Chef Big D's Deli Ltd. - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	September 19, 2008
Number of critical violations:	0
Number of non-critical violations:	2
Follow-up Required:	No

Violations:
A summary of the violations found during the inspection are listed below.

Code	Description / Observation / Corrective Action
110	Repeat Food Not Protected - General Observation: Raw chicken in containers is stored above cooked products in the upright cooler and directly next to ready-to-eat food in the walk-in cooler. Corrective Action: Ensure that raw chicken is stored below and separate from all ready-to-eat food.
110	Food Not Protected - General Observation: Sanitizer is not readily available for use during operation. Corrective Action: Ensure that a sanitizer (Quat or bleach solution) is available for sanitizing surfaces as needed; either in the form of a spray bottle or as a sani-bucket.
115	Repeat Inadequate Insect / Rodent Control Observation: The screen door is missing; back door left open. Corrective Action: Ensure the door is closed or the screen put in place to prevent entrance of pests.

Comments:

Areas that have been addressed from the previous report:
116 - wooden shelves in the service area have been removed.
106 - hot holding temperatures were > 60C.

Additional items that were noted/discussed at the time of inspection:
1. all cooler and freezer temperatures are good (<4C and <-18C); temperatures must be recorded daily for monitoring purposed.
2. Low temperature dishwasher has 100 ppm of chlorine = good, sanitizer level should be monitored daily with the use of test strips.
3. Soap and paper towel is available at the handwashing station.
4. General cleanliness and maintenance of the facility is good.