Jason's Deli

Proper hot holding temperatures — Inspector Note: Observed failure to maintain proper hot holding temperatures of 135F or higher at all times. Observed cooked chicken at 110F in steam well of front kitchen area. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Hot Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P PIC reheated chicken in microwave.

Food properly labeled; original container — Inspector Note: Observed food items (cooking oil, sauces, spices & seasoning) in storage containers were not identified with the common name of the food item. Food Storage Containers should be identified with Common Name of Food with the exception of containers holding food that can be readily and unmistakably recognized, such as dry pasta. Working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. PIC will ensure all food containers are labeled.

Nonfood-contact surfaces clean — Inspector Note: Observed food debris and residues on cooking equipment, under food equipment on counter and interior of storage cabinets. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Advised PIC to clean under items and form a cleaning routine.

Physical facilities installed, maintained, and clean — Inspector Note: Observed broken wall tiles by the mop sink in the kitchen. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed black mold like substance in ice machine in the kitchen area next to 3 compartment sink. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

Proper cold holding temperatures — Inspector Note: During time of the inspection observed several TCS foods temping over 41 deg F: Several containers of mixed salad that were stored in the ric at the salad bar and sliced tomatoes. in addition, TCS food items that were located in the walk-in cooler and TCS in reach in the cooler in the front service area see temp log for temperatures. Code:Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS:PIC discarded several TCS food items inside of the walk-in cooler ( Tuna Salad, grilled Chicken, tomatoes) other food items were put in ice baths, TCS food items at the salad bar in the RIC were discarded ( salad and tomatoes). TCS food items that were Located in the front display case, was moved to a different reach in cooler. TCS items that were over temp in the reach in cooler (inside the front service area) were moved to a different location.

Proper hot holding temperatures — Inspector Note: Observed in front food service several hot holding foods out of temperature (chicken at 128 f, pasta at 130 f, and several soups below 135 f). 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Hot Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. PIC advised to place a work other to check the units and also do an ice bath for cold holding foods.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed food permit not posted on the wall. 511-6-1.02(1)(f)(1) - Permit, Displayed (C) 1. Post the permit in a location in the food service establishment that is conspicuous to consumers. PIC advised to stop by the office to pick up another food permit.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed equipment and/or utensils are not being air-dried or adequately drained after cleaning and sanitizing them before using them in contact with food. CA- Advised PIC to stack equipment in a way that allows adequate air drying.

Nonfood-contact surfaces clean — Inspector Note: Observed food debris and residues on cooking equipment, under food equipment on counter and interior of storage cabinets. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Advised PIC to clean under items and form a cleaning routine.

Plumbing installed; proper backflow devices — Inspector Note: Observed mop sink, faucet and chemical dispenser dripping. Observed hot water knob spraying water when used. 511-6-1.06(2)(r) - System Maintained in Good Repair. All plumbing should be in good repair. PIC will have plumbing repaired.

Physical facilities installed, maintained, and clean — Inspector Note: Observed broken wall tiles by the mop sink in the kitchen. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed black mold like substance in ice machine in the kitchen area next to 3 compartment sink. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. PIC will wash and sanitizer and keep clean.