Jason's Deli

Inspector notes: Observed portioned chicken breasts in hot holding with internal temperatures ranging from 110-115*F when measured with a probe thermometer. According to manager, chicken was reheated in the microwave and placed in hot holding 15 minutes prior. All reheated TCS foods that are reheated in a microwave must be heated and stirred so that all portions of the food reach 165*F. Chicken was heated in microwave to over 165*F at time of inspection

Inspector notes: Observed cooked chicken breasts in a reach-in cooler under counter with an internal temperature of 45*F. Observed mayo on the line with an internal temperature of 45*F. Observed cut lettuce in the salad bar and underneath the salad bar with internal temperatures of 45-47*F when measured with a probe thermometer. According to manager, all items had been prepped and placed in cold holding within an hour. Discussed cooling methods- all prepped TCS (time and temperature controlled for safety) foods must be cooled in the walk-in or freezer until internal temperatures reach 41*F or below before being placed on serving line or in reach-in cold holding units. Serving line and reach-in units do not have proper cooling capacity or airflow to cool TCS foods in time parameters. Discussed removing lids on TCS items in the walk-in during the cooling process, and arranging food in thin layers to help items cool faster. All items were placed in the walk-in to continue cooling at time of inspection

Inspector notes: Observed prep sink with no hot water when faucet is turned on. According to manager, hot water leaks from the faucet when hot water to the sink is turned on, so they are keeping it off. All sinks require hot water to be available at all times. Please repair faucet so that hot water can remain available at all times prior to re-inspection on 3/3/25

Inspector notes: Observed some organic buildup on the inside of soda nozzles at self-serve soda fountain. Discussed physically scrubbing soda nozzles once per week in addition to existing wash, rinse, and sanitize schedule to prevent any buildup on nozzles. Regularly scrub nozzles prior to the next routine inspection

Inspector notes: Observed some buildup of food debris and dust on surfaces and tops of equipment. Please continue deep cleaning as needed to prevent buildup on surfaces