Earl of Sandwich- Municipal Market

Wiping cloths: properly used and stored — Inspector Note: Observed wet wiping cloths placed on equipment throughout main kitchen. CA: Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed permit not posed in facility. CA: Advised PIC to update permit and post in public view. Post the permit in a location in the food service establishment that is conspicuous to consumers

Nonfood-contact surfaces clean — Inspector Note: Observed buildup on shelves of reach-in coolers. Observed soiled residue on equipment throughout main kitchen. CA: 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Certified Food Protection Manager — Inspector Note: Observed PIC without Certified Food Safety Manager Certification. CA: Advised PIC to obtain and post Food Safety Manager Certification. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Pf

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no drying provisions at hand sink. COS: PIC placed paper towels at sink. (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no soap at hand sink in main kitchen. COS: PIC placed soap at hand sink. Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf

Approved thawing methods used — Inspector Note: Observed employees thawing cubed chicken, chicken rice soup, and pepperoni in containers in the main kitchen prep sink without the approved thawing methods. CA: Advised PIC to thaw meat in the cooling units.

Certified Food Protection Manager — Inspector Note: Observed PIC without Certified Food Safety Manager Certification. CA: Advised PIC to obtain and post Food Safety Manager Certification.

Food properly labeled; original container — Inspector Note: Observed several food items, such as Caesar dressing, vinaigrette, turkey, and ham, throughout kitchen without any common name labeling. Food Storage Containers, seasoning, meat packages, and sauces. CA- advised PIC to add common name labels throughout kitchen.

Approved thawing methods used — Inspector Note: Observed PIC and employees thawing ham in containers in the main kitchen prep sink without the approved thawing methods. CA: Advised PIC to thaw meat in the cooling units.

Certified Food Protection Manager — Inspector Note: Observed PIC without Certified Food Safety Manager Certification. CA: Advised PIC to obtain and post Food Safety Manager Certification.

Hands clean and properly washed — Inspector Note: Observed employee picking up items off the ground without washing hands before prepping food. CA: Advised PIC to consistently ensure employees are washing hands when changing tasks.

Proper date marking and disposition — Inspector Note: Observed food containers with deli meats stored over 24 hours without the appropriate date marking. CA: Advised PIC to date mark items held over 24 hours.