Dave's Deli

Year by year

Inspections

1. Oct 2, 2019 Routine Score 80
   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     Pico 58F.

   • Serious Priority (3 points)

     Food protected cross contamination arrange each type food in equipment so cross is prevented

     raw chicken above raw beef.

   • Serious Priority (3 points)

     Clean Sight and Touch

     clean ice machine/microwave.

   • Not serious Priority Foundation (2 points)

     RFSM - Not On Site

     Register RFSM and post.

   • Not serious Priority Foundation (2 points)

     An automatic handwashing facility shall be installed in accordance with manufacturer's instructi

     leaky hand wash sink.

   • Not serious Core (1 points)

     Premises shall be maintained in good repair

     repair hole in wall behind ice machine.

   • Not serious Core (1 points)

     Eating food, chewing gum, drinking beverages, or using tobacco

     separate personal food/drink.

   • Not serious Core (1 points)

     Cloths in-use for wiping between uses stored

     store all wiping cloth in sanitizer.

   • Not serious Core (1 points)

     Store all equipment & utensil covered or inverted

     invert serving pans to store.

   • Not serious Core (1 points)

     Reuse of single service articles

     reuse of single use item.

   • Not serious Priority Foundation (2 points)

     Maintain in Good Repair

     repair gaskets on coolers.

2. Apr 2, 2019 Routine Score 93
   • Not serious Core (1 points)

     Nonfood-contact surfaces material

     Cardboard lined shelves

   • Not serious Priority Foundation (2 points)

     Floor-mounted equip. sealed or elevated on 6'' legs

   • Not serious Priority Foundation (2 points)

     RFSM - Not On Site

   • Not serious Core (1 points)

     RFSM Certificate - Not Display

   • Not serious Core (1 points)

     Storing the food at least 15 cm (6 inches) above the floor

     Freezer

3. Oct 10, 2018 Routine Score 87
   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     Pico de gallo held at 57.6 degrees

   • Serious Priority (3 points)

     Food safe, good condition, unadulterated, and honestly presented

     Expired silk 10-05-2018 (COS)

   • Serious Priority (3 points)

     Grease Trap Tickets

   • Not serious Core (1 points)

     Hair Restraints effective

     Beard nets missing

   • Serious Priority (3 points)

     Food protected cross contamination arrange each type food in equipment so cross is prevented

     Raw chicken stored over ready to eat foods (COS)

4. Apr 12, 2018 Routine Score 87
   • Serious Priority (3 points)

     One Inch Air Gap

     Ice maker in need of an air gap sink with the hose is hanging below the siphonage line of the sink

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     Sandwich meat at 45.7 degrees

   • Not serious Core (1 points)

     Nonfood-contact surfaces material

     Cardboard liners on shelves

   • Not serious Core (1 points)

     Storing the food at least 15 cm (6 inches) above the floor

   • Not serious Priority Foundation (2 points)

     Handlers-Certificate Not On Site

   • Not serious Priority Foundation (2 points)

     RFSM - Not On Site

   • Not serious Core (1 points)

     RFSM Certificate - Not Display

5. Oct 18, 2017 Routine Score 80
   • Serious Priority (3 points)

     Food protected cross contamination arrange each type food in equipment so cross is prevented

     Raw fish stored over RTE cheese in the WIR

   • Not serious Priority Foundation (2 points)

     RFSM - Not On Site

   • Not serious Core (1 points)

     RFSM Certificate - Not Display

   • Not serious Priority Foundation (2 points)

     Handwashing lavatory - accessible

     Coffee

   • Not serious Core (1 points)

     Hair Restraints effective

   • Serious Priority (3 points)

     After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in an expos

   • Not serious Priority Foundation (2 points)

     HACCP-Critical limits of each CCP

     Sushi rice requires a HACCP plan

   • Not serious Core (1 points)

     Light bulbs, light shields provided

   • Not serious Core (1 points)

     Storing the food at least 15 cm (6 inches) above the floor

   • Not serious Core (1 points)

     Thawing. under running water criteria (70 degrees Fahrenheit) or below;

     Thawed without running water

   • Serious Priority (3 points)

     Backflow prevention device - air gap

     Two compartment sink the spray hose is hanging below the flood level rim of the sink

6. May 10, 2017 Routine Score 87
   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     sliced ham and beef measured at 57 degrees F

   • Not serious Priority Foundation (2 points)

     Date marking > 24 hrs,on site,temp 41F

     date mark all sliced vegetables and meats in the walk in cooler with a date of preparation and a use by date.

   • Not serious Priority Foundation (2 points)

     Cooling, heating, and holding capacities. Equipment

     cooler set above 41 degrees F and the warmer set below 135 degrees F

   • Serious Priority (3 points)

     Do not exceed manuf. use by date

     gallon of milk with a use by date of 5/4/17

   • Serious Priority (3 points)

     Food products not maintained at 135øF or above

     slice of pizza measured at 103 degrees F

7. Nov 30, 2016 Routine Score 84
   • Serious Priority (3 points)

     Food products not maintained at 135øF or above

     slice of pizza at 103 degrees F

   • Not serious Priority Foundation (2 points)

     Food thermometers provided and accessible

     thermometers provided at all coolers

   • Serious Priority (3 points)

     Equipment and Utensils Cleaning-contamination

     clean ice machine

   • Serious Priority (3 points)

     One Inch Air Gap

     needed at the hand wash sink in the front area

   • Serious Priority (3 points)

     Food protected cross contamination arrange each type food in equipment so cross is prevented

     raw fish and chicken stored adjacent to cooked and ready to eat food

   • Not serious Priority Foundation (2 points)

     Handlers-Certificate Not On Site

     all employees that deal directly with food preparation must obtain a valid food handler card.