American Deli

Observed facility without a food allergy awareness. Advised PIC mployees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties. Food allergy awareness includes describing foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic reaction. Advised PIC to obtain a food allergy awareness training and provide to the Health Authority upon request.

Observed multiple ceiling tiles in back area of kitchen in need of cleaning. Advised PIC physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed food contact surface of interior of the microwave stored as clean with food residue and debris. Advised PIC that equipment food contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. Advised PIC to increase the cleaning frequency of the interior portion of the microwave.

Observed an employee cooking at the grill prep area wearing a bracelet. Advised PIC except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. COS: PIC had food employee remove bracelet from wrist while handling food.

Upon arrival, observed multiple wet wiping cloths throughout the facility being held in-between use on the counter. Advised PIC Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n). Advised PIC to place all wiping cloths in sanitizer bucket when not in use.

Observed multiple water bottles stored inside of the main kitchen's walk-in cooler. Advised PIC areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. COS: PIC discarded all disposable water bottles in the walk-in cooler.

Observed chemical sanitizer bucket stored on prep table with crock full of rice. Advised PIC chemicals shall be stored 6 inches off floor and away from food and food contact surfaces. COS-chemical bucket relocated.

Observed salads cooling on to of containers in prep cooler tightly closed. Advised PIC of approved cooling methods. COS- salads were relocated.

Observed multiple TCS food items (shredded cheese, cut tomatoes, raw shrimp, and sour cream) cold holding in the temperature danger zone about 41 degrees F for 2 hours. Advised PIC Advised PIC 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. COS: Had PIC discard out of temperature food items. COS: Had PIC utilize ice for the top portion of the prep top cooler and to store items at the lower half of the unit in the WIC for proper cooling.

Observed multiple TCS food items (sliced cheese, and sliced tomato) cooling tightly covered in the WIC. Advised PIC on proper cooling methods. CA: Advised PIC to properly cool items by uncovering/loosely cover TCS food items.

Upon arrival, observed multiple wet wiping cloths throughout the facility being held in-between use on the counter. Advised PIC Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n). Advised COS: Food employee placed wet wiping cloths in approved sanitizing solution.

Upon arrival, observed the most recent inspection report not posted in public view. Advised PIC most current inspection report shall be prominently displayed in public view at all times. CA: Advised PIC to post the most recent inspection report in public view at all times.

Observed ambient temperature of the front-service prep top cooler with an ambient temperature of 60 degrees F. Advised PIC that 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. Advised PIC to have chest freezer repaired.

Observed food handle work with dishes at 3-compartment area and then return to fryer area to handle wings without handwashing step between tasks. Advised PIC food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles: to prevent cross contamination when changing tasks, Before donning gloves to initiate a task that involves working with food; and After engaging in other activities that contaminate the hands. COS: Had PIC cease food prep and wash hands.

Observed one bin of chicken stored at chest freezer and sliced cheese stored in WIC out of temperature longer than 4 hours. Advised PIC 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. COS: Had PIC discard out of temperature food items.

Observed no paper towels at handsink. Advised PIC each handwashing sink or group of adjacent handwashing sinks shall be provided with: individual, disposable towels.

Observed multiple sauce bowls (9) used for designated sauce types not labeled with common name. Advised PIC Labeling, marking devices, and containers. Label information shall include: The common name of the food, or if there is no common name, an adequately descriptive identity statement. COS: Had PIC label sauce bowls with common name.

Observed ambient temperature of the chest freezer reading at 44 degrees F. Advised PIC that 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. Advised PIC to have chest freezer repaired.

Upon arrival, Observed cardboard on floor at fryer prep area. Advised PIC Indoor Materials. Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: Smooth, durable, and easily cleanable for areas where food service establishment operations are conducted; and 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. COS: Had PIC remove cardboard on floor at fryer prep area.

Observed multiple sauce bowls (9) used for designated sauce types not labeled with common name. Advised PIC Labeling, marking devices, and containers. Label information shall include: The common name of the food, or if there is no common name, an adequately descriptive identity statement. COS: Had PIC label sauce bowls with common name.

Upon arrival, Observed multiple wet wiping clothes (4) throughout facility being held in-between use on counter. Advised PIC Cloths in-use for wiping counters and other equipment surfaces shall be: Held between uses in a chemical sanitizer solution at a concentration. COS: Had PIC place wet wiping clothes in sanitizer bucket.

Upon arrival, observed visible light entry at back door leading to the outside. Advised PIC outer openings of a food service establishment shall be protected against the entry of insects and rodents by: Solid, self-closing, tight-fitting doors, screens, weather-stripping.

Upon arrival, Observed cardboard on floor at fryer prep area. Advised PIC Indoor Materials. Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: Smooth, durable, and easily cleanable for areas where food service establishment operations are conducted; and 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. COS: Had PIC remove cardboard on floor at fryer prep area.

Observed employee drinking water from water bottle without straw in equipment, utensil area (ware wash area) in kitchen. Advised PIC employee shall consume food only in designated areas- drink from single service beverage cup with secure lid and straw. COS: Had employee relocate to designated area.

Observed CL- chemical sanitize buckets at front-service and cookline measuring at 10 ppm. Advised PIC chemical concentrations shall be within adequate range criteria 50 - 100 ppm. COS: Had PIC remake buckets to 50 and 100 ppm.

Observed Neosporin and Advil stored next to flour in dry storage area of kitchen. Advised PIC medicines in food establishment for employees shall be stored/located to prevent contamination of food. COS: Had PIC relocate medicines away from food, single-service items and utensils.

Observed shelving storing cleaned items and utensils (3-comp. area) with accumulation and debris. Advised PIC non-food contact surfaces of equipment shall be kept free of accumulation, dust, debris. CA: Discussed with PIC to increase cleaning frequency.