Cindi's Deli & Bakery

*43 Light bulbs, light shields provided

replace light bulbs under vent hood

*39 Utensils, single serve items 6 inches off - floor

store utensils 6 inches off the floor ( to go containers)

*10 Chlorine sanitizer concentration, minimum temp.

Dishwasher temp is at 160 degrees F, and no sanitizer. Hand wash only in 3 compartment sink

*36 Cloths in-use for wiping between uses stored

store wet wiping cloths in sanitizer bucket

*42 Floors/walls/ceiling/nonfood dirty

clean floor throughout kitchen

*20 Grease Trap Tickets

Provide updated grease trap record (they should come every 90 days)

*36 Cloths in-use for wiping between uses stored

store wiping cloths in sanitizer bucket

*42 Floors/walls/ceiling/nonfood dirty

clean floor

*41 Food Labeling - Bulk Food w/ Card or Sign

label bulk containers

*37 Storing the food at least 15 cm (6 inches) above the floor

food has to be 6 inches off the ground

*14 Gloves single use

gloves has to be used properly and hand washing procedures needed for employees (picking up waffles and not changes gloves)

*39 Utensils, single serve items 6 inches off - floor

cups cant be on the floor (and trays)

*10 Chlorine sanitizer concentration, minimum temp.

Dishwasher needs to be at 180 or higher for rinse ( reading 160)

*47 Handwashing signage

provide hand washing sign in restroom

*28 Original cont. of RTE/PHF/Day1= day of opening

*32 Damaged Equipment

Damaged panel inside reach in cooler

*07 Food safe, good condition, unadulterated, and honestly presented

Dented can observed

*18 Toxic items labeling-non original container

*31 Handwashing lavatory - accessible

*36 Cloths in-use for wiping between uses stored

*37 Food, utensils & equip under other sources

Ice scoop handle in ice

*33 Mechanical warewashing, hot water sanitizing

*36 Cloths in-use for wiping between uses stored

*02 Cold Hold (41øF/45øF or below)

*29 Cold/hot hold unit thermometer easily viewable

*28 Date marking > 24 hrs,on site,temp 41F

*18 Toxic items labeling-non original container

*31 Handwashing lavatory - used for other purpose

Food containers in hand sink

*28 Date marking > 24 hrs,on site,temp 41F

*47 Handwashing signage

At bar sink

*33 Mech. warewash, hot water sanitizing, other machines

*36 Cloths in-use for wiping between uses stored

*22 Washing hands only at a designated hand sink

*31 No soap at handsink

*02 Cold Hold (41øF/45øF or below)

*36 Cloths in-use for wiping between uses stored

*33 Mechanical warewashing, hot water sanitizing

Maintain rinse temp at 180'F

*02 Cold Hold (41øF/45øF or below)

*20 Grease Trap Tickets

*03 Food products not maintained at 135øF or above

*36 Cloths in-use for wiping between uses stored

*18 Toxic items labeling-non original container

Provide common name of chemical

*31 No soap at handsink

*28 Date marking > 24 hrs,on site,temp 41F

*02 Cold Hold (41øF/45øF or below)

Maintain coleslaw at 41F or below

*28 Date marking > 24 hrs,on site,temp 41F

*09 Food protected cross contamination by preparing each type of food at different times or in separ

Observed employee cracking raw eggs and handling bread at the same time.

*33 Mechanical warewashing, hot water sanitizing

Not reaching 180F when sanitizing

*15 Contact RTE Products w/ Bare Hands

*36 Cloths in-use for wiping between uses stored

*27 Cooling, heating, and holding capacities. Equipment

because one of the doors is not securely attached, the fridge will not cool effectively...Measured at 48 degrees F; the phf was transferred immediately to a functioning cooler.

*02 Cold Hold (41øF/45øF or below)

chicken breast measured at 58 degrees F

*27 Cooling method, criteria - using ice bath

large container of spaghetti sauce(beef) sitting out on the table to cool.

*36 Cloths in-use for wiping between uses stored

cloth towel(absorbent material) stored underneath the cutting board.

*39 Keep utensils handles upright or protected

ice scoop stored inside the ice bin with the handle embedded in the ice

*03 Food products not maintained at 135øF or above

chicken sitting out at 95 degrees F

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

cooked beef tip soup stored adjacent to raw eggs on the bottom shelf inside the walk in cooler

*10 Hot water sanitizer surface temp. < 160'F

the hot water sanitizing machine is not reaching the required temperature of 160 degrees ; it cuts off at 156 degrees F.

*27 Cooling, heating, and holding capacities. Equipment

reach in cooler not cooling at the required setting of 41 degrees and below. Measured internal temperature is at 54 degrees F. The three milk containers were immediately discarded by the head chef.

*42 Dirty nonfood contact surfaces

dusty fan covers inside the walk in cooler

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

dust accumulation on the ceiling tiles in the food prep area

*39 Keep utensils handles upright or protected

ice scoop was laying flat on top of the ice. needs to be in an upright position with the handle upright to avoid contamination.

*18 Toxic items labeling-non original container

*10 Clean Sight and Touch

clean the inside of the microwave thoroughly

*37 Storing the food at least 15 cm (6 inches) above the floor

raw beef and ham stored on the floor inside the walk in cooler

*19 Hand sink water temperature below 110'F

hot water turned off at one of the hand washing sinks adjacent to the food prep area

*07 Food safe, good condition, unadulterated, and honestly presented

two heavily dented cans of applesauce and one dented can of Chicken of the Sea Salmon tuna fish

*43 Clean vent syst:Intake/exhaust air ducts

*35 Hair Restraints effective

beard guards needed

*03 Food products not maintained at 135øF or above

refried beans(out at room temperature) measured at 110 degrees F and spanish rice measured at 94 degrees F.

*14 When to wash hands as often as necessary during prep

*42 Floors/walls/ceiling/nonfood dirty

dust observed on the ceiling directly above the food prep area

*39 Keep utensils handles upright or protected

ice scoop in the ice machine

*40 Reuse of single service articles

*02 Cold Hold (41øF/45øF or below)

raw eggs measured at 58 degrees F

*42 Dirty nonfood contact surfaces

syrup residue observed on the cabinets and on the soda gun nozzles

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

aluminum foil stored adjacent to the hand wash sink-in direct exposure to water

*37 Storing the food at least 15 cm (6 inches) above the floor

*10 Equipment and Utensils Cleaning-contamination

clean the inside of the ice machine thoroughly-mold observed

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

raw eggs stored adjacent to ready to eat food items in the walk in cooler; raw salmon stored adjacent to watermelon inside the reach in cooler in the bakery area

*15 Bare hands contact with ready-to-eat foods

Handling lettuce bare handed

*02 Cold Hold (41øF/45øF or below)

Picante sauce open and held without refrigeration on the bottom shelf below the steam table Cole slaw at 48.8 degrees - top of the sandwich make up refrigerator

*03 Food products not maintained at 135øF or above

Grilled onions held on the counter at 109.8 degrees without a heat source Cream gravy held on the counter at 109.2 degrees without a heat source

*14 When to wash hands after handling soiled equip/utensil

*32 Equipment and Utensils Multiuse Materials durable

Paper bag used for storage of flour based items

*40 Reuse of single service articles

*35 Eating food, chewing gum, drinking beverages, or using tobacco

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

On the top of the point of usage refrigerator = raw shell eggs were stacked above the refrigeration line and into RTE pickle container rim

*40 Reuse of single service articles

*21 RFSM - Not On Site

*31 No soap at handsink

Move the soap dispenser to the hand sink that is next to the ice maker

*35 Eating food, chewing gum, drinking beverages, or using tobacco

Observed employee consuming coffee from an open cup

*19 One Inch Air Gap

Wait station (West Side)

*14 When to wash hands after handling soiled equip/utensil

*35 Hair Restraints effective