[?] A summary of the violations found during the inspection are listed below.

3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Repeat Observed deli style line preparation cooler to holding foods at unacceptable temperatures at time of inspection. Equipment and/or components are not maintained in good working order.
Line cooler needs be properly adjusted to ensure foods are holding at acceptable temperatures at all times. Adjust cooler to hold foods at 41 degrees F or below. Please provide daily temperature logs (AM and PM temperatures) to help monitor proper food holding temperatures. Food temperatures shall be taken with a properly calibrated food temperature measuring device. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. Correct By: 08-Nov-2013
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Repeat Observed the door seal on the double door reach-in cooler to be damaged at time of inspection. Equipment components are not intact, tight or properly adjusted.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Replace damaged door seal on cooler.
3717-1-06.4(A) / Repairing.
Repeat Observed hole in wall under the 3 compartment sink a time of inspection. The physical facilities are not being maintained in good repair.
Cover hole in wall to prevent pest migration. The physical facilities shall be maintained in good repair.

Inspection Information

Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Follow-up

Inspection Date: 23-October-2013

The following violation(s) have been corrected since the last inspection.
3717-1-03.4(F)(1)/Time/temperature controlled for safety food - hot and cold holding. TCS foods (lettuce, tuna, salsa, ham, feta cheese) were not being held at the proper temperature in the preparation line cooler at time of inspection.. Except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above or at 41°F or less to limit the growth of harmful organisms.
3717-1-06.4(B)/Cleaning - frequency and restrictions. Observed a build-up of dirt and debris along all wall and floor junctures and under equipment at time for inspection. Observed food debris accumulation under all the movable coolers and freezers at time of inspection. The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. Clean the floors in the hard to reach areas and maintain clean.
3717-1-03.4(G)/Ready-to-eat, time/temperature controlled for safety food - date marking. Refrigerated, ready-to-eat, TCS foods (opened ham, open bag of lettuce mix and feta cheese) held refrigerated for more than 24 hours were not properly date marked. Refrigerated, ready-to-eat, TCS food held refrigerated for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day to be consumed, sold, or discarded as required in this rule. Provide proper dates on the above food items at all times.

The following violation(s) have been corrected since the last inspection.

3717-1-03.4(F)(1)/Time/temperature controlled for safety food - hot and cold holding.
TCS foods (lettuce, tuna, salsa, ham, feta cheese) were not being held at the proper temperature in the preparation line cooler at time of inspection..
Except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above or at 41°F or less to limit the growth of harmful organisms.

3717-1-06.4(B)/Cleaning - frequency and restrictions.
Observed a build-up of dirt and debris along all wall and floor junctures and under equipment at time for inspection. Observed food debris accumulation under all the movable coolers and freezers at time of inspection.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. Clean the floors in the hard to reach areas and maintain clean.

3717-1-03.4(G)/Ready-to-eat, time/temperature controlled for safety food - date marking.
Refrigerated, ready-to-eat, TCS foods (opened ham, open bag of lettuce mix and feta cheese) held refrigerated for more than 24 hours were not properly date marked.
Refrigerated, ready-to-eat, TCS food held refrigerated for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day to be consumed, sold, or discarded as required in this rule. Provide proper dates on the above food items at all times.

Comments
Temperature measure (metal stems) shall be calibrated daily to ensure food are holding at acceptable temperatures. Discussed proper cooling of soups. Discussed proper cold holding, hot holding and cooking temperatures. Observed proper hair restraint is warn by all employees. PIC packet was provided by email. PIC plans to submit for a in house training of the multiple staff members on November 8th 2013.

Comments

Temperature measure (metal stems) shall be calibrated daily to ensure food are holding at acceptable temperatures.
Discussed proper cooling of soups.
Discussed proper cold holding, hot holding and cooking temperatures.
Observed proper hair restraint is warn by all employees.
PIC packet was provided by email.
PIC plans to submit for a in house training of the multiple staff members on November 8th 2013.