US DELI

Requirement to Report Symptoms, Diagnosis and History of Exposure. The permit holder shall require food employees and conditional employees to report to the CFSM and person in charge, information about their health and activities as they relate to diseases that are transmissible through food. A food employee or conditional employee shall report the information in a manner that allows the CFSM and person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the food employee or conditional employee. The PIC could not provide documentation or otherwise satisfactorily demonstrate during the inspection, that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food. PIC was provided with documentation and completed said documentation during the inspection for themselves and one food worker observed at the time of inspection. Additional blank copies were also provided.

A handwashing sink shall be maintained so that it is accessible at all times for employee use and may not be used for purposes other than handwashing. Observed hand wash sink obstructed with one blue plastic bowl placed directly in hand wash sink. PIC removed said utensil from sink.

Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.

Observed establishment does not have established procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. PIC completed their procedures with the assistance of the inspector at the time of inspection.

Equipment Food-Contact Surfaces and Utensils. Equipment food-contact surfaces and utensils shall be cleaned, if used with time/temperature control for safety food, equipment food-contact surfaces and utensils shall be cleaned at least every 4 hours throughout the day. Observed multiple bowls used to toss cooked chicken wings in assorted sauces not cleaned at least every four hours. As per PIC bowls were cleaned 4 days prior to inspection. PIC removed bowls and washed, rinsed and sanitized said bowls.

Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Observed grease and old food particles accumulated in and under deep fryers in kitchen. Observed heavy grease and old food particles accumulated on kitchen floor around deep fryers and grill. Observed walls behind deep fryers and grill soiled with accumulated grease residue. Observed dusty ceiling tiles and/or air conditioning vent covers above 3 compartment sink in kitchen. Observed food residue on walls behind beverage dispensers in Customer Self service area. PIC was advised to clean said areas and send pictures to inspector via email by 2/2/2026.

Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Observed build-up of grease residue on ventilation hood filters above cooking equipment in kitchen. PIC was advised to clean filters and send pictures to inspector via email by 2/2/26

CA: 1. Food shall be protected from cross contamination by: separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P Observed raw shell eggs next to cheese and RTE foods in WIC. COS: PIC moved raw shell eggs below RTE foods.

CA: 1. 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 P and:

(i) After touching bare human body parts other than clean hands and clean, exposed arms; P

(ii) After using the toilet room; P

(iii) After caring for or handling service animals or aquatic animals; P

(iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; P

(v) After handling soiled equipment or utensils; P

(vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P

(vii) When switching between working with raw food and working with ready-to-eat food; P

(viii) Before donning gloves to initiate a task that involves working with food; P and

(ix) After engaging in other activities that contaminate the hands. P

2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area. P Observed food employees not washing their hands when after changing gloves and handling raw meats.

CA: (ii) 155°F (68°C) for 15 seconds or the temperature specified in the following chart that corresponds to the holding time for ratites, mechanically tenderized, and injected meats; the following if they are comminuted: fish, meat, game animals raised for food, and commercially game animals or under a voluntary inspection program; and raw eggs that are not prepared to a consumer’s order and for immediate service P ; or Minimum Temperature Time °F (°C) 145 (63) 3 minutes 150 (66) 1 minute 158 (70) < 1 second (instantaneous) Observed a cheeseburger just cooked with a temperature of 126 F. COS: Cheeseburger was discarded.

CA: (f) 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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P Observed cooked rice at 50 F. COS: Rice was discarded.

CA: (f) 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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P Observed cooked chicken wings holding in basket at 131 F and 91 F. Discussed TPHC with PIC.

CA: (1) Demonstration of Knowledge. Based on the risk of foodborne illness inherent to the food service operation, during inspections and upon request, the person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Chapter. The person in charge shall demonstrate this knowledge in one of the following ways: (a) Compliance with Chapter. Complying with this Chapter by having no violations of Priority Items during the current inspection; Pf (b) Certified Food Service Manager. Being a certified food service manager who has shown proficiency of required information through passing a test that is part of an accredited program; Pf or (c) Correct Answers to Food Safety Questions. Responding correctly to the inspector's questions as they relate to the specific food operation. Observed PIC not knowing when to wash hand, how to store food properly in cooler, or how to cook food to proper temperature.

CA: Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Pf Observed an expired serv safe certification posted. Shall be corrected by 11/28/24.

CA: 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf 3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf Observed hand washing sink obstructed by paper towel roll. COS: Paper towel roll was removed.

CA: 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. Observed sauce cooler not clean and contaminated with sauces. Observed drinking machine and self-serve dispenser not clean.

CA: (r) Frequency. Refuse, recyclables, and returnables shall be removed from the premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents. Observed missing plug and lid from trash receptacle and trash discarded around the receptable.

CA: (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Observed floors and walls in walk in cooler dirty with grease and food debris. Advised to clean.

CA: (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Observed floors and walls in walk in cooler dirty with grease and food debris. Advised to clean.