SCHLOTZKY'S DELI scores 76; inspectors cite handwashing issues

1. 01

   Handwashing

   Item 2-2D ↗

   No soap present at the handwashing sink next to the walk in cooler. Per employee, she could not get the soap dispenser to open to replace soap. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: A bottle of soap was placed at the handwashing sink.

   Inspector’s full note +

   Code .07(3)(a)

   No soap present at the handwashing sink next to the walk in cooler. Per employee, she could not get the soap dispenser to open to replace soap. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: A bottle of soap was placed at the handwashing sink.

   Official report · Item 2-2D ↗
   No correction or repeat marker recorded.
2. 02

   Vomiting and diarrheal response procedures

   Item 2-2E ↗

   Per manager, facility is to use bleach as the sanitizer for vomit and diarrheal events. The bleach on site is not listed on the EPA List G and facility's procedures do not list to use bleach. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf) Corrective Actions: Bleach procedures provided.

   Inspector’s full note +

   Code .03(6)

   Per manager, facility is to use bleach as the sanitizer for vomit and diarrheal events. The bleach on site is not listed on the EPA List G and facility's procedures do not list to use bleach. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf) Corrective Actions: Bleach procedures provided.

   Official report · Item 2-2E ↗
   No correction or repeat marker recorded.
3. 03

   Food-contact surface sanitation

   Item 4-2B ↗

   Observed the food contact surface of several baking dishes stored as clean with oil and food debris present. **2nd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION** Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

   Inspector’s full note +

   Code .05(7)(a)1

   Observed the food contact surface of several baking dishes stored as clean with oil and food debris present. **2nd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION** Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

   Official report · Item 4-2B ↗
   No correction or repeat marker recorded.
4. 04

   Cold holding

   Item 6-1A ↗

   Multiple time/temperature control for safety (TCS) foods cold hosting greater than41F for less than 4 hours (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods moved to the walk in cooler.

   Inspector’s full note +

   Code .04(6)(f)

   Multiple time/temperature control for safety (TCS) foods cold hosting greater than41F for less than 4 hours (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods moved to the walk in cooler.

   Official report · Item 6-1A ↗
   No correction or repeat marker recorded.
5. 05

   Single-use article storage and use

   Item 14C ↗

   &(3)Observed the lip contact surface of several single use cups not protected at the front service counter. Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented. (C) Single-service articles that are intended for food- or lip-contact shall be furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser. (C) Corrective Actions: Single use cups were relocated.

   Inspector’s full note +

   Code .05(10)(g)(1)

   &(3)Observed the lip contact surface of several single use cups not protected at the front service counter. Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented. (C) Single-service articles that are intended for food- or lip-contact shall be furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser. (C) Corrective Actions: Single use cups were relocated.

   Official report · Item 14C ↗
   No correction or repeat marker recorded.
6. 06

   Equipment design and condition

   Item 15A ↗

   The ambient air temperature of the top portion of prep line cooler 2 is greater than 41F. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

   Inspector’s full note +

   Code .05(6)(a)

   The ambient air temperature of the top portion of prep line cooler 2 is greater than 41F. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

   Official report · Item 15A ↗
   No correction or repeat marker recorded.
7. 07

   Plumbing and drainage

   Item 16B ↗

   Observed water leaking from the 3 compartment sink (pipes are not connected). A plumbing system shall be repaired according to law; (P) and maintained in good repair. (C)

   Inspector’s full note +

   Code .06(2)(r)

   Observed water leaking from the 3 compartment sink (pipes are not connected). A plumbing system shall be repaired according to law; (P) and maintained in good repair. (C)

   Official report · Item 16B ↗
   No correction or repeat marker recorded.
8. 08

   Facility maintenance and cleanliness

   Item 17C ↗

   Cove base is missing behind the ice machine. The floors in food service establishments in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and sealed. (C)

   Inspector’s full note +

   Code .07(2)(c)

   Cove base is missing behind the ice machine. The floors in food service establishments in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and sealed. (C)

   Official report · Item 17C ↗
   No correction or repeat marker recorded.
9. 09

   Facility maintenance and cleanliness

   Item 17C ↗

   Observed several ceiling tiles and floor tiles in the kitchen that are stained and in disrepair. Observed a hole in the wall behind the 3 compartment sink. The floor and entry way to the walk in cooler is in disrepair (floor is rusted). The listed items must be replaced or repaired by 11/20/26. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

   Inspector’s full note +

   Code .07(5)(a),(b)1,2,3

   Observed several ceiling tiles and floor tiles in the kitchen that are stained and in disrepair. Observed a hole in the wall behind the 3 compartment sink. The floor and entry way to the walk in cooler is in disrepair (floor is rusted). The listed items must be replaced or repaired by 11/20/26. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

   Official report · Item 17C ↗
   No correction or repeat marker recorded.

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.