DELI LANE CAFE

Violations (15)

• 03A-03-5Critical

  Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.

  High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed across cook line, not in use. Operator placed back into cooler for rapid chill. **Corrective Action Taken**

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed across cook line: turkey (70F - Cold Holding); cheese (73F - Cold Holding). Chef placed back into cooler for rapid chill, items were not in use. **Corrective Action Taken**

  High Priority

• 08A-05-6CriticalCorrected on site

  Raw animal food stored over/not properly separated from ready-to-eat food.

  High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp above spur cream containers. Operator rearranged order. **Corrected On-Site**

  High Priority

• 12B-07-4

  Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

  Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed above microwave.

  Basic

• 14-36-5

  Interior of refrigerator or freezer in disrepair/has exposed insulation.

  Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed in cooler across dry food storage. Observed in bar cooler.

  Basic

• 23-03-4

  Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.

  Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of equipment soiled. Observed gaskets soiled in coolers across cook line.

  Basic

• 14-33-4

  Reach-in cooler shelves with rust that has pitted the surface.

  Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple coolers.

  Basic

• 25-32-4

  Reuse of single-service or single-use articles.

  Basic - Reuse of single-service or single-use articles. Observed sour cream containers washed and reused for more food items.

  Basic

• 36-02-5

  Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.

  Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed in walk in cooler, dry storage.

  Basic

• 36-27-5

  Wall soiled with accumulated grease, food debris, and/or dust.

  Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout building.

  Basic

• 14-06-4

  Wood food-contact surface not properly sealed.

  Basic - Wood food-contact surface not properly sealed. Observed on dry food racks.

  Basic

• 23-24-4

  Buildup of food debris/soil residue on equipment door handles.

  Basic - Buildup of food debris/soil residue on equipment door handles. Observed microwave and oven door handles soiled.

  Basic

• 22-31-4

  Non-pitting surface rust on food-contact equipment.

  Intermediate - Non-pitting surface rust on food-contact equipment. Observed on dish racks.

  Intermediate

• 36-32-5

  Ceiling/ceiling tile shows damage or is in disrepair.

  Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage.

  Basic

• 14-74-7

  Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.

  Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed ice machine in back of establishment no longer working properly. As per operator, used as dry storage.

  Basic