City Market Deli

Inspector notes: Observed backup in the floor drain from the three compartment sink and from the prep sink at the time of inspection, waste water will not drain. Per PIC, backup is from three days prior and a work order has been put in. Must resolve backup of drains

Inspector notes: Observed cooked chicken, sliced roast beef, previously frozen cooked sausage, hashbrowns, sliced tomatoes, sliced corn beef in the prep table without date labels. Per PIC, RTE/TCS foods were prepared or pulled on Friday, 11/14. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). PIC date marked RTE/TCS food items at the time of inspection

Inspector notes: Observed no certified food manager on site at the time of inspection. PIC was not able to provide certificate at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: At sandwich make table, employee pulled up pants with gloved hands then continued working with ready to eat chopped tomatoes with same gloved hands. Instructed employee to discard tomato, remove gloves, wash hands, and don new gloves to continue with task. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination

Inspector notes: No hand drying towels at kitchen handwashing sink. Hand drying towels were provided at time of inspection. Maintain all handwashing sinks stocked with hand drying towels and handwashing soap at all times