Marcello's Market and Deli

Cooked chicken was held in the hot holding unit at 18C internal temperature. Chicken was not reheated to 74C before it was placed in the hot holding unit. Ensure that high risk foods are rapidly reheated to 74C before hot holding. Staff reheated the chicken before the end of the inspections.

A probe thermometer, for checking the internal cooking temperatures of food, was unavailable upon request. Purchase a probe thermometer.

Only the owner has completed food safety training. Additional staff be certified in food safety training as the owner is not always onsite. The facility has more than 6 food handlers working at one time. Ensure that one person with food safety training is always onsite while the business is operating. Ensure that additional staff have completed food safety training.

Detailed cleaning is needed on equipment throughout the kitchen as there is an accumulation of food and debris, including but not limited to on: shelves and floor in the walk-in cooler.

A detailed cleaning schedule is needed for the kitchen. It must include the equipment that is cleaned, the frequency and how it is cleaned.