Karen's First Choice Deli Improves its Sanitary Rating

Basic - Employee personal items stored in or above a food preparation area./ cigarettes **Corrected On-Site**

Basic - Equipment in poor repair./ sand which line

Basic - Floor drains/drain covers heavily soiled./3 compartment sink

Basic - Hood filter missing from automatic fire suppression/exhaust system.

Basic - No conspicuously located ambient air temperature thermometer in holding unit./ reach in or refrigerator utilizing stem like

Basic - Objectionable odors in bathroom. **Repeat Violation**

Basic - Plumbing system in disrepair./hand wash sink in bar area-and bar area no longer in use but hand wash sink must be operable **Repeat Violation**

Basic - Wall soiled with accumulated grease, food debris, and/or dust./behind grill/under prep table

Intermediate - Microwave missing fan guard cover/splatter shield. **Repeat Violation**

Intermediate - Slicer blade around slicer soiled with old food debris.

Basic - Build-up of soil/debris on the floor under shelving./ bar area

Basic - Drain cover(s) missing./ hand wash sink in bar area

Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**

Basic - Equipment in poor repair./ sandwich line reach operator utilizing other means

Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping./took out to get cleNed

Basic - Floors not maintained smooth and durable./bar area

Basic - Grease accumulated on kitchen floor and/or under cooking equipment

Basic - Nonfood-contact equipment in poor repair./sandwich line cooler not being utilized at this time operator utilizing other means and ice machine

Basic - Objectionable odors in bathroom.

Basic - Plumbing system in disrepair./ hand wash sink in the bar area drain leaks

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.subs off grill re -educated Corrected On-Site** **Corrected On-Site**

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Re-educated **Corrected On-Site**

Intermediate - Microwave missing fan guard cover/splatter shield.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Equipment in poor repair./ reach in cooler / ice machine/not utilizing at this time

Basic - Accumulation of food debris/soil residue on handwash sink.

Basic - Build-up of grease on nonfood-contact surface./ exterior side of refrigerator

Basic - Dead roaches on premises./ 2 dead roaches / cabinet

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Equipment in poor repair./ reach in cooler / ice machine/not utilizing at this time

Basic - Grease accumulated under cooking equipment.

Basic - Heavy Soil residue build-up on trash can

Basic - Hole behind in wall by cove molding by cabinet

Basic - Interior of refrigerator in disrepair/has exposed insulation./ chest freezer

Basic - Wall soiled with accumulated grease./around hot water heater

High Priority - Roach activity present as evidenced by live roaches found./ 2 live roaches in the (empty)cabinet back kitchen - operator killed them

Intermediate - Hot water not provided/shut off at employee handwash sink./ 76°

Basic - Buildup of food debris/soil residue on equipment door handles./ front of the microwave

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./ prep area **Corrected On-Site**

Basic - Employee dumping wastewater in the toilet/urinal./ must clean out the mop sink room and utilize the mop sink properly

High Priority - Vacuum breaker missing at hose bibb./ by hot water heater **Repeat Violation**

Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening./ tuna fish **Corrected On-Site**

Intermediate - Ice chute heavily soiled/build up of mold-like substance/slime. **Corrected On-Site**

Intermediate - Moderately Encrusted material on can opener blade.

Basic - tape used to repair fan cover in the microwave.

Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. **Corrected On-Site** **Repeat Violation**

Basic - Interior of microwave moderately soiled with encrusted food debris. **Corrected On-Site** **Repeat Violation**

Basic - Moderate Build-up of food debris, dust or dirt on shelves above prep table

Basic - Several Food storage container/container lid cracked or broken.

Basic - Several small Holes in wall. By 3 bay sink

Basic - Working containers of food removed from original container not identified by common name. White containers in ooler

High Priority - Vacuum breaker missing at hose bibb. By hot water tank

Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Sliced deli meats **Repeat Violation**

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.-10 degrees **Corrected On-Site**

Basic - Bathroom facility not clean./ toilet in ladies restroom

Basic - Build-up of grease/dust/debris on hood filters.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Covered waste receptacle not provided in women's bathroom. **Repeat Violation**

Basic - Employee personal food not properly identified and segregated from food to be served to the public.

Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator./ salad prep refrigerator

Basic - Interior of microwave soiled with encrusted food debris.

Basic - Reach-in cooler shelves with rust that has pitted the surface./ tall black refrigerator

Basic - Water leaking from faucet/faucet handle./ at HWS in bar area.

Intermediate - Encrusted, soiled material on slicer.

Intermediate - Hot water not provided/shut off at employee handwash sink./ hot water heater not working, technician coming today **Repeat Violation**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked./ chicken salad prepared 4 days ago.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - No conspicuously located ambient air temperature thermometer in holding unit./ in refrigerator or reach in coolers

Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit./ temping at 86 degrees f

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.cut lunch meats

High Priority - Raw animal food stored over ready-to-eat food.raw beef over lunch meats in the reach in cooler **Corrected On-Site**

Basic - Soil residue build-up on nonfood-contact surface.on the glass front reach in cooler

Basic - Floor tiles cracked, broken or in disrepair.under repair

Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. The on line cold hold make box is at 51 ambient. Must not be used for potentially hazardous foods. Other cold units are available . Owner has a tech to do repairs today

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.

Critical - Observed potentially hazardous food thawed in standing water. Corrected On Site.

Ceiling not smooth and easily cleanable.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked./chicken salad

Observed employee with no hair restraint.

Critical - Observed raw animal food stored over ready-to-eat food./raw hamburger over deli meat Corrected On Site.

Critical - Observed employee wash hands with heavily watered down soap Corrected On Site.

Observed heavy build-up of grease on hoods

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.after cracking eggs. Corrected On Site.washed and sanitized hands

Critical - Food employee not using hand sanitizer after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. Corrected On Site.

Observed employee with ineffective hair restraint.Corrected On Site.

Can opener blade not readily removable for cleaning or replacement.HEAVILY RUSTEDRepeat Violation.

mop/service sink installed not available at establishment.used as storage

Critical - Outer openings of establishment cannot be properly sealed when not in operation.gap at back door and front door

Observed employee with no hair restraint.

Can opener blade not readily removable for cleaning or replacement.HEAVILY RUSTED

Observed sandwich cutting board moderatly grooved/pitted and no longer cleanable.

Observed build-up of food debris/grease on stove

Critical - Observed bathroom facilities not clean.Repeat Violation.

Critical - Observed live fly in kitchen.

Carbon dioxide/helium tanks not adequately secured.

Critical - Observed opened pan of raw beef over saran wrapped sliced ham. Corrected On Site.

Critical - Observed uncovered raw beef patties in RIC. Corrected On Site.discared.

Wiping cloth chlorine sanitizing solution not at proper minimum strength.over 200ppm. Corrected On Site.dumped out added more water.

Critical - Observed bathroom facilities not clean.

Observed holes in wall.restrooms

Critical - Observed sanitizing solution exceeding the maximum concentration allowed.over 200ppm. Corrected On Site.

Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.off 4 degree's Corrected On Site.

Observed employee with no hair restraint.

Can opener blade not kept sharp - observed heavy rust build up on blade.

Observed garbage on the ground and/or pad around dumpster.

Observed knife block in use to store knives. Repeat Violation.

Observed wall soiled with accumulated food debris.at the sandwiche make box

Critical - Observed extension cord in use for non-temporary period. For reporting purposes only.brown cord by chest freezer. Repeat Violation.

Observed knife block in use to store knives.