City Prime Deli

Inspector notes: Observed a variety of foods stored for sale such as popsicles and ice cream bars without proper labeling and trail mix from bulk mix sold in portioned containers with no label. All packaged food labels must include the following items: (1) the common name of the food, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the food; (3) an accurate declaration of the net quantity of contents; (4) the name and place of business of the manufacturer, packer, or distributor; (5) the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient; (6) except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(q)(3) -(5), nutrition labeling as specified in 21 CFR 101 -Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling; and (7) for any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin

Inspector notes: Observed a grocery bag with employee food in prep cooler on top shelf sitting on top of wrap bread. Employee food and personal belongings must be stored in a separate area or if stored in establishment's equipment must be stored below any RTE food and food intended for sale

Inspector notes: Observed shallow (

Inspector notes: Observed a box of bagged soup and a box of bagged chili sitting on the floor of the walk-in freezer. Additionally observed a 5-gallon bucket of pickles on the floor of the walk-in cooler. Discussed with PIC that food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises

Inspector notes: Observed a wet wiping cloth sitting on a prep table near the front of the kitchen outside of sanitizing solution. Discussed with PIC that all wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in bins to be laundered