K & L DELICATESSEN

Violations (12)

• Critical Evidence of rats or live rats in establishment's food or non-food areas.
• Not Critical Thawing procedure improper.
• Critical Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
• Critical Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
• Not Critical Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
• Critical Hot TCS food item not held at or above 140 °F.
• Not Critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
• Critical Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
• Critical Unclean or cracked whole eggs or unpasteurized liquid, frozen or powdered eggs kept or used.
• Not Critical Nuisance created or allowed to exist. Facility not free from unsafe, hazardous, offensive or annoying condition.
• Not Critical Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
• Critical Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.