PREMOS DELI

Violations (12)

• 12A-07-5Critical

  Employee failed to wash hands before putting on gloves to initiate a task working with food. Most employees.

  High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Most employees.

  High Priority

• 14-09-4

  Cutting board has cut marks and is no longer cleanable.

  Basic - Cutting board has cut marks and is no longer cleanable.

  Basic

• 13-07-4

  Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

  Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed most kitchen staff wearing watches during food preparation.

  Basic

• 36-73-4

  Floor soiled/has accumulation of debris. Under three compartment sink.

  Basic - Floor soiled/has accumulation of debris. Under three compartment sink.

  Basic

• 08B-47-4

  Food not stored at least 6 inches off of the floor.

  Basic - Food not stored at least 6 inches off of the floor. Observed bucket of food, on floor walk in coolers.

  Basic

• 05-09-4

  No conspicuously located ambient air temperature thermometer in holding unit.

  Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer inside most kitchen coolers.

  Basic

• 31B-04-4

  No handwashing sign provided at a hand sink used by food employees. Deli, make line.

  Basic - No handwashing sign provided at a hand sink used by food employees. Deli, make line.

  Basic

• 14-17-4

  Walk-in cooler/freezer shelves with rust that has pitted the surface.

  Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

  Basic

• 42-01-4

  Wet mop not stored in a manner to allow the mop to dry.

  Basic - Wet mop not stored in a manner to allow the mop to dry.

  Basic

• 11-27-4

  Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

  Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

  Intermediate

• 16-07-4

  Accumulation of debris in three-compartment sink.

  Basic - Accumulation of debris in three-compartment sink.

  Basic

• 11-26-1

  No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

  Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

  Intermediate