AMERICAN DELI

Observed several squeeze bottles on prep line lack identification in front service. C/A: 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. COS: Foods labeled.

Observed PIC place the ice scoop inside the hand sink. C/A: A handwashing facility may not be used for purposes other than handwashing, including storing ice scoop. COS: Removed.

Observed pink slime-like accumulations inside ice machine. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Correct within 24 hrs

Observed French fries in box stored directly on floor in main kitchen. CA: Food in storage shall be at least 6 inches (15 cm) above the floor.

Observed food employee preparing food with bracelets on in front service at prep cooler. C/A: No jewelry except a plain wedding band may be worn during food prep COS: Removed

(1): Observed tongs stored in 70F soiled water (prep counter) (2): Observed ice scoop handle in contact with ice inside ice machine (main kitchen). C/A: (1): Store utensils in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi) (2): Dispensing utensils shall be stored in the food with their handles above the top of the food and the container. COS: Ice scoop removed

Observed food employee scoop raw chicken wings then proceed to touch clean equipment and utensils for an order without washing hands first. (main kitchen). Observed food employee touch raw frozen shrimp then proceed to touch clean equipment and prepare other foods without washing hands first (main kitchen). C/A: Food employees shall wash hands during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks. COS: Employees washed their hands.

Observed black mold-like growth inside soda machine nozzle (self service) C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch COS: Employee cleaned nozzles.

Observed spray bottle filled with toxic substance pointed directly at onions underneath prep table (main kitchen). Observed bottle of bleach and oven cleaning stored directly next to bottled waters on shelf (main kitchen). Observed large containers of toxic substances on shelf stored above ketchup containers (in box) (main kitchen). C/A: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:

1. Separating the poisonous or toxic materials by spacing or partitioning; and
2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. COS: EHS asked PIC to remove food items from the shelf.

Observed several items in WIC cold holding above 41F (see temp log below). C/A: TCS cold holding foods shall be 41F or below AT ALL TIMES. COS: PIC adjusted temperature on WIC thermostat to 37F, allowing TCS foods to chill at 41F or below. (See remarks section)

Observed walk-in cooler ambient at 47F. C/A: Ensure ALL cold holding equipment in good repair and proper adjustment. COS: PIC adjusted thermostat, ambient temperature decreased to 37F.

Observed cooked white rice (reach-in cooler 1, main kitchen) not cooling at a rate in which it will reach 41F in 4 hours. C/A: Cooked time/temperature control for safety food shall be cooled within 2 hours from 135°F to 70°F (21°C); and within a total of 6 hours from 135°F to 41°F or less. COS: PIC placed items on ice to rapidly cool.

Observed several sauces and seasonings lacking common name of food labeling in main kitchen/front food service. CA: Food shall be labeled with its common name

Observed several gnats above 3 compartment sink and around sauce bottles in main kitchen. CA: The presence of gnats shall be controlled to minimize their presence on the premises.