JB'S DELI

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FACILITIES UNABLE TO MAINTAIN ADEQUATE TEMPERATURES. BASEMENT COOLER FOUND AT 47.7F WITH CREAM CHEESE AT 44.6F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 40F OR BELOW, CDPH CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. CRITICAL VIOLATION 7-38-005(A).

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: 57 POUNDS OF CREAM CHEESE FOUND HELD AT THE IMPROPER TEMPERATURE OF 44.6F IN THE ABOVE MENTIONED COOLER. MANAGEMENT STATES THE ESTIMATED VALUE TO BE $75.00. ALL DISCARDED. INSTRUCTED TO HOLD ALL POTENTIALLY HAZARDOUS FOODS COLD FOODS AT 40F OR BELOW.CRITICAL VIOLATION 7-38-005(A).

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: NO PAPER TOWELS AT THE KITCHEN PREP EXPOSED HAND WASHING SINK AND TOWELS UNABLE TO DISPENSE FROM THE AUTOMATIC DISPENSER IN THE EMPLOYEE WASHROOM. MANAGEMENT PROVIDED DURING INSPECTION. INSTRUCTED TO PROVIDE PAPER TOWELS AT ALL TIMES. CRITICAL VIOLATION 7-38-030.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS FROM #1976671 ON 12-7-16 NOT CORRECTED. #30- ALL PREPACKAGED ITEMS INCLUDING FLAVORED CREAM CHEESES, SALADS, DESSERTS, ANY PREPARED FOOD ITEMS NEED A LABEL INDICATING THE NAME OF PRODUCT, THE INGREDIENTS OF THE PRODUCT, THE NAME OF STORE ADDRESS OF STORE. #36- OBSERVED LIGHT BURNT OUT IN REACH IN REFRIGERATOR IN BASEMENT AT BOTTOM OF THE STAIRS. REPLACE BULB AND MAINTAIN ADEQUATE LIGHTING. OBSERVED NO LIGHT SHIELD COVER ON LIGHT IN WALK IN COOLER LOCATED OUTSIDE REAR EXIT DOOR OF PHARMACY. INSTALL AND MAINTAIN. SERIOUS VIOLATION 7-42-090.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: TABLE TOP CAN OPENER FOUND WITH ENCRUSTED FOOD DEBRIS. MUST CLEAN AFTER EACH USE. INTERIOR OF THE BASEMENT TALL REACH-IN FREEZER DIRTY WITH EXCESSIVE ICE BUILD UP. MUST CLEAN AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS THROUGHOUT BOTH SIDES OF THE PREP AREAS WITH DIRT AND DEBRIS. MUST CLEAN AND MAINTAIN. MISSING FLOOR TILES IN THE HALLWAY AT THE CUSTOMER WASHROOM. MUST REPLACE.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: LIGHT SHIELDS MUST BE PROVIDED THROUGHOUT THE BASEMENT DRY FOOD, TO GO FOOD CONTAINER STORAGE AND ABOVE ALL BASEMENT FREEZERS AND COOLERS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: BROKEN VENTILATION COVER INSIDE THE WALK-IN COOLER. MUST REPLACE. CUSTOMER WASHROOM FOUND NOT MAINTAINED. DIRTY TOILET. MUST CLEAN AND MAINTAIN.

LINEN: CLEAN AND SOILED PROPERLY STORED - Comments: SOILED LINEN FOUND IMPROPERLY STORED HANGING INTO SANITIZING COMPARTMENT OF THE THREE COMPARTMENT SINK. MUST PROPERLY STORE DIRTY LINENS.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE INTERNAL THERMOMETERS FOR ALL COOLERS AND FREEZERS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ALL STORED ITEMS THROUGHOUT STORAGE CLOSET ADJACENT TO THE DINING ROOM MUST BE STORED ORGANIZED AND ELEVATED FROM THE FLOORS 6" OR ABOVE.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ALL PREPACKAGED ITEMS INCLUDING FLOVORED CREAM CHEESES, SALADS, DESSERTS, ANY PREPARRED FOOD ITEMS NEED A LABEL INDICATING THE NAME OF PRODUCT, THE INGREDIENTS OF THE PRODUCT, THE NAME OF STORE ADDRESS OF STORE.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED LIGHT BURNT OUT IN REACH IN REFIRGERATOR IN BASEMENT AT BOTTOM OF THE STAIRS. REPLACE BULB AND MAINTAIN ADEQUATE LIGHTING. OBSERVED NO LIGHT SHEILD COVER ON LIGHT IN WAK IN COOLER LOCATED OUTSIDE REAR EXIT DOOR OF PHARMACY. INSTALL AND MAINTAIN

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED REACH IN COOLER/COLD HOLD UNIT LOCATED IN SADWICH PREP AREA ON WEST END OF SERVICE AREA AT 50.2F. COOLER/COLD HOLD UNIT CONTAINED POTENTIALLY HAZARDOUS FOOD INCLUDING CHEESE AND EGGS. CRITICAL VIOLATION CRITICAL VIOLAITON 7-38-005 (A)

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPRATURE: 3LBS OF SLICED TOMATOES AT 53.7F VALUED AT $5, 5LBS OF ASSORTED SLICED CHEESES AT 52.6F VALUED AT $10, OBSERVED HARD BOILED EGGS OUT OF SHELL AT 51.6F VALUED AT $3, OBSERVED 2 DOZEN RAW EGGS AT 51.6F VALUED $5, OBSERVED 1 LB OF SOUR CREAM AT 51.7F VALUED AT $2, OBSERVED COOKED BEANS AT 51.7F VALUED AT $2. ALL FOOD WAS VOLUNTARILY DISCARDED AND DESTROYED. CRITICAL VIOLATION 7-38-005 (A)

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ALL PREPACKAGED ITEMS INCLUDING FLOVORED CREAM CHEESES, SALADS, DESSERTS, ANY PREPARRED FOOD ITEMS NEED A LABEL INDICATING THE NAME OF PRODUCT, THE INGREDIENTS OF THE PRODUCT, THE NAME OF STORE ADDRESS OF STORE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED DETAILED CLEANING NEEDED OF ALL REFIRGERATION UNITS AND FREEZER UNITS IN BASEMENT AND 1 ST FLOOR STORAGE AREA. CLEAN INTERIOR AND EXTERIOR HANDLES THOROUGHLY. MAINTAIN ALL COOLERS IN A CLEAN AND SANITIARY CONDITION.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED FLOORS UNCLEAN UNDER 3 COMPARTMENT SINK. OBSERVED FLOORS UNCLEAN UNDER AND BEHIND ALL COOLERS INCLUDING LARGE DISPLAY COOLERS. OBSERVED FLOORS IN BASEMENT UNCLEAN. CLEAN AND MAINTAIN ALL FLOORS. OBSERVED STAIRS LEADING TO BASEMENT MADE OF RAW WOOD. PAINT OR SEAL SO THAT STAIRS ARE SMOOTH AND EASILY CLEANABLE.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED LIGHT BURNT OUT IN REACH IN REFIRGERATOR IN BASEMENT AT BOTTOM OF THE STAIRS. REPLACE BULB AND MAINTAIN ADEQUATE LIGHTING. OBSERVED NO LIGHT SHEILD COVER ON LIGHT IN WAK IN COOLER LOCATED OUTSIDE REAR EXIT DOOR OF PHARMACY. INSTALL AND MAINTAIN

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: OBSERVED NO THERMOMETER IN REACH IN REFRIGERATOR IN 1 ST FLOOR STORAGE ROOM. INSTALL AND MAINTAIN. OBSERVED THERMOMETERS NEEDED IN ALL UNITS IN BASEMENT.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED REAR BASEMENT WITH CLUTTER. ALL ITEMS NEED TO BE STORED IN A WAY THAT GIVES PEST CONTROL COMPLETE ACCESS. GET RID OF ANY UNECESSARY ITEMS AND MAINTAIN. STORE ALL ITEMS 6 INCHES OFF FLOOR AND 6 INCHES AWAY FROM WALL.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED FOOD MANAGER ON SITE WHILE PREPARING AND SERVING POTENTIALLY HAZARDOUS FOODS SUCH AS CHICKEN SOUP, CHILI, TYRKEY SANDWICH, HAM/CHESSE SANDWICH,MEATBALLS, TUNA SALAD ETC. SERIOUS VIOLATION 7-38-012. INSTRUCTED MANAGER THAT CERTIFIED FOOD MANAGER MUST BE ON SITE WHILE PREPARING AND SERVING POTENTIALLY HAZARDOUS FOOD. ONE CITY OF CHICAGO CERTIFICATE POSTED ON THE WALL BUT THE SAID PERSON IS NOT ON SITE.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL ALL BAGS OF BAGELS AND CROUTONS FOR SALE. PROVIDE COMPANY'NAME NAME, ADDRESS, NAME OF THE PRODUCT AND INGREDIENTS AND ALLERGEN.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: ALL CLEAN UTENSILS POTS,PANS, FOOD CONTAINERS, TRAYS, MUST BE STORED UPSIDE DOWN/INVERTED TO PREVENT DUST ACCUMULATION AND POSSIBLE CONTAMINATION.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN IN DETAIL THE BOTTON SHELVE OF THE REACH IN FREEZER AND REACH IN COOLER IN THE BASEMENT AND STORAGE ROOM IN THE IST FLOOR AND MAINTAIN. CLEAN THE FAN GUARD OF THE ONE DOOR REACH IN COOLER IN THE FRONT SERVING AREA(WITH DUST ACCUMULATED) AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN THE FLOOR ALONG THE WALL BASE ALL CORNER IN THE DELI AREA UNDER THE PREP TABLE AND COOLERS AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALL VENT COVER IN THE WASHROOM BY THE PHARMACY, WITH DUST ACCUMULATED. MUST CLEAN REMOVE DUST AND MAINTAIN.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: ALL EMPLOYEES PREPARING AND COOKING FOODS MUST WEAR HAIR RESTRAINT TO CONFINE THE HAIR.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURES. FOUND TWO END PIECES OF BEEF IN THE HOT HOLDING UNIT AT 123.5F AND 128.0F. FOUND BEEF THAT WAS PREVIOUSLY STORED IN THE SAME HOT-HOLDING UNIT MENTIONED ABOVE EARLIER IN THE DAY, PUT THROUGH THE GRINDER AND STORED IN A CONTAINER IN THE REFRIGERATOR AT 75.8F. THE HOT HOLDING UNIT WAS SET TO 2 ON THE DIAL AT TIME OF INSPECTION, THE MANAGER TURNED UP THE DIAL TO 5 AFTER MEAT WAS OBSERVED OUT OF TEMPERATURE; AFTER DIAL WAS TURNED UP TO 5 THE WATER TEMPERATURE IN THE HOT-HOLDING UNIT WAS AT 168F BY MY THERMOMETER. MANAGEMENT VOLUNTARILY DISCARDED 10# OF BEEF WORTH $70. CRITICAL VIOLATION 7-38-005A

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED MOLD IN THE 3-COMPARTMENT SINK LOCATED IN THE BASEMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN AND MAINTAIN THE REFRIGERATOR/FREEZER UNIT IN THE BASEMENT TO REMOVE MOLD AND FOOD SPLATTER.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED A CIRCULAR HOLE IN THE BASEBOARD BEHIND THE PHARMACY THAT WAS USED FOR SOMETHING IN THE PAST BUT IS NO LONGER BEING UTILIZED. INSTRUCTED TO SEAL THE HOLE TO PREVENT A HARBORAGE AREA FOR PESTS. OBSERVED A GAP BETWEEN THE WALL AND FLOOR ON THE EAST SIDE WALL IN THE BASEMENT. INSTRUCTED TO INSTALL A BASEBOARD TO SEAL THE GAP.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES OUT ON THE PREP TABLE AND INSIDE THE REFRIGERATOR. OBSERVED CORNED BEEF AT 64.7F, CONTAINER OF CHIPOTLE MAYO AT 63.9F, 2 DOZEN EGGS AT 62.9F, AND A CONTAINER OF SAUERKRAUT AT 55.7F OUT ON THE PREP TABLE. OBSERVED A LARGE CONTAINER OF TUNA STORED INSIDE THE REFRIGERATOR AT 49.7F. MANAGEMENT VOLUNTARILY DISCARDED 7# OF FOOD WORTH $45. CRITICAL VIOLATION 7-38-005A

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED MOLD IN THE 3-COMPARTMENT SINK LOCATED IN THE BASEMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN AND MAINTAIN THE REFRIGERATOR/FREEZER UNIT IN THE BASEMENT TO REMOVE MOLD AND FOOD SPLATTER.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED A GAP BETWEEN THE WALL AND FLOOR ON THE EAST SIDE WALL IN THE BASEMENT. INSTRUCTED TO INSTALL A BASEBOARD TO SEAL THE GAP.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED A CIRCULAR HOLE IN THE BASEBOARD BEHIND THE PHARMACY THAT WAS USED FOR SOMETHING IN THE PAST BUT IS NO LONGER BEING UTILIZED. INSTRUCTED TO SEAL THE HOLE TO PREVENT A HARBORAGE AREA FOR PESTS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: : NO EXPOSED HAND SINK IS INSTALLED AT SECOND PREP AREA. NO FOOD IS PREPARED AT PRESENT TIME.INSTRUCTED TO INSTALL AN EXPOSED HAND SINK UNDER CITY PLUMBING CODE WITH SOAP AND PAPER TOWELS/HANDRYING DEVICE OR RELOCATE PANINI MACHINE,SOUP HOT HOLDER. ETC.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: NO THERMOMETER INSIDE THE WHITE REACH-IN COOLER IN BASEMENT AREA,AT WEST WALL.INSTRUCTED TO PROVIDE

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: SPLIT PEAS SOUP STORED ON TOP THE PREP TABLE AT TEMP OF 54.4F TO 54.5F,LABEL OF WHEN FOOD WAS COOKED WAS PROVIDED WITH PRODUCT 6-9-14; CHICKEN BROTH INSIDE THE WARMER UNIT AT TEMP OF 90.4F.OWNER DISCARDED TEMPERATURE ABUSED FOOD.POUNDS 8.5,VALUE 10.00.COLD FOOD MUST MAINTAIN TEMP 40F AND BELOW. COLD FOOD MUST BE REHEATED AT TEMP OF 165F AND ABOVE PRIOR TO PUT IT IN THE WARMER / HOT HOLDING UNIT. CRITICAL VIOLATION:7-38-005(A)

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: POOR HYGIENIC PRACTICES.OBSERVED EMPLOYEE HANDLING CASH AND REGISTER, TOUCHING NON-FOOD ITEMS:FAUCET ,COUNTER TOP,THAN PUT ON GLOVES AND HANDLED READY TO EAT FOOD: SANDWICHES FOR CUSTOMER,WITHOUT WASHING HANDS.INFORMATION GIVEN ON HAND WASHING:MUST WAS HANDS PRIOR TO PUT ON FOOD GLOVES. CRITICAL VIOLATION:7-38-020

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: WE OBSERVED OVER 30 MICE DROPPINGS ON PREMISES IN DIFFERENT LOCATIONS OF FIRST FLOOR: UNDER PREP COUNTER ON SHELF AND ON TOP FOOD CONTAINER;IN REAR FOOD STORAGE AREA,AND PHARMACY SIDE UNDER AND ALONG BASEBOARD WALLS,ALSO BEHIND THE POP REACH-IN COOLER IN DINING AREA.INSTRUCTED TO CLEAN AND SANITIZE AREA MENTIONED. SERIOUS VIOLATION:7-38-020

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NO EXPOSED HAND SINK IS INSTALLED AT SECOND PREP AREA. NO FOOD IS PREPARED AT PRESENT TIME.INSTRUCTED TO INSTALL AN EXPOSED HAND SINK UNDER CITY PLUMBING CODE WITH SOAP AND PAPER TOWELS/HANDRYING DEVICE OR RELOCATE PANINI MACHINE,SOUP HOT HOLDER. ETC.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: NO THERMOMETER INSIDE THE WHITE REACH-IN COOLER IN BASEMENT AREA,AT WEST WALL.INSTRUCTED TO PROVIDE

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:TUNA AT TEMP OF 47,3F; WHITE CREAMY FISH AT TEMP OF 47.8F; CREAM CHEESE WITH CHIVES AT TEMP OF 45.5F TO 46.7F; WHITE FISH AT TEMP OF 46.7F TO 48.3F. SALMON AT TEMP OF 49.6F TO 51.5F. FISH PATTIES AT TEMP OF 46.9F;PLAIN CREAM CHEESE IN CONTAINERS AT TEMP OF 48.7F. ALL FOOD WAS STORED INSIDE THE DISPLAY CASE,WHICH MAINTAINED TEMP OF 42.1F. NO TIME/ TEMPERATURE LOGS AVAILABLE AT PRESENT TIME. MANAGER DISCARDED AND DENATURED TEMPERATURE ABUSED FOOD.POUNDS 18, VALUE $110.CRITICAL VIOLATION:7-38-005(A)

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NO HANDLE AT LID OF THE DISPLAY PREP COOLER ACROSS FROM EXPOSED HAND SINK.INSTRUCTED TO PROVIDE

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: FOOD STAINS AND FOOD DEBRIS ON WALL BESIDE THE DISPLAY PREP COOLER,ALSO ON PIPE AT SAME AREA. INSTRUCTED TO CLEAN AND MAINTAIN AREA

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NO EXPOSED HAND SINK IS INSTALLED AT SECOND PREP AREA. NO FOOD IS PREPARED AT PRESENT TIME.INSTRUCTED TO INSTALL AN EXPOSED HAND SINK UNDER CITY PLUMBING CODE WITH SOAP AND PAPER TOWELS/HANDRYING DEVICE OR RELOCATE PANINI MACHINE,SOUP HOT HOLDER. ETC.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: NO THERMOMETER INSIDE THE WHITE REACH-IN COOLER IN BASEMENT AREA,AT WEST WALL.INSTRUCTED TO PROVIDE

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED SANDWICH CUTTING BOARD WITH DEEP PITS ON SURFACE . MUST REPLACE OR REPAIR DAMAGED CUTTING BOARD ALSO MUST PROVIDE ADDITIONAL STOPPERS (X2) FOR 3-COMPARTMENT SINK.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED FOOD BUILD UP INSIDE PREP REACH IN COOLER DOOR RAILS. MUST CLEAN AND MAINTAIN EQUIPMENT.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED DIRT AND FOOD BUILD UP ON FLOOR/ALONG WALLS AT PREP AREA UNDER AND AROUND TABLES, COOLERS AND COOKING EQUIPMENT. MUST DETAIL CLEAN FLOOR AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: WASHROOM HANDWASH BOWL PIPE DRAINING SLOWLY (OUTSIDE OF PHARMACY). MUST REPAIR AND MAINTAIN SINK.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST CALIBRATE METAL STEM THERMOMETER FOR FOOD HANDLERS AND PROVIDE WORKING THERMOMETERS FOR ALL COOLERS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED PREMISES USING PLASTIC CRATES TO ELEVATE SODA OFF FLOOR IN BASEMENT AND TO ELEVATE ITEMS IN STORAGE ROOM. MUST REMOVE PLASTIC CRATES AND PROVIDE ADDITIONAL SHELVES, MUST BE ABLE TO CLEAN FLOOR UNDER AND AROUND ALL ITEMS.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: All employees shall be required to use effective hair restraints to confine hair. MUST PROVIDE HAIR RESTRAINTS FOR ALL FOOD HANDLERS.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED A PREP COOLER WITH AN AIR TEMPERATURE OF 44F. THE UNIT WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS EGGS, CHEESE, AND MILK. UNIT WAS TAGGED HELD FOR INSPECTION. MUST MAINTAIN THE COOLER BELOW 40F. CRITICAL VIOLATION 7-38-005A.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE PREP COOLERS. OBSERVED EGGS AT 60F, MILK AT 44.9F, CREAM CHEESE AT 65F, SOUR CREAM AT 46.7F, SLICED CHEESES AT 46F, COLESLAW AT 48F, POTATO SALAD AT 66F, HALF AND HALF AT 50.9F, HAM AT 48.2F. MANAGEMENT VOLUNTARILY DISCARDED 30# OF FOOD WORTH $200. CRITICAL VIOLATION 7-38-005A.

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS - Comments: One copy of the Food Inspection Report Summary must be displayed and visible to all customers. NO INSPECTION REPORT SUMMARY WAS POSTED IN THE ESTABLISHMENT. MANAGEMENT WAS GIVEN A COPY OF TODAY'S INSPECTION REPORT SUMMARY AND WAS INSTRUCTED TO POST IT IN VIEW OF ALL CUSTOMERS. SERIOUS VIOLATION 7-42-010B.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS FROM REPORT #462725 ON 11/19/10 NOT CORRECTED: 33/01 - All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE INTERIOR OF THE MICROWAVE, INTERIOR OF BASEMENT FREEZER/REFRIGERATOR. 40/01 - All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. NO THERMOMETER WAS OBSERVED IN THE BASEMENT REFRIGERATOR. MUST PROVIDE. SERIOUS VIOLATION 7-42-090.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. OBSERVED KNIVES STORED IN BETWEEN THE DELI COOLER AND PREP COOLER. MUST STORE KNIVES IN THE KNIFE RACK. DEFROST THE STANDUP 1 DOOR FREEZER IN THE BASEMENT.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: All employees shall be required to use effective hair restraints to confine hair. ALL FOOD HANDLING EMPLOYEES NEED A HAIR RESTRAINT.