S T Deli

*10 Chlorine sanitizer concentration, minimum temp.

Sanitizer bucket too high; check concentration every fill.

*45 Drying Mops-air dry

Store mop inverted too air dry.

*37 Storing the food where it is not exposed to splash, dust, or other contamination

protect food from splash- need splash guard move paper towel holder over hand sink so it does not drip onto food

*24 Food Label- manufacture/packer/distrubtor name

provide manufacturing license

*14 When to wash hands before donning new gloves

wash hands before donning new gloves

*35 Hair Restraints effective

cover hair

*42 Dirty nonfood contact surfaces

clean coolers, freezers, gaskets

*22 Accredited food handler certificate - 60 days

provide food handler cards

*47 Conditions of Permit-in use of food equipment

provide sign about inspection report

*10 Clean Sight and Touch

Clean ice machine

*36 Cloths in-use for wiping between uses stored

Store wipe cloths in bucket between use.

*02 Cold Hold (41øF/45øF or below)

keep all cabages, carrots, grill onion, onion in the coolers

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

observed raw eggs store together with the produce

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

Provide date marking for all foods in the coolers

*32 Damaged Equipment

fix the damaged handle of RIF

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

Observed eggs stored over ready-to-eat food items.

*32 Equipment & Utensils withstand repeated warewashin

Do not use cardboard or foil as a shelf liner.

*42 Floors/walls/ceiling/nonfood dirty

Clean the floor under equipment.

*03 Food products not maintained at 135øF or above

*02 Cold Hold (41øF/45øF or below)

*10 Clean Sight and Touch

Clean Interior of ice machine

*20 Grease Trap Tickets

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

eating food in food prep area.

*36 Cloths in-use for wiping between uses stored

store sanitizer clothes in sanitizer between use.

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

store equipment 6'' or higher off floor.

*24 Food packaged in a establishment, shall be labeled as specified in law

label business on self service items (fruit).

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

discard expired food products (apple juice).

*29 Food thermometers provided and accessible

freezer in back missing thermometer.

*47 Other Violations

last inspection report available.

*43 Light bulbs, light shields provided

lights in food prep area require light shield.

*45 First Aid

require first aid kit and bodily fluid clean up instructions.

*46 Physical Facilities Premises

eggs next to handwash station with no splash guard (eggs cracked open)

*42 Dirty nonfood contact surfaces

Clean/remove ice build up in freezer.

*40 Reuse of single service articles

*47 Handwashing signage

*39 Keep utensils handles upright or protected

*29 Sanitizing solutions, testing devices

chlorine test strips needed

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

containers of sugar stored on the floor of the food prep area; needs to be six inches off the floor

*03 Food products not maintained at 135øF or above

chicken breast patty measured at 135 degrees F.

*20 Grease Trap Tickets

need current grease trap tickets on site; most recent is from 10/23/17

*14 When to wash hands before donning new gloves

*22 Handlers-Certificate Not On Site

one employee was not able to provide a valid food handler certificate.

*10 Equipment and Utensils Cleaning-contamination

clean the inside of the ice machine thoroughly

*20 Grease Trap Tickets

current, every three months, grease trap invoices needed on site.

*24 Food Label- manufacture/packer/distrubtor name

*36 Cloths in-use for wiping between uses stored

*22 Handlers-Certificate Not On Site

*24 Food Labeling- with common name of the food

*22 Handlers-Certificate Not On Site

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