King's Deli

Observed multiple TCS items being stored at temperatures greater than 41. inside the reach in cooler next to the register. PIC was instructed to discard all TCS items in the unit temping over 41 degrees. 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

Observed items in the chest freezer in the back stored uncovered. Items were pointed out to the PIC and he had them rewrapped. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

Observed several TCS items in multiple refrigeration units lacking date marking labels. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41'F or below for a maximum of 7 days. Instructed PIC that items must be labeled with discard dates if outside of original packaging.

Observed dishes and an empty bucket stored in the sink designated for washing raw fruits and vegetables. Informed the PIC that these sinks may only be used for the washing of fruits and vegetables and cannot double as a dish sink. PIC removed the dishes and bucket upon notification. Except as specified in paragraphs (g)2 and 3 of this subsection and except for whole, raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form.

2.Fruits and vegetables may be washed by using chemicals as specified under DPH Rule 511-6-1-.07(6)(h) and a test kit or other device that accurately measures the active ingredient concentration of the fruit and vegetable wash solution may be provided.

3. Ready-to-eat food such as potatoes, soups, chili, sauces, etc., may be thawed, rehydrated, or cooled after cooking in the sink if the sink is cleaned and sanitized before ready to eat food is placed in the sink and again before washing whole, raw fruits and vegetables. This does not apply to ready to eat food that is served as raw or undercooked animal foods.

4. Devices used for on-site generation of chemicals meeting the requirements specified in 21 CFR 173.315, Chemicals used in the washing or to assist in the peeling of fruits and vegetables, for the washing of raw, whole fruits and vegetables shall be used in accordance with the manufacturer’s instructions. Pf

Observed excessive food soil build up in the freezer in the back of the kitchen. (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

Observed multiple TCS items being stored at temperatures greater than 41. inside the reach in cooler of the prep top unit. PIC was instructed to discard all TCS items in these units. 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

Observed several TCS items in multiple refrigeration units lacking date marking labels. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41'F or below for a maximum of 7 days. Instructed PIC that items must be labeled with discard dates if outside of original packaging.

Observed multiple areas of the floors, walls, and ceiling around the establishment that were not in good repair and in need of cleaning. (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

Observed multiple TCS items being stored at temperatures greater than 41. inside the walk in cooler as well as the reach in cooler of the prep top unit. PIC was instructed to discard all TCS items in these units. 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

Observed fish in the reach in cooler stored uncovered and a carrot stored in the walk in cooler placed directly on the store rack. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

Observed several TCS items in multiple refrigeration units lacking date marking labels. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41'F or below for a maximum of 7 days. Instructed PIC that items must be labeled with discard dates if outside of original packaging.

Observed raw chicken being washed in the sink labeled as vegetable and soiled dishes in the meat washing sink. PIC was informed of the single use rules regarding washing sinks. Except as specified in paragraphs (g)2 and 3 of this subsection and except for whole, raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form.

Observed rodent dropping in multiple locations about the establishment. Multiple areas for potential harborage were identified. The PIC was informed of the evidence of rodent activity and the potential harborage locations. Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions.

Observed most recent inspection report posted behind the drink cooler obscuring it from public view. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between 5 feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Observed exterior of equipment and also storage racks not clean to sight or touch. Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed multiple areas of the floors, walls, and ceiling around the establishment that were not in good repair and in need of cleaning. Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

Observed TCS items arragned incorrectly in the walk in and reach in coolers to prevent cross contamination. Food shall be protected from cross-contamination by arranging each type of food in equipment so that cross-contamination of one type with another is prevented. Instructed PIC to rearrange items to follow the proper levels of storage.

Observed multiple TCS items being stored at temperatures greater than 41. inside the walk in cooler. PIC was instructed to salvageable items out of the cooler into another cooler unit and to discard the remaining items. 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

Observed several TCS items in multiple refrigeration units lacking date marking labels. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41'F or below for a maximum of 7 days. Instructed PIC that items must be labeled with discard dates if outside of original packaging.

Observed exterior of equipment and also storage racks not clean to sight or touch. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. PIC to have the non-food contact surfaces cleaned.

Observed raw chicken stored next to TCS food (sliced onions) in the reach-in refrigeration unit. Food shall be protected from cross-contamination by arranging each type of food in equipment so that cross-contamination of one type with another is prevented. COS: PIC arranged item in such a manner that prevented cross-contamination.

Observed cooked chicken, sliced onions, and butter being stored at temperatures greater than 41'F (annotated on the temperature log of inspection form). 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. COS PIC voluntarily discarded the TCS food items that were holding at temperature greater than 41'F.

Observed several TCS items in multiple refrigeration units lacking date marking labels. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41'F or below for a maximum of 7 days. COS: PIC created date-marking labels for the TCS items.

Observed no written procedures available upon request for the use of time as a public health control (for salad dressing and dipping sauce stored on prep table. Except as specified under paragraph 4 of the subsection, if time without temperature control is used as the public health control for a working supply of time / temperature control for safety food before cooking, or for ready to eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment and made available to the regulatory authority upon request that specify methods of compliance: (i) with paragraphs 2.(i) through (iii) or 3.(i) through (v) of this subsection; and (ii) with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control. PIC had salad dressing and dipping sauce discarded.

Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: Placing food in shallow pans, ii Separating the food into smaller or thinner portions, iii using rapid cooling equipment, siv stirring the food in a container placed in an ice water bath, v using containers that facilitate heat transfer, adding ice as an ingredient , or vii Other effective methods Rice was rendered for cooling. 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be : i Arranged in the equipment to provide maximum heat transfer throught he container walls and ii loosely covered or uncovered if protected from the surface of the food.

Observed mop sink drain disconnected from plumbing system. System must be maintained in good repair. System shall be repaired according to law and maintained in good repair.

Observed most recent inspection report not posted. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between 5 feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Observed no splash guard in between 2 compartment meat sink and vegetable sink. Equipment shall be maintained in a good state of repair and condition that meets the meets the requirements specified under subsections 1 and 2 of this rule.

Observed prep top reach in cooler not able to cold hold commercially manufactured single service containers of salad dressing and TCS ingredient sauce dip (prepared on site) at 41 degrees Fahrenheit or below per handling instructions. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2) of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. PIC discarded items.

Observed exterior of equipment and also storage racks not clean to sight or touch. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PIC to have the non-food contact surfaces cleaned.

Observed air conditioning system not working. If necessary to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes, mechanical ventilation of sufficient capacity shall be provided. PIC to have the ventilation hood repaired.

Observed white rice not cooled to not cooled to 70 degrees within 2 hours. 1 Cooked time/temperature control for safety food shall be cooled: i within 2 hours from 135 degrees Fahrenheit to 70 degrees Fahrenheit; and within a total of of 6 hours from 135 degrees Fahrenheit to 41 degrees Fahrenheit or less.

Observed no written procedures available upon request for the use of time as a public health control. Except as specified under paragraph 4 of the subsection, if time without temperature control is used as the publci health control for a working supply of time / temperature control for safety food before cooking, or for ready to eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment and made available to the regulatory authority upon request that specify methods of compliance: (i) with paragraphs 2.(i) through (iii) or 3.(i) through (v) of this subsection; and (ii) with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control.

Observed bleach stored on a perforated shelf above bulk storage bags of food. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens and single service and single use articles by 1. separating the poisonous or toxic materials by spacing or partitioning and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils . linens and single service or single use articles.

Observed all doors of the establishment opened. Observed flies. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors. PIC to keep entryways protected from pest entering the establishment. Doors are to be closed.

Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: Placing food in shallow pans, ii Separating the food into smaller or thinner portions, iii using rapid cooling equipment, siv stirring the food in a container placed in an ice water bath, v using containers that facilitate heat transfer, adding ice as an ingredient , or vii Other effective methods Rice was rendered for cooling. 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be : i Arranged in the equipment to provide maximum heat transfer throught he container walls and ii loosely covered or uncovered if protected from the surface of the food.

Observed containers of food stored on the floor. Except as specified in paragraphs 2 and 3 of this subsection, Food shall be protected from contamination by storing food: i in a clean dry location; ii where it is not exposed to splash , dust or other contamination; and iii at least 6 inches above the floor.

Observed no hair restraint worn by cook. Employees preparing or handling food shall use effective and clean disposable or easily cleanable nets or other hair restraints approved by the health authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

Observed mop sink drain disconnected from plumbing system. System must be maintained in good repair.

Observed exhaust hood over grill and fryers in need of cleaning. physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed air conditioning system not working. If necessary to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes, mechanical ventilation of sufficient capacity shall be provided. PIC to have the ventilation hood repaired.

Observed single-use containers being reused. Single-service and single-use articles may not be reused. PIC have the butter containers discarded.

Observed single-service to go boxes not stored in original packaging. Except as specified in paragraph 4. of this subsection, cleaned equipment and utensils, laundered linens and single - service and single - use articles shall be stored: (i) In a clean , dry location, (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches above the floor. 3. Single-service and single - use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.

Observed no splash guard in between 2 compartment meat sink and vegetable sink. Equipment shall be maintained in a good state of repair and condition that meets the meets the requirements specified under subsections 1 and 2 of this rule.

Observed exterior of equipment and also storage racks not clean to sight or touch. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PIC to have the non-food contact surfaces cleaned.