Papa Market Deli

*02 Cold Hold (41øF/45øF or below)

LETTUCE 53*F STORED AT ROOM TEMPERATURE

*18 Toxic items storage adjacent to food/utensils

FLY HANGER STORED WITH FOOD ITEM

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

PERSONAL DRINK STORED ON PREP TABLE I

*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio

RAW BACON STORED NEXT TO RTE FOODS

*14 When to wash hands before donning new gloves

LACK OF HANDWASHING

*19 Hand sink water temperature below 110'F

HOT WATER <110*F WITHIN 20 SECS

*10 Clean Sight and Touch

CLEAN ALL

*45 Lockers to be used to store personal items

PHONE STORED ON PREP TABLE IN KITCHEN

*39 Cooking equipment free of encrusted grease

REMOVE ALL FROM EQUIPMENT

*47 Handwashing signage

PROVIDE

*02 Cold Hold (41øF/45øF or below)

RAW EGGS 62.1*F STORED ON PREP TABLE

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*36 Cloths in-use for wiping between uses stored

WIPING CLOTHES STORED ON PREP TABLE

*32 Package integrity

REMOVE ALL DENTED CANS

*37 Unpackaged food may not be stored in direct contact with undrained ice

DISCONTINUE USE OF IGLOO COOLER: UNDRAINED ICE STORED IN STANDING WATER

*10 Clean Sight and Touch

CLEAN ALL

*45 Lockers to be used to store personal items

PERSONAL ITEMS STORED WITH CUSTOMERS ITEMS

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

PROVIDE ON BODILY FLUID CLEAN UP

*24 Food Labeling- with common name of the food

*23 Does the establishment have sufficient capacity to meet peak hot water demands?

LACK OF HIT WATER ON DEMAND AT HAND SINK

*27 Cooling, heating, and holding capacities. Equipment

*45 Unnecessary articles prohibited

REMOVE ALL OUTSIDE OF ESTABLISHMENT: BBQ PITS AND ALL NON WORKING EQUIPMENT

*37 Unpackaged food may not be stored in direct contact with undrained ice

REMOVE ALL COOLER: OBSERVED UNDRAINED ICE WATER

*10 Clean Sight and Touch

CLEAN ALL

*18 Licensed pest control applicator only

OBSERVED HOT SHOT IN KITCHE

*12 PIC notify regulatory authority when a food employee is jaundiced or diagnosed with an illness

PROVIDE EMPLOYEE HEALTH POLICY

*47 Handwashing signage

*10 Clean Sight and Touch

CLEAN ALL

*23 Does the establishment have sufficient capacity to meet peak hot water demands?

AT HANDSINK IN KITCHEN

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

SINGLE SERVICE STORED ON FLOOR

*45 Unnecessary articles prohibited

REMOVE ALL

*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio

RAW EGGS STORED NEXT RTE FOODS

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

PREPPING IN 3 COMP SINK WITH DIRTY DISHES IN SINK

*28 Date marking for hard to date packaging

LACK OF DATE MARK FOR DELI MEAT

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN ALL

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

OBSERVED EMPLOYEE EATING IN KITCHEN

*21 RFSM - Not On Site

*22 Handlers-Certificate Not On Site

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*02 Cold Hold (41øF/45øF or below)

CHEESE 47*F, 47*F IN MAKE READY COOLER, PICKLES AT 68*F ON PREP TABLE

*12 PIC notify regulatory authority when a food employee is jaundiced or diagnosed with an illness

PROVIDE EMPLOYEE HEALTH POLICY

*14 When to wash hands before donning new gloves

LACK OF HAND WASHING

*14 When to wash hands between raw and RTE foods

LACK OF HANDWASHIING

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

SINGLE SERVICE STORED ON FLOOR

*10 Clean Sight and Touch

CLEAN ALL

*02 Untreated shell eggs need to be at 45§F or <

RAW EGGS STORED ON PREP TABLE AT 60.3*F

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*28 Date marking for hard to date packaging

PROVIDE FOR DELI MEAT

*32 Approved Food Contact Equip.

REMOVE FOIL LINING AND CARDBOARD FROM SHELVES

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

OBSERVED STORING IN CANS

*45 Lockers to be used to store personal items

PERSONAL ITEMS STORED IN PREP AREA

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

RAW CHICKEN STORED ABOVE RTE FOODS STORED

*45 Premises:Cleaning, frequency and restrictions

*05 Rapidly reheat 165øF for hot holding

*22 Handlers-Certificate Not On Site

*29 Sanitizing solutions, testing devices

*42 Floors/walls/ceiling/nonfood dirty

clean floors near drains, dirt build up