USA Deli

EHS observed chicken in walk in cooler above required 41F. WIC ambient was fluctuating between 40 and 45. No temperature log was available. Violation: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C). CA: EHS instructed and witnessed PIC discard chicken.

EHS observed facility with inspection report from 12/21/22 posted. Violation: 1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. CA: Print and post inspection report from today 1/8/26 in public view.

EHS observed cardboard being used as shelf liner above prep top cooler. Violation: 1. Single-service and single-use articles may not be reused. CA: Remove cardboard and use shelf liner that can be cleaned and sanitized.

EHS observed unfinished wood being used as platform in walk in cooler to store produce 6" above floor. Violation:(a) Indoor Materials. Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be:

1. Smooth, durable, and easily cleanable for areas where food service establishment operations are conducted;

2. Closely woven and easily cleanable carpet for carpeted areas; and

3. Nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, mobile food service unit servicing areas, and areas subject to flushing or spray cleaning methods. CA: Finish by painting or sealing wood so that it is non-absorbent or remove wood.

EHS observed TCS food items in WIC (see temp log) above 41 degrees Fahrenheit. WIC ambient was also at 45 degrees Fahrenheit but later WIC got down to 41. PIC stated that WIC has been frequently opened this morning.

(f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P Informed PIC to adjust WIC and place food on ice. This must be corrected by 04/15/25

EHS observed thermometer in WIC not measuring correctly. Thermometer read 40 and EHS's thermometer read between 43-45 degrees Fahrenheit. PIC said WIC was opened frequently. WIC eventually got down to 41. Thermometer still didnt move from 40 EHS also observed outside thermometer not working. x) Temperature Measuring Devices.

1. In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. Informed PIC to get a new temperature measuring device placed in WIC. This must be corrected by 4/15/25

Observed the facility's most recent inspection score of 82 was not posted for public viewing. Facility had score of 90 inspection score posted with date 0f 12/21/2022.

1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. Informed PIC to have most recent inspection score posted. This must be corrected by 04/15/25-upon entering facility to discuss inspection PIC changed report This was COS.

EHS observed cardboard being re-used in WIC to line shelves. EHS also observed cardboard being used on make line as liner in main kitchen. (r) Single-Service and Single-Use Articles, Use Limitation.

1. Single-service and single-use articles may not be reused. PIC is to toss cardboard. This must be corrected by 04/16/25

EHS observed ice machine being stored 6inches off the ground with cinderblocks.

2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

Informed PIC that equipment must be stored at least 6inches off ground with cleanable material. EHS suggested leg extensions. This must be corrected by 04/17/25

EHS observed WIC with an ambient temp of 45 degrees Fahrenheit. PIC stated WIC is frequently opened. After about 10 mins WIC got back down to 41 degrees Fahrenheit 3. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. Informed PIC to have WIC adjusted to compensate for frequent openings and to have WIC inspected to ensure no issues. This must be corrected by 04/15/25

EHS observed the need to clean under flat top grill. EHS observed spillage and food debris.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Informed PIC to clean table. This must be corrected by 04/15/25

EHS observed hood vents with grease build up. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Informed PIC to have hood vents cleaned. This must be corrected by 04/17/25

EHS observed grease and food spillage build up on floor behind reach in freezer and shelving near rice cookers in main kitchen. (b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Informed PIC to have floors cleaned. This must be cleaned by 04/16/25

EHS observed container of frozen food items: okra, burgers, eggrolls, and wontons stored uncovered in reach in freezer.

(iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; Informed PIC to have food covered. This must be corrected by 09/12/24

EHS observed pink mold like substance on the inside of ice machine where ice is touching panel.7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. Informed PIC to have ice machine cleaned. This must be corrected by 09/12/24

EHS observed facility lacking pest control records. Facility had a complaint about possible bug crawling on menu board. EHS did not see any sightings on menu board but other areas. EHS asked PIC for pest control records, PIC stated he could not find them.

k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and Informed PIC to have pest control scheduled to come and treat building. This must be corrected by 09/12/24

Observed what appeared to be a German roach crawling on reach in freezer gasket. PIC does not have pest control.

(k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and Informed PIC to have pest treated for. This must be corrected by 09/12/24

EHS observed frozen food not stored in original container in chest deep freezer in main kitchen behind the make line without a label.

(d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. Informed PIC to have foods labeled. This must be corrected by 09/13/24

EHS observed walls under hood vents behind cooking equipment with splatter.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Informed PIC to have walls cleaned. This must be corrected by 09/13/24

Observed the facility's most recent inspection score of 80 was not posted for public viewing. Facility had score of 90 inspection score posted with date 0f 12/21/2022.

1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. Informed PIC to ensure most recent inspection score is posted. This must be corrected by 09/12/24

Observed facility re-using laundry detergent bucket for hot wing sauce in WIC.

(r) Single-Service and Single-Use Articles, Use Limitation.

1. Single-service and single-use articles may not be reused.

Informed PIC that single service items cant be re-used. This must be corrected by 09/13/24

EHS observed facility re-using cardboard to line to-go boxes, to catch grease on flat top grills, and spillage in WIC. (r) Single-Service and Single-Use Articles, Use Limitation.

1. Single-service and single-use articles may not be reused.

Cardboard must be tossed and replaced. This must be corrected by 09/13/24

EHS observed ice machine being stored 6inches off the ground with cinderblocks.

2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

Informed PIC that equipment must be stored at least 6inches off ground with cleanable material. EHS suggested leg extensions This must be corrected by 09/13/24

EHS observed broken hood vents in hood vent system in main kitchen (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Informed PIC to have hood vents replaced or repaired with spacers. This must be corrected by 09/16/24

EHS observed the need to clean under flat top grill. EHS observed spillage and food debris.

2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Informed PIC to ensure equipment is being cleaned frequently to avoid build up. This must be corrected by 09/13/24

EHS observed grease spillage and other debris on floor under fryers and flat top grill.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Informed PIC to have floors cleaned at a frequency to prevent buildup. This must be corrected by 09/13/24

Observed food stored on prep cart and tables above 41F. (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. EHS informed PIC of the need to refrigerate the items. Temperatures provided below.

Observed fries on the prep table at 78F. (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. EHS informed PIC of the need to discard items.

Observed a container of frozen fried okra being stored in the chest freezer with out being covered; hushpuppies, burgers, and egg rolls stored uncovered in the prep top cooler refrigeration. Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination EHS informed PIC of the need to assure that the food is always stored covered; PIC placed lids back onto product.

bserved male employee washing plastic food pals at the 3C sink with no dish water or solution in any of the sink basins; facility did not have an EPA registered bleach or other sanitizing solution. (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows:

1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P

Concentration Range Minimum Temperature

MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)

25-49 120 (49) 120 (49)

50-99 100 (38) 75 (24)

100 55 (13) 55 (13)

2. An iodine solution shall have a minimum temperature of 68°F (20°C)P minimum concentration between 12.5 ppm and 25 ppm, P and pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies for the solution to be effective; P

3. A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, P and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions; P

4. If another solution of a chemical specified under paragraphs 1 through 3 of this subsection is used, the permit holder shall demonstrate to the Health Authority that the solution achieves sanitization and the use of the solution shall be approved; P

5. If a chemical sanitizer other than chlorine, iodine, or a quaternary ammonium compound is used, it shall be applied in accordance with the EPA-registered label use instructions ;P and

6. If a chemical sanitizer is generated by a device located on-site at the food service establishment, it shall be used as specified in 1-5 of this subsection and shall be produced by a device that:

(i) complies with law as specified in sections 2(q)(1) and 12 of the Federal Insecticide, Fungicide, and Rodenticide Act (FIFRA), P

(ii) complies with 40 CFR 152.500 Requirement for Devices and 40 CFR 156.10 Labeling Requirements, P

(iii) displays the EPA device manufacturing facility registration number on the device, Pf and

(iv) is operated and maintained in accordance with manufacturer’s instructions. Pf.

7. On-site chemical sanitizer generating equipment with active ingredients, such as copper, must be registered as pesticides. The active ingredient may be part of the equipment or separately added.

EHS informed PIC that dish washing should follow the wash, rinse, sanitize format.

Observed the facility's most recent inspection score was not posted for public viewing. 1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. EHS informed PIC of the need to post the most recent inspection score.

Observed facility's need to repair various floor tiles, clean lighting fixtures, clean walls and window seals in the dining room. (b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. EHS informed PIC of the need to clean.

Observed the following stored out of temperature: ranch cups/75, blue cheese cups/78,yum yum sauce/78, tartar sauce/80. (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. EHS informed PIC that items should remain cold at all times; EHS discarded items.

Observed male employee washing plastic food pals at the 3C sink with no dish water or solution in any of the sink basins; facility did not have an EPA registered bleach or other sanitizing solution. (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows:

1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P

Concentration Range Minimum Temperature

MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)

25-49 120 (49) 120 (49)

50-99 100 (38) 75 (24)

100 55 (13) 55 (13)

2. An iodine solution shall have a minimum temperature of 68°F (20°C)P minimum concentration between 12.5 ppm and 25 ppm, P and pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies for the solution to be effective; P

3. A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, P and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions; P

4. If another solution of a chemical specified under paragraphs 1 through 3 of this subsection is used, the permit holder shall demonstrate to the Health Authority that the solution achieves sanitization and the use of the solution shall be approved; P

5. If a chemical sanitizer other than chlorine, iodine, or a quaternary ammonium compound is used, it shall be applied in accordance with the EPA-registered label use instructions ;P and

6. If a chemical sanitizer is generated by a device located on-site at the food service establishment, it shall be used as specified in 1-5 of this subsection and shall be produced by a device that:

(i) complies with law as specified in sections 2(q)(1) and 12 of the Federal Insecticide, Fungicide, and Rodenticide Act (FIFRA), P

(ii) complies with 40 CFR 152.500 Requirement for Devices and 40 CFR 156.10 Labeling Requirements, P

(iii) displays the EPA device manufacturing facility registration number on the device, Pf and

(iv) is operated and maintained in accordance with manufacturer’s instructions. Pf.

7. On-site chemical sanitizer generating equipment with active ingredients, such as copper, must be registered as pesticides. The active ingredient may be part of the equipment or separately added.

EHS informed PIC that dish washing should follow the wash, rinse, sanitize format.

Observed facility re-using boxes to line shelving in various areas, re-using sauce containers, re-using plastic cake lids. EHS informed PIC that items can not be re-used once emptied of the original product.

Observed cases of to-go plates stored on the floor by the customer restroom. (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.

EHS informed PIC of the need to elevate boxes off the floor.

Observed facility's need to repair damaged floor tiles around the ice machine and clean ceiling vents and tiles. (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf EHS informed PIC of the need to address the noted items.

Observed facility's need to repair door frame around the customer restroom; clean and repair ceiling vents in dish pit area. (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. EHS informed PIC of the need to repair the noted items.