Date of inspection: April 24
Violations: Observed meat department employee enter the meat cutting area and put on food gloves without washing hands. All food establishments shall ensure employees working with food wash hands before putting on gloves.
Chicken is stored over beef and pork in the walk in cooler at the time of inspection. All food establishments shall store chicken below other raw meats to prevent contamination.
Deli meat sliced in house and packaged is in correctly label for identification. All food establishments shall properly label products package in house for correct identification.
Deli slicer in the meat cutting area has accumulation of food debris. All food establishments shall clean food contact surfaces, sight to touch, to prevent contamination of food.
Feces of pests are observed on shelving where chips are located on the sales floor. All food establishments shall clean feces and ensure pests are controlled to not be an issue and to prevent contamination of food.
Chemicals are stored next to food plates, single service items, at the time of inspection. All food establishments shall store chemicals to prevent potential contamination of single service and food use items.
Comments: Raw chicken is not stored in coolers that are not working correctly to maintain temperature of 41 degrees F or below.
Dead insects are removed at the time of inspection.
Food safety training is in process of registration for the owner/operator and the meat cutting employee. Owner will register for level 1 food safety training at PHDMC the week of May 1, 2017.
Re-inspection will occur in 10 days or thereafter.
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