FOOD GIANT DELI #410 health score and inspection history

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.// Clean interior of all cabinets and shelving.// Clean crevices of deli case.

Install insect control devices away from food preparation areas.// Relocate fly trap in middle of deli prep area.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Clean industrial sized fans running in prep area.// Clean floors below fryers and oven.

Allow utensils to air dry before stacking.// Dishes wet stacked on clean equipment shelving across from 3 compartment sink.

Store food at least 6 inches above the floor.// Muffins stored directly on floor in WI freezer.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.// Clean shelving throughout kitchen.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Floors soiled with residue throughout kitchen.

Provide corrosion-resistant, nonabsorbent, and smooth material for nonfood-contact of equipment that are exposed to splash, spillage, or food soil.// Equipment stored on foil.

Repair or replace ventilation hood systems and devices (including filters).// Ventilation hood Light blown.

Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage)// Baking pans and utensils on clean equipment shelving soiled with debris.

Keep dumpster doors and lids closed.// Dumpster door open. 5-501.115 Remove unnecessary items from the refuse storage area.// Dumpster pad soiled with debris.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.// Oven soiled with food debris.// Shelving housing clean equipment soiled with residue.// Cabinets and drawers throughout bakery soiled with debris.// Clean food debris located in crevices of deli case.// Bottom of RI unit used for dry storage soiled with debris.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Clean floors throughout bakery (special attention to areas under equipment and WI units floors).// Fans inside of WI cooler soiled with dust.// Stand alone fan soiled with dust. 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).//Ceiling leaking near prep table housing slicer.

Provide food temperature measuring devices that are accurate to + or - 2 degrees F.// PIC could not provide a food thermometer.

JCDH 2.2 Provide food safety training for all food handlers as required.//PIC could not provide FH cards for all employees.