Observation: The stand up pizza cooler in the downstairs kitchen measured an internal temperature of 10C.
Corrective Action: All foods were relocated to a cooler that was maintaining correct temperature. Discontinue using this unit until it can be demonstrated that the unit can maintain foods at or below 4C. It was also noted that regular temperature monitoring of this unit is not occurring. All refrigeration units in the downstairs kitchen should now be included on the daily check sheet and recorded twice per day. These records must be available to view during the next inspection.
Observation: The open display case where ready-to-go salads are stored was not keeping the temperature of some foods at less than 4C.
Corrective Action: Containers of food on the bottom shelf should not be stacked more than a single unit high as the cold air curtain cannot fully chill foods above that level. This was discussed with staff at time of inspection and corrected.
Observation: A number of problems were noted with regard to construction and design of the deli area resulting in gaps and cavities that cannot be cleaned on a regular basis nor inspected for signs of pest activity.
Corrective Action: Seal all holes in the wall beneath the counter under the windows. Inspect beneath all stationary equipment/counters and install kickplates where the gap underneath is not large enough carry out sweeping and moping and/or the equipment cannot be moved to carry out cleaning. An example of this is under the counter where the heat lamp sits. Attention is required at the end of the coffee area to seal all holes and potential pest access points as well as under the coolers beneath the coffee counter. The cubby used to store the garbage container in the island is not sealed to the floor, making it impossible to remove any debris accumulating underneath.
Observation: A number of rodent droppings were observed, specifically along a shelf running under the counter under the windows where electrical lines run. This area appears to be a thoroughfare for pest activity.
Corrective Action: All areas where pest activity is noted should be thoroughly cleaned and sanitized. All holes and spaces which cannot be cleaned must be sealed to prevent access by pests. This facility currently has a pest monitoring program in place. Copies of these reports must be provided to the health department. There were no signs of contamination of foods by pests and all food contact areas and food storage areas appeared clean.