AMERICAN DELI

Observed facility was holding the fried chicken wings without a proper discard by time. Observed facility was holding the lettuce and tomatoes on time without a procedure and a discard time. C/A If time without temperature control is used as the public health control up to a maximum of 4 hours:

(i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;P COS: EHS provided the flyer and explained in details how TPHC needs to be kept. Owner placed the lettuce and tomatoes on TPHC

Observed facility is serving hamburger to order without a consumer advisory. C/A Except as specified in subsections (5)(a)3, and (5)(a)4(iv), and (9)(a)3 of this Rule, if an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs 2 and 3 of this subsection using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than font size #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item. Pf

2. Disclosure shall include: (i) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “rawegg Caesar salad,” and “hamburgers (can be cooked to order);” Pf or (ii) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Pf

3. The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states:

(i) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; Pf or (ii) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. COS: EHS provided a flyer to the owner and he needs to update the electronic menu in the front within 10 days

Observed facility was not aware that the bleach had to be diluted when used as sanitizer and they were using full strength bleach in a sprayer to sanitize the metal containers. C/A Warewashing Equipment, Determining Chemical Sanitizer Concentration. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. Pf. COS: EHS filled the sink with water and teach the owner about the proper way to dilute the bleach. Chlorine strips were available on the premises

Observed cooked chicken wings in a plastic tub with lid in the walk-in cooler that were 87F at 3:00 pm and 87F at 3:30. Wings were not cooling at a rate that would meet cooling requirements. CA: Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P COS: Wings were placed on shallow uncovered pans to rapidly cool contents.

Observed cabinets under soft drink and tea dispensers made out of unsealed wood (dining area). Observed shelving under front register made out of unsealed wood (main kitchen). Observed cardboard being used as lining on shelves (main kitchen). C/A: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. During informal inspection 7/24/24 confirmed this was completed.

Observed hand sinks in rest rooms did not have hand wash signage requiring employees to wash hands. CA: Handwashing Signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. Correct within 3 days.

Observed wood paneling and coving at floor that is not sealed and is not smooth and easily cleanable. Observed unsealed surfaces at walls and at shelving counter unit at the front order station. Observed holes in wall in kitchen. Observed concrete portions of floor is porous and unsealed.

CA: Floors, Walls, and Ceilings, Cleanability. Except as specified under subsection (2)(d) of this Rule and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Unsealed surfaces must be sealed so they are smooth and easily cleanable. All holes and openings at walls and ceiling must be sealed. This must be completed within 60 days.