King's Deli

Inspector notes: 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

Inspector notes: 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.

Inspector notes: 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 specifie...

Inspector notes: 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;

Inspector notes: 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 area...

Inspector notes: 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

Inspector notes: 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.

Inspector notes: 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.

Inspector notes: 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

Inspector notes: 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.

Inspector notes: 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.

Inspector notes: 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.

Inspector notes: 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.

Inspector notes: 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.

Inspector notes: 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;

Inspector notes: 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.

Inspector notes: 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

Inspector notes: 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.

Inspector notes: 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.

Inspector notes: 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.

Inspector notes: 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.

Inspector notes: 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.

Inspector notes: 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.