American Deli Newnan #2

Observed prep fish lacking required info in walk-in cooler.

Observed fruit and vegetable sink used as a dump sink.

Observed fruit and vegetable sink used as a dump sink.

Observed food items on countertop stored above proper cold holding temperature of 41F or below; ranch dressing 69F and blue cheese dressing 70F that states keep refrigerated. PIC discarded all food items during inspection.

Observed box of bleach and pesticide cleaner stored next to wing sauces. PIC moved chemicals during inspection. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles.

Observed multiple food items above the proper cold holding temperatures of 41F or below. In the reach-in-cooler: Raw fish 51F, 44F, 45F, Cooked Hamburger patties 60F, Cut bell peppers 48F, Bleu cheese dressing 50F, Lamb 50F. In the Prep-top cooler: Deli Turkey 50F, Deli Ham 49F, Sliced tomatoes 52F, Dairy sauce 47F, Cut leafy greens 57F. All Foods discarded.

Observed green build up around and in the lemonade, peach, fruit punch dispenser. Dispenser emptied to be cleaned and repaired.

Observed chlorine sanitizing solution in sanitizing bucket testing above 100ppm. Sanitizing solution remade during inspection.

Observed multiple food items above the proper cold holding temperature of 41F including two packaged ham deli meat at 47F and 48F, sliced tomatoes at 45.7F in the prep top cooler. A container of fish at 49F, Hamburgers at 48F and Gyro at 52F in the reach in cooler. All food items discarded during inspection.

Observed hamburgers, gyro meat and deli meat with out date labels.

Observed cooked chicken wings held below 135F on time with no time/date stamp. PIC created a time/date stamp.

Observed a small amount of cut peppers in handwash sink, indicating it was being used for more than handwashing. PIC removed peppers from handwash sink.