AMERICAN DELI

Observed the exit door of the main kitchen propped open.

Outer Openings Protected (C) (m) Outer Openings, Protected.

1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors.
2. The requirements in paragraph 1 of this subsection does not apply if a food service establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents.
3. Exterior doors used as exits need not be self-closing if they are: (i) Solid and tight-fitting; (ii) Designated for use only when an emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and (iii) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use.

COS: Food service employee closed the exit door of the main kitchen.

Observed 3 dishes that were stored clean but stacked as wet.

Equipment, Utensil, Linens, stored 6" off floor in clean, dry location (C) (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. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored:

(i) In a self-draining position that allows air drying; and

(ii) Covered or inverted. 4. Items that are kept in closed packages may be stored less than 6 inches (15 centimeters) above the floor on dollies, pallets, racks, and skids that are designed as specified under subsection (2)(hh) of this Rule.

COS: Food service employee restacked dishes in a manner that allows them to properly air dry.

Observed facility was only washing dishes with soap but not sanitizing the dishes. CA: Discussed with the person in charge that equipment and dishes should be sanitized after washing with the soap and rinsing with the water. COS: Person in charge make the available chlorine sanitizer at 100ppm in the 3-compartment sink.

Observed restroom doesn't have employee must wash hand signage. CA: Discussed with the person in charge that 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.

Raw fish stored directly above sliced cheese inside of cooler upon arrival.

Prep top cooler not maintaining TCS foods at 41 F and below inside of prep top cooler (tomato slices and ham ). All TCS items removed.