1st AVENUE CITGO - DELI health score and inspection history

6-303.11(C) Provide at least 50 foot candles of light in food prep and ware washing areas where employee safety is a factor.///2 hood lights missing. 6-202.11 Provide shielded or shatter-resistant light bulbs in areas where there is exposed food; clean equipment, utensils, linens, and unwrapped single service/single use articles. (sleeves and end caps)///2 bulbs and cover missing from hood. 6-501.14 Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.///Ducts have grease build up visible above fryer.

Label all food or ingredients that are not in the original package with the common name of the food (Except for unmistakably recognized food such as dry pasta).

JCDH 2.2 Provide food safety training for all food handlers as required.///Deli employees did not have FSC.

6-303.11(C) Provide at least 50 foot candles of light in food prep and ware washing areas where employee safety is a factor.///1 hood light out and 1 hood light missing. 6-202.11 Provide shielded or shatter-resistant light bulbs in areas where there is exposed food; clean equipment, utensils, linens, and unwrapped single service/single use articles. (sleeves and end caps)///Bulb and cover missing from hood.

Keep in-use cloths designated for wiping surfaces in contact with raw animal foods separate from cloths for other purposes.///Wet cloth on hand sink. 3-304.14. 4-501.114 Provide chlorine solution at 50 to 100 ppm for storing cloths used to wipe counters and equipment. 3-304.14. 4-501.114 Provide quaternary ammonia solution at concentration specified by manufacturer for storing cloths used to wipe counters and equipment.///Sanitizer bucket not set up at time of inspection.

Keep dumpster doors and lids closed.///Sliding doors open.

6-303.11(C) Provide at least 50 foot candles of light in food prep and ware washing areas where employee safety is a factor.///1 hood light out and 1 hood light missing. 6-202.11 Provide shielded or shatter-resistant light bulbs in areas where there is exposed food; clean equipment, utensils, linens, and unwrapped single service/single use articles. (sleeves and end caps)///Bulb and cover missing from hood.

Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.///Wall behind fryer and the fryer has build up of grease.

Keep dumpster doors and lids closed.///Sliding doors open.

Plumbing fixtures as often as necessary to keep them clean.///Drain under 3 compartment sink has black residue.