored at room temperature, a proper time/temperature logs must be used which indicate the time taken out of the safe temperature and the time the food products shall be discarded. The chef reheated the stew and stored it on the steam table (COS). Roasted chicken and chicken wings stored on the upright oven and on the self-serve hot case were measured between 110 oF and 130 oF. The chef said the roasted chicken was cooked an hour ago while the wings were cooked more that two hours ago. [CA] All potentially hazardous foods like garlic in oil, cut melons, raw sprouts; cooked foods of plant origin; foods of animal origin and any other food capable of supporting the rapid and progressive growth of infectious or toxigenic microorganisms or the slower growth of Clostridium botulinum shall always be held at 41°F or below or at 135°F or above. If any of the potentially hazardous food products are going to be stored at room temperature, a proper time/temperature logs must be used which indicate the time taken out of the safe temperature and the time the food products shall be discarded. The chef reheated the roasted chicken while the wings were voluntarily condemned and destroyed (SA).
- K30: Food storage: food storage containers identified
Many food products on boxes were stored directly on the floor or on milk crate back in the storage area. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on an approved shelf or dunnage rack.
- K36: Equipment, utensils, linens: Proper storage and use
Some clean working utensils including the slicer were stored in unclean container/surface and milk crates [CA] All reusable utensils including the ice scoop must be stored on clean surface/container in between use.