FOOD GIANT #6 DELI health score and inspection history

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

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

5-501.16; 6-301.20 Provide a waste receptacle at handwashing sinks that are supplied with paper towels.// Provide a trash can at hand sink in preparation area.

3-501.17(A) Properly date mark all TCS food prepared in-house, when held for more than 24 hours, with the preparation date and date of discard—not to exceed 7 days including the date of preparation.// Hamburger steak prepared 8/28/26 and chicken dressing prepared 8/30/26 are not date marked. -COS Date Marked 3-501.19 (B)(2) Mark the time on the container or otherwise indicate (ex: whiteboards, log books, timers) when TCS food has been removed from temperature control for 4 hours.// Popcorn chicken, chicken sandwiches, and ribs in warmer at the front of store have no preparation time or discard time. Items removed from temperature control at 9am. -COS All items marked with time.

(A)(2) Maintain TCS food at 41 F or below.//Pan of chicken dressing and meatballs stored in WI cooler overnight 46F.// 7 packs of center cut pork chops in WI cooler 56F-65F.// 11 packs of ground chuck in WI cooler 48F-58F.// 3 packs of ribs in WI cooler 47F-49F.// 1 pack of pulled pork in WI cooler 46F.//Two packs of sliced turkey in grab and go deli cooler 45F. -COS All items discarded

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.//Accumulation of grease and food debris in Southern Pride Smoker.// Clean shelving throughout kitchen.

Provide appropriate, readily accessible thermometers for all make tables, coolers and hot holding units.// Provide ambient thermometers in the grab and go deli cases and inside WI cooler.

Store clean equipment and utensils in a clean, dry location where they are not exposed to potential contamination.// Knives stored between preparation table and wall across from 3 compartment sink.

Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.//Vent hood above fryers soiled with dust. 4-301.14 Repair or replace ventilation hood systems and devices (including filters).// Light blown under ventilation hood.

Install a backflow prevention device that meets A.S.S.E. standards.//Backflow prevention device connecting hose to ECO Lab sanitizer system over 3 compartment sink leaking.

6-501.111(C) Provide effective insect and rodent control to eliminate their presence on the premises.// Accumulation of fruit flies near smoker in kitchen area.// Accumulation of flies in men's restroom.// Change out fly trap in storage area.

ADPH 420-3-22.02(2)(a), 2-102.11(B) Provide at least one designated person with certification from an accredited program within the past 5 years (Priority Category 3 and 4), or verification of attendance of an accredited program within the past 12 months.// CFSM certificates have expired.

Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.// Ventilation hood filters have a buildup of grease residue. 4-301.14 Repair or replace ventilation hood systems and devices (including filters).// Light blown under ventilation hood.

Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage).// Slicer soiled with food debris.// Can opener attached to prep table blade soiled with residue.

6-501.111(C) Provide effective insect and rodent control to eliminate their presence on the premises.// Presence of drain flies throughout kitchen.

5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.).// Chemstar unit above 3 compartment sink leaking.