Michael's Deli

Observed during the course of this inspection that facility staff member dropped a pan lid on the floor picked it up and attempted to return to food prep without taking off their gloves and washing their hands. COS: Glynn EH instructed staff member to take of their gloves and wash their hands before returning to food prep. Staff Member complied. CA: Glynn EH instructs management to ensure that staff is properly trained that any time their gloves have been contaminated by activities such as picking items up off of the floor, sweeping and mopping, and any other contamination activities, that they take their gloves off and wash their hands before putting on new gloves and returning to food prep activities.

Observed during the course of this inspection that a staff member used a handwashing sink to fill up a metal container. COS: Glynn EH instructed staff member to only use the handwashing sink for washing hands and staff member complied and used a prep sink to fill his containers. CA: Glynn EH instructs management to ensure that all staff are trained that handwashing sink are only used for the sole purpose of washing hands.

Observed during the course of this inspection that the facility had bottles of clear cleaner and blue cleaner stored in the same container. Management identified the blue cleaner as degreaser. CA: Glynn EH instructs management to ensure that all chemical bottles are stored with the common name of the chemical stored inside written on the bottle when they are re used.

Observed during the course of this inspection that the facility had a box of paper towels stored on the floor in the front foodservice area. COS: Box was elevated to a table. CA: Glynn Eh instructs management to ensure that all single service items are kept at least 6 inches off of the floor in a clean, dry location.

Observed during the course of this inspection that the facility drink machine displayed buildup on non food contact surfaces of the unit. COS: Management cleaned and sanitized the surfaces when identified. CA: Glynn EH instructs management to ensure that all non food contact surfaces of the drink machine are cleaned and sanitized often enough to prevent buildup.

Observed during the course of this inspection that the facility was storing spray bottles of chemical sanitizer/cleaner in spray bottles being stored where the nozzle pointing at canned goods and paper goods. COS: All bottles were relocated by management. CA: Glynn EH instructs management to train staff to properly store chemical bottles separate from food/equipment in storage below and away from food and equipment.

Observed during the course of this inspection that the facility had multiple used yellow wiping cloths located on prep tables and equipment in the main kitchen. COS: Cloths' were removed when identified. CA:Glynn EH instructs management to train staff that all wiping cloths are to be stored inside of appropriate sanitizer when not directly in use.

Observed during the course of this inspection that the handwashing sink located next to the grill was being used to fill containers with water for steam wells. CA: Glynn EH educated management that handwashing sinks are to be used for the exclusive purpose of washing hands and no other activities should happen using the handwash sink.

Management instructed staff on these rules and made plans to adjust facility training to ensure this rule is followed.

Observed during the course of this inspection that the facility seafood prep top cooler had a door with a broken hinge. CA: Management stated that a replacement hinge has been ordered and staff will be trained not to use the door until it is properly repaired.

Observed during the course of this inspection that the facility drink machine displayed buildup on a food contact surface. CA: Management stated that they will increase the cleaning frequency for the unit and re train staff to properly clean all associated surfaces.

Observed during the course of this inspection that the facility was not operating with approved concentration sanitizer buckets present. COS: Management created appropriate strength buckets for employee use. CA: Management stated that staff will be trained to create a sanitizer bucket for their stations before they begin working for the day and to refresh/re create them as often as necessary.

Observed a significant amount of dust buildup on top of a storage shelf in the main kitchen. CA: Management stated that staff will be trained to clean the storage shelf more often to prevent thick dust buildup.

Observed food stored uncovered in prep-top cooler and walk-in freezer at the time of this inspection. COS: Food properly covered. CA: Owner stated food will be stored covered going forward.

Observed food contact surface of microwave with food debris build-up. COS: Food contact surface was clean. CA: Owner stated microwave will be cleaned more frequently.

Observed sanitizer bucket at too high of concentration at the time of this inspection. COS: Bucket was remade with proper concentration of sanitizer. CA: Owner stated sanitizer buckets will be tested to ensure proper concentration achieved.

Observed gap in hood vent filters, leading to grease build up in hood vent at the time of this inspection. CA: Owner stated steps will be taken to allow hood vent filters to properly fit.

Observed employee personal use items stored on food prep surface at the time of this inspection. COS: Employee items were moved/disposed of. CA: Owner stated designated areas will be used.