CRUST DELI

Sliced tomatoes measured 60F, sliced cheese measured 59F, and two containers of chipotle sauces measured 67F while maintained on the counter at the sandwich making station. Containers did not bear any labels. Per the manager, items are intended to be subjected to time as a public health control, and the usual standard operating procedure is to label them with two hour intervals; If items are not used within 2 hours, they are to be discarded. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours (or less), and written procedures shall be readily available for review. [COS] PHF's maintained out of temperature control properly labeled with two hour intervals.

Internal, circular dial thermometer placed inside the two-door upright cooler at the back of the dishwashing area is inaccurate by greater than 10F. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

Wall-mounted soap dispenser at the hand sink adjacent to the prep sink in the back kitchen area observed to be inoperable. Per the manager, the soap dispenser has been having issues and may require a battery replacement. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [COS] Manager repaired the soap dispenser.

Employee keys stored directly over a clean cutting board on the storage racks directly across from the three compartment sink. Employee jacket stored in direct contact with single-use containers. Employee hat stored over clean utensils. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Ensure that employees utilize the storage lockers present for the storage of personal belongings.

Numerous potentially hazardous foods including turkey, beef, pepperoni, and pastrami measured between 44F and 46F while maintained in the two-door upright cooler at the back of the dishwashing area. Ambient of the unit measured 45F via probe. Per staff, the elevated temperature is likely owing to the continuous opening and closing of the unit. After leaving the unit closed for 10 minutes, ambient measured 41F. *Note: circular dial thermometer maintained inside the unit is inaccurate; thermometer read 19F Temperature logs observed on a clipboard to the right of the unit. Ensure that employees are reading from an internal thermometer, as opposed to the digital display on the unit. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. Ensure that refrigeration units are capable of maintaining at 41F or below at all times that the facility is in operation.

One food handler card has expired. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

Refrigeration glass deli case at front service area measured at 45F. [CA] Ensure unit can maintain potentially hazardous food 41F and below. Recommend to set temperature between 32-35F.

Observed trash can in front of hand sink. [CA] Keep hand sink accessible at all times.

Measured sliced pastrami and other deli meats in glass case at front service area between 47-48F. [CA] Maintain potentially hazardous food 41F and below. Per manager all sliced meat is discarded at end of day 3:45p ( within 4 hours)

Hand wash sink near dry storage is obstructed by stored items. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.

Pre-packaged salads in self service refrigerator lack proper labeling. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.

Home type pest control found in storage area. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.