Dave's Deli

*02 Cold Hold (41øF/45øF or below)

Pico 58F.

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

raw chicken above raw beef.

*10 Clean Sight and Touch

clean ice machine/microwave.

*21 RFSM - Not On Site

Register RFSM and post.

*31 An automatic handwashing facility shall be installed in accordance with manufacturer's instructi

leaky hand wash sink.

*45 Premises shall be maintained in good repair

repair hole in wall behind ice machine.

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

separate personal food/drink.

*36 Cloths in-use for wiping between uses stored

store all wiping cloth in sanitizer.

*39 Store all equipment & utensil covered or inverted

invert serving pans to store.

*40 Reuse of single service articles

reuse of single use item.

*32 Maintain in Good Repair

repair gaskets on coolers.

*42 Nonfood-contact surfaces material

Cardboard lined shelves

*32 Floor-mounted equip. sealed or elevated on 6'' legs

*21 RFSM - Not On Site

*47 RFSM Certificate - Not Display

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

Freezer

*02 Cold Hold (41øF/45øF or below)

Pico de gallo held at 57.6 degrees

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

Expired silk 10-05-2018 (COS)

*20 Grease Trap Tickets

*35 Hair Restraints effective

Beard nets missing

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

Raw chicken stored over ready to eat foods (COS)

*19 One Inch Air Gap

Ice maker in need of an air gap sink with the hose is hanging below the siphonage line of the sink

*02 Cold Hold (41øF/45øF or below)

Sandwich meat at 45.7 degrees

*42 Nonfood-contact surfaces material

Cardboard liners on shelves

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

*22 Handlers-Certificate Not On Site

*21 RFSM - Not On Site

*47 RFSM Certificate - Not Display

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

Raw fish stored over RTE cheese in the WIR

*21 RFSM - Not On Site

*47 RFSM Certificate - Not Display

*31 Handwashing lavatory - accessible

Coffee

*35 Hair Restraints effective

*10 After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in an expos

*25 HACCP-Critical limits of each CCP

Sushi rice requires a HACCP plan

*43 Light bulbs, light shields provided

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

*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;

Thawed without running water

*19 Backflow prevention device - air gap

Two compartment sink the spray hose is hanging below the flood level rim of the sink

*02 Cold Hold (41øF/45øF or below)

sliced ham and beef measured at 57 degrees F

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

date mark all sliced vegetables and meats in the walk in cooler with a date of preparation and a use by date.

*27 Cooling, heating, and holding capacities. Equipment

cooler set above 41 degrees F and the warmer set below 135 degrees F

*28 Do not exceed manuf. use by date

gallon of milk with a use by date of 5/4/17

*03 Food products not maintained at 135øF or above

slice of pizza measured at 103 degrees F

*03 Food products not maintained at 135øF or above

slice of pizza at 103 degrees F

*29 Food thermometers provided and accessible

thermometers provided at all coolers

*10 Equipment and Utensils Cleaning-contamination

clean ice machine

*19 One Inch Air Gap

needed at the hand wash sink in the front area

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

raw fish and chicken stored adjacent to cooked and ready to eat food

*22 Handlers-Certificate Not On Site

all employees that deal directly with food preparation must obtain a valid food handler card.