Mcallisters Deli #1013 Degrades its Sanitary Rating

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above toaster

Basic - Old labels stuck to food containers after cleaning.

Basic - Wall soiled with accumulated dust. Kitchen **Repeat Violation**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken salad 52°, cooked onions 47° Corrective Action Taken: placed into walk in cooler

Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Right side front counter beverage system.

Intermediate - Cutting board(s) stained/soiled. **Repeat Violation**

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Front counter

Basic - Cutting board has cut marks and is no longer cleanable. Throughout kitchen **Warning**

Basic - Wall soiled with accumulated dust, grease thought kitchen **Warning**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**

Intermediate - Cutting boards stained/soiled. Throughout establishment **Repeat Violation** **Warning**

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

Basic - Case/container/bag of food stored on floor in walk-in cooler. Case of lettuce **Warning**

Basic - Cloth used as a food-contact surface. Cloth towel covering deli meat **Warning**

Basic - Cutting board has cut marks and is no longer cleanable. Throughout kitchen **Warning**

Basic - Drain cover(s) missing. Floor **Repeat Violation** **Warning**

Basic - Equipment in poor repair. Reach in cooler not maintaining the Time/Temperture Control for Safety foods at 41°F or below. Temperatures: potato salad 49°, cole slaw 49° **Warning**

Basic - In-use knife/knives stored in cracks between pieces of equipment. **Warning**

Basic - Knife stored on top of wet wiping cloth/towel. **Warning**

Basic - Soil residue build-up on nonfood-contact surface. Cabinet under right side beverage system **Warning**

Basic - Soiled reach-in cooler gaskets. Front counter area **Warning**

Basic - Walk-in cooler shelves soiled with encrusted food debris. **Warning**

Basic - Wall soiled with accumulated dust, grease thought kitchen **Warning**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**

High Priority - Food with mold-like growth. See stop sale. Two slices of bread. Discarded by employee **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Potato Salad 49°F, cole slaw 49°F, turkey 46°F, sour cream 48°F, bleu cheese crumbles 45°F **Repeat Violation** **Warning**

Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Beverage system ice bins. **Warning**

Intermediate - Cutting boards stained/soiled. Throughout establishment **Repeat Violation** **Warning**

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

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pepper jack cheese 45°F . Discarded by manager

Basic - Food stored on floor. Beverage syrups

Basic - Ice scoop handle in contact with ice.

Basic - In-use tongs stored on shelf bracket.

High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Intermediate - Cutting board(s) stained/soiled. Throughout kitchen

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Interior of cabinet below beverage system

Basic - Soiled reach-in cooler gaskets.

Basic - Drain cover(s) missing.

No Violations Were Observed

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shredded Cheese 49 F by front window. Employee discarded.

Critical - Food not stored in a clean/dry location that is not exposed to splash. Ready to eat potatoes stored next to soiled dishes.

Critical - Single-use gloves not changed as needed after changing tasks. Employee used wiping cloth then proceeded with food prep.

Critical - Observed employee wipe gloved hands on clothes/apron then proceeded with food prep.

Observed cutting board grooved/pitted and no longer cleanable by 3 compartment sink.

Observed old labels stuck to food containers after cleaning by 3 compartment sink.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed interior of microwave soiled in kitchen area.

Critical - Observed encrusted, soiled material on slicer.

Critical - Observed buildup of slime on soda dispensing nozzles by front counter.

Observed gaskets with slimy/mold-like build-up behind front counter.

Observed personal care item stored with food. Employee shirt, umbrella and backpack stored next to food in dry storage area.Corrected On Site.

Critical - Manager lacking proof of Food Manager Certification.

Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.

No Violations Were Observed

Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. cheesecake dated 1/8. Corrected On Site. Corrected On Site.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cheesecake

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. in reachin cooler , caramelized onions 46, roast beef 46-47, turkey-ham mix 46, pastrami 46, deli meat 45. Repeat Violation.

Critical - No conspicuously located thermometer in holding units.

Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.

Critical - Observed interior of microwave soiled.

Critical - Observed buildup of slime in the interior of ice machine.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. sour cream Corrected On Site.

Critical - No conspicuously located thermometer in holding unit. 2 reachins on south side of line

Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Repeat Violation.

Critical - Observed employee eating in a food preparation or other restricted area.

Observed cutting boards grooved/pitted and no longer cleanable. Repeat Violation.

Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.

Observed residue build-up on nonfood-contact surface. handsink, east endRepeat Violation.

Critical - Handwash sink not accessible for employee use at all times.blocked by bread rack Corrected On Site.

Observed personal care item stored with food. t-shirt Repeat Violation. Corrected On Site.

Observed unnecessary items on the premise. unused reachin

No Violations Were Observed

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. premade sandwiches 45-56,turkey 45-56, ham 45-47, chicken 47-50, sour cream 46, gorgonzola/feta cheese 47, roast beef and chicken 45, top of reachins. Repeat Violation.

Critical - No conspicuously located thermometer in holding unit. sandwich reachin

Critical - Observed employee backpack storewith food.

Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. touched hair w/ gloves

Observed employee with no hair restraint. mgr in kitchen

Observed cutting boards grooved/pitted and no longer cleanable.

Observed residue build-up on nonfood-contact surface. handsink

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. each employee must have an original certificate

Critical - Label on a food item packaged on-site lacking required information.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit top of spud cooler holding at 50-52. Corrected On Site.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures spud station cooler top holding at 50-52.DO NOT USE TILL ABLE TO MAINTAIN 41 OR BELOW. TURNED THERMOSTAT. Corrected On Site.

Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled left area and didn't change gloves when returned.

Critical - Observed interior of microwave soiled up top on inside.

Critical - Observed soil buildup inside ice bin one up front.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue bottom of McCall.

Observed build-up of food debris, dust or dirt on nonfood-contact surface brad shelves.

Observed water draining onto floor surface of reachin cooler #2.

Drain cover(s) missing floor by side area.

Observed attached equipment soiled with accumulated dust fan guard in walkin.

Drain cover(s) not in place by true refrigerator.

Critical - Exit signs not properly illuminated.by backdoor For reporting purposes only.

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location hanging at shelf.

Lights missing the proper shield, sleeve coatings or covers by icemachine.

Observed attached equipment soiled with accumulated dust by fan guard in walkin.

Critical - Observed buildup of slime in the interior of ice machine.

Observed food debris accumulated on kitchen floor under equipment.

Observed gaskets/seals on cold holding unit in poor repair true cooler.

Observed hole in ceiling by walkin

Critical - Observed interior of microwave soiled.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue bottom of two door Mccall

Critical - Observed soiled reach-in cooler gaskets.Corrected On Site.

Observed wall in disrepair by walkin.

Observed wall soiled with accumulated grease under sandwhich toaster.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked ham, turkey in true cooler.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Handwash sink not accessible for employee use at all times fan blocks Corrected On Site.

Lights missing the proper shield, sleeve coatings or covers end covers

Critical - Observed buildup of slime in the interior of ice machine.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit chicken 48,dairy 46

Critical - Observed soiled reach-in cooler gaskets for potatoe salad

Observed wall soiled with accumulated dust by toaster