Inn Between Deli

Inspector notes: PIC was unable to produce Employee Health Reporting Agreements or any other documentation that employees are informed of their responsibility to report illnesses. PIC present (Pf) There must be a person in charge on the premises of the food service establishment at all times. The person in charge shall ensure compliance with the following: Responsibility of PIC (Pf) (o) Reporting Responsibilities. Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food;Pf Note: PIC stated that Employee Health Reporting Agreements were kept off-premises. EHS informed PIC that the origina...

Inspector notes: Observed containers of deli turkey, deli ham, pepperoni, and sliced swiss cheese to be fully covered while cooling. Cooling Methods (Pf, C) (e) Cooling Methods. 1. 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: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in whi...

Inspector notes: Observed several containers of residential use pesticides and herbicides to be stored in the restaurant. Conditions of Use (P, Pf, C) (e) Conditions of Use. 1. Poisonous or toxic materials shall be used according to: (i) Law and this Chapter; (ii) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food service establishment, P (iii) The conditions of certification, if certification is required, for use of the pest control materials, P and (iv) Additional conditions that may be established by the Health Authority; and 2. Be applied so that: (i) A hazard to employees or other persons is not created, P and (ii) Contamination including toxic residues due to drip, drain, fog, splash or spray on food,...

Inspector notes: Observed front food service reach-in cooler to have heavy accumulation of food debris in the bottom. Observed hand sink and 3-compartment sink to have soil accumulation of food debris. Observed flooring in the food service establishment to have heavy soil accumulation as well. Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Note: Facility shall clean food debris and soil.

Inspector notes: Observed clutter in back room and behind store, creating potential harborage conditions. 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. (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. Note: Facility shall remove clutter and equipment that is no longer in use.

Inspector notes: Observed mops to be stored with the mop head down in a bucket, preventing effective drying. Drying Mops (C) (f) Drying Mops. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Note: Facility shall store mops with the head up in the air to allow effective drying.

Inspector notes: Observed the back room of the facility to be inadequately lit. Lighting Intensity, adequate in food prep, storage & service areas (C) (f) Lighting Intensity. The light intensity shall be: 1. At least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning; Note: PIC stated that lightbulbs would be replaced.

Inspector notes: Observed back door to not be fully sealed against the entry of insects and rodents. Outer Openings Protected (C) (m) Outer Openings, Protected. 1. 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; Note: Facility will need to have this issue repaired.

Inspector notes: Observed back door to not be fully sealed against the entry of insects and rodents. Outer Openings Protected (C) (m) Outer Openings, Protected. 1. 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; Note: Facility will need to have this issue repaired.

Inspector notes: Observed a containers of sliced deli turkey cooling while fully covered. Cooling Methods (Pf, C) (e) Cooling Methods. 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: PIC immediately uncovered the deli turkey during inspection.

Inspector notes: Observed employee preparing food with no beard guard.

Inspector notes: Observed accumulated soil on floor behind 3-compartment sink and food prep tables. All physical facilities shall be maintained in good repair. Note: PIC will clean floors and ensure that kitchen is maintained clean.

Inspector notes: Observed multiple foods to be uncovered on the sandwich-making table while not in use. Food should be protected by storing the food in packages, covered containers, or wrappings Note: PIC immediately covered the food.