Dominican Deli Market

Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served. No person trained in food safety was present during time of inspection.

Inspector notes: Raw animal foods (pork) were observed stored above ready-to-eat foods (bottled beverages) in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.

Inspector notes: The one door refrigerator in the kitchen was observed held at 47 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Empanadas, cooked beef, and cooked chicken were observed at 47 DF. Food items were voluntarily disposed of.

Inspector notes: Food items were observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation.

Inspector notes: Food contact surfaces of equipment/utensils (deli slicer) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.

Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served. No person trained in food safety was present during time of inspection.

Inspector notes: Infant formula observed being offered for sale to the consumer past the use by date. Formula was voluntarily disposed of.

Inspector notes: Refrigerator door gaskets were observed in poor repair on the one door refrigerator in the kitchen. Gaskets must be maintained in good repair.

Inspector notes: Walk in 2 was observed held at 44 degrees Fahrenheit. Food inside was tempted between 42-44 DF. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Walk in 2 was holding an ambient of 36 DF before departure after temperature setting was adjusted.

Inspector notes: The prep unit was observed held at 50 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. - Deli meat and cheese was voluntarily disposed of. Unit is not to hold any product until it is maintaining a temperature below 41DF. The deli display case was observed held at 54 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Cooked food items, chicken and beef were voluntarily disposed of. Deli meat and cheese were voluntarily disposed of. Cooler was emptied and is not to be used until it is maintaining a temperature below 41DF.

Inspector notes: The hand-washing sink in the kitchen was blocked by cardboard boxes. A hand-washing sink shall be accessible at all times for employee use.

Inspector notes: Protective shielding is not provided for the lights in the kitchen area. Light bulbs must be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles.

Inspector notes: The hood system was observed with an excess of debris, hood systems must be maintained.

Inspector notes: Refrigerator door gaskets were observed in poor repair. Gaskets must be maintained in good repair.

Inspector notes: Food items were observed stored on the floor in the walk in cooler. Food must be stored at least 6 inches above the floor.

Inspector notes: Knifes are stored on an unclean surface (between wall and equipment) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.