David's Deli&bist Gets Conditional Pass on Health Inspection

Mice produce 50 droppings daily containing Salmonella and hantavirus. Cockroaches carry 33 bacteria types and 6 parasitic worms. Rats spread plague and leptospirosis.

Observed rodent droppings on the floor along the east wall in the nook between the kitchen and the stair well, to the left of the entrance to the walk-in cooler downstairs, inside the cabinets at the west side of the walk-in cooler downstairs, and on the floor by the mop sink downstairs. The operator stated that the facility had pest control once per month. Clean the droppings, sanitize the affected areas, and continue regular pest control at the site.

Without hot water, dishes cannot be sanitized and hands cannot be properly washed. Allows survival of viruses and bacteria that cause foodborne illness.

Observed an inoperable hot handle at the mop sink downstairs. Repair the handle and provide hot, running water under pressure of at least 120F. Measured warm water at 74F at the men's restroom handwash sink. Measured warm water at 75F at the left side handwash sink in the women's restroom. Provide warm water adjustable to between 100F and 108F to all handwash sinks.

Observed a waste water leak from the drain pipe at the handwash sink at the east wall in the long counter area. Repair the leak.

Missing handwashing supplies forces employees to skip handwashing. Studies show only 31% of workers wash hands properly when supplies are inadequate. Spreads norovirus to hundreds.

Observed no soap or towels at the undercounter sinks in the main service counter (u-shaped counter). One of the two sinks has a spigot for filling water glasses and pitchers, and is likely used for that purpose. The other sink appears to be a handwash sink (there are no other handwash sinks in the vicinity), so soap and towels will be required at that sink.

Temperature abuse causes 63% of foodborne outbreaks. Clostridium perfringens multiplies rapidly between 70-120°F. Listeria grows even at refrigeration temperatures.

Measured sour cream at 48F, pooled eggs at 44F, and chicken at 48F inside the undercounter cooler to the right of the fryer. These foods had been there for approximately 2 hours per the operator. Some potentially hazardous foods measured 41F or below. All potentially hazardous foods were moved to a working cooler both to abate the temperature violation and to prevent other foods from falling out of holding temperature.

Temperature abuse causes 63% of foodborne outbreaks. Clostridium perfringens multiplies rapidly between 70-120°F. Listeria grows even at refrigeration temperatures.

Measured sour cream at 48F, pooled eggs at 44F, and chicken at 48F inside the undercounter cooler to the right of the fryer. These foods had been there for approximately 2 hours per the operator. Some potentially hazardous foods measured 41F or below. All potentially hazardous foods were moved to a working cooler both to abate the temperature violation and to prevent other foods from falling out of holding temperature.