MR. PS DELI health score and inspection history

Provide a covered receptacle for sanitary napkins in a toilet room used by females. 5-501.113 Keep indoor waste receptacles covered when not in continuous use and after they are filled. /// Observed that trash can in the center of the meat cutting area did not have a top on it when filled.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. /// Grime and debris observed on the floors of the facility.

(B) Loosely cover or uncover food until cooled. /// Observed beef completely sealed before before being cooled after prep.

420-3-22.02(2)(a), 2-101.11(A), 2-102.11(B) An employee or PIC with certification from an accredited food protection manager certification program or verification of attendance of an accredited program within the past 12 months, shall be on the premises during all hours of operation (Priority Category 3 and 4). /// Establishment did not have designated person with food safety manager certification on duty.

Label food packaged in the establishment as required by law. /// Observed food items stored in the R.I. freezer without proper labels.

420-3-22.02(2)(a), 2-101.11(A), 2-102.11(B) An employee or PIC with certification from an accredited food protection manager certification program or verification of attendance of an accredited program within the past 12 months, shall be on the premises during all hours of operation (Priority Category 3 and 4). /// Food safety manager certification not available for a designated person in the establishment.

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. /// Grime and debris observed on equipment.

4-101.11(B-E) Provide food contact surfaces that are: durable; corrosion resistant; non-absorbent; smooth; easily cleanable; resistant to chipping, scratching, distortion and decomposition. /// Observed sausages hanging on PVC pipe stored in the W.I. cooler. 4-202.16 Paint or seal bare wood surfaces in dry storage. /// Observed bare wood stored above food in the W.I. cooler.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. /// Observed grime and debris observed on the floors and walls of the facility.

Store wet wiping cloths in the appropriate sanitizing solution when they are between uses. /// Observed wet wiping cloths stored on counter.