Princess Food & Deli

Inspector's notes

Observed the vent above the soda machine with an accumulation of dust and debris. Person in charge (PIC) said they are in the process of fixing. Also observed broken floor tiles near the ware wash and 3-compartment sink. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a tray of cooked chicken that was cooling in the walk-in cooler while wrapped/sealed shut. Person in charge (PIC) stated it had been made about an hour prior. PIC coached employees and unwrapped the chicken to rapidly cool at time of inspection. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. All TCS foods cooling were uncovered to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a wet wiping cloth on a cutting board. Discussed proper storage of wiping cloths with person in charge (PIC). All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an employee switch tasks from the cook station, to using gloved hands to take kababs from the cold-holding unit to the grill, then to another food prep area to get other foods with gloved hands, opening and closing the reach in top, then got a container for the food being prepped, then to a freezer to get foods with gloved hands, then employee removed one glove and reached into the box of gloves to don it. Manager stopped employee and had them properly wash their hands before donning new gloves. Person in charge (PIC) will coach employees on proper hand washing and when hand washing is required to reduce risk of cross contamination. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a buildup of food debris and staining on the cutting boards. Person in charge (PIC) stated that cutting boards are cleaned every night. Discussed with PIC that the cutting boards need to be washed, rinsed, and sanitized every 4-hours. All food-contact surfaces that contact TCS foods must be cleaned every 4 hours by washing, rinsing, and sanitizing. PIC relocated all food-contact surfaces to ware washing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cut tomatoes, cheesecakes, and meat without a date. Person in charge (PIC) stated they were prepped the previous day. Discussed proper date marking with PIC, who put a label with a date on them at time of inspection. 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). All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a gallon size spray bottle of Ortho pest control spray in the back storage area. Discussed with Person in charge (PIC) that pest control can only be applied by a certified pest control specialist. PIC removed the pest control spray from the establishment at time of inspection. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the dry storage area, a sealed gallon of bleach was over a sealed container of butter/oil. Discussed moving all the cleaners to a separate area away from food and food container storage. PIC moved the bleach at time of inspection. Also observed multiple containers of spices, bulk goods, and sauce that did not have a lid. Discussed finding a way to cover the containers to reduce risk of contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the in-use knives being stored between the reach-in cold-holding unit/lids. There was food debris between the unit/lids and on the knives. Person in charge (PIC) moved the knives to the ware wash area at time of inspection. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ceiling tiles directly above food prep and cooking stations that were built-up with oils, dust, and food debris. The ceiling tiles are worn and torn. Person in charge (PIC) stated they are in the process of switching them out. Please replace the tile in this area. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Employee drinks and food stored with and above food and food equipment available for service. PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an in use knife with visible food debris stored behind the vegetable walk in cooler electrical conduit. Observed bowls or portion cups stored in multiple spice containers without a handle. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection. Employee drinks and food stored with and above food and food equipment available for service. PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use.

Inspector's notes

Corrective Action: Corrected at time of inspection. Employee wearing gloves cleaning, changed tasks to handle food without washing hands. Employee wearing gloves touched their clothing. Had employees wash hands, put on clean gloves to handle food. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks.

Inspector's notes

Corrective Action: Corrected at time of inspection. In the walk-in, carton of raw shell eggs stored above sauces, pan of raw beef stored above cooked chicken. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code.

Inspector's notes

Corrective Action: Corrected at time of inspection. Chlorine in sanitizer bucket at greater than 100 ppm. Sanitizer was re-made by PIC to approved 50-100 ppm level at time of inspection.

Inspector's notes

Observed an ambient air temp of 50*F in the glass door cooler when measured with a min/max thermometer. Inside the cooler, observed TCS foods holding between 49-53*F when measured with a probe thermometer, including: RTE gyro meats, baba ganough, toum, yogurt sauce, and cut lettuce. All TCS foods improperly cold held were discarded by PIC at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Advised PIC to store TCS foods in other units until the cooler can be replace. Advised PIC not to store TCS foods inside the unit until repaired. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an ambient air temp of 50*F in the glass door cooler when measured with a min/max thermometer. Inside the cooler, observed TCS foods holding between 49-53*F when measured with a probe thermometer. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed thawed salmon in ROP packaging stating "remove from package before thawing or immediately after thawing." All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an ambient air temp of 51*F in the glass door cooler when measured with a min/max thermometer. Inside the cooler, observed TCS foods holding between 50-56*F when measured with a probe thermometer, including: RTE gyro meats, couscous and raw marinated salmon. All TCS foods improperly cold held were discarded by PIC at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability ------ Observed unfinished drywall and siding near the gyro spits and the south side of the main walk in. Finish areas to create a smooth and easily cleanable surface prior to the next routine inspection. Advised PIC to utilize FRP or equivalent. Correct By: Correct Prior To Next Routine Inspection